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Crockpottery......revived! - 5/14/2011 5:42:30 PM

smartsub10

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WyldHrt had posted in her reply on FelineFae's thread "Why we cook" a request for a revival of the crockpottery thread. I had posted that I loved crockpot cooking and had lots of recipes, many of my own creation.

Recently I wanted to come up with a hearty low-fat, filling soup that would be both delicious and gulit-free.

I give you:

Savory and Spicy Crock Pot Vegetable Soup

3 cloves garlic diced                2 Tbsp fresh thyme
1 medium onion diced                1 quart vegetable stock
2 medium carrots diced                1 quart vegetable cocktail like V-8
1 medium red pepper diced            2 Tbsp fresh cilantro
1 stalk of celery sliced                2 Tbsp fresh lime juice
1 medium zucchini, cut lengthwise and sliced    2 tsp of ground cumin
2 cups shredded cabbage                1 can diced tomatoes (14 oz)
2 cups swiss chard or escarole shredded        1 Tbsp Tobasco sauce ( adjust to taste)
2 cups fresh broccoli florets            2 tsp salt
2 cups fresh cauliflower florets            1 Tbsp ground black pepper (adjust to taste)
1 can chickpeas

Place all the veggies and canned tomatoes in an 8 quart or larger crockpot leaving out the chickpeas, lime juice and cilantro.
Add the vegetable stock, vegetable cocktail, cumin, thyme, salt, pepper and Tobasco sauce. Stir, cover and cook on high for 5 to 6 hours.
About half way through uncover and give a quick stir to make sure all the vegetables are covered by the broth.
When the soup is just about done, add the chickpeas, lime juice and cilantro. Stir, cover and heat about an additional half hour until the chickpeas are heated through.

I cut and pasted this recipe from a Word document so my apologies that it's a little skewed.

I based this recipe on a vegetable beef soup that I make in the crockpot but my first attempt was rather bland because there was no meat in it to give it that extra bit of flavor. I added the spices and extra garlic and it turned out yummy. I recommend that you make it the night before because the flavors will blend when refrigerated overnight. I serve it with crusty french bread.

You can use any kind of beans you like. I just happen to love chickpeas.

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RE: Crockpottery......revived! - 5/14/2011 5:46:27 PM

gothikbutterfly

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I have a recipe somewhere for crockpot cobbler, but I would have to dig for it. Its basically a tube of pop 'n' fresh biscuits on top of a can of cherry pie filling, or any other filling that is in a can. I will look for it...PROMISE

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RE: Crockpottery......revived! - 5/14/2011 5:49:04 PM

FelineFae

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Any ideas for something light for summer ?

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RE: Crockpottery......revived! - 5/14/2011 6:18:53 PM

soul2share

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I use mine to make lasagne. I just layer it with the noodles uncooked, I use the oven ready ones and just follow the recipe on the box. I use tons of mozzarella cheese, sauce and mushrooms. I add hamburger to the sauce. I cook it on high for about 30 minutes, then turn it down to low. It cooks surprisingly fast, so don't set it and walk away. Check it like a cake...take a long sharp knife and jab thru the noodles to check if they are done.

I have found that you should use a little more sauce than normal, or add water when you make it. Otherwise it's just a tad dry. Cut the slices about an inch thick and serve the stack instead of a square. I totally fill my crockpot to the top, so I can feed a crowd. I'd take this to work, and it'd be gone as soon as everyone knew it was there. If you line the bottom of the pot, it doesn't stick.

This is great for times when you're jonesing for pasta, but don't have to heat up your kitchen.

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RE: Crockpottery......revived! - 5/14/2011 6:22:06 PM

smartsub10

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quote:

Any ideas for something light for summer ?

I found this super easy recipe online. My dinner guests always enjoy it and are surprised to learn what the delicious sauce is made of.

1 8oz bottle french dressing
1 can jellied cranberry sauce
1 envelope onion soup mix.
4 boneless, skinless chicken breasts.

Whisk together the dressing, cranberry sauce and soup mix until blended.
Place chicken breasts in slow cooker, pour the sauce over the chicken.
Cook on high for 4 hours.

I serve this with basmati rice and sugar snap peas sauteed in roasted chili paste.

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RE: Crockpottery......revived! - 5/14/2011 7:02:14 PM

soul2share

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mmmm.....that sounds pretty good, but I'd probably use Italian dressing, or Ken's Asian Ginger dressing...I'm not a fan of french dressing at all. But the rest sounds great!

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RE: Crockpottery......revived! - 5/15/2011 2:50:06 AM

DeviantlyD

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Oooo...the OP's recipe sounds yummy...except for the cauliflower and broccoli. ;)

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RE: Crockpottery......revived! - 5/15/2011 5:34:59 AM

ChatteParfaitt

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I admit it, I'm in love with my crock pot. Soups, stews, anything that has to simmer for a long period of time, like chili or spaghetti sauce, all go into the crock pot.

Here's a recipe for crock pot chili:

Ingredients:
1 large white onion, diced
2 cloves garlic, diced
1 sweet pepper, seeded and diced
1 green pepper, seeded and diced
1/4 cups hot peppers (jalepeno or sorreno), seeded and diced
2 tablespoons olive oil
2 lbs good quality ground beef (preferably ground round)
1 large can (40 oz) Brooks Chili Hot Beans
1 large can (29oz) tomato sauce
1 large can (29oz) tomato paste
1 tab salt
2 tab sugar
approx 20 turns of the pepper grinder
spices as follows: pinch of ground cloves, cinnamon and allspice, 2-3 tabs cumin and chili powder, depending on your taste

Method:

Seed and dice all vegetables and saute in the olive oil until onion is clear and peppers become aromatic. Transfer to crock pot. Brown ground beef in the olive oil (do not over cook, you are browning, not cooking). Transfer to crock pot, taking care not to transfer any fat from the browning. Add the remaining ingredients and stir thoroughly. Simmer for at least 6 hours, 8 is preferable.

This is a spicy without being terribly hot chili. To add more heat, add more hot peppers, and then tweak with ground cayenne pepper. (Start slow, once you add heat, you can't remove it. )

Enjoy!

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RE: Crockpottery......revived! - 5/15/2011 6:02:53 AM

0ldhen

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Crockpot souvlaki;

One boneless pork loin, about 3 to 5 lbs
1 green bell pepper
1 red bell pepper
2 large onions
3 tablespoons crushed or minced garlic(I use the jarred kind from the produce dept)
3 teaspoons dried or fresh oregano
1/2 teaspoon black pepper
4 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons fresh lemon juice (DO NOT use bottled, it is too strong)

Slice the pork loin in very thin slices, removing all the fat, then cut those slices into thin strips
Slice all the vegetables into thin strips as well
Toss all the ingredients into the crockpot, stir together, turn on high for 6 hours

serve on pita bread with the cucumber sauce.

Cucumber sauce;

1 large cucumber, peeled and seeded then grated
16 oz container od sour cream or plain yogurt
1 tablespoon crushed or minced garlic
1/3 of a cup of olive oil
1 tablespoon of lemon juice

Mix all the above together the night before or at least 2 hours before serving it. Keep covered tightly in fridge.

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RE: Crockpottery......revived! - 5/15/2011 6:13:48 AM

ChatteParfaitt

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The souvlaki sounds marvelous, I will definitely try it, thank you !!

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