In a fit of cravings for turkey pot pie, but a lack of time to actually make the pot pies themselves, I decided to improvise with the crock pot. This dish is a cross between turkey with dumplings and a turkey pot pie. The creamy turkey stew, made easy with the crock pot and poured over a warm and crispy biscuit, recreates quite closely the flavors of a classic pot pie. If you close your eyes, you may even trick yourself into believing you’re eating the real thing.
I love a thick and creamy potato soup. But, I also hate the idea of eating loads of cream and butter which normally coincide with the texture of a good potato soup. So, I decided to take matters into my own hands and create a potato soup that was creamy and flavorful, but healthy too. The soup had to be chunky and have some texture to it. I also needed a recipe that could be cooked while I was at work.
A little bit of tweaking set me on the road to my idea of potato soup perfection. Flavorful and filling, this soup is heavy on the veggies and not the butter. It’s great alone or topped with cheddar cheese. While I made it in a crock pot, it could easily be made on the stove as well.
Tell me, how do you like your potato soup?
This chili was the product of a couple of farmer’s market impulse buys: a peck of sweet peppers and a ¼ peck of jalapenos. We pulled this recipe together a few weeks ago, just as the weather was starting to turn, and as a result, the coming colder weather didn’t seem so bad. How can you complain in chili season after all?
Sweet peppers and cider vinegar bring just a touch of sweetness to this vegetable-rich dish. The ground beef was a last minute addition; this chili would be quite good as a vegetarian option as well.
Warning, this chili can have a bit of a kick from the jalapenos, so adjust according to your preferences.
Ingredients
1 c dried kidney beans
½ large onion, diced
1 large sweet pepper, diced (around 1 c)
½ c carrots, diced
½ c corn
1 (14.5 oz) can of diced tomatoes (with liquid)
1 (oz) can tomato paste
1 tsp apple cider vinegar
1 Tbsp jalapenos, minced
3 ½ c water
2 bay leaves
1 tsp oregano
½ tsp chili powder
½ tsp garlic powder
¼ tsp salt
1 lb lean ground beef
Shredded cheddar cheese, sour cream, crackers, or other toppings as desired
Directions
This could be made just as easily on the stove in a soup pot: simmer for an hour or two until the beans are tender, meat is cooked, and the flavors have had time to mingle. (I would suggest pre-soaking, if not pre-cooking, the beans if you are looking for a faster cooking time on the stove top.)
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I’m sending this crock pot recipe to My Baking Addiction and GoodLife Eats‘ Holiday Recipe Exchange. This week’s exchange is sponsored by West Bend. Check out the links and come join the fun!
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I’m also sending this recipe to SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset. Come join the fun!
I love apple season. I take that back, I love fall harvest season in general. Apples, pears, pumpkin and other squash grace the table, while leaves crunch underfoot wherever you walk and the air is thick with the smell of the changing seasons. It’s the perfect time for a bowl of fresh apple sauce.
I am a bit particular when it comes to my apple sauce. Some like it smooth and bright, with a refreshing taste of apples. Me on the other hand, I prefer chunky, cinnamon-spice goodness, piping hot and possibly with a smattering of plump raisins.
It’s all personal preference, but I consider this recipe apple sauce heaven. It is divinely spicy and comforting when warmed, but still a great fall treat when cold. And the best thing is that after pealing and chopping the apples, you can forget about it for a while and come back to a bowl of steaming goodness.
Yields 5 c apple sauce
Ingredients
9 large Macintosh apples, peeled, cored and cut into chunks (about 12 c)
½ c water
2 cinnamon sticks
½ c white sugar
1/8 tsp nutmeg
½ Tbsp lemon juice
Directions
1. Combine all ingredients in a 3.5 quart slow cooker. Cover and cook on low 8 hours.
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I’m sending this crock pot recipe to My Baking Addiction and GoodLife Eats‘ Holiday Recipe Exchange. This week’s exchange is sponsored by West Bend. Check out the links and come join the fun!
My family was in town this past week, which gave T and I the perfect opportunity to try a dish we’ve been talking about doing for a while – pulled pork. We wanted a recipe for the crock pot that let you make your own barbeque sauce, and came across a recipe from Maria and Josh over at Two Peas & Their Pod.
I was hoping to have a post about home-made hamburger buns to go along with the pork, but the buns over-rose and turned into a hockey puck failure. which required a run to the bakery for something worthy of the amazing smells coming from the crock pot.
The pork, however, turned out great. The BBQ sauce seems a bit spicy alone, but is perfectly sweet and tangy once cooked with the pork. It’s a great, easy recipe for a crowd. I love that you can just set it and let the slow cooker work it’s magic. This recipe is definitely one I can see myself making often.
Head on over to Two Peas & Their Pod to check out their Pulled Pork Sandwich recipe.
I’m posting this for the Brown Bag Challenge because the pork worked perfectly packed in a Tupperware to reheat at lunchtime at work. Just bring yourself a bun, and you’ve got a great hot meal, the smell of which will make your co-workers jealous.
I’m teaming up with fellow food bloggers for a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch instead of eating out. Join us and share what you’re eating.
