Tag Archives: crock pot

New Mexico Style Black Bean Soup

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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).

New Mexico Style Black Bean Soup

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.

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New Mexico Style Black Bean Soup
Recipe type: Soup, Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • ½ pound dried black beans
  • 2 tablespoons canola oil
  • ½ large onion, chopped
  • 4 cloves garlic, minced
  • 1 bunch Swiss chard, leaves separated from stems and both chopped
  • ½ cup chopped roasted green chile
  • 2 medium carrots, chopped
  • ¾ pound small red skinned potatoes, quartered
  • 6 cups chicken broth
Instructions
  1. Soak black beans overnight, rinse.
  2. Heat oil in large skillet over medium heat. Add onion, garlic, and the chopped chard stems. Saute until onion is translucent and vegetables are soft, about 10 minutes.
  3. Place beans, sauteed vegetables, carrots, green chile, potatoes, and chicken broth in crock pot. Cook on low for 6-7 hours.
  4. Add chopped chard leaves to crock and turn the heat to high. Cook an additional hour, until chard leaves are soft.
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Warm Stew for a Cool Night

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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.

Butternut Squash Stew

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.

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Butternut Squash Stew
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ½ cup flour
  • 1½ pound beef stew meat
  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 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
Instructions
  1. Place flour and beef in a medium bowl, toss to coat the meat with flour.
  2. Heat oil in large skillet. Add onion and saute 5 minutes. Add the beef and garlic, continue to saute until the beef has browned.
  3. 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.
  4. Cook in crock pot at low for 9 hours, until cooked through.
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Italian Sausage and Leek Soup

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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!)

Italian Sausage and Leek Soup

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.)

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Italian Sausage and Leek Soup
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ¾ pound ground turkey Italian sausage, browned
  • 1 pound potatoes, peeled and cut in bite sized pieces
  • ½ cup chopped onion
  • 6 slices bacon, fried and crumbled
  • 3 cloves garlic, minced
  • 3 large leeks, white and light green parts only, cut in half lengthwise and sliced crosswise
  • 2 cups chicken broth
  • 3 cups water
  • 1 cup heavy cream
Instructions
  1. Put all the ingredients except the cream in crock pot. Cook on high for 4 hours.
  2. Add cream right before serving.
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Crock Pot “Shish Kebobs”

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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.

Crock Pot Shish Kebobs

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Crock Pot "Shish Kebobs"
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 teaspoon ground ginger
  • 2 teaspoons sugar
  • ½ cup soy sauce
  • ½ cup orange juice
  • ½ cup vegetable oil
  • 1 clove garlic
  • 1 pound beef stew meat
  • 1 onion, cut in large chunks
  • 2 bell peppers, cut in chunks
  • 1 can pineapple chunks, drained
  • 1 pint cherry tomatoes, cut in half
  • 2 cups hot cooked rice
Instructions
  1. Combine ginger, sugar, soy sauce, orange juice, oil, and garlic in crock pot. Add stew meat, onion, and peppers. Cook on low for 6-7 hours.
  2. Add pineapple and tomatoes. Continue cooking for 1 hour. Serve over rice.
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Hope you won’t think I’m lazy for not skewering!

Happy eating!

Ruth

 

Orange Beets

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Orange BeetsLast 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.

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Orange Beets
Recipe type: Side
Serves: 2
 
Ingredients
  • 1 bunch beets, peeled and chopped in bite sized pieces
  • 2 oranges, peeled and cut in chunks
  • ¼ cup water
  • 2 tablespoons olive oil
  • 1 sprig fresh rosemary
Instructions
  1. Combine all ingredients in crock pot. Cook on low for 6 hours.
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These were so good!

Happy eating!

Ruth