Showing posts with label Slow-Cooker. Show all posts
Showing posts with label Slow-Cooker. Show all posts
Crock Pot Freezer Cooking
Many of these meals could be easily adapted for allergies.
http://whoneedsacape.com/2012/11/crockpot-freezer-cooking/
http://whoneedsacape.com/2012/11/crockpot-freezer-cooking/
Raw Milk Yogurt (Slow Cooker Method)
Ingredients:
8 T. plain yogurt, either from a previous batch or store-bought unflavored/plain with live cultures, like this
Supplies:
Pot
Measuring cups
Measuring spoons
Instructions:
Be sure to find a bowl that just fits inside your slow cooker. A 2.5
qt Pyrex mixing bowl just fits inside a standard 5 qt crock pot.
- Fill the crock with warm water, approximately one third full.
- Test the amount of water by placing the mixing bowl in the water and make sure it does not overflow from the crock pot, then remove it.
- Place the lid on crock pot and turn on to the "keep warm" setting.
- Now, place the mixing bowl on top of a pot of water over medium heat (double boiler method). Fill the bowl with 2 quarts raw milk. Heat gently, stirring occasionally.
- While the milk is heating, place 4 tablespoons of yogurt in a glass container. I like to use a glass Pyrex measuring cup.
- When the milk reaches 110F degrees, remove from heat, add approximately 1 cup of warm milk to the yogurt in the Pyrex measuring cup, and stir until combined. (It doesn't matter how much milk you add, just so long as it is enough to mix the yogurt in thoroughly; this step helps ensure that the yogurt blends into the milk properly.)
- Add this mixture back into the large Pyrex bowl of heated milk and stir.
- Turn off the slow cooker and remove the lid. Then place the bowl gently into the slow cooker, taking care not to get water into the yogurt. Replace the lid and wrap the slow cooker in a towel or blanket.
- Allow yogurt to culture for 8 hours or more. The longer it cultures, the more tart it will be.
- Optional: Raw milk yogurt tends to be runnier than regular yogurt; for thicker yogurt, place cheese cloth in a large mesh strainer or colander and pour the yogurt in. Place this over a bowl and place in the refrigerator. Allow whey to drain until desired consistency is reached. The whey can be kept in the refrigerator for up to 6 months.
- You can then flavor with maple syrup or honey, pureed fruit, or whatever you like.
Beef Roast Recipe for Slow-Cooker
This recipe is for a medium round slow cooker.
4 large carrots, peeled
4 large parsnips, peeled
1 yellow onion
2 stalks celery plus leaves
1 beef sirloin tip roast
1/2 cup whole wheat flour (GF - use Arrowroot Powder, conversion chart here)
unrefined sea salt, to taste
freshly ground pepper, to taste
1-2 Tablespoons olive oil
2 cups beef stock
2 bay leaves
Roughly chop parsnips, carrots, onion and celery, and set aside.
In a dish, evenly spread flour, salt and pepper. Dip the meat into the flour mixture, pressing the mixture into all sides of the meat with your fingers.
Heat pan on medium-high heat. Add olive oil to pan and allow to heat. Brown roast on all sides until a nice crust forms.
Place the meat in the slow cooker. Add the vegetables. Pour beef stock over the top. Add bay leaves.
Cover and cook on LOW for 7-8 hours. The meat will be likely falling apart. Serve it on a large platter with the vegetables, and the broth in a bowl for passing around the table.
All rights reserved.
4 large carrots, peeled
4 large parsnips, peeled
1 yellow onion
2 stalks celery plus leaves
1 beef sirloin tip roast
1/2 cup whole wheat flour (GF - use Arrowroot Powder, conversion chart here)
unrefined sea salt, to taste
freshly ground pepper, to taste
1-2 Tablespoons olive oil
2 cups beef stock
2 bay leaves
Roughly chop parsnips, carrots, onion and celery, and set aside.
In a dish, evenly spread flour, salt and pepper. Dip the meat into the flour mixture, pressing the mixture into all sides of the meat with your fingers.
Heat pan on medium-high heat. Add olive oil to pan and allow to heat. Brown roast on all sides until a nice crust forms.
Place the meat in the slow cooker. Add the vegetables. Pour beef stock over the top. Add bay leaves.
Cover and cook on LOW for 7-8 hours. The meat will be likely falling apart. Serve it on a large platter with the vegetables, and the broth in a bowl for passing around the table.
All rights reserved.
Beef Stock Recipe courtesy of Nourishing Traditions, pg 122-123
Beef Stock
Recipe courtesy of Nourishing Traditions, pg 122-123
Recipe courtesy of Nourishing Traditions, pg 122-123
- about 4 pounds beef femur bones
- 1 calf's foot, cut into pieces (optional)
- 3 pounds meaty rib or neck bones
- 4 or more quarts cold filtered water
- 1/2 cup vinegar
- 3 onions, coarsely chopped
- 3 carrots, coarsely chopped
- 3 celery sticks, coarsely chopped
- several sprigs of fresh thyme, tied together
- 1 teaspoon dried green peppercorns, crushed
- 1 bunch parsley
Good beef stock must be made with several sorts of bones: knuckle bones and feet impart large quantities of gelatin to the broth; marrow bones impart flavor and the particular nutrients of bone marrow; and meaty rib or neck bones add color and flavor. Place the knuckle and marrow bones and optional calves foot in a very large pot with vinegar and cover with water. Let stand for one hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with the vegetables.
Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a boil. A large amount of scum will come to the top, and it is important to remove this with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns. Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes.
You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good. But don’t despair. After straining you will have a delicious and nourishing clear broth that forms the basis for many other recipes in this book. Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top.
Slow-Cooker Apple Butter
Fill crock pot to overflowing with cored peeled chopped apples and cook on high for 1 hour
Add:
4 c. unrefined cane sugar (I haven't tried this yet with maple syrup, but I bet it's delicious!)
4 heaping tsp. cinnamon
1/4-1/2 tsp cloves
1/4 tsp salt
Cook all day on low.
Spice-Rubbed, Slow-Cooked Beef Roast (works great for pork and venison, too)
(This recipe works great for pork and venison, too.)
1 T. black pepper
1 T. paprika
2 t. chili powder
1/2 t. salt
1/2 t. cayenne pepper
1/2 t. garlic powder or 2 cloves minced garlic
1/4 t. mustard powder
1/2 - 1 c. beef broth or water
Rub meat with mixture, cook in slow cooker on LOW for 6-8 hours.
1 T. black pepper
1 T. paprika
2 t. chili powder
1/2 t. salt
1/2 t. cayenne pepper
1/2 t. garlic powder or 2 cloves minced garlic
1/4 t. mustard powder
1/2 - 1 c. beef broth or water
Rub meat with mixture, cook in slow cooker on LOW for 6-8 hours.
Slow Cooker Mustard Pork
3-4 thick-cut slices of pork loin
1/2 c.+ spicy brown mustard
1 yellow (or white) onion
3 carrots, peeled and cut in large chunks
1 Tbsp. cider vinegar or apple juice (not necessary but adds a great zing)
black pepper to taste
Throw everything in your slow cooker. Toss. Cook on LOW for 6 hours. Keep on warm setting until dinnertime if needed.
I served this with baked potatoes and broccoli. You could easily throw cubed potatoes in the cooker too, but be sure they are underneath the other ingredients so they cook well.
1/2 c.+ spicy brown mustard
1 yellow (or white) onion
3 carrots, peeled and cut in large chunks
1 Tbsp. cider vinegar or apple juice (not necessary but adds a great zing)
black pepper to taste
Throw everything in your slow cooker. Toss. Cook on LOW for 6 hours. Keep on warm setting until dinnertime if needed.
I served this with baked potatoes and broccoli. You could easily throw cubed potatoes in the cooker too, but be sure they are underneath the other ingredients so they cook well.
Chicken with Onions and Cheese *recipe courtesy of "Not Your Mother's Slow Cooker Cook Book"
This recipe is for a medium or large round slow cooker.
Setting: HIGH for 4 1/2 - 5 hours, then broiled for a few minutes at end to melt cheese
About 1/4 c. all-purpose flour
6 bone-in chicken thighs with skin on
2 T. unsalted butter
2 c. sliced yellow onions
1 t. salt or more to taste
1/8 t. freshly ground black pepper, or more to taste
1/2 c. dry white whine
6 slices Muenster cheese (6 or 6 oz)
(I have found that 1/2 c. apple juice + Dijon mustard, to taste, instead of the white wine is delicious! Although there is a slight tang missing to the onions. It's also delicious with cous cous and a spinach salad with mustard vinaigrette.)
Setting: HIGH for 4 1/2 - 5 hours, then broiled for a few minutes at end to melt cheese
About 1/4 c. all-purpose flour
6 bone-in chicken thighs with skin on
2 T. unsalted butter
2 c. sliced yellow onions
1 t. salt or more to taste
1/8 t. freshly ground black pepper, or more to taste
1/2 c. dry white whine
6 slices Muenster cheese (6 or 6 oz)
(I have found that 1/2 c. apple juice + Dijon mustard, to taste, instead of the white wine is delicious! Although there is a slight tang missing to the onions. It's also delicious with cous cous and a spinach salad with mustard vinaigrette.)
- Dredge the chicken in the flour, coating both sides, shaking off excess.
- Melt butter in large skillet over medium-high heat. When it foams, add chicken. Cook until deep golden brown on both sides, about 5-7 minutes per side. Transfer to plate.
- Add onions to skillet and cook, stirring, until softened, but not browned, about 5 minutes.
- Using a slotted spoon, make a bed of onions in cooker. Place chicken on top, skin side up. Season with salt and pepper. Pour wine over. Cover and cook on HIGH until chicken is tender and cooked through, about 41/2-5 hours.
- Preheat broiler. Transfer chicken to plate. Using slotted spoon, transfer onions to shallow baking dish. Spread them out as evenly as possible. Arrange the chicken in a single layer on top of the onions. Taste the remaining sauce in the cooker for salt and pepper. Pour over chicken. Arrange a slice of cheese on top of each piece of chicken. Broil about 4 inches from heating element until cheese is melted.
Peanut Chicken
This recipe really is so simple. It's my "It's 5 o'clock and I have no idea what we're having for dinner" Recipe. I also love to make this in the slow-cooker.
1/3 c. peanut butter, crunchy or smooth OR nut butter
1 tsp. garlic powder
2 Tbsp. lemon juice
2 Tbsp. GF soy sauce or coconut aminos
1 tsp. raw honey
1/3 c. water
cayenne to taste
1/3 c. peanut butter, crunchy or smooth OR nut butter
1 tsp. garlic powder
2 Tbsp. lemon juice
2 Tbsp. GF soy sauce or coconut aminos
1 tsp. raw honey
1/3 c. water
cayenne to taste
- Mix ingredients well with wire whisk in saucepan and heat.
- Serve over chicken breasts (about 3 should do it, depending on how much sauce you want per portion) and hot cooked rice or rice noodles. Broccoli or sugar snap peas are yummy with this.
Slow cooker Sirloin Steak Fajitas Recipe courtesy of "Not Your Mother's Slow Cooker Cook Book"
Ingredients:
Sirloin, bone and excess fat removed
juice of 1 lime (tip: microwave it for 20 seconds, then juice it)
1 clove garlic, minced
1 Tbs. olive oil
1/2 can tomato paste
3/4 c. salsa
salt & pepper
3 green peppers, sliced thick
1 large white onion, sliced in half-moons
1/2 c. cilantro, chopped
For serving:
corn or rice flour tortillas
sour cream
shredded cheddar
guacamole
diced tomatoes
more salsa, cilantro
Instructions:
1. Place sirloin in slow cooker.
2. In a small dish, mix garlic, olive oil, tomato paste, salsa, lime juice and salt & pepper. Pour over sirloin and coat it.
3. Top with peppers, onions and cilantro.
4. Cook on LOW for 6-8 hours or until meat is falling apart.
5. Serve over warm flour tortillas with sour cream, shredded cheddar, guacamole, diced tomatoes, more salsa and cilantro, etc.
*Recipe courtesy of "Not Your Mother's Slow Cooker Cook Book"
Sirloin, bone and excess fat removed
juice of 1 lime (tip: microwave it for 20 seconds, then juice it)
1 clove garlic, minced
1 Tbs. olive oil
1/2 can tomato paste
3/4 c. salsa
salt & pepper
3 green peppers, sliced thick
1 large white onion, sliced in half-moons
1/2 c. cilantro, chopped
For serving:
corn or rice flour tortillas
sour cream
shredded cheddar
guacamole
diced tomatoes
more salsa, cilantro
Instructions:
1. Place sirloin in slow cooker.
2. In a small dish, mix garlic, olive oil, tomato paste, salsa, lime juice and salt & pepper. Pour over sirloin and coat it.
3. Top with peppers, onions and cilantro.
4. Cook on LOW for 6-8 hours or until meat is falling apart.
5. Serve over warm flour tortillas with sour cream, shredded cheddar, guacamole, diced tomatoes, more salsa and cilantro, etc.
*Recipe courtesy of "Not Your Mother's Slow Cooker Cook Book"
Beef and Noodles: The EASIEST recipe ever!
1 package beef stew chunks
4-8 cups beef broth/stock (home made is best!)
1/4 - 1/2 lb. GF egg noodles (depending on how "noodley" you like it) (try this recipe or this recipe)
olive oil
salt and pepper
2 bay leaves
(Regarding the amount of beef stew meat: I have no idea how much I used. We buy grass-fed and the meat comes pre-packaged. 1/2 - 2 cups' worth? I don't think it really matters as long as the beef is covered or very nearly covered with broth/stock in the crock.)
Heat skillet, add a little olive oil and let it heat up. Add beef chunks. Salt and pepper the chunks in the skillet, tossing them around to coat. Once brown, transfer to slow cooker crock.
Pour beef broth/stock over beef chunks. Add 2 bay leaves. Cook on low for 5 hours (I kept mine on "keep warm" for three hours after that).
Turn slow cooker to high. After 15 minutes, add noodles, stirring them in so they're covered (or very nearly covered). Cook for 15 minutes. Voila!
4-8 cups beef broth/stock (home made is best!)
1/4 - 1/2 lb. GF egg noodles (depending on how "noodley" you like it) (try this recipe or this recipe)
olive oil
salt and pepper
2 bay leaves
(Regarding the amount of beef stew meat: I have no idea how much I used. We buy grass-fed and the meat comes pre-packaged. 1/2 - 2 cups' worth? I don't think it really matters as long as the beef is covered or very nearly covered with broth/stock in the crock.)
Heat skillet, add a little olive oil and let it heat up. Add beef chunks. Salt and pepper the chunks in the skillet, tossing them around to coat. Once brown, transfer to slow cooker crock.
Pour beef broth/stock over beef chunks. Add 2 bay leaves. Cook on low for 5 hours (I kept mine on "keep warm" for three hours after that).
Turn slow cooker to high. After 15 minutes, add noodles, stirring them in so they're covered (or very nearly covered). Cook for 15 minutes. Voila!
Moroccan Chicken
Ingredients:
-6 skinless boneless chicken thighs (I would easily use skin-on thighs, also)
-one yellow onion, diced
-about 15oz canned tomatoes, drained.....diced would be best; I used whole/peeled but chopped them up a bit
-4 cloves garlic, minced (if you like garlic!)
-1/2 tsp ground ginger
-1/2 tsp ground coriander
-1/2 tsp or 1 full tsp ground cumin
-couple dashes cayenne pepper
-few dashes smoked paprika (optional)
-few dashes cinnamon (optional)
-can of drained/rinsed garbanzo beans, if desired
- some whole yogurt to stir in at the end, if you wish....I just serve it along with supper.
Instructions:
Throw all the above ingredients in a 4-qt slow cooker and cook on LOW for 8 hrs or HIGH for 4 hrs. Serve with rice or noodles. OR shred chicken, stir in yogurt, and serve in corn tortillas with some cilantro and lime wedges.
-6 skinless boneless chicken thighs (I would easily use skin-on thighs, also)
-one yellow onion, diced
-about 15oz canned tomatoes, drained.....diced would be best; I used whole/peeled but chopped them up a bit
-4 cloves garlic, minced (if you like garlic!)
-1/2 tsp ground ginger
-1/2 tsp ground coriander
-1/2 tsp or 1 full tsp ground cumin
-couple dashes cayenne pepper
-few dashes smoked paprika (optional)
-few dashes cinnamon (optional)
-can of drained/rinsed garbanzo beans, if desired
- some whole yogurt to stir in at the end, if you wish....I just serve it along with supper.
Instructions:
Throw all the above ingredients in a 4-qt slow cooker and cook on LOW for 8 hrs or HIGH for 4 hrs. Serve with rice or noodles. OR shred chicken, stir in yogurt, and serve in corn tortillas with some cilantro and lime wedges.
Subscribe to:
Posts (Atom)