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		Roy Sperr Jason Walters and Shawn Hunter NMLS: 202418/295556/348864 Equity Source Mortgage, Inc. Phone: Roy (763) 657-2012 Phone: Shawn (763) 657-2017 Emails: roy@equitysourcemortgage.net roy@equitysourcemortgage.net www.equitysourcemortgage.com

December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014		Slow Food By Kirk Leins The term "Slow Food" refers to an eco-gastronomic movement that started in Italy in 1989. The primary goal of its founder, Carlo Petrini, was to undermine the popularity of fast food. So dust off your crockpots because it's time for some slow food! Using a slow cooker once or twice a week can free up your schedule without sacrificing home-cooked meals. If you're wondering why you should be interested in a product that lengthens cooking time as opposed to shortening it, here are two reasons. Most raw, fresh ingredients do well when cooked low and slow. Those same ingredients cooked in one pot can last two or three meals, which means more money in your pocket. Get started with these two delicious recipes. SLOW CHICKEN CACCIATORE An unbelievably easy version of the classic Italian comfort food. Serves 4 to 6 2 pounds boneless/skinless chicken thighs 1 onion, sliced 1 green bell pepper, chopped 1 red bell pepper, chopped 4 cloves garlic, chopped fine 14-ounce can chopped tomatoes in sauce (not juice) 6-ounce can tomato paste 1 cup low-sodium chicken broth 1/2 cup dry white wine 2 teaspoons balsamic vinegar 2 teaspoons dried oregano 1 teaspoon dried basil 2 teaspoons Kosher salt 1/2 teaspoon freshly ground black pepper Place all the ingredients except the chicken into the slow cooker and mix to combine. Add the chicken thighs, submerging them under the sauce. Cover and cook on low for eight hours. Taste the sauce and re-season if necessary. If you desire a slightly sweeter sauce, feel free to add a 1/2 teaspoon of sugar. Serve on top of pasta or rice. SLOW YANKEE POT ROAST The epitome of a "one-pot meal." Serves 4 to 6 2-2½ pounds chuck pot roast 1 onion sliced 3 large red potatoes, quartered 2 cups baby carrots 8 mushrooms, halved 2 bay leaves 1 teaspoon dried rosemary 1/2 teaspoon dried thyme 3/4 cup low-sodium beef broth Kosher salt and freshly ground black pepper Trim the excess fat from the roast and discard. Slice the meat into 1/2-inch thick slices and season both sides of every slice with salt and pepper. Place the vegetables and herbs in the slow cooker and lay meat on top. Pour the broth over the meat. Cover and cook on low for nine hours. To serve family style, place the slices of meat on a serving tray and arrange the vegetables around it. Ladle a small amount of the broth over the meat and serve with horseradish and a green salad on the side. It's important to know that both of these slow cooker recipes are highly adaptable for your family's taste. Feel free to spice up these recipes anyway you'd like. In terms of the cooking times, each of these dishes will do just fine if they cook longer than the time allotted, giving you even more flexibility with your daily schedule. Who couldn't use that during a busy month? Here's to slow food, slow cooking, and a happy holiday season! Kirk Leins has been cooking his entire life. No stranger to professional kitchens, he currently devotes most of his time to cooking instruction, food writing, and producing television. Kirk also provides his services as a personal chef in and around the Los Angeles area. He has made several TV appearances on both the national and local level, and is the Executive Chef for YOU Magazine. Sign up for Kirk's free newsletter and cooking blog at www.NoTimeToCook.com.

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