Goodness, this semester is kicking my butt. I have so much on my plate that even food prep does not calm me. I will attempt to follow up with these, but mostly the slow cooker freezer meals aspect of this blog has been reduced to “these are recipes that I have found and prepped.” I started this with the idea to follow up and give my take on the meals. So I’m implementing a “How Did It Turn Out” or “HDITO” instead of “What’s In My Slow Cooker” or “WIMSC”. I think that this gives me a bit more leeway in posting the actual result. We’ll see. Meanwhile, in prep world:
Chipotle Stout Chili
Recipe found here: http://littleleopardbook.com/2014/10/02/chipotle-stout-crock-pot-chili/
I ended up using pinto beans, as we were out of kidney beans. This will likely deter from this dish, as dark red kidney beans seem perfection for it. Also, I had a couple spills from the bag as I was getting it all together, I lost about a cup and a half of liquid. That is definitely going to affect the taste of the meal, I’m still trying to figure out what to do to fix it… maybe tomato broth and a bit more of the ancho chile sauce. I did add a dash of liquid smoke.
Recipe found here: http://onceamonthmeals.com/crockpot-mongolian-beef/
My hopes are not super-high for this recipe. Morgan chose this one, but I think we’d be better off taking the flavor profile from our previous stir-fry and adding a bit of brown sugar for that “mongolian” flavor. We’ll see.
Recipe found here: http://onceamonthmeals.com/slow-cooker-winter-minestrone/
Even my grumpy self can get excited for this. I opted for tomato bullion instead of vegetable broth and got some black rice instead of wild (could not find wild, probably wouldn’t have been able to afford it), but I think this will be awesome for the snow storm that is allegedly headed our way.
Thanks for hanging in, guys. Now, to transcribe the latest Time with Ty.