Slow-Cooker Hearty Beef Stew

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This is a seriously tasty stew! Perfect for this cold weather!

 Ingredients 
1 Tbsp. oil
2 lb. (900 g) boneless stewing beef, cut into 1-1/2-inch cubes
5 carrots, peeled, cut into 1-inch pieces
1 large onion, cut into chunks
6 small red potatoes, quartered
3/4 cup your favorite BBQ sauce
1 Tbsp. Instant Coffee
2 cups frozen peas


Directions:
HEAT oil in nonstick skillet on medium-high heat. Add meat, in batches; cook until evenly browned, stirring occasionally. Layer carrots, onions and potatoes in bottom of 5-qt. slow cooker; top with meat. Pour 1/2 cup barbecue sauce over meat; sprinkle with coffee granules. Cover with lid.

COOK on LOW 7 to 8 hours (or on HIGH 5 hours).

STIR in peas and remaining barbecue sauce; cover. Cook 15 min. or until heated through.

Adapted from here

Fresh Corn & Bacon Chowder

 

I could go for a bowl of this right about now!! Check out the yummy recipe here!

Zucchini Soup

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I'm getting ready for all the summer produce so I thought I'd share this recipe with you! Super tasty, healthy, and very summery! 


Ingredients
2 tablespoons margarine
2 onions, chopped
2 potatoes, peeled and diced
8 zucchinis, chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
4 cups chicken broth
1 cup whole milk
1 tablespoon soy sauce
4 tablespoons chopped fresh dill weed


Directions
In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.

In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.

When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but reduce heat right away; do not boil. Add soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.

Cooking Goal: Black Bean Soup

Doesn't this look so wonderful? And the recipe is so simple; I always love that!

Check out the recipe at Comfy in the Kitchen

Butternut Squash Soup

I think next time around I would put a lot more chicken broth because it's a super hardy soup but it was super tasty and perfect for fall!

Ingredients:
1 Tbsp. olive oil
2 butternut squash (2 lb./900 g each), peeled, seeded and cut into chunks
1 onion, chopped
1 clove garlic, minced
1/2 tsp. ground allspice
2 cans (10 fl oz/284 mL each) 25%-less-sodium chicken broth
1/2 cup light sour cream, divided
Premium Plus Crackers


Directions: 
HEAT oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 to 10 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook 1 min.

ADD chicken broth. Bring to boil; cover. Simmer on low heat 15 min. or until squash is tender. Add, in batches, to food processor; process until smooth. Return to saucepan; cook until heated through, stirring occasionally.

LADLE soup into 8 bowls. Add 1 Tbsp. sour cream to each; swirl gently with spoon. Serve with crackers.

Adapted from here

Cooking Goal: Cauliflower Soup

Doesn't this look great? Wonderful for a chilly spring day!  

Check out the recipe at The Harried Cook