Here are the final recipes of my week-long “actually cooking food for myself” challenge. We got an excuse to use more of the oats we didn’t use to make the granola, and the goat cheese left over from the frittata. We have a “Greek-ish” salad that has lots of ingredients, but not a lot of work. And finally… here comes the meat! Our one non-vegetarian meal will be my first slow cooker recipe. Offbeat Homie Laura submitted this to us, and she swears it’s easy and delicious.
So get your slow cookers reader, and let’s do this…
Breakfast: Blueberry and goat cheese oatmeal
- ½ cup oats
- ¼ tsp salt
- 1 cup milk
- ¼ tsp vanilla extract
- 2 tbs honey
- 3 tbs goat cheese
- handful of blueberries
- Bring oats salt and milk to a boil in a pot and stir occasionally
- When thick, add the vanilla and the honey
- Once desired thickness is reach, crumble in half of the goat cheese
- Stir util it melts
- Transfer to a bowl
- Top with the remaining cheese, blueberries, and a little bit of brown sugar to taste
Lunch: Greek-ish salad
- Trader Joe’s “California crunch mix” (shredded kale, Brussels sprouts, broccoli, green cabbage, and red cabbage) — any combo of
- grape tomatoes (halved)
- Persian cucumbers (sliced and quartered)
- diced black olives (in a can at Trader Joe’s)
- crumbled feta
- jarred artichoke heart
- olive oil
- salt and pepper
- juice from the jar of artichoke
- salt and pepper
- Combine ingredients in a medium bowl
- In a jar with a lid, juice of half a lemon, one tablespoon of artichoke juice, and one tablespoon of olive oil, salt and pepper to taste, tsp of sugar. shake until combined.
- Mix everything together
Dinner: Laura’s three ingredient slow cooker beef and cranberry
Three ingredients + one slow cooker = deliciousness. Are you ready? Hold on to your hats, or maybe not, cause you need your hands free to grab this stuff:
- Slow cooker
- Beef (I used some sort of roast, grab whatever’s on sale). The internet says 2-3 pounds. I have a larger sized slow cooker so I tend to err on the side of doing bigger.
- One can cranberry sauce — I’ve used both the jelly kind and the whole berry kind. I prefer whole berry but either one works.
- As many sweet potatoes as you want and will fit in the slow cooker. I do one per person.
- Aluminum foil
- Can opener for the sauce
- Put the meat in the bottom of the slow cooker.
- Cover the meat with cranberry sauce. I scoop it out right from the can. I have found that the jelly kind requires a little more encouragement. Some of it will slide off the meat, and that’s okay.
- Wrap the sweet potatoes in foil and set them on top of everything else. The foil is to keep them separated from the cranberry sauce because otherwise at the end of the day everything will taste the same. Maybe if you really, really, REALLY like cranberry that will float your boat but it’s a bit much for me.
- Turn on low for 6-8 hours. My slow cooker kicks over to “Keep Warm” after that automagically, but if yours stays on low until you change it yourself after nine hours, that’s okay.
- Go do stuff for 6-8 hours while your house becomes awesome smelling.
- Remove the sweet potatoes and set to the side (be careful, they’ll have some liquid in the bottom of the foil). Take a couple forks and shred up the meat and mix it in with the cranberry deliciousness. If your meat is a bit dry, let it absorb some of the liquid that has collected at the bottom of your slow cooker for a few minutes.
- Chow down.
Ideas for sides: Rolls (from a tube of course), stuffing, microwaved vegetables. If you have other ideas for sides, please let me know!
BONUS MEAL: If you have leftover beef and cranberry goodness, you can put it over lettuce/spinach/greens and make a salad with it.