Slow Cooker Brisket with Kale, Chard, Onions, and Dried Cranberries Brisket is often braised as a pot roast and served at Rosh Hashannah, Passover, and Sabbath in traditional Jewish cooking according to Wikipedia. Maybe I had brisket when my wife and I ate with a rabbi friend and his family several years ago at Passover. That was before I paid any attention to food, so I just don’t know. But I know about brisket now because I bought...

Chopped Apples and Pumpkin Puree with Pulled Roast Beef (Serves 3-4) I don’t remember who told me about cooking pumpkin puree with chopped apple, but it is a great idea. In fact, this may be my best idea for a holiday side dish/dessert. I had pulled slow cooker roast beef with mine and loved the combination. Prep and cook time: 20-30 minutes Ingredient list: 4 apples (mine were Gala) 1 can of pumpkin puree (I suppose you could use...

Slow Cooker Ground Lamb Curry with Broccoli, Brussels Sprouts, and Okra (Serves 12-16) This ground lamb curry is rich even with all the added vegetables. When heating up leftovers I frequently added more vegetables like fresh greens, roasted beets, or a side of baked sweet potato. Ground lamb does well in the slow cooker. The meat sets up and requires breaking into chunks, but the result is a bit like a pot of tasty meatballs. I plan to try...

Roast Beef and Roasted Beet Salad with Cashews and Dried Cranberries (Serves 1 or 2) Making a salad with cold roast beef never occurred to me until the day roast beef was the only protein choice in my refrigerator. Even then it was probably only that the roast beef was sitting next to a container of fresh greens that gave me the idea. Then it dawned on me that I could roast some beets and cut them up with the beef to make a nice cold salad....

Pulled Roast Beef with Roasted Green Beans and Stewed Tomatoes (Serves 1-2) This stuff is insanely good. It has to be because, unlike the one-pot meals I often cook, this meal is a composition of slow cooker roast beef, oven roasted green beans, and pressure cooker stewed tomatoes. The slow cooker and pressure cooker work can be completed in advance and you can do the green bean roasting when you are ready to eat. Find below my roasted...

Pulled Roast with Stewed Tomatoes, Chard, and Olives (Serves 1-2) It is impossible to keep up with the ripening tomatoes lately, but I have been trying by finding more ways to use stewed tomatoes. Pulled Roast with Stewed Tomatoes, Chard, and Olives is a good example of what I have been eating lately. Prep and cook time: 20 minutes Ingredient list: 4 to 6 ripe tomatoes 1 sweet yellow onion 1 big bunch of chard (or other fresh greens) 1 can...

Pressure Cooker Stew Beef, Tomatoes, Eggplant, Olives, Onions, and Peppers (Serves 2-3) I brought home tomatoes, eggplant, and peppers from the farm recently. I added stew beef from the freezer and onions and olives from the pantry and made a delicious meal in less than an hour with my pressure cooker. Prep and cook time: 35-45 minutes Ingredient list: Coconut oil 1 sweet yellow onion 1 pound of stew beef (mine was grass fed) 3 or 4...

Skillet Roasted T-Bone Steak and Broccoli (Serves 1-2) There were two T-Bone steaks in the package I bought from deGraan Farms at the Alpharetta Farmers Market. My wife was not around, so I ate one for lunch and the other for supper. I grilled the first steak, but wanted something even simpler that night, so tested the compatibility of T-bone steak and skillet roasting. They pair very nicely. The steak was not as rare as some might like it,...