I guess I am hunkering down for winter – here is my second recipe in a row that is for the crock and is all about the beef…
And who can blame me – I made the tri-tip on Monday and let it simmer all day in the slow cooker. It was the warmest, coziest day I’ve had in a long time. There is just something about the smell of dinner in the pot in the late afternoon that is a very good thing…
SLOW COOKER BEEF STROGANOFF
2 lbs. beef (round, sirloin or stew meat)
2 med. onions, chopped
2 cloves garlic, minced
1 sm. can mushrooms
2 1/2 tsp. salt
1/4 tsp. pepper
1 c. bouillon
3 tbsp. tomato paste
1 1/2 c. sour cream mixed with 4 tbsp. flour
Brown beef; add onions, garlic and mushrooms. Sauté until onions are golden brown. Put in crock pot with the remaining ingredients. Stir thoroughly. Cover and cook on low 6 to 8 hours. Serve over pasta or rice.
Please share your favorite crock recipes here. Who knows – you may be included in my next book, The “What’s for Dinner?” Project.
I has been a long week. I have had the flu and after feeling super-yucky for a while, I came home after a speaking engagement on Thursday and (if I were living in a Jane Austin novel,) took to my bed.
I will announce the winners of the Husband Mini-Project on Wednesday. (I will let my super-assistant Sunnie handle the details – otherwise I will start sending out books to people randomly.)
It the meanwhile, I would love to spend this week sharing and collecting great slow cooker recipes. This is so the time of year to be dragging out the Crockpot! Plus, if you share a recipe that I love, it may be included in my upcoming book, The “What’s for Dinner?” Project.
So please, share your best slow cooker recipes with me and check back each day for something new and yummy.
Here is the first recipe from my agent Rachelle Gardner (if you are interested at all in writing, be sure to check out her award-winning blog.)
Salsa Tri-tip Sandwiches
1 bottle beer (can be non-alcoholic)
1 jar salsa (mild to hot, your choice)
2-3 lbs tri-tip roast
Sandwich rolls
Mayo
Put the tri-tip in a crock pot and cover with beer and salsa. Cook for about 6-7 hours on low. To serve, slice it thinly or shred with a fork, put on sandwich rolls with mayo. Use the extra sauce in the crock pot for dipping (as “au jus”). Easy and the whole family loves it!
If you don’t have a crock pot, you can put the meat, beer and salsa in a baking dish, cover and bake in 400 oven for about 3 hours.
If you ever have to bring flowers to a friend, consider the arrangement that Gerry Wakeland – the president of CLASSeminars – brought to me and Roger Sunday night.
We were having her, and best selling author (and basically the woman who founded Christian women speakers,) Florence Littauer, over for dinner.
While the conversation was sparkling, the chicken to die for, and the bread pudding out of this world., this bouquet just tickled me. Look at it closely. Those little cards there? Those are Starbucks Cards.
Those Starbucks cards are taped to Starbucks straws and all arranged in a Starbucks tumblers.
It’s a Starbuckspalooza.
And why, oh, why, has FTD not picked up on this? This right here? This would be their best seller.
(Oh, the chicken in the picture? That’s Doodle. He has a bigger brother named Cock A, and a little brother named Doo.)
Speaking of Chicken – here is the recipe for Grilled Rosemary Lemon Chicken that we served:
Grilled Rosemary Chicken Ingredients
1/2 cup butter
1/2 cup fresh rosemary
3 cloves garlic
1 lemon, zested
1/4 cup fresh lemon juice
6 (6 ounce) skinless, boneless chicken breast halves
salt and pepper to taste
Directions
In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.
Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours.
Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.
OK – so he has a major kids show and I will be a food writer for their parenting magazine, but still, I’m pretty excited.
So, for those of you who read this blog, let me tell you, a lot of it is due to you.
Here’s how it went down:
I have the world’s best agent, Rachelle Gardner. Every time I talk to her she assures me that I, in fact, am her only client and that she spends all of her waking hours working to make sure that I am completely happy. Well, I have evidence to the contrary.
Seems that she has another client, Erin MacPherson. I will excuse this little indiscretion on Rachelle’s part because Erin is super cool and real and funny. (And since you have amazing taste – I know this because you read this blog – you should absolutely check out her super-fun blog and new book here.)
Anywho.
Erin and I started chatting by e-mail and then she checked out my blog. That’s when she discovered me and my deep abiding love for all things tomato. After doing a little digging in the blog, she saw that roughly a quarter of all my post were food related.
Little did I know that for her day job, Erin is a writer/editor for Nickelodeon Family and Kids digital and edits their weekly food newsletter. Oh, and did I want to be a food writer for them.
Um, yeah.
So thanks to all of you and your love of all things yummy, I get to do a very cool job and work with a really cool woman.
Writing about food.
These are a few of my favorite things…
Oh – and if you want to subscribe to Parent Connect Food Newsletter sign up for it here. (My first issue – coming out next week – is all about how to use fresh tomatoes. Yum…)
Everyone I’m related to knows of my deep, abiding love of all office supplies. Sharpies and labels and Post-its – Oh My!
But now I have discovered a whole new obsession in life – Home Depot is the New Office Depot – on steroids.
Since I have been clocking a lot of time in the kitchen for my new book The “What’s for Dinner?” Project I have found a new, invaluable tool for all things culinary – Blue Painter Tape.
While I believe in the classic uses (check out 3M’s great website for some great decorating ideas,) here are six reasons I am now an evangelist of blue tape in the art of cooking:
1. Identification We are big believers in the green bags and storage containers that keep fruit and veggies fresh longer. The only problem? You can’t see what’s in them.
So as I wash and store my fruits and veg, I label the containers with the contents so I know what’s what. I notice that I am more prone to actually cook at home if I actually know what I have lurking in the fridge.
2. Freezer Meal Labels This is also a great technique for labeling your freezer meals. For each batch, I use a different color of tape, so I can tell right away which meals to use up.
3. Use it up or die (of food poisoning) trying My whole family is obsessed with pita pizzas (see my very loose recipe on how to make them here.) They are cheap and yummy and low in fat – a win – win – win.
The only problem? We never knew the vintage of the half-opened marinara sauce containers in our fridge. Now I label anything I open with the date that it was opened (and when you ask why I don’t just write on it with a beloved Sharpie it’s because sometimes it get’s all slippy slidey).
This is not only saving us room in the fridge, I know it’s saving us money. We are not opening up new jars of sauce just because we are unable to identify the age of the three jars that are already opened.
4. Combo Packs OK – don’t laugh. I know this problem doesn’t come up very often – combining slow moving liquids.
But, when you are can’t stand the ANTICIPATION (he he) this is a great way of not having to spend your afternoon waiting for ketchup to drip.
Plus – AGAIN – saving room in the fridge is a beautiful thing. (Obviously, this is a huge issue in my life.)
5. Seal a Meal (or a packet of crispy noodles…) Sealing up opened packages. Not very fancy, but the good thing is you can open it and close it several times and it keeps resealing for a long time.
I’m sorry if it looks tacky (no pun intended) but if it keeps my Chinese noodles nice and crisp – I don’t mind it at all…
6. Posting Recipes (but not on the internet) Finally. If you are like me, one of the main ways I find new recipes is by trolling the internet. I use to stick the recipes up on my fridge with a magnet but the only problem was that the fridge in not located near where I cook. So finally I got smart and taped up the recipes on my cabinet.
I never wanted to do it with masking tape (it can leave goo behind), or packing tape (it can peel paint) but the blue tape is a lot like a Post-it – tape-style.
So – here are my questions for you:
1. Do you have any uses for the magical blue tape that I have yet to discover?
2. Do you have any weird or odd uses for other things in the kitchen when you are cooking? I would love to consider using them in the book…
This fab explanation – and all of this weeks recipes – come from Kelly Rankin over at www.bittybowsboutique.com (now I know how she has time to be so creative! She crockpots!!!)
Thanks Kelly for giving us a peek into your pot!
I began using my crockpot and freezer in tandem for two reasons. 1) I began to realize that the portions required for a full (normal sized) crockpot were wasteful for our family. Our family of 5 will never eat a full roast, and we also usually don’t eat leftovers. I loved the convenience of a crockpot, but it made me cringe every time I threw away spoiled leftovers. 2) When I figured out that I could use a smaller crockpot for less waste, I realized that I could actually make a normal sized recipe, but dump half of it in the crockpot, and the other half in a freezer bag for later use. This began my experimentation with freezer crockpot cooking!
My version of freezer/crockpotting varies in complexity. Sometimes it is as simple as dividing a Costco roast into chunked portions that will later be the perfect size for my family, so that I can easily just throw in a couple carrots, potatoes, etc. Other times, I do a full recipe and make baggies of crockpot meals, with everything ready to be dumped in the crockpot. Occasionally, it is the other way around, where I use my large crockpot, and freeze leftovers for later use.
One of my biggest “discoveries” was the mini crockpot I have began using. I remember a while back reading in crockpot cooking that you want the crockpot at least 2/3 full for it to have optimal cooking evenness. I found this out too when I tried to make smaller portions in my big crockpot–things got scorched on the edges. This didn’t happen with a full crockpot. This mini crockpot is the perfect size for my family with 3 young kids, and allows me to fill it up without using a ton of food. It will not work once my kids get older and start eating more, but for now it helps me stretch my food budget. Here it is, from Amazon.
4 Simple ingredients and a day of crockpot cooking lead to an amazingly simple, economical, and delicious pork BBQ. No smoker needed, and the leftovers freeze beautifully for a later meal. The liquid smoke and beef bouillon are the essential keys to this simple recipe, giving the pork a great flavor with minimal BBQ sauce. Perfect for a large gathering or you can freeze after you’ve cooked it in small portions for sandwiches!
INGREDIENTS:
5 lb Pork Sirloin Tip Roast
2 Tablespoons Liquid Smoke (Typically found with condiments)
2 Tablespoons Beef Bouillon (NOT Broth)
1/3 Cup Water
Serve with your favorite BBQ Sauce, to taste
DIRECTIONS:
Place pork roast in a large crockpot. Pour water, liquid smoke, and bouillon on top of pork roast. Cook on High for 7-9 hours, flipping roasts once during cooking, if possible, to allow the juices to simmer all sides of the meat. Meat is finished cooking when it easily pulls apart with a fork. Remove roasts from crockpot and pull pork apart. Return pork to crockpot and add BBQ sauce to taste, or serve BBQ sauce on the side. Great on sandwiches or by itself.
To freeze: Place cooked BBQ in 1 quart freezer bags, removing air. Thaw, rewarm, and serve. Keeps in freezer up to 6 months
