I Just Got A Slow Cooker…Now What?

13-03-04 crockpot stew 900x602

A slow cooker can be the start of a new cooking experience that leads to a more simplified, less stressful lifestyle. It can also be the encouragement you need to get more organized in the kitchen. Using this convenient kitchen appliance on a frequent basis gives you an opportunity to reduce your grocery expenses while preparing new, healthy recipes for your family.

With your new kitchen helper, you can easily prepare large quantities of food with a minimal amount of skill or effort. Once-a-month cooking marathons are a wonderful way to simplify your life. Slow cookers are an ideal accessory that makes cooking in large quantities incredibly easy. If you are a new user, there are a few additional items you will need if you decide to cook large amounts of food at one time. You will need some freezer bags and storage containers. As a new user, you may want to do some research on freezer tips to be sure that you follow the best method for the type of food you are freezing.

If you want to prepare a month of meals at one time, you will have to do some planning. First of all, you'll need to block off one day, or possibly two half days, for cooking. You'll need a menu plan. It's helpful if you can go shopping the day prior to your scheduled cooking day. Go shopping with a list in hand that includes everything you will need to prepare the items on the menu you prepared.

On the day you are doing your once-a-month cooking, start with the recipes that will go in the cooker first, then move on to baked goods or stove top cooking. As a time saver, chop all of the vegetables you will need for the recipes at one time. You can then measure out what you need for each recipe without having to switch from mixing to chopping. You'll find this really will save you some time.

Many of the recipes for your favorite soups, stews and sauces can be doubled so that you can freeze them in meal size portions. Once these have been removed from the freezer and thawed in the refrigerator, you can reheat them in the slow cooker. That makes life even easier for you. Now, go search through your recipes, plan your shopping, and soon you'll be ready to prepare recipes in large quantities, freeze them in mealtime portions, and enjoy the time you save.

Thankful for Leftovers!

Rosemary Pie
It's the day after Thanksgiving. It's the biggest shopping day of the year and you're at home staring into your fridge full of Thanksgiving Day leftovers. Whether you're going out to take advantage of all the sales today or not, you have to eat. In all of the food available to you for reheating, nothing looks interesting, and the last thing you want to do is stand over a stove again for hours on end. You, my friend, are in luck. There are so many recipes available now that you can effortlessly make a new meal out of your leftovers in just minutes.

A traditional Thanksgiving meal consists of turkey, mashed potatoes and gravy, cranberry sauce, sweet potatoes, green bean casserole, and sometimes much more. For starters, a lot can be done with turkey. Turkey sandwiches, turkey soup, turkey salad (like chicken salad), turkey on your salad, turkey added to macaroni and cheese (a children's favorite); the possibilities are endless! Turkey is very versatile and can be used in place of chicken in nearly any recipe. Turkey can also replace beef and pork in many recipes.

Who remembers Shepherd's Pie? They served it in our elementary school cafeteria and it is such a yummy (but simple to make) comfort food. It is made up of ground beef, mashed potatoes and cheese. The beef can easily be switched to turkey, and you can even throw in a vegetable if you have left over corn or green beans. You just mix together your meat, cheese and potatoes (and veggies if you like) and heat in the oven in a casserole dish. Voila! Lunch (or dinner) is served.

A favorite of mine is "Crispy Rosemary Potato Cakes." This recipe uses up 3 cups of leftover mashed potatoes and is absolutely delicious.

3 tablespoon(s) olive oil
1 1/2 cup(s) chopped onion
1 tablespoon(s) finely chopped rosemary
3 cup(s) leftover mashed potatoes
1 cup(s) panko bread crumbs
Salt
Pepper

In a medium skillet over medium-low heat, heat 1 tablespoon oil. Add onion, rosemary, and 1/2 teaspoon each salt and pepper and cook until onion is soft and golden, about 7 minutes. Transfer to a large mixing bowl, add potatoes, and mix. Season with salt and pepper.
Spread panko in a shallow dish. In a large skillet over medium-high heat, heat 1 tablespoon oil. Using a 1/3 cup measure, form potato mixture into 12 cakes. Gently press panko on both sides of each cake. Cook cakes in batches (adding more oil as needed), turning once, until golden brown and heated t

Turkey tetrazzini is a creamy pasta dish made with turkey and your choice of vegetables. There are many variations of this dish. I like this one.

8 ounces spaghetti, ready cut
1 lb white mushroom, sliced
1/3 cup butter
3 cups chopped cooked turkey or 3 cups cooked chicken
2 (10 3/4 ounce) cans cream of chicken soup
2 cups sour cream
salt and pepper
chopped parsley (optional)

Cook and drain pasta. In large skillet, saute mushrooms in butter. Add the turkey, sour cream and soup. Cook just till heated and combined. Fold in noodles. Season with salt and pepper. Put in buttered casserole. Top with parsley if desired. Bake at 300 degrees for 40 minutes or until heated through.

No matter the selection in your fridge, a quick internet search can bring endless possibilities your way. There are also cookbooks available specifically for using up leftovers. Get creative and enjoy...again!

Fall Has Arrived: Let’s Stew! (Beef Stew)

beef, beef stew, fall stew

Fall Beef Stew

When the days grow shorter, the weather colder, and trees begin to change the color of their leaves; once I let go of the feeling that summer was not nearly long enough, I begin to revel in the beauty of the season. I begin to think of winter meals.

The onset of colder weather starts me thinking of hearty recipes that taste so good in winter. I like to prepare pork roasts, lamb or beef stew, chicken soup and other filling, comfort-providing foods.

A hearty pot of beef stew is my favorite dish for weekday winter meals.

Ingredients:

2 pounds beef stew meat (chuck roast is a good cut to use),
buy it precut, have the butcher cube it for you or cube it yourself

1½ pounds red potatoes, rinsed, peeled and cut into quarters or eighths depending on size or

1½ pounds of baby Yukon gold potatoes - rinsed and halved

1 pound of baby peeled carrots

2 large cans of whole tomatoes, or
an equivalent amount of fresh tomatoes

2 medium onions cut in half and thinly sliced

2 hand-fulls of fresh green beans, rinsed and trimmed

1 clove garlic

Dash of allspice or ground cloves.

1 Tbs. Worcestershire sauce

2 to 3 dried bay leaves

Salt and pepper to taste

This recipe takes a little time. The ingredients need to simmer for some time to become tender and the flavors of the ingredients need to meld.

Coat the meat in a half-cup of flour seasoned with a little salt and pepper (I usually put the flour and seasoning in a clean, new, brown paper bag), add the meat and shake.

Sear the cubed meat in a small amount of cooking oil just until brown.
Add the potatoes, chopped onion clove of garlic, Worcestershire sauce, seasonings and 1 cup of water or broth. Cook over medium heat for 30 minutes. Add the fresh vegetables except the tomatoes and beans and cook for 30 minutes, add the green beans and cook for 30 minutes, add the fresh tomatoes if you are using them and cook an additional 30 minutes. If you are using canned tomatoes, add at the end of the cooking process and allow a few minutes for them to heat through. The stew is ready when the meat and vegetables are fork tender.

Remove the bay leaves and garlic clove before serving.

This stew will stay fresh in your fridge for one week; the taste improves with age, or divide it into family size portions and freeze until needed. Defrost and heat gently.

It is a nutritious meal and tastes wonderful. Serve it with warm bread.

Best Tomato Soup Ever? Probably.

...so my husband (then boyfriend) talked me into moving to Montana 10 years ago from Minnesota. His selling point, "it's warmer". "That works..." I reply while packing my bags.  One of the first places he took me on the "woo Traci to Montana" visit....a mom-and-pop restaurant that served "the best tomato soup ever" (according to him).

It wasn't exactly "wine'ing and dining" until I tried the "Montana-famous" tomato soup from 4B's.

Trust me, as a native Minnesotan...I am *all-about" anything warm - especially  soup...and this one knocked my wool socks off.

Fast forward a decade (or two) and two tomato-soup loving kids...I thought I would  try to recreate the ol' 4B's magic and whaddya know - the recipe was online. Sadly, the original owners of 4B's retired and out of business. Happily...they decided to share the glorious...yet delightfully simple recipe.

So there you have it. The best tomato soup ever...probably...and most likely.

Stay warm and enjoy! :)

Over Stuffed? 10 Great Leftover Turkey & Stuffing Recipes

 

I am crazy about Thanksgiving & Christmas Day leftovers.  I am not sure why, but sometimes I think the turkey & stuffing actually tastes better the next day (plus, I am a huge fan of fresh turkey & swiss sandwiches). 

This year, we have an abundance of leftovers and I thought I would stretch the leftovers with some creative leftover stuffing & turkey recipes.   I tried the first one last night and it was fabulous! 

If you are "over-stuffed" check out these leftover turkey & stuffing recipes.

 

 

 

 

 

 

 

 

 

1).  Breakfast Stuffing Frittata

2).  Turkey & Stuffing Bundles

3).  Turkey and Stuffing Soup

4).  Turkey Casserole with Stuffing

5).  Turkey Broccoli Pie

6).  Turkey Strata

7).  Turkey Soup with Stuffing Dumplings

8).  Stuffing Stuffed Mushrooms

9).  Stuffing Bites with Cranberry Pesto

10). Stuffed Shells

...add your own leftover stuffing tips and ideas in the comments section....