highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
Adapted, with what I call success, from Anna Jones' A Modern Way To Eat:

Dietary and accessibility notes )

What you need and what you do with it )

This makes about 5 servings. It's sort of like vegetarian harira, which means I'm going to be disappointed in the way the frozen portions turn out, I suspect.
foxfirefey: A seal making a happy face. (happyface)
[personal profile] foxfirefey
This is a vague recipification of a thing I throw together for the majority of my lunches because it will make Sunday dinner and lots of leftovers. It is good if you like lemony things and need something that makes a ton of hearty leftovers with little effort. I use a large 6 quart slow cooker to manage the following, but it can also be baked in the oven for around 45 minutes without the rice involved.

Instructions ahoy )
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 )
wendelah1: (cooking)
[personal profile] wendelah1
I made this a couple of days ago, served with boiled new potatoes and steamed carrots. My family loved it. Makes 8 servings. I used the recipe from Lora Brody's Slow Cooker Cooking, but substituted a cheaper cut of pork.

recipe behind the cut )
cougars_catnip: (Default)
[personal profile] cougars_catnip

Lots of snow here today and I wanted something warm and comforting so I
came up with this. It was fantastic. It doesn't taste like a
traditional chili but it was creamy and had a bit of a kick. Perfect for
a cold snowy night.

Read more... )
wendelah1: (Default)
[personal profile] wendelah1
I made this recipe last night, with minor modifications, which I'll note in brackets. It is scrumptious, served with brown rice, or potatoes. The recipe is from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley, which you can purchase for yourself at Powell's, or read it at Google books. I highly recommend this cookbook. Every recipe I've tried of hers has been a winner. It took me 35 minutes to get this into the slow cooker; however, I'm an experienced cook and I've made this before, so gauge yourself accordingly.

To the recipe! )
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! )
amalnahurriyeh: XF: Mulder, looking down and laughing (mulder laugh)
[personal profile] amalnahurriyeh
I'm a vegetarian who only really cooks meat from scratch on holidays, so I'm hoping someone here can help me out. I've got a rib-eye roast (a smallish one) for Christmas dinner tomorrow, and I'm considering making it in the slow cooker, so I can use the oven for cooking the veggies without having to worry about the timing for the roast. The original plan was to roast it with a mustard-white wine glaze. Can I do this in the slow cooker without any loss of flavor, or will it really need the high heat sear of the oven? Any suggestions for how to adapt the recipe?
wendelah1: (cooking)
[personal profile] wendelah1
I just found this recipe (on Facebook!) and I'm going to try it as soon as brisket goes on sale again. From America’s Test Kitchen Slow Cooker Revolution, this recipe has gotten excellent online reviews, which is why I'm posting it personally untested.

recipe under the cut )

Maybe I won't wait for brisket to go on sale. I'd serve this with smashed potatoes and steamed broccoli. Needless to say, you need a large-sized slow cooker for this one. I'm probably going to go with four rather than five pounds of meat for my five quart cooker, but it you have a six quart size, you should be fine.
wendelah1: (cooking)
[personal profile] wendelah1
Another recipe from Lora Brody's "Slow Cooker Cooking." This couldn't be easier and it gets you away from that dreadful stirring thing you have to do to make risotto on a stovetop.

1/4 C. olive oil

2 shallots, peeled and minced

1 1/4 C. arborio rice

1/4 C. dry white wine

3 3/4 C. chicken broth

1 t. salt

1/2 or 2/3 C. freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

Heat the oil in a small saute pan over medium heat, and sauté the shallots until they have softened. Scrape them into the insert (or bowl) of the slow cooker. If your microwave oven is large enough to hold the slow-cooker insert, place the oil and shallots in the insert, cover with the lid or a flat plate, place in microwave and cook on high for 4 to 5 minutes.

Toss rice in the insert to coat it with oil. Stir in wine, broth and salt. Cover and cook on High for about 2 hours or until all liquid is absorbed. Just before serving, stir in the cheese.

Makes 4 generous servings.
wendelah1: (cooking)
[personal profile] wendelah1
This is from the New York Times, January 2003. Mark Bittman wrote an article about slow cookers and had this recipe at the end. I hate turning on my oven when the weather turns warm so I'm always looking for good slow-cooker recipes.

Time: At least 5 hours

recipe under the cut )

I have a lot of slow-cooker recipes. I'd be happy to post more if anyone is interested.


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