Extra Schmaltz!

This is a really easy slow cooker pot roast that doesn't take much time to prepare, and is easy to get going when you leave to work. The most labor intensive part is skinning the onions, but our local grocery store often has them pre-skinned. Ingredients 2-3 pound beef roast (we like London broil a lot) 1-1.5 pound small mushrooms (our store sells them bulk, so its easy to pick out the small ones) 1 pound pearl onions, tops bottoms and skins removed 1/2 bottle brown ale (preferably malty, low bitterness) 1/2 c. water or broth 1 tsp dried thyme 1/2 tsp (or less) dried rosemary S and P If time allows, brown meat, them combine remaining ingredients in slow cooker, and cook until you get home from work. Serve with mashed, baked or roasted potatoes, or add potatoes directly to the pot for a one dish meal. The juice is pretty flavorful, but if you like you can reduce it. I recommend drinking one of the beer's brethren alongside the meal. I prepare this the night befo...

ROOT VEGETABLE STEW This is a hearty, colorful stew, with a variety of textures. I invented it in my head before I went to the store, so I selected the ingredients intentionally. Of course, it is a great way to combine root veggies that have accumulated in the fridge, and it doesn't matter if they are a bit wrinkly. I do, however, suggest that you peel the vegetables for a smoother and more savory taste without too many unwanted earthy tones. Refrain from adding leafy veggies, at least the first time you make it. Ingredients: (these quantities will make a large batch, at least enough for 4-6 servings) 1 large onion 2-3 each: (cut into small/medium sized cubes) Potatoes Sweet potatoes Parsnips Beets (any color) Turnips Rutabaga 1 cup quinoa 1-1.5 quarts of broth or water Oil Salt, pepper, Tabasco or other peppy additive Sour cream or yogurt for topping Assembly: Chop onion in big chunks and saute in oil. A Dutch oven is perfect, or ...

Pink Pickled Onions Pickled onions are great to have on hand, since they make everything more delicious and are also nice to munch on as an accompaniment. Apparently they are the hip new thing, but the recipe has been around basically as long as onions have, which is to say a long time. 1 large red onion or 2 mediums, sliced into rings 2-4 cloves garlic, peeled and smashed 1/4 to 1/2 c. water (depends on how zingy you want them) 1/4 c. white or red wine vinegar 1 tsp. salt optional seasonings: 2 tsp. cracked black peppercorns 1/2 tsp. whole allspice pinch oregano bay leaves sugar Place the onion slices in a large bowl and cover with boiling water. Let sit for 1 minute and then drain. Clean a jar or tupperware well and put the onions and garlic into it. In a small saucepan, simmer your vinegar, water, salt and seasonings for 1 minute. Pour the hot mixture over the onions, cover the storage container, and shake the onions around to combine. Allow to marinate for at least 4 hrs. Can be st...