Slow cooker Beef Stroganoff.

Ingredient lists;
#1.
1/3 C      All purpose flour
1 tsp       Salt
1/2 tsp    Pepper
1/2 tbsp  Paprika

900g       Lean beef stewing meat
2 C         Fresh Mushrooms

#2.
1             chopped Onion
1/4 tsp    Garlic Powder
14 oz      Tomatoes
2 tsp       Beef Bouillon Powder
2 tbsp     Sherry
2 tbsp     Worcestershire  Sauce

#3.
1 C         Sour cream

Combine list 1 in a large ziplock bag.  Coat the beef by adding small amounts to the bag and shaking, until all the beef is coated.
Brown the beef in a saute pan with some olive oil. This is not necessary, but I find that it adds a richer flavour and some colour to the finished product.
Place the beef in the bottom of the slow cooker,Add the onion and the mushrooms on top.

Mix together list #2, and pour it into the slow cooker over the beef, onions and mushrooms.
Cook on high for 4-5 hours, or an low for 7-9 hours.

Add the 1 Cup of sour cream a 1/2 hour before the end of the cooking time.

Serves 6.

Iced lemonade

Ingredients;
Goodhost Lemonade crystals (for convenience)
Ice.

Procedure;
Take 3 cups hot water, dissolve 1 cup Lemonade mix, stir and let cool to use as a "syrup".
Take 1 cup "syrup" and blend with 4-5 cups of ice (I used 4, but I thought it was a little strong. Next time I will use 5cups of ice.)

Makes 2 large glasses.

Enjoy!

Bobs Chili 2.0

Ingredients;


1 lb Ground beef
2 tsp Olive oil

1 Onion
1/4 cup (to taste) Chili powder
1tbsp Garlic (minced)
1/4 can chipotles in adobo sauce (or to taste)
1/2 tsp salt and 1/4 tsp pepper (or as needed)
8tbsp Brown sugar (or to taste)
2 - 540ml 19oz - Cans tomatoes
2 - 540 ml 19oz - Cans of Kidney beans
1 - 540ml Can of 6 bean blend
2 - 398ml 14oz -Cans pork and beans
2 cups Corn (frozen)
1oz Lime juice

Directions;

Open all cans, rinsing the kidney and 6 bean blend thoroughly.
Dice the Onion.
Brown the ground beef and drain.
Bloom the chili powder in residual fat and Olive oil, for 30- 60 seconds on medium heat (watch so it doesn't scorch and leave a burnt taste).
Add tomatoes, and onions, and garlic to the chili powder.
Add everything else.
Bring to boil.
turn to lowest setting and simmer for 1-2 hours (no chance of overcooking) to let the flavours marry throughout.

Be sure to let it cool at least 15 minutes prior to serving. Make APPROXIMATELY 5 litres. (Never actually measured.) LOL

Bob Klassen.

Simple Sweet and Sour sauce.

Ingredients;
1 cup brown sugar
2 cups water
1/3 cup vinegar
2 tbsp ketchup
4 tbsp corn starch
4 tbsp cold water for corn starch
1 can pineapple, juice removed

Procedure;
1. Add water, vinegar, brown sugar, and ketchup to a saucepan.

2. Bring to a boil while whisking to dissolve and incorporate everything.

3. Mix together the corn starch and the 4 tbsps of corn starch into a slurry.

4. Add the pineapple to the mixture.

5. Slowly add the corn starch slurry, stirring constantly, until it reaches the desired consistency.

6. simmer for 1 more minute.

7. Serve.

Servings: 6-8
Yield: 3 cups

Cooking Times
Preparation Time: 2 minutes
Cooking Time: 7 minutes
Inactive Time: 3 minutes
Total Time: 9 minutes

Beef and Veggie Casserole

Ingredients

• 1 pound stewing beef
• 500ml beef stock
• 250ml red wine
• 1 cup quartered mushrooms
• 1 diced onion
• 1-2 coarsely chopped leek
• 2 crushed garlic cloves
• 2 coarsely chopped carrot
• ½ tsp thyme
• salt and pepper to taste
• 2 coarsely chopped celery sticks
• 3 tbsp all purpose flour
• 1 can crushed tomatoes
• olive oil
• 4 tbsp Worcestershire sauce
  

Instructions

1. OPTIONAL; in a saute pan using the heated olive oil, brown the stewing beef prior to putting in the slow cooker. Use the wine to deglaze the pan, and then add it to the rest of the liquids.
2. Mix all the wet ingredients, spices, and flour. Pour a small amount of the liquid in the bottom of the cooker, the place “optionally browned” beef in bottom, veggies on top of that, and pour the remainder of the liquid mix over the top of it all.
3. Cover and let cook for 5-7 hours on low, or 4-6 on medium/high.
4. Serve with you favorite side dish, or you can add 4 or 5 peeled potatoes in with the vegetables for a complete slow cooker meal. (Make sure to adequately salt and pepper the potatoes, as they absorb those flavours.)
   

Bob's Beet PLUS Borscht

Ingredients:
o 3 tbsp vegetable oil
o 2-3 bay leaves
o 1 tsp black peppercorns
o 1/2 tsp mustard seeds
o 1 small package of fresh dill, finely minced tips, divided in two (half to put in the soup while cooking the other to add to the soup when serving, Also chop the stems and put them in at the beginning so the have time to soften.)
o 1 chopped onion
o 2 cloves garlic, roughly chopped
o 1 stalk chopped celery
o 1 large small sliced carrot
o 2 cup chopped red cabbage
o 2-3 medium potatoes peeled and chopped into bite sized pieces
o 1 cans of beets, diced into bite sized pieces (1cup fresh or frozen)
o 1 can (small) chopped tomatoes
o 4 litres beef broth (The key here is to have enough to make it as “soupy” as you personally prefer it)
o 1 link Farmer sausage - sliced into medallions
o 1 cup boneless pork shoulder picnic (when you remove the bone keep it and add it to the soup while cooking for added flavour. NOTE - Trim off excess fat and skin to keep it as low fat as possible.)
o Vinegar to taste (about ¼ cup)
o Salt and Pepper to taste
o Sour Cream (in each bowl you dish out)

Directions:
1. Heat vegetable oil to medium in a large soup pot. Add onions and celery, let the vegetables sweat, but not brown, stirring occasionally (about 10 minutes or until translucent.) Add the garlic about a minute before you are ready to add the liquid.

2. Wrap the bay leaf, peppercorns, mustard seeds, in a piece of cheesecloth (or use a strainer ball) and tie it securely with a piece of string. (A bouquet garni) and add it with the broth.

4. Add the broth, the tomatoes (if using), the Sausage and Ham and the rough, stem-end portion of the dill (it will soften and incorporate itself). Stir everything to combine and bring up to a boil. When the pot begins to boil, reduce heat to medium low and let simmer slowly for 2 hours.

5. With 45 minutes left in the cooking process add the sliced cabbage, carrots, potatoes, and vinegar, and let simmer for the remaining time.

6. To serve stir in the remaining tip-end minced
fresh dill. Top with a tablespoon of sour cream.

Mushroom Orzo (with chicken)

Mushroom Orzo (with Chicken)

Ingredients
• 1/2 cup butter, divided
• 8 pearl onions
• 1 cup uncooked orzo pasta
• 1/2 cup sliced fresh mushrooms
• 1 cup water
• 1/2 cup white wine
• garlic powder to taste
• salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley
• 3 regular boneless skinless chicken breast sliced thinly


Directions
1. Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter (At this point I also add thinly sliced pieces of chicken breast). Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
2. Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.

**The chicken is actually an addition to the recipe because let's face it, I'm a meat man, and a meal without meat seems somehow just wrong.  LOL