slow-cookin

when i heard the forecast was calling for snow, i immediately dusted off my crock-pot. there is nothing that goes hand-in-hand with cold weather like a slow-cooked meal. much to my dismay it was 60 degrees yesterday, and it seems as if our snowy forecast may be nothing but rain and slush. oh well, the dinner was still yummy.

i love cooking in a crock pot, because it's so incredibly easy. i've always been a fire-paranoid person (i get it from my mamma), and i still can't wrap my brain around the fact that it's ok to leave a hot pot plugged in all day in an empty house. no fires so far, so i guess it's safe.

last night we had beef stew, chinese salad, and corn muffins. combined, it was comfort-food to the max, and i'm looking forward to eating left overs today. here are the recipes:

beef stew ingredients:

2 tbs olive oil

2 lbs stew beef

2 tbs butter

1/2 lb mushrooms, sliced

3 tbs flour

3 c. beef stock

2 tbs tomato paste

1/4 tsp dried thyme, oregano, and basil

1 lb. potatoes, sliced into bite-size pieces

1 c. baby carrots, halved

1 sm. (8.5 oz) can peas and lima beans

salt and pepper

to prepare:

generously salt and pepper the stew meat

heat oil in pan on med. high heat

once the pan is really hot, brown the stew meat for a few minutes on both sides.

put the meat into the crock and add the butter, flour, mushrooms, stock, tomato paste, and herbs. cook on high for one hour.

after an hour, add the potatoes and carrots. continue cooking for 5-6 more hours.

add the peas and lima beans and turn to low. cook for another 30 min to an hour. the liquid should be gravy-like. add more seasoning to taste if needed.

chinese salad

this recipe is courtesy of tina renninger. tina is my "work mom." she was my mentor the during my first year as a teacher and ever since we have been great buddies. tina is retiring at the end of this year, and i truly can't imagine work without her. it's going to be a big adjustment for me. i will miss her tremendously.

tina made this salad and brought some left overs in for lunch one day. she let me try her salad since she knows how much i love to eat (i regularly finish her lunches, since she eats like a bird). it was so yummy and i asked her for the recipe. i made it for the first time last night and it was delicious!

ingredients:

1 bag pre-shredded coleslaw mix

6-8 scallions, sliced

2 packages raman noodles (i used oriental flavor)

1/4 c. oil

1/3 c. sesame seeds

4.oz slivered almonds

for the dressing

1 tsp. soy sauce

1/3 c. oil

1/3 c. sugar

1/4 tsp. sesame oil

1/4 c. rice wine vinegar

salt and pepper

to prepare:

add oil to pan over med-low heat

break up the raman noodles

add noodles and seasoning packets to the pan to brown (be careful not to burn them-keep mixing!)

add sesame seeds and almonds, brown slightly

put slaw, scallions, noodles, sesame seeds, and almonds to large bowl.

whisk together ingredients for the dressing and add to dry ingredients. mix well.

i put mine in the fridge for about a half an hour to let the dressing absorb, however, it can easily be served immediately!