Sundried Tomato and Caper Pasta Sauce CrockPot Recipe

Day 244.

That title is a mouthful. It's the last of the tomato recipes! If you still have some tomatoes on hand, and they're beginning to get squishy, this is a great way to use them up if you aren't in the mood for a heavy marinara.

These aren't tomatoes that I grew. I have never successfully grown anything other than the children. And morning glories. But my mom has a great tomato crop, and we live close by to an awesome produce stand.

This is a great, easy pasta sauce with a bit of a bite due to a handful of sundried tomatoes and capers. I was supposed to toss in some frozen peas at the very end to make it more of a full meal, and I completely forgot. We didn't miss them, but I'm going to add them to the leftovers.

The Ingredients.

--1/2 cup sundried tomatoes in oil, drained and rinsed
--5 fresh tomatoes, chopped
--1 medium onion, minced
--8 garlic cloves, chopped
--2 T capers, drained
--1 T Italian seasoning
--1/2 cup frozen peas, optional
--fresh Parmesan cheese, optional
--1 pound cooked pasta (I used Trader Joe's brown rice penne)

The Directions.

Use a 4-6 quart crockpot for this sauce.

Chop up the tomatoes, garlic, and onion and toss them into your crockpot. Add the tablespoon of Italian seasoning. After draining and rinsing off as much of the oil as you can from the sundried tomatoes, add 1/4 cup of them whole to the crockpot. Chop up the remaining 1/4 cup, and then add that. Stir in the 2 T of drained capers.

Cover and cook on low for 6-8 hours. Stir in the frozen peas 20 minutes before serving. Toss the sauce with hot cooked pasta. Garnish with shredded Parmesan cheese.

The Verdict.

This was a great meal, and we all really enjoyed it. My kids aren't quite sold on capers, but they enjoy pasta a lot, and ate quite a bit.

This was a great dinner on a Saturday night. I love turning the crockpot on during a weekend morning---it saves us from ordering take-out on a busy day.

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CrockPot Stuffed Tomatoes Recipe

Day 243.

More tomatoes! Tomatoes are good for you. They have stuff in them that is good. Vitamins.

I had more tomatoes on the counter, and decided to stuff them with some leftover cheese I had in the fridge. I had a little baggy with some goat cheese, some feta, and a little block of cream cheese that I must have picked up on sale.

I have stuffed jalapeno peppers and bell pepper with success, and assumed that the tomatoes would work the same way.


The Ingredients.

--5 or more largish vine-ripened tomatoes
--creamy cheese. You'll need about 2 T per tomato. I used a mixture of cream cheese, goat, and feta. Ricotta and maybe even cottage cheese would work, too.
--one garlic clove, chopped
--2 T fresh chopped basil

The Directions.

Cut the core out of each tomato. This is much more difficult that I thought it would be. I got slimy and gross and made one of my new back-to-school tops polka-dotty. Wear an apron.

In a bowl, cream together the cheese that you are going to use with the chopped garlic and basil. Stuff the cheese mixture into the cored tomatoes.

Pour 1/4 cup of water into the crockpot you are going to use. I used a 4 quart with 5 tomatoes, and easily could have put another 5 in there.

Nestle the tomatoes into the bottom of your crockpot.

Cover and cook on low for 2-4 hours. These will not take long at all. If you overcook, it's not the end of the world, they will just begin to lose their shape and you'll get a stewy tomato covered with yummy cheese.

The Verdict.

I ate them all. We were going out to dinner, and were meeting Adam. The kids already had on nice(ish) clothes and I didn't want tomato juice on them.

So I took one for the team and ate them all myself.

Then I went out and ate an entire platter of Flautas.

I'm going to go for a run today.

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Restaurant-Quality Crockpot Tomato Soup Recipe

Day 242.

I hate tomato soup from the can. I hate it. I think it looks gross, smells gross, and tastes like metal. It also has wheat starch in it for some stupid reason.

Hmm. It looks like I have rather strong feelings about canned tomato soup. I should probably talk to someone about that.

But I can't seem to get enough of fancy restaurant tomato soup. It tastes much different than canned soup---it's both sweet and tangy, and the bit of cream leaves a nice velvet layer on your tongue.

This is a great way to use up a tomato surplus from your garden.

The Ingredients.

--3 lbs of vine-ripened tomatoes
--1 med onion, chopped
--2 cups tomato juice
--1 cup cooking sherry
--3 T granulated white sugar
--1 gluten-free chicken boullion cube
--2 T chopped fresh basil

to add later:
--2 cups heavy cream
--salt and pepper to taste

optional:
sour cream and/or Parmesan cheese for garnish

The Directions.

Use a 5-6 quart crockpot for this soup.

Wash all of your tomatoes, and cut them in quarters. Nope, we're not going to peel the tomatoes, yay! To save your counter top from tomato gook, put your cutting board on a cookie sheet with sides. The juice will then stay inside the cookie sheet.

Put all the tomatoes in your crockpot.

Chop up the onion, and add it. Cover with the tomato juice and sherry, and drop in the boullion cube. Stir in the sugar and chopped basil.

Cover and cook on low for 6-8 hours.

If you'd like your soup to have chunks, go ahead and stir in the cream. If you'd prefer a chunk-free soup, CAREFULLY use an immersible blender to soupify, or blend in small batches in a traditional blender. Then stir in the heavy cream.

Eat.
Smile.

The Verdict.

We ate this with some drop biscuits and licked our bowls. My tomato-loving child thought it was a "bit too tomato-y," but ate it and my tomato-hater lapped up tons.

This is an elegant soup, perfect for a starter at a fancy dinner, or to serve with sandwiches at a tea party. Or you can stand at the counter and eat it directly out of the pot.

I'm excited for lunch.

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Jalapeno Corn Pudding CrockPot Recipe

Day 241.

I've never had corn pudding before. There are a lot of things I've never had before. I don't seem to get out much. I'm working on it.

The kids and I went to the library with my mom last week and I checked out a bunch of cooking books and magazines. One of the books was on Southern Cooking, and I xeroxed a corn pudding with chiles recipe. When I went to make it yesterday, I realized I didn't have a few of the listed ingredients, and wasn't in the mood for heavy cream and a bunch of butter.

So I tweaked. The finished result is sweet and velvety with a tangy-spicy kick. If I wasn't badly sunburned, I'd give myself a pat on the back.

The Ingredients.

--2 cups of frozen or fresh corn kernels (I used frozen, 1 cup regular corn, and 1 cup roasted)
--2 T unsalted butter, melted
--1 cup milk (2% or lower)
--2 eggs
--2 T white sugar
--2 T flour (I used Bob's Red Mill)
--1 tsp baking powder (I omitted this because Bob's has it in there already)
--1/2 tsp Kosher salt
--2 T jalapeno pepper slices, chopped
--1/2 cup shredded sharp cheddar cheese

The Directions.

I used a 4 quart round crockpot for this recipe. It was a good size.

Spray the inside of your crockpot with cooking spray. Melt the butter in the microwave and put it in. Add milk, eggs, salt, sugar, flour, and baking powder. Whisk the ingredients together. Stir in the corn kernels, cheese, and chopped jalapenos.

Cover and cook on low for 3-5 hours. This is cooked through when the edges brown and begin to pull from the sides and the center is set. Take the lid off for 20-30 minutes when set and continue to cook on low to get rid of the added condensation.

I cooked our pudding for exactly 4 hours on low, then let it cook for another 20 with the lid off.

The Verdict.

Adam and I loved this. The kids had plenty of leftover food in the house to munch on---but did try a spoonful or two with the jalapenos removed. Adam and I had this alongside a spinach salad.
This would be a welcome addition to a holiday dinner or potluck supper.

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How to Make Baby Food in Your CrockPot

Day 240!

The lovely Merideth who lined up the Crock-Pot Cook & Carry give away just had her first baby.

I love new babies.

Because I'm oh-so-helpful, I told her she could use her Crock-Pot to make baby food. After I blurted that out, I realized she probably already knew that...

but! Maybe you didn't. And now you do.

Since I'm a crazy California Hippie along with being a total cheapskate I didn't buy little jars of baby food for my kids. I wasn't concerned about chemicals as much as I was blown away by the cost and the packaging. The jars of organic food I bought for this picture cost $0.85 each on sale.
The vegetables I bought cost a total of $4.23, and I have enough baby food to feed all of John and Kate Plus 8's kids for a few days. Except now they aren't babies, they're 4, but if they were babies, I could do it.

The Ingredients.

--fresh or frozen fruit or vegetables
-- water

Frozen vegetables (in this case the little green beans) are quite good for you. They are picked at the exact right time and all of the nutrients are preserved perfectly in the freezing process.

The Directions.

I used yellow squash, sweet potatoes, and frozen green beans.

Wash your vegetables and peel the skin. Cut into chunks. Put the chunks into your crockpot and cover with the least amount of water you can to fully cook them.

For the yellow squash, I used 1/4 cup of water.
Frozen green beans (toss in frozen), 1/4 cup of water.
Sweet potatoes, I ended up using 3/4 cup of water.

Make baby food on a day that you are home to monitor the food. Each variety will cook differently, depending on the moisture content and the density of the fruit or vegetable.

I used a 4 quart, and two 6 quart crockpots, and everything was cooked fully within 3 hours.

When the veggies or fruit are quite tender, unplug your crockpot. Use an immersible blender, a real blender, or a food processor to puree the food. If you need to add a bit of water to make it thinner for your baby, do so in little drips.

Freeze in ice cube trays, then pop out and store in a freezer bag. Here's a great article about freezing baby food.

The Verdict.

I tasted each with a small spoon. It tastes like pureed vegetables. I'm going to be all Deceptively Delicious tonight and sneak a block or two into pasta sauce.

shhhh. don't tell.

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CrockPot 3-Packet Pot Roast Recipe

Day 239.

I was going through the archives the other day and started laughing when I realized I haven't made a pot roast yet this year. I usually make pot roast in the crockpot 4-5 times a year----but 2008 has sort of taken on a life of it's own.

Usually I make pot roast the same way, each and every time: 1 envelope of onion soup mix, and a cup of whatever wine I have open, or some broth.

Back in February, I bookmarked a recipe that I was given by Terri W. for a 3-packet pot roast, and then promptly forgot about it.

I finally made it yesterday. It was simple and easy, and makes awesome gravy. If you wait until the envelope packets are on sale, and stick with chuck roast, this is a very inexpensive meal that can be stretched for a few days.

The Ingredients.

-packet of ranch salad dressing and seasoning mix
--packet of Italian salad dressing mix
--McCormick Grill Mates Peppercorn & Garlic (the original recipe called for a packet of beef gravy or au jus, but all of the gravies and jus packets contain wheat starch. Please read labels carefully a few times if you are avoiding gluten.)

--3 lb chuck roast
--1 to 3 cups of water

The Directions.

I used my 6 quart Smart Set crockpot for this dinner.

I opted to not throw any vegetables into the crock because we had leftovers I needed to use. Feel free to throw in some chopped potatoes, an onion, carrots, and celery.

Trim the roast of any visible fat and place it into the crockpot. In a small bowl, combine the contents of the 3 packets. Pour on top of the meat. Flip the meat over a few times to get it covered with seasoning on all sides.

Add 1 cup of water.

Cook on low for 8 hours, or on high for 4-5. The meat will be more tender if you cook it low and slow.

20-30 minutes before eating, add 2 more cups of warm water to the crockpot, and flip to high.

The meat only needs 1 cup of water on it to cook properly, but the spices are too concentrated to only have 1 cup of water in the pot when it's time to eat. Waiting to add the water until the end will help the meat retain it's shape, and the added water will make a nice juicy gravy.

The Verdict.

We ate this with some leftover curried rice and vegetables while we watched Michelle Obama speak. This was a great dinner.

The kids dipped their meat in barbecue sauce and Adam and I ladled broth over the top of ours.

I will make this again.

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CrockPot Haggis Recipe

Day 238.

My cousin, Michael (hi Michael!) is visiting from Scotland, with his lovely girlfriend, Kate. We've had a ball hanging out and doing touristy things, and yesterday my mom held a party in their honor.

Earlier in the week, Amie and I emailed back and forth and when I mentioned Michael was in town, she said I should make a Haggis. I think she was kidding.

I thought it was the best idea, ever, and decided to go for it.

Haggis is pretty much a Scottish meatloaf, which is traditionally cooked in a sheep's stomach, or pluck, to keep it all together. The pluck isn't eaten--it's just used as a casing.

I figured if I was going to make a Haggis, I was going to MAKE A HAGGIS. So I ordered a pluck from our friendly neighborhood fancy-pants butcher place. The guy on the phone said he'd get me one, and when I asked how much he thought it would be he answered, "It can't be much ma'am. That's the throw-away part."

When I picked it up (it was $13 by the way...not exactly cheap) it was in a cardboard box with the label: NOT FOR HUMAN CONSUMPTION. I probably should have taken that as a sign, but instead I got giddy about trying to make this work.

I had read as much as I could find about proper Haggising, and decided to follow what was outlined in the Detailed Haggis Recipe.

But. I couldn't figure out what was what in the cardboard box. The butcher had given me all the innards. I had the wind pipe, the heart, lungs, and stomach. Everything was still attached. I began cutting with my poultry scissors and separated the organs. I got to work on what I thought was the stomach, but it ended up being a lung. And then I realized that what was probably the stomach was this green slimy pouch that I had already thrown away.

And I got weirded out.

I wrapped everything in a bunch of plastic and threw it away in the outdoor bin.

And Cometed the sink.

Twice.

So! This the Americanized version of Haggis. Everyone who tasted it at mom's party enjoyed it. I did, too.

The Ingredients.

--1/2 pound ground beef
--1/2 pound ground lamb
--1 chopped red onion (doesn't need to be diced, largish chunks are okay)
--1 cup oats (if you are gluten free, make sure your oats are certified GF)
--pinch each of nutmeg, cloves, cinnamon
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--1 tsp kosher salt
--1 egg
--1/2 cup of broth or stock (I used chicken broth)

The Directions.

In a large mixing bowl, mix all of the ingredients, minus the broth, the same way you'd make a meatloaf.

Plop it into your crockpot. I used a 4qt round crock for this. I didn't spray with cooking spray, but it might be a good idea.

Shape with your hands into a round blob.

Pour in your broth.

Cover and cook on low for 6-7 hours, or on high for about 4. This is cooked fully when it has browned on the edges and is beginning to brown on top. Don't overcook and risk drying out.

I cooked ours on low for 5 hours, and then on high for another hour.

Using large spatulas, carefully remove and set on a cutting board. Let rest for a full 30 minutes before slicing.

The Verdict.

I'd make this again! I loved the flavors of the clove and nutmeg, and liked the kick of the cayenne. It was salty, but not too salty, and it reminded me of the Haggis I ate in Scotland when I was twelve.

I don't think I'd bother with tracking down a pluck again--after speaking with Michael and Kate and learning that no one eats that part anyway, it just seems like an added step. I was pleased with the moistness and tenderness of the meat after it was crockpotted.

The kids ate cupcakes.

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CrockPot Peanut (Not Brittle) Candy

Day 237.

I made some really good candy the other day, with all of the ingredients you would use to make peanut brittle. But the crockpot doesn't really get hot enough to make peanut brittle, so you get this awesome chewy fudgey peanut wonderfulness which is an awful lot like a Payday candy bar.

The Ingredients.

There's a lot of sugar here. Because it's CANDY.

--3 cups of sugar (Baker's sugar has finer granules and will dissolve well)
--1 cup light corn syrup
--4 cups of your favorite nuts (I used 3 cups dry roasted lightly salted peanuts and 1 cup raw almonds. because I care about health.)
--4 Tbl butter
--2 tsp vanilla extract
--2 tsp baking soda

--parchment paper or Release foil

The Directions.

I used my 6 quart Smart Set crockpot for this. I like the Smart Set because I can set it for 30 minute intervals and it will beep for me when the 30 minutes is done. And I seem to need the beeps, because I tend to wander off if I find something shiny.

Drop the 4 tablespoons of butter into your crockpot. Add the sugar and the corn syrup on top of the butter. Pour in the vanilla.

Cover your crockpot and turn to high for one hour.

Line 2 cookie sheets with parchment paper or release foil.

After an hour, stir well to mix everything around. Add the baking soda. It will sizzle and make fun noises.
Your sugar mixture will be kind of milky-yellow and the sugar might still look granulated.

Cover again and cook on high for another 30 minutes. Check and stir in nuts.
Cover and cook again for another 15-30 minutes, or until the sugar mixture is brown and looks the color of peanut brittle. Or a payday candy bar.

Stir in your nuts.

Then, USING OVEN MITTS, carefully (CAREFULLY! seriously---use the oven mitts) pour half of the pot onto each cookie sheet and spread out with a spatula.
It will be lumpy.
that's because there are nuts.

Let cool at room temperature for about an hour, then tear into pieces.

Prepare to be amazed.

The Verdict.

This makes about 3 pounds of candy. Everyone who tried it (10 of us, minus my cousin who for some reason doesn't care for nuts) couldn't get enough. It's quite tasty.

I'd like to make it again, but melt semi-sweet or dark chocolate in the mini 1.5 quart crock to pour out and then layer the candied nuts on top. mmm.

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CrockPot Refried Beans Recipe

Day 236.

We eat a lot of refried beans in our house. The kids love them in simple bean and cheese burritos, and Adam I like them covered in salsa for an afternoon snack.

We also have also have a 25-pound sack of pinto beans that lives in our garage. I think we've probably moved with the beans twice.

I bought the bag at a restaurant supply store when I taught preschool and was planning on starting a preschool or homeschool co-op in our home. Kids really like playing with beans---it's a great sensory activity and it's soothing to pour the beans back and forth between measuring cups and feel them falling through fingertips.

Anyhow, we were out of refried beans the other day, so I decided to make my own. Don't worry, I didn't use the beans the kids had been playing with. The rest of the bag was tightly sealed.

The Ingredients.

--2 cups of dried pinto beans that have been picked through to get all the broken and funky-looking pieces taken out
--water

--1 1/2 yellow onions
--1 1/2 red onions
--10 whole garlic cloves
--2 tsp cumin
--1 tsp coriander

The Directions.

You will need to soak the beans overnight. Not only will this soften them better, but it will help release the gas.
Rinse the beans well in a colander, and dump into the crockpot. Add enough water so the beans are fully immersed, with an two to three inches of water on top. Put the lid on your crockpot. Do not turn on.
Let them soak.

In the morning, drain and rinse the beans under cold running water.

Put them back in the crockpot with enough clean water to cover the beans with about an inch of water.

Stir in the cumin and coriander.

Peel and cut the onions in half, and put them in the crockpot. Peel all of the garlic, but toss them in whole.

Cover the crock and cook on low for 8-10 hours, or until the beans are tender.

I cooked ours for exactly 9 hours. The were soft, and some of the beans had split.

Fish out the onion and the garlic cloves. If you want to keep some of the garlic in for flavor, you may. It's your choice. If the beans are soft and you still have a bit of liquid left, carefully drain it, saving a little to help with the smooshing and for added flavor.

Using a potato smasher, or hand mixer, mash the beans.

Now you have two options. You can just start using the beans (the way I did, because I'm pretty darn lazy), or you can scoop hunks of smooshed beans out of the crock and fry them on the stove top with a bit of butter or olive oil (or lard (ick)). Your choice.

No salt was added, so you'll need to season to taste.

The Verdict.

These were surprisingly easy and tasty. The kids have been eating them for lunch. The next day they were a bit dried out, but a touch of warm water fixed that. I needed to add quite a bit of salt to make them taste like the canned variety. I have 4 baggies of ready-to-go beans in the freezer, which is great for after-school snacks.

not-too-spicy bean dip
chicken nachos
smoky refried bean soup

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Help! My Slow Cooker cooks too fast!

HELP!

I've gotten quite a few emails lately asking what to do about a hot crock, or a slow cooker that cooks too quickly, and burns or dries out food.

ick. I hate that.

First off, I'm sorry. So sorry.

There is nothing more defeating than thinking you have dinner all ready to go and come home to a gross dried-out or charred mess. I'm really sorry.

But, hopefully this will help, just a bit.

1) Make sure you are using the right size cooker.  A slow cooker needs to be quite full in order to heat evenly and cook properly. I have used pretty much all of the different types of cookers on the market, and have now collected quite a few (as of 5/2013: I have 14 in the house!!).

 I realize that storage space is at a premium, but consider getting a smaller slow cooker if you find that you aren't filling your crock at LEAST 2/3 of the way full each time you use it.

This goes against the bigger-is-better American mentality. I know. I'm sorry.

2) Start easy. Don't try out a pasta dish or a rice dish, or bleu cheese and steak roll-ups for one of your first crockpot cooking adventures. The reason they come with a little book full of stews and soups is because they are easy and somewhat fool-proof.

Try:
taco soup
beef stew
minestrone soup
lazy chicken
cream cheese chicken
white chili
enchilada casserole
sausage and vegetables
marinated meat

3) Cook for the shortest and lowest cooking time if you are going to be out of the house.

huh?

I know, it doesn't make sense.

If you are going to be out of the house for 10 hours, and the cooking time says 6-8 hours, don't set it for 10. Set it for 6, and then let it stay on warm for the rest of the time you're going to be out of the house. Worst case, the meal isn't quite done and you flip it to high while you change your clothes and set the table.

The cooking time is a range. You have to get a feel of your slow cooker (which is why you should start with the easy ones, first) and figure out due to your altitude, humidity, etc. how long things will take.

You will get a feel, I promise. I'm a complete dunder-head when it comes to cooking, yet I can slow cook. You can, too. I promise.

4) But my slow cooker doesn't switch to warm! If you don't have one of the newer "smart" pots, and you plan on being out of the house for a long period of time, you should really invest in one. 

These are the slow cookers I happen to use in my own home, and I've heard from readers that they have been able to score them for *quite* cheap at garage sales or on Craigslist.



5) I think my slow cooker releases too much moisture. Okay. Some of the newer slow cookers have a slot in the stoneware for a spoon to rest, or there is a vent hole in the glass lid. I have no idea why the manufacturers have put those things in. They certainly didn't ask me my opinion! When you release steam through these holes or slots, your food dries out. 

You can remedy this by putting down a layer of foil over the stoneware, and then put the lid on like normal. PLEASE BE CAREFUL!!! when taking off the foil---the steam will shoot right out.


6) I want to make something small but only have a geat-big-huge cooker. That's okay. All you need to do is simply insert an oven-safe dish into your cooker and then put your food into the dish. This will create a smaller cooking vessel which will insulate your food and keep it from getting over-cooked or lost in a huge machine. I use corningware or pyrex, but metal pans are fine, too. Here are my recommendations. 


7) I've done all that and it's still way too hot and it's making my countertop hot, and I think there's something wrong with it. Don't use it. Call the manufacturer. Talk to the experts who actually made the product. I'm a mom who drinks too much coffee and wears slippers all day. I can't fix it. I wish I could. I'm sorry.

If you have a hard time getting through to a particular manufacturer, please email me. I now have contact information for the different customer service channels and will try my hardest to connect you to the correct person who can be of service.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I hope this helps! xoxo steph




Alphabetical Listing of Recipes
Save Money by Using Your Slow Cooker
Frequently Asked Crock-Pot Questions
An Important Note About Safety
My New Year's Resolution
Slow Cooker Troubleshooting

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CrockPot Barbecued Chicken and Cornbread Casserole

Day 235.

131 days left. I see the light at the end of the tunnel.

Our family really liked the tamale pie I made earlier in the year, and I was impressed at how easy it was to throw together and cook in the crockpot. This is a twist on that dish---with a pairing almost as perfect as peanut butter and jelly: barbecued chicken and cornbread.

The Ingredients:

--1 pound of cooked, or practically cooked chicken, cubed or shredded (I browned my chicken for a while on the stove, then lost interest. It was almost cooked, but not yet edible.)
--1 small sweet potato, peeled and cut in 1-inch chunks (optional.)
--1 red onion, diced (optional. I didn't use this, although I intended to, and am kind of kicking myself for the accidental omission.)
--1 cup frozen or fresh corn
--1 bottle of your favorite barbecue sauce (18 oz)
--1/4 cup hot water

cornbread topping:

use a mix and follow the directions on the box (minus the oil or butter), or mix together the following:

--3/4 cup corn meal
--1 1/4 cups of flour (I used a Bob Red's Mill GF mix--we were out of Pamela's)
--1 cup milk
--1/4 cup sugar
--1 egg
--1 tsp baking powder (only if using regular all-purpose flour)

The Directions.

I used a 4 qt round crockpot for this---it was the perfect size.

Spray the inside of your stoneware with cooking spray. Cut up the chicken and sweet potato, and add to the crock. Add the corn. Empty the contents of the barbecue sauce bottle, and then add 1/4 cup of hot water to the bottle, shake, and pour that out, too. Mix well with a spoon.

In a separate bowl, mix together the cornbread topping. You don't need to mix well, I just used a fork. Spread the topping on to the chicken mixture.

Cover and cook on low for 6-8 hours. Ours cooked on low for exactly 6. If you are planning on being out of the house, cook for the shorter amount of time. You can always switch to high to brown the top when you get home.

The Verdict.

We all really liked this a lot. I can't wait to make it again, or a different variation.

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Indian Spinach and Tofu CrockPot Recipe

Day 234.

I can't seem to get enough Indian food lately. Palak tofu is one of my favorite things to order as a side dish when we get take-out, and although it's not my favorite, I get the little foil packets at Trader Joe's for lunch about once a month. The problem (for me!) is that both the restaurant and the Trader Joe's version is hot and spicy---much too hot and spicy for me and my sensitive tongue. And, if I go digging around on the Internet, I find that many times the spinach is simmered in ghee (clarified butter), and that can't be good for my thighs.

This dish did the trick. It has a bit of a kick, but didn't leave me gasping for air and reaching for bottle after bottle of water. I had it for lunch and dinner yesterday, and am looking forward to today's lunch.

The Ingredients.

There are a lot of spices. Don't get nervous.
You can do this.

--2 boxes of frozen spinach, drained (I used one chopped, and one whole leaf)
--1 lb of extra firm tofu
--1 yellow onion, diced
--3 smashed and chopped garlic cloves
--1 can garbanzo beans, drained
--2 inches of ginger, peeled and grated
--1/2 tsp kosher salt (and then more later to taste)
--1 tsp cumin
--1 tsp curry
--1 Tbl coriander
--1/2 tsp chile powder
--1/2 tsp garam masala
--1/2 cup water

--cornstarch (to coat the tofu)
--butter (to fry the tofu)

The Directions.

Use a 3 or 4 quart crockpot.

Drain your tofu. Squeeze it in between some paper towels or a clean dish cloth if need-be to get as much of the liquid out as you can.

Cut it into 1-inch cubes and toss it with corn starch. Fry in butter until golden brown--resist the urge to flip; tofu takes a while to brown. I made some here, and there are pictures.

While the tofu is browning, squeeze out all of the moisture from the spinach and dump it into your crockpot. Dice up the onion, and mince the garlic. Add that, too. Drain your garbanzo beans, and pour them in. Add all of the spices.

Stir in 1/2 cup of water.

Add the tofu to the very top of the spinach.

Cover and cook on low for about 4 hours. This doesn't take very long to cook. Serve over white rice, and scoop up with naan, pitas, or corn tortillas.

The Verdict.

I loved this. Adam did, too. The kids each picked out a few pieces of tofu, but mostly they ate the tofu after it was fried in the butter, and ate rice with Parmesan cheese.

I will make this again. It's a very satisfying lunch, or flavorful side dish.

Other Indian food you should make and have a party and invite me:

lamb vindaloo
Indian coconut curry
vegetable curry
Indian chicken
tomato curried potatoes

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CrockPot Paella Recipe

Day 233.

I don't really know much about paella, other than the Costanzas invited the Seinfelds over for dinner and they refused.

And with that limited knowledge I attempted to make some. In the crockpot.

I do know that paella uses saffron, and I have quite a bit of saffron in the house, thanks to a gift.

I think I got the flavors right. This tasted good, but the rice turned to absolute mush, and ended up glued to the crock. I've made rice before, and thought I knew what I was doing. I was evidently wrong.

hmph.

The Ingredients.

--2 spicy sausage, cut up (I used chicken spicy Italian)
--1.5 lbs of thick fish steak (I used halibut)
--1 each of a yellow, red, orange bell pepper, cut in chunks
--1 small yellow onion, diced
--1 head of cauliflower florets
--2 T butter
--1/4 tsp kosher salt
--very healthy pinch of saffron (about 1/2 tsp)
--2 cups chicken broth
--1 cup rice (I used white. I should have used brown.)

The Directions.

Dump the rice and chicken broth into the crockpot and stir. Stir in the saffron and the salt. Add the butter, and chopped onion, cauliflower, and bell pepper. Add the cut up sausage and the fish to the top.

Cover and cook on low for 6-8 hours, or high for 3-4, or until rice has absorbed the liquid and is cooked and the fish is flaky.

I cooked ours in a 6qt Smart Pot for 7 hours on low and it was too long. The rice disintegrated.

The Verdict.

I think I put in too much liquid. I used the standard 1 cup rice to 2 cups liquid measurement, but didn't take into account the juice from the meat or vegetables. I'd like to try this again, but with brown rice and with only 1 1/2 cups of broth.

I really liked the flavor, and Adam and I ended up picking out the meat and the vegetables and got enough to eat that way. The kids had quesadillas.

Saffron has a strong smell. I needed the kitchen windows open, and today I have them open again with the fans on to air out the house. I didn't realize the smell would be quite so strong. It isn't unpleasant, but I am one who prefers her house to smell like vanilla scented candles or Glade Plug-Ins.

which means I guess I prefer chemicals. I've been totally brainwashed.

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CrockPot Layered Dinner--Steak, Potatoes, Corn on the Cob

Day 232.

I made a complete meal in the crockpot last night, and it wasn't a soup, stew, or casserole. I made rib eye steak, baked potato, and corn on the cob. It wasn't soggy, nor was it dried out, and I was able to leave the house for six hours.

The crockpot rocks.

I had been meaning to try a layered dinner in the crock for a few months, now, but kind of forgot. I am so glad that Julie emailed me! She made steak and sweet potatoes that way last week, with great success.

The Ingredients.

This is what I used. You can use whatever meat or vegetables you have in the house. The trick is to not use too much liquid when cooking the meat, so the potatoes and the corn (or whatever you're using) isn't floating in juice.

--1 1/1 lbs rib eye steak
--1 T of your favorite seasoning rub
--1 T dried onion flakes (a fresh onion would be fine. I wasn't in a chopping mood.)
--2 T Worcestershire sauce (Lea and Perrins is GF)
--1/4 cup tequila (or broth, apple juice, etc.)

--2-4 potatoes
--2-4 ears of fresh corn
--aluminum foil

In my 6 quart Smart Pot, I used 2 whole brown potatoes, and 4 ears of corn. I could have fit another potato in, probably.

The Directions.

Put meat in the bottom of the crockpot. Rub with seasoning and onion, and flip over to get the other side. Add tequila and Worcestershire sauce.

Wash potatoes and cover with foil. Add to the pot. Shuck the corn, and wrap each ear in foil. Add to the crockpot.

It doesn't seem to matter if the potatoes are closer to the meat, or the corn. The new crockpots heat from the sides as well as from the bottom, so everything will cook through regardless of location.

Cover and cook on high for 5-7 hours, or on low for about 8. I cooked our dinner for 6 hours on high. My crockpot was quite full.

The Verdict.

This was a great dinner. It's out-of-the-norm for us to have such a complete meal on a Monday night, which made it fun and new. I plan on doing more layered crockpot cooking---it's so nice to have everything plopped in and the kitchen clean by noon.

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CrockPot Brown Sugar Chicken Recipe

Day 231.

It should be noted that this chicken has been named "Candy Chicken" in our house. I don't think my kids have ever eaten so much chicken in their lives. If you are bored with dried out, boring chicken, you must try this.

You simply must.

Go.

Now.

Go to the store and buy the ingredients.

go.

The Ingredients.
courtesy of Confessions of a Wacky SAHM

--12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
--1 cup brown sugar (it's okay. you can brush your teeth after.)
--1/4 cup lemon-lime soda (stay with me...)
--2/3 cup vinegar (I used white wine, but think regular white would be fine)
--3 cloves smashed and chopped garlic
--2 T soy sauce (La Choy and Tamari wheat free are GF)
--1 tsp ground black pepper

The Directions.

Use a 4 quart crockpot for this recipe.

Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth.

The Verdict.

Seriously. Go to the store. This is what's for dinner.

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CrockPot Bleu Cheese and Dried Cherry Meatloaf

Day 230.

Who says you can't have meatloaf in the middle of summer?

This is not your grandma's meatloaf. This is decadent. This is gourmet. This is super duper easy, yet you will get tons of praise and be granted tons of bragging rights.

I got this idea from reading the Gluten Free Gobsmacked blog, where she had made bleu cheese and cherry-topped burgers.

My friend Jennifer was with me when I mixed the meatloaf, and she is to thank for the added spices. I would have stuck to just the bleu cheese and the cherries, and it would have been bland. Thanks, Jen!

The Ingredients.

--1 pound of lean ground beef, or turkey
--1/2 cup dried cherries (I bought Rainer, because after yelling through Trader Joe's, "hey Jen, what's the difference between Rainer and Bing cherries?" the shelf-stocker lady came and asked if I needed help. She said Rainer were a bit sweeter and were more of the yellow-y red cherries. After I threw them in the cart, she followed me around for a bit. It was kind of weird.)
--1/2 cup bleu cheese crumbles (if you are gluten free, please read this.)
--1 egg
--1 tsp seasoned salt
--1/2 t black pepper
--1 tsp onion powder
--1 T chopped fresh basil (I think this is optional. I couldn't taste it at all. But Jennifer made me put it in because it was about to go bad. We gave the rest to the guinea pigs.)
--1/2 cup bread crumbs (I have bread crumbs made from a loaf of brown rice bread)

The Directions.

I used a 4 quart round crockpot for this. I chose to make a glob of meatloaf and cook it directly in the crockpot, but you can use a loaf pan inside of a 6 quart if you'd like. I did that earlier in the year.

In a large mixing bowl, mix the meat, cherries, cheese, spices, bread crumbs, and the egg.

Spray the inside of your crock well with cooking spray. Put the meat into the pot and shape into a large round blob in the center.

Cover and cook on high for 4 hours, or on low for 7-8. The meat is done when it is cooked thoroughly and has browned on top and darkened on the edges.

Using two spatulas, lift the meat out of the crock and let it stand on a cutting board for 15 minutes before cutting.

The Verdict.

Woah, mama. Awesome.

I couldn't bribe the kids to give it a try. I think got a mouthful out of each of them, but they spit it out. They had buttered pasta and leftover broccoli casserole for dinner. Adam and I couldn't get enough. My father-in-law was over, and he liked it, too.

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