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Made chicken using Lemony Herbed Drumsticks slowcooker recipe: added 2 tablespoons honey and 2 chopped red peppers and 1 option (sauté peppers and onion before adding to crockpot) very good. Cooked in under 5 hours on low. Pomegranate sauce was VERY GOOD with it.
Autumn Fare - sauce, pomegranate, recipe
t=teaspoon T=tablespoon
Pomegranate Sauce
I have a pomegranate tree and so have no problem for a good supply in autumn. You can, however, substitute any unsweetened dark juice for this such as cranberry, cranberry-apple, current, grape or even prune. In the case of the latter two, add a few softened in cognac (or brandy) raisins or very finely chopped apple and allow to simmer a few minutes. This is wonderful in autumn with Roast Pork Tenderloin and Autumn Vegetables. A fine sauce for chicken or Cornish hen as well.
250 ml. pomegranate juice
1 T. mild honey
1/2 t. minced fresh rosemary
1/2 sm. garlic clove
1 T. sherry vinegar
1 t. cornstarch
herb salt
Add the rosemary to the juice and simmer to reduce to 100 to 125 ml. (less than half to half - depends on flavour intensity of juice) add the honey and garlic and gently simmer for a few minutes.
Remove the garlic, add the vinegar and a pinch of herb salt.
Make a paste of the cornstarch with a little water, stir into the sauce and allow to thicken.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant
Recipe here: www.epicurious.com/recipes/food/views/Spicy-Chickpea-and-...
I doctored it up and added some jalepeño powder which made it much too spicy the first time. After a few days the flavors melded nicely and it was delicious.
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Get the recipe for this delicious spiced mulled wine, and get more slow-cooker Thanksgiving recipes here. #slowcooker #mulledwine #mulledwinerecipe #falldrinks #fallcocktails #thanksgivingdrinks #thanksgivingcocktails #cocktailrecipes #wine
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Here's all the meats (prechopped) and the beans (presoaked) ready to go into the slow cooker with some onions and garlic and a couple sauces
This little birdie wants to know what's for lunch. It's vegan black bean chili with northern-style cornbread. Very low fat meal to keep our svelte figures.
Day 26/365 in 2012
The flour and oat part on the bottom just became one hard blob. Still, it tasted okay and with some vanilla ice cream on top, it was edible. First experiment with making a dessert in the Crock Pot.
I used basically the same idea I had going in this recipe I posted a while back
www.flickr.com/photos/missmarnie/3960620050/in/set-721576...
Only, instead of cooking it in the oven, I’ve used my slow cooker.
Serves about 4-6
4 lbs Beef Short Ribs (about 8)
Kosher salt
Pepper
4 large carrots cut into 1” pieces
4 stalks celery, cut into 1” piece (I also deveined them but that’s optional)
4 large peeled tomatoes cut into 1” pieces
2 boiler onions rough chopped
1 head of garlic peeled and cloves slightly squished
1 c red wine
1 tbs Worcestershire sauce
1 tbs soy sauce
2 bay leaves
6 c of mushrooms of shiitake and crimini mushrooms (I’m estimating quantity, we used a lot)
Sauce
1/2 c red wine
1 tbs butter
Fresh herbs of your choosing (I like thyme or dill)
Season ribs with kosher salt and pepper, on all sides. Some people like to remove some of the fat, but I do that at the end. Your call.
Place carrots, celery, and tomatoes, in base of slow cooker.
Sear meat on all sides in a heavy pan. Make sure to work in small batches to get good browning. I was able to do it all in 2 batches. Set meat aside and add onions and garlic to pan, turn down heat a bit and cook until they are a little translucent.
Pour all liquids into pan, gently scraping up all the little bits that may be stuck to the bottom. Allow to cook on medium heat for about 5 minutes to get the liquid hot and cook off a little of the booze.
Add liquid, with onions and garlic, to the crock pot. Add bay leaves. Place meat on top. Heat on high for 30 mins and then reduce to low heat for 5 hours. Add mushrooms at this point. Cook on low for another 1-2 hours.
Move meat to a serving plate (bones will likely just fall out) and strain veggies out with slotted spoon and place in a separate dish. Remove as much fat from remaining liquid as possible. Pour remaining liquid into sauce pan and add wine and butter and cook on high until reduced to about 1/3 of the original quantity. Add salt and pepper if desired. Add half the fresh herbs to sauce and save the rest for garnish.
My favorite method for reheating is to place a couple piece of meat and veggies on an oven safe pan and broil for a couple minutes, then turn off the heat and allow to warm through. Reheat sauce in microwave. The broiling gives a delightful crust to the meat.
End result is slightly more tender (probably because it’s cooked longer) than the oven version but equally tasty and easy to prepare.
Tempeh Chili from Slow Cooker Revolution (obviously). Vegan goodness. And I used up all the vegetable odds and ends in the fridge. Yeah!
You can view the recipe for this super easy slow-cooker stew here: thelittlegsp.com/2013/12/08/butternut-squash-turkey-chili/
this is just the neatest thing. The guys building our barn hung this chain up from the drainspout and said it would channel the water in a controlled way. And it does. The water runs down and through the links instead of pouring out and making a hole in the earth.
Meanwhile, I set out to write a post about the progress of our winemaking and slow cooking. My fans were screaming for gratuitous shots of Salma Hayek's cleavage. I hope I fulfilled both requirements:
leftcoastcowboys.com/2009/11/05/slow-cooking-and-fermenta...
Warm tender mocha pudding cake, made right at my desk.
Chocolate Pudding Cake recipe adapted from America's Test Kitchen Slow Cooker Revolution. Read more at Dessert By Candy.
To prevent burning in this dish, we put a foil collar in front of the heating element in the slow cooker
I ended up mixing a small can of diced fire-roasted tomatoes with some red wine vinegar, a wee bit of brown sugar, garlic, paprika, cayenne, black pepper, and salt in the crock. I then rolled the beef shoulder roast in it, and topped it with onions and carrots. It will now marinate in the fridge overnight (the liquid almost reaches the top of the roast and I put some of it on top of it). I added frozen green beans during the last 1/2 hour.
We started with 12 skinless chicken thighs. The recipe called for them to be bone-in, but we decided to use boneless for simplicity's sake.