by kathilipp | Oct 25, 2010 | The "What's for dinner?" Project, tips and ideas |
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.
by kathilipp | Oct 24, 2010 | The "What's for dinner?" Project, tips and ideas |
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.
by kathilipp | Oct 11, 2010 | The Husband Project, tips and ideas, Uncategorized |
First off – the winner (who was randomly picked) of last week’s give away is:Susan Bringard. Please send your mailing address to Sunnie @ kathilipp.com by Wednesday and we will get the book in the mail to you.
Impromptu Husband Project 5 day challenge:
Each day this week, I will post a little challenge here on the blog. If you actually DO the challenge, let me know by putting it in that day’s comments, and you will be entered to win that day’s giveaway. All winners will be drawn on Saturday, so you have a couple of days to finish each task if you need it, but really? I am going to keep them so simple you will be able to do them with no problem (hey, isn’t that what The Husband Project is all about?
Project #1 YOU D’ MAN – Spreading some great gossip about your man.
In this project, all you have to do is do a little bit of bragging about your guy. (And no, bragging in the comments here on the blog to a bunch of people your husband doesn’t know does not count…)
I want you to tell someone you both know how great your husband is (or maybe that he is super sexy because he did the dishes without being asked.)
And bonus? You get double entries if you brag about him to either of your mothers or kids.
So post in the comments what you said about your man and to who, and you will be enterend in the drawing for Red Hot Monogomy! (But really, the real reward? Making your husband feel like a Rock Star…)
by kathilipp | Aug 18, 2010 | tips and ideas, Updates |
Grilled Chicken over Marinaded Salad
This is a beautiful picture taken at our very yummy dinner at Treebones this weekend. Here is our recreation”
* 1 tbsp. lemon juice
* 2 tsp olive oil
* Coarse salt and freshly ground black pepper to taste
* 2-3 cups of cherry tomatoes, sliced
* 1 cup of chopped cucumber and peeled
* ¼ cup crumbled feta cheese
* 2 tbsp of finely chopped green onions
* 1 tbsp finely chopped fresh oregano
* 1 bag mixed spring salad
* sliced olives (optional)
* sliced red onion (optional)
* boneless chicken breast with skin on
* 1/4 cup olive oil
* dried rosemary and salt to taste
Combine lemon juice, olive oil, salt and pepper.
Toss dressing with tomatoes, cucumber, feta, onions, olives, oregano and spring salad
Meanwhile, grill chicken with olive oil, salt and rosemary
Dribble plates with balsamic vinegar. Put salad/veggie mixture on plates and top with chicken. Serve with warm rosemary bread.
by kathilipp | Aug 3, 2010 | Shameless Self-Promotion, tips and ideas, Uncategorized, Writerly Wednesday |
Author/Speaker Marketing Boot Camp Saturday August 21st in San Jose, CA
A couple of times a year I get the very fun task of teaching the Author Speaker Marketing Boot Camp for CLASS. (Christian Leaders Authors and Speaker Services.) This seminar is held all over the country, and now, it’s in my hometown.
If you want to be a author, you have to be a speaker (and the other way around). Every publishing house is looking for an author with a platform and want someone who knows how to market their own book. (The days of multi-city book tours and over-paid publicists are a thing of the past.)
If you want a better chance of getting a book published, learning how to market the book, your message, and yourself are critical.
Plus, this workshop is a whole lotta fun.
So if you want to hang out for the day, learn the business side of being an author and speaker, and meet a whole bunch of great writers who are actually doing the whole publishing thing, this is the place to be.
For more info, check out CLASS for the details.
by kathilipp | Aug 1, 2010 | The "What's for dinner?" Project, The Get Organized Project, tips and ideas, Uncategorized |
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…
Photo credit: http://www.freedigitalphotos.net/images/Kitchen_g272-Refrigerator_p91061.html
