March 6, 2013
1/2 cup milk
3 tablespoons butter
1 large yellow onion, diced
Salt to taste
Pepper to taste
1 teaspoon garlic, minced
1 pound ground beef
1/4 – 1/2 teaspoon dried hot pepper
1/2 teaspoon charcoal seasoning
1 teaspoon liquid smoke
1/4 teaspoon cumin
2 tablespoons olive oil
5 large potatoes, sliced thin
1 1/2 cups shredded Mexican cheese blend
In a medium bowl, combine the milk and eggs. Set aside.
Sauté the onions in butter until they turn slightly translucent, then add the ground beef with the garlic and dried hot pepper, cooking until ground beef is no longer pink. Season it with salt, pepper, cumin, charcoal seasoning and liquid smoke.
In a separate skillet, add olive oil and sauté the potatoes to slightly soften them.
Butter a 3 1/2 quart crock pot.
Layer 1/3 of the potatoes, 1/2 of the beef, 1/2 of the onion, and 1/3 of the cheese. Continue layering until ingredients gone, making sure that the top layer is potatoes. Pour the egg mixture over the top and sprinkle cheese over egg mixture.
Cook for 8-10 hours on LOW.
March 5, 2013
1 pound asparagus, trimmed and cut into 1/2-inch pieces
4 cups water
2 cups milk
6 eggs, lightly beaten
6 bread slices, crust removed and cubed
4 ounces shredded Cheddar cheese
1 teaspoon salt
Prepare an ice bath first by filling a large bowl with ice and a little water.
In a large pot, bring the 4 cups water to boil, add the asparagus and boil for 3 minutes. Drain and place asparagus in ice bath for just a few moments; drain and pat dry.
Combine the asparagus, milk, eggs, cheese, salt and bread cubes in a large bowl, and mix, then put in a 2 quart baking dish that is greased.
Cover with plastic wrap and refrigerate overnight or for at least 5 hours.
30 minutes before baking, remove from the refrigerator. Bake at 350 degrees for 45 minutes or until a knife can be inserted in the center of the casserole and pulled out clean.
Before serving let the casserole stand for 10 minutes.
February 8, 2013
1 Tbsp olive oil
1 1/2 lb lamb, diced cut into 2 inch cubes
1 medium onion, diced
2 cloves garlic, minced
3 medium golden potatoes, scrubbed and diced
1 1/2 tsp ground cumin
1 tsp ground turmeric
1 tsp ground cinnamon
1/2 tsp ground ginger or 1 tsp grated ginger root
1/4 tsp cayenne
1 1/2 cups chicken stock or vegetable stock
1 can (28 oz) crushed tomatoes
2 cans (15 oz size) chickpeas (garbanzo beans)
1 bunch kale, stem removed and coarse chopped
salt and pepper to taste
1/2 lemon, juiced
garnish with fresh chopped mint
In a large heavy skillet over medium heat, add oil and lamb and brown lamb quickly, then put in slow cooker.
In same skillet, add the onion and garlic and cook just for a minute or so until onion starts to soften slightly, then put in slow cooker.
Add remaining ingredients (EXCEPT lemon juice and mint).
Cook covered on LOW for 6 to 7 hours.
Sprinkle lemon juice and mint over individual servings.
Will serve 4.