Slow Cooker Beef Stew

I believe I have posted a recipe similar to this one before, but I think this version is an improvement.  Mainly because I brown and coat the meat prior to adding it to the cooker which adds a layer of flavor and richness to this otherwise very simple recipe.

Slow Cooker Beef Stew

1.5 lbs cubed beef for stew

1/2 cup AP flour
1 tsp salt
1/2 tsp pepper
3 tbsp olive oil

1 bag baby carrots (about 2 cups)
4 red potatoes, skin on, cubed
2 celery stalks, chopped
1 medium white onion, chopped
1 tbsp worchestershire sauce
1-2 cups vegetable or beef broth

In a gallon sized ziplock bag add flour, salt and pepper.  Shake to mix evenly.  Add beef and shake to coat.

Meanwhile, in a nonstick skillet, add olive oil over medium-high heat.  Once oil has thinned, add beef and flour from bag and brown for 5-7 minutes, or until slightly browned.  If all oil is absorbed quickly, drizzle a bit more so that the mixture incorporates into a thick gravy texture.

Combine all ingredients in crock pot and cook on LOW for 7-8 hours, or HIGH for 4-5.  The texture should be rich and thick.

Chicken Tagine with Fennel and Onion

This recipe is another Bon Appetit find that I had dog-eared for later.  I love Chermoula, another Moroccan dish, so I was sure that Chicken Tagine would be right up my alley.  I did make several modifications from the original recipe.  Nick hates olives, so I swapped in onion for them.  I also added wild rice to the plating of this, as we usually try to pair dinners with a starch, but it can be easily left out, so that the final product is more of a stew.

One thing I love about the results of this dish is that it reminds me of Tom Yum soup at a Thai restaurant.  Something about the lemon citrus, paired with a broth and a hint of heat from the cayenne really rang true to my taste buds.  I will definitely be adding this to my rotation of C2B Kitchen Classics (I just made that up).  ;)

Chicken Tagine with Fennel and Onion

Here's what I used:

1 tsp ground cumin
1/2 tsp paprika
1/2 tsp kosher salt
1/4 tsp cayenne pepper
6 skinless boneless chicken thighs (1 1/2 pounds)
2 tbsp olive oil, divided
2 medium fennel bulbs, stalks trimmed, bulbs halved vertically, then cut crosswise into 1/2-inch slices
2 cups low-salt chicken broth
2 tbsp fresh lemon juice
1 white onion, chopped
1 cup coarsely chopped fresh cilantro
1 bag 90 second Wild Rice from Uncle Ben (gasp.)

Here's what I did:

Mix all spices in a large bowl. Cut chicken crosswise into thirds. Add chicken to bowl of spices, and stir to coat.

Add 1 tbsp oil to large non-stick stock pot (I used my Mario Batali Dutch Oven) over med-high heat.  Brown chicken, about 2 minutes per side, and then remove.  Add 1 tbsp oil, fennel and onion to same skillet. Sauté until golden brown in spots and onion is translucent, about 5 minutes. Return chicken to pot, add broth and lemon juice. Bring to simmer, scraping up browned bits from the bottom of the pot. Cover, reduce heat to low, and cook until chicken is cooked through and sauce begins to thicken, about 20 minutes. Stir in cilantro just before serving, and add salt and pepper to taste.

I plated this in a soup bowl, with about a cup of rice, topped with 2 heaping ladles of chicken, vegetables and broth.

Slow Cooker Beef Stew

While home the other day I felt the urge to make a nice, rich but healthy stew.  And what better way to do that than to set it and forget it with my Crockpot?  So I commenced searching for a healthy beef stew recipe, and then modified to suit my taste.  I actually found a Weight Watchers recipe, so if you follow that, this is WW approved and my modifications do not affect the health-factor of this meal. 

Slow Cooker Beef Stew

Here's what I used:

1 lb cubed stew beef (packaged as stew meat at the store)
2 cups mini-carrots
3 small potatoes, peeled and cubed
1 onion, chopped
2 celery stalks, chopped
1/2 cup AP Flour
1 tbsp salt
1/2 tbsp black pepper
1 tbsp dried rosemary
1 tbsp garlic powder
2 tbsp cornstarch
28 oz can crushed tomatoes
4 cups stock (your choice, I used chicken)

Here's what I did:

Set nonstick skillet on medium heat, and add onions.  Saute for 5-7 minutes, or until translucent.  Add them to Slow Cooker.  Meanwhile, add flour, salt, pepper, rosemary and garlic powder to a large ziplock bag, and shake to incorporate.  Then add stew beef to bag and shake to coat the meat evenly.  Using same skillet and 1 tbsp olive oil, brown beef on all sides, 7-10 minutes total.  Add browned beef and drippings to Slow Cooker. 

Add in all vegetables but the potatoes, crushed tomatoes and stock.  Let cook on High for 6-8 hours.  1-2 hours before complete, add in potatoes and cornstarch (to thicken).

This turned into a decadent, silky and healthy meal that took very little preparation.  Everyone loved it.  Even Miss Sydney.

Cajun Chicken Soup

This is a recipe that I used to cook regularly in the winter months while Nick and I lived in Arlington, VA. We'd invite a few friends over for football, put a few logs on the fire, make this soup and enjoy it with some crusty, rustic bread. Just the ticket for a chilly winter day.

Cajun Chicken Soup

Here's what I used:

1 chicken, cut in parts (including back & neck if you can find it)
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2 tbsp chopped garlic (I used pre-chopped garlic from a jar)
3 quarts water
3 tbsp salt
1 tsp Tony Chacheries (or other Cajun seasoning)
2 tsp black pepper
1 large can crushed tomatoes
1 bag egg noodles (or linguini/spaghetti broken into 2-3" pieces)

Here's what I did:

Add chicken, water, seasonings and all vegetables to a large stock pot or dutch oven. Bring to a boil, and then down to a simmer for 50 minutes, or until chicken is cooked through. Remove chicken from the pot and take off skin. Take meat off the bone and rough chop into bite size pieces, about 1" cubes. While chicken is removed, bring soup back to a boil and add egg noodles. Allow to cook for about 10 minutes. Once noodles are cooked through, add chicken back into soup and serve.

This soup is so flavorful and rich, while still being healthy, fresh and yummy. Really hit the spot. In fact, this is what I will be having for lunch today, too!!

South Beach Turkey Chili

I really, really, really love my South Beach Cookbook. Everything I find in that book is delicious, gourmet-tasting (without gourmet effort) and above all, HEALTHY. This Chili recipe is no exception. Its one of my top 5 recipes from this book (I have it linked in my Favorite Cookbooks Widget on the right-hand panel). The weather yesterday, and today, has been overcast, chilly, misty and gloomy...perfect CHILI weather. By 10am yesterday I knew exactly what I would be making for dinner.

South Beach Turkey Chili

Here's what I used:

1 lb ground turkey (naturally low fat)
2 sweet onions (vidalia), chopped
2 green bell peppers, chopped
2 garlic cloves, minced
2-3 tbsp good olive oil
15 oz can chopped tomatoes
2/3 can tomato paste
3 cups chicken broth (I used bullion, and added water)
1 can black beans (drained, rinsed)
1 can navy beans (drained, rinsed)
1 can dark kidney beans (drained, rinsed)
2 tbsp chili powder
1 tbsp cumin
2 tsp salt
1 tsp pepper

Topping:
2 tbsp sour cream
handful of shredded sharp cheddar cheese

Here's what I did:

In large stock pot, I added the olive oil and then onions. Once the onions had softened (about 5 minutes) I added my garlic and turkey. I allowed the turkey to cook for about 8-10 minutes, and then added my bell pepper and spices. I allowed the bell pepper to cook for another few minutes and then added my canned tomatoes (with juice!), tomato paste and chicken broth. Stirred to fully incorporate and smooth out any lumps made by the tomato paste. Finally, I added all the beans.

Once all ingredients have been incorporated, check the seasoning. If you like more heat, add a pinch of cayenne pepper. I used a little bit of Tony Chacheries, which is a cajun seasoning. If you can find some at your local market, pick it up...its hard to find where I live. We often have to order from www.cajungrocer.com.

I allow the chili to simmer on low heat for about 20 or so minutes, this lets all the ingredients really meld together, and the sauce to thicken a bit.

Served in a large soup bowl, and topped with a small handful of cheddar cheese and sour cream (Disclaimer: This part is NOT SOUTH BEACH, and does add calories).

On to reviews: The hubbs really liked the chili. He added a touch of tabasco to his, but I left mine alone. He did say it was one of the best chili renditions I've done, and I think that's due to the fact that I allowed it to cook down for so long. It made the mixture much more rich and delicious. Can't wait for these leftovers. This recipe easily made enough for 6 people.