Pot Roast in a Slow Cooker
Great recipe for those busy parents that want a home-cooked meal for their family. Make this before work or school and let it cook all day in the crock pot!
4 lbs. chuck roast
Salt
Pepper
Flour
3 tblsp. vegetable oil
5 medium Idaho potatoes, quartered
1 large white onion, quartered
3 large carrots cut into 1 inch wedges
1 cup water
1 pkge. onion soup mix
2 tblsp. tomato paste
Remove the chuck roast from the package and pat dry with paper towels. Season with salt and pepper. Lightly flour the chuck roast and set aside. Heat a large skillet with oil. Brown the roast on each side. Remove and set aside on a large platter.
Turn slow cooker on to low. Add the roast (cut it into pieces if it does not fit). Also, add the juices from the roast that has accumulated on the platter. Add the remaining ingredients and stir. Place the lid on the slow cooker and let the roast cook for 6-8 hours. Remove and serve with a crusty wheat baguette.
Yield 6 servings
Wednesday, October 28, 2009
Wednesday, October 21, 2009
Recipe of the Week (49)
Chicken Gumbo
I made this gumbo for The Taste of Autumn 2009 event to support the Coit Rd. Farmer's Market. It went over so well, I wanted to share it with everyone!
2 chicken breast halves
½ cup canola or extra light olive oil
2/3 cup all-purpose flour
Salt
Pepper
1 cup chopped white onions
½ cup chopped green bell peppers
½ cup chopped celery
3 cloves garlic, minced
2 tablespoons Cajun seasoning
5 cups chicken stock
1 tablespoon Worcestershire sauce
2 bay leaves
1 cup frozen okra
2 cups rice
In a medium skillet, brown the chicken breasts on each side for about 5 minutes under medium-low heat. When done, take the chicken out and let it cool then dice the chicken up into 1 inch cubes. Set aside.
Make the roux by combining the oil and flour together in a large, heavy saucepan. Add salt and pepper to the roux for a little spice. Cook over low-medium heat, whisking constantly, for about 12-15 minutes until medium brown.
Add the onions, bell peppers, celery, garlic and Cajun seasoning to the roux and continue cooking and stirring for about 5 minutes, until the vegetables start to turn tender. Add the cooked chicken.
Stir the stock, Worcestershire sauce and bay leaves into the gumbo; bring it to a gentle simmer and cook it, uncovered, for 1 hour. Add the okra to the gumbo and continue simmering it for 15-20 minutes, until the okra is tender.
Cook the rice according to package directions and set aside to keep warm. To serve the gumbo; place a scoop of rice in the center of a large soup bowl and add a ladleful of hot gumbo.
(Note: Shrimp can be added to the gumbo also. Add the cleaned shrimp to the simmering gumbo about 10 minutes before serving. The shrimp will turn pink when it is done.)
Yield 6 servings
I made this gumbo for The Taste of Autumn 2009 event to support the Coit Rd. Farmer's Market. It went over so well, I wanted to share it with everyone!
2 chicken breast halves
½ cup canola or extra light olive oil
2/3 cup all-purpose flour
Salt
Pepper
1 cup chopped white onions
½ cup chopped green bell peppers
½ cup chopped celery
3 cloves garlic, minced
2 tablespoons Cajun seasoning
5 cups chicken stock
1 tablespoon Worcestershire sauce
2 bay leaves
1 cup frozen okra
2 cups rice
In a medium skillet, brown the chicken breasts on each side for about 5 minutes under medium-low heat. When done, take the chicken out and let it cool then dice the chicken up into 1 inch cubes. Set aside.
Make the roux by combining the oil and flour together in a large, heavy saucepan. Add salt and pepper to the roux for a little spice. Cook over low-medium heat, whisking constantly, for about 12-15 minutes until medium brown.
Add the onions, bell peppers, celery, garlic and Cajun seasoning to the roux and continue cooking and stirring for about 5 minutes, until the vegetables start to turn tender. Add the cooked chicken.
Stir the stock, Worcestershire sauce and bay leaves into the gumbo; bring it to a gentle simmer and cook it, uncovered, for 1 hour. Add the okra to the gumbo and continue simmering it for 15-20 minutes, until the okra is tender.
Cook the rice according to package directions and set aside to keep warm. To serve the gumbo; place a scoop of rice in the center of a large soup bowl and add a ladleful of hot gumbo.
(Note: Shrimp can be added to the gumbo also. Add the cleaned shrimp to the simmering gumbo about 10 minutes before serving. The shrimp will turn pink when it is done.)
Yield 6 servings
Wednesday, October 14, 2009
Recipe of the Week (48)
Wild Rice and Mushroom Soup
One of my all-time favorites! Great for a cold, fall day!
3 tablespoons butter
½ cup onions chopped small
½ cup carrots, chopped small
½ cup celery, chopped small
½ cup green pepper, chopped small
3 tablespoons flour
3 cups canned chicken broth 3 cups water
1 cup wild rice
4 oz. white button mushrooms, sliced
1/4 tsp. dried rosemary, crumbled
1/4 tsp. dried thyme, crumbled
¾ cup half and half
Salt
Pepper
Melt butter in heavy large pot over medium-high heat. Add the onions, carrots, celery and green pepper. Sauté until the onions are slightly wilted, about 5 minutes. Add flour and continue to stir for about 3 more minutes. Add the chicken broth and water and bring to a boil. Stir in wild rice, mushrooms, rosemary and thyme. Season with salt and pepper to taste. Cover and reduce heat to medium low for about 45 minutes, stirring occasionally.
When the rice is al dente, stir in the half and half and continue simmering on low for an additional 5 minutes. Serve topped with croutons or crushed crackers.
Yield 6 servings.
One of my all-time favorites! Great for a cold, fall day!
3 tablespoons butter
½ cup onions chopped small
½ cup carrots, chopped small
½ cup celery, chopped small
½ cup green pepper, chopped small
3 tablespoons flour
3 cups canned chicken broth 3 cups water
1 cup wild rice
4 oz. white button mushrooms, sliced
1/4 tsp. dried rosemary, crumbled
1/4 tsp. dried thyme, crumbled
¾ cup half and half
Salt
Pepper
Melt butter in heavy large pot over medium-high heat. Add the onions, carrots, celery and green pepper. Sauté until the onions are slightly wilted, about 5 minutes. Add flour and continue to stir for about 3 more minutes. Add the chicken broth and water and bring to a boil. Stir in wild rice, mushrooms, rosemary and thyme. Season with salt and pepper to taste. Cover and reduce heat to medium low for about 45 minutes, stirring occasionally.
When the rice is al dente, stir in the half and half and continue simmering on low for an additional 5 minutes. Serve topped with croutons or crushed crackers.
Yield 6 servings.
Wednesday, October 7, 2009
Recipe of the Week (47)
Tuscan Ribollita Vegetable Soup
Try this very simple and healthy vegetarian soup tonight!
2 tablespoons extra-virgin olive oil, plus some for drizzling at the table
4 large cloves garlic, chopped
1 medium onion, chopped
2 carrots, peeled and diced
2 ribs celery, chopped
1 bay leaf
Coarse salt and freshly ground black pepper
2 cans of cannellini beans
6 cups vegetable stock
2 cups tomato sauce
3 cups stale Italian bread, crust removed and bread torn into pieces
1 small white onion, thinly sliced or finely chopped, for garnish
1 cup grated Parmigiano-Reggiano, for garnish
Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic, onions, carrots, celery and bay to the pot. Season vegetables with salt and pepper and sauté until they begin to soften 5 to 7 minutes.
Add beans, stock and tomato sauce. Bring soup to a boil over medium high heat.
Remove lid and remove the bay leaf. Stir in torn stale bread. When soup is becomes thick and bread is distributed evenly, adjust seasoning and serve the soup in shallow bowls.
Top shallow bowlfuls of soup with thinly sliced or finely chopped raw onion, a drizzle of extra- virgin olive oil and a generous sprinkling of grated Parmigiano-Reggiano.
Yield 6 servings
Try this very simple and healthy vegetarian soup tonight!
2 tablespoons extra-virgin olive oil, plus some for drizzling at the table
4 large cloves garlic, chopped
1 medium onion, chopped
2 carrots, peeled and diced
2 ribs celery, chopped
1 bay leaf
Coarse salt and freshly ground black pepper
2 cans of cannellini beans
6 cups vegetable stock
2 cups tomato sauce
3 cups stale Italian bread, crust removed and bread torn into pieces
1 small white onion, thinly sliced or finely chopped, for garnish
1 cup grated Parmigiano-Reggiano, for garnish
Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic, onions, carrots, celery and bay to the pot. Season vegetables with salt and pepper and sauté until they begin to soften 5 to 7 minutes.
Add beans, stock and tomato sauce. Bring soup to a boil over medium high heat.
Remove lid and remove the bay leaf. Stir in torn stale bread. When soup is becomes thick and bread is distributed evenly, adjust seasoning and serve the soup in shallow bowls.
Top shallow bowlfuls of soup with thinly sliced or finely chopped raw onion, a drizzle of extra- virgin olive oil and a generous sprinkling of grated Parmigiano-Reggiano.
Yield 6 servings
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