seafood bisque and herbed fococcia bread

This one is being tweaked as I write it. The directions can be a bit tricky and I modified as I made it.

The basic ingredants are:

1 can minced claims
1 can tiny shimp
1 pkg of imitation crab meat
bacon -- I had 1/2 a pound frozen in the freezer and just cut three narrow strips
front the side, chopped that into smaller peices
3 large potatoes -- peeled and diced
1 1/2 C dice onion
1 can cream of celery soup + 1 soup can of milk
1 1/2 c milk
2 c boiling water
1/4 tsp curry
2 c cream or half and half
3 T cornstarch
thyme

In your largest soup pot (cause yeah, I need a bigger one) put in a dab of olive oil to start the bacon browning.

While the bacon is browning peel the potatoes and dice (I actually sliced and then dice but meh do what you want) and dice up the onion. Once the bacon is browned saute the onion for a few minutes and then throw in the pototes to start cooking.. let this cook for a while until the potatoes are softish

While all of that is cooking, drain the clams and shimp -- keep the juices those go in a large bowl, the meat goes in a small bowl. Add to the large bowl of juices the can of soup and all the milk, the curry and the boiling water. Add this to the pot and let it simmer for about 25 minutes.

Add clams, shimp and crabmeat -- let simmer for another 5 minutes

Combine the cream/half and half with the cornstarch and slowly add to the pot, stirring, let his simmer for a few more minutes

The bread, I'm not a bread maker so actually stole my bread idea from another blogger

http://joyinmykitchen.blogspot.com/

it's good ..

Long time no see

It's been awhile, but life has been busy.. Since I last updated, I've moved -- sharing a condo with a good friend of mine, I've been to a convention -- yayyy Origins, and have worked on breaking away from the crockpot. I also saw my brother leave on his deployment to Afghanistan with the National Guard -- he's out there somewhere, but the location is top top secret lol.

Making a promise to myself to keep up on this a bit better, however, life is crazy with work and school and the contemplation of a part-time job... soooo if it isn't updated come and find me cause I'm buried.

I'm still doing the menu by the month thing, so here we go

Seafood bisque w/herbed fococcia bread
Beef Stroganof
Honey ribs and rice
Meatloaf -- this one all of you know already lol

Sweet and Sour Sausage Dish

Ok .. it's easy and it's zomg delicious...

kielbasa
1 can pineapple chunks - drained
2 bell peppers -- I used a yellow and an orange
honey bbq sauace

Julienne the peppers, cut kielbasa in chunks and drain the pineapple -- and that is all the prep work for this dish.

Throw it all in the crockpot and let it go .. mine started to scorch a bit after 2 hours on high, so I'm going to go with the assumption that about 1.5 hours on high, then on low for a couple more.

Meatloaf

Mini-MeatLoaf

1/3 C packed brown sugar
1/3 C ketchup

1 pound ground meat – use your favorite
1/3 C finely crushed cracker crumbs
1/3 C milk or 1/3 C dried milk and 1/3 C water
1 egg

To taste: usually 1 ½ teaspoon

Beef powder
Dried garlic
Oregano
Italian seasoning
Basil
Worcestershire sauce
Dried mustard or prepared (honey Dijon is awesome)
Salt and pepper
Dried onion

The “to taste” items are really to taste; if you don’t like garlic don’t use it for example. The spices and seasonings can be replaced, extra added, less added. I love onions and so I end up doing about 2 tablespoons of onions. I rarely measure anything except for the few ingredients that have specific amounts listed.

In a large mixing bowl combine all your dry ingredients. Stir to ensure that everything is mixed up then add the meat; break it up a little bit if you need to. Add the wet ingredients and combine until well mixed.

Lightly spray a casserole dish with cooking spray so the meat doesn’t stick. Form the “dough” into four approximately equal mini loafs and place in the dish.

Mix the brown sugar and ketchup together, for variety add a little Worcestershire sauce for some added kick; and spread over top of the meat.

Preheat oven to 350 and bake for approximately 45 minutes or until done.

This dish makes 4 dishes of food. For the single that means your meal tonight, and three lunches at work. Add in some mashed potatoes and a veggie and you’re set for the week.

Variations:

This recipe makes excellent meatballs. Prepare as normal but roll the meat into small meatballs, place on a tray or plate to freeze if you want to keep them or cook them right away and add into your pizza soup, spaghetti or whatever you want for the night. The meatballs will freeze, wrapped in plastic wrap, for about 3 weeks.

Peach Baked Oatmeal

Ok, this one actually brought back memories of summer camp. Getting up early to be the first to the tables to dig in. And super bonues it's super easy. The only change I made was to omit the 1/2 C of oil *gag*.

1/2 C sugar/splenda
1 egg
2 C dry quick oats -- I used old fashioned, turned out fine
1 1/2 tsp baking powder
sale
3/4 C milk
Fruit

Spray the crockpot with cooking spray -- honestly this didn't seem to matter much

Throw everything in the crockpot, layer peaches on top -- can use any fruit you want and for the short cooking time don't worry about fresh. I used canned peaches and it was perfect

Cook on high for approximately 2 hours. You want the oatmeal to look dry when it's done.

If you save this for in the morning, microwave for about a minute, sprinkle with a bit of sugar and float in a bit of milk. yummy!!!
Notes:

Change nothing but the mix-ins.... other fruits, nuts... skys the limit.

Sour Beef

I didn't really change this recipe at all. The smell it gives while cooking is phenominal to be honest

3-4 lb pot roast -- I used a sirloin tip roast that was on sale
1/2 C cider vinegar
1 large onion - chopped -- I did only 1/2 an onion
3 bay leaves
salt to taste
1.4 tsp ground cloves
1/4 tsp garlic powder

place roast in crock pot. add remaining ingrediants.

Cook for 8-10 hours on low.

Notes:

So far again, nothing I would change.

Vanilla Bean Rice Pudding

I halved this recipe and used vanilla extract instead of a real vanilla bean -- although if you want to use it I'll give you the information on adding it to the recipe. This turned out exceedingly well and it just the right amount of sweet that it kills the sweet craving. I also used Splenda intead of real sugar as I'm trying to use that more and more to cut back on my sugar intake.

3 (6)C Milk
3/4 (1 1/2) C uncooked rice
1/2 (1)C sugar/Splenda
1 C Raisins (options as I loathe raisins)
1 T butter melted
sprinkle of salt
1 vanilla bean or 1 tsp extract
1 egg
cinnamon
4 (8) oz sour cream

Combine milk, rice, sugar, butter and salt -- add raisins if using them, in crockpot and stir together. Add vanilla extract or scrape seeds from the bean and add them with the bean husk

Cover and cook on high for 2.5 - 4 hours or just until rice is tender and most of the liquid is absorbed -- I had approxmately 1/2 c of milk roaming around.

Scramble egg and mix with a bit of the rice to temper the egg and then put into the crockpot. Cook for 1 minute while stirring and then remove the inner shell of the crockpot and place on the counter top.

Let it sit for about 5 minutes and then add cinnamon and sour cream -- at this point pull the bean husk out and throw it away.

Notes:

Really nothing I would change with this recipe.. it's really good just the way it is.