0048. Crockpot Beef Stew with Olives, Garlic, Capers, and Tomatoes

I recently started a mammography class that only meets on Tuesdays and Thursdays in the evening. PK isn't a huge fan of cooking (especially since he doesn't get home until late most of the time) so I've started using my crockpot a lot more. I found this recipe on FoodOnTheTable.com and have fallen completely in love.

PK was in a car accident on Monday (he's okay) but he took my car to work yesterday and I had to take care of getting a rental car lined up. Well, I ran out of time to do the prep. I didn't brown the meat before I tossed it in the crockpot, nor did I allow the beef stock to reduce. I also eyeballed most of the ingredients. I know I put way more than 2 tsp of capers, more than a cup of Kalamata olives, less than a cup of garlic (that was more like 1.5 tbsp). I didn't have Greek oregano so I used regular. Pretty sure I put an entire can of tomato paste in.  But it was delicious. PK had 2 bowls. Monkey wasn't a huge fan because of the olives, but we gave her some leftover spaghetti and she was a happy camper.

I didn't have time to make rice (which seems like it'd be the best bet to cover with this concoction), so I heated up some leftover mashed potatoes and it worked out brilliantly. Next time I'll try the rice, but there will definitely be a next time on this one. DELISH!!

Crockpot Beef Stew with Olives, Garlic, Capers, and Tomatoes

Ingredients

• 2 2-3 lb. beef chuck roast, cut into pieces about 1 inch (I used 2 1/2 cups beef cubes)
• 1 1-2 tbsp olive oil (for browning beef)
• 1 can reduced-sodium beef broth (or use 1 1/2 cups homemade beef stock)
• 1 cup garlic cloves, peeled and cut into lengthwise slivers
• 1 cup Kalamata olives, cut in half lengthwise
• 2 tsp capers, rinsed
• 3 3 bay leaves
• 1 tsp. dried Greek oregano
• 1 can (14.5 oz.) diced tomatoes with juice
• 1 small can (8 oz.) tomato sauce
• 2 tsp tomato paste
• 3 tsp red wine vinegar
• fresh ground black pepper to taste

Directions

1. (I used a small 2 1/2 Quart Crockpot for this recipe. You could also cook it on top of the stove in a heavy dutch oven type pan over very low heat.)
2. In heavy frying pan, heat 1 T oil over medium-high heat and brown half of beef cubes, turning several times so it's well browned on all sides. Put beef in crockpot and brown the rest of beef, adding more oil if needed. Put second batch of browned beef cubes in crockpot. Add beef broth to frying pan, scraping up any browned bits from the bottom of the pan, and simmer until beef broth is reduced to 3/4 cup. Add reduced broth to crockpot.
3. While beef is browning, sliver garlic and cut olives. Add garlic and olives to crockpot along with rinsed capers, bay leaves, oregano, canned tomatoes and juice, tomato sauce, red wine vinegar, and pepper.
4. Cook on high for 2 hours, then taste for seasoning and add tomato paste if desired. Cook another 1-2 hours, until meat is tender and flavors are well blended. (This could also be cooked on low for 6-8 hours.) Serve hot.

0047. Crock pot peach glazed pork chops

I'm not a huge fan of pork. Never have been and probably never will be. I like to say that it's a texture thing, cause pork will always feel like pork in my mouth. And yes, I think that pork pretty much always tastes the same. But really, it all boils down to the fact that I had 2 potbellied pigs growing up -Wilbur and Allison- and they were the first pets I really loved. Quiet. I grew up in the country. But PK loves pork chops and I try to make them once or twice a month. Usually I grab a sandwich or just eat veggies when we have chops, but the smell of the peach glaze was so delicious that I had no choice but to try some. And it was delicious. Even PK, who's one of the most difficult people to please in the kitchen, went back for THIRDS. (I only had one plate, but it was kind of a big plate... for me). This is definitely one I'll be keeping in my recipe box to make again.

I made double the recipe since I had so many pork chops to cook. Hint: when you buy a family sized pack of pork chops, it's a good idea to break them up into smaller batches unless your family is big enough to warrant 9 chops per meal. 

Cook Time:

5 minutes

Prep Time:

5 minutes

Servings:

4

Wait Time:

8 hours

Ready Time:

8h 10m

Rating:

• 1 (29.0 ounce can) peach halves
• 4 (5-6 ounce) bone-in pork loin chops, 1 inch thick
• 1 (tablespoon) vegetable oil
• Pinch salt and black pepper, to taste
• 1/4 (cup) brown sugar, packed
• 1/2 (teaspoon) ground cinnamon
• 1/4 (teaspoon) ground cloves
• 1 (8.0 ounce can) tomato sauce
• 1/4 (cup) cider vinegar

1. Drain peaches, reserving 1/4 cup juice (discard remaining juice or save for another use); set fruit and juice aside. In a large skillet, brown pork chops on both sides in oil; transfer to a slow cooker. Sprinkle with salt and pepper.
2. In a bowl, combine the brown sugar, cinnamon and cloves; mix well. Add the tomato sauce, vinegar and reserved peach juice. Pour over the chops. Arrange peach halves on top. Cover and cook on low for 6-8 hours or until the meat is tender.

0046. Buffalo Chicken Stromboli

What You'll Need

2 cups cubed or shredded cooked chicken 

1/4 cup crumbled blue cheese 
3 tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce 
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 

How to Make It

• 1
  Heat the oven to 400°F.  Stir the chicken, cheese and hot sauce in a medium bowl.
• 2
  Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 10x14-inch rectangle.
• 3
  With the short side facing you, spoon the chicken mixture down the center of the pastry.  Fold 2 opposite sides of the pastry to the center over the filling and press to seal.  Place the pastry, seam-side down, onto a baking sheet.  Tuck the ends under to seal.
• 4
  Bake for 30 minutes or until the pastry is golden brown.  Cut the pastry in quarters to serve.
  
  
  Serving Suggestion: Serve with carrot and celery sticks, additional hot sauce and blue cheese dressing for dipping.
  
  
  Recipe originally posted at: CampbellsKitchen.com

0045. Lavender and Mint water

 Spa Water with Lavender and Mint- 0 calories

This entry originally appeared at http://tonetiki.com/2012/03/01/french-day-spa-water-with-lavender-and-mint-0-calories/

Having tummy trouble? Mint and Lavender both will cure a upset stomach and help flush your system. No wonder many Day Spas use both in their water, food and of course aromatherapy massages, facials and scrubs. You can have your own spa day at home with this delicious tummy calming, cancer fighting water. Your breath will be fresher, your tummy happy and your skin glowing after a day of drinking this water. If you don’t have a fancy little bag like the one shown just use a coffee filter, take a string off a tea bag and tie it up, easy right?!

You can keep re-using the bag of spices until you no longer taste them. I like to re-fill my pitcher of water when there is about 1/3 left, this way the flavor is evenly distributed.

Makes one bag-

1 tbsp Lavender dried or fresh

1/2 tbsp Mint dried or fresh

Tea bag or coffee filter and string from tea bag

Large Pitcher

Place Lavender and Mint on the baggie or coffee filter, tie up and place at the bottom of a large pitcher, cover in ice 1/3 full then fill the rest up with water. Place in fridge for 10 minutes before serving, pour into a favorite glass, I like wine glasses, I feel like I am indulging even though my drink is Zero calories.

Need some good Lavender, I love all things local so I hit up the Farmers Market. If you are not lucky enough to have a Lavender vender at your Farmers Market try out Central Coast Lavendertheir products are all natural and very reasonable. Make sure to try out my Day Spa Cucumber Lemon Water too, it is great to detox after a weekend of too much drinking or eating… or both 

0044. cucumber lemon water

Day Spa Cucumber Lemon Water- 0 calories

This entry was first posted at http://tonetiki.com/2012/02/27/spa-style-cucumber-lemon-water-0-calories/

Have a few too many cocktails last weekend? Feeling a little bloated or uncomfortable in your clothes? Try this immunity boosting, anti-inflammatory drink that will fill you up, flush your system and make you feel better in no time. Make a big pitcher of this, run yourself a hot bath and relax you will be feeling better in no time.

Makes a Pitcher-

1/2 Lemon thinly sliced

1/4 Cucumber thinly sliced- save 2 slices to place on your eyes

Ice

Water

In a large pitcher add the lemon and cucumber, then the ice and then water. Let sit in the fridge for a few minutes before serving. Pour into a large wine glass, put your feet up and relax. Once the water is down to only 1/4 full refill with water. You can do this several times, keep in the fridge.

The cucumber acts as an anti-inflammatory and the lemons boost immunity. Once you are done with your bath pop in your favorite Yoga DVD, you will be feeling back to yourself in no time.

0043. Apple cinnamon water

Day Spa Apple Cinnamon Water- 0 calories

This recipe was originally posted at http://tonetiki.com/2012/04/01/apple-cinnamon-day-spa-water-0-calories/

Did you know both apples and cinnamon raise your metabolism?

When you drink as much water as I do (a gallon daily) you just get sick of it! So when that happens I change it up, I go to my Sodastream and make some fizzy water, or I make a Day Spa inspired water. I love Cucumber Lemon water and Lavender Mint, but today I wanted something sweet. Try your own with whatever you have in your fridge and comment below, share your creations with all of us.

Makes one big pitcher, re-fill water 3-4 times before replacing apples and cinnamon-

1 Apple thinly sliced, I like Fugi but pick your favorite

1 Cinnamon Stick

Drop apple slices in the bottom of the pitcher (save a few to drop in your glass later) and then the cinnamon stick, cover with ice about 1/2 way through then with water. Place in the fridge for 1 hour before serving.

Nutritional Info:

Calories: 0

Fat: 0

Fiber: 0

Protein: 0

Carbs: 0

0042. Chipotle crusted pork tenderloin

• 1 (teaspoon) onion powder
• 1 (teaspoon) garlic powder
• 3 (tablespoon) chipotle chile powder
• 1 1/2 (teaspoon) salt
• 4 (tablespoon) brown sugar
• 1 (1 1/2 pound) pork tenderloin

1. Preheat grill for medium-high heat.
2. In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
3. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill when internal temperature reaches 150 degrees F. Let stand for 5 to 10 minutes before slicing.

Recipe taken from FoodontheTable.com