Currently in the crock:
Enchilada Pie
1 can kidney beans (drained and rinsed)
1 pound ground beef
1 1/2 tsp garlic powder
1 10 oz can enchilada sauce
1 box of that blue corn muffin/bread mix in the baking aisle (you know the one)
2 tbsp melted butter
1/3 cup milk
1/2 cup cheddar cheese (shredded)
brown beef on stove on medium-high heat for about 10 minutes, drain, put in crock
add drained and rinsed kidney beans, enchilda sauce, garlic powder, mix
in a seperate bowl mix corn bread mix, butter, milk until just combined (don't mix it more or your cornbread will have a bunch of air bubbles). Mix in cheddar cheese. Spoon over kidney bean/beef/sauce mixture in crockpot
crock on low 5 hours or until corn bread is 'set'
Tomorrow's crock:
Easy beef stew
1 pound stewing beef (i recommend buying from the farmers market or an organic source, the quality of the beef really affects the taste)
2 stalks of celery, cut into chunks
3-4 carrots, peeled and cut into large chunks
4-5 red potatoes, scrubbed and cut into chunks
1 envelope onion soup mix
1 cup beef stock
1 cup apple cider/beer/red wine/orange juice
put veggies in crock pot, then meat, then onion soup mix, then pour liquids over everything.
crock on low 6-8 hours. If it's too liquidey at the end you saute 1-2 tbsp each of flour and butter or oil in a sauce pot and then ladle the liquid from the crock pot over the flour/oil mixture and stir it with a whisk until it thickens, and then add the thickened liquid back to the pot.
My favorite part about this recipe is that I can get everything except the soup mix and beef broth (which I keep on hand anyways) at the winter farmer's market. I got a bunch of cool heirloom carrots today- orange, red, and purple.
Both recipes look delicious. Let me know how they turn out.
ReplyDeleteThe carrots sound awesome. I've wanted multicolored carrots since watching Jamie Oliver use them on his tv show while I was in Israel. When we get a house and plant a garden, they're already on the 'to plant' list :)
ReplyDeleteJim- they both turned out excellent, this is the second time we've made both, I think they permenantly have entered our catalog of regularly made dinners :)
ReplyDeletelinda- the carrots were kinda a disappointment, when we cut them up they were orange inside, and tasted exactly the same as regular carrots- the only difference was that they turned some of the potatoes purple the crock if they were touching them. :)