"Grown Up" Green Bean Casserole and Savory Sweet Potato Bake slow cooker recipes

I went to New York for 22 hours this week, and got to cook with Rachael Ray! We talked Thanksgiving in the slow cooker, and how slow cooking is the best thing ever when in comes to Thanksgiving (or any Holiday, really) because the cookers do all the work while you get to enjoy your guests.

I'm so happy I got to go --- it was a great experience, and Rachael couldn't have been any nicer. And! I didn't cry!

It'll air on Monday, November 18th, right in time for you to plan your Thanksgiving dinner. Oh! and Whoopie Goldberg was in the dressing room next to mine and I saw her in the hall but I didn't want to be the freak who hunts down celebrities so I just did a little nod like a cool, calm, collected person would.

I want to share the recipes with you that I made on the show. I came up with them last Saturday after talking with their culinary crew --- they wanted something a bit different. I think you're going to love these, but I must admit that I never took any pictures at all when I recipe-tested. I was too pumped up on adrenaline and our house is in absolute chaos right now because we are moving.

Tomorrow.

(more on that later, but it's a house that is 5 houses away and it doesn't have a kitchen except for one from 1947 and that doesn't count because there is no dishwasher or even a garbage disposal. BUT! It's bigger than this one and I get to have an office for the first time ever and now I have a picture of me and Rachael to hang in it!)

"Grown Up" Green Bean Casserole
serves 8-10

3 tablespoons salted butter
1 1/2 pounds sliced white button mushrooms
1 large yellow onion, peeled and finely diced
salt and pepper to taste (about 1/2 tsp of each)
8 ounces cream cheese, softened
1 cup chicken broth
2 pounds green beans, trimmed and cut into 1 1/2 inch pieces 
1 cup French’s onion topping, optional (to add before serving, optional, NOT gluten free)
[just learned on Facebook that a good GF alternative are FunYuns! :-) ]

Heat butter in a large skillet until it has just begun to brown. Add mushrooms and stir. Cover, and cook on medium heat for a good ten minutes, stirring every so often, until mushrooms have shrunk in size and have wilted. Add 2 turns of the pepper grinder to the pan. This will take longer than you think it should – but don’t rush the mushrooms!
Add the onion to the mushrooms, along with a few more turns of the pepper grinder and a light sprinkling of kosher salt. Stir. Cook on med-high heat until the onions are translucent. Drop in the cream cheese and chicken broth. Cover the skillet again, and cook on medium heat until the cheese has melted fully. Turn off the stove.
Put the trimmed and rinsed green beans into an empty 6-quart slow cooker insert, and pour the mushroom mixture evenly over the top. Stir to disperse ingredients. Cover, and cook on low for 5 hours, or on high for about 2 hours. Stir again, and serve as-is, or top with a cup of French Fried onions or the smashed FunYuns.

Savory Sweet Potato Bake
serves 8 to 10

1 tablespoon salted butter
5 pounds sweet potatoes, peeled, and sliced in 2-inch rounds that are about 1/4-inch thick.
2 teaspoons chipotle chile powder, divided
1 teaspoon kosher salt, divided
14 to 16 ounces shredded Gruyere cheese, divided
2 cups heavy cream

Smear the  butter all over the 6-quart insert of your slow cooker. Put 1/3 of the sweet potato rounds into your slow cooker, and sprinkle on 1/3 teaspoon of chipotle chile powder and a 1/3 teaspoon of kosher salt. Add 1/3 of the shredded cheese. Repeat layers until you have run out of ingredients. Pour heavy cream evenly over the top.
Cover, and cook on low for 5 hours, or on high for about 2 hours.

 The Verdict.

They are both so tasty!! I know there's some work to do with the green beans in that you've got to brown the mushrooms and then the onion, but the end effect is amazing. Don't put the onions into the pan until the mushrooms are brown, though, because evidently the mushrooms won't brown because of some reason I can't remember. And I'm kind of jet-lagged and may have had an $8 bottle of Sutter Home wine on the plane.

Anyway. VERY GOOD. The sweet potatoes have a mellow heat that sneaks up the back of your tongue and the salty flavor of the gruyere is to die for. But, Adam didn't really like them. He sort of wants his sweet potatoes to remain sweet. But that's okay because I can make them that way, too!

Have a wonderful day!

Here are some more Thanksgiving Recipes if you need them!:
Round up 1 
Round up 2
Holiday Food

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Smoky Turkey and Black Bean Soup

Happy Crocktober!! 

This is my absolute favorite time of the year. Not only is it officially Slow Cooking Season, the leaves are crunchy, and the pumpkins are out. It's still too hot, here, to wear bulky sweaters --- but I've got them pulled out from under-the-bed storage and on the ready.

Today's soup was an inspiration from a recipe my mom printed out from Cooking.com. I liked the idea of using cooked bacon for the smoky flavor, but didn't want to thaw any out and actually cook it -- so I improvised and used Liquid Smoke (and cut out a bunch of fat, too!).  I also used fresh instead of deli turkey and omitted the cocoa powder.


The soup I ended up with is perfect. I gobbled (ha! that wasn't even a premeditated turkey reference!) down a bowl and a half before Adam came home with the kids from soccer practice, then sat and ate another full bowl with them at the table. (I didn't want to tell them that I already ate. That would be rude, and I'm a very polite person...)

The Ingredients
serves 6 (freezes well!)

1.5 pounds turkey cutlets
1 (10-ounce) package frozen chopped spinach (no need to thaw)
1 cup frozen corn
1 small onion, peeled and diced
1 (15-ounce) can black beans (use the whole can; there's no additional salt added)
1 (28-ounce) can diced tomatoes (the whole can)
1 tablespoon Italian seasoning
1 tablespoon Tabasco sauce
1 teaspoon liquid smoke
4 cups chicken broth
(salt to taste if needed at the table)

The Directions

Use a 6-quart slow cooker. I didn't pre-brown anything--- this is a complete dump and go recipe, and can be left for a long period of time. Load everything into the cooker---- there's really no need to follow a certain order; it's soup. It's all going to get stirred around anyway.
Cover, and cook on low for 7 to 9 hours; I cooked ours on low for exactly 8 hours.
Remove turkey cutlets with tongs, and shred the meat completely. Return to the pot and stir well. If desired (I did do this), pulse a few times with a hand-held immersion blender to naturally thicken the broth. If you don't have a hand-held immersion blender, you can remove a cup of the soup and blend it in a traditional blender, then return to the pot and stir to combine.

The Verdict

The smoky flavor really comes through, and makes the house smell absolutely wonderful while it's cooking. I liked how the spinach mixed around with the beans and the corn -- my kids didn't try to pick out the spinach at all, but instead happily ate their dinner. I served drop biscuits made from Pamela's gluten free baking mix on the side.

Enjoy your Crocktober! Remember to check out the daily giveaways, and sign up to have them come to your inbox so you never miss out! 

past Crocktober favorites:
zesty burger soup
orange beef
Italian Rice
vegetarian tortilla soup
sausage and lentil stew
oreo cheesecake
tex mex potroast
vegetarian stuffed bell peppers
turtle pudding

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Slow Cooker Cranbery Dijon Roast

Happy Monday!

Last week was a crazy for me, and while I'm (very) thankful for the busy-ness, I'm looking forward to being back to normal. A winner has been chosen in the Ninja Cooking System giveaway. A big congratulations to Barbara S!

As promised, today marks the beginning of our daily (Monday-Friday) giveaways over on the review page. I am so happy to have the help of Lisa Irvine. If you have a small business or etsy shop or book that you'd like to promote, please email Lisa for more details! Click on over to see today's offering!

Who's ready for a quick and easy hunk-of-meat recipe? This is a 6-ingredient meal, that will leave you with scraped-clean plates.

The Ingredients.

serves 4 to 6

3 - 4 pounds meat (pot roast, pork roast, tri-tip, shortribs, chicken thighs)

1 (14-ounce) can cranberry sauce (I used jellied; your choice)

1 small onion, finely diced, or 1 heaping tablespoon dried onion flakes

8 cloves garlic, smashed (peeled first!)

2 tablespoons soy sauce (La Choy and Tamari wheat free are gluten free)

2 tablespoons prepared dijon mustard

The Directions.

I used a 6-quart slow cooker. If you aren't using a large piece of meat, a 4-quart will do just fine. In a mixing bowl, combine all of the ingredients and whisk together so the cranberry sauce is broken up and the dijon is evenly distributed. Pour over the top of the meat.

Cover, and cook on low for 7 hours, or on high for 4 hours. 

I cooked 3 pounds of frozen oxtails on high for 4 hours in a 6-quart, and then they stayed on warm for another 2 hours before serving.

Serve with rice or quinoa and something green (we did asparagus; just rinsed and microwaved on high for 3 minutes, then topped with salt and pepper).

The Verdict.

I was certain I made this before for the site, but maybe it was in a book or for another site. Anyhow, if this looks familiar, I apologize! It's a spoof on the sweet mustard roast and the super easy cranberry roast. I love how the dijon plays off the cranberry sauce -- the mustard flavor is definitely there and cuts down on the sometimes-too-sweet cranberry.

I bought a bunch of cranberry sauce on sale when I was planning my cranberry party, but if you'd prefer to use a homemade version, go for it!

Have a wonderful week, and happy slow cooking (and yay Niners)!

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Italian Minestrone Soup in the Slow Cooker

 

The temperature has followed the clock's lead, and has turned back a notch. It's officially cold outside, and we're ready for soup season.

mmm.

There is something terribly soothing about minestrone soup--- regardless of your age, curling up with a bowl of hearty soup is as if you're being cuddled from the inside.

simply lovely.

The Ingredients.

serves 6-8

1 pound lean ground meat: pork, beef, or turkey. I used beef.

4 ounces sliced mushrooms

1 yellow onion, diced

4 cloves garlic, chopped

2 stalks celery, sliced

1 cup chopped carrot

1 (14.5-ounce) can diced or stewed tomatoes

1 tablespoon dried oregano

4 cups beef broth

2/3 cup dried elbow pasta (to add later; I used Tinkyada brand which is gluten free)

kosher salt (add to taste at the table)

The Directions.

Use a 6-quart slow cooker. Brown the first four ingredients on the stovetop, and drain the fat. I know, I hate cooking before I cook too, but this is a good thing because you're draining the rendered grease/fat.

Add meat to the slow cooker, and your vegetables. Add the whole can of tomatoes, the oregano, and beef broth. Stir to combine. Cover, and cook on low for 8 hours. 30 minutes before serving, stir in the dry pasta. Flip to high, and cook for an additional 30 minutes or until pasta has become bite-tender.

Serve in wide-mouthed bowls with a bit of shredded Parmesan cheese, if desired.

The Verdict.

I served this soup last week to my family of five, my parents, and my grandma. We didn't have any leftovers. I am  beginning to really prefer beef broth to chicken in my heartier soups that have tomatoes--- it's just a more rich flavor.

If you plan on freezing this soup, I wouldn't add the noodles until you reheat and serve; they'll break up on you in the freezer.

additional soup season favorites:

Albondigas Soup

Tortilla Soup

Vegetarian Tortilla Soup

Doro Wat

Black Bean Soup

Corn Chowder

Clean out the Pantry Minestrone

End of Summer Harvest Soup

African Peanut Soup

GIVEAWAY!! I'm hosting a giveaway for Chime.In over on the review page, and I have a FREE Amazon Kindle Fire for a lucky (randomly selected) winner!

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Honey Garlic Chicken Slow Cooker Recipe

Good morning! It's the first day of school in our house, and I'm typing super quick to get this recipe out to you so I can bask in the fact that the baby is napping, the sun is shining, and the HOUSE IS QUIET.

QUIET QUIET QUIET

I may go do cartwheels on the back lawn...

right after I watch a soap opera marathon while eating a box of bon-bons...

This is a quick, easy, and super-tasty chicken recipe. I'd highly recommend using thighs--- they hold up better in the slow cooker and dark meat just tastes better. :-) I use boneless, skinless thighs. If your thighs have bones and skin, fish them out of the pot before serving (the chicken will separate from the bone and it'll be pretty easy).

The Ingredients.

serves 4

1 1/2 to 2 pounds boneless, skinless chicken thighs (4 or one thigh per family member)
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup  soy sauce (La Choy or Tamari wheat-free are gluten free)
1/2 cup ketchup
1/3 cup honey


The Directions.

Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on low for 6 hours or high for 3-4 (I'd go with low---).
Serve with basmati rice and steamed or roasted vegetables.

The Verdict.

My kids adore this chicken. The ketchup and honey taste a bit like barbecue sauce, but slightly more tart. The basil gives it a different, herby flavor which I like a lot. If you are into freezer meals, this is a great candidate--- load all the ingredients into a freezer bag (raw chicken, the sauce ingredients) and then freeze. Thaw the bag overnight in the fridge, then plop the ingredients into your cooker for a fast morning plug-in.

Enjoy!

I've been doing a GiveAway a Day for the whole month of September. Today I'm giving away 5 copies of my new book, Totally Together: Shortcuts to an Organized Life. Click on over for your chance to win!

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Teriyaki and Apricot Pork Chops in the Slow Cooker

I've got another quick, easy, and painless recipe for you that requires no washing, chopping, and only a tiny bit of dish-washing

---- always a bonus when you're getting dinner on early in the morning before a super busy day.

I also wanted to bring to your attention that it's the last day of August, and starting tomorrow (september! already!) I will be hosting 30 Days of Give Aways to help get a jump-start on your holiday shopping/gifting so you can sit back and relax (LOL.) during the hectic winter months.

I've got books, jewelry, slow cookers, gift cards, food items, and household gifts lined up, with hopefully more on the way!

okay, back to dinner---

The Ingredients.

serves 4

4 pork chops

2/3 cup apricot preserves

1/4 cup teriyaki sauce (La Choy and Tamari wheat-free are gluten free. If you don't have teriyaki in the house, you can make your own with equal parts soy sauce and brown sugar)

1 teaspoon dried ginger

2 tablespoons Dijon mustard

The Directions.

Use a 4-quart slow cooker. If you only have a super large cooker, that's okay. You can throw in some baked potatoes or corn, or you can put an oven-safe dish into your cooker (Pyrex, corningware, baking pan) to create a smaller cooking vessel--- then load the porkchops into it.

Put the chops into your slow cooker. Frozen is okay. In a small bowl (sorry about this, you're gonna have to wash the bowl. bummer. ) mix together the sauce ingredients and then pour evenly over the top of the chops. Cover and cook on low for about 6 hours, or on high for 3 to 4. Your chops are done when they have reached desired tenderness. 

Serve with rice and sauce spooned over the top.

The Verdict.

I used to be allergic to pork, but somehow am not anymore, which opens SO many doors for new meals! If you'd prefer to  not eat pork, this sauce is fantastic on chicken (I'd go for thighs).

Everybody in the house ate it up---I only had a half a chop leftover which I ate cold for lunch the next day (leaning over the sink so I wouldn't have to wash a dish).

I'm pretty sure we had the kids so I could get out of washing dishes.

other stuff you might like:

Peking Pork Chops

Apricot-Orange Pork Chops

Peanut Butter Pork

Apple Cinnamon Pork

Cajun Pulled Pork

Cranberry Pork Roast

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Candied Acorn Squash Slow Cooker Recipe

Squash is terribly good for you--it has magnesium, potassium, vitamins A and C, and even has a bunch of calcium.

But people don't cook it very often. Because they think it's too hard. Or they don't know how.

That's okay. I didn't really know how for a long time, either. But now I do, and since it's on sale in every grocery store, my family has been eating it more often.

Our new favorite way? Candied.

but not with marshmallows----these guys are candied with apples, walnuts, and a touch of brown sugar.

The Ingredients.

serves 4

1 acorn squash (you can certainly cook more, but use a larger crockpot)

2 apples: peeled, cored, and diced

1 tablespoon butter, melted

2 tablespoons brown sugar

1 tablespoon chopped walnuts (or almonds or pecans)

1/2 teaspoon kosher salt

1/2 teaspoon ground cinnamon

The Directions.

Use a 4-quart slow cooker. Cut the acorn squash in half. This is hard! I've found the easiest way (thanks to my mom) is to microwave the squash for a minute on high to soften the skin. Then use a knife to cut it right down the middle.

Scoop out the seeds (which guinea pigs don't like for some reason) and discard. Put the squash into an empty slow cooker, skin side down. 

In a small mixing bowl, combine the cut up apple, melted butter, brown sugar, walnuts, salt, and cinnamon. Scoop this concoction into the acorn halves.

Lick the spoon. Cover and cook on low for 5 hours, or on high for 2 to 3.

The Verdict.

I get a lot of emails 

(side note: if you've written recently and I haven't gotten back to you, I'm sorry. I needed to declare an email bankruptcy on the First because the 373 left in my inbox just weren't going to happen. I'm so sorry.) about child eating habits.

I have some people who think I pander to the kids and they walk all over me and kids should eat whatever they are served, no matter what. And I have others who are amazed that my kids eat curry, brussels sprouts, artichokes, and lentils.

I'm certainly not perfect, nor are my kids, but I feel like we have a pretty good give-and-take relationship with food. If the family meal isn't pleasing, I usually ask for a try or two, but then they can make a quesadilla or a bowl of cereal or something.

Hmm. Maybe I AM a pushover!

anyway. My kids happily eat a bunch of squash each time it's prepared this way. I'm okay with the bit of sugar and butter, but if you prefer to cut back, I'd suggest trying it this way first, and then cut back after your kids are convinced squash isn't squished bugs.

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Slow Cooker Fall Favorites

I just got back from a pumpkin patch field trip with sixty kindergarteners. In the rain. I wish I could say that I planned ahead and plugged something in so I could happily (and maybe a bit smugly?) report that, "we came home to a hearty bowl full of wholesome goodness that warmed us right up."

oh how I wish I could say that.

But I can't. We came home instead to soggy tuna and rice cakes.

But you? You can totally plan ahead. These are fantastic fall slow cooker recipes that will keep your tummies full, your house warm and cozy, your family happy, and your budget in check.

Beverages

Holiday (non-alcoholic) Punch (although "Holiday" is in the title, I've been making this a lot. Wednesdays can totally be the new Holiday.)
Pumpkin Spice Latte (yummers)
Chai Tea Latte (I don't actually like this so much, but my mother-in-law loves it, and so do her friends.)

Appetizers

Brie with Balsamic Apricot Topping (just made this again on Saturday, and have been requested to make it on Thursday for my friend Jennifer's jewelry party. Oh! anyone want to buy jewelry? I think there might be an online form.)
Sundried Tomato Dip (one of the very first things I made during my challenge)
Cream Cheese, Sausage, and Rotel Dip (AKA Mommy Crack)
Pizza Fondue (liquid pizza)
Fancy Cheese Fondue

Main Courses

Apricot Chicken (the kids LOVE this)
Pomegranate Beef (from Karina's Kitchen, the Gluten Free Goddess. She is wonderful.)
Pizza Soup (because you need more liquid pizza)
Cowboy Stew (from Headless Mom)
Pasta Fagioli (copy cat(ish) from the Olive Garden. We eat this monthly.)
Coq au Vin (red wine for purple, white wine for not-purple)
Azorean Stew (from Sean at Hedonia)
Salsa Chicken and Black Bean Soup (I get the nicest thank you notes about this one)
Java Roast (doesn't taste like coffee. I promise.)
Chile Verde (I make this for guests. Often.)
Margarita Chicken (from Alanna, of Kitchen Parade)
Mongolian Beef (lots of ingredients, but totally worth it)
Korean Ribs (from Stefania, of City Mama)
Orange Apricot Pork Chops (a favorite with kids)
Cranberry Pork Tenderloin (my little buddy Austin's review is priceless on this one)
Asian Peanut Butter Pork (mmm. peanut butter.)
Sausage Vegetable Medley (we eat this an awful lot. super easy.)
Autumn Sausage Casserole (C. Beth reminded me to add this!)
Jamaican Pumpkin Soup (amazingly delicious)

Desserts

Cheesecake (I was crazily ecstatic at how this turned out. I think the neighbors could hear my squealing)
Crustless Pumpkin Pie (exactly what it sounds like!)
Apple Crisp (the people in the audience at GMA liked this)
Peach (or whatever fruit you'd like) Pie (I had canned peaches in the house)
Pumpkin Pie Dip (fondue-y)
5 Layer Brownies (use a small slow cooker for this, or your middle won't set)
Pound Cake (I can't believe I ate the whole thing)
Rice Krispies Treats (the kids can do this alone. while I nap. It's a good thing.)
Caramel Apples (great surprise as an after school snack)
Brownie-in-a-Mug (So. Much. Fun.)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The holidays are coming! My books make excellent gifts! :-)

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CrockPot Tex Mex Pot Roast Recipe

 

There's nothing like a big hunk of meat to warm you up on a chilly day. This is man-pleasin' food. My brother, dad, and Adam all ate big helpings. Although I only used 2 pounds of meat, the beans and the corn really stretches both the servings and the number served. 

The Ingredients.

serves 8

2 pounds boneless beef chuck roast

1 teaspoon chipotle chile powder

1 (15-ounce) can chili beans, undrained

1 (11-ounce) can corn with peppers, undrained

1 (10-ounce) can Rotel (tomatoes and chiles), undrained

* The can of beans pictured are the Bush's brand.  Amy pointed out that on Bush's website they say that their brand of Chili beans ARE NOT GLUTEN FREE. Please use a different brand (or use Ranch beans), and always read labels carefully and check with the manufacturer. The ingredient list looked absolutely fine to me, but I didn't take the second step of confirming with the manufacturer. I hate stuff like this. HATE it. Thank you so much, Amy.

The Directions.

Use a 6-quart slow cooker. This is a super simple dump and go recipe--my favorite kind! The meat was frozen solid when I put it into the cooker. The rule of thumb is that if your main ingredient is frozen, the other items should be room temperature or warmed slightly. This is according to Crock-Pot's website. If you have a different manufacturer, follow instructions and use your best judgment. :-)

After your meat is in, add the chipotle chile powder and all the canned ingredients. Cover and cook on low for 8 to 10 hours, or on high for 4 to 6. I like to cook it long enough that the meat falls apart--but you may take it out whenever it reaches your preferred desired tenderness.

The Verdict.

I served this with a baked potato (which you can totally do in the crock, if you are so inclined), to 5 adults and two children. The dishes were clean when I loaded them into the dishwasher...

woo hoo, success!

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Chicken Enchilada Chili

It is officially chili weather.

It's been raining an awful lot here, and since I'm in California, and part of living in California means complaining every time it dips below 60, I've been making a lot of hearty comfort food.

I'm very happy that we've never lost power, so my slow cookers could continue to bubble away unattended while I watched the gutter outside overflow onto the sidewalk and lawn.

I may have even taken some video.

This is a fun twist on traditional chili, and I finished off the last little plastic container this morning. Like many soups, stews, and chilis, the leftovers are even better than the original!

The Ingredients.
serves 6

1 1/2 pounds chicken (boneless & skinless, OR fish out the bones and skin after about 4 hours)
1 1/2 cups prepared enchilada sauce (read labels carefully if avoiding gluten)
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning (your choice: I had garlic and olive oil on hand)
2 (15 oz) cans pinto or kidney beans, undrained (or 1 cup dried pinto beans, soaked overnight)
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1-2 teaspoons chili powder
1 teaspoon cumin

The Directions.

Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.

Cover and cook on low for 7-8 hours, or until flavors have combined. If you are using dried beans, you may need to cook longer to fully soften the beans. Since I was using the chicken quarters I got on sale, I fished out the chicken after about 4 hours, and removed the bones. I then stirred the chicken back into the pot.

Serve with shredded cheddar cheese and a dollop of sour cream, if desired.

The Verdict.

Oh I LOVED this chili. And I loved it even more that Adam and the kids loved it, and that the baby doesn't seem to mind when I eat beans. I made an afternoon snack of nachos with some of the leftovers yesterday. Divine.

There is definitely a bit of heat in the sauce. I used a mild enchilada sauce, but it still has a kick. If your family doesn't like much heat, start with 1 teaspoon of chili powder. You can always add more later to taste.

Gluten Free Progressive Dinner
and a Make it Fast, Cook it Slow give-away!

This month's Gluten Free Dinner theme is "Winter Warmers," and here's a listing of all the participants:

Creamy Potato Leek Soup
Roasted Cauliflower Soup with GF Croutons
Fire Roasted Tomato Basil Soup with Prosciutto
Mexican Seafood Soup
Vegan Un-Chicken Roasted Vegetable Soup
Wassail (this is my recipe! and Shirley is giving away a signed copy of my Make it Fast, Cook it Slow cookbook. Click over and leave a comment under her post for entry by January 27th)

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Slow Cooker Beef Bourguignon Recipe

This is an easy copy-cat (or sort of copy-cat) of Julia Child's famous Beef Bourguignon. I cut the butter completely, and simplified the spices, but the flavor is all there.

And, I have STILL not seen the Julie and Julia movie. I was all set to go with a group of friends, but then got another wave of all-day-I don't-know-why-they-call-it-morning-sickness and found myself glued to the couch on our planned night out. And then school started, and soccer started, and PTA started, and life got a bit complicated.

I will see it, though. I promise.

The Ingredients.
serves 6

3 pounds beef roast, or beef stew meat (I used a chuck roast I had in the freezer)
6 slices bacon--no need to cook (I used turkey)
2 tablespoons olive oil
1 onion, sliced in rings
1 cup carrots (chopped or baby, your choice)
4 garlic cloves, smashed and chopped
1 tablespoon herbs de provence (here's a recipe to make your own)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon tomato paste (not pictured, oops!)
2 cups red wine (you can use non-alcoholic if you wish)

The Directions.

Use a 6 quart slow cooker. In the bottom of your stoneware, smear around the olive oil. Then lay down 3 slices of bacon. Add sliced onion and garlic. Put the meat into the pot on top of the onion and garlic, and sprinkle on dried spices and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 3 slices of bacon on top of the meat, and throw in the carrots. Pour wine over the whole thing.

Cover and let cook on low for 8-9 hours, high for 4-5, or until meat has reached desired tenderness. If you are using a roast, you may want to flip the meat about an hour before serving so more liquid is absorbed into the meat. You can also cut the meat into chunks and return to the pot, if you would like more moisture to absorb.

Serve with whipped mashed potatoes, and a ladle full of crock juices.

mmm.

The Verdict.

We all really liked this a lot. The kids weren't crazy about the carrots, because they took on the wine flavor and were a bit tart, but Adam and I loved them like that. The meat had lots of flavor, and I was quite pleased with the amount of juice left in the slow cooker---it made an excellent gravy. I didn't try to thicken it up on the stove top with cornstarch or flour, but if you enjoy making gravy, I'd imagine it would be wonderful.

This is a company-worthy meal.

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Adapting Slow-Cooker Meals for Your Family

We are officially Back to School---it started Monday. I've mentioned before that I am a meal planner, and the fall brings out a plethora of good intentions to eat wholesome family meals together each night, and share highlights of the day.

This year was no different. I had my menu planned out, and a shopping list ready to go.

But. This year I'm pregnant (baby girl #3!), and I have a new kindergartner. Which means that instead of going to the store while both girls were in school, I disinfected the blinds (that's totally normal... right?) and instead of going right after kindergarten let out, we both fell asleep on the couch during Arthur.

I may have even drooled a bit.

And all of a sudden it was time to get my third grader who had "so much homework, mom," and the store couldn't happen. So I made do. This is a variation of the Autumn Sausage Casserole that I made last year, but made with ingredients I had in the house. Other than the spices, the ingredients were all different.

But it still worked. Hopefully, this will provide 1) inspiration to re-purpose leftovers, and 2) encouragement to fool around with recipes/ingredients to suit your own family. If you don't like something listed in a particular recipe or don't have the ingredient in the house, tweak it! Cooking should be fun. When it isn't, that's when the pizza guy stops by, resulting in a tummy full of grease and a $30 bill.

The Ingredients.
adapted from Slow Cooker Autumn Sausage Casserole
serves 6


1 pound cooked meat. I used leftover teriyaki chicken and steak from the weekend barbecue, and about 15 meatballs (Coleman Natural, they're gluten free!)
3 cups already-cooked and somewhat crunchy brown rice (from 4 days ago)
1 small yellow onion, diced
1 box Hannah Montana cinnamon apples and raisins
1/2 apple, chopped, leftover from breakfast
2 ears of corn, kernels removed
1 cup frozen peas
1 handful wilted baby spinach
1 tablespoon dried parsley flakes
1 tablespoon brown sugar
1/2 teaspoon all spice
1/4 teaspoon cinnamon (decreased from 1/2 tsp because of the seasoned apples and raisins)
1/8 teaspoon black pepper
1/2 cup chicken broth

The Directions.

Use at least a 4 quart slow cooker. I used a 5.5 quart. Because there isn't much liquid in this dish, it's best to cook on low (unless you're using sausage. The sausage provides the right amount of oil and moisture, and cooking on high would work just fine if need-be). The only thing that needs to soften and cook is the raw onion. If you don't have at least 5 hours, pan fry the onion in some olive oil until it is soft and translucent.

Otherwise, toss everything into the slow cooker, and stir well to distribute the spices. Cook on low for 3-6 hours. If you're home to do so, stir an hour before serving.

The Verdict.

Last year we declared around the dinner table that this was just like eating a bowl full of fall. I'd agree. This has a wonderful homey flavor, and is kind of addicting. Adam and I kept sneaking spoonfuls out of the crock while we were doing the dishes. 3 out of the 4 of us had seconds. The other one had very little, declared she wasn't hungry, then asked for a peanut butter and honey sandwich 30 minutes later.

I think my head may have exploded. I'm not sure.

Happy September!
edited 9/7: Rachael used her slow cooker every day for a month, and logged her fantastic results!

other dishes you may like:
Maple Dijon Chicken
Azorean Spiced Beef Stew
Ropa Vieja
Sausage and Vegetable Medley
Meal Planning with the Slow Cooker

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Maple Dijon Chicken CrockPot Recipe

Day 335.

I think anything with the word "dijon" in the title instantly sounds exquisite and marvelous---even though it's only a $2.99 condiment. Dijon is the show-off in the mustard family.

Carissa sent me this recipe on my birthday, and I printed it out right away. I was pleasantly surprised to have everything in the house already (well, minus the bay leaves).

The Ingredients.

--1 lb chicken pieces (I used frozen breast tenderloins)
--1 cup chicken broth
--2 sweet potatoes, peeled and chopped
--1 onion, chopped
--2 T dijon mustard
--3 T maple syrup
--3 cloves garlic, chopped
--2 bay leaves
--1 tsp thyme

The Directions.

I used a 4 quart crockpot---it was a good size. This fed the four of us with a tiny bit left for lunch the next day. If you have a large family or would like leftovers, double the quantity.

Put the chicken into the bottom of your crockpot and toss it with the thyme, maple syrup, and dijon mustard.

Peel and slice the sweet potato, and add to the pot. Add the onion and garlic. If you don't want your onion to have a crunch, put it at the bottom of the crockpot; otherwise on top of the chicken is fine.

Pour in the chicken broth. Add the bay leaves.

Cover and cook on low for 6-8 hours, or on high for 4-5. This is done when the chicken is cooked through and the vegetables reach desired tenderness.

The Verdict.

Very good, and quite moist. The picture up above is a bit misleading----I had enough juice in the pot to ladle over the vegetables and some leftover white rice. The sweet potato fell apart a bit, so some were more mashed than chunky. The kids each ate 2 of the breast tenderloins, and a bit of sweet potato.

Thank you, Carissa --I really liked this chicken a lot-- I enjoyed the flavor and appreciated how easy it was to throw together.

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