Showing posts from November, 2013

{crockpot} Pot Roast

It's strange. This week is a 3-day work week and I feel like we have more food on the menu for the week than we normally would make for a full week. I'm making Lentil Soup for lunches {mostly because it's so irresistibly good and SO easy, we can't get enough of it!} and the mister has asked me to make a delightful lasagna that is very unexpected {don't worry, I'll get that recipe up this week, along with a great Thanksgiving leftover treat- totally worth the wait.} 
He's also been on me to make a beef stew, especially with how frigid cold it is today. We agreed on a pot roast for dinner tonight. Because there were errands to be run, and laundry to be folded, I decided to do it in the crock pot. Usually when I make a roast, I throw a packet of Lipton Onion on it and call it a day, but I was feeling adventurous and made up a little fun for myself in the kitchen.  ingredients: 1 2 lb roast  4-5 carrots, peeled and chopped into 1" pieces 4-5 stalks celery…

Beef Stroganoff

So, my girlfriend Stan made the trek from NYC to CT this past weekend, and there were many highlights to our visit. Namely, the $60 bottle of Chardonnay from Napa Valley that we uncorked in celebration of our 29+2. In addition, and a close second runner up, was dinner. Not sure which part was better- the actual food, or the fact that I didn't have to make it ;o)
Now, I've tried to make Beef Stroganoff in the past. My mother's is fantastic- I have her recipe- I failed at recreating it. The sauce didn't work, the beef was crunchy. Mr. TT did NOT like it. It was a very unfortunate happening. I had shared this mishap with Stan and she assured me that her father's was the best ever. Like- promised me. I said no way. But, I let her prove me wrong. (and boy... was I wrong)
Ingredients 1 ¼ lb. filet mignon or filet of beef, sliced 2 tbsp. butter 1 tbsp olive oil ¼ lb. mushrooms, sliced 1 ½ tbsp. shallots or green onions, minced 1 medium onion, sliced, to taste (optional) …

Stuffed Pepper Soup + DIY Italian Seasoning

Keeping with the trend that I've been following, you guessed it... another soup recipe.  This one, though, has a dedication. My mother hosts Sunday Dinner every week, which ultimately includes primarily my grandparents. My sister heads over most of the time, and because I live in another state, I unfortunately don't make it nearly often enough. Regardless of who is there, though, my amazing mother makes dinner. And in addition to Sunday Dinner, she also makes something for my grandparents to take home with them, usually a casserole of some sort. One of their favorites is Inside Out Stuffed Pepper Casserole, which I posted about earlier this year, and we thoroughly enjoyed in this house. So when I came across this recipe for Stuffed Pepper Soup, I thought to myself "Self, I bet this would be a great one to share with the royal family!" So let's have at it. I haven't made it yet, so leave me love if you have anything to add!! 
The original recipe is from www.lo…

Bowtie Pasta with Firefly Vodka Sauce

I haven't made this just yet but I honestly cannot wait to. Lucky for me, I typically have all of the ingredients on hand {besides the pasta- I usually have a variety of whole wheat pasta types, but for this I think I will splurge and get real bowties! I'm sure Mr. won't mind that one bit}
I love vodka sauce anyway, but the thought of adding the sweet tea flavor of Firefly makes my tastebuds sing and dance. I'm thinking this might be a good "date night in" type meal, maybe with meatballs and/or sausage and a nice crisp salad. Ohhh yum.  ingredients 1 tablespoon extra-virgin olive oil 1 tablespoon butter 2 cloves garlic, minced ¼ cup of onion finely chopped 1 cup Firefly Straight Handcrafted Vodka ¾ cup chicken stock 2 small cans of tomato sauce Salt and pepper 1 pound of bow tie pasta ½ cup heavy cream Fresh basil leaves cut in thin strips
instructions Bring a pot of water to a boil.Meanwhile heat oil and butter in a large skillet, add garlic, and onion. Saut…

Broccoli + White Bean Soup

You guessed it... another soup recipe!!! If you have a love/hate relationship with Panera like I do, you will appreciate this great swap that I came across. It's a way healthier version of their Broccoli and Cheddar soup, that actually has no cheese in it... crazy. Adding a little bit on top is just enough, and the beans give it a great consistency that mimics the decadent and creamy goodness that is broccoli and cheese soup. My mouth is seriously watering right now. 
I can't for the life of me find it now to give credit because I would love to thank the person that came up with this... {SO sorry mystery recipe creator!!}

ingredients: 4 cloves of garlic
1 medium onion
1 tbsp extra virgin olive oil
1 large head of broccoli (approx. 4 cups) washed and cut into florets
1 tsp sea salt
1 tsp black pepper
1/2 tsp paprika
1 can (15 oz) cannellini beans, rinsed
4 cups low sodium vegetable broth
2 tbsp fresh rosemary, washed and chopped
optional: parmesan cheese or sprinkle of shredde…

Garlic + Lentil Soup

Apparently I am obsessed with soup right now. And more specifically, Lentil Soup. This one runs circles around the Sausage and Kale one - it's simplicity is what makes it delightful. It has SO much flavor. I think it also is in part the vegetable broth. This is such a different flavor than chicken which is what I usually would use. So yum.

Garlic + Lentil Soup

ingredients: 1 cup lentils, rinsed and drained
2 yellow onions, finely diced
4-5 garlic cloves, crushed
1 carrot, peeled and very thinly sliced
2 tablespoons olive oil
2 bay leaves
½ teaspoon dried oregano
7-8 cups vegetable stock {I used Natures Promise Organic Vegetable Broth}
Salt and black pepper
instructions:Heat oil in the bottom of a big soup pot, and add onion, garlic, carrots, salt, pepper, bay leaves and oregano. Cook veggies until onions are on their way to being translucent. Add vegetable broth and lentils. Bring to a boil and then lower heat and simmer for approximately 1 hour, stirring occasionally.  notes: If you notice…