Hey Amy!

It may be cold and rainy where you are today.  We are actually having a few days here without snow, rain or sleet.  Miracle.  Winter months are best for soup and stew.  I love making them and eating them.  As a matter of fact, maybe next week should be all about soups and stews!

Today I share a delicious and hearty beef stew that requires nothing but a slow cooker and some time.  Enjoy!

Ingredients:

2 lbs. beef stew meat, cubed
2 Tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 c. beef broth
1 tsp. Worcestershire sauce
1 clove garlic, minced
1 bay leaf
1 tsp. paprika
4 shiitake mushrooms, sliced
2 medium carrots, sliced
2 medium potatoes, diced
1 small white onion, chopped
1 rib celery, sliced

Put the beef in the slow cooker.  Mix together the flour, salt and pepper and sprinkle over the meat; stir to coat each piece of meat.  Add the remaining ingredients and stir to mix well.  Cover and cook on low for 10 to 12 hours or high for 4 to 6.  Stir before serving.

If you don’t care for the flavor of shiitake or can’t find them in your local grocery, substitute the mushrooms you like.  Or whatever he likes (I am watching “Coming to America” and couldn’t resist).

xo–me

No Comments | In: Cooking | tags: beef, slow cooker, soup, stew, vegetable. | #

I love turkey and pasta.  I am not sure if it’s because the pasta is a nice substitute for mashed potatoes or if it’s because I like to sleep and between the carb overload and the tryptophan, I pass out!  This recipe came from my Crock Pot recipe book I picked up last week at Jack’s World for $5.99.  It’s the craziest combination store located in midtown Manhattan.  The first level is a 99 cent or dollar store as many of you know in your own communities.  The second and third level is known as “Jack’s World” and is a combination of Big Lots and Ollie’s (if you are lucky enough to have these close out stores in your area).   I never know what is going to happen when I go there–what I may find and what I may see in the bad behavior of crazy women trying to get the bargains.  Anyway, I digress.  This recipe is easy as most slow cooker recipes are.  The best part is the leftovers almost taste better the next day because the flavors soak into the pasta.

Ingredients:

2 lbs. turkey tenderloins
1/2 c. thinly sliced celery
1/4 c. thinly sliced green onions
4 Tbsp. fresh tarragon, minced
1/4 c. dry white wine
1 tsp. salt
1 tsp. black pepper
1/2 c. plain yogurt
1 Tbsp. fresh minced parsley
1 Tbsp. lemon juice
1 1/2 Tbsp. cornstarch
2 Tbsp. water
4 c. pasta of your choice (I like angel hair)

Combine turkey, celery, onions, 2 Tbsp. tarragon, wine, salt and pepper in slow cooker.  Mix thoroughly and cover.  Cook on low for 6 to 8 hours (I needed the full 8).  When turkey is no longer pink, remove from pot and cut into 1/2 inch thick medallions.  Turn the cooker to high and add yogurt, remaining 2 Tbsp. tarragon, parsley and lemon juice to the juices in the stoneware.

In a small bowl, combine the cornstarch and water.  Add the mixture to the cooker and cook until the juices thicken.  In the meantime cook pasta according to package instructions.  Serve turkey medallions over pasta.  Drizzle with tarragon sauce.

The colors of the dish look lovely on your plate and the flavors are bursting in your mouth.  Enjoy!

xo–me

No Comments | In: Cooking | tags: easy, pasta, slow cooker, turkey. | #

As many have previously read, I recently began a new day job.  All the new work things are challenging enough, then add a new city, a new life, new kitchen, new apt.  Yikes!  I have figured my way out of stress at the end of the day is my Crock Pot.  I can make just about anything in that beauty and arrive to an apartment full of tantalizing aromas.  With that said, this week I am going to share nothing but slow cooker recipes.  Let’s all get through the week with easy recipes with which to begin and end the day.

Ingredients:

2 medium sweet potatoes, peeled and cut
2 c. frozen cut green beans
1 15-oz. can black beans, rinsed and drained
1 14-oz. can vegetable broth
1 small onion, sliced
2 tsp. Caribbean jerk seasoning
1/2 tsp. dried thyme
1/4 tsp. cinnamon
salt and pepper to taste

Combine all ingredients in the slow cooker.  Cover and cook on low for 5 to 6 hours.  Adjust seasoning and serve with hot pepper sauce if desired.

Now I realize most of us don’t have a 5 to 6 hour work day.  Can you come home and lunch and start it?  Is there a child in your home that can begin the meal after school?  Husband or wife that works the early shift and is home early?

xo–me

No Comments | In: Cooking | tags: slow cooker, vegetable, vegetarian. | #

Ahh brie, how I love thee.  That sentence is so corny but I couldn’t help it.  I love brie!  Nothing makes me happier than a nice cheese plate with some brie.  This recipe is really pungent and flavorful.  You can substitute brie for another soft cheese if you are not a fan. But really, give it a shot!

Ingredients:

2 slices pancetta or bacon, diced
3 large eggs
1 Tbsp. water
dash of salt
fresh ground pepper
1/4 c. brie, cut into small pieces

In an 8-inch omelet pan, cook pancetta until crisp, about 6 minutes.  Remove to a plat lined with a paper towel, leaving approximately 2 tsp. of drippings in the pan.

In a medium bowl, whisk together eggs, water, salt and pepper to taste.  In the same pan, warm drippings over medium heat and swirl to coat bottom of pan.  Pour in egg mixture all at once and let set until edges start to cook, about 30 seconds.  Using a spatula, gently lift edges of mixture and tip pan to allow the uncooked egg mixture to flow underneath.  Continue to do this until the top is almost dry.  Sprinkle brie and pancetta over one half of omelet and fold the other side over to cover.  Let set for a few seconds.  Turn out onto a warmed plate and serve immediately.

This is the last of our breakfast ideas for the week.  However there are many other recipes on the site and you can find them by searching over there to the right.  Enjoy!

xo–me

No Comments | In: Cooking | tags: breakfast, brie, cheese, eggs. | #

I love apples and enjoy them as often as I can. If the old adage is correct, we should all be eating an apple a day to keep that doctor away! Popping one in your bag for a midday snack or including them in your lunch are great ways to keep that doctor away. I am always seeking new ways (and sometimes more decadent ways!) to have my daily apple. This recipe is one of those slightly decadent and new way to have your daily apple.

Ingredients:

6 slices day old sourdough bread, cubed
4 oz. cream cheese, cubed
2 apples, peeled and chopped
1/2 c. raisins (optional of course)
6 large eggs
1 1/4 c. whole milk
1 Tbsp. brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground cloves
dash of ground nutmeg
confectioners sugar or maple syrup for topping (or both!)

Place half the bread cubes in a lightly sprayed 8 x 11 baking dish. Distribute cream cheese cubes over bread cubes. Top with apples and raisins and cover with remaining bread cubes.

In a medium bowl, whisk together eggs, milk, brown sugar, cinnamon, cloves and nutmeg. Pour over bread mixture. Make sure bread is completely covered with egg mixture. Cover and refrigerate overnight.

When you wake, preheat oven to 375. Remove strata from refrigerator and allow to come to room temperature. Bake, uncovered, until set, approximately 50 minutes. Remove from oven and let stand for 10 minutes. Sprinkle with confectioners sugar and serve. Add the maple syrup at the table.

With the maple syrup & bread, I feel like I am having pancakes in addition to the eggs. It’s the perfect breakfast. Enjoy!

xo–me

No Comments | In: Cooking | tags: apple, breakfast, casserole, eggs. | #

Pancakes are something I crave constantly.  The warm maple syrup chasing the melted butter over the side of a fresh stack really sends me.  Just writing about them now makes me want to put away the laptop and whip up some right now.  I love traditional flavors but occasionally you need to flip the script in the kitchen.  This recipe is one of those.  It’s tangy from the orange but also has a spice flavor thanks to the nutmeg, ginger and clove.  Put away the maple syrup, we top these with orange marmalade.  Heaven.

Ingredients:

1 1/4 c. all-purpose flour
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. ground ginger
1/8 tsp. ground cloves
dash of ground nutmeg
1/4 tsp. salt
1 1/4 c. orange juice
1 large egg
2 Tbsp. melted butter
1 tsp. grated orange zest
1/2 tsp. vanilla extract
orange marmalade for topping

In a large bowl, combine flour, sugar, baking powder, spices and salt.  In a small bowl, whisk together orange juice, egg, melted butter, orange zest, and vanilla.  Add to dry ingredients and mix well.

Lightly spray a nonstick griddle or pan and over medium heat pour 1/4 c. of batter for each pancake.  Cook until bubbles form.  Turn and cook until golden on opposite side, about a minute.  Serve stacked with orange marmalade.

Have a pancake bonanza on a Saturday morning for your family.  Make two or three flavors of pancakes and let them choose.  This is also a great idea for surprising overnight guests.  Enjoy!

xo–me

No Comments | In: Cooking | tags: breakfast, citrus, orange. | #

With a title like Oatmeal Brulee, I think we could be confusing breakfast with dessert!  This dish is a great way to dress up your average morning oatmeal.  I love this recipe when I have overnight guests.  It’s simple and makes a great presentation to your guests.  Plus, if you are like me, you get that excuse to use your ramekins.

Ingredients:

2 c. water
dash of salt
1 c. quick oats
2 Tbsp. half and half (plus some for the table)
4 Tbsp. brown sugar
fresh berries &  mint for garnish

Preheat broiler.  In a medium saucepan bring water to a boil.  Stir in salt and oats.  Reduce heat to medium-low and cook, uncovered, until mixture is thick, stirring occasionally, 3 to 4 minutes.  Add half and half.  Spoon into 4 buttered ramekin dishes.  Sprinkle 1 Tbsp. brown sugar over each serving.  Place in oven and broil until sugar is bubbly and melted, 2 to 3 minutes.  Garnish & serve with extra half and half.

Serve these with a bowl of fresh fruit, your favorite muffins and fresh squeezed juices and you will have a no fuss, yet lovely breakfast for your family or overnight guests. Enjoy!

xo–me

No Comments | In: Cooking | tags: breakfast, oatmeal. | #