Carry In Meals

 Quilters Play DayCarry in meals are a a helpful gesture for a lot of    life-changing events.  Probably the most exciting one that I can think of  is the birth of a new child, but sometimes the challenge is illness or other struggles that make things difficult for those we love.   When adversity is at hand we tend to feel helpless.  “What can we do to help?”   It is murmured by friends and family, but really what CAN we do to help?

A simple meal is a tiny gesture that feeds those we love and takes a little bit of responsibility off of them at the same time.

One of the easiest things to do is make a one-potter that keeps in the refrigerator for an extended period of time and is easy to transport.  The recipe below is one that I have used for a number of years.  It is nick-named “Quilters Stew” because I was involved in quilting for a number of years and this crockpot powerhouse would cook on its own all day allowing me to enjoy other things, including quilting projects.

Quilter's Beef Stew
 
This hearty crockpot stew cooks all day while you enjoy something else!
Author:
Recipe type: Crockpot
Ingredients
  • 1-1/2 lbs lean cut beef stew meat
  • 5 potatoes, but into bite size pieces
  • 9 carrots, sliced into bite size chunks
  • 2 onions, peeled and wedged
  • 6 stalks of celery, cut into bite size pieces
  • 1 package onion soup mix
  • 1 can diced tomatoes
  • ½ cup cooking sherry or red wine
  • 1 cup water
  • salt & pepper to taste
  • 2 tablespoons cornstarch
  • 1 cup cold water
Instructions
  1. Place the bite size vegetables in the bottom of the crockpot. Place the beef stew meat on top. Sprinkle the entire pot with the dry onion soup mix. Pour the can of diced tomatoes over the top. Pour in the sherry and water.
  2. Cook on high for 8 hours.
  3. Just before serving, mix the cornstarch with the cold water and pour into the hot stew. Stir thoroughly as the stew thickens.

 

Crocked and sharing…………by DebraJ

I did not receive any compensation or receive any free gifts to create this post.  The ideas and opinions are my own.

 

 

Beef Diablo

A quick little pot roast in the crockpot is always a hearty and welcome dinner to come on to after a long day at work.  You really can’t go wrong with a nice roast placed inside a crockpot regardless of what you add.  This recipe is a little different than some of the other roasts I have tried.  The ingredients blend together to make a thick paste to cover the top of the roast, and as the roast cooks it permeates the other items in the pot but continues to offer a little protective covering to keep the roast nicely moistened on the top.

BB_Beef Diablo

Peel the potatoes and onions.  Quarter the onions and thickly slice the potatoes (about an inch or so) and place all into the bottom of the crockpot.  Sit the roast on top of the vegetables.  Then mix the ingredients together in a small bowl that will form the paste.  Blend together — it looks a little weird, but give it a try.

Spread the paste mixture over the top of the roast.  Cover and cook in the crockpot using the suggested cooking times in the recipe below, but always keep your particular crockpot’s individuality in mind when you set your timer.  They are like children  – no two of them are exactly alike.

BB_Beef Diablo.2

 

Once the crockpot has finished cooking, allow the meat to rest for at least 10 minutes then move to a warm platter.  Dip the vegetables out of the crockpot with a slotted spoon and place around the roast.  The potatoes will be slightly golden from the influence of the mustard, but be brave – they taste very good.

Beef Diablo
 
..a little twist to change the basic potroast recipe.
Author:
Serves: 6
Ingredients
  • 4 pounds Beef roast - any variety. Less tender cuts work well.
  • 3 Potatoes, peeled/sliced
  • 1 Onion, sliced
  • 2 tablespoons Flour
  • 1 tablespoons Prepared mustard
  • 1 tablespoons Chili sauce
  • 1 tablespoons Worcestershire sauce
  • 1 teaspoon Vinegar
  • 1 teaspoon Sugar
Instructions
  1. Trim all excess fat from roast.
  2. Place potatoes and onion in bottom of crockpot.
  3. Make a smooth paste of flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar.
  4. Spread over top of roast (cut roast in half, if necessary, to fit easily).
  5. Place roast in crockpot on top of potatoes and onions.
  6. Cover and cook on LOW setting for 10 to 12 hours (on HIGH setting for 5 to 6 hours). 4 to 6 servings (about 3 quarts).

 Roasted again………DebraJ

I did not receive any compensation or receive any free gifts to create this post.  The ideas and opinions are my own.

Outstanding Turkey Cheese Pie

Cheese Turkey Pie
Handle the dough as little as possible and keep it cold.

This is the concoction that Dear Hubby begins asking about as soon as he sees a turkey being prepped.  It takes about 2 cups of turkey, light or dark or a combination of meat.  You can also stuff some turkey in a freezer bag to have it on hand to make these later.

Cheese Turkey Pie
Place the dough in the pie plate and shape the edges.

The crust bakes into a golden color and develops a nutty flavor because of the cheese that bakes into the crust.  I have used left over ham or chicken as a replacement for the turkey, and both work out well.  Believe me, in this case it’s all about the crust, so don’t be tempted to pick up a store bought crust this time.  Some of those “ready mades” are great, and I use them frequently, but it will substantially altar the outcome on this particular recipe.

Cheese Turkey Pie
Allow the pie to sit for about 10 minutes before slicing to serve.
Outstanding Turkey Cheese Pie
 
Every time the holidays call for a turkey, Dear Hubby asks if we can have the turkey pie again.
Author:
Serves: 4
Ingredients
CRUST - This is one of the key elements of this pie
  • 1 cup flour
  • ¼ teaspoon salt
  • ⅓ cup butter
  • ½ cup cheddar cheese, shredded
  • 4 tablespoons cold water
FILLING
  • 2 cups turkey, chopped
  • ½ cup celery, chopped
  • ½ cup green pepper, chopped
  • 3 eggs
  • 2 oz jar of pimentos, optional (it is very pretty, but doesn't impact the flavor in a big way)
  • ½ cup mayonnaise
  • ¼ cup chicken broth
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • 1 cup cheddar cheese, shredded.
Instructions
CRUST
  1. Combine flour and salt.
  2. Cut in the butter with a pastry blender until the mixture resembles coarse meal.
  3. Stir in ½ cup shredded cheddar cheese.
  4. Add cold water (one tablespoon at a time) and until dry ingredients are moistened.
  5. Try to handle the dough as little as possible.
  6. Shape the dough into a ball.
  7. Roll dough to ⅛ thickness on a lightly floured surface.
  8. Place in a 9-inch pie plate.
  9. Trim off excess pastry along the edges.
  10. Fold edges under and shape as desired.
NOTE: This works best in a shallow pie pan.
  1. Prick the bottom and sides of the pastry generously with a fork.
  2. Bake at 450 degrees for 10 minutes.
FILLING
  1. Combine turkey and remaining ingredients (Except Cheese) stirring well.
  2. Spoon mixture into baked pastry shell.
  3. Bake at 350 degrees for 25 minutes.
  4. When the pie is removed from the oven and still hot, sprinkle the cheddar cheese over the top.
  5. Garnish with green peppers, if desired.
  6. Let stand an additional 10-minutes before serving.
FREEZE ME – you cannot successfully freeze the finished pie because it deteriorates during the thawing process.  But you can easily freeze 2 cup portions of turkey, ham or chicken in freezer bags awaiting  use the next time you area ready to put this one together.
Crusty greetings…………..DebraJ
I did not receive any compensation or free gifts to create this post.  The ideas and opinions are my own.

Stuffed Peppers — a healthier version!

 Stuffed Peppers – a healthier version

 A healthier version of a classic entree

We enjoy stuffed peppers but we wanted to find a way to make them a little more diet friendly.  I searched a variety of different recipes and added a little of this and removed a little of that and finally came up with one that really works for us.This version uses ground turkey instead of the standard ground beef and white rice has been replaced with the more healthful brown rice.

You can easily make this in large batch quantity and freeze some for later because the ground turkey is cooked prior to stuffing into the peppers so the possibility of spoilage from raw meat has been reduced.

Cook once / eat twice!

BB_ingredients for healthy stuffed peppers_2

Ingredients

  1. 1 cup uncooked brown rice
  2. 3 cups water
  3. 4 bell peppers, any color
  4. 16-20 oz lean ground turkey
  5. 1 tablespoon Worcestershire
  6. 1/4 teaspoon garlic powder
  7. 1/4 teaspoon onion powder
  8. salt & pepper to taste
  9. 1/2 teaspoon Italian seasoning
  10. 2 (8oz) cans tomato sauce
  11. 1 tablespoon brown sugar

Directions

  1. Prepare the rice according to the package directions.
  2. Brown the ground turkey until even browned.
  3. Drain, if necessary.BB_healthified stuffed peppers
  4. Cut each bell pepper in half.BB_Healthified stuffed peppers.2
  5. Remove all the insides so each half pepper is hollowed out to hold the meat mixture.

BB_Healthified stuffed peppers.3

           6. In a bowl, mix the cooked turkey, brown rice, one can of the tomato sauce, the Worcestershire, and all the spices.

   7.    Mix thoroughly then spoon the mixture into each pepper half distributing evenly.

BB_Healthified stuffed peppers.4          8.   Blend one can of the tomato sauce with the brown sugar in a small bowl.

          9.     Spoon the blended sauce over each pepper, evenly dividing, until it is gone.

BB_Healthified stuffed peppers.5

10. Bake 1 hour at 350 degrees.

Healthified stuffed peppers
Yummy, yummy!

Number of servings (yield): 8

Calories: 180

Fat: 5.6

Protein: 16.2

★★★★★ 1 review(s)

FREEZE ME – Place the desired quantity of peppers into a freezer container, label and enjoy later.  This one freezes and reheats very well.

ECONOMY – You will find this one is already an economical value, but you can hold down the cost by using high quality store labels – and watch for sales!

HEALTHY – I have already geared this toward the health conscious, but you could skip the brown sugar in the sauce topping.  Or as an alternative you could use Splenda Brown Sugar or drizzle with pure honey.

Recipe by www.acupofwhimsy.com

Very pepperly yours…...DebraJ

NOTE:  I have not received any compensation or free gifts to create this post.  The ideas and opinions are my own.