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post #621 of 700
I love my crockpot. I don't use condensed soups, though, I have issues with MSG. It can be hard to find recipes that don't use them

My favorite so far, is one that I made last week. I got a bone-in Boston Butt pork roast (not sure how big it was). Mixed up a dry rub of 3 different kinds of powdered dry chiles (Pasilla, New Mexico and California if I recall correctly), cumin, salt, black pepper, garlic powder, onion powder... if you have Joy of Cooking it is based on the dry rub that they use for the pulled pork recipe. I didn't actually use the recipe, I just wing it now.

Very heavily coated the roast on all sides with the dry rub. Then I put it into a pan, sealed it and let it sit in the fridge for 2 days.

Took it out, stuck it in the crockpot (no liquid, no onions or garlic... just the roast), and turned it to high for 1 hour. Turned it down to low for 8 hours, until poking it with a fork felt like sticking a fork into a stick of butter.

I let it cool for a little while, then used a wooden spoon to shred it. Really, I didn't shred it. I just sort of moved it around a little bit with the wooden spoon and it fell to shreds. I took out the bone and every bit of fat that hadn't melted away, of course. There was a good amount of liquid in the crock, I mixed all of it back in.

This was the most moist, tender, flavorful shredded pork ever. I made tacos for dinner, and machaca for breakfast a couple of days later with it. It would make fabulous burritos, nachos, tamales, etc. It would also be great for pulled pork if you mixed some BBQ sauce into it.
post #622 of 700
Quote:
Originally Posted by SevenVeils View Post
I love my crockpot. I don't use condensed soups, though, I have issues with MSG. It can be hard to find recipes that don't use them

My favorite so far, is one that I made last week. I got a bone-in Boston Butt pork roast (not sure how big it was). Mixed up a dry rub of 3 different kinds of powdered dry chiles (Pasilla, New Mexico and California if I recall correctly), cumin, salt, black pepper, garlic powder, onion powder... if you have Joy of Cooking it is based on the dry rub that they use for the pulled pork recipe. I didn't actually use the recipe, I just wing it now.

Very heavily coated the roast on all sides with the dry rub. Then I put it into a pan, sealed it and let it sit in the fridge for 2 days.

Took it out, stuck it in the crockpot (no liquid, no onions or garlic... just the roast), and turned it to high for 1 hour. Turned it down to low for 8 hours, until poking it with a fork felt like sticking a fork into a stick of butter.

I let it cool for a little while, then used a wooden spoon to shred it. Really, I didn't shred it. I just sort of moved it around a little bit with the wooden spoon and it fell to shreds. I took out the bone and every bit of fat that hadn't melted away, of course. There was a good amount of liquid in the crock, I mixed all of it back in.

This was the most moist, tender, flavorful shredded pork ever. I made tacos for dinner, and machaca for breakfast a couple of days later with it. It would make fabulous burritos, nachos, tamales, etc. It would also be great for pulled pork if you mixed some BBQ sauce into it.

I hear ya about the msg! I try to pick up my condensed soups from either the organic section(much more pricey, but worth it) or the 365 brand.

Your recipe sounds fabulous!! : I'm gonna have to try it soon, thanks for sharing!
post #623 of 700
Quote:
Originally Posted by columbusmomma View Post
I made this yesterday for dinner! Everyone loved it and it was so quick and easy!
That chicken recipe looks great! Mmm, salty! It's not the kind of thing I would feed my family every day, but every once in a while for an easy kinda of meal that makes me think of childhood, this type of thing is awesome!

I think I am going to make some odd concoction using cream of soups and cheese in my crockpot tomorrow

I'll keep you all posted of what I come up with. I am running low on groceries with absolutely no $, so it's time for some real innovation!
post #624 of 700
subbing
post #625 of 700
subbing and bumping!
post #626 of 700
I got a crock pot : We've used it twice now and we love it already. I am ashamed to say that I have cooked the same meal twice as it was so good the first time!

Here's the recipe. I found it online googling "pork crockpot but I've adjusted it a little bit after eating it once.

Pork leg - 2lbs-4lbs doesn't matter too much cut so as it 'unrolls' to make a long flattish piece. Trim fat off

1tbsp fennel seeds
1tbsp coriander seeds
3 bay leaves
4 cloves garlic
2 red onions quartered
1/2 cup apple cider vinegar
1/2 cup water

Crush seeds and press into meat on all sides. Put into pot with all the other ingredients and cook on high for 4-5 hours or low for 6-7 hours. Eat everything except the bay leaves! It shreds beautifully and is lovely and moist.

The original recipe called for 1 cup of red wine vinegar but it was sharp and acidic in a sweet and sour way which the little ones weren't so keen on. The mix of water and the cider vinegar makes the whole thing sweet-ishly pickly.
post #627 of 700
needing more child friendly, veggie recipes.:
post #628 of 700
Quote:
Originally Posted by jul511riv View Post
needing more child friendly, veggie recipes.:
My son LOVES my crock pot chili, and I love that he ends up eating lots of veggies and beans. Here is my "recipe"

2-3 cans of various beans
1-2 cans of diced tomatoes or tomato sauce
1 jar of salsa
1/2 bag of frozen corn
Odds and ends of tomatoey things in the fridge (last few drips of ketchup, last quarter of a bottle of barbeque sauce, last weeks remains of salsa, etc)
A few cloves of garlic
Ground beef/diced chicken/crumbled veggie burgers (optional)

I just dump it all in and put it on low over night. It is usually ready by lunch the next day and super yummy. It gets rid of bunches of leftovers in my fridge and it is a really easy thing to just have on hand in cans to whip up in a pinch.

Its originally came about as a result of a trip to the food shelf. I noticed that they gave me lots of canned bean and tomato products and I realized I could make a pretty decent batch of chili with the food that I received. I added some salsa, frozen corn and barbeque sauce (to make it a teeny bit sweet) and it was super yummy, so I have been keeping the ingredients on hand ever since just in case I am hungry and don't feel like cooking but need something hearty. It does have a bit more sodium than I would like, but you can get no sodium chopped tomatoes, skip the barbeque sauce (it sounds weird, but really is good), and you can chop your own peppers and onions instead of using salsa if you want.
post #629 of 700
subbing so I can come back easily and print out some recipes. I need things I can do in the morning and then not have to touch again until 5 minutes before we eat.

:
post #630 of 700
I made Easiest Black Bean and Brown Rice Chili on Election Day, to have something filling for when we got home from volunteering. We had it with avocado slices and grated cheddar. It's from "Not Your Mother's Slow Cooker," which is a pretty good cookbook so far.

Since it's in a book, I'll give you a link:
http://books.google.com/books?id=cDN...um=2&ct=result
post #631 of 700
Today I made the yummiest, EASIEST crock-pot recipe ever! I chopped up 2 parsnips, 2 turnips, 4 carrots, 4 celery sticks, a whole yellow onion, a globe of garlic, and a big chunk of ginger and threw it all into the crock-pot; then I added 1 tsp. each of dried thyme, rosemary, salt and pepper, 1 lb. of grass-fed stew meat and a 32 oz. container of organic beef stock. Put on high for 6 hours, but add 2 zucchinis the last hour. It was delicious!... Especially with a large glass of merlot!
post #632 of 700
Quote:
Originally Posted by Amys1st View Post
Mac n cheese

8 oz macaroni noodles, cooked in salted water.
1/2 c. butter
3 c sharp cheddar cheese, grated
1 12 oz can evaporated milk
1 1/2 c whole milk (I used 2%, it came out fine)
2 eggs

Grease cp lightly w/spray on oil. Cook noodles in salted water, add to cp. Add butter and cheese, mix. Add milk, evaporated milk, and beaten eggs. Season w/salt and pepper. Cover and DO NOT LIFT LID!!!! (I know, it's very hard for us stirrers!) Cook for 3 hrs on low.
of
From post # 11- http://www.mothering.com/discussions...2&postcount=11

I have a question on this recipe. We tried it out for the first time on Thanksgiving. Overall, it was delicious.

However, it took about an extra 1 1/2 hours to cook, and at one point, I thought it was done, started scooping it out, and it was obviously NOT done. When it finally was cooked, the end texture was kind of like scrambled eggs. I'm wondering if it turned out this way for other people who have made it, or if the texture was changed because I stirred it up before it was done?

Thanks!
post #633 of 700
Quote:
Originally Posted by Breathless Wonder View Post
From post # 11- http://www.mothering.com/discussions...2&postcount=11

I have a question on this recipe. We tried it out for the first time on Thanksgiving. Overall, it was delicious.

However, it took about an extra 1 1/2 hours to cook, and at one point, I thought it was done, started scooping it out, and it was obviously NOT done. When it finally was cooked, the end texture was kind of like scrambled eggs. I'm wondering if it turned out this way for other people who have made it, or if the texture was changed because I stirred it up before it was done?

Thanks!

I think I have made this but on high.
hth
Kim
post #634 of 700
just bumping my favorite thread!!
post #635 of 700
i have two recipes i made this weekend that everyone really loved:

http://www.foodnetwork.com/recipes/r...ipe/index.html

this one we made with potato pancakes and applesauce and a moroccan carrot orange salad.

http://www.recipezaar.com/Crock-Pot-...Vindaloo-24139

i made this will aloo gobi (potatoes and cauliflower recipe) as part of an indian feast for winter solstice
post #636 of 700
Quote:
Originally Posted by Breathless Wonder View Post
From post # 11- http://www.mothering.com/discussions...2&postcount=11

I have a question on this recipe. We tried it out for the first time on Thanksgiving. Overall, it was delicious.

However, it took about an extra 1 1/2 hours to cook, and at one point, I thought it was done, started scooping it out, and it was obviously NOT done. When it finally was cooked, the end texture was kind of like scrambled eggs. I'm wondering if it turned out this way for other people who have made it, or if the texture was changed because I stirred it up before it was done?

Thanks!
I think you are better off using skim milk - the fat in 2% or whole separates after cooking for so long, causign the scrambled eggs texture you're talking about.

check out this link

http://crockpot365.blogspot.com/2008...se-recipe.html
for a mac and cheese crock pot recipe and read the comments - lots of people had the issue uyou describe, but lots didn't.

HTH
post #637 of 700
Just wanted to say thanks for the feedback!

Does anyone have a veggie lasagna recipe similar to the Stouffer's (white) veggie lasagna?

Edited to add: We also have tried the split pea soup recipe:
http://www.mothering.com/discussions...7&postcount=83

We make it without the ham, as we are vegetarian. We've been very happy with the results.
post #638 of 700
Quote:
Originally Posted by LeahC View Post
My husband and I love this recipe. I am actually making it tomorrow for dinner. I serve it with brown rice and steamed veggies.

Slow Cooker Char Siu Pork Roast


Char siu is a Chinese version of barbecue. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.


1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
2 pounds boneless Boston butt pork roast, trimmed
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.
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.
We're trying this for the first time tomorrow so I just mixed it up to marinate in the crock overnight. I have to tell you.....it smells amazing! I hope it tastes as good as it smells! :
post #639 of 700
Thank you for bumping this! I'm subbing. One of my intentions this year is to really utilize our crockpot.
post #640 of 700
Posting here so I will remember to come back! I love cooking with my crockpot and especially trying new things in the crockpot!
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