What’s this? Recipes? On a Friday night? Crazy, right? So, anything interesting go on today?
I received a request from The Mighty Trowel, friend of blog from Down Under, for some slow-cooker recipes as they move into fall. I think Slow-cookers are one of the most versatile appliances in the kitchen – you can make a nice pot roast dinner, or recipes as simple as soups and stews. The best part is coming home from work or long hike and know dinner is ready to go and the house smells wonderful.
For recipes, let’s start with JeffreyW’s Italian Beef, pictured above and the recipe here.
A surprisingly easy and tasty Spinach Lasagna recipe is here.
Pulled Pork two ways, click here for both, makes great sandwiches or wraps, .
Then something different, and a childhood favorite meal, Brunswick Stew, recipe here. (Posting this makes me smile, because the last time I posted the recipe, commenters informed me that REAL Brunswick Stew is made with squirrel. You’re welcome to substitute as needed).
And finally, a Turkey Bean Soup, recipe found here.
I also posted my updated recipe for Extra Crispy Oven Fried Chicken today, you can find it here.
What’s on your menu this weekend? Have any slow-cooker recipes to share with The Mighty Trowel – I’m sure they would be appreciated. Vegetarian recipes would be great, we like to do at least one a week here, so new ideas are always welcome.
I really like tonight’s featured recipe because it is very simple, but so very tasty. I often make it when I have a crowd visiting. The recipe below serves 4 and I always double it. It’s a great recipe for letting everyone help themselves when they are hungry. I toss the pasta with olive oil and put it in the refrigerator and leave the beef simmering in the slow-cooker on low for the entire day. They can mix the two when they are hungry. The longer the beef cooks, the better it gets. It’s always a hit with everyone.
Portuguese Beef & Pasta
- 1 lb round steak, cut into thin strips, remove excess fat
- 1 tsp salt
- ¼ tsp pepper
- 1 onion, thinly sliced (reserve ¼ for beans)
- 1 green pepper, cut into thin strips
- 1 tsp crushed garlic
- 6 oz can tomato paste
- 2-14 oz can diced tomatoes
- 1 cup water
- 1 bay leaf (remove before serving)
- ½ tsp crushed red pepper
- 8 oz dry macaroni**
Slow-Cooker and saucepan
Add beef, salt, pepper, onion, green pepper, garlic, paste, diced tomatoes, water, bay leaf & red pepper to Slow-Cooker. Cook according to manufacturer’s directions (usually 8-10 hours on low) until beef tears easily with a fork. In saucepan, cook macaroni according to package directions. Drain well (you don’t want any water in your beef mixture) and mix beef and pasta in serving bowl.