Archive for the ‘crock pot’ Category
Stuffing is one of my most favorite parts of Thanksgiving, or any major holiday. When I became a vegetarian I made sure we had stuffing that wasn’t in the turkey. Now we don’t have stuffing in the turkey because if gluten stuffing is in the turkey, the turkey isn’t gluten-free. After many years of trial and error, this is my favorite stuffing, the one that tastes the most like the stuffing I remember.
This is a delicious gluten free, family-friendly recipe! I’m very fussy about the type of bread used, and those baguettes contain dairy and egg. If you use a different bread, you can make this gfcf and egg-free. It can also be (if you double check ingredients!) a wheat free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.
- 2 packages (4 total) Against the Grain Rosemary Baguettes (If you can’t use these for whatever reason, an equivalent amount (about 10-12 cups) chopped of my gluten-free focaccia will work – and that’s both dairy free and egg free)
- 1 medium onion, diced
- 3 ribs celery, diced
- 1/4 cup butter
- 1 tsp salt or mixed salt/herb mix
- 1 tsp poultry seasoning
- 1 1/2 tsp rubbed sage
- 1/2 tsp ground pepper
- 16 oz vegetable broth (or chicken broth) – double check ingredients, as many have barley malt or wheat flour.
- 1 egg (or substitute, optional)
- 1 cup pecans, if not nut-free (optional)
Preheat the oven to 400F. Use the microwave to defrost the frozen baguettes enough to slice (usually 30 seconds for 2 loaves), then slice them in half long-ways and width-wise. Toast in the oven cut-side up for 10-15 minutes, until browning on the edges. Chop into rough 1″ cube.
In a medium skillet over medium heat, melt the butter. Add the onion and celery, add poultry seasoning, sage, pepper, and salt or salt/herb mix, and cook until vegetables are tender.
In a large glass measuring cup, heat the broth in the microwave for 60 seconds. Temper the egg into the broth.
In a large bowl, mix bread cubes, seasoning and celery/onion mixture, and pour the broth on top. Toss the bread mixture to coat, then add the pecans and stir again.
Spray the inside of a slow cooker with cooking spray (I like Trader Joe’s Coconut Oil Spray). Add the bread mixture to the crock pot and cook on low for 3-4 hours. I recommend stirring it every hour or so, just so the sides don’t get crunchy. After the 4 hours, if you aren’t ready to eat, put it on low and try to stir occasionally.
Enjoy with dinner and brag about how delicious your food is!
This post includes affiliate links.
In New England, there is only one kind of Clam Chowder – and it’s creamy. If you are looking for a tomato-based fish soup, we recommend Caldeirada.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, and fish free recipe.
I live in Massachusetts, and grew up with clam chowder. After spending 5 years on the coast, finding clams at the beach, I’ve been trying to make a delicious dairy-free clam chowdah. This hits the spot!
- 2 (10 oz-ish) cans chopped clams
- 2 (14 oz) cans creamed corn (or use a blender to turn a 14oz can of corn into creamed corn)
- 1 (14 oz) can coconut milk
- 1/2 tsp Tony Chacheres Cajun seasoning, or 1/4 tsp salt + 1/8 tsp cayenne pepper
- 1 tsp Bell’s Seasoning
- 1 onion, diced
- 2 potatoes, diced
- 4 cloves garlic, minced
- 1/4 cup dried wakame (seaweed) or 4 slices of bacon, crumbled
- optional 1 small jar clam juice
Add everything to the crock pot. Cook on low for 6-8 hours. Taste about an hour before serving (if possible) and adjust seasoning.
This was so good, I ended up eating 3rds, and one of my daughters cried when the leftovers were gone. When served as a main course, this recipe will feed 4-6 people, usually with leftovers.
This is a great meal when served with focaccia and a salad. It can also be served as a starter course, and would be a delightful addition to any fish dinner!
This recipe can be made in the Crock Pot or on the stove, depending on when you decide to make it! It is a favorite in our house, and wonderful served with corn chips and some avacado!
I used to make this recipe when vegetarian, just omitting the meat and adding an extra can of beans, it tastes great both ways
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, vegan/vegetarian, and South Beach phase 2 safe recipe.
- 2 TBS olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 1/3 lb ground meat (omit if vegan/vegetarian)
- 1 (14 oz) can corn kernels or hominy
- 3 (14 oz) cans beans – pinto, kidney, & black works well (add 1 more can if vegan/vegetarian)
- 1 (28 oz) can diced tomatoes
- 1 packet taco seasoning (watch out for the ingredients! many include wheat flour)
- 1 (4 oz) can diced chilis
- Optional toppings – tortilla chips, guacamole, avocado, black olives
This qualifies as faux-fast-food, as it will be ready in under 45 minutes!
Warm oil in a a soup pot over medium heat. Add onion and garlic, then add ground meat when the onion and garlic start to soften. Stir until meat is browned.
Add canned goods, seasoning packet, and 1 28oz can of water, and stir well.
Turn heat to high, and bring soup to a boil, stirring intermittently.
After it comes to a boil, turn to low and let simmer for 30 minutes or so. Serve with tortilla chips, guacamole or avocado, and sliced black olives.
Slow Cooker Method:
Warm oil in a skillet over medium heat. Add onion and garlic, then add ground meat when the onion and garlic start to soften. Stir until meat is browned.
Add meat mixture to slow cooker, then add canned goods, seasoning packet, and 1 28oz can of water, and stir well.
Turn heat to low, and cook for 6 hours. Serve with tortilla chips, guacamole or avocado, and sliced black olives.
(I have added the meat, onion, and garlic to the crock pot without precooking, and it has worked fine for our family, just be cautious about the potential for food borne illness)
This is a classic southern dish that I had somehow never made. yummy and with a very juicy sauce. This is also the easy, don’t-heat-the-house-with-the-oven variation.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, shellfish free, and South Beach phase 2 safe recipe.
Many thanks to one of my shirt-designer friends for linking to some inspiration.
- 1/2 cup cider vinegar
- 2 tsp dried minced onion (or 1/2 medium onion, chopped)
- 1 teaspoon Worcestershire sauce (Lea & Perrins is GF)
- 1 teaspoon Franks Red Hot or another hot sauce
- 3 to 4 pounds boneless pork roast
- 6 oz tomato paste
- 1 tablespoon brown sugar
- 2 teaspoons Tony
Chachere’s (or other Cajun seasoning)
- 8 gf hamburger buns heated (optional, can also serve with rice or gf noodles)
Mix vinegar, onion, Worcestershire sauce, hot sauce in a gallon ziploc, and add pork roast. Put in refrigerator overnight (8-10 hrs). (pork is moist and at its best when marinated overnight, but you can make this without marinating, it will just be a bit dry, so dump sauce on it)
Dump sauce & pork into the Crock Pot or other slow cooker. Spread tomato paste over the roast.
Combine brown sugar and spices in a small bowl, then sprinkle over the roast in the Crock Pot.
Cover and cook on low for 6-8 hours, until very tender (so you can pull it apart). Set pork on a tray for pulling apart, and then skim the fat off the sauce, and pour the sauce into a serving container.
Serve on gfcf buns, pasta, or rice, with sides of cole slaw, beans, or any other yummy veggies.
Serves 5 with some leftovers
This is a great and easy (and cheap!) way to make chicken broth while avoiding your dietary restrictions. Feel free to adapt ingredients as needed.
- leftover chicken bones from other meals
- vegetables – onion, garlic, celery, carrot
- 2 bay leaves, any other desired spices
- 1 tbs cider vinegar (or another vinegar)
- kombu seaweed (optional) or a couple pinches of kosher salt
Fill crock pot with chicken bones, veggies, bay leaves, vinegar, and seaweed (if using). Pour water in until the crock pot is full.
Cover the crock pot and turn to low. Let simmer for 1-2 days. The vinegar will pull the minerals from the bones, and you will end up with a dark, rich broth.
Strain, then refrigerate or freeze for later use. Freezing in muffin tins or ice cube trays works well – then pop them out and keep in a large ziploc bag in the freezer until needed.
Don’t forget to save your chicken bones from your meals for your next batch of broth!
I’m almost embarrassed I have this on my site, but it’s a great way to cook a chicken without having to think about it! More and more store-bought rotisserie chickens contain gluten and dairy, so this is a good recipe to reference.
Put a little liquid (1-2 TBS or so) in the bottom of the crock pot (olive oil, soy sauce, OJ, wine, whatever)
Place roaster chicken in crock pot
Add onions, garlic, seasonings, etc to match liquid.
Cook on low for about 8 hours.
If you can, drain the liquid out about halfway through, or the bottom will get soupy. It’s still good, but it won’t stay connected to the bird.
Save the bones for broth!
Yes, slow cooking Ribs in the oven is wonderful. For those of us who have to leave the house, ribs taste great slow cooked in the crock pot, too.
2-4 lbs ribs of choice (we prefer boneless) (you can also put in chicken or a roast here too)
1/2-1 cup barbeque sauce of choice (we make our own sometimes, but Sweet Baby Ray’s or Bone Suckin’ Sauce is also great)
extra sauce for dipping
Put ribs in crock pot, pour bbq sauce on top. As with other recipes, it will not look like enough, but it will mix with the juices and infuse a great flavor.
Cook on low for 6-8 hours, serve with extra sauce, a large salad, and some sweet potato.
We have a great collection of incredibly easy, yet delicious crock pot meals. This is definitely one of them.
2-4 lbs chicken pieces, bone-in
1 onion, sliced
2+ cloves garlic, minced
1 jar pepperocini (if this is too spicy, the Pastene Garlic Peppers are really good here too)
Place chicken in crock pot, arrange onion & garlic on top. Pour in pepperocini. cook on low for 6-8 hours.
Dump the following into a crockpot:
2 T olive oil
1 medium onions, coarsely chopped
4 cloves garlic, pressed
2 lbs pork cutlets, cubed
1/4-1/3 C Patak’s curry paste
1 head cauliflower, cut or crumbled into florets
1 C beef or chicken stock
1 28 oz can crushed tomatoes
1 cup frozen peas
2 handfuls lentils
cook on low for 6-8 hours
serve with more lentils and/or rice
This is a delicious gfcf, gluten free, family-friendly recipe! It is also a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 1 safe recipe (if you use chicken breasts and no rice).
- Boneless/skinless chicken breasts or thighs (cut into cubes)
- 1/2 can coconut milk (remember, don’t buy “lite” – it’s just half coconut milk and half water)
- a few shakes basil
- 4-6 cloves garlic, chopped
- 1 onion, chopped
- 1 bag frozen broccoli florets
- pinch salt or dulse
Toss all ingredients in the crock pot and cook on low for 8 hours or so. serve with rice.
Add 2 cups uncooked jasmine rice and 2 cups chicken broth or water. Mix everything together in a 9×13 pan. Bake at 350 for about an hour, until the chicken is cooked through and the rice is tender.