Crockpot Crusade #3

I've repeated some of our our favorite crockpot recipes, and also made a couple I wouldn't make again.  Gary really liked this tomato soup, which kind of surprised me.  I think it was the added green chili kick that he liked.

Slow Cooker Tomato Soup

4 lbs tomatoes roughly chopped
4 cups beef stock (4 Cups water and 4 bouillon cubes)
2 onions finely chopped
5 tbsps sugar
1 teaspoon fresh basil shredded (or dried)
Salt and Pepper to taste
2 tbsps corn starch for thickening
3/4 cup cream
Place tomatoes, stock, onion, sugar, and basil into slow cooker. Cover and cook on high for 3-4 hours or auto/low for 6-8 hours.  Let the mixture cool slightly, then puree in batches. Pour the liquid back into the slow cooker and heat on high for 1-2 hours. If like me you prefer a thicker soup, 1 hour before serving mix the corn starch with about 1/4 cup  and aof the soup mixture, add to the soup, stirring well. 15 minutes before serving add cream to soup and reheat.  

I am not a big pudding fan, but I signed up to take in something soft, like jello or pudding, to a friend and neighbor who is having a hard time swallowing food.   The taste kind of grows on you.

   Slow Cooker Tapioca Pudding

2/3 cup white sugar

1/2 cup small pearl tapioca

2 eggs, lightly beaten

Vanilla if desired

Stir together the milk, sugar, tapioca, and eggs in a slow cooker. Cover, and cook on High for 3 hours, or on Low for 6 hours, stirring occasionally. Serve warm.

Crockpot Crusade: I'm really feeling

like Suzy Homemaker the last few days.  It is much more fun to do household things when you have a plan.  Even though some of the crockpot meals preparation time, I do it in the mornings when my energy and desire are much higher.  Today I made:

Chicken Mushroom Stew

(We liked this one)

6 Servings Prep: 20 min. Cook: 4 hours

6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil, divided
8 ounces fresh mushrooms, sliced
1 medium onion, diced
3 cups diced zucchini
1 cup chopped green pepper
4 garlic cloves, minced
3 medium tomatoes, chopped
1 can (6 ounces) tomato paste
3/4 cup water
2 teaspoons each dried thyme, oregano, marjoram, and basil

Directions:
Cut chicken into 1-in. cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a 3-qt. slow cooker. In the same skillet, saute the mushrooms, onion, zucchini and green pepper in remaining oil until crisp-tender; add garlic; cook 1 minute longer.  Place in slow cooker. Add the tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4-5 hours or until the meat is no longer pink and vegetables are tender. Yield: 6 servings.

Slow Cooker Apple Crisp

(We loved this one)

Serving Size: 8

2 lbs Gala Apples peeled and sliced ; (about 6 med apples)
2/3 c old-fashioned oats
2/3 c flour
2/3 c packed light brown sugar
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/2 cup butter

Add sliced apples to slow cooker. Combine oats, flour, sugar, cinnamon, nutmeg in med. mixing bowl. Cut in softened margarine until mixture is crumbly. Sprinkle over apples. Cover cook on low 4 hrs.

I didn't take any pictures of the food, but I did learn something today.  I've had whipping cream in the fridge that was going to go bad, so I whipped it all.  I "googled" and found that you can freeze individual servings of whipped cream and just pull them out for individual servings.  You just spoon it or pipe it onto a cookie sheet lined with waxed paper.


Then you flash freeze it.  (Flash Freeze: refers to laying food in a single layer on a cookie sheet, uncovered, and keeping it in the freezer for 4 hours or until each individual piece is frozen and can be handled. Flash freezing is always followed by storing the items in a fully wrapped container or a fully sealed ziplock to prevent freezer burn.)  So, I'm giving that a try.

Crockpot Crusade #3

I made this Asian Beef recipe today, and we really liked it.  However, I did not have any bok choy, nor do I know what it is or what it looks like.  I'll have to do a little investigating to find what it is and get it before I make this recipe again. 

Asian Beef with Mandarin Oranges

2 tablespoons vegetable oil
2 pound boneless beef chuck ; cut into 1/2-inch strips
1 small onion ; thinly sliced
1/3 cup soy sauce
1/4 teaspoon salt
2 teaspoons minced fresh ginger
1 small green bell pepper ; sliced
1 package ; (about 3 ounces) shiitake mushrooms, sliced
1 head bok choy ; cleaned and chopped
1 can (5 oz) Sliced water chestnuts
2 tablespoons corn starch
1 can ; (11 ounces) mandarin oranges, drained and syrup reserved
2 cups beef broth
6 cups steamed rice

Heat vegetable oil over medium-high heat. Add beef, in batches if necessary, and cook, turning to brown all sides. Transfer beef to 4 1/2-quart CROCK-POT® slow cooker as it is browned.

Add onion to same skillet. Stir over medium heat until softened. Add next soy sauce, salt, ginger, green pepper, mushrooms, bok choy and water chestnuts and cook until bok choy is wilted, about 5 minutes. Spoon mixture over beef.

Whisk together corn starch and reserved mandarin orange syrup in medium bowl. Stir in beef broth and pour over ingredients in CROCK-POT® slow cooker. Cover and cook on LOW 10 hours or on HIGH 5 to 6 hours or until beef is tender.

Stir in mandarin oranges. Spoon steamed rice into shallow serving bowl and spoon beef over rice.

Last week, two recipes we liked were these.

Green Chili Stew

I thickened with cornstarch 15 minutes before serving. Just take some of the broth out, stir in 2 tablespoons of cornstarch, and mix well. Then add back to the stew.  Serving Size: 8

2 pounds beef stew meat ; cut into 1-inch cubes
2 medium onions ; chopped
2 tablespoons canola oil
1 can ; (15 ounces) pinto beans, rinsed and drained
1 can ; (14-1/2 ounces) diced tomatoes, undrained
2 cans ; (4 ounces each) chopped green chilies
1 cup water
3 beef bouillon cubes
1 garlic clove ; minced
1 teaspoon sugar
1/2 teaspoon salt ; optional
1/4 teaspoon pepper
Shredded ; cheddar or Monterey Jack cheese

•In a large skillet, brown beef and onions in oil; drain. Transfer to
slow cooker.
•Combine the beans, tomatoes, chilies, water, bouillon, garlic, sugar,
salt if desired and pepper; pour over beef. cover and cook on low
for 7-8 hours or until beef is tender. (I thickened with cornstarch 15 minutes before serving.)

No-Fuss Potato Soup

I will add the salt to taste at the end, as it was too salty (and I love salt). I also added cornstarch to thicken. Could also add velveeta and make it potato cheese soup.  It reminds me very much of my favorite non-slow cooked potato cheese soup that I've made for years.  Serving Size: 8

6 cups cubed peeled potatoes
5 cups water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter ; cubed
4 teaspoons chicken bouillon granules or 2 vegetable bouillon
Salt to taste (called for 2 t.)
1/4 teaspoon pepper
1 can ; (12 ounces) evaporated milk
3 tablespoons minced fresh parsley
Minced ; chives

•In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on high for 7-8 hours or until the vegetables are tender. •Add milk and parsley. (This is where I thickened with cornstarch).  Add cheese if desired.  Cover and cook 30-60 minutes longer or until heated through. Garnish with chives if desired. Yield: 8-10 servings (about 3 quarts).

My Regular Potato Cheese Soup

1/4 cups margarine or butter
1 onion chopped
1 cup chopped celery
4 to 5 mediums potatoes cut into 1/2" cubes (4 cups)
1/4 cup finely chopped parsley (or parsley flakes)
1/2 teaspoon salt
1/4 teaspoon pepper
1 quart chicken broth (or 4 chicken bouillon cubes + 1 qt. water)
1 quart half and half (I usually just use milk)
3 tablespoons cornstarch
1/4 cup water
1/4 to 1/2 pound velveeta cheese
In an 8 to 10 qt. kettle, melt the butter over medium heat; add onion and celery and cook, stirring occasionally, until onion is very limp, about 10 minutes. Add the potatoes, parsley, salt, pepper, and chicken broth; cover and cook until the potatoes are tender, about 30 minutes. Stir in the milk and cook ( I usually heat the milk in the microwave before adding because it heats up faster with less chance of burning) until thoroughly hot. Blend the cornstarch with 1/4 c. water until smooth, and add to soup; continue cooking until soup boils and thickens, about 5 minutes. Add cheese and stir to melt. Season to taste.

Crockpot Crusade #2

I'm having so much fun with this challenge.It is making meal planning fun for me.  I find that I'm simplifying many of the recipes I'm trying, either because of preference or necessity (like I don't have the ingredients).  So the recipes I'm posting are the way I made them so I can remember what I did next time I make them.  I'm finding some recipes that I will definitely make again, others I definitely won't, and some that are a maybe.  These are the recipes (and pictures) of the ones I will make again.

Gone-All-Day Casserole

1 cup uncooked wild rice ; rinsed and drained
1 cup chopped celery
1 cup chopped carrots
2 cans ; (4 ounces each) mushroom stems and pieces, drained
1 large onion ; chopped
1 garlic clove ; minced
1/2 cup slivered almonds
3 beef bouillon cubes
2 -1/2 teaspoons seasoned salt
2 pounds boneless round steak ; cut into 1-inch cubes
3 cups water

Place ingredients in order listed in a 3-qt. slow cooker (do not stir). Cover and cook on low for 6-8 hours or until rice is tender. Stir before serving.   Serves 10-12   (From Taste of Home)

I left the mushrooms and meat out, so Natalie could enjoy it,

but with the meat it would be a complete meal.

Despite their somewhat glum expressions for

the picture, they really did like this dish.

Crockpot Cashew Chicken

2 lbs boneless ; skinless chicken thighs, cut into 1/2 inch pieces
1/4 cup all-purpose flour
1/2 tsp black pepper
1 tbsp canola oil
1/4 cup soy sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
1 tbsp brown sugar
1 clove garlic ; minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews

Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on low for 3 to 4 hours. Add cashews and stir. Server over rice.  (From 365 Days of Crockpot Cooking)

Crockpot Baked Beans

1 can (12 oz) Pinto beans
1 can (12 oz) Kidney beans
1 can (12 oz) Black beans
2/3 cup Barbecue sauce
2/3 cup Salsa
1/4 cup Brown sugar
2 drops Hot pepper sauce

Instructions:  Combine all ingredients in crock pot. Cook on high for 4 hours or 6 hours on low. Also good cold as a dip with tortilla chips (that's how we ate the leftovers during the BYU game)

Crockpot Chunky Applesauce

I used my apple peeler and slicer, which made preparation very easy.  I liked this just as well as a leftover.  It reminded me of home, when Mom would bottle chunky applesauce.  Dad and I would make toast, add butter and honey, and then put applesauce on top.  I thought of them as I did just that for lunch the next day.

8 large tart apples
1/2 cup Sugar
1/2 cup Water
1 teaspoon Cinnamon

Combine apples, sugar, water, and cinnamon in a slow cooker. Stir gently. Cover and cook on low for 6-8 hours.  Serves 6.  (From Taste of Home)

Crockpot Glazed Carrots

1 1/2 lb baby carrots ; whole
1/4 c packed brown sugar
2 Tbsp butter
1/4 c water
pinch of salt

Pour all ingredients into your crockpot and stir. Add lid and cook on high for 1 hour. Stir carrots and turn heat to low. Stir carrots once every hour and cook for a total time of 4 hours.  (I just cooked on low for the whole time, and it was fine.)

Crockpot Au Gratin Potatoes

Most recipes call for some type of cream soup, but I just made a white sauce and poured it over it.

6 Potatoes ; peeled and sliced
1 tablespoon Flour
1 tablespoon Butter
1/2 cup Milk
Salt ; to taste

Peel and slice potatoes. Place in crockpot. Make white sauce by melting butter, mixing in flour, and then slowly adding milk. Stir until thickened. Pour over potatoes. Cook on high for 4 hours or on low for 6 hours.

Crockpot Beef  -- so far my favorite method for stew meat and round steak is to sprinkle it with a package of onion soup mix, pour in some water, and cook away.  On high for about 4 hours or low for about 6.

(Gary is a much better sport about allowing me to take pictures

of him eating than I would be)

Confessions

of a recipe collector.  I rarely try any of them.  But I LOVE collecting them.  I have piles of recipes I've clipped out.  I have files of recipes I've pasted or written on cards and filed. I've spent hundreds of hours through the years trying to organize them. And through all of that, I still can't find my recipes when I need them.

This is one of the favorite places I keep my recipes.

It is a wall chest with picture collages of the family eating

My biggest dilemma, though, is planning meals ahead and having the ingredients I need.  When It comes time for Gary to be home, I don't know what we're doing for dinner.  As a result, we eat out way too much (I love eating out, but it is hard on the calorie intake and budget).

So, Saturday I told Gary I was going to make an investment that will make it easier for me to actually follow through and make dinner.   I love using crock pots because then dinner is not a last minute thing. But, I don't always like the results of everything mixed together because it can get mushy. So, that is why I made this investment ($69 at Costco).

I'm calling my new quest of using the

triple crock pot at least three times a week,

"The Triple Crock Crusade."

I have to make it official or I wont do it.  But, I've already used it three times. The first time I used it was on Sunday.  I made Cashew Chicken, wild rice, and carrots.  The chicken and carrots worked great, but the rice was a little clumpy.  On Tuesday I made Rosemary Chicken, Baked beans, and berry cobbler.

 We liked the baked beans a lot, and the berry cobbler was OK.  The chicken was very tender, but we didn't care for the flavor. 

So, this is going to be an ongoing experiment.  I just filled them for tonight's dinner with a stew meat mixture (stew meat, onion soup, water), applesauce (sliced apples, 1/2 c.water, 1/2 c. sugar), and au-gratin potatoes (sliced potatoes and a sauce made with 1 T. butter, 1 T. flour, 1/2 c. water).  I'll see how it works and post the recipes that we love.  Those I made today I just kind of made up, so I have no idea how they'll work. 

But, if they are not edible, well, I guess we'll have to go out for dinner!