Saturday, September 26, 2009

Week of September 27, 2009

Ready to check out this week's Harvest Box from Life Organic?

Sunday: Crockpot Taco Soup
Monday: Quesadillas with chicken and peppers, salad with baby asian mix
Tuesday: Potato Leek Soup
Wednesday: Spaghetti and Meatballs
Thursday: Roasted Apple and Acorn Squash Soup
Friday: Slow Cooker South-Western Pulled Beef, sugar snap peas
Saturday: O'Brien Sausage Skillet (something new I came across that looked interesting)

With this week's broccoli I am planning to make some Cream of Broccoli Soup to put in the freezer. It is great for lunches and I really like being able to pull something out of the freezer and quickly be able to reheat it. Not to mention it's completely delicious!

Last week's Crock-Pot Applesauce was a huge hit - it was so completely delicious that we ate it in two days. It is absolutely the best straight from the crock-pot when it's steamy and hot. It literally tastes like liquid apple pie melting in your mouth. I plan to make another big batch in the crock-pot tomorrow, at which point I will also make some Apple Flax Muffins.

I have some over-ripe bananas on my counter, so I think I'll give this Chocolate Chip Banana Bread a try. As I've said before, the Things will eat *anything* with chocolate chips in it.

And last, but not least, my friend Konnie sent me this recipe this week and I decided I'd give it a try. She said her family all loved it and they served it one night with rice, one night with potatoes, and a third time on a bun. It looks tasty and easy!

Slow-Cooker South-Western Pulled Beef

2 tbsp vegetable oil

4 lb(2Kg) Beef Cross Rib or Boneless Blade Pot Roast

1 pkg (250ml) Knorr beef broth

1 can (28oz) EACH crushed tomatoes and whole tomatoes

1 pouch Lipton Recipe Onion or Onion Roasted Garlic Soup Mix

2 tbsp EACH tomato paste, chili powder and ground cumin

¼ tsp(1ml) EACH black and cayenne pepper

2 tbsp all purpose flour

  1. Heat oil in deep skillet over med-high heat; brown beef all over, turning with tongs, transfer to slow-cooker, drain fat.
  2. Reduce heat to medium, add broth, tomatoes, lipton soup mix, tomato paste, chili powder, cumin, black and cayenne pepper to skillet. Bring to boil over med-high heat, stirring up any brown bits. Pour over beef. Cover and cook on low setting for 8 to 10 hours until beef is fork tender.
  3. Skim fat from liquid ( I didn’t have hardly any). Leave meat in sauce, remove twine. Whisk flour into ¼ cup cold water; whisk into sauce in slow cooker. Cover and cook on high, stirring once, until thickened, about 15 minutes. Use two forks to pull the beef into shreds.

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