Socialize

Facebook

Pat’s Panty: Winter goodness

By Pat Mills

Chase away the winter chill with a slow cooker of warm spicy stew or soup. Place all ingredients in your slow cooker then head off to work or outside to play with the kids. At the end of the day just add warm bread or biscuits and dinner is done. – Pat

Skier’s stew

2 pounds beef stew meat, cut into 1-in cubes
2 tablespoons canola oil
8 medium carrots cut into 1-in slices
6 large potatoes, peeled and cut into 1-in cubes
1 to 1½ cups water
1 can (15 oz) tomato sauce
1 envelope onion soup mix

In a large skillet, brown meat in oil on all sides; drain. Transfer to a 5-qt slow cooker. Top with vegetables. Combine the water, tomato sauce and soup mix; pour over top. Cover and cook on low for 4-½ to 5 hours or until the meat and vegetables are tender. Yield: 8 servings.

Veggie meatball soup

1 package (12 oz) frozen fully cooked Italian meatballs
1 can (28 oz) diced tomatoes, undrained
3 cups beef broth
2 cups shredded cabbage
1 can (16 oz) kidney beans, rinsed and drained
1 medium zucchini, sliced
1 cup fresh green beans, cut into 1-in pieces
1 cup water
2 medium carrots, sliced
1 teaspoon dried basil
½ teaspoon minced garlic
¼ teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried oregano
1 cup uncooked elbow macaroni
¼ cup minced fresh parsley
grated Parmesan cheese, optional

In a 5-qt slow cooker, combine the first 14 ingredients. Cover and cook on low for 5-6 hours or until vegetables are almost tender. Stir in the macaroni and parsley; cook 30 minutes longer or until macaroni is tender. Serve with cheese if desired. Yield: 6 servings.

Zippy bean stew

1 can (16-oz) kidney beans, rinsed and drained
1 can (15-oz) pinto beans, rinsed and drained
1 can (14.5 oz) vegetable broth or chicken broth
2 cup frozen corn, thawed
1 can (4 oz) chopped green chilies, undrained
3 cups water
2 medium carrots, sliced
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons chili powder

In a 3-qt slow cooker, combine the first 6 ingredients. Stir in water, carrots, onion, garlic and chili powder. Cover and cook on high for 4-5 hours or until vegetables are tender and flavors are blended. Yield: 6 servings.

Slow-cooker vegetable soup

1 pound round steak, cut into ½-in cubes
1 can (14.5 oz) diced tomatoes, undrained
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 beef bouillon cubes
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon pepper
3 cups water
1½ cups frozen mixed vegetables

In a 3-qt slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables; cover and cook 2 hours longer or until meat and vegetables are tender. Yield: 8-10 servings.

FOOD FACTS

• Reheating food in a slow cooker isn’t recommended. Cooked food can be heated on the stovetop or in microwave and then put into a slow cooker to keep hot for servings.
• No peeking! Refrain from lifting the lid while food cooks in the slow cooker. You lose 20 to 30 minutes of cooking time each time you lift the lid.

You must be logged in to post a comment Login