Crockpot Maple Roasted Vegetables

Crockpot Maple Roasted Vegetables
Recipe Type: Side dish
Author: Ray
Prep time:
Cook time:
Total time:
Serves: 14
A great make in advance vegetable dish
Ingredients
  • 2 pounds carrots
  • 2 pounds rutabagas/turnips
  • 1/4 cup chopped parsley
  • 3 tbsp olive oil
  • 2-3 tbsp maple syrup
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/4 tsp nutmeg
Instructions
  1. Use large crockpot. Spray with cooking spray.
  2. Peel all of your vegetables, and cut into 2-inch chunks.
  3. Put all the vegetables into crockpot, add the olive oil, nutmeg, salt and pepper, and maple syrup. Toss to fully coat the vegetables.
  4. Cover and cook on low for 8 hours, or on high for 4-5. The vegetables are done when they have reached desired tenderness. 
Cook on low for 6 -8 hours.
  5. Add parsley and an extra tablespoon or two of maple syrup just before serving.

 

Bulldogs

bulldog

Bulldogs
Recipe Type: Drinks
Author: Ray
Prep time:
Total time:
Serves: 6 servings
Tasty, and potent!
Ingredients
  • 1 can frozen limeade concentrate
  • 2 cans water
  • 1 can tequila
  • 1/2 can Cointreau
  • 6 bottles of Corona
Instructions
  1. Put Coronas in fridge
  2. Add frozen limeade concentrate to large zip-lock bag
  3. Using can as measure, add water, tequila and Cointreau
  4. Mix well, seal bag, and lay flat into freezer
  5. Next day, pour frozen slush mixture into large margarita glass – about 3/4 full
  6. Open a Corona, and tip bottle into margarita glass and serve

 

Pizza sauce

Got a new pizza oven – and made up a simple sauce that was amazingly tasty!

Pizza sauce
Recipe Type: dinner
Cuisine: Italian
Author: Ray
Prep time:
Total time:
Serves: 8
Ingredients
  • 1 cup crushed tomatoes
  • 6 garlic cloves, minced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemngrass mint white balsamic vinegar
  • 1 tsp dried oregano
  • 1/4 tsp ground pepper
Instructions
  1. Combine all ingredients, blending thoroughly using a whisk.
  2. Add sparingly, to taste, to pizza, then add whatever you like for toppings

 

Lamb Stew

Came across this recipe the other day while testing out my new Chromecast device – and watched Gennaro Contaldo in Malta make this dish on Jamie Oliver’s Food Tube.
The following day I stopped in at the ACME Meat Market on 76th Ave, and they kindly fixed me up with a couple couple pounds of lamb shoulder (raised in the Tofield area), all cut up nicely into perfect stew sized chunks. (They also had some Guanciale, which I’m going to use in a couple days to make some Real Carbonara.)

Fantastic!
Fantastic!

Lamb Stew
Recipe Type: Main course
Author: Gennaro Contaldo
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 x 1kg lamb shoulder, cut into 4cm chunks
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 5 anchovy fillets in oil
  • 1 carrot, trimmed
  • 1 stick of celery, trimmed
  • 2 medium onions, peeled
  • 2 cloves of garlic
  • 1 fresh red chilli
  • ½ a small bunch of fresh thyme
  • 250ml white wine
  • 2 teaspoons white wine vinegar (I used balsamic)
  • 500g potatoes, scrubbed clean
  • 200g ripe baby plum tomatoes
  • 250ml hot vegetable stock, preferably organic (optional)
  • 250g fresh peas
Instructions
  1. Season the lamb well with salt and pepper, then set aside.
  2. Place a large casserole pan over a medium heat with a splash of olive oil and the anchovies. Cook for 2 to 3 minutes, or until melted, stirring continuously, then add the lamb and cook for a further few minutes, or until browned and sealed all over, stirring often.
  3. Meanwhile, roughly chop the carrot, celery and onions, then add to the pan and cook for a further 10 minutes, or until softened, stirring occasionally.
  4. Peel and crush the garlic with the palm of your hand and halve the chilli, then add to the pan with the thyme sprigs and wine.
  5. Turn the heat up to high and allow the liquid to boil and bubble away until reduced by half, then reduce the heat to low, add the vinegar and cook with the lid on for 20 minutes.
  6. Meanwhile, chop the potatoes into 3cm chunks. Add to the pan with the whole plum tomatoes and hot stock or water.
  7. Cook for 35 to 40 minutes, or until the meat is tender and the stew has thickened and reduced.
  8. Stir in the peas with a good splash of water and cook for a further few minutes, then serve with a wedge of rustic bread to mop up the juices.

Just realized that I forgot to add the pepper!  Oh well, it was still very good, and I now have an excuse to make it again soon – and not forgetting the pepper!
 

Creamsicle Juice

The sweet potato adds a creaminess to the juice that reminded me of a creamsicle.

Creamsicle Juice
Recipe Type: Beverage
Author: Ray
Prep time:
Cook time:
Total time:
Serves: 2
This was a wing-it concoction that really surprised me with how great it tastes!
Ingredients
  • 1 lg sweet potato
  • 3 medium carrots
  • 1/2 large gold beet
  • 2 navel oranges (peeled)
  • 1 golden delicious apple (cored)
  • 1/2 lemon (peeled)
Instructions
  1. Juice all ingredients, and pour over ice if you like…. enjoy!