Archive for the ‘Main Courses’ Category

Tasteful Tuesday: Slow Cooker Chili

Tuesday, January 6th, 2015

Chilly weather has accompanied the start of the New Year, but it’s easy to stay warm and cozy with these slow cooker chili recipes. With a hearty ingredients list for meat lovers and an equally scrumptious one for vegetarians, these flexible recipes will keep everyone happy and full.

Hearty Slow Cooker Chili

What you’ll need:

  • 2 pounds lean ground beef
  • 1/2 pound sweet Italian sausage
  • 1/2 pound spicy Italian sausage
  • 2 cans (14 1/2 ounces each) diced tomatoes, undrained
  • 1 can (15 1/2 ounces) tomato sauce
  • 2 cans (16 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) whole kernel corn, drained
  • 1 green bell pepper
  • 2 cloves garlic, chopped
  • 1/2 package chili powder (alter to taste)


  1. Brown ground beef and sausage in large skillet on medium heat. Drain fat.
  2. Place cooked beef and sausage, tomatoes, tomato sauce, beans, corn, bell pepper, garlic and chili powder in slow cooker. Stir until well mixed, cover.
  3. Cook 8 hours on low; 4 hours on high.
  4. Stir well and serve (will serve about 8).

Vegetarian Slow Cooker Chili

What you’ll need:

  • 1 can (19 ounces) black bean soupVegetarian Slow Cooker Chili
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • 1 can (16 ounces) vegetarian baked beans
  • 1 can (14.5 ounces) pureed tomatoes
  • 1 can (15 ounces) whole kernel corn, drained
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon chili powder (alter to taste)
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil


  1. Combine black bean soup, kidney beans, garbanzo beans, baked beans, tomato puree, corn, onion, bell pepper and celery in a slow cooker.
  2. Add garlic, chili powder, oregano and basil; stir well.
  3. Cook 4 hours on low; 2 hours on high.
  4. Stir well and serve (will serve about 8). 

Tuesday Recipe: Lazy Overnight Lasagna

Tuesday, July 29th, 2014

By preparing your lasagna ahead of time, it will be ready to bake when you are ready to eat.

Kitchen Olive Oil CanIngredients

  • 1 lb mild bulk Italian pork sausage or ground beef
  • 1 jar (26 to 28 oz) tomato pasta sauce
  • 1 cup water
  • 1 container (15 oz) ricotta cheese
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon dried oregano leaves
  • 1 egg
  • 8 oz uncooked lasagna noodles
  • 1 package (16 oz) sliced mozzarella cheese
  • 2 tablespoons grated Parmesan cheese


  1. In 12-inch skillet, cook sausage over medium-high heat, stirring occasionally, until no longer pink. Drain well. Stir in pasta sauce and water. Heat to boiling. Reduce heat to low; simmer 5 minutes.Large Haeger Baker
  2. In medium bowl, mix ricotta cheese, chives, oregano and egg.
  3. In ungreased 13×9-inch (3-quart) glass baking dish or lasagna pan, spread 1 1/2 cups of the meat sauce. Top with half each of the uncooked noodles, ricotta cheese mixture and mozzarella cheese. Repeat with 1 1/2 cups meat sauce and remaining noodles, ricotta cheese mixture and mozzarella cheese. Top with remaining meat sauce. Sprinkle with Parmesan cheese. Cover; refrigerate 12 hours or overnight.
  4. Heat oven to 350°F. Uncover baking dish; bake 50 to 60 minutes or until noodles are tender and casserole is bubbly. Cover; let stand 15 minutes before serving.

Fresh Stoneware ColanderWine Towel and Olive Oil Gift Bucket

Tuesday Recipe From a Fan: Vegetable Penne

Tuesday, July 1st, 2014

This easy to make pasta recipe comes from a Sturbridge fan who wanted to share this delightful mix of vegetables and penne pasta. Perfect as a light summer dish with fresh veggies right from your garden. This recipe is easy to modify to include the vegetables you currently have in stock.

Vegetable Penne

Fresh Stoneware ColanderIngredients

  • 1 box penne pasta
  • 2 small zucchini, diced
  • 3 strips lean bacon (excess fat removed), diced
  • 3 diced tomatoes
  • 1 large green pepper, diced
  • 3 green onions, diced
  • 2-3 cloves of crushed garlic
  • ½ stick butter
  • ½ cup olive oil
  • Parmesan cheese


Boil the penne, according to the package instructions, with the diced bacon. Drain well. Place the zucchini, peppers and onions in a microwaveable dish and microwave until tender, about 2 minutes. Place the penne, bacon, peppers, zucchini, onions and garlic in a large bowl and mix it all together. Melt the butter and then add to it the olive oil. Pour the butter and oil mixture over the pasta and vegetable mix. Place the diced tomatoes on top and sprinkle with parmesan cheese. Note: you may wish to microwave the entire dish for a minute or two to heat the tomatoes and melt down the cheese.

For an alternate dish, omit the butter and simply drizzle lightly with olive oil or your favorite sauce. Salt and pepper to taste.

Glass Rooster Canisters Set

Stainless Steel Compost Keeper