Friday, August 21, 2015

Marinara sauce - so simple you'll cry

Another weakness, pasta.  That carby goodness, topped with the simplicity of tomatoes, and all in a crockpot.

Ingredients:
8 cups crushed tomatoes or 2 (28 oz.) cans crushed tomatoes
1 (6 oz.) can tomato paste
1 medium onion, coarsely chopped
2-4 cloves garlic, finely chopped
2 whole bay leaves
1 tablespoon dried basil
½ tablespoon dried oregano
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1 teaspoon salt, if desired
freshly ground pepper

Directions:
Place all ingredients in the slow cooker.
Stir well to combine.
Cook on low for 8 hours or high for six hours.
Stir the sauce and remove the bay leaves.
Taste for seasonings, adding more salt and some freshly ground pepper as desired.

Stay hungry my friend.

Tuesday, August 18, 2015

Dill pickle soup?

Wha???? Yup, I can't imagine it either, but when a friend posted that she was making dill pickle soup, I was intrigued and disgusted and really wanted to try it. I like anything with dill pickles, so I was in.  But once you read that it's a creamy soup, you begin to wonder will it curdle, and then you envision the color of it, an odd shade of green.

Slow Cooker Polish Pickle Soup

Ingredients:

4 cups diced, peeled potatoes
2.5 cups dill pickles, diced or sliced
1/2 cup to 2/3 cup pickling liquid from the jar, depending on how “pickley” you want your broth to taste
4 cups chicken (or vegetable) broth
1 tsp whole black peppercorns
1 finely chopped onion
2 Tbsp all purpose flour
3 Tbsp butter
1 cup sour cream

Directions:
1. In the slow cooker, combine potatoes, pickles, pickling liquid, broth and peppercorns.
2. In a microwave safe bowl, combine onion, flour and butter. Microwave on high for 2 minutes, mix well and return to the microwave for 2 minutes more. The onions should be translucent, the butter melted and the flour clinging to the buttery onions.
3. Scoop a ladleful of the broth mix into the bowl af onions, mix well to loosen up the flour mixture and make sure it wont lump up on you. Add the bowl’s content to the slow cooker and mix well.
4. Cook on low for 6-7 hours (or on high for about 4 hours), until the potatoes are fork tender but not falling apart. Gradually add sour cream while stirring constantly.

Stay hungry my friend!