Beef Burgundy in the Crock Pot

I love the depth of flavor in this simple, homey dish, so good on a cold rainy day like today, or those blustery winter days.

I planted basil a couple weeks ago so I would have it through the winter months; cold drippy weather came earlier than expected.

The same weather makes it perfect for a hot, hearty stew!

Ingredients:
1/3 cup all purpose flour OR 1 teaspoon glucomannon for THM or gluten free
2 teaspoons salt
1/4 teaspoon black pepper
2 lbs. beef stew meat, cubed
1 1/2 cups sliced carrots
8 - 12 oz. sliced mushrooms
4 small onions, cut in large chunks or 10 oz package pearl onions
4 cloves garlic, minced or pressed
1 bay leaf
2 cups beef broth
3/4 cup burgundy

In a 4 qt (or larger, if that's what you have) slow cooker, combine the beef, flour or glucomannon, salt and pepper, mixing well to coat the meat.

 Add all the other ingredients.

Cook on high for 8 hours or low for 12 hours.

Serve over Dreamfield's pasta for THM, rice pasta or rice for gluten free, or egg noodles if it doesn't matter; my guys prefer the egg noodles, I usually eat it over Dreamfield's rotini.

 Enjoy!

Savory Egg Noodles with a Special Little Something

Every great once in a while, a recipe I haven't made in years just pops into my head and is on my mind until I make it. Sometime around 20 years ago, this noodle dish appeared at a pot luck event, I was so taken with it I asked several people until I discovered who brought it.  This was not the prettiest dish on the table, in fact, I probably would not have tried it except for the fact that I love egg noodles.

As you read through the recipe one of the ingredients may seem out of place, however, it literally makes the dish! Try it, you won't be sorry.

Ingredients:
1 small head cabbage
1 medium yellow onion
2 tablespoons butter
1 large bag egg noodles, width does not matter
1 stick real butter (8 tablespoons)
1 12 oz jar mild banana pepper rings
salt and pepper to taste

Begin by cooking the noodles according to package directions, drain and set aside.

While the noodles are cooking, shred the cabbage and chop the onion.

Saute the cabbage and onion in the 2 tablespoons butter.

 Into a medium crock pot or back into the pasta pot, put the drained noodles, sauteed cabbage and onion, the stick of butter and the jar of banana peppers, that's right, just dump that whole jar in, if you are leery then start with 1/2 the jar, salt and pepper to taste. Sometimes I pour most of the liquid in and just a few peppers because one of my family members likes the flavor but picks the peppers out.

 Stir gently. Set crock pot to low to keep warm or just stir and serve, yum!

Easy, Salsa Chicken

This was so easy, I saw it on Mennonite Girls Can Cook, a great foodie blog, especially for the home style cook. I saw this several months ago and have made it twice, both times in large quantity so I could freeze part of it for later use. It freezes well cooked like this, tastes great now or later! Their original recipe concluded with enchiladas which I tried, they were delicious. I have omitted the creamed corn and instead added it fresh to the end recipe.

I am still having some camera issues so forgive out of focus or mis-focused photos, some of it is the camera and some the operator.

This is so incredibly easy! For Trim Healthy Mamas it could fit E, S, or FP, as it is there is no fat and not enough tomatoes to make it an E exclusively. Be careful what else you are serving, the rice and bean combo was for most of my family, however it would be great in a low-carb tortilla with lots of veggies and guacamole for S or without for FP. You decide.

Ingredients:
large package of boneless, skinless chicken breasts (5-6)
Large jar salsa, or two small jars (24 oz, more or less)
Procedure:
Place all the chicken in a 5 quart crock pot on high. Pour salsa over chicken.

Cover and cook for 5-6 hours.

 Uncover and stir with a fork to break it up and mix all the salsa throughout.

 Not having fun with the editing program either, just turn your head and pretend these are right side up.

 This night I served the shredded "salsa chicken" over rice and black beans then topped with cheese, tomatoes, and avocados.

Some other suggestions would be: enchiladas, soup, sandwiches, burritos, on top of nachos,even cold on a salad. Freeze what you don't eat leftover and enjoy a quick meal in a few weeks.
Thank you "Mennonite Girls", you sure can cook!

Rich, Hot Chicken Stew

It was a cold rainy autumn day, all I can think about on a day like this is hot soup...or artichoke dip, but soup was the more responsible choice for dinner. I had a lot going on so I did this in the crock pot but you can make it in a large sauce pan on the stove too. I don't have a "finished" photo because it really was that kind of day but here it is in the pot. Boy, did it smell good!

Recipe:
2 medium onions, chopped
2 tablespoons butter
2 cups chopped chicken
8 oz. sliced mushrooms
3 carrots, sliced
12 oz. potatoes, peeled and cut into chunks
2 bay leaves
1/2 teaspoon dried tarragon
1/2 cup white wine
4 cups chicken broth
3/4 cup 1/2 & 1/2 or cream or whole milk
3 tablespoons flour
3/4 teaspoon salt
Saute the onion and mushroom in the butter until lightly browned. If using a crock pot put them in now, other wise start with a large sauce pan and do everything else in the same pan.

Deglaze the pan by pouring the wine in while hot, this burns off the alcohol and frees the browned bits from the bottom of the pan which will add great flavor to the rest of the soup.
Add the broth, chicken, carrots, potatoes, tarragon, and bay leaves. Let simmer on the stove top for 30-40 minutes or in the crock pot on high for 4 hours, low for 6 hours.
My chicken broth was frozen so I just added it to the pot as it was.

Just before serving, remove the bay leaves and stir together the 1/2 & 1/2 with the flour and salt in a small sauce pan, stir until thickened. Add to the pot.

 Mmmmm....

By the time it was ready we had this gorgeous rainbow in the front yard.

Hot soup and a reminder of the promise!

Savory White Bean Soup, Perfect for a Chilly Evening

I love soup, I may have mentioned this a time or two. It doesn't matter to me if it is cold outside or not, soup is always good.

1 large onion, diced
2 large cloves of garlic, pressed or minced
2 -15oz. cans Great Northern beans or Cannellini beans
2 tablespoons olive oil plus a couple more for the broth
1 quart vegetable broth or chicken broth
1 teaspoon each of parsley, marjoram, oregano
salt and pepper to taste
freshly grated parmesan cheese, optional
Saute the onion in the olive oil

until just beginning to brown. Add the garlic, stir and remove from heat.

I did this in a small fry pan but would have started in the soup pot had I engaged my brain first. So, despite the photo, use a 4 quart pot, or what ever you have so you don't have more pans to wash than necessary.
Into the pot put all the ingredients except the cheese. I added a couple tablespoons of the olive oil to the broth to increase flavor and make the texture smoother, it made a big difference.

 Give it a stir and allow to simmer for 10-20 minutes.

Serve with a sprinkle of cheese and some rolls, a salad or cut veggies.

Creamy Corn Chowder 2

My daughter-in-law, Sara, loved this last time she was here so I told her I'd post it so she could have the recipe. When I made it this week , to take photos, Samuel got all excited, turns out it's his favorite too.
It is very tasty with the added kick of a touch of cayenne and garlic (of course) against the sweetness of corn and smoky turkey bacon.
1/2 pound smoky turkey bacon
1 large onion, chopped
4 tablespoons butter
2 cups fresh or frozen corn
4 cups chicken broth
4 large potatoes, peeled, and diced
1 tablespoon garlic, minced
1 teaspoon cayenne
1teaspoon parsley, minced
1/2 teaspoon savory
salt +pepper to taste
1/2 cup sour cream
1 cup 1/2 +1/2
Into a 4 quart heavy bottom pot snip the bacon into 1/2 inch bits with clean kitchen scissors.

Cook on medium high until it starts to brown on the edges then add the onion and butter.

Cook until the onion is tender.
Add the potato,

broth, garlic,

 corn, cayenne, parsley,

 savory, salt and pepper.

Let this simmer for 20 minutes or until the potatoes are tender.
Stir in the sour cream until there are no lumps and it's all melted into the broth then add the 1/2 & 1/2. Stir on medium heat until hot throughout.

Hot, creamy, hearty, perfect for a cold night or any time.

Enjoy!