Slow Cooker Beef Stew

Slow cookers are fabulous inventions. Even though some recipes do take a bit of prep time (chopping, searing, seasoning), there is something so satisfying about getting dinner ready hours in advance, with nothing to do but wait for the timer to go off.

Like many people, our slow cooker does not get a lot of use in the summer months. However, once the winter hits, I find myself taking it out almost weekly. It's a great way to make a big batch of something to feed you for a few days. Especially those days where it's dark when you leave your house in the morning and dark when you leave the office. I find sometimes I just don't want to come home and prepare dinner, and then worry about packing lunches. Those days I just want to curl up with a book, or watch a movie. Preparing a few days worth of dinners/lunches with a slow cooker gives me that opportunity, without feeling any guilt!

The other great thing with slow cookers are the recipes! You can find a recipe to cook almost anything in a slow cooker. Plus, you can really play around a lot with the ingredients and flavours. This beef stew was simple, but oh so good.

Slow Cooker Beef Stew (adapted from Canadian Living)

- 2 lb stewing beef cubes

- 2 tbsp vegetable oil

- 2 onions, chopped

- 2 tbsp chili powder

- 1 tsp each salt and pepper

- 4 each large carrots and stalks celery, cut in 1 inch chunks

- 1 tbsp each cider vinegar and liquid honey

- 1 3/4 cups beef broth

- 1/3 cup all-purpose flour

- 1 1/2 cups each frozen corn and frozen peas

In large skillet, heat half of the oil over medium-high heat; brown beef in batches and transfer to slow cooker.

Drain fat from pan and add remaining oil. Fry onions, chili powder, salt and pepper over medium heat, stirring occasionally until onion is softened, about 4 minutes. Scrape into slow cooker. Add carrots, celery, vinegar and honey.

Add 1 cup of the broth to skillet; bring to boil, scraping up brown bits from bottom of skillet. Scrape into slow cooker with remaining broth. Stir to combine.

Cover and cook on low until beef is tender, about 6 - 8 hours. Skim off any fat. Move beef and vegetables to 1 side of slow cooker.

In small bowl, whisk flour with 1/2 cup water; whisk into liquid in slow cooker and stir to redistribute ingredients. Cover and cook on high about 15 minutes, until thickened. Add corn and peas and cook until steaming hot.

Best enjoyed with some fresh bread and a glass of wine. We discovered a little bakery near our place and bought a nice thick loaf that was perfect for sopping up all the good bits at the bottom of your bowl. Enjoy!

Flax Cookies

Cookies, that are good for you? Well, I was convincing myself of that until Brent pointed out that they are still full of butter and sugar. However, they are better for you than most, and still taste awesome. Now I also learned when I brought these in to work that it's best not to tell people a cookie is healthy-ish, because cookies and healthy just don't go hand in hand, and it creates skepticism before people have tried the cookies. Verdict all around though, was that these cookies are pretty darn good.

Flax Cookies (do I even need to say they're from Canadian Living??)

- 1/2 cup butter, softened

- 1/2 cup packed brown sugar

- 1/3 cup granulated sugar

- 1 egg

- 1/2 tsp vanilla

- 1 cup all-purpose flour

- 3/4 cup quick-cooking rolled oats

- 2/3 cup flaxseeds

- 1 tsp baking soda

Prepare cookie sheets by lining with parchment paper or greasing and set aside.

In bowl or stand mixer, beat together butter and brown and granulated sugars until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, oats, flaxseeds and baking soda; stir into butter mixture to make soft dough.

Drop by level tablespoonfuls, 2 inches apart, on prepared baking sheets. Bake in top and bottom thirds of 350 F oven, rotating and switching pans halfway through, until golden - about 12 minutes. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool.

Slow Cooker Squash and Chickpea Curry

This is a great dish to make when you know you are going to have a busy week ahead. It's simple and with a big batch of rice will last you for 3 or 4 days. Another great recipe courtesy of Canadian Living.

Slow Cooker Squash and Chickpea Curry

- 2 cups cubed peeled butternut squash (about 1 small squash)

- 2 cups diced peeled potato

- 1 can (19oz) chickpeas, drained and rinsed

- 1 tbsp vegetable oil

- 1 onion, diced

- 2 cloves garlic, minced

- 1 tbsp minced fresh gingerroot

- 2 tbsp mild or medium curry paste

- 1 can (400 ml) light coconut milk

- 1 cup vegetable stock (there is enough flavour that you can use water if you don't have stock on hand)

- 1/4 cup natural peanut or cashew butter

- 1/4 tsp salt

- 2 cups packed shredded Swiss chard

- 1 cup frozen green peas

- 2 tbsp chopped fresh coriander

Combine squash, potato and chickpeas in slow cooker.

In large skillet, heat oil over medium heat. Fry onion, garlic and ginger, stirring occasionally until onion is light golden, about 5 - 7 minutes. Add curry paste; cook, stirring until fragrant, about 1 minute. Add to slow cooker.

Add coconut milk and stock to slow cooker; stir in peanut/cashew butter and salt. Cover and cook on low for about 4 hours or until vegetables are tender.

Stir in Swiss chard and peas. Cover and cook on high for 15 minutes or until Swiss chard wilts. Sprinkle with coriander and serve over rice.

Make Ahead - Mini Quiches

This is another one of those great make ahead appetizers that is always a crowd pleaser. The great thing with this recipe is that you can really play with the filling, based on what you have on hand or what you know your friends and family like. The ones below are two of my favourites! You will definitely have more egg filling than needed, so feel free to use more mini shells and make as many as you want.

Mini Quiches (adapted from Canadian Living)

- 24 mini tart shells (in foil cups), thawed

- 4 eggs

- 1 1/4 cups milk

- 1 tsp Dijon mustard

- 1/4 tsp each salt and pepper

Double-Cheese and Spinach Filling:

- half pkg frozen spinach, thawed, drained, squeezed dry and chopped

- 1/2 cup diced rindless Brie cheese

- 1/2 cup shredded Gruyere cheese

- pinch of fresh nutmeg

Artichoke and Shallot Filling:

- 2 oz pancetta, diced

- 4 small shallots, minced

- 1/2 cup marinated artichoke hearts, drained, rinsed and diced

Place tart shells on rimmed baking sheet, dividing filling amongst shells.

In bowl, whisk together eggs, milk, mustard and salt and pepper. Pour into shells, being careful not to overfill. Bake in bottom third of 375 F oven until pastry is golden and filling is just set, 25 - 30 minutes. Serve warm.

To make this ahead, let cool, refrigerate in air tight container for up to 3 days. Simply reheat in 400F oven for about 4 minutes.

Chicken Fingers

These Chicken Fingers are great, and the best part is you can make them in advance and cook them from frozen. If you have these and some french fries on hand, you've got an easy, healthy, 'fast food' dinner. I also like having these in the freezer to use in wraps for lunches.

Chicken Fingers

- 4 boneless skinless chicken breasts

- 2 eggs

- 1 cup finely grated Parmigiano-Reggiano (or Parmesan) cheese

- 1 cup panko or fresh bread crumbs

- 2 tsp dried oregano

- 1 tsp salt

- 1/2 tsp each pepper and paprika

- 1/4 cup butter, melted.

Between sheets of waxed paper, pound chicken with meat pounder or rolling pin until 1/2 inch thick. Cut on diagonal into strips (you can also use this recipe to make popcorn chicken, by cutting into small bite sized pieces). In bowl, whisk eggs. In shallow bowl, combine cheese, bread crumbs and spices.

One at a time, dip chicken strips into eggs, letting any excess drip back into bowl. Coat generously with cheese mixture, pressing to adhere.

Store, layered between waxed paper, in airtight container and freeze for up to 2 weeks. Bake from frozen.

Arrange on greased baking sheets; drizzle with butter. Bake in 425F oven until golden, crispy and no longer pink inside, about 20 - 25 minutes.

If you'd like to cook them right away, decrease baking time by about 5 minutes.

Brownies

Following a fabulous Sushi date last Saturday night I wanted something sweet, just a little bit of chocolate or ice cream. Walking home we stopped in to a little convenience store, and we were going to buy some type of chocolate bar, kit kat or coffee crisp or something. Well, we didn't have any change on us, and they wanted us to spend $5 to use the Interac. So we walked away, and I thought, that's okay, I don't really need something sweet. Fast forward to about an hour later, the craving has not gone away, so I decide to whip up a batch of brownies. This is a pretty simple recipe, nothing fancy, no icing or anything. But they hit the spot. Someday I'll make and post the brownies with the Caramilk bars in them...so decadent!

This recipe comes from a great little cookbook I have called Clueless in the Kitchen. This is actually my second copy as the first one went up in the Great Kitchen Fire of '03.

Antidepressant Brownies

- 3/4 cup unsweetened cocoa powder

- 1/2 tsp baking soda

- 2/3 cup oil

-1/2 cup boiling water

- 2 cups sugar

- 2 eggs

- 1 1/3 cup flour

- 1 tsp vanilla

- 1 cup coarsely chopped walnuts or pecans (optional)

Preheat oven to 350F and grease a 9 x 13 inch baking pan.

In large bowl or stand mixer, stir together the cocoa and baking soda. Blend in 1/3 cup of the oil, and mix until smooth. Pour in the boiling water, stirring until the mixture thickens. Stir in the rest of the oil, sugar, and eggs. Mix until smooth.

Add the flour and vanilla. Blend completely until there are no lumps.

Mix in nuts (if using) and pour into greased baking pan. Spread the batter evenly. Bake at 350F for 35-40 minutes, until just set in the middle. Be careful not to overcook.

Let cool and cut into squares. I would only cut the ones you are going to eat right away. I cut them all into squares and portioned them out for the lunches for the week, and they dried out by the end. Oh, and always eat one that's still super warm!

Make Ahead - Mushroom Crescents

Here is yet another great make-ahead recipe. The dough for this recipe is super easy - flour, cream cheese and butter, and I'm sure you can adapt the filling to suit your needs. When I can I try and take into account any food issues or dietary concerns of friends and family. While I admit that coming to our place as a vegan you should probably eat first (butter and cheese are key ingredients in most of my holiday recipes) I do what I can.

So for a friend who has a gluten intolerance I have begun experimenting with gluten free baking. I've tried different flours as well as cake and pie crust mixes. They have mostly turned out pretty good. For this recipe I used Kinnikinnik All Purpose Flour Blend. I like this stuff because it can be substituted cup for cup in place of regular flour. When I was working with the dough it did crumble a bit when folded, however since I've never made this recipe with traditional flour I'm not sure whether it was the recipe or the flour. Either way the crescents turned out great!

Mushroom Crescents (adapted from Canadian Living)

- 2 tbsp butter

- 1 small onion, chopped

- 3 cloves garlic, minced

- 1/4 tsp each dried thyme and sage

- 1/2 tsp pepper

- 1/4 tsp salt

- 1 1/2 cups finely chopped portobello mushrooms

- 1 1/2 cups finely chopped button mushrooms

- 1/3 cup white wine or water

Pastry

- 4 oz cream cheese, softened

- 1/3 cup butter, softened

- 1 cup flour

- 1 egg, beaten

In large saucepan, melt butter over medium heat; fry onion, garlic, thyme, sage, pepper and salt, stirring occasionally, until onion is softened, about 3 minutes. Increase heat to medium-high. Add portobello and button mushrooms; fry, stirring occasionally, until browned, about 10 minutes. Stir in wine, scraping up brown bits from bottom of pan. Cook until liquid is evaporated, about 5 minutes. Let cool to room temperature. (This can be stored in an airtight container for up to 1 day).

Pastry: In large bowl, beat cream cheese with butter until fluffy. Stir in flour until dough begins to form; knead in bowl until smooth. Divide dough in half; flatten into 2 discs. Wrap; refrigerate until firm, at least 30 minutes or up to 2 days.

On lightly floured surface, roll out each disc into 10-inch circle. With 2 1/2 inch round cookie cutter, cut out circles, rerolling scraps.

Brush edges lightly with egg. Place 1 tsp of filling in centre of each; fold dough over filling, pinching edges to seal. Place, 1 inch apart on baking sheet. (At this point you can layer between waxed paper in airtight container and freeze for up to 3 weeks, bake from frozen).

Brush tops with egg and bake in centre of 400F oven until light golden, 12 - 15 minutes. Serve warm or at room temperature.