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Category Archives: Slow Cooker

Fragrant Fall Red Cabbage with Apples and Bacon

This has to be one of my favourite fall recipes and it would be great with your Thanksgiving Dinner! The origin of the recipe was the Dallas News way back in 2008. When I searched online it is nowhere to be found, either on Google or Pinterest as far as I could check. Fortunately I had a copy! You’re going to love serving this fragrant dish with your dinner.

Fragrant Fall Red Cabbage with Apples and Bacon

4 slices bacon cut into 1 inch pieces

1 large head red cabbage cored and thinly sliced

1 large red onion, halved and thinly sliced

2 apples, halved, cored and sliced

¾ cup red wine vinegar

¼ cup maple syrup

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon allspice

Salt and pepper to taste.

In a large saucepan over medium heat, cook the bacon until lightly browned, but NOT crispy, about 4 minutes.

Add the cabbage, onion and apples. Stir well to coat with bacon drippings. Cover and cook until the vegetables and apples are limp, about 15 minutes.

Add the vinegar, maple syrup and spices. Stir well, then season with salt and pepper.

Serves 8 to 10

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Slow Cooker Chicken and Corn Chowder

What to do when your stove gets taken away for repairs? Three choices – BBQ, Microwave or Slow Cooker. Oh, and company for dinner… Pinterest to the rescue as always. The best part is that we had everything in the house! Hope you will try this sometime soon, it beats cooking inside, as we can put our cooker outside, A great way to enhance the BBQ season!

Slow Cooker Chicken and Corn Chowder

Ingredients:

  • 4 slices bacon, diced
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
  • 12 ounces red potato, diced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 cups corn kernels, frozen, canned or roasted
  • 4 cups chicken broth 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Pinch of cayenne pepper (optional)
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup half and half
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh chives

Directions:

  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  2. Place chicken, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste.
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  4. In a small bowl, whisk together half and half and cornstarch. Stir in half and half mixture and butter during the last 30 minutes of cooking time.
  5. Serve immediately, topped with bacon and garnished with chives, if desired.

 

 

Slow Cooker Pork Chops

As promised that I would report on my latest find from FaithTap – https://www.facebook.com/faithtapping/?fref=ts

Slow Cooker Pork Chops

  • 6 medium thick pork chops
  • ¼ cup brown sugar
  • 1 tsp ground ginger
  •  ½ cup soy sauce
  • ¼ cup ketchup
  • 2 cloves of smashed garlic
  •  salt and pepper to taste.

Pour all of the ingredients over the six pork chops and cover. The slow cooker does its magic for approximately 6 hours on low.

Results – Yes indeed they were very tender! They cooked in a little over 5 hours…by six they would have been burned dry, so watch them, depending on the thickness of your chops.

I would modify the ingredients to 1/4 cup soy and less sugar, and more garlic!

Personally I prefer my daughters slow cooker pulled pork sauce recipe  with Coca Cola! https://buenprovecho.me/?s=slow+cooker+pulled+pork

Persian Saffroned Lamb

This is a great recipe for lamb lovers! If you are not into lamb then use beef… The sauce is incredible! I plated this dish with the saffroned rice over which I put the lamb and lots of sauce. For a complete meal, steam some great snow peas. Use any leftover sauce over some pasta for another meal the next day. So…what to serve for dessert? How about a wonderful strawberry rhubarb pie ice cream??? Watch for this recipe NEXT WEEK….

Persian Saffron Lamb, Slow cooker Style

• 2 – 3 pound boneless leg of lamb, or an equal amount of lamb shanks cut in cubes.
• 1 onion
• 2 Tablespoons butter, ghee, or neutral cooking oil of choice
• 2-3 Tablespoons pumpkin pie spice.
• 2 Tablespoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon coriander seed
• 2 Tablespoons saffron water (boil 1/4 cup water to the temperature you’d use to make tea. Add a pinch, approx. 1/4 teaspoon saffron threads to the water. Save the remaining water to add to whatever rice you choose to cook. I prefer Jasmine rice.
• 1 head of garlic, cloves peeled and left whole (6 to 8 cloves)
• 2 15 oz. cans chopped Roma tomatoes
• Salt and pepper to taste
1. Remove fat from lamb using a sharp knife.
2. Chop onion into half moons. In a large Dutch oven. cooking pot, or skillet, heat fat over a medium heat and add onion, stirring often.
3. Allow onion to cook about five minutes. As it cooks, salt and pepper the outside of the meat. Remove onion from the pan. Place meat in the pot and sear it for 2-3 minutes per side…enough to get a nice crust on it. Remove meat from the pan and place, carefully, on a heat-safe surface.
4. Place onion back in the pan and add all spices EXCEPT saffron. Stir often, and cook for about 30 seconds, or until you begin to catch the scent of the spices. Put onion into slow cooker immediately.
5. Add the whole garlic cloves.
6. To the slow cooker, add the lamb, canned tomatoes, saffron water, and a pinch or two of salt and pepper (you can always adjust salt and pepper later).
7. Cook on high setting for 30 minutes. Stir. Cook an additional 2.5 to 3 hours.. Once the meat is done, taste sauce, adjust seasoning accordingly, serve over saffroned rice, and enjoy!

Best Bolognese Sauce

My apologies for the late posting but I was waiting to make this for company last night!

This would be great if you are planning a buffet for Christmas Eve or New Years Eve, It says it makes 4 to 6 servings, but it would stretch further if there were other foods available. I would serve the warm spaghetti in a chafing dish, with a small crock pot of hot sauce and grated Parmesan beside it. Maybe a small amount of red pepper flakes! To make it go further you could cut back on some of the meat…

The Best Bolognese Sauce
Yield: 9 cups of sauce or 4-6 servings
*If you don’t have a food mill to crush the tomatoes, use a blender or immersion blender. Make sure to leave as much texture and chunks of tomato as possible, do not liquefy.
Ingredients
2 tablespoons olive oil, divided
1 1/4 pounds ground beef
1 1/4 pounds ground pork
Kosher salt and freshly ground pepper, to taste
4 ounces pancetta or bacon, sliced
1 yellow onion, finely diced
2 carrots, peeled and finely diced
1 celery stalk, finely diced
5 garlic cloves, minced
1/3 cup (3 oz) tomato paste
1 cup dry red wine
1 cup milk
2 (28 ounce) cans whole tomatoes, passed through a food mill*
2 bay leaves
1 bunch fresh thyme, tied together with kitchen string
1 Parmigiano-Reggiano cheese rind
1 pound fresh pasta, such as fettuccine, tagliatelle, or pappardelle, cooked until al dente and drained
Grated Parmigiano-Reggiano cheese for serving
Directions
In a large, heavy, deep lidded Dutch oven or pot, heat 1 tablespoon of the olive oil over medium-high heat. Add the ground beef, ground pork, and salt and pepper to taste and cook until browned, about 10 to 12 minutes. Transfer the meat to a paper towel-lined plate. Add the pancetta/bacon and cook until crisp, 5 to 7 minutes. Transfer to the paper towel-lined plate.
Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the onion, carrots, and celery and cook until soft and translucent, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook for 2 minutes. Add the wine and simmer until almost evaporated, about 5 minutes. Add the milk, tomatoes, bay leaves, thyme, and cheese rind and stir until combined. Add in the meats and season with salt and pepper.
Bring to a simmer then partially cover and reduce to medium-low. Cook until the sauce thickens, about 1 1/2 to 2 hours.

You can also transfer the mixture to a slow cooker and cook for 3 1/2 hours. Discard bay leaves, thyme, and cheese rind. Season to taste with more salt and pepper if necessary. Serve with pasta and grated cheese.

Crock Pot Orange Chicken

Crock Pot Orange Chicken

Ingredients
• 1½ pounds boneless chicken, cut in 2-inch chunks or slivers
• ½ cup flour
• ½ cup panko (Japanese bread crumbs)
• ½ cup milk
• 1 egg
• 2 TB olive oil (I prefer peanut oil)
• 1 TB kosher salt
• 6 ounces (1/2 can) frozen orange juice concentrate (no pulp), thawed
• 3 TB brown sugar
• 1 tsp. balsamic vinegar
• 3 TB ketchup
• 6 ounces (other 1/2 can) orange juice concentrate

one green onion chopped
Instructions
1. In a small bowl mix egg and milk.
2. In a separate bowl, mix your flour and panko. In 5-10 piece batches, soak chicken chunks in milk mixture then in flour mixture, Repeat this twice.
3. In a large skillet, heat olive oil on the stove and brown your chicken on all sides. You will not be fully cooking the chicken, just giving it a nice coat. Place the chicken pieces into your slow cooker
4. In a small mixing bowl, combine 1/2 of the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Add more sugar if you prefer a sweeter taste. Pour sauce evenly over the chicken, and carefully toss to coat.
5. Cover and cook on low for 6 hours, or on high for 3 to 4*. Serve warm over the rice of your choice.
6. Just before finishing add the remainder of the orange juice and continue to heat.

Sprinkle with chopped green onions.
I found that this recipe was actually done in a little over 1 ½ hours on LOW. Maybe its because I am at sea level…LOL

Slow Cooker Butter Chicken

The History of Butter Chicken

http://butterchicken.ca/the-history-of-butter-chicken/

Butter chicken (or murgh makhani) is part of Indian cuisine, popular in countries all over the world. The origins of butter chicken can be traced back to New Delhi. Butter chicken is regarded to have been first introduced by a restaurant called Moti Mahal, located in Daryaganj . Butter chicken is usually served with naan, roti, parathas or steamed rice.

It is thought that butter chicken was hastily prepared by a Delhi eatery chef post dinner time for a harried VIP customer who wanted “some” chicken dish. A chef named Simon Mahli Chahal first prepared this when he only had half of a Tandoori chicken which he tossed with liberal amounts of butter, tomato, and garam masalas to improvise for an delicious delicacy he was supposed to make for the ruler of Mareelun. He forgot to buy enough ingredients so he ended up with this dish.

Though various versions exists for the recipe, typically dressed chicken (with or without bones) is marinated overnight in a yogurt and spice mixture usually including garam masala, ginger, garlic paste, lemon or lime, pepper, coriander, cumin, turmeric and chili. The chicken is traditionally cooked in a tandoor, but can also be grilled, roasted or pan fried. The sauce, is made by heating and mixing butter, tomato puree, and various spices, often including cumin, cloves, cinnamon, coriander, pepper, fenugreek and fresh cream. Cashew paste can also be added, and will make the gravy thicker. Of all the spices added to the dish it is dried fenugreek leaves (Urdu/Hindi: Qasuri Methi) that makes the greatest contribution to the characteristic flavour of the dish. Once the sauce is prepared, the prepared chicken is chopped and cooked until the gravy and chicken have blended. The dish may be garnished with white butter, fresh cream, sliced green chillies and Qasuri Methi.

While I love butter chicken, sometimes I want to do something simpler. Here is the Canadian Living recipe using a slow cooker!

This can easily be left to simmer away in a slow cooker for eight hours prior to adding the chicken. It yields a large quantity of sauce that freezes well if you’re feeding a smaller group.
Ingredients
• 2 onions, diced
• 3 cloves garlic, minced
• 3 tbsp (45 mL) butter
• 2 tbsp (30 mL) grated fresh ginger
• 2 tbsp (30 mL) packed brown sugar
• 2 tsp (10 mL) chili powder
• 3/4 tsp (4 mL) ground coriander
• 3/4 tsp (4 mL) ground turmeric
• 1/2 tsp (2 mL) ground cinnamon
• 1/2 tsp (2 mL) ground cumin
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) pepper
• 1 can (28 oz/796 mL) diced tomatoes
• 1 cup (250 mL) sodium-reduced chicken broth
• 1/4 cup (60 mL) almond butter or cashew butter
• 3 lb (1.4 kg) boneless skinless chicken thighs, quartered
• 1 cup (250 mL) sour cream
• 2 tbsp (30 mL) chopped fresh cilantro
Preparation
In slow cooker, combine onions, garlic, butter, ginger, brown sugar, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper and tomatoes. Whisk broth with almond butter; pour into slow cooker.

Cover and cook on low for 5 to 8 hours. (Actually, it was ready in about 4 hours…must be our altitude)

With immersion blender, puree sauce until smooth. (I choose not to puree sauces as I like the chunkiness of the ingredients!) Add chicken; cook, covered, on high until juices run clear when chicken is pierced, 30 to 40 minutes.

Stir in sour cream. Serve sprinkled with cilantro.

Slow Cooker/Crock Pot Eggplant with Chorizo (Sausage)

Sunday at noon we usually head off to the symphony. Before we go I like to get a head start on dinner! Et voila…slow cooker….. This recipe was served by our friend, Kitti, and with or without the chorizo it was great. Serve with your preference of rice or maybe with quinoa. I think it wold also make an awesome spaghetti sauce!

SLOW COOKER EGGPLANT WITH CHORIZO AND TOMATOES

  • 2 large onions chopped
  • 1 eggplant sliced
  • 3  carrots  chopped
  • 1 can tomato paste
  • 1 can of tomato sauce6 to 8 cut up Roma tomatoes
  • lots of garlic
  • 1 chopped red pepper
  • browned chorizo or sausage pieces (omit if you want a vegan dish)
  • fresh baby arugula ( a handful)

Brown the chorizo in olive oil . Remove and place on a paper towel.

Add onion, garlic, and eggplant to frypan. Cook, stirring often (about 5 minutes).

Stir in the tomatoes, sauce and paste. Cook 5 minutes more.

Add seasonings: cumin- salt-pepper- OPTIONAL cayenne pepper.

Place all ingredients into the slow cooker, stirring well. Top with a handful of the arugula.

Cover and cook on high for two hours or less.

 Just before serving add more arugula to the individual dishes.

Slow Cooker Caribbean Black Bean Chili

This is a recipe from my friend, John. He was nice enough to send me home with a big bowl of it the other night. It is awesome!! Beware that it can be addictive….. thanks so much John for being so considerate, as always. I’ll have to make this for Larry when he gets back from the cold North, fer sure….

SLOW COOKER CARIBBEAN BLACK BEAN CHILI

Black Beans (or any natural about 1/2 a bag) sorted and soaked overnight, drain water.

Place in slow cooker, cover with water. Liquid should be about to top after veggies are added.

Add a bay leaf, 2 chicken bouillion cubes, a can of chopped tomatoes.

Saute vegetables before adding to the cooker – Onions, a colorful pepper variety, carrots, jalapeno, celery. (As much as you like and your crockpot can hold. )

Add fresh garlic 3-4 cloves.

Add spices when veggies are a bit cooked. (Recipe calls for Jamaican Jerk seasoning). Use your favorites!

Add juice one lime, then toss all in the pot and cook on high 6 hours or til beans are done.

Taste later and adjust seasoning as you like. Spice it up if you want it spicier….

 

Slow Cooker Porridge

Porridge you say? Well we have been in Ontario for two weeks now and so far, it has rained, snowed, sleeted and been quite cold. I should have had lots of time to send new posts, but moving around has its drawbacks with, aka Internet problems.

Today? It’s raining as it always seems to do when we travel anywhere in the world. Fortunately, our friend Joan on Howe Island where we were staying made us this great porridge yesterday morning to warm our bodies. It was great, as was our visit with she and Gary!! Thanks Joan and Gary for a wonderful visit!!

So, for all you northerners, here is the recipe  made by Joan…

4 cups water

1 cup steel cut oats (available at Loblaws …you guys in Mexico can buy rolled oats)

1’2 cup milk

1/2 cup dried cranberries

1’2 cup chopped dried figs

1/2 cup raisins or chopped dates

I think you could use almost any combination of dried fruits, i.e. mango, apples, bananas, etc.

Put all ingredients into the slow cooker on low just before you go to bed (assuming you don’t go to bed at 7 pm…or get up at noon!)

When you wake up it will be ready! Next I will look for slow cooker coffee…since I can’t figure out how to set the coffee maker yet…haha