Corn-Veggie Chowder

This is some kind of a hybrid between corn chowder and vegetable soup.  

And it's pretty delicious.  

Like everything else I make.

Peel 2-3 yukon gold potatoes and boil them.

Mince 5 cloves of garlic and a large chunk of ginger root.  Chop 1/4 of an onion.  Brown them in a dutch oven with a few tbsp of butter and some olive oil.  When they start to turn brown, add 4 chopped carrots, 1/4 c veggie stock, and 1/4 c water.  Chop a big bunch of brussels sprouts, add them as well.  Add seasonings to taste, more veggie stock, and more water.  Cook for a few minutes.  Add one 15 oz can of corn and one 12 oz can of evaporated milk.  Simmer for awhile.  

When  the potatoes are done, mash them with butter, milk, salt, oregano, and shredded cheese.  Add them to the soup.  Stir well. 

Eat. 

Enjoy.

Cider-Whiskey Pot Roast

2 large gold potatoes, chopped

3 medium carrots, chopped

1/2 c chopped cabbage

1/2 c mushrooms

2.5 lb pot roast

1/2 c Jameson Irish Whiskey

1 c apple cider

1 tbsp finely chopped ginger

flour

cinnamon

Spread the potatoes on the bottom of a crock pot.  Layer the carrots on top, then the cabbage, then the ginger.  Coat the roast with flour and cinnamon, then place it on top of the vegetables.  Scatter the mushrooms around the roast.  Mix the cider and whiskey and pour it over the roast.  

Cook on high for 7 hours.

When done, shred the roast to be used in various dishes throughout the week. 

I think it will make a nice pulled-beef sandwich.  

I think I will also use some of it for home-made lo mein later this week.

Here's tomorrow's lunch.

Pot Roast

Crock Pot Adventure Número Dos 

4 small potatoes

3 carrots

1/3 head of cabbage

6 mushrooms

1 granny smith apple

2.5 lb hunk o' beef

1/2 c flour

seasoning to taste

1/2 c apple cider

1/2 c veggie stock

1/8 c red wine

Chop the veggies and throw them all in the crock pot except for the mushrooms.  Mix together the flour/seasonings and coat the beef with the mixture.  ( I used salt, pepper, oregano, mustard powder, and garlic powder...I think...).  Put the beef on top of the veggies.  Add the mushrooms on top, then pour in the liquids.  

Cook on High for 4.5 hrs

Dinner is Served.

With a glass of Red Wine.

(Or a mug of hot cider, if you prefer)

A delightful meal on a cold November evening.

Crock-Pot Ginger Veggies

I've been thinking about buying a crock-pot for a little while now, and yesterday I finally went out and bought one.  I'm hesitant to use it on school days because the idea of leaving it on all day while I'm away is rather scary.  But I think I will have fun with it on weekends.

For my first-ever attempt at crock-pot cooking, I made veggies, potatoes, and pork chops.

2 stalks of celery, chopped

3 small carrots, chopped 

1/3 yellow onion, chopped 

4 medium-sized yukon gold potatoes, chopped

small handful of cranberries

1/4 c chicken broth

1/2 c apple cider

ginger root, grated

soy sauce

rice vinegar

olive oil

3 pork chops (seasoned with garlic powder, onion powder, sage, thyme, mustard powder)

Spread the chopped veggies in the bottom of the cooker, then spread the potato chunks on top.  Mix in the grated ginger.  Sprinkle with soy sauce, rice vinegar, and olive oil.  Pour in cider and chicken broth.  Rub the pork with the seasonings and then lay it on top of the veggies & potatoes.  Cook on high for 3.5-4 hours.

It did turned out on the broth-y side.  It would probably be fine with half the amount of cider and chicken broth.  I wanted to err on the side of too much because I wasn't sure how much liquid was needed to ensure everything cooked properly.

It was a great meal for a chilly fall day!  I loved the flavor that the ginger gave to the veggies.  

Whiskey & Cider Chicken

The Marinade

1 shot Jack Daniels Whiskey

1 squirt of Jack Daniels Mustard

apple cider

olive oil

1 tsp rice vinegar

garlic powder

Add enough olive oil and apple cider to cover the chicken.  

Marinate for an hour or more.

Then, lay the chicken in a baking dish and pour some of the marinade on top. 

Bake at 425 for 50 minutes.

The Gravy

Use the rest of the marinade to make apple-cider gravy. 

(Bring to a boil on the stove.  Mix 2 tbsp corn starch with 1/2 cup cold water.  Slowly pour the corn starch/water into the boiling marinade.  Stir until desired thickness is reached.

The Mashed Potatoes

Peel and chop 4-5 large yukon gold potatoes.

Mash with 1/2 stick butter, garlic powder, salt, oregano, milk, and shredded colby/monterey cheese.

The Kale

Saute/Steam in a skillet with bacon grease.

Don't forget the beer!  This one went quite nicely with the meal.

Apple Cider and Pumpkin Beer...must be fall!