Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Friday, May 8, 2015
Five Spice Steak Strips CrockPot Recipe
Day 210.
Two hundred and ten! eek!
Yesterday, I had some projects to tie up, miles to run, laundry to fold, and a kid with a double ear infection.
I forgot to turn on the crockpot until about 3pm. It completely slipped my mind. I did it, though. But the meat I cooked would have been much, much better if I had plugged it in earlier in the day and let it stew, or better yet if I had had the meat sit in the fridge overnight in the marinade.
I bought Chinese Five-Spice Powder a few weeks ago, when I found myself in the grocery store all alone. I love grocery shopping alone. I get a mocha from Starbucks and wander each and every aisle, and always find something "new" that I didnt know I needed, or something that I wanted but didnt take the time to properly scout out. Some people like massages. I like solo-grocery shopping.
Lydia, from The Perfect Pantry, has a marvelous write-up about the wonders of Five-Spice Powder. I found it in the Ethnic section of my regular grocery store.
The Ingredients.
1-2 pounds thin steak meat (I used flank steak)
1/4 t kosher salt
1 t Five-Spice Powder
1/2 t ground ginger
1/4 t black pepper
6 cloves minced or chopped garlic
2 T soy sauce (La Choy and Tamari wheat-free are GF)
1 T white wine vinegar
The Directions.
In a small bowl, mix the dry spices. Rub the mixture on all sides of your meat.
Put the meat into a ziplock bag and add the chopped garlic, soy sauce, and white wine vinegar. Seal the bag and refrigerate for as long as possible; preferably overnight.
I did not do this. Your meat will taste better if you do.
When the meat has fully marinated, cook on high for 3-4 hours, or on low for 5-6. This is very thin meat and will cook quickly, since there isnt much liquid. If you are going to be out of the house for a while, add 1/2 cup of beef broth. I used my 6qt Smart-Pot, and it was not really enough food for it; this would work best in a 4qt.
Slice the meat thin and serve over rice with vegetables, or on top of a spinach salad. We had our meat on top of salad.
The Verdict.
Since I didnt put the crockpot on until 3pm, my meat had very little flavor, except for the very outer skin. We ate it, and it was fine, but it could have been much, much, better. I have meat leftover, and am going to re-rub it with the spices and let it sit for a while, then chop it up for fried rice to have for lunch.
CrockPot Chocolate Mousse Recipe
Day 206.
Sometimes I get emails with questions like "are you really going to do this for a whole year?" "are you worried youre going to get bored?" "dont you go stir-crazy sometimes?"
I answer: yes, yes, and yes. But then I make something that I never would have attempted to make if it wasnt for this silly challenge, and it opens my mind to the endless possibilities of the crockpot and I re-commit to the insanity for at least another day.
Yesterday, my friends, I made mousse. The most delightfully wonderful chocolate mousse ever.
In the crockpot.
And when it worked I went out in the yard and did a back flip. Sort of. It was really more like a really bad cartwheel with a really bad landing, but the kids insisted it was a back flip. Im kind of hopped up on Advil right now, actually...
and as soon as I hit publish, Im going back to bed. With mousse. Today is going to rock.
The Ingredients.
loosely adapted from Epicurious
--2 cups heavy whipping cream
--4 large egg yolks
--3 T bakers sugar (I like bakers sugar because the granules dissolve quickly)
--1/3 cup cold, strong coffee
--1 t vanilla
--2 cups semi-sweet chocolate chips
The Directions.
This is not hard. Go read how hard it could be over at Epicurious. I love my crockpot.
I used a 4 qt round crockpot. If you use a larger one, your stuff will melt and cook faster; be aware.
In your crockpot, add the heavy cream, egg yolks, sugar, vanilla, and coffee. Whip until combined with a whisk. You dont need to go crazy, just mix it well. Add the two cups of chocolate chips.
Cover and cook on high for about an hour, or on low for about two. You are looking for little bubbles in the surface of the cream, and melted chocolate.
VERY VERY VERY VERY carefully, pour the mixture into a blender. Youll get about 2 1/2 to 3 cups of liquid. Blend on high until it "grows" to about 5 to 6 cups, and doesnt seem like it will rise any higher.
Pour into serving dishes.
Chill for 2 hours in the refrigerator. Top with whipped cream or berries, or nothing at all.
The Verdict.
Its not bad that I didnt let the kids have any because it had coffee in it, right? That doesnt make me mean, does it? They were already eating cake...
Adam said that this rivaled any restaurant mousse hes had. The Lewis family came over and they enjoyed it---and Carol let her kids have a taste because she is much nicer than I am.
Two things to note: the very top has a bit of a skin on it, and there are little bubbles that didnt pop during the cooling process. This kind of bothered me, but I was assured that I was the only one bothered.
okay! back to bed! with a spoon.
Monday, May 4, 2015
Slow Cooker Turkey Tetrazzini Recipe
Sharon emailed me last week and said that she had a hankern for some Turkey Tetrazzini a la Slow Cooker. I didnt know that I had a hankern until I read her email and the recipes she linked for me to look at.But I did. I seemed to have had a hankern. She sent links to Epicurious, AllRecipes, and Food Network.
After reading through the recipes, I wrote one of my own to work with the slow cooker. It worked, eventually. I at first didnt include enough pasta, so my tetrazzini was more like wallpaper paste than a creamy pasta dish. This was easily fixed, however, and the end result was a nice comforting meal we enjoyed on an unseasonably chilly night.
Thank you, Sharon!
The Ingredients.
1 (16-ounce package) dry spaghetti noodles (maybe divided. Please read the entire recipe and decide for yourself how youd like to proceed!) I used brown rice noodles from TJs.
1-2 pounds turkey breast tenders, cut in small chunks
5 ounces sliced mushrooms
1 small onion, diced
1 (14.5-ounce) can artichoke hearts, drained and chopped
1 cup frozen peas
1/2 teaspoon pepper
1 (8-ounce) block cream cheese, chunked
1/4 cup shredded Parmesan cheese
2 cups chicken broth (check for gluten!)
salt to taste at the table
The Directions.
Use a 5-6 quart slow cooker, and spray the inside well with cooking spray.
What I did: I initially used a half-package of spaghetti noodles, and broke them in half, and laid them on the bottom of the stoneware. I then layered the other ingredients on top, in the order I typed up above. But! after cooking on low for 3 hours, I noticed that the noodles pretty much
disappeared, so I cooked the remainder of the package on the stovetop in heavily salted water (super-heavily salted, the top of the container fell off!) until barely al dente, then stirred the drained pasta into the slow cooker.I then cooked on low for only one more hour, then clicked it to warm for another 3. The turkey was fully cooked, the noodles were perfect, but the onion that I didnt cut fine enough had still a bit of a crunch.
The Verdict.
So. My dilemma is in deciding if it would have been better to put the entire package of pasta into the machine and then layer the ingredients in and cook on low for 3-5 hours (not high!) or if it is better to leave all the pasta out, and just cook it on the stove, then mix it in.
Or, do what I did.
I just dont know.
I do know that this worked, but it certainly wasnt a very hands-off meal. And we ate it, even the leftovers for lunch the next day (the onion was soft by then!)
other pasta dishes that work well:
traditional lasagna
buffalo chicken lasagna
macaroni and cheese
ziti
Thursday, April 30, 2015
Sweet Potato and Chorizo Soup Slow Cooker Recipe
Its another cold, wet, and gray day---which means you should make soup.
In the crockpot.
I found this recipe over a year ago while link-following (thats a verb, right?) Shauna and Danny Ahern, authors of Gluten Free Girl and The Chef (great cookbook, it should definitely be in your kitchen if it isnt already--not just for GF peeps) and GlutenFreeGirl.com made it for the Pork People (technical term), and I wanted to see if I could crockpotecize (thats definitely a verb) it.
and it worked! This recipe is on page 226 of the new More Make it Fast, Cook it Slow book (which should also most definitely be in your kitchen), but I never posted it online.
oops.
so here you go!
The Ingredients.
serves 8
7 cups chicken broth
7 ounces chorizo sausage, sliced (pork, beef, turkey, veggie; your choice)
2 large carrots, peeled and chopped (or a handful of baby carrots)
1 large onion, peeled and chopped
1 3/4 pounds (about 3 large) sweet potatoes, peeled and chopped
2 garlic cloves, minced
1 teaspoon curry powder
1/2 teaspoon crushed red pepper flakes
8 tablespoons sour cream (for serving)
The Directions.
Use a 6-quart slow cooker. Pour in the chicken broth and add the sliced chorizo (no need to brown first, YAY!). Add the carrots, onion, sweet potatoes, and garlic Dont worry about chopping your vegetables in pretty shapes----its all going to be blended together anyhow (after cooking).
Stir in the curry powder and chile flakes.
Cover and cook on low for 6 to 8 hours, or on high for 4 to 5 hours (low is better, IMO). Before serving, use a hand-held stick blender to blend the soup completely (even the chorizo. I know, it sounds weird, but trust me). Ladle into bowls and serve with a dollop of sour cream.
The Verdict.
I was fascinated by this ingredient list and am so glad that I gave it a try. Its velvety and smooth, with a great depth of flavor. The heat sneaks up but isnt overwhelming. You can omit the red pepper flakes if youre worried about the spice, and then add at the table to the grown-up servings. My girls thought it was a bit too firery, but liked scooping the sour cream off the top and dunked corn bread into the soup and ate it that way.
Adam is not a soup guy (he keeps reminding me of this, and I keep forgetting), but he practically licked his bowl clean. Ive got more chorizo in the freezer earmarked just for this!
yet again, Im behind with the 2008 flashbacks. I have no idea how I got through that year of cooking and posting daily---Im having trouble posting weekly now!
March 10 Creamed Spinach (shhh. its good for you!)
March 11 Dulce de Leche (you arent supposed to make this. and thats all I should really say, probably)
March 12 Ginger Teriyaki Tofu (Im the only one who ate this)
March 13 Blue Cheese and Steak Roll-Ups (fancy schmancy)
March 14 French Onion Soup (seriously good. even if youre not a "soup guy")
March 15 Creamy Avocado Chipotle Soup (sounds odd. kind of is.)
March 16 Roasted Cabbage and Potatoes (sometimes I dont know what to type in the parentheses)
March 17 Apricot Chicken (this is what I make when we have company with kids)
March 18 Hardboiled Eggs (you can hardboil eggs in the crockpot! but that doesnt mean you should.)
March 19 Leg of Lamb (the absolute best way to cook lamb---really. moist, delicious, perfect)
March 20 Sweet and Spicy Salmon (spring is a great time to cook fish in the crockpot)
March 21 Overnight Breakfast Potatoes with Sausage (cooking while you sleep is the ultimate in luxury. that, and maybe a butler?)
March 22 Traditional Beef Stew (there are as many variations of stew as there are missing Barbie shoes)
March 23 Taco Dip (I have a few different taco dip recipes. this is the first one)
Happy Slow Cooking! Have a great week!
Saturday, April 18, 2015
Slow Cooker Turkey Stew Recipe
I made the most delicious turkey stew over the weekend. Ive never actually had turkey stew, so I dont know if its the best that exists, but its definitely the best Ive ever had. And, since I used leftover food from Thanksgiving, it was free!Im kind of bummed Adam took the leftovers to work to eat for lunch, because now Im forced to eat peanut butter on an apple-cinnamon rice cake. Again.
The Ingredients.
serves 8
There are two parts, here. The first part is to make broth with your leftover turkey carcass. If you dont have a carcass on hand, and would still like to make this soup, jump to the next step and use 8 cups of chicken broth and 2-3 cups chopped turkey.
for broth:
use a 6 quart slow cooker.
turkey carcass, or rib cage bone-sets from 2 turkey breasts
9 cups of water
2 tablespoons granulated chicken bouillon (read label carefully for msg and gluten, I used the Herb Ox brand)
2 tablespoons balsamic vinegar (this takes the meat flavor out of the bones, and creates a beautiful color and flavor)
1 large onion, finely diced OR 1 tablespoon dried onion flakes
cook on low overnight, or for about 8 hours. Unplug, and remove stoneware from cooking element. Uncover and let cool. When cool enough to "go fishing," remove all bones from broth, leaving meat inside the pot.
note: if your slow cooker releases a bunch of steam and condensation while cooking, put a layer of foil or parchment paper down over the top, then put the lid on so you dont lose your cooking liquid.
for stew, add the following:
2 cups peeled and diced sweet potato
1 (28-ounce) can diced or stewed Italian style tomatoes
1 teaspoon oregano
1 teaspoon coriander
1 tablespoon chile powder
1 (15-ounce) can corn, and juice
4 cloves chopped garlic OR 1 teaspoon dried garlic powder
The Directions.
Combine all ingredients in a 6 quart slow cooker and cook on low for 6-7 hours, or until sweet potatoes have reached desired tenderness and flavors have melded.
The Verdict.
We all really liked this a lot. The girls were slow to warm up because they thought the name "turkey stew" was weird and didnt like that the broth wasnt clear, but I didnt offer them anything else to eat. When they finally tasted it, they happily finished their bowls. Adam said he liked it even better than our normal turkey soup, which is pretty high praise, since that soup is fantastic. I really liked the deep color and the sweet potatoes in contrast to the tomato base. This did not have any spicy taste, just lots of flavor.
Tuesday, April 14, 2015
two quick giveaways a new recipe on the way!
How was your Thanksgiving? We had a great day. The food was perfect, the kids behaved, and all of the relatives got along.
win win win.
Were pretty much recovered, and the kids have begun decorating for Christmas. There is a garland of kid-cut snowflakes hanging over my head. Im pretty sure our living room will never look like it was taken from the pages of a Pottery Barn catalog.
but its perfect. I love it.
I do have a new slow cooker recipe to post----I made this chocolate creme concoction with a layer of ganache on top. ITS WONDERFUL.
but the pictures are on the desktop, which is in the room where the baby is napping. And Im not going to disturb that scenario for anything.
anything!
In the meantime, Ive got two giveaways to share with you in honor of Cyber Monday.
1) an Olay 7-in-1 review is up on Totally Together Reviews because Im getting so old I now need an anti-aging moisturizer. And! Olay is giving away a $100 Visa giftcard just for reading all about it.
2) Im done holiday shopping, thanks to Uncommon Goods. I fell in love with this catalog even before they decided to give me free products to host a giveaway. Thats up on Totally Together Reviews, too.
Do you have a turkey carcass in the house? (I type the word carcass way too often. Its kind of morbid.)
you should make turkey and wild rice soup! or turkey stew!
I will write about the crockpot chocolate pots de creme as soon as I can.
maybe after the well-baby check up.
or clarinet lessons.
or the PTA silent auction meeting.
oh, that reminds me. Does anyone have any good ideas for silent auction items? Or how to best organize a silent auction? Or how to best not lose your mind while trying to organize a silent auction?
[If you read my site regularly through a feedreader or through email, youll notice that Ive enabled a shortened feed. Im not happy about this. I HATE shortened feeds. Ive done this because my site content has been taken directly from the feed and posted on other sites without my permission. The quickest and easiest way to keep content from being stolen is to no longer publish a full feed. The good news is that everything is still up on the website, and is only a click away. Im terribly sorry for any inconvenience, and greatly appreciate your support.]
Friday, April 10, 2015
CrockPot Mole Recipe
Day 358.
Mole is pronounced Mol-AY. That did not stop the "holy moly" jokes.
You can use any meat youd like: chicken, beef, or pork. I followed this recipe and Jim has even tried tofu.
The Ingredients.
adapted from Jim, who adapted from Sunset Crockery Cookbook
2 pounds meat (I used frozen tri-tip) 1/4 cup raw sesame seeds (I used sunflower seeds)
1/2 cup raw slivered almonds
1 dry California chili pod
1 yellow onion, chopped
3 cloves garlic, minced
1/3 cup raisins
1 tablespoon chili powder
1/2 teaspoon ground coriander
1/4 teaspoon cloves
1/4 teaspoon anise seeds
1 cinnamon stick
1 (14-ounce) can diced tomatoes (and juice)
1 (6-ounce) can tomato paste
1/4 cup tequilla (or white wine, or apple juice)
1-2 ounce unsweetened chocolate (I used 2 and liked it, but some commenters found it too bitter)
1 cup water
salt to taste
The Directions.
Use a 5-6 quart crockpot. In a small pan, brown the raw sesame seeds and almonds on the stove. You could also toast them in the toaster oven (we need one of those). Set aside to cool.
Put the meat your going to use into the crockpot. Cover with everything else. I threw the entire dry chili pod into the pot; I didnt soak it in water first. I also just threw in the 2 squares of baking chocolate (after unwrapping!)--no need to melt it first.
Add the toasted nuts and seeds, and cover up. Cook on low for about 8 hours. Shred meat with forks, and serve over rice and with corn tortillas. Salt to taste.
The meat I had was half-frozen, and it took 6 hours on low, then I cut the meat up and added it back in for another 2 hours on high. It was fully shredded by then.
The Verdict.
This is such a satisfying meal. The kids werent interested in trying the "chocolate meat" and mostly ate corn tortillas and butter. I will make this again. Soon. I need to serve this to company---the flavor is so rich and full-bodied---you get a bit of a crunch from a nut here, and a sweet burst from a raisin there.
Its incredible.
This is one of the dishes that the slow cooker was invented for ~~ the meat really needs to stew slowly and for a very very long time to soak up all of the flavors, and to allow the spices to break down and mingle. There are a lot of ingredients; I know. Turn on some good music, throw the kids outside or in front of a movie, and just go down the list. I promise youll really like the end result!
Saturday, April 4, 2015
Broccoli With Toasted Garlic and Hazelnuts CrockPot Recipe
Day 347.
This is a lemony broccoli that is such a nice change from heavy winterish vegetables. The garlic adds a great depth of flavor, and hazelnuts provide a nutty burst. These are some yummy veggies.
The Ingredients.
2 pounds broccoli florets
1 cup large raw hazelnuts
1 head garlic, peeled (12 cloves)
2 tablespoons olive oil
2 lemons, juiced
1/2 teaspoon kosher salt
1/2 teaspoon pepper
The Directions.
Use a 4 quart crockpot for best results. Wash and trim broccoli, and add to crockpot. Peel garlic, and add with salt and pepper. Add hazelnuts. Squeeze lemon juice evenly over the top. Toss with wooden spoons.
Cover and cook on high for 2 hours, or on low for about 4. This is finished when broccoli has reached desired tenderness. I like my vegetables al dente.
The Verdict.
This was a great side dish to our leftover hickory smoked brisket. The lemon is the predominant flavor, and complements the hazelnuts, broccoli, and garlic wonderfully. The kids picked out just the broccoli pieces.
Tuesday, March 24, 2015
Citrus Glazed Chicken Slow Cooker Recipe
Ive labeled the above photo so you know what it is --- its human food, I promise. I struggle with my food photography. Ive taken classes, and know that Im supposed to take the food out of the pot when its a bit under-done or when it has just finished cooking.
I own lighting and a backdrop. Im just now realizing that the little "wb" on my camera means white balance and what the different little symbols are supposed to do.
But I dont follow the rules Im supposed to follow, and more often than not, I plate the food for the family before realizing that I have broken all the guidelines and I have YET AGAIN produced an ugly looking plate of food.
Yeeps. Im sorry about that.
Instead, I can attest to the taste. This is a great citrus chicken -- the flavors are sweet but not candy-coated sweet, and the sauce isnt greasy. My three kids gobbled all of this up, and my husband took the leftovers to work for lunch the next day.
I used a 4-quart slow cooker because it was already out on the countertop. If youd like to use a larger pot, increase the quantities by 1/3.
Enjoy!
[updated. Thank you to Barbara G. for highlighting my photo in photoshop and sending it back for me to upload!!]
Citrus Glazed Chicken.
serves 4-6
2 oranges, peeled and separated into segments
3 pounds chicken thighs (I use boneless/skinless, your choice)
1 onion, sliced in rings
4 garlic cloves, minced
1 cup orange juice
1/2 cup chili sauce (in the ketchup aisle)
1 tablespoon gluten-free soy sauce
1 tablespoon molasses
1 teaspoon ground mustard
1 teaspoon ground ginger
1/4 teaspoon black pepper
The Directions
Use a 4-quart slow cooker. Put the orange segments into the bottom of your cooker, and place the chicken directly on top, and add the onion rings. In a mixing bowl, combine the garlic, orange juice, chili sauce, soy sauce, molasses, ground mustard, ginger, and pepper. Whisk together and pour evenly on top of the chicken. Cover, and cook on low for 5-6 hours, or on high for about 4 hours. Serve on a bed of rice with a spoonful of accumulated juices.
3 pounds chicken thighs (I use boneless/skinless, your choice)
1 onion, sliced in rings
4 garlic cloves, minced
1 cup orange juice
1/2 cup chili sauce (in the ketchup aisle)
1 tablespoon gluten-free soy sauce
1 tablespoon molasses
1 teaspoon ground mustard
1 teaspoon ground ginger
1/4 teaspoon black pepper
The Directions
Use a 4-quart slow cooker. Put the orange segments into the bottom of your cooker, and place the chicken directly on top, and add the onion rings. In a mixing bowl, combine the garlic, orange juice, chili sauce, soy sauce, molasses, ground mustard, ginger, and pepper. Whisk together and pour evenly on top of the chicken. Cover, and cook on low for 5-6 hours, or on high for about 4 hours. Serve on a bed of rice with a spoonful of accumulated juices.
The Verdict.
The whole family loved this dish, and Ive made it a few times TV-Dinner style to have ready to go in the freezer. The orange segments cook away and slightly disappear in the sauce, but give off great orange flavor and texture. If youd prefer a slightly sweeter version, you can certainly use canned mandarin oranges instead of the fresh.
I have a stash of chili sauce in the house because the store was running a special, but if youre wary of high-fructose (with good reason!) or want a homemade version, heres the recipe Ive used with great success:
HomeMade Chili Sauce
makes approximately 2 cups; store in airtight container in the fridge for 6 months
2 cups tomato sauce (not pasta sauce!)
1/2 cup brown sugar
1/2 cup vinegar (apple cider or white vinegar)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper (just a pinch!)
Dont forget to check out all the great giveaways weve got going on! New giveaways are posted quite often, so keep checking!! :-)
Sunday, March 22, 2015
Black Beans with Cilantro Slow Cooker Recipe
Happy 24th day of Crocktober! Im a bit late with this mornings post---I slept in! Weve got stormy weather all day today, a great day to stay inside with a nice bowl of beans.
and fold laundry.
and find all the little sprinkle candy pieces from the "almost" slumber party we had Friday night. The kids decorated their own cupcakes, which means that the sprinkles decorated the floor!
HA!
This recipe comes straight from my friend, Kalyn Dennys site, and out of respect, I am not going to type it up here. Youre going to have to click over to her Kalyns Kitchen site for the ingredients and directions. Kalyns recipes are all South Beach Diet-friendly, and after eating a few too many cupcakes, I really should dig through her archives for more great meals.
I will give you a verdict, however:
The Verdict.
This is my absolute favorite way to have black beans. Kalyn has perfected this recipe---theres no need to add any additional flavor or spices, its just perfect. My kids do pick out the "green stuff," but thats not a problem to me. They also really like to munch on the beans cold the next day as an afternoon snack. The baby is now (9! months) and happily sits in her highchair munching on Kalyns black beans.
GO GIANTS!
other beany recipes you should make. for your heart.
cooking with dried beans tutorial
16-bean soup
beans and rice
coconut beans and rice
bean stew
black eyed pea soup
hoppin john
traditional chili
presidential chili
sweet potato chili (vegan)
refried beans
cowboy beans
Herb Roasted Chicken with Summer Tomatoes Slow Cooker Recipe
I made a whole chicken yesterday in the slow cooker, and it turned out really well. We had some tomatoes that needed to get used up before they turned into pasta sauce, and I threw them on top of the bird while it slow-cooked. I loved the end result: a moist, flavorful chicken with gooey packed-with-flavor tomatoes. For an added bonus, you can save the crock drippings to make steamed rice.
The best rice in the history of the universe.
The Ingredients.
4 pounds chicken, whole or parts, your choice
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons herbes de provence (fancy!)
1 teaspoon smoked paprika
8 vine-ripened tomatoes
1/2 cup white wine (you could use apple juice)
The Directions.
Use a 6-quart slow cooker. In a small bowl, combine dry spices and set aside. Wash chicken, remove neck and giblets, and try to cut off as much skin as you can using poultry shears. If the chicken is fully thawed, t
his is much easier to do. Rub the seasoning mixture on all sides of the bird, inside and out and place into your stoneware. I chose to put the chicken breast-side down, to keep it extra moist.Wash and cut the stemmy part out of each tomato, and plop on top. Pour the white wine in, and cover the slow cooker. Cook on low for about 7 hours, or on high for 4-5. Carefully remove the bird from the pot, and retain the drippings to make a pot of steamed rice.
The Verdict.
I loved this meal. The chicken was cooked perfectly (I did 2 hours on high, 3 hours on low, and then it sat on warm for another hour) and the tomatoes were amazing. I am so glad to have made rice out of the pan drippings----it was a delicious side.
The kids ate their chicken dipped in barbecue sauce, because thats what makes them happy, and werent overly pleased with the seasoned rice, but did eat it.
CrockPot Barbecued Pulled Pork Recipe
Well hello there!
I pulled myself away from the laptop this weekend to make some pork. That I couldnt eat. But I made it anyway.
Im nice like that.
This is a reader recipe from an anonymous commenter left on the original pork post----it sounded good, and was easy to throw together. I cooked it overnight, and then packaged up the food for family and friends.
The Ingredients.
4 pounds boneless pork shoulder
1 onion, sliced in rings
2 cups ketchup (a 24oz bottle seems to be exactly 2 cups. weird.)
1/2 cup warm water
1/4 cup apple cider vinegar
1/4 cup brown sugar
1 teaspoon gluten free Worcestershire sauce
1 teaspoon Tabasco sauce
1/2 teaspoon kosher salt
The Directions.
Use a 6 quart crockpot. Trim meat, and place into your crockpot. Add sliced onion. Squeeze in 2 cups of ketchup, and then pour 1/2 cup warm water into the ketchup bottle and shake. Pour the ketchup-y water into your crock. Add vinegar, brown sugar, Worcestershire, Tabasco and salt.
Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork.
Serve over rice, or make sandwiches on rolls or sliced bread.
The Verdict.
This smells so good while its cooking. I had a hard time sleeping the house smelled so good. Adam had a bunch this morning, and really liked the flavor a lot. He said it was sweet and had a slight kick, but not really. Hes going to have more for dinner. I tasted a fingerful of sauce---its like a zesty barbecue.
I wish I wasnt allergic! ugh.
And, dude! Pork is so much less expensive than other meats; I had no idea.
Vegetarian Tortilla Soup Slow Cooker Recipe
Soup! for vegetarians! I get an email (or six) daily telling me that I need to make more vegetarian dishes. I know. Im sorry. Im not trying to exclude you, I promise. I just sometimes forget that dinner isnt synonymous with meat.
I really like this soup. I like that the dried beans add protein and fiber, and I like the smoky flavor from the paprika and chipotle chile powder. Theres some heat here, but if you use the floating pepper trick instead of cutting, the heat doesnt burn but instead nicely warms.
also? totally vegan-friendly if you skip the cheese I sprinkled on top.
The Ingredients.
serves 8
1 cup dried pinto beans, soaked overnight
1 (15-ounce) can fire-roasted tomatoes
1 medium yellow onion, diced
3 garlic cloves, minced
1/2 teaspoon dried oregano
1/4 teaspoon chipotle chile powder
1/2 teaspoon smoked paprika
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
4 cups vegetable broth
4 cups water
4 whole serrano chiles
baby spinach (to add later, optional)
baby spinach (to add later, optional)
The Directions.
Use a 6-quart slow cooker. Put the presoaked beans into your slow cooker. If you dont have time to soak the beans overnight, you can quick soak them by boiling rapidly on the stove for 10 minutes, and then letting the beans sit in the closed pot of hot water for 1 hour. Drain and then put into the cooker.
Add the entire can of tomatoes, the onion, and the garlic. Follow with all the spices and then pour in the broth and water. Wash and float the uncut peppers on top.
Cover and cook on low for 8 to 10 hours, or on high for 4 to 5. Remove the chiles before serving. If desired, drop in a few handfuls of baby spinach into the pot and stir. The spinach will wilt quickly! If youd like, garnish with shredded cheese or sour cream (or both!)
The Verdict.
My girls found this soup too spicy, but Adam and I both really liked it. Your sinuses will clear, but its not offensively hot. If youre worried, tone down by not adding all 4 chiles.
I ended up adding the end of a bag of Tostitos to the kid servings but the kids really werent that impressed. If youd like to stretch the leftovers, try stirring in some already cooked rice or pasta when reheating. It freezes quite well!
The Very Best Brussels Sprouts EVER! slow cooker recipe
This is it!
Youve come to the right place.
Stop looking.
This here, is
THE BEST BRUSSELS SPROUTS RECIPE IN THE WORLD!!
LOL. sorry. I must have been channeling my inner infomercial guy.
but they really are super tasty...
The Ingredients.
serves 6
1 pound brussels sprouts
3 tablespoons butter
1 tablespoon Dijon mustard (ooh la la, fancy)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup water
The Directions.
Use a 2-quart slow cooker. Wash and trim the ends off of each Brussels sprout, and cut in half. Toss into the cooker. Add butter, mustard, salt, pepper, and water. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3. Stir well to distribute the sauce before serving. The sprouts on the edge get brown and bit crispy on the outer edge. This is a good, and not something to worry about!
The Verdict.
My newly-turned-nine-year-olds favorite food is brussels sprouts. And artichokes. She has learned (sadly, through peer pressure) to no longer give this as an answer when asked what her favorite food is because many, many people dislike these little guys.
If youre on the fence about brussels sprouts, I urge you to try them prepared like this. The Dijon gives a fantastic savory taste and is really quite wonderful.
and hey. At least they arent beets...
bwahahahahahaaaaa!!!
Saturday, March 21, 2015
CrockPot Baked Oatmeal Recipe
Day 331.
Thanksgiving is tomorrow. I think Im in denial.
If youre looking for tried-and-true CrockPot Holiday (any holiday!) Dishes, heres a list.
Today, however, Im posting about baked oatmeal. I started making baked oatmeal when my first was about a year old and I was working out of the house. The mornings were never long enough, and I wanted her to have something hearty (and healthy) for breakfast. Id make a pan on the weekend and cut off squares each morning for her to eat in the car.
It worked really well.
Baked oatmeal can be uber-healthy, or packed with sugar. Ive cut the sugar and butter in half since I first started making it. If you think your family will meet this with resistance, start with a full cup of brown sugar (no need to double the butter in the crockpot, theres plenty of moisture) and then cut it back each time. You can sneak in nuts (ground or whole), extra grains, fresh and dried fruit, and protein powder.
The Ingredients.
--3 cups rolled (not instant) oats (if gluten free, make sure they are certified)
--1/2 cup brown sugar
--2 tsp cinnamon
--2 tsp baking powder
--1 tsp salt
--2 T flax meal (optional)
--1 cup milk
--2 eggs
--2 tsp vanilla
--1/4 cup butter, melted
--3/4 cup dried fruit
updated 11/29: if you are going to use steel-cut oats, youll need more liquid. I dont know how much though, so if you figure it out, let me know! :-)
The Directions.
I used a 4 quart round crockpot. Youre baking this, but no need to vent the lid of the crock; keep all the moisture in.
I really wanted this to take 6 hours on low so I could see if it could be done overnight. It took 4 3/4 on low for me----so unless you hardly sleep, do this in the day time so you can keep an eye on it.
Mix all the ingredients together in the crockpot. I dumped in all the dry stuff, then added the melted butter and milk. Stir well with a spoon---make sure the baking powder gets dispersed evenly.
Cover and cook on low for 3-5 hours, checking every so often. This is done when the edges are brown and are beginning to crust, and the center is set. An inserted knife should come out clean.
Let it sit in the cooling crockpot for at least an hour before attempting to cut. The longer you let it sit, the more set and brownie-like the pieces will be.
The Verdict.
I made this on Sunday evening and its already all gone. The kids hadnt had it in a while and had a bunch for breakfast each day and wanted it for dessert last night. The flavor is like a great big oatmeal cookie. I like mine heated with my morning coffee, and Adam likes to crumble his on top of yogurt.
Old Fashioned Chicken Noodle Soup Slow Cooker Recipe
I sat down at the computer and tried to write this post about 47 times in the last few days. Sorry to leave the icky chicken and sweet potato fiasco up for so long!
I made some yummy soup the other night that the kids adored and they each had THIRDS.
DID YOU HEAR ME?!
THIRDS!
I think my head may have exploded.
The Ingredients.
1 store-bought rotisserie chicken carcass, or 1 1/2 cups already cooked chicken meat
6 cups water
1 or 2 sweet potatoes, peeled and chunked
2 teaspoons chicken bouillon granules (check for gluten, this was clearly labeled gluten free)
1 cup broccoli florets
1 small onion, diced
1 tablespoon, plus 1 teaspoon balsamic vinegar
kosher salt to taste (probably a good 1 teaspoon, since the base is water)
50-cent piece size, or so, handful of raw spaghetti noodles to add at the end (I used Trader Joes brown rice)
1 large handful raw spinach leaves to add at the end
Parmesan and Asiago cheese, optional garnish
The Directions.
If youre going to use a chicken carcass, cook it on low overnight in the water. In the morning, unplug the crock and let it cool before digging in with CLEAN hands to pick out the bones. Strain through a colander (retaining liquid!) if desired.
Or, start with a slow cooker with 6 cups of water, and add chicken. Add all vegetables except for the spinach leaves. Stir in the bouillon and vinegar. Salt to taste. Cover and cook on low for 7-8 hours, or until sweet potatoes are tender and the onion is translucent.
15 minutes before serving, put in raw spaghetti noodles and a large handful of spinach. Cover and flip to high.
Garnish with parmesan and asiago cheeses, if desired.
The Verdict.
This is such a wonderful, comforting soup. The balsamic vinegar does two things: 1, it really darkens the broth which provides a nice color, and 2, it brings the chicken flavor out so nicely while providing a touch of a tang. The tang is nice, because it fools your tongue into thinking its tasting salt----which is mostly what you taste in canned chicken noodle soups.
Absolutely delicious. This fed our family of four for dinner, with just a bit leftover (and the kids were able to have 3rds!)
other yummy soups:
chicken and rice
Albondigas soup
black eyed pea soup
borscht
butternut squash
Slow Cooker Carnitas Recipe
Hello there! I have exciting news!
This news is probably more exciting to me than to you, but trust me---its exciting nevertheless.
And Im pretty sure you will never guess what my news is.
nope. thats not it.
nope. its not that either!
My super duper exciting news is that somehow I dont seem to be allergic to pork anymore. I have no idea how it happened, but I started sneaking *real* bacon here and there at restaurants when I was pregnant, and then I got kind of gutsy and had *real* baby back ribs, and then all of a sudden I was eating pulled pork and ham.
My mind is totally and completely blown.
So I made carnitas. In the slow cooker.
And now so should you!
The Ingredients.
serves 6.
2 pounds pork shoulder
1/2 cup freshly squeezed orange juice (about 1 large orange)
1/4 cup freshly squeezed lime juice (about 1 large lime)
7 cloves garlic (whole intact)
1/2 tablespoon kosher salt
1 tablespoon cumin
1/2 cup beef broth
corn tortillas
sour cream, salsa, sliced avocado (optional)
The Directions.
Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.
Shred meat fully and serve on warmed corn tortillas with desired toppings.
The Verdict.
This is so totally good. I adored the citrusy flavor of the meat, and the slight smokiness from the cumin. If you dont eat pork, try using an inexpensive chuck roast instead of the pork shoulder. Adam and the girls all liked their dinner, and Im so beyond thrilled that due to some bizarre fluke of nature I can eat pork again.
~~knock on wood~~
Traditional Minestrone Soup Slow Cooker Recipe
I hope youre having a wonderful weekend. Were spending it on the soccer field, but plan on coming home to a wonderful lunch of leftover minestrone soup and mini cornbread muffins.
The Ingredients.
serves 6
8 cups beef broth
1 (14.5-ounce) can diced tomatoes (whole can, flavored is fine)
1 cup dry beans: I used a combo of pinto, black, lima,--- rinsed in hot water
1 cup chopped carrots
1 cup sliced celery
1 tablespoon dried minced onion (or 1 small onion, finely diced)
1 tablespoon Italian seasoning
1 (10-ounce) package frozen chopped spinach, thawed and drained
1/2 cup uncooked pasta (to add later, I used brown rice fusilli)
parmesan cheese, optional garnish
The Directions.
Use a 6-quart slow cooker. Pour broth into your cooker, and add tomatoes and the beans.
I rinsed my beans in hot water, but didnt soak because of the high volume of liquid in this dish. If you live in a high altitude area, you might want to soak overnight, or do a quick soak by bringing the beans to a boil for 10 minutes, then letting them sit in the hot water for 1 hour.
If you are using any variety of red beans, YOU MUST do this rapid-boil to kill a possible toxin that occurs naturally in red beans.
Add vegetables, seasoning, and thawed spinach. Cover and cook on low for 8 to 10 hours, or until the beans are soft. Add dry pasta, and cook on high for about 30 minutes, or until pasta is bite tender. Serve in bowls with a sprinkle of Parmesan cheese.
The Verdict.
My kids love this soup. Its simple, it cleans out the cabinets and the fridge, and it really loads an awful lot of fiber and vegetable-goodness into each bowl. I use beef broth for flavor and color. If youre a vegetarian, use veggie broth, but maybe add a bit of balsamic vinegar or A-1 sauce to amp up the flavor just a tad.
Freezes well---but the pasta will swell. Youll need to thin it a bit with more broth or water when reheating.
CrockPot Azorean Spiced Beef Stew Recipe
Day 309.
I got this stew recipe from my buddy Sean, and it couldnt possibly be any better. I love how I used many of the same staples in this as I do when I make traditional beef stew, but it tastes completely different due to the spices.
Sean used 2 pounds of beef, but I only used one, and stretched it with some potatoes, carrots, and tomatoes.
The Ingredients.
--1 lb beef chuck stew meat
--5-6 cloves of garlic, smashed and chopped
--2 potatoes, chopped in 1 inch chunks
--3 green onions, chopped
--3 cups beef stock
--1 cup baby tomatoes, cut in quarters, or 2 large chopped tomatoes
--1 cup baby carrots
--2 T kosher salt (1 used 1 T, but then added some more to taste near the end of cooking time)
--1/2 T red pepper flakes
--1 tsp all spice
--1 bay leaf
--1 tsp cumin
--2 cinnamon sticks
The Directions.
I used a 6 quart crockpot. Anything over 4 quarts will work just fine.
Put the meat into your crockpot. If you are using frozen meat, its fine, just know it will take longer to cook and get tender.
Add the broth. Chop up the tomatoes, potatoes (ha, that rhymed!), green onion, and garlic. Throw it in.
Stir in the salt, red pepper, all spice and cumin. Float the bay leaf on top and add 2 cinnamon sticks.
Cover and cook on low for 8-10 hours, or on high for about 6. Stew tastes better the longer and slower you cook it.
The Verdict.
We ALL ate this! Hooray!
Very good stew. It has a fantastic cinnamony flavor, but it isnt sicky sweet or weird. Its just good. Very, very good.
I will be making this again. I like to buy stew meat in bulk, and it will be wonderful to switch up my stew repertoire.
thanks, Sean!
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