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).

Rosemary Sweet Potatoes

This is a great savory and easy way to prepare sweet potatoes!

3 Sweet Potatoes
2 tsp fresh chopped rosemary
1/2 tsp salt
1/2 tsp pepper
olive oil

-Peel and slice sweet potatoes into thin discs.  Place on 11x17 baking sheet.  Drizzle with oil and sprinkle with salt, pepper, and rosemary.
-Roast at 425 for 15-20 (flip half way through cooking time) minutes until potatoes tender when pierced with a fork.  Serve immediately.

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.

Orange Sweet Potato Puree

4 medium Sweet Potoates
1/4 c. cream
1/2 tsp salt (more to taste)
zest and juice from 1 large orange
1 TBS brown sugar (optional)

-Wash sweet potatoes.  Cut into fourths, place in large soup pan, cover with water, and bring to boil.  Boil for 25 minutes until potatoes tender. Drain water. When cooled, remove skins and combine potatoes with all other ingredients.  Using a hand-held mixer, whip puree until smooth an creamy.  Add additional salt to taste.
-Note: in place of the brown sugar, you can substitute a pinch of cayenne and some freshly ground pepper.

Sweet Potato Burritos

This recipe (and picture) come from one of my favorite food blogs Mels Kitchen Cafe.  This recipe is VERY VERY good!!!  It is great at room temperature, so it makes a great take-a-long lunch or dinner.  I skipped step four on the directions, but you can do it that way too.  I've never been a fan of store bought flour tortillas since they have this weird taste, but my sister introduced me to Trader Joes homemade tortillas and they are very good (since I don't have access to the amazing uncooked ones from Costco here in  NC!).  You can also freeze the filling. 

Maple Pecan Sweet Potatoes

I've taken this recipe to a few family and friend gatherings and it is always well liked. I don't have exact measurements, but I'll give you some guesstimates!

Serves 8-10 as side dish
4 sweet potatoes (or yams) (cooked and skins peel off)
1/4 cup maple syrup
1/3 cup cream
salt
1/2 tsp cinnamon
brown sugar (add a couple tablespoons if you want it sweeter)
-With hand held mixer, beat all ingredients until smooth and fluffy (about 3-4 minutes). Taste for flavor, add more cinnamon, salt, etc. Pour into baking dish (picture is a glass pyrex pan).
-Top with sugared pecans.
-Bake at 350 for 20 minutes or until heated through.

Sweet Potato Fries

Sweet Potato Fries with cinnamon sugar. Couldn't keep my one-year old away from these long enough to take a picture!

I've made these from scratch, but honestly the cutting and peeling...I prefer just to buy a big bag of Alexia Sweet Potato Fries from Costco in the freezer section (or buy smaller bags at your local grocery store). Just bake (not fry) according to bag directions, then sprinkle with a little cinnamon and sugar or make a dipping sauce.

Yogurt Dipping Sauce
1/2 cup plain yogurt

1 heaping TBS honey
1/4 tsp cinnamon