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Archive for the ‘Slow Cooker Recipes’ Category

A couple of months ago my husband decided he was going to make pork sausage. That in itself is a great idea. He bought so much pork that we will be eating it for some time to come. He decided he would only make a half recipe as he wasn’t sure if we were going to like it or not. As it turned out it was a good idea to make only half as it was not a great first effort on his part as all you could taste was a very strong pork. God love him he ate it all as the rest of us had a hard time with it. Although to give our kids credit they never told him how bad it tasted.

So here I am left with a lot of pork and only so much you can do with it, when I came upon this recipe. I was coward though, I didn’t stay around to taste it. I left for a short trip to see my sister on Sunday last, made this stew in the crockpot and prayed all the way to Pennsylvania that they would like it and I could come back home. Well, God answered my prayers once again, because they guys said it was one of the best stews they had ever tasted and that I could come back home. Lucky me!

2 pounds boneless pork shoulder roast
3medium cubed potatoes (about 2-1/2 cups)
3medium carrots, cut into 1/2-inch pieces (about 1-1/2 cups)
2medium onions, sliced1
cup coarsely chopped apple (1 medium)
1/2 cup coarsely chopped celery (1 stalk)
3 tablespoons quick-cooking tapioca
2cups apple juice or apple cider
1teaspoon salt
1 teaspoon caraway seeds
1/4 teaspoon black pepper
Celery leaves (optional)

1. Cut meat into 1-inch cubes. In a 3-1/2- to 5-1/2quart slow cooker, combine meat, potatoes, carrots, onions, apple, celery, and tapioca. Stir in apple juice, salt, caraway seeds, and pepper.

2. Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. If desired, garnish individual servings with celery leaves.
Makes: 8 servings

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It is COLD here in Michigan! Anyone tries to tell you that 7 below zero is not cold is out of their minds!
If you don’t have to go out, then don’t. Still even if you stay in ending the day with a warm nutritious soup is the only way to go as far as this family is concerned. I have this particular soup in my crockpot as I type, it will be ready in about an hour. And as cold as it is that is not too soon!

Ingredients

* 1 cup dry great northern beans
* 6 cups water
* 1 cup chopped onion
* 1 medium fennel bulb, trimmed and cut into 1/2-inch pieces
* 2 medium carrots, chopped
* 2 cloves garlic, minced
* 2 tablespoons snipped fresh parsley
* 1 teaspoon dried rosemary, crushed
* 1/4 teaspoon pepper
* 4-1/2 cups chicken broth
* 2-1/2 cups shredded or chopped cooked chicken
* 1 14-1/2-ounce can diced tomatoes, undrained

Directions

1. Rinse beans; drain. In a large saucepan, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

2. Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper. Place beans atop vegetables. Pour chicken broth over all.

3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

4. If using low-heat setting, turn to high-heat setting. Stir in chicken and tomatoes. Cover and cook for 30 minutes longer or until heated through on high-heat setting. Makes 4 to 6 servings.

From BHG magazine

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I started this stew earlier today, and have been getting more hungry as the day goes on. It is a little chilly here in Michigan today, and Michigan Football is on, both Michigan State and University of Michigan. Red Wings are playing after they are finished so this is a great meal to start and eat when the excitement wear off.

RECIPE INGREDIENTS:
2 pounds lean round or stew beef, cut into 1-inch cubes
Salt to taste
2 large red onions, halved and thinly sliced
1/3 cup olive oil
4-5 potatoes cubed
3-4 carrots cubed
2 teaspoons brown sugar
3 tablespoons flour
2 cups beer (preferably dark, but light or nonalcoholic
beer is fine too)
1 cup beef stock
3 bay leaves
1 teaspoon dried thyme
1 teaspoon dried sage, crumbled
2 cloves of garlic minced

1. For the stew, heat the oven to 325°. Sprinkle the beef cubes with salt and set them aside. In a large frying pan, cook the onions in the olive oil over low to moderate heat, stirring occasionally and turning up the heat a bit to slightly caramelize them. Transfer the onions to a heavy, medium-size ovenproof pot with a lid.

2. In the frying pan, brown the salted beef (do not cook it through), in batches if you need to, over fairly high heat. Then transfer it to the crockpot with the onions.

3. Lower the heat under the frying pan, then add the brown sugar and stir it around. Add the flour and cook for 5 minutes, stirring constantly. Slowly pour in the beer (it will foam up), stirring and scraping to loosen caramelized bits from the pan. Stir in the stock and bring it to a boil, then remove it from the heat (don’t worry if it’s lumpy).

4. Taste the mixture and add more salt if desired. Add the bay leaves, thyme, and sage to the crockpot with the beef and onions and pour in the liquid from the frying pan. Transfer everything to the crockpot, tightly covered, for about 6 hours.

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