Lazy Sunday – Slow Cooker Short Ribs

Sunday is a great day for the slow cooker.  Especially a warm day like today when you just NEED to be outside!  Throw your stuff in and it’s ready when you get home!  I served this meal with mashed cauliflower instead of the recommended mashed potatoes to keep it Paleo.  It turned out really yummy!

Cauliflower florets

 

3 lbs. bone-in beef short ribs

1/2 tsp salt

1/2 tsp pepper

1 tbsp olive oil

4 medium carrots, cut into 1-inch pieces

1 cup beef broth

4 fresh thyme springs

1 bay  leaf

2 large onions, cut into 1/2-inch wedges

6 garlic cloves, minced

1 tbsp tomato paste

2 cups dry red wine

4 tbsp arrow root

3 tbsp cold water

Salt and pepper to taste

Onions cooking in wineSprinkle ribs with salt and pepper.  In a large skillet, heat oil over medium heat.  Brown ribs in batches on all sides; transfer to slow cooker.  Add carrots, broth, thyme, and a bay leaf.

Add onions to the same skillet; cook and stir over medium heat 8 minutes or until tender.  Add garlic and tomato paste and cook 1 more minute.  Stir in wine , bring to a boil and cook 10 minutes until liquid is reduced by half.  Add to slow cooker.  Cook, covered on low for 8 hours or until meat is tender.

Remove beef and vegetables; keep warm.  Transfer cooking juices to a small sauce pan.  Discard thyme and bay leaf.  Bring juices to a boil.  Mix the arrow root and water until smooth; gradually stir into the pan.  Return to a boil; cook and stir 1-2 minutes or until thickened.  Season with salt and pepper.  Serve ribs and vegetables over mashed cauliflower with gravy.

Slow cooker short ribs

This is a nice hearty meal that is great for a weekend any time of the year!  This recipe is adapted from the Feb/March 2014 issue of Taste of Home magazine.  Happy cooking!

 

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Slowcooker Wednesday – Beef Plantain Stew

I broke out the slow cooker last week and had my way with it.  I found this recipe and thought I’d try it out.  I love plantains so I had high expectations for it.  I would say that it didn’t turn out how I expected but it was definitely good!

Short ribs cooking2.5 lbs beef short ribs

6 medium plantains

3 c. collard greens, chopped

3 c water

2 tbsp paprika

2 tbsp garlic powder

1 tbsp salt

1 tbsp allspice

1 tsp chili powder

1 tsp cayenne pepper

plantains

 

In a large skillet, sear the outside of the beef ribs.  Transfer to a slow cooker and add the remaining ingredients.  Cook for 8 hours on low. Serve.

Beef plaintain stewI expected the plantains to really break down and become a lot more mushy creating a sort of thick soup but the opposite happened!  They got very hard, almost the consistency and taste of potatoes! It was unexpected but it made the stew very hearty.  If I were to do it again I would add more water.  Make sure you mix everything up too.  Happy cooking!

 

 

Holy Moly this is DELICIOUS – Apple Pork Roast

I don’t eat pork all that often but it tends to do really well in the slow cooker so I’ve been eating it more often.  Since my schedule is unbelievably crazy with my new job, commute, and school I’ve been doing slow cooking a lot more.  This recipe is unbelievably yummy.  I wanted to lick the plate clean after eating!

IMG_18021 tablespoon coconut oil

2 pounds pork loin

1 teaspoon sea salt

1 teaspoon coarse black pepper

2.5 apples cut into slices

1/4 cup unsweetened apple juice

1 tablespoon maple syrup

3/4 teaspoon ground ginger

IMG_1803Turn slow cooker on high while you get ingredients ready.  In a large frying pan, place the coconut oil and allow it to heat.  Place the pork loin in the frying pan and brown on all sides.  Transfer the pork to your slow cooker.  Sprinkle the meat with salt and pepper.  Put the apple slices in the slow cooker around the meat.  In a measuring cup, stir together the apple juice, maple syrup and ground ginger.  Pour the mixture over the pork.  Place the lid on the slow cooker and cook for 10 hours on low.

IMG_1804I couldn’t believe how juicy and tasty this was!  I ate the entire two pounds of meat myself over a week’s time.  This is probably my favorite slow cooker recipe to date!  Happy cooking!

Bok Bok Mafia – Chicken Italiano

I was feeling a little mafioso so I decided to make this recipe adapted from a recipe in the Paleolithic Slowcooker cookbook.  It turned out pretty yummy!

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1 tablespoon coconut oil

1 1/2 pounds skinless chicken thighs, cut into strips

1 carrot, sliced

1 onion, sliced and popped into rings

1 zucchini, sliced

1 1/2 can of tomato sauce

1/4 can tomato paste

2 garlic cloves, minced

1/2 teaspoon red pepper flakes

1 teaspoon raw honey

1 spaghetti squash, baked and pulled into strings

IMG_1780Turn your slow cooker on high while you get your ingredients ready.  Put the coconut oil in the bottom of the slow cooker.  Place the chicken strips, carrots, and zucchini into the slow cooker.  In a bowl, combine the tomato sauce, paste, garlic, pepper flakes, and honey and mix together. Pour over the chicken and vegetables.  Turn the slow cooker down to low and cook for 8 to 9 hours.

IMG_1781I loved the spaghetti squash with this as an alternative to actual noodles.  It tasted awesome too.  This is a good one!  Happy cooking!

 

 

Slow Cooker Monday – Very Berry Good Pork Roast

I’m starting the week off with a slow cooker recipe.  This one is from my favorite slow cooker cookbook Paleolithic Slow Cooker. This is my new favorite slow cooker recipe.  When I opened my front door after getting home from work I almost drooled.  It smelled SO good!  And is tastes just as good as it smells!  Like all of my slow cooker recipes, I made a huge roast and ate off of it all week.

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1 4 pound pork roast

2 teaspoons sea salt

2 teaspoons coarse black pepper

1 tablespoon ground cinnamon

1 tablespoon ground nutmeg

2 teaspoons ground cloves

2 teaspoons grated orange peel

1/3 cup maple syrup – grade B

2 pounds frozen organic mixed berries

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Turn your slow cooker on high while you get the ingredients ready.  Place the pork roast in the bottom of the slow cooker and season it with salt and pepper.  Combine the cinnamon, nutmeg, cloves, orange zest, and maple syrup and mix together.  Pour over meat.  Pour the frozen berries over the meat and and place the lid on the slow cooker.  Cook on low for 10 hours.

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This is truly a delicious meal!  I hope you like it as much as I did.  Happy cooking!

Slow Cooker Tuesday – Paleo Chicken Fajitas

So I’m thinking of going paleo.  I haven’t decided yet, I’m reading a book about it.  Once I’m done reading it (which will probably be next year with my schedule) I’ll make a decision.  But in the mean time I’ve been trying more paleo recipes and trying to cut grain, legumes, and dairy from my diet.  I did another slow cooker Sunday because I went to a zumbathon that lasted until late and I wanted dinner to be ready when I got home.  These were a success.  Very yummy!

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2 tablespoons coconut oil

2 large onions, sliced and popped into rings

4 bell peppers, sliced into rings

3 pounds boneless skinless chicken breasts

3/4 cup chicken broth

2 tablespoons lime juice

2 tablespoons cumin

1 teaspoon salt

2 tablespoons chili powder

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Turn your slow cooker up to high to get it warmed up.  Place the coconut oil in the bottom to melt.  Put the onion and pepper rings on the bottom.  Place the chicken breast pieces in next.  Pour in chicken broth and lime juice.  Mix cumin, salt, and chili powder together in a small bowl.  Sprinkle seasonings over the chicken.  Place the lid on the cooker and cook on low for 8 hours.  When finished pull the chicken apart with tongs and a fork.  Serve on large romaine lettuce leaves with a scoop of paleo guacamole or your favorite fajita toppings.

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Thank you to my Paleolithic Slow Cooker cookbook for this recipe.  It turned out well.  I will try to repost my  paleo guac recipe.  It’s on the old tumblr blog.  Happy cooking!

St. Patrick’s Day Slow-Cooker Corned Beef and Cabbage

It was recently St. Patrick’s Day and I had never made corned beef and cabbage. I had an event to go to during the day so I had the bright idea to do slow-cooker corned beef and cabbage.  Martha Stewart had a recipe that looked fairly simple so I tried it out!

IMG_17162 celery stalks, cut into 3-inch pieces

3 carrots, cut into 3-inch pieces

1 small yellow onion, cut into 1-inch wedges (root end left intact)

1/2 pound small potatoes, halved if large

6 sprigs of thyme

1 corned beef brisket (about 3 pounds) plus liquid or spice packet that comes with or 1 tablespoon pickling spices

1/2 head of savoy cabbage, cut into 1 1/2 inch wedges

Grainy mustard, for serving

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In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme.   Place corned beef, fat side up, on top of the vegetables and sprinkle with picking spice or liquid; add enough water to almost cover the meat (4 to 6 cups).  Cover and cook on low for 8 hours until beef is tender.  Arrange cabbage over corned beef, cover and cook on high until cabbage is tender, about 45 minutes.  Thinly slice corned beef against the grain and serve with the vegetables, cooking liquid, and grainy mustard.

IMG_1719And there’s your easy corned beef and cabbage!  I forgot to serve mine with mustard but when I go home tonight and eat it again I will certainly add that in!  The meat is very salty so I’m sure the mustard will help cut that.  Happy St. Patrick’s Day and happy cooking!