Lentil Soup
Many of us are super busy this time of year. Here is a soup that freezes extremely well. If you want to make this lentil soup vegetarian just leave out the ham bone.
INGREDIENTS
1 Pound Dried Lentils
1 Ham Bone
2 Quarts Water
1 Diced Onion
2 Chopped Celery Stalks
2 Chopped Carrots
4 Minced Garlic Cloves
1 Bay Leaf
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Sort and rinse the dried lentils. In a large size soup pot add the water, lentils, ham bone, onions, celery, carrots, garlic, bay leaf, kosher salt and pepper. Reduce the heat to low and cover with a lid. Cook for 2 1/2 hours making sure to stir occasionally. Turn off the heat and remove the ham bone from the soup. Remove any of the ham from the bone, chop into pieces and add back to the lentil soup. Remove the bay leaf and serve hot along with crusty bread and a nice green salad. Serves 6
Chicken Orzo Soup
Soup is one of the great things about fall especially chicken soup.
INGREDIENTS
4 Slices Chopped Bacon
1 Pound Boneless Chicken Thighs
1 Cup Chopped Onion
2 Minced Garlic Cloves
2 Cups Diced Tomatoes
4 Cups Low Sodium Chicken Broth
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Cup Uncooked Orzo
2 Cups Cooked Cannellini Beans
1/4 Cup Chopped Parsley
1 Tablespoon White Wine
Grated Parmesan
Chop the chicken thighs into small pieces. In a large size stockpot, sauté the chopped bacon just until it is crispy. Remove the bacon and drain on a paper towel. Add the chopped chicken thigh pieces and cook them for 5 minutes until they are slightly browned. Add the chopped onions and cook for 2 minutes until the onion is softened. Add the minced garlic, kosher salt, pepper and cook for another minute. Stir in the diced tomatoes and the chicken broth. Bring to a boil and add the uncooked orzo. Reduce to a simmer and cook for 20 minutes until tender. Add the cannellini beans, chopped parsley, white wine and bacon. Cook for 10 minutes. Ladle into bowls and garnish with freshly grated parmesan. Serves 8
Dijon Baked Pork Chops
My Dijon Baked Pork Chops are perfect for a rainy day meal. They are simple to make and are perfect for an end of the week hearty meal.
INGREDIENTS
1 Chopped Red Onion
1 Cup Dijon Mustard
6 Medium Size Pork Chops
Preheat your oven to 350° F. You will need a medium size glass baking dish. Brush the baking dish with olive oil. Spread the red onion on the bottom of the dish. Lay the pork chops on top of the onions. Spread the mustard on top of each chop and cover the baking dish with either foil or a lid. Bake for 1 1/2 hours. Remove from the oven and transfer to a serving platter. Serves 6
Ribs With Peaches
These ribs are great for dinner. Just put them in the slow cooker in the morning and when you come home from work you and your family will have a delicious meal. If you are having a party these ribs make a good appetizer.
INGREDIENTS
4 Pounds Pork Spareribs
1/2 Cup Packed Brown Sugar
1/4 Cup Ketchup
1/4 Cup White Vinegar
2 Minced Garlic Cloves
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
15 Ounces Cubed Cling Peaches With Juice
Preheat your oven to broil. Put the ribs onto a foil lined broiler pan and broil for 10 minutes. Cut the ribs into serving size pieces. Place into your slow cooker. In a medium size bowl combine the brown sugar, ketchup, white vinegar, garlic, kosher salt, pepper and cubed peaches with their juice. Pour the mixture over the ribs and cover. Cook on low for 10 hours. If you don't have a slow cooker then put them in the oven at 250° for 4 to 5 hours. Remove and transfer to a serving platter. Serves 4
Victoria's Slow Cooker Tri-Tip
Here is a nice Sunday meal that really is no fuss. Throw in some carrots, potatoes and cipollini onions and you have a complete meal.
INGREDIENTS
2 Tablespoons Olive Oil
1 Boneless Tri-Tip Weighing 5 Pounds
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
8 Chopped Garlic Coves
1/3 Cup Unbleached Flour
3 Tablespoons Tomato Paste
1 Tablespoon Anchovy Paste
1 Tablespoon Beef Bouillon
1 Cup Red Wine
14 1/2 Ounce Can Whole Tomatoes With Juices (Quartered)
3 Dried Bay Leaves
1 Teaspoon Sage
1 Teaspoon Rosemary
1/2 Teaspoon Grated Nutmeg
1 Teaspoon Kosher Salt
1/4 Teaspoon Red Pepper Flakes
1 Pound Halved Small White Potatoes
4 Cut Carrots
12 Ounces Blanched & Peeled Cipollini Onions
Heat the olive oil in a large skillet over a medium-high heat until it is shimmering. Brown the tri-tip on both sides which should be 5 minutes per side. Transfer the tri-tip to a 6 quart slow cooker. In the skillet stir in the garlic, flour, tomato paste, anchovy paste and beef bouillon. Cook for 1 minute. Deglaze the skillet with the red wine. Scrap up the bits on the bottom. Add the tomatoes, tomato juice, bay leaves, sage, rosemary, nutmeg, salt and red pepper flakes. Bring to a boil and cook for 5 minutes. You want the consistency to be thick. Pour the wine mixture over the tri-tip in the slow cooker. Add the potatoes, carrots and cipollini onions to the slow cooker. Cover the slow cooker and cook on the high setting for 5 hours. You will want the tri-tip to be fork tender. Transfer the roast to a serving platter. Arrange the vegetables around the tri-tip or place them in their own separate serving bowl. Strain the remaining sauce and skim off any excess fat from the surface. Serve the sauce with the roast. Leftovers make great sandwiches! Serves 8
*In order to easily peel the cipollini onions blanch them for 2 minutes in boiling water. Transfer them to an ice water bath and the skins will slip right off.
