CrockPot Halibut in White Sauce with Broccolini

Day 274.

Good morning! I made a halibut in white sauce for Sunday lunch. It was good. It wasn't as good as the parmesan tilapia, but that's probably to be expected. I am having fun experimenting with fish in the crockpot. I wouldn't have been pushed to try it out without this challenge, and now I really don't think I'll go back to the stove top or oven---it's just too easy in the crockpot and I can not get over the no-fish-smell.

The Ingredients.
recipe from Slow and Simple

--24 oz halibut (or other white fish. Halibut is pretty hearty, so adjust cooking time as necessary)
--2 T flour (I used Pamela's)
--1 T white sugar
--1/4 cup butter, melted
--1/3 cup white wine (or chicken broth)
--2/3 cup fat free milk
--juice from 1 lemon

The Directions.

Microwave butter in a glass bowl, and whisk in the flour. In a separate bowl, combine the milk and the white wine. Slowly add the flour mixture to the milk and wine, stirring the whole time. Squeeze in the lemon. If you dump the cold milk and wine into the flour mixture too quickly, the flour and butter will separate again, and the butter will harden and create weird gloppy lumps that will float to the surface.

Ask me how I know this...

Add the sugar to the sauce mixture. Put the fish (mine was frozen solid) in your crockpot, and cover with the milk and wine liquid. Lay the broccolini on top. Cover and cook on high for about 2 hours, or until the fish flakes easily with a fork.

The Verdict.

It needs salt. My halibut had some bones that I wasn't aware of, which was the biggest problem with this meal. We had it for Sunday Linner? Dunch? (we ate at 3) and all ate a good amount. My kids would have prefered salmon or the parmesean tilapia, though.

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CrockPot Honey Cake Recipe

Day 273.

Rosh Hashanah starts at sundown tonight. Last week, Brenda emailed me ask if I've ever made a honey cake in the crockpot. I hadn't. After I called my friend, Jennifer (yes, I realize all my friends are named Jennifer), I learned that honey cake is usually pretty dry and dense. She said "I don't like it, I won't eat it. But my dad does."

I really like Jennifer's dad, and was on a mission to make a moist honey cake---the crockpot delivers moist cakes.

Unless you burn it.

I messed this up completely. The cake was rising properly, smelled delicious, and was brown and pulling away from the sides of the crock. The top was still pretty jiggly, so I felt comfortable leaving it for 45 minutes on high while we went to swim lessons. I came home to a horrible burnt-cake smell. The top and middle was okay, but I threw the rest away.

That said! If I had taken the lid off, and watched it for about 30 minutes, I think this would have been wonderful. I'd love to hear back if anyone tries this;I was happy with the texture and flavor of the non-burnt portions.

The Ingredients. --2 1/2 cups all purpose flour (I used Pamela's baking mix. I DID add the additional baking powder and soda, and would recommend doing so.)
--2 tsp baking powder
--2 tsp cinnamon
--1/2 tsp baking soda
--1/2 tsp salt
--1/2 tsp cloves
--3 eggs, room temperature
--1 cup honey
--1 cup sugar
--1 cup oil
--1/2 cup coffee
--1/4 cup water

The Directions.

I used a 4 quart round crockpot. The batter fit nicely.

Grease and flour the inside of your crockpot. In a large mixing bowl, combine all of the dry ingredients, and then add the wet.

Mix on high speed for 2 minutes. Pour into your prepared crockpot.

Cover, but vent with a chopstick or the end of a wooden spoon.

Cook on high for 2 hours, then check. When the cake is beginning to pull away from the sides of the crock, uncover and continue to cook on high, checking every 20 minutes. The cake will be moist, but a toothpick should come out clean.

The Verdict.

Other than the horribly burnt parts, this was very tasty, and I enjoyed it a lot. Jen? Sign me up for honey cake next year for your dad. I won't burn it, I promise.

~~~~~~~~~~~~~~~~~
I was interviewed at Work It, Mom, and the interview is now live. Thank you, Nataly, for featuring A Year of CrockPotting!

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CrockPot Boston Baked Beans Recipe

Day 272.

These are very good beans. Our family always has an 8-pack of Bush's Baked Beans on the shelf in the garage. We buy them in bulk at Costco, and they are a go-to for an easy snack or lunch for the kids (and me!). Because I like them so much, I never really played around with making a Baked Bean anything of my own.

Until Friday. We brought these beans to a PTA potluck, and everyone who tried them commented on how good they were.

I'm going to make another batch today for lunch, because we weren't able to eat as much as we would have liked.

The Ingredients.

This is enough food to feed 8-10 as a side dish. Next time I will make more.

--3 cans kidney beans, drained and rinsed
--2 medium onions, chopped finely, or 2 T dried minced onion (I used dried, because I didn't want to get to the store. I wish I had been able to get fresh)
--1/2 cup brown sugar
--1/4 cup molasses
--1/3 cup ketchup
--1 tsp salt
--1 1/2 tsp dried mustard
--1/4 tsp black pepper
--1/2 pound of bacon, or equivalent. I used chicken and apple sausage.

The Directions.

I used a 4 quart crockpot, but this will fit in as small as a 1.5 quart.

Drain and rinse your beans, and add them to the crockpot. Add onion and brown sugar. Pour in the molasses and ketchup. Add spices. Stir to combine.

Lay slices of uncooked bacon over the top of the beans, or slice chicken and apple sausage and lay it over the top.

Cover and cook on low for 5-7 hours, or high for about 4. I think you would discard the bacon after cooking, but I kept the chicken and apple sausage and mixed it in.

Our beans ended up being cooked on low for 6 hours, and then were on warm for another 3. They tasted great, but got a bit more dried out than I would have liked. I think if I had used bacon, they wouldn't have---the bacon would have created more juice. Using fresh onion would have helped, too.

The Verdict.

Very tasty.
This is a keeper. We'll make this often. The flavors were much richer than canned beans. If I was going to use dried beans, I'd probably use pinto or a white bean, after learning about that freaky kidney bean toxin.

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CrockPot Shepherd's Pie Recipe

Day 271.

Last week Maura emailed and asked if I had a crockpot shepherd's pie recipe. I didn't. I didn't even have a regular shepherd's pie recipe, and actually wasn't too clear on what went into one.

She sent me a base recipe, and I made it the other night in the crockpot. I also made a box of macaroni and cheese (Annie's gluten free, in the bright blue box) for the kids---just in case.

They ate the mac and cheese, but the stars must have been in a funky alignment because they also each ate a bowl of the shepherd's pie.

I was astonished.

The Ingredients.

--3 cups leftover mashed potatoes
--1 lb ground turkey or beef
--2 cloves garlic, chopped
--2 cups frozen vegetables (I used roasted corn and peas)
--1 medium onion, chopped finely, or 1 T onion flakes
--1/2 tsp seasoned salt
--1/2 tsp onion powder
--1/4 tsp black pepper
--1/4 tsp paprika (then a bit more for garnish)
--1 cup water
--2 cups shredded cheese

The Directions.

I used a 4 quart crockpot---it was the perfect size. A larger will work, but it will cook faster.

Brown the meat and onion on the stove, and drain any fat. Toss the meat with the spices and garlic---I didn't but next time I'd probably put the garlic and spices in with the meat in the frying pan, it would be easier.

Spray the inside of your crockpot with cooking spray. Put the meat in the crockpot and stir in the frozen vegetables, and a cup of water. Add two cups of cheese on top. Press the mashed potatoes down on top of the cheese and meat. Sprinkle with a bit of paprika.

Cover and cook on low for 6 hours or high for about 3, then remove the lid and cook on high for 30 minutes to release the condensation and allow the potatoes to brown a bit on top. Everything is cooked already, so you're really just allowing the flavors to meld and the potatoes to crustify.

Someone will ask about using raw meat. I'm sure it will work, but I have a swimming-in-fat-and-grease phobia, so I didn't do it. If you are going to try, I'd cut the water down to 1/2 a cup and remember that the potatoes might not get the type of crust you are looking for unless you vent the crockpot with a chopstick or wooden spoon.

The Verdict.

I will make this again. I loved it that all of us ate the same thing at the table, and the kids really enjoyed the meat and potatoes.
Thank you, Maura!

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Fancy Cheese Fondue Little Dipper Recipe

Day 270.

It's Friday Fondue Day! I've had quite a few fondue recipes bookmarked on the computer and torn out of magazines, but I haven't made any yet. I don't really know why, and since I have less than 100! days to go, I figured I better get cracking.

So, for the next few Fridays, I'm going to post a fondue recipe until I run out. That means that my Friday Fondue Day will really be on Thursday.

I made this in a Little Dipper, but you can use any small crockpot, or insert an oven-safe dish into your big one. Or you can quadruple everything and have a big vat of cheesiness.

The Ingredients.

--1/4 cup each of 3 "fancy" cheeses. I used goat, gruyere, and swiss
--1/4 cup white wine
--1/2 tsp nutmeg

The Directions.

Shred the hard cheese and put them in the Little Dipper. Add the goat cheese. Pour in the white wine and sprinkle the nutmeg on top. No need to stir---it will melt together.

Plug in the Little Dipper. Cook for 45 minutes, then stir. Cover again and heat until cheese is melted and bubbly.

Serve with bread, croutons, crackers, or your favorite dipping vegetables.

I made large croutons out of a loaf of Trader Joe's Brown Rice bread. All I did was brush olive oil on both sides, and sprinkle with Kosher salt and pepper. Then bake at 400 until golden, flipping once.

The Verdict.

Very tasty. The kids really liked this more than I wanted them to. I kind of thought this was going to be a grown-up snack, but they ate a LOT. I'm envisioning a fondue party in our future.

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Lima Bean Casserole Cassoulet CrockPot Recipe

Day 269.

I googled casserole vs. cassoulet and didn't get a very good answer. Somebody should write an article really laying out the differences---it'd get a lot of hits. In my very (very) limited breadth of knowledge, I'm going to decide that they are the same thing, but cassoulets use beans as a base instead of rice or pasta.

And cassoulet is French, so your coolness factor goes up just by using the word.

I also googled "are lima beans vegetables or beans" and only got an answer about whether or not they are a fruit or vegetable. I can't imagine anyone could really think they are a fruit, but whatever. Growing up, I was certain they were vegetables, because they were greenish and came in a little container swimming in butter at the school cafeteria. And they are in the frozen vegetable section of the grocery store.

But I think they are beans, which are legumes. And this ends pretty much everything I know.

my brain is now empty.

Don't be scared to try lima beans. I got the kids to try them---and my parents each had two bowls.

The Ingredients.

--1 pound of dried lima beans (soaked over night)
--28 oz can diced tomatoes
--2 cups diced ham, or turkey ham
--1 medium yellow onion, chopped
--3 smashed and chopped garlic cloves
--1/2 tsp black pepper
--1 T dried mustard
--1 cup water

The Directions.

Soak the beans overnight in a bunch of cold water. They will expand, so use enough water to cover them at least 4 inches.

In the morning, drain and rinse the beans. Dump into a 4 quart or larger crockpot. Add a fresh cup of water.

Dice up the ham or turkey ham (I think chicken and apple sausages would be good, too) and add on top.

Open the can of tomatoes, and pour in the whole can. Chop the onion and garlic and add. Stir in the spices.

Cover and cook on low for 6-8 hours. I cooked our beans for about 7. This is done when the beans are tender. If you cook this too long, the only harm will be that the beans begin to fall apart.

The Verdict.

I really was astonished at how much I liked this. I couldn't get enough, and I'm pretty sure I was annoying Adam by going on and on (and on some more) about how amazing it was that lima beans could taste so good.

Lima beans have been given a bad rap. We should change that.


yes, I'm writing this at 3 in the morning. I couldn't sleep. Should I just be up for the day, or go back to bed. That is the question...

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Crockpot Chicken and Brown Rice Casserole

Day 268.

I am so excited about this recipe! When Adam and I were about 19, our friends got married. We loved going to visit their new apartment, and felt quite adult when the four of us pulled folding chairs to the table and sat down to eat a home-cooked meal. I helped. My job was sprinkling paprika on top of the chicken and rice bake we learned how to make from a can label.

This is that same chicken and rice bake. But without the fat, sodium, and mono-whatnots.

and you can make it in your crockpot. I came across this last week on Allyson's website. Thank you so much for sharing it, Allyson!

The Ingredients.
adapted from A Heart For Home.

--1 1/2 cups of brown rice
--1 1/2 cups chicken broth
--1 1/2 cups milk, divided (stick with 2% or lower in fat content. I used soy.)
--3/4 cup flour (I used Pamela's)
--1 small yellow onion, diced
--8 oz sliced mushrooms
--3-4 chicken breast halves or equivalent parts (1 used 3 huge frozen breast halves)
--1/2 tsp onion powder
--1/4 tsp black pepper
--1/4 tsp paprika

The Directions.

Use a 4-quart slow cooker.

You need to use the stove top for one part. This is tricky for me, because I always, always, always have things boil over. Which is why the canned soup in the Little Dipper is so exciting.

I did it again. And needed to be reminded by my 4-year-old that "bad words aren't nice, mommy." But I had JUST cleaned the stove top, and even ran the burner thingy-mabobs through the self-cleaning cycle of the oven last Thursday. So they were spotless.

ahem.

Combine all of the chicken broth (1 1/2 cups) and 1/2 cup of milk in a sauce pan and heat over medium heat on the stove. In a separate bowl, whisk the remaining 1 cup of milk with 3/4 cup flour.
When the broth and milk have begun to boil, reduce heat, and slowly stir in the milk and flour mixture. When everything is fully incorporated, set the pot aside to cool.

Spray the inside of your crockpot with cooking spray.

Add the rice and seasonings to your crock. Chop up the onion, and add it with the mushrooms. Stir in your broth, flour, and milk mixture. The rice will turn a bit red from the paprika.

Lay the chicken pieces on top.

Cover and cook on high for 4 hours, or low for about 8. I cooked ours on high for 4, and let it stay warm for another 2.

When you take the lid off of the crockpot, stir the rice. If the rice is fully cooked and you have extra liquid, keep the lid off for about 15 minutes. The liquid will absorb quickly.

The Verdict.

Very tasty. I am so excited to have this new cream-of alternative that doesn't use any butter. This is a keeper, and I can see making it quite often in the years to come.

It needs a bit of salt.

The kids ate their chicken separate from the rice.

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CrockPot Cheeseburger Soup Recipe

Day 267.

Good morning! I decided to take the advice given from Fortress of Awesome to make a soup with Velveeta to get my kids excited about the Crock-Pot again.

It worked.

Velveeta is wonderful.

I had a bit left over from the Buffalo Wing Soup, and was happy to use it up. That stuff is dangerous. I found myself cutting off a sliver here and there just because it was 10 am. Or 1 pm.

I've made this soup for years----I think Carmen is who first gave me the recipe, and it was before I had children. Adam and I were pretty much still kids ourselves, and I remember sitting together on a zebra "skin" rug in front of the TV eating this with a loaf of sourdough bread.

I have since lightened it up the best I can without losing the cheesy-goodness. I have also omitted the can of condensed cream-of-something soup.

The Ingredients.

--4 cups chicken broth
--1 T dried onion (or 1/2 of a white onion, diced finely)
--1 lb lean ground beef, browned and drained on the stove top
--1 red bell pepper, seeded and chopped
--2 potatoes, cut in 1-inch cubes (the photo showed 4, but after cutting 2, I saw it was plenty)
--2 small garlic cloves, minced
--1 cup milk (to add later, soy is fine)
--24 oz Velveeta, cubed (to add later)
--Tabasco sauce, optional
--crumbled bacon, optional

The Directions.

Brown the meat on the stove top with the onion, and drain fat. I have used 1/2 pound instead of a whole pound before, and we didn't miss the extra meat. Set aside to cool a bit.

In a 5-6 quart crockpot, pour in chicken broth. Add garlic, bell pepper, and potatoes (I didn't peel them), and add. Stir in the browned meat and onion.

Cover and cook on low for 6 hours, or until onions are translucent and potatoes are tender. Stir in milk and Velveeta 20-30 minutes before serving. If you'd like the broth thicker, blend a bit with a hand held stick blender.

Garnish with Tabasco sauce and crumbled bacon if desired.

The Verdict.

Everyone liked this. Surprise, surprise.

We are now out of Velveeta. This is probably a good thing.

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Thai Coconut Soup CrockPot Recipe

Day 266.

We entertained over the weekend, and I was quite pleased with the results of this Thai soup. Entertaining is so easy when you use crockpots----everything in the kitchen is done, and you can really focus on your guests and not need to fiddle in the kitchen.

My friend Hayes has mentioned a few times that her children really like spicy coconut Thai soup, and I was interested to see if I could make it at home. I found two recipes that I pulled from, and used ingredients that I could find easily at our local grocery store. I used one from the Fat Free Vegan Kitchen, and one from Tyler Florence.

This is an elegant soup, fit to serve to your very best friends.

The Ingredients.

--4 cups broth (vegetable or chicken)
--1 can coconut milk (if you opt for the lite, you many want to add a drop of coconut extract to boost the flavor)
--4 limes (3 juiced, 1 for garnish)
--1/2 tsp lime zest
--1 red bell pepper, sliced in strips
--4 oz sliced shitake mushrooms, cut in quarters
--1 large vine-ripened tomato, or 4 small-med, coarsely chopped
--1/2 pound extra firm tofu, cubed
--2 garlic cloves, minced
--3 T fish sauce
--1/2 tsp to 2 tsp red chili paste, to taste (you can use red chili flakes, too)
--1 tsp sugar (not pictured, I used a sugar packet)
--1 inch fresh ginger, peeled and grated

The Directions.

I used a 6 quart Smart Set Crock-Pot for this soup.

Although there are a lot of ingredients listed, this soup comes together quite quickly. Nothing really needs to be cooked---you're just heating through fully and letting the flavors simmer together.

Pour the broth into the crockpot. Add the juice of three of the limes, and zest one of them until you get 1/2 teaspoon to add. Stir in the sugar and fish sauce. Grate the ginger and add. Stir in the coconut milk. You now have your soup base. Add the red chili paste, 1/2 tsp at a time until you have reached desired heat. I ended up using 1 1/2 tsp. You can always add more after cooking, though, so please go slow and don't overdo it.

Cube the tofu, slice the bell pepper, and mince the garlic. Add to pot. Coarsely chop the shitake mushrooms and the vine-ripened tomatoes. Stir in carefully, so you don't break up the tofu or the tomatoes.

Cover and cook on low for 4-5 hours, or on high for 2-4. This soup is finished when it is fully hot, and the flavors have combined nicely.

Ours ended up sitting on warm for an additional 3 hours, and was fine. When in doubt, use the shortest amount of cooking time, and let the pot stay on warm.

Garnish with fresh lime slices.

The Verdict.

I am proud of this soup. It had a great flavor, without being overpowering or too spicy. I paired it with Korean Ribs (but I used stew meat this time) and coconut rice.

Both of my girls tasted the soup before our company arrived, and liked it, but I made this for the adults. The kids had buttered pasta with shredded cheese.

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CrockPot Barbecue Beef and Bean Sandwiches

Day 265!

Only 100 days to go. Except for that it's leap year.

Becky from Michigan emailed me her Cowboy Beef n Bean recipe to try. We really enjoyed it! She serves her shredded meat on hamburger buns or sandwich rolls, but I put ours on some lightly salted rice cakes. The meat is tender and juicy, and tastes great over rice the next day.

This is super easy---you probably already have all the ingredients in the house already!

The Ingredients.

--3 pound chuck roast (mine was frozen solid)
--1 yellow onion, sliced in rings
--3 cloves chopped garlic
--1 can (16.5 oz) barbecue baked beans
--2 T water
--1/4 cup prepared barbecue sauce (this wasn't in the picture, because I needed to go get some, and wanted the meat to start cooking)
--cheese, optional
--jalapeno slices, optional

The Directions.

You will need at least a 4 quart crockpot for this meal.

All I did was run the meat under hot water to separate it from the plastic bag. I plopped it into the crockpot, and turned it on low to begin to warm while I cut the onion and garlic. After I added them, I poured the contents of the bean can over the meat. Although Becky didn't, I added about 2 T of water to the bean can and squished it around with a fork to get the remaining beans and bbq slime.

Add barbecue sauce.

Cover and cook on low for 8-12 hours, or until meat shreds easily with a fork. I plugged our meat in at 5 am (I know. I was up early.) and we ate it 12 hours later.

Serve on rolls, buns, rice cakes, or over rice. Add slices of your favorite cheese and sliced jalapenos.

The Verdict.

We all really liked this meal. The kids ate their meat right off the plate with a fork, and Adam and I did the rice cakes. I loved the sliced jalapenos on top---there was a perfect mix of spicy tang and sweetness from the barbecue sauce. The meat was very tender and fell apart, just as I like it.

Thank you, Becky, for sharing!

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The Little Dipper for Canned Soup

Day 264.

An entire 18.5-ounce can of Progresso Clam Chowder can fit in at Little Dipper!

This is so exciting that when JeniJen calls you don't even say hello (you can see it's her through the Caller ID) and yell into the phone, "an entire 18.5-ounce can of soup can fit in a Little Dipper!" And because she is so wonderful and because she too understands how absolutely marvelous this discovery is, she will say, "that's great, honey."

I took the ingredients picture on the stove top because the counter was full of paper piles from school. You get too much paper from school. It bothers me.

The Ingredients.

Little Dipper
can of soup

The Directions.

Progresso is so nice that they now have pull-tops on their cans. I LOVE pull-tops.
Pour contents of can in Little Dipper.
Plug in.
Hide pretty much all of the work papers that have come home from school in the bottom of the recycling bin.
Go get kids from school.

The Verdict.

My kids really like clam chowder. I sort of re-created it earlier in the year with my fish chowder. If I'm remembering correctly, Mir's Monkey really likes my fish chowder, too. But you can't make fish chowder every day. That would just be crazy.

updated 9.23.08:

I received the following email today from a General Mills (they make Progresso soup) representative:

Dear Mrs. CrockPot,

Thank you for contacting Progresso regarding gluten in Progresso New England clam chowder soup.

It is our goal to help our consumers determine whether or not they can include our products in their diet. To accurately accomplish this, we believe it is best to refer to the specific ingredients listed on each product package.

However, we do understand that ingredients can be confusing, so we want to assure you if the ingredient label does not list wheat, barley, rye, oats or gluten containing ingredients sourced from these grains, then the product would be gluten-free. Sources of gluten are listed on the label even if the source of gluten is part of another ingredient (such as flavoring or spice). Because ingredients may vary from one package to another due to product reformulation, you should use the product's ingredient label to provide you with current and accurate information.

Additional information regarding gluten may be obtained by contacting your health care professional or:

Celiac Sprue Association/United States of America, Inc.

PO Box 31700

Omaha, NE 68131-0700

402-558-0600

Or toll free: 877-CSA-4-CSA (877-272-4272)

www.csaceliacs.org

We hope this information is helpful.
Sincerely yours,
[person from General Mills]

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CrockPot Applesauce Chicken Recipe

Day 263.

This is a good chicken recipe. Don't be concerned by the name--the chicken doesn't turn into applesauce, it gets cooked in it, but still keeps shape. You should make this.

When I made applesauce earlier in the week, I meant to save a bit to try out Amiyrah's from (4 Hats and Frugal) Famous Applesauce Chicken. But the kids ate it all. So I used store-bought.

The Ingredients.

--4 frozen chicken breast halves or thighs (I used 2 of each)
--1 1/2 cups of applesauce
--1 T dried onion flakes, or 1 yellow onion, chopped finely
--1 T apple cider vinegar
--1/4 tsp cinnamon
--1/2 tsp black pepper
--2 cloves garlic, minced
--1/4 tsp red pepper flakes (optional, I used them, and added more to the adult servings)

The Directions.

A 3 or 4 quart crockpot is the best size for this, but I did use a 6 quart. If your pot cooks fast, err on the lower end of cooking time.

I decided to up the applesauce a bit from Amiyrah's original recipe and omitted the water. I live life on the edge.

Put the frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion, wait and add it to the applesauce). In a bowl, mix the applesauce, vinegar, garlic, and spices together. Pour on top of the chicken.

Cover and cook on low for 5-7 hours, or on high for 3-4.

Serve with rice or quinoa. I used a butternut squash risotto package I had, and then kicked myself because it was the same color as the chicken. I am never going to be a food stylist.

The Verdict.

The kids ate this! And liked it! And said I was the best mother ever and that I should make this every single night from now on. and it had nothing to do with the long lecture about wasting food and starving people. nothing at all.

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Moroccan Lentil Soup CrockPot Recipe

Day 262.

I found this lentil soup recipe earlier in the year, and bookmarked it to try. Yesterday I woke to a foggy sky, wet grass, and I contemplated turning on the heater. Soup season has officially begun.

I got the funniest email back in July from Kathy, who wanted me to cook with lentils. She forwarded this great article from the Seattle Times about how healthy and packed-full of protein lentils are. They're cheap, too.

I'm embarrassed to admit that I have never cooked or even bought lentils before the other day. When I emailed Kathy about not even knowing where to find them in the grocery store, she wrote back:

Stephanie…MUST I come THERE and accompany you to the grocery store?? :-) (How I would LOVE that! Any excuse to escape up-coming move.) You should be able to find “some” lentils on the same shelf as rice – look to the BOTTOM shelf, of course, as they are not particularly popular in this country. As the writer of the article I sent you clarifies, different types of lentils equal different flavors and textures, so you must experiment. Also, you might try the soup aisle, but, if you’re in a HURRY, ASK the sales clerk!

Kathy is a smart lady. The dude at Whole Foods brought me right to the display. I chose the green ones.

The Ingredients.

--1 cup dried lentils
--1 can garbanzo beans, drained and rinsed
--1 can pinto beans, drained and rinsed
--1 onion, chopped
--2 garlic cloves, smashed and chopped
--1/2 cup chopped celery
--1/2 cup chopped carrots
--28 oz can of diced tomatoes (and juice)
--4 cups vegetable broth
--1 1/2 tsp garam masala
--1/2 tsp cayenne pepper
--1/2 tsp cumin
--1/4 tsp nutmeg
--1/4 tsp cinnamon
--1 inch ginger, peeled and grated

The Directions.

Use at least a 5 quart crockpot for this. It makes a lot.

Chop up all of your vegetables and add them to the crockpot. If you are rushed in the morning, consider chopping the vegetables at night---it took me longer than I wanted it to. Drain and rinse off the beans, add to the pot. Add the dried lentils. Grate your ginger, and add it along with the dried spices. Stir in the vegetable broth and tomatoes.

Cover and cook on low for 8-10 hours. Soup tastes best the longer you cook it, and it is even better the next day.

Before serving, use an immersible blender and pulse to blend some of the vegetables and beans together. This isn't necessary, but it really improves the texture of the soup and melds the flavors nicely.

The Verdict.

Adam and I really liked this a lot and are excited to have a bunch left for lunches throughout the week. This makes a lot of food, but I've learned through this year that many times soups, stews, and chili dishes taste better the next day than they do on cooking day.

The kids were not interested. They're kind of done with the crockpot.

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Little Dipper Southwestern Salsa Dip

Day 261.

yay, a Little Dipper recipe! I love this Little Dipper because it's so gosh darn cute, but I'm having a hard time coming up with mini-sized dips or sauces to cook in it.

I made up this dip. I kind of wish I had something else to post in it's place, but I don't. There is nothing wrong with it---it just tastes a bit different. I can't decide if the different is good or bad. Just different. The kids ate a few chips dipped in it, then asked for a slice of cheddar cheese. Adam came home, I threw a chip in his mouth covered in dip, and he said "huh. that's different."

I love that man.

So. If you have a favorite warm dip and think I can make it in a Little Dipper, please let me know.

'cuz I obviously could use some help.

The Ingredients.

--2 cups of prepared salsa
--1 package of dried Ranch salad dressing/dip mix
--1/2 cup shredded white cheese (I had Monterey Jack in the house)

The Directions.

The Little Dipper says that it only holds 1 cup. I started with 2/3 of a cup of salsa, and stirred in the Ranch dressing packet. It was so tangy and weird, I added another 2/3 of a cup. That gave me 1 1/3 cups inside. And it still tasted weird. So I added another 2/3 of salsa. And I'm pretty sure that gives me 2 whole cups.

So the Little Dipper can hold 2 cups. I did stir in the cheese, but it mostly melted away (except that I used Kraft because it was on sale and it's coated with some weird anti-stick coating so it doesn't melt as nicely as other shredded cheese or cheese that you shred yourself. I should know this. But I still get sucked in to the buy-one-get-one deals at Safeway.)

Cover and cook for about 2 hours (there is no heat setting on a Little Dipper). Since the Dipper is so full, it will take longer than normal.

The Verdict.

It's not offensive, but it's not very good. Ranch may taste good with teriyaki sauce, but it doesn't go well with salsa.

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CrockPot Applesauce Recipe

Day 260.

I made simple and tasty applesauce yesterday for an after-school-snack.

In the crockpot.

The kids each ate two bowls---it was a complete success.

The Ingredients.

This makes enough for 4 people. If you would like to freeze or can, use more apples.

--4 large apples, skinned ,cored, and cut in quarters
--juice from 1 lemon
--1/2 tsp cinnamon
--1 tsp vanilla
--1 T brown sugar
--1/4 cup H20

The Directions.

I used a 4 quart crockpot for the applesauce.

Skin, core, and cut your apples into quarters. Plop the pieces into your crockpot. Add the juice from the lemon, and the water. Pour in the vanilla (I used imitation--we were out of the good stuff), and add the cinnamon and brown sugar.

Cover and cook on low for 4-6 hours. When the apples are super tender, mash with a potato masher or large fork. My apples were very tender after 6 hours, and I used a fork.

The Verdict.

The kids ate it all. It was delicious, super easy, and I will be making this again. It was a great snack on a foggy day.

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Jalapeño Pot Roast CrockPot Recipe

Day 259.

This is a set it and forget it recipe. I came up with this recipe while I was holding a package of frozen chuck meat and was looking through the fridge and pantry. I've never made this before, but I will again. It was easy and quite flavorful.
6 adults ate this last night for Sunday dinner---while the 2 kids ate buttered pasta.

The Ingredients.

--3 lb chuck roast (frozen solid is fine)
--can of cream of soup (or homemade, or you can make it on the stove)
--2-4 T of sliced jalapeno peppers (a can or two of green chilies would work. We had the jalapenos on hand)
--can of black beans, drained and rinsed
--1 yellow onion, sliced in rings
--1-2 cups plain non fat yogurt (to add at the end of cooking--you can use sour cream, too)

The Directions.

Dump everything into the crockpot. I used frozen homemade cream of mushroom soup---it took about 40 minutes for it to melt all the way and coat the meat.

Cover and cook on low for 8-10 hours.

After cooking, remove meat with tongs, and stir in the yogurt or sour cream.

It's up to you how spicy you'd like this meal to be. I used 4 T (1/4 cup) of the sliced jalapenos, and then used 2 cups of plain yogurt to mellow the flavor. I liked it like that, and so did my family. There was definitely a kick, but it wasn't too crazy.

If you're worried about the heat, stick with 2 T of the sliced jalapenos, and then slowly add the yogurt at the end to taste.

The Verdict.

I really liked this, and so did Adam, my parents, my brother, and his wife. I rinsed the meat off and offered it to the kids, but they didn't give it a try.

When the cold yogurt (or sour cream) hits the hot liquid, it will separate a bit and create white chunks. Don't be alarmed---they will dissipate after heating fully and with some quick stirring.

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Buffalo Wing Soup CrockPot Recipe

Day 258.

Even though I tried my hardest not to let it happen, football season has begun. The best thing about football season is the food, buffalo wings in particular. I love buffalo wings. LOVE them. The love affair started when I was pregnant with my second, and realized that all I needed to do was call a number and Dominoes would bring them right to my door. I've made hot and spicy wings this year---which is kind of a grown-up version of traditional buffalo wings, and I've made buffalo wing dip at least a dozen times.

But sometimes you (me) need something a wee bit different. This soup hits the spot and satisfies any wing cravings. I really enjoyed it.

The Ingredients.
adapted from Recipe Zaar

--2 cups cooked and cubed chicken
--1/2 yellow onion, chopped
--3 stalks celery, chopped
--1/4 cup unsalted butter
--1/4 cup flour (I used rice flour)
--2 cups fat free milk (no higher content than 2%, or it will curdle)
--3/4 cup chicken broth
--4 oz Velveeta
--1/2 cup hot wing sauce
--1/2 tsp celery salt
--1/2 tsp garlic salt

The Directions.

A 4 to 6 quart crockpot will work well for this soup.

Make a roux with the flour and butter. I usually use the stove top, but tried the microwave yesterday---it worked great. In a bowl, melt the butter on high for 45 seconds, then whisk in the flour. Set aside.

Chop up the onion and celery, and dump it into your crockpot. Add the cooked and cubed chicken. Pour in the chicken broth and milk. Add Velveeta. Add the salt (note: this is saltier than I am used to. If you are on a lower sodium diet, omit the salt all together. The cheese and the broth are pretty salty on their own. You can always season to taste after cooking.)

Stir in the flour and butter mixture. Add hot sauce.

Cover and cook on low for 6-8 hours, or on high for 3-4. The soup is done when the celery and onion reach desired tenderness and the flavors have melded.

The Verdict.

I really, really liked this. I first made the soup following the directions on Recipe Zaar, and was icked out at how salty it was. After adding a bunch more milk (reflected in my recipe) it was much more pleasing. I also needed to add more of the wing sauce after the milk. Adam and I were both happy with the finished result.

The kids aren't too big on the spice and tang of anything buffalo-flavored, but were overjoyed to have Velveeta in the house.

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You Can Make Shrinky Dinks in the CrockPot!

Day 257.

Oh this is so much fun. Anne emailed me last week to share that her Sunday School class has used Crock-Pots to cook Shrinky Dinks. The last time I made Shrinky Dinks, I was in second grade. I now own a second grader. This realization was rather startling.

The Ingredients.

--box of Shrinky Dinks---found readily in most craft and drug stores. I found ours at Walgreens while I was buying yummy-scented candles. Because they make me happy.
--colored pencils (the box comes with some, but we liked ours better)
--scissors
--kids
--CrockPot

The Directions.

I plugged the crockpot(s)---I ended up plugging in 3 because we made so many---on the counter to preheat on high and we got to work coloring and cutting the plastic. The plastic can be sharp; I'd recommend an adult do the cutting.

Put the cut out plastic shape into the crockpot. If the crockpot is fully hot, it will begin to shrink right in front of you---it will curl, fold up a bit and create either jubilance or tears.
But then it flattens and is fine, and tears will turn to glee.

Remove the little piece of shrunken plastic with a spoon or spatula. If it hasn't fully shrunk, the piece will stick a bit to the bottom of the crock. This alarmed me, and I pushed it around a bit with the spoon, but I think that wasn't necessary. They seem to unstick on their own when the shrinking process is complete--the longest piece took about 10 minutes. If the crockpot isn't fully heated, it will take longer.

The Verdict.

I can't remember the last time the girls and I had so much fun working together on a project. This craft is a great age-equalizer. Both my almost 4 and almost 7 year old could work side-by-side without competition or any worry about "doing it right"----I colored a few, too, and it was a lovely afternoon. I will definitely make these again.

I liked the crockpot rather than the oven, because the kids could sit on the counter and watch them shrivel, and I could poke at them with a spoon (probably not necessary, but it made me happy). I didn't use the crockpot cover, and we all peered in without fear of great bodily harm.

A-plus craft. Thank you SO much, Anne!

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CrockPot Chicken Nuggets Recipe

Day 256.

I got the neatest email from Melissa yesterday, explaining how she made chicken nuggets for her children. I was really impressed with how she layered the chicken pieces on top of foil that was punched with little holes to allow steam to escape.

I made some yesterday, and while I don't think I had quite as much success as she had, I will most definitely try them again, and I love it that I have a freezer bag full of nuggets to heat up for lunches and snacks.

yay!

The Ingredients.

--4 to 6 boneless, skinless chicken breast halves
--4 T butter or olive oil (I used butter)
--4 eggs
--1 cup breadcrumbs, or a mixture of cracker, cereal, tortilla chip, etc. crumbs.
--1/2 teaspoon seasoned salt
--1/2 teaspoon garlic powder
--1 T flax seed meal (optional---I threw it in. They'll never know.)

The Directions.

I used 6 chicken breast halves, and layered the cut up pieces in a 6 quart Smart Set Crock-Pot.

Make sure the chicken is fully thawed. Cut into child-size pieces. I found that the smaller pieces I made cooked better than the larger ones. The larger ones also didn't get crispy on top---stick to about 2 inch pieces.

In a bowl, mix the melted butter or oil with the egg. Blend up the cracker and cereal crumbs to make a fine bread crumb mixture and pour into a pie plate.

Spray your crockpot with cooking spray. I did not. You really should.

Dip each piece of chicken in the egg mixture, and then toss in the crumbs. Put a layer of battered chicken pieces in the bottom of the crock. When the bottom is full, add a piece of aluminum foil. Poke tiny holes in the foil to allow steam to escape. I found that the layer I did with the most holes worked the best, and the layer I skimped on resulted in soggy topping. The holes are important.

I made 4 layers with 6 cut-up chicken breast halves.

Cover your crock, but vent the lid with a wooden spoon or chopstick. Cook on high for 2-4 hours. Melissa's took 2 hours to cook, my batch took 4. After cooking, we both left our crockpots on warm for a few hours before eating.

The Verdict.

These were really good. I had a few in the middle that were soggy that I ate, and gave the kids the ones that were crunchier. I was impressed with the topping, and the kids didn't freak out, so they must have been okay too. My eldest daughter thought they were store bought until her sister said that we made them in the crockpot.

My kids now emphasize in the crockpot! when describing food which cracks me up.

Thank you for sharing your experience with me/us, Melissa!

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