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Friday Recipe Exchange: Slow-Cooker Meals By Request

I received a request from The Mighty Trowel, friend of blog from Down Under, for some slow-cooker recipes as they move into fall.  I think Slow-cookers are one of the most versatile appliances in the kitchen – you can make a nice pot roast dinner, or recipes as simple as soups and stews. The best part is coming home from work or long hike and know dinner is ready to go and the house smells wonderful.

For recipes, let’s start with JeffreyW’s Italian Beef, pictured above and the recipe here.

A surprisingly easy and tasty Spinach Lasagna recipe is here.

Pulled Pork two ways, click here for both, makes great sandwiches or wraps, .

Then something different, and a childhood favorite meal, Brunswick Stew, recipe here. (Posting this makes me smile, because the last time I posted the recipe, commenters informed me that REAL Brunswick Stew is made with squirrel. You’re welcome to substitute as needed).

And finally, a Turkey Bean Soup,  recipe found here.

For all our slow-cooker recipes, click here and here.

I also posted my updated recipe for Extra Crispy Oven Fried Chicken today, you can find it here.

What’s on your menu this weekend? Have any slow-cooker recipes to share with The Mighty Trowel – I’m sure they would be appreciated. Vegetarian recipes would be great, we like to do at least one a week here, so new ideas are always welcome.

I really like tonight’s featured recipe because it is very simple, but so very tasty. I often make it when I have a crowd visiting. The recipe below serves 4 and I always double it.  It’s a great recipe for letting everyone help themselves when they are hungry. I toss the pasta with olive oil and put it in the refrigerator and leave the beef simmering in the slow-cooker on low for the entire day. They can mix the two when they are hungry. The longer the beef cooks, the better it gets. It’s always a hit with everyone.

Portuguese Beef & Pasta

  • 1 lb round steak, cut into thin strips, remove excess fat
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 onion, thinly sliced (reserve ¼ for beans)
  • 1 green pepper, cut into thin strips
  • 1 tsp crushed garlic
  • 6 oz can tomato paste
  • 2-14 oz can diced tomatoes
  • 1 cup water
  • 1 bay leaf (remove before serving)
  • ½ tsp crushed red pepper
  • 8 oz dry macaroni**

Slow-Cooker and saucepan

Add beef, salt, pepper, onion, green pepper, garlic, paste, diced tomatoes, water, bay leaf & red pepper to Slow-Cooker. Cook according to manufacturer’s directions (usually 8-10 hours on low) until beef tears easily with a fork. In saucepan, cook macaroni according to package directions. Drain well (you don’t want any water in your beef mixture) and mix beef and pasta in serving bowl.



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About TaMara

What's to say? I love to cook and I think families benefit from sitting down together for dinner every night.

Posted on March 24, 2017, in TaMara, Thursday/Friday Recipe Exchange and tagged . Bookmark the permalink. 4 Comments.

  1. Two things in one post.

    I use my slow cooker to make caramelized onions. I’ll slice up 10 pounds on the mandolin and squeeze them all into the pot – with bits of salt tossed in as I think of it – then turn on the pot and walk away. I’ll stir occasionally if I’m around and think of it. But 8 to 10 hours, or even overnight, and I’ve got the deep deep brown, sweet goodness on hand in large enough bulk to save some for a meal or two. Or to serve french onion soup for a large group. By the way, if you are going to tend it, at about the 5 hour point there is a lot of what can only be called onion broth available. Spoon it out and set it aside both to speed the cooking process and save another wonderful liquid base.

    Second, lamb and potatoes. Recently the stores around have been providing a /lot/ of lamb breast for very low cost, especially as the meat is getting near the sell-by date. I’ll cut the pack down to 3 pounds or so, freezing what I’m not going to use today. The recipe for the pot is to start with some small peeled whole potatoes – enough for two people. The lamb goes on top with the (thick) fat layer up. Seasoning is an option, not required. I tend to cook mine for 8 or 9 hours on low. The potatoes become basically fat-poached potatoes, and need no butter or other flavor support. Serve with something bright and a bit acidic for balance, even if it’s a simple side salad with a vinaigrette dressing, to pull the meal together. Again, the bones and fat mean 3 pound raw winds up with enough cooked meat for 2 (maybe 3) people. Or a meal for now and an excellent meal to pack and heat for the next day’s lunch.

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  2. Beautiful presentation!

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