October 29, 2011

Something New From Gramma Agoo....
                        AKA  MARY PELZEL

You Bark Funny

I hadn't seen my black lab Mattie in over an hour.  This was unusual.  She can always be found in her bed by the front door or at my feet wherever  I am.  It's dark outside and I'm worried because of all the natural predators that live in our woods (cougar, bobcat, wolf, coyote, bear)  and Mattie is 12 years old.  I start my search by screaming her name out the front door of my home.  The only response I got was some snorting, stomping, and two white, wide-open eyeballs looking at me.  I was face to face with a large white tail deer on my porch with bird seed on her nose.  She had been dipping into the birds buffet bucket.  Startled, I asked, "Have you seen my dog?  You bark funny."  She ran off and I grabbed a flashlight and went in search of my dog.   Mission accomplished.  She had been playing with friends and lost track of time - or so she said.

Mattie loves her kibbles, doggie bone treats and trust me, she never misses a meal.  I, on the other hand, love the fresh herbs that grow in my garden and never miss a chance to use them. 

friend once told me that herbs are just weeds.  In actual fact, that is exactly what they are.  With that in mind, isn't it amazing that we as consumers are willing to pay through the teeth for a tiny jar of dried weeds when we want to add a little something special to the menu?  Many herbs are prolific self-seeding perennial plants.  Others require annual planting and more care.  Their flowers adorn the garden as well as attract birds and butterflies.  The best part is their culinary uses.

My "Northwoods Garden" is extensive and I visit it daily during the growing season armed with sharp kitchen shears and a basket to hold the freshly snipped herbs I've collected that are needed for the masterpieces that are created in my kitchen. 

In the fall of the year, the perennial  herbs require vigorous pruning.  My plants are fed a diet of coffee grounds (rich in nutrients and they deter slugs), crushed egg shell (adds calcium to your plants for years), and tea leaves (a source of nitrogen and minerals) throughout the season.  After pruning, I spade into the soil any additives that are still on the surface of the ground.  Now my garden can sleep the winter away under a blanket of snow.  I use some of my herb trimmings to make the following soup.  It is the perfect cold weather warmer-upper.

Mary's Famous Pot Roast Soup

Ingredients: 2-3 tablespoons olive oil, flour for dusting the meat, 1 two-three pound pot roast, 3 bay leaves, 2 tablespoons dried spaghetti seasoning, 2 cloves of minced garlic, 2 cups ketchup, 1 cup macaroni, 2 cups red potatoes (cubed and not peeled), 2 carrots (peeled and sliced), 2 stalks of sliced celery, 1 cup green beans (frozen or fresh), 1 red sweet bell pepper (chopped), 1 cup frozen sweet  peas, 1 large onion (chopped), 6 or more cups water, 1 1/2 teaspoon salt, 1 teaspoon black pepper, 2 teaspoons dried sage, 1 tablespoon dried basil, 1/4 cup fresh parsley. 

MAKE IT:  In a Dutch oven heat oil on med-high heat.  Lightly dust the roast on both sides with the flour, sprinkle with salt and pepper and place in the hot oil and cook until well browned without stirring or turning.  After the first side has browned, turn the meat and let the other side brown.  Remove the meat and use the water to deglaze the pan.  Replace the meat in the pot and add bay leaves.  Place in 375 degree oven and cook until tender (about 2 hours). 

Remove pan from oven and transfer meat to a cutting board to cool.  Strain juices.  Chill broth to set fat and skim it off.  Trim all fat from meat and cut it into chunks.  Return meat to the broth, add remaining  ingredients except pasta and add water to cover.  Simmer about 30 minutes.  Add pasta.  Continue cooking until vegetables and pasta are tender.  Stir in meat chunks.  Adjust seasonings to your taste.  Serve with salad, bread and cheese.

As always, I welcome your questions and comments.  If you have cooking questions, send them to me.  If I don't have the answer, I'll find someone who does. 

Mary

marysplace1st@yahoo.com
www.marysplacegifts.com
509-658-1057

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