Celery (enough to cover the bottom of your slow cooker)
One onion
Water
5 ish carrots full size or 1 cup baby carrots
1.5 lbs potatoes of your choice (or whatever fits
1-2 tsp garlic powder
Salt and pepper to taste
Instructions:
Line the bottom of your slow cooker with celery stalks like a raft
Put the roast on top of celery w the fat cap side up. It is important to get a roast with fat marbled throughout.
Put some water in the bottom. Do not put enough that it is touching the roast. You don’t want to boil the meat. You just want to keep the veg that is touching the sides from burning.
Add seasonings. Do not replace dried garlic w fresh. It will burn and make things gross. If you need a low sodium diet leave off the salt.
Cut carrots and place them around the roast if using baby carrots. If you are using big carrots move this step up and add the carrots as part of the raft. Do not put to many carrots in or you may end up with a very carrot flavored roast.
Cut potatoes to a reasonable and consistent size. If you get russet potatoes you will want to peel them too. Add around the roast.
Cut up one onion and place on top. I’d avoid red onions for this usage.
I have a slow cooker w a probe and cook it on slow until it reaches 165F on low. I know some people like their roast rarer and if that’s you just lower the temp. Cook roast for roughly 6-8 hrs on low or 4-8 on high although a roast cooked on high will probably be tougher and better suited to be turned into stew later. (Psst if you find your roast is tougher than you’d like don’t toss it but turn it into tomorrow’s stew. ;))
Inspired by:
Probably Betty crocker. My mom cooks a lot w Betty Crocker but I wanted to do mine without soup mix so it’s been modified.
*non of the veggies are vegetarian cause they were cooked w the meat.
note: the bacon grease flavor comes through. It may be better with crisco but I haven’t had a chance to try it yet.
Ingredients:
2 1/4 cups King Arthur Gluten Free Flour
1 tsp baking soda
1 tsp salt
1 cup bacon grease
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 tsp vanilla
2 eggs
12 oz special dark chocolate chips
(If doing dairy free use nestle dairy free chocolate chips instead of special dark)
2-4 slices crumbled bacon
Instructions:
Preheat oven to 375 degrees F
Cream together eggs, bacon grease, sugars, vanilla, and brown sugar.
Mix together flour, baking soda, salt, and then slowly add mix to wet ingredients.
Add in chocolate chips and crumbled bacon and mix.
Make 28 cookie balls of dough and put 6-8 balls on cookie sheets covered w parchment paper.
Cook for 9-15 min depending on how big you make the cookies and how well your oven works. If you have questions start low and add as needed. Let cool on sheet for 2 min then move to cooking rack until done. The bottoms should be a consistent. It the middle isn’t than put them back in the oven for 1-2 more min. Then let cook on cookie sheet again.
The cookies will be lighter and fluffier than when cooked with butter.
Rough Nutritional Information:
209 calories, 25.3g carbs, 11.5g fat, 1.8g protein
Gluten free, dairy free, (possible vegan w substitution)
Ingredients:
1 pound ground beef
1.5 tsp/3 cloves minced garlic
1/4 cup pack dark brown sugar
1/4 cup low sodium gf tamari sauce
2tsp sesame oil
1/4 tsp dried ground ginger
1/4 tsp red pepper flakes
1/4 tsp black pepper
Sliced green onion & sesame seeds to taste
Instant rice
Substitutionoptions:
Impossible beef can used in place of beef to make this vegan/vegetarian.
You can use an equal amount of soy if you are not gf.
Red pepper flakes can be increased or diminished to change heat level.
You can use other types or rice. I’d suggest the most likely change to be brown rice. I want this to be a super quick meal so I use instant but big bags of bulk rice are cheaper.
Instructions:
Brown ground beef in a pan until cooked through.
Mix garlic, brown sugar, tamari, sesame seed oil, ground ginger, red pepper flakes, and pepper.
Add to cooked beef in pan.
Take off heat. Add to rice. Add green pepper and sesame seeds.
I like to keep a bunch of boiled and diced chicken in the freezer so I can just pull out the right amount and add to any dish. When I make chicken soup I frequently use the boiled freezer chicken. To boil chicken I just add chicken breasts to cold water in a pot. Then bring that water to a boil. When the temp of the chicken is 165F the chicken is done. Put the chicken in a clean sink with ice water. When cool enough to hold you can chop and freeze.
Chop everything up. Add everything to a slow cooker. Slow cook on high for roughly 4 hrs on high or 6 hrs on low.
30 oz (2 cans) dark red kidney beans rinsed & drained
1/2 cup (60g) green beans
Parsley to taste/garnish
Salt & pepper to taste
Noodles optional and not included in our nutritional information. (I know most minestrone soup has noodles and when we make it we use banza gf chickpea rotini or Barilla gf rotini.
Instructions:
Prep, chop, measure, etc… and put it all in a slow cooker. Cook on high for 4hrs or 6hrs on low.
If adding noodles I prefer to boil them up right before you’re going to use them and allow people to add or not.
I like to pair this w a grill cheese sandwich. I use schlar bread cause I’m gluten free.
Optional toppings: diced green onion, paprika, smoked bacon salt
Instructions:
Set eggs on counter & bring to room temp. Bring water to boil. When water is at a full boil carefully add eggs. Boil until well done (roughly 13 min). put ice and water into a big enough bowl. when eggs are done cooking, add them to ice bath to cool. When fully chilled shell eggs. Cut in half and separate yokes and whites. Put whites into a container w some paper towel.
Mix yokes, vinegar (if you can’t get the fancy vinegar plain white vinegar is fine), sugar, & salt I use the kitchen aid but you can just mix by hand. Put in a ziplock bag and set it near the whites in fridge. You can hold for several days until you’re ready for use. This recipe scales. Be the hit of the party by bringing more deviled eggs than needed.
