| Italian Sausage Vegetable Soup |
[Dec. 30th, 2009|12:23 pm] |
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Italian Sausage Vegetable Soup I found this recipe in a Pillsbury Slow Cooker book, edited to be with chicken instead of pork, and doctored it up a bit. Hope you enjoy… ½ lb. spicy chicken sausage 28 oz. chicken broth (homemade, if you can!) 1 cup sliced fresh carrots 1 large baking potato, peeled, cut into 1/2-inch cubes 2 garlic cloves, minced 1 (15 oz.) can garbanzo beans or chickpeas, drained 1 (14.5 oz.) can of chunky tomatoes, undrained (plain, Italian spice, or with green chilies) 1 ½ cup water ½ teaspoon dried Italian seasoning 1 bay leaf 1 cup julienne-cut (2x 1/8 x 1/8 inch) zucchini ¼ cup grated fresh Parmesan cheese, if desired Cook sausage, casings removed, in large skillet until no longer pink, stirring frequently. If excess amount of oil, drain. Add chicken stock to skillet and scrape to deglaze pan. Pour sausage and stock into crock pot. Add carrots, potato cubes, garlic, drained garbanzo beans/chickpeas, tomatoes with liquid, water, Italian seasoning, and bay leaf. Stir to combine. Cover pot and cook on low setting for 6.5 hours. After 6.5 hours, remove bay leaf and add julienne zucchini. Cook an additional 30 minutes or until zucchini is tender. To serve, lade soup into individual bowls. If desired, sprinkle with Parmesan cheese.
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| Crockpot conversion for Chicken in a Pot? |
[Dec. 30th, 2009|11:53 am] |
This is a favorite recipe -- Henri Soule's Poule au Pot:
One 3 lb chicken
3 carrots scraped, quartered lengthwise and cut into one and a half inch pieces
3 ribs celery, trimmed, split and cut into one and a half inch pieces
2 or 3 turnips, trimmed and cut into one and a half inch pieces
1 cup leeks, white section only, quartered lengthwise and cut into one and a half inch pieces
1 fennel bulb, cut into 1/4 inch slices
1 zucchini, trimmed, quartered and cut into one and a half inch pieces
5 cups chicken broth
1/4 cup rice
salt, pepper, French chervil for taste
1. Truss chicken and place in a narrow pot; it should fit snugly ... cover with water, add carrots, celery, turnips, leeks, fennel and zucchini. Bring to a boil, remove from heat and drain well.
2. Return to pot, add chicken broth. Add all vegetables except zucchini. Simmer 20 minutes, uncovered. Add zucchini, simmer 5 minutes, skimming from top periodically.
3. Add rice, salt and pepper, cook until chicken is tender, about 10 minutes.
4. Untruss chicken, cut into serving size peices, serve in four hot soup bowls with rice and vegetables. Garnish with fresh chervil.
I've made this (without the fennel and chervil
because I don't ever have any around ... I'm lucky when I remember to buy a leek and the turnips for this one ... I've substituted potatoes for the turnips with good results).
My question is: This is an easy recipe for a weekend, but it would be kind of nice to have it waiting in the crockpot when I get home from work. Will it work if I toss the vegetables and that much broth in the crockpot? Should I adjust the broth amount or cut the veggies bigger? And what about the rice?
Thanks for any ideas! |
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| Quick Question |
[Dec. 27th, 2009|09:10 pm] |
| [ | mood |
| |  curious | ] |
I have a question.
I have never cooked using a crock pot before. I have two (A little dipper and a 6 qt) from my bridal shower, along with a Crock Pot cookbook. I want to make one of the recipes: Turkey Piccata. I will be substituting chicken for turkey.
The recipe calls for it to be cooked in a 5 quart slow cooker. I have a 6 quart.
Will I need to change any of the measurements in the recipe? Or how long that it's cooked for?
Thank you in advance! ^_^
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| Danish rød kål in the crock |
[Dec. 24th, 2009|10:13 pm] |
I haven't actually tried this, but now that it's made and I have no room in the fridge, I think this recipe would work fine. I'm a first generation Canadian of Danish parents, and Jul didn't happen without the rød kål.
1 medium sized head of red cabbage
2 cups of white sugar
2 cups of white vinegar
3 cups of water
Shred the cabbage, mix all ingredients in the crock pot. Six-eight hours on low should do it.
Enjoy and glædelig jul! |
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| Excited about my new Crock Pots! |
[Dec. 27th, 2009|02:17 pm] |
| [ | mood |
| |  cheerful | ] |
When I moved in with my fiance, he had an old one-piece 2qt Rival Crock Pot that I have been using for nearly two years now. Of course, I keep forgetting that it doesn't hold as much as most recipes make. Last week I had a lot of chili runoff to clean off my counter!
Well, guess what my fiance gave me for Christmas this year?
Yes, that's right, a new Crock Pot! It's 5.5qt and it came with a Little Dipper! :)
I'm putting photos below the cut.
( The old one and the new one. )
Now I just have to find ways to use the Little Dipper! (No worries, I have located the tag for it here in this comm!)
**Not sure how to tag, sorry.** |
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| Oatmeal? |
[Dec. 23rd, 2009|11:11 am] |
I just joined because I have a holiday breakfast dilemma. I'm planning on making an "oatmeal bar" for breakfast on Christmas, and by that I mean oatmeal with bowls of "fixin's" (dried fruit, brown sugar, nuts, butter, cream, etc, for everyone to do it up their own way).
I have been making batches of steel-cut oatmeal in my slow cooker for a few weeks now. I've been following Alton Brown's recipe for "over-night oatmeal" (it actually only take 4 hours in my slow cooker...), so I'm pretty comfortable with that recipe, but does anyone know the proportion of oatmeal to liquid if I don't want to add dried fruit to the pot while it's cooking? I'm assuming I would need less liquid because there is no fruit to be reconstituted... I just want oatmeal without bits in it.
(For reference, AB's recipe calls for 1 cup oatmeal, 2 cups of dried fruit, 4 cups of water, and 1/2 cup or half-and-half.) |
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| Beef Roulade - HELP! |
[Dec. 21st, 2009|03:42 pm] |
I had a supremely yummy crock-pot beef roulade recipe last year and now I can't find it! I don't see it on here, but it could have come from anywhere. I remember the beef spread with mustard, onions, bacon and dill pickles, rolled up, dredged in flour, browned then put in the crock. Some kind of liquid was added, I'm sure. Then it cooked and at the end you got it out and added sour cream to the juice. Does that ring a bell for anybody? If so, please post the recipe with measurements and whatever I forgot. MANY thanks! |
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| Snowed-in-chicken |
[Dec. 20th, 2009|04:29 pm] |
Hello! Joined the community when it was on the front page and boy am I glad!
Here's my first official contribution:
Snowed-in-chicken (in honor of our lovely East Coast storm!)
Ingredients:
1 small to med sized chicken (without gizzard)
1/2 cup sweet vermouth
1 cup water
2 slices of thick-sliced bacon
spices:
generous amount of salt
sprinkles of: pepper, paprika, garlic, sage, coriander -- enough to dust the chicken in the pot.
To cook:
Loosen fascia (connective tissue!) under the skin of chicken breast, insert a slice of bacon over each breast under the skin. Wrap remaining end of bacon around each leg and tuck into cavity (looooong bacon!). Pour vermouth and water into crock pot, place chicken in crock, season with salt and spices. Set on high, done in 4 hours. Remove bacon, and serve.
Very tender, as usual with a crock, and mildly flavorful. Perfect for setting, forgetting, taking time to dig out the car, and having a hot bird ready for you when you get in! Plus the leftover liquid is perfect for chicken soup. |
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| Roast Ginger Beef |
[Dec. 20th, 2009|05:10 pm] |
1 small prime roast beef
1 can of beer
1 decent sized piece piece of ginger, sliced
1 onion, cut into quarters
2 cloves of garlic
BBQ sauce
salt and pepper
5-6 small potatoes
1. Place onion on bottom of crock pot.
2. Place beef on onion. Sprinkle with salt and pepper to taste.
3. Cover with beer and BBQ sauce.
4. Add ginger and garlic to beer/sauce mix.
5. Cook on low for 7-8 hours.
6. At the 6 hour mark, add the potatoes directly into the pot into the beer juices and cook til they are tender.
NOM! |
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| BBQ Spare Ribs |
[Dec. 19th, 2009|10:51 pm] |
Our holiday party plans fell through due to the snow, so we had to improvise dinner with little notice. We had boneless spare ribs in the fridge for tomorrow, so I threw them in the crock with a bottle of barbecue sauce, some garlic powder, cracked pepper and garlic sauce. Set it on high for 4 hours, turning the ribs over a couple of times to make sure they got coated all over (there were 5 of them in there). They came out perfect! The fat had all but cooked off, they were tender and delicious. |
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| A little late... |
[Dec. 19th, 2009|05:34 pm] |
I had asked for some help on a recipe a while back (original entry here: http://community.livejournal.com/what_a_crock/734192.html) and said that I would let you know how it went... Then I went on vacation and forgot.
It came out awesome! Next time I'll add some shredded cheese or something as there was no cheese flavor at all. I ended up putting the soup and chicken into a pyrex dish and putting that in the crock to cook.
Here's a picture of how it turned out
That's my husband's plate as my piece of chicken fell apart and didn't look pretty on the plate. But it tasted really good! |
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| Fragrant Curried Lentils |
[Dec. 18th, 2009|09:19 pm] |
This is not precisely a slow-cooker recipe, but I think it could be easily adapted (and I'd love any advice from people who have experience cooking dried lentils in a crock). I'd intended to do it in the crock but ran out of time; the slow cooker recipe I glanced over recommended something like 2 cups of liquid for 1 1/4 cups of lentils but I ended up going with something closer to my mother's recipe for a similar stove top dish. I dimly remember her telling me four parts liquid to one parts lentils. So, this is what I made in my dutch oven; I imagine you'd want to reduce the liquid pretty substantially for a crock pot, but again, if anyone has a more confident proportion to use I'd love to hear it. I will DEFINITELY be making this again, it came out wonderfully.
1 1/3 C (I eyeballed the third a bit) dried red lentils
4 C chicken stock (accidentally low sodium - would probably also work great with veggie stock if you're feeling partial to a vegetarian dish)
1 60z can tomato paste
A healthy bit of curry powder; maybe about two tablespoons, maybe a little more.
Pinch cayenne pepper
Half a teaspoon or a little more ground ginger
1 yellow onion
Two tablespoons butter
Salt to taste (see note about the accidental low sodium stock; if you use regular you might not want it)
Chop the onion and slosh it around a bit in a skillet with the butter. Meanwhile, get the stock and the tomato paste together in your cooking vessel (crock, or dutch oven) with the heat on. After the onions start to brown, add the lentils to the skillet and slosh them around a bit, too. Add the onion and lentils to the stock and paste. Add your spices, and cook until the lentils are nice and soft and most of the liquid is absorbed.
Other slow cooker lentil recipes that I consulted recommended 2 to 2 1/2 hours on high, in a crock pot. This sat on my stove in my dutch oven on med-low/low heat (something safe enough that I could run with bare feet in my clogs out into the snow with my hair wet to watch a congregation of two hundred or so crows fill the sky above my neighborhood) for about an hour.
I served it with some saffron rice I made from a package (Mahatma brand! Mmm.) My friend and I ate pretty heartily, and I have 1-2 meals worth of leftovers (if I make more rice) in my fridge as a result. The slight sweetness of red lentils goes really nicely with the tomato, and it came out a really beautiful orange color - goes nicely with the hat I'm knitting for my cousin right now. :) (Does anyone else have trouble finding red lentils? Sometimes I can't, and it makes me very sad.)
I also want to note that, while I didn't price-check the pre-packaged curry powder in the spice aisle, I got a really healthy portion of organic curry from the bulk section of the grocery for less than two dollars, so keep an eye out! |
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| Frozen chicken+crock pot=Good Shabbos! |
[Dec. 18th, 2009|10:42 am] |
So here's my story -
I forgot to take my chicken out of the freezer so I could roast it for Shabbos. I get home a little 1pm. Shabbos comes in at 4:12pm. That means I have to be DONE in the kitchen by then. Stuff can keep cooking, I just can't cook it. Make sense? So there's no way for me to defrost, then roast the chicken, so it's going in the crock. I know this works, it just yields a kind of tasteless chicken. Any hints or recipes to keep some of the flavor? |
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| Looking for recipe... |
[Dec. 17th, 2009|11:44 am] |
| [ | Tags | | | dip | ] |
| [ | mood |
| |  content | ] |
Recently someone posted a dip recipe that used RoTel tomatoes. It was in the comments to someone else's post, it wasn't it's own post. It was slightly different than the standard Velveeta/Rotel combo. I'm thinking it had some kind of unusual sausage in it? Does this ring any bells? I can't find it now. Never wrote it down because I remember thinking "hmmm, that sounds so good I know I won't forget it!" So I guess I'm asking for people to post RoTel dip recipes...
EDIT TO ADD:
Yes! It was chorizo! Thank you so much. I don't know how I could have forgotten that b/c I LOOOOOOVE chorizo. Can't wait to try it.
I also remember seeing the cream cheese/breakfast sausage one too and thinking it sounded good. Will try that one some time too! |
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