Two new recipes this week

… one my lovely wife Jane found online:

http://lowcarbdiets.about.com/od/lowcarbsidedishes/r/momszucchini.htm?nl=1

… and one my son Mitchell and I made up on the fly Saturday right after the market:

  • 1 lb ground pork
  • 1 lb ground beef
  • 1 lb hot Italian sausage
  • 1 green bell pepper, large, chopped
  • 2 white onions, large, chopped
  • 1 can, large 32 oz, crushed tomatos
  • 1 can, small 8 oz, tomato paste
  • 1 tablespoon garlic
  • 1 teaspoon mixed Italian seasoning (mostly oregano and basil)
  • olive oil

We got the meat from East Mountain Farm and we browned it in a large, deep frying pan. It was frozen so we cooked it on low heat with the lid on for a little while to soften it up, then we cranked it up and put a nice browning on it. The sausage smelled great and the beef and pork make a great combination together. Some much more flavor then just ground beef. After the meat was cooked we removed it from the pan but let the drippings stay. We added the raw veggies (from Peace Valley Farm) and the spices and sauteed the veggies until tender. Then we added the crushed tomatoes and the tomato paste to thicken it up.

Mitchell said, “One word … awesome.”

We served the mixture sloppy joe style on some flatbreads we picked up at Babycakes. Dynamite!