Category Archives: Crock Pot Friendly

image_printPrint to PDF too!
American Cuisine, Beef, Crock Pot Friendly

American Classic Pot Roast

This recipe is the American Classic Pot Roast most common when we grew up.
The flavors are a rich beef enhanced by adding wine to the recipe.
This freezes well also.

American Classic Pot Roast
American Classic Pot Roast

Ingredients;

4 LB beef roast; bottom round or chuck are the best for this recipe
32oz unsalted beef stock (one cup reserved)
2 TBLS olive oil
1 cup dry red wine
1 TBLS Gravy Master or Kitchen Bouquet
1 large onion sliced
1 celery stalk cut into 3 pieces
6 carrots cut into 3 pieces
2 bay leaves
1 clove garlic cut into 3 pieces
2 TBLS cornstarch
Salt & pepper taste

Directions;
Dry the roast and sprinkle with salt and pepper.
Heat a pot big enough for the beef to fit flat. Add the oil and once heated brown the roast on all sides, especially the side with the fat.
Remove the roast and set aside. Add the wine to deglaze the pot of all the browning pieces.  Measure 1 cup of the beef stock and set it aside.  Add the balance of the stock to the pot and bring it to a boil.
Mix the cornstarch and Gravy Master into the cup of reserved stock. Set this aside.
Add all the other ingredients to the pot and simmer for 3 hours covered or in a crock pot on high for 4 hours.
Remove the roast and all veggies.  Stir the cornstarch-Gravy Master and stock together and pour into the pot of juices.
Simmer until the juices thicken, 5 minutes or so.
Taste for salt & pepper and adjust to your liking .
Let the roast sit for 10 minutes before slicing.

 

 

 

Crock Pot Friendly, Health Friendly, Main Course, Salads, Dressings,Veggies & Sides, Soups & Stews

Chickpeas and Potato Stew

This all veggie chickpeas and potato stew is great as a main course or a side dish.
It’s origins are from the southern Mediterranean region of Europe.
Make extra because it does freeze well.

Chickpea and potato stew
Chickpea and potato stew

Ingredients;
2 TBLS olive oil
1/2 large onion, diced
2 cloves fresh garlic, mashed and minced
1 TBLS tomato paste
2 TBLS Baharat seasoning, available in most spice shops or upscale markets or blend and save your own which is a mixture of ground;
3 parts coriander seeds.
3 parts cinnamon.
3 parts cloves.
4 parts cumin seeds.
1 part cardamom pods.
3 parts nutmeg.
6 parts paprika.
15oz-18oz can of diced tomatoes
1 LB of red skin potatoes, cut into bite size cubes
2 1/2 cups of chickpeas, rinsed if canned OR 1/2LB dry if cooked according to the bag directions.
Salt & pepper to taste
Minced fresh mint for garnish

Directions;
In a 5QT pot over med heat add the oil and onion and saute a few minutes. Add the garlic and saute another 2 minutes. Add the tomato paste and all the spices. Stir for a few minutes to blend and then add the diced tomatoes. chickpeas and potatoes. Add a cup of water or vegetable broth. Stir and cover on low heat for 15 minutes or until the potatoes are cooked. Adjust the spices to your liking adding more if desired. Serve garnished with mint on top

American Cuisine, Appetizers and Finger Foods, Crock Pot Friendly

Hot Bacon Cheese Dip

This hot bacon cheese dip is great for a crowd.
It gets put together in no time at all.
Place it in a sauce pan or if you have a small crock pot for cooking and to keep warm while serving.
Surely you will be asked for the recipe!

Hot bacon cheese dip
Hot bacon cheese dip

Ingredients;
2x 8oz packages cream cheese, cut into cubes
4 cups shredded cheddar cheese, any kind you like
1 cup half & half
2 TSP Worcestershire sauce
1 TSP dried minced onion
1 TSP dry mustard
12 bacon strips, cooked and crumbled
Crackers or French bread slices or tortillas.

Directions;
On low heat in a medium sauce pot or a small crock pot mix all except the bacon until creamy.
Just before serving add the bacon and serve warm.
Serve it In a crock pot or a serving dish with a warming plate under it.

Chicken/Poultry, Crock Pot Friendly, Health Friendly, Latino-Spanish-Cuban, Lower Carb Recipe, Main Course

Chicken Taco, crock pot style

This easy Chicken Taco crock pot style recipe is delicious. Put it together in the crock pot and come home to a nearly complete meal. I served it with herbed white rice and sliced avocado.

Chicken tacos
Chicken tacos

Ingredients;
2 LB boneless/skinless chicken
1 large onion, diced
26oz-28oz can diced tomatoes
1 jalapeno pepper, seeded and sliced
1 packet chicken taco seasoning
1/2 TSP dried cilantro
Salt & pepper to taste

Directions;
Cut the chicken into 1″ pieces. Place all ingredients into crock pot and cover.
Cook on high for 3-4 hours or low for 4-5 hours.
Use two forks to shred the chicken. Serve in hard or soft taco shells.
Serve with shredded cheese, fresh jalapeno, avocado or whatever pleases you.

Beef, Crock Pot Friendly, French, Lower Carb Recipe, Main Course

Beef Bourguignon (French Stew Braised in Red Wine)

This classic Beef Bourguignon dish originated from the Burgundy region of eastern France as a pauper’s dish.  The French Stew Braised in Red Wine recipe evolved into an international favorite.

Beef Bourguignon
Beef Bourguignon

Once you have it together for the simmering it can easily be placed in a crock pot to complete the cooking process.
Serve it with mashed potatoes, egg noodles or rice.

Beef Bourguignon dinner
Beef Bourguignon dinner

Very important to sear the meat and deglaze with the wine to develop the rich taste.

Ingredients;
1 TBLS good olive oil
3 thick slices bacon, diced, applewood smoked is preferred
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 LB carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 TSP chopped garlic (2 cloves)
1/2 cup Cognac (optional)
2 cups dry red wine such as Cote du Rhone  or Cabernet
2 cups beef stock or more, low sodium is best
1 TBLS tomato paste
1  TSP fresh thyme leaves (1/2 tsp dried)
2 TBLS unsalted butter at room temperature, divided
2-3 TBLS corn starch
1 pound frozen whole pearl onions
1 pound fresh mushrooms trim the stems, caps sliced thick

Directions;
Heat the olive oil in a large pot or Dutch oven.  Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large bowl.
Dry the beef cubes with paper towels and then sprinkle them with
salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the bowl with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots and sliced onions in the fat in the pan and cook
for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute.  Put the meat and bacon back into the pot with the juices. Add the wine plus enough beef stock to almost cover the meat, reserving 1/2 cup of stock.  Deglaze the pot scrapping the bits of meat residue from the bottom of the pot.  Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and let simmer on low for 2 hours or until the meat and vegetables are very tender when pierced with a fork.
Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew along with the pearl onions.
Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes.  Combine the cornstarch and reserved stock.  Remove the meat and veggies to a lipped serving platter.  Add the cornstarch mixture to the pot, turn the heat up to med and stir until the gravy thickens slightly. Season to taste

Chicken/Poultry, Crock Pot Friendly, Health Friendly, Main Course, Pork, Soups & Stews

Sausage White Bean Escarole Soup

The beauty of this Sausage White Bean Escarole soup is it can be also made with turkey sausage.***See below
This is a soulful soup, rich and warming. It freezes very well, so make extra.

Sausage, White Bean and Escarole soup
Sausage White Bean Escarole soup

Ingredients;
1/2LB ground mild Italian pork or turkey sausage
2 TBLS olive oil
½ med onion, diced
1 carrot, diced
1 celery rib, diced
4 fresh garlic cloves chopped and mashed
Dash of red pepper flakes
Dash of salt(kosher preferred) or none
32oz low sodium chicken stock
1 can (15oz) cannellini beans, drained and rinsed
1 head escarole, washed and chopped into small pieces
1 TSP lemon juice
½ cup small pearl like pasta, uncooked

Directions;
In a stock pot big enough to fit all the ingredients, heat the oil and add the onion, carrot and celery. Sauté a few minutes until soft. Add the sausage and sauté until the pink is gone, about 5 minutes breaking the sausage up with a fork.
**Just add a 1/2 TSP Bell’s Seasoning or ground sage if you use turkey.
Add the garlic and stir for 2-3 minutes. Add the balance of ingredients except the pasta. Cover and simmer on low for 1-2 hours or in a crock pot covered for 4 hours. Add the pasta and simmer for about 30 minutes before serving.
If a crock pot is used add about 1 hour before serving.

American Cuisine, Chicken/Poultry, Crock Pot Friendly, Main Course, on the Grill

Slow Cooker BBQ Chicken

Slow Cooker BBQ Chicken is a very tasty and easy recipe for BBQ chicken that compliments your summer cookout menu.
The slow cooker allows you time to prepare other menu items.

Slow Cooker BBQ Chicken
Slow Cooker BBQ Chicken

Ingredients;
3-4 LBS chicken legs/thighs
salt & pepper to taste
2/3 cup ketchup
2/3 cup molasses
2 TBLS Dijon mustard
2TBLS Worcestershire sauce
2 TBLS minced onion
1 clove garlic, minced and mashed
1 TBLS cornstarch
5 TBLS any style BBQ rub, without salt is preferred

Directions;
Rub the chicken with salt and pepper. Place chicken in cooker and add all the other ingredients. Toss to coat the chicken well. Set the cooker on low for about 3 hours or until the chicken is tender but not falling off the bones.
Place the chicken on a foil lined baking sheet and place in the oven broiler until the skin is slightly charred.
You can also do this on the BBQ grill if you like.
Meanwhile pour the sauce from the cooker into a pot and simmer on medium a few minutes until it reduces and thickens.
Brush the charred chicken with the sauce and serve.

Crock Pot Friendly, Health Friendly, Italian, Main Course, Soups & Stews

Minestrone Soup

This Minestrone soup is a vegetable soup that’s hearty and delicious.
Easy to make and crock pot friendly for an after work meal.
It freezes well too, so make extra.
Serve with a good crusty Italian bread to complete the picture.

Minestrone soup
Minestrone soup

Ingredients;
14-15oz can red kidney beans, rinsed
14-15oz can of cut green beans, rinsed
14-15oz can diced tomatoes
32oz carton low salt chicken or vegetable stock
1 leek, pale green part only, sliced in half and then thin sliced
2 carrots, diced
2 small zucchini, diced
1 clove garlic, mashed and minced
2 TBLS olive oil
1 stalk celery, slice very thin
1 TBLS parsley, chopped, fresh or dried
3 fresh basil leaves, torn
Salt & Pepper to taste
1 cup uncooked small pasta, like mini shells or mini elbows
Parmesan cheese

Directions;
In a frying pan add the olive oil and saute the leek and celery for 5 minutes or until soft but not brown.  Add the garlic and saute another minute. Pour into a crock pot or stock pot. Add all the other ingredients except the pasta and cover.  Cook for 2 hours on a low simmer or in a crock pot on low for 4 hours.  Cook the pasta according to the package directions, drain and add to the soup mixture.
Serve with a sprinkle of Parmesan cheese on top and a slice of crusty bread.

Beef, Crock Pot Friendly, Health Friendly, Italian, Lower Carb Recipe, Soups & Stews

Italian Wedding Soup

This Italian Wedding Soup was known to me as a child as escarole soup.  Tasty and warms the soul on a stormy night.
See my “Tomato Sauce” recipe for the meatball recipe.
This soup only has a few ingredients, the meatballs do all the work flavoring the soup.

Italian wedding soup
Italian wedding soup

Ingredients;
Meatball recipe
32oz low sodium beef stock, one or two depending on the escarole size
one can beef consomme’ plus 2 cans of water
1 cup uncooked Ditalini pasta
med onion minced
1 head fresh escarole
Grated Parmesan cheese

Directions;

Make my meatball recipe using 8oz to 16oz of meat and reduce the size of the meat balls to rounded teaspoon size, Saute’ them in a frying pan or broil for a few minutes.  Place the partially cooked meatballs into a pot large enough to fit  the beef stock and the escarole. Wash the escarole thoroughly and cut it into small 1 inch pieces.
Simmer the stock, consomme, meatballs, onion, pasta and escarole covered for  about 45 minutes. Serve with Parmesan cheese sprinkled on top.

Appetizers and Finger Foods, Crock Pot Friendly, Health Friendly, Holiday Specialties, Italian, Salads, Dressings,Veggies & Sides

Stuffed Artichokes

A fresh stuffed artichoke is intimidating to some, not only how to eat them but also how to cook them. Hopefully I will explain and picture the basics so you will try both. There are a few ways to cook artichokes. This one is stuffed.

Stuffed artichokes
Stuffed artichokes

Another is Roman style which steams them whole with lemon and oil, not stuffed.
They are truly a gourmet delight when prepared properly.
You can also use a crock pot for this recipe.

Ingredients;
2 large fresh artichokes(the leaves will be tightly closed when fresh)
1 1/2 cups of Italian flavored bread crumbs
2 TBLS parsley, minced
2 TSP garlic powder, not salt
1/2 cup grated Parmesan or Romano cheese
1/2 cup extra virgin olive oil

Directions;
Mix the bread crumbs, parsley, garlic powder and cheese together, set aside.

Stuffed artichokes
prepping artichokes
Stuffed artichokes
snipped artichokes

Wash the artichokes and cut off the stem at the base of the leaves (peel the stem and add it to the pot for cooking)and enough of the top to cut off the pointed ends of the first row of top leaves. Then with kitchen scissors trim just the tops of all the leaves. Rinse the inside leaves pulling them open while running them under water. Set the artichoke upright and sprinkle inside all the leaves and top with the bread crumb mixture. I use a grapefruit spoon as pictured, but any type will do.

Stuffed artichokes
Stuffed artichokes preparation

Place the artichokes in a pot and pour some of the olive oil over each one. Fill the pot about 1/4 up the sides of the artichokes with water. Cover and simmer on low for 1.5 to 3 hours depending on the size of the artichoke. At this point you could use a crock pot.
They are done when the middle leaves pull out easily. Serve slightly warm or at room temperature with a lemon wedge if you like.
You eat them by pulling the leaves off and placing them in your mouth and scrapping the leave with your teeth as you pull them out of your mouth. Once all the leaves are off there is a center with a fuzzy top. Peel away the fuzz and what is left is called the heart. It is and well as the stem completely eatable and so tasty.

American Cuisine, Beef, Crock Pot Friendly, Irish, Lower Carb Recipe

Corned Beef Dinner

This is the classic dinner served in celebration of St. Patrick’s Day. Many tell me its not made in Ireland that it’s an American tradition.
Whoever makes it doesn’t affect the taste. It’s flavorful, easy to make and crock pot friendly.

Corned beef
Corned beef dinner

Make my Irish Soda Bread recipe too and you’ll have a real crowd pleasing dinner!!

Ingredients;
3-5LB corned beef with the seasoning packet included, I like the brisket cut. It will shrink and lose about 1/3 it’s weight when cooked so keep that in mind for your portions needed
1- 2 heads fresh cabbage, each cut into 8 wedges
6-8 med size red potatoes, leave the skin on or peel them
4 Carrots, cut into 2″ pieces
Onion cut in half
Celery stalk cut in half

Directions;
The amounts of ingredients for this dish can vary to whatever you need to cook; more meat or more vegetables won’t change the cooking method.
Rinse the corned beef and place it with the seasoning packet in a stock pot or crock pot big enough to fit all of the ingredients. Cover with potatoes, carrots, celery, onion and then the cabbage wedges.  Fill the pot with enough water to cover about half the cabbage. Simmer on low for about 3 hours or until the meat is fork tender.  Let the meat sit at room temperature for about 20 minutes before slicing.  Serve with a good whole grain mustard, a crusty rye bread and my Irish Soda bread.

 

American Cuisine, Crock Pot Friendly, Health Friendly, Soups & Stews

Split Pea Soup with Ham

I always make this Split Pea Soup after a holiday when I served ham. The ham bone gives so much flavor to the soup and the pieces of ham get shredded off to compliment the peas. You can use a sliced ham steak or something similar if you don’t have a ham bone. Finished with a little light cream gives this soup a full body taste. Make extra as it freezes very well. Serve with croutons on top if you like.

Split pea soup
Split pea soup

Ingredients:
1 LB bag of dried green split peas, rinsed
2 stalks of celery, minced fine (I use my processor)
2-3 carrots, minced fine
2 med onions, minced fine
2 bay leaves
32oz unsalted or low sodium chicken stock
2 cups of water
Ham bone with some ham left on it or a ham steak
pepper to taste ( add salt at the end after tasting, sometimes the ham has plenty)
Finish with a 1/2 cup light or heavy cream

Directions:
In a large stock pot or crock pot, rinse and drain the peas. Add all the ingredients except the cream and bring to a boil. Stir and lower to a simmer covered for about 2 hours then uncover until the peas are soft and the soup begins to thicken. Stir in the cream at the very end and simmer just a few minutes and serve.

**Omit the ham and lower the cream to make it truly health friendly

American Cuisine, Crock Pot Friendly, Pork, Salads, Dressings,Veggies & Sides

Boston Baked Beans

This is so much better than the canned beans. Just in time for the fourth of July cookouts. Using a crock pot makes this so much easier than the oven process.
Just remember to soak the beans the night before.

Ingredients;
2 cups dry navy beans, soaked the night before in 4 cups of water

1/2 LB bacon cut into 1 inch pieces
1 onion, chopped fine
3 TBLS molasses
1 TSP salt
1/4 TSP pepper
1/2 TSP dry mustard
1 TBLS Worcester sauce
1/3 cup brown sugar

Directions;
Drain and reserve the water from the beans. Place all the ingredients in the crock pot. Add about 1/3 to 1/2 of the reserved water. Mix well and cover. Cook in the crock pot on high for 2-3 hours adding more of the reserved water if it becomes too dry.

Beef, Crock Pot Friendly, Holiday Specialties, Italian, Main Course, Pasta and Rice Dishes

Italian Ragu Meat Sauce, Bolognese Style

Bolognese serving
Bolognese serving

This Bolognese meat sauce is a classic from the city of Bologna, Italy. I’m sharing this with you but the true author is Marcella Hazen. She brings to you so many classic Italian dishes in her cookbooks.  This meat sauce takes time to simmer but it literally melts in your mouth and is so creamy tasting. Start this in a heavy stock pot and once it’s put together transfer it to a crock pot, it will cook gently as it is suppose to. It freezes well so double the recipe for a quick work night dinner.

Ingredients;
2 TBLS chopped onion
3 TBLS unsalted butter
3 TBLS olive oil
2 TBLS chopped celery
2 TBLS chopped carrot
3/4 LB ground beef, chuck or meat from the neck
1/2 TSP salt
1 cup dry white wine
1/2 cup whole milk
1/8 TSP nutmeg
2 cups canned whole Italian tomatoes in their juice, roughly chopped
12oz-16oz cooked pasta, see recommendations below

Directions;

In a heavy stock pot on med heat add the butter, oil and onion, saute a few minutes until just becoming translucent. Add the celery and carrot. Saute for 2 minutes. Add the beef and salt breaking it apart with a fork. Saute just until the pink is faded but DO NOT brown it. Add the wine and turn the heat up stirring until the wine has nearly evaporated. Turn the heat down to med and add the milk and nutmeg stirring until the milk has evaporated.  Add the tomatoes and stir. Once the tomatoes come to a simmer pour the mixture into a crock pot and cook UNCOVERED for about 3-5 hours OR you can keep it in the original pot and lower the heat to barely a bubble for about 3-4 hours.

Bolognese Sauce
Bolognese Sauce

Best served over cooked Tagliatelle or fresh if you can get it, Tortellini pasta. Sprinkled with grated Parmesan or Romano cheese.

Crock Pot Friendly, Italian, Main Course, Veal

Osso Buco in Bianco (Braised Veal Shanks in White Wine)

Osso buco is an old classic northern Italian veal dish. So tender and the whine sauce is finger licking good. You can finish it in a crock pot but it must be big enough so the fluid surrounds all the meat, not just one layer.

Braised veal shank
Braised veal shank aka Osso Buco
Osso buco
Osso buco

Ingredients:
4-6 veal shanks, cut 1-1/2 inches thick
4 TBLS butter
1/3 cup olive oil
1 cup flour
1-1/2 cups dry white wine
1 TBLS lemon zest, no white just the outer yellow skin
4 TBLS fresh minced parsely
1/2 cup water
Salt and pepper to taste

Directions:
Put the butter and oil in a pan big enough to fit the veal in one layer, all of it touching the bottom of the pan. Heat to med-high until the butter is bubbling. Dredge the veal in the flour and place in the hot pan. Brown on each side turning once, add the salt and pepper. Add the wine and lower to a very low simmer, covered. After about 15 minutes see if the fluid is too low and add 1/2 cup water if needed. Simmer on very low for 2 – 2.5 hours, periodically checking the fluid level. The veal will pull away from the bone and cut with a fork when done. Remove the shanks to a warm platter. Add the lemon peel and parsley to the pan and turn the heat up to med-high stirring and scrapping the pan residue loose. Return the veal to the pan for just a few minutes. Serve with the sauce poured over the veal shanks.

Crock Pot Friendly, Health Friendly, Main Course, Soups & Stews

Lentil Soup

This is a nutritious easy soup and freezes well. Also, Lentil Soup can be made in a crock pot for a ready to serve work night dinner. You can stir in cooked rice or small pasta when serving to make it a main course. Make it vegetarian , just change the stock to vegetable.

lentil soup
lentil soup

Ingredients;
1 LB dry lentils
32 oz chicken or beef stock
2 cups water
2 bay leaves
1 LRG onion, chopped fine
3 stalks of celery, chopped fine
3 carrots, chopped fine or leave chunky if you like
Salt & pepper to taste

Directions;
Rinse and drain the lentils a few times. Add all other ingredients and simmer covered for two hours or until lentils are soft. If you use a crock pot, leave it on low for 6-8 hours or on high for 3-4 hours.

Crock Pot Friendly, Health Friendly, Italian, Lower Carb Recipe, Main Course, Veal

Veal and Peppers

This veal and peppers dish is great by itself or served on crusty Italian bread. You don’t need to buy expensive veal since it cooks as a stew and will become very tender.

veal and peppers
veal and peppers

Ingredients:
2 LBS veal stew meat, cubed
2 TBLS olive oil
3 cloves garlic, sliced
1 LRG onion, sliced thick
3 bell peppers, sliced thick, I use a tri color mix of peppers
2/3 cup dry white wine
dash of red pepper flakes
1 TBLS parsley, minced
Dash of oregano
3 basil leaves, torn
2 cups crushed Italian tomatoes, use a chunky type

**Optional** add a small piece of Parmesan cheese rind

Directions:
In a pan large enough for the veal to be in a single layer heat the oil and add the veal to saute and slightly brown. Add the garlic for a few minutes and then add the wine and scrap all the drippings. At this point you could transfer to a crock pot if you like. Add the balance of ingredients. Cook on a low simmer covered for about 2 hours in the pan or 4 hours in a crock pot or until the veal is fork tender.

American Cuisine, Beef, Crock Pot Friendly, Main Course

Beef Stew with Red Wine Gravy

beef stew
beef stew and mashed potatoes

This is a take on the traditional beef stew. Tasty and freezes well.

Ingredients:
2-2.5 LBS cubed beef for stew
2 TBLS olive oil
1 cup dry red wine
1 cup beef stock
2 cups frozen pearl onions
1 cup celery, cut into 1″ pieces
4 carrots, peeled and sliced into 1″ pieces
2 TBLS tomato paste
1 bay leaf
Salt and pepper to taste
1/2 cup water
1 TBLS corn starch
1 TSP Kitchen Bouquet or Gravy Master seasoning

Directions:
In a sauce pot heat the oil to med and add the beef. Brown for 10 minutes. Turn up the heat to high and add the red wine. Stir to deglaze the scrapings for a few minutes. Pour into a crock pot or stove top pot to cook. Add the ingredients except water, corn starch and gravy seasoning. Simmer on low stove top for 2 1/2 hours or in the crock pot on the high setting for four hours or until the meat is fork tender. Once just about done stir the corn starch and gravy seasoning into the water. Pour into the crock pot /stove top pot and stir. This will thicken the gravy slightly. Heat on high for 5 minutes and serve with a side starch such as mashed potatoes or cooked egg noodles.

Beef, Crock Pot Friendly, Main Course

Beef Stroganoff

beef stroganoff
beef stroganoff

This beef Stroganoff is a simple version. It can finish cooking in a crock pot if you like. Use can use any beef steak cut you like but no need to use expensive beef since it cooks the meat tender.

Ingredients:
1LB beef sirloin, sliced into strips
4TBLS flour
4 TBLS butter
1 TSP garlic powder, not salt
1 10.5 oz can beef consomme + 1 1/2 cans of water
6 oz can tomato paste
8 oz fresh mushrooms, sliced
4 oz sour cream
Egg noodles for serving cooked according the the box directions

Directions:
Coat the beef with the flour. In a large frying pan melt the butter and brown the beef. Remove the beef and add the mushrooms, saute for a few minutes covered. Add the beef and stir. Add consomme, water, garlic powder, tomato paste and stir. Cook covered on a low simmer or transfer to a crock pot. Cook for 2 hours in the frying pan or 4-5 hours in a crock pot. Stir in sour cream and simmer for a few minutes. Serve over cooked egg noodles.

American Cuisine, Beef, Crock Pot Friendly, Lower Carb Recipe, Main Course

Porcini Mushroom Pot Roast

Pot roast
Pot roast

Start this pot roast recipe in a deep sauce pan but then it goes into a crock pot for easy no fuss cooking.
The pureed ingredients make a delicious gravy.

Ingredients:
4LB bottom round beef roast or a similar beef cut
Salt & Pepper
3 TBLS olive oil
2 med onions, sliced
4 cloves garlic, chopped
1 cup dry red wine
2 cups beef broth, I use low sodium
1/2oz – 1oz dried Porcini mushrooms(usually in a bag hanging on a rack in the produce aisle)
1 large sprig fresh rosemary

Directions:
Pat the meat dry and sprinkle well with salt and fresh ground pepper. Heat in a deep sauce pot 2 of the TBLS of oil. Brown the meat well on all sides. Remove the meat and place it in a crock pot, set aside. Add the remaining 1 TBLS oil and the onions, scrapping the brown from the pan until the onions are tender. Add the garlic for one minute then add the wine. Boil for about a minute and add the broth and mushrooms. Pour the boiled ingredients into the crock pot with the meat. Cover and cook on hi for 3-4 hours. Or you can cook covered in the oven for the same time at 350.
Remove the beef from the crock pot and cover on a plate. Spoon off any excess fat from the juices. Use a submersible or a regular blender to puree all the juices. Be sure not to fill the blender more than half way as hot ingredients expand. Pour puree into a sauce pot add the rosemary and simmer for about 10 minutes, this will make your gravy. Season with salt and pepper to taste. Slice the meat and top with gravy for serving.

Chicken/Poultry, Crock Pot Friendly, Health Friendly, Main Course

Mexican Chicken

Mexican chicken
Mexican chicken

This Mexican style chicken dish is tasty and great for the crock pot. Add a jalapeno pepper if you like Mexican chicken spicy.

Ingredients:
1 LB boneless chicken breast, sliced into strips
1 pkg McCormick chicken fiesta or chicken taco seasoning
One 14.5oz can diced tomatoes + 1/2 can water, you can use the seasoned variety like green pepper, celery and onion
1 medium onion, sliced thin
1 TSP cilantro
1 sliced avocado
shredded sharp cheddar cheese

Directions:
Place all ingredients except avocado and the cheese in a crock pot and stir.
Cover and cook for 4 to 6 hours.
Serve with rice or in a taco style shell with the avocado and cheese on top.

Crock Pot Friendly, French, Soups & Stews

French Onion Soup

French onion soup
French onion soup

French Onion soup is suppose to be rich with flavor but so many times in restaurants its rich with too much salt !! Try my version, add salt if you feel you have to but I think the broth with its rich taste and onions do just fine as is.

Ingredients:
**5-6 large onions, halved and sliced, sweet onions if you can get them such as Vidalia
3 TBLS butter
2-3 cans Campbell’s beef consommé + 2-3 cans of water
1 TBLS Kitchen Bouquet Seasoning(optional)
1/4 cup DRY Sherry
4 slices crusty French bread
1 bay leaf
12 slices Gruyere Cheese, if not available use Swiss cheese, use more if you like

Directions:
**The ratio of broth and onions should be 50-50. Adjust the amount of onions to your liking.
In a covered frying pan add the butter and sauté the onions on low heat until soft and translucent, do not brown them. In a sauce pot combine the cooked onions, consommé , water, seasoning, sherry and bay leaf.
Simmer covered for 1-2 hours.
Divide the soup into four oven proof crock type bowls or any oven proof small bowl. Place a slice of crusty bread on the top and top with three slices of cheese on each bowl. Place the bowls on a pan. Broil or bake at 400 until the cheese is melted and bubbled, slightly brown if you wish.

American Cuisine, Crock Pot Friendly, Health Friendly, Lower Carb Recipe, Soups & Stews

Butternut Squash Soup

butternut squash soup
a serving of butternut squash soup

This butternut squash soup recipe is so tasty and easy. It has a smooth creamy taste but has very little cream.

Ingredients:
2LBS butternut squash , cubed( I buy it already cut up in a container in the produce dept. If you choose to buy it whole, you’ll have to peel and seed it)
1 1/2 cups diced onion
2 diced carrots
3 14oz cans chicken broth, low sodium is best
1/2 TSP salt
2 TBLS butter
1/2 cup heavy cream
sour cream, whipped cream or creme fraiche for garnish

Directions:
Combine squash, onion, carrot, broth and salt in a 6qt stock pot. Simmer uncovered for 1 hour. Add butter and pour into a blender only half way full since hot foods expand in the blender. Puree and pour back into stock pot. On low heat add the cream and whisk for a few minutes. Serve with a dollop of sour cream, whipped cream or creme fraiche.

Chicken/Poultry, Crock Pot Friendly, Health Friendly, Soups & Stews

Chicken Soup

Chicken soup
Chicken soup

This Chicken soup recipe is warming to the bones and so good for the soul.. AKA Jewish Penicillin !
It’s important to use a whole chicken; fat, skin and bones makes the flavor. If you are concerned about the fat. Make it a day ahead then chill it. All the fat comes to the surface and you can skim it off.
You can also strain it to save/freeze as chicken stock.
Make a large pot, it freezes very well!!

Ingredients:
1 whole chicken, gizzards and liver too
3 leeks, washed & sliced fine (trim off all but the light green part and about 2 inches of the darker green)
2 bay leaves
6 carrots, sliced
3 stalks of celery, sliced thin
One parsnip, cut into thirds
One small turnip, cut in half
2 TBLS parsley, chopped
2 TBLS dill, chopped
Salt & pepper to taste
Serve with cooked rice, egg noodles, my Matzo balls recipe or small size pasta

Directions:
Salt and rinse the chicken, keep the organs (liver, grizzard) if you like them. Place in a large stock pot. Cover with water and bring to a boil. Skim off any foam. Add all ingredients. Simmer covered for about 3 hours. Bone the chicken and cut up and shred the meat. Return the meat to the pot. Spoon into bowls and add your favorite starch.

Crock Pot Friendly, Italian, Main Course, Pasta and Rice Dishes

Italian Tomato Sauce

Tomato Sauce
Italian tomato sauce recipes are plentiful. But ours is the correct one!

Italian Tomato Sauce, better known as “gravy”. Growing up, this was a traditional Sunday meal.
There are many recipes for this sauce but here is my version without meat and then the version with meat.

Ingredients:
4 x 28oz cans of whole Italian plum tomatoes; use tomatoes from Italy, it makes a big difference
3 TBLS olive oil
4 cloves garlic, mashed and chopped
5-6 fresh basil leaves, torn
Directions:
Puree the tomatoes in a blender. In a large sauce pot saute the garlic in the oil for 2 minutes and add the pureed tomatoes and basil.

garlic sauteed in extra virgin olive oil
garlic sauteed in extra virgin olive oil

Simmer on very low heat covered for 1 hour. Then uncover and simmer for 30 minutes.
**If you want the meat (there are many meats that can be added but I’ve given you the two most popular) version add the below meats and increase the covered simmer time to 2 hours then uncovered for 45 minutes.

Meatballs & Italian Sausage

Ingredients:
1LB ground mixed veal, pork and beef
2 cloves garlic, mashed and chopped
1 cup plain bread crumbs
3 XLRG eggs
¼ cup milk
2 TBLS chopped parsley
½ cup grated Parmesan or Romano cheese
1 TSP dried basil
Pepper to taste

Directions:
Preheat oven 400. Mix all together and form into 1/3 cup balls. Place on a sheet pan and bake at 400 for 15 minutes until the tops are bubbly. They will be set but not cooked through. Remove from sheet pan and add to pot with sauce.

browning meatballs in the oven
browning meatballs in the oven

Italian Sausage
Buy the Italian sausage at a market that makes it if you can. The supermarket sausage just does not compare.
1LB-1 ½ LB of Italian sausage links

Directions:
Brown in a frying pan and add to the pot with sauce.
Some people like to add the frying pan drippings to the sauce, but that can get oily, so use your discretion.

When the sauce is done it will be slightly thicker than when the tomatoes were first pureed. The meat will be tender but not falling apart.
Serve over your favorite pasta.