Last Thursday before we left for the weekend away in Cincinnati I was photographing the Mexican Chicken Salad recipe (so popular, wow!) I posted on Sunday. And because the weather was actually cooperating and it was in daylight hours, I was on the front porch to photograph. There’s nothing like natural lighting!
I’d be curious to know 1) if my neighbors have noticed my weird food photographing and 2) what they think I’m doing and what thoughts are coursing through their minds. Last week, however, my coworker and fellow RD happened to walk up to my house mid-shoot. She was delivering my egg share (love!) from her organic farm and funny that I was there shooting my chicken salad! I think she found it funny, too – and she knows about my food blog and cookbooking.
Very few people have actually seen me do any sort of food photography. Of course my kids are accustomed to this process and love to observe…and the dogs are certainly trained not to eat anything that I’m photographing (I usually shoot on the floor). But I guess I just assume others wouldn’t understand!
In typing this I realize how silly this sounds – I’ve been blogging for NINE years just about. I’ve written THREE cookbooks. Making food and then taking pictures of it is simply what I do! And I love it. Really, really, really love it. I mean, who doesn’t love food?! And everyone wants good looking food, right?!
All this food and food photography – why not share a recipe from my newest cookbook, The Easy Heart Healthy Cookbook for Slow Cookers!? While people most often think of the slow cooker in the colder months (which appear to have no end in sight here in Michigan!), it is truly a year-round kitchen essential. Or at least it certainly should be!
These no-fuss, prep-and-go recipes are truly EASY. I simply had to boil some pasta and dinner was on the table 15 minutes after walking in the door from work. This Italian Bolognese Sauce is always a hit with my family and can be used in lasagna or frozen in portions for a later date. Can’t wait for summer and all the home grown tomatoes – mmm!!
- 1 Tbsp extra-virgin olive oil
- 1 lb 93% lean ground beef
- 1 medium onion, roughly chopped
- 4 garlic cloves, minced
- 6 lbs tomatoes, seeded and chopped
- 1 medium carrot, roughly chopped
- 1 dried bay leaf
- 1 tsp dried oregano
- 1 tsp dried basil
- ¼ cup tomato paste
- Freshly ground black pepper
- Honey (optional)
- ¼ cup red wine (optional)
- In a large skillet, heat the oil over medium-high heat. Add the ground beef, onion, and garlic. Cover and cook stirring frequently until beef is browned, 7 to 10 minutes. Drain any excess fat and liquid from the beef.
- Combine the beef, onions, garlic, tomatoes, carrot, bay leaf, oregano, basil, tomato paste, black pepper, honey (if using), and wine (if using) in a 6-quart slow cooker. Stir to combine. \
- Cover and cook on low for 7 to 8 hours or until the sauce is thickened. Remove and discard the bay leaf before serving.