General

Tomatoes from… tomatoes!

One of the easiest ways to grow tomatoes is, well, with tomatoes! This fun hack gets started right in a paper or plastic cup, and once your seedlings are nice and tall, transfer them to a pot outside to continue growing!

I did this trick last spring and we got a nice bunch of tomatoes by the end of the summer. Give it a shot and let me know how yours grow!

Step 1: Pick your favorite tomatoes and slice into 1/2 inch thick slices; prepare a cup filled half way with garden soil (I use organic Miracle Grow).
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Step 2: Place tomato slices into soil and press down about 1/4 inch. Cover with about a 1/2 inch of soil and pierce hole in the base of cup to allow for drainage.

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Step 3: Water lightly and cover with plastic wrap. Place in a sunny spot inside or outdoors.
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Photo #1 was taken FOUR DAYS LATER! Photo #2 was taken 8 days after planting!
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Happy Growing! I’ll update as my plants keep growing 🙂

Recipes

Back with Two Recipes!

I’ve been away for a while, busy at my day job and even fitting in a much-needed (and well-deserved) vacation. But now that things have settled down at home, it’s back to cooking in my crock pot! Over the last few weeks, I’ve made two really yummy things.

First up, BRISKET!

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Super simple and easy, the flavor is a cross between a Swiss steak and a beef stew. Very tomatoey and sweet, yet savory. You can easily shred this for sandwiches- I sliced mine into thin strips and served over plain white rice with a simple veggie.

You will need:
1 3-4lb brisket (I eyeballed the size based on the size of my crock pot)
2 24oz cans crushed tomatoes (with liquid)
2 teaspoons tomato paste
1 head of garlic (open and peel each clove – you’ll need about 8)
Salt and pepper

How to: Salt and pepper all sides of brisket. With a paring knife, cut 8 small slits into the beef and insert one whole clove of garlic into each.In the crock pot, add one can crushed tomatoes + tomato paste and stir until paste dissolves. Insert brisket into pot and pour remaining can of crushed tomatoes over it. Liquid should almost cover the beef. Cook on low for 10 hours. Remove beef when done, slice or shred and pour liquid over the top to keep moist.

Recipe #2: PULLED PORK!
A complete cheat, but who cares, really. Look at those shreds!

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I have never, ever been a fan of the other white meat, but at a family gathering, I tasted what I thought was beef and fell in love. Once I got over the “OMG I just ate PORK?” phase, I investigated ways to make this myself, and in a way to incorporate this healthier-than-beef alternative into my weekly dinner rotation. Admittedly, I completely cheated and this recipe contains only TWO ingredients.

You will need:
1 jar of your most favorite BBQ Sauce
2-3lb pork butt roast

How to: I know, I know… is it really a “recipe” if I use a JAR of someone else’s sauce? Probably not, but I for one do not have time to sit and create my own masterful sauce. As a working, single mom and one who’s always trying to find new things for my child to eat (and enjoy), I think using a jar of sauce that you (and the kid) really, really like is just as good as making your own. With less time wasted tweaking flavors, consistency, blah blah blah. Long story short, use a sauce you like and it’ll taste even better slow cooking over a pork butt for 10 hours on low. We ate this 3lb roast for about 3 days on nice potato rolls with a side of coleslaw. Comfort food at its best.

ENJOY!