I have been very busy planting my vegetable garden. I am almost done, so hopefully tonight after work I will be able to plant the last few beds. That won’t leave a lot of time to cook dinner though, but I have a plan: Frozen cheese ravioli, left-over marinara and a quick salad. By the time the water boils and the ravioli are done, I will have the sauce warmed and the salad made. We even have some rolls left from last night if someone wants bread with their dinner.

The vegetarian marinara sauce is really easy and tasty. Here’s the recipe:

Vegetarian Marinara Sauce (double batch)

Ingredients:
2 large onions, chopped finely
2 bulbs of garlic, minced finely
2 bell peppers (red, green or one of each), chopped finely
1 can black olives, drained and chopped finely
1 pound mushrooms, chopped finely
5 tablespoons olive oil
2 tablespoons sugar
2 – 26 oz. cans of crushed tomatoes
handful dried oregano
handful dried basil
salt to taste

The reason I chop every thing finely for this sauce is that it gives a consistency resembling ground beef in the sauce. It took a very long time for my kids to realize there wasn’t any meat in this sauce.

In a heavy bottomed pan sauté the onions until softened. Add the mushrooms and cook for a few minutes. Next add the bell peppers and garlic and cook until soft. Add the rest of the ingredients to the pan (except the salt) and bring up to a boil. Turn down and simmer for at least 30 minutes. The longer it simmers, the better the sauce will taste. After the first 30 minutes, taste the sauce to see if it needs any salt. It may not because the olives are salty and the canned tomatoes usually contain salt also.

A trick I use if the sauce gets too thick, is to add a can of V-8 juice. It has most of the same ingredients as the sauce so it adds liquid and maintains the flavor.

So if the weather holds, my garden will be completely planted tonight before dinner. My Quick Fix Dinner will be less than 30 minutes from start to finish. Everyone will be satisfied with the garden and the dinner!

Corned Beef Brisket

Ingredients:

1 corned beef brisket

1 onion coarsely chopped

5 cloves of garlic peeled and halved

seasoning packet from brisket

1 tablespoon pickling spices

1 teaspoon coriander seed

1 teaspoon celery seed

1 teaspoon dill seed

boiling water to cover brisket

When I follow the package directions for corned beef brisket, it never has enough flavor for me so I add lots of extra spices.  The spices listed above are my favorites, but you can add anything you want.

In the bottom of the crock pot pour in the coriander, celery and dill seed.  Place the brisket on top and pour the season packet and pickling spices on top.  Place the garlic and onions around the brisket.  I boil the water in a kettle to help speed up the crock pot process.  Pour in the boiling water over the brisket and cover.

Cook on high for 5 – 6 hours.  Remove the brisket from the crock pot and allow to cool on a platter.  I am not very good at slicing the brisket thinly, so I use a fork and pull apart the brisket removing any fat along the way.  You can return to the cooking liquid to reheat if you so desire.

I serve this corned beef on a really good rye bread with mustard and Swiss cheese.   It really doesn’t need anything else.  One of my favorite side dishes for this sandwich is a coleslaw containing apples and pineapple.  Here’s the recipe:

Sweet Coleslaw

Ingredients:

1/2 of a large head of cabbage, chopped or shredded

1 granny smith apple, coarsely chopped

1 – 16 oz. can of chunk pineapple, well drained (reserve juice)

3 tablespoons mayonnaise

1 tablespoon vinegar

1 teaspoon salt

1 teaspoon sugar

Combine the cabbage, apple and pineapple and mix well.  In a jar combine the mayonnaise, vinegar, salt and sugar.  Shake well.  Add a little pineapple juice at a time to make the dressing the consistency you would like.  Pour over the cabbage mixture and mix well.  This salad can be made a few hours before serving with out getting soggy.

We all love this corned beef recipe and the coleslaw is also one of our family favorites.  I hope your family enjoys it as much as we do!

Why garlic and onions? Whole books have been written about garlic, an herb affectionately called “the stinking rose”. A member of the lily or Allium family, which also includes onions, garlic is rich in a variety of powerful sulfur-containing compounds including thiosulfinates. While these compounds are responsible for garlic’s pungent odor, they are also the source of many of its health-promoting effects. In addition, garlic is an excellent source of manganese, a very good source of vitamin B6 and vitamin C and a good source of selenium.

Onions are low in calories yet add abundant flavor to a wide variety of foods. With only 45 calories per serving, onions are fat and cholesterol free, very low in sodium, high in vitamin C, and a good source of fiber and other key nutrients. Higher intakes of fruits and vegetables have been associated with a variety of health benefits. Research shows that onions may help guard against many chronic diseases. That’s probably because onions contain generous amounts of a flavonoid called quercetin. Onions not only provide flavor; they also provide health-promoting phytochemicals as well as nutrients.

Making garlic and onions a staple in your healthy way of eating may greatly lower your risk of several common cancers, suggests study from Southern European populations (Galeone C, Pelucchi C et al, American Journal of Clinical Nutrition). Study participants consuming the most garlic had a 39% reduced risk for cancer of the oral cavity and pharynx, 57% reduced risk for esophageal cancer, 26% reduced risk for colorectal cancer, 44% reduced risk for laryngeal cancer, 10% reduced risk for breast cancer, 22% reduced risk for ovarian cancer, 19% reduced risk for prostate cancer, and 31% reduced risk for renal cell cancer, compared to those eating the least garlic. Similarly, those eating the most onions showed an 84% reduced risk for cancer of the oral cavity and pharynx, 88% reduced risk for esophageal cancer, 56% reduced risk for colorectal cancer, 83% reduced risk for laryngeal cancer, 25% reduced risk for breast cancer, 73% reduced risk for ovarian cancer, 71% reduced risk for prostate cancer, and 38% reduced risk for renal cell cancer, compared to those eating the least onions.

So it stands to reason we should be eating garlic and onions, lots of them. There are so many varieties of both to choose from. Red, yellow, green and white onions are just the beginning and garlic comes in many varieties also: Persian Star, Inchelium Red, Chet’s Italian Red, Chrysalis Purple and Elephant garlic. So what’s the problem?

For me garlic and onions are not a problem in any way. I love them fresh or cooked. I like all the varieties and flavors. Unfortunately, not all of my children feel the same way. What’s a mom to do? I have found a few things that help my children eat them, because I rarely cook anything without garlic and onions. Here are a few ideas to try:

I will often grate rather than chop my onions before sautéing them. My kids tell me it is not so much the flavor that they don’t like; it is the texture of the onions. When I grate them, they don’t seem to even notice the onions in their food. You can also grate garlic using a microplane or the smallest side of a box grater.

If I am going to make a soup or stew, sometimes I will take the garlic and onions after sautéing and puree them in the blender with some of the stock for the soup. Then when I add the carrots, potatoes and other vegetables, the kids don’t even know garlic and onions are in there.

You can also try roasting garlic. Cut the tops of the garlic. Place on parchment paper or wax paper with a layer of foil underneath. Pour the olive oil over the garlic and sprinkle with a little salt. Wrap the parchment and foil around the top of the garlic. Roast in a 350°F over for about 1 hour until the garlic is soft and caramelized. Allow the garlic to cool before trying to work with it. I have a great recipe for Roasted Garlic Cheese Spread. Give it a try.

I love onions and garlic. With all the evidence indicating they are super-foods, I am going to continue to eat them in abundance. Maybe you should, too.

“I will not move my army without onions!”

-Ulysses S. Grant

“It’s hard to imagine civilization without onions.”

-Julia Child

“The onion and its satin wrappings is among the most beautiful of vegetables and is the only one that represents the essence of things. “

-My Summer in a Garden by Charles Dudley Warner

“For this is every cook’s opinion,
No savoury dish without an onion;
But lest your kissing should be spoiled,
Your onions should be thoroughly boiled.”

-Jonathon Swift, Irish satirist

“No one is indifferent to garlic. People either love it or hate it, and most good cooks seem to belong in the first group.”

-Faye Levy

“The air of Provence was particularly perfumed by the refined essence of this mystically attractive bulb.”

-Alexandre Dumas

“The best thing to do with garlic of course, is to eat it.”

-Sylvia Rubin

You have to plan ahead for this meal. The meat needs to marinate for at least 24 hours, so I started yesterday on this dinner. I also bought an inexpensive pork shoulder roast that will require a very long, slow cooking time, so I had to plan to have it ready to go into the oven before I left for work. The black beans also take a fairly long time to cook, so I put them in the crock pot this morning. A little planning will go a long way, because this is a delicious dinner. Here are the recipes:

Cuban Style Pork

Ingredients:
pork roast (I have used pork loin, pork shoulder and pork butt roasts for this meal)
lemons – at least one lemon per pound of pork
garlic – 3 or 4 cloves per pound, depending on how garlicky you want it to be
salt and pepper to taste

At least 24 hours before you need to put your roast in the oven, zest your lemons and squeeze out as much juice as possible. Peel and finely mince the garlic and mix with the juice and zest. Place the roast in a large bowl and pour the garlic and juice over the roast. I rub in the marinade before I cover and place in the refrigerator. Turn the roast in the marinade several time over the next 24 hours.

I cook this recipe on low heat for a long time. Heat your oven at 325°F. Place the roast in a heavy roasting pan with a lid or a cast-iron skillet and cover well with foil. Save the marinade in the refrigerator and every hour or so, baste the roast. Cook for about one hour per pound of meat. You will know when the roast is done, because it will be browned and falling apart. Slice or pull apart with a fork and serve with the following side dish.

Black Beans and Rice

Ingredients:
1 pound dry black beans
1 large onion
1 large green bell pepper
2 stalks celery
4 – 6 cloves of garlic
2 teaspoons salt
1 teaspoon pepper
1 – 16 oz. can of crushed or diced tomatoes
4 cups of water for beans
2 cups of white rice
4 cups of water to cook rice

Chop the onion, bell pepper, celery and garlic. Place the dry beans, vegetables, salt, pepper and canned tomatoes to the crock pot. Add the 4 cups of water and turn on high for approximately 5 hours. Check after a few hours and add more water if necessary to cook the beans until tender.

About half an hour before you are ready to serve dinner, boil the four cups of water. Add the rice to the boiling water. Turn down and simmer for 15 minutes. Serve the black beans over the white rice with your delicious Cuban style pork!

SAUSAGE LENTIL SOUP

Ingredients:

4 tablespoons olive oil

1 onion chopped

4 cloves of garlic finely minced

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon oregano

1 tablespoon basil

16 oz. turkey or pork sweet Italian sausage

8 cups vegetable or beef broth

1 pound carrots chopped

3 stalks celery diced

2 large bell peppers chopped

1/2 pound dry lentils

1 – 16 oz. can crushed tomatoes

Parmesan cheese for topping

Cut the sausages into 1/2 inch slices.  The slicing is easier if the sausages are slightly frozen.  In a large heavy bottomed pan, brown the sausages in the olive oil.  Add the onion and sauté until tender.  Add the garlic and sauté until softened and fragrant.  To this mixture add the remaining ingredients.  Bring to a boil and then turn down to a simmer.  Allow soup to simmer until the lentils are tender.  Serve topped with parmesan cheese.

You can also make this soup in the crock pot.  Just brown the sausage and then put everything into the crock pot for about 10 hours on low or 6 hours on high.

This soup is so tasty and filling.  Serve it with some nice fresh bread and maybe a salad and you will definitely be satisfied.  Hope you enjoy this one!

If you have tried my prep-ahead strategy for ground beef, you will find this spaghetti recipe so fast it will take only as long as it takes to boil water and cook your spaghetti.  If you haven’t prepared ahead, this recipe is still quick, easy and delicious!  What’s for dinner tonight?  Yummm, spaghetti.

Spaghetti Sauce Recipe

Ingredients:

1 pound pack of pre-seasoned and cooked ground beef

or 1 pound ground beef, one onion (chopped) and 4 cloves of garlic (minced)

2 – 24 oz. cans crushed tomatoes

1 tablespoon dried basil

1/2 tablespoon dried oregano

1 tablespoon sugar

First things first.  Put on enough water to cook one pound of pasta.  Cover the pot to bring the water to a boil faster.  Make sure to stir the pasta well when you first drop it into the boiling water.  This will help keep it from sticking together.

If you don’t have the prepared ground beef from your freezer, in a large skillet or sauce pan, brown the ground beef with the onion and garlic.  Drain of any excess fat and season with a little salt and pepper.  Add the tomatoes, basil, oregano and sugar.  Simmer while the water for the pasta boils.

If you have the ground beef already prepared, in a large skillet or sauce pan add all the ingredients and bring up to a simmer.  Allow the sauce to simmer while you cook the pasta.

When the pasta is al dente, drain well.  Add a little sauce to coat the pasta so it doesn’t stick together.  Serve your pasta and sauce with a green salad and fresh bread. So simple.  So yummy!

Veggie Chicken Soup

Ingredients:

3 large chicken breasts

4 cans chicken broth

2 tablespoons olive oil

1 onion (chopped)

4 cloves garlic (chopped)

1 pound carrots (sliced or chopped)

4 stalks celery (sliced)

1/2 head of cabbage (chopped finely)

1 teaspoon salt

enough water to cover vegetables

parsley (fresh or dried)

1 pound frozen petite peas

In a large soup pot, sauté the onions and garlic in the olive oil until softened.  Add in the chicken breasts and cook until slightly browned.  Pour in the chicken broth, carrots, celery, salt and cabbage.  Add water, if necessary, to make sure all vegetables are covered.  Adjust according to how much broth you like in your soup.  Bring the soup almost to a boil and allow to simmer for 30 minutes.

After 30 minutes, remove the chicken and let it cool on a plate.  When the chicken is cool, remove the skin and bones, shred the chicken and return to the pot.  Cook another 15 minutes.  Add the frozen peas and the parsley and cook for 2 minutes.  Remove from heat and serve.

If you like noodles in your soup, you can add dry egg noodles, homemade noodles (my mom’s are amazing) or cheese tortellini.  I like to top this soup with parmesan cheese!  Serve with some warm bread or biscuits and enjoy!

Ingredients:

1 pound beef (ground beef or shredded roast)

1 large onion

2 cloves garlic

1/2 pound mushrooms (sliced)

salt to taste

1 tablespoon black pepper

1 pound wide egg noodles

2 10-1/2 oz. cans cream of mushroom soup

1 cup milk

16 oz. container of sour cream

Put on water to boil for the egg noodles. Brown the ground beef and season with the black pepper and salt. Chop the onions and garlic. Add mushrooms, onions and garlic to ground beef and cook until tender. Combine the two cans of soup with the milk and whisk until smooth. Add to the beef mixture. When egg noodles are cooked, drain well and add to the beef and soup mixture. Stir in the sour cream just before serving.

For a Quick Fix meal, use either frozen prepared ground beef or as I did pre-cooked and seasoned London broil or other roast.

I organized my thoughts the night before.  Planning my meals ahead really saves me time and energy.  So, when I got up in the morning, I threw two coarsely chopped onions, 1/2 a bulb of garlic (peeled and minced), a jar of roasted red peppers, salt, pepper, one can of beef stock and a three pound London broil into my crock pot.  I set it on high and off to work I went.

When I got home six hours later the beef was totally done.  A quick taste let me know that the meat was very well seasoned and quite tasty.  I took two forks and shredded it right in the crock, leaving it in the juice and vegetables.  I then separated it into three portions.  One went into the freezer and one into the refrigerator for another meal in a day or two.

With the last portion of the shredded meat, I added one cup of my favorite bold and spicy barbecue sauce and re-warmed it.  At my six year old’s request, I made a pound of frozen broccoli and a batch of macaroni and cheese.  I served the beef on hamburger buns and dinner was done in about 20 minutes.  It wasn’t fancy, but it was wholesome and delicious.

With the other portions of the beef I am planning to make beef-stroganoff on Wednesday and a big pot of beef barley soup (in the crock pot) on Saturday.  I will let you know how it goes, but I know that it will be easy and scrumptious.  Dust off those crock pots!

With all the cold weather we’ve been having, I am ready for some comfort food. One of my favorite cold weather comfort foods is definitely Minestrone Soup! Here is my recipe for a very quick version.

MINESTRONE SOUP

Ingredients:

In a large heavy bottomed pan, brown the ground beef. Add the onion and sauté until tender. Add the garlic and sauté until softened and fragrant. To this mixture add the remaining ingredients. Bring to a boil and then turn down to a simmer for 30 minutes or until the carrots are tender. Cook the pasta separately until al dente. You can mix the cooked pasta into the pot of soup or add just as much pasta as you want to each bowl. Serve topped with parmesan cheese.

For a really quick cooking version – use your seasoned ground beef from the freezer and 1 jar of pasta sauce instead of the can of tomatoes and other seasonings. See Organization – the key to quick cooking! for details. Or, if you want dinner ready when you get home, use your crock pot!

Serve this soup with some warm, crusty bread and enjoy!