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Most of the things I use the crockpot for involve raw meat. I use a meat thermometer to check for doneness just as I otherwise would. Assuming no other cross contamination, I'm no more worried about cooking meat in the crock than, say, cooking it in the oven.Quote:
Originally Posted by Owlie
That sounds great, GLC. And my DH loves all things Tex-Mex, so I'll definitely try it!
It's just me--I have a mother who's ever so slightly paranoid about microbes and other wee beasties, and it's rubbed off. It also helps that I'm planning on roasting a bird this weekend, so I'll have some lying around.Quote:
Originally Posted by indysteel
I found a crockpot recipe for Cincinnati-style chili. DBF will be pleased. :)
Ooooh...I would be VERY interested in that chili recipe! Would you mind posting it...or at least a link for it? Thanks!Quote:
Originally Posted by Owlie
Here you go:
http://coconutlime.blogspot.com/2010...ati-chili.html
I'm going to have to test it out, and possibly tweak a few things. (Chipotles? In Cincy chili?)
I've finally replaced my crock pot that was lost during my October move. I need to find some very high protein/low fat recipes (poultry) crock pot recipes. I tend to not get enough veggies so I think this will be an easier way of doing it.
I do not have much time to cook on weekday evenings, and I do take my lunch to work - so I've fallen into this rut of just baking 5-6 boneless/skinless chicken breasts at a time and living on that with lettuce and fat-free dairy products with Ezekial bread and apples. I have breakfast worked out - that isn't a problem, it is the other meals that I need to work on. They have me on a low fat/medium carb/very high protein diet. This works well to manage my blood sugar and weight.
Those are all good things - but I need to add more veggies to the mix - and this seems a good approach. I want to try to use more fresh veggies rather than frozen, and things that are in season. I am going to do some internet searches as well, but it is nice to hear personal recommendations...my budget will be quite tight until my Gunnar comes home so I need to be careful.
Putting those skinless chicken breasts into the crock pot for several hours with some cut up carrots, celery, potatoes, and onions is way more nutritious than just baking the chicken plain. Also, if you cut everything up real small and add some water....voila!- chicken soup! Or use rice instead of potatoes. Try it all with various vegetables for something different.
Try loading your crockpot with big pieces of apples and pears, and a touch of cinnamon... enjoy a big bowl of stewed fruit after dinner. :)
This is such a good idea! I will put almost anything in a soup pot - but for some reason hadn't enough about doing this with the crock pot. I just bought some fresh carrots and new potatoes and chicken in the freezer...hmmm I will sometimes put frozen chicken directly into the oven, bet I can do this with the crock pot!Quote:
Originally Posted by BleeckerSt_Girl
Thanks for kick-starting my brain :) All of the recipes I looked at seemed so lengthy that it was a little intimidating...
Ok - it officially feels like winter here! :D
Sunday I pulled out the crock pot and did a huge pot of chili (anaheim chilis, poblano peppers, fresh red peppers, onion/garlic, grass fed ground beef, beans, spices) and that lasted through today. Garnished with fresh avocado - yum!
Tonight is coq au vin! :)
I love coq au vin but have never made it in the crock pot. Last New Year's Eve, it was my daylong project, and it turned out divine. The process itself isn't hard; it just takes the better part of the day. Let me know how you like your recipe.Quote:
Originally Posted by maillotpois
P.S. Speaking of vin, how was Waves to Wine?
I probably owe a report on that!! :) It was great. Em had a terrific attitude throughout - 40 and 50 mile days. (Really nice for me to do something a little shorter than usual!) It was a fun weekend.Quote:
Originally Posted by indysteel
So on the coq au vin - I have done it a number of times in the crock pot. I am sure the labor intensive recipes are better, but this works out well when you are like I am and (1) not a great cook; (2) not overly patient and willing to spend a lot of time cooking. I always cook up the bacon first and then brown the chicken and also let the mushrooms, onions, etc. spend a little time in the bacon pan.
I don't own a crockpot, but at home, sometimes we'd stew all kinds of fruits (apples, pears, strawberries, pineapple, plums, ... prunes, raisins...) with some sugar, a couple of cinnamon sticks, maybe a clove. Serve it with a touch of Amaretto. Yum.Quote:
Originally Posted by BleeckerSt_Girl
Mmmmmmm, would you just put them in with a bit of water? Just trying to think how I would do this, though I probably wouldn't add sugar to it.Quote:
Originally Posted by pll
so, I can't cook - I'm really am incompetent, I've never made anything ever that tasted OK. But, I got a crock pot and I'm trying.
Question - for meals in which the meat should be pre-browned - can I do that the night before and put in the fridge until starting up the crock pot the next morning?
Yep, you need some water.Quote:
Originally Posted by Catrin