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The latest in the Half-Size ME: meals for two made from ingredients for one series...
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In the left top corner, the red cabbage from the supermarket. (Albert Heijn)
In the right bottom corner, red cabbage from my slowcooker/crockpot.
Although it was "okay", I think the recipe needed improvement.
Slow cooker is great because I cannot fuck anything up. Even this pork shoulder (my second slowcooked thing) came out juicy and tender.
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.
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.
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The Epicurean Table © 1999-2002 Patricia Conant
Onion mix, diced tomatoes, cremini mushrooms, chicken broth, red wine and instant tapioca in the slow cooker
Simmering stock in a crock (pot). I used to make chicken/turkey stock in a pot on the stove but have long discovered that the slow cooker is easier. For beef stock, though, I still need to use my huge 16 quart stock pot since the bones are so large.