Archive for the ‘crock pot’ Category
Easy Peasy, and oh so yummy!
- 2-3lb roast
- 8+ cloves garlic, cut in half
- 1/2 cup diced tomatoes (canned or fresh)
- 1 jar garlic peppers
place roast in crock pot. dump other ingredients on top. Cook on low for about 8 hours.
use an infusion blender to blend sauce together after removing roast for slicing. pour sauce over roast.
When Applesauce is this easy, why would you buy it?
- 12 cups pared, cored apples. Thinly sliced or chopped into chunks.
- 1/2 cup sugar
- 1/2 tsp cinnamon
- 1 cup water
- 1 TBS lemon juice
- freshly ground nutmeg (optional)
Put apples, cinnamon and sugar in crock pot.
Stir in water, lemon juice and nutmeg
Cook low: 5-7 hours
Cook high: 2.5-3.5 hours
Stir or mash, depending on the consistency you like.
Note: You really don’t need to cut the apples up much. By the time they
are done cooking, they practically disintegrate. So don’t waste time cutting
them up small. Besides, it is nice to have some “chunks” in there.
This is a delicious gfcf, gluten free recipe! It is also a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, corn free, and a South Beach phase 1 recipe. It could also be vegan/vegetarian by adding 1 extra can of beans, and not adding the beef.
- 28 oz can crushed tomatoes
- 28 oz can diced tomatoes (we love the new petit-diced)
- 2 14-15oz cans beans – I like black beans and kidney or pink beans
- 1 small can chopped green chilis
- 2 cups broth or water
- 1 medium onion, diced
- 4 (or more) cloves garlic, minced or pressed
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 1 TBS chili powder (check seasoning and add more as needed)
- 1 TBS cumin (check seasoning and add more as needed)
- 3 shakes cayenne (about 1/4 tsp) – (check seasoning and add more as needed)
- pinch kosher salt
- 1 to 1 1/2 lbs lean beef, cut into bite-size squares (obviously, omit if vegetarian/vegan)
Toss everything into the crock pot. Cook on low for 6-10 hours. Serve with toppings such as guacamole, olives, corn chips (for the non-South Beach folks), or shredded 2% cheddar (for the folks who aren’t avoiding dairy). Mmmm…
This is a wonderful, warming, full meal in a bowl. yum.
Adapted from this Good Eats Recipe for oven pot roast
This is also known in our house as “olive meat”, and is greatly loved by almost everyone
- 1 8oz jar olives
- 1 handful raisins (optional)
- 1 cup leftover tomato sauce, tomato paste, or crushed tomatoes
- pinch kosher salt
- splash balsamic vinegar
- approximately 3 lbs chuck roast
- (optional – slice onion into rings, mince a couple garlic cloves)
put chuck roast in crock pot, pour remaining ingredients on top. cook 6-8 hours on low. We use the infusion blender to make a dipping sauce.
I’m writing a series on Celiac disease/food allergies/food intolerances over at BostonNow. Much of what I have written is things I’ve said in many different ways here, but the articles might be helpful for some of my readers.
Starting to eat a Restricted Diet – Part 1 in a series Is tasty food too much to ask?
There has been a rise in awareness and diagnosis of Celiac Disease (an auto-immune disease that requires a diet free of gluten- the protein found in wheat, rye, barley, and oats), as well as a rise in awareness and diagnosis of food allergies and food sensitivities. There are also many families who choose a gluten-free/casein free or gfcf (no gluten, no milk) diet to help treat Autistic Spectrum Disorders. Combine all those groups, and you have a large population looking for food that is free of various ingredients. Many of those people are also looking for food that tastes good, too! Read More …
I don’t have time to cook! Tips for healthy eating with food allergies
Part 2 in an ongoing series
In part one, we talked about making food that is safe for restricted diets taste good. What can you do if you’re on a restricted diet due to Celiac Disease, food allergies, or food sensitivities and you (sadly) don’t have a significant other who is home all day to cook for you, nor are you home all day. You don’t like eating out all the time, because as much as restaurants try to get things right, they can make mistakes, and then you get sick. What’s the solution?
I am the significant other at home all day (ostensibly) cooking, but I have chronic pain, I’m homeschooling 3 young children, and we also have several other activities in our life besides cooking! I’ve assembled a few tips and tricks that have worked for us – eating food that is safe for you and won’t make you sick, while still continuing your busy life. Read More …
- splash olive oil
- 2-3 lbs boneless/skinless chicken breasts
- 1 medium onion, diced
- 3-4 garlic cloves, minced or pressed
- 1/2 cup apricots, diced
- 1/3 cup apricot jam
- 2 tsp turmeric
- 1 tsp cumin
- 2 TBS lemon juice
- 2 cinnamon sticks, broken in half
Splash olive oil in crock pot. Place chicken inside it, making a layer across the bottom. put the 4 pieces of cinnamon mixed in with the chicken.
Dump the apricots, garlic, onions, spices, and lemon juice on top. Pour the jam on top of that and spread it around. Cook on low for 5 hours or so.
Serve with quinoa and some type of vegetable
This is an adaptation of a recipe a friend found in the Fix-It and Forget-It Cookbook: Feasting with Your Slow Cooker. We all loved this, AND it was already gluten and dairy free! I just tweaked a few things to suit our own tastes.
- 12 slices cooked bacon, crumbled or chopped (I use 1 package precooked bacon)
- 1 medium onion, diced
- 3 cloves garlic, minced or pressed
- 32 oz (2 lbs) frozen corn
- 3 cans creamed corn
- 1 tsp Tony Chachere’s cajun seasoning
- 2 tsp Worcesteshire sauce – Lea & Perrins is GF (could sub soy sauce if you cannot eat fish)
- 4-5 medium potatoes, diced
- 2 cups water
- a couple pinches kosher salt and ground pepper to taste
If you have the time, quickly saute the onion and garlic in a skillet over medium heat. When they are tender, add to the crock pot. (If you don’t have the time, you can just add them raw to the crock pot – just make sure the soup cooks for several hours)
Add all other ingredients to the crock pot. Be careful to stir after adding ingredients. Don’t add all the frozen corn at once, or it will make a giant frozen clump that is very hard to stir.
Cook on low for about 8 hours, or on high for about 4.
We served this with some italian sausages. It was delicious!
This recipe has passed muster with my Texan friends and inlaws, as well as with many other Southerners. My family and kids love this, too. It’s easy, and has plenty of delicious leftovers for later!
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, corn free, top 8 allergen free, and South Beach phase 1 safe recipe.
- 2 28-oz cans crushed tomatoes
- 3 28-oz (or 6 14oz) cans beans (we use a mix of black, kidney, and pinto)
- 1-2 lbs ground turkey (or other ground meat)
- 1 onion, diced
- 4+ cloves garlic, minced/pressed
- 1 tsp basil
- 1 bay leaf
- goodly pinch kosher salt
- 1-2 TBS cocoa
- chili powder, cayenne, and cumin to taste
Saute the onion & garlic in a pan. Add ground meat, and brown it. Add some of the spices to the meat to season it directly.
Meanwhile, drain & rinse the beans. Add to crock pot with the tomatoes and spices & cocoa.
When the meat is browned, add to the crock pot. Stir and adjust seasonings (leave it a little mild, as the flavors will intensify throughout the day).
Cook on low for 4-10 hours (longer simmering means more flavor). Serve with a big salad, and maybe some tortilla chips, avacado/guacamole, and black olives as chili toppings.
Inspired by a taste in my mouth and meat on sale
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, corn free, top 8 allergen free, and South Beach phase 2 safe recipe.
- 2lbs boneless pork roast
- 1 videlia onion, cut into chunks
- 1 orange, peeled and sectioned (some pineapple rings would work well here too)
- 1/2 cup (or so) unsweetened pineapple juice
- splash gluten-free soy sauce or Tamari (optional)
Place onion and orange in bottom of crock pot. Put roast on top. Pour pineapple juice and soy sauce on top.
Cook on high for 4 hours or so, or on low for 8+ hours.
I cut it up and poured a little of the juice on top for myself & my husband. I originally planned to reduce the sauce into a glaze, but ended up making fried green tomatoes to go with it and ran out of time.
This is a super-easy, yet tasty recipe.
Dump the following into a crock pot:
- a few cloves of garlic
- 2-3 lb pork roast (we get one of the big pork loins when they are on sale and cut them into 3-4 segments)
- about 1/4-1/3 cup brown sugar
- couple shakes Tony Chacheres Cajun seasoning
- Several squirts BBQ sauce (we use Sweet Baby Ray’s or homemade)
Let cook on low for about 8 hours, then serve with additional bbq sauce and some cornbread and a salad. mmmmm….