Beef Barley Crockpot

Beef Barley Crockpot

2 lbs beef chuck cut into chunks

1/2 lbs carrots diced

3 celery diced

1/2 large yellow onion chopped

2 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

1 tsp salt

1/2 tsp pepper

3/4 cup pearled barley

7 cups beef broth

I bag of small potatoes 24 oz cut in half if large

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  Add everything but the potatoes to the crock pot and cook on high for 4 hours

  The last 45 minutes add potatoes.

  If broth too thin add 1 TBLS corn starch to 1 TBLS cold water the last 30 mins of cooking.

  I did not thicken my broth the last 2 times I made it. It was fine.

  
  

Chicken Poblano Soup

Chicken Poblano Soup

2 large poblano peppers

1 Tbls butter

1/8 c diced onion

1 garlic clove minced

1/2 tsp ground cumin

salt and pepper to taste

3/4 lbs chopped chicken breast raw

2 cups chicken broth

1/2 can black beans drained and rinsed

4 oz cream cheese

6 oz pepper jack cheese shredded

Char poblano peppers over a gas stove or under broiler, blacked. Put in a plastic bag for them to steam. 

remove and cut out seeds and scrape off char, dice small dice. 

In a small pot melt butter and cook onions until soft

add in garlic, cook 30 seconds

add chopped poblano peppers, cumin and salt and pepper to taste, cook a few minutes

add broth bring to a boil, reduce temp and add chicken and black beans, cook around 5-10 minutes

take off heat and add cheese and cream cheese whisk until blended

check for seasoning: add more salt and pepper if needed.

This makes a small batch, if you need more just double the recipe then you can use a whole can of beens. 

Pumpkin Bars with Cream Cheese Frosting

This recipe is from Allrecipes. makes a large sheet pan for the holidays. and it is so good

Pumpkin Bars with Cream Cheese Frosting

4 large eggs

2 c white sugar

1 c oil

1 (15 oz) pumpkin puree

2 c flour

2 tsp baking powder

2 tsp cinnamon

1 tsp baking soda

3/4 salt

FROSTING

2 sticks of unsalted butter soft

8 oz cream cheese soft

4 c powdered sugar

2 tsp vanilla extract

Preheat the oven to 350 degrees F (175 degrees C). Grease a sheet pan, then line it with parchment paper and grease the paper.

Beat eggs in a large bowl with an electric hand mixer until foamy. Add sugar, vegetable oil, and pumpkin purée; beat on medium speed until incorporated, about 2 minutes.

Mix flour, baking powder, cinnamon, baking soda, and salt together in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, about 1 minute. Pour batter into the prepared pan and spread out the edges.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool completely, about 30 minutes.

While the cake layer is cooling, make the frosting: Beat cream cheese, butter, and vanilla in a bowl with an electric mixer until creamy. Gradually mix in confectioners' sugar until smooth.

Spread frosting evenly over cooled cake layer, then sprinkle with cinnamon.

Chili with Chipotle

 

CHILI WITH CHIPOTLE

2 lbs ground hamburger

1 yellow onion diced

1 green bell pepper diced

1 red bell pepper diced

4 cloves garlic minced

2 Tbls chili powder

1 Tbls smoked paprika

1 tsp cumin

1/2 tsp red pepper flakes

1 tsp dried chipotle pepper powder (mild) add more for hotter next time I will do 2 tsp

3 tbls tomato paste

2 diced roma tomatoes (I used 2 large tomatoes diced, seeds removed)

1 tsp Worcestershire sauce

1 tsp brown sugar

4 c beef broth

2 cans beans drained and rinsed

brown hamburger until brown and crisp in spots

drain and add onion, peppers and salt and pepper cook for 10-15 minutes

add garlic and spices

cook 2-3 minutes

add tomatoes paste cook 2-3 minutes

add tomatoes, Worcestershire sauce, brown sugar, and beef broth and beans

simmer for 1 hour until blended

add cheddar cheese, onions and Sour cream on top

make cornbread to eat with it.

 

Lentil and Sausage Soup

 

16 oz Italian sausage uncooked

2 large carrots, minced (I used food processor to carrots and celery to mince)

4 celery stocks, minced

4 tsp tomato paste

1 carton kettle and fire mushroom chicken broth 16.9 oz 

1 can 14 oz fire roasted diced tomatoes or crushed ( I blended the diced with an emersion blender)

1 tsp garlic powder

1/2 tsp salt and pepper

1/2 c pearl couscous uncooked (see note below) 

1/2 c brown lentils uncooked (see note below)You might not use all the lentils add a little at a time to the soup.

Fry Italian sausage in pot until cooked and remove from pan leaving in drippings

add carrots and celery to sausage drippings and cook for 5 mins until soft

add in tomato paste cook 1 minute

add in fire roasted tomatoes, mushroom broth, cooked pearl couscous, cooked lentils, garlic powder, salt and pepper

simmer low for 15 minutes, until blended

Pearl couscous: follow instructions on package. or I used my medium deep anyway cookware. added 1/2 c pearl couscous with 3/4 c water, drizzle of oil and salt. microwave 3 mins, stir, microwave 3 more minutes. this will be aldente. 

Brown lentils: follow instructions on package if uncooked. or I put 2 cups water with 1/2 c lentils, 1 bay leaf in pot, bring up to a boil, simmer place lid on for 20 mins until cooked. 

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MAKES 4 SOUPER CUBES TO FREEZE FOR FOOD PREP

Easy Crockpot Italian Wedding Soup

 This is mostly a dump and go crockpot soup. I modified it from freezer family meals. 

Easy Crockpot Italian Wedding Soup

1 bag (20 oz) frozen grass fed meatballs (target brand good and gather)

1 yellow onion diced or 1 cup frozen diced onions

1 bag (12 oz) frozen crinkle cut carrots (target good and gather)

1 block (10 oz) frozen spinach

1 TBLS Worcestershire sauce

1 tsp onion powder

1 tsp garlic powder

1 tsp Watkins brand steak seasoning or Montreal steak seasoning

6 cups water (or do chicken broth and skip bouillon)

6 tsp chicken bouillon clean Monday meals brand (or just do 6 c chicken broth) 

salt as needed if you don't use bouillon 

1/4 cup uncooked arcini tiny pasta (don't put in until last 30 mins of cooking)

Dump in all the frozen ingredients into a 4 Qt crockpot except the pasta.

set on high for maybe 3-4 hrs until onions and carrots soften

last 30 minutes decrease temperature to low and add pasta

Taste and season with salt and pepper if needed. 

(I didn't need to add any more salt with my bouillon and steak seasoning had salt and pepper in it.) 

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SIMPLIFIED RECIPE

Easy Crockpot Italian Wedding Soup

1 bag (20 oz) frozen meatballs

1 cup frozen diced onions

12 oz frozen carrots 

10 oz frozen spinach

1 TBLS Worcestershire sauce

1 tsp onion powder

1 tsp garlic powder

1 tsp Montreal steak seasoning

6 cups chicken broth 

1/2 tsp salt as needed 

1/4 cup uncooked arcini tiny pasta (don't put in until last 30 mins of cooking)

Dump in all the frozen ingredients into a 4 Qt crockpot except the pasta.

set on high for maybe 3-4 hrs until onions and carrots soften

last 30 minutes decrease temperature to low and add pasta

Taste and season with salt and pepper if needed. 

White Bolognese Sauce

1 lbs good quality ground sausage 

2 Tbls olive oil

2 ounces pancetta diced

1 medium yellow onion, chopped

1 celery, shipped

1 carrot chopped

2 cloves garlic minced

1 individual mini white wine

1 tsp fresh rosemary chopped

1 tsp fresh sage chopped

1/4 tsp ground nutmeg

1 tsp salt

1 tsp pepper

1 1/2 cup chicken stock

1 cup whole milk

1 lbs dried pasta

grated parmigiano reggiano to serve

Fry sausage and pancetta and 1 tbls olive oil until cooked, remove to paper towel

add 1 TBs olive oil to pan and cook carrots, onions and celery until cooked down

add garlic cook 1 minute

add rosemary, sage, nutmeg, salt and pepper

add white wine until evaporated

add chicken stock

cook on low for 30 minutes to reduce

after 30 mins add half of the milk, continue to simmer on low for 30 minutes

add the rest of the milk and continue to simmer until liquid gone

cook pasta al dente 

add pasta to sauce

add parmigiano reggiano,

enjoy

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Sweet Potato Polenta cornbread

This sweet potato polenta cornbread is so pretty in real life. You can see the chunks of sweet potato because I didn't puree it smooth. 

It is so good too. I love polenta  

1 Cup organic Polenta 

1 Cup all purpose flour

1 TBls baking power

1/2 tsp salt

1 Cup mashed cooked sweet potato

1 Cup buttermilk

2 large eggs

1/2 cup softened or melted butter

1/4 Cup honey (this isn't too sweet, if you like it sweeter increase to 1/2 c)

mix the dry together

mix the buttermilk, eggs, butter and honey

add the sweet potato

add wet to dry

grease and line with parchment paper an 8x8 pan

pour batter into pan

bake at 375 degrees for 25-30 mins

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Chicken and Cabbage Soup

I saw this recipe online. I changed a few things around. I love soup with cabbage.

1 cup diced white onion

4 cloves minced garlic

5 cups shredded green cabbage

14.5 fire roasted dice tomato with medium green chilies (Muir Glen organic brand)

 4 oz mild green chilies

15 oz pinto bean, drained and rinsed

1 tsp cumin

1 tsp chili powder

1 tsp garlic powder

1/2 tsp mexican oregano

1/2 tsp salt

32 oz chicken broth

1/2-3/4  lbs chicken breasts

1/2 lime, juice

Sauté onions and cabbage until soft, 6 minutes

Add garlic and cook 1 minute

add diced tomatoes, green chilis, beans, seasoning and broth

bring up the heat

Add in chicken breasts, turn heat to simmer for 30 minutes

take chicken out and shred.

Add back to pot

Add juice of 1 lime.

taste and season with salt and pepper to taste.

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Creamy Crockpot Polenta

This is for a creamy polenta. I like mine loose and not thick. If you like it thicker just add less liquid. I was going to add cheese at the end, but it was so good without it. So I left it out. You could add butter and cheese at the end. I think the half and half made it taste creamy like cheese. I did't have milk to use, so I Just used the heavy cream. Next time I might try with coconut milk to make it less dairy. 

3 Cups water

1 Cup Half and Half (1 c coconut milk from a can or just all water for less creamy)

1 tsp salt

1/2 tst garlic powder

1 cup Bob's Polenta (find organic if you can)

Add everything to a 3 Qt crockpot

turn on high for 2 hours or 

turn it on low for 5 hours

stir every once in awhile because it settles to the bottom

any left overs, put in a container and refrigerate.

when set, cut in slices and pan fry with oil to make fried polenta and dip in marinara sauce.

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Sausage Potato Breakfast Casserole

 

Sausage Potato Breakfast Casserole

1 Lbs breakfast sausage cooked

1 lbs refrigerated diced potatoes (simply potatoes) seasoned

8 ounce shredded cheddar cheese, divided

7 eggs 

1/2 cup 2% milk

salt and pepper

Pre heat oven to 350.

Cook sausage until cooked and cool

mix eggs and milk until mixed

add sausage and potatoes to egg mixture, add salt and pepper 

mix in 3/4 of cheese, leaving some to top at end of cooking

Spray a 9x13 pan with cooking spray

pour in egg mixture. 

bake for 35 mins

top with remaining cheese and bake another 15-20 mins

**** if you want to make it the night before mix everything except the topping cheese. cover and keep in refrigerator over night. 

Next morning bake longer maybe 40 minutes until almost set,

add cheese and cook another 10 mins

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Creamy Broccoli Cheese Soup

 

1/2 diced onion

1 dice carrot

2 clove minced garlic 

2 packages (10 oz each, total 20 oz) frozen Broccoli rice 

2 cups chicken broth

2 cups milk (2%)

1 tsp salt or more to taste

1 tsp pepper or more to taste

1/4 tsp garlic powder

8 oz shredded raw sharp cheddar cheese

In a 4 qt soup pot add some oil and cook onions and carrots until soft.  Then add in garlic for 1 minute.

Add all the other ingredients except the cheese and cook on low for 30 minutes until the broccoli is tender.

Add in the cheese and cook until melted.

Blend it all with an emersion blender or transfer to a blender. Blend until blended.

                                                          PRINTABLE RECIPE

I bought this cheese in a block and shredded it. 

I bought 2 bags of this frozen riced broccoli and added it to my soup frozen.

 

Bread Pudding

  8 oz Cinnamon Bread 

3 eggs

1/4 cup brown sugar

1/4 cup white sugar

1/2 cup whole milk

1 cup heavy cream

1 tsp vanilla

1/2 tsp cinnamon 

1/4 tsp nutmeg

Optional: (2 TBLS white sugar plus 1 tsp cinnamon Optional) sprinkle in between half the mixture and then on top of mixture in pan before baking

optional: mini chocolate chips sprinkle in middle and some on top

Mix all the ingredients together except for the bread. Tear the bread in pieces and add the to custard ingredients. Let sit for 20 minutes.

Pour into a greased (with lots of butter) 8x8 pan.  

optional: I poured half the bread mixture in the pan, sprinkles some of the cinnamon sugar over the top, then added the rest of the bread mixture and sprinkles some of the cinnamon sugar mixture on top. I did not use all of the cinnamon and sugar mixture. Use as much as you like. 

I also sprinkled mini chocolate chips in the middle and top of bread mixture.

Bake 350 degrees for 50-60 minutes until center set. I cooked for 50 mins in 8x8 pan. 

you can double the recipe to Make a 9x13 pan. recipe called for 5 eggs. but you could try 6 eggs. 

                                                PRINTABLE RECIPE

 

 

Cabbage Roll Soup

 

1 lbs 100% grass fed ground beef

1 onion finely diced onion

2 carrots diced (or replace with thick sliced zucchini)

2 gloves garlic, minced

4 cups chopped white cabbage

4 cups beef broth (kettle and fire are best ingredients for broth)

2 cans (15 ounce) of crushed fire roasted tomatoes, organic (or 28 oz whole tomatoes blended)

1 bay leaf

2 TBLS parsley chopped

2 tsp italian seasoning

2 tsp garlic powder

2 tsp onion powder

1 tsp smoked paprika

1/2 tsp powdered chipotle (optional)

salt and pepper to taste (lots of pepper)

in a soup stock pan brown hamburger, drain

add onions, carrots and cabbage, cook a few minutes

add garlic 1 minute

add broth and tomato sauce and seasoning.

Bring to a simmer, cook for 25-25 minutes. 

remove bay leaf, enjoy

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Banana Bars with Maple Cream Cheese Frosting

BANANA BARS

1/2 cup melted butter

1 cup dark brown sugar

1 egg

1 1/2 tsp vanilla

1/4 tsp salt

1 cup flour

1/2 cup mashed banana  

1/4c-1/2 c semi sweet chocolate chips (as many as you like)

Preheat oven to 350 degree 

grease 8x8 pan then line with parchment paper

Melt butter in large bowl, mix in brown sugar until combined

Add in egg, mix

add vanilla 

add mashed banana

In a small bowl add flour and salt, mix

add flour to wet ingredients. 

Add in chocolate chips

Mix until combined

Pour into prepared 8x8 pan

Bake for 30-35 mins until light brown and toothpick comes out clean.

Cool completely, then frost

FROSTING

 4 oz soft cream cheese

2 TBLS soft butter

1/8 cup 100% real maple syrup 

1/2 tsp vanilla

Mix all frosting ingredients in a bowl. Whisk until creamy.

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Rice Pilaf

 

1 TBLS butter

1 TBLS olive oil

1 small diced onion

1 clove minced garlic

1/4 tsp salt

1/2 tsp ground coriander

1/2 tsp ground cumin

pinch of nutmeg

1 cup jasmine rice (not instant)

1 cups of chicken bone broth 

1 bay leaf

melt butter and olive oil in pot with lid. 

Add diced onion and cook for a few minutes until soft

add garlic for 1 minute

add salt, coriander, cumin and nutmeg, cook for 1 minute

add rice and brown for 2 minutes

add broth and bay leaf

bring to a boil, cover and turn temp to simmer

cook covered for 15 minutes until rice is cooked

you can garnish with parsley

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Korean Meatballs

 

MEATBALLS:

1 lbs ground beef

1/2 cup breadcrumbs

1 tsp ginger (from a tube)

1/2 tsp pepper

1/2 tsp salt

3 green onions, sliced

2 cloves garlic, minced

1 egg

1 TBLS sriracha sauce

SAUCE:

1/2 c apricot jam

2 TBLS rice vinegar or champagne vinegar

1 TBLS soy sauce

1 tsp sriracha sauce

GARNISH WITH 1 GREEN ONION CHOPPED OR SESAME SEEDS

Mix all the meatball ingredients together. Form in balls. Bake 400 degrees for 20-25 minutes or until done. The size of your meatball determines how long to cook it. 

Mix all the sauce ingredients together. Microwave for 1 minute or until hot. 

Add meatballs and sauce together. Serve with rice and garnish with sliced green onions or sesame seeds. 

Or just eat meatballs by themselves as an appetizer. 

You can cook meatballs, then cool and freeze. Then add them to a small crockpot and add sauce over the top and thaw and cook in crockpot for a party. 

PRINTABLE RECIPE

IF YOU DON'T HAVE TIME TO MAKE THE MEATBALLS, GET THESE KOREAN MEATBALLS IN THE FROZEN SECTION OF TARGET. THEY FIT PERFECTLY IN A MINI CROCKPOT, THEN MAKE THE SAUCE AND POUR OVER THE MEATBALLS, COOK ON HIGH UNTIL THEY ARE WARMED THROUGH OR LOW IF YOU AREN'T IN A HURRY. 

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Smoked Turkey Shepherd's Pie

I saw this recipe on the internet and changed it slightly. It was so good and easy to use with leftovers.  I bought a smoked turkey breast at the grocery store and diced it up. I took the leftover bones and added water and peppercorns to a pot and simmered to make turkey broth. Then I made my gravy with the liquid. 

2 cups cubed smoked turkey cooked or leftover turkey

1 cup gravy

1 1/2 cup frozen mixed vegetable, thawed

2 cups mashed potatoes

1 egg

1/2 cup shredded cheddar cheese

Mix turkey, gravy and thawed vegetables. 

Add to a greased small casserole dish.

Mix potatoes and egg together, spread over turkey mixture.

Add shredded cheddar cheese.

Cover with tinfoil

350 degrees bake uncovered for 40 minutes. 

Uncover and bake 10 mins until golden. 

Cook longer if you assembled it earlier in the day and had it in the refrigerator.

RECIPE

Smoked Turkey Wild Rice Soup

 

1 cup slice carrots

1 cup slice celery

1 cup diced onion

sliced mushrooms (you can add if you want)

2 garlic cloves, minced fresh

1/2 TBLS onion powder

1/2 TBLS garlic powder

1 tsp black pepper

1/2 tsp salt

1/2 tsp thyme

1/2 tsp marjoram

1 can cooked wild rice drained and rinsed or 1/2c-1c cooked wild rice

Cooked Smoked Turkey around 1 cups shredded

4 cups chicken bone broth

2 cups half and half

cook onions, celery, and carrots in olive oil in a large pot until almost soft

add garlic, cook 1 minute

add seasonings, cook 1 minute

add wild rice, turkey and broth.

simmer for 30 minutes until vegetables soft.

add half and half. 

PRINTABLE RECIPE

Asparagus Pasta Salad

Cossetta's in down town St Paul has a pasta salad called Penne Chicken Salad. It has chicken, asparagus, red bell peppers, green onions and parsley with a vinaigrette dressing. So I tried to make a copy of it. This is what I came up with what was in my refrigerator. It made a large container of it with 6 oz of dried pasta. Cossetta's charged almost $13 for this size. See photo. 

6 oz dried ziti or penne pasta

5 asparagus sticks woody ends snapped off

red onion sliced as much as you like

cucumber diced (I had leftover in my refrigerator)

cherry tomatoes sliced (around 6 whole tomatoes)

parsley fresh chopped maybe 1-2 TBLS

basil fresh 4 leaves chopped

DRESSING

1/3 cup avocado oil

1/8 cup Champaign vinegar (for the tang, you can use other vinegars)

1 tsp salt

1/2 tsp pepper

1 clove fresh garlic, minced

1 tsp dijon mustard 

1 TBL sugar (I used Monkfruit sweetener) 

Boil the noodles as directed on the box.

The last 2 minutes of cooking time add in asparagus to the boiling pasta 

Drain pasta and asparagus under cold water, then pat dry with a paper towel to remove excess water. 

cut up vegetables (tomatoes, cucumber, basil, parsley and onion)

Add vegetables to the cold pasta and asparagus.

Mix together the dressing ingredients and shake to mix

Add enough dressing on pasta and vegetables to coat. you won't use all of it. 

store in the refrigerator .

when you go to eat it if you need to add more dressing because the pasta soaked in the dressing you can freshen it up with the leftover pasta. 

COSSETTA'S INGREDIENTS IN THEIR PASTA

Penne pasta 6 oz to fit the container

chicken chunks

asparagus

red peppers

green onions

parsley

then a vinaigrette 

So you make it how you would like it. I didn't have red bell peppers but I would have rather put them in there instead of tomatoes. it holds up better in the refrigerator. 

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