Vegetable Irish Stew..or Soup?

Today I made a nice delicious dish of Irish Stew. Well, somewhat. That is the inspiration I had for it, along with the chilly weather we are getting here this weekend. I could just call it a Vegetable Stew but I like giving credit to the Irish for my inspiration. Cheers.


Ingredients:
1 Red Onion
1.5 lb Potatoes
1 lb Carrots
1 cup Scallions
1.5 cup Pearl Barley
Flax Seed
Rosemary
Sage
Parsley
Fennel Powder
Fenugreek Powder
Sweet Paprika
Italian Herb Mix
Ground Black Pepper
Sea Salt
Butter
2 qt Beef Stock

I began by gathering some of my ingredients. This really was a throw together as I found things in the fridge.

I then diced up the Red Onion and put that in the slow cooker along with about a half stick of Butter.

On top of that I put in the Sage Leaves, Parsley, and Rosemary. I also turned the heat on HIGH at this point.

On top of this, I added in the Pearl Barley and a half handful of Flax seeds.

Now, I chopped the Potatoes, Carrots, and Scallions up beforehand and only now get to putting them in. I like order, so I went with sliced Carrots first.

Then the Potatoes and Scallions.

Now I put on the spices. A dusting of each and a larger dusting of Italian Herb Mix.

Finally, I poured in my 2 qt container of Beef Stock.

Cover and let cook on High for about 3 hours or so. Then mix it up together.

Check on it about an hour after that. Taste test to see how the Carrots are doing. Carrots take longer to cook than the Potatoes, so you'll know all is done by tasting the Carrots.

If it's not done, then let it cook some more. Otherwise, just serve!

Mushrooms in Red Wine Marinade

I made this the other day and forgot to get it off my camera until today, so I'm sorry everybody reading this. It was a mushroom recipe I threw together on the fly, so there won't be that exact of amounts listed on much of anything either.





Ingredients:
1 lb White Button Mushrooms
1/2 stick Butter
1 Cup Red Wine
Teriyaki Sauce
Soy Sauce
Lime Juice
Scallions / Green Onions
Parsley
Chives
Ground Black Pepper
Garlic Cloves
Fennel Powder
Italian Herb Mix

I began this by slicing the White Button Mushrooms and putting them to the side. I then made sure the Scallions, Chives, and Garlic Cloves were diced into small pieces. The Parsley I just made sure to cut off the stems.

I put a saucepan on the stovetop with the butter in the pan and turned the heat to medium. Once the butter is mostly melted, I put in the diced Chives and Garlic first. I wanted the Garlic and Chives flavor to be the strongest it could be. About 30 seconds later, in went the diced Scallions and Italian Herb Mix. Make sure to stir them around to get that delicious buttery flavor everywhere. At this point I put in the Parsley as well, and I want to say about 10 sprigs worth. I also added in the Red Wine now and you might want to pour yourself a glass if it's good wine.

I waited until the Garlic appeared to change color and the Scallions started to get soft, and then I added a heavy dash of Teriyaki Sauce, Soy Sauce, and Lime Juice. After that, in went the Mushrooms. Stir thoroughly. Top this off with a dusting of Ground Black Pepper, and Fennel Powder. Stir. Cover.

Once the mushrooms appear to be a brownish orange color and are spongey, they are done. Turn off heat and serve. I put some hot sauce down under mine. Enjoy.