The Food Brie Cooked and Baked

Recipe source: Allrecipes.com

I’m still working on using up carrots from BP’s garden, and both BP and I love love love carrots cooked with a pot roast. We actually could care less about the roast – it’s all about the carrots in our house.

This recipe instructs you to sear the roast before placing it in the slow cooker. I highly recommend this step, as it does improve the quality of the roast, but if you’re short on time (as I was), you can just throw everything in the crock and it will still taste good.

This is a very easy, classic pot roast recipe for those days when you need a good, hearty slow cooker meal.

Kathy's roast and vegetables

Recipe source: Fix-it and Forget-it Recipes for Entertaining by Pellman Good and Ranck

Ho-hum. Meat, vegetables and cream of mushroom soup.

And I know the title of the recipe says “turkey,” but the grocery store didn’t have any boneless, skinless turkey thighs, so I used chicken instead.

On the plus side, the onion and carrots were from BP’s garden.

slow-cooked turkey dinner (with chicken instead)

Recipe source: Betty Crocker, cake and frosting

BP planted carrots in our garden this year, and we both thought a carrot cake would be a wonderful way to use them up. And, I hadn’t yet used my new shredder attachment for the KitchenAid stand mixer my dad bought me for Christmas, so this was a great opportunity to give it a try.

a bowl full of shredded carrots using the shredder attachment on the stand mixer

You can’t go wrong with a classic Betty cake recipe, and cream cheese frosting is a must.

I used pecans in the cake instead of walnuts.

carrot cake with cream cheese frosting

Recipes source: The Noshery

Delicious! Goodbye forever, Manwich.

These joes were fresh, with the use of fresh cut veggies, and spicy. If you’re not a fan of spicy food, I’d recommend you cut out the cayenne pepper altogether. There’s some definite heat to these joeys.

These are going straight into my “make again” file.

turkey sloppy joes

Recipe source: Simple & Delicious, January/February 2010

Economical, easy and good. I threw this into the slow cooker when I went home for lunch, and it smelled wonderful when I walked into the house five hours later! This was a welcome meal on a very, very cold winter night.

veggie potato soup

Recipe source: Simple & Delicious, January/February 2010

This was a really good meal. It took me less than 15 minutes to put in the slow cooker before I left for work this morning, and maybe another 15 minutes to finish up the sauce before supper.

The sauce consisted of carrots, black beans, green enchilada sauce and cilantro all cooked in the slow cooker; the pork roast created the cooking juices for the sauce.

BP and I like Jasmine white rice, so that’s what we ate with the pork. The sauce was equally good spooned over the rice and the pork.

slow-cooked pork verde with white rice

Recipe source: Simple & Delicious, January/February 2010

This recipe marks a couple of firsts for me: rice vinegar and sesame oil. I’d never cooked with either, but I was happy with the results.

portobello-chicken lo mein