Recipe from Kitchen Stewardship

I cooked this recipe in the crockpot, instead of stove top.  Basically I didn’t pre-cook or brown any thing, just threw it all together and let it cook away! 🙂

J and I liked this recipe.  However, I added way too much kale and it kind of over-powered the other flavors.  I’d make this again, but I’d definitely cut back.  I just used the entire bunch of kale because I wasn’t sure what I’d do with the leftovers, but I didn’t realized it has such a strong flavor.

Ingredients:4-8 ou mushrooms, sliced
1 large onion, diced
3-4 cloves garlic, minced
1-2 lbs beef for stew, cut into 1-2″ pieces
2-3 c beef broth (I used 3)
2 T tomato paste
15 ou can diced tomatoes with juice
2 cans white beans
4 carrots, diced
2-3 c kale
1/2 t salt
1/2 t pepper
2 t Italian seasoning
1 1/2 t dried parsley
1/2 t dried parsley
Shredded Parmesan, for serving

Place all ingredients in a large crockpot and cook on low for 8-10 hours.  Serve sprinkled with Parmesan cheese.


Recipe from Cinnamon ‘En’ Spice

J and I thought this recipe was good, but not great.  I just think it needed something… maybe a bit more spice to it.  I think I say that everytime I think a recipe needs something. 🙂 

2 cans chicken broth
1/2 lb potatoes, peeled and diced
1 c carrots, sliced
1 medium sized onion, chopped
2 ribs celery, sliced
1/2 t fresh thyme
1/4 t old bay seasoning
1 package frozen corn
1 sweet red pepper, seeded and diced
12 ou evaporated skim milk
1/4 t salt
2 T cornstarch
8 ou claw crab meat

Combine chicken broth, potatoes, carrots, onion, celery, thyme and old bay in a slow cooker. Cover and cook on high for 4 or low for 6 hours.

Mix together pepper, milk, corn, cornstarch and salt and stir into slow cooking, cooking on low for another hour.  Stir in crab meat until warm, then serve.

Recipe from Cooking Light

This was really good and not too heavy.  It uses flour and sour cream to create the thick sauce to keep it healthy.

1 lb top round steak, trimmed and cut into 1/4-inch thick slices
1 c chopped onion
2 T chopped fresh parsley
2 T Dijon mustard
3/4 t salt
1/2 t dried dill
1/2 t pepper
8 ou mushrooms, sliced
3 cloves garlic, minced
1/3 c AP flour
1 c beef broth
8 ou light sour cream
2 c cooked egg noodles

Place the steak and all ingredients through garlic into the slow cooker and stir well.

Place flour in a small bowl and gradually whisk in beef broth.  Add broth mixture to slow cooker and stir well.  Cover and cook on low for 7-8 hours. 

Turn off and remove lid.  Let stand for 10 minutes.  Mix in the sour cream and serve over egg noodles.

Recipe from Cooking Light

This was a simple recipe to throw together on a busy Sunday.  I let this cook while I did some work around the house.  The house smelled delicious as it cooked! 

3 c water
1 c dried kidney beans
1 c chopped onion
1 c chopped green pepper
3/4 c chopped celery
1 t thyme
1 t paprika
3/4 t cayenne pepper
1/2 t black pepper
14 ou smoked sausage, thinly sliced
1 bay leaf
5 cloves garlic, minced
1/2 t salt
3 c hot cooked rice
1/4 c chopped green onions

Combine ingredients through the garlic in the slow cooker. Cover and cook on high for 5 hours.  Discard the bay leaf and then mix in the salt.  Serve over rice and sprinkle servings with green onion.

Recipe from A Year of Slow Cooking

It’s been quite a while since I’ve used my slow cooker.  I guess I kind of see it as more of a winter cooking method.  I don’t know why, as it’s not like it heats the house.  Maybe, in my head, I feel like many slow cooker dishes are a bit heavier – too much for hot summer days.

But this dish was not heavy at all.  It was really delicious!  It had great curry flavor, and I loved the addition of the sweetness of the sweet potatoes and coconut milk.

Indian dishes are definitely climbing their way into my faves.  Just a year or two ago, I’m not even sure if I’d ever even eaten Indian food.  But I am really loving the flavors!  I’ll have to start checking out Aarti Paarti on the Food Network for some more recipes. 🙂

13.5 ou can coconut milk (do not use light)
1 can garbanzo beans, drained and rinsed
4-6 frozen, skinless chicken thighs
1 T tomato paste
2 T curry powder
1 t ground coriander
1 t ground cumin
1 t ground ginger
Few dashes Tabasco sauce
1 yellow onion, chopped
2-3 cloves garlic, smashed and chopped
1 green bell pepper, seeded and chopped
1/2 eggplant, chopped
1 sweet potato, peeled and chopped

Mix together all of your spices, coconut milk, tomato paste and Tabasco sauce in the slow cooker.  Add the chicken, flipping a few times to coat, then the garbanzo beans.

Place all of the veggies on top.  Cover and cook on low for 7-9 hours, or high for 4-6 hours.  Stir carefully to mix and serve over brown rice. I also served with garlic naan.  Unfortunately I didn’t have time to make it, so it was store-bought, but still good!

I know, I’m a little late – St. Patrick’s Day has come and gone.  But – I’ve been craving it for a while.  I was going to make it the week of St. Patty’s Day, but things came up and it never happened.

I absolutely love corned beef.  This was so simple to throw together, and the beef was tender and delicious!

Corned beef brisket
3-4 carrots, peeled and sliced
2 turnips, peeled and chopped
1 small head cabbage, roughly chopped
8-10 small red potatos

Put the carrots, turnips and cabbage into the crockpot, then place the corned beef on top.  If desired, sprinkle with the seasoning that comes with most corned beef briskets.

Cover and cook on low for about 7-8 hours.

About 45 minutes before eating, boil the potatos until fork tender.  I also threw some garlic, salt, pepper and thyme into the water to season them.

Drain the potatos, slice the beef, and serve.

Recipe from A Year of Slowcooking

I have a few beef roasts in the freezer that I got on sale, and I wanted to make one of them last week in the crockpot, preferably with a simple recipe.

This recipe definitely fit the bill. Five ingredients and no prep work!  Just throw them in and turn it on. 🙂

I thought this was really good.  The molasses and mustard gave the beef a really good flavor, and the beef itself was nice and tender. 

I served this with steamed edamame and homemade baked french fries.

2 lb beef roast
1/3 c molasses
1/3 c dijon mustard
1 t garlic powder
2 t white vinegar

Use a 4-quart slow cooker.  If you only have bigger, take the cooking time down a bit.

Place meat in cooker, and add in the remaining ingredients.  Turn the meat a few times with a pair of tongs to cover with the additional ingredients.

Cook on low 6-8 or high about 4 hours.