Soup in the crock pot on a windy night. Can’t beat that! I can’t believe it is already the third week of Advent. The last few weeks have just flown by. I don’t usually use the crock pot on weekends, but it definitely helps on these busy days during the holiday season (AKA, finals week).
The inspiration for this recipe came from Allrecipes.com. I used a number of items from our last 2 boxes to create this nicely spiced soup.
Part two of monsoon season started on Tuesday night. I was so happy that I had put a stew in the crock pot! I was looking for something to make with the butternut squash, and thought the spices in this recipe from eat, live, run sounded really good. The seasonings are very similar to those in a chili recipe I make a lot.
I put cloves in, to make it taste more like the chili. I couldn’t taste the cloves, so I might use more next time.
1 large butternut squash, peeled, seeds removed, and chopped
½ pound baby portobello mushrooms, quartered
4 small, thin skinned potatoes, diced
3 large carrots, cut in bite sized pieces
1 bay leaf
1 tablespoon Worcestershire sauce
¼ teaspoon pepper
3 whole cloves
2 dashes of cayenne pepper
¼ teaspoon paprika
1 quart beef broth
Place flour and beef in a medium bowl, toss to coat the meat with flour.
Heat oil in large skillet. Add onion and saute 5 minutes. Add the beef and garlic, continue to saute until the beef has browned.
Place beef mixture in bottom of the crock pot. Add bay leaf, squash, mushrooms, potatoes, and carrots. Sprinkle with Worcestershire sauce, cloves, pepper, cayenne pepper, and paprika. Pour broth over all.
Cook in crock pot at low for 9 hours, until cooked through.
Getting a late start on blogging today. It is going to be one busy week. I’m most excited that my husband is going to build me a small garden in our back yard, so I can start growing some of my own produce! I will be getting a bit of a late start this year, but will hopefully be able to get some veggies in now and do some fall planting as well. I’m already thinking about what I want to plant early next spring. (Snow peas, here I come!)
I don’t remember exactly how I came across this recipe from Get Crocked for Zuppa Toscana. As soon as I read it, I immediately thought, “Leeks!” This soup has a really interesting flavor. I can’t wait to eat some of the leftover soup for lunch (even if it is supposed to be 90 degrees today.)
We had family in from out of town recently, and I had planned to make shish kebobs while they were visiting. Unfortunately, they left earlier than I planned. I needed to use up all the parts, but didn’t want to go through all the effort of making kebobs just for my husband and me, so I decided to put everything in the crock pot instead. The sauce recipe is a marinade from The Settlement Cookbook.
Last week, I shared a recipe for orange chicken. I’m sticking with the orange theme today. (We got so many in our box!) I saw this recipe on Food.com for Crock Pot Thyme Roasted Beets, and decided to try the same technique using beets and oranges.