Sunday, November 2, 2014

Crock Pot Roast




I love crock pot roast!  I have a 6 quart Smart Pot by Crock Pot that you can set to 4, 6 hours (high) and 8, 10 hours (low).  With roast, I find it always better to cook on low for 8 hours.  Also when cooking in a crock pot, it is best to try to use little to no salt in any of your ingredients or as one of your added spices.  Using salt will dry out your meat :p plus your heart will thank you :D)

Ingredients - in the order that you layer in crockpot:

Olive oil Pam Spray your crock pot (so ingredients won't stick to your crock pot)

Organic low or no sodium mushroom soup
Shallots or yellow onions (your preference really)
1-2 tbsp of minced garlic
  • Stir the above ingredients
Beef non-hormone/antibiotic-free beef roast (lay in the center)

1 bag of Organic no sodium frozen mixed veggies (sprinkle around the meat)
  • In place of frozen veggies, I have chopped carrots, one or two celery stalks, and I still add frozen peas and corn because I like them; but more often then not, I use the frozen organic mixed veggies as I like easy cooking ;)
Organic yellow potatoes - quartered
  • Note about the potatoes:  Some recipes say put your potatoes down first and rest your roast on top of it, I don't care for my potatoes all soggy so I prefer to place them around the meat and on top of everything else so then my potatoes turn-out creamy instead of soggy - it's your preference.
Herbs: usually more garlic, onion, pepper - I usually use like Chef's Seasoning (no sodium, no msg) or any other kind of garlic-based seasoning for beef that is sodium-free.

It takes me about 20 minutes to throw this all together and then I cook on low for 8 hours - fantastic 1-pot winter meal.

Enjoy!
Laura

Sunday, February 24, 2013

My Favorite Soup - Cioppino

Step 1 - chop up celery, onions, chopped garlic (I use the minced garlic in the jar about 3 tsps. - depends on your taste) and warm in about 1-2 tsps. of olive oil; add Italian seasoning and Zatarains Creole seasoning.  Warm for a few minutes.


Step 2 - add two cans of diced petite tomatoes, more Italian and Creole seasoning.  I also add at this point some Miso; if you can't find Miso cubes, I've used .5 to 1 envelope of Miso-Cup (instant vegan and gluten-free soup from New Sagayas) and 2-3 cups of water (can add up to 4 depending on your preference).


Let this simmer about 30 minutes.  Then rinse off your frozen seafood mix (for this recipe I used the one from Costco).  I have also used other frozen seafood mixes and added my own scallops and cod that was chopped into cubes (yum!).  Bring back to a simmer.


Let it simmer 15 minutes and waa-la!  Cioppino in under an hour!  Yummers!!


I have made this in a crock pot before too.  You put all base ingredients, except no water, instead add a can of tomato sauce into a crock pot on low for 4-5 hours; then add the seafood mix, and cook on high for an hour.  Both ways are good - I'll do the crock pot recipe on a Saturday, I'll start it before I go running around and when I come home, plop in the seafood mix and get ready to enjoy!

Wishing you the best,
Laura