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  #61  
Old 02-17-2013, 11:50 AM
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Quote:
Originally Posted by SpoonyBardOL View Post
I tried making that recipe a few months ago, but I borked it up. When I went to the store to buy the tomato sauce, I wound up buying one can of sauce and one can of paste, and didn't notice until I had both cans opened.

I tried to dilute the paste and add some spices to give it some flavor, besides 'tomato turned up to 11', but it didn't work out. It was still edible, but no one was all that impressed. :/
Wait you doubled up on the tomato? No wonder. Also Brick, I'm curious too. How could you get banned?
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  #62  
Old 02-17-2013, 12:05 PM
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Oh no, I doubled up on everything since I had twice as many drumsticks on hand.

But instead of buying two cans of sauce I got one sauce and one paste and didn't realize it until I had already started.
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  #63  
Old 02-17-2013, 12:25 PM
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Yeah paste is essentially tomato concentrate. Also considering the larger mass your cook time may need to have been adjusted.
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  #64  
Old 02-17-2013, 12:44 PM
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Trying out this recipe now, because I had most of the ingredients already. I doubled up as well (by adding thighs in lieu of a second portion of drumsticks), so I'll report back in 8 hours.
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  #65  
Old 02-17-2013, 10:05 PM
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Quote:
Originally Posted by taosterman View Post
Trying out this recipe now, because I had most of the ingredients already. I doubled up as well (by adding thighs in lieu of a second portion of drumsticks), so I'll report back in 8 hours.
VERDICT: Pretty solid meal for something that requires basically no money or effort. The sauce that it leaves behind isn't bad, either.
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  #66  
Old 02-22-2013, 08:39 AM
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I love using the slow cooker for pulled pork. I have this really good recipe for a mango-chile BBQ sauce that works wonders with it.
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  #67  
Old 04-01-2013, 11:19 AM
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With recovering from my ankle surgery, my Crockpot has been our secret weapon for giving us several night's worth of home-cooked healthy meals with minimal effort on my part. I now do it once a week on Sunday afternoons and it provides three nights' worth of dinners for the two of us. Below are some of the combinations i've tried out recently. four hours on High seems to do the trick of making everything meld nicely and still leaving the meat tender. All of these recipes make six generous portions and are under 500 calories per serving (before you add any toppings like cheese or rice) and are full of vegetables and fiber.

Mexicanish Beef Soup

-two lbs of lean beef stew meat
-one bunch of rainbow chard, roughly chopped
-one peeled and cubed large sweet potato
-one can black beans
-one can diced tomatoes
-one red and one green bell pepper, diced
-one diced onion
-one chopped clove of elephant garlic
-salt and pepper
-red wine vinegar
-a crap ton of toasted cumin, which i then grind with cinnamon, paprika, and chili powder and add to the pot.

garnish with plain non-fat Greek yogurt, 2% shredded cheddar, and/or hot sauce if you'd like. doesn't need much.

Lamb Leek Stew
- two lbs of lean stew lamb
- one bunch of leeks, throughly washed and roughly chopped
- one large shallot, diced
- a bunch of carrots, roughly chopped
- a small amount of redskin potatoes, halved
- about a cup or so of white wine. I buy the little 4 packs of individual serving sized bottles to use for cooking and just use one of those.
- I add about a quarter cup of mustard, usually stone ground or dijon.
- also throw in some whole mustard seeds
- salt and pepper
- a glug or two of balsalmic vinegar.
- tarragon and herbs de provence

this is a nice nod to rustic Provencal tastes and is dynamite with some crusty bread.

Asian Beef Soup

- two lbs of lean beef stew meat
- a crapton of roughly chopped bok choy
- plenty of diced ginger and garlic
- about three cups worth of chopped mushrooms
- a chopped onion
- one diced red bell pepper. I like to add this in the last hour of cooking so it still has some texture to it, but it's totally ok to add at the beginning
- soy sauce (i actually use tamari), mirin, rice wine vinegar, sesame oil
- salt and pepper, of course, but you don't need that much salt with the tamari/soy sauce

I like to make some sushi rice in the rice cooker and then toss it with some mirin and rice wine vinegar. I then serve by putting some of the rice in a bowl and ladling the soup on top.

Italian Kale Beef Stew

- two lbs of lean beef stew meat
- one bunch of washed kale, roughly chopped
- two cans of diced tomatoes
- one bunch of chopped carrots
- a small bunch of redskin potatoes, halved
- garlic cloves, chopped
- shallot, chopped
- some celery pieces, chopped
- a glug or two of balsamic
- one cup or so of red wine - again, an individual tiny bottle works great
- three cups of mushrooms
- salt and pepper
- Italian herbs such as rosemary, oregano, marjoram, thyme... don't bother with basil unless you have it fresh, dried basil sucks.

I like to serve this with some fresh grated parmesan reggiano or some goat cheese.

Last edited by upupdowndown; 04-01-2013 at 06:38 PM.
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  #68  
Old 04-01-2013, 05:34 PM
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I've come to the conclusion that any slow cooker recipe that includes kale or chard is awesome. I need to try all of those!

One thing on the elephant garlic: What we've done a couple times now when we're making soup is place the garlic in cheesecloth and suspend it in the slow cooker. Take it out a bit before serving, then mash it with butter (the garlic will be really soft) and serve with the bread with the soup. It's fantastic.
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  #69  
Old 04-01-2013, 06:35 PM
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oh the chard texture in the Mexican soup is delightful. It was the first time I'd tried chard in soup but now we're instant converts.

a note: I eat a LOT of protein as part of my diet, which is why the meat in these averages out to a third of a pound of raw meat per serving. They would still be perfectly cromulent and also leaner if you reduced the meat by half.
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  #70  
Old 04-02-2013, 10:08 AM
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Quote:
Originally Posted by upupdowndown View Post
oh the chard texture in the Mexican soup is delightful. It was the first time I'd tried chard in soup but now we're instant converts.

a note: I eat a LOT of protein as part of my diet, which is why the meat in these averages out to a third of a pound of raw meat per serving. They would still be perfectly cromulent and also leaner if you reduced the meat by half.
Yes! We also like to use chard in our slow cooker recipes.

Also generally no meat since wife is a vegetarian.
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  #71  
Old 04-02-2013, 12:47 PM
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Originally Posted by Red Hedgehog View Post
Yes! We also like to use chard in our slow cooker recipes.

Also generally no meat since wife is a vegetarian.
You could try the Asian soup one by omitting the Beef and adding a bunch of seared tofu in the last hour, it should still be really flavorful. I've never really done any meat substitutes in the crockpot, tho
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  #72  
Old 04-02-2013, 03:16 PM
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Chiming in to say that whenever a recipe calls for carrots, substitute regular chopped ones for the equivalent weight in baby carrots, and you will be so much happier. Plus the leftovers make for a better snack.
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  #73  
Old 04-02-2013, 07:27 PM
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Quote:
Originally Posted by upupdowndown View Post
You could try the Asian soup one by omitting the Beef and adding a bunch of seared tofu in the last hour, it should still be really flavorful. I've never really done any meat substitutes in the crockpot, tho
We mostly do bean dishes in them and then figure out what to add to make up for the flavor of the meat.
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  #74  
Old 04-03-2013, 12:21 PM
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Quote:
Originally Posted by Wolfgang View Post
Chiming in to say that whenever a recipe calls for carrots, substitute regular chopped ones for the equivalent weight in baby carrots, and you will be so much happier. Plus the leftovers make for a better snack.
That's totally a valid way to go and something I've done, but I do like the dimensions of roughly chopped regular carrots in a stew/soup a little bit better from a texture standpoint.

Quote:
Originally Posted by Red Hedgehog View Post
We mostly do bean dishes in them and then figure out what to add to make up for the flavor of the meat.
Black beans marry super well with ginger, garlic, tamari, and mushrooms.
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  #75  
Old 04-05-2013, 06:19 AM
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This is my Jambalaya recipe for my crockpot:

1 lb chicken breasts, cut into squares
2 cans chicken broth
1 22 oz can of tomatoes
5 italian sausages, cut into slices
cayenne pepper
cajun spices
1 chopped green pepper
1/2 chopped onion
1 lb jumbo shrimp, thawed
white rice as needed

Combine everything but shrimp and rice. Cook on low for 8 hours. Add shrimp when you start to cook the rice. Serve over rice.

I'm going to be experimenting with a beef stroganoff recipe later. I'll let you guys know how that goes.
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  #76  
Old 04-05-2013, 06:44 AM
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Quote:
Originally Posted by McDohl View Post
This is my Jambalaya recipe for my crockpot:

1 lb chicken breasts, cut into squares
2 cans chicken broth
1 22 oz can of tomatoes
5 italian sausages, cut into slices
cayenne pepper
cajun spices
1 chopped green pepper
1/2 chopped onion
1 lb jumbo shrimp, thawed
white rice as needed

Combine everything but shrimp and rice. Cook on low for 8 hours. Add shrimp when you start to cook the rice. Serve over rice.

I'm going to be experimenting with a beef stroganoff recipe later. I'll let you guys know how that goes.
I am totally going to make this with Maryann, though I may omit or reduce the shrimp.

Also, remind me, what was the spice you used on those meatballs you made for our party?
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  #77  
Old 04-05-2013, 08:33 AM
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Quote:
Originally Posted by alpha jammer View Post
I am totally going to make this with Maryann, though I may omit or reduce the shrimp.

Also, remind me, what was the spice you used on those meatballs you made for our party?
If I was making meatballs, there's a high probability I used Worcestershire sauce + onion powder.

I think.
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  #78  
Old 04-06-2013, 07:38 AM
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Beef Stroganoff:

Beef Stew Meat (3 lbs)
Cans of Cream of Celery soup (3 cans, ~30oz)
Cream cheese (16oz)
Sour cream (8oz)
Can of mushrooms
Pepper to taste

Add beef stew meat, soup, and mushrooms. Set on low for eight hours. Add cream cheese and sour cream when you start making noodles or rice. For best flavor, make it a 2:1 ratio of cream cheese to sour cream and use cream cheese spread. Serves four hungry dudes.
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  #79  
Old 05-07-2013, 01:19 PM
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Slow Cooker Moroccan Lamb Tagine

this was REALLY REALLY good. I upped the lamb to 2 lbs but you don't have to!
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  #80  
Old 08-17-2013, 07:16 AM
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I haven't tried this frittata recipe yet but it sounds really good.
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  #81  
Old 09-28-2014, 08:35 PM
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A slow cooker version of this chard and white bean soup has become one of my staples. I skip the wine entirely and add everything but the chard to the crockpot. I add four cups of chicken stock which makes it more like a soup than a stew but I prefer it that way. Then I put it on low for at least 4 hours, I've had it go as long as 9. An hour before we're going to eat I add the chard in and let that simmer.

Sprinkling the sherry vinegar on top at the end is great. We do a bit of parmesean too.
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  #82  
Old 11-24-2014, 02:41 PM
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I just ate my first slowcooker stew and it's so good!

I used:
1 cup of lentils
1/2 cup of mung dal
half a red onion
a pound of chicken, uh, thighs? strips? meat
some purple potatoes
three small cloves of garlic
2 tsp of minced ginger
two and a half tablespoons of berbere mix I had onhand
a pat of butter and a splash of olive oil
4 cups of chicken stock
some salt and pepper

then hit go! It's rad! it did all the good stew stuff! the chicken got all soft and fall-aparty, then lentils are soft and delicious! I probably could have used another tablespoon of the berbere, but hey, better safe than sorry. Maybe I'll add some and let it sit on the warmer before packing it away.
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  #83  
Old 11-02-2015, 03:27 PM
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Bump from the dead! Guess who has a slow coookeeeeer!

My contribution is Moo's CBA Stew:

About 500g cubed beef
750-1000ml beef stock
Onion (1 big or more to taste)
Several carrots (about 4-5)
Potatoes (5ish)

Add or subtract amounts as taste requires. Cut. Stick in pot. Cook for about 5-6 hours. Stew.


Quote:
Originally Posted by upupdowndown View Post
Slow Cooker Moroccan Lamb Tagine

this was REALLY REALLY good. I upped the lamb to 2 lbs but you don't have to!
Sounds tasty but bugger me if that isn't a lot of spices to buy. I have maybe a third already, but damn all the same.
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  #84  
Old 11-02-2015, 03:32 PM
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who has a slow cooker
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  #85  
Old 11-02-2015, 03:36 PM
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yer ma
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  #86  
Old 11-02-2016, 09:10 PM
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I made a tasty thing!

Adapted from from America's Test Kitchen Healthy Slow Cooker Revolution book. The other Test Kitchen ones have been mentioned in this thread but this one is really good!

Carrot-Ginger Soup

2 onions, chopped
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1 teaspoon canola oil (I used olive)
5 cups water (or whatever you need for your slow cooker)
2 pounds carrots, peeled and cut quarter inch thick
0.25 cup minced crystallized ginger
2 springs thyme
1 tablespoon cider vinegar
0.25 cup minced fresh chives

Microwave onions, grated ginger, garlic and oil in bowl, stirring occasionally until onions are softened/starting to be transparent, about 5 minutes. Add to slow cooker.

Stir in water, carrots, crystallized ginger, 1 teaspoon salt. Add thyme sprigs. Cover and cook until carrots are tender, 6-8 hours on low or 4-6 hours on high.

Remove thyme sprigs. Blend with immersion blender or in batches.

Stir in cider vinegar, add salt and pepper to taste. Sprinkle individual portions with chives before serving.

(The original recipe had some added sugar and added carrot juice at the end but I didn't do either of those and I don't think they are necessary).
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  #87  
Old 11-29-2016, 04:05 PM
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I bought an Instant Pot! Sadly, the week before Amazon's Black Friday sale.

Anyway, anyone else have one and want to recommend something amazing to make in it?
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  #88  
Old 11-29-2016, 04:31 PM
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I want a one-serving slow cooker.

does this exist
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  #89  
Old 11-29-2016, 07:34 PM
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Kinda? It's mostly for warming up a can of soup really slowly, though.
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  #90  
Old 11-30-2016, 04:14 AM
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Nah, that's got customer feedback saying it very specifically isn't.
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