This is another stir fry-type recipe from CL – we really only used the sauce and went with our own veggies and shirataki noodles. That said, it was great and may be one of my favorite new stir-fry options. Any veggies you have on hand would be great with this, so it’s a good clean-out-the fridge option.
Great slow cooker recipe for a cold day. This was a little twist on beef stew that we liked a lot – I turned down the heat on it by cutting the cayenne in half, so you could easily adjust however you like. Made a lot – leftovers even better the next day. This came from Real Simple, and though it suggested serving over couscous, we actually skipped that, just ate it as a stew, and it was great that way.
We really liked this one from – gasp – Rachel Ray. It would actually work well with chicken or pork (or maybe a strong fish, too). I really didn’t make too many changes to this – used stock instead of water for braising. I did accidentally buy boneless chicken thighs and it was still great – but I think much better bone-in. Will definitely be making this again. I served this with roasted green beans.
This was another good CL recipe, though I substituted a pork loin roast rather than Boston butt because that’s what I had on hand. Probably a hair more dry than I would have liked it in part because of that (I didn’t remember to adjust the cooking time for a loin), but still quite good. I also substituted white wine for half of the chicken broth and thought that helped the flavor a little bit. The original recipe required a pressure cooker, but I did it in a dutch oven and it was fine. We had this for New Years Day dinner with black eyed peas and braised brussels sprouts.
We always do black eyed peas for New Years Day, because…well, they’re supposed to be lucky! And even more delicious with bacon (what isn’t?!). Made this as instructed and it was excellent – this is from Serious Eats. You can adapt this for canned beans – just less liquid, and combine everything in a sautee pan instead of the oven until the beans are heated through.
This is one of the first things I ever learned to make, and for some reason, I haven’t done it in years. So easy in the crock pot, and the leftovers are great. This is a recipe I got from Cooking Light, modified it a little bit, and served over whole wheat spaghetti. Definite make again – below is with my changes.
Om nom nom! 