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LORA’S KRAZY KITCHEN

CookBook

FALL HARVEST

It is that time of year again and I must say that this is my favorite time of year. I have a bountiful garden, there are cooler temperatures for cooking and I have that cozy, warm feeling inside.

Tomatoes and Peppers

I have been cooking like “krazy”! So many tomatoes; I have been making sauce, chili base and soup, all which can be found on my website.

Root Veggies like carrots from the garden!

How about a “crock pot” pot roast with assorted, fresh mushrooms, onions, red potatoes and carrots with beef broth and red wine?  Slow cook for 10-12 hours for a yummy supper after a long day at work.

Heat a large pan on high to sear the pot roast. Add a drizzle of olive oil to the pan. Place the salted and peppered roast to the pan. Brown on all sides. Remove from pan and add the mushrooms and onions. Sauté. Move the roast and mushrooms to the crock pot. Add a quart of beef stock and red wine the pan you just browned the meat and mushrooms in and reduce for 5 minutes making sure to scrape all the “brown bits” from the pan. Add to the crock pot. Make sure there is enough stock and wine to cover the roast and mushrooms. Quarter red potatoes and slice up some carrots. Add to crock pot along with your favorite herbs such as sage, thyme and rosemary. Cook all day.  Remember to be creative with this and all recipes; that is why I did not give you specifics! Have some fun.

So many Green Peppers

Stuff them!

My stuff peppers were made with left overs in my fridge. I had brown rice, pre-cooked chicken, onion, celery, green pepper that I trimmed off the green peppers when I cleaned them, cranberries that I had in the freezer and some chicken gravy. I baked the peppers at 350 degrees for about 15 minutes. I mixed everything together and stuffed the peppers. Bake for an additional 30 minutes. Goes great with some crusty bread.  Channel your creative self on this recipe. Add what you like.

Corn and Apples

Corn is in season. It is a great time to make my Harvest Corn. Freeze this for Thanksgiving dinner or when you are hankering for corn on the cob. Make my Apple Crisp with all the apples that are coming into season. Get your family to help and an apple, peeler, corer, slicer really helps speed up the process. This freezes really well. When you reheat this the smell in your kitchen will be amazing! See the picture below. You can get this at Walmart or virtually anywhere.

REMEMBER…all these recipes can be found on this website

October…Pumpkin Seeds!

My only wish is for you to have fun with cooking!

3 Comments

  1. Jenny says:

    I made your pumpkin seeds and everyone loved them! Even my husband who doesn’t like pumpkin seeds (till now ;) ) went crazy over them…will be making these again. Thank you!

  2. Jenny says:

    Truly amazing! Keep following your heart…

  3. Joanne says:

    Hey Laura, what an awesome experience. I have had the pleasure of dining at Il Mito’s with daughter-in-law, Carrie. She would like to have a private dining experience for her birthday, which we are going to look into. Sounds like you had a very special experience. I hope it brings opportunities to you that you otherwise would not have pursued. Good Luck and Best Wishes to you.

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