Sigh

That is all.

Add a comment October 22, 2009

Yum food

I bought a crock pot a few weeks ago and it has literally changed my life.  I still have trouble with Day 4 of leftovers, but -ta da!- apparently you can freeze things and eat them again when you are not sick of them.  Here are two recipes that I have recently enjoyed.  I hope that the publishers of the respective cookbooks understand that this is free advertising for them, and do not prosecute me for providing them to you, free of charge.

Better Homes and Gardens “So Easy Slow Cooker”  Meredith Books 2008

Wild Rice and Chicken Soup

2 ½ cups cooked chicken

2 cups sliced mushrooms

2 medium carrots, coarsely shredded

2 stalks celery, sliced

1 10 ¼ oz. can condensed cream of chicken or cream of mushroom soup

1 6-oz package of long grain and wild rice mix

5 cups chicken broth

5 cups water

1. In a 5 to 6 quart slow cooker, combine cooked chicken, mushrooms, carrots, celery, soup, uncooked rice, and contents of rice seasoning packet.  Gradually stir in chicken broth and water.
2. Cover, cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours

Southern Living Slow-Cooker Cookbook Oxmoor House 2006

Beef Burgundy Stew

6 bacon slices, chopped

2 lbs beef stew meat

1 16-oz pkg frozen pearl onions, thawed

1 8-oz pkg fresh mushrooms, quartered

6 small red potatoes, quartered

2 large carrots, cut in ½-inch pieces

1 14-oz can beef broth

1 cup red wine

2 tbsp tomato paste

1 tbsp fresh thyme leaves

1 tsp salt

¼ tsp pepper

3 minced garlic cloves

2 tbsp cornstarch

2 tsp cold water

1. Cook bacon in a large skillet over med-high heat until crisp.  Remove bacon, reserving drippings in pan.  Set bacon aside
2. Brown beef, in batches, in reserved bacon drippings until browned on all sides
3. combine reserved bacon, beef, onions, and next 10 ingredients in a 5 quart slow cooker.  Cover and cook on LOW 7 hours or until beef and vegetables are tender.
4. Whisk together cornstarch and water, stir into stew.  Cover and cook on HIGH 1 hour or until slightly thickened.  Makes 9 cups.

1 comment October 15, 2009