Cooking with Corey

September 24, 2007

Slow Cooker Roast (Variation)

Played with this recipe a bit and came up with a nice variation.

Ingredients:

2-3 lbs Chuck or English Roast
2 medium onions, thinly sliced (1/6" thick or so)
1 lb baby carrots or 5-6 regular carrots cleaned and sliced 1/2" thick
6-8 Red Skin Potatoes, cleaned and cut into quaters
1 package of onion soup mix (any variety)
1 can petite diced tomatoes (any variety)
1 cup of beef broth
kosher salt to taste
pepper to taste
cooking spray or olive oil

1. Place the onions in the bottom of the slow cooker.
2. Salt and Pepper (to taste) both sides of the roast.
3. In a pan over medium-high heat, heat cooking spray or olive oil and then brown the sides of the roast (about 4-5 minutes each side). Place the roast in the slow cooker.
4. Add carrots and potatoes to the slow cooker, filling the sides and above the meat.
5. Sprinkle the onion soup mix across the top of the roast. (NOTE: add dried minced onions if you would like)
6. Spread tomatoes across the top and then pour in the broth. Add additional salt and pepper if desired.
7. Turn on low and cook for 8 to 10 hours.

Posted by cseeman at 05:52 AM | Comments (0)

September 11, 2007

Beef Stew

Played with the recipe a bit...this came out totally fantastic! Best stew I ever made.

Ingredients

1.5 lbs stew meat, cut in 1 inch cubes
1 medium onion, thinly sliced
1.5 cups of baby carrots
7-8 small red potatoes, cleaned and sliced into quaters
1 package onion soup mix
1 cup beef broth
1 can petite diced tomatoes
1/2 tsp dried rosemary
3-4 tbsp flour
salt and pepper to taste

Layer the ingredients this way:

1. Add onions on the bottom of the slow cooker.
2. Dredge the meat in the flour (with salt and pepper), place meat in the slow cooker.
3. Add carrots and potatoes to the sides and top.
4. Sprinkle onion soup mix on top
5. Pour in broth & tomatoes (with liquid).
6. Cook for 8-10 hours & serve.

Posted by cseeman at 08:47 PM | Comments (0)

March 13, 2007

Lentil Stew

OK...make your Lentil jokes (see this MST 3000 entry).

This is a great low-fat and filling stew. I serve this over brown rice and it is a great lunch. Very easy to make. Could also be used as a side-dish (I suppose) in smaller portions.

Ingredients

1 cup dried lentils (use plain brown lentils and rinse them before putting in the slow cooker)
1 cup diced carrots
1 cup diced celery
1 cup diced onions
3 cloves garlic, diced
3/4-1 tsp dried basil (to taste)
3/4-1 tsp dried oregeno (to taste)
1/4 tsp dried thyme
2-3 bay leaves
2 cans of vegtable or chicken broth
1 can of petite diced tomatoes

Steps

1. Place all the items in the slow cooker and gently stir a few times.

2. Cook all day 10-12 hours on low setting.

3. Discard bay leaves and enjoy.

4. Serving suggestion, serve over brown rice (1/2 cup per serving or so).

Posted by cseeman at 08:51 AM | Comments (0)

November 03, 2006

Nice Basic Roast

Adapted a recipe that I made previously. Good start...need more thought though.

Ingredients

2-2.5 lbs roast (I used Arm Roast...think any would do)
1 medium onion, thinly sliced
4 carrots, peeled and sliced or 1.5 cups of baby carrots
4 medium potatoes, scrubbed and sliced into 1/4 inch slices
1 package onion soup mix
salt and pepper to taste
1 cup beef broth
1 tsp steak spice/seasoning (use the kind that are not granulated - See McCormicks, etc.

Layer the ingredients this way:

1. Add onions on the bottom of the slow cooker.
2. Place roast in the slow cooker next with salt and pepper to taste on both sides.
3. Add onion soup mix and steak spices on top of the roast.
4. Add carrots and potatoes to the sides and top.
5. Pour in broth.
6. Cook for 8-10 hours & serve.

1 cup beef broth
1 tsp steak spice/seasoning (use the kind that are not granulated - See McCormicks, etc.

Posted by cseeman at 07:57 AM | Comments (0)

October 21, 2006

Chicken Taco Filling

Chicken Taco Filling

NOTE: I found this recipe in one of those recipe magazines from the grocery store. This was from Prevention Magazines "PreventionGuide Slow Cooker Recipes (Fall 2006). It is very easy...and tastes great.

Ingredients:

3 Frozen boneless and skinless chicken breasts (around 1 1/2 pounds)
1 can diced tomatoes (with or without green chilies), undrained
1 package (1.25 oz) taco seasoning mix (low sodium is a good alternative)

Steps

1. Place chicken in the slow cooker.
2. Mix the tomatoes and taco seasoning mix and cover the chicken.
3. Cook on low for 8-10 hours.
4. When done, take two forks and shred the chicken and mix into the sauce.

You can serve as taco filling, over rice...etc.

Posted by cseeman at 12:51 PM | Comments (0)

October 01, 2006

Slow-Cooker BBQ Beef Sandwiches

Slow-Cooker BBQ Beef Sandwiches

(NOTE: I made this a while ago and stumbled on the recipe. It is great for the slow cooker. I am trying an alternative today and will post that as well. I needed the alternative when I could not find this recipe until after I got the slow cooker started!)

5 tbs dark brown sugar
3/4 tsp black pepper
2 (1-lb) flank steaks
1 cup chopped onion
1 cup tomato paste
3 tbs Worcestershire sauce
3 tbs molasses
3 tbs cider vinegar
1 tbs chili powder
1 tsp garlic powder
1 tsp dry mustard
1 tsp ground cumin
1/2 tsp salt

To serve:
submarine rolls (serves 10)
Red onion slices (optional)
Dill pickle slices (optional)

1. Combine 1 tbs brown sugar and pepper; rub over both sides of steaks.

2. Combine remaining brown sugar, onion, and next 9 sauce ingredients (through salt) in a slow cooker.

3. Add flank steaks and turn to coat

4. Cook on high setting for one hour and then low setting for 7 hours. (NOTE: I think I did this when I cooked it before. However, if you are doing this in the morning before heading off to work, you might need to adjust this a bit. I am sure that it would work with 9 hours on low, but I have not tried it!)

5. Shred the steaks with forks and mix in the sauce (it might be easier to remove the steaks, shred and return to the slow cooker.

6. Serve as desired (rolls with onions and pickles if you care).
sauce.)

Posted by cseeman at 10:17 AM | Comments (0)

September 28, 2006

Pork Tenderloin with Potatoes

We will see how good this is tonight! (NOTE: It was very good...almost excellent!) This is a simple slow cooker meal with what I had in the house this morning. The pork tenderloin was pre-seasoned "garlic and herb," but I do not think it will matter much.

Ingredients:

1 Pork Tenderloin (1.5 lbs)
8 White Potatoes (peeled and sliced into 1/2 inch pieces)
4 carrots (peeled and sliced into 1 inch pieces) (or use baby carrots)
1 can stewed tomatoes
1 package of onion soup mix
1 1/2 cup of water

1. Place cut potatoes in the bottom of the slow cooker.
2. Place the pork tenderloin on top of the potatoes. Do not cut the meat, but bend it so it will fit.
3. Add carrots, soup mix, water and tomatoes to the slow cooker.
4. Cook for 8 hours on low.

Posted by cseeman at 10:42 AM | Comments (0)

September 22, 2006

Slow Cooker Roast

Hardly worth the effort of an entry here...but this is a nice thing to get going on a Friday morning. When you get home from work, it is nice to have something waiting for you so you do not end up getting fast food!

Ingredients:

2 lbs Chuck or English Roast
1-2 medium onions, sliced 1/3" thick
3-4 carrots, sliced 1/2" thick
6-8 potatoes, peeled and sliced to 1/3" thick
1 package of onion soup mix (any variety)
2 cups of water
kosher salt to taste
peper to taste

1. Place the onions in the bottom of the slow cooker.
2. Salt and pepper (to taste) both sides of the roast and place it on the onions. Add onion soup on top of the roast.
3. Add carrots to the side and place the potatoes on top of the roast.
4. Add water and salt and pepper.
5. Turn on low and cook for 8 to 10 hours.

Posted by cseeman at 07:04 AM | Comments (0)