Fresh Green Bean Salad with Balsamic Dressing

From Mel's Kitchen Cafe

YIELD: SERVES 4-6 AS A SIDE DISH

The desired tenderness of the green beans is a personal preference so check them often while cooking to make sure they don't overcook (or stay too crunchy). Even though the leftovers of this salad don't look quite as appealing (the dressing softens everything up and cold bacon looks a little gnarly), it definitely ranks up there with my favorite leftovers to snatch at lunchtime.

INGREDIENTS

• 2 pounds fresh green beans, ends trimmed if desired
• 1 pint cherry or grape tomatoes, halved
• 1/4 cup olive oil
• 3 tablespoons freshly squeezed lemon juice (from about 2-3 lemons)
• 3 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 4 ounces feta cheese
• 6-8 strips bacon, cooked and crumbled

DIRECTIONS

1. Bring a large pot of water to a boil. Add 1 teaspoon salt. Cook green beans until tender, 5-10 minutes. While they cook, prepare a large bowl with an ice water bath. Immediately drain the beans into a colander (or scoop them out with a slotted spoon) and place the drained beans in the ice water for a few minutes to stop the cooking. This will keep them bright green and perfectly tender.
2. Drain the beans and pat them dry. Toss them in a bowl with the tomatoes.
3. For the dressing, whisk together the olive oil, lemon juice, vinegar, salt, garlic powder, and pepper. Pour the mixture over the green beans and toss to coat. Cover the bowl and chill for at least an hour or up to 3 hours before ready to serve.
4. Stir in the feta cheese and bacon right before serving. Serve chilled or at room temperature.

Maria's notes:  Yum!  I was determined that this year I would do something with my green beans besides canning them.  I decided to scour the garden to see if I could find enough to try out this salad, and I did.  I LOVE IT!  Haven't tried it on any of my family yet as it just finished chilling, but I'm willing to eat it all myself.  I think I will keep the bacon separate and just sprinkle it on top of each serving so it stays crisp.

Homemade Yogurt

Here is the way I did the yogurt in the crock pot.  I really turned out great!  The younger two kids really liked it.  I do sprinkle a little smidgen of sugar in mine.  Adelaide likes a little honey.  I put fresh raspberries and blueberries on mine while Adelaide likes fresh strawberries! 

 

I have only made this twice and it has worked great both times!

 

(I think that the crockpot I use is six quarts.)

 

1 gallon whole milk

1/2 cup yogurt with fat in it.  Don't use fat free!  Check also on the label to make sure it has live cultures.  I used plain Yoplait once and then a full fat organic one that I got at Trader Joes down here.

You also will need a candy thermometer.  I got one at Walmart for like six bucks.

 

Pour the milk into the crockpot.  Cook on low for about five hours until the temperature of the milk reaches 180 Degrees. (Mine takes about 4 1/2 hours.  I'm sure crockpots will vary!)

 

Let milk sit until the temperature reaches 105 degrees.  This can take several hours!

 

Once the temperature reaches 105 put a 2-3 cups of the warm milk in a bowl and whisk in the yogurt.  Pour into the crockpot with the rest of the milk and whisk together.  Wrap the crockpot in a large bath towel and place in the oven.  (You'll need to take out an oven rack!)  Leave in the oven overnight.  No you don't need to have the oven on.  It just keeps it out of drafts. 

 

In the morning you have yogurt!  You can save 1/2 cup of this yogurt as a starter for your next batch. 

Loriann

Slow Cooker, Pumpkin Pie Steel-Cut Oatmeal

Servings: 7 (3/4-cup) servings

Ingredients

• 1-3/4 cups unsweetened almond milk (or other dairy or non-dairy milk) (I used a can of lite coconut milk)
• 1-1/2 cups water
• 1 cup uncooked steel-cut oats (gluten-free, if desired)
• 1/4 cup maple syrup (may substitute other preferred sweetener) I used pure maple syrup but I'm sure you can find something to substitute!
• 3/4 cup pumpkin puree (unsweetened,unflavored)
• 1/2 cup unsweetened applesauce (or one apple, peeled, cored, and grated)
• 1 teaspoon vanilla
• 1-2 tablespoons pumpkin pie spice
• 1 tablespoon ground chia or flax seeds
• 1/4 teaspoon salt
• 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
• Optional garnishes: chopped nuts, raisins, maple syrup, brown sugar, additional milk or butter.  I put a little half and half on mine.  I also us the half and half to reheat in the microwave!

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker, using 1 tablespoon pumpkin pie spice. Stir, cover, and cook on low for  approx. 5 hours, or until oats are cooked & softened, but edges haven't browned. (Slow cooker times may vary.) Taste and stir in more pumpkin pie spice, if desired. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

Alternative slow cooker method for extended cooking time without over-browning the edges: Insert a heat-tolerant bowl inside the slow cooker; coat inside of bowl with cooking spray. Add all ingredients (except optional toppings) to the bowl; stir to combine. Pour water into the slow cooker on the outside of the bowl so that the water fills approx. halfway up the sides of the bowl. Put the cover on the slow cooker, and cook on low for up to 8 hours.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot. (If frozen, microwave longer at half power.)

Recipe may be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

from Loriann

Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal

Servings: 7 (3/4-cup) servings

Ingredients

• 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
• 1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk)
• 1-1/2 cups water
• 1 cup uncooked steel-cut oats
• 2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
• 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
• 1/2 teaspoon cinnamon
• 1 tablespoon ground flax seed
• 1/4 teaspoon salt
• Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

from Loriann

Slow Cooker, Eggnog Cranberry Steel-Cut Oatmeal

Servings: 7 (3/4-cup) servings

Ingredients

• 2 cups eggnog
• 2 cups water
• 1 cup uncooked steel-cut oats (gluten-free, if desired)
• 1/2 cup dried cranberries (craisins)
• 1/4 teaspoon salt
• 1 tablespoon chia seeds or ground flax seeds
• Optional toppings: chopped nuts, additional dried cranberries, additional eggnog, sprinkled with nutmeg or cinnamon

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for  approx. 5 hours, or until oats are cooked & softened, and edges have browned. (Slow cooker times may vary.) Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

Alternative slow cooker method for extended cooking time without burning the edges: Insert a heat-tolerant bowl inside the slow cooker; coat inside of bowl with cooking spray. Add all ingredients (except optional toppings) to the bowl; stir to combine. Pour water into the slow cooker on the outside of the bowl so that the water fills approx. halfway up the sides of the bowl. Put the cover on the slow cooker, and cook on low for up to 7 hours.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot. (If frozen, microwave longer at half power.)

Recipe may be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

from Loriann

Roasted Pork Shoulder

Ingredients:

• 1 boneless pork shoulder (about 4 pounds), skin on
• 4 garlic cloves, smashed
• 1 handful fresh oregano
• 4 tablespoons Kosher salt (1 tablespoon for every pound of meat) I ONLY USE 1 TBSP.  More is too much.  Be sure you use Kosher salt.  It is better!
• 1 tablespoon coarsely ground black pepper
• 3 tablespoons vegetable oil I use olive oil
• 2 tablespoons white wine vinegar

Directions

Place the pork, fat-side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Mash the garlic, oregano, salt, and pepper into a paste on a cutting board with the flat side of a knife; place the adobo in a bowl and stir in the oil and vinegar. Rub the garlic paste all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.

Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 350 degrees F.

Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing.

 

This is really good!  Make sure that you let it sit for several hours in the refrigerator.  I usually put it in the refrigerator early in the morning.  You MUST use fresh oregano!  It makes your house smell yummy all day!

 

 The best use I have found for this mixture is on pork chops.  I put it on boneless chops and let it sit all day then grill it!  YUM!  My family likes the chops because you get more of the flavor from the coating on the outside!  I do like to use the pork for a green chile stew that I make.  

 

Loriann

Green Chile Stew

Ingredients: 2 1/2 pounds boneless pork loin, cut into 3/4-inch cubes 1 (14.5 ounce) can diced tomatoes, drained 2 (7 ounce) cans diced green chiles 2 yams, peeled and cut into 1/2-inch pieces 4-5 red potatoes, peeled and cut into 1/2-inch pieces 1 can black beans, drained 1 can kidney beans, drained 1/2 onion, coarsely chopped

5 cloves garlic, minced 1 1/2 teaspoons ground cumin 1 teaspoon dried oregano 1 teaspoon salt ground black pepper to taste 1 tablespoon hot pepper sauce 1 cup frozen corn 3 cans chicken broth 1/2 cup shredded Cheddar cheese

DIRECTIONS:

1.

Combine the pork, tomatoes, green chiles, yams, potatoes, beans, onion, garlic, cumin, oregano, salt, black pepper, and hot pepper sauce in a slow cooker.  Pour in broth. Cover, and cook on Low until the pork is very tender, 6 to 7 hours.

2.

Stir in the frozen corn, recover, and cook until the corn is hot, 10 to 15 minutes. Sprinkle with shredded Cheddar cheese to serve.   This is a revised version of the recipe I found.  You can do it like this OR don't use the roast as it says.  When I make the pork shoulder roast I make an extra one.  Towards the end of the cooking time I cut up the left-over roast and put it into the crock pot to heat up.  from Loriann

Black Bean Soup

Ingredients

• 10 slices bacon, finely chopped
• 2 medium onions, chopped (about 2 1/2 cups)
• 6 garlic cloves, pressed
• 1 (14 1/2-ounce) can reduced-sodium chicken broth
• 1 1/2 cups canned chopped tomatoes
• 2 tablespoons ketchup
• 2 teaspoons Worcestershire sauce
• 1 tablespoon chili powder (I use a chipotle chili powder that is quite hot.  I only use 2 tsp.) 
• 4 (15 1/2-ounce) cans black beans, drained but not rinsed
• Kosher salt and freshly ground black pepper
• 1 bunch cilantro
• juice of 1/2 lime
• Thinly sliced scallions, for garnish
• Sour cream, for garnish
• Grated cheddar, for garnish

Directions

Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

 

This is YUMMY!  It makes up quickly when you use canned beans or you could use some black beans that you've done yourself!!

from Loriann

 

Crock Pot Ham Potato and Leek Soup

Crock pot ham potato and leek soup

 

1 onion, finely diced

2-3 stalks celery, diced

2 leeks, diced (If you haven't used leeks before just use the white end.  Be SURE you pull back the sections and wash them.  They get lots of dirt in-between!)

2 cups water

2 cans chicken broth (Or more.  I use whatever it takes to cover the ingredients in the crock pot.)

5 large potatoes, diced (Or more.  I use red or the gold ones.  I don't use russets very often.)
1 tsp. salt

3/4 tsp. dill weed (Yes dill!  Don't leave it out!)

3/4 tsp. black pepper

1/2 c. all-purpose flour

1 cube butter

2 cups half-and-half cream

1 12 ounce can evaporated milk

1 thick slice smoked ham diced

grated sharp white cheddar cheese

 

Sauté onion, celery and leeks until translucent.  Place in crock pot with potatoes, water, broth, and seasonings.  Cook on high for and hour and then turn to low.  Cook 6-7 more hours.  Make a rue out of the butter and flour.  (Melt butter and add in flour.  Mix well.)  Add in half-and-half.  Cook over medium heat until mixture thickens and starts to bubble.  Stir in evaporated milk.  Heat.  Pour over all ingredients in the crock pot.  Add in the ham.  Cook on low about another half an hour.  Stir in cheese and cook until melted. 

from Loriann

Orzo with Parmesan and Basil

Ingredients: 2 tablespoons butter (I don't use that much. Just enough to sauté the orzo.) 1 cup uncooked orzo pasta 1 (14.5 ounce) can chicken broth 1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil salt and pepper to taste 2 tablespoons chopped fresh basil

DIRECTIONS:

1.	Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
2.	Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes. (Closer to 15)
3.	Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs. from Loriann

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Slow Cooker, Banana & Coconut Milk Steel-Cut Oatmeal

Servings: 7 (3/4-cup) servings

Ingredients

• 2 medium ripe bananas, sliced (approx. 2 cups)
• 2 (14 oz) cans light coconut milk*
• 1/2 cup water
• 1 cup steel cut oats
• 2 tablespoons brown sugar
• 1-1/2 tablespoons butter, cut into 5-6 pieces, optional (omit or substitute margarine for lactose-free, vegan)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon vanilla
• 1 tablespoon ground flax seed
• 1/4 teaspoon salt
• Optional garnishes: additional sliced bananas, chopped macadamia nuts or walnuts, toasted coconut, maple syrup, additional brown sugar, additional coconut milk or butter

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for 7 hours. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup milk or water. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

from Loriann