Heavenly Slow Cooker Meals: Sweet Pepper, Corn and Potato Stew

You know what’s really great? Frozen vegetables.

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Everything outside has been noticeably dead since mid-January when the temperatures plummeted and sucked the life out of everything. I’m skeptical about where my tomatoes are coming from at a time like this, because I’m pretty sure it’s not the farm upstate.

So frozen veggies! What an idea! For these slow cooker meals, it’s a great solution. Not least of all because I’m usually only making a slow cooker meal in the first place because I am trying to save time. So if I don’t have to slice up a vegetable, that’s a big win.

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One quick note about this dish – if you don’t eat dairy or you hate the idea of buttermilk, leave that ingredient out of the recipe. Another option is to top the dish with a dollop of sour cream or Greek yogurt.

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What You Need:

  • 5 small red potatoes, scrubbed and cut into cubes
  • 1 medium yellow onion, sliced
  • 1 10oz bag frozen sweet corn
  • 2 cups chopped bell peppers (I used red, yellow and orange for some summertime color)
  • 5 small cloves garlic, minced
  • 1 jalapeno, chopped (seeded if desired to reduce spiciness)
  • 1 tbsp parsley
  • 1 tbsp oregano
  • 1 tsp ground cayenne pepper
  • 1 tsp paprika
  • 1 tbsp chili powder
  • 1 cup vegetable broth
  • 1 cup buttermilk
  • 1/2 cup freshly shredded cheddar

What You Do:

Put everything except the buttermilk into the slow cooker and cook on low heat for 8 hours, or high heat for 4.

When it’s done, add the buttermilk and stir well. Top with cheddar cheese.

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Winter Warmer Turkey Soup

I feel like this entire holiday season has been filled with turkey. After roasting and frying two free work turkeys, the leftovers were staggering despite inviting several friends over to share in the spread.

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Our dog is still enjoying the fried turkey, the oil from which apparently remains in trace quantities in our backyard. And if anyone is going to track down a small drop of fried turkey oil, it’s Madison.

Turkey Frying (21)      Turkey Frying (15)      Proshutto Scallops (5)

We were left with so much food that the obvious solution is throwing it into a giant soup. I can’t take credit for this dish though. Mike has a knack for randomly deciding to make dinner and busting out an amazing recipe. This soup he made on a chilly day last week is definitely blog-worthy, although he wasn’t used to having to keep track of every shake of the spice bottle.

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Soups have the advantage of being filling and giving you tons of leftovers, which was great in the midst of the holidays when I felt like the last thing I had time for was cooking.

Whether you have leftovers or not, this dish is doable with any combination of ingredients, and with our without meat.

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What You Need: 

  • 2.5 quarts vegetable broth (you can make your own by boiling veggies in water and draining out the broth)
  • 3 carrots, sliced into disks
  • 2 celery stalks, chopped
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bunch mustard greens, leaves pulled from stems and chopped
  • 2 large yams, cut into 1-inch cubes
  • 1.5 cups roasted turkey, hand-pulled into small pieces
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cumin
  • 2 tbsp olive oil

What You Do:

In a large skillet heated on medium with oil, add carrots and celery and cover, cooking until just softened.

Add garlic and onion and cook until onion is soft and translucent.

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In a large soup pot, bring broth to a boil and add the yams, cooking for about 5 minutes.

Turn the soup pot heat down to a simmer and add the carrots, celery, onion and mustard greens to the pot.

Stir and continue heating for about 10 minutes or until all veggies are soft and mustard greens are limp and reduced.

Serve with bread of choice for dipping – we used pretzel bread rolls from our local food store. Delish!

Pro Tip: As I said, you can add anything to this dish that you have lying around. It would be great with other greens like bok choy, spinach or kale, and other veggies like sweet potatoes or turnips.

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