Creamy Potato Leek Soup

A simple and creamy (dairy-free) potato leek soup. A hearty, flavorful soup.

Slow Cooker Beef Eggplant Stew

I'm definitely a fan of those slow cooker meals where you just dump everything into the slow cooker, set it, leave, and come back to deliciousness. But I'd also always heard if you browned the meat first, it'd bring an additional deepness and complexity to the flavor profile.

Well, only one way to find out - experimentation!

I went ahead and browned the beef before placing it into the slow cooker. And then, since I already had a pot out, I figured I might as well cook up the seasonings too. Then, into the slow cooker it all goes! However, instead of putting everything into the slow cooker like usual, I was a bit concerned the eggplant would get too mushy, so I added it later.

Would I make this slow cooker beef eggplant stew this way again? Maybe, but not if I'm looking for a slow cooker recipe. While the flavor of this dish significantly improved compared to my usual dump, set, and return method, I'm still a fan of its simplicity. I might make this recipe again if I've got more time (and planned ahead). To modify this dish for my usual dump, set, and eat method, I'd mix the flour with stock first, and then into the pot it all goes! Out comes a richly flavorful, slow cooker beef eggplant stew!

What about you - do you prefer browning your meats before using a slow cooker or throwing everything in at once?

Slow Cooker Beef Eggplant Stew

by CJ Huang

Thick and savory - you'll want to try this flavorful slow cooker beef eggplant stew flavored with garlic, thyme, and onions.

Prep time: 5 minutes
Cook time: 6 hours
Total time: 365 minutes
Yield: 8 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
473 grams	16.75 ounces	3.5 cups	2	onions, diced
466 grams	16.375 ounces	2 cups		beef stock
30 grams	1.125 ounces	1/4 cup		flour
447 grams	15.75 ounces	3.5 cups	5	carrots, chopped
348 grams	12.25 ounces	4 cups	2	eggplants, chopped
		1 tablespoon	3 cloves	garlic, minced
			4	bay leaves
		2 teaspoons		thyme
454 grams	1 pound			beef, chunked

Methods:

	1. Gather all materials.
	2. (optional) Brown beef in a bit of oil, then transfer to slow cooker.
	3. (optional) Brown onions in same pot used to brown beef. Add in garlic and thyme, then transfer to slow cooker.
	4. Pour stock into same pot, and mix in flour.
	5. Combine all materials in slow cooker. (Eggplant optional.)
	6. Stir in eggplant about 1-2 hours before mealtime (if not added in Step 5). Continue to cook in slow cooker until mealtime.

Twice Baked Potatoes

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Manhattan Style Clam Chowder

A Manhattan-style clam chowder with potatoes, onions, celery, carrots, and topped with a bit of bacon.

Sun-Dried Tomato Baked Brie

Soft Brie cheese melted together with seasoned sun-dried tomatoes for a fun and easy dip.

Infused Vinegar

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Spicy Fish Rub

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Parmesan Peppers

Easy and scrumptious roasted red peppers stuffed with melty Pepper Jack and topped with flavorful Parmesan cheese.

Tomato Pie

One of my favorite iconic scenes of the summertime is the beautiful fruit pie cooling on the windowsill, but sometimes I prefer a twist or something slightly off the beaten path. Having lived most of my life within the comfortable confines of both Southern cooking and Chinese cuisine, I’ve been largely unfamiliar with other fine foods that might, at least from my view, feel like a novel interpretation on an old classic. Imagine my surprise, when I learned of the existence of the tomato pie, apparently an Italian-American dish with Sicilian roots. (In fact, I got the idea for this tomato pie from Simple Girl when she posted about a Heirloom Tomato Pie.) Until recently, the extent of my knowledge of Italian-American food went no further than pizza, spaghetti, and maybe that cannoli from the Godfather movie. With some beautiful heirloom tomatoes given to me by a coworker, the stars aligned for this recipe, which turned out to be an absolute delight.




Tomato Pie by Morsels of Life
A crisp buttery crust filled with savory onions and cheese, topped with herbs and heirloom tomatoes.

Prep time: 5 minutes
Cook time: 55 minutes
Total time: 1 hour
Yield: 8 servings

Materials:

• 1 onion, thinly sliced


• 2 cups cheese (I used ricotta, parmesan, cheddar, and mozzarella.)


• 1 slice bread, crumbs (optional)


• 3 tablespoons parsley


• 1 tablespoon thyme


• 3 tablespoons basil


• 2 pounds tomatoes, sliced (I used Rainbows and Black Krims.)


• 1 pie crust, baked (I used a cornmeal pie crust, but you could also use a standard pie crust, or even a pre-made pie crust.)

Methods:

1. Lightly drain tomatoes. (I just put the slices in a salad spinner, although a colander would work just as well.) You don't want to take all the liquid out of the tomatoes, but depending on what varieties you use, it might make the crust soggy if you don't drain a bit of liquid first.


2. Meanwhile, caramelize onions, and then mix with breadcrumbs.


3. Add in cheeses and herbs.


4. Spread mixture in pie crust.


5. Top with sliced tomatoes, and then sprinkle a bit of basil on top. (You don't have to be like me and spill it though!)

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