There is nothing to compliment a good meal quite like fresh salads. Here is a selection of traditional Slovenian salads perfect for the summertime, or any time.
With the advent of summer, plenty of fresh local vegetables begin to be available. One of the best ways to enjoy them is with as little alteration as possible - salads are a wonderful way to maximize their flavors with a minimum of effort. Enjoy these traditional Slovenian salad recipes; there's something for everyone, and every meal.
This has been one of my favorite soup recipes for most of my life, slightly modified to be gluten free since we recently found out my spouse has Celiac's. (I used to thicken it with a roux, instead of cooking down some of the potatoes first.) It is always one of the first things my mind goes to when the weather starts to cool in the fall.
If you aren't as fond of garlic as we are, you can reduce it as desired – I think the original recipe called for about ¼ as much.
I have recently ventured into the world of home canning. I am already in love! I made a huge batch of my Vegetable Beef Soup, substituting frozen vegetable for the canned vegetables so they wouldn't turn to mush in the canning process; and, of course, only heated it up rather than completely cooking it, allowing it to finish cooking during the processing. Being able to just pop the lid off, stick it in the microwave for a minute and eat it is just amazing. Totally worth the extra time in the cooking/prep phase.
For my next adventure, I decided to do something with butter beans, since I've been told by my doctor to eat more high-potassium foods thanks to one of my medications. Some poking around online and recipe browsing, and the basis for this soup was born. It's rich and hearty, without being overly complicated. The 15 pints I made won't last long! This is definitely going to be a regular addition to our menu.
I used speckled butter beans for this first batch; regular green butter beans (aka baby lima beans) should work just as well – and possibly be more visually appealing. Some hot sauce, like Cholula, would be a great addition/substitution for the vinegar, but unfortunately I can't use it (allergies). Celery or bell peppers, if you have some on hand, would likely also be good additions.
This is a recipe I actually made up on the fly this morning! Yesterday I made a large batch of Thieves' Oil Concentrate, and it smelled so very delicious, that today I used the basic ingredients as the foundation of this recipe... and it was every bit as delicious as it smelled!
This is a simple, tasty, and extremely healthy side dish that goes well with almost anything.
This is probably my favorite of the slow cooker meals we've done so far. The seasoning is amazing – I was afraid I wouldn't like it because of the honey, but it isn't overpowering at all.
For a freezer-to-crockpot version, I would probably use small new potatoes whole (potatoes can go icky in the freezer if cut and not covered with sauce), and would package the chicken and veggies separately, since they are seasoned differently.
As seems to be somewhat the theme of these freezer-to-crockpot meals, this one was a bit bland as I found it; I had to work with it to make it my own and suited to our tastes. However, it's delightfully simple yet healthy, hearty, and delicious. It would be easy to add in any additional vegetables that your family prefers or which are in season.
I have discovered a new passion in the kitchen - freezer to crockpot meals. In coming weeks, expect to see a lot of posts with recipes for such foods; I have been discovering and modifying dozens and dozens of recipes to suit my tastes.
This, however, is a long-time favorite of mine. I learned how to make the base recipe from an ex-boyfriend's boss, of all things, and then of course made it my own. I absolutely adore it in the wintertime, and even often in the summer. It's so easy – just throw it all in the slow cooker in the morning, and it's ready for dinner. The secret ingredient that really sets it apart from similar recipes, I think, is the mustard.
All spice measurements (everything after the cloves of garlic) are rough estimates, don't worry about exact measuring. It is designed for my large, 8 quart crockpot; it should be easy to cut in half for a smaller, standard-sized (4-5 qt.) slow cooker.
This is a hearty, rich soup with a hint of sweet and a pleasantly warming heat to it. It is perfect as cold weather descends, and of course when pumpkins are readily available inexpensively as failed jack-o-lanterns.
This is a rather simple but very delicious recipe for cauliflower. Many people dislike cauliflower for its mushy texture and bland taste, but the combination with the white sauce and cheese give it a delicate combination of flavors that go well with almost any main dish.
Ingredients:
Caramelized onions and browned onions are often used as interchangeable terms, and although they are related, they are not precisely the same thing. Caramelized onions are cooked significantly longer, until the natural sugars in the onions are, well, caramelized. Caramel is in essence simply browned sugar, and despite the bite onions have, they are very sweet as well, which means they are full of natural sugars.
Many recipes, especially those which will feature the onions directly, such as fajitas, call for caramelized onions; cooking onions this way breaks down the compounds which give onions their bite, and leaves them rich and sweet tasting. Properly caramelized onions are sufficient as a side dish all by themselves, or feature well with other sauteed vegetables, like mushrooms, peppers, squashes, tomatoes, and more.
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