Michelle's Slow Cooker (or Instant Pot) Beef Stew

Stew is a classic.  This is a simple and hearty meal that men particularly like.  Serve with warm biscuits if you want to have extra happy diners!  Note, when making stew, try to have all your vegetables/meat cut to the same size so they cook more similarly. Image from here. 

INGREDIENTS:
1-2 lbs beef stew meat (1 inch cubes)
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp paprika (smoked paprika is good too!)
1 tsp Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
2 stalks celery diced
1 clove garlic, minced
2 bay leaves
1 can petite diced tomatoes
*optional--can also add sweet potatoes, (mushrooms/peas--add these two at the very end before serving)

DIRECTIONS:

1.  Place all ingredients in the slow cooker.  Cover and cook on low for 8-10 hours or on high for 4-6 hours.  

2.  If using an instant pot, brown the meat first and cook about half-way through, then add the rest of the ingredients and pressure cook for 3-4 minutes.

3.  Serve warm in bowls (note this recipe does not have flour, so your stew will have a thinner broth).

Rigatoni D

This recipe evolved from a recipe of a family friend.  I turned "Steve's Chicken" into a pasta dish that reminded my husband and I of a favorite dish from the restaurant Maggianos.  This is simple and delicious!  The sauce is on the "runny" side, so I suggest serving it in a bowl.

In Crock pot place:
1 small package white/button mushrooms, sliced
4 large cloves garlic, minced
6 chicken breasts (NOT frozen...adds too much extra water)
1 c. chicken broth
2 TBS Worcestershire sauce
1 large onion, diced
1/4 tsp pepper
1 1/2 tsp. salt
-Cook on low 6-8 hours.  
-Shred chicken and add 1 c. heavy cream and 1 lb Rigatoni (cooked al dente).
-Dish into bowls and serve.   Pasta will absorb cream and juices over time if you want to let it sit for awhile before serving, that works too.

Candice's Lentil Soup

This recipe comes from a friend who always makes something delicious!  I've altered her recipe slightly adding more garlic and celery.

 

Serves 6 -8

PrepTime: 15 minutes Cook Time: 1 1/2 hours (6 hours on low for crockpot)

 

8 ounces/ 1 c red or brown lentils, rinsed and    drained 2 onions, finely chopped 3  large garlic cloves, finely chopped 3-4  carrots, finely chopped 4 stalks celery, diced 1 can sweet potatoes, drained, and diced 2 T olive oil 2 bay leaves

Generous pinch of dried marjoram or oregano 6 1/4 c vegetable or chicken stock 2 tablespoons red wine vinegar Salt and ground black pepper to taste Celery leaves, to garnish (optional) Crusty bread rolls, to serve

 

1. Put all the ingredients except for the vinegar, seasoning and garnish in a large, heavy pan. Bring to a boil over medium heat, then lower the heat and simmer for 1 1/2 hour, stirring the soup occasionally to prevent the lentils from sticking to the bottom.

2. Remove the bay leaves and add the red wine vinegar, with salt and pepper to taste. If the soup is too thick, thin it with a little extra vegetable stock or water. Serve the soup in heated bowls, garnish with celery leaves. Serve with warmed crusty rolls.

 

Crockpot Version:  Throw everything into crockpot (except diced onions.  Carmelize those for 7-10 minutes with a little olive oil and then add to crockpot).  Cook on low for 6 hours.

Crockpot Italian Chicken Stew

This makes a great one dish dinner.   This is simple, hearty, and healthy!  The recipe is flexible so feel free to add more or less of anything. 

In large crockpot, layer in the following order:
6-8 frozen chicken breasts (if using fresh breasts, add 1 1/2 cups water for moisture to the stew)
6 garlic cloves, minced
1 package Good Seasons Italian Dressing seasoning packet
6 large red potatoes, cut in large chunks
2 cups carrots, cut in large chunks (or use baby carrots)
1 cup sliced mushrooms
1 sweet onion, cut in large chunks
2 tsp oregano
1/2 tsp salt
--Cook on low for 6-8 hours.  Season to taste with salt and pepper and add 1-2 cups frozen peas (add just before serving)

Winter Squash Bisque

 You could certainly make this when your garden squash is coming in abundance...but I don't really like soup in the hot summer!  Frozen garden squash will work great for this recipe.

Ingredients:
4 cups chopped assorted summer green/and or yellow squash
1/2 sweet onion, chopped
2 15 oz. cans chicken broth
1 tsp salt
freshly ground pepper
3 large cloves garlic
-Place all of the above in a crock pot.  Cover and cook on low 6 hours.  Blend until smooth and creamy then add:
1 15 oz can coconut milk
1 1/2 tsp dried basil
1/4 tsp curry (more if you want)
1/8 tsp cinnamon
-Stir until combined.  Taste and adjust spices to your desired preferences...more salt, curry, etc.  Serve warm.

Poached Chicken and Homemade Chicken Broth

This is how my mom ALWAYS made chicken growing up.  I recall the consistent scent of onions, celery, and carrots on her hands as she did my hair! 
This makes delicious chicken and broth.  Your chicken will be most, tender, and flavorful.  Don't stress about exact measurements.  It will turn out fine!

Pumpkin Butter--With Pancakes!

I spread this delicious stuff on my whole wheat pancakes this morning instead of the usual applesauce.  YUMMY!  I've tried pumpkin pancake and pumpkin waffle recipes before and have yet to be wowed by any of them.  But with this pumpkin butter, you can turn your ordinary pancake/waffle recipe into pumpkin deliciousness easily!  So if you have access to a Trader Joe's pick up some of this and give it a try!

And if you want to make your own...

CROCK-POT PUMPKIN BUTTER

1 - 29 oz can pureed pumpkin
3/4 cup apple cider
1/2 c. honey
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
dash of salt
brown sugar to taste (optional)

Combine all ingredients except brown sugar in a slow cooker.   Cook on HI 3 hours propping the lid open with a cinnamon stick to let steam out for mixture to thicken and for a natural home potpourri.  Add additional sugar if desired 1/4 c. at a time.  Keep in fridge or freeze.  Makes 3 cups.

Refried Beans Crock-Pot Style

Homemade refried beans are easy and delicious. They're technically not "refried" but tasty nonetheless! I freeze my beans in 1-2 cup portions then pull out for various Mexican food recipes when needed. Feel free to get creative adding onion, more garlic, extra seasonings etc, but below is just a basic recipe.

6 c. dry pinto beans
8 c. chicken/vegetable broth
1 TBS cumin
1 TBS salt
10 cloves garlic
1/2 c. light olive oil (if you want, but not necessary)
-Cook on low overnight or 10 hours during the day.
-Blend to get smooth refried bean consistency. Season with additional salt, cumin, taco seasoning, etc. to taste.

Black Beans and Rice (Frijoles Negros Caja)

This is easy, healthy, and delicious! The beans are great in quesadillas too! I love this meal because it is easy, inexpensive, and makes a lot of leftovers (freezes well too).

2 lbs. dry black beans
8 cups water
1-2 onions, diced
1/4 c. olive oil
1-2 green peppers, diced
12 cloves garlic, minced
3 bay leaves
1 TBS oregano
2 TBS salt
1 tsp baking soda (helps beans retain black color)
4 TBS balsamic vinegar (add just before serving)

-Rinse beans and check of any bad beans or rocks.
-Pour beans into crock-pot, and cover with 8 cups water. Add the rest of the ingredients EXCEPT the vinegar (vinegar prevents beans from softening). Cook on low 6 hours. Add balsamic vinegar. Serve over rice.
-Optional: Mash or blend 1/2 of the cooked beans (I usually do this). It will create a saucier, thicker dish.

Cinnamon Apples with Cinnamon Whipped Cream

After eating at Chili's the other day and enjoying their cinnamon apples...I came up with this less sweet version for my own dessert. It's basically apple pie without the hassle of making the crust!

Serves 10-12
In Crockpot combine:
5 large granny smith apples, peeled and diced into chunks
1/8 tsp salt
1/2 tsp cinnamon
1 TBS fresh lime juice
2 TBS flour
2 TBS butter
1/4 c. brown sugar
-Stir to evenly cover apple chunks with other ingredients
-Cook on high for 45-60minutes until desired tenderness. I prefer mine on the crispier side. Serve in ramikins warm, room temp., or cold and top with Cinnamon Whipped cream (add a little cinnamon and vanilla while whipping).