Glorious weekend here! Hope you had a wonderful fall weekend where you live. We laid low for the most part. I am getting ready for the annual Say No to the Dress party that I host every October. I have found some hilarious vintage dresses this year….should be a bunch of laughs per the usual…..If you haven’t a clue about what I am referring to check out this post. Searching for some fun new recipes to try out…do you have any fall favorites? Do tell…..
Hi all! Happy new year! I hope that your families break was a restful one. We had some really great family time and got caught up! It seems like it flew by. I could have used one more week. But that seems to be the case anymore with how busy life gets. I wanted to start off the new year with a classic soup recipe but this one cooks up all day in your slow cooker. A perfect soup to come home to after a long day in the cold….
I have posted a few other tomato soup recipes in the past. This one is perfect for a crowd. If you are just making it for your family I would cut it in half. As you can see from the picture below my slow cooker was packed I couldn’t fit anything else in there.
I did end up sharing it with our family so it worked out great. If you don’t have an immersion blender I would invest in one for this winter. I’m going to be sharing a few other soup recipes that really make easy weeknight dinners but the immersion blender is a requirement. Here is a link to one that I like…(affiliate link)
All you do is plug it in and blend it up right in the container. There’s no need to pour some in a blender and risk splattering it all over your kitchen. Hot liquid and blenders just don’t mix. I speak from experience. Live and learn. Perfect soup with a classic grilled cheese sandwich or maybe a grilled panini sandwich. Make some tonight and eat it all week:)
- 3 large carrots, peeled and roughly chopped
- 2 celery stalks, diced
- 2 small sweet onions, roughly chopped
- 4 cloves garlic, peeled and left whole
- 2-3 teaspoons salt (start with less and add to taste)
- ¼ teaspoon fresh ground black pepper
- 4 (28-ounce) cans whole peeled tomatoes
- 1 quart low-sodium chicken broth
- ½ C basil rough chopped
- ½ C heavy cream
- Freshly grated Parmesan (for garnish, optional)
- Place all of the ingredients, except for half and half and Parmesan into a very large slow cooker. Top with the lid and cook on high for 4 hours or low for 5-7 hours. The vegetables should be very soft at that point.
- Use immersion blender (with foil covering slow cooker to contain splatter) and blend until smooth. Add in heavy cream and keep warm.
- Taste for additional spices.
- Serve up and sprinkle with Parmesan.
adapted from DesignMom
I bet the Pilgrims would have loved a good slow cooker recipe….after long hard day…building a house and pillaging for food…probably would have been real nice to come home to hot cooked meal. I often think….geez-Louise we have it good….I mean we can plug this device in…throw some food in…and it cooks for us…all day long…so that all we have to do when we get home at night is put it on a plate and dig in. Dang we are spoiled! Sidenote: have you ever watched the History Channel’s series called The Story of Us? It is mind blowing and truly incredible. It is basically the story of the United States…and how we came to be….from the Pilgrims landing and onward. Highly recommend if you haven’t seen it….Anywho, here is a fabulous cozy fall meal that truly is comfort in a bowl. Try it this weekend….:)
The beef is so incredibly tender…I suggest a “chuck roast”…. also, it MUST be cooked on low….low and slow= tender and awesome;)
- 2 T oil
- 2 large onions minced
- ¼ C tomato paste
- ¾ t dried thyme
- ½ C red wine
- 28 Oz crushed tomatoes
- 2 C beef broth
- 2 C low sodium chicken broth
- 2 carrots chopped
- ⅓ C soy sauce
- ¼ C pearl barley (do NOT use quick cook kind;)
- 2-3 Lbs chuck roast
- salt pepper
- Heat oil in pan, add in onions, tomato paste and thyme. Saute 10 min till browned..Stir in wine and combine.
- Place onion mixture in slow cooker.
- Stir into slow cooker, tomatoes, beef and chicken broths, carrots, soy sauce, barley.
- Season beef with salt and pepper and nestle in slow cooker.
- Cook on low 8-9 hours.
- Remove beef and shred, place back in slow cooker and keep warm to eat!
Have a wonderful weekend friends:)
(recipe adapted from Slow Cooking Revolution cookbook:)
Making your own big batch of marinara sauce makes you feel like a rockstar. It is very easy….you can spice it up or down…salt more or less…and when you family comes home at night they will smell the goodness and realize that you are indeed the rockstar mom that you have been telling them you are all these years. Win win right?! So, the next fallish Sunday….make up some sauce and enjoy. This recipe will yield enough to freeze up for another use…perfect….
I suppose you could even sauté the onion and garlic and then transfer everything to a slow cooker and let it simmer on low all day—if you aren’t around to keep an eye on the stove. Whatever works:)
- 1 Small onion minced
- 2 cloves minced garlic
- 1 T oil’'
- 2 T sugar
- 1 T oregano
- ½ T basil
- 1 t salt pepper
- 1 T worcestershire
- 2 28 oz crushed tomatoes (high quality—I used RedGold because I had it on hand)
- 1 15 oz tomato sauce
- 1 15 oz puree
- Heat 2 T olive oil in a large pot.
- Saute onions and garlic about 4-5 minutes.
- Add in the rest of the ingredients.
- Stir and cover.
- Simmer very low all day....or place in slow cooker on low all day.
Sidenote: If you find yourself on pinterest pinning some fall inspiration projects….be sure to tag your pins with @truevalue. You could win a $500 giftcard just for sharing your pin with them! Here are the deets:
I’m recouping today after a fun fall break. Lots to share with you…but today…I am going to share a really easy recipe that would be perfect to whip up for Halloween night. Yet another slow cooker recipe that I promise will not let you down. If you want to be all gory you could call these “Sticky Bones”….up to you;) Whatever you call them….call them easy…because it doesn’t get any easier than this….
I always cook chicken on low in the slow cooker. Especially when you are using a newer slow cooker….they heat up quick and they retain heat better than the older ones….so don’t overheat…or your chicken will be sure to dry out.
That’s right….2 ingredients. Can you handle that? If you want to be super fancy…make this barbeque sauce..(Homemade sugar free bbque sauce recipe). If you are in a pinch….just grab one bottle of your favorite sauce.
Not kidding…it is that easy:)
- 8-10 chicken legs (rinsed and pat dry)
- One bottle favorite barbecue sauce
- Crumple up foil on the bottom of slow cooker. Do this so that the chicken legs do not rest on the bottom of the pot.
- Pour entire bottle (12 oz) on top of chicken.
- Cook on slow 4.5 hours.
- To serve, brush a bit more sauce on top.
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