Brrrrr! Fall has arrived with cold rain and wind, so of course my crock pot/slow cooker is a must this week. And some time this weekend I just gotta have wild rice soup!
Tomorrow keep an eye out for my new gluten and dairy free bread. I have been working on this one for a while, and kept messing with it. Sometimes you just have to know when to stop and call it tasty!
My daughter wants to make dinner for the family and Spaghetti Pie is just up her alley. We are going to be following a gluten free kid cookbook and adapting it to dairy free. We will let you know more about how that went on Friday.
Head over to Menu Plan Monday and check out the other great menus! Thanks for hosting, Laura!
Monday: Boneless Pork Chops, steamed veggies and potatoes
Tuesday: French Dip sandwiches and Spinach Salad
Wednesday: Salmon Cakes with Asian Slaw
Thursday: Slow Cooker Garlic Chicken
Friday: Spaghetti Pie made by my daughter
This weekend: Wild Rice Chicken Soup and pumpkin muffins are part of the weekend festivities.
French Dip for The Slow Cooker
2 lg. onions, cut in half and thinly sliced
3-4 lb. beef roast
1/2 tsp salt
1/2 tsp pepper
1 c. dry white wine
2 cloves pressed garlic
1/4 cup Worcestershire sauce
1 tsp. thyme
Place onion in bottom of slow cooker. Trim excess fat from roast. Cut meat in half if needed to fit in slow cooker. Place in slow cooker. Season with salt and pepper.
In a small bowl, stir wine, garlic Worcestershire sauce and thyme until blended. Pour over roast.
Cover and cook on high for 5-6 hours or on low for 10-12 hours or until very tender. Remove meat from liquid. Let stand for 5 minutes before thinly slicing across grain. Strain broth if desired. Taste to see if you need to add salt or pepper.
Serve with toasted gluten free rolls to make sandwiches, adding the onions if desired. Use liquid for dipping. If not serving immediately, sliced meat and broth can be held on low in the slow cooker up to 1 hour. Makes 8-10 servings.
Menu Plan Monday
Monday, October 15, 2007