Today’s crockpot summer supper, is a recipe that came about in a convoluted fashion, as so many scratch recipes do.
My garlic cloves were overpowering the rest of the fridge contents, and it is so hot, that heating the oven just seemed wrong.
I came up with this recipe originally as a way to eat wild game that was too gamey on its own. It is a wonderful base for beef as well, and tonight’s dinner proves it.
Quick and easy, place your ingredients in the crockpot and walk away. No miss, no fuss.
1 frozen beef roast 3-4 lbs
1 pkg onion soup mix or your favorite seasoning
1 can tomato paste
Garlic cloves (use plenty, they sweeten as they cook)
I start with a frozen roast and cook it all day on high. If hubs is late, I turn it off and keep it covered.
Serve with greens from the garden and a crusty bread. Leftovers are even better!
When all else fails, make pasta! I often cook a meal, knowing there will be leftovers. Pasta salad is a great recipe to make a nice dinner and at least one lunch for everyone, and I can put all the vegetables into it that I have on hand.
This salad was served warm, and included:
- 2lbs pasta
- 5 links Italian sausage, frozen and sliced thinly
- 1 bunch green onions(I used walking onions from the garden)
- 1/2 red onion, chopped fine
- 8 ounce pkg sliced mushrooms
- 4 cloves garlic, crushed
- 1Tbsp olive oil, to sauté veg
- 2 (or more) Tbsp Balsamic vinegar
- chopped basil, other herbs as desired
- salt/pepper (the sausage is salty, so use caution)
In a cast iron pan, sauté onion, garlic and any other vegetables until almost cooked through.
Meanwhile boil pasta in salted water, until al dente.
Combine pasta, meat and veg, additional olive oil and vinegar.
Taste and adjust salt/ pepper.
Serve with a garden salad and bread.
Leftovers of this salad, are delicious when server cold. Enjoy!