CrockPot Red Wine & Cranberries Glazed Pot Roast

Day 91.

This is not a boring pot roast recipe. After cooking on low for 10 hours, the tender meat comes out of the crock with a sweet and tangy glaze with a bit of a peppery bite.

The Ingredients.

--1 1/2 lbs top round

--1/4 cup flour

--1 t kosher salt

--1 t pepper

--1 T dried onion flakes

--3 cloves minced garlic

--1/4 cup wine

--1 T gluten free Worcestershire sauce

--2 T gluten free soy sauce

-- 1 1/2 T maple syrup

--1/4 cup dried cranberries

The Directions.

Make a dredge with the flour, salt, pepper, and onion flakes. Rub the dry mixture all over your piece of meat. Then plop the meat into your crockpot. Discard the rest of the dry mixture.

Add the garlic and the wet ingredients into the crockpot. There is no need to stir. Top with a 1/4 cup of dried cranberries.

Cover and cook on low for 8-10 hours. There isn't much liquid in this dish. If you open your crock up a lot to peek, you might want to double or increase the liquid by 50%---even though I didn't peek, the meat got a bit dry and crispy on top (it was fine, I just flipped it over to soak up more juice). If you use a piece of meat with more fat, you won't run that risk.

The Verdict.

I served this with some whipped mashed potatoes with cheese, and we all really enjoyed it a lot. The sauce was a bit peppery for the kids. My eldest said it "was the best steak she's ever had" and my three-year-old dipped her pieces in ketchup.

This was the first meal we've had where we all felt like eating since getting the flu.

A definite success.

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CrockPot Ratatouille Recipe

Day 90!

This does not have rats in it. Nor did little rats come out of the woodwork to sit on my shoulder while I was chopping the vegetables.

My children were sorely disappointed.

Ratatouille is a traditional French vegetable stew. It is usually made with eggplant and squash, and whatever vegetables you have growing in your garden. This ratatouille was made from vegetables found at Safeway.

The Ingredients.

--1 eggplant

--1 zucchini

--1 yellow squash that looks like a zucchini ---no idea what it is really called

--1 can peeled whole tomatoes (drained)

--1 can diced fire roasted tomatoes (and juice)

--1/2 yellow onion

--1 yellow pepper

--1 orange pepper

--3 cloves minced garlic

--2 T olive oil

--1 t Italian seasoning

--1 t kosher salt

--1/2 t black pepper

--1/2 cup water

The Directions.

Chop all of your vegetables into mouth-sized chunks. I didn't peel anything.

Layer into your crockpot, cover with the spices, canned tomatoes, oil, and water.

Cook on low for 5-6 hours, or on high for 3-4 hours. The ratatouille is done when the vegetables reach desired tenderness and the flavors have mingled. This will create more liquid on it's own, but it isn't overly soupy.

The Verdict.

I liked this better than I thought I would. The vegetables have a great flavor and they were nicely cooked. This would be a great pairing with a big ol' hunk of meat.

The kids wouldn't touch it because of the rat thing.

I gave away most of it to my parents, who reported back favorably.

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CrockPot Honey and Cinnamon Glazed Carrots

Day 89.

mmmm. These taste like candy. Eleisia (link removed, the site isn't alive anymore) posted this recipe a few weeks ago during Slow Cooker Thursday and I knew right away that I needed to try it. I added cinnamon and omitted much of the ginger because the last time I used ginger, I ended up having to eat the whole dish myself.

The Ingredients.

4 cups of baby carrots (or fresh carrots, peeled and chopped in 2-inch chunks)

1/2 cup of orange juice

2 tablespoons honey

1 tablespoon butter

1/4 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

The Directions.

I threw everything in together and cooked on high for 4 hours. When the time was up, I stirred to distribute the spices.

Very easy. If you have a longer slot of time to fill, cook on low--checking at about 6 hours. I like my carrots al dente, without any mush---but I know a lot of people like them softer.

The Verdict.

These were perfectly cooked and the flavor was fantastic. There was a hint of sweetness without being too sicky sweet.

The kids gobbled them up eagerly.

This would be a great take-a-long to a family dinner, or to serve with a holiday meal.

Thank you, Eleisia!


other fantastic vegetable side dishes you should make in your slow cooker:
 garlic baked potatoes
sweet potatoes with chili, cumin, and lime
winter roasted vegetables
creamed corn (this is light; not overly gloppy)
orange glazed beets
stewed tomatoes (these are really good, don't be scared)

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CrockPot Smoky Refried Bean Soup Recipe

Day 88.

So, um, we've been sick. We're all getting better, but there is still an awful lot of lolling around whining on the couch watching hour upon hour of Food Network.

Not that there's anything wrong with that.

I was in the mood for comfort food. I found the idea for this recipe on the Fat Free Vegan Blog. I needed to swap some ingredients to use up what I had on hand, and I cooked it in the crockpot instead of the stove.

This is a nice soup. And evidentally it's both fat free and vegan!

The Ingredients.

--1 can of vegetarian refried beans

--1 can of black beans

--1 cup frozen roasted corn

--2 cups of vegetable broth

--1 cup baby tomatoes cut in quarters (you could used canned tomatoes--no juice-- instead)

--1 cup diced carrots

--1 t garlic (I was out of fresh. If using fresh, chop up 2-3 cloves)

--1 T tobasco sauce

--1 t cumin

--1 t oregano

--1/2 t chipotle chili powder

--salt and pepper to taste (I eyeballed, maybe 1/2 t of pepper, and a bit more for salt?)

The Directions.

--dump in refried beans into your crockpot

--turn your crock to high, to start to melt the bean blob

--rinse black beans, add to crock

--chop up the tomatoes and carrots, add to mix

--pour in your vegetable broth

--add all spices

--give a quick stir

--cook on high for 3-4 hours or on low for 6-8. You aren't really "cooking" anything---just letting it all simmer and getting the carrots to soften. The soup is done when the carrots are to your liking.

The Verdict.

This was too spicy for the kids (they're sick and are living on chicken and rice soup, anyhow) but it had a wonderful kick for Adam and me. It clears sinuses nicely, without need for extra water. I liked the thick consistency a lot.

yummy!

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Perfect Gluten Free Bread Baked in the CrockPot

Day 87.

If you aren't gluten free, this might not mean as much to you as it does to me. When you go gluten free, you miss bread. You miss it a lot. There are substitutes---you can have brown rice or corn tortilla wraps, you can put your sandwich fixings on rice cakes, and you can use tortilla chips to scoop up your favorite dip.

But none of that is bread.

I've spent too much time and money trying to make gluten free bread that doesn't stink. I have bought little bags of this and that trying to mix my own flour. I have added extra xantham gum hoping that I found the perfect amount to create some extra height and lightness, only to have the bread cave in at the very end of the cooking time---leaving me with a mess of crumbs.

and disappointed kids.

but then! Whole Foods came out with a line of gluten free baking mixes that were not only inexpensive, but good. As in tasty. As in light and airy. As in not only palatable, but delicious.

and guess what I just figured out? The dough rises wonderfully when it is cooked in a hot humid environment, like in a CROCKPOT!!!

The Ingredients.

--one box of 365 Gluten Free Sandwich Bread Mix (Whole Foods)

--the stuff the box tells you to use---warm water, butter, eggs, enclosed yeast packet

The Directions.

--prepare dough according to the instructions on the box for oven-method.

(I always use hot water with GF baking. The boxes say luke-warm, but I use hot.)

--spray a loaf pan with cooking spray, dump in batter

--put the loaf pan into a 6qt oval crockpot--you don't need to wait for rising time, it will rise in the crock

--prop the lid ajar with a chopstick or spoon

--cover and cook on high for 2-5 hours. This loaf was done right around 3 3/4 hours.

--remove from pan; let cool before slicing

The Verdict.

Moist, airy, delicious, gluten-free bread. I loved that I could put this on and do a bunch of other things without obsessively checking the oven. I have 3 more boxes in the pantry, and am looking forward to making some more.

I think we need some cinnamon raisin...

It's Slow Cooker Thursday! I'm going to be away from the computer all day today, so can't make the rounds, but that doesn't mean that you shouldn't. Grab a cup of coffee, and go see what Sandra and the other ladies have been cooking.

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CrockPot Split Pea Soup Recipe

Day 86.

The lovely and talented Sue Ann emailed me and asked if I had a split pea soup recipe that would use up the leftover ham she had from Easter and the ham hock.

I'm actually allergic to pork. BUT! I had turkey bacon in the freezer and a bag of dried split peas that were itching to be soupified.

The Ingredients.

--package of turkey bacon (or your leftover ham hock)

--16oz package of dried split peas

--1/2 yellow onion, diced

--1 potato, peeled and diced

--1 cup diced carrot

--4 cups vegetable broth

--1 cup water

--1 t salt

--1/2 t pepper

The Directions.

--dump the peas, diced vegetables, broth, and water into the crockpot

--add the salt and pepper

--if you are using a ham hock, add that now. If using turkey bacon, add it---saving 4-6 pieces for later use

cover and cook on low 8-10 hours or high for 4-6. I cooked this for 6 hours on high.

if you went with the ham hock, scrape off any remaining meat and discard the bone.

if you went with the turkey bacon, carefully remove the strips and discard them.

Use an immersible hand blender to make your soup a bit more creamy and to have an even consistency.

Cook remaining pieces of turkey bacon on the stove and crumble over the top, or add any additional ham you still have in your fridge.

The Verdict.

I was really pleased with the way this turned out! Way better than the canned stuff.

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Walnut and Sage Potatoes AuGratin CrockPot Recipe

Day 85.

This was our Easter contribution this year. We were set to have Easter at our house, but then the flu hit.

Hard.

We're actually still recovering.

So Adam technically made this, since he was the only non-germified person in the house. I talked him through it from a fetal position on the couch.

He is still healthy, which is actually getting a tad bit annoying.

I followed a recipe for this that I found on Gluten-Free Bay, an excellent website for the gluten-challenged.

The Ingredients.

--1/4 cup flour (I used Pamela's)
--6 medium potatoes
--1/2 yellow onion, diced
--1 stick of butter
--1 t salt

--1/4 t black pepper

--2 1/2 cups milk or cream (I tried to do a mixture of both, but discovered the milk had expired. So I used all heavy cream. I'm sorry, mom!)

--1 t dried sage

--1 1/2 cups of shredded gruyere cheese (swiss could work)

--1-2 handfuls of walnut halves (could be optional, but then you'd have to change the name)

The Directions.


--tell your husband to peel and cut the potatoes in 1/4 inch slices. Marvel at how exact he is. Make a mental note to have him do this more often.
--have him dice the onion too.
--melt butter in a microwavebale bowl, and slowly wisk in flour until there aren't any lumps.
--add the milk/cream to the butter and milk bowl.
--add all of your spices to the butter and milk bowl.
--spray the inside of your crockpot stoneware with a bit of cooking oil
--begin layering the potatoes, onion and the milk mixture in the crockpot
--layer until everything has been used up.
--shred all of the gruyere and dump on top of the potatoes, flattening if need-be with your hand.
--sprinkle with a bit more sage
--add a handful or two of walnut halves
--cover and cook on high for 3-5 hours.

I used my mom's 4 qt round Rival for this and it took exactly 4 hours, with perfectly tender potatoes.




The Verdict.

I only ate a bite or two of this, because I wasn't feeling very well. The reports from the family was that it was very good, very rich, and very buttery. I thought it needed a bit more salt; they thought not, but suggested less butter next time.

Thank you again, to Gluten-Free Bay!

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CrockPot Baked Ziti Recipe

Day 84.

I was hungry for a big bowl of pasta over the weekend. I haven't experimented with making pasta in the crockpot too much. I did make a lasagna earlier in the year that came out perfectly, and was interested in trying other noodles.

Although this could use some tweaking, the end result was what I was after.

The Ingredients.

--1 bag of your favorite pasta --I used Trader Joe's Brown Rice penne

--1 jar of marinara sauce

--any vegetables you might want to throw in. We only had a few leftover sliced mushrooms.

--cheese odds and ends. I used some shredded Mexican blend, some shredded parmesan and two string cheeses.

The Directions.

--rinse pasta in a colander (just so there's some added moisture)

--add a handful of pasta and a bit of sauce to your crockpot stoneware insert

--put in a bit of cheese

--keep layering ingredients in until you run out

--cover and cook on low for 4-5 hours. This took 4 hours in my Rival Smart Pot.

The Verdict.

I was pleased that the pasta was tender in the middle. The pasta that hit the sides and the stuff on top was pretty crunchy. Adam suggested (a bit too late) that maybe I should have sprayed some cooking spray on the inside of the stoneware before layering in the ingredients. I think that would have helped. I think next time I might add 2 T of water to the very top noodles to keep them a bit more tender.

I'm also thinking some meat added to the mix would help with a touch more moisture.

Even though we didn't eat the crunchy noodles, there was plenty of food for the four of us, with leftovers to spare.

I need to try some macaroni and cheese!

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CrockPot Taco Dip Recipe

Day 83.

Nothing says Easter Sunday as much as a crockpot full of taco dip. Right?

Right?

If you're looking for a last-minute appetizer to bring for brunch, this is a winner---and chances are you already have everything you need on hand.




The Ingredients.
--a bit of ground meat (optional). I had two frostbitten hamburger patties leftover in the freezer under way too many packages of frozen edamame
--packet of taco seasoning
--whatever cheese you have on hand--you'll need about 1 cup
--1 cup sour cream
--1 can refried beans
--1/2 can of black beans
--cilantro for garnish (I was so excited that I had some cilantro leftover from when I made this, but then I forgot to add it. oops.)



The Directions.


I used my mini crockpot for this. If you don't have a mini, you can place an oven-proof dish inside of the stoneware of your crockpot to create a smaller space.


--if you are using meat, brown it.
I wasn't kidding when I said that the meat I had was old and frostbitten...



--plug in your crockpot and turn it to high
--add your meat and the can of refried beans
--add 1 cup of sour cream
--mix in taco seasoning

--sprinkle the beans on top
--add shredded cheese


--cover and turn the heat down to low if you want to eat it in about 3 hours, or leave it on high if you'd like it done in 1-2 hours.
--everything is already cooked, so you just want the cheese nice and gooey


serve with your favorite chips. I used flax seed so I could pretend it was health food.



The Verdict.


Everyone liked what I was willing to share.

And! This blog was mentioned today in The Oregonian. A big thank you to Margie Boulè!

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Traditional Beef Stew CrockPot Recipe

Day 82.

The feeling you get coming home to the smell of stew that has been simmering all day long in the crockpot is comforting, relaxing, and reassuring. This is the feeling that Hallmark tries to recreate.

Save the cards. Make stew instead.

There are as many stew recipes out there as there are missing Barbie shoes. There are no rules in stew. Use what you have in the fridge or the pantry. I don't think I've ever created the same stew twice.

The Ingredients (that I happened to use this time. It felt really strange writing it all down...).

--2lbs beef stew meat

--1/2 onion

--handful of baby tomatoes

--celery

--carrots

--green beans

--mushrooms

--2 cans beef broth

--1/4 cup red wine

--1 t kosher salt

--1/2 t black pepper (I should have used more)

--1 t seasoning blend (whatever you have on hand for bbqing, stir-frying, etc.)

--1 t worcestershire sauce (Lea & Perrins is gluten free)

--1/2 cup flour (I used Pamela's Baking Mix)

The Directions.

--wash and chop all of your vegetables.

--plop them into the crockpot.

--put the flour in a bowl, and toss your meat in it to fully coat.

--put the meat into the crock (throw away the rest of the flour. don't add it in.)

--add dry seasoning and worcestershire sauce.

--pour in the wine and beef broth.

--cover and cook on low for 8-12 hours.

If you would like to prepare everything the night before--go for it---but don't add the liquid until you plug it in.

The Verdict.

Stew rocks. It tastes even better the next day.

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Overnight Breakfast Potatoes with Sausage CrockPot Recipe

Day 81.

Happy Friday! I keep envisioning little fairies swooping down the chimney at night who magically clean house and fold laundry.

So far, that hasn't happened.

BUT! Breakfast can magically cook itself overnight in the appliance that keeps on giving: The CrockPot.

The Ingredients.

-- bunch of red potatoes
-- 1 yellow onion
-- package of breakfast sausage (I used uncooked maple chicken sausage from Trader Joe's---I wish it had been pre-cooked so I could have chopped it up...)
-- 2 T olive oil
--a sprinkle each of kosher salt and black pepper

The Directions.

--wash potatoes well, and chop them into chunks. I didn't peel them because I am lazy. And it was already 11:15 at night and I turn into a pumpkin at 8:45 pacific time.

--chop up the onion (this you have to peel. if you have already taken your contacts out, your eyes will burn and water. you might need to play the "hey can you chop this onion cuz you're just so big and manly and onions don't bother your eyes" card.

--toss the veggies with the olive oil, salt and pepper.

--layer the sausage on top.

--cover and cook on low for 6-8 hours.

--wake up to breakfast!

--act astonished that you remembered to load the crockpot but not the coffee maker...


The Verdict.


Waking up to breakfast is always awesome.


unless of course when it isn't.

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CrockPot Sweet and Spicy Salmon Recipe

Day 80.

This is the second salmon dish I have done in the crockpot this year. The first one, I just threw the fish in. While it tasted good, it wasn't as good as this salmon, which I cooked in foil packets inside of my crockpot.


The Ingredients.




--2 largish pieces of salmon
--2 tablespoons brown sugar
--1 teaspoon paprika
--1 teaspoon cumin
--1 teaspoon crushed garlic (2 cloves, smashed and chopped)
--1/2 teaspoon oregano
--1/2 teaspoon kosher salt
--1/2 teaspoon ground red pepper
--aluminum foil


The Directions.

--in a medium-sized dish or small pan ( I used a glass pie plate), combine all of your spices with the brown sugar
--spread out a length of foil on the counter for each piece of fish
--put each piece of fish in the center of it's own foil
--rub the top of the salmon with your spice and sugar mixture (it's okay to mound up the spice a bit, and it is fine to only rub the top)



--fold the foil over and crimp up the sides to make a contained packet

--put the foil packets into a dry crockpot

--cover and cook on high for 2-3 hours. You can cook it on low for about 4 hours, but I really think fish is best at the 2 hour mark on high.

Be super careful opening the foil--- the steam will shoot right on out!



--serve with rice or quinoa and some steamed or roasted vegetables.


The Verdict.

This had a fantastic taste. It was a bit spicy for the kids, but they each ate some after I scraped off some of the topping.


Adam and I were very happy with the flavor combination, and the salmon had a moist, flaky texture.

Have a happy day!!

Here are a whole bunch more fish recipes if you'd like other options! (we like the Parmesan Tilapia an awful lot.....)

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CrockPot Leg of Lamb Recipe

Day 79.

I've made leg of lamb in the crockpot four times now, and each time I do, I marvel at just how good it is. We've baked, broiled, and barbecued lamb, but the crockpot lamb really comes out the best.

Lamb has a tendency to dry out. That's just not a possibility if it is cooked slowly in it's own juices.

The Ingredients.

I like the seasoned boneless leg of lamb from Trader Joe's. It is in the frozen food section.

If you do not have access to a Trader Joe's (you should really move), you can make a dry rub with:
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1/2 teaspoon dried rosemary
1/2 teaspoon garlic powder

--1/2 cup of water

The Directions.

--run hot water over the frozen lamb package, just so it thaws enough that you can cut open the package and peel it away from the meat

--plop it into your crockpot

(or rub your home-made seasoning mixture on all sides of the meat)

--add a half cup of water

--cover and cook on low for 7-9 hours.

I didn't add any vegetables to the crockpot because we are still working on these leftovers, but any of your favorites would work fine. Potatoes, carrots, celery, an onion...

you don't need to add any additional water as long as you keep the lid closed and don't futz with it.

*If you are using fresh leg of lamb with a dry rub, cover the meat with the 1/2 cup of water and cook on high for 4-6 hours or low for about 8 hours.*

The Verdict.

I really am no longer interested in attempting to cook lamb any other way. This always turns out perfectly, and no one needs to man the bbq (and ignore the family... hmmph...).

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Hard Boiled Eggs in the CrockPot

Day 78.

Guess what? You can hardboil eggs in the crockpot!

Who would've thunk it?

The Ingredients.

Eggs.

Water.

A CrockPot.

patience.

The Directions.

Put eggs into your crockpot. Cover them completely with water, and an extra inch or so for good measure.

Cover and cook on low overnight. I plugged them in at 9pm and unplugged it at 6am the next day.

The Verdict.

They worked! The eggs were definitely hard in the morning.

The kitchen also stunk.

And although the eggs peeled beautifully, the white part was a weird brownish-green.

Adam begged me not to eat them.

So after dying a few (and my fingers. I can never not dye my fingers...sigh...) I wrapped the lot in a few too many plastic bags and took them outside.

Then I aired the kitchen and lit a bunch of vanilla scented candles.

and took the day off.

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CrockPot Apricot Chicken Recipe

Day 77.

This is one of those recipes that tastes so good, everyone you serve will be astonished that it was cooked in the crockpot.

That is a compliment.

The Ingredients.

--11 oz jar of apricot preserves

--1 t dried minced onion flakes

--1 T dijon mustard

--1 T soy sauce (La Choy and Tamari wheat free are gluten free)

--1/4 t ginger

--1/4 to 1/2 t red chili flakes (optional)

--6 chicken thighs or equivalent body parts

The Directions.

--I used frozen thighs. Drop the chicken into your crockpot.

--in a small bowl, mix all the other stuff

--pour on top of the chicken

cover and cook on low for 6-8 hours, high for 4-6--if your chicken isn't frozen, your dinner will cook faster.

serve with white or brown rice and veggies. In our case, we had leftover cabbage and potatoes.

The Verdict.

Everybody ate and liked this! Dave came over for dinner, and he enjoyed it as well.

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Roasted Cabbage and Potatoes in the CrockPot

Day 76.

Tomorrow is St. Patrick's Day! Have some green soup, eat some corned beef, and cozy up to a big plate full of roasted cabbage, potatoes, and garlic.

Made lovingly in the appliance that takes a licking and keeps on ticking: The CrockPot.

It's no secret to my family that I don't like corned beef. I really, really, really, really don't like it. I'll tolerate it out of respect to whomever made it, but other than that time I made it in January, I haven't ever cooked it just to cook it.

And I married an Irish Man.

And I don't like boiled vegetables. I don't like the texture, the smell, the color... AND! the thought of eating vegetables that were cooked with a meat that I don't like so then the vegetables taste like that meat...

ick.

ugh.

I should probably stop here, but trust me in that I could seriously go on forever.

So, I will be eating these yummy veggies tomorrow.

probably out in the backyard by myself now that I have insulted my whole family...

The Ingredients.
--1 small head of cabbage
--12-14 colorful baby potatoes
--10-12 whole cloves of garlic
--1/4 cup olive oil
--2 T balsamic vinegar
--1 t kosher salt
--1/2 t black pepper



The Directions.


--wash vegetables
--cut potatoes into 1 inch chunks (I didn't peel them)
--cut cabbage into wedges--don't worry about separating the leaves
--throw veggies into the crockpot with the whole garlic cloves
--add olive oil, salt, pepper, and balsamic vigegar


--toss with hands to coat thouroughly.


DO NOT ADD WATER.


cook on high for 3 hours or low for 4-6.


the vegetables are done when the potatoes reach desired tenderness.


the cabbage will get a little carmelized and crispy around the edges where they touch the crock walls. That's okay--it tastes good!




The Verdict.
I loved the combination of the olive oil, balsamic vinegar, and garlic. Adam loved it, and one kid attempted a potato bite for me.


I kind of forgot to cook anything else.


So we ate chicken and rice soup from a can.

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CrockPot Creamy Avocado Chipotle Soup

Day 75.

Green soup! St. Patrick's is Monday, and if corned beef and cabbage aren't your favorite, this soup would be a great alternative for your table. It would pair perfectly with pitcher of green beer. Or a margarita.

The Ingredients.

--4 ripe avocados

--1 T lime juice

--1 T fresh cilantro leaves

--1 cup fat free sour cream (or full-of-fat; your choice)

--1/2 t kosher salt

--1/2 t -1 t chipotle chili powder
--1/2 t smoked paprika

--4 cups chicken broth

--3/4 of a yellow onion

The Directions.

--dice onion

--put into the crockpot and cover with the broth

--cook on low 8 hours, or on high for 4-6. The onion should be well-cooked before adding other ingredients.

1 hour before eating:

blend avocado, sour cream, lime juice, chipotle powder, cilantro leaves and salt in a food processor or blender

stir avocado mixture into the crockpot. It will be a bit lumpy until everything melts together--don't worry.

Heat on low for another hour, or on high for 30-40 minutes.

Taste. I needed to add more chipotle powder and salt.

Ladle into 4 bowls, garnish with a dollop of sourcream (full-fat would definitely be better here) and a few cilantro leaves.

The Verdict.

This was a pleasant, creamy soup. It was not knock-your-socks-off fabulous the way I wanted it to be.

I think I was scared to go crazy with the chipotle, so I under-seasoned. I'd recommend tasting with a clean palate (what does that mean? I should have stopped eating chips and salsa?) and adjusting the seasoning accordingly.

I had the leftovers for lunch the next day, and it was smooth and tasty.

I didn't even try to offer it to the kids.

Or? You could always Eat corned beef.

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French Onion Soup CrockPot Recipe

Day 74.

There is nothing better than french onion soup. Nothing!

This is ridiculously easy to make, and tastes like it belongs in a french restaurant. This is a good dish to simmer all day long while you are at work, or while out and about saving the world.

The Ingredients.

--2 cans of beef broth

--3 T butter

--2 yellow onions

--1/2 T granulated sugar

--1/4 cup cooking sherry (or dry white wine would probably work)

--1/2 t kosher salt (you might need more if your butter isn't salted)

--slices of brown rice bread (or french bread)

--gruyere cheese (swiss could work too)

The Directions.

--heat your crockpot to high and plop your butter in to start melting

--slice the yellow onions into rings

--break up the onion slices with your fingers, and rub them around in the melted butter

--add the beef broth, sugar, salt, and sherry

--cook on high for 6-8 hours or low for 10-12. It takes a while for the onions to get translucent and pliable

before serving:

--preheat oven to the broiling option

--toast 4 slices of the bread that you are going to use. That Trader Joe's brown rice bread needed to be toasted twice in my toaster to get to the desired crunchiness.

--cut gruyere cheese into slices

--put the cheese onto the toasted bread, and carefully float the bread and cheese on the top of the soup

--remove stoneware from crockpot and place the UNCOVERED stoneware into the oven

--broil for a minute or two--the cheese should be all melty and turn a golden color

ladle into 4 bowls.

The Verdict.

This was fantastic! It really only serves 4 though---and 2 of them were kids. So if you have a larger family or are serving more adults, you would probably want to double or at least increase by 50%. The flavor and consistency was spot on.

yay!

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CrockPot Blue Cheese & Steak Roll Ups

Day 73!

Happy Slow Cooking Thursday! Make sure to go visit my buddy Sandra for all the other amazing slow cooking recipes floating around the blogosphere.

I'm worried that the photo up at the top of the page doesn't do justice to this amazing dish. I took about ten, but I am still not the best at figuring out the flash and different functions.

This is good. Very good.

Unless you don't like blue (bleu) cheese. And you're a vegetarian. And from Mars.

So all the Martian blue-cheese hating vegetarians can stop reading.

For the rest of you, this is a scrumptious and (dare I say it) gourmet crockpot meal.

The Ingredients.

--1 1/2 lbs of flat beef (I used round tip)

--1/2 cup red wine

--1/4 cup soy sauce

--2 T Worcestershire sauce

--4 cloves garlic

--package of blue cheese

(for the gluten free people: please read this and this.)

The Directions.

Make marinade out of the wine, soy sauce, worcestershire sauce and garlic. Soak your meat in it overnight.

In the morning, dump everything into the crockpot.

Slice your blue cheese into strips.

One at a time, take the meat out of the marinade mixture and place strips of the cheese all over it.

Roll it up.

Place back into the crockpot, and repeat with the remaining slabs of meat.

Cover and cook on low for 4-5 hours. This does not take long to cook.

The Verdict.

ACK! It was so good! I wanted to drink the broth---the flavors were divine together. My parents came over and enjoyed it also.

The kids had plain pasta with butter.

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