Posts Tagged ‘Meals for One’

My Christmas Crockpot

April 20, 2013
My Christmas Crockpot

My Christmas Crockpot

My daughter says that she and I both have minds like steel traps. According to her, there still is a huge difference between the two of us. Her trap is set to capture new concepts and ideas and my trap is sprung so it locks out everything new to me.

This discussion started a few years ago when she first tasted my coffeepot cooking including, Caribbean, Indian and Thai cooking. Her comment then was, “You could pick-up woman by cooking for them if you get rid of the weird factor of cooking in your coffeepot.” Of course my granddaughters reinforced the weird factor because all their friends at school told them that I was weird for cooking in my coffeepot.

Well of course I told my daughter and granddaughters, that crackpots were all the wrong size; I couldn’t find one that would safely work for my needs, and I was not going back to cooking monster meals.

Naturally, my daughter Dagny just ignored me and found a proper size (2 to 2 1/2 quart) Crockpot for Christmas. By proper size, I mean it holds pretty much the same amount of fluid as my 12 cup coffeepot so there is no temptation to super-size a meal. Over the past few months I have been checking it out and there are good and bad features compared to coffeepot cooking.

On the negative side, it has poorer temperature control than my coffeepot. When cooking a meal all day, the coffeepot will pretty much hold 165 degrees Fahrenheit and not change. With an aluminum foil cover it gets to 190. When set on low temperature, the crockpot varies considerably and will boil liquid after several hours. On high, it will actually scorch some foods. You have to pay closer attention to cooking times, When the food is done in the Crockpot, turn it off. The coffeepot is an excellent slow cooker and it is still at low enough temperature to act as a warmer. I used a Kill-A-Watt to measure the cost of electricity for cooking a meal and the Crackpot costs about twice as much to do the job compared to the coffeepot.

On the positive side it is much easier to get a pot roasted chicken out of the Crockpot because of the wider opening than the coffeepot. If you get stupid and stir the pot with a heavy metal spoon, you are less likely to break the ceramic pot than a glass coffeepot. Of course it is still easier to see when the glass pot is clean than it is to see when your black ceramic pot is clean.

Still my friends and family, male and female, are glad to see that I am conforming with societies values and using a standard tool of the kitchen rather than “abusing” my coffeepot. All things considered, I believe this is the best possible Crockpot when cooking portion controlled meals for one or two people. However, when warming things that probably don’t need to be cooked yet might scorch (Kielbasa and Baked Beans), I will use my coffeepot to warm them up especially if I don’t have time to watch the pot.

Kidney Stew, I Am My Mother’s Son!

July 8, 2012

Kidney Stew

I like Kidney Stew because my mother liked Kidney Stew. My brother and sister hated it and when we were poor under fed kids which was the last time I was underfed in my life until I adapted my new lifestyle of portion controlled meals, this was the only meal where I actually got enough meat to eat.

Seems, my sister and brother hated kidneys so bad that I could trade one piece of carrot or one potato for a couple of pieces of their kidneys. So I ended up with all their meat and still retained some of my potatoes and carrots. When I mention that I still make kidney stew, and have actually ordered kidneys in mustard sauce as an appetizer, it just confirmed to them that I am still nuts. Well, Mom lived to be 93 years old with her mind still functioning so she must have been doing something right with her diet.

The recipe is a standard stew recipe with a few adaptations to make allow for cooking in my coffeepot. The single biggest one being to stew the kidneys n olive oil and rum for a couple of hours to tenderize them and avoid that rubbery texture you can get when you cook kidneys too fast at high temperatures.

Ingredients:

1 T Butter
1 T flour

2 Potatoes cut into bite sized pieces
2 Carrots coined
1 tsp salt
6 cups water

1 pound kidneys (trim off all the fat and cut into bite sized pieces)
1 T crushed garlic or 3 cloves minced
1 onion rough cut
1 oz Rum
2 T olive oil
2 stalks of celery cut into small pieces
1 bay leaf
1 beef bullion cube
12 oz of water

Method:

1. Let the butter come to room temperature then mix in the flour until a smooth paste. Let sit at room temperature until needed.

2. Wash then peal the potatoes or not, it’s your choice. Cut the potatoes into bite sized pieces.

3. Wash then slice carrots into coined pieces.

4. Add carrots and potatoes to coffeepot with salt and pass about 6-8 cups of clean water through the coffeemaker.

5. When done, cover with foil and cook covered for about 2 hours until soft.

6. While waiting, all of the fat has to be cut off the kidneys prior to cooking. This is a tedious process so go slowly until you get the knack of it. Cut the kidneys into bite sized pieces

7. When done drain the potatoes and carrots and set aside.

8. Add the kidneys,onions, garlic, olive oil, rum, bay and celery to the pot.

9. Cook covered for 2-4 hours, until tender.

10. Add bullion to the pot and then pass the 12 ounces of water through the coffeemaker.

12. When water is done steaming mix it into the flour and water mixture in the bowl until you get a smooth gravy.

13. Add the carrots and potatoes to the pot and return the gravy to the coffeepot. Cook covered for a couple more hours.

If you like kidneys, you will love kidney stew. If you have never tried it, they are very inexpensive to cook and you just may like them. They are in the same texture and flavor range as beef liver. For me, they also bring back fond memories of my Mother.

Coffeepot Lasagna: Oxymoron or Good Eating?

June 23, 2012

Rolled Lasagna: Coffeepot Style

When my parents started getting older, it seemed that all they wanted to talk about was the weather and their grandchildren. Now the first topic is boring and there is not much I can do about it, but I must admit that I spend a lot of time talking to my children about their wonderful and sometimes not quite so wonderful children. I also spend a significant amount of time talking to my children about business, exercise (their’s and mine) and cooking.

My daughter discovered a recipe for rolled lasagna in early April and was concerned that it was not quite perfect. We talked about it and it sounded like something that could be done in my coffeepot but I didn’t get around to it until just before Memorial Day and have been too busy since then with my anti-inflammatory diet to worry about publishing new recipes.

However, I get two of my three Granddaughters for the first three weeks in August and this is another one of those fun meals that shouldn’t be possible to make. Even the name Coffeepot Lasagna sounds like an oxymoron. One of the most important things I learned with his meal is that you can cook the whole box of lasagna noodles and the ones that you don’t use can be frozen between layers of wax-paper and are perfectly fine for another day.

Naturally, my daughter and I never cook anything exactly the same way. She tends to be aware and adapt to the contemporary interpretations of old recipes and I tend to do it the old-fashioned way. It’s all good. When I cook, she loves it. When she cooks, I love it. The biggest difference in this recipe is that she included crumbled cooked sausage in her cheese mix for the filling, I sliced cooked meatballs and made it a layer on top of the filling. If I were including sausage, which I have in the past, I slice it and include it with the meatball slices or in a separate layer. Oh well, to each their own.

Rolled Lasagna

Ingredients:

1 cup Ricotta cheese
1/2 cup Parmesan
1 egg
4 oz shredded Mozzarella
handful fresh parsley minced

3 Lasagna noodles cooked as per box directions.

Method:

1. Cook all the noodles and freeze the ones you don’t use between sheets of wax paper.

2. Microwave one portion of frozen meatballs for the appropriate amount of time.

3. Mix the rest of the ingredients in a bowl.

Spread the Cheese Mix on the Lasagna Noodles

4. Spread the cheese mix on the noodles.

5. Place the sliced cooked meatballs on top of the noodles and dab a little sauce on top of everything.

6. Roll and spike with toothpick to hold.

7. Put a little sauce in bottom of coffeepot so nothing sticks.

Cooked Rolled Lasagna

8. Place meatballs inside and cook for two to four hours.

9. Enjoy

I haven’t made this in the three years since Dolores died but I am definite I will make it when my granddaughters are here. Truth be told, I forgot to dab the sauce on top of the cheese and meatball layer before rolling because it’s been too long, but that is the traditional way to do it.

Ah, I remember it well!

Spices and the Inflammation Factor

June 16, 2012

Spicy Fish and Baked Potato

I decided this week when I went on my occasional detox for 2 weeks and 2 days to not only drop all wine but to completely modify my diet to see if I could reduce my aches and pains. I know I like what I eat and I have settled on a fairly healthy diet of whole grains, potatoes with the skins on, vegetables, fruits and fish and chicken. I also like spicy food. There is a cute tool over at Nutrition Data, which allows you to track, carbs protein, calories and the total Inflammation Factor for the days consumption.

Pretty much like most people, I eat what’s available and what I crave. I found my consumption of fruits and vegetables is fairly constant so my carbohydrate loading is 150 to 230 grams and I am not likely to change until next winter when fruit is less abundant. I intentionally eat a high protein diet as it is necessary to feed by brain and body for my manic lifestyle so that is not gonna change. The range is 73 to 127 because I like vegan foods once in awhile and that might actually be a little low. Hence, the only number I can focus on is the Inflammation Factor and I am doing pretty good at maximizing but prior to my detox, I was not consistent as I varied from about -300 which is bad to plus 2000.

The concept is that by avoiding foods that rise your Inflammation Factor level, your joints and body will ache less. This diet has not been well received because meats, dairy, fruits vegetables, whole grains and beans vary all over the place, sometimes in a counter intuitive fashion. The huge variation in my diet came not from what I ate but from the spices I used and this I found comforting.

In my heart I know that poor people will eat whatever is available on the prior list without being cave men or vegans and the biggest difference is that people in the poorer nations will use more spices. I tend too look at the foods we chose to eat  as those that heal us, those that are habits and those that are available. I believe that the use of spices and cooking evolved at about the same time and that spices were included in meals to solve some problem know by the Village Shaman.

I do suffer back pains and have suffered chronic pain in the past and the naturally chosen spices on my list seem to top the scale for positive Inflammation Factor and are allegedly helping me. So I did a search of Top Ten Spices for many nutritionists  and compiled a list of the 30 because there was little consensus in the area. After researching those spices and searching for the highest anti-inflammatory properties The following ones were the only ones that could counteract a day of bad eating with enough positive value to turn the whole day positive while using reasonable quantities.

Spice                             Quantity                          Inflammation Factor.

Fresh Ground Ginger    1 Tablespoon                             903
Hot Pepper                       1/2 tsp                                 740
Turmeric                       1 Teaspoon                              508
Crushed Garlic             1 Tablespoon                             500
Onion                             1 medium                               257

It amazed me that their was only one person, Dr. Jeremy Webster, had the most agreement with all the other experts and also got all five spices and herbs with the greatest anti-inflammatory properties correct. He had the best records of anyone for compiling a Top Ten List as most agreed with him in general more than they agreed with each other. Unfortunately, I already had these five items on my list of good stuff so got nothing else for my efforts except that Cinnamon with is almost neutral on the negative side for IF factor made everybody’s top ten list except mine. I rarely use it but I guess I’ll start.

Duck Rack and Fish placed on Grill with Baked Potatoes

The picture above is the setup for me grilling spicy fish on my duck rack because I forgot to show it last time and it is a easy way to grill fish fillets. The anti-inflammatory properties of the two Grilled Spicy Tilapia fillets is an incredible 1944 because I eat all the spices and always have. The first time I tried it because my daughter told me about a similar meal with fewer spices and I just liked the idea after adding a few more of my favorite spices.

I never knew that tasting good could be good for me, but I’m learning.

Fish is Brain Food – Fact or Fiction??

May 19, 2012


Salt Fish Marinara (Baccala alla Marinara)

My mother always said fish was brain food and ate a lot of fish. She snacked on sardines and tuna and loved any fish we caught and cooked it for herself if no one else wanted fish. She died at the age of 93 with her brain still functioning and her wit and wisdom intact. I eat a lot of Fish because I like it.

When I first started my lifestyle change, I went to a nutritionist who also supported the consumption of large amounts of fish and the use of a fish oil supplement for improved cardiovascular health and this was definitely not a problem for me. Now that I have been living my new life style for two and a half years I am satisfied with my weight and excercise program so I have started to focus on what I eat. Unfortunately, fish has a tendency to concentrate the highly toxic environmental pollutant methyl mercury. Methyl Mercury is so toxic that a few drops on the outside of a scientist’s protective rubber glove which was cleaned and disposed of instantly still caused death within five days by skin adsorption.

Around 2000, the FDA and EPA put out a joint advisory that women who wanted to get pregnant, were pregnant or lactating should stop eating fish. Many did and the results proved my mom knew what she was talking about. Seems that scientist found a benifit for children of women who ignored the warning and continued to consume ocean fish. Their children had advanced cognitive and motor skill development compared to the children of women who skipped fish in the diet. Moreover, resent research reports from the University of California at Berkley document that eating fish can play a positive role in mental health. Some interesting preliminary studies suggest that fish oil, usually in the form of supplements because they are easy to use in research, may be of some help in treating bipolar disorder (also known as manic depression) and schizophrenia.

I never stopped eating fish as the probability of me being pregnant or lactating is remote and at least two (anchovies and tilapia) of the four fish that I regularly eat are low in mercury. I am not too worried about the high mercury level in ahi tuna as I can’t afford to eat it very often. The other fish I love has been worshiped in a bawdy calypso song by the Mighty Sparrow.

Saltfish,
Nothing in the world sweeter than
Saltfish
English, colloquial, Bajans
Saltfish,
It’s sweeter than meat
When you want to eat
All saltfish sweet

If you look up the health benefits of saltfish, people who are not familiar with cooking or eating this fish condemn it for it’s high salt content. If you check Mediterranean or Caribbean Recipes, you find the salt is extracted from the meat over 24 hours with multiple water washes and you sometimes have to add flavor to the pot because all the salt has been removed.

The meal pictured above was actually closer to my Perfect Puttanesca because after washing the saltfish, it had very little flavor. You don’t lose the protein or oil by soaking the fish just the salt. Since I was just starting the meal, I used the following ingredients to build more flavor.

Ingredients:

Tablespoon extra virgin Olive oil
2-3 cloves of garlic minced
1 large yellow onion -diced
Thin slice scotch bonnet hot pepper or crushed red pepper to taste
3-4 thin pieces of anchovies the size you get on pizza -diced
1 sprig basil with leaves
1 fresh bay leaf
T capers
Can of diced tomatoes.
4 to 6 ounces of well washed saltfish

Method:

1. The oil, garlic, onion, anchovies pepper, bay and basil are placed together in the coffee pot and and sautéed for about two hours
2. The capers are added to the pot along with the can of tomatoes. Stir and let cook 2-4 hours
3. About 1 hour before dinner, add the saltfish.
Serve with Pasta

A final thought is that all saltfish is not created equal. The three main variety of fish are Ling, Cod and Alaskan Pollock. Ling and Cod have high mercury levels so Alaskan Pollock is the preferred choice. Even at that, the recommended amount of Ling and Cod is no more than 12 ounces of fish per week I eat 4 to 6 ounces of saltfish about once a month so I guess it really wouldn’t matter which one I chose. Given that they are all available and all about the same price, I guess I’ll stick with Alaskan Pollock.

Vegan Black Beans and Tomatoes with Brown Rice

May 9, 2012

Vegan Black Beans and Tomatoes with Brown Rice

I simply like black beans and complex flavors and this meal just popped into my head. I have eaten similar meals with barley made with chicken stock but this time I had a cup of cooked brown rice made with no flavoring or salt so it could easily be accompanied by strong flavors. Since it was a vegan start and I hadn’t defrosted any meat, I decided to stick with the genera.

The starting point was the red beans and brown rice which I had done a while back. In that recipe, I had started with uncooked rice and used vegetable broth instead of water and cooked it all day. I also used less spices. This time I only had about 5 hours which is enough for canned beans and cooked rice. Well the meal was full flavored and complex, I loved it but only ate about half of the cooked beans and tomatoes. The rice was 200 calories and the rest of the pot was less than 800 so I only had about 600 calories and was very comfortable. Even if I had eaten all, it would have ended up at less than a 1000 calories for dinner.

Vegan Black Beans and Tomatoes with Brown Rice

Ingredients:

1-2 T of olive oil
1 tsp mustard seeds
1 tsp cumin seeds
1 T minced garlic
1 T thin sliced ginger
1 medium onion rough cut
1 thin slice scotch bonnet hot pepper
1/2 tsp paprika
1/4 tsp oregano
1 package Sazon (optional)

1 can Black Beans
1 can diced Tomatoes

1 cup cooked brown rice or barley

Method:

1. Put all ingredients in the coffeepot and cook covered with a piece of foil for about 2 hours.

2. Add the Beans and tomatoes and all of the liquid to the pot.

3. Stir and let cook for another 2 hours.

4. Microwave cooked rice for 3 minutes.

5. Serve and Enjoy!!!

The most amazing epiphany I had with this meal is that 600 calories would really satisfy me. When I started my lifestyle change, I used to consume as much as 5000 to 6000 calories a day. including food and beverages and couldn’t concieve of a meal without meat.

Without thinking about it yesterday, I ate 1/2 coconut which has 700 calories, small amounts of celery probably less than 100 calories including dip, dinner 600 calories and wine 1000 calories or 2400 calories. I also walked 3 miles and worked in my yard for a few hours. Pretty much, I act like this everyday and I have lost all the weight I recently gained on vacations (about 10 pounds). I am now at 172 pounds with a 37 inch waste. That is down from 265 pounds with a 56 inch waist at my peak and 245 pounds with a 47 inch waist at the the start of my commitment to a lifestyle change.

Imagine that meatless days by choice and no perceived sacrifice. Amazing!!!

Grilled Pesto Stuffed Chicken Thighs

May 6, 2012

Grilled Pesto Stuffed Chicken ThighsIn St. Croix, the growing season is in the winter. It is cool for growing and there is usually ample rain. Not everything grows everywhere with all of the different soils and rain fall ranges on the islands. Still, you can get bumper crops of some vegetables. I have an abundance of Arugula, Bok Choy and Collard Greens. Like most gardeners, I have been giving excesses away, cooking new recipes for friends and just trying my best not to let anything go to waste.

On a calorie per calorie basis, arugula is not quite as healthy as spinach or even bok choy. However, it is a spicy green that adds a lot of flavor to a salad and is still fairly healthy for you with lots of vitamins and minerals. The biggest reason I cook it other than I like the taste, is with my combination of soil, water and sun it is growing like a weed in my yard. I was therefor fortunate to find a recipe for a small batch of arugula (also called rocket) pesto at Frugal Feeding

I have made and cooked with pesto before so I didn’t need a recipe. What I found useful was the suggestion to use arugula instead of basil and one of his commenters suggested almonds instead of pine nuts. Since arugula is abundant and I like almonds better than pine nuts, I jumped at the idea.

Arugula (Rocket) Pesto

Ingredients:

2 cups fresh arugula leaves, packed
1/2 cup Parmesan or Romano cheese
1/2 cup extra virgin olive oil
2.6 ounce package of shredded almonds
1 T minced garlic (3 cloves)
1 T lemon juice
¼ tsp ground black pepper to taste
salt as desired

Method:

  1. Put everything except the oil and cheese into the blender or food processor and pulse it a few times.
  2. Slowly add the olive oil a little at a time while contuing to pulse the blender. When stopped, scrape down the walls and force the arugula into the blend.
  3. When uniform, add the grated cheese and pulse again until blended.
  4. Taste and add salt as needed.

This batch was quite good and I gave some to a friend who gave me some pine nuts that she had intended to use to make her own pesto. Since I also have an abundance of Basil, I will probably make a batch of that in the near future to see if I have a strong preference either way.

Grilled Stuffed Chicken Thighs

When I grill, I usually prepare a baked sweet or Irish potato so I don’t have a mess to clean in the kitchen. The chicken is prepared and in this case, I skinned, deboned and defatted the meat. Since I didn’t add any salt to the pesto I washed the chicken in lime an sprinkled it with Adobo which is a Puerto Rican Seasoned Salt. Sometimes when you stuff the thighs, they will cooked closed and sometimes they open up. They are all good and if I really cared, I would hold them in place with a toothpick.

Best Ever Bok Choy

May 2, 2012

Best Ever Bok Choy and Smoked Turkey Wings

The more I learn about Bok Choy, the more amazed I am that I have never eaten this in my life until I grew it in my garden. The Chinese have been growing this amazing cabbage for 6000 years even though I find it somewhat bland and tasteless. So what’s amazing about a tasteless vegetable? A 6 ounce portion of boiled greens only has 20 calories and still supplies 144% of your daily need for vitamin A, 74% for Vitamin C, 16% of your calcium requirement and 10% of your iron needs.

I am also beginning to accept that Bok Choy is one of those tasteless food items which will take the flavor of whatever you cook with it and the recipe with balsamic vinegar and lemon was quite good. It finally dawned on me that very small changes in the ingredients make a huge difference in flavor and you can still avoid excess salt. With this in mind, it was time for me to revisit the Smoked Turkey and Bok Choy that was just OK.

The starting point for this recipe was a very simple stir fried Bok Choy recipe from food.com for Bok Choy and Garlic with butter and low sodium chicken broth. The two items that caught my attention were the use of butter for more flavor and once again longer cooking times which also worked well for the Balsamic Vinegar recipe.

Smoked Turkey and Bok Choy

Ingredients:

1/4 stick butter
2 T crushed garlic
1 onion
1 thin slice scotch bonnet
1 T fresh grated Ginger
5 oz smoked turkey wings
package bullion
1 oz rum
6 leaves large
12 oz water
sprinkle with salt

Method:

  1. Add the butter, garlic, onion and hot pepper to the coffee pot and let cook for about 1 hour until the onion glazes over.
  2. Add the grated ginger root, bullion, turkey wings and rum to the pot.
  3. Cook covered for four or more hours.
  4. Strip the leaves from the stems of the bok choy. Cut the stems into bite size pieces and shred the leaves.
  5. Put the bok choy in the pot on top of everything else and pass the water through the coffee maker be sure to use enough to cover the leaves.
  6. When the water is done dripping, stir the pot and let cook for two more hours.

I was very pleased with the result and look forward to eating this again. In my mind, it is equally as good as the smoked Turkey and Collard greens I had previously made. A bonus for those who don’ like the smell of cooking collard greens, bok choy has none of that strong cabbage smell which is perhaps why it has very little cabbage flavor.

I Finished My Book!!!

April 30, 2012

I finally finished my most recent project and it is available for distribution. My Book, “An Introduction to Coffeepot Cooking: How I Lost 101 pounds with Portioned Controlled Meals”, is now available from Amazon as a Kindle e-book.

The focus is not on the food I ate, but the commitment that I made to my family to lose weight so I would avoid another premature death in the family. I would like to say that the entire process was driven by their love alone, but secondary influences included a stroke and a disc replacement surgery both caused by my being too fat for too many years. At $2.99 this little book will hopefully be a guide to others who are obese and need to shed a few pounds. It took me 65 years to recognize that there are no secrete diets, magic pills or special foods that will make you lose weight and become healthy.

My Ebook for Kindle

In writing this book, I came to understand that there were only three changes in my life that led to the loss of 101 pounds in a fairly painless manner spread over 2 years. Here’s the secrets if you want to call it that:

  1. Eat less all day and for dinner.
  2. Drink fewer calories whether it’s beer, wine, liquor, juice, soda or smoothies.
  3. Exercise more, at least 20 minutes every day and an hour or more a few times a week. (the hour can include heavy yard work or work on your home.

Now that you know the secrets, I hope you still buy the book whether for yourself or a friend. I started this process while morbidly obese and out of shape and have encouraged others who were even fatter than me and in worse shape. Fortunately, I had daily encouragement from my family and weekly assessments with positive and sometimes critical reminders of the need. I also looked positively on the help I received from my Creator who reminded me with my minor stroke and the need for a disc replacement that I had to take care of my body and the gift of life if I wanted to keep enjoying myself for as long as possible.

For those who don’t have a Kindle reader, you can get a free one for your PC, laptop, tablet or iPad. computers and still buy the book. I will post follow-ups as the book becomes available for other electronic media and in print

Giambotta, Italian Stewed Chicken

April 28, 2012

Giambotta, Italian Stew?

I am indebted to Maria Pitella for reminding me of this meal and I never knew that Giambotta meant Italian Stew. My Mother-in-Law and her Brother were both born in Italy and my wife was a great Italian cook as were her Mother and Aunt. Now the family all favored every type of pasta with red sauce or very good meat as her Grandfather and Uncle had run a Butcher Shop. The red sauce would have seafood or three types of meat, veal, pork (or sausage) and beef (usually meatballs or Braciole).

My wife never made this stew and for good reason. She liked her chicken barbequed and beef, in any recipe including stew. On rainy days, you could almost count on beef stew and on the very rare occasions that she made this, I am not sure if she made it in an Italian style or an Irish style and she simply called it chicken stew. But this is the way Dolores made it with the principle difference being the inclusion of carrots and thickening the gravy with a rue.

Chicken Stew:

Ingredients:

1 potatoes peeled and diced
2 carrots coined
1 1 piece mild Italian sausage sliced into chunks
1 boneless chicken breasts sliced into strips
2 T cup of extra virgin olive oil
1 oz rum
1 small red bell peppers sliced
1 medium onions sliced
1 stalk celery cut into small pieces
1/4 tsp of oregano
1 Bay leaf

1 bullion and 12 oz. Water
cold rue (1 T butter 1 T flour )
salt and pepper to taste

Method:

  1. Mix a tablespoon of room temperature butter with a tablespoon of white flower until smooth set aside.
  2. Precook the carrots for an hour in a foil covered coffeepot using about 1 tsp of salt with the cut up carrots and potatoes to the coffeepot and passing 8 cups water through the coffeemaker portion prior to covering with foil. Save and set aside.
  3. Put everything else into the empty coffeepot and cook covered for about 2 hours.
  4. Add the potatoes and carrots and run 12 oz of water through the coffeemaker.
  5. Give the pot about 1 hour for the carrots and potatoes to get hot.
  6. Decant the broth a little at a time into the rue until all the liquid is mixed with the rue. Return it to the pot. Serve when ready.

This was very good but more than a meal for one person but not quite enough for two unless I used more potatoes. That means I had leftovers because I didn’t plan ahead which I definitely try to avoid having around. The only way I am winning “The Battle of the Bulge” is by waging my constant “War Against Leftovers.” In this case I got rid of them by eating them as a snack the next day. They were quite good.