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Slow Cooker Chili Soup

July 10, 2010

I got this recipe from the Easiest Ever Holiday Entertaining Pillsbury Classic Cookbook December 1994. This is an easy, hearty soup. My changes to the recipe are in parentheses.

Slow Cooker Chili Soup

1 TBSP oil
1-1/2 lb. boneless beef round steak cut into 1/2″ cubes (I bought stew meat.)
1 cup chopped onions
(5 cloves crushed garlic)
1 cup chopped green bell pepper
1 cup chopped carrots
3 to 6 tsp. chili powder
1/4 tsp. salt
1/4 tsp garlic powder
1/4 tsp cayenne pepper (I used more because I like it hot!)
1/4 tsp black pepper
1 cup water
2-14.5 oz cans diced, peeled tomatoes, undrained (I got the Mexican style that already has some seasoning added.)
1-15 oz can tomato sauce
1-15.5 oz cans dark red kidney beans, drained

Heat oil in large skillet over medium high heat until hot. Add beef and onion (I also added 5 cloves of crushed garlic.) Saute until beef is browned. Transfer to crockpot.

Add all remaining ingredients except beans to crockpot. Cook on high for 1 hour.

Reduce heat to low, and cook for 4-5 hours, until vegetables and beef are tender.

Stir in beans and cook 30 to 45 minutes or until beans are thoroughly heated.


March 26, 2010

From Dr. Mark Hyman, MD:

Can your brain become inflamed? Can you have a sore or swollen brain—like a sore throat—that causes everything from brain fog to dementia to depression to autism?

You brain can become inflamed just as your body does. And in the 21st century, our bodies and brains are on fire.

Today, the fires of inflammation are raging all over the body. That’s why we are seeing an epidemic of diseases including autoimmunity (24 million people), allergy (50 million), and asthma (30 million), as well as cardiovascular disease (60 million), cancer (10 million), and diabetes (14 million). These, it has been recently discovered, are primarily inflammatory conditions.

Now, new research proves that almost all brain problems are connected to or caused by inflammation as well.

In this blog I will review just a few examples of the research that points to the link between inflammation and our epidemic of broken brains and tell you what you can do to reduce the sources of inflammation in your life.

Read the entire fascinating article at the UltraMind blog,

Fancy Pancakes

March 14, 2010

Here’s a more flavorful pancake recipe than the one I posted previously. It has no cane sugar, but will satisfy your sweet tooth.

Fancy Pancakes

1/2 c of your favorite gluten-free flour mix
1 tsp. baking powder
2 Tbsp. Smucker’s Spiced Apple Butter
1/2 c. Welch’s White Grape / Peach Juice blend

Mix dry ingredients. Add the apple butter and juice. Add more juice if necessary to reach the proper consistency of batter that you like.

Serves 2.

Mustard Roasted Potatoes

February 15, 2010

I made the full recipe shown below for the marinade, but used only half the potatoes. I then used the other half on some sirloin steaks, marinating them for about an hour before broiling them. Served the potatoes, steak, and a green salad with a nice mustard vinaigrette. Delicious!

Mustard-Roasted Potatoes
Adapted from Gourmet, December 2007 by Smitten Kitchen

Makes 10 servings

Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard (or something wheat-free)
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick or 1/2 ounce) butter, melted (substitute olive oil)
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.

Transfer potatoes to serving bowl.

Do ahead: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes

Amy’s Crock Pot Italian Chicken Recipe

January 9, 2010

Amy’s Crock Pot Italian Chicken Recipe


5 Chicken Leg Quarters
5 Carrots
3lg Onions
3lg celery stalks
3lg potatoes
pinch of salt
1 cup italian dressing
1 tsp garlic powder

Layer the Chicken on bottom of crock pot.

Chop up the carrots, onions, celery, and potatoes.

Add in the salt, pepper and garlic powder and the cup of italian dressing.

If you need more italian dressing, you may add more.

Cook on high for 1 hr and then lower the heat to low and cook until done.


Amy’s Notes
You may notice that you may need to add less meat or less veggies to accomadate the size of the crock pot.

My Notes

It’s difficult to find Italian dressing that isn’t awash with either sugar or high fructose corn syrup, but I did it! Newman’s Own Olive Oil and Vinegar Dressing has no sweeteners added at all. I don’t care for it much on salads (it separates too much), but it was fabulous in this recipe. Here is a list of the ingredients in the dressing:   Olive Oil Blend (Olive Oil, Extra Virgin Olive Oil), Vegetable Oil (Soybean Oil and/or Canola Oil), Water, Red Wine Vinegar, Onion, Spices, Salt, Garlic, Lemon Juice and Distilled Vinegar.

My crock pot is apparently nowhere near as large as Amy’s I had to go with 2 chicken leg quarters and cut everything else in half as well.


Spicy Potato Salad

December 13, 2009

I can’t have standard potato salad. It’s laden with mayonnaise, which is made with eggs. I found this delicious looking recipe at and decided to give it a try.

While shopping for this recipe I learned is that Gray Poupon mustard has sugar in it! The generic on the shelf next to it did not. I passed on the Gray Poupon and grabbed the generic.

Next, since the recipe states that you are quartering the potatoes, I decided they probably mean for you to get the new red potatoes, rather than Idaho bakers.

Finally,  it was home to make this easy recipe. Here it is as it appears at

Spicy Potato Salad

2 1/2 pounds potatoes, quartered
1 tablespoon sweet paprika
1 tablespoon chili powder
1 tablespoon spicy grill seasoning
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
1 onion chopped
3 celery stalks, chopped

Place potatoes in pot and cover with water. Bring to a boil and then salt. Cook 12-15 minutes or until tender. While potatoes cook, combine other ingredients in a large bowl. Drain potatoes and mix with dressing while the potatoes are still warm. Serve warm or chilled.

My notes:

If it’s not spicy enough for you, add in some cayenne pepper flakes.

Get the new red potatoes. I’m sure it’s just an oversight that they didn’t specify that in the original recipe.

This is yummy. It sits proudly next to a steak or a burger. Good eating cold late at night, too!

Cauliflower Rice

November 29, 2009

What do you do with leftover turkey after Thanksgiving? You make curry, of course! And what do you need to go with curry? Rice! Here is a wonderful and easy recipe that goes great with turkey curry.

Cauliflower Rice

courtesy of My Daily Moment newsletter


2 cups basmati rice
3 1/4 cups water
1 1/2 tsp. butter
3/4 tsp. salt
2 tsp. cumin
2 tbsp.canola oil
1 large onion, chopped
10 whole cloves
1 1/4 tsp. ground turmeric
1 jalapeno pepper, chopped (optional)
1 1/2 tsp. salt
1 cauliflower, in 1-inch florets (about 1 lb.)
1/2 cup chopped cilantro, with stems

To prepare the rice: Wash rice twice in cold water. Soak rice in 3 cups of water for 15 to 20 minutes. Drain rice. In a medium pot with a lid, combine rice, 3 1/4 cups of water, butter and salt on high heat. As soon as the rice starts to boil vigorously, reduce the heat to low, cover and simmer for 18 to 20 minutes. Turn off the heat, but do not remove the lid. Allow rice to sit for about 5 minutes, then remove the lid and set aside.

To prepare the cauliflower: In a separate frying pan or a wok, heat cumin seeds in oil on medium-high heat. Once seeds have sizzled for 30 to 45 seconds, reduce the heat to medium and add onions and cloves. Sauté the onion for 8 to 10 minutes or until brown. Add turmeric, jalapeño and salt, and sauté for another 2 minutes. Add cauliflower, stir well and stir-fry for 5 minutes. Reduce the heat to medium-low, cover and cook for another 5 to 8 minutes, until cauliflower is cooked but still firm and not too soft.
Add cauliflower to rice and combine well. Add cilantro and stir with a large fork until the rice is completely yellow from the turmeric.

This is very mild without the jalapeno. Delicious and easy – try it!