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But, tailgating! There is just something about hanging out in a parking lot with thousands of fans, the smell of barbecue lofting about, the anticipation of the game and throwing the football around with strangers.
So now football means good old crock pot time- hey, it's cold in Chicago. You gotta stay in and make something warm and hearty. To kick off the season I created this simple leek and barley stew. I still had rosemary growing on the deck, so that came into play, and I found a small package of stew meat in the freezer. (You could leave out the meat and have a vegetarian stew!).
The leek, barley and rosemary are a real nice mixture - a tasty departure from a typical dark, meaty stew. And its a crockpot recipe - just add it all in and let it cook! You could even take this with you to the tailgate party, it's keeps you warm and filled for hours....hmmm, sounds like fat and happy to me!!
Leek, Barley and Rosemary Stew
1-2 lbs stew meat
2 garlic cloves, chopped
1 leek, sliced into 2 inch pieces
1 cup green beans, chopped in half
1 cup dried barley
salt and pepper
4 cups water
1 seasoning cube (either chicken, beef or veggie)
rosemary (if fresh- use 2 Tbls chopped, add at the end; if dried - use 3 Tbls and add with all other ingredients)
thyme (if fresh, use 2 Tbls chopped, add at the end; if dried - use 3 Tbls and add with all other ingredients)
Salt and Pepper to taste
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If you know you're going to be gone for more than say 7 hours, lower the heat to medium low. And get to know your crockpot - some cook hotter. Mine is old so it's getting a little 'tired'.
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