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I picked up a couple of slow cooker cookbooks recently. One is the little book you see at most grocery or 'super' stores near the checkout. The other is by the Semi-homemade lady on the Food Network. She drives me crazy with her need to match her background, but I don't have to worry about that in a book. :)
I haven't started testing recipes yet, but she's got everything from apps to dessert in there and....Dylan....about half of the meats are chicken and fish. There seems to be a good chunk of roasts and I think I even saw something about steak. I'll let you all know more as I work my way through the book. |
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This is a second day slow cooker recipe. LEFT-OVER ROAST BEEF STEW Cook your roast like you normally do without veggies, but cook one that is big enough for two meals. When it is finished, take it out and cut up, slice, or chunk,the amount of meat you will use for your meal today. Leave the juices in the slowcooker. Go ahead and have your dinner, let the remainder of the roast, and the juices cool. After dinner cut up the meat that has been cooling into bite-sized pieces. Chunk up a medium sized onion, at least one washed potato and one good sized carrot per person in the household (I usually do at least six myself, we love carrots) Add whatever spices you like, stir it up and let it sit in the refrigerator over night. The next day add 2 cups of water and put it on the slow cooker at the lowest temp. This will not need to cook all day. At low temp it will cook in about four hours, at high it will be done in an hour or so. It's the best tasting stew ever because all the flavors mixed up together overnight. If it needs thickening, add some instant potato flakes. About 15 minutes before eating open a roll of biscuits (or make your own.) Place them on top of the stew. Make a ring around the outside of the crock pot. They should touch each other, and touch the outside of the pot. Put the lid on and cook for ten more minutes. Then take the lid off and cook for five more minutes. This will make some some big puffy yummy dumplings on the top of your stew. Put a dumpling or two on everyone's plate and cover with the stew. Delish! (and easy!) Smooches, Keri |
Meatloaf
My kiddo loves this one
Ingredients 1 pound Bob Evans Original Recipe Sausage Roll 1 pound ground beef 1 cup ketchup, divided 1 (1.25 ounce) envelope dry onion soup mix 1/2 cup dry bread crumbs 2 eggs Directions In large bowl, combine sausage, beef, 1/2 cup ketchup, soup mix, bread crumbs and eggs. When well combined, shape into loaf to fit your slow cooker (round or oval). Place into slow cooker. Cover and cook on low heat 4-6 hours. Spread remaining 1/2 cup ketchup on top of meatloaf 30 minutes before serving. Cover and continue cooking on low heat for 30 minutes. |
Chocolate Mess Cake
must love Chocolate, this is very rich
Ingredients: •1 chocolate cake mix •3 oz. pkg. instant chocolate pudding mix •4 eggs •1 cup water •2 cups sour cream •3/4 cup vegetable oil •3/4 cup semisweet chocolate chips •1/4 cup milk chocolate chips Preparation: Spray a 4 quart crockpot with non-stick cooking spray and set aside. In a large bowl, combine the cake mix and pudding mix. In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth. Add to the dry ingredients and beat well. Stir in the chocolate chips. Pour into crockpot. Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger. 8-10 servings |
Today I tossed some chopped potatoes, carrots, and celery in to the crock pot. Added a bit of chicken broth and set a cornish game hen on top.
5 hours on the high setting later, we had yummy fall-off-the-bone hen, nicely flavored potatoes, and perfectly cooked carrots. Yummers. |
I think I'm going to have to just face the fear, suck it up, and get a crock pot. And only one pot to wash. That's an added bonus.
Dylan |
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i am starving (cuz i should be asleep) i do wish i had some non-meat *something* stewing in the crock. and also, i wish that the crock was somewhere in the house not in the kitchen, with this magical stew since the dogs are in the kitchen so i won't run the risk of waking them by going in there to search for foods! despair! hunger! crock!
i just had a banana that i could locate without too much noise, it was in a plastic bag so i quietly felt for it (in the dark) and then quickly left the dining room to peel the thing 2 rooms away. now i'm obsessing over some strange corn chowder recipe that i glanced at in the vegetarian magazine in the check out line yesterday, but didn't want to spend 7 dollars to buy... oh plus, the burpee catalogue came and you know i want to plant an entire organic farm... what? wrong thread? |
the recipe! http://www.vegetariantimes.com/recipes/10743?
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Just one question ... You were hungry and you couldn't go in the kitchen because it would wake the dogs? Smooches, Keri :dog: |
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I used to subscribe to this magazine. It's full of wonderful recipes all the time. I have some really old issues packed away that I should look for. Check out this one for your garden..... www.organicgardening.com I just renewed my subscription after receiving 6 free issues. |
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I have a recipe to share but I have to go find it. Not necessarily for a crock pot, but a Dutch oven. |
From Cooks Illistrated
Cooked this last night, friggen yum! BEEF AND VEGETABLE SOUP Serves 6. Published September 1, 2007. Choose whole sirloin tip steaks over ones that have been cut into small pieces for stir-fries. If sirloin tip steaks are unavailable, substitute blade or flank steak, removing any hard gristle or excess fat. Button mushrooms can be used in place of the cremini mushrooms, with some trade-off in flavor. Our preferred brand of beef broth is Pacific. If you like, add 1 cup of frozen peas, frozen corn, or frozen cut green beans during the last 5 minutes of cooking. For a heartier soup, add 10 ounces of red-skinned potatoes, cut into 1/2-inch pieces (2 cups), during the last 15 minutes of cooking. INGREDIENTS 1 pound sirloin tip steaks , trimmed of excess fat and cut into 1/2-inch pieces (see note above) 2 tablespoons soy sauce 1 teaspoon vegetable oil 1 pound cremini mushrooms , stems trimmed, caps wiped clean and quartered 1 large onion , chopped medium (about 1 1/2 cups) 2 tablespoons tomato paste 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon) 1/2 cup red wine 4 cups beef broth (see note above) 1 3/4 cups low-sodium chicken broth 4 medium carrots , peeled and cut into 1/2-inch pieces (about 2 cups) 2 medium ribs celery , cut into 1/2-inch pieces (about 3/4 cup) 1 bay leaf 1 tablespoon unflavored gelatin (powdered) 1/2 cup cold water 2 tablespoons minced fresh parsley leaves INSTRUCTIONS 1. Combine beef and soy sauce in medium bowl; set aside for 15 minutes. 2. Heat oil in large Dutch oven over medium-high heat until just smoking. Add mushrooms and onion; cook, stirring frequently, until onion pieces are brown and dark bits form on pan bottom, 8 to 12 minutes. Transfer vegetables to bowl. 3. Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6 to 10 minutes. Add tomato paste and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1 to 2 minutes. 4. Add beef broth, chicken broth, carrots, celery, bay leaf, and browned mushrooms and onion; bring to boil. Reduce heat to low, cover, and simmer until vegetables and meat are tender, 25 to 30 minutes. While soup is simmering, sprinkle gelatin over cold water and let stand. 5. When soup is finished, turn off heat. Remove bay leaf. Add gelatin mixture and stir until completely dissolved. Stir in parsley; adjust seasonings with salt and pepper, and serve. The trick is to prep all the ingredients ahead of time. |
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Slow-Cooker Short Rib Sandwich
Ribs are perfect for the slow cooker because the longer you cook them, the more tender they become. RIBS 4 lb. beef short ribs 1 medium onion, halved, cut into wedges 1 1/2 cups red wine or nonalcoholic red wine 3 garlic cloves, minced 1 tablespoon Worcestershire sauce 1 teaspoon salt 6 crusty hard rolls, split SAUCE 3/4 cup sour cream 3 tablespoons prepared horseradish 1 tablespoon sugar 1/4 teaspoon salt 1. Place ribs in slow cooker; top with onion wedges. 2. Combine wine, garlic, Worcestershire sauce and 1 teaspoon salt in small bowl; pour over ribs. Cover and cook on low 9 to 12 hours or until meat is very tender and falls away from bones. 3. Meanwhile, combine all sauce ingredients in small bowl. Cover and refrigerate. 4. With tongs or slotted spoon, place ribs and onions in shallow pan; remove bones and fat. Slice or pull meat apart. Moisten meat mixture with cooking juices as desired. Discard remaining cooking juices or reserve for another use. Place meat in rolls; top with sauce. |
We had this tonight
Black Bean Soup with Mojo
it's a little work after it's cooked, but well worth it. 2 cups (1 pound) dried black beans, picked over and rinsed 4 country-style blade pork ribs (about 2 pounds) 8 cups water 1/4 cup dark rum 1 head garlic, unpeeled, halved horizontally to expose the cloves 1 medium onion, chopped 2 tablespoons kosher salt 2 bay leaves 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon crushed red pepper Mojo: 4 cloves garlic, chopped 1/4 cup extra-virgin olive oil 1/2 cup freshly squeezed lime juice (about 4 limes) 1/4 cup chopped fresh cilantro 1 teaspoon kosher salt Directions Put black beans, pork ribs, water, rum, garlic head halves, onion, salt, bay leaves, oregano, cumin, and crushed red pepper in a slow cooker; cover and cook on LOW until the beans are tender and the meat is falling off the rib bones, about 8 hours. Remove the ribs from the soup. Using a handheld immersion blender, partially puree the soup until it is creamy but still has some texture from whole beans. (Or puree half the soup in a blender and stir it back into the slow cooker.) Pull the meat from the rib bones, shredding it into large pieces, and stir it into the soup. Mojo: Put the garlic and olive oil in a small microwave-safe bowl and microwave on HIGH until the garlic is golden, 1 to 2 minutes. Stir in the lime juice, cilantro, and salt and set aside until ready to serve. Ladle the soup into warmed bowls and drizzle each serving with some mojo |
Crock Pot Chicken/Rice Casserole
2 chicken bouillion cubes
2 cups hot water disolve cubes in the hot water or 2 cups chicken stock 1/2 cup butter melted 6 oz box Uncle Ben's rice uncooked small jar of sliced mushrooms 10 oz can of cooked chicken in the liquid combine all ingredients, including rice seasoning packet in cooker cover and cook on high for 2 hours or until rice is tender |
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superbowl sunday menu
Slow Cooker Jambalaya
Make this Cajun/Creole dish as spicy as you like. Makes: 8 servings 1 large onion, chopped (1 cup) 1 medium green bell pepper, chopped (1 cup) 2 medium celery stalks, chopped (1 cup) 3 garlic cloves, finely chopped 1 can (28 ounces) Progresso diced tomatoes, undrained 2 cups chopped fully cooked smoked sausage 1 tablespoon parsley flakes 1/2 teaspoon dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon red pepper sauce 3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen 4 cups hot cooked rice 1. Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker. 2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender. 3. Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm. Serve jambalaya with rice. Spray the inside of a 1/2-cup measuring cup with cooking spray. For each serving press the hot rice into the cup. Place the cup upside down in the bottom of a bowl, and unmold the rice. Spoon the jambalaya around the mound of rice. Serve with warm crusty French bread. Nutrition Information: 1 Serving: Calories 265 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 4 g); Cholesterol 60 mg; Sodium 710 mg; Total Carbohydrate 31 g (Dietary Fiber 2 g); Protein 12 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 24 %; Calcium 6 %; Iron 16 % Exchanges: 2 Starch; 1 High-Fat Meat |
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