Showing posts with label crockpot. Show all posts
Showing posts with label crockpot. Show all posts
Friday, May 8, 2015
CrockPot Pie Recipe
Day 288.
Ive wanted to make a fruit pie in the crockpot for a while. I bought a GF pie crust mix from Whole Foods and had every intention in the world of making it.
But then yesterday happened. The kids did not start off well. There was arguing and attitude in the morning, tears on drop-off, and stomping on the way home from school.
It was not pretty.
There was no way no how I could get to the store, and it was already 3 oclock. I had actually planned on making potato-leek soup, but didnt have potatoes. Or leeks.
So I made pie. I didnt use the mix because it seemed like too much work. I threw this together in exactly 6 1/2 minutes, cleaned the kitchen, then we spent the rest of the day outside playing soccer, turning somersaults, and being goof balls.
After dinner we went for a long walk to look at the full moon (which Ive decided has a lot to do with the tude) and came home to eat pie in our pajamas.
It was a good day.
The Ingredients.
--2 cans sliced peaches with the juice (15 oz cans)
--1 1/2 cups Bisquick-type mix (I used Pamelas)
--1/2 cup brown sugar
--2 T melted butter
--1 t vanilla
--1/2 tsp cinnamon
--1/4 tsp nutmeg
--1/4 tsp allspice
The Directions.
I used a 4-quart crockpot.
Dump the canned peaches into the bottom of the crock.
In a separate bowl, melt the butter, then add the dry ingredients and vanilla.
Stir with a fork to combine. The topping will be crumbly. I didnt even attempt to work it with my hands to create a smooth crust. I do think it would work, though, if you added some more butter.
Pour mixture on top of peaches, and press down with your hands (I didnt do this, because I didnt want to get gooky, but I probably should have).
Cover and cook on high for 4 hours. The pie is done when it has begun to brown on the edges and the fruit is bubbly and looks like the juice has caramelized a bit.
The Verdict.
This did the trick. Even though the top looks awfully crumby, the topping ended up being baked and bit chewy like a traditional pie crust. If I had taken the time to form the dough a bit and pressed it down, it would have been better.
I believe this simple dough can be used with any variety of fruit---canned or fresh---and with canned pie filling. We just happened to have a case of canned peaches in the garage.
Sunday, March 22, 2015
CrockPot Harvest Stew Recipe
Day 287.
Here is a cozy stew certain to warm you after a day of pumpkin-picking. Or after a day of spending $5 a pop for a corn maze, hay ride, pumpkin cannon, inflatable bouncer, pony rides, or kid-size tractors.
Or after a day watching other people pay $5 a pop for those things, and then deciding to get your pumpkins in front of the grocery store.
The Ingredients.
--1 pound lean ground turkey or chicken (I used chicken)
--1 yellow onion, chopped
--3 chopped garlic cloves
--1 can kidney beans, rinsed
--1 sweet potato, peeled and chopped
--3 red potatoes, peeled and chopped
--1 acorn squash, peeled and chopped
--1 whole can tomatoes and chilies (rotel)
--4 cups chicken broth
--1/4 tsp cloves
--1/4 tsp all spice
--salt and pepper to taste
The Directions.
Use a big crockpot for this stew. I used a 6.5 quart eLume.
Guess what? I didnt brown the meat. If you are using extra lean ground turkey or chicken, there really isnt a need--the only worry about using beef or pork is the fat content. If you prefer those types of meat, or already have it on hand, brown on the stove top and drain before adding to the stew.
I used my moms microwaving-the-squash trick for cutting the acorn squash, and it worked. It worked so well, Im not scared to buy squash anymore. I microwaved it on high for 2 minutes. It sizzled and freaked me out, but it cut easily, and I used a paring knife to cut away the skin.
Peel and chop all of the vegetables, and add it to the crockpot. Break up the ground meat with your fingers and add it in. Dump in the kidney beans and the can of tomatoes and chilies. Add the broth and the seasonings. Stir well. It will look like there isnt enough liquid, but more will be made from the vegetables and meat. I promise.
Cover and cook on low for 7-9 hours. I cooked ours on low for exactly 8. It was perfect.
The Verdict.
My parents and brother ate this with us (well, the kids had toquitos), and we (the grown-ups) all liked it a lot, and had 2 bowls each.
Well, maybe my brother had only one bowl because he was going out to eat.
Anyhow, it was good.
Adam suggests next time using stew meat instead of the ground meat for a more-filling meal. He was pretty hungry a few hours later.
CrockPot Caramel Apples
Day 278.
My eldest turns seven today, which makes today her birthday, and my BirthDay.
Sigh.
I know you are told by everyone (and your mother) that kids grow up quickly and before you know it the early years will be a blur and a distant memory, but when you are in the trenches of the first few months/years of sleep deprivation and are functioning in survival mode----it just doesnt seem that way.
Now it does.
I see this kid, this real life KID, with big teeth, a big heart, and big ideas and Im shocked. How did this happen?
Wasnt it just yesterday that I was walking the shag-green carpet halls of our apartment night after night after night jostling her to Nick at Nite theme songs?
Wasnt it just yesterday that I spent way-too-many hours with a baby that just would. not. sleep. precariously balanced on my lap while I consulted Dr. Google during marathon nursing sessions?
Hug your babies. And make them caramel apples. Dont pay attention to the caramel dripped on the carpet. It will come out with a baby wipe---or scissors.
The Ingredients.
--caramel candies. This time of year in the produce section, there should be bags of soft caramel complete with popsicle stick handles.
--apples (one bag of caramel makes 4 large apples)
--nuts/sprinkles
--2 T water
The Directions.
Use a 1.5 quart or larger crockpot---I used a 4 quart.
Unwrap all of the caramel, and add them and 2 tablespoons of water to the crockpot. Cover and cook on high for 1 to 2 hours, checking every 20 minutes or so. The caramel is ready when it is shiny and can be stirred easily.Put the popsicle sticks into the apples by the stems. Use a spoon to ladle the caramel over the apple, and swirl to completely cover the whole thing. Dip into chopped nuts or sprinkles if desired.
Let cool on parchment paper or Release foil.
The Verdict.
These are messy and sticky and absolutely wonderful. I am happy with the way the crockpot melts evenly, and it wasnt so hot I was scared about the kids helping.
CrockPot Vietnamese Roasted Chicken Recipe
Day 182.
We eat a LOT of chicken in our house. I grew up on boneless, skinless chicken, and we had it quite often. When I started cooking and shopping for my own family, I followed suit and make sure that we have plenty of chicken parts in the freezer.
The problem with eating a lot of chicken is that you get bored.
Really bored. And you start to hate chicken.
and maybe you begin to kind of want to gouge your eyeballs out with a fork at the idea of another boring dry chicken meal.
This is not a boring dry chicken meal. This is the opposite. This chicken is juicy, full-of-flavor, and downright adventurous.
I was inspired by reading this post at Sunday Nite Dinner. I still have fish sauce in the house from when I made the Pho, and was excited to have another use.
The Ingredients.
Adapted from Sunday Nite Dinner.
4 to 6 chicken thighs (bone-in is best, about 2 1/2 pounds)
1 1/2 tablespoons gluten free soy sauce
-1 1/2 tablespoons fish sauce (found in condiment aisle, or in Asian cooking aisle)
1 1/2 teaspoon granulated white sugar
1/2 teaspoon black pepper
4 cloves chopped garlic
1 tablespoon canola or vegetable oil
--foil (optional)
The Directions.
I tried the foil trick of balling up pieces of aluminum foil to line the bottom of the crock in order to create a crispy skin. It didnt really work, but it was a fun experiment.I put the chicken on top of the foil balls.
Combine sauce ingredients in a small bowl, and pour over the top of the chicken.
Cover and cook on low for about 6 hours, or on high for 3 to 4 hours. The cooking time is dependent on how thick your chicken pieces are, and if they are fresh or frozen.
The Verdict.
Make this. Eat this.
The skin didnt get crispy the way that I was hoping it might by using the foil balls. But, the chicken was moist and fell apart---the sauce is an amazing flavor that I havent had before. I will definitely make this again. Id like to try the sauce on drumettes as an appetizer.
We ate it over white rice---and practically licked the remaining sauce out of the crock.
super yummy.
CrockPot Cowboy Stew Recipe
Day 197.
This recipe came from Headless Mom, and the second I read it I knew I needed to make it because I liked the name. I am excited to meet Headless Mom at the BlogHer conference in a few days to see if she looks in person the way that I have imagined her to. Probably not. I envision a Headless Horseman character, but instead of a pumpkin tucked under her neck, its a Donna Reed-type mom with pearls.
Now were all going to have nightmares...
but not over this stew. This stew is hearty and has a nice kick to it; real comfort food.
There are two ingredients pictures because I got a bit overwhelmed answering and reading email yesterday and forgot to put some stuff in there at first. You guys are so much fun. And a little bonkers.
The Ingredients.
--1 pound browned hamburger (can use turkey)
--2 cloves chopped garlic
--1 can tomato sauce
--1 can diced Italian seasoned tomatoes
--1 can corn, drained
--2 cans whole baby potatoes, drained (unless you can find a great big can of potatoes)
--1 can tomatoes with green chilies
--1 can Ranch Style beans (with the baked beans in the grocery store) (or see recipe below)
--1 cup water
--sliced jalapeno peppers for garnish (optional)
The Directions.
This makes a lot. Make sure that your crockpot is at least 5qts.
Brown the hamburger with the chopped garlic cloves on the stove top. Drain the fat. Let sit in the pan for a bit to cool.
Open all of you cans, and dump them into the crockpot. Drain the corn and the potatoes, but add the rest of the can liquid to the crockpot.
After adding all of the can contents, add the browned meat and a cup of water. Stir with a spoon to mix a bit.
Cover and cook on low for 8-10 hours, or on high for 4-5. Soup and stew tastes better the longer you cook it, so opt for the longer cooking time if you can.
Garnish with sliced jalapeno peppers, if desired.
Recycle your cans!
Cant Find Ranch Beans at your grocery store? No Problem!!
simply mix together:
1 (15-ounce) can pinto beans (plus the goop!)
Cant Find Ranch Beans at your grocery store? No Problem!!
simply mix together:
1 (15-ounce) can pinto beans (plus the goop!)
1/2 teaspoon brown sugar
1/2 teaspoon vinegar (white or apple cider)
1/2 teaspoon paprika
1/2 teaspoon cumin
The Verdict.
I had never before bought canned potatoes, or the Ranch Beans, which intrigued me about this recipe. Headless Mom says that if you use "real" potatoes they will disintegrate in the crockpot. I believe shes right. These stayed perfectly oval in shape, and looked like baby dinosaur eggs.
I really liked the flavor of this stew. It reminded me of taco soup, but the flavors were more subtle. I liked the texture of the broth vs. the chunky ingredients.
The kids picked out what they wanted, and didnt complain. They really liked the beans, and thought the floating potatoes were cool. We will have this for lunch for quite a few days.
Adam and I both wanted a sliced jalapeno in each bite---they gave a really nice tangy spice to the meal.
Thank you, Headless Mom! We will definitely make this again!
Next year.
CrockPot Chile Verde Recipe
Good morning! I swear I havent fallen from the face of the planet. Im here. I took a week off from all things crockpot.
But now Im back!
and better than ever!
or just back.
I had a really neat conversation last week with a mom at the softball field, and she was telling me about her husbands hunting trips and how he likes to make chile verde with wild boar. It sounded wonderful. Except for the wild boar part. She mentioned that he once put in some homemade sausage that had a lot of sage in it, and it really made the dish "pop"---so now they always toss in a lot of sage. After some googling, I learned that a lot of verde recipes use sage.
I dont really have a way to end this thought.
You can do what I did, and make the Chile Verde by scratch, or you can totally go the lazy way, and get a bottle of salsa verde from the store and pour it on top of a hunk of meat. That is perfectly okay.
The Ingredients.
4 pound chuck roast, or pork shoulder/butt (I used a chuck roast)
1 green bell pepper, seeded and diced
1 small onion, diced
1 (4 ounce) can diced chile (mine were mild, your choice)
1 (14.5 ounce) can diced tomatoes
10 tomatillos, diced (peel off the outer wrapper, if they have one)
4 cloves garlic, minced
2 teaspoons kosher salt
2 teaspoons cumin
2 teaspoons sage
1 Tablespoon oregano
1/2 teaspoon red pepper flakes (or more, to taste)
1/4 cup chopped cilantro leaves
The Directions.
I used a 6 quart. Trim any visible fat from the meat, and plop into your slow cooker stoneware. Add diced bell pepper and onion. If your tomatillos have the leafy-outer skin left on them, take the skin and stem off, and dice finely (I used the pampered chef chopper thingy. You can pulse in a food processor, instead, if youd like). Pour in the contents of the diced chile can and the tomato can. Add spices. Stir a bit to get the spices down the sides of the meat. Add chopped cilantro to the top.
Cover and cook on low for 8-10 hours, high for 6, or until meat shreds easily with a fork. After 7 hours on low, my meat was still pretty tough, so I chopped it into large chunks, and put it back in the pot for another 2 hours. By then, it had shredded nicely for me.
Serve with rice, corn tortillas, shredded cheese, and a dollop of sour cream. oh! and refried beans.
The Verdict.
Delicious. 3 out of the 4 of us ate this happily, and the other had a quesadilla. The meat was super tender, and had a good flavor. Ours was not spicy *at all.* If youd like more heat, you can add more red pepper or top with some jalapeno slices at the table. Adam and I had the meat the next day for lunch, and it had even more flavor.
If I was going to make this for company, Id maybe cook it over night, shred the meat, then keep it on low during the day to soak up the sauce flavor throughout the day.
If your slow cooker releases a lot of steam through a vent hole, put a layer of foil over the stoneware, then put the lid on. You want a lot of moisture to tenderize the meat. Be super careful when removing the foil----the steam will be quite hot.
Saturday, March 21, 2015
CrockPot Roasted Cauliflower Soup with Curry and Honey
Day 276.
I made an interesting soup yesterday. The base was cauliflower and broth, and it had both curry and honey---two flavors I have not had together before. I liked it. I got the recipe directly from Sunday Nite Dinner. Chuck and Hungry Bear made it last year, and Im so glad that I bookmarked it to try in the crockpot.
The Ingredients.
adapted from Sunday Nite Dinner
--1 head cauliflower
--3 T olive oil
--1 tsp kosher salt
--1/2 tsp black pepper
--2 cups broth (chicken or vegetable)
--2 cups water
--1/4 to 1/2 tsp cayenne pepper (1/4 was enough for me)
--1 yellow onion, chopped in chunks
--2 1/2 tsp curry
--honey
The Directions.
Cut the cauliflower into florets, toss with olive oil, salt, and pepper, and roast in a 400 degree oven for about 20 minutes, or until the cauliflower has begun to brown and turn crispy. You can also roast in the crockpot.
While the cauliflower is roasting, plug in your crockpot and turn to high. Use a 4 quart or larger size. Add the chicken broth and water. Chop the onion and add it along with the cayenne pepper and curry powder.
When the vegetables are finished, add them to the broth.
Cover and cook on low for 6-7 hours, or on high for 3-4. This is finished when the onion and cauliflower are fully tender.
Carefully use an immersible blender to blend the cauliflower and onion. If you are going to use a traditional blender, go slow and blend small batches at a time.
Drizzle honey over the top before serving.
The Verdict.
I could not get the kids anywhere near this. They had bean burritos on brown rice tortillas.
It took Adam a few bites to get used to, but then he liked it. I found the flavor to be mysterious. It was not like anything I had ever had before. This would be fun to serve at a fancy dinner, where guests can squeeze on their own honey. I really like how rich and velvety it tastes without a drop of cream. I have no idea how Chuck and Hungry Bear got the picture they did at Sunday Nite Dinner----my honey sunk right away.
CrockPot Ropa Vieja Recipe
Day 334.
What should you do when you have a house full of food? Make more!
right?
The turkey carcass has been soupified, and the yams, potatoes, and stuffing has been given away and frozen. The refrigerator looked weird and empty yesterday, but we had an overflowing produce drawer. I had an email saved from Melanie, who walked me through making Ropa Vieja---which is a fantastic way to use a frozen hunk-of-meat, and feed a lot of people.
The Ingredients.
--3 lbs meat (get whats on sale. Stew meat, chuck roast, steaks, whatever.)
--1/2 cup chicken broth
--1/4 cup apple cider vinegar (could use white)
--1 T cumin
--1 tsp smoked paprika
--1 tsp salt
--1/2 tsp black pepper
--1/4 tsp cayenne pepper
--1 large red onion, chopped
--2 red bell peppers, chopped
--2 med yellow apples, grated
--3 stalks celery, chopped
--3 cloves smashed and chopped garlic
--1/2 cup cilantro leaves
The Directions.
I used a 6.5 quart crockpot. I think youll need at least a 5 quart----this is a lot of food.
Combine all of the dry spices in a bowl. Rub the spices all over the piece (or pieces) of meat you are using. Put the meat into your crockpot. Dump any extra spice on top.
Coarsely chop the vegetables and add to the pot. Smash the garlic, take the leaves off the cilantro stems, and add.
Peel the apples, and grate them into the pot with a cheese grater.
Add the chicken broth and vinegar.
Cover and cook on low for a very long time, or on high for a pretty long time. Id go for at least 10 hour on low and at least 7 hours on high, checking about 2 hours before serving to see if you can shred the meat with forks. If you cant shred the meat, cook for longer, or remove the meat and cut in long slices, then return to the pot.
Ropa Vieja means "old clothes"---the meat and vegetables should be shreddy and fully intertwined. The longer and slower you cook this, the better. There is plenty of moisture from the chicken broth and vinegar---if you are a peeker, you may need to add more chicken broth; but otherwise, youll get a good amount of juice at the bottom of the pot.
Serve over brown or white rice, with a ladle full of broth.
The Verdict.
Delicious. After a few days of sweet Thanksgiving food, we were ready for a different flavor.
The kids ate their meat separate from the vegetables, but did eat it. They also ate a ton of rice, because--well--thats just what they do.
I hadnt cooked the meat long enough when I took the above picture. I was tired, and just wanted to be done, and the kids were hungry. After we took some of the meat out, it cooked for another 3 hours on low, and then was perfect. The resulting stew was tangy and smoky at the same time---it was delicious. I ended up cooking on low for a total of 12 1/2 hours.
Thank you, Melanie!
CrockPot Turkey and Wild Rice Soup Recipe
Day 325.
The weather has officially changed. I am running the heat in the morning, the guinea pigs have moved inside, and the flannel sheets are out of hiding. Last night, I finally finished reading "The Long Winter" to the girls. We have so much to be thankful for--- if you have kids that sometimes forget how richly blessed modern day life is, I highly recommend reading it aloud.
Anyway. Today I am thankful that I met Kalyn Denny at BlogHer, and I am so happy to have found her Turkey and Wild Rice Soup. Adam proclaimed it the best turkey soup hes ever had, and the kids each ate two bowls. I may have wept. Im not sure.
The Ingredients.
adapted from Kalyns Kitchen
--turkey carcass (if you dont have one, you can use 2 cups of cooked turkey)
--8 cups water (to make broth. if you dont have a carcass, use 8 cups chicken broth)
--1 chicken bouillon cube (only if you are using the carcass to make broth. Dont use if youre using broth.)
--2/3 cup uncooked wild rice
--1 yellow onion, chopped
--1 cup chopped celery
--1 cup chopped carrots
--1 tsp sage
--2 T balsamic vinegar
--2 cups spinach leaves (Kalyn used cabbage, but cabbage reminds me either of engorgement or the cabbage soup diet)
The Directions.
I used a 6.5 quart crockpot.
This is a 1 1/2 day project. Were going to use the turkey bones to make broth for the soup. If you are using chicken broth and 2 cups of turkey, bypass this step.
Put your turkey carcass into a crockpot, and cover with 8 cups of water. My carcass was only from a tiny turkey, so if you need to break the bones down to fit in your crock, do so.
My turkey was still stuffed with a quartered onion and some apple, so I didnt bother to add any vegetables to season the water. You may certainly add some onion, celery, or anything else youd like to season the broth. The more meat and skin left on the bones, the more flavorful the broth.
Cover and cook on low overnight. I cooked the broth for 10 hours. In the morning, put on an apron to strain the broth with a colander. What? No apron? Perhaps you could use a brand-spanking-new "I Heart CrockPotting" one? Since I have a bunch of crockpots, I strained the broth into a new one. You might need to strain the broth into a big bowl, then dump it back into the crockpot.
Pick off the meat, and add it to the broth.
Chop up the vegetables (not the spinach), and add to the pot. Dump in the wild rice. Add the sage, bouillon cube, and balsamic vinegar. Stir.
Add two heaping handfuls of baby spinach to the pot. It will look like a lot, but will shrivel down nicely while cooking.
Cover and cook on low for 8-10 hours, or on high for 4-6. The soup is done when the vegetables have reached desired tenderness. There is a lot of volume here; this is a good candidate for a day when you are out of the house for a long time. No need to worry about it over-cooking.
The Verdict.
This is my new favorite soup. I love, love, love the hint of tartness from the balsamic vinegar, and how it darkened the broth. The wild rice exploded a bit, and actually resembled barley by the time we ate it. The kids ate a bunch, and I had at least 3 bowls throughout the day yesterday. We have a quart left, which I will happily serve for lunch.
Thank you, Kalyn!
CrockPot Turkey Breast Recipe
Day 316.
Happy Veterans Day! Make sure to thank those in your lives who have or who are actively supporting our country in this most honorable way.
And then make turkey. In the crockpot.
I do plan on finding a little turkey (probably a 10 pounder?) to cook in the crock, but I wanted to test out a turkey breast first.
I used my moms "famous" and "secret" family recipe. Hey mom! Your recipe is now going to be even more famous, and its no longer a secret. :-) Thanks mom, I love you!
This is good turkey. Its moist and juicy, even though there isnt any brown meat. If youd like, you can certainly throw in some turkey legs along with the breast. The rule of thumb is usually 1 pound of turkey per person.
The Ingredients.
4 to 6 pound turkey breast (bone-in or out. your choice)
2 cups cheap white wine (you can use broth or apple juice instead, if youd like)
1 stick of butter (1/2 cup)
1 onion
salt and pepper
The Directions.
I used a 6 quart crockpot and a 4 1/2 pound turkey breast. I easily could have fit in some legs or a larger breast piece.
I know that its suggested to not cook with any wine that you wouldnt drink, but its okay because I drink cheap wine.
Unwrap the turkey breast and pat it dry with paper towels. If desired, cut off the skin with poultry shears, and discard. (I did this. I couldnt help myself.)
Salt and pepper the breast liberally.
Plop it, breast-side down into the crockpot. Wash your hands well.
Cut up an onion coarsely and push some pieces down next to the turkey and put a few in the rib cavity. Add the stick of butter.
Pour the wine over the top.
Cover and cook on low for 7-9 hours, or on high for 4-6. Use a meat thermometer to test doneness--it should register at 170°.
Remove from crockpot, and let sit for about 20 minutes before carving. The meat will be much more tender than if cooked in an oven.
The Verdict.
We all ate turkey! And not on Thanksgiving!
Here are other absolutely amazing Thanksgiving recipes for the slow cooker.
And dont throw your bones away! Make:
turkey and wild rice soup or
turkey stew
Perfect Homemade Stuffing CrockPot Recipe
Day 317.
I am so excited I can hardly stop squirming. I grew up on Stove Top stuffing, and was pretty sure Id never make or come across a gluten-free stuffing that didnt make me want to hurl. (not a very nice image early in the morning, but seriously. The idea had pretty much just been stricken from my imagination.)
Until a few weeks ago and I began planning Thanksgiving-y crockpot recipes and I figured the Internet needed a crockpot stuffing recipe, and if I was going to make one, itd have to be gluten free, so I might as well just give it a go.
I did it. Yesterday.
and its good! and Im not even exaggerating or lying or anything!
eeek!
If youre not gluten-free, go ahead and use your favorite sliced sandwich bread, or a loaf of french bread.
The Ingredients.
1 loaf of bread, lightly toasted in the oven (approximately 10 pieces, I used gluten free sandwich bread)
1 large yellow onion, diced
cup celery, diced
1 cup tart apple, peeled and diced
1/4 cup butter, melted (I use salted, but it doesnt really matter)
1/4 cup fresh parsley, chopped
1 1/2 cup chicken or vegetable broth (and maybe 1/4 cup later if needed)
1 tablespoon ground sage (important flavor)
1 teaspoon ground marjoram
1/2 teaspoon savory
1/2 teaspoon thyme
(if you have poultry seasoning in the house, use 1 tablespoon and omit the sage, marjoram, savory, and thyme.)
1 teaspoon kosher salt
1 teaspoon black pepper
The Directions.
I used a 6 quart crockpot. Id recommend a big guy, so you have room to toss. If you only have
a 4 quart, toss everything well in a very large mixing bowl, then put into your crockpot.Toast the bread slices in the oven at 300 degrees. I needed to keep the brown rice bread in for about 30 minutes before it was all toasty. Regular bread will toast much quicker, be aware.
While the bread is toasting, chop up the onion, parsley, celery, and apple. Add to crockpot. Add the seasoning, and add melted butter. Stir well.
When the bread is done, cut into 1/2 inch size-or-so cubes.
Add to the crockpot.
Toss very well with the butter, chopped vegetables, and spices. When the bread is coated nicely, pour in 1 1/2 cups of broth.
Cover and cook on high for 2 hours. Sweep up the bread crumbs.
When finished, the bread will have browned a bit on the top and around the edges, and it will be hot throughout. It can stay on warm for probably another 2 hours before serving, if needed. Stir. If youd like it a bit more moist, you can add a 1/4 cup more (or as much as you desire) of broth.
If youd like to start the day ahead---you can do the bread cubes, and seal in zipper bags, and chop the vegetables and keep separate. Combine as directed the day of your dinner.
The Verdict.
Amazing. In a blind taste-test, Id never guess this was made with gluten-free bread. Holy toledo.
My kids dont really like stuffing, but they tried it to be nice.
yay!
CrockPot Cornbread Stuffing
CrockPot Whole Entire Turkey
Mashed Potatoes with Cream Cheese and Sour Cream CrockPot Recipe
CrockPot Corn Risotto
Sweet and Sour Caramelized Onions CrockPot Recipe
lots more CrockPot Holiday Food!
Friday, March 20, 2015
Save Money By Using Your CrockPot Slow Cooker
The economy is all whacked out right now and its scary. Im not watching the news.
I get an email almost every day asking if I am saving money by using my CrockPot daily.
No. What I am doing is not normal. Most people do not try to do what Im doing in the crockpot. We are pretty much breaking even on the grocery bills, thanks to BlogHerads. I am grocery shopping more than I ever have before, and am cooking way too much food. I am also buying ingredients that cost more than I would normally spend because Im trying so many new things.
But you can save money. You dont need to cook a different something every single day. You can cook a big pot of beans, stew, or a casserole and eat it for a few days in a row. You can stock your freezer with homemade broth, stock, and cream of something soup. You can freeze your own cooked beans. You can make yogurt. You can make baby food. You can cook a whole chicken and pick off the meat for future meals. You can even make playdough, crayons, or use the crockpot as a footbath (not really. this one is just for fun.)
When I was first married, I stunk at cooking. I still kind of do, but at least the crockpot allows me a bunch of wiggle-room. I would make Taco Soup every other week, and Adam and I would stretch the food to last for days by making burritos, or adding it on top of rice.
Ive put together a round-up of money-saving CrockPot ideas for you. I will continue to add more posts when I come up with them.
homemade chicken broth
homemade beef stock
homemade cream of mushroom soup
Myrons famous whole chicken
lemon and herb chicken
rotisserie-style chicken
How to make canned beans
or refried beans
How to make yogurt
How to make babyfood
Playdough recipe
Recycle crayons in your crockpot
Recycle Candles, too!
Use your crockpot as a rice cooker
Make homemade chicken nuggets in the crockpot
Skip the coffee house and make pumpkin spice lattes at home or peppermint mochas.
Having a party? Stretch your wine by turning it into mulled wine.
Extra food? Make fried rice in the crockpot!
You can make applesauce or apple butter, or homemade granola.
And my favorite way to use my crockpot: the lazy way. Plop in a hunk of frozen meat---it really doesnt matter what kind---and cover it with a bottle or jar of your favorite sauce. Cook on low all day, and serve the shredded meat over rice or pasta. Ive used spaghetti sauce, barbecue sauce, A-1, salad dressing, and bottled marinades.
If you are concerned about the amount of energy consumed by using a crockpot (which is a very valid concern!) here is a pamphlet put out by First Energy Corp., in Ohio. The chart on page 5 says that a crockpot uses $0.02 power per hour.
Heres another energy usage list put out by the Northeast Utilities System, that says the monthly cost of using a slow cooker is $1.17.
For more frugal dinner ideas, visit Erin at $5 Dollar Dinners.
Slow Cooking During a Recession
Meal Planning With the CrockPot
Alphabetical Listing of Recipes
Frequently Asked Crock-Pot Questions
Help! My CrockPot Cooks Too Fast!
An Important Note About Safety
My New Years Resolution
CrockPot Peppermint Hot Chocolate Peppermint Mocha Recipe
Day 326.
Good morning! I am having severe internet issues, so fingers are crossed that this is going to post properly...
typing with crossed fingers is actually quite hard. Im going to cross my toes instead.
serves 10-12 people.
For the basic peppermint hot chocolate:
--3 cups nonfat dried milk
--1 cup powdered sugar--3/4 cup cocoa powder
--1/4 tsp salt
--1/2 cup chocolate syrup
--1 to 2 tsp peppermint extract (my kids thought 2tsp was too strong.)
--7 cups water
--marshmallows and candy canes for garnish
for a "mocha":
--pour the cooked hot chocolate over a shot of espresso or a half-cup of very strong coffee
for an "adult drink":
--omit the peppermint extract and pour the hot chocolate over a shot of Peppermint Schnapps
I used a 4 quart crockpot.
Combine the dry ingredients into your crockpot and stir with a spoon. Squeeze in a half-cup of chocolate sauce, and add the peppermint extract. Add the water, a cup at a time, and stir well. The chocolatey mixture will be bubbly and look powdery. Its okay---it will cook together.
Cover and cook on high for 2-3 hours, or until completely hot. Serve with marshmallows and candy canes. If serving to guests, keep the pot on low with the lid off, and provide a ladle. If kept on warm, the hot chocolate will not stay warm enough.
The Verdict.
Very tasty. I tried it plain, and with a half cup of strong coffee. I did not try the Peppermint Schnapps version, but assume it would taste good. It was 10am.
The kids thought that the 2 tsp of peppermint extract was too strong, but that 1tsp was perfect. I recommend starting with 1 tsp, and add 1/4 tsp at a time to taste.
CrockPot Cream Cheese Sausage and Rotel Dip
Day 277.
Happy Friday Fondue Day! Except this is more of a dip, than an actual fondue. Ive never been very good at rules.
This dip is famous. This is The Internets Dip. When I posted that I needed more recipes for the Little Dipper, I got no less than FORTY emails telling me about this dip. Pretty much everybody acknowledged that the ingredients were weird and shouldnt taste good together, but they just do.
Last night I had the extreme honor of going to a local book signing for Sleep Is For the Weak (which you should totally buy for everybody you know for a holiday gift) and then the fabulous Mizz Jenny spent the night.
Because I love her, and I know how much she loves The Internet, I made her this dip. I also gave her pink champagne. Because nothing says high-class like rotel and sausage dip with pink champagne.
The Ingredients.
--8 oz block of cream cheese
--1 can tomatoes and green chiles (aka Rotel), drained
--1 lb breakfast sausage, browned and drained
The Directions.
I didnt use the Little Dipper (I said I wasnt good at rules!), I used my 1.5 quart crockpot, and it was the right size. Youll need to cut the recipe in half to fit the Little Dipper.
Brown the sausage on the stove, and drain on paper towels.
Unwrap the cream cheese, and put it into your crockpot. Chop up the sausage and add on top. Drain the Rotel, and add it.
Cover and cook on low for about 90 minutes, or on high for 45. Stir well and eat with tortilla chips.
The Verdict.
Dude. This is good. I can not believe how good it is.
The ingredients are still weird. I totally agree.
Portobello Mushroom Sandwiches CrockPot Recipe
This is a dump and go recipe---no chopping required! You do have to get the stems out of the mushrooms, but you easily can do that on a little plastic plate or paper towel. Theres no need to dirty up a cutting board.
The Ingredients.
4 large portobello (bella) mushrooms, stems removed
1/4 cup prepared Italian salad dressing (you can use your own favorite blend)
1 (7-ounce) jar roasted red peppers
buns, rolls, or toasted bread for serving. The bread pictured is Udis gluten free whole grain sandwich bread.
The Directions.
Use a 4-quart slow cooker. Wash the mushrooms, and remove and discard the stems (compost them. for some reason guinea pigs dont like mushrooms, and theyll just sit in there forever and rot.)
Put the mushrooms into your pot, and add the entire jar of roasted peppers and the salad dressing. Cover and cook on low for 4 to 5 hours, or on high for about2. Serve with a slotted spoon onto your favorite sandwich bread item (sandwich bread item? why did I type that? it makes no sense.)
The Verdict.
The tangy flavor from the salad dressing and the peppers complemented the thick meaty texture of the mushrooms really well. I thoroughly enjoyed this sandwich, although I was probably the only one who would look forward to having it again. Its a little girly. And the mushrooms are a bit slimy.
~~Ive been having some feedburner issues and I dont think the email feed has been updating properly. I think its all fixed now, thanks to the wonderful Jennette. If youve missed the past few days, here they are:
Traditional Minestrone Soup
Cinnamon Sugared Almonds
Spinach Bisque
Apricot Barbecue Wings
Irish Cream Coffee
and a smoky pulled pork recipe!
and! who is watching the finale of the finale of the Real Housewives of DC? anyone? Any predictions? Ive started a chat over on the forums. :-)
I really should make more Irish Cream Coffee for this...
Barack Obamas Chili Recipe in the CrockPot
Day 308.
Ive made two chili recipes already this year, but when I read Kalyns post listing the ingredients for the Obama family chili, I was intrigued. Cumin? Turmeric? In chili?
This I had to make.
The result is a mild and pleasant chili, suitable for all ages. The kids gladly ate this, and not once complained about spice---a complaint that is quite common at our dinner table. Adam and I added a few drops of Tabasco sauce to our bowls.
We are having friends from Australia over tomorrow, and I look forward to a feast with this chili and McCains ribs.
The Ingredients.
--1 can kidney beans (and the goop!)
--1 lb lean ground meat (I used ground chicken)
--1 green bell pepper, chopped
--1 large onion, chopped
--5-6 medium tomatoes, chopped (include seeds and all)
--4 chopped cloves of garlic
--1 tsp cumin
--1 tsp oregano
--1 tsp basil
--1 tsp turmeric
--2 tsp chili powder (I started with 1, but added another after a few hours. Do whats right for your family)
--1 tsp salt
--3 T red wine vinegar
The Directions.
I used a 6 quart Smart Pot for Obamas chili.
I made the executive decision to increase all of the spices from the original recipe, because in CrockPot cooking, the slow simmer of the ingredients cooking can overpower added spices. Im glad that I upped everything---the flavors were there, but they were subtle and not overpowering.
I gave myself a pat on the back.
I also decided to not brown the meat on the stove top. I hate browning meat, and since the chicken I used was quite lean, I just crumbled it in raw. If you are going to use beef, or enjoy browning meat, go for it.
Chop up the tomatoes, garlic, onion, and bell pepper. Add to the crockpot. Open the can of beans, and pour in the whole thing. Add the ground meat. Stir in all of the spices and the red wine vinegar.
Cover and cook on low for 7-9 hours, or on high for 4-5. I cooked our chili on low for 9 hours.
Season with a bit more salt, to taste.
Obama serves his chili over rice, so we did too. The kids really liked that a lot----they love white rice.
The Verdict.
Very tasty! It does not pack a punch the way traditional chili does, which was a pleasant change. I loved the addition of cumin and turmeric---I am new to turmeric, and like how it turns things orange.
Were going to have the leftovers as taco filling.
Remember to vote!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
psst. just like yesterday, I will not post any comments with a political slant. ;-o
How to Make Chicken Pot Pie in the CrockPot
Day 249.
Chicken pot pies are a staple in a lot of homes---it started as a way to use up all the leftovers from the fridge, but now has changed into a meal made all on its own.
I havent had very many pot pies. Ive never ordered one at a restaurant, and am only really familiar with the frozen ones put out by Marie Callenders. I figured that since the tamale pie and the bbq chicken topped with cornbread transferred so nicely to crockpot cooking, a chicken pot pie would too.
Adam thought it tasted like stuffing. It kind of did. My taste buds are all out-of-whack from a funky cold. Everything kind of tastes like metal.
The Ingredients.
Filling:
--2 chopped up skinless chicken thighs or breast halves (raw, but chopped up)
--1/2 cup chopped carrots (these were fresh, but frozen would work)
--1/2 cup frozen corn
--1/2 cup frozen peas
--1/2 t marjoram
--1/2 t thyme
--1/2 t celery seed
--1 t onion powder
--canned cream-of-something soup (or see homemade alternative down below)
--2 T low fat milk
Homemade Soup Alternative:
make a roux on the stove top with the butter and flour, then whisk in the other ingredients.
--1 T butter
--3 T flour (Pamelas or other GF baking flour)
--1/2 cup low fat milk (I used soy)
--1/2 cup chicken broth
--1/4 t salt
--1/4 t black pepper
Biscuit Topping:
--2 cups biscuit mix (I used Bobs Red Mill biscuit mix. I much prefer Pamelas but my favorite store has been out of it for a few weeks)
--1/2 T white sugar
--1/2 cup melted butter (thats a whole stick)
--3/4 cup low fat milk (stick with 2% or lower; I used soy)
The Directions.
Im already tired of typing. This is a long one. Sorry.
I used a 4 quart crockpot for this recipe. There really wasnt too awful much filling---I used what I had on hand, but if you have a large family or would like leftovers, Id double the filling.
Spray crockpot with cooking spray. Chop up the chicken and put it into the crockpot. Dump in the vegetables. Add all of the spices. Stir in the cream-of-something soup and add 2T of milk to the can, squish it around to get all the good stuff out of the can, and pour in the rest. Stir well.
In a mixing bowl, make up the biscuit topping. The dough will be pretty playdoughy, and I pretty much mixed it with my hands. Spread the dough on top of the chicken and veggie mixture.
Cover and cook on high for 3-5 hours, or on low for 6-7. This is done when the biscuit topping is golden brown, and is hard to the touch in the middle. I cooked ours on high for 4 1/2 hours, and it got a bit too crunchy on the very edges.
If you find that your crockpot seals really well and you have a bunch of condensation building up, you can prop open the lid with a wooden spoon or chopstick. I tried the paper towel trick with this dish, and wasnt impressed. I laid a double-layer of paper towels over the top of the crock, then put the lid back on. The condensation made the paper towels really wet, and they drooped into the food. Also, when I took off the lid and then removed the towels (they were very wet and very hot) I got a blast of steam on my hand that hurt. Im going to stick with venting with a chopstick.
The Verdict.
This was neat to try, and Im glad that I did, but I dont see making it again unless someone specifically requests it. Were just not huge chicken pot pie people. My brother really likes chicken pot pie though. I should make it for him. I love it that with stuff like this you can play around and use whatever meat and veggies you have in the house.
The filling was good. Adams right, it tastes like stuffing. Is that the marjoram?
Jalapeño Pot Roast CrockPot Recipe
Day 259.
This is a set it and forget it recipe. I came up with this recipe while I was holding a package of frozen chuck meat and was looking through the fridge and pantry. Ive never made this before, but I will again. It was easy and quite flavorful.
6 adults ate this last night for Sunday dinner---while the 2 kids ate buttered pasta.
The Ingredients.
--3 lb chuck roast (frozen solid is fine)
--can of cream of soup (or homemade, or you can make it on the stove)
--2-4 T of sliced jalapeno peppers (a can or two of green chilies would work. We had the jalapenos on hand)
--can of black beans, drained and rinsed
--1 yellow onion, sliced in rings
--1-2 cups plain non fat yogurt (to add at the end of cooking--you can use sour cream, too)
The Directions.
Dump everything into the crockpot. I used frozen homemade cream of mushroom soup---it took about 40 minutes for it to melt all the way and coat the meat.
Cover and cook on low for 8-10 hours.
After cooking, remove meat with tongs, and stir in the yogurt or sour cream.
Its up to you how spicy youd like this meal to be. I used 4 T (1/4 cup) of the sliced jalapenos, and then used 2 cups of plain yogurt to mellow the flavor. I liked it like that, and so did my family. There was definitely a kick, but it wasnt too crazy.
If youre worried about the heat, stick with 2 T of the sliced jalapenos, and then slowly add the yogurt at the end to taste.
The Verdict.
I really liked this, and so did Adam, my parents, my brother, and his wife. I rinsed the meat off and offered it to the kids, but they didnt give it a try.
When the cold yogurt (or sour cream) hits the hot liquid, it will separate a bit and create white chunks. Dont be alarmed---they will dissipate after heating fully and with some quick stirring.
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