easy crockpot dinner, I love coming home to food

So, today we had a basic meal in a crockpot because we have crazy orchestra days where we're gone for 4 hours and we come back home, have 15 minutes, then have to leave again for a church outing.
This morning I put on high in the crockpot a london broil roast ($1.99/lb sale), 2 lbs of cut carrots, 8 potatoes, cubed, filled it with water and 1 TBSP of salt, some garlic cloves, and a bay leaf.
It cooked all day and we came back to a wonderful meal.
We only eat a little meat, mostly the veggies, and then the broth will be used for potato soup another day this week, the meat will be used for sandwiches and the insides of tamales this week.
mmmmmmmmm, how much easier can dinner get?
oh, btw, my crockpot is huge. I always cook on high all day for tender meat, and I usually boil my water in the teapot first.

Eggnog

"Have any ideas on how to make deviled eggs or eggnog Feingold-worthy? Thanks!"

Deviled eggs are very easy to make but you need to know brands of Mayo and Mustard and possibly pickles if you like pickle juice in your eggs so you'll need to see Feingold.org for those. There are popular brands of all of these items on the list.

For eggnog there is actually an approved brand on the list but here's a homemade recipe, it will taste thinner but it's sooooooo good! I personally only use homemade organic eggs that were unwashed till I was ready to use them. That way the protective coating stays on to protect from any germs.

12 eggs, separated
1 1/2 cups sugar
1 qt whole milk
1 1/2 qts cream

beat egg yolks and sugar together till they're creamy. Add milk and cream, whisk together till completely integrated.
whip egg whites till stiff peaks form. Fold into the previous mixture. Sprinkle with nutmeg.
Remember to refrigerate this until you're ready to serve it. It's best if you can fold in the egg whites just before serving.

Turkey-Thanksgiving Dinner

Just start Turkey shopping early. Find a turkey that says minimally processed. We had good luck with the Archer Farms turkeys from Target last year. They had a solution of real butter and salt added. Yes, you might pay a little more but remember that you're paying for 18% weight of a "phosphate solution" normally so you're really getting a good deal for all your meat.
We bought 6 turkeys last year and every other month I cooked one, packaged the meat into freezer bags, and used it for sandwiches for the month.
The turkey carcass goes into the stewpot or gets broken up into the crockpot and simmers on low for 2 days, then gets strained and picked. It makes the best broth ever.
I use the broth for a base for rice or soup. The gelatin that comes out from the long, slow cooking is amazing nutrition.

Tamagoyaki

Don't laugh, I'm not Japanese, I had to even look up how to spell Tamagoyaki. but, I do know that this is one of my kid's favorites. Real Tamagoyaki is cooked in very thin layers and if you want to know how to make it just look it up. Here's my version...

use 8 eggs, add 2 TBSP sugar and 2 TBSP Bragg's aminos or approved soy sauce.
Scramble them all up using butter in the pan.

Serve with rice and oriental veggies (fresh or frozen, we like the huge frozen bag from Costco)

If you want to make more of a fried rice dish just combine them all and add more Bragg's aminos.

Eggs, Eggs, Eggs

For a quick breakfast, lunch, or dinner think of eggs.

Scramble eggs, cook with a pat of butter in the pan and then sprinkle on some cheese (from the always acceptable list).

Serve as is or with some homemade toasted bread.

The best no knead bread

This bread only takes a few minutes of your time but it does take planning time. For a tutorial with pictures and more explanation please see http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited/

By the way, this is nourishing traditions compatible since it sits overnight.

Yield: one 1 lb loaf

3 cups flour
1/4 teaspoon instant yeast
3/4 tablespoon salt
1 1/2 cups warm water

Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel…something that can go into a 450F oven.)

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.

2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you’ve got about a half hour left, slip your covered pot into the oven and preheat to 450F.

3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, dump wobbly dough into pot. Doesn’t matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter (Kerrygold and Lurpac are both found in your grocery stores, usually on top shelf)