Wednesday, July 30, 2014

Slow Cooker Beef and Barley Soup

Slow cooker beef and barley soup


Don't forget your slow-cooker liner!  You're welcome. ;)

1. Start with a 2-lb chuck roast.  For flavor, I bought a fatty one...I trim that off later after it's cooked.



2.Add four 5.5-oz cans of tomato juice.


3.  Add one can of beef broth.
 

4.  Add 3 tbsp soy sauce.

 
In case you're like my husband, YES, I've washed my hands.
 5.  Salt and pepper.  To taste.  Sorry I didn't show you the pepper...I just shook it directly into the pot.


I normally would have a yellow or white onion, but I made kabobs the other night and had purple onion left over.
 6.  One small onion, chopped. 



7.  3-4 ribs of celery, chopped.

 

8.  About a cup of chopped carrots.

 

9.  Three cups of water.
10.  Set to low and cook for 8 hours.  I'm not going to lie...I set mine to high and cooked for about 6 hours...that meat was ridiculously tender for having done so.  I'm crazy like that.
 

11.  Once cooked through, remove roast, trim fat, and shred.  Add shredded beef back to pot.
12.  About an hour before you're ready to eat, add 1 cup of quick barley.
 

13.  Season with some dried parsley and thyme.  You know, to taste.  


This makes a pretty generous heap of soup...about six healthy bowl fulls.  If you divide it six ways, each bowl should be just about 25 carbs each!

Friday, July 11, 2014

I Heart Faces Photo Challenge:: Make a Splash


After almost a year of little to no rain, we were pummeled with over five inches of the wet stuff yesterday.  As the sun was slowly dissolving along the horizon, the boy and I set out for our evening walk.  Glassy puddles beckoned to be tread upon, and Wyatt did not leave one unrippled.  This was his first pass of many through the one at the end of our cul-de-sac.  By the time our walk was over, he had a stripe of mud and water all of the way up his back and into his hair.  He couldn't have been happier.

Want to follow me on instagram?  My user name is cktogger.

Photo Challenge Submission

Tuesday, July 1, 2014

Creamy Potato Soup



Last week, we had a few relatively cool days, and I was really craving potato soup.  It's been ages since I've made this staple of my youth, so I played around a bit with my mom's recipe and I really loved the way it turned out!  I don't really measure anything, and I'm pretty heavy handed with seasoning, so for this recipe, I've given a range of certain ingredients.  You really can't mess this recipe up, so season to taste!

4-5 cups of water
1 chicken bullion cube
4-5 small potatoes, peeled and cubed
1 onion, chopped
2-3 tbsp butter
1-2 tsp celery salt
1-2 tbsp parsley (I use dried)
1-2 tbsp chives
1 cup milk
1/2-1 cup instant potato flakes
salt & pepper to taste
optional garnishes:
shredded cheese
bacon bits
sour cream
chives

In a large pot, bring water with bullion cube to boil.  Add chopped potatoes, onion, butter, and celery salt.  Reduce heat to simmer.  Add parsley and chives, and continue cooking until potatoes and onions are tender.  Add milk and allow to return to simmer.  Slowly stir in potato flakes, a couple of tablespoons at a time, until desired thickness is obtained.  Salt and pepper to taste.  Add desired garnishes, then serve.


This makes four heaping bowls of soup, which I estimated to be around 40 carbs each.  Being almost purely potatoes, though, this has a pretty high glycemic index, so not necessarily the best dish for diabetics, but it's delicious nonetheless.