- add a pound of baby carrots and cut up potatoes
Directions
1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix
and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
http://allrecipes.com/recipe/awesome-slow-cooker-pot-roast/detail.aspx
* 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup
(Regular, 98% Fat Free or Healthy Request)
* 1 (2 ounce) pouch Campbell's® Dry Onion Soup and Recipe Mix
* 6 small red potatoes, halved
* 6 medium carrots, cut into 2-inch pieces
* 1 (3 pound) boneless beef bottom round roast or chuck pot roast
Directions
1. Stir the soup, onion soup mix, potatoes and carrots in a 4
1/2-quart slow cooker. Add the beef and turn to coat.
2. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
*Or on HIGH for 4 to 5 hours.
*
Serving Suggestion: Serve with buttermilk biscuits and steamed
broccoli spears. For dessert serve turtle or blonde brownies.
Ingredients
* 2 tablespoons olive oil
* 1 onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 3 ounces thinly sliced pancetta, coarsely chopped
* 2 cloves garlic, crushed
* 1 pound Swiss chard, stems trimmed, leaves coarsely chopped
* 1 russet potato, peeled and cubed
* Kosher salt and freshly ground black pepper
* 1 (14 1/2-ounce) can diced tomatoes in juice
* 2 fresh rosemary sprigs
* 1 (15-ounce) can cannellini beans, drained and rinsed, divided
* 2 (14-ounce) cans low-sodium beef broth, divided
* 1 (1-ounce) Parmesan rind
* 1/4 cup chopped fresh flat-leaf parsley
Directions
In a large, heavy stockpot or Dutch oven, heat the oil over medium
heat. Add the onion, carrots, celery, pancetta, and garlic. Cook,
stirring frequently, until the onion is translucent, about 10 minutes.
Add the Swiss chard and potato. Season with salt and pepper and cook
for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the
mixture to a boil. Reduce the heat and simmer until the chard is
wilted and the tomatoes are very soft, about 10 minutes.
In a food processor or blender, combine 3/4 of the beans with 1/2 cup
of broth. Blend until almost smooth. Add the pureed bean mixture,
remaining broth, and Parmesan rind to the vegetable mixture. Simmer,
stirring occasionally, until the potato pieces are tender, about 15
minutes. Stir in the remaining beans and the parsley. Simmer until the
beans are heated through and the soup is thick, about 2 minutes.
Discard the rosemary stems (the leaves will have fallen off) and
season with salt and pepper, to taste. Ladle the soup into bowls and
serve.
* freshly grated Parmesan, garlic bruschetta , and dry-cured
sausages as accompaniments
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Preparation
In a large bowl let the white beans soak in enough water to cover them
by 2 inches overnight or quick-soak them. Drain the white beans, in a
saucepan combine them with enough water to cover them by 2 inches, and
simmer them, uncovered, adding more water if necessary to keep them
barely covered, for 45 minutes to 1 hour, or until they are tender.
Add the salt and simmer the white beans for 5 minutes more. Remove the
pan from the heat and let the white beans stand, uncovered.
In a heavy kettle cook the pancetta in the oil over moderate heat,
stirring, until it is crisp and pale golden, add the onion, and cook
the mixture, stirring, until the onion is softened. Add the carrots,
the celery, and the garlic and cook the mixture, stirring, for 4
minutes. Add the zucchini, the green beans, and the potatoes, peeled
and cut into 3/4-inch dice, and cook the mixture, stirring, for 4
minutes. Add the cabbage and the kale and cook the mixture, stirring,
until the cabbage is wilted. Add the tomatoes and the broth and simmer
the soup, covered, for 1 hour.
Drain the white beans, reserving the liquid, in a blender or food
processor purée half of them with 1 cup of the reserved liquid, and
stir the purée and the remaining white beans into the soup. Simmer the
soup, uncovered, for 15 minutes, thin it if desired with some of the
remaining reserve liquid, and season it with salt and pepper. The soup
may be made 3 days in advance and kept covered and chilled. Reheat the
soup, thinning it with water as desired. Serve the soup with the
Parmesan, the bruschetta, and the sausages.
Read More http://www.epicurious.com/recipes/food/views/Minestrone-11569#ixzz1cyRyRpST
by Sara Perry
The Tea Deck: 50 Ways to Prepare, Serve, and Enjoy
yield: Makes 6 popovers
These crispy, lighter-than-air popovers make an elegant afternoon
treat spread with butter and homemade jam and served with your
favorite Assam or Lapsang Souchong blend. It's crucial to follow the
recipe, making sure that all ingredients are at room temperature.
While a popover pan may seem an extravagance, the depth of the cups
creates a dramatic presentation. You can use deep ironstone custard
cups, but avoid using muffin tins. hide ›
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Ingredients
* 2 tablespoons unsalted butter cut into 6 pieces
* 2 large eggs, lightly beaten, at room temperature
* 1 cup whole milk, at room temperature
* 1 cup all-purpose flour
* 1/2 teaspoon salt
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Preparation
Preheat the oven to 400° F for 20 minutes. Place 1 piece of butter in
the bottom of each cup of a six-cup popover tin (or six 1/2-cup
custard cups). Place the popover pan on a baking sheet.
In a smaller bowl, lightly whisk the eggs until they change color.
Whisk in the milk.
In a medium bowl, whisk together the flour and salt until well
blended. Gently whisk the egg mixture into the flour mixture until
only small lumps are left, and set aside.
Place the popover tin and baking sheet in the oven for 4 minutes. At 3
minutes, give the batter a light whisk. Using an oven mitt, remove the
hot tin from the oven and immediately divide the batter among the
prepared cups. Bake for 25 minutes without opening the oven door. The
popovers will be puffy, with crisp brown crusts and hollow, moist
interiors. Serve immediately.
Read More http://www.epicurious.com/recipes/food/views/Teatime-Perfect-Popovers-351609#ixzz1cm6fmBwa
Ingredients:
2 cups refried beans
1 tablespoon chili powder
1 teaspoon cumin
* water
1 cup cheese (cheddar or Monterrey jack, etc., grated)
2 jalapenos (sliced)
1 avocado (peeled, stoned and chopped)
1 lime (juice)
1 tomato (chopped)
1/2 cup sour cream
1 handful black olives (pitted and sliced)
2 green onions (chopped)
Directions:
1. Heat the refried beans, chili powder and cumin in a pan adding
water until they come to a consistency that is easily dippable, about
1/4 cup.
2. When the beans are nice and bubbling, spread them out on the bottom
of your serving dish.
3. Quickly spread the cheese on top so that it can melt and become
gooey. (If it does not melt enough to your liking microwave it or
place it under the broiler for a few minutes.)
4. Next is the jalapenos.
5. Toss the avocados in the lime juice and layer them on next.
6. Layer on the tomato, sour cream, black olives and green onions.
7. Serve with tortilla chips.
Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
1 hr 10 min
Level:
Easy
Serves:
10 cups (serves 8, serving size 1 1/4 cup)
Ingredients
* 1 tablespoon olive oil
* 1 onion, diced (1 cup)
* 1 red bell pepper, diced (1 cup)
* 2 carrots, diced (1/2 cup)
* 2 teaspoons ground cumin
* 1 pound extra-lean ground beef (90 percent lean)
* 1 (28-ounce) can crushed tomatoes
* 2 cups water
* 1 chipotle chile in adobo sauce, seeded and minced
* 2 teaspoons adobo sauce from the can of chipotles
* 1/2 teaspoon dried oregano
* Salt and freshly ground black pepper
* 1 (15.5-ounce) can black beans, drained and rinsed
* 1 (15.5-ounce) can kidney beans, drained and rinsed
* 1 (15.5-ounce) can pinto beans, drained and rinsed
Directions
Heat the oil in large pot or Dutch oven over moderate heat. Add the
onion, bell pepper and carrots, cover and cook, stirring occasionally
until the vegetables are soft, about 10 minutes. Add the cumin and
cook, stirring, for 1 minute. Add the ground beef; raise the heat to
high and cook, breaking up the meat with a spoon, until the meat is no
longer pink. Stir in the tomatoes, water, chipotle and adobo sauce,
oregano and salt and pepper. Simmer, partially covered, stirring from
time to time, for 30 minutes. Stir in the beans and cook, partially
covered, 20 minutes longer. Season, to taste, with salt and pepper.
SPINACH LASAGNA
1 pound ground beef
2 tablespoons onion, chopped
1/8 teaspoon garlic powder
1/2 cup spaghetti sauce
8 ounces cream cheese
1 egg
1/8 teaspoon pepper
10 ounces frozen chopped spinach, thawed & drained
4 ounces mozzarella cheese, shredded
2 tablespoons parmesan cheese (I used the kind in a can)
Brown the hamburger with the onion; drain off the fat. Mix in the
garlic powder and spaghetti sauce; season to taste and heat until
bubbly. Meanwhile, soften the cream cheese in a medium-size
microwaveable bowl for about 40-60 seconds. Stir until creamy; beat in
the egg and pepper with a spoon until well mixed. Blend in the
spinach. Spread half of the meat mixture evenly in the bottom of a
greased, 8 x 8" glass baking pan. Spread the spinach mixture over the
meat; top with the mozzarella, then the rest of the meat. It may not
completely cover the top, but that's ok. Sprinkle with the parmesan
cheese. Bake at 350º about 30 minutes until hot and bubbly. Or, cover
with plastic wrap and vent one corner then microwave on HIGH for 3
minutes; then reduce to MEDIUM and cook for another 7-10 minutes until
hot and bubbly. Let stand 3 minutes before serving.
http://aplaceforeating.blogspot.com/2011/06/low-carb-spinach-lasagna.html
Ingredients
Meatballs:
* 1 small onion, grated
* 1/3 cup chopped fresh Italian parsley
* 1 large egg
* 1 teaspoon minced garlic
* 1 teaspoon salt
* 1 slice fresh white bread, crust trimmed, bread torn into small pieces
* 1/2 cup grated Parmesan
* 8 ounces ground beef
* 8 ounces ground pork
* Freshly ground black pepper
Soup:
* 12 cups low-sodium chicken broth
* 1 pound curly endive, coarsely chopped (1 pound of escarole
would be a good substitution)
* 2 large eggs
* 2 tablespoon freshly grated Parmesan, plus extra for garnish
* Salt and freshly ground black pepper
Directions
To make the meatballs: Stir the first 6 ingredients in a large bowl to
blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for
each, shape the meat mixture into 1-inch-diameter meatballs. Place on
a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over
medium-high heat. Add the meatballs and curly endive and simmer until
the meatballs are cooked through and the curly endive is tender, about
8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir
the soup in a circular motion. Gradually drizzle the egg mixture into
the moving broth, stirring gently with a fork to form thin stands of
egg, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese
if desired.
©Television Food Network G.P.
