Potato Corn Chowder

I wish it were cold outside. I wish for frost in the morning and snow in the afternoon. Before you think I'm totally nuts, you have to remember that I grew up in upstate NY, not far from Buffalo which = lake effect snow all winter long. I've almost never had a birthday that wasn't dreary and blustery. Winter lasts from November to April May. Parking lots are made for snow piles, not cars. I'm accustomed to the cold. But now I live in the "south" or close to it. And it just hasn't been that cold here. Windy, yes (especially on my daily walk over the Potomac), but not cold. It's still fall. Case in point: today it is forecasted to be 64 degrees. To me, that's nearly summer.

Orange-Apricot Pork Roast

We're back! After covering 2 weeks, 1400 miles, pounds upon pounds of food that probably shouldn't have been eaten, family, friends, a wedding, several parties, and a food-poisoned Caroline, we're ready (willingly or not) to get back to the real world. Which, of course, includes cooking for myself again- it really is nice to have mom make dinner every night...

To be quite honest, I had grand plans to cook all last week, but never felt much inspiration in the kitchen. I'm blaming it on the fact that I haven't actually felt a pang of hunger since before Thanksgiving. I have a hard time coming up with something creative when I'm still full from breakfast, lunch or dinner. Yesterday, however, my sister, her husband, and mine needed to eat something. And this pork roast is what they got.

When my dear mother bought me a slow-cooker as an after-Thanksgiving gift, I was quite delighted. The crock pot that I had been using was ok (and probably fantastic during its glory days), but the low/high function had broken, cooking all of my meat super fast...and making it super dry. I thought it was just me- maybe slow cooking meat just wasn't my forte. But I was wrong. It was most definitely my old crock pot because the pork roast I made today literally fell apart when I tried to spear it with my fork.

Irish Stew

I feel a little guilty posting this recipe right now because it's just not very springy. But then again, the weather around here hasn't been very springy. So after a cold, cloudy, rainy day like today, I thought a hearty stew would be just the thing. As long as I ignored the fact that it's MAY, I was ok with it.

This "Irish" stew is sneakily similar to your basic pot roast, but for some reason I thought it tasted better (maybe because it has "Irish" in the name). The recipe calls for lamb, but being as lamb can be a bit difficult to find, I used beef (I believe it was a chuck roast) instead. It's also supposed to be made in a large casserole dish (or dutch oven!), but I'm sure you could use a crock pot instead (though I can't give you any good suggestions for cook time...4-6 hours on low?). And finally, as you can see in the picture, I served my stew on a plate. Kind of strange, I know. The stew creates enough juice that you could and might want to use bowls, but it's definitely a thick, casserole-type stew. Regardless of which way you decide to make/serve this goodness, when you walk in the door to the heavenly aroma of meat and thyme and potatoes...you'll just melt.

Slow-Cooker Pork Tacos

Today is Cinco de Mayo, which to me means it is a day to eat Mexican food. What Cinco de Mayo really is (from my research), is a holiday to commemorate the Mexican army's victory over French forces in a battle that took place on May 5, 1852. In the United States it is a day that some celebrate as a day of Mexican heritage. However, contrary to popular belief, it is not Mexico's independence day. And from what I understand, is not celebrated throughout Mexico. With that being said (and hopefully being accurate), today you should make these pork tacos and drink some Guarana or my favorite non-alcoholic Sangria or our Mango Lime Fool.

Beef Stroganoff

Oh yes, this is a picture of a pile of meat. And yes it was delicious, post cooking. I found this recipe for a slow-cooked Beef Stroganoff, although it turned out to not be a slow-cooker recipe in the traditional one-pot sense. The meat is cooked in the slow-cooker and then the noodles and sauce are cooked just before you serve it. However, overall it was quite simple to make and it was nice to just throw the meat and veggies in the slow-cooker and come home to the fragrant smells of roasting meat. I would recommend this recipe to anyone.

Beef Stroganoff
Recipe from Everyday Foods
Pictures by Caroline
Serves 8

Ingredients:
2 pounds beef chuck, trimmed of excess fat and cut into thin slices (about 1/2 inch thick and 3 inches long)
1 large onion, chopped (about 2 cups)
1 pound white mushrooms, trimmed and halved (or quartered, if large)
Coarse salt and ground pepper
2 tablespoons cornstarch
1/2 cup reduced-fat sour cream
2 tablespoons Dijon mustard
Cooked thin egg noodles, for serving
Chopped fresh dill, for garnish (optional)

Directions:
1. In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours). *I trimmed off the fat and threw it in with the meat while it was cooking, then just pulled it out before serving. I also added about 1/2 cup of water into the slow cooker for extra juices
2. In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill, if desired.

Peppery Potato Soup

We're back!

Metaphorically speaking, that is. We have indeed been cooking up a storm, but in our respective houses with our respective families. And after 2 weeks of baking, eating, lounging, talking, shopping, (repeated several times), we're ready and eager to attack a new year. Especially considering the mounds of new and fabulous cookbooks I got for Christmas. I've actually been thinking that I might need a new hobby aside from cooking. All people talk to me about is food. Not that I mind...
Anyway. On to the topic at hand: potato soup. This soup is great. It's comforting. It's amazingly easy. All you need to do is throw a few ingredients in your slow cooker, put the lid on, and wait, trying to ignore the tantalizing smells wafting in from your kitchen. A short hour before dinner you stir, add some milk, wait a few more minutes, mash the potatoes and you're ready to go!

Peppery Potato Soup
Recipe by Kelly
Pictures by Kelly

Serves 4

2 cans (14.5 oz) vegetable (or chicken) broth
5 small baking potatoes, halved and sliced
1 onion, roughly chopped
2 celery stalks, sliced
2 tablespoons flour (optional)*
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup milk
1 tablespoon butter

1. In a slow cooker, combine potatoes, onion, celery, flour (if using), pepper and salt. Pour in vegetable broth and stir. Cover; cook on low heat 6 to 7 hours.
2. Stir in milk; cover and cook 30 more minutes.
3. Remove half of potato mixture and puree in food processor or blender (Alternatively, crush potatoes with a potato masher). Stir in butter and cook uncovered another 15 minutes. Serve with a dollop of sour cream.
   

*For a thicker soup, include the flour. You may want to wait until step 3 (after you have mashed the potatoes) to see if you really want a thicker soup. If you do decide to wait, mix the flour with a tablespoon of water to make a paste. Then add it to the soup.