Slow Cooker

Slow Cooker Honey Vanilla Multigrain Hot Cereal

October 10, 2014

Nothing beats a bowl of hot cereal in the morning and using a slow cooker makes it easier than ever. You can make this breakfast vegan by replacing the honey with agave nectar.

Easy Slow Cooker Vegetable Beef Soup

March 8, 2014

beef soup Lecho

Easy Slow Cooker Vegetable Beef Soup

Seriously, it doesn’t get much easier than this! Throw it in the slow cooker and go out and have fun.

INGREDIENTS

1 Pound Boneless Beef Chuck Pot Roast (Cut Into 3/4 Inch Pieces)

1 Tablespoon Canola Oil

4 Cups Water

1 Can Undrained Diced Tomatoes (14.5 Ounces)

2 Cups Frozen Mixed Vegetables

2 Medium Peeled & Chopped Potatoes

1 Ounce Onion Soup Mix

1 Teaspoon Instant Beef Bouillon Granules

1/2 Teaspoon Freshly Ground Pepper

1 Minced Garlic Clove

In a large-size skillet brown meat pieces in hot oil over a medium-high heat. Drain fat. In a 4 quart slow cooker place meat and remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle into bowls and serve with hot French bread and a garden salad. Serves 6

© Victoria Hart Glavin

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Refreshing Ginger Tea Drink

July 8, 2013

Refreshing Ginger Tea DrinkGinger Tea Drink

Here is a refreshing summer drink that you and your loved ones will take a liking to.  With the hot weather here we all need to drink plenty of liquids to stay hydrated!

INGREDIENTS

4 Cups Boiling Water

15 Individual Green Tea Bags

3 Cups White Grape Juice

1 Cup Apple Juice

2 Tablespoons Honey

2 Tablespoons Minced Fresh Ginger

2 Tablespoons Fresh Mint Leaves

1 Green Apple Sliced For Garnish

In a slow cooker combine the boiling water and the tea bags.  If you don’t have a slow cooker you can make this on the stove in a large pot on simmer.  Cover and let stand for 10 minutes.  Throw away the tea bags and stir in the grape juice, apple juice, honey and ginger.  Cover and cook on low for 3 hours or until heated through.  Strain and transfer to a large covered pitcher (or two covered pitchers).  Place in the fridge for at least 6 hours.  When ready to serve pour into glasses and garnish with fresh mint leaves and apple slices.  Makes about 2 quarts.

 

Sausage Stew

April 16, 2013

Sausage StewSausage Stew

This recipe is great for the slow cooker.  If you have a busy week or busy weekend then let your slow cooker make this delicious Sausage Stew!

INGREDIENTS

1 Diced Yellow Pepper

1 Diced Red Onion

4 Cloves Minced Garlic

2 Cups Cooked Kidney Beans

2 Cups Diced Tomatoes

4 Chopped Andouille Sausages

1 Cup Uncooked White Rice

8 Cups Chicken Broth

1 Teaspoon Kosher Salt

1 Teaspoon Thyme

2 Tablespoons Hot Sauce

Place the diced yellow and red onions into the bottom of your slow cooker.  Add the minced garlic and the kidney beans.  Stir.  Add the diced tomatoes, chopped sausages, white rice, chicken broth, kosher salt, thyme and hot sauce.  Mix well and cover.  Cook on high for 5 hours.  Ladle into bowls and serve with crusty bread.  Serves 4

 

Rustic Potato Cheddar Soup

February 25, 2013

Rustic Potato Cheddar Soup

Spring is on its way, but in the meantime let’s warm ourselves up with delicious Rustic Potato Cheddar Soup.  Comfort food in its truest form. 

INGREDIENTS

4 Bacon Slices

1 Large Onion

1 Pound Boiling Potatoes

1/4 Cup Unbleached Flour

1 3/4 Cups Water

1 1/2 Cup Chicken Broth

1/2 Cup Stout Beer

2 Cups Grated Sharp Cheddar Cheese

2 Tablespoons Chopped Chives

 

Chop the bacon.  Place in a large saucepan and cook over a medium heat for 8 minutes until crisp.  Stir occasionally.  Transfer the bacon to paper towels to drain.  Reserve the fat in the pan.  Chop the onion and peel the potatoes.  Cut the potatoes into half inch cubes.  Cook the onion in the reserved fat for 10 minutes over a medium heat.  Stir occasionally.  In a measuring cup stir together the flour and water.  Add the flour mixture to the onions.  Add the potatoes and the chicken broth.  Stir together and cook on low for 14 minutes.  You will want the potatoes to be soft. Add the beer and cook for 10 minutes.  Gradually stir in the cheddar cheese, but do not let it boil.  Ladle the soup into individual bowls and sprinkle with bacon.  Serves 4

 

Italian Sausage Soup

February 19, 2013

Italian Sausage Soup

We are so fortunate to have fresh ingredients available to us all year round.  A good February evening should consist of a hearty soup accompanied by some fresh crusty bread, perhaps followed by cheese.

 

INGREDIENTS

2 Large Diced Onions

4 Diced Celery Stalks

6 Minced Garlic Cloves

2 Pounds Loose Sweet Italian Sausage

3 Tablespoons Olive Oil

3 Chopped Carrots

6 Cups Chicken Stock

1 Cup Red Wine

2 Cups Tomato Sauce

1 Teaspoon Kosher Salt

1 Cup Cooked Kidney Beans

1 Teaspoon Freshly Ground Pepper

3 Tablespoons Chopped Parsley

 

Peel and chop the onion and carrots.  Chop the celery and mince the garlic.  Heat the olive oil in a large size heavy soup pot.  Add the vegetables and garlic.  Cook over a low heat for 10 minutes until the vegetables begin to soften.  Add the sausage and cook for 10 minutes until the sausage is cooked through.  Remove and drain on paper towels.  Place sausage and vegetables back into the pot.  Add the chicken stock, red wine and tomato sauce.  Bring to a boil and then turn down to medium low.  Add the kidney beans, kosher salt and pepper.  Stir occasionally.  Cook for 3 hour.  Remove from the heat and ladle into bowls.  Serve hot.  Serves 4

 

 

 

Chicken Orzo Soup

February 5, 2013

It’s cold outside and everyone I know seems to be fighting some sort of virus.  It’s time for a great chicken soup recipe.  Here it is and let’s all pray for sunny days ahead. 

INGREDIENTS

4 Slices Chopped Bacon

1 Pound Boneless Chicken Thighs

1 Chopped Onion

1/8 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

5 Minced Garlic Cloves

30 Ounces Petite Diced Tomatoes

5 Cups Chicken Broth

1 Cup Uncooked Orzo

15 Ounces Cooked Cannellini Beans

2 Diced Carrots

1/4 Cup Chopped Parsley

1 Tablespoon White Wine

 

In a large soup pot, sauté the chopped bacon over a medium heat until nice and crispy.  Remove from the heat and drain onto a paper towel.  Chop the chicken thighs into small pieces and add to the soup pot.  Cook over a medium heat for 5 minutes until they are slightly browned.  Add the diced carrots, chopped onion and garlic and cook for another 5 minutes. Add the kosher salt and pepper. Stir in the petite diced tomatoes and the chicken broth.  Bring to a boil and add the uncooked orzo.  Reduce to a simmer and cook for 30 minutes.  Add the cannellini beans, chopped parsley, white wine and bacon.  Cook for another 10 minutes.  Remove from the heat and ladle into bowls and garnish with grated parmesan if you want.  Serves 6

Honey Boo Boo Pork Ribs

February 3, 2013

Honey Boo Boo Pork Ribs

Make sure that you take your Lipitor today because The Super Bowl screams out “eat ribs!”  I love ribs anytime, but I just can’t resist a great rib dish on the biggest game day of the year.

INGREDIENTS

2 Pound Rack of Baby Back Pork Ribs

2 Tablespoons Olive Oil

2 Teaspoons Kosher Salt

2 Teaspoons Freshly Ground Pepper

1 Tablespoon Smoked Paprika

1 Tablespoon Red Pepper Flakes

1/2 Teaspoon Ground Cumin

1 Teaspoon Chili Powder

1 Cup Malt Vinegar

1 Cup Honey

1 Tablespoon Hot Pepper Sauce

Preheat your oven to 350º F.  In a medium size bowl combine all of the ingredients except for the ribs.  Set aside.  In a large skillet place the olive oil and sear the ribs over a medium-high heat for 5 minutes per side.  Remove from the heat.  On the bottom on a glass baking dish smear some of the sauce.  Place the ribs into the baking dish and pour the rest of the sauce over the ribs.  Bake covered for 1 hour.  Remove the lid and bake for 45 more minutes.  Remove from the oven and let cool for 10 minutes.  Transfer to a serving platter and serve warm.  Serves 4

Lentil Soup

December 9, 2012

Lentil Soup

Many of us are super busy this time of year.  Here is a soup that freezes extremely well.  If you want to make this lentil soup vegetarian just leave out the ham bone. 

 

INGREDIENTS

1 Pound Dried Lentils

1 Ham Bone

2 Quarts Water

1 Diced Onion

2 Chopped Celery Stalks

2 Chopped Carrots

4 Minced Garlic Cloves

1 Bay Leaf

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

 

Sort and rinse the dried lentils.  In a large size soup pot add the water, lentils, ham bone, onions, celery, carrots, garlic, bay leaf, kosher salt and pepper.  Reduce the heat to low and cover with a lid.  Cook for 2 1/2 hours making sure to stir occasionally. Turn off the heat and remove the ham bone from the soup.  Remove any of the ham from the bone, chop into pieces and add back to the lentil soup.  Remove the bay leaf and serve hot along with crusty bread and a nice green salad.  Serves 6

Chicken Orzo Soup

October 10, 2012

Chicken Orzo Soup

Soup is one of the great things about fall especially chicken soup.

INGREDIENTS

4 Slices Chopped Bacon

1 Pound Boneless Chicken Thighs

1 Cup Chopped Onion

2 Minced Garlic Cloves

2 Cups Diced Tomatoes

4 Cups Low Sodium Chicken Broth

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1 Cup Uncooked Orzo

2 Cups Cooked Cannellini Beans

1/4 Cup Chopped Parsley

1 Tablespoon White Wine

Grated Parmesan

Chop the chicken thighs into small pieces. In a large size stockpot, sauté the chopped bacon just until it is crispy.  Remove the bacon and drain on a paper towel.  Add the chopped chicken thigh pieces and cook them for 5 minutes until they are slightly browned.  Add the chopped onions and cook for 2 minutes until the onion is softened.  Add the minced garlic, kosher salt, pepper and cook for another minute.  Stir in the diced tomatoes and the chicken broth.  Bring to a boil and add the uncooked orzo.  Reduce to a simmer and cook for 20 minutes until tender.  Add the cannellini beans, chopped parsley, white wine and bacon.  Cook for 10 minutes.  Ladle into bowls and garnish with freshly grated parmesan.  Serves 8

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