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In The Spotlight: Crockpot Season
As the leaves begin to change and the temperatures get cooler, we get excited about some of our favorite crockpot (slow cooker) meals, and you’ll start seeing them on our monthly menu. They are the easiest meals to prepare (put them in the crockpot in the morning, serve them up when you get home from work) and they make the house smell great. Who doesn’t want to come home to the smell of a delicious, ready to eat meal?
Much to our surprise we realized that not everybody has a crockpot already, so we wanted to present you with some options on how to overcome your crockpot deficiency.
You can get a decent crockpot for as little as $25 at Target. We have several different slow cookers at home and for big meals we use the Cuisinart CSC-650 (available at Amazon for about $100). We like this model because the insert is not made from aluminum or coated with Teflon®, and because it has three different temperature settings and an 8-hour timer that will automatically switch to warm when the cooking time has elapsed.
In The Kitchen
At the beginning of each month there are always a few meals from the previous menu left in the freezer. While these meals are no longer available online, you can pick them up by dropping by our kitchen at 2690 28th Street.
Currently available are: Berbere Pork, Berbere Tofu, Honey Lime Chicken, Sesame Tofu, Sesame Chicken, Sweet Potatoes, Buffalo Meatball Spaghetti, Tofu and Pea Spaghetti, Tofu Boti Kabab, Scallops with Orange and Thyme, Bacon Tomato Pasta, and Tomato Basil Pasta.
Pick one up for your family before they’re all gone.
Recipe Idea: Mushroom Pasta
This is a wonderfully tasty, easy recipe that can be made in less than 20 minutes.
Makes 3–4 servings:
1 package of fresh-frozen Pasta Bozza fettuccine
1 lb Hazel Dell mixed mushrooms
½ cup organic chicken broth
¼–½ cup cream or soy cream
Marsala (optional)
½–1 teaspoon fresh thyme
salt & pepper to taste
Slice mushrooms into ¼-inch slices and preheat skillet to high.
Sear mushrooms until they release liquid (~ 2 min.) and reduce heat.
Add chicken broth, pepper and salt and simmer for about 10 minutes. Meanwhile …
Bring a pot of water to a boil and add frozen pasta. Reduce heat and simmer for about 8 minutes or until al dente. Drain and set aside.
Stir the (soy) cream, thyme and a dash of Marsala into the mushrooms over medium heat until sauce thickens (~ 3 min.). Serve over pasta. "Guten Appetit!"
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Seasonal Recipes Celebrate The Harvest
Our monthly menu changes with the season, and as much as possible we utilize locally grown seasonal fruits and vegetables. In October you will find potatoes, corn and grapes, and the November menu will feature fruits and berries for Thanksgiving.
Our Kitchen Will Be Open Later
As the seasons change and it gets dark earlier, we decided to keep the kitchen open later, to allow for after work meal pick-ups. Starting on October 9th our kitchen hours will be:
Monday: CLOSED
Tuesday: 10 AM – 6 PM
Wednesday: 10 AM – 6 PM
Thursday: 10 AM – 8 PM
Friday: 10 AM – 6 PM
Why Didn’t We Think Of That?
Ingrid pointed out to us that it would be nice to be able to add a message to the recipient for online gift certificates. That sounded like a great idea to us, so now there is a space where you can add a personalized message that will appear right on the gift certificate.
Do you have a tip for us? Something you’d like to see, or something we could do better? Send it to us via email (or use the contact form on our website). Please don’t forget to tell us your name.
Last Words
If you like our service, please tell your friends and neighbors (forward this newsletter).
If there’s something you don’t like, or something you think we can do better, please tell us. We want to know because we can only fix it if we know it’s broken.
Thank you,
Beckie & Toby Hemmerling.
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