Wadly’s not a fan of vegetables. He’s tall and thin and lives on meat and starch. Getting him to eat and enjoy vegetables not loaded with starch is a personal quest.
My latest shot at Wadly-edible vegetables is basil carrots. He thinks they’re okay (not high praise but close) and I love them.
Saute onions, carrots and a very light sprinkling of basil (it’s strong and can easily overpower the carrots so take care) in butter. Reduce the heat after the onions become transparent to finish the carrots.
That’s it. Did you think I’d make it more complicated? Nope. It’s so tasty and so sweet it’s almost like dessert.
I’m on a new kick. We all know I wander from one focus to the next like a hobo with no home but at least I’m not bored . . . or boring. I’m always experimenting, learning new things, TRYING new things . . . and I like it. Testing ideas is a good way to keep your brain in shape.
My latest is crock pot meat. My first foray into “cook it slow” was chuck roast. It was wonderful . . . and here’s what I did.
Add the meat to the bottom of the crock pot. DO NOT add any water. Trust me, you won’t need it. Crush a garlic clove and toss that in. Cut up a carrot and toss that in. Add some chopped celery, onion, a tomato, red and green pepper . . . sprinkle in some rosemary and some thyme, add 2 tbsp cream sherry, 2 tbsp dry sherry and put the lid on. Turn it on low and walk away. This needs to go for about 8 hours. Lift the lid every so often and poke the veges in around the meat.
When it’s done the meat will be tender and the vegetables will be worthless. Pull out the meat, dump the rest through a strainer and toss the veges (I feed them to my chickens). Chop the meat and put it away for later. Put the juice (there will be surprising amount of liquid) in a separate container and refrigerate both. When the juice has cooled completely you’ll be able to peel the fat off the top.
This is a great start for stew, soup . . . or eat it just the way it is! It’s delicious.
If the sherry adds too much flavor, try using two tablespoons of sherry and half a cup of creme soda instead. Both ways are absolutely delicious. I haven’t tried it with root beer yet. I bet that would be good as well. I added a bay leaf to one batch.
To turn this into wonderful vegetable beef soup dice your veggies (all of the above plus one small potato and anything else you have in your veggie drawer – the latest batch also has cauliflower). Saute all but the potato in butter, add the potato, the juice and the diced beef and simmer until the veggies are done.
I don’t add salt and I don’t add bullion cubes (mostly beef flavored salt) though you can if you must. It’s flavorful and healthy and a good eat and it’s a really chunky soup, not mostly broth and few goodies.