This version of slow cooker Mississippi Pot Roast recently appeared on the cooking website of the New York Times. Refined by Sam Sifton, it’s a somewhat healthier way of cooking a recipe that has been a favorite on Pinterest for many years. Somehow, I’d never heard of it before, which surprised me since I peruse many of the home cooking sites that show up on Pinterest. I’ve seen “Marry Me Chicken” show up about a thousand times, for example. And I’ve never tried it either. But once I read the pot roast recipe, it sounded so appalling that I couldn’t wait to try it!
This terrific recipe would be a great choice for either Easter or Passover, if you are serving a small group. Under the constraints of the pandemic, most of us are (or should be) planning a much smaller celebration this year. But we still want to make food that feels like more special than the usual fare we are eating these days (i.e. canned spaghetti-os and such). These exotic flavors will transport you to Biblical times in the Holy Land. Za’atar is a seasoning mix that has been in use in the middle east since ancient times.
If you have not already tried the mega-yummy Chinese chili crunch sauce called LaoGanMa, you must do so without further delay! This amazing concoction adds crunch, heat and umami goodness to just about anything. It is simply amazing! The condiment was developed in 1996 by an illiterate Chinese woman named Tao Huabi. She owned a modest noodle shop in a far-flung province. However, the fame of her homemade chili crisp spread and she decided to manufacture it for mass distribution. Her first small enterprise has now developed into a huge company with $190 million in assets and over 2000 employees. The old grandmother now drives a Bentley!
Fill your Belly with the Taste For Winter - Slow Cooker Lentil Soup with Sausage and Greens | Vicki James
All the foodie magazines extol the virtues of legumes these days. They are a great source of fiber, minerals and vitamins. They are recommended for weight loss programs because they fill you up. And, of course, they are sustainable, so they help reduce the carbon footprint. So, what’s not to like? The taste, according to my husband. He also objects to the texture. He will eat black beans in chili, but no other kind. We had a big breakthrough a few years ago when he admitted he liked my split pea soup.
Sooner or later the day will come when you have to feed a vegetarian. It may be a neighbor you're entertaining, or a colleague from the office. Maybe one of your children brought a vegetarian friend home from college. If you’re lucky, the vegetarians in your life are willing to eat dairy products or fish. Then it's no big deal. The real problem comes when you find yourself providing dinner for a true vegan. But don't worry, I've got you covered.
I understand. It's Friday evening and you've had a hard week. The cupboard is bare, but you can't face the idea of fighting the crowds at a restaurant and standing around for an hour until your little square gizmo starts jangling and lighting up. You finally get to a table, but it's a good twenty minutes before anyone shows up to take your order. You figure if you finally get something to eat by 9:00 you'll be lucky. So instead, you go home and pick up the phone and call for pizza delivery.
I recently found this crave-worthy recipe on a website called The Pretend Baker. I can’t comment on the legitimacy or lack thereof of her baking skills, but she certainly put together at least one yummy recipe that I am delighted to share. This baked acorn squash is stuffed with apple, mushroom and sausage, and it is truly delicious. We ate it as a main course, but it could also make a great side dish for Thanksgiving. I think it could be adapted easily to suit your own tastes, but here is the original recipe:
Okay, I’m just going to say it. If you don’t try this recipe, you are crazy. I mean it. I want everyone to make this fast, easy and insanely delicious recipe as soon as possible. You will be ecstatically happy to have this winner of a chicken dinner in your recipe repertoire. If I could, I would come to your house wielding a jar of sun-dried tomatoes and a carton of cream and chain you to your stove until you completed the recipe, just so I could see your happy face when you take your first bite. Be glad I don’t know where you live.
When I first found this recipe on-line (myrecipes.com), I knew immediately that I had to make it. It was too bizarre not to try! A pecan pie inside of a cheesecake? I thought of Turducken, the duck inside of a turkey. This concept seemed equally strange, yet had the potential to blow other Thanksgiving dessert options out of the water. Mind you, I had already decided to make my husband’s favorite Pumpkin Cheesecake, so charting a new course for Thanksgiving filled me with trepidation. The Pumpkin Cheesecake, from an ancient Bon Appetit magazine, had long been a Thanksgiving mainstay. However, I described the Pecan Pie Cheesecake to my husband and he was as intrigued as I was. I promised to make him a Pumpkin Cheesecake for Christmas if he was disappointed. Actually, I lied. I have already decided what I’m going to make for Christmas and it’s not Pumpkin Cheesecake. Pumpkin is something I prefer to leave behind once the Christmas festivities kick into full gear. That meant the stakes were high!
On a recent rainy Saturday, we decided to order in Thai food from a local restaurant rather than go out. I ordered a Thai beef salad off the menu hoping it would be similar to Nuer Nam Toc, a wonderful spicy sour creation that I had enjoyed at other restaurants. Sadly, when the food arrived it was quite different and my hopes were dashed. “No problem,” I decided. “I’ll just see if I can find a recipe and make it myself tomorrow.”
Vicki loves food, and she celebrates the art of food right here on foodBlog.
Cooking is one of the strongest ceremonies for life. When recipes are put together, the kitchen is a chemical laboratory involving air, fire, water and the earth. This is what gives value to humans and elevates their spiritual qualities. If you take a frozen box and stick it in the microwave, you become connected to the factory