Parsnip | My Meals are on Wheels

It’s Chili, Chowder, or Stew Saturday – Lamb and Vegetable Stew

January 25, 2020 at 6:02 AM | Posted in Uncategorized | 1 Comment
Tags: Bell Peppers, carrots, Cooking, Diabetes Self Management, Food, It's Chili Soups or Stews Saturday, Lamb and Vegetable Stew, Lamb Shoulder Meat, Leeks, mushrooms, New Potatoes, Parsnip, recipes

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Lamb and Vegetable Stew. One Delicious Stew to warm up these cold Winter Nights, Lamb and Vegetable Stew. Made using Lamb Shoulder Meat, Mushrooms, Bell Peppers, Carrots, New Potatoes, Parsnip, Leeks, Herbs, and Spices. The recipe is from the Diabetes Self Management website where they have a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and More! You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. I’ve left a link to subscribe at the end of the post. Enjoy and eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Lamb and Vegetable Stew
Perfect for those cold winter nights, this slow cooker Lamb and Vegetable Stew is a cinch to prepare!

Ingredients
2 cups sliced mushrooms
1 large red bell pepper, diced
1 large carrot, cut into 1/2-inch-thick slices
1 small unpeeled new potato, diced
1 small parsnip, cut into 1/2-inch-thick slices
1 large leek, white part only, chopped
1 clove garlic, minced
1/2 cup reduced-sodium chicken broth
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/8 teaspoon black pepper
12 ounces lamb shoulder meat, cut into 1-inch pieces
2 tablespoons all-purpose flour
1/2 teaspoon salt (optional)

Directions
Yield: 4 servings
Serving size: 1 cup

1- Place mushrooms, bell pepper, carrot, potato, parsnip, leek, and garlic in slow cooker. Add chicken broth, thyme, rosemarymary and black pepper; stir. Add lamb. Cover; cook on LOW 6 to 7 hours.

2 – Combine flour and 2 tablespoons liquid from slow cooker in small bowl. Stir flour mixture into slow cooker. Cover; cook 10 minutes. Stir in salt, if desired.

Nutrition Information:
Calories: 204 calories, Carbohydrates: 55 g, Protein: 21 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 82 mg, Sodium: 82 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/lamb-vegetable-stew/

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One of America’s Favorites – New England Boiled Dinner

August 28, 2017 at 5:34 AM | Posted in One of America's Favorites | 2 Comments
Tags: Cabbage, Carrot, Cooking, Corned beef, Food, New England Boiled Dinner, One of America's Favorites, Onion, Parsnip, Potatoes, recipes, Rutabaga, white turnip

New England boiled dinner is the basis of a traditional New England meal, consisting of corned beef or a smoked “picnic ham” shoulder, with cabbage and added vegetable items, often including potato, rutabaga, parsnip, carrot, white turnip, and onion. With a beef roast, this meal is often known simply as corned beef and cabbage. A similar Newfoundland dish is called a Jiggs dinner.

New England boiled dinner

New England boiled dinner is a traditional meal on St. Patrick’s Day. Ireland produced a significant amount of the corned beef in the Atlantic trade from local cattle and salt imported from the Iberian Peninsula and southwestern France. Coastal cities, such as Dublin, Belfast, and Cork, created vast beef curing and packing industries, with Cork producing half of Ireland’s annual beef exports in 1668. Most of the people of Ireland during this period consumed little of the meat produced, in either fresh or salted form, due to its prohibitive cost. In the colonies the product was looked upon with disdain due to its association with poverty and slavery.

Corned beef was used as a substitute for bacon by Irish-American immigrants in the late 19th century. Corned beef and cabbage is the Irish-American variant of the original Irish dish of bacon and cabbage.

A “picnic ham” shoulder consists of the cured and smoked primal pork shoulder, which is cut from the lower portion of a hog’s foreleg still containing the arm and shank bones. The meat is then boiled with root vegetables for several hours or until it is tender. The resulting meat does not taste similar to a traditional ham.

Corned beef is prepared before the actual cooking of the meal by seasoning a cut of beef with salt (large grains of salt were known as corns) and spices and the natural meat juices. This meat is then placed whole, like a rump or pot roast into a crock pot, which in olden times was a ceramic pot over a fire, filled with cabbage and carrots, and, when available, red potatoes. However, after Luther Burbank’s alteration of potatoes, the potatoes were chopped when placed in the pot. Rutabaga or turnips are also common ingredients. This meal can be left in a crock pot all day but must be kept in the naturally humid environment of cooking meat. Corned beef and cabbage is often served as a whole meal.

Smoked shoulder is an exceptionally salty cut of meat. Two different methods of preparation are commonly used to decrease the amount of salt in the meat. In the first method, the meat is placed in a pot and soaked in a refrigerated cold water bath for one day prior to cooking. During the soak, the water is changed several times. The pot of meat and water is then boiled on the stovetop until the meat is tender. In the second method, the meat is placed in cold water and brought to a boil. The boiling water is then poured off, replaced with fresh cold water, and the ham is brought to a boil again. This process can be repeated several times, as deemed appropriate by the chef, before the meat is allowed to cook. A combination of both methods is also acceptable. This is a very easy meal to cook, as the salt and flavor of the meat require no additional seasonings. The ham generally must boil for several hours until it is ready to eat. The vegetables are placed in the pot and boiled with the meat; however, some chefs prefer to place them in the ham’s water after the meat has been removed to avoid overcooking.

Common condiments include horseradish, mustard, and cider vinegar.

Slow Cooker Buffalo Short Ribs w/ Roasted Red Potatoes, Parsnips and Carrots

November 19, 2013 at 6:15 PM | Posted in vegetables, Wild Idea Buffalo | 2 Comments
Tags: Barbecue, Broth, Crock Pot, Olive oil, Parsnip, Pork ribs, Short ribs, Slow cooker

Today’s Menu: Slow Cooker Buffalo Short Ribs w/ Roasted Red Potatoes, Parsnips and Carrots

The temps outside are gradually getting cooler. Nice sunny and crisp day out, with plenty of sunshine though! Purchased a new microwave, should be in sometime Thursday. With the microwave down I’ve been boiling my water for Green Tea. I’ve got one of the whistling tea kettles, love this thing when it starts whistling. Another couple of new recipes again for dinner tonight, Slow Cooker Buffalo Short Ribs w/ Roasted Red Potatoes, Parsnips and Carrots.

I had ordered a few items from Wild Idea Buffalo that came in last week and one item was their Buffalo Short Rib Strips. I laid them out in the fridge overnight to thaw. Come early morning I got them out of the package and what great looking Short Rib Strips they were! Lean and Meaty, like all Buffalo Meat leaner and less fat than Beef and other meats.

To prepare them I seasoned them with Sea Salt and Cracked Ground Peppercorn. Then rolled them in Flour, shaking off the excess Flour. Took a large skillet, sprayed with Pam, and heated it up on medium heat. Added Extra Virgin Olive Oil to the skillet and then added my Short Ribs. Browned them on all sides about 2 minutes each side. Then it was off to the Crock Pot! I had already lined the Crock Pot with a Reynold’s Crock Pot Liner and sprayed it with Pam Spray. I then added a 1/4 cup of Swanson Low Sodium Beef Broth and let it warm up on low. Then when the Ribs were browned I added the Crock Pot and sealing it with lid. I cooked them on low for about 7 hours, till they were fall off the bone delicious! Removed the Ribs from the Crock Pot and skimmed the fat off the sauce. transferred the sauce to a saucepan. Simmered over high heat, stirring occasionally, until the sauce is thickened, about 10 minutes or so. You may have to add a bit of flour to it, to thicken. When ready poured the sauce over the ribs. These are just too good! The Buffalo Short Ribs, like all Wild Idea Buffalo Meats, were delicious with just an incredible taste. The sauce made from the juice just enhances the flavor that much more.

For a side dish I prepared Roasted Red Potatoes, Parsnips and Carrots. I quarted the Red Gourmet Potatoes and peeled the Carrots and Parsnips, cutting them into smaller pieces. I stated by putting the Potatoes and Carrots into a large pan of salted boiling water on high heat and brought back to a boil. Boiling for about 5 minutes, then add the Parsnips and cooked for another 4 minutes. Drained the veggies in a colander and allow to steam dry a bit. Then put a large roasting pan over medium heat and added Extra Virgin Olive Oil. Added Minced Garlic, Oregano Dried Leaves, Parsley Flakes and Dried Rosemary Leaves. Then added the veggies into the pan with a good pinch of Sea Salt and Pepper. Stir them around to get them well coated and spread the veggies evenly out into one layer. Put them into the preheated oven and cooked for about 45 minutes to an hour. I like to stir them up at least once while cooking. They should all be fork-tender, watch them close so they don’t burn. If you like Vegetables you’ll love this recipe, everyone really enjoyed them. I also had a slice of Klosterman Wheat Bread. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

Slow Cooker Buffalo Short Ribs

Wild Idea Buffalo Short Rib Strips

Ingredients:
3 – 4 lb. Buffalo Short Ribs, trimmed of excess fat and silver skin. I used Wild Idea Buffalo Short Rib Strips
Sea Salt and freshly Ground Black Peppercorn, to taste
1/4 cup All-Purpose Flour
2 Tbs. Extra Virgin Olive Oil
1 Container (32 oz.) Swanson Low Sodium Beef Broth

Directions:
Season the short ribs with salt and pepper. Dredge the ribs in the flour and shake off the excess.

In a large fry pan over medium-high heat, warm the olive oil. Working in batches, brown the short ribs on all sides, about 2 – 3 minutes per side.

Transfer the ribs to a slow cooker and add the beef broth. Cover and cook on low until the meat is tender, 6 to 7 hours.

Transfer the ribs to a plate. Skim the fat off the sauce. Transfer the sauce to a saucepan. Simmer over high heat, stirring occasionally, until the sauce is thickened, about 10 minutes. You may have to add a bit of flour to it, to thicken. When ready pour sauce over to top ribs.