Carry 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.
This hearty crockpot stew cooks all day while you enjoy something else!
Recipe type: Crockpot
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
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.
Cook on high for 8 hours.
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.
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.
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.
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.
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.
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.
Every time the holidays call for a turkey, Dear Hubby asks if we can have the turkey pie again.
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
2 cups turkey, chopped
½ cup celery, chopped
½ cup green pepper, chopped
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.
Combine flour and salt.
Cut in the butter with a pastry blender until the mixture resembles coarse meal.
Stir in ½ cup shredded cheddar cheese.
Add cold water (one tablespoon at a time) and until dry ingredients are moistened.
Try to handle the dough as little as possible.
Shape the dough into a ball.
Roll dough to ⅛ thickness on a lightly floured surface.
Place in a 9-inch pie plate.
Trim off excess pastry along the edges.
Fold edges under and shape as desired.
NOTE: This works best in a shallow pie pan.
Prick the bottom and sides of the pastry generously with a fork.
Bake at 450 degrees for 10 minutes.
Combine turkey and remaining ingredients (Except Cheese) stirring well.
Spoon mixture into baked pastry shell.
Bake at 350 degrees for 25 minutes.
When the pie is removed from the oven and still hot, sprinkle the cheddar cheese over the top.
Garnish with green peppers, if desired.
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.