Slow Cooker Beef Stew {Gluten-free}

No cookies in this post! But don't you worry, there will be just one more cookie post before the Christmas holiday.

Now I'm going to be honest when I usually make beef stew, I have always used the McCormick Slow Cookers Hearty Beef Stew seasoning packet. Yeah I know, but it was quick and the flavor was good. Surprise, it is not free of gluten so I needed to come up with something else. So here is my version of gluten-free slow cooker (SC) beef stew. (Make and freeze instructions below.)

Slow cooker Beef Stew

(6-8 quart Slow Cooker, may need to be adjusted if you are using a smaller one)

2 lbs. stew beef
2 tbsp. cornstarch
1 bag baby carrots
4-5 russet potatoes, small/medium
1 lg. onion
1 lb. button mushrooms
2 cloves garlic, minced
4 cups beef broth (I use GF bouillon, since my grocery store doesn't have GF liquid broth)
1/4 cup sherry
1/4 cup dry red wine (plus some for the cook)
1 tsp. rosemary
1/2 tsp. paprika
3 tbsp. GF flour (you can use regular if your not GF, or omit altogether)
1 cup peas
Salt and pepper to taste

In a large zip top plastic bag, add the beef, cornstarch and a little salt and pepper. Shake to coat the beef. Working in batches, brown the beef on medium high heat. (It doesn't need to be cooked through, since it will be cooked in the cooker.) Once browned, set aside to cool slightly.

Meanwhile, dump the carrots in your SC. Peel and cube potatoes, dump in the SC. Cut the onion into wedges (I leave the pieces fairly large so a certain someone can easily pick them out). Add the beef.

Add the mushrooms and garlic to the hot pan that was used to cook the beef. Add 1 cup of broth and sherry, cook making sure to get all the little bits off the bottom of the pan. Add the rosemary and paprika. Slowly whisk in the flour. Add the remaining broth and red wine. Pour all of the broth and mushroom mixture into the SC. Season with salt and pepper.

During the last 30 minutes of cooking, add the peas.

Cover and cook on low for 7-8 hours. Serve with crusty bread or a couple slices of GF toast (I like Udi's White).

*You could do this all in a large Dutch oven, start on the stove and finish in the oven, cook until everything is good and tender.

Make ahead: Brown beef and let cool completely, put ALL ingredients into a large zip top bag (double the bag) and freeze.  When ready just dump the whole thing in the SC and cook on low for 8-10 hours.

 Recipe linked on Easy Green Mama!

Before 8 hours of cooking

After 8 hours of cooking

A Much Needed Post (includes recipes for Stroganoff and Enchilada Chicken)

I have officially been slacking on the blog front; I have made a few recipes, accomplished the Iron Girl (yay!) and other than that just have been enjoying my family's company (who are currently wrestling on the living room floor on top of all the couch cushions).  Since I am no longer training for anything, and won't be for a long while; I have decided to start working on my art again.  It has been pushed to the side for a long time, only occasionally do I actually make it into my studio or take out my sketchbook.  I do, however take much joy in painting with my son and making and trying different things with him. 

www.genaw.com

Anyway, some of the food I have made this month are; salsa, of course such a summer staple; beef/mushroom stroganoff; and slow cooker enchilada chicken.  I have been sucked in to Pinterest just like most of the world and I love it!  So the chicken and the stroganoff were make, freeze then just throw in the slow cooker meals, so many people have posting about making many meals in one day then freezing so you can either just throw in your slow cooker or in the oven.  I personally LOVE make ahead meals. 

So the chicken dish was actually taken based on inspired from Pinterest, my friend actually reposted it and it looked really good, the recipe originally said to bake in the oven.  I put it all in the slow cooker, but I think it would have been much better baked in the oven or maybe for less time in the slow cooker. My chicken dried out a little bit, but it was still delicious! (The recipe reflects the lower cook time in the slow cooker.)

Enchilada Chicken

1 pound chicken breasts (I used chicken tenders)

1 15-oz can enchilada sauce

3 tbsp taco seasoning

1 cup shredded cheese, more or less depending on how much you like cheese

6-8 flour or corn tortillas OR 1 cup rice 

your favorite taco toppings; onions, cheese, tomatoes, sour cream, cilantro, etc.

Place the chicken in the slow cooker, or baking dish, sprinkle chicken with taco seasoning then cover with the enchilada sauce. Sprinkle with cheese. Bake at 350 for about 30 minutes, or on low for 4-6 hours.  Serve with tortillas or over rice and top with your favorite toppings.  

Tenders ended up being the perfect size for wrapping in a tortilla, I would highly recommend using them.  You could also omit the cheese when cooking or as a topping, but we like cheese in our house so we used on both. Next time I make this I plan on putting everything in a baking dish, you can place chicken, seasoning and sauce in a freezer bag; freeze, just thaw overnight when ready to bake.

Beef/Mushroom Stroganoff

(This can easily become a vegetarian dish, just add more mushrooms and omit the beef)

1 pound round steak, cut into strips (or a pound of stew meat)

1 pound mushrooms, sliced, use the ones you like or a variety (I used crimini)

1 medium onion, chopped

1 clove garlic, minced

1 tbsp soy sauce

1 beef bouillon cube, or a mushroom base such as Better than Bouillon 

1 cup warm water

1/4 tsp black pepper

1 tsp salt

1 cup sour cream

Place the beef, mushrooms, onions and garlic in a large freezer bag. In a small bowl mix the warm water, bouillon and soy sauce; stir just until the bouillon breaks down. Pour into the bag. Add the salt and pepper.  Seal the bag and carefully massage the ingredients together. At this point you can freeze until you are ready to use, or you can dump the mix into a slow cooker.

Cook on low for 6-8 hours, in the last 30 minutes add the sour cream, stir to combine.  You may need to turn the slow cooker to high for a few minutes to heat the sour cream.  Serve over egg noodles, GF noodles or even rice.

The flavor in this was really good, the only comment I received was that my husband would have liked it a little thicker.  I was looking around to see what I could use to thicken it up a bit and a lot of recipes call for cream of mushroom soup, I would rather find something different so more will come on this. (And yes, I know I can just add cornstarch or flour)

Now, for the last little bit...

The Salsa

 I don't really have a recipe. I did have some help!  I cut up tomatoes (I used Mr Stripey's because that is what I have in my garden), two jalapenos, an onion, a clove or two of garlic into large chunks and put into a large container.  I took some of the chunks and cut into smaller pieces and set aside (this was just in case my helper went over board with the food processor.)  I let my helper process the large chunks, we then added cilantro and salt.  As a side note, he did process just a little too much.  But it was yummy!

Chicken Enchilada Soup

It is a snow weekend in my neck of the woods and for a while my neighbors and I have been talking about having a soup themed get together.  Well it has come and what a perfect, cold weekend it has been for some hot comforting soups.

 

I made Chicken Enchilada Soup, there was also a Ham and Bean and Potato Cheese.  My soup is very similar to my Chicken Tortilla Soup, there are just a few subtle differences.  You can make this vegetarian by using vegetable broth and omitting the chicken and adding more beans.

 

Chicken Enchilada Soup

1 small onion
1 tsp olive oil
2 garlic cloves, minced
3 1/2 cups chicken broth, I used homemade
1 10 oz can enchilada sauce
1 10 oz can fire roasted tomatoes
2 chicken breasts
1 10 oz can black beans, drained and rinsed
1 10 oz bag frozen corn
1 can chopped green chilies
1 pablano pepper, roasted and chopped
2 Tbsp Cumin
1 Tbsp Chili powder
Lime Juice
Salt and Pepper to taste

Optional Toppings:
Sour Cream
Jalapenos
Cilantro
Lime
Tortilla Chips
Avocado
Cheese

Chop onion and saute with olive oil in dutch oven until just translucent. Add garlic, chicken broth, enchilada sauce, and tomatoes.  Let stir and simmer until just mixed.  Add uncooked chicken breasts, cook in soup base for about 10 minutes or until cooked through and juices run clear.  Set chicken aside to cool slightly.

Add the beans, chilies, peppers, cumin and chili powder.  Stir to combine.  Shred or chop the chicken and add back to the pot.  Let simmer.  Add lime, salt and pepper to taste.  Serve with the (highly recommended) optional toppings.

 

Notes:  This could be made in a slow cooker, I cooked it on the stove and let it warm in the slow cooker, but there is no reason you couldn't make the whole thing in the cooker.  Also, this freezes really well so you can make a big batch and freeze it for later.

 

Homemade Applesauce & the Joy of Canning

Last Saturday my family and I went to Shaw Orchards to have our pictures taken, (by Gracie Jane Photography) and after we we finished walking around we went in the store. Gracie was telling me about the orchard's 'seconds' so I decided to buy some.

The 'seconds' are basically apple that just aren't as pretty as the rest, maybe have a bruise, but are perfect for making applesauce or butter. So when we got back home I decided to make applesauce. Because I didn't want to stand by the stove all day while the apples broke down I decided to make it in my slow cooker, which made it super simple. All you need is:

-about a dozen apples, peeled cored and cut into large chunks
-1/3 cup of sugar
- 2 tsp cinnamon
- 1/8 tsp all spice

Put every thing in the slow cooker and cook on high for about 3-4 hours. Checking at the 3 hour mark for softness. I use a potato masher to mash the apples because we like chunky applesauce. If you like a smoother consistency, work in batches and purée in a food processor or blender.

Now, my adventures in canning. Well it wasn't really too much of an adventure, it was quite easy actually. This was my first time, but it won't be my last!

Keeping the applesauce on warm, I prepared my jars. I simmered the jars and lids in water to sterilize them. Once that was finished, I filled the jars leaving 1/2". (I looked on www.freshpreserving.com for times.) I then placed the lids on, finger tight and placed in boiling water for 20 minutes. Then let then cool and check the seal 24 hours later to make sure the seals were good. Easy peasy!

This was my first ever canning experience and I was pleasantly surprised, I was expecting it to take longer for some reason.  But come summer I hope to be a canning fool.

Chicken Tortilla Soup

My husband has not been feeling very well lately (he even missed the Ravens football game today), so when thinking about what to have for dinner my mind instantly went to soup. I didn't want to do just plain chicken noodle so I did a twist on Mexican and the classic soup and sandwich combo.

There are a few things that I would add next time, like roasted pablano peppers and black beans. I did add the black beans when I reheated it for lunch, my husband doesn't care for beans. I also would have added more heat but because my son was eating it I left it more mild.

Chicken Tortilla Soup with Cheese Quesadillas

For the Soup:

3 cups shredded chicken
4 cups chicken broth
1 19oz can enchilada sauce
1 10oz can roasted diced tomatoes
1 4oz can green chilies
3 ears of corn, kernels cut off or you can use frozen or canned
2 tablespoons chili powder
2 tablespoons cumin
Salt and pepper to taste
Sour cream, lime and cilantro for garnish
Tortilla Chips

Add all ingredients into a slow cooker, stir and cook on high for about two hours or on low for four. Serve with a lime wedge, dollop of sour cream and crushed tortilla chips.

For One Quesadillas:

1 flour tortilla
1/4 cup shredded Cheddar cheese
1/8 cup black beans (optional)

Add the cheese and beans to one side of the tortilla, fold the tortilla over and using a press bake or grill until the cheese is melted and the tortilla is slightly crispy.

Enjoy!

Chili, Chilli, and Chile

So I'm a week late, a sick child will do that to you!

On to the topic...Chili, depending on who you ask and what region their from they will tell you what chili is or is not. Beans? No beans? Veggies? Whatever, my theory is what ever you (the cook) likes is right. I am however a believer that is should be tomato based. I know there are other cream based chilies out there but to me tend to be more cowdery. I'm sure I just stepped on some toes and I'm sorry.

Now I am going to through out a couple definitions here (from dictionary.com):

chili con carne: a Mexican-style dish made with chilies or chili powder, ground or diced beef, chopped onion and pepper, and usually kidney beans and tomatoes.

chili: a meatless version of chili con carne

Notice that neither of these say that chili doesn't have beans, but if you talk to a Texan they may disagree.

OK so the reason that I have decided to talk chili is because last week our office had our 3rd Annual Chili Cook off.  There were eight entries, one of which was me (I didn't win). All of the chillies were distinctly different; some were very spicy, some where mild, one was a white chicken, some were very simple and some had unique ingredients.  I wanted to get some pictures but I didn't, sorry.

Here is the recipe for my non-winning but good Three Meat Chili:

1 lb. ground turkey
1 lb. ground beef
1 lb. beef stew meat
2 large pablano peppers
2 Serrano peppers
1 habanero pepper
1 large onion, chopped
1 medium apple
1 - 32 oz can of crushed tomatoes
1 - 5 oz. can tomato paste
2 cups water
1 - 10 oz. can corn
1 - 48 oz. can dark red kidney beans
1/2 - 1 cup chili powder
1/4 cup cumin
2 tsp. Cinnamon
salt
black pepper

Brown all the meat in a large stock pot, season with some of the chili powder and salt and pepper. While the meat is browning, put the peppers on a baking sheet and drizzle with a little oil (about 1 tablespoon).  Place in the oven about 5 inches from heat and broil/roast until the outside blisters, rotating to get all sides.

Transfer cooked meat to a paper towel to drain. Add the chopped onion to the pot, cook until just translucent.  Peel and chop the apple and add to the onion, cook a few minutes.  Add about half of the spices to the pot. Stir.

Remove the peppers from the oven and place in a bowl and cover with plastic wrap, this will help remove the skin. Remove the skin and seeds and chop peppers, add to the onion and apple mix.

Transfer the meat back into the pot, along with the can of tomatoes, water, tomato paste, corn and beans.  Let simmer and add the remaining spices.  The longer is cooks, the more the flavors will merry.  Cook for at minimum 2-5 hours. 

Note: all spices and pepper types can be edited for your heat tolerance.

Here are some links for other chili recipes:

Chuck Wagon Chili
Cincinnati Chili
White Chili
Chile Verde
Original Texas-style Chili

Share your favorite chili ingredient!

Slow cooker pulled pork

I must say this was my first time making real pulled pork and it was so good and easy!  We own a grill that is also a smoker and have talked about smoking the pig and even though it would have been a beautiful day to use it, I just wasn't ready to try it. So I opted for the slow cooker.

I put the pork butt in the cooker and filled it half way with root beer. Yes, root beer. Then cooked it on low for about 8-10 hours (I started it before I went to bed and just let it cook all night.) After cooking on low, drain (saving some juices) and using a fork shred/pull the pork. Place the pork back in the cooker and mix in your favorite BBQ sauce, I only used about 3/4 cup. Cook on low for another hour or so then turn to warm. Serve with extra BBQ sauce.
So easy! So good!