Slovenian Fresh Vegetable Salads

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.


 

Spaghetti Sauce

Spaghetti is my absolute go-to meal.  It's easy, inexpensive, and you can make a huge batch and freeze it in single-meal servings in ziploc bags, saving even more via bulk purchasing, and allowing for super simple meal preparation later.

Because of this, the measurements I will be giving are relative, easily adjusted to the size batch you are making.  Just be aware so that you scale them appropriately.  I usually use a 3-lb container of ground beef, 6 jars of sauce, and about 4 large onions, for example.

For parents with vegetable-averse kids, it's easy to sneak in some extra veggies in this, too.  Just finely mince whatever veggies you like – carrots and bell peppers are great choices, for example, thanks to their nutrient contents – and add them midway through the browning of the onions.  By the time it's done cooking, they should be unidentifiable.

Hybridized Slovenian Style Goulash

Back when I was first learning to cook on my own, I conflated two recipes my grandmother made when trying to replicate her goulash.  It wasn't "right", but as often happens, I decided I actually liked this new hybrid recipe even better, and so it is how I have made it ever since.  It has the basis of goulash - a sauce primarily made of cooked down onion and paprika with beef - but then has the addition of some tomato, mushrooms, and peas, making it a bit more interesting to eat.

This recipe is for a large batch; we usually get several 'fresh' meals, as well as several portions to freeze, which it holds up to quite well.  

Muffin Frittata Cups

These little cupcake frittatas are amazingly versatile, and even more tasty!

They are an easy way to 'sneak' in healthy veggies – you can change out what you use depending on your tastes, the season, or just what you have on hand.  They are also easy to make in advance – either a few days, kept in a bag in the fridge, or several weeks frozen!  Just pop them in the microwave when you're ready to eat them.

Delicious, nutritious, and made in advance; it just doesn't get much better than that.

Slow Cooker Salsa Pepper Beef

This is another of those fabulous super-simple crockpot recipes that will have you going back for seconds.  Rich and flavorful, this Mexican fajita inspired dish pairs beautifully with saffron rice and a little sour cream.  I served it with garlic-buttered Italian green beans, whose calm flavor went quite well with the more lively dish.

(I used a bit too much salsa, and have already adjusted the recipe accordingly; you may prefer more or less than I do.)

Slow Cooker Thieves' Pork Roast

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!

Slow Cooker Honey-Butter Chicken Bake

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.

Slow Cooker Italian Pork Roast

I found this recipe to be much too strong on tomato for my tastes (possibly because I just used the whole small can of tomato paste), but Jess loved it, so here it is!  Based on a similar recipe for beef roast.

I served it with steamed brussel sprouts with butter and garlic, and bread stuffing.

Slow Cooker Onion Gravy Pork Chops

This is the recipe I had meant to make when I did the Slow Cooker Creamy Pork Chops with Mushrooms and Potatoes.  It is quite tasty, though quite heavy on the saltiness.  If you don't like things pretty salty, you might want to do this with 6 or even 8 pork chops and increase the chicken broth appropriately.

I served it with Bacon-Braised Turnip Greens and Cauliflower with White Sauce and Cheese.

Slow Cooker Creamy Beef Stroganoff

In seeking out crockpot recipes, I found several that claimed to be "beef stroganoff".  This is based on the only one that actually sounded like beef stroganoff to me.

As usual, of course, I adjusted the recipe to fit our tastes, and that is what I am sharing with you!

Slow Cooker Creamy Pork Chops with Mushrooms and Potatoes

This was yet another success for the crockpot.  Delightfully tangy, yet creamy, and the pork chops were falling apart – literally.  It actually wasn't in the plan for this week, but when I went to put it together, I opened up to the wrong recipe, and didn't realize it till I went to put it here!  Luckily it was a huge hit, and will definitely be staying in the repertoire.

I served it with brussel sprouts covered in butter and garlic powder.  It was an amazingly good combination.

Slow Cooker Caribbean Jerk Pork Curry

The original recipe this delectable crockpot meal was based on, called it Jamaican Jerk Pork.  It's just...  not.  The flavor has much more in common with Indian style curry than Jamaican jerk.  However, it is absolutely delicious!  And the flavor is very strong, so a little goes a long way.

I served it over rice, and it went quite well, though you could also serve it on noodles or potatoes, or go in a very different direction and put it on bread as a sort of curry barbecue.

Slow Cooker Chicken Cacciatore with Zuchini

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.

Slow Cooker Mongolian Beef

This was the first of my freezer-to-crockpot experiments.  With some adjustments to make it my own, I was satisfied, if not absolutely wild about it.  I don't think it will become a staple at our house, but it's quite tasty all the same.

I served it over basmati rice, the only kind I like; and alongside lightly stir-fried broccoli, carrot slices and snow peas in a little sesame oil, oyster sauce and soy sauce.

Slow Cooker Beef and Vegetable Soup

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.

Jamaican Pumpkin and Chicken Soup

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.

Beef and Leeks with Mashed Potatoes

Quick, easy, and oh-so-tasty!  You can't ask for much more from dinner.

Ingredients:

(beef and leeks)

• 1 lb. ground chuck
• 2 large leeks, washed and any 'icky' parts removed
• 1 medium onion
• 4 cloves garlic
• salt and pepper
• 1 Tbs corn starch (optional)

(mashed potatoes)

• 3-5 red potatoes (depending on size)
• 2 Tbs butter
• 1/2 c. sour cream (approx.)

Directions:

1.  Peel potatoes, then cut into 1/2-1 inch cubes.  Place them in a pot, cover with water, and add about 1/2 tsp. salt, then set aside for the moment.


2. Mince onion, slice leeks into rings about 1/4" wide, dice garlic.  



3. In a large skillet, heat 1-2 tsp vegetable oil on medium-low heat (about 4 on most stoves).


4. Add minced onion, and saute until just beginning to turn translucent at the edges.


5. Add 1/2 of the leeks (both white and green parts, but more of the white).  Saute until onion is fully translucent and beginning to brown slightly.