Beef Daube Provençal

As I mentioned in the post about the slow cooker curry, my childhood memories of a crock pot are not necessarily the fondest.  In fact, when I mentioned to my mom that I was making beef stew, her response was "I thought you didn't like beef stew?"  Clearly I was not so great at hiding my feelings about that red "gravy."

I made this stew the day of the nasty blizzard that shut down the mid-atlantic region.  This was the perfect day for a hearty meal that involved minimal effort.  I threw everything into the crock pot and hoped for the best.  I learned a very important lesson about crock pots that day.  Part of the beauty of a crock pot is being smacked in the face with the rich aroma of dinner when you first open the door.  Being forced to sit one room away and smell the succulent dinner slow-cooking its way to deliciousness - that's just torture.

This recipe exceeded all of my expectations.  It's rich and hearty.  It was warming and filling as well.  You can see in the picture above that I substituted orzo for the egg noodles.  I didn't think that pasta justified a trip in the severe weather.  Orzo was fine, but the egg noodles would have been better - more like a french version of beef stroganoff.

My one alteration to this recipe might be to try a cheaper cut of beef.  While there is always the risk of ending up with dried out beef chunks, I don't know that the boneless chuck was necessary.  Since the meat is cut into small pieces and it cooks for so long, I wouldn't think that a lesser quality cut would have too much of a negative impact.  Regardless of which cut of meat you use, this recipe is a must try.

Butternut Squash and Bean Curry

Crock pots make me think of pot roast that may have been a little overdone, despite the red "gravy" it was swimming in.  Crock pots remind me of my childhood, as it was sometimes the only way that my mom could work two jobs, go to class, and feed the family.  Despite this mental association with questionable cuts of beef, I decided to go out and buy my own crock pot.  The allure of having dinner waiting for me at the end of a long day was far greater than any childhood memories.

It's been especially cold this winter, and the crock pot seemed like just the remedy for a brisk day.  I scoured the internet for some recipes that didn't have "gravy" and I came across this curry recipe courtesy of Men's Health.  I've never made a curry before, so this was sure to be an adventure.


The results of this recipe are pretty darn good.  I was really pleased with the flavor and the way it fills and comforts.  If you have a small place, think twice about making this.  The smell in my apartment was, well, overwhelming.  Curry simmering for 8 hours really gets into every fiber and every nook and cranny.  I wouldn't discourage anyone from making this recipe just because of the lingering scent, but you have been warned.

The second warning about this recipe is that it just makes way too much food.  If you are making this recipe for one or two people, definitely cut it in half.  Short of eating this for every meal, it was impossible for me to finish all of the leftovers before they had to be thrown away.  I will certainly be making this again, just half the amount and in a well-ventilated area.

Greek Lentils

I don't have too much experience with lentils.  From what I have read, they are supposed to be filling and nutritious.  Those seem like two admirable qualities, so I figured I would give it a shot.  I found this recipe for Greek Lentils on MensHealth.com.  Based on the ingredient list it sounds like it would be packed with flavor.  The extra helpings of vegetables can't hurt either, right?

For starters, I was assuming that this would have a thicker consistency.  The recipe doesn't call this a soup, btu I am pretty sure that is how it should be labeled.  There is definitely broth.  If you are looking for a thicker consistency, there are two options.  You can either reduce the amount of liquid used or you can blend some of the lentils and veggies.

If you prefer removing liquid, my recommendation would be to use less of the stock.  The liquid with the tomatoes adds more flavor, so this should be kept.  If you choose to blend some of the solids, either remove them and blend in a small food processor, or give the whole mixture a few quick pulses with an immersion blender.

Cooking the recipe as listed also cooks the lentils to what I would consider al-dente.  There is definitely a little snap to them when you bite down.  If this is to your liking, follow the recipe as-is.  If your preference is to have less bite, cook for another 10-15 minutes.

While this dish was not my favorite as printed, I think I will try it again with a few modifications.  I also think this was a great introduction to lentils, and I already have some more recipes lined up.  If you love lentils, definitely stay tuned!

Creamy Spinach Parmesan Orzo

I like orzo.  It's a fun little pasta.  It looks like rice, but it's not.  There are lots of ways to prepare it, from a cool summer salad to hearty winter dishes.  See? Fun!

This dish sounded like a hearty and filling dish for a cold winter day.  It's loaded with spinach and peppers, and has just enough parmesan to have some bite to it.  This meal has a lot more flavor than its fat and calorie count suggest.  I don't have too many recommendations for modifying this dish, it really is that good.

As you can see from the picture, I made this with shells instead of orzo.  As it turns out, they don't make orzo in a whole wheat variety, so I chose whole wheat shells.  If you do opt for a pasta other than orzo, i would recommend increasing the recipe by 50%.  With the shells there was not enough of the sauce to really coat the shells, and they ended up being a little dry.

If you triple the recipe for the sauce and place this in a baking dish, it could make a nice alternative to macaroni and cheese.  I would also recommend adding some milk until the sauce thins out a little - maybe 1/2 cup.  Bake on 325 for 25-35 minutes or until browned on the top.