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Archive for the ‘Crock Pot’ Category

Thai Inspired Butternut Squash Soup

Thai Inspired Butternut Squash Soup

Serves 4

Ingredients

  • 4-5 cups Butternut squash (1-2 squashes), cubed (I usually use I container of pre-cut squash form whole foods)
  • 1 can coconut milk
  • 1 can light coconut milk
  • 1 lemongrass stalk, halved
  • salt and pepper
  • scallops (optional)

Directions

  1. Add squash, both coconut milks, lemon grass, salt and pepper to your crock pot. Cook on low 8-10 hours.
  2. Let cool for 10-15 minutes. Remove the lemongrass stalk and the using an immersion blender blend until creamy. (Or cream in batches in a regular blender.)
  3. Sear scallops in butter or olive oil on high heat. (Optional)
  4. Serve in a bowl with scallops on top.
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This is a recipe I first had made by Ben, who usually double or quadruples the recipe as it saves well in the freezer. The original recipe is made on the stove top, and only takes an hour, however I adapted for the crock pot. It’s the perfect meal to come home to after a day of skiing or snowshoeing.

Ben’s Mom’s White Chili

Serves 4

Ingredients:

  • 2 Tablespoons Olive Oil
  • 2 lbs chicken thighs cubed (note: you can use breasts if you prefer, I find they dry out in the crock pot though)
  • 1/2 chopped onion
  • 2 cups chicken broth
  • 1 can chopped green  chilies
  • 1 can chopped jalapenos (for a milder spice use another can of green chilies instead)
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano leaves
  • 1 teaspoon cilantro leaves
  • 1/2 teaspoon red chili flakes
  • 2 (19-ounce) cans white kidney beans, undrained
  • Monterrey Jack cheese and sliced green onions for garnish

Directions:

  1. Place all the ingredients except for the garnish in a crock pot and cook on low for 6-8 hours.
  2. Serve with Garnish (I like to use lots of cheese!)

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Carnitas

 

carnitas

Spicy Carnitas in a Crock Pot

Serves 6

Ingredients:

  • Pork Shoulder (3-4lbs)
  • 4 cups chicken broth
  • 1 Tablespoon Oregano
  • Juice of 2 limes
  • 1 small can of Chipotle Peppers in Adobo Sauce (use less if you prefer less spicy)
  • 1 onion, quartered
  • 6 cloves garlic, peeled
  • Salt, to taste (~1 teaspoon)

Directions:

  1. Combine all ingredients in a crock pot. Cook on high for 6-8 hours
  2. Remove meat from crock pot and shred on a baking sheet. Add some of the cooking liquid until moist (about 1.5 cups)
  3. Broil meat until crispy on the outside but moist in the middle, stirring every 5-10 minutes. Add more cooking liquid if necessary

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Beef Ramen Broth

I wanted to add this since my Ramen recipe points to my homemade broth. While in my Ramen recipe I add some of the flavoring packet that comes with the noodles this broth can stand alone if you prefer a more delicate broth. I like the added flavor of the packets along with the fattiness you get from making broth with real beef. I use my crock pot to make this recipe extra easy.

Ingredients

  • Beef Bones, I save bones cut from raw meat (such as chuck steak) that I use for stews. You can also use marrow bones or bones reserved for broth.
  • Ginger root, about 4 – 5 1 inch pieces, peeled.
  • 3 cloves garlic, peeled
  • Salt, to taste
  • 2 Tablespoons soy sauce

Directions

  1. Combine ingredients in a pot and bring to a simmer for at least 6 hours, and up to 12. I use my crock pot and put it on two 6 hour cycles of the high setting.
  2. Strain broth once finished.

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Bacon Jam

I know, bacon jam sounds a bit strange, but trust me it is delicious! You can put it on so many things: burgers, sandwiches, eggs,or just crackers. it also goes very well with cheese and I am looking forward to eating it on grilled cheese sandwiches tonight.

I originally found a bacon jam recipe here, but of course I had to tweak it (and make it better.) I added the whiskey and updated it to be cooked in a crock pot. Make sure to use smoked bacon as it gives it extra flavor. Hope you enjoy!

Bacon Jam

Ingredients

  • 1 lb smoked bacon
  • 4 cloves garlic, chopped
  • 1 medium onion, sliced
  • 3 Tablespoon brown sugar
  • Hot Sauce (such as Tabasco)
  • 1/2 cup coffee
  • 1/2 cup whiskey or bourbon
  • 1/4 apple cider vinegar
  • 1/4 maple syrup
  • 1 cup dried figs, quartered
  • black pepper to taste

Directions

  1. Fry bacon in a skillet until medium done (not too soft, but not too crispy). Set aside.
  2. In rendered bacon fat fry onion and garlic.
  3. In a crock pot or dutch oven cut bacon into 1 inch chunks (you could also chop it on a cutting board), add onion, garlic and all other ingredients.
  4. Put crock pot on high for 4 hours, stir every 20 to 30 minutes. If cooking in a dutch oven bring to a low simmer and stir every 20 to 30 minutes for 3 to 4 hours.
  5. Once done cooking let cool for about 30 minutes. Transfer to a food processor and pulse, do not let it get creamy, just chunky but spreadable.
  6. Transfer to jars and store in the fridge.

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Another slow cooker recipe that tastes amazing! I found this on the Cooking Light website, but tweaked it (and halfed it) to suite my tastes. I have only eaten this on cinnamon rainsin toast and english muffins so far, but can imagine it on pancakes as well. Since the mixture gets strained you don’t have to peel the apples, though you could if you wanted to. Once done I split it into thirds and freeze 2/3rds of it since it only lasts one week in the fridge.

Overnight Apple Butter

Ingredients:

  • 5 Apples, cored and cut in chunks
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 1/8 cup apple cider
  • 1/2 Tablespoon cinnamon
  • 2 dashes ground cloves
  • 1 dash nutmeg

Directions:

  1. Combine all ingredients in the crock pot
  2. Cook on low for 10 hours
  3. Place a fine mesh seive over a bowl. Scope 1/2 of mixture into seive and press through. Once first half is strained do the same with the second half of the mixture.
  4. Return stained mixture to the slow cooker. Cook on high, uncovered for 1 1/2 hours, stiring every so often.
  5. Alow mixture to cook then transfer into a bowl. Lasts in fridge for up to a week, or freeze to keep for longer

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Have you ever had really, really good black beans and thought, this can’t be that hard? This recipe is inspired by one of my favorite sandwhich shops in Fremont, Paseos. While mine are not the same, they do come out pretty darn good! I think I’ll try these later this week with huevos rancheros… Pictures to come.

I do this dish in my crock pot, it has several steps, and takes several days

Twice Cooked Black Beans

Ingredients

  • 1 bag Black Beans
  • Water
  • Salt
  • 2 Onions
  • 8 cloves Garlic
  • 1-2 Chilli peppers (to taste, if you don’t like spice substitute half a red or green pepper)
  • 2 T Butter

Directions

  1. Soak beans in water overnight.
  2. Drain beans and add to crock pot. Add about 8-10 cups water (I eyeball it, about 4 inches of water above the top of the beans.)
  3. Half one of the onions and add to the pot. Peel 4 garlic cloves and add them whole. Add a couple dashes of salt.
  4. Cook on low for 10 hours
  5. Once cool drain beans, reserve the liquid
  6. Chop the other onion, mince the remaining garlic and chilli pepper
  7. In a cast iorn skillet or pot melt butter and add onions. Sautee for about 10 minutes. Add peppers, cook another 2 minutes. Add garlic and cook for about another minute
  8. Add about 1/4 of the reserved liquid and then all the beans. Add more liquid if needed so that beans are covered by an exra inch of liquid. Salt to taste.
  9. Simmer for 1 hour.
  10. Transfer to crock pot, add extra liquid so that beans are covered by 1 inch of liquid.
  11. Cook on high for 6 hours.

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