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post your fave crockpot recipe! - Page 11

post #201 of 700
I made this last week and it was pretty good, i actually forgot the cheese and it waas still yummy.

Lentil w/veggies

1 pound lentils, rinsed and picked over
2 cups chopped onions
2 cloves garlic, minced
2 cups canned tomatoes, chopped, with liquid
2 1/2 cups vegetable broth
2 large carrots, sliced
1/2 cup sliced celery
1 bell pepper, chopped
2 tablespoons fresh chopped parsley
1 dried bay leaf
1/2 teaspoon salt
1/8 teaspoon ground marjoram
1/8 teaspoon leaf sage, crumbled
1/8 teaspoon dried leaf thyme
8 ounces shredded Cheddar cheese
PREPARATION:

Place all ingredients, except the cheese, in the slow cooker and cook
on the HIGH setting for 2 1/2 to 3 hours, or until the lentils are
tender. Stir in the cheese until it is melted. Serve hot, topped with
more cheese, if desired
post #202 of 700
that sounds delish! Think I'll make some this weekend... with cornbread, of course
post #203 of 700
shameless bumping.....
post #204 of 700
subbing...
post #205 of 700
Quote:
Originally Posted by Softheart
I'm trying the split pea this week as well. Can I turn it on low right away, or don't you usually have to turn crocks on high for the first 30 minutes or so? Thanks!
I know this is old, but...yes, you can turn it on low right away...I made some split pea soup (the recipe from this thread) and mmm mmm good. It was delish! Cooked it on low about 8 hours...it mad ethe house smell so good. I did need to add water near the end, it was pretty thick...next time though, i may try adding milk...
post #206 of 700
Thread Starter 
Quote:
Originally Posted by gus'smama
Here's the recipe for spicy maple black beans that someone asked for. It is not really precise, cause I do it a bit differently each time. As I posted earlier, when I tried it in the crockpot, it didn't work, but I didnt' sautee the onions first, and I think if you do that, it will work fine.

Sautee chopped onions and/or garlic (1-2 onions, 2-4 cloves garlic) in olive oil. Add crushed red pepper, as much as you like -- I use about 2-3 teaspoons, I think) (this can be left out and then sprinkled on individual dishes at the end). Add 2 cans of un-drained black beans, or equivilant of soaked and pre-cooked dried beans. Add 1/2 -1 cup of real maple syrup ( I like grade B for better flavor) depending how sweet you like it. On the stove top, I cook this for 15-20 min, simmering to cook down liquid a bit, but not all the way. In the crockpot, it could probably be all day, or just a few hours, since you dont' really need to cook any of the ingredients, just get the flavors to combine. Also, maybe in a crockpot it would be good to drain the beans, since the liquid won't cook down?

I like this served over rice, with sharp cheddar cheese, or in a burrito, again with sharp cheddar. Yum.

Sorry if this is poorly written. I have mastitis and my brain is on s..l...o...w... today :LOL
Sorry I haven't been back to this thread for so long. I forgot that I also put cumin in those beans, usually . Anyway. I'm glad they are working out for people.

I've also gotta say, I feel like a proud mama when I read this thread. It is by far the most successuful and longest running thread I've ever started, or even been involved with!

Oh, I'm haven't tried it yet, but I'm thinking about adapting a bread pudding, or baked french toast recipe to the crock pot as a breakfast. Here's a rough recipe:

bread, either cubed for pudding or in slices for baked french toast (I thinkthe cubed will work better b/c of the round shape of a crock pot)

wisk some eggs and milk (whole for a richer pudding, skim for healthier) together with your choice of sweetener (I use maple syrup) and spices (cimmamon, ginger, nutmeg, cloves...). There should be enough liquid to totally soak the bread cubes, and I'd say about 1-2 eggs to 1 cup of milk. I like to toss in raisins, I've heard of others who like nuts as well. mix this together in the evening and cook on low all night.

if anyone tries it, lmk how it worked out
post #207 of 700
Subbing to this amazing thread!

When I do my crock chili I subsitute a can of Bean Medley (basically a can of mixed lentils/kidney beans/chickpeas blended with Italian seasoning already in can) instead of regular kidney beans ....WOW! My dh goes nut for it. Give an added zest.
post #208 of 700
I'm so glad I found this thread. I have had a brand new crock pot sitting in my cupboard for 5 years. I'm so clueless when it comes to crock pots, but I want to use for easy dinners when the new babe arrives. These recipes are wonderful. You mamas are awesome!!!
post #209 of 700
:
post #210 of 700
So we are having that delicious crockpot curry chicken and veggies tonight...

Around 1-2 pm we got it all toasted and piled in the pot, turned it on "low"..

Now the worst part about crockpot cooking is you have to smell the dinner for 8 hours before you are allowed to eat it. It's TORTURE!!!

DH just went into the kitchen (at 7:00) to smell the dinner...noticed it didn't smell very strong for something that had been cooking all day...

THE CROCKPOT WASN'T PLUGGED IN!!!

NOOOOOOOO@!!!!!!!!

Dinner is going to be late tonight.

But I wanted to bump this thread because that recipe is soo darned good.
post #211 of 700
Quote:
Originally Posted by boingo82
THE CROCKPOT WASN'T PLUGGED IN!!!

NOOOOOOOO@!!!!!!!!

Dinner is going to be late tonight.

But I wanted to bump this thread because that recipe is soo darned good.
ACK. Sorry this happened to you I'll add a recipe with a shameless bump. I didn't see it posted before.

Chicken & Pineapples (that is the recipe).

Sorry no exact numbers but I usually use one med. size chicken cut up, or you can use just breasts. Dump a large can of pineapples in their own juice (20oz? 16oz? I don't know the sizes in the states). Cook on low for about 6 -8 hours. I like to serve it with rice because the pineapple and rice and gravy is YUMMY
post #212 of 700
Quote:
Originally Posted by RachelEve14
Chicken & Pineapples (that is the recipe).

Sorry no exact numbers but I usually use one med. size chicken cut up, or you can use just breasts. Dump a large can of pineapples in their own juice (20oz? 16oz? I don't know the sizes in the states). Cook on low for about 6 -8 hours. I like to serve it with rice because the pineapple and rice and gravy is YUMMY
Wow, that sounds really easy and good! Thanx! My newest crockpot takes much longer to cook than my previous one. I used to be able to cook a corned beef in 4 hours on high but not 8 hours on high is enough but it could use even more. (isn't that weird?)

Is your crockpot a hot one or a cooler one like my newest dud? How can you tell it's done, does the chicken brown well, change color, look a certain way when it's done? I don't want to have to take off the lid to use a meat thermometer and cool the entire thing off.
post #213 of 700
Some of you have mentioned that you avoid cream soup recipes entirely. While the following recipe is not exactly super nutritious it is far healthier than the canned version you buy in the stores. Just thought I would toss it out for those of you who have families begging for those old, unhealthy favorites.

The following recipe is from http://www.recipelink.com/mf/7/917

CREAM SOUP MIX

Recipe makes 9 cans of soup.

2 cups powdered non-fat milk
3/4 cup cornstarch (Does anyone know if it would it work with arrowroot powder? I've stopped buying cornstarch.)
1/4 cup chicken bouillon (I use Herb-Ox with no added msg....is there anything better???)
2 Tbs. dried onion flakes
1 tsp. basil leaves
1 tsp. thyme leaves
1/2 tsp. pepper

Combine all ingredients, mixing well.
Store in air-tight container until ready to use. (A wide mouth Mason jar is perfect.)
To substitute for one can of condensed soup:
Combine 1/3 cup of dry mix with 1-1/4 cups cold water. (Slooooowly! I use a wisk.)
Cook and stir on stove or in microwave until thickened.
Add thickened mixture to casseroles as you would a can of soup.

Variations:

Cream of Mushroom - Add 4-oz. can of mushrooms, un-drained, as part of liquid or ½ cup finely chopped mushrooms
Cream of Celery - Add ½ c cooked, minced celery.
Cheesy Broccoli - Add 1 c grated cheddar cheese, 1-½ c milk & 1 c chopped broccoli.
Potato - Add 1 c cooked potato cubes and 1- ¼ c milk.
Vegetable Soup: Add ¾ C mixed vegetables, cooked
Broccoli Soup: Add 1 C chopped broccoli, cooked
Asparagus Soup: Add 1 C chopped asparagus, cooked

The only kind I've made myself is the mushroom. The casserole I use it in is much better than it used to be.
post #214 of 700
Thanks for that recipe! How well do you think it would freeze?
post #215 of 700
I don't know. Does canned cream soup freeze well? Once it's cooked up it is nearly identical to canned cream soup except for flavor; it's sooooo much tastier. Actually, my mom freezes tater tot casserole (really healthy I know ) which has cream soup in it and it turns out fine, so I imagine if you're using it in a casserole or something it would work out great. If you mean to cook it up and freeze it alone I don't know.
post #216 of 700
:
post #217 of 700
[QUOTE=*Jessica*][FONT=Verdana]

3/4 cup cornstarch (Does anyone know if it would it work with arrowroot powder? I've stopped buying cornstarch.)


I usually just substitute flour for cornstarch...
post #218 of 700

leg of lamb?

Has anyone every tired fixing a leg of lamb in the crockpot? How'd it turn out? Do you have a recipe?

Thanks!
post #219 of 700
oooh, good question! can you fit a leg of lamb in there?
post #220 of 700
Quote:
Originally Posted by Mylie
Here are some that I make...Let me know if you want any recipes and I would be happy to post them...

Baked Chicken and Potatoes
Teryiaki chicken wings
Baked Potatoes
Roasts
Pear Cobbler
jams
I would LOVE your recipes for these! I've got a notebook going with printouts from you ladies! Let me know if anyone wants me to email them a compiled Word document of recipes from this thread!
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