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post your fave crockpot recipe! - Page 29

post #561 of 700
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post #562 of 700
I'm only through page 8, and totally inspired! YAY! :
post #563 of 700
Quote:
Originally Posted by daekini View Post
I just made this and it's delicious!

Crockery Apple Pork Tenderloin

2.5 - 3.5 lb pork tenderloin (pork butt roast would work too)
4 - 5 cloves garlic
1 onion, quartered
3 apples, cored and sliced
1 tsp salt or to taste
12 oz beer OR veggie broth (I absolutely LOVE Frontier's powdered broth! It makes any roast delicious!)

Randomly poke garlic cloves into the pork.
Sprinkle with salt.
Break up the onion pieces and put them on top of the pork along with the apples.
Pour beer or broth over everything.
Cook on high 7.5 - 8 hours. (my tenderloin was tough at this length of time, next time I'll either use a butt roast or cook the tenderloin on Low, or for less time)

Just so you know, the apples are pretty much desintegrated at this point and aren't exactly edible.
Quote:
Originally Posted by sweetirishCT View Post
Is this really on HIGH for all that time? Seems like an aweful long time to be that high... I want to do this for Sunday dinner today...
Quote:
Originally Posted by sweetirishCT View Post
Yeah, I ended up going back to a slow-cooker cookbook for other pork loin recipes, and most said about that time on a low setting, so that is what I went with. I have made the mistake of leaving something on high for too long before, and not wanting to do that again... And I am using a 'regular' pork loin, more for my money than tenderloin...
Quote:
Originally Posted by daekini View Post
I got a HUGE pork tenderloin @ Trader Joes for under $5 or I wouldn't be able to do it. I Trader Joes!
I got a lovely TJ tenderloin and used that for tomorrow's meal. (I tend to cook Sunday night for Monday because dh has class on Monday.) We'll pair it with some mashed potatoes and a veggie side....

My suggestions would be... Salt and Pepper your pork to taste. I even add crushed garlic because the cloves for us weren't enough. I also added some additional spice (TJ 21 seasoning salute) because we prefer spice. I also used a bottle of blueberry wheat ale I found at TJs in the hopes of adding more flavor to the pork. I think, after 6 hours, we succeed. We'll reheat this bit tomorrow after a night of marinating. I expect a fabulous meal tomorrow.
post #564 of 700
This smells amazing right now but I can't vouch for the taste yet!

I got it from the "everyday food" mag. :

TexMex Chickn n Beans

1 c pintos, dry, rinsed
11 oz salsa, mild
2 tbsp chopped chilies in adobo sauce
2 tbsp flour
1.5 lb chicken thighs, boneless & skinless
1 med red onion, chopped
1 red pepper, chopped
salt and pepper to taste

mix beans, salsa, chilies, flour in crockpot. layer chicken thighs on top, salt and pepper to taste (or wait til the end as I do, since salt toughens beans). sprinkle chopped onion and pepper on top.

cook on low for 8 hours, don't lift lid or stir!

after 8 hours, remove chicken, shred, return to stew. (this is when I add salt and pepper)

Serve in bowls with sour cream and fresh cilantro on top.

I'm having this with buttermilk biscuits - I make a ton and freeze the dough. I'll let you know if it turns out not to taste as good as it smells right now!!!

**edited to add review**
This tastes AMAZING. It's delicious! But, while the adobo adds a great smoked flavor, it is too spicy for my kids. They eat pretty much anything, but this is pushing it. I may try to find a "mild" adobo or substitute a smoky barbeque sauce.

My Crockpot is a "hot" one, and there wasn't enough liquid to keep me from spending the next half hour scrubbing the sides of the pot. I'd add a half cup of water.

The beans were crunchyish. I've never felt it was a good idea to cook beans in a crockpot on low without soaking them the night before. The texture was actually nice, but someone may be a bit gassy later : so I think I'll soak them next time!

I really recommend this one for winter days, especially if your kids like spicy foods! I think it'd even be good without the adobo, using barbeque sauce instead to give it that smoky flavor!
****
post #565 of 700

Thank you all for this rock'n thread! I think there should be a forum dedicated just to slow cooking.
post #566 of 700
Quote:
Originally Posted by pinky View Post
Not morroccan, but here's a chicken/veggie coconut curry recipe--

2lbs. boneless chicken, cut up (I use half breasts, half thighs) OR 2-3 cans chickpeas
2 tsp. salt
1/2 tsp. black pepper
1 T. curry powder or more to taste
3 medium potatoes or sweet potatoes, peeled (if you want) and diced
1 medium onion, chopped
1 can coconut milk2 tsp. hot sauce, more or less to taste
1 14 oz. can diced tomatoes with the juice (I use Muir Glen fire roasted)
1 package (10-14 oz) frozen veggies of your choice

Saute the chicken and onions together in a skillet with a little oil until the onions are soft and the chicken is browned. If using chickpeas, just saute the onions. Add the curry powder and toast for a minute or two. Scrape into the crock pot. Sprinkle with salt and pepper. Add potatoes, coconut milk, tomatoes, hot sauce, and stir to combine. Cover and cook on low 6-8 hours. About 1/2 an hour before serving, stir in frozen veggies. Serve over cooked rice.

I have made this a number of different ways--chicken with white potatoes and mixed veggies; chickpeas with sweet potatoes and green beans; chickpeas with sweet potatoes and spinach. Enjoy!
I tried the chickpea version today--LOVED it, and the house smells heavenly of curry. Thank you for sharing!
post #567 of 700
Quote:
Originally Posted by chasmyn View Post
As a matter of fact, I'll make it even easier than that. Here it is:

http://docs.google.com/Doc?id=dcmp6fcj_11dw9x82
Thanks!!!
post #568 of 700
I recently ditched my cute red Rival Crockpot, because it was coated with Teflon inside--yucky! It also smelled everytime I used it like hot chemicals, and it burnt everything after only 7 hours. So, don't buy that one!

I replaced it with this one from Farberware:

http://www.amazon.com/Farberware-FSS...4638017&sr=1-1

And I LOVE it! It does NOT have a nonstick coating in it (I called the company about that question), and it actually slow cooks your food, so it can cook all day long and not burn your dinner.

I recommend it!
post #569 of 700
Quote:
Originally Posted by daisymommy View Post
I recently ditched my cute red Rival Crockpot, because it was coated with Teflon inside--yucky! It also smelled everytime I used it like hot chemicals, and it burnt everything after only 7 hours. So, don't buy that one!

I replaced it with this one from Farberware:

http://www.amazon.com/Farberware-FSS...4638017&sr=1-1

And I LOVE it! It does NOT have a nonstick coating in it (I called the company about that question), and it actually slow cooks your food, so it can cook all day long and not burn your dinner.

I recommend it!
Most don't actually have nonstick coating, but do have lead in the enamel of the crockery. I haven't had success finding a replacement yet, but have read that apparently the lead is a negligible amount in an inert form.... Would someone care to illuminate?
post #570 of 700
The KitchenAid folks say their crock is lead free. I bought it (crazy expensive) after hating a Rival Smart Pot. It cremated everything. LOVE the Kitchenaid!!!
post #571 of 700
GE, Hamilton Beach, and WestBend all say that their stoneware crocks are lead free.

Rival however has admitted that their lead levels are well below the saftey level (gee, how reasurring!)--as well as many of their Crockpots being advertised as being non-stick, coated with Teflon.

I know I've seen other brands that advertise non-stick coating as well, just can't remember the names.
post #572 of 700
Hmm, I have an enamel Rival crockpot. It does a fine job on cooking, but I didn't know that about the 'safe' lead levels. I think I'll be replacing that!
post #573 of 700
Quote:
Originally Posted by daisymommy View Post
GE, Hamilton Beach, and WestBend all say that their stoneware crocks are lead free.

Rival however has admitted that their lead levels are well below the saftey level (gee, how reasurring!)--as well as many of their Crockpots being advertised as being non-stick, coated with Teflon.

I know I've seen other brands that advertise non-stick coating as well, just can't remember the names.
I have a Rival Smart Pot, and while it's been a great crockpot, now I'm concerned. Guess I'll be asking for a new one for Christmas!
post #574 of 700
I have a super old crock pot. It's my grandmother's old HB from when I was a kid! It takes forever to heat up now. It's easily 30 years old. I think I need a new one.

The only thing we ever cook in it is roast beef stew! In fact we call it "crock pot" - that is the name of the dish! Thanks for all the ideas.

BTW - crock pots are the best for making broth out of bones, in case that hasn't been mentioned.
post #575 of 700
thanks for the cocunut curry chicken recipe. I made it yesterday and is was great with chicken, chickpeas and the sweet potatoes.
post #576 of 700
OK, crock potters...
I need to make candied sweet potatoes for Thanksgiving. I am working the eve of the holiday (Wed night) so I need to crock these overnight so I can bring to SIL's for the feast...
The recipe I have calls for the potatoes to be fully cooked (to be soft) THEN you crock them for 4hrs on high with the sugars and spices...
I don't wanna do MORE work, the idea of crocking is to do LESS work!!

Anybody have another recipe???
post #577 of 700
Thread Starter 
I don't see why it wouldn't work to just put the sweet potatos in the crockpot raw, and just cook them longer (like all night -- perfect for you)
post #578 of 700
Quote:
Originally Posted by gus'smama View Post
I don't see why it wouldn't work to just put the sweet potatos in the crockpot raw, and just cook them longer (like all night -- perfect for you)
That is what I was thinking, but the recipe called for already cooked potatoes to be crocked for 4hrs on high (I planned to do 8hrs on low) so now I am wondering how long it would take to cook RAW potatoes?? Also, the recipe doesn't say if I should cook them whole (I am thinking b/c it doesn't say anything about slicing/dicing) or cut.
Maybe I can slice the raw potatoes and cook over night for 10ish hrs on low? Do you think they would be done?
post #579 of 700
subbing
post #580 of 700
Thread Starter 
Quote:
Originally Posted by sweetirishCT View Post
That is what I was thinking, but the recipe called for already cooked potatoes to be crocked for 4hrs on high (I planned to do 8hrs on low) so now I am wondering how long it would take to cook RAW potatoes?? Also, the recipe doesn't say if I should cook them whole (I am thinking b/c it doesn't say anything about slicing/dicing) or cut.
Maybe I can slice the raw potatoes and cook over night for 10ish hrs on low? Do you think they would be done?
Yeah, I think they would. I cook potatoes and carrots and other roots from raw in my cp all the time. And if for some reason they aren't done in the morning, you can just bring the whole cp to SILs and plug it in again there.

If it were me, I'd peel and chunk the sweets before cooking.
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