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2 cups of dry white beans (I used navy beans)
4 cloves of garlic, peeled and minced
4-6 cups of vegetable broth
1 large onion, chopped
2 bay leaves
1 1/2 tsp dried basil or 2 tbsp freshly chopped basil leaves
1 tsp dried oregano or 1 tbsp freshly chopped oregano leaves
1 large rosemary wand or two small wands
1 tsp garlic powder
1 tsp black pepper
1/4 cup of olive oil
1/2 cup chopped tomatoes
4 tbsp tapenade (optional) or chopped olives
Soak the beans overnight in lightly salted water. Drain and rinse. Place in slow-cooker with the rest of the ingredients. Use only 4 cups of broth and add the extra broth only as needed. Cook on high for about 4-6 hours.
Don't use this image on websites, blogs, or other media without explicit permission © Colleen Watson-Turner.
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.
Bowl with a traditional pumpkin chili with slow cooker in background. Ingredients: onion, garlic, red and green bell peppers, celery, winter squash, tomatoes, kidney beans, crushed tomatoes, apples, Cajun spices, cumin, chili powder, salt, black pepper
1 good handful of mushrooms
1 large onion, roughly chopped
2 leeks, roughly chopped
1lb of diced carrots...
Leftover slow cooker pulled ham hock and chicken thigh with Hollandaise sauce dressed slaw.
#yummylummy #foodphotography #lowcarb #noaddedsugar #MasterChefAU #slowcooker #pulledpork #leftovers
Ham hock, Chicken, Hollandaise sauce, Cabbage, Carrot, Red onion, Avocado
G'day food lovers,
Tonight I had the last of the leftover slow cooker pulled ham hock and chicken thigh. I served it with a slaw made from shredded cabbage leaves, grated carrot, and thinly sliced red onion, dressed with leftover homemade Hollandaise sauce.
It's a cold winter night so I did heat up my meat in a frypan with a little butter for lubrication. I then added some cream for further lubrication. I warmed up the leftover homemade Hollandaise sauce in a bain-marie.
If you're interested in how I make my Hollandaise sauce, I whisk three egg yolks with half a teaspoon of Dijon mustard, half a teaspoon of hot sauce, and a tablespoon of lime juice. I then slowly add one hundred grams of melted butter while whisking vigorously. If you have weak wrists, use a stick blender.
www.foodthinkers.com/2009/12/when-life-deals-you-bones-ma...
This recipe, suitable for slow cookers and crock pots, is a vast departure from the clear broth with which you’re likely familiar. And it still takes delicious advantage of the flavorful insides that your turkey first delivered about a week ago.
Ingredients
* 3 tablespoons canola oil
* ½ cup onion, chopped
* ½ cup carrots, chopped
* 6 cloves garlic, minced
* 2-inch piece fresh ginger, minced
* ⅓ cup prepared South Asian green or yellow curry paste
* 3 cups chicken stock
* 1 can whole coconut milk
* 1 whole turkey carcass, with some meat left on
* 1½ tablespoons kosher salt
* black pepper, freshly ground
* 1 head cauliflower, broken into large florets
* 2 (16-ounce) cans chickpeas, drained and rinsed
* 1 bunch fresh mint leaves, chopped
* 1 bunch cilantro leaves, chopped
* 1 lime, cut in wedges
Instructions
1. Heat the slow cooker pot over medium-high heat. If your crockpot or slow cooker won’t braise on a stove top, just do this step in a large frying pan instead.
2. Heat the oil; add the onions, carrots, garlic, and ginger; cook, stirring frequently until fragrant.
3. Add the curry paste and continue to cook, about 2 minutes more.
4. Whisk the broth and coconut milk with all the aromatics in the pan. Then carefully place the pan into slow cooker heating element (or transfer from the frying pan to the slow cooker).
5. Place the turkey carcass into the pan.
6. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about halfway through cooking.
7. Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lime.
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.
Short ribs are usually a tough cut of meat, so a long, slow cooking process is perfect for them. If you take a little extra time and double the recipe, the leftovers can be used for a beefy ragù perfect for topping pasta or adding to lasagna.
www.foodthinkers.com/2010/05/sunday-dinner-short-ribs/
SUNDAY DINNER SHORT RIBS
Marinade Ingredients
1 bottle dry red wine
¼ cup balsamic vinegar
2 cloves garlic, crushed
4 sprigs thyme
¼ bunch Italian flat leaf parsley
2 bay leaves
6 pounds short ribs (I prefer English style on the bone, but flanken will do also)
Short Ribs Ingredients
⅓ cup flour (or more as needed)
2 teaspoons sea salt
1 teaspoon ground pepper
canola oil
1 bag frozen pearl onions, defrosted and dried well
3 carrots, roughly chopped
4 stalks celery, roughly chopped
¼ cup tomato paste
¼ cup flour
beef stock, if necessary
Marinade Instructions
1. Divide the ribs into two half-gallon freezer bags and place the bags into a large baking dish where they can lie flat.
2. Combine all marinade ingredients and pour over ribs evenly. Refrigerate overnight for best results or 6–8 hours. Turn over the bags about halfway through the marinade process. (Remember this step!)
3. Let the ribs come to room temperature for about an hour before continuing. Remove short ribs and dry with paper towels. Reserve the marinade. It’s important to dry the ribs well so that they brown properly — this is where a lot of the flavor is developed.
Short Ribs Instructions
1. Heat a Dutch oven or your slow cooker insert and add enough oil to cover the bottom of the pan by about ¼”.
2. Place flour, salt, and pepper into another freezer bag and mix well. Dredge the short ribs in the flour, and shake off the excess.
3. Place the meaty side of each rib into the hot oil. Do not crowd the meat in the pan or it will not brown properly. This is the most important step in braising, so take your time. Remove the ribs, set aside, and repeat steps 1–3 until all ribs are browned.
4. In the same pan, add more oil as necessary, then add onions, carrots, and celery to the pan. Sauté until lightly browned.
Add tomato paste, stir to coat all the vegetables, and cook the paste for about 2 minutes.
5. Add flour and, stirring constantly, cook for another 5 minutes without burning. The flour may turn a little dark, but that’s fine.
6. Add ¼ cup of the marinade to the pan and scrape the bits that have stuck to the bottom of the pan. Let reduce and thicken slightly. Remove from the heat.
7. Add the short ribs back to the pan, add the reserved marinade, and cover the short ribs by 2 inches with beef stock if necessary.
8. If using the slow cooker, set on high for at least 8 hours. Cooking the ribs in a heavy cast iron Dutch oven works well at 400°F (204°C) for about 3 hours.
Part way through a leek, white & red cabbage, cashew, kale, mushroom, and cauliflower soup with ginger and lemon...
As some of you discovered, yesterday was my 32nd birthday. I woke up early to breakfast and presents in bed. Noah gave me the new Neil Gaiman book with a note that I am to read it to him when he's older, and Meaghan gave me a nice, warm jacket. Later that morning I snapped some pictures of Meaghan preparing my birthday dinner before she got annoyed with the camera in her face. But hey, it was my birthday. She had to put up with it at least for a little bit. Thank you Meaghan and Noah for a wonderful birthday. You're the best!
I used three different textures for this image. One I'd taken of some old, scratched plastic, one of the siding on a train, and one of concrete.
Southwestern Pulled Brisket on smittenkitchen.com
This picture is a little dishonest because after I took it, I decided to chill and skim the sauce, then reduce it so it thickened. It got EVEN AWESOMER.
I'm not a great or experienced cook but my first meal in this crockpot was delicious! Pork Stew.. so tasty.
Adding cornstarch to some of the cooking liquid. I misread, and added tablespoons instead of teaspoons.
Traditionally, stews were made in large, heavy pots buried in the coals of a fireplace, and they cooked all day. Today we have the luxury of using a slow cooker to braise our stews largely unattended. In as little as 30 minutes, you can prepare some warm winter meals that will simmer while you’re at work and the kids are at school.
www.foodthinkers.com/2010/02/classic-coq-au-vin/
Ingredients
* 2 sprigs thyme
* 3 sprigs Italian parsley
* 2 small bay leaves
* 1 whole chicken, cut up
* salt and fresh ground pepper, to taste
* 2 tablespoons butter
* 2 tablespoons canola or vegetable oil, or more as needed
* ¾ pound pancetta, diced
* 1 cup frozen pearl onions, defrosted and dried
* 1 package cremini mushrooms, quartered or halved
* 2 cloves garlic, minced
* ½ bag mini carrots or 2 whole carrots, diced
* 1 large parsnip, peeled and diced
* 2 tablespoons flour
* 1 cup dry red wine
* 2 cups chicken stock
Instructions
1. Tie the thyme, parsley, and bay leaves together with a piece of kitchen twine and set aside.
2. Wash the chicken in cool water and dry well with paper towels. Sprinkle with salt and pepper on both sides.
3. Place your Easy Sear Insert or sauté pan over a medium-high heat and add butter and oil. When the butter has melted, add the chicken, skin side down. Let it brown without moving before turning to the other side. Remove chicken and set aside while you prepare the vegetables.
4. If needed, add 1 tablespoon canola oil to the pan, and then add the pancetta. Cook, stirring occasionally, until lightly browned. Add pearl onions and sauté until translucent. Add mushrooms and cook, stirring occasionally, until browned.
5. Add garlic, carrots, and parsnip. Cook 2 minutes. Season with salt and pepper. Sprinkle vegetables with flour and cook, stirring constantly for 2-3 minutes, until vegetables are well coated.
6. Return the chicken to the pan in a single layer. Let the ingredients come to room temperature before continuing. If you are preparing the stew the day before, let the ingredients cool, then cover and place into the refrigerator.
7. (If using a sauté pan, now’s the time to place all ingredients into your slow cooker insert).
8. Place the insert into the slow cooker base, add remaining ingredients (the dry wine and chicken stock). Nestle the herb sachet among the chicken pieces. Cook on low for 6-10 hours. Remove the herbs before serving.
Beef Bourguignon recipe from here.
Original recipe requires 3 hours of cooking on stove, but I put everything in the slow-cooker for 6 hours. The meat turned out to be very tender & juicy.
For the goat milk mash potato, I substituted half of the needed milk with goat milk.
For my first dish using the Rival Crockpot, I decided to make some chili.
The Versaware stoneware was quite convenient as I was able to first caramalize the onions and brown the meat in the stoneware, then after putting the rest of the ingredients inside, put the stoneware directly in the crock pot. No mess. No fuss. No washing extra dishes.
After several hours of slow cooking, the chili came out great... not to mention my whole apartment smelling like it as well!
Who says waking up to the sweet smell of homemade chili isn't the least bit comforting?!
Note, the picture above was taken before cooking in the crockpot.
Vietnamese Beef (Thit Bo Ko)
500 gram lean beef
2 t kurkuma
3 sjalots, chopped
3 cloves of garlic, chopped
2 red chilipeppers, chopped
2 fresh stems of lemon grass, chopped very, very finely
1 T currypowder
1 T staranisepowder
2,5 dl hot chicken or beefstock
3 T fishsauce
2 T light soyasaus
1 T raw cane sugar
1 big handfull of thai basil
1 red onion
1. Cut beef in chunks, add kurkuma and set aside.
2. Heat oil and stirfry sjalot, garlic, chilli and lemongrass untill fragrant.
3. Add currypowder, half of the staranisepowder and beef. Stirfry beef until brown.
4. Add stock, fishsauce, soysauce and sugar. Simmer for at least 1 hour, or as long as your beef needs to get tender. (I use the slowcooker for at least 6 hours)
5. Make sure the liquid is reduced (and thickened with cornstarch) before serving.
6. Add salt, pepper. Finish with the other half of staranise.
Add thai basil en fresh, thinly sliced red onion. (or forget, like I did today, but you really shouldn't, it's a great finishing touch, this raw onion)
Perfect for deepfreezing. (Freeze without the onion) So when you're not in the mood for cooking you still can have a nice meal.
Slow Cooked Dry Rub Ribs!!
What you will need:
-One 2-3 pound slab of beef or pork ribs
-One large Ziploc bag
-One Reynolds plastic oven bag or crock pot liner
-1 bottle or bag of dry rib rub/seasoning (your choice)
-1/4 cup of water
-BBQ/hot sauce (optional)
Steps for night before preparation:
-Line slow cooker (Crock Pot) with an oven bag or crock pot liner. Put aside DO NOT PLUG IN OR TURN ON!
-Open package of ribs and cut into equal sized peices (just so they fit in the crock pot)
-Open package of rib rub/seasoning and rub seasoning liberally over ribs.
-Place rubbed ribs in a ziploc bag and refrigerate overnight.
-In the Morning (before you leave to work) add 1/4 cup water into the lined slow cooker (crock pot).
-Open the ziploc bag of ribs and add them into the lined slow cooker (crock pot). Arrange evenly.
-Plug in, cover, and set the crock pot to low.
-You can now leave you slow cooker (crock pot) unattended for 8-10 hours (go to work, etc)
-Ribs should be ready to eat in 8-10 hours. If not finished when you get home turn the pot to high for another hour.
-Serve as is or with BBQ/Hot Sauce
Yesterday, I made delicious and nutritious roasted root vegetables. In the slow cooker! Very little effort, lots of flavor, perfect post-holiday chow. This is what I did: saucysalad.com/2010/12/29/in-case-youre-feeling-fat/