What a Crock! October 15, 2009

[LaraW]

I thought I'd get our thread started this week. We can decide next week if we want to add to this one, or start a new one.

I will be doing my menu planning this weekend, probably on Sunday. I can see that using the CP will be useful on different days, since I have a DD who is in school and we have a lot more activities going on.

ETA: I guess there was only the one recipe posted over there, but I posted it below. I will look for my beef stew recipe, since that is one that we make a few times a year.

[LaraW]

Posted by donleyk

Moroccan Vegetable Stew

This dish is rich in nuts and spices and sweetened with currants. To make it in advance, just cook the spices and chop the vegetables the night before. Refrigerate in the crock overnight, then start it in the morning. Serve with couscous and a dollop of plain yogurt. Prep and Cook Time: about 40 minutes, plus 8 to 9 hours in the slow-cooker.

2 tablespoons olive oil
3 cloves garlic, peeled and crushed with the side of a knife
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne
1/4 teaspoon ground cinnamon
5 cups vegetable or chicken broth
4 carrots (12 oz. total), peeled and cut into 1/2-inch lengths
2 1/2 cups diced peeled eggplant
2 1/2 cups sliced (1/2 in. thick) zucchini
2 cups cauliflower florets
1 cup diced onion (about 5 oz.)
2 cans (14 1/2 oz. each) stewed tomatoes
1 can (15 oz.) garbanzos, drained and rinsed
3/4 cup dried currants
1 cup chopped toasted almonds
1/2 tablespoon kosher salt


1. Pour olive oil into a small frying pan over medium-low heat. Add garlic and spices and cook, stirring often until fragrant, 1 to 2 minutes, being careful not to scorch the garlic. Scrape the mixture into a slow-cooker (at least 5 qt.).

2. Add broth, carrots, eggplant, zucchini, cauliflower, onion, stewed tomatoes (with juices), garbanzos, currants, almonds, and salt, and stir to combine.

3. Cover slow-cooker and cook on high until vegetables are tender to bite and flavors are blended, 8 to 9 hours.

4. Ladle about 3 cups of the vegetable mixture into a blender. Holding lid down with a towel and taking care to avoid steam, whirl until smooth. Return purée to slow-cooker and stir to blend. Ladle stew into a tureen or individual bowls.



Yield: Makes 12 cups; 6 to 8 servings

CALORIES 292 (43% from fat); FAT 14g (sat 1.4g); CHOLESTEROL 2.3mg; CARBOHYDRATE 36g; SODIUM 741mg; PROTEIN 10g; FIBER 8g

Sunset, JANUARY 2006

[SallyT]

Lara, thanks for starting! Here are a few of my favorite (recent) recipes -

Slow cooker chicken tortilla soup

I've seen different versions of this soup online, but I adapted this one by adding black beans and tomato paste - it's DELICIOUS and my 3 year old loves it - makes about 8 servings.

INGREDIENTS:
1 pound chicken breasts
1 (15 ounce) can diced tomatoes
1 tablespoon tomato paste
1 (10 ounce) can red enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced

1 cups water
2 ½ cups chicken broth

1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf

1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
1 can black beans, rinsed

7 corn tortillas
vegetable oil
1 avocado
sour cream for garnish
shredded cheddar for garnish

DIRECTIONS:
1. Place chicken, tomatoes, tomato paste, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in black beans, corn, and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Remove chicken, shred, then return to pot.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. Along with cubed avocado, a dollop of sour cream, and some shredded cheddar cheese.

Parmesan Risotto, from Not Your Mother's Slow Cooker Cookbook

I loved this - close enough to "real" risotto without the work --

1/4 cup olive oil
2 medium shallots, minced
1/4 cup dry white wine
1 1/4 cups Arborio rice
3 3/4 cups chicken broth
1/2 teaspoon salt
3/4 cup freshly grated Parmigiano-Reggiano

In a skillet over medium heat, warm the oil. Add the minced shallots. Allow them to soften, but not brown. Add the wine and stir for a minute or so. Add the rice and cook for about four minutes. Using a rubber spatula, transfer the rice to a slow cooker. Add the chicken broth and salt. Cook on high for two hours, or until the rice has absorbed all the liquid but is still moist. Add in 1/2 cup of the cheese, using the remaining 1/4 cup for garnish. Serve immediately.

Slow-Cooker Ratatouille from Not Your Mother's Slow Cooker CookbookServes 4-6

1 large eggplant, cut into 1-inch cubes
1 medium yellow onion, coarsely chopped
2 medium-to-large red bell peppers, seeded and cut into big squares
1 14.5-ounce can of diced plum tomatoes, drained
3 cloves garlic, minced
1/4 cup olive oil
3-5 zucchini, ends trimmed, cut into thick rounds
A handful of fresh herbs (I used basil)
Salt & freshly ground black pepper

Combine the eggplant, onion, bell peppers, tomatoes, and garlic in the slow cooker (mine is 5-quart oval). Pour the olive oil over and toss to coat. Cover and cook on high 1 hour.

Add zucchini, cover, and cook another hour on high.

Add herbs, salt & pepper, and cook on high another half-hour to an hour.

DON'T make this recipe - a total dud - total bland mush
http://crockpot365.blogspot.com/2009...cken-slow.html

[TieKitty]

I think this recipe has been posted a gazillion times on this BB, but I made it for the first time last week and it was delicious. It's a great crock pot recipe from CL 2006.

Slow Cooker Char Siu Pork Roast

1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
3 TBS ketchup
3 TBS honey
2 tsp bottled minced garlic
2 tsp grated peeled fresh ginger
1 tsp dark sesame oil
1/2 tsp five-spice powder
2 pounds boneless Boston-butt pork roast, trimmed (I used 2
pounds pork loin)
1/2 cup fat-free, less-sodium chicken broth

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally. (I marinated it overnight).

Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Serves 8

**Instead of adding the broth to the crock pot I transferred the sauce to a sauce pan and mixed in a slurry of the broth and cornstarch. After it was thickened I put the sauce back in the crock pot with the pulled pork. YUM!

[cookieee]

Have you ever bought something for a recipe then can't find the recipe? For almost a year, we have had a can of frozen orange juice in the freezer. Well, thanks to LaraW's other thread, I went looking in my slow cooker books and found it.
Yeah!!!!! Thank you LaraW Here is what I made yesterday. It is so simple and easy, but very delicious.

Chicken and Apples

makes 6 servings
slow cooker - 5 or 6 qt size

6 oz can frozen orange juice concentrate, thawed
1/2 tsp salt
1/2 tsp dried marjoram leaves
Dash of ground nutmeg
Dash of garlic powder
1 onion, chopped
6 boneless, skinless chicken breast halves
3 Granny Smith apples, cored and sliced
1/4 cup water
1 1/2 TB cornstarch

1. In a small bowl, combine orange juice concentrate, salt, marjoram, nutmeg, and garlic powder.
2. Place onion in bottom of slow cooker.
3. Dip each chicken breast into orange juice mixture to coat. Place in slow cooker over onion.
4. Pour any remaining orange juice mixture over chicken.
5. Cover and cook on high 1 hour then on low 2 hours.
6. Add apples and cook on low 1 hour.
7. Remove chicken, apples, and onions to a serving platter.
8. Pour sauce that remains into a medium saucepan.
9. Stir together water and cornstarch. Stir into sauce.
10. Cook over medium heat, stirring constantly, until sauce is thick and bubbly.
11. Serve sauce over chicken.

Source: "Fix It and Forget It"

[Leebot]

I made this dish yesterday, taken from Oprah's 10/09 magazine. Since it was a blustery fall day here in Oregon, this turned out to be just the ticket!


* Exported from MasterCook *

Indian Lamb and Spinach Curry

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Lamb
Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup canola oil
3 yellow onions -- chopped
4 cloves garlic -- peeled and minced
1 piece ginger -- (2-inch) peeled and grated
2 tsp. ground cumin
1 1/2 tsp. cayenne pepper
1 1/2 tsp. ground turmeric
2 cups beef broth -- preferably high quality
3 pounds boneless leg of lamb -- cut into 1-inch cubes
Salt
6 cups baby spinach
2 cups plain full-fat yogurt

In a large frying pan over medium-high heat, warm oil. Add onions and garlic, and sauté until golden, about 5 minutes. Stir in ginger, cumin, cayenne, and turmeric and sauté until fragrant, about 30 seconds. Pour in broth, raise heat to high, and deglaze the pan, stirring to scrape up the browned bits on the bottom. When broth comes to a boil, remove pan from heat.

Put lamb in a slow cooker, and sprinkle with 1 tablespoon salt. Add contents of frying pan. Cover and cook on high-heat setting for 4 hours or low-heat setting for 8 hours.

Add baby spinach to pot and cook, stirring occasionally, until spinach is wilted, about 5 minutes. Just before serving, stir in 1 1/3 cups yogurt. Season to taste with salt. Spoon into shallow bowls and serve, passing remaining yogurt to add as a garnish.


Description:
"Dominique Browning, author of Slow Love, shares one of her favorite Crock-Pot recipes in which a piquant curry pairs perfectly with a cooling mint pilaf and naan."
Source:
"Oprah Magazine ~ October 2009"
Copyright:
"Adapted from Williams-Sonoma Food Made Fast: Slow Cooker, copyright © 2006"
- - - - - - - - - - - - - - - - - - -


NOTES :

For an easy mint pilaf to serve with the curry, steam 2 cups basmati rice; just before serving, add about 3 tablespoons minced fresh mint. Fluff mint and rice together with a pair of forks.

Also, I noticed this does make a lot of liquid, so adjust to taste when plating.

[Litehouse9]

A very versatile recipe from Recipezaar. We love it.. great for putting in Tortillas, Taco shells, or even in French Rolls. Or you can serve it over rice of even scrambled eggs! It is somewhat SPICY for some people's taste. Adjust this by adding less green chiles/chipotle chiles. I also use part of a Jar of Salsa verde-- the mild kind.

Chipotle Roast for Tacos

3 lbs Beef Chuck Roast, trimmed of visible fat
*(or try with a Pork Roast)
1 teaspoon salt
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons cumin
3 chipotle chiles in adobo, chopped

1 (4 ounce) can chopped green chilies

1 (7 ounce) can Salsa Verde
1 cup chopped Yellow or Red Onion
3 teaspoons minced garlic
1 cup beef broth

Directions
**Place chuck roast in large crock pot and sprinkle with the salt and pepper, chili powder and cumin.
**Add the remaining ingredients and simmer on high for 5 hours or on low for 7-8 hours.
**Shred the meat with a fork and simmer on high for additional 10-15 minutes.
**Serve in taco shells, rolled up in Tortillas, or on crusty rolls with some of the juice for dipping (ala a French Dip)

[Alleycat]

I'm so glad this thread is starting again. I'm in. I have a fussy 4 week old, an active 3 year old, and 3 stepkids. I haven't had the time to cook a decent dinner unless it's the weekend and DH is home!

[makarios]

Slow and Easy White Bean Cassoulet

(Adapted slightly from Robin Robertson’s Fresh from the Vegetarian Slow Cooker)

2 tsp olive oil
1 large yellow onion
2 garlic cloves, minced
8 oz baby carrots, halved (I just chopped 3 large carrots)
3 cups cooked or 2 15.5 oz cans Great Northern beans, drained & rinsed
One 28-ounce can diced tomatoes w/juice (I chopped tomatoes from our vine)
1 Tbsp tomato paste
½ cup vegetable stock
¼ cup white wine
2 bay leaves
2 tsp dried thyme
Salt & freshly ground pepper
½ cup dried bread crumbs
1 Tbsp chopped fresh parsley ( I actually skipped the parsley)

Heat one Tbsp of the oil in a large skillet over medium heat. Add onion, carrots, & garlic, cover, and cook until softened, about 5 minutes.

Transfer onion mixture to a 4-quart slow cooker. Add beans, tomatoes, tomato paste, stock, wine, bay leaves, and thyme. Season with salt and pepper. Cover and cook on low for 8 hours.

When cassoulet is nearly ready to serve, lightly toast the bread crumbs in the remaining oil in a small skillet over medium-high heat.

To serve, remove and discard bay leaves, top with toasted bread crumbs, and garnish with parsley, if desired.

NOTE: I doubled this recipe in a 6-quart cooker. This was really easy and tasted terrific -- we will be making this often. The leftovers were even better the next day. Enjoy!

[McSix]

Oops...I should have continued looking before asking to get it started. However, I continue to be excited and will post this weekend.

[faygs]

Originally Posted by makarios

Slow and Easy White Bean Cassoulet

(Adapted slightly from Robin Robertson’s Fresh from the Vegetarian Slow Cooker)

2 tsp olive oil
1 large yellow onion
2 garlic cloves, minced
8 oz baby carrots, halved (I just chopped 3 large carrots)
3 cups cooked or 2 15.5 oz cans Great Northern beans, drained & rinsed
One 28-ounce can diced tomatoes w/juice (I chopped tomatoes from our vine)
1 Tbsp tomato paste
½ cup vegetable stock
¼ cup white wine
2 bay leaves
2 tsp dried thyme
Salt & freshly ground pepper
½ cup dried bread crumbs
1 Tbsp chopped fresh parsley ( I actually skipped the parsley)

Heat one Tbsp of the oil in a large skillet over medium heat. Add onion, carrots, & garlic, cover, and cook until softened, about 5 minutes.

Transfer onion mixture to a 4-quart slow cooker. Add beans, tomatoes, tomato paste, stock, wine, bay leaves, and thyme. Season with salt and pepper. Cover and cook on low for 8 hours.

When cassoulet is nearly ready to serve, lightly toast the bread crumbs in the remaining oil in a small skillet over medium-high heat.

To serve, remove and discard bay leaves, top with toasted bread crumbs, and garnish with parsley, if desired.

NOTE: I doubled this recipe in a 6-quart cooker. This was really easy and tasted terrific -- we will be making this often. The leftovers were even better the next day. Enjoy!

Just added this to my menu for next week!

[sugaree]

I saw the recipe for the risotto and it made me wonder if anyone uses their crockpot to cook brown rice? I usually use the oven and do the Cooks Illustrated method, but the crockpot would be a nice alternative.

[Cyndi L]

My crock pot has been pretty much dedicated to apple sauce and apple butter for the past couple of weeks! We had a bumper crop this year, much to my surprise after the cold rainy summer we had in New England. Once I plow through the piles and piles of apples, I'll look forward to trying some of these great recipes.


My poor tree!

I'm sure everyone knows how to make apple sauce and apple butter, but just in case, here are my methods.

Apple Sauce

Approximately 20 apples, halved and cored
1 full cinnamon stick

Place all apples cut side down into the crock pot and cook all day on low until the skins will peel easily but before they start to split too much. Let the apples cool and peel them. Put back into the crock pot with the cinnamon stick and cook for several hours more, still on low. Don't bother to process unless you have fussy eaters.


Apple Butter

Approximately 20 apples, halved and cored
1 c brown sugar
1/3 c apple cider vinegar or apple cider (I prefer the tang of vinegar)
2 t cinnamon
1 t cloves
1 t allspice
1 t salt


Start the process the same as for apple sauce until you've peeled the apples. Return the apples to the crock pot and still in the sugar and vinegar. Cook for several hours on low uncovered, stirring occasionally. Towards the end, stir in the spices. Process for smoothness if desired.

[SallyT]

Originally Posted by makarios

Slow and Easy White Bean Cassoulet

(Adapted slightly from Robin Robertson’s Fresh from the Vegetarian Slow Cooker)

2 tsp olive oil
1 large yellow onion
2 garlic cloves, minced
8 oz baby carrots, halved (I just chopped 3 large carrots)
3 cups cooked or 2 15.5 oz cans Great Northern beans, drained & rinsed
One 28-ounce can diced tomatoes w/juice (I chopped tomatoes from our vine)
1 Tbsp tomato paste
½ cup vegetable stock
¼ cup white wine
2 bay leaves
2 tsp dried thyme
Salt & freshly ground pepper
½ cup dried bread crumbs
1 Tbsp chopped fresh parsley ( I actually skipped the parsley)

Heat one Tbsp of the oil in a large skillet over medium heat. Add onion, carrots, & garlic, cover, and cook until softened, about 5 minutes.

Transfer onion mixture to a 4-quart slow cooker. Add beans, tomatoes, tomato paste, stock, wine, bay leaves, and thyme. Season with salt and pepper. Cover and cook on low for 8 hours.

When cassoulet is nearly ready to serve, lightly toast the bread crumbs in the remaining oil in a small skillet over medium-high heat.

To serve, remove and discard bay leaves, top with toasted bread crumbs, and garnish with parsley, if desired.

NOTE: I doubled this recipe in a 6-quart cooker. This was really easy and tasted terrific -- we will be making this often. The leftovers were even better the next day. Enjoy!

Silly question - what kind of bread crumbs did you use?

[makarios]

Originally Posted by SallyT

Silly question - what kind of bread crumbs did you use?

Not silly at all! I really wasn't sure what to use, but I had some panko (Japanese-style crumbs for tempura and such) on hand, so I toasted that with a pinch of Penzey's Sunny Paris seasoning, and the effect was somewhat like crushed saltines with a bit of flavor.

Having made the recipe, however, I think you could use nearly any kind of bread crumbs or even seasoned croutons. I've even heard of running stale bread through a food processor to get crumbs, but I've never done it -- I'm sure there is a great trick for getting crumbs instead of goo! Anyone?

[helene]

Originally Posted by TieKitty

I think this recipe has been posted a gazillion times on this BB, but I made it for the first time last week and it was delicious. It's a great crock pot recipe from CL 2006.

Slow Cooker Char Siu Pork Roast

YUM!

One of my favorite recipe. Even good shredded the next day in sandwiches.

[helene]

Do slow cooker still cook at the same temperature if they are 18 yrs old?

How do we test that?

[Trishinomaha]

[QUOTE=makarios;1521881]

Slow and Easy White Bean Cassoulet

(Adapted slightly from Robin Robertson’s Fresh from the Vegetarian Slow Cooker)

What if any side dishes do you serve with this? It sounds very good!

[cchhbb]

Originally Posted by helene

Do slow cooker still cook at the same temperature if they are 18 yrs old?

How do we test that?

I picked up a slow cooker recipe book from the library today and it recommended filling the slow cooker with water and then after 2 -3 hours testing the water temp. On low it should be about 200 degrees.

[helene]

I just found this recipe on Williams-Sonoma site:

Thomas Keller's Slow-Cooker Cassoulet

Beloved by generations of French cooks, cassoulet is a rustic, slow-cooked dish made with white beans and a lavish assortment of meats, from duck confit or foie gras to sausages and succulent cuts of pork, lamb or poultry. Here, we feature an adaptation of the Languedoc specialty from Thomas Keller, the internationally acclaimed chef of The French Laundry, in Northern California. To simplify the dish for home cooks, Chef Keller developed his cassoulet recipe for us utilizing the All-Clad Deluxe slow cooker.

Be sure to use precooked Spanish-style chorizo sausage links, not fresh Mexican-style chorizo. Spanish chorizo is available in a variety of textures; purchase a softer-style sausage, rather than a dry one, for this dish; dry sausages are best suited for slicing and eating on their own, as a tapa.
Ingredients:

4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat
Kosher salt and freshly ground pepper, to taste
2 Tbs. canola oil
1 cup panko
4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips
4 cups coarsely chopped yellow onions (about 3 medium onions)
2 cups dry white wine, such as Sauvignon Blanc
1/4 cup tomato paste
1 can (35 oz.) peeled Italian plum tomatoes, drained and
coarsely chopped
2 cups chicken broth
12 cups cooked Great Northern beans or other small white
beans, drained
6 fully cooked or smoked chorizo or garlic sausage links,
about 1 1/2 lb. total, each halved on the diagonal
1 garlic head, halved crosswise
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
1 lb. baguette, cut into 1/2-inch-thick slices
Extra-virgin olive oil for brushing
Coarse sea salt, such as sel gris, for garnish


Directions:

Season the pork generously with kosher salt and pepper; set aside.

In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper.

Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert.

Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork.

Add the onions and 1 tsp. kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic.

Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper.

Position a rack in the lower third of an oven and preheat the broiler.

Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes.

Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley. Serves 8 to 10.

Adapted from a recipe by Thomas Keller, Chef/Owner, The French Laundry.

[makarios]

[QUOTE=Trishinomaha;1522135]

Originally Posted by makarios

Slow and Easy White Bean Cassoulet

(Adapted slightly from Robin Robertson’s Fresh from the Vegetarian Slow Cooker)

What if any side dishes do you serve with this? It sounds very good!

I think a nice crusty bread would be good, but we actually had it all by itself.

[heavy hedonist]

Originally Posted by Cyndi L

I'm sure everyone knows how to make apple sauce and apple butter, but just in case, here are my methods.

Always good to have someone else's methods-- I'm making plum butter now, but I think there's too much liquid. Oh my.

[heavy hedonist]

Originally Posted by makarios

I've even heard of running stale bread through a food processor to get crumbs, but I've never done it -- I'm sure there is a great trick for getting crumbs instead of goo! Anyone?

toast it in a low oven, or leave it in a gas oven with just the pilot light, till completey dry. let cool on a wire rack. break into pieces, put in the FP and pulse till desired texture is reached.
i never buy bread crumbs.

[bbenedict]

I have the Slow Cooker Char Sui Pork Roast in my crockpot for dinner this evening. Marinated it over night. Smelling good.....

Bonnie

[ADM]

Originally Posted by makarios

I think you could use nearly any kind of bread crumbs or even seasoned croutons. I've even heard of running stale bread through a food processor to get crumbs, but I've never done it -- I'm sure there is a great trick for getting crumbs instead of goo! Anyone?

To make fluffy breadcrumbs, quarter fresh bread slices and *dive-bomb* them into a running blender or food processor. They can be dried in the oven, if desired.

It's my favorite breading technique and the results are quite different from using dried bread crumbs - even if using the same recipe.

[cookieee]

Originally Posted by ADM

To make fluffy breadcrumbs, quarter fresh bread slices and *dive-bomb* them into a running blender or food processor. They can be dried in the oven, if desired.

It's my favorite breading technique and the results are quite different from using dried bread crumbs - even if using the same recipe.

Thanks ADM, that's funny AND good to know.

[Jasmine-Rose]

Originally Posted by cookieee

Here is what I made yesterday. It is so simple and easy, but very delicious.

Chicken and Apples

makes 6 servings
slow cooker - 5 or 6 qt size

6 oz can frozen orange juice concentrate, thawed
1/2 tsp salt
1/2 tsp dried marjoram leaves
Dash of ground nutmeg
Dash of garlic powder
1 onion, chopped
6 boneless, skinless chicken breast halves
3 Granny Smith apples, cored and sliced
1/4 cup water
1 1/2 TB cornstarch

1. In a small bowl, combine orange juice concentrate, salt, marjoram, nutmeg, and garlic powder.
2. Place onion in bottom of slow cooker.
3. Dip each chicken breast into orange juice mixture to coat. Place in slow cooker over onion.
4. Pour any remaining orange juice mixture over chicken.
5. Cover and cook on high 1 hour then on low 2 hours.
6. Add apples and cook on low 1 hour.
7. Remove chicken, apples, and onions to a serving platter.
8. Pour sauce that remains into a medium saucepan.
9. Stir together water and cornstarch. Stir into sauce.
10. Cook over medium heat, stirring constantly, until sauce is thick and bubbly.
11. Serve sauce over chicken.

Source: "Fix It and Forget It"

Thank you very much for posting this recipe. I made it for dinner tonight and it was delicious! I put the chicken pieces in frozen and followed the recipe with no need to add any additional cooking time.

[FLFlygirl]

This is a great thread! Thanks for all the recipes/tips!

I have a crock pot/slow cooker question. I always thought that when cooking in the crock pot, there should be adequate liquid to cover the protein; however, some (many) slow cooker recipes don't have a liquid component. I have been wary of those, even though some sound really good. So, liquids to cover - a must?

Here is what I am making tonight:
Beef brisket with Beer
http://find.myrecipes.com/recipes/re...ipe_id=1571418

Thanks!

Colleen

[bobmark226]

Originally Posted by FLFlygirl

Here is what I am making tonight:
Beef brisket with Beer
http://find.myrecipes.com/recipes/re...ipe_id=1571418

Not to cover! No way, Colleen!
(ETA: too much liquid is just going to take your cooking longer to get going!)

Crock pots are essentially steam cookers and the ingredients usually provide their own liquids after a while, so most recipes call for a minimal amount of liquid, or enough for flavoring, like the beer in the recipe you've posted does.

The exceptions would be things like crock pot soups or cooking beans, among others.

Bob

[FLFlygirl]

Thank you, Bob! Thanks for the explaination, I appreciate it.

I have always stuck to stew/ soup type recipes, as that was what I have been comfortable with; I am looking to break out of that rut so this thread (and the other slow cooker thread) has been very helpful. I will be trying some of the recipes.

I started the brisket I posted above, and so far it smells pretty good.

Thanks!

Colleen