I have a crock-like pot (not actually crockery, but a metal-lined slow cooker) but have been thinking about acquiring an actual CrockPot (particularly since some are on sale and there is a rebate right now). So far, I mostly use it for taking hot foods to potlucks. More reheating/warming than actual cooking.
My messageboard has had some lovely looking crockpot recipes lately... I'll see if I can find links. I do really prefer the kind of cooker with a removable crock; being able to take the whole thing out and put it in the fridge is awfully nice.
Spyderella, I heard the basics of what was in your crockpot last night, and I'm dying for the recipe!
It contained: 2 lbs cheap beef (chuck shoulder roast, I think?), trimmed of fat and cut into 2-inch chunks. 2 small onions, cut into wedges. 2 apples, cut into slices. 1 sweet potato, peeled and cut into chunks. 1/2 cup of broth. 2 cloves garlic, minced. Some salt, pepper, and thyme (less than a teaspoon of each).
Cook on low for 8 to 9 hours. Then fish all the stuff out onto a tray and cover it to keep warm. Let the liquid stand in the pot for 5 minutes, then skim off the fat.
In a separate cup, mix together 1 Tbsp cornstarch, salt, pepper, thyme, and 2 Tbsp cold water. Stir until smooth. Then stir it into the broth in the pot, turn up to high, and cook for 15 minutes until the gravy thickens. Ladle it over the stuff to serve.
I made carrot soup the other day, and that went well. I'll take a look-see in this book I got, and I'll certainly post about anything I make that comes out extra yummy.
I did notice a 3-bean chili with molée sauce. (Was disappointed to see that one of the ingredients was... molée sauce. Darn it, people, that's a result.) I have the components to give that a whirl, probably next week or so.
Do you have good veggie recipes?
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Spyderella, I heard the basics of what was in your crockpot last night, and I'm dying for the recipe!
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Oh, the horrible temptation to take a naughty turn with this thread!
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With moiety_tx, you're halfway there already.
...Crock Pot slash? Hrm.
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"pork loin"
Heh...
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Ignoring griffjon, I'll answer this straight.
It contained:
2 lbs cheap beef (chuck shoulder roast, I think?), trimmed of fat and cut into 2-inch chunks.
2 small onions, cut into wedges.
2 apples, cut into slices.
1 sweet potato, peeled and cut into chunks.
1/2 cup of broth.
2 cloves garlic, minced.
Some salt, pepper, and thyme (less than a teaspoon of each).
Cook on low for 8 to 9 hours. Then fish all the stuff out onto a tray and cover it to keep warm. Let the liquid stand in the pot for 5 minutes, then skim off the fat.
In a separate cup, mix together 1 Tbsp cornstarch, salt, pepper, thyme, and 2 Tbsp cold water. Stir until smooth. Then stir it into the broth in the pot, turn up to high, and cook for 15 minutes until the gravy thickens. Ladle it over the stuff to serve.
Reply
I made carrot soup the other day, and that went well. I'll take a look-see in this book I got, and I'll certainly post about anything I make that comes out extra yummy.
I did notice a 3-bean chili with molée sauce. (Was disappointed to see that one of the ingredients was... molée sauce. Darn it, people, that's a result.) I have the components to give that a whirl, probably next week or so.
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Damn straight.
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