monksandbones: A photo of the top of a purple kohlrabi, with a backlit green leaf growing from it (veggie love now with more kohlrabi)
[personal profile] monksandbones
I got a crock-pot from my parents as a holiday gift this year, and this is the recipe I chose to inaugurate it. It turned out very well, so I'm reposting it here [personal profile] jjhunter's encouragement. I've also posted it to my personal journal here, where the comments now include various useful pieces of advice and information about cooking with dried beans.

Squash and Black Bean Chili, from Judith Finlayson, The Healthy Slow Cooker: more than 100 recipes for health and wellness (Robert Rose: Toronto, 2006), pp. 288–9.


As written, this is a slow cooker/crock pot recipe, although it could probably work as a conventional stovetop recipe too, with appropriate cooking technique/time adjustments. It's vegetarian and vegan, although it includes an easy non-vegetarian variation if you're so inclined. It requires some stovetop pre-cooking and some heavy-duty chopping (unless you begin with pre-chopped squash, in which case it doesn't require much chopping at all).


Ingredients (in metric and imperial units, with some notes): )

Directions: )

NON-VEGETARIAN VARIATION )
feuervogel: (food)
[personal profile] feuervogel
1 large or 1.5 med onions, diced (about 2 cups)
1 15-oz can diced tomatoes with chilies
1 28-oz can chunky tomato sauce
3 Tbsp molasses
~1 lb sweet potatoes, peeled and chopped small
~6 oz canned pumpkin
~1/2 package Quorn grounds
1 bottle porter beer (optional)
1 tsp cinnamon
1/8 tsp cumin
1/2 tsp chili powder

1. Saute the onions in olive oil until translucent. (Optional; I prefer my onions cooked more than they get in a crock pot.)
2. Combine all ingredients in slow cooker and cook on high 3-4 hours or until done. (Spice quantities are estimates; adjust to taste.) (I assume you could do it longer on low.)

Serve with pumpkin spoon bread. (This is why there's a remnant of canned pumpkin in the chili, you see.) Bake the spoon bread toward the last hour of cooking, and it'll be nice and hot in your bowl.

(xposted from my journal)
wendelah1: (cooking)
[personal profile] wendelah1
You all know how much I love my slow cookers. What you may not know is how much I love Mexican food. Last week, I bought a pork shoulder with the intention of making carnitas, only to find I'd lost the recipe I was planning to use. So I found another one online. Thank goodness for the internet.

This recipe calls for about half the amount of pork I had purchased, so I had to improvise. It still turned out great. I'd forgotten to buy avocados and it was too late to run out for them by the time I remembered, so we ate the meat right out of the cooker with flour tortillas and bottled salsa and hot sauce. Yum. The second night, I took out about half of the left-over shredded meat, fried it up in a huge skillet, served it on corn tortillas with the usual fixings. I think I am going to freeze the rest for a day when I don't feel up to much cooking.

The original recipe is by Melissa d'Arabian of the Food Network. Pork Carnitas


to the recipe )

Slow Cooker

Jul. 6th, 2012 11:25 am
zarhooie: picture of small robot eating a box of pocky. Caption: OMNOMNOM (Random: omnomnom)
[personal profile] zarhooie
I've had a friend ask about tricks for slow-cookers. Do you have any? What are your favorite recipes?

My mom's chili recipe under the cut!
This stuff *defines* omnomnom )

-Kat
lifesnotasong: (Isabela)
[personal profile] lifesnotasong
I've been making this pretty often lately, so I thought I'd share. I modified a chili recipe from Smitten Kitchen to work with my crockpot, and changed a few ingredients to work with what I tend to have in my kitchen. This chili is nicely non-spicy (for the wusses among us, myself included), and the recipe usually makes 6 servings for my girlfriend and I, though servings will vary based on serving size. It freezes and reheats well, making it great for packed lunches (assuming you have a microwave handy).

On to the recipe! )
wendelah1: (cooking)
[personal profile] wendelah1
This recipe is from Lora Brody's "Slow Cooker Cooking," 2001; however, with one minor change, it is identical to the recipe in "Better Homes and Gardens: New Flavors for Your Crockery Cooker," 1998. Did Lora think we wouldn't notice?

Slow Cooker Chicken Merlot With Mushrooms )
tajasel: Katie, with a purple wig on. (Default)
[personal profile] tajasel
Serves 4

Ingredients:
100g chorizo
2 red onions
390g chopped tomatoes
120g conchigliette (soup pasta)
2tbsp olive oil
1 vegetable stock cube
Salt and pepper
Crusty white bread

Recipe )

No photos I'm afraid - it was eaten far too fast!
esteleth: (Default)
[personal profile] esteleth
This is an old family recipe, handed down down. Can be made either in a crockpot or in a true bean pot in the oven. As listed, this is not vegetarian, but it can easily become so by the use of a vegetarian Worcestershire sauce (a good recipe for this can be found here.) Also, by substituting margarine for butter, this recipe becomes vegan.
Good with kielbasa on the side, and dark molasses bread. The best beans to use with this recipe are Jacob's cattle beans (aka trout or Dalmatian beans), but these can be difficult to find. If those are not available, use navy beans.
Food behind the cut )
This dish can be used as both an entree (in which case it feeds 7) or as a side dish (in which case it feeds many more). While this takes >14 hours to prepare, it only involves about 1 hour of actual work and is quite simple to prepare.
lola: Louise Brooks Wings (leighton slip)
[personal profile] lola
[personal profile] invisionary recced this comm, and what a delicious place it appears to be!

So I come with a recipe that is currently making my whole little house smell divine. Hope you enjoy!

Recipe behind cut )


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