Fall is the air. I love the change of the seasons and welcome the transitions as leaves change color and temps start to dip. Like many others, I find cozy comfort in a warm cup of tea or a hearty bowl of soup.
The coronavirus pandemic has more people cooking at home; this fall, many will turn to their crock pot for easy and efficient meals. The beauty of crock-pot cooking? You can make a delicious dinner by throwing the ingredients together in the morning. Then, let them meld together and work their magic to form a flavorful dish that’s hearty and healthy–and perfect for those busy weekday nights! (Added bonus: your house will smell delicious all day long, too.) Read on for three of my favorites:
Beef, Kale and Vegetable Stew
Ingredients
| 1 yellow onion, chopped |
| 2 cartons of beef stock |
| 1 lb. beef tips |
| 1 c. frozen or fresh peas |
| 1 c. kale, cut up |
| 3-5 whole carrots, cut up |
| 2-3 white potatoes, cut up with skins |
| 3 celery ribs, chopped |
| 3-4 whole bay leaves |
| 1 Tbsp. Worcestershire sauce |
| 1 Tbsp. cinnamon |
| 1 Tbsp. chili powder |
| 1 Tbsp. salt |
| ½ tsp. pepper |
| 2 c. brown rice |
| Olive oil (drizzle) |
Directions
1. Turn the crockpot on low and add a drizzle of olive oil with the onions, beef stock and beef. Cook on low for 2 hours, stirring periodically.
Add the carrots, celery, kale, bay leaves, cinnamon, chili powder, salt, and pepper.
Cover and let cook for 6 hours on low, checking periodically. Taste the soup and serve with rice or as is.
* * *
Garlic, Chicken and Carrots
Ingredients
| 1 yellow onion, chopped |
| 1 clove of garlic, chopped |
| 2 cartons chicken stock |
| 4-6 chicken breasts, cleaned |
| 2-3 whole carrots, diced |
| 2 sweet potatoes (or regular potatoes), cleaned and diced |
| 1 sprig fresh parsley, cut up |
| 1 sprig fresh thyme, cut up |
| ½ c. honey |
| ½ c. soy sauce |
| Salt and pepper, to taste |
Directions
1. Add the chicken stock to the pot, along with the garlic, onions and chicken breasts. Cook on low for 2 hours.
2. While the chicken is cooking, cut up your parsley, thyme, carrots and sweet potatoes and add them to a bowl, along with soy sauce, honey salt and pepper, and olive oil.
3. Add this mixture to the crockpot and cook for five-six hours on low.
* * *
Salmon Butternut Squash Corn Chowder
Ingredients
| 4 c. water |
| 1 butternut squash, peeled and cut into squares |
| 1 fillet of salmon, cubed |
| 2 large carrots, diced |
| ¼ c. heavy cream |
| 1 onion, chopped |
| 3-4 ears of corn, cut up |
| 1 sprig fresh dill, cut up |
| 2-3 sprigs of scallions, cut up |
| ½ c. soy sauce |
| Pinch of salt and pepper, to taste |
Directions
1. Pour the water into the crockpot. Add the onions, butternut squash, carrots, corn, scallions and dill and cook on low for 5 hours. Taste and add salt and pepper.
2. Add the salmon and cream and cook for another 20-25 minutes. Taste again—and enjoy!
