Each Month

Chef Mimi, a novice at slow cookin, will choose 1 ingredient (meat/veggie/fruit/herb) to be thrown in the crock. Chef Tiffany, an experienced slow cookin specialist, will then post a recipe featuring the ingredient of the week, challenging Mimi to learn new moves in the kitchen.

Join us
as we discover tips and tricks to getting down with your slow cooker.

Saturday, February 13, 2010

The Consumption: A meal that "sticks to your ribs"

While it was abnormally rainy and freezing in FL, Matt (my boyfriend) and I enjoyed a meal that "sticks to your ribs". The final result of the Traditional Beef Stew was wonderful! The beef seemed to melt in our mouths and the sweet potatoes coated everything, making it the real heart of the stew. After almost inhaling it, the remains were simply swept away with a buttered dinner roll - leaving behind a surprisingly clean bowl. Believe me when I say, bread is essential for optimum sopping of this stew.

My total cook time for this meal was 12 hours. I couldn't believe everything would simmer ALL day! I know I am just beginning to master these new moves, but already my patience, stamina and taste buds are being tested.

  • Why did my sweet potato cubes turn to mush? Did I cook them too long?    
Tips and Tricks:

My official first try at slow cookin' was a complete success!  On to the next challenge....

Chef Mimi

Thursday, February 11, 2010

Challenges: What the beef?

Before my trip to the store, I noticed there were some ingredients listed that I have never used before. Who cooks with spicy veg juice? Isn't Worcestershire sauce used to flavor raw oysters? What the heck is beef boullion?

At the Lix (Publix), I gathered everything except beef bouillon; which of course I was pronouncing  boo-yawn. I asked a man stocking shelves nearby what aisle I could find boo-yawn granules on?  His response was just as confusing as the way I was pronouncing it. Needless to say, I left Lix defeated.

So, I did what any Echo Boomer would do and went straight to Google. Hoping to find an image that would help me out on my next venture to Lix.

Below is what I found....wish me luck!

Chef Mimi

Wednesday, February 10, 2010

The Recipe: Traditional Beef Stew

Prep: 25 mins 
Cook: Low 10 hours, High 5 hours 
Serving size: 4-6
Category: Soups/Stews

  • 2 tablespoons all-purpose flour
  • 1 pound of stew meat, cut into 3/4-inch cubes
  • 2 tablespoons cooking oil
  • 3 cups cubed sweet potatoes
  • 1 cup sliced carrot
  • 1 medium onion, cut into wedges
  • 1 cup frozen green beans
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 teaspoons instant beef bouillon granules 
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried oregeno, crushed
  • 1/2 teaspoon dried basil, crushed
  • 1/4 teaspoon pepper
  • 1 bay leaf 
  • 2 1/2 cups spicy vegetable juice
Pour flour in a plastic bag. Add meat cubes and shake until meat is covered with flour. In a skillet heat oil and brown meat evenly. Drain off fat.

Layer sweet potatoes, carrots, onions, green beans, peas and corn in slow cooker. Add browned meat.

Combine the beef bouillon granules, Worcestershire sauce, herbs and vegetable juice in a bowl and mix. Pour mixture over the meat and veggies. Add bay leaf.

Cover and cook on low-heat setting for 10-12 hours or on high-heat for 5-6 hours or until meat and vegetables are tender. Discard bay leaf. Ladle into bowls.
    Tips and Tricks:
    - Chef Tiffany

    Monday, February 8, 2010

    The ingredient: Sweet Potatoes

    I love sweet potatoes, but I only love them mashed with tons of cinnamon, sugar and butter!  I would love to use them in my slow cooker.  Seems like a unique ingredient, and definitely something I do not use often.

    Confused about the difference between sweet potatoes and yams? Click here for the answer. 

    - Chef Mimi