Tag Archives: slow cooker

Forgotten Minestrone (100th Post!)

1-recipe

Yaaaay! I’ve finally hit 100 posts on this blog! I’ve been writing since the end of September last year, and it’s nearly July now. I love the motivation to try new things that this blog has given me; every week is a new adventure. I’ve met some great people along the way, as well… food bloggers, recipe testers, professional chefs, and home cooks. The food is great, too. :) Here’s to another 100 delicious posts!

I’ve been doing a lot of slow cooker recipes lately. They work well with my busy schedule; I love being able to add a bunch of things to a pot, leave it alone, and come back in several hours to food. Today’s recipe is super easy, very nutritious, and yields a huge quantity. My slow cooker was literally full to the brim!

I only made one change to the ingredient list: in respect of the low-carb guidelines I’m trying to follow, I omitted the pasta. Please feel free to include it if you would like.

Ingredients:

  • 1 pound lean beef stew meat
  • 6 cups water
  • 1 (28-ounce) can diced tomatoes
  • 1 medium onion, chopped
  • 1 beef bouillon cube
  • 2 tablespoons minced dried parsley
  • 2 1/2 teaspoons salt
  • 1 1/2 teaspoons ground thyme
  • 1/2 teaspoon pepper
  • 1 medium zucchini, thinly sliced
  • 2 cups finely chopped cabbage
  • 1 (16-ounce) can garbanzo beans, drained
  • Grated Parmesan cheese to top

Directions:

2-crockpot

In a slow cooker, combine the beef, water, tomatoes, onion, bouillon cube, parsley, salt, thyme, and pepper.

Cover and cook on low for 7-9 hours, or until the meat is tender.

3-pull_beef

Remove the meat to a plate, and pull into shreds using two forks.

4-add_veggies

Return the meat to the slow cooker, and add the zucchini, cabbage, and beans.

Cover and cook on high for 30-45 minutes, or until the vegetables are tender.

Serve topped with Parmesan cheese.

5-finished

Serves 8.

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Pulled Beef

1-recipe

Lately, it seems that it either rains or it pours. I was just released from jury duty in time for several other situations to clamor for my attention. I haven’t been keeping up with this blog as well as I would like, as a result. Still, the goal is to be good, not to be perfect. My hope is that things will settle out over the next few weeks, and I’ll be able to strike some sort of a balance.

Today’s recipe is “inspired by” the original, and adapted for a slow cooker. I imagine that it would make a wonderful pulled beef sandwich (as recommended by the original author). Since we’re eating low-carb, I elected to serve the beef bunless with zucchini fries. The onions self-caramelized during the slow cooking process, and made an excellent garnish. Even without bread and potatoes, this is still a delicious meal!

Ingredients:

  • 1 (2-3 lb.) boneless chuck roast, or other lean beef of your choice
  • 2 onions, sliced
  • 1 cup brown sugar
  • 3/4 cup ketchup
  • 1/2 cup white vinegar
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

2-cooker

Combine all ingredients in a slow cooker.

Cook on low for 7-8 hours, or until meat is extremely tender.

Pull meat into chunks, and serve with a generous amount of onions.

3-finished

Serves 4.

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Roast Beef Po-Boys

1-recipe

What’s better than vast amounts of delicious, juicy, seasoned meat? Putting said meat on a sandwich with pickles, spicy mustard, and cabbage. With a recipe like this, sandwiches are definitely dinner food – but you may want a fork and knife. The roast beef is so tender that it falls apart, and no amount of creative eating techniques will restrain the wonderful, messy potential. True aficionados may want to go the extra step towards authenticity and wrap these sandwiches in paper before serving.

Ingredients:

  • 4-5 pounds eye of round or other lean cut of beef
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 2 teaspoons celery seed
  • 2 teaspoons crushed red pepper
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • French bread
  • Pickles
  • Mayonnaise
  • Creole mustard
  • Sliced cabbage

Directions:

2-slow_cooker

Place the meat, parsley, thyme, oregano, celery seed, red pepper, onion powder, and garlic powder in a slow cooker, and add water to reach halfway up the slow cooker.

Cook on high for 6 hours.

Remove meat, slice thin, and build sandwiches on French bread with meat, pickles, mayonnaise, mustard, and cabbage.

3-sandwich

Serves 4-6.

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Lois’s BBQ Sauce

1-recipe

This recipe is definitely a family original. It’s incredibly simple to make: there is no complicated preparation, simply mix the ingredients and cook until delicious. I chose to make the sauce in my slow cooker rather than in a saucepan, and to incorporate a good-sized chunk of beef at the same time. The resulting pulled beef was excellent: spicy, sweet, and just a bit smoky. I recommend this as an all-purpose barbecue sauce which should match well with nearly any meat. Next time, I’m serving it with smoked Polish sausage. Yum…. :)

Ingredients:

  • 2 (8-ounce) cans tomato sauce
  • 1/2 medium onion, grated
  • 1/4 cup brown sugar
  • 2 tablespoons white vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon liquid smoke
  • 1 teaspoon celery seed
  • 1 teaspoon paprika

Directions:

2-cook

Combine all ingredients in a large saucepan or slow cooker.

Cook the sauce over low heat for several hours until thick and delicious.

3-finished

Makes 16 ounces barbecue sauce.

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Pot Roast

Hey all. I’ve been a bit laid up with the stomach flu over the past few days, but I am fully recovered and ready to get back in the kitchen! Today’s dinner is, quite possibly, the easiest recipe known to man. It is so simple that it makes itself – literally. Set it up, walk away, and come back in several hours for delicious food. But enough odes to my slow cooker: here’s how to make pot roast, just like my mom did.

Non-recipe note: I’m experimenting with the WordPress Publicize option, so I don’t have to manually re-post the link to Facebook and Twitter when I create a new post. So if you have reached this post from social media, and the link looks odd at all, let me know in the comments!

Ingredients:

  • 1 pound beef chuck or brisket, cut into large chunks
  • 5 large carrots, roughly chopped
  • 3 medium potatoes, roughly chopped
  • 1 large onion, roughly chopped
  • 1 envelope onion soup mix

Directions:

1-in_pot

Combine all ingredients in the slow cooker, and add water to cover.

Cook on high for 5-6 hours, or until all ingredients are cooked and tender.

Strain off the excess liquid, and serve.

2-finished

Serves 4.

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Spicy Pulled Pork

1-recipe

I used this recipe to inaugurate our new slow cooker, and I am quite pleased. The texture is very tender, and the flavor is both spiced and spicy. A fair amount of liquid remains in the slow cooker after cooking; I suggest using a slotted spoon to remove the chunks of seasoned pork. The original recipe suggests serving this with hot buttered noodles. I didn’t think that this sounded very good, so I chose to serve the pork with mixed vegetables and Buttercrust Flake-Aparts.

Ingredients:

  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 3 pounds pork shoulder roast, cut into 1-inch cubes
  • 1 (16-ounce) can diced tomatoes
  • 1 cup ketchup
  • 1 medium onion, diced
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons molasses
  • 1 tablespoon hot pepper sauce

Directions:

2-spices

In a large bowl, combine the cumin, garlic powder, salt, and oregano.

3-pork

Add the cubed pork, and toss to coat well.

4-sauce

Stir in the tomatoes, ketchup, onion, vinegar, molasses, and hot pepper sauce.

5-in_cooker

Transfer the mixture to a 4-quart slow cooker, and cover.

Cook on high for 4-5 hours, or on low for 8-10 hours, stirring occasionally.

Serve with side dishes of your choice, or shred for pulled pork sandwiches.

7-finished

Serves 8.

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