Beef Barley Soup (Slow Cooker)

So as June hits, we aren't generally thinking about soups, but considering that many people I know turned their furnaces on last night due to the unseasonably cold temperatures, maybe soup isn't such a bad idea.  And honestly, if you are a person who tends to put the slow cooker away for the summer, you may want to reconsider.  Load it up in the morning then play outside, go to the park, head to the pool, take a bike ride, go shopping...and when you return, dinner will be waiting for you without having to heat up the kitchen!

This recipe is a delicious, hearty one.  It will be the first thing I make when I get leeks in my CSA this summer.  If you have never cooked with leeks, now is the time...they have a wonderful mild flavor that you will love and are a perfect complement to the other flavors in this recipe.

INGREDIENTS:

• 1 1/2 lb lean beef stew meat, cut into 1/2 inch pieces
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium carrots, quartered lengthwise and cut into 1/2 inch pieces
• 1 cup chopped onion
• 1 package (8 oz) sliced mushrooms
• 1 leek (white and pale green parts), halved and thinly sliced
• 2 Tbsp Worcestershire sauce
• 1 tsp soy sauce
• 1 bay leaf
• 5 cups beef broth (since a carton generally has 4 cups, I use a carton plus 1 cup water and 1 bullion cube)
• 2 cups frozen mixed vegetables, thawed
• 3/4 cup medium barley, rinsed

DIRECTIONS:

1. Season beef with salt and pepper and place in slow cooker.  Add carrots, onion, mushrooms, leek, Worcestershire sauce, soy sauce, bay leaf and beef broth.  Cover and cook on LOW for 6 hours.
2. Stir in thawed mixed vegetables and barley.  Cover and continue cooking on LOW 1-2 hours or until beef is fork-tender and barley is cooked.  Remove bay leaf before serving.

Difficulty: easy

Time: 15 minutes prep, 7-8 hours cook time.

Source: Adapted from The Slow Cooker Bible, a Crock Pot (R) book

Chicken Pot Pie Cupcakes

Believe it or not, I have never made a chicken pot pie.  In fact, I haven't eaten one since I was a kid.  But when I saw this chicken pot pie cupcake recipe, I had to try it.  My kids love anything that resembles a cupcake, even when there are peas and carrots tucked inside.  I love the portion control that this recipe provides, and the added seasonings make these mini pot pies full of delicious flavor.  This one gets two thumbs up from my entire family every time I make it.

INGREDIENTS:

• 2 cups of cooked, diced chicken
• 1 can cream of chicken soup (low sodium and/or low fat if possible)
• 1 cup frozen mixed veggies
• 1 cup shredded cheddar cheese
• 1/2 tablespoon of  dried thyme
• 1/2 tablespoon of dried basil
• 1 teaspoon onion powder
• 1 teaspoon garlic salt
• 1 (10 oz) can buttermilk biscuits 10 biscuits)

DIRECTIONS:

1. Preheat oven to 400.
2. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
3. Lightly grease 10 cups of a 12-cup muffin tin and place the biscuits into each cup, pressing into the bottom and up the sides. 
4. Spoon the chicken mixture into each biscuit cup. Bake for about 15 minutes checking at the 12 minute mark.

Difficulty: pretty easy

Time: if the chicken is already cooked, the prep takes less than 10 minutes; cooking time is 12-15 minutes

Source: www.sunnyslideup.com