December 22 2011

December 15 2011

Hosted by Chad.  Below are his notes

1 onion

1 bunch carrots 

1 bunch celery (save leafy parts)

1 cup split peas

5 chicken legs

1 part magic

1 bottle cider

Drop it like it's hot into the crockpot

Top with water

1 hour on high 

8 hours on low 

Remove chicken legs, separate meat from bones, chop meat, return meat to pot

Stir

Eat

December 08 2011

Chicken
2 whole chickens
1/2 cup chicken stock
Seasonings

I have no idea what seasoning Steven put in with the chicken so I will have to get an update on that later.  I cut the breasts, thighs and drumsticks off the bone to put in the slow cooker.  Cook it on high for 3-4 hours.

Carrots
1 bag of carrots
1 Tbsp butter
Drizzle of maple
Salt and Pepper to taste

Peel and cut the carrots.  Place in a pot or skillet with about 1/4 cup of water.  Cover and cook on medium until the carrots are almost tender.  Remove the lid and add the rest of the ingredients.  Cook the rest of the way until the carrots are as tender as you like.

Spinach
1 family size bag of frozen spinach
1 Tbsp Garlic Butter
Salt and Pepper to taste

Combine all the ingredients and microwave until hot.

Mushrooms
2 packages mushrooms
1 Tbsp garlic butter
Salt and Pepper to taste

Saute the mushrooms in the garlic butter until they are as done as you like or until just hot, up to you.

Socca

Socca is a garbanzo flour flat bread.  This is the recipe I used
http://www.kalynskitchen.com/2009/07/recipe-for-socca-garbanzo-or-chickpea.html

December 01 2011

Beef and Venison
3.5 lbs Beef Roast
1.5 lbs Venison Roast
1 package mushrooms
2 onions
1/4 cup Red Wine
1 Tbsp Tamari Sauce
1 Tbsp Apple Cider Vinegar
Spices
Salt and Pepper to taste

Cube the meat and brown it in a skillet in batches.  In the same skillet cook the sliced mushrooms and onions a bit to cook out some of the water.  Layer the browned meat in the slow cooker with the cooked mushrooms and onions.  Deglaze the skillet with the liquids and add in the spices (I'm not sure what they were, Steven did that part).  Pour the juices in the slow cooker.  We put it in the fridge over night then turned it on high in the morning.  It cooked for 4 hours and turned out great.

Right before serving I made a gravy out of the juices from the slow cooker.  This just involved Arrow Root flour, the juices and a splash of cream.  No additional seasonings were necessary.

Mashed Potatoes
5 lbs Potatoes (It was only 3 potatoes because they were massive)
2 cloves garlic
1 stick butter
Heavy Cream
Salt and Pepper to taste

Peel and cube the potatoes and put in a pot with enough water to cover them completely and the garlic.  Boil them for roughly 20 minutes or until they are tender.  Drain and put them back in the pot with the butter and probably about 1/4 cup of cream (if you want to use milk go ahead, but I had some cream I needed to use).  Mash to your hearts content adding more cream and the salt and pepper as necessary.  I did this the night before and then reheated the next day in the microwave with a little extra cream because it needed some moisture.

Next time I think 3.5 lbs would be sufficient.  There were too many leftovers.

Sauerkraut and Blaukraut
Both of these were opened from a jar and reheated on the stove.  One day I may attempt to make my own, but for now the jars are tasty enough.