Beef Roast with Fresh Vegetables

2 pounds eye round
2 medium onions
1 pack of grape tomatoes
2 pounds creamer potatoes
Dash of Worcestershire sauce
Olive oil

salt, pepper, thyme

1. Wrap the eye round with olive oil, Worcestershire sauce, salt, pepper, thyme mixture. Allow to sit.
2. Chop the onions and slice the grape tomatoes and creamer potatoes.
3. Place the eye round in the center of the slow cooker and place the vegetables around the eye round.
4. In a large slow cooker (4.5 qt), cook on High for 8 hours.

Lab Test: Warm Potato Salad with Goat Cheese

October 23, 2008: Recipes for Health
Warm Potato Salad With Goat Cheese
By MARTHA ROSE SHULMAN

You can use Yukon golds, fingerlings or red bliss potatoes for this warm, creamy salad. The goat cheese melts into the dressing when you toss it with the hot potatoes.

For the dressing:

1 tablespoon white wine vinegar or sherry vinegar

1 tablespoon freshly squeezed lemon juice

Salt to taste

1 teaspoon Dijon mustard

1 small or medium garlic clove, minced or pureed

1/3 cup extra virgin olive oil, or for a low-fat dressing use 1/4 cup low-fat yogurt or buttermilk and 2 tablespoons extra virgin olive oil

For the salad:

1 1/2 pounds Yukon gold, fingerling or red bliss potatoes

Salt and freshly ground pepper to taste

2 to 4 tablespoons finely chopped red onion (to taste), rinsed with cold water and drained

2 tablespoons chopped flat-leaf parsley

2 ounces soft goat cheese

2 to 3 sage leaves, cut in thin slivers (optional)

1. Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.

2. Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.

Yield: Serves 6

Advance preparation: You can make the dressing several hours before making the salad.

ref: http://www.nytimes.com/2008/10/23/health/nutrition/23recipehealth.html?em=&pagewanted=print

Modified SInigang na Shrimp

1 lb of shrimp
1 large onion
2 bullion cubes with shrimp flavor
2 lemons
bok choy
ginger

1. Heat one cup of water for the bullion cubes. Pour in the slow cooker. Keep Cooker on High
2. Chop the onions and ginger and squeeze the lemons in the slow cooker.
3. Cook for 30 minutes.
4. Drop the bok choy. Cook for 10 - 15 minutes.
5. Drop the shrimps. Cook for 10 -1 5 minutes or until done.

Serve with oyster sauce.