Tagged: ‘carrots’

Baby Beef Stew Classico


I thought I better put one other one-serving down-home-style, nothing fancy, lottsa veggies, mom’s beef stew in the NYMSC for Two book since I use the 1 1/2 quart slow cooker so often. I cut my own stew meat from…

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Desserts That Cook Slow and Never Fail to Delight

Desserts in a slow cooker sounds kinda weird, but once you have gotten used to using the appliance, the sky’s the limit. When Julie and I went to research and test dessert recipes we had a problem we had not predicted—there were too many things to make instead of not enough.

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Carrot Layer Cake with Cream Cheese Whipped Cream


Cooker:  Medium or large round
Setting and Cook Time: HIGH for 2 1/4 to 2 3/4 hours
Serves 6 to 8

Ingredients

  • 1 cup sugar
  • 2 eggs
  • 1/4 cup water
  • 1/3 cup light olive oil
  • 1 1/2 cups flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1…

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Veal Stew with Champagne

Champagne is a wonderful complement to veal and makes a lovely flavorful stew.  Cooking the veal before loading the slow cooker is called searing, which carmelized the surface and adds to the overall flavor of the finished stew. Be sure…

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Very Veggie Vegetarian

I grew up with the meatless Friday–mac and cheese, filet of flounder, pancakes. I now consider that the practice run for becoming a vegetarian in the 1970s. Those were the days when granola had just been invented for Woodstock, and The Vegetarian Epicure and Moosewood cookbooks had not burst onto the scene yet to help the home cook with some new options. Being a vegetarian meant plenty of meatless spaghetti sauce with mushrooms, omelets, cheese sandwiches, and lentil soup, a staple in France and often brought to French class, in the struggle to adapt familiar dishes to a new lifestyle.

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