Easy Crock Pot Roast with Gravy

This is the Pot Roast my wife made tonight. It’s really delicious.

Easy Crock Pot Roast with Gravy

Peruvian Quinoa Chowder

Here’s the recipe from the picture I shared earlier. It’s delicious stuff.

• 32 oz chicken broth + 2 cups water
• 1 bunch green onions (about 6), diced
• 2 large or 3 small cloves fresh minced garlic
• 1 serano chilie pepper, seeded and diced
• 1 small can tomato paste
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2/3 cup quinoa
• 1 can hominy OR 1 cup frozen corn kernels
• Salt and black pepper to taste

 Cook 6 hrs in crock pot; then add:

• Two 4 oz cans baby shrimp
• ½ cup half and half or 1 can coconut milk

Continue cooking until heated through. Top with chopped fresh cilantro and fresh lime juice if desired.

I served this with Cheesy Mexican Cornbread (1 box Jiffy corn muffin mix, ½ cup defrosted frozen corn kernels, ½ cup shredded pepper Jack cheese, ¼ cup sour cream, 1/3 cup half-and-half, one egg, baked 400 degrees for 20 minutes).

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Thai Noodle Soup, A Vegan Adventure

My wife is known as the “Soup Diva” and she is making something different in the Crock Pot tonight. Thai Noodle Soup sounds delicious and it’s vegan. We don’t do vegan around here much, we had Tony’s Teriyaki Beef last night as you have seen in a earlier post. I am very intrigued by this new venture into Thai food.

Dinner Tonight: Beef Stroganoff

We are having Beef Stroganoff for dinner tonight. We will be making it in the crock pot so it will mean eating for a couple of nights. Cook once, eat twice!

• 2 ½ lb stew beef, cut into bite-size pieces
• 4 tbsp flour
• 2 tsp salt
• Pepper to taste
• 1 packet onion soup mix
• ¼ cup balsamic vinegar or red wine (optional)
• 1 cup beef broth
• 8 oz sliced mushrooms (drain first if using canned)
• 4 tbsp Worcestershire sauce
• 2 tbsp ketchup
• 1 tsp minced garlic
• 8 oz sour cream*
• 12 oz egg noodles or rice

Put beef, flour, salt, pepper, and soup mix in slow cooker and stir to coat evenly. Add vinegar, broth, mushrooms, Worcestershire sauce, and ketchup; stir lightly to blend and cook on low 4-6 hours. Stir in sour cream until fully incorporated. Add extra salt/pepper as needed. Serve over cooked noodles or rice.

(*Note: to make this more healthy, use low-fat or fat-free sour cream or plain yogurt instead of sour cream, and serve over whole-wheat pasta or brown rice. Conversely, to make it richer, use cream cheese or Philadelphia Cooking Cream for part or all of the sour cream.)