Showing posts with label succulent. Show all posts
Showing posts with label succulent. Show all posts
Saturday, March 22, 2014
SANDRA’S SUCCULENT YOSHIDA SLOW COOKER MOOSE ROAST
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| A nice fix it and forget it recipe where you pull a frozen roast out of the freezer and 10 hours later you have a terrific meal, including gravy as an added bonus... |
Servings: (6 to 8)
Prep: 10 Mins.
Slow Cook: 10 Hours
INGREDIENTS
Frozen Roast and Veggies:
1 large yellow onion, cut into 6 wedges
2 generous handfuls of baby carrots
4 cloves garlic, roughly minced
2 stocks celery, cut into 2” pieces
2 tablespoons chopped fresh parsley
3 lb. frozen boneless moose roast (or venison, beef, or pork)
Gravy:
1 (10.75 ounce) can cream of mushroom soup
½ cup *yoshida sauce (See: Tip below)2 cups low-sodium beef broth
Freshly ground pepper, to taste
---------------------Serving options:
-- Prepared steamed rice; and
-- Sautéed green beans
METHOD
Place the onion, carrots, celery, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables.
Whisk the gravy ingredients in a medium bowl and pour over roast.
Cover slow cooker and cook on low for 10 hours.
Transfer roast to serving platter and place vegetables around it. Pour gravy from slow cooker into a gravy boat. Serve with mounds of steamed rice, and sautéed green beans ~ Enjoy!
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Tip: For homemade *yoshida sauce, click on the following link: Sandras Homemade Yoshida Sauce.
Friday, March 7, 2014
Sufferin Succotash More Like Succulent and Super Interesting Succotash!
When most of you hear the word, "succotash," you probably dont think of a delicious vegetable side dish, you probably think of Warner Brothers Sylvester the cats catchphrase, "Sufferin succotash!" But succotash really is a great, and very underrated recipe.As I say in the video, this may be Americas oldest vegetable recipe, coming from the Narragansett Indian word, "msíckquatash," which according to the Merriam-Webster Dictionary means "boiled corn kernels."
You can see from the photo, this is much more than that, combining an array of vegetables including corn, beans, and squash. These three ingredients were such an important source of nutrition for the Native Americans they were referred to as "The Three Sisters."
The way they cultivated these three plants together was sheer genius. The corns stalks were perfect for the climbing vines of the bean plants. In turn, the beans roots captured nitrogen from the air, enriching the soil, producing larger crops. But it was the third sister that really made the system so brilliant.Squash sends out long, winding vines with large leaves that stay close to the ground. This acts as an edible ground cover, which not only kept the weeds away, but also provided shade for the corns shallow roots. It also kept the ground moist, which helped the beans grow, which helped the corn grow higher, which made for longer bean vines/yields, etc., and so on. Who knew succotash could be so fascinating?!
Anyway, I hope you give this easy and nutritious vegetable side dish recipe a try. Enjoy!
Ingredients:
1 tablespoon olive oil
1/2 tablespoons butter
1/2 yellow onion, diced
3 garlic cloves, minced
1 jalapeno or other small hot chili pepper, sliced
1/2 red bell pepper, diced
1/2 cup diced tomatoes
4 oz green beans, cut in 1/2-inch pieces
1 1/2 cups fresh or frozen corn
1 cup frozen baby lima beans, thawed
2 green zucchini, cubed
1/2 tsp ground cumin
pinch of cayenne
salt and freshly ground black pepper to taste
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