Crafting and Creating; Photography and Poetry
For Small Business Saturday, Greg and I stopped at Eye of Nuit where we picked up a few presents for the holidays. Another stop was Schramm Farm & Orchard Market. I found a jar of apricot butter for my grandmother for Christmas. Knowing we were actually both off the next day, we bought fresh potatoes, green pepper, and onion with the hopes of cooking.
I found a recipe for Slow-Cooked Meat Loaf at All Recipes, I love that site, and sent Greg out for last minute ingredients this morning.
1/4 cup milk
2 slices day-old bread, cubed
1/4 cup finely chopped onion
2 tablespoons finely chopped green pepper
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds lean ground beef
1/4 cup ketchup
8 medium carrots, cut into 1-inch chunks
8 small red potatoes
In a bowl, beat egg and milk. Stir in the bread cubes, onion, green pepper, salt and pepper. Add the beef and mix well. Shape into a round loaf. Place in a 5-qt. slow cooker. Spread ketchup on top of loaf. Arrange carrots around loaf. Peel a strip around the center of each potato; place potatoes over carrots. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook 7-8 hours longer or until no pink remains in the meat and the vegetables are tender.
I can’t ever make a recipe straight from the book. Our ketchup was off, so I skipped it. We’re not big on veggies, so only two carrots went in, cut closer to quarter-inch chunks. The potatoes were big & white, and we peeled and cut them into chunks. So just mild adjustments. Threw it all in the crock pot and headed out for the day.
After a cool, rainy day visit to the Good Zoo in West Virginia, we came home to a hot, delicious supper. I could have made a few more carrots, they disintegrated a bit. There’s enough for a good dinner again tomorrow. Greg approved, so we have another keeper!
Recent adventures in cooking:
Cooking Up: Success with the harvest chili! DrQuuxum‘s cayenne peppers were especially prolific this year, so I threw probably half a dozen whole peppers on top of the chili in the crock pot. I took my cue from last year: heaping tablespoon of curry, no cannellini beans, and extra minced garlic. The parsley, basil, and oregano all came fresh from the garden, snipping sprigs straight into the mix again. I replaced the tomato puree with my fresh tomatoes again, and used my own green peppers as well.
Result: very tasty. This one is staying on the menu.