KATHY’S HOME & GARDEN TIPS – GET OUT THE CROCKPOT

KATHY’S HOME & GARDEN TIPS – GET OUT THE CROCKPOT

What could be better during these cold snaps than some hot soup or stew from the crockpot? These two recipes are easy and helpful as they cook mostly in the crockpot. Crock pots are ideal for soup as they cook low and slow. They also take lesser cuts of meat and render them tender and flavorful.

Our first recipe is Lemon Rice soup. Place 5 cups of chicken broth (low sodium preferred) into a crock pot with ¾ cup long grain brown rice. You can use white rice but brown is healthier with a nuttier flavor. Cook on high for three hours or until rice is fully cooked. If you are using white check after 2 ½ hours. Wisk 3 egg yolks along with ¼ cup fresh squeezed lemon juice in a bowl. Mix in I cup of broth from the pot VERY slowly into the egg mixture. This is called tempering the eggs into a creamy mixture. Adding the liquid too quickly will scramble the eggs. Add to the soup constantly stirring then cook for an additional 10 minutes. Salt and pepper to taste. You could also add cooked diced chicken.

Beef Bourguignon sounds daunting but is actually quite easy in the crockpot. Add 6 slices of thick cut diced bacon to a warmed skillet. Cook till crispy. Place bacon on paper towels reserving the fat for browning the beef. Pat dry 3 lbs. of stew beef. This is essential! Meat must be dry to sear properly. Dust with salt and peppered flour shake off excess. Sear the meat in batches over high heat. Don’t crowd the pan. Add each batch to the pot after searing. Deglaze the pan with ¼ cup red wine making sure to scrape up any bits from the bottom of the pan. Add the last of the bacon grease to the pan and cook two sliced yellow onions. When onions are softened add 3 diced medium carrots and cook till softened. Add 2 minced garlic cloves and 1 tablespoon tomato paste. Cook till fragrant then add the mixture to the pot. We are layering flavors. Add an herb bouquet. Tie 4 sprigs of parsley along with a bay leaf and 3 sprigs of fresh thyme or ½ teaspoon dried in a cheesecloth. Place in the pot along with 3 cups beef broth and 2 ½ cups red wine. Cook till beef is tender. 6-8 hours on low. Sauté one pound sliced white onions in one tablespoon butter till all liquid has evaporated and mushrooms are browned. Add to the beef along with the fried bacon and a pound of thawed pearl onions. Remove herb bouquet and cook an additional 10 minutes.

KATHLEEN WEAVER-ZECH & DEAN’S TEAM CHICAGO