HeaVy on the Veg!

Ingredients- makes 4-5 wraps

Cooking spray

One container of liquid egg whites or the whites of 12 eggs- I prefer using the real egg whites

Mediterranean chicken sausage from Karns- it is amazing or any plain chicken sausage will work

1 small shallot or 1/2 onion- finely diced

A bag of baby spinach

1/2 cup sun dried tomatoes- drained and chopped

1/2 cup of jarred artichokes- drained and chopped

1/4 cup of kalamata olives- drained and chopped

S&P

Spray a large skillet with cooking spray. Squeeze sausage out of casing into the pan and break up. Cook until no longer pink and slightly brown. Remove from pan to plate.

Meanwhile put spinach in another large skillet with a little water and wilt.

Add diced shallots/onions to skillet and cook for 2 minutes. Add all other ingredients except eggs and cook for a minute or two. Add wilted spinach, sausage and S&P then mix everything together for a minute.

Remove everything from pan then add the egg whites. Let them cook on low to medium for a few minutes then stir. Continue to cook and stir until cooked through about 3-5 more minutes. Add vegetable mixture back in and stir.

I was sitting poolside with a Corona eating chips and guacamole in Ft. Lauderdale with my college roommate, her boyfriend, and his parents. This is circa 2007. She did not stay with this guy so I have never seen him or his parents again but I still have his mom’s guacamole recipe. I told her how much I loved it and she gave me the recipe and it’s the only way I make it.

Ingredients

I used only 2 avocados because it’s all I had but if making for a larger crowd (which is rare now if days) double this recipe. The original recipe is the doubled version.

2 avocados

Juice of one lemon if very juicy just use 1/2

1 small shallot

1/2 of a Roma tomato deseeded and diced

1 clove of garlic- grated

Small palmful of cumin

S&P to taste

5 dashes of hot sauce

Place avocados into a bowl and squeeze lemon juice then mash with a potato masher. Add the rest of the ingredients and stir with a fork.

Since turkeys are 87 cents a pound at Aldi right now I cooked one on Sunday. Then this happened on Monday and it soothed the soul.

I got leeks in my share last week so I just used them in place of the onion and it turned out better than expected. I also used a locally made GF egg noodles and I must say it’s one of the best soups I’ve ever made.

2 tablespoons of evoo

2 leeks- just the light green and white part (rinse and wiped well ) slice on a diagonal

2 carrots peeled and chopped

2 clove of garlic- minced

2 celery stocks- diced

3-4 cups of leftover turkey- shredded or diced

5 oz of GF egg noodles

2 bay leaves

1 tablespoon of dried thyme

S&P

8 cups it turkey or chicken stock

3/4 cup of frozen peas

Heat oil in a large stock pot or Dutch oven over medium heat.

Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well.

Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.

Return mixture to a boil and add egg noodles. Cook 8 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, 1-2 minutes.

This is my first time cooking short ribs and I must say it turned out tasty. The last time my husband and I played 18 holes of golf we split a braised short rib grilled cheese. It was so good that I wanted to replicate it at home. In my produce share last week I got arugula and red onions two ingredients in the sandwich.

Braised ribs

2-3 short ribs

S&P

2 tablespoons of evoo

1 onion- diced

2 carrots peeled and diced

2 stalks of celery diced

1 cup of beef broth

1 teaspoon of Worcestershire sauce

1 bay leaf

1 teaspoon of Italian seasoning

2 cloves of garlic- diced

1 cup of red wine

2 tablespoons of cornstarch

INSTRUCTIONS

• Dab the short ribs with paper towel and sprinkle each side with salt and pepper.
• Warm 2 tablespoons of the olive oil in a large Dutch oven (or oven-safe heavy-bottomed pot) over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, place 3 short ribs in the pot. Brown the pieces on all sides, about 45 seconds per side. (To get a good sear don’t overcrowd the meat, you can sear the meat in batches). Once the short ribs are nicely seared with a good crust, remove them from the pot and place it in your slow cooker.
• Add in the onions, celery and carrots and cook until the onions are translucent, 3-4 minutes over medium high heat. Add the garlic and cook for about 30 seconds. Add Italian seasoning. Pour in the wine. Deglaze the pan by scraping up the browned bits at the bottom of the pan with a wooden spoon or spatula as it bubbles. Bring to a boil; cook 4-5 minutes or until liquid is reduced by half. Pour the reduced liquid and onions into the slow cooker. Cook, covered, on low 5-8 hours or until meat is tender. (4-5 hours on high, but low heat is recommended).
• Remove ribs and vegetables to a serving dish, cover with foil to rest and keep warm. Transfer cooking juices to a small saucepan and skim the fat (see post for more direction on this). Discard bay leaf. Bring crockpot juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 3-5 minutes or until thickened. If desired, sprinkle with additional salt and pepper.

Short Rib Grilled Cheese

Thick country style bread

Sliced aged cheddar cheese

1/2 of short rib meat

Handful of arugula

Pickled red onions https://www.gimmesomeoven.com/quick-pickled-red-onions/

Remove meat from bone and pull apart. Trim most of the fat. Put butter on one side of bread and place butter side down on a nonstick skillet. The add meat, arugula and onions. Top with the other slice of bread. Grilled to bread is golden and flip.

Braised short rib fries.

Make a batch of my oven baked frieshttps://heavyontheveg.com/2020/10/25/bunless-boursin-burger-with-oven-baked-french-fries/

Top with short rib gravy, arugula, pickled onions and balsamic glaze.

I have six Barefoot cookbooks and this one is by far my favorite. It makes a great gift for the cook in your life.

A chocolate rice cake with peanut butter and jelly. Try it you will love it and I bet your kids will to.

Mustard is my favorite condiment and Herlocher’s is my favorite dipping one. This can only be found in Central PA. Great with raw vegetables and pretzels.

Aldi’s GF Coconut Cacao Granola is so good with yogurt.