pears and crock pots.

So I'm home early from work, being that my client is sick (10 year old little girl). And what was the first thing I wanted to do? Look up recipes! What did I put on the tv? The Food Network! Then I remembered this blog, and thought I should give it one more try... 


Nope, I don't really have time to blog. But I do need a creative outlet, and cooking and writing typically serve me best in that avenue. 

So, I'm currently eating a pear. Pears are my new favorite fruit. There is something divine about pears. They seem to me to represent hospitality and wealth. I don't think pears really represents those things (I think the pineapple is a symbol for hospitality, actually), but that's how pretty green pears make me feel.


(I looked it up and the Chinese used to believe the pear symbolized immortality. That's kind of cool, I guess...)


I'm going to attempt to make glazed pears this weekend.Recipe I'll try and post how they turn out. This summer we painted our office with a color called "Glazed Pears." It's kind of a cream color. Hopefully the edible glazed pears turn out as nice as our office walls look. It sounds yummy, doesn't it?



ANYWAYS, since I am a working woman, a grad student, and a wonderful wife, cooking usually takes a back burner during the week (hehe, get it?). 


But really, it does. 


Either Shawn cooks, we get fast food (ew), or a cardboard frozen pizza (double ew).
But this week, I'm going to try and use my crock pot at least 3 days out of the week. Today I started with homemade chicken noodle soup. Currently my kitchen smells amazing. Who wouldn't want to come home on a cold Fall day to some homemade soup? Shawn's lucky. :) Or blessed rather.



Below is the recipe I'm using-SUPER easy:


Chicken Noodle Soup- Crock Pot Style
Ingredients:

• 3 skinless, boneless chicken breast
• 3ish cups water
• 1 cup of chicken stock
• 1 onion, chopped
• 1 carrot, chopped 
• 1 12 oz. bag of frozen mixed veggies (corn, beans, carrots, whatev)
• 1/4 tsp of Thyme
• 1/2 tsp Parsley
• 2 Bay leaves
• 1/8 (a pinch or so) of cumin
• salt and pepper to taste
• 1 (12 ounce) package egg noodles

Put all ingredients (except egg noodles) into crock pot. Keep on low 7-8 hrs (on high 4-5 hrs). During the last hour, take chicken breast out and shred into small bite sized pieces. Leave chicken out (somewhere he'll stay warm) and turn crock pot on high. Put in egg noodles until tender and add chicken. Adjust seasoning as needed.

Tip: Try and keep your crock pot about 2/3 full of liquid. It cooks better that way. Also, keep stirring to a minimal. Every time you open the lid, you let out lots of heat and that's not great for effective cooking. 

I'll let you know how it turns out. What is your favorite crock pot recipe?