Tag Archives: slow cooker

Fall favourite – beef stew with heirloom vegetables

Fall is one of my favorite seasons. The smell of the leaves, the colours, the cold air that makes your cheeks a bit rosy when you’re walking outside. I absolutely love everything about it. Also fall is a great time to start using my slow cooker. If you don’t have one, or if you have one that is gathering dust somewhere, trust me when I say this is one of the best kitchen tools you can have. You can make chili, sauces, soups, stews, even desserts!

We were at the market and there were tons of gorgeous heirloom vegetables, I thought they would be perfect to make some stew. Local heirloom vegetables are gorgeous and taste amazing. We assume carrots are only orange but they can also be red, black or yellow. Beets are not just red they can be orange or yellow too. Visit a farmer’s market and try some of the unique varieties available.

I cubed some beef, and coated in flour, then placed in the slow cooker while I diced the veggies.

 

Add the chopped veggies and two cups of stock (beef or vegetable). Also add cracked pepper, a pinch of salt, Worcestershire (tablespoon) and a few dashes of tabasco. The veggies I used are carrots, onion, peppers, garlic, potato, turnip, beet and possibly one or two veggies that were in the bushel I forgot about (but tasted amazing!)

Mix everything and add the lid. Cook on low for around 7 – 8 hours while you’re at work or 4 hours on high.

Cold weather food is just one of the many reasons I love fall, and I’d like to share a new reason I adore this time of year. Fall is beautiful, comforting, and a great time to gather with family and friends. September of next year, Andrew and I will be holding a small gathering in my hometown – our wedding! Hopefully I will be able to share some of our wedding planning and food ideas once we wrap our heads around all of it. What I do know is that there will be candy apples and a red velvet wedding cake, and that I’m beyond thrilled to be marrying my best friend in less than one year.

Have a great day, and if you get a chance go outside and enjoy the fall – I suggest a comfy sweater and reading a good book on a park bench.


Slow Cooker + Chicken = Amazing

Confession – I daydream about those recipes that take hours to make. I love going to the market and buying ingredients; picking fruits, vegetables, herbs, meat and seafood with a specific recipe in mind and then making it from scratch. Better yet I like picking ingredients and trying to come up with something new on my own – sometimes the end result is amazing… sometimes not so much.

Reality check: I don’t always have the time to do things like this.

Being able to make dishes that taste amazing but take very little effort is something we should all have up our sleeves. As I write this I’m torn because this is a favorite recipe of mine that my boyfriend loves… and now he’ll know my secret. That the “white sauce” he loves so much can probably be made by a toddler.

Regardless great recipes are meant to be shared and trust me – this one tastes incredible despite the simple list of ingredients. Give it a try and let me know what you think. My mom cooked chicken with condensed soup all the time when I was growing up, this is sort of the same thing but makes a sauce for pasta instead of a flavoured chicken breast.

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What’s in it:

  • 2 large chicken breasts cut into pieces (boneless & skinless)
  • 2 tablespoons of margarine (I like the olive Becel kind)
  • 1 package Italian dressing mix (those club house seasoning pouch things you make dip and salad dressings with)
  • 1 package of cream cheese
  • 1 can cream of mushroom soup

 What you do:

  • Put the cut up chicken, margarine and Italian seasoning in a slow cooker. Mix so everything is coated.
  • Set the slow cooker on low and cook for 5 – 6 hours. Just walk away. Read a book, go for a jog, head to work… whatever will occupy you for the next 5 hours or so.
  • (5 hours of slow cookery)
  • About half an hour before you serve it add the cream cheese and canned soup (just the soup, no milk or water.) Mix everything together and cook on high for another half hour.
  • Serve over noodles or rice, I prefer egg noodles for this.

Oven roasted sweet potatoes – Skin and cube potatoes, toss with olive oil or butter and fresh finely chopped rosemary. Roast in the oven for about 30 minutes at 350 degrees or until cooked through.