Fresh Slowcooking FSC Recipes for lunch

Welcome to the newly designed FreshSlowcooking.com!! A couple features are still missing, but my hubby would love to know what you think after all his hard work — I love it :)

On to the food…

The weather was gray and drizzly, when I was deciding what to cook for dinner last Saturday night which is probably why I chose a comforting dish like Beef Stroganoff. This is a classic, but believe it or not I’ve never made real beef stroganoff from scratch before. I always associate it with the Hamburger Helper beef stroganoff that I made once while I was an undergrad. A creamy, flavourless pasta dish with little bits of meat. If I was going to make this for our guests, (who we wanted to keep as friends) I had to get it right. Luckily, the current issue of Cooks Illustrated had a recipe for ‘Best Beef Stroganoff’ which I adapted to my slow cooker.

If you like curries you’ll love this. This chicken curry is made with toasted, freshly ground spices and a colourful mixture of vegetables including cauliflower, carrots and celery. I went all out with this so trust me, it’s worth making.

A spicy chicken soup to warm you up while the snow falls outside. This hearty soup is full of bright flavour from the ginger and lemon, while the cumin and coriander spice it up. Make a batch in your slow cooker and enjoy the leftovers for lunch.

Great for warming up after adventuring in the crisp winter air. The scent of leeks and roasted garlic in the kitchen made us realize the appetite we had worked up. This soup smells almost as good as it tastes.

Yes, you can make a great risotto in your slow cooker! If your ready to try something new in 2010 give this recipe a try. Happy New Year!

I often bring leftovers of Curried Butternut Squash Soup to work for lunch, and my co-workers are always lured to the kitchen by the aroma as it is warming up. So when they requested I make some for our Christmas potluck dinner, I took it as a compliment and made a huge batch in my slow cooker.

Parsnips are abundant at the farmers' market these days, so I decided to try a recipe inspired from a book we have called “The Ontario Seasonal Cookbook”. Although you might grimace at the thought of parsnips, this soup tasted really smooth and fresh, especially when garnished with a sprinkle of minced cilantro.

This recipe takes advantage of the availability of summer and fall vegetables. This is a spicy combination of sweet potatoes, green beans, eggplant and chickpeas. Sound interesting? It tastes great.