Archive for the ‘crockpot’ Category

Crockpot Ginger Beef & Carrots

May 22, 2009

(From Better Homes and Gardens Crockery Cookbook)

The original recipe has you add a cornstarch/water mix for the last half hour (turning up to high), but we decided that it gave the sauce an unpleasant texture, so we will leave it out. We felt it needed a little more soy sauce and ginger, I will play with that next time, but otherwise it was good.

1 1/2 lbs. beef round, cut into cubes (Frugal note – if you buy a bottom round roast, you can get it much cheaper per pound than steak or stew beef, and then just cut it up for multiple recipes and freeze the extra)
4 medium carrots, cut diagonally in 1/2 inch thick slices
1/2 cup scallions, cut diagonally
2 cloves crushed garlic
1 1/2 cups beef stock
1/4 cup soy sauce (may want more)
1 Tbsp grated fresh ginger (may want more)
1/4 tsp crushed red pepper
9 oz package frozen snap peas

Put beef, carrots, scallions, and garlic into crock pot. Mix stock, soy sauce, ginger, and red pepper, and pour over beef/vegetable mix. Cook on low heat for 10-12 hours (or high 5-6 hours). Turn to high heat setting and add peas. When hot, serve with rice.

Crockpot Chicken Mole

May 13, 2009

2 Tbsp olive oil
1 chopped onion
2 cloves minced/crushed garlic
1/4 cup chile powder
2 Tbsp brown sugar or blackstrap molasses or honey
3/4 tsp honey
1/2 tsp ancho chile powder or 1/4 tsp cayenne
15.5 oz can diced tomatoes
3 Tbsp cocoa powder
3 Tbsp peanut butter
1 cup water

Saute onion in olive oil. Add other ingredients and pour over chicken in crockpot. Cook for 8 hours. Serve with rice or tortillas.

Turkey Chili Mac

January 9, 2009

3/4 pound ground turkey
2 cups cooked black beans (or 15 oz. can)
1 14-oz. can fire-roasted diced tomatoes with chiles
1 14-oz. can diced tomatoes
1/2 onion, chopped
2 cloves garlic, minced or pressed
1 tsp oregano
2 tsp cumin
2 tsp chili powder
1 tsp salt (if using home-cooked beans instead of canned)
1/2 cup uncooked macaroni elbows (I used spelt, you can use wheat or gluten-free)
sour cream and/or Liberte “Goat Fresh Cheese” (it is like a thick, Greek-style yogurt) or goat yogurt

Put a little olive oil in a frying pan and brown the turkey with the oregano, half the cumin, and half the chili powder. Put everything (including remaining spices) except the sour cream and macaroni into the crockpot. Cook on low for 4-5 hours. Stir in the macaroni, re-cover, and cook for 10 minutes. Stir the macaroni again and cook for another 30 minutes (or until macaroni is cooked). (If using gluten-free macaroni, you may want to allow less cooking time, since some of the rice pasta cooks really quickly).

Serve with the sour cream/goat fresh cheese/goat yogurt.

Crockpot Cabbage Rolls

December 21, 2008

12 large cabbage leaves
1 lb. ground lamb (you could sub hamburger or ground turkey)
1 cup cooked rice (brown works nicely)
1 tsp salt
1 tsp oregano
1/2 tsp nutmeg
black pepper to taste
20-24 oz. tomato sauce

Boil cabbage leaves in water until they are flexible. Drain and cool. Mix lamb, rice, and spices. Fill cabbage leaves with meat mixture and place into crockpot (seam-side down). Pour tomato sauce over the cabbage rolls. Cook on low for 8-10 hours.