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INGREDIENTS:
1 medium onion, chopped (1/2 cup)
3 slices bacon, chopped
1 1/2 lb boneless beef chuck ribs
1/2 cup barbecue sauce
3 cans (16 oz each) baked beans
DIRECTIONS:
1. In 3 1/2- to 4-quart slow cooker, mix onion and bacon. Top with beef. Pour barbecue sauce over beef.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Remove beef from cooker; place on cutting board. Cut beef into 1/2-inch pieces. Pour juices from cooker through strainer into small bowl, reserving onion, bacon and 1/2 cup juices. Return beef, onion, bacon and 1/2 cup juices to cooker. Stir in baked beans. Increase heat setting to High. Cover; cook 40 to 50 minutes or until thoroughly heated.
For my "Chili Stew" I chopped up some grilled chicken breast into 1/2 inch cubes.. Then I added a little water and flour to the pan and made a rue to thicken it up a bit, which also picked up the fond and stuff left in the pan from the chicken. Good stuff.
The pan on the left is my old Emerilware 10 inch non-stick I've had for since March of 2006. It's one of the two main pans I use, and my favorite when stainless isn't warranted. Good stuff, I recommend it.
It's a process, but it's not difficult. Recipe and more blogged here: www.pithyandcleaver.com/?p=1894
Last night I made chili in the slow cooker, mMmm.
Threw in 1.5lbs of lean ground beef, a can each of pinto/kidney/black beans, a can of diced tomatoes and a can of sauce, some chili powder and ground cuming, a ½onion and a couple cloves of garlic minced, and let the whole mess cook for ~4 hours or so.. Good stuff.
Nothing better than a fat, tender piece of Dongpo's Pork (東坡肉). Serve it up with a bowl (make that two, no three) of rice and my sister will happily finish it all. And the best part? It's so easy to make. Just get yourself a piece of pork belly (choose the one that has a layer of fat, a layer of meat, a layer of fat, etc). Simmer in hot water for 5 minutes until the meat turns grey. Then remove the water, add in dark soya sauce, brown/cane sugar, soya sauce, ginger, bay leaves. Add a dash of Xiao Xing Wine and cook at the lowest heat setting possible. Add water to cover meat. Cook for 6 hours, and condense sauce at the end if needed. Serve. Yum.
Started too late and finished too late to be served for dinner, my Mediterranean roast turkey cools out of the slow cooker to be served the following day. In the interim, I cooked another meal in the faster oven to stand in for dinner.
I made slow cooker pulled pork yesterday using barbecue sauce from the CSA and a simple rub of paprika, brown sugar, onion powder, garlic powder, and cayenne. Quick dinner of pulled pork sandwich and sweet & tangy coleslaw was my Sunday meal. Oh yeah, and dessert was GREAT.
Read more at Dessert By Candy.
ok, so I started out with boneless skinless chicken breast in the slow cooker with the intention of making bbq pulled chicken sandwiches, however Once I was done I decided Scott would probably like it better with mayonnaise, so more like a chicken salad sandwich. Although the chicken was slow cooked in a bit of bbq sauce, along with seasonings, onion and garlic. (and a touch of mustard as well, which was sort of a random addition) Anyways, it turned out deliciously tender and full of flavor! man those onions really came through. Or was it the Mustard??? anywho, served on a croissant with onion rings and Macaroni Salad. YUM :)
Recipe courtesy of James Stolich of www.CookWithJames.com
www.foodthinkers.com/2010/02/heres-the-beef/
Ingredients:
* 2-3 pounds of best-quality brisket
(if you cannot source Prather Ranch beef, ask your local butcher to recommend grass-fed beef from a local farm. Better yet, go to your nearest farmers market and ask around until you find the best purveyor of humanely raised cows.)
* salt & pepper
* 1 large onion, diced
* 2-3 medium carrots, chopped
* extra virgin olive oil
* 1 heaping tablespoon organic tomato paste
* 1 bottle of dry white wine
* 2 sprigs oregano or marjoram
* 1 bay leaf
* 1 bunch Swiss chard, washed, coarsely chopped, stems removed if large
* 1 piece fresh horseradish for grating
* juice of 1 lemon
Instructions (in a Breville Slow Cooker):
1. Take your meat out of refrigeration and place onto a platter. Salt the meat aggressively and allow it to come to room temperature (1 hour). Using the easy sear insert from your slow cooker on the stove top, heat 4 tablespoons of olive oil over high heat until almost smoking. Place your meat into the insert and sear until deep, dark, golden brown on both sides (approximately 6-8 minutes for each side). Remove your meat to rest. Discard any excess fat.
2. Still on the stove top, add 2 tablespoons of olive oil and scrape up any brown bits using a wooden spoon. Add the carrots, onion, and herbs. Salt the aromatics so that they begin to break down. Now is also a good time to grind in a bit of fresh pepper. Cook until the carrots and onions are soft and translucent, not brown (approximately 4-5 minutes). Create a little well in the middle of the pan and add in the tomato paste. Allow to cook and almost “rust” for 1 minute. Stir the paste through the vegetables.
3. Add the meat back in, along with any drippings from the platter on which it was resting. Pour in the wine and bring to a boil. Pour in additional water—if needed—to nearly cover the meat. Boil for 6-8 minutes or until most of the alcohol has burned off.
4. Place the insert back into the slow cooker base, turn the dial to high, and cover. The meat will require 5-6 hours of total cooking time. Every 1½ hours, flip the meat gently and, if needed, add more water. Optional: once the meat is done, I like to put it into the oven at 375° with the lid off for 30 minutes to slightly brown the top. The slow cooker’s insert can be put right into the oven.
5. Skim off any fat from the surface and discard. Remove the meat to a cutting board and let it rest for 10 minutes. Over a medium flame, gently boil the sauce to reduce. Drop in the Swiss chard and pour the lemon juice over the top. Allow the chard to “melt” into the sauce. Use tongs to help incorporate it (6-8 minutes).
6. Slice the meat into nice pieces and arrange onto plates. Place a bit of chard next to each fillet of meat, and spoon a bit of sauce over the top (be sure everyone gets their share of carrots). Serve immediately along with freshly grated horseradish.
Note: This dish can be made a day in advance and refrigerated after allowing to cool. Reheat the dish on the stove top over a medium flame and then proceed with adding the chard and plating the dish.
Serves 4-6.
Instructions (in a Dutch Oven):
1. Preheat your oven to 375°. Take your meat out of refrigeration and place on a platter. Salt the meat aggressively and allow it to come to room temperature (1 hour). In a large Dutch oven, heat 4 tablespoons of olive oil over high heat on the stove top until almost smoking. Place in your meat and sear until deep, dark, golden brown on both sides (approximately 6-8 minutes per side). Remove your meat to rest. Discard excess fat from the Dutch oven.
2. Still on the stove, add 2 tablespoons of olive oil and scrape up any brown bits using a wooden spoon. Add the carrots, onion, and herbs. Salt the aromatics so that they begin to break down. Now is also a good time to grind in a bit of fresh pepper. Cook until the carrots and onions are soft and translucent, not brown (approximately 4-5
minutes). Create a little well in the middle of the Dutch oven and add in the tomato paste. Allow to cook and almost “rust” for 1 minute. Stir the paste through the vegetables.
3. Add the meat back in along with any drippings from the platter on which it was resting. Pour in the wine and bring to a boil. Pour in additional water—if needed—to nearly cover the meat. Boil for 6-8 minutes or until most of the alcohol has burned off.
4. Cover with the lid and place into the 375° oven for approximately 4-5 hours. Every 1½ hours, flip the meat gently and, if needed, add more water. Optional: once the meat is done, I like to remove the Dutch oven’s lid and continue cooking for 30 minutes to slightly brown the top.
5. Skim off any fat from the surface and discard. Remove the meat to a cutting board and let it rest for 10 minutes. Over a medium flame, gently boil the sauce to reduce. Drop in the Swiss chard and pour the lemon juice over the top. Allow the chard to “melt” into the sauce. Use tongs to help incorporate it (6-8 minutes).
6. Slice the meat into nice pieces and arrange onto plates. Place a bit of chard next to each fillet of meat, and spoon a bit of sauce over the top (be sure everyone gets their share of carrots). Serve immediately along with freshly grated horseradish.
Note: This dish can be made a day in advance and refrigerated after allowing to cool. Reheat the dish on the stove top over a medium flame and then proceed with adding the chard and plating the dish.
Serves 4-6.
INGREDIENTS
Beef and Vegetables
4 medium red potatoes, unpeeled, cut into 1-inch pieces
4 medium carrots, cut into 1-inch pieces
1 medium onion, cut into 6 wedges
1 corned beef brisket with seasoning packet (2 to 2 1/2 lb)
1 can (12 oz) beer or nonalcoholic beer
Water
8 thin wedges cabbage
Sauce
1/4 cup applesauce
2 tablespoons Dijon mustard
DIRECTIONS
1. Spray 5- to 6-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and onion. Top with corned beef; sprinkle with contents of seasoning packet. Add beer and enough water to just cover corned beef.
2. Cover; cook on Low heat setting 10 to 12 hours.
3. Remove corned beef from cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in cooker. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until cabbage is crisp-tender.
4. Meanwhile, in small bowl, mix sauce ingredients.
5. To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce.
1 cup defrosted orange juice concentrate, 2 tablespoons balsamic vinegar, 6 minced cloves garlic, 1 and 1/2 teaspoons dried thyme.
Making lunch in the back of the truck with a Cookit made from heavy gauge cardboard. Although it does not fold up as easily as the single-ply, it holds it's shape better and is sturdy.
The dish is chicken with veggies. Cooking time with 3 frozen breasts and veggies is about 3 hours. It produces about 1.5 cups of delicious broth.
For Her Family's Dinner tonight , my Daughter has cooked this time a Beef casserole with rich gravy , onions and other vegetables . This had been "on" most of the day in Her Slow Cooker .
I was not there as I had eaten in Bishops Stortford at Lunchtime
Harlow , Essex .
Friday evening 24th-January-2025.
The recipe is based on a recipe from this book with the addition of a lot of vegetables.
3.5 lb pork boneless loin roast (I used a 1.2 lb loin roast and 1lb of pork loin chops)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, sliced
3 gloves garlic, peeled
1 cup chicken broth or water (I used 2 cups because...)
Additions to recipe
2 russet potatoes chopped into 1" pieces
4 carrots chopped
1 bell pepper roughly chopped
Brown the pork in a pan with the olive oil.
Place all the veggies that you're using on the bottom of the slow cooker. Add the pork on top. Add the salt, pepper and garlic. Pour in the chicken broth.
Cook on low for 8 to 10 hours.
The pork loin was falling apart and very juicy. The chops where I bit dry for me, but my wife actually preferred them over the pork loin. The veggies and "gravy" from this are awesome. My favorite way to prepare carrots.
A happy young child takes in another hot dish brought for a Thanksgiving dinner for the community of folks around central Phoenix. AZ's Puff-N-Stuf owners invited their family and friends to put on a Thanksgiving dinner for anyone to share! On the corner of Van Buren and 16th Street in downtown Phoenix, one would not imagine that people would do such a generous and fun thing - one and all were invited. This is a photo from the event Desert Bug and I were invited to that I was referring to a few days ago when I posted a photo of the exterior of this shop. "Smoke shop"and tattoos, general merchandise and airbrush art is the business here. Thanks to all these wonderful people for making my day more special! (And yes, there will be many more photos to come, in a set later Friday.)
Cinnamon Beef Noodles
10 spring onions (or 1 big red onion in my case)
10 cloves of garlic, thinly sliced
6 slices of ginger, crushed
1½ t chili bean sauce (toban jiang)
2 sticks of cinnamon/cassie
2 staranise
125 ml light soy sauce
1 kg lean beef (magere runderlappen)
Rice-noodles
Spinache
Spring onion
Stirfry the onion, garlic, ginger, chilipaste, cinnamon and staranise in a very hot wok untill fragrant. (1 minute)
Add light soysauce and 2 L water. (I used less water)
Bring to the boil. Add the meat, bring back to the boil again.
Lower the heat, put 1 hour in slowcooker on high and 9 hours on low.
Cook the ricenoodles in 8 minutes. Drain and divide into bowls.
Bring soup to the boil. You can take out the meat if you want to divide fairly.
Add as much spinache as you like (as it was our dinner, I used 300 gram per person)
wait until wilted.
Then add to the bowl, on top of the noodles.
On top of that, add the meat.
Then the soup/stock.
I actually didn’t really like the noodles. They tasted a little bit like cartboard. And although the soup had tasted brilliantly before, the last spoonfulls also tasted a little bit like cartboard.
Maybe glassnoodles or eggnoodles would have been better?
From : Smakelijk China / The Food of China. By Deh-Ta Hsiung and Nina Simonds.
Good day for a nice hot meat and potatoes stew in the slow cooker. After shooting with more spartan 35mm film cameras, I really appreciate the inbody stabilization of modern cameras. I would not dream of handholding 1/13 on 35mm.
Long overdue great slow cooker meal. Served great over a baked potato - recipe: coreyrecipes.blogspot.com/2016/12/stewed-mexican-chicken....
Black Bean Soup with Toasted Cumin Seed Crème Fraîche on smittenkitchen.com
Goya were just great! But I can only imagine how much more delicious it would have been with a Rancho Gordo bean -- I have been spoiled.