Slow-Cooker Steak and Guinness Pie

Super recipe from the latest issue of Fine Cooking. I modified the recipe a bit with more vegetables and more broth.This recipe is very easy and makes plenty.

3/4 c. flour
3 lb. boneless beef chuck
6 large carrots, cut into 1/4 inch rounds
1 large onion, coarsely chopped
3 minced garlic cloves
2 large sprigs fresh thyme
1 12-oz bottle Guinness or other stout
2 c. beef broth
5-6 potatoes peeled and cut into 1 inch cubes
1 sheet frozen puff pastry, thawed

In a large bowl combine the flour, 2 tsp salt and 1 tsp pepper. Toss the beef in the flour mixture to coat. Transfer the mixture, including the excess flour, to a 6 qt. slow cooker and add the carrots, onion, garlic, and thyme. Slowly pour in the broth and Guinness and stir. Cover and cook on low for 6-7 hrs. or on high for 4-5 hrs.(Meat was tender after 3 hrs on low). Add the potatoes and continue cooking for about an hour or until the potatoes are fork tender. While the cooking is going on cook the pastry.

Pastry: Heat oven to 375 degrees with rack in center of oven. Coat a baking pan with cooking spray. Unfold pastry sheet and lay on the baking pan. Bake 15-18 min or until golden brown. Remove from oven and cool, and cut into quarters.

To serve, lay a pastry piece along one edge of the bowl. Spoon the stew into the bowl and enjoy.

Crispy Skin Salmon with Fiery Asian Slaw

Marc and I have been trying to decrease the starchy pasta or potato sides from many of our dinners. This is a great, quick and easy supper that is a light meal- guaranteed to please. Source:Cooking Light, September 2009.

4 6 oz. salmon fillets, skin on
¾ tsp salt, divided
¼ tsp black pepper
¼ c. orange juice
1 tbs. rice vinegar
1 tbs. balsamic vinegar
1 tbs. olive oil
2 tsp Sriracha (hot chili sauce)
1 tsp ground fresh ginger
½ tsp honey
½ c. chopped fresh cilantro
1 16 oz pkg cabbage and carrot coleslaw mix (coarse is better)
1 tbs toasted sesame seeds

Combine rice vinegar, balsamic vinegar, olive oil, chili paste, ginger and honey in a bowl. Whisk until blended. Add ½ tsp salt, cilantro, and coleslaw mix. Toss well to coat evenly. Sprinkle with the sesame seeds.

Heat a large nonstick skillet over medium-high heat. Sprinkle salmon fillets evenly with ¼ tsp salt and pepper. Coat pan with cooking spray. Add salmon to pan, skin side down; cook 4 min.Turn salmon over; cook 3 min. Add orange juice to pan; cook 30 seconds or until liquid slightly evaporates and fish flakes easily when tested with a fork. Serve salmon with slaw on the side. Serves 4.