#Slow Cooker Asian Pot Roast

[billetwoes]

Food! Headcanon Smoke (Tomas Vrbada)

Just some food headcanons that have been "stewing" in my head for our Friendly Neighborhood Wholesoome Sidekick!

Rated: PG-13, mentions of alcohol and "Sex on a Beach" drink

Words: 932

-As an Earth Realm Protector, Tomas had been billeted by different hosts from all over our world during various missions that take place in different parts of the world.

-Tomas is always appreciative of homecooked meals prepared by his billet hosts because he understands that it takes valuable resources, time and effort, especially if it is evident that the billet family is poor. There’s nothing more delicious than a homecooked meal made with love.

-He eats a lot of vegetables and loves them! Tomas appreciates vegetables prepared in different ways: salads, roasted vegetables, pureed as a soup, battered and fried, as snacks, you name it. Authentic Mexican tortillas and nachos with a lot of salsa with juicy chunks of tomatoes, bring on the vitamin C!

-Tomas also eats a lot of fruits, his favourite ones being apples, oranges, grapes, stone fruits, pineapple, mangoes, and any fruits that are both sweet and tart, especially if crunchy. He doesn’t mind bananas, melons, berries and local fruits from different countries and will eat them when offered.

-Tomas doesn’t mind smoothies, but doesn’t normally consume this, since they weren’t available during his time in the Lin Kuei, and currently in the Shirai Ryu.

-Tomas’ favorite thing to eat is stew. It reminds him of his childhood days as a hunter, as his mother often cooked stews for him and his sister. Got a pot roast in the slow cooker, he’s game! Make sure that there are a ton of veggies in that Crockpot, and he’ll appreciate that. Happen to have a large Dutch oven of Osso Bucco in the oven, he’s inwardly drooling and counting the minutes until he can get his mitts on a bowlful of that tender beef shank on top of creamy polenta and topped with gremolata! Got some chicken or pork adobo and rice, he’ll take seconds! Got a big bowl of Caldo de Res (yes, I know it’s a soup), it’s gone in no time. In a mood for some comfort food, he’ll gladly accept a bowl of scouse made with lamb. Got butter chicken on coconut rice, yes, please! :D

-If a billet host can or is well off, Tomas loves being treated to different restaurants. If a billet host has recommendations and is enthusiastic to take him to a popular spot, Tomas is always happy and appreciative to go with. From a popular hole-in-a-wall noodle shop to a lively gastropub on a game night to a Michelin Star restaurant in an upscale part of downtown, he loves being exposed to different culinary experiences. Tomas always has a great time bonding with his billet families this way, and they always enjoy hearing about his stories and adventures.

-Tomas won’t eat anything that isn’t well-cooked or under cooked, not out of rudeness but for his own safety. If there is anything that is pungent in a bad way, he’ll try it once in small quantities, but that’s it. If an animal that is being butchered is illegally acquired and slaughtered in an inhumane way, Tomas wants nothing to do with it.

-It only takes only a few occurrences for Tomas to learn to have a sack of snacks or MRE’s, courtesy of Johnny Cage’s connection with the US army.

-Just because Tomas must keep a certain physique doesn’t mean that he can’t enjoy any foods and beverages that are “less” healthy. Having been to different parts of the world has made him acquainted to the popular fun foods. If he’s in Canada, he must have some poutine with those squeaky cheese curds! If he’s in the Southern US, bring on the fried chicken with biscuits and gravy! If he’s in a Southeast Asian country, the street food offers a ton of options: try the fish balls on sticks, various fresh seafood cooked fresh, and shaved ice desserts, to name a few! If he’s in the Middle East or in the Balkan region, Baklava is a must!

-Tomas can generally hold his liquor and knows his limits. His alcoholic beverage of choice is beer, specifically the beloved pilsner. It must be the Czech in him or the fact that men can generally metabolize alcohol faster, or both, that he’s able to put away a lot of beer. In fact, Tomas is one of the few that can out drink most of the Earth Realm protectors.

-If Tomas is offered wine or Prosecco with some dinners, he will accept 2-3 glasses. He rarely drinks hard liquor, but if with a culture where it is customary and polite to accept a drink from a billet host, he will. He’s had quite a few tequila shots in his life.

-At one point, Tomas had been curious about Jello Shots at one point. Tomas enjoys them if he’s with younger members of billet families that offer them, especially when he can enjoy the more adventurous drinks like Sex on a Beach, Long Island, AMF (Ooof!), Ceasar, and other creative concoctions with no names. Tomas has also taken a liking to Baileys, by itself or in hot chocolate.

-Tomas has a sweet tooth. Ice cream, gelato, and popsicles are consumed in large quantities. He likes mini fruit tarts and cakes in general, especially Japanese sponge cakes with strawberries and light whipped icing. Anything matcha will always be welcomed, be it as tea, in cakes, ice creams, and anything creatively sweet.

-Tomas loves chocolate bars and protein bars. He also loves cookies and Nutella on fresh bannock. Have options of snacks in a basket, and that completes his billeting experience with you :D

#tomas vrbada #mk1 tomas vrbada #mk1 smoke #smoke #mortal kombat #mk1 earthrealm #mk1 #food #foodie

[bakermia]

Cuisine - Slow Cooker Red Curry Beef Pot Roast

A traditional American pot roast is given Southeast Asian flavors by the addition of red curry, coconut milk, fresh ginger, and other spices.

#coconut milk #comfort food #flavors #ginger #pot roast #red curry beef #slow cooker

[cherelled]

Slow Cooker Red Curry Beef Pot Roast Recipe Red curry, coconut milk, fresh ginger and other spices bring Southeast Asian flavors to a classic American pot roast.

#flavors #ginger #red curry #pot roast #coconut milk #side

[ellishailey]

Asian - Slow Cooker Sweet-and-Sour Pot Roast A delicious sweet-and-sour sauce made with brown sugar, tomato sauce, and vinegar goes perfectly with this perfectly tender slow cooker pot roast. The favorite for sure!

#brown sugar #favorites #tomato sauce #vinegar #sauce #cuisine

[designtreviso]

Cuisine - Slow Cooker Red Curry Beef Pot Roast

A traditional American pot roast is given Southeast Asian flavors by the addition of red curry, coconut milk, fresh ginger, and other spices.

#coconut milk #comfort food #flavors #ginger #pot roast #red curry beef #slow cooker

[garciaalena]

Cuisine - Slow Cooker Red Curry Beef Pot Roast

A traditional American pot roast is given Southeast Asian flavors by the addition of red curry, coconut milk, fresh ginger, and other spices.

#coconut milk #comfort food #flavors #ginger #pot roast #red curry beef #slow cooker

[reinholdbieber]

Slow Cooker Red Curry Beef Pot Roast A traditional American pot roast is given Southeast Asian flavors by the addition of red curry, coconut milk, fresh ginger, and other spices. 3 tablespoons Asian fish sauce or to taste, 1 piece fresh ginger root peeled and sliced, 1.5 pounds small potatoes halved, 2 cups chicken broth, 1 teaspoon ground coriander, 1 can coconut milk, 1 teaspoon red curry paste or to taste, 1/4 cup brown sugar, 1 can diced tomatoes and green chiles, 1/4 cup chopped roasted peanuts or to taste, 2 bay leaves, 1 tablespoon water, 2 teaspoons ground cumin, 1 tablespoon tomato paste, 1 boneless beef chuck roast, 1 onion chopped, 2 teaspoons vegetable oil, 1.5 teaspoons cornstarch, 1 lime juiced, salt and ground black pepper to taste, 4 small heads baby bok choy sliced in 2-inch sections green leaves intact, 4 cloves garlic minced, 1/4 cup chopped fresh cilantro or to taste

#spices #red curry #ginger #side #coconut milk

[valaholoroszorszagban]

Asian - Slow Cooker Red Curry Beef Pot Roast Red curry, coconut milk, fresh ginger and other spices bring Southeast Asian flavors to a classic American pot roast.

#flavors #slow cooker #spices #red curry beef #red curry #ginger

[whats-for-dinner]

slow cooker Asian-style pot roast

#haven't made this yet

[gurlsontrains]

Asian - Slow Cooker Red Curry Beef Pot Roast Red curry, coconut milk, fresh ginger and other spices bring Southeast Asian flavors to a classic American pot roast.

#flavors #slow cooker #spices #red curry beef #red curry #ginger

[megamobilestylesposts]

DIY Healthy Frozen Dinner Meal Ideas

Put away the Stouffers and check out these healthy frozen dinner meal ideas.

Have a frozen dinner meal that is delicious and healthy.

Life gets busy, and some days you just don’t want to take the effort and time to make dinner — that’s where frozen meals come in handy. However, so many of these simple meals are full of preservatives, additives, sodium, and other unhealthy ingredients. You don’t have to stick to these unhealthy eats. Instead, here are some healthy frozen dinner meal ideas you’ll want to check out.

Let’s get to cooking!Wild rice soup

With the cooler months approaching, it is always nice to have an easy soup recipe like this one to warm you up!

Ingredients to freeze:

3 cups mirepoix, fresh or frozen

8 oz mushrooms, fresh or frozen

3 cloves garlic, minced

1 cup uncooked wild rice (the REAL stuff, not a blend)

4 cups vegetable or chicken broth

1 tsp salt

1 tsp poultry seasoning (or spices like sage, thyme, and rosemary)

1 lb chicken breast (optional)

Add once you start cooking:

6 Tbsp butter

1/2 cup flour

1 1/2 cups whole milk

Steps

Remove the frozen portion of the ingredients and cook for 30 minutes on high pressure + 10 minutes on natural release in an instant pot, or four hours on high in a crock pot.

Melt the butter, then mix in the flour and milk until smooth and thick. Pour into the soup. Thin with additional water to get the required consistency.

Serve hot.

Sweet-and-sour beef stew

This hearty stew recipe is perfect for any busy family! It makes a ton, so you’ll definitely have leftovers.

Ingredients:

2 lbs beef top round steak, cut into 1-inch cubes

2 Tbsp olive oil

1 can (15 ounces) tomato sauce

2 large onions, chopped

4 medium carrots, thinly sliced

1 large green pepper, cut into 1-inch pieces

1 cup canned pineapple chunks, drained

1/2 cup cider vinegar

1/4 cup packed brown sugar

1/4 cup light corn syrup

2 tsp chili powder

2 tsp paprika

1/2 tsp salt

Hot cooked rice, optional

Steps:

Brown meat in batches in a large pan with oil; drain. Place in a 4-quart or 5-quart slow cooker.

Combine the tomato sauce, onions, carrots, green pepper, pineapple, vinegar, brown sugar, corn syrup, chili powder, paprika, and salt in a large mixing bowl; pour over the meat.

Cook on low for 8-10 hours, or until the meat is cooked. If preferred, serve with rice.

The cooled stew should be frozen in freezer containers.

When ready to eat, partially thaw in the refrigerator overnight.

Heat thoroughly in a saucepan, stirring occasionally; add broth or water if necessary.

Coconut Chicken

Do you love Indian or Asian cuisine? If so, you’ll love this easy recipe!

Ingredients to freeze:

2 lbs boneless skinless chicken thighs

2 Tbsp garam masala

2 Tbsp honey

1 Tbsp chili powder

1 Tbsp garlic powder

1 Tbsp ground cumin

2 tsp salt

2 tsp turmeric

1/2 tsp ground ginger

1/2 tsp cayenne pepper

1 14-oz can of coconut milk

Steps:

Remove from the freezer and cook for 15 minutes on high pressure + 20 minutes on natural release in an instant pot, or four hours on high in a crock pot.

Serve with rice bowls, roasted veggies, cauliflower rice, or fusion tacos or burritos.

Lemony Chickpeas

Want a vegetarian-friendly frozen meal? Then, check out this recipe.

Ingredients:

2 cups uncooked instant brown rice

1 Tbsp olive oil

1 medium onion, chopped

2 cans (15 ounces each) of chickpeas, rinsed and drained

1 can (14 ounces) diced tomatoes, undrained

1 cup vegetable broth

1/4 tsp crushed red pepper flakes

1/4 tsp pepper

1/2 tsp grated lemon zest

3 Tbsp lemon juice

Steps:

Cook the rice according to the package instructions. Meanwhile, heat the oil in a large pan over medium heat. Cook and stir for 3-4 minutes, or until the onion is soft.

Bring chickpeas, tomatoes, broth, pepper flakes, and pepper to a boil in a saucepan.

Reduce heat to low and cover for 10 minutes to allow flavors to meld.

Uncover and continue to cook for 4-5 minutes, or until the liquid has somewhat reduced, stirring periodically.

Stir in the lemon zest and juice. Serve over rice.

Wait till later to make the rice. The cooled chickpea mixture should be frozen in freezer containers.

When ready to consume, defrost slightly in the refrigerator overnight.

In a saucepan, heat thoroughly, stirring periodically and adding a little broth if required.

Serve over rice.

Which one of these frozen dinner meal ideas is calling your name? Do you perhaps have even more recipes for us to try out? MOBILESTYLES wants to see what you can make! Shoot us an image of your meals on Instagram, Facebook, or Twitter. Our mouths are already drooling.

[johnschneiderblog]

Branching out with venison

When it comes to cooking venison, I, like Paul Simon in the song “Still Crazy After All These Years,” tend to lean on old familiar ways.

Broiled steaks, vegetable-venison soup, stew, chili, shish kebob ... my repertoire has been somewhat limited. There’s nothing wrong with these recipes, but when you’re chewing through 60-70 pound of venison every year (two deer’s worth), they can get a little tedious.

I’ve been branching out a little and in recent weeks have had success with ground-venison enchiladas, Asian stir fry and ... the winner of our Best New Venison Recipe prize: Mississippi roast.

This is actually a pot-roast recipe, but it seems positively made for venison. We’ve prepared it a few times now and it never disappoints. It works particularly well, I think, with a neck roast (pictured above).

It’s a simple slow-cooker recipe that requires only the meat, ranch dressing mix, au jus gravy mix, butter and (the key to the whole thing) pepperoncini peppers.

To see the recipe, click on the photo.

#John Schneider #venison #new recipe #Mississippi Roast

[jenroses]

Cheap, low spoon cooking

My cooking tends to start with protein, and because of my food issues, that protein is generally meat, and if you argue with me about that, I’ll block you, because if you want to do a thread on low cost vegan cooking, go right ahead, you’ve got your own blog right there.  Holler if you want more specific instructions for any of these, and let me know whether you just need a basic recipe or “how to for a complete noob to the kitchen” or anything in between. 

1. Chicken

Chicken is at the top of the list for cheap and easy, because it can often be had for less than $1.50 per pound, and because many preparations of it can be done with less than 5 minutes of work (oven time not included.)

Basic: get whole chicken. Preheat oven to 450. Pull out giblets. Sprinkle salt on skin. Roast at 450 for 1 hour. Enjoy crispy skin, tender meat. Same method (shorter cooking time, about 45 minutes) works for bone-in skin-on thighs. With the whole chicken, you can usually make one bird into several meals, by using the meat for one meal, and making soup out of the bones and whatnot for the next meal.   If you get skinless boneless thighs, they’ll usually be a little cheaper than skinless boneless breasts. Don’t roast them, cut them up, drench them in a marinade, and pan fry the pieces. Serve with pasta or rice and stir fried veggies. 

2. Pork

Pork tends to range in price from $2.50 per pound up to $8 per pound. I’m usually getting pork shoulder for about $3 per pound. Shoulder and “country style ribs” are incredibly cheap and can be pressure cooked (instant pot) or slow cooked into pulled pork with seasonings, or you can get slightly fancier, make a marinade of coconut aminos and orange juice (or apple juice and apple cider vinegar, or rice wine vinegar, mirin, soy sauce, whatever, just make sure there’s some salt and some acid and some sweetness in the marinade to help tenderize the meat), and cut the shoulder roast into 3/4 inch thick steaks, cutting across the grain, then put in a bag or bowl with the marinade overnight. We add onions and garlic and shallots to the marinade because I can digestively tolerate them only if they’ve been soaking in acid of some sort for a while.  My favorite is to marinade in orange juice, coconut aminos, chilis, onion, garlic, etc. overnight, then pan fry the steaks, turning often, until golden brown. The resulting pork shoulder steaks get cut into strips and served a variety of ways--tacos, sandwiches, lettuce wraps, whatever. We usually use about 8 oz per person if there’s no fancy sandwich toppings, and 6 oz per person or less if making wraps or tacos. I have to have a little more energy for this method, and will often have someone else prep the aromatics. 

3. Eggs Even farm eggs, if you live anywhere near a rural area, can be had for less than 50 cents an egg, and regular conventional eggs have been $2 per dozen or less basically as long as I’ve been alive. Basic egg recipes can go from fridge to table in about 5 minutes. I usually get eggs from a friend whose neighbors have backyard chickens, for about $4 per dozen. A good nonstick egg pan + eggs is a fast way to get protein into you without spending all your energy doing it. Over easy, scrambled, omelet, or my kid’s favorite, egg in the hole... all cheap and incredibly fast.

4. Beef Most beef is not cheap, and has been getting steadily more expensive for years. That said, if you understand how to cook various less fancy cuts, and shop at a local butcher, chances are you can get your meat for far less than a typical grocery store. I rarely go for things like ribeye or filet. We’re all about the round roast, chuck roast and flat iron here. Also like the shank. I rarely spend more than $7 per pound on beef, usually closer to $6. But again, we’re shopping at a local butcher who sources meat locally and does all breakdown themselves.  Tricks: Look for a whole flat iron and ask the butcher to cut it. The method I ask for is “Please cut it off the silverskin and then into 6 oz portions.” This eliminates most of the gristle layer, leaving incredibly tender meat with a ton of flavor. The flat iron is from the chuck, but is a specific muscle that doesn’t get used a lot, so it’s very tender. Round roast, tip roast... these can be just salted and roasted very slowly (like, 200 F) if you have a meat thermometer with a probe that can stay in the meat, so that you roast it at very low temp until it comes up to about 110-120 degrees, then you take it out, turn the oven up to like 450, put a rub on the meat, and blast it at high heat until the probe is at 140. Then you let it rest for a while and come up a few more degrees, and what you get is a roast with a crust, as tender as the cut is likely to get while staying pink, which, cut thin, will be fantastic roast beef. If you don’t have a fancy thermometer, we usually start it high, then turn it down without opening the oven and let it go for an hour or so before checking with a cheap thermometer. But you can also cut into smaller pieces, marinade, and stir fry. You can ask the butcher to cut your roast into chunks for stir fry, if you aren’t up to the cutting.

Chuck, shank, and other tough cuts can be pressure cooked into super tender pot roast very quickly. Wine, mushrooms... We use cheap sulfite-free wine and whatever mushrooms are most affordable for this. 

 5. Lamb Lamb can be pricey, but we get a boneless leg roast (grass fed) at Costco for about $6 per pound, which is one of the best prices out there for grass fed meat. We use the roast in one of two ways: We either roast it low and slow like beef, serving it rare, or we cube it and pressure cook it with savory liquids and then serve it with coconut milk and curry paste over rice. So good.  6. Duck Our local Asian markets usually have whole duck for $3.50-ish per pound. It’s outrageously expensive literally anywhere else. Duck doesn’t cook like chicken, exactly... you must score the fat if you want it crispy, which means poking the fat without poking the meat. We roast at high temp, flipping as needed, to get a very crisp duck without drying out the breast. SAVE the drippings and use them in soup, or to cook eggs or potatoes in. Duck fat is like gold. So much flavor. 1 duck feeds 3 of us an indulgent amount of duck.  Cooking gadgets for reducing the amount of physical energy you need to cook things: I never, ever use slow cookers because even used properly they seem to create less flavor than the pressure cooker methods. Pressure cookers are like slow cookers for procrastinators. Things that normally would take all day take an hour. Things that would take a couple of hours will take 30 minutes. The amount of money you can save in cooking beans alone vs. canned will pay for it. Pressure cooker is often the difference between me making homemade stock and throwing the carcass away. They’re also about as efficient at transferring heat into meat as any form of cooking you can get, so the energy savings are not irrelevant. Instant Pot is $70-ish at Costco right now, I’m just saying.  An oven is helpful, but if you don’t have a full sized oven or can’t bend that way, a toaster oven can do a LOT. If you can get one that is large enough to cook a chicken in, you don’t need a larger oven if you aren’t doing large scale cooking. If you have a child who wants to learn to cook, a cheap toaster oven costs about the same as an EZ bake, but is an actual real kitchen device which can do real cooking. Spend a little more and get one with air circulation and a little more interior space if you can afford the counter space and the money.  I know people like air fryers, I’ve not seen the point. Very few things an air fryer can do that a convection toaster oven can’t, and the form factor is better for the toaster oven for cooking a reasonable amount of tater tots. (priorities!)

Food processor: If you find chopping things a barrier, food processors can slice and grate very quickly, and rinse off nicely without a lot of elbow grease. I don’t usually bother, but I have minions who will do chop prep for me. If you don’t, even a small food processor will be less taxing on sore joints than most chopping. If you want to make pastry, a food processor is a must if you have energy issues. 

Knives and a means to sharpen them: dull knives make cooking incredibly exhausting and tedious. Sharp knives make it all work so much better. The base price of the knife is less important than the condition you keep it in, as youtube will be happy to show you in a variety of mesmerizing videos. 

Meat thermometer: Sort by reviews, ignore any where the reviews are suspicious. My strong preference is for digital quick-read ($10ish) OR probe-style leave-in. ($20-ish) You want this for food safety AND so that you can avoid overcooking roasts. 

Cutting board: ideal is something with a groove (prevents juices from flooding the counter and contaminating everything) that runs around the edge. Cheap plastic boards can be convenient, I guess, but are harder to get reliably clean than wood, which tends to kill off germs. My favorites are bamboo. Not terribly spendy, super pretty, work very well. 

The pans I use: 9x13 pyrex baking dish for most of our chicken stuff dark enamel roaster (not huge unless you’re going to do turkeys) for beef roasts (very cheap) large baking trays lined with silpats (both bought at costco, idek, they’re ideal for tater tots and such and don’t get problems with sticking and are easy to clean)  Nonstick PFOA-free egg pan, sautee pan and 11 inch griddle. I think I spent $22 at Target on three egg-type pans of different sizes? Not particularly spendy, but you do need to replace them every 5 years or so. variety of saucepans and pots in stainless (I have cuisnart and Kirkland and they’re fine and last kind of forever barring disasters and sometimes even then. Can be bought second hand.) We use a lot of pyrex stuff because it’s convenient for leftovers and mise en place. If you have someone helping with chop prep, little dishes full of prepped things make the cooking go so much easier. But you can do that in regular dishes too, we’re just fancy that way (and I stg the pyrex breeds in the cupboard.)

I’ll talk starches if people want. 

#Mine

[avengerscompound]

Soup Weather

Soup Weather:  A Scarlet Witch Fanfic

Buy me a ☕ Character Pairing:  Wanda Maximoff x F!Reader

Word Count:  1303

Warnings:  Smut (Vaginal fingering)

Synopsis:  Wanda comes alive in the winter which makes it your favorite time of year.

Soup Weather

It was a cool crisp day.  Too early in the year for snow, but cold enough that you could wear a winter coat with a hat and gloves when you went outside.  Where any trip out had you return home with chilled cheeks and a numb nose.

Soup weather.

Which was nice because Wanda loved to make soup.

As soon as the weather cooled off if Wanda was at home she was making soup.  She always started with things that she cooked with her mother.  Sour soups that got their flavor from lemon or sauerkraut and were full of vegetables and meats. Sometimes chicken.  Sometimes it was herbed meatballs.  Sometimes it was mince stuffed into peppers.  They were always served hot and with love.  The kind of comfort food that the comfort comes not only from the way it warms you from the inside out but the way it fed your soul with the love she poured into it that had accumulated over generations.

As the season progresses she’d branch out through the rest of Europe Creamy potato soups from Germany.  Warm light consumes from France.  Chicken soups with noodles from Spain and thick pea and ham soups from the United Kingdom.

When she bored of Europe she’d venture into Asia where spice ruled the pot.  Red Lentil soups and Laksas and Phở.  The palate calming again when she reached China and Japan and turned to egg drop soup and dumpling soups, and ramen and miso.

She would do a journey through the world, and as she did, trips to markets became more regular as she searched for ingredients to use.  Small Asian greengrocers, and Russian Delis.  Large outdoor farmers markets and hipster specialty stores.

You would rug up in warm coats and hats and wrap each other in scarves before you left.  You would stay the whole time with your arms linked as you carried your reusable shopping bags, filling them with things on her list or just random things that took her fancy.  A selection of mushrooms and artisan goat’s cheese would make a mushroom soup with goats cheese crostini.  She’d use mini pumpkins and chestnuts to make a roast pumpkin and chestnut soup she’d serve in the pumpkin shell.

Soup season was special.  Wanda thrived in the cold weather.  She looked cute wrapped up in coats and wearing beanies.  She loved the built-in excuse to cuddle.  The way you didn’t try to roll away from her in bed because unlike in Summer, you needed the extra heat.  She loved spending time in the kitchen.  You loved seeing her smiling in the kitchen moving around the room as she added things to the pot on the cooktop.  You loved having her feed you spoons of warm, flavorful liquid to see if you liked it.  You loved how her cheeks and the tip of her nose turned pink from the cold.

That’s why when you stepped out into the street and realized you didn’t have a coat you weren’t annoyed.  You just moved a little quicker.  It had the dual effect of keeping you warm and getting you home sooner.

When you stepped through the door of your apartment you could smell cooking onions and meats with the spiced sour scent that told you she was cooking something from home.

You had expected to find her in the kitchen frying things off and adding stock to it but instead, she was curled up under a soft pink mink blanket, reading a book.

“Aww, no.  I missed prep.” You said, dumping your bag by the side of the couch

She looked up at you and smiled.  It was that smile that reminded you of a wood fire.  Warm and inviting.  “By a lot.  It’s in the slow cooker.  It’ll be done in an hour.  Is that all you were wearing?”

She was the perpetual mom.  The kind of person who just was one whether they had children or not.  Always worrying and wiping food crumbs off your face.  “I didn’t realize how much the temperature dropped.  I was okay when I left this morning.”

She lifted the blanket and patted the spot next to her.  “Come in here and warm up, you goose.”

“Did you just call me a goose?”  You asked as you kicked off your shoes and crawled up beside her so you were partially on top of her.  She wrapped the blanket around you and rubbed her nose against yours.

“You’re so cold.”  She whispered as she rubbed her hands briskly up and down your back.

“You should warm me up.”  You said with a suggestive tease to your voice.

“Why would I want those ice hands on me?”  She giggled.

“Hey, they’re my superpower.”  You said running them up under her sweater over her bare skin.  She shivered and flinched away from you until you reached her breast.  Even under the bra, the iciness of your fingers made her nipple harden and she moaned almost melodically against your ear.

“That’s not fair, and those aren’t superpowers.”  She whined.

“Tell that to my feet.”  You said pressing your socked feet against her calves.

She brought her face right up to yours, her eyes glittering.  “You are so lucky you are wearing socks or I would have tossed you across the room.”  She said before she brought her lips to yours.

You kissed slowly and deeply.  Lips caressing and tongues circling together.  You ran a hand up her skirt and between her legs. The heat from her body a stark contrast to the cold of your fingers.  She tensed and her muscles shivered as you moved your hand higher, stroking your fingers over her cunt.  The heat almost feeling like a furnace against you.

She moaned softly against your lips and she unbuttoned your pants and slipped her hand down into your panties.  You both moved like you were linked together.  Which might actually be true.  She always knew what you wanted, what you planned to do, how to curl her fingers just right to send pleasure coursing through your body and make you lose complete control.

As you ran your fingers in tight circles and random patterns on her clit, she did the same to you.  It felt almost like she was making the same patterns.  When you pushed two fingers into her cunt, the heat and wet squeezing around your digits, hers entered you too.  As you curled your fingers she curled hers and almost as if you were one you brought each other closer and closer to the edge.

Wanda broke the kiss, her head tilted back as she panted.

“God.  You’re so beautiful, Wanda.”  You said, completely breathless.  “I’m close.”

“I know you are.”  She said.  The husky breathless quality of her voice seemed to go straight to your core.

You kept fucking her with your fingers and she yours, each thrust and curl of your fingers pushing against your g-spot.

At once you both seized and came, burying your faces into each other’s necks.

Wanda pulled her hand from your pussy and licked her fingers clean, humming as she did.

“Taste good?”  You asked nipping at her lips.

“Yes, you naughty girl.  You always taste good to me.”

You smile and do the same with your fingers, sucking the salty tang of her pussy off your skin.  “You know what tastes good to me?”

“Me?”  She asked, teasing her lips over yours.

You gently brushed your lips over hers humming.  “Yes, but I was talking about the soup.”

She started giggling and swatted at your ass.  “You are a bad girl and bad girls don’t get delicious soup.”

Your laughter joined hers and you nuzzled in against her pulling the blanket up tightly around you both.  “No, bad girls get much better things.”  You hummed.

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[queerhawkeye]

Slow Cooker Asian Pot Roast

#Slow Cooker Asian Pot Roast

[paleorecipecookbook]

21 Easy Crock Pot Recipes for Busy Nights

Take a break from the kitchen and check out these easy crock pot recipes filled with hearty ingredients!

When you’re crunched for time and too busy to cook, rely on your trusty crock pot for a hassle-free meal. Best of all, there’s a recipe for every occasion and every craving (even the sweet ones)!

If you’re in the mood for a hearty heaping of protein, we’ve got you covered. This list has everything from beef teriyaki to carnitas with pork tenderloin. For recipes that include chicken, there’s plenty of Paleo soups, casseroles, and stews to keep you satisfied.

Let’s not forget about all the sweets and snacks you can whip up! Find cobblers and trail mix recipes for days you’re craving something sweet. Not only are they uber-easy to make, but they also ditch the refined sugars for natural sweeteners.

Keep these recipes handy and whip them up whenever you need a nourishing meal in a pinch.

Slow Cooker Carrot Butternut Soup

Take your soup to new heights by using roasted veggies with cooked bacon, pepitas, and spices!

Recipe: Peas and Crayons | Slow Cooker Carrot Butternut Soup

Whatever-You-Have Crockpot Soup

This is the recipe you need whenever your refrigerator needs to be cleared. You can literally toss in a variety of different proteins, veggies, and spices for a hassle-free meal.

Recipe: PaleoHacks | Whatever-You-Have Crockpot Soup

Slow Cooker Butter Chicken

This creamy, mouthwatering chicken is made using coconut milk, zesty spices, and a bit of lime to create a hearty meal for the entire family. Serve with cauliflower rice or veggies to add some bulk!

Recipe: One Lovely Life | Slow Cooker Butter Chicken

Paleo Slow Cooker Beef Teriyaki

How do you recreate the sweet juices of teriyaki while keeping Paleo? It’s simple! Just sub in medjool dates, fresh ginger, and coconut aminos with other blends of Asian-inspired ingredients.

Recipe: Evolving Table | Paleo Slow Cooker Beef Teriyaki

Slow Cooker Paleo Gumbo

For a combination of spicy shrimp, chicken, and sausage, try this Louisiana-style gumbo!

Recipe: Real Simple Good | Slow Cooker Paleo Gumbo

Paleo Crockpot Chicken Cacciatore Recipe

Savor the rustic charm tucked into this Italian classic! It’s combined with juicy tomatoes, tender mushrooms, and plenty of fresh herbs.

Recipe: PaleoHacks | Paleo Crockpot Chicken Cacciatore Recipe

Paleo Apple Cobbler

Who knew crockpot recipes could transform crisp apples into a decadent dessert? With the addition of gluten-free ingredients, this yummy treat is perfect for any guilt-free indulgence.

Recipe: My Whole Food Life | Paleo Apple Cobbler

Instant Pot Spaghetti and Meatballs

When you need to cut down on carbs, try subbing in spaghetti squash for traditional pasta noodles. The added meatballs and seasonings help make this simple staple a five-star meal!

Recipe: Real Simple Good | Instant Pot Spaghetti and Meatballs

Paleo Sweet Potato Casserole

Meet your new sweet potato obsession! It’s made hassle-free with crunchy pecans and rich maple syrup.

Recipe: Food Faith Fitness | Paleo Sweet Potato Casserole

Turmeric No-Noodle Soup

When flu season comes around, you need a trusty soup recipe that’s got your back! Check out this turmeric-infused recipe and keep it handy anytime you need an immunity boost.

Recipe: Real Food Whole Life | Turmeric No-Noodle Soup

Slow Cooker Chipotle Chicken Soup Recipe

This recipe nourishes the body with shredded chicken, ripe tomatoes, and a whole lot of flavors inspired by the great Southwest!

Recipe: PaleoHacks | Slow Cooker Chipotle Chicken Soup Recipe

Crockpot Carnitas with Pork Tenderloin

When you’re in the mood for carnitas, serve up this savory recipe. The best part is, you can make your own salad bowl with all the spicy flavors you love!

Recipe: 40 Aprons | Crockpot Carnitas with Pork Tenderloin

Slow Cooker Chicken Marsala

There’s no better way to dress your chicken than to pair it with creamy Marsala sauce and tender mushrooms.

Recipe: Wholesomeliscious | Slow Cooker Chicken Marsala

Slow Cooker Pumpkin Spice Trail Mix

Adding pumpkin spice to your trail mix is an instant win for fall-flavored cravings! It gets even better when added with dark chocolate, cinnamon, and vanilla.

Recipe: Cotter Crunch | Slow Cooker Pumpkin Spice Trail Mix

Slow Cooker Ribs

You’ll never be able to tell these smokey ribs were cooked in a slow cooker. Top it all off, it comes with a to-die-for barbecue sauce that’s completely Paleo-friendly.

Recipe: Lexi’s Clean Kitchen | Slow Cooker Ribs

Slow Cooker Apple Cider Pulled Pork

Add some natural sweetness and a bit of tang to your pork with apple flavoring and savory spices!

Recipe: The Natural Nurturer | Slow Cooker Apple Cider Pulled Pork

Slow Cooker General Tso’s Chicken

Craving takeout? Check out this classic slow cooker chicken with raw honey, herbs, and a hint of spice.

Recipe: Wholesomeliscious | Slow Cooker General Tso’s Chicken

Crock Pot Paleo Cookies with Chocolate Chips

Nothing beats a soft gooey chocolate chip cookie – especially when the crock pot does all the work.

Recipe: Food Faith Fitness | Crock Pot Paleo Cookies with Chocolate Chips

Slow Cooker Spicy Stuffed Cabbage Casserole

Wondering how to make a casserole without grains or pasta? Sub in cabbage instead! This recipe is all about hearty beef, seasoned veggies, and fresh herbs.

Recipe: Bowl of Delicious | Slow Cooker Spicy Stuffed Cabbage Casserole

Slow Cooker Smothered Pork Chops

Discover how tender and moist these pork chops are after simmering in a pot of beef broth, coconut milk, and a savory blend of spices.

Recipe: Fed & Fit | Slow Cooker Smothered Pork Chops

Slow Cooker Beef Brisket Smothered with BBQ Sauce

Juicy morsels of beef are drenched in a Paleo barbecue sauce for a hearty meal ready to serve when you come home!

Recipe: PaleoHacks | Slow Cooker Beef Brisket Smothered with BBQ Sauce

(You’ll Also Love: 33 Amazing AIP Recipes – Paleo and Nourishing)

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