Jes,
So did you get one??
Anon
Still thinkin' 'bout it. But will get one soon.
Will it be a big waste of energy if we only fill it halfway? There's only 2 of us and I don't want to be swimming in leftovers all the time.
A few possible cookbooks:
Fresh from the Vegetarian Slow Cooker : 200 Recipes for Healthy and Hearty One-Pot Meals that Are Ready When You are
and
Not Your Mother's Slow Cooker Cookbook
Hey -- aha! -- Amazon has the same model I've been eying for $5 less.
Marvel at it!
I think I may buy it today.
I used mine for just the two of us, and didn't find that we were "swimming in leftovers". On the other hand, if there are leftovers, just freeze them and you've got a second dinner at some later date.
Well, I have purchased it, along with the 2 books I linked to, above. This is also gonna be an experiment followed by my work buddies as that's how the discussion started in the first place.
Will report once I get it and start playing with the new toy.
You will have fun, and BTW many regular recipes can be converted to the slower pace of crock pot cooking.
Enjoy!
The new toy arrived today! I'll probably cook something next week, as I need to buy food that will actually go in there, e. g. dried beans to soak, that sorta thing.
It has its own home on the counter top now.
OH boy! Let us know what you make first.
jespah wrote:The new toy arrived today! I'll probably cook something next week, as I need to buy food that will actually go in there, e. g. dried beans to soak, that sorta thing.
It has its own home on the counter top now.
Way to go Jes ... when shall we all be there for dinner??
Anon
Next week, er, some time.
I am about to spam this thread with MANY MANY recipies.
Hopefully, I wont get in trouble. ;-)
( because I am serious about the MANY recipies.. )
Albondigas
1/2 pound ground chuck
1/2 onion - minced
2 cloves garlic - minced
1/4 cup instant rice - uncooked
1 egg
Salt and pepper -- to taste
4 ounces chopped green chiles --canned, drained
1 carrot - shredded
14 1/2 ounces stewed tomatoes - canned
4 cups hot water
2 cups lowfat beef broth -- or water
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley - or cilantro
In a bowl, combine beef, onion, garlic, rice, egg, salt and pepper to taste. Form into 1 1/2" meatballs. Place chilies and shredded carrots in bottom of slow cooker. Spoon tomatoes evenly on top. Place meatballs on top of tomatoes. Pour in water, broth, oregano and parsley or cilantro. Cover and cook on LOW 5 1/2 to 6 hours. Garnish this popular Mexican soup with sprigs of fresh cilantro or mint, and serve with flour tortillas.
Per serving: 121 Calories (kcal); 7g Total Fat; 7g Protein; 9g Carbohydrate; 45mg Cholesterol;
48mg Sodium ----
========================
Alpine Chicken
6 servings at 5 pnts each
2 teaspoons chicken bouillon granules
1 tablespoon chopped fresh parsley
3/4 teaspoon poultry seasoning
4 ounces diced Canadian bacon
2 carrots -- thinly sliced, -- (up to 3)
1 rib celery -- thinly sliced, -- (up to 2)
1 small onion -- thinly sliced
1/4 cup water
6 Chicken breast halves, boneless skinless
1 can condensed cheddar cheese soup -- (11 oz.)
1 tablespoon all purpose flour
2 tablespoons sliced pimento
2 tablespoons grated parmesan cheese
1 package wide egg noodles -- cooked, drained (16 -- oz.) Don't forget to add pts. for noodles.
In a small bowl, mix bouillon granules, chopped parsley, and poultry seasoning; set aside. Layer in a slow cooker, in order. Canadian bacon, carrots, celery and onion. Add water. Remove skin, if desired, and excess fat from chicken; rinse and pat dry. Place meat in slow cooker. Sprinkle with half of the reserved seasoning mixture. Top with remaining chicken and sprinkle with remaining seasoning mixture. Stir soup and flour together; spoon over top. DO NOT STIR.
Cover and cook on high for 3 to 3 1/2 hours or on low for 6-8 hours or until chicken is tender and juices from chicken run clean and vegetables are tender. Spread cooked noodles in a shallow 2 or 2 1/2 quart broiler proof serving dish. Arrange chicken on noodles. Stir soup mixture and vegetables until combined. Spoon vegetables and some of the liquid over chicken. Sprinkle with pimento and Parmesan cheese. 6. Broil 6 inches from heat source for 6-8 minutes or until lightly browned.
actually,,, instead of spamming this thread, if anyone wants my list of 60+ crock pot recipies, you can send me an email and I will send you the word file..
just take my screenname and add @ yahoo at the end..
I also have tofu recipies for the crock pot as well.
;-)
Made rice the other day. And I left it in too long, and it overcooked. But, not to worry, as it came out crispy and will end up as sizzling rice and will be thrown in Asian soup later this week.
I made dried black beans today and they smell awesome. They are tonight's dinner. Here's what I did.
1 lb dried black beans, soaked overnight in water, water drained away
4 1/2 cups water
healthy pinch of salt
healthy pinch of ground black pepper
healthy pinch of Mrs. Dash's salt-free mesquite grill seasoning
3 bay leaves
1 peeled garlic clove, intact
1 yellow onion, peeled and rough-chopped into eighths
2 carrots, peeled and rough-chopped into quarters
Cooked on high for 4 hrs.
They are soupy so I dunno, maybe we'll call it soup, or maybe we'll drain 'em and just have them as beans. I am also making guacamole tonight, plus salads and I think that'll pretty much be dinnah.
PS The black bean soup was a rousing success, although next time I'll tie the garlic and bay leaves up in cheesecloth so that I don't have to fish them out.
And I've also learned about my 2 recipes books - the vegetarian book has good recipes but the times are untrustworthy. The other one (
Not Your Mother's Slow Cooker Recipe Book) is good for both times and recipes, but doesn't have as many veg choices as, well, the vegetarian one.
Thursday (from
Not Your Mother's ...): Lime-Cilantro Chicken! Stay tuned.
Im sorry anon. I didnt see your request until today.
I just sent the list.
Hope you like it. ;-)
