April 2011 ~ Slow Cooker Recipes

Wednesday, 27 April 2011

Slow Cooker General Tso's Chicken Recipe

Posted on 17:31 by Unknown

When I began my everyday slow cooking challenge in 2008, I really didn't think I'd come up with recipes or new uses for the slow cooker.

I just figured I'd post what I made in the pot and people would click over to see if I really did it or not. Once readers started commenting and emailing me ideas, I got really into the whole challenge and decided that I should not only use the crockpot everyday, the stuff I posted should be brand-new every day.

and that's when I had a mini panic attack.

you see, I like take-out. A lot.

Those late-night Jack in the Box commercials? They were pretty much written for me in mind.

I get sucked in, and I want what's being marketed RIGHTTHISVERYMINUTE, even if I'm full and have already flossed.

and don't get me started on infomercials...

I really shouldn't watch TV.

anyway.

the good news is that I now have an arsenal of Take Out Fake Out recipes and when I'm hunkering (hankering?) for fast food or takeout, I can whip something up myself and cook it all by myself in my very own slow cooker.

and so can you!

The Ingredients.

serves 4

1 pound boneless, skinless chicken, cut in 1-inch chunks

4 garlic cloves, minced

3 tablespoons brown sugar

1 teaspoon dried ginger

2 tablespoons soy sauce (I use La Choy because it's gluten free)

1/2 teaspoon crushed red pepper flakes (add more to taste at the table if you'd prefer more heat)

1 (16-ounce) package stir-fry vegetables (to add later)

The Directions.

Use a 4-quart slow cooker. Put the chicken into the bottom of your crockpot and then add the garlic, brown sugar, ginger, soy sauce, and red pepper flakes. Toss the chicken to fully coat with the sauce ingredients. Cover and cook on low for 5 to 6 hours, then add the frozen vegetables. Re cover and cook on high for an hour, or until the veggies are fully hot and the chicken has reached desired tenderness.

Serve with white or brown rice.

The Verdict.

The kids and Adam love this sauce, which makes me love it even more than they do. This isn't the traditional General Tso's chicken you order from a local takeout joint, because the chicken hasn't been breaded and deep fried. This is a good thing! Not only is this not laden with gluten, it's better for your wallet, your waistline, and your heart.

a few of our other favorite takeout fakeouts:

falafel (yes! really! falafel!)

tamales (traditional, steamed in corn husks)

hot and sour soup

Thai coconut curry soup

I hope you're enjoying your day---today I took the time to watch grass grow. :-)

Posted in Asian, budget friendly, chicken, crockpot, gluten free, light and healthy, main course, slow cooker, Totally Together | No comments

Tuesday, 12 April 2011

Sundried Tomato CrockPot Risotto

Posted on 19:19 by Unknown

Guess what? Risotto doesn't have to be a fussy dish that only people who really, really like to cook make.

You can do it. In the slow cooker.

For reals.

I made traditional risotto in the crockpot back in 2008 during my slow cooking challenge, and have since made it for cooking classes and even twice for bonafide chefs. And they liked it!

note: I have opted to use Swiss cheese in this risotto at the very end to cheesify it. I was informed that "real" risotto only uses fresh Parmesan as the cheese, so therefore this can't be considered "real" risotto but merely cheesy rice.

whatever. I'm still calling it risotto.

:-)

The Ingredients.

serves 4

1/2 cup sun-dried tomatoes in oil

1 1/2 cup Arborio rice

4 cups chicken broth

1/2 cup shredded Swiss cheese (to add later)

The Directions.

Use a 4-quart slow cooker. Put the sundried tomatoes into the bottom of your slow cooker.

(Aside: I cut my index finger washing the blender this morning and I'm having a hard time typing. Which you probably didn't need to know, but I felt like sharing. You're welcome.)

Add the rice and swirl it around in the oil, until the rice is well-coated. Add the chicken broth. Cover and cook on high for 2 to 4 hours, or until the rice is tender (if you're out of the house, set the timer for 2 hours, then check when you get home so you don't end up with gummy rice--you can always flip it to high if the rice is still crunchy).

Remove the lid of your cooker and stir in the Swiss cheese. Turn off the cooker and let the risotto sit for 10 minutes with the lid off before serving.

The Verdict.

Creamy and luscious---this is the ultimate in comfort food. I served it with "rotisserie" chicken, and it was a fabulous pairing.

The baby liked this better than the big kids (9 and 6), but that's pretty much par for the course around here. I ate the leftovers for breakfast cold, standing up, while watching last night's DVRed Dancing With the Stars episode. Still good!

Coming up soon (I hope.)?

Easter recipes! I think we're having sixteen for lunch/dinner (dunch? linner?) and the crockpots will be getting a workout.

2008 Flashback:

April 5: Pound Cake (I gained more than a pound eating the WHOLE thing, though)

April 6: Chicken Teriyaki (my kids will eat these drumsticks by the crock full)

April 7: Gumbo ("...there really wasn't a wrong way to make gumbo")

April 8: 16 Bean Soup (not 14, or 15, but 16.)

April 9: 100 Posts! and Veal Picatta and a bonus: Where's The Pork?!?

April 10: Korean Ribs (one my favorite Take Out Fake Out recipes)

April 11: Turkey Cutlets in Mango Salsa (do turkeys eat mangoes? because that would be weird)

April 12: Chimichangas! (so. much. fun.)

April 13: Candied Walnuts (munch as a snack, dessert, or salad-topping)

Posted in budget friendly, challenge, company favorites, crockpot, gluten free, Holiday food, side dish, slow cooker | No comments

Monday, 4 April 2011

How to Make Vegetable Broth Using Your Slow Cooker

Posted on 10:06 by Unknown

Yum! A big bowl of brown liquid!

It's spring break in our house, and I couldn't be happier. I feel the most at peace when we're all home together---even when the peace is broken every 2.7 seconds with bickering or boxes of spilled cereal.

For the record? If a brand new box of Cinnamon Chex cereal is "accidentally" dumped onto your freshly-mopped kitchen linoleum, the cinnamon and sugar will ADHERE to it and the floor will be speckled and sticky (and smell like a churro factory) for pretty much ever.

and you'll want to move.

or at least go outside and drink your coffee all alone while practicing your ~~lamaze~~ yoga breathing.

Napping garden gnomes make everyone happy

I have a recipe for vegetable broth that I want to share. It's free, it's easy, and it's healthy.

If vegetable broth isn't your thing, that's okay. You can make beef or chicken, instead!

PS: vegetable broth and vegetable stock are the same thing. There are no bones, so I'm sticking with the term broth.

The Ingredients.

makes about 4 quarts

thoroughly washed vegetable peels

thoroughly washed vegetable ends and parts

water

salt (I do not add salt now, but prefer to salt to taste when using in a recipe)

The Directions.

Use a 6-quart slow cooker. This is a "free" recipe! When cooking, save your vegetable ends and peels.

Many people have a large Tupperware container in their freezer that they use for just this purpose. In order for this to be safe, you'll need to wash your vegetables well and scrub off all of the dirt. I'd highly highly highly (three highlies!) recommend using certified organic produce when making broth/stock---or better yet, organic vegetables that you've grown in your own garden.

Some great veggie-broth-making candidates are: carrot peels, onion skin, celery ends, bell pepper stems, and garlic skins. Don't bother with potato skin, it's too starchy and has an overwhelming earthy (dirt) flavor.

Put the (washed) vegetable skins and pieces into your slow cooker and add a bunch of water. I don't measure, I just make sure the skins and pieces are submerged (you may need to poke them down a bit with a wooden spoon). Cover and cook on low for 10 to 12 hours. Place a colander in a large stock pot, and carefully strain the vegetable pieces from your broth.

Cool completely and freeze in containers until you are ready to use in your favorite recipe.

The Verdict.

It's quite interesting how garlic and onion peels infuse the water with so much flavor. This is a very customizeable recipe---if you'd like a greens-packed broth, save the ends from spinach or chard---it's really up to you! If you use even the tiniest amount of beet skin, you'll end up with pinkish red broth. Neat!