Wow. I have almost posted more today than I have in the past two months combined!
Anyway, earlier in the year I found a bunch of recipes and prepped, then freezed, a bunch of meals. One of those was a Mexican chicken soup. I finally cooked it up about a month ago, and no word of a lie, it was the best thing I have ever had! I was on the cusp of getting sick, in the middle of submitting like, four assignments, that were all due within five days of each other, and just wanted something easy. Ended up with SO MUCH MORE!!!
Ever since, I have been trawling the internet, trying to find the recipe... Well, today, I did it. I stumbled across an old bookmark that I had copy/pasted into a document after prepping all those meals, but then forgot about. It is quite the occasion!!!! I'm going to make it again, because it's amazing. But I'm also going to put it here so I can easily share it with everyone I know, and also so I never lose the recipe again. ;)
The recipe can be found here.
Enjoy!
- L. x
Showing posts with label slow cooker. Show all posts
Showing posts with label slow cooker. Show all posts
Monday, 13 June 2016
Lamb Casserole
So in winter, I love lamb. I also love my slow cooker. And casseroles. Hearty casseroles, full of root vegetables and tasty meat. YUM.
Who am I kidding?? I love most of those things year round!
Anyway, I finally put together a lamb slow cooker dish that didn't leave an icky taste in my mouth! It is a culmination of several recipes, with the best bits from each pulled out and stuck to something new. It's fantastic. Much like myself. :)
Without further adieu, I give you this recipe! Ta-daaaaaaa!
(Gee, I'm so intelligent. Look how many big words I can use now. LOL.)
INGREDIENTS:
1kg (approx) lamb, diced. I used forequarter chops, because they're cheap, and cheap is best in slow cooked meals. But whatever. I'm not your boss.
2 brown onions, diced
3-4 cloves garlic (it's winter, and garlic is great for the immune system!)
4 large potatoes, or 7-8 baby potatoes, diced
1 gold sweet potato, diced (aim for 2cm cubes with the potatoes)
3/4 cup green lentils, rinsed and drained
1 cup salt-reduced chicken stock
1 cup red wine (I use cab sav, but mostly because I like it on its own)
2 tbspn tomato paste
1 tspn rosemary
1 tspn oregano
2 bay leaves
Salt & pepper, to taste
METHOD:
Spray inner bowl of slow cooker with oil. In a frying pan over medium heat, soften onion and garlic with a little olive oil, then throw in oregano and rosemary until fragrant. Place in slow cooker, then throw in lamb until lightly browned, and place that in the slow cooker, along with remaining ingredients. Stir to combine, then cook on high for one hour, before turning to low for six hours (approximately - can go over if needed).
If you are a scentsy fanatic like myself, turn it off for the day and allow yourself to be surrounded by the glorious aromas coming from your slow cooker!
Serve with fresh, buttered bread, steamed greens and leftover wine, or however you prefer. ;)
Enjoy!
- L. x 
Who am I kidding?? I love most of those things year round!
Anyway, I finally put together a lamb slow cooker dish that didn't leave an icky taste in my mouth! It is a culmination of several recipes, with the best bits from each pulled out and stuck to something new. It's fantastic. Much like myself. :)
Without further adieu, I give you this recipe! Ta-daaaaaaa!
(Gee, I'm so intelligent. Look how many big words I can use now. LOL.)
INGREDIENTS:
1kg (approx) lamb, diced. I used forequarter chops, because they're cheap, and cheap is best in slow cooked meals. But whatever. I'm not your boss.
2 brown onions, diced
3-4 cloves garlic (it's winter, and garlic is great for the immune system!)
4 large potatoes, or 7-8 baby potatoes, diced
1 gold sweet potato, diced (aim for 2cm cubes with the potatoes)
3/4 cup green lentils, rinsed and drained
1 cup salt-reduced chicken stock
1 cup red wine (I use cab sav, but mostly because I like it on its own)
2 tbspn tomato paste
1 tspn rosemary
1 tspn oregano
2 bay leaves
Salt & pepper, to taste
METHOD:
Spray inner bowl of slow cooker with oil. In a frying pan over medium heat, soften onion and garlic with a little olive oil, then throw in oregano and rosemary until fragrant. Place in slow cooker, then throw in lamb until lightly browned, and place that in the slow cooker, along with remaining ingredients. Stir to combine, then cook on high for one hour, before turning to low for six hours (approximately - can go over if needed).
If you are a scentsy fanatic like myself, turn it off for the day and allow yourself to be surrounded by the glorious aromas coming from your slow cooker!
Serve with fresh, buttered bread, steamed greens and leftover wine, or however you prefer. ;)
Enjoy!
- L. x
Saturday, 28 November 2015
Mozzarella stuffed Meatballs
Oh, my gosh! Three posts in one day! Am I crazy? Bored? Both!?
I made these the other day after seeing the video on Facebook. I tweaked the recipe a little, but only because it's American and they have everything in a can/jar. Australians have to put in a few seconds more work, lol.
So anyway, this recipe makes a massive amount of meatballs! I invited my two giant brothers and mother over to help us eat them, and still had leftovers!
INGREDIENTS:
500g beef mince
500g pork mince
2 eggs
1 cup breadcrumbs (or almond meal for GF)
1/4 cup parmesan cheese
1/2 cup milk
1 tbspn mixed herbs
1/4 tspn ground chilli
Salt & pepper, to taste
1 blob thing of mozzarella, cut into 1cm cubes
500g jar spaghetti sauce (I used five brothers)
METHOD:
Place all ingredients except mozzarella and sauce in a large bowl, and combine thoroughly with your hands. Grab enough meat to cover the cheese and roll into a ball. Repeat until all meat is used.
Tip half of the sauce into the slow cooker.
Heat frying pan over medium heat and cook the balls in batches, just so they're browned on two sides (a couple of minutes each side) and then put in slow cooker. Once all meatballs have been browned, cover the top with the rest of the sauce. I added a drop of water to the jar and shook to get all the sauce out - it didn't quite dress each meatball and I can be particular like that.
Place the lid on the slow cooker and cook on high for 2.5 hours.
Serve with whatever you like! (Pasta is good though!)
Enjoy!
- L. x
Monday, 10 August 2015
Baked Beans
Beans, beans, the musical fruit
The more you eat, the more you toot.
The more you toot, the better you feel
So have baked beans for every meal!
Ahh, hello youth. We meet again.
So I don't actually like baked beans - something about the texture grosses me out, I think. (I only say this because they're similar to peas and I LOATHE peas!) However, Spawn loves them. Probably because they're gas inducing and well, he's a boy. He lives to toot. Charming little turd he is.
This recipe is not my own, but I have tweaked it a little to suit our tastes. I was hoping that if I tweaked the recipe a little, I might just like these beans! And what do you know, I DO like these beans. I do, I do, I do!
This tells me it may not be the texture after all. Or maybe it's just the texture of tinned baked beans. These beans are different, I think. I'm not entirely sure, but I'm not committed enough to confirm my thoughts either way.
INGREDIENTS:
4 cans cannellini beans
1 can crushed tomatoes
1 can tomato soup (Big Red is best, duh)
1 onion, diced finely
8 pieces shortcut bacon, diced
1 clove garlic, crushed
2 tbspn Worcestershire sauce
Approx 1 tspn Frank's hot sauce (or 8 drops tabasco sauce)
METHOD:
Rinse the beans then put all ingredients in slow cooker and cook on low for roughly four hours, stirring occasionally.
I intend on freezing a couple of servings of these for Spawn to eat on lazy days, and suspect they'd freeze okay for up to 1 month.
Enjoy!
- L. x
Monday, 4 May 2015
Osso Buco w/ Creamy Polenta
I love my slow cooker. I love that I can quickly chop some stuff up, throw it in the cooker and have a yummy meal at dinnertime. Most of the time, I'm all about the easy meals. Particularly these days, now that my days are so busy!
INGREDIENTS:
900g beef, diced* (I used pre-cut slow cooker beef from Woolworths, but any cheap cut will do!)
2 tbspn plain flour (I used GF flour)
1 red onion, diced
2 cloves garlic, crushed
3 carrots, sliced thickly
2 sticks celery, sliced
400g tin diced/crushed tomatoes
2/3 cup dry white wine
2 tspn Italian/mixed herbs
2 tbspn tomato paste
4 cups (1L) beef stock
1 cup polenta (also known as yellow cornmeal)
1/3 cup grated parmesan cheese
2 tbspn butter
*true osso buco uses veal, however I find it impossible to stomach eating baby calves, so use beef instead. Personal preference, really.
METHOD:
Place beef and flour in a bowl and toss to coat. Heat 1 tbspn olive oil in a large frying pan over med-high heat and cook beef for a few minutes, until browned.
Transfer beef to a plate and put onion, garlic, carrots and celery in pan, cooking for 3 minutes or until vegetables start to brown. Add herbs and cook for a further minute, until herbs are fragrant.
Add vegetables to slow cooker, along with beef, tomatoes, wine, paste and 1 cup of beef stock. Gently stir to combine, then cook on low for 6-7 hours - the longer, the better.
To make polenta, allow 30-40 minutes, and do so right before serving, before the polenta 'sets' and is still lovely and creamy.
Bring 3 cups of beef stock and 1 cup of water to the boil over med-high heat. Add the polenta slowly, in a steady stream, gently whisking to ensure the polenta doesn't get lumpy. Reduce heat to low and continue whisking until the polenta has thickened slightly. Cover and cook for 30 minutes, stirring every ten minutes to ensure the sides and bottom do not stick to pan or dry out.
Turn off heat and stir in butter and cheese, then serve immediately.
Any leftover polenta can be spread on a flat surface to 'set', then cut into pieces and roasted/fried/grilled the next day to serve with leftover osso buco. :)
**I got the polenta recipe from here and altered it to suit the meal.
Enjoy!
- L. x
INGREDIENTS:
900g beef, diced* (I used pre-cut slow cooker beef from Woolworths, but any cheap cut will do!)
2 tbspn plain flour (I used GF flour)
1 red onion, diced
2 cloves garlic, crushed
3 carrots, sliced thickly
2 sticks celery, sliced
400g tin diced/crushed tomatoes
2/3 cup dry white wine
2 tspn Italian/mixed herbs
2 tbspn tomato paste
4 cups (1L) beef stock
1 cup polenta (also known as yellow cornmeal)
1/3 cup grated parmesan cheese
2 tbspn butter
*true osso buco uses veal, however I find it impossible to stomach eating baby calves, so use beef instead. Personal preference, really.
METHOD:
Place beef and flour in a bowl and toss to coat. Heat 1 tbspn olive oil in a large frying pan over med-high heat and cook beef for a few minutes, until browned.
Transfer beef to a plate and put onion, garlic, carrots and celery in pan, cooking for 3 minutes or until vegetables start to brown. Add herbs and cook for a further minute, until herbs are fragrant.
Add vegetables to slow cooker, along with beef, tomatoes, wine, paste and 1 cup of beef stock. Gently stir to combine, then cook on low for 6-7 hours - the longer, the better.
To make polenta, allow 30-40 minutes, and do so right before serving, before the polenta 'sets' and is still lovely and creamy.
Bring 3 cups of beef stock and 1 cup of water to the boil over med-high heat. Add the polenta slowly, in a steady stream, gently whisking to ensure the polenta doesn't get lumpy. Reduce heat to low and continue whisking until the polenta has thickened slightly. Cover and cook for 30 minutes, stirring every ten minutes to ensure the sides and bottom do not stick to pan or dry out.
Turn off heat and stir in butter and cheese, then serve immediately.
Any leftover polenta can be spread on a flat surface to 'set', then cut into pieces and roasted/fried/grilled the next day to serve with leftover osso buco. :)
**I got the polenta recipe from here and altered it to suit the meal.
Enjoy!
- L. x
Saturday, 31 January 2015
Beef & Red Wine Casserole
OH. MY. GOSH.
Seriously, I am not a massive casserole fan. I'll throw things in the slow cooker occasionally for convenience, but no meal to come out of it has ever rated highly on my tastebuds. Blame my mother; I pretty much grew up on casseroles and other boring meals of the 90s, haha.
So I found this recipe and didn't tweak it a whole lot. I mostly wanted an excuse to buy and consume a bottle of red. ;)
INGREDIENTS:
500g beef steak, diced (I can't remember the name of the cut I used, but it was cheap)
4 pieces of shortcut bacon, diced
1 small onion, finely diced
1 clove garlic, crushed
1 tbspn plain flour (I used GF flour)
1 cup red wine - I used a lovely Cab Sav
1 cup beef stock
1 400g tin chopped tomatoes
3 carrots, sliced
salt & pepper, to season
METHOD:
Preheat a large frying pan to medium-high and add 1 tbspn olive oil. Add bacon and cook for two minutes, add onion and cook for another two minutes, then add garlic and cook for one minute. Tip mixture into slow cooker.
Toss diced beef with flour to coat, then add some more oil (just a little!) to the frying pan and add beef. Cook for a couple of minutes, or until flour is cooked and beef is lightly browned - you do not want the beef cooked completely though, just browned.
Tip beef into slow cooker, then put the wine into the frying pan to deglaze - about 30 seconds). Pour wine into cooker along with the tin of tomatoes, stock, carrots, and salt & pepper to taste.
Put slow cooker on low for 6 hours, remembering to not lift the lid at all during the cooking process!
I served the casserole with lovely mashed pumpkin & potato.
This meal is great for lunch/dinner the next day, as the flavours are even better!
Sorry, no photo. It smelled so good when it was cooking that I was ravenous by the time it was ready at dinnertime!
- L. x
Seriously, I am not a massive casserole fan. I'll throw things in the slow cooker occasionally for convenience, but no meal to come out of it has ever rated highly on my tastebuds. Blame my mother; I pretty much grew up on casseroles and other boring meals of the 90s, haha.
So I found this recipe and didn't tweak it a whole lot. I mostly wanted an excuse to buy and consume a bottle of red. ;)
INGREDIENTS:
500g beef steak, diced (I can't remember the name of the cut I used, but it was cheap)
4 pieces of shortcut bacon, diced
1 small onion, finely diced
1 clove garlic, crushed
1 tbspn plain flour (I used GF flour)
1 cup red wine - I used a lovely Cab Sav
1 cup beef stock
1 400g tin chopped tomatoes
3 carrots, sliced
salt & pepper, to season
METHOD:
Preheat a large frying pan to medium-high and add 1 tbspn olive oil. Add bacon and cook for two minutes, add onion and cook for another two minutes, then add garlic and cook for one minute. Tip mixture into slow cooker.
Toss diced beef with flour to coat, then add some more oil (just a little!) to the frying pan and add beef. Cook for a couple of minutes, or until flour is cooked and beef is lightly browned - you do not want the beef cooked completely though, just browned.
Tip beef into slow cooker, then put the wine into the frying pan to deglaze - about 30 seconds). Pour wine into cooker along with the tin of tomatoes, stock, carrots, and salt & pepper to taste.
Put slow cooker on low for 6 hours, remembering to not lift the lid at all during the cooking process!
I served the casserole with lovely mashed pumpkin & potato.
This meal is great for lunch/dinner the next day, as the flavours are even better!
Sorry, no photo. It smelled so good when it was cooking that I was ravenous by the time it was ready at dinnertime!
- L. x
Subscribe to:
Posts (Atom)