Lovin' From the Oven

Slow Cooker Balsamic Roast Beef

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Happy New Year! Since it’s actually a bit cooler now in Southern California, here’s a nice roast recipe to warm you up.

Crockpot recipes are super easy, and this one is no different. I hardly use mine anymore now that I have the Instant Pot (it truly does it all!), but it’s nice when you need a bigger pot for your meat or have to serve more people.

The meat practically fell apart with the touch of a fork after it was done cooking– just the way meat should be.

You can serve this recipe with some rice, a salad, or some roasted greens. That’s dinner done in no time!Recipe from Closet Cooking.

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Slow Cooker Balsamic Roast Beef

Ingredients

  • 1 tablespoon oil
  • 3 pounds Ontario Corn Fed Beef roast such as chuck, round, brisket
  • 1 large onion, sliced
  • 4 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes
  • 1 cup beef broth
  • 1/2 cup balsamic vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 pound baby carrots
  • 1 pound diced potatoes

Directions

  1. Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides.
  2. Add the onions and cook for about 2-3 minutes.
  3. Add the garlic and red pepper flakes. Cook for another minute.
  4. Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours.
https://lovintheoven.com/slow-cooker-balsamic-roast-beef/

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Carrot and Kale Juice

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Did you guys ever jump onto the juicing bandwagon? I did for about a week before I decided it took too much time. I preferred to have my juice fresh daily, so making a ton and then storing it in the fridge wasn’t going to cut it for me. Not only that, but my machine was pretty bulky to be left on the kitchen counter all the time. For reference, I own the Omega J8006 masticating juicer.

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It surely is a wonderful machine that only leaves dry pulp behind. It’s very easy to clean, but there were a lot of parts. It’s also pretty darn heavy, but that could also mean I’m just weak. I think it’s a fun machine to pull out every once in a while as long as you have the storage space for it.

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The juices that I normally drink tend to be on the sweeter and fruitier side, so I wanted this one to be more vegetable heavy. Since vegetables don’t really taste delicious on their own, I added some lemon to cut down the bitterness and apples for the sweetness. Kale is really hard for me to keep down, so covering up the taste worked for me. How do people drink that stuff on its own? Blech! If the kale taste is still too strong for you, throw in some ginger to the mix. This one was a winner, winner, chicken dinner!

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Just make sure to thoroughly wash all of your fruits and vegetables before cutting them up and putting them into your machine. I did a half white vinegar/half water wash to make sure I got rid of all the bacteria. Or something.

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Carrot and Kale Juice

Ingredients

  • 5 oz kale
  • 3 carrots
  • 2 apples
  • 1 lemon
  • 1 cucumber

Directions

  1. Cut each fruit/vegetable into manageable pieces and put them into your juicer.
  2. Make sure to stir the liquid before drinking!
https://lovintheoven.com/carrot-and-kale-juice/

Lemon Chicken Orzo Soup

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I am such a weakling when it comes to cold weather. It dropped down to 65 degrees F last week in Los Angeles, and I was busting out all of the blankets to put on the couch. My feet were freezing and I was wearing ponchos in the house. My DH thought I was crazy.

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Still, I’d take cold weather over scorching hot ones any day. I love staying in and cuddling with a cup of tea. Throw in a bowl of soup and I’m done for. Soup is actually one of the dishes that I feel comfortable cooking (and that’s saying a lot!). It’s lot a crockpot on the stove. Throw the ingredients together and let the soup simmer for a couple of minutes. Done.

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This was a warm and hearty soup. The lemon flavor truly shines through and meshes wonderfully with the orzo and chicken. Recipe adapted from Cooking Light.

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Lemon Chicken Orzo Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 tablespoons dried onion
  • 3 cloves garlic, minced
  • 2 carrots, peeled and sliced into 1/4 inch thick
  • 1 celery stalk, thinly sliced
  • 4 cups water
  • 4 cups (2 cans) chicken stock
  • Juice of 2 lemons
  • 2 teaspoons dried basil
  • 2 teaspoons garlic powder
  • 8 oz (1.5 cups) orzo pasta
  • 2 chicken breasts, cubed
  • Salt and pepper, to taste

Directions

  1. In a large stockpot, heat the olive oil over medium-high heat. Add the onion, garlic, carrots, and celery and cook until tender, about 5 minutes.
  2. Add the chicken broth, lemon juice, dried basil, and garlic powder and bring to a boil. Cover, reduce heat to low, and cook for 20 minutes.
  3. Add the shredded chicken and orzo to the pot and cook for about 10 minutes, until the orzo is tender.
  4. Season with salt and pepper to taste before serving.
https://lovintheoven.com/lemon-chicken-orzo-soup/

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