1.Spray the inside of a slow cooker with cooking spray.
Spread the onion slices out into the bottom of the cooker.
2.Spread the flour out onto a work surface. Sprinkle the
chuck roast with salt and black pepper, and roll the roast in the flour to coat
all sides. Using the edge of a small, sturdy plate, pound the flour into the
meat. Place the floured roast into the cooker on top of the onions. Whisk
together beef gravy mix, ranch dressing mix, and Italian dressing mix in a
bowl, and whisk the mixes with water until smooth. Pour over the chuck roast.
Distribute carrots around the meat.
3.Cover the cooker, set to Low, and cook until the roast is
tender and the gravy has thickened, about 8 hours.
8 ounces spaghetti (next time I will use udon noodles)
1 bunch green onions, sliced (white parts only)
2 tablespoons sesame oil
1 teaspoon minced fresh ginger root (I used ginger paste)
1/3 cup peanut butter
1/4 cup soy sauce
1/4 cup hot water
1 tablespoon cider vinegar
1 teaspoon white sugar
1/4 teaspoon crushed red pepper flakes
1.Cook pasta in a large pot of boiling water until done.
Drain. 2. Combine oil and onions in a small skillet.
Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes.
Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes.
3.Toss noodles with sauce.
I threw some lightly salted peanuts on top of the pasta.
Another recipe I found used chicken broth, chile paste, honey and garlic in the sauce mixture. I will add those the next time, they seem like a good addition.
I made the below using a combination of two recipes. One of them had a really good peach filling/mixture (I added the blueberries, you don't need to have them) and the other had a much easier rendition of the topping. I made a few tiny changes and voila.
Preheat the oven to 350 degrees F.
For the filling: Toss the peaches in a large bowl with the
zest and lemon juice. Add the rest of the ingredients and stir to combine.
peaches, pitted and cut into chunks
zested and juiced
tablespoons all-purpose flour
tightly packed brown sugar
to taste (1/2 cup or more)
For the topping: Mix
flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter
or fork until evenly crumbled. Fold the rolled oats into flour mixture; sprinkle
and press topping into peaches.
1/2 cup all-purpose
1/2 cup brown
1/2 cup cold
1 teaspoon ground
1 cup rolled
1.Arrange peach mixture evenly in an baking dish (I used a
12 inch oval).
2. Sprinkle and press
topping into peaches.
3.Bake in the preheated oven until topping is lightly
browned, about 30 minutes.
Wanderlust and new experiences: DRD4-7R. It's embedded in my DNA, it's not my fault. I've been to all four quadrants on this Globe we call Home... and am very behind on sharing the stories and photos. Stick with me, will you?