Pot Roast...

Okay, this is a promo post.  This Pot Roast from my friend Kim's website was amazing!!  Soo good, that we didn't even get a photo of it!!

Only changes I made - used a Cab instead of Merlot and only added a few carrots.  I roasted the other veggies instead of cooking them in the slow cooker.

Our meal fed 10 people, plus leftovers!!  Yummy!!

Slow Cooker Minestrone Soup

Well, the weather is getting cooler, so that means soup weather!  I was craving it this week, so I used my handy slow cooker.  I used the 4 quart pot (it has a 2 and 6 quart also).   I was planning to have an easy day, but it got super busy.  Thankfully, the cooker did all the work and I took all the credit!  And I froze the extra for even quicker meals in the next few weeks!  We enjoyed this dinner with a salad and some fresh Italian bread.

Ingredients
1 onion, chopped
1 cup carrots, chopped (I only used 1/4 cup)
1 celery stalk, chopped, optional
2 garlic cloves, minced
1 (15 ounce) can white beans, rinsed (cannellini or navy) or 2 cups cooked beans
4 cups chicken or vegetable broth
1 (28 ounce) can of diced tomatoes
1 oz chuck of parmesan rind
1 rosemary sprig (or 1 tsp dried)
2 bay leaves
2 tbsp fresh basil (or 2 tsp dried)
1/4 cup fresh Italian parsley, chopped
1 pound frozen meatballs, optional
2 medium zucchini, chopped
1 box elbow or shell pasta, cooked al dente
extra parmesan cheese for top

1. To ease preparation in the morning, chop all vegetables the evening before and assemble.
2. Combine vegetables, beans, broth, tomatoes, parmesan rind, herbs, meatballs, salt and pepper in slow cooker.
3. Cover and cook on low for 6-8 hours.
4. 30 minutes prior to serving, add zucchini.
5. Prior to serving, remove parmesan rind, rosemary sprig, and bay leaves.
6. Season to taste with salt and pepper.
7. Serve over pasta and top with extra parmesan cheese.

Note:  if you use refrigerated meatballs, place in cooker 1 hour before serving to reheat.

Spaghetti Carbonara with Mushrooms and Peas

Well, is has been while.  I still have been cooking, but lazy with the blog.  Sorry.  I'm back, so get ready!  I made this last night, and it was great!  Nate inhaled it!  If you don't like mushrooms, just double the bacon (or just double it anyway, I only had a little on hand).

Ingredients
3 oz bacon (4 slices), sliced 1 inch thick
3 oz mushrooms (about 5), sliced
1 lb spaghetti
3 eggs
1/2 cup Parmesan or Romano cheese, grated (plus more for serving)
1/2 cup milk or half and half
1 cup peas, thawed
coarse salt
fresh ground back pepper
1/2 cup of pasta cooking water

1. Set large pot of water to boil.
2. Cook bacon in medium skillet until crisp (8-10 minutes).
3. Salt water and cook pasta until al dente.
4. Remove most of bacon grease and cook mushrooms until browned.  Season with a little salt.
5. In large bowl, whisk eggs, cheese and milk.
6. Drain pasta (leave some water clinging to it).  Quickly add to egg mixture.
7. Add bacon, mushrooms and peas.  Mix.
8. Season with salt and pepper.
9. If carbonara is thick, add some pasta water to thin it out.
10. Serve immediately with extra cheese.