Showing posts with label homemade. Show all posts
Showing posts with label homemade. Show all posts
Saturday, March 21, 2015
Perfect Homemade Stuffing CrockPot Recipe
Day 317.
I am so excited I can hardly stop squirming. I grew up on Stove Top stuffing, and was pretty sure Id never make or come across a gluten-free stuffing that didnt make me want to hurl. (not a very nice image early in the morning, but seriously. The idea had pretty much just been stricken from my imagination.)
Until a few weeks ago and I began planning Thanksgiving-y crockpot recipes and I figured the Internet needed a crockpot stuffing recipe, and if I was going to make one, itd have to be gluten free, so I might as well just give it a go.
I did it. Yesterday.
and its good! and Im not even exaggerating or lying or anything!
eeek!
If youre not gluten-free, go ahead and use your favorite sliced sandwich bread, or a loaf of french bread.
The Ingredients.
1 loaf of bread, lightly toasted in the oven (approximately 10 pieces, I used gluten free sandwich bread)
1 large yellow onion, diced
cup celery, diced
1 cup tart apple, peeled and diced
1/4 cup butter, melted (I use salted, but it doesnt really matter)
1/4 cup fresh parsley, chopped
1 1/2 cup chicken or vegetable broth (and maybe 1/4 cup later if needed)
1 tablespoon ground sage (important flavor)
1 teaspoon ground marjoram
1/2 teaspoon savory
1/2 teaspoon thyme
(if you have poultry seasoning in the house, use 1 tablespoon and omit the sage, marjoram, savory, and thyme.)
1 teaspoon kosher salt
1 teaspoon black pepper
The Directions.
I used a 6 quart crockpot. Id recommend a big guy, so you have room to toss. If you only have
a 4 quart, toss everything well in a very large mixing bowl, then put into your crockpot.Toast the bread slices in the oven at 300 degrees. I needed to keep the brown rice bread in for about 30 minutes before it was all toasty. Regular bread will toast much quicker, be aware.
While the bread is toasting, chop up the onion, parsley, celery, and apple. Add to crockpot. Add the seasoning, and add melted butter. Stir well.
When the bread is done, cut into 1/2 inch size-or-so cubes.
Add to the crockpot.
Toss very well with the butter, chopped vegetables, and spices. When the bread is coated nicely, pour in 1 1/2 cups of broth.
Cover and cook on high for 2 hours. Sweep up the bread crumbs.
When finished, the bread will have browned a bit on the top and around the edges, and it will be hot throughout. It can stay on warm for probably another 2 hours before serving, if needed. Stir. If youd like it a bit more moist, you can add a 1/4 cup more (or as much as you desire) of broth.
If youd like to start the day ahead---you can do the bread cubes, and seal in zipper bags, and chop the vegetables and keep separate. Combine as directed the day of your dinner.
The Verdict.
Amazing. In a blind taste-test, Id never guess this was made with gluten-free bread. Holy toledo.
My kids dont really like stuffing, but they tried it to be nice.
yay!
CrockPot Cornbread Stuffing
CrockPot Whole Entire Turkey
Mashed Potatoes with Cream Cheese and Sour Cream CrockPot Recipe
CrockPot Corn Risotto
Sweet and Sour Caramelized Onions CrockPot Recipe
lots more CrockPot Holiday Food!
Thursday, March 19, 2015
5 Ingredient Homemade Beef Stew
We have had the worlds funkiest weather in the Bay Area lately. On Monday my back and shoulders got burned while gardening, and today Im all snuggled up in a heavy sweater and fuzzy slippers.
Ive been getting emails asking for "easier" recipes --- so I dug through the cabinets and freezer and made a delicious and hearty beef stew using ONLY 5 INGREDIENTS!!
Id totally pat myself on the back, but Im still burnt...
The Ingredients
serves 6
2 pounds beef stew meat
1 (16-ounce) jar southwest salsa (has corn, black beans, onions, tomatoes, chiles)
4 cups beef broth
1 (15-ounce) can garbanzo beans, drained and rinsed
1 cup baby carrots, or chopped carrot
The Directions
Use a 6-quart slow cooker. Put the meat into the bottom of your cooker and add the rest of the ingredients --- there is no need for any other seasoning; the southwest salsa provides plenty of flavor all on its own. If you cant find this particular kind of salsa, you can certainly add frozen or canned corn or diced potatoes, or anything else youd like.
I was trying to keep the ingredient listing to 5, and to not pull out a cutting board, but if youd like to doctor it up with veggies you have in the house, go for it!
Cover and cook on low for 8 to 10 hours, or until the meat is so tender it falls apart when poked.
Serve with crusty bread and a green salad. I made a loaf of homemade gluten free bread in another slow cooker. I used this recipe, but added sliced garlic cloves, diced onion, and a teaspoon of kosher salt to the batter.
The Verdict
This was a successful meal! I was pleased at how the salsa and beef broth created a fantastic soup base, and was thrilled at how easy this was. It took no time to plop everything into the pot, and because I didnt need to peel or chop vegetables I had plenty of time to whip together the bread dough before leaving the house for the day.
I used a medium salsa, and it really retained its heat, even when mixed with the broth. If you or your family doesnt like things spicy, opt for mild salsa. You can always add a dash of Tobasco at the end if youd like a punch of heat.
Not the stew for you? Here are a few more!
Harvest Stew
Azorean Spiced Beef Stew
Sausage and Lentil Stew
Doro Wat (Ethiopian Chicken Stew)
Turkey Stew
Bean Stew (vegetarian)
Chicken and Sweet Potato Southwestern Stew (flop! dont make this!!)
Monday, March 9, 2015
Homemade Sports Drink
Looking to save a little money? Its possible to make your own sports drink at home. Sports drinks are made to provide fluid, carbohydrate, and electrolytes during long duration, high-intensity exercise - but you dont have to buy it in the store! Here is a recipe for a sports drink that you can make at home. The recipe is from Nancy Clark, MS, RD, CSSD - a well respected sports dietitian in the Boston area. Enjoy!
1/4 cup sugar
1/4 teaspoon salt
1/4 cup hot water
1/4 cup orange juice (not concentrate) plus 2 tablespoons lemon juice
3 1/2 cups cold water
1. In the bottom of a pitcher, dissolve the sugar and salt in the hot water.
2. Add the juice and the remaining water; chill.
Nutrition information: (per 8 ounces) 50 calories; 12 g carbohydrate; 110 mg sodium
Reference:
Clark N. Sports Nutrition Guidebook. 4th ed. Champaign, IL; Human Kinetics; 2008.
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1/4 cup sugar
1/4 teaspoon salt
1/4 cup hot water
1/4 cup orange juice (not concentrate) plus 2 tablespoons lemon juice
3 1/2 cups cold water
1. In the bottom of a pitcher, dissolve the sugar and salt in the hot water.
2. Add the juice and the remaining water; chill.
Nutrition information: (per 8 ounces) 50 calories; 12 g carbohydrate; 110 mg sodium
Reference:
Clark N. Sports Nutrition Guidebook. 4th ed. Champaign, IL; Human Kinetics; 2008.
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