Winter Vegetable Stew

This is an excellent crockpot recipe!  I actually barely followed the directions (which I never do), but I started out using it.

Here is the original recipe:
Winter Vegetable Stew

• 1 can (28 ounces) Italian-style pear-shaped tomatoes
• 4 medium red potatoes, cut into 1/2 inch pieces
• 4 medium stalks celery, cut into 1/2 inch pieces
• 3 medium carrots, cut into 1/2 inch pieces
• 2 medium parsnips, peeled and cut into 1/2 inch pieces
• 2 medium leeks, cut into 1/2 inch pieces
• 1 can (14 1/2 ounces) vegetable or chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried rosemary leaves
• 3 tablespoons cornstarch
• 3 tablespoons cold water

Drain tomatoes, reserving liquid. Cut up tomatoes. Mix tomatoes, tomato liquid and remaining ingredients except cornstarch and water in 4-5 quart slow cooker. Cover and cook on low heat setting 8-10 hours or until vegetables are tender. Mix cornstarch and water; gradually stir into stew until blended. Cover and cook on high heat setting about 20 minutes, stirring occassionally, until thickened.

Now here is what I changed:

• I did not use parsnips
• I used beef broth instead of chicken or vegetable broth
• I added mushrooms to the stew

I think the original would be good, but my version was awesome :)

Chicken Pot Pie

Tonight I made Chicken Pot Pie for the first time and it was DELICIOUS!  The only thing I changed is I used 2 pie-crusts instead of rolling out one.  Everything worked perfectly and was amazing.  You can even put everything together early in the day, refrigerate it, and bake it right before serving.  PERFECT!  Try this...you'll love it...trust me.

Chicken Pot Pie

Serves 6 Hands-On Time: 40m Total Time: 1hr 25m

Ingredients

• 1 3 1/2- to 4-pound rotisserie chicken
• 1/2 cup (1 stick) butter
• 5 tablespoons all-purpose flour, plus more for rolling crust
• 4 cups low-sodium chicken broth
• 1 large onion, cut into 1/2-inch dice
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh thyme
• 4 medium carrots, cut into 1/4-inch dice
• 1 10-ounce package button mushrooms, stems trimmed, caps quartered
• 1 10-ounce package frozen peas
• 1 store-bought pie crust (such as Pillsbury)

Directions

1. Heat oven to 425° F. Remove meat from chicken, discarding the skin and bones. Shred chicken into bite-size pieces and place in a large bowl.
2. Melt 5 tablespoons of butter in a medium saucepan over medium heat. When butter bubbles, whisk in the flour. Cook, whisking constantly, until the mixture turns golden brown, about 3 minutes. Slowly add the broth in a steady stream, whisking constantly to prevent lumps from forming. When all of the broth has been added, increase the heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer, whisking occasionally for 5 minutes, or until thickened slightly. Remove from the heat.
3. Melt 2 of the remaining tablespoons butter in another large skillet over medium heat. Add onion and cook, stirring, until translucent, about 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add thyme and carrots and cook just until carrots are tender, about 5 more minutes. Transfer vegetables with a slotted spoon to the bowl containing the chicken.
4. Melt remaining butter in the same skillet over medium heat. Add the mushrooms and cook over medium-high heat until mushrooms release their liquid, about 2 minutes. Reduce heat to low, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and simmer until liquid evaporates. Remove from the heat and add to chicken along with the peas, reserved sauce and remaining salt and pepper. Toss well and spoon into a 9-by-13-inch baking dish.


5. Lightly flour a clean work surface. Roll dough until it is slightly larger than the baking dish and about 1/4 inch thick. Carefully place the dough over the pie filling, tucking the edges underneath. Bake until crust is golden brown, about 20 minutes. Reduce heat to 350° F and bake until the filling starts to bubble at the edges, 20 to 25 minutes more. Cool for about 5 minutes before serving.

Veggie Chowder

This is a great and simple soup to make! I would add some garlic and maybe some celery next time.  It goes great with sandwiches or french bread!  I would also add the mushrooms a little before the last of the recipe.  They weren't as cooked as I usually like them.

Veggie Chowder
 
Start to finish: 30 minutes

• 2 cups reduced-sodium chicken broth
• 2 cups cubed peeled potatoes
• 1 cup chopped carrots
• 1/2 cup chopped onion
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (12 ounces) fat-free evaporated milk
• 3/4 cup shredded reduced-fat cheddar cheese
• 1/2 cup sliced fresh mushrooms
• 1/4 teaspoon pepper
• 2 tablespoons real bacon bits

• In a large saucepan, combine the broth, potatoes, carrots and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until vegetables are tender.
• Add the corn, milk, cheese, mushrooms and pepper. Cook and stir 4-6 minutes longer or until heated through. Sprinkle with bacon.

7 Servings

Beef Fried Rice

I made this with orange-pork stir-fry last night and they were delicious separate and together!  This is a very easy recipe, and makes plenty of rice (6 servings)!  I honestly wouldn't change a thing about the recipe!  Although I omitted the red pepper sauce because I couldn't find it and it was still awesome!

 

Beef Fried Rice

Start to finish: less than 30 minutes

1	cup uncooked regular long-grain white rice
2	cups water
1	egg, beaten
1	lb. lean (at least 80%) ground beef
1	cup sliced fresh mushrooms
1/2	cup sliced celery
1/3	cup soy sauce
1	tablespoon sesame oil
1/2	teaspoon hot pepper sauce (omitted)
1 1/2	cups fresh snow pea pods, halved diagonally
1/2	cup chopped green onions (8 medium)

1.	Cook rice in water as directed on package.
2.	Meanwhile, spray 12-inch nonstick skillet with cooking spray. Heat over medium heat. Add beaten egg to skillet; cook 1 minute or until firm but still moist. Remove from skillet; cut into thin strips. Cover to keep warm.
3.	In same skillet, cook ground beef, mushrooms and celery over medium heat 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently.
4.	In small bowl, mix soy sauce, sesame oil and hot pepper sauce; stir into beef mixture. Add pea pods, onions, cooked egg and cooked rice; cook 2 to 3 minutes longer or until thoroughly heated, stirring constantly.

Orange Pork Stir-Fry

Last night I made stir-fry and fried rice.  I probably didn't need to make both, but I love Asian food so figured why not!  Both recipes were super easy and delicious!  Next time I am going to try this orange sauce with chicken or beef!

Orange Pork Stir-Fry
Start to finish: less than 30 minutes

• 1-ounce package Italian salad dressing mix
• 1/4 cup orange juice
• 1/4 cup oil
• 2 tablespoons soy sauce
• 1 pound pork loin, cut into strips (I just bought stir-fry pork)
• 16-ounce package frozen Oriental vegetable blend, thawed (I bought stir-fry peppers)

Mix together dressing mix, juice, oil and soy sauce. Combine one tablespoon of dressing mixture and pork strips in a large skillet over medium heat. Cook and stir for 4-5 minutes or until meat is no longer pink. Add vegetables and remaining dressing mixture; cook and stir until vegetables are crisp-tender.