Occasionarian diary 5, Italian style, crock-pot recipe, veggie

1. Soak a cup of beans overnight. I used a quarter cup each of black, Mayacoba, pinto, and hominy. Then rinse them.

Step 1, after soaking, rinse the beans
Step 1, after soaking, rinse the beans

2. Get the beans started. Put them in the crock pot and cover with 2 inches of water. Turn it on high.

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Step 2, get the beans started

3. Gather veggies. These are from our garden. Choose whatever you want, but the tomatoes are a must. I didn’t use the little hot ones as this is Italian, not Mexican this time. But I did use the one jalapeno for flavor. It isn’t very hot.

Tomatoes and peppers
Tomatoes and peppers
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Yellow squash that we let too big and rock hard, but no problem, the slow cooker will soften it
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Eggplant
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Basil…required
The stinking rose, but of course
Garlic…but of course! Sorry for the little camera strap…

4. Chop all the veggies, but do the onions and garlic first, plus peppers, old gourds, and eggplant if you use them.
5. Saute the “aromatics” (onions and garlic) and the eggplant and peppers while you chop up the tomatoes and basil. Once done, add them to the crock pot so you can saute the hard squash. If you aren’t using a hard squash, skip step 6.

Olive oil
Olive oil
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Sauteing the aromatics, peppers and eggplant (because those all taste better if sauteed in olive oil first)

6. If you are using an impossibly hard old squash, saute that too.

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7. De-glaze the pot with some wine or sherry to get the yummy brown stuff off the bottom.

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8. Throw everything in the crock pot.

Veg Slow Cook Italian Style229. Add a teaspoon of salt, a couple teaspoons of Italian seasoning, and stir.

 

Occasionarian diary 3

As I shared in Being an occasionarian, I’ve shifted to mostly veg.

There are so many great things to eat that are vegetarian. Perhaps my favorite are the things you can have with afternoon tea. These are Kolaches, which I pulled from one of my favorite old cookbooks:

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Kolaches, cookies and Great American Home Cooking
Kolaches, cookies and Great American Home Cooking

Here’s a better picture of the English shortbread cookies, which are also from Great Home Cooking in America. (I only have three shapes of cookie cutter, hence the shamrocks… but it is February, so the shape seems appropriate!)

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These root vegetables and garlic look so pretty waiting to be prepared:

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And then there’s breakfast:

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I recently saw the Alfred Hitchcock movie, Vertigo, and ever since, I’ve wanted to have three dimensions in my photos. So I didn’t crop these photos, wanting to leave indicators of the three dimensions in them.

Being an occasionarian

We were eating veg 2 days a week. Now we are eating veg 5 days a week. Our son informed us there’s a word for that: “Occasionarian!”

Guess what’s really good? Carrot pizza!

Assembling half and half pizza (the carrot side is vegan, the tomato side is vegetarian):

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Putting on the herbs, sauteed garlic slices on the vegan side, garlic powder and Italian herbs on the plain veg side
Ready for the oven
Ready for the oven
Ready for the oven
Fresh from the oven
Ready to munch
Ready to munch

This recipe was incredible. It’s from the Moosewood cookbook. Their recipes have a lot of prep but are great. This one was topped by cheese. You could leave that off or use vegan cheese. The “meat” is beans.

Mooswood Chilaquile Casserole
Mooswood Chilaquile Casserole