Beef Stew

Is the Sunday family dinner dead? Few traditions are as well loved as the family Sunday dinner. But, in today's fast paced culture, are people still taking time to get the family together to enjoy a good meal on Sunday afternoon? Sure they are, and what better way to get a great meal prepared without a lot of fuss than with a slow cooker. Very popular recipes are crock pot recipes for pot roast.

But crock pots cook slowly, and your family eats their main meal early on Sunday. How can you have food ready in time? Slow cookers have a high setting that cooks the food in about four to five hours, so just as you do during the week, pop the ingredients in the slow cooker before you head off to church or whatever activity you partake in, and the food will be done when your family is ready to eat later on that day.

Since roasts are a family favorite meal for anytime, but especially on Sunday, here are a couple of easy and delicious crock pot recipes for pot roast to try.

Easy New England Pot Roast

3-4 lbs beef roast
8 small red potatoes, cut into quarters
8 medium carrots, cut into chunks
1 small onion, chopped
1 - 8 oz jar prepared horseradish
1-2 teaspoon salt
1/4-1/2 teaspoon black pepper
1 cup water
2 tablespoons cornstarch
2 tablespoons water

Place potatoes, carrots, and onion into your crock pot. Place beef on top of vegetables. Mix horseradish, salt, pepper and 1 cup water; pour over top of beef. Cover and cook on high for 4-5 hours or until beef and vegetables are tender. Remove 2 cups of juices from slow cooker and put into small sauce pan. Mix corn starch with 2 tablespoons of cold water and then add to juices. Bring to a boil while stirring constantly until thickened. Serve gravy over meat and vegetables.

Beef Roast and Sour Cream Gravy

1 (3 pound) chuck or pot roast
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
1/4 cup water
1 tablespoon vinegar
1 teaspoon dill weed
5 or 6 small potatoes
5 or 6 carrots
1/2 teaspoon salt
1 large onion
1 tablespoon all-purpose flour
1 cup sour cream
1 teaspoon dill seed

Coat roast with 2 tablespoons flour, salt and pepper. Brown in oil in skillet. Put roast in crock pot. Add water and vinegar. Sprinkle 1 teaspoon dill weed over meat, then add potatoes, carrots, onion and salt. Cook on high for 4 to 5 hours. To make a gravy, pour off 3 tablespoons of drippings, add 1 tablespoon flour and heat. Measure rest of drippings, and add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly. Add sour cream and 1 teaspoon dill weed. Heat to boiling before serving.

Crock pot cooking tip: During long cooking times, dry, ground herbs and spices may dissolve, so a good tip is to always add your ground spices closer to the end of cooking time. For the best flavor enhancing, use whole herbs and spices because they tend to release their flavor over time and work very well in crock pot slow cooking.

And now I would like to invite you to visit Family Crock Pot Recipes http://familycrockpotrecipes.com for more crock pot cooking tips and 
crock pot recipes for pot roast. While you're there, be sure to sign up for my free newsletter.

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Filipinos are known for being a socialable people,  we always search for an extra time to be with relatives or friend during special occasion.  Special occasion are incomplete without  Filipino celebratory recipe on our table.  Here is some list of our famous Filipino recipe for special occasion.

Daisy Garcia is a plain housewife and a mother of four, as a Filipina mother and wife her number one interest is preparing our very own filipino recipe for her family and She would like to share her interest through her blog. I wish that you would a time to visit  my cooking blog and explore other peoples culture especially when it comes to preparing their very own food recipe. I also want to share with you my kids all favorite recipe known as sopas, I hope that you would give it a try and I hope that your kids will love it too, Thank you and God bless.

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I've been using this beef stew formula since 1982 and have never found someone else to rival it. The timing of adding each type of vegetable is one of the things that make this beef stew special. Be sure to follow the formula and don't add the ingredients all at once. If done correctly, the potatoes and peas will be perfectly cooked through and not the least bit mushy. The celery and carrots will be slightly crunchy for a pleasing blend of textures.

At my house, this formula is affectionately called "Invisible Stew". When our son was a small child, my husband and I told him that he would turn imperceptible if he ate all of his stew. It worked like a charm! After he emptied his unblemished bowl of stew, we couldn't see him for at least 30 minutes. Those were fun times. More than twenty years later, he still comes around and asks me to make imperceptible Stew.

Beef Stew

Favorite Beef Stew

Ingredients:

2 pounds stew beef, cut into 1 inch chunks
3 tablespoons oil
1 medium onion, chopped
1/2 clove garlic, minced
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Worcestershire sauce
4 cubes beef bouillon
4 cups water
4 cups potatoes, cut into 3/4 inch pieces
2 cups carrots, cut into 3/4 inch pieces
1 cup celery, cut diagonally into 1/2 inch pieces
1 cup frozen peas

Preparation:

1. Heat the oil in a 4 quart sauce pot or dutch oven. Add beef and brown lightly. Take off beef and set aside, development sure the oil remains in the pot.

2. Add garlic and onion to oil in the pot. Cook until the onion is clear.

3. Add flour and stir into the oil and onion mixture. Brown lightly.

4. Return beef to the pot. Add 1/2 cup water and stir until smooth. Add Worcestershire sauce, bouillon, salt, pepper and remaining 3 1/2 cups water. Stir and cook until the broth forms a thin gravy.

5. Sell out heat and simmer beef in gravy for 30 minutes.

6. Return pot to medium-low heat. Add potatoes and carrots and cook for an added 10 minutes.

7. Add celery and cook for an added 5 minutes.

8. Add frozen peas and cook for 5 more minutes. Serve hot.

favorite Beef Stew

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I've been using this beef stew formula since 1982 and have never found someone else to rival it. The timing of adding each type of vegetable is one of the things that make this beef stew special. Be sure to succeed the formula and don't add the ingredients all at once. If done correctly, the potatoes and peas will be perfectly cooked through and not the least bit mushy. The celery and carrots will be slightly crunchy for a pleasing blend of textures.

At my house, this formula is affectionately called "Invisible Stew". When our son was a small child, my husband and I told him that he would turn indiscernible if he ate all of his stew. It worked like a charm! After he emptied his unblemished bowl of stew, we couldn't see him for at least 30 minutes. Those were fun times. More than twenty years later, he still comes around and asks me to make indiscernible Stew.

Beef Stew

Favorite Beef Stew

Ingredients:

2 pounds stew beef, cut into 1 inch chunks
3 tablespoons oil
1 medium onion, chopped
1/2 clove garlic, minced
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Worcestershire sauce
4 cubes beef bouillon
4 cups water
4 cups potatoes, cut into 3/4 inch pieces
2 cups carrots, cut into 3/4 inch pieces
1 cup celery, cut diagonally into 1/2 inch pieces
1 cup freezing peas

Preparation:

1. Heat the oil in a 4 quart sauce pot or dutch oven. Add beef and brown lightly. Take off beef and set aside, development sure the oil remains in the pot.

2. Add garlic and onion to oil in the pot. Cook until the onion is clear.

3. Add flour and stir into the oil and onion mixture. Brown lightly.

4. Return beef to the pot. Add 1/2 cup water and stir until smooth. Add Worcestershire sauce, bouillon, salt, pepper and remaining 3 1/2 cups water. Stir and cook until the broth forms a thin gravy.

5. Sell out heat and simmer beef in gravy for 30 minutes.

6. Return pot to medium-low heat. Add potatoes and carrots and cook for an further 10 minutes.

7. Add celery and cook for an further 5 minutes.

8. Add freezing peas and cook for 5 more minutes. Serve hot.

favorite Beef Stew

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I've been using this beef stew recipe since 1982 and have never found someone else to rival it. The timing of adding each type of vegetable is one of the things that make this beef stew special. Be sure to ensue the recipe and don't add the ingredients all at once. If done correctly, the potatoes and peas will be perfectly cooked straight through and not the least bit mushy. The celery and carrots will be slightly crunchy for a pleasing blend of textures.

At my house, this recipe is affectionately called "Invisible Stew". When our son was a small child, my husband and I told him that he would turn indiscernible if he ate all of his stew. It worked like a charm! After he emptied his complete bowl of stew, we couldn't see him for at least 30 minutes. Those were fun times. More than twenty years later, he still comes around and asks me to make indiscernible Stew.

Beef Stew

Favorite Beef Stew

Ingredients:

2 pounds stew beef, cut into 1 inch chunks
3 tablespoons oil
1 medium onion, chopped
1/2 clove garlic, minced
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Worcestershire sauce
4 cubes beef bouillon
4 cups water
4 cups potatoes, cut into 3/4 inch pieces
2 cups carrots, cut into 3/4 inch pieces
1 cup celery, cut diagonally into 1/2 inch pieces
1 cup frozen peas

Preparation:

1. Heat the oil in a 4 quart sauce pot or dutch oven. Add beef and brown lightly. Take off beef and set aside, production sure the oil remains in the pot.

2. Add garlic and onion to oil in the pot. Cook until the onion is clear.

3. Add flour and stir into the oil and onion mixture. Brown lightly.

4. Return beef to the pot. Add 1/2 cup water and stir until smooth. Add Worcestershire sauce, bouillon, salt, pepper and remaining 3 1/2 cups water. Stir and cook until the broth forms a thin gravy.

5. Sell out heat and simmer beef in gravy for 30 minutes.

6. Return pot to medium-low heat. Add potatoes and carrots and cook for an additional 10 minutes.

7. Add celery and cook for an additional 5 minutes.

8. Add frozen peas and cook for 5 more minutes. Serve hot.

favorite Beef Stew

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I've been using this beef stew method since 1982 and have never found an additional one to rival it. The timing of adding each type of vegetable is one of the things that make this beef stew special. Be sure to follow the method and don't add the ingredients all at once. If done correctly, the potatoes and peas will be perfectly cooked through and not the least bit mushy. The celery and carrots will be slightly crunchy for a pleasing blend of textures.

At my house, this method is affectionately called "Invisible Stew". When our son was a small child, my husband and I told him that he would turn invisible if he ate all of his stew. It worked like a charm! After he emptied his faultless bowl of stew, we couldn't see him for at least 30 minutes. Those were fun times. More than twenty years later, he still comes nearby and asks me to make invisible Stew.

Beef Stew

Favorite Beef Stew

Ingredients:

2 pounds stew beef, cut into 1 inch chunks
3 tablespoons oil
1 medium onion, chopped
1/2 clove garlic, minced
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Worcestershire sauce
4 cubes beef bouillon
4 cups water
4 cups potatoes, cut into 3/4 inch pieces
2 cups carrots, cut into 3/4 inch pieces
1 cup celery, cut diagonally into 1/2 inch pieces
1 cup frozen peas

Preparation:

1. Heat the oil in a 4 quart sauce pot or dutch oven. Add beef and brown lightly. Take off beef and set aside, production sure the oil remains in the pot.

2. Add garlic and onion to oil in the pot. Cook until the onion is clear.

3. Add flour and stir into the oil and onion mixture. Brown lightly.

4. Return beef to the pot. Add 1/2 cup water and stir until smooth. Add Worcestershire sauce, bouillon, salt, pepper and remaining 3 1/2 cups water. Stir and cook until the broth forms a thin gravy.

5. Sell out heat and simmer beef in gravy for 30 minutes.

6. Return pot to medium-low heat. Add potatoes and carrots and cook for an added 10 minutes.

7. Add celery and cook for an added 5 minutes.

8. Add frozen peas and cook for 5 more minutes. Serve hot.

favorite Beef Stew

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I've been using this beef stew recipe since 1982 and have never found another to rival it. The timing of adding each type of vegetable is one of the things that make this beef stew special. Be sure to follow the recipe and don't add the ingredients all at once. If done correctly, the potatoes and peas will be perfectly cooked through and not the least bit mushy. The celery and carrots will be slightly crunchy for a pleasing blend of textures.

At my house, this recipe is affectionately called "Invisible Stew". When our son was a small child, my husband and I told him that he would turn invisible if he ate all of his stew. It worked like a charm! After he emptied his complete bowl of stew, we couldn't see him for at least 30 minutes. Those were fun times. More than twenty years later, he still comes around and asks me to make Invisible Stew.

Beef Stew

Favorite Beef Stew

Ingredients:

2 pounds stew beef, cut into 1 inch chunks
3 tablespoons oil
1 medium onion, chopped
1/2 clove garlic, minced
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Worcestershire sauce
4 cubes beef bouillon
4 cups water
4 cups potatoes, cut into 3/4 inch pieces
2 cups carrots, cut into 3/4 inch pieces
1 cup celery, cut diagonally into 1/2 inch pieces
1 cup frozen peas

Preparation:

1. Heat the oil in a 4 quart sauce pot or dutch oven. Add beef and brown lightly. Remove beef and set aside, making sure the oil remains in the pot.

2. Add garlic and onion to oil in the pot. Cook until the onion is clear.

3. Add flour and stir into the oil and onion mixture. Brown lightly.

4. Return beef to the pot. Add 1/2 cup water and stir until smooth. Add Worcestershire sauce, bouillon, salt, pepper and remaining 3 1/2 cups water. Stir and cook until the broth forms a thin gravy.

5. Reduce heat and simmer beef in gravy for 30 minutes.

6. Return pot to medium-low heat. Add potatoes and carrots and cook for an additional 10 minutes.

7. Add celery and cook for an additional 5 minutes.

8. Add frozen peas and cook for 5 more minutes. Serve hot.

Favorite Beef Stew

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Many people have made a Crockpot beef stew at some point in their life. This is considered to be one of the easiest dishes you can make and one that the entire family will enjoy eating. However, when the winter months roll around, you start to find that this dish might start to grow a little tiring to have on a regular basis. It is because of this that you might consider looking at a different option. One choice you have is creating an Irish twist to this traditional favorite.

While you are making this dish, it will be important that you focus on getting a very fatty cut of beef. You do not want to choose a lean one because it will hold back on the flavors you can have. Along with that, you should not use a corned beef in this meal either. While many people associate corned beef with the Irish, it is an entirely different meat and will put a different flavor into your Crockpot beef stew.

Beef Stew

As you are making this dish, you will find there is some alcohol that is being used in it. To ensure you do not end up with too much excess liquid, you might want to cook it down some over a hot stove. While you are doing this, you may also consider boiling your vegetables in it to increase the flavor in them and help to add a complimentary flavor to the Crockpot beef stew that you are making.

The best approach to this process will be preparing all your vegetables in advance. Be sure that they are chopped and sliced, in some cases just peeled beforehand. By doing this, you end up saving time during the cooking process and end up having everything perfectly setup to the point that you can just toss them into the slow cooker and enjoy the delicious meal that they end up creating.

Of course, with any Crockpot beef stew that you make, you should feel free to changing things up. That way you end up with a dish that our entire family can enjoy.

Irish Crockpot Stew

What You Will Need

• 5 minced garlic cloves
• 1 cup Irish beer
• 1/4 cup olive oil
• 5 cups beef stock
• 2 pounds cubed beef stew meat
• 6 large garlic cloves, minced
• 1 cup red wine
• 3 tablespoons tomato paste
• 2 tablespoons sugar
• 1 tablespoon dried thyme
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 tablespoons butter
• 3 pounds cubed russet potatoes
• 1 large chopped onion
• 2 cups chopped carrots
• Salt and Pepper
• 2 tablespoons chopped fresh parsley

How to Make It

Brown your meat in the olive oil over medium heat. Salt and pepper your beef. Then add in your garlic and allow the mixture to sauté for a minute. When this is done, move your mixture to your Crockpot. In the slow cooker, add your beer, wine, beef stock, sugar, tomato paste, thyme, Worcestershire, and bay leaves. Cook on low for about 8 hours. About 2 hours before you are ready to serve, increase the temperature to high and add in your carrots, onion, potatoes and butter and let sit for another hour. At this time, you will then add in your remaining ingredients and serve hot.

Give Your Crockpot Favorite An Irish Twist

No matter if you are looking for the best crockpot recipes or are just looking for some variations on crockpot beef stew you should visit our website. There you will get some helpful advice and end up with a series of delicious dishes the entire family will enjoy.

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Nigerian cooking relies on starchy root vegetables such as yams and cassava. Nigerians also use lots of green vegetables, such as bitterleaf (similar to collard greens), okra, spinach, and other African plants. Plants are not the only things Nigerians turn to. They do like meat dishes using goat, fish or chicken.

The people of northern Nigeria love spicy-hot meat kabobs. In southern Nigeria, the people love many kinds of seafood stews with shrimp, fish, lobster, crab, rice, and vegetables. In the central part of Nigeria, the people love to have stewed meats served with mashed yams or cassava.

Beef Stew

Egusi Nigerian Stew

In Nigeria, edible melon seeds go by the name of "egusi," and with this popular Nigerian stew, the melon seeds are finely ground to give this dish a unique color and flavor. In place of melons seeds, pumpkin seeds work very well with this stew recipe. And the shrimp can be replaced or added along with any smoked fish or crab. In place of the chicken, smoked oysters right out of a can, or beef can be used.

Red palm oil gives this stew a distinctive African cooking taste. It can be found on the internet, in international grocery stores, or Latino markets in particular. Do not try to substitute for the red palm oil. This oil is worth the effort to look for.

Ingredients:

1/2 cup pumpkin seeds

1 3-pound chicken, cut into 8 pieces

Salt to taste

1/3 cup red palm oil

2 1/2 pounds ripe tomatoes, cut in half, seeds squeezed out, and grated through the largest holes of a grater.

1 small onion, chopped

2 habanero chile peppers, stemmed and halved

2 tablespoons tomato paste

2/4 cup water

1 1/4 pounds fresh shrimp, heads and shells removed

1 pound fresh spinach, with stems, chopped

Directions:

Put the pumpkin seeds in a food processor and blend for about 20 seconds until in a powdery form. Reserve.

Salt the chicken, then in a large casserole frying pan, heat the red palm oil over medium-high heat for about 5 minutes. Brown the chicken pieces on both sides, for about 6 minutes in all.

Place the tomatoes, onion, and habanero pepper in the food processor, and blend for about30 seconds, or until very smooth. Reduce the heat to low, and cover partially. Cook, turning occasionally, until the chicken can be easily pulled off the bone with a fork, or about 1 1/2 hours.

Add the water and shrimp and continue to simmer for about 10 minutes.

Add the spinach and the reserved ground seeds and continue simmering for about 10 minutes more, Serve immediately. This Egusi African Stew recipe makes 6 servings.

The Spiciness of Nigerian Food and a Favorite Egusi Stew Recipe of Western Africa

Billy Bristol is the writer and editor for Spicy Cooking, a website devoted to hot spices, spicy foods, blazing cooking, the hottest cuisines around the world, and "knock-your-socks-off fiery recipes that all chile-heads and chili-head wannabes will love. Spicy Cooking will fire up taste buds and scorch your plate...Guaranteed.

Spicy Cooking

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Nigerian cooking relies on starchy root vegetables such as yams and cassava. Nigerians also use lots of green vegetables, such as bitterleaf (similar to collard greens), okra, spinach, and other African plants. Plants are not the only things Nigerians turn to. They do like meat dishes using goat, fish or chicken.

The people of northern Nigeria love spicy-hot meat kabobs. In southern Nigeria, the people love many kinds of seafood stews with shrimp, fish, lobster, crab, rice, and vegetables. In the central part of Nigeria, the people love to have stewed meats served with mashed yams or cassava.

Egusi Nigerian Stew

In Nigeria, edible melon seeds go by the name of "egusi," and with this popular Nigerian stew, the melon seeds are finely ground to give this dish a unique color and flavor. In place of melons seeds, pumpkin seeds work very well with this stew recipe. And the shrimp can be replaced or added along with any smoked fish or crab. In place of the chicken, smoked oysters right out of a can, or beef can be used.

Red palm oil gives this stew a distinctive African cooking taste. It can be found on the internet, in international grocery stores, or Latino markets in particular. Do not try to substitute for the red palm oil. This oil is worth the effort to look for.

Ingredients:

1/2 cup pumpkin seeds

1 3-pound chicken, cut into 8 pieces

Salt to taste

1/3 cup red palm oil

2 1/2 pounds ripe tomatoes, cut in half, seeds squeezed out, and grated through the largest holes of a grater.

1 small onion, chopped

2 habanero chile peppers, stemmed and halved

2 tablespoons tomato paste

2/4 cup water

1 1/4 pounds fresh shrimp, heads and shells removed

1 pound fresh spinach, with stems, chopped

Directions:

Put the pumpkin seeds in a food processor and blend for about 20 seconds until in a powdery form. Reserve.

Salt the chicken, then in a large casserole frying pan, heat the red palm oil over medium-high heat for about 5 minutes. Brown the chicken pieces on both sides, for about 6 minutes in all.

Place the tomatoes, onion, and habanero pepper in the food processor, and blend for about30 seconds, or until very smooth. Reduce the heat to low, and cover partially. Cook, turning occasionally, until the chicken can be easily pulled off the bone with a fork, or about 1 1/2 hours.

Add the water and shrimp and continue to simmer for about 10 minutes.

Add the spinach and the reserved ground seeds and continue simmering for about 10 minutes more, Serve immediately. This Egusi African Stew recipe makes 6 servings.

Billy Bristol is the writer and editor for Spicy Cooking, a website devoted to hot spices, spicy foods, blazing cooking, the hottest cuisines around the world, and "knock-your-socks-off fiery recipes that all chile-heads and chili-head wannabes will love. Spicy Cooking will fire up taste buds and scorch your plate...Guaranteed.

Spicy Cooking

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Got lettuce? Most people would be surprised to learn that lettuce is an excellent food for maintaining healthy bones.

America's favorite leafy green vegetable is an excellent source of vitamin K. This vitamin activates an enzyme that is needed to "glue" new bone in place on a protein called osteocalcin. When vitamin K levels are adequate, osteocalcin circulates in a form that sticks to bone. When vitamin K levels are low, osteocalcin does not stay in place in bone and there is increased risk of fractures.

A ten-year study of women aged 38 to 74 found that the amount of lettuce a woman needs to eat to keep bones strong is not a lot-one serving a day is enough to lower women's risk of hip fractures by forty five percent. Two servings a day or more has no additional effect, and it's only fair to note that not every bone seems to be strengthened by vitamin K. It does not reduce the risk of broken wrists and forearms, only fractures of the hip and spine. Women who take estrogen replacement therapy do not get an additional benefit from eating lots of foods that are rich in vitamin K (lettuce, both iceberg and romaine, broccoli, and oil and vinegar salad dressings).

The lettuces are also a great source of beta-carotene, lutein, lycopene, and zeaxanthin. Maximum amounts of beta-carotene are found in meals that combine romaine and one or more servings of were beef stew, cantaloupe, carrots, spinach, tomato, vegetable juices, mixed meat dishes (casseroles), winter squash, or Cheddar cheese. (It is not necessary to eat all of these foods at one time, just a serving of one or two of the foods on the list.)

Maximum amounts of lutein are found in meals that combine either iceberg or romaine with broccoli, carrots, celery, eggs, greens, oranges or orange juice, or tomatoes. Maximum amounts of lycopene are found in any meal including tomato, especially tomatoes cooked in a little bit of oil, or ketchup, tomato juice, tomato soup, ketchup, and watermelon, combined with one or more servings of apricots, grapefruit, lasagna, persimmons, or pizza. Zeaxanthin is provided mostly by carrots, corn, corn bread, eggs, oranges and orange juice, peaches, and spinach. Lettuce helps fill in the nutrient gaps for all four of these important nutrients.

Why should you care? Lutein protects against colon cancer in both men and women. If you develop colon cancer, the more lutein you consume, the more likely the tumor is to be located where the surgeon can remove it without removing a long section of your colon. If you smoke, lutein is even more important for your colon health than if you don't. And getting lutein is as simple as salad, plus a serving a day of any of the either other foods listed above, spinach, broccoli, tomatoes, carrots, oranges and orange juice, celery, greens, or eggs.

The most important thing to remember about lettuce is that it doesn't really keep. Although no one really knows the effect of storage on other nutrients, clinical research at INRAN in Rome has found that bloodstream levels of vitamin C and other antioxidants increase sharply after eating freshly picked lettuce. They do not go up after eating salad greens that have been stored in gas-filled bags for a week or more, the way it is sold in bagged salads. At the very least, never eat lettuce that is limp or brown along the edges. Browning is a sure sign the antioxidant content of the lettuce has been depleted.

Read about Fruit, Vegetables & Breast Cancer. Robert Rister is the author or co-author of nine books on natural health.

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One of the easiest methods of getting dinner on the table quickly is with one of the smaller appliances that cook the slowest. What is this wonder appliance? Your crock pot slow cooker of course. There is a multitude of interesting and delicious crock pot recipes available these days. Keep your family well fed and looking forward to coming to the dinner table. By using your crock pot to prepare your meals, you can start it all in the morning and have supper waiting when you come home.

Just about everyone has slow cooked a nice beef stew, in fact it's one of the most searched for crock pot recipes online. How about trying something different with your crock pot? If you and your family love Asian food, then there is a great Asian crock pot recipe out there to suit your taste and interest. We've included three Asian style crock pot recipes below. Give one a try this week and treat your family to a new favorite meal for dinner.

Chinese Pepper Steak

1-1/2 lbs boneless beef round steak

1 clove garlic, minced

1/2 tsp salt

1/4 tsp pepper

1/4 cup sauce

1 tbsp hoisin sauce

1 tsp sugar

1 tomato, chopped

2 red or green bell peppers, cut into strips

3 tbsp cornstarch

3 tbsp water

1 cup fresh bean sprouts

4 scallions, finely chopped

First, trim fat from steak and slice into thin strips. Mix together steak, garlic, salt, pepper, soy sauce, hoisin sauce, and sugar in your crock pot. Cover and cook on low about 8 hours. 30 minutes before cooking time is done, set your crock pot on high. Add tomato and bell peppers. Dissolve cornstarch in water in small bowl; stir into steak mixture. Cover and cook for 30 minutes or until thickened. Stir in bean sprouts. Sprinkle with onions. Serve with rice.

Chicken Chow Mein

1 tbsp oil

1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

4 carrots, thinly sliced

4 green onions, sliced

3 stalks celery, sliced

1 cup low sodium chicken broth

1 tbsp granulated sugar

1/3 cup light soy sauce

1/4 tsp crushed red pepper flakes

1/4 tsp ground ginger

1 clove garlic, crushed

8 oz bean sprouts

8 oz water chestnuts, sliced

1/4 cup cornstarch

1/2 cup water

Brown the chicken in skillet. Put chicken pieces in crock pot and then add all ingredients except cornstarch and water. Stir and cover; cook on low for 8 - 10 hours. Set crock pot to high and combine cornstarch and cold water in a small bowl; stir until dissolved. Stir into the crock pot liquids. Keeping cover slightly ajar to allow steam to escape, cook until thickened, about 15 to 30 minutes. Serve over rice or with chow mein noodles.

Szechuan Pork

1-1/2 lbs boneless pork chops

1 - 8 oz can bamboo shoots, drained

1 - 8 oz can water chestnuts, drained

6 green onions, chopped

1/4 cup Worcestershire sauce

1/4 cup Szechuan hot bean sauce

1/4 cup soy sauce

2-1/2 tbsp minced fresh ginger

2 tbsp rice wine or dry sherry

4 tsp sesame oil

4 tsp sugar

8 cloves garlic, minced

Trim chops of excess fat and brown on both sides in a skillet on the stovetop. Place chops in the bottom of the crock pot and cover with bamboo shoots, water chestnuts, and green onions. Combine remaining ingredients together in a bowl and pour over vegetables. Cook on low for 8 hours or until chops are tender and cooked through. Serve hot with cooked rice.

Get out of the kitchen fast with easy crock pot recipes that your family will love from 'Family Crock Pot Recipes' http://familycrockpotrecipes.com

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