It's not a traditional sort but it's close. For one of the rare times,
I splashed in some red wine.

As it's in the crockpot, the seasonings will be adjusted as it cooks
but the base is this (all measures appproximate):

5-6 smallish potatoes, chopped
4 shallots, chopped
1 large green zucchini, chopped
1/3 cup leek, chopped
1/2 cup vidalia onion, chopped
3lb pot roast
2 TB beef broth powder
Water to cover
1/4 cup red wine
1/2 TS korean red flaked chile pepper

developing nicely now.


--

"cshenk" > wrote in message
...
>
> It's not a traditional sort but it's close. For one of the rare times,
> I splashed in some red wine.
>
> As it's in the crockpot, the seasonings will be adjusted as it cooks
> but the base is this (all measures appproximate):
>
> 5-6 smallish potatoes, chopped
> 4 shallots, chopped
> 1 large green zucchini, chopped
> 1/3 cup leek, chopped
> 1/2 cup vidalia onion, chopped
> 3lb pot roast
> 2 TB beef broth powder
> Water to cover
> 1/4 cup red wine
> 1/2 TS korean red flaked chile pepper
>
> developing nicely now.

I no longer have the recipe and can't remember where I found it but I'm sure
I could find a similar one online. I made one once with tomato sauce, onion,
peppers, celery, mushrooms, carrots, zucchini and potatoes. I think it also
had some red wine, bay leaf, parsley, of course salt and pepper and
Worcestershire sauce. It was a Crock-Pot recipe. I had hoped for leftovers
but... The woman who was caring for my MIL while she was still in her home
said she was intrigued by it and asked if her sister could come try it. Word
got out quickly at how good it was and there was none left.

I should make that again when our weather cools. Supposed to have another
record high tomorrow. We're all kind of off our oats now. I need to eat. Am
leaning towards a few bites of canned baked beans with raw onion and a few
grapes. Carbs, I know. But I ate plenty of raw veggies for breakfast. I can
always go back for some pickles if I am hungry later.

Julie Bove wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> >
> > It's not a traditional sort but it's close. For one of the rare
> > times, I splashed in some red wine.
> >
> > As it's in the crockpot, the seasonings will be adjusted as it cooks
> > but the base is this (all measures appproximate):
> >
> > 5-6 smallish potatoes, chopped
> > 4 shallots, chopped
> > 1 large green zucchini, chopped
> > 1/3 cup leek, chopped
> > 1/2 cup vidalia onion, chopped
> > 3lb pot roast
> > 2 TB beef broth powder
> > Water to cover
> > 1/4 cup red wine
> > 1/2 TS korean red flaked chile pepper
> >
> > developing nicely now.
>
> I no longer have the recipe and can't remember where I found it but
> I'm sure I could find a similar one online. I made one once with
> tomato sauce, onion, peppers, celery, mushrooms, carrots, zucchini
> and potatoes. I think it also had some red wine, bay leaf, parsley,
> of course salt and pepper and Worcestershire sauce. It was a
> Crock-Pot recipe. I had hoped for leftovers but... The woman who was
> caring for my MIL while she was still in her home said she was
> intrigued by it and asked if her sister could come try it. Word got
> out quickly at how good it was and there was none left.
>
> I should make that again when our weather cools. Supposed to have
> another record high tomorrow. We're all kind of off our oats now. I
> need to eat. Am leaning towards a few bites of canned baked beans
> with raw onion and a few grapes. Carbs, I know. But I ate plenty of
> raw veggies for breakfast. I can always go back for some pickles if I
> am hungry later.

Today is a feels like 95F day but it's actually 87F right now. If i
spelled your city right, you are at 67 just now but it's a timezone
difference and you'll hit my temps later today.

Since we are used to it, not big deal.

BTW, in higher heat times, a crockpot is useful as it doenst toss off
as much heat into the room as other types of cooking.



--

On Sun, 05 Jun 2016 10:42:11 -0500, "cshenk" > wrote:

>Julie Bove wrote in rec.food.cooking:
>
>>
>> "cshenk" > wrote in message
>> ...
>> >
>> > It's not a traditional sort but it's close. For one of the rare
>> > times, I splashed in some red wine.
>> >
>> > As it's in the crockpot, the seasonings will be adjusted as it cooks
>> > but the base is this (all measures appproximate):
>> >
>> > 5-6 smallish potatoes, chopped
>> > 4 shallots, chopped
>> > 1 large green zucchini, chopped
>> > 1/3 cup leek, chopped
>> > 1/2 cup vidalia onion, chopped
>> > 3lb pot roast
>> > 2 TB beef broth powder
>> > Water to cover
>> > 1/4 cup red wine
>> > 1/2 TS korean red flaked chile pepper
>> >
>> > developing nicely now.
>>
>> I no longer have the recipe and can't remember where I found it but
>> I'm sure I could find a similar one online. I made one once with
>> tomato sauce, onion, peppers, celery, mushrooms, carrots, zucchini
>> and potatoes. I think it also had some red wine, bay leaf, parsley,
>> of course salt and pepper and Worcestershire sauce. It was a
>> Crock-Pot recipe. I had hoped for leftovers but... The woman who was
>> caring for my MIL while she was still in her home said she was
>> intrigued by it and asked if her sister could come try it. Word got
>> out quickly at how good it was and there was none left.
>>
>> I should make that again when our weather cools. Supposed to have
>> another record high tomorrow. We're all kind of off our oats now. I
>> need to eat. Am leaning towards a few bites of canned baked beans
>> with raw onion and a few grapes. Carbs, I know. But I ate plenty of
>> raw veggies for breakfast. I can always go back for some pickles if I
>> am hungry later.
>
>Today is a feels like 95F day but it's actually 87F right now. If i
>spelled your city right, you are at 67 just now but it's a timezone
>difference and you'll hit my temps later today.
>
>Since we are used to it, not big deal.
>
>BTW, in higher heat times, a crockpot is useful as it doenst toss off
>as much heat into the room as other types of cooking.

Except, my husband says it's too hot to eat that.
I agree. I don't want hot food when it is hot outside
Janet US

Janet B wrote in rec.food.cooking:

> On Sun, 05 Jun 2016 10:42:11 -0500, "cshenk" > wrote:
>
> > Julie Bove wrote in rec.food.cooking:
> >
> >>
> >> "cshenk" > wrote in message
> >> ...
> >> >
> >> > It's not a traditional sort but it's close. For one of the rare
> >> > times, I splashed in some red wine.
> >> >
> >> > As it's in the crockpot, the seasonings will be adjusted as it
> cooks >> > but the base is this (all measures appproximate):
> >> >
> >> > 5-6 smallish potatoes, chopped
> >> > 4 shallots, chopped
> >> > 1 large green zucchini, chopped
> >> > 1/3 cup leek, chopped
> >> > 1/2 cup vidalia onion, chopped
> >> > 3lb pot roast
> >> > 2 TB beef broth powder
> >> > Water to cover
> >> > 1/4 cup red wine
> >> > 1/2 TS korean red flaked chile pepper
> >> >
> >> > developing nicely now.
> >>
> >> I no longer have the recipe and can't remember where I found it but
> >> I'm sure I could find a similar one online. I made one once with
> >> tomato sauce, onion, peppers, celery, mushrooms, carrots, zucchini
> >> and potatoes. I think it also had some red wine, bay leaf, parsley,
> >> of course salt and pepper and Worcestershire sauce. It was a
> >> Crock-Pot recipe. I had hoped for leftovers but... The woman who
> was >> caring for my MIL while she was still in her home said she was
> >> intrigued by it and asked if her sister could come try it. Word got
> >> out quickly at how good it was and there was none left.
> >>
> >> I should make that again when our weather cools. Supposed to have
> >> another record high tomorrow. We're all kind of off our oats now. I
> >> need to eat. Am leaning towards a few bites of canned baked beans
> >> with raw onion and a few grapes. Carbs, I know. But I ate plenty of
> >> raw veggies for breakfast. I can always go back for some pickles
> if I >> am hungry later.
> >
> > Today is a feels like 95F day but it's actually 87F right now. If i
> > spelled your city right, you are at 67 just now but it's a timezone
> > difference and you'll hit my temps later today.
> >
> > Since we are used to it, not big deal.
> >
> > BTW, in higher heat times, a crockpot is useful as it doenst toss
> > off as much heat into the room as other types of cooking.
>
> Except, my husband says it's too hot to eat that.
> I agree. I don't want hot food when it is hot outside
> Janet US

No problem. Its various degrees of hot here all but 3 months of the
year so we pretty much ignore that.

--

On 6/5/2016 12:46 PM, cshenk wrote:
> No problem. Its various degrees of hot here all but 3 months of the
> year so we pretty much ignore that.

Agreed. If I only ate cold foods in warm/hot weather I'd never get to
use the stove, the oven or the crock pot except for a very short
weather-window. It's bad enough I have nice winter coats and a drawer
full of pretty sweaters I rarely get to wear. Don't tell me I can't
cook and eat pot roast (or chicken & dumplings or any kind of hot soup
or stew) just because it's June.

Jill

"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "cshenk" > wrote in message
>> ...
>> >
>> > It's not a traditional sort but it's close. For one of the rare
>> > times, I splashed in some red wine.
>> >
>> > As it's in the crockpot, the seasonings will be adjusted as it cooks
>> > but the base is this (all measures appproximate):
>> >
>> > 5-6 smallish potatoes, chopped
>> > 4 shallots, chopped
>> > 1 large green zucchini, chopped
>> > 1/3 cup leek, chopped
>> > 1/2 cup vidalia onion, chopped
>> > 3lb pot roast
>> > 2 TB beef broth powder
>> > Water to cover
>> > 1/4 cup red wine
>> > 1/2 TS korean red flaked chile pepper
>> >
>> > developing nicely now.
>>
>> I no longer have the recipe and can't remember where I found it but
>> I'm sure I could find a similar one online. I made one once with
>> tomato sauce, onion, peppers, celery, mushrooms, carrots, zucchini
>> and potatoes. I think it also had some red wine, bay leaf, parsley,
>> of course salt and pepper and Worcestershire sauce. It was a
>> Crock-Pot recipe. I had hoped for leftovers but... The woman who was
>> caring for my MIL while she was still in her home said she was
>> intrigued by it and asked if her sister could come try it. Word got
>> out quickly at how good it was and there was none left.
>>
>> I should make that again when our weather cools. Supposed to have
>> another record high tomorrow. We're all kind of off our oats now. I
>> need to eat. Am leaning towards a few bites of canned baked beans
>> with raw onion and a few grapes. Carbs, I know. But I ate plenty of
>> raw veggies for breakfast. I can always go back for some pickles if I
>> am hungry later.
>
> Today is a feels like 95F day but it's actually 87F right now. If i
> spelled your city right, you are at 67 just now but it's a timezone
> difference and you'll hit my temps later today.
>
> Since we are used to it, not big deal.
>
> BTW, in higher heat times, a crockpot is useful as it doenst toss off
> as much heat into the room as other types of cooking.

We've been in the 100's for about a week now, looking forward to some
cooling. I use the NuWave oven during these times, or as you say, a crock
pot.

Cheri

Cheri wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> > Julie Bove wrote in rec.food.cooking:
> >
> > >
> >>"cshenk" > wrote in message
> > > ...
> > > >
> >>> It's not a traditional sort but it's close. For one of the rare
> >>> times, I splashed in some red wine.
> > > >
> >>> As it's in the crockpot, the seasonings will be adjusted as it
> cooks >>> but the base is this (all measures appproximate):
> > > >
> >>> 5-6 smallish potatoes, chopped
> >>> 4 shallots, chopped
> >>> 1 large green zucchini, chopped
> >>> 1/3 cup leek, chopped
> >>> 1/2 cup vidalia onion, chopped
> >>> 3lb pot roast
> >>> 2 TB beef broth powder
> >>> Water to cover
> >>> 1/4 cup red wine
> >>> 1/2 TS korean red flaked chile pepper
> > > >
> >>> developing nicely now.
> > >
> > > I no longer have the recipe and can't remember where I found it
> > > but I'm sure I could find a similar one online. I made one once
> > > with tomato sauce, onion, peppers, celery, mushrooms, carrots,
> > > zucchini and potatoes. I think it also had some red wine, bay
> > > leaf, parsley, of course salt and pepper and Worcestershire
> > > sauce. It was a Crock-Pot recipe. I had hoped for leftovers
> > > but... The woman who was caring for my MIL while she was still in
> > > her home said she was intrigued by it and asked if her sister
> > > could come try it. Word got out quickly at how good it was and
> > > there was none left.
> > >
> > > I should make that again when our weather cools. Supposed to have
> > > another record high tomorrow. We're all kind of off our oats now.
> > > I need to eat. Am leaning towards a few bites of canned baked
> > > beans with raw onion and a few grapes. Carbs, I know. But I ate
> > > plenty of raw veggies for breakfast. I can always go back for
> > > some pickles if I am hungry later.
> >
> > Today is a feels like 95F day but it's actually 87F right now. If i
> > spelled your city right, you are at 67 just now but it's a timezone
> > difference and you'll hit my temps later today.
> >
> > Since we are used to it, not big deal.
> >
> > BTW, in higher heat times, a crockpot is useful as it doenst toss
> > off as much heat into the room as other types of cooking.
>
> We've been in the 100's for about a week now, looking forward to some
> cooling. I use the NuWave oven during these times, or as you say, a
> crock pot.
>
> Cheri

NuWave's have been talked about in other areas too. Intrigued but
counter space challanged so not about to swap out 35 or so years
Crockpot experience for one.

--

"cshenk" > wrote in message
...
> Cheri wrote in rec.food.cooking:
>
>>
>> "cshenk" > wrote in message
>> ...
>> > Julie Bove wrote in rec.food.cooking:
>> >
>> > >
>> >>"cshenk" > wrote in message
>> > > ...
>> > > >
>> >>> It's not a traditional sort but it's close. For one of the rare
>> >>> times, I splashed in some red wine.
>> > > >
>> >>> As it's in the crockpot, the seasonings will be adjusted as it
>> cooks >>> but the base is this (all measures appproximate):
>> > > >
>> >>> 5-6 smallish potatoes, chopped
>> >>> 4 shallots, chopped
>> >>> 1 large green zucchini, chopped
>> >>> 1/3 cup leek, chopped
>> >>> 1/2 cup vidalia onion, chopped
>> >>> 3lb pot roast
>> >>> 2 TB beef broth powder
>> >>> Water to cover
>> >>> 1/4 cup red wine
>> >>> 1/2 TS korean red flaked chile pepper
>> > > >
>> >>> developing nicely now.
>> > >
>> > > I no longer have the recipe and can't remember where I found it
>> > > but I'm sure I could find a similar one online. I made one once
>> > > with tomato sauce, onion, peppers, celery, mushrooms, carrots,
>> > > zucchini and potatoes. I think it also had some red wine, bay
>> > > leaf, parsley, of course salt and pepper and Worcestershire
>> > > sauce. It was a Crock-Pot recipe. I had hoped for leftovers
>> > > but... The woman who was caring for my MIL while she was still in
>> > > her home said she was intrigued by it and asked if her sister
>> > > could come try it. Word got out quickly at how good it was and
>> > > there was none left.
>> > >
>> > > I should make that again when our weather cools. Supposed to have
>> > > another record high tomorrow. We're all kind of off our oats now.
>> > > I need to eat. Am leaning towards a few bites of canned baked
>> > > beans with raw onion and a few grapes. Carbs, I know. But I ate
>> > > plenty of raw veggies for breakfast. I can always go back for
>> > > some pickles if I am hungry later.
>> >
>> > Today is a feels like 95F day but it's actually 87F right now. If i
>> > spelled your city right, you are at 67 just now but it's a timezone
>> > difference and you'll hit my temps later today.
>> >
>> > Since we are used to it, not big deal.
>> >
>> > BTW, in higher heat times, a crockpot is useful as it doenst toss
>> > off as much heat into the room as other types of cooking.
>>
>> We've been in the 100's for about a week now, looking forward to some
>> cooling. I use the NuWave oven during these times, or as you say, a
>> crock pot.
>>
>> Cheri
>
> NuWave's have been talked about in other areas too. Intrigued but
> counter space challanged so not about to swap out 35 or so years
> Crockpot experience for one.

I have mine on a wooden stand next to the microwave, I do love it, but it
would take a lot of room on the counter which I don't really have either.
One thing I do like about it, it's easy to carry outside to the patio too.

Cheri

"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "cshenk" > wrote in message
>> ...
>> >
>> > It's not a traditional sort but it's close. For one of the rare
>> > times, I splashed in some red wine.
>> >
>> > As it's in the crockpot, the seasonings will be adjusted as it cooks
>> > but the base is this (all measures appproximate):
>> >
>> > 5-6 smallish potatoes, chopped
>> > 4 shallots, chopped
>> > 1 large green zucchini, chopped
>> > 1/3 cup leek, chopped
>> > 1/2 cup vidalia onion, chopped
>> > 3lb pot roast
>> > 2 TB beef broth powder
>> > Water to cover
>> > 1/4 cup red wine
>> > 1/2 TS korean red flaked chile pepper
>> >
>> > developing nicely now.
>>
>> I no longer have the recipe and can't remember where I found it but
>> I'm sure I could find a similar one online. I made one once with
>> tomato sauce, onion, peppers, celery, mushrooms, carrots, zucchini
>> and potatoes. I think it also had some red wine, bay leaf, parsley,
>> of course salt and pepper and Worcestershire sauce. It was a
>> Crock-Pot recipe. I had hoped for leftovers but... The woman who was
>> caring for my MIL while she was still in her home said she was
>> intrigued by it and asked if her sister could come try it. Word got
>> out quickly at how good it was and there was none left.
>>
>> I should make that again when our weather cools. Supposed to have
>> another record high tomorrow. We're all kind of off our oats now. I
>> need to eat. Am leaning towards a few bites of canned baked beans
>> with raw onion and a few grapes. Carbs, I know. But I ate plenty of
>> raw veggies for breakfast. I can always go back for some pickles if I
>> am hungry later.
>
> Today is a feels like 95F day but it's actually 87F right now. If i
> spelled your city right, you are at 67 just now but it's a timezone
> difference and you'll hit my temps later today.
>
> Since we are used to it, not big deal.
>
> BTW, in higher heat times, a crockpot is useful as it doenst toss off
> as much heat into the room as other types of cooking.

Yes, but then you're left with hot food. We don't like to eat hot stuff in
hot weather.

On 04/06/2016 4:27 PM, cshenk wrote:
>
> It's not a traditional sort but it's close. For one of the rare times,
> I splashed in some red wine.
>
> As it's in the crockpot, the seasonings will be adjusted as it cooks
> but the base is this (all measures appproximate):
>
> 5-6 smallish potatoes, chopped
> 4 shallots, chopped
> 1 large green zucchini, chopped
> 1/3 cup leek, chopped
> 1/2 cup vidalia onion, chopped
> 3lb pot roast
> 2 TB beef broth powder
> Water to cover
> 1/4 cup red wine
> 1/2 TS korean red flaked chile pepper
>
> developing nicely now.
>
>
>
Not here! It was a very pleasant 25C today and it'll be warmer tomorrow.
Cold cuts and salad:-)
Graham

graham wrote in rec.food.cooking:

> On 04/06/2016 4:27 PM, cshenk wrote:
> >
> > It's not a traditional sort but it's close. For one of the rare
> > times, I splashed in some red wine.
> >
> > As it's in the crockpot, the seasonings will be adjusted as it cooks
> > but the base is this (all measures appproximate):
> >
> > 5-6 smallish potatoes, chopped
> > 4 shallots, chopped
> > 1 large green zucchini, chopped
> > 1/3 cup leek, chopped
> > 1/2 cup vidalia onion, chopped
> > 3lb pot roast
> > 2 TB beef broth powder
> > Water to cover
> > 1/4 cup red wine
> > 1/2 TS korean red flaked chile pepper
> >
> > developing nicely now.
> >
> >
> >
> Not here! It was a very pleasant 25C today and it'll be warmer
> tomorrow. Cold cuts and salad:-)
> Graham

Hahah! Ah well, it's a lovely potroast and its all ours!

Carol

--