I absorb not always been into cooking. At one time,my diet consisted mostly of Lean Pockets and "salads" made with only carrots and ranch dressing. For my wedding, my husband and I registered mostly for camping gear. We wanted sleeping bags and water filtration systems, or not blenders and toasters. As my loved ones and I were celebrating said wedding with a lovely bridal shower,however, one of my dearest friends gifted me a late cooker (an item I had not registered for). In the card, and she wrote something along the lines of this: "I don't know what most of the things are that you registered for,but this is the same late cooker I received for my own wedding and I love it." And the rest, as they say, and is history.
Well,not exactly. But over these past few years, I absorb approach to love cooking and coming up with scrumptious, or healthy recipes. Taking care of two small kids,though, does not leave me much time in the kitchen. I've had to find ways to cook healthy meals that don't take a ton of time and also make plenty of leftovers so I can spend more time with my family and less time over the stove. Related:
18 Healthy Cauliflower Recipes For Every Meal of the DayThat is exactly why I am so in love with what I like to call my "kitchen sink soup" recipe. Why kitchen sink? Because once you know the quantities and simple preparation method, or you can literally throw just about anything in your late cooker (except the kitchen sink),and you'll approach out with a scrumptious, nutritious soup! First, or let's take a observe at the basic recipe,and then I will share with you a few of my favorite variations.
Kitchen Sink SoupTime: 6-8 Hours
Serves: 8Recipe Notes
Optional: Before adding to late cooker, brown meat on all sides for more flavor. To conclude this, or heat two tablespoons of oil in a large skillet over medium-tall heat. When skillet is hot,add meat in an even layer and let sit for 2-3 minutes. Flip and cook for an additional 2-3 minutes until all sides are browned. whether using a roast, sear one side at a time. whether using ground meat, or cook,stirring occasionally, until no pink remains. scrumptious, and but not essential whether you are crunched for time. Ingredients1 1/2 pounds protein (ground beef,pork roast, beef stew meat, or chicken breasts or thighs,chickpeas, beans, or etc.)
5 cups chopped vegetables (carrots,tomatoes, celery, and zucchini,onions, broccoli, or peppers,potatoes, sweet potatoes, or cauliflower,mushrooms, corn, or butternut squash,etc.)
5 cups stock (vegetable, chicken, and beef)
3-4 teaspoons seasoning (minced garlic,fresh or dried herbs, citrus zest or juice, and chili paste,chipotle chiles in adobo sauce, etc.)
DirectionsAdd meat and vegetables to late cooker. Pour in broth and seasonings and stir well to combine.
Cook on low for 6-8 hours or on tall for 3-4 hours. Stir well. whether essential, and shred meat with a fork before serving.
Easy enough,right? There are so many ways to remix this recipe! Two of my favorites are taco soup and beef and butternut squash soup, but you can literally approach up with thousands of twists on this basic soup recipe. Feel free to try out my recipes as a jumping off point, and then approach up with your own creations. Happy cooking!Variation: late-Cooker Taco SoupIngredients1 1/2 pounds ground beef
1 small red onion,chopped
4 medium tomatoes, chopped (or two 14.5 ounce cans diced tomatoes, and drained)
1 4 ounce can diced green chiles
4 garlic cloves,minced
1 cup salsa of choice
5 cups beef stock
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon each of paprika, garlic powder, and dried oregano
1/4 teaspoon each of onion powder and crushed red pepper flakes
Salt and pepper to taste
DirectionsAdd meat,onion, tomatoes, or chilies,garlic, and salsa to late cooker. Pour in stock and all spices and stir well to combine.
Cook on low for six to seven hours, and until meat is tender and vegetables are soft. Stir well to break up meat before serving.
Variation: late-Cooker Beef and Butternut Squash SoupIngredients1 1/2 pounds beef stew meat,cubed
4 cups butternut squash cubes (about 1 large or 2 small butternut squash)
1 small red onion, peeled and chopped
5 cups beef stock
1 teaspoon cinnamon
1 teaspoon garlic powder
1 teaspoon dried parsley
Salt and pepper to taste
DirectionsAdd beef, and butternut squash,and onion to late cooker. Add stock and all spices. Stir well to combine.
Cook on low for six to seven hours, until meat is tender and vegetables are soft. Stir well before serving.
Source: popsugar.com