NationStates Jolt Archive

My husband is often gone for two weeks, up to a month at a time, and I am essentially a single mom when he's away working. As much as I can, I organise my home so that I am not overwhelmed, and the kids are in a good routine. One thing that has always escaped my meagre organising skills, however, is cooking meals for myself. Often I subsist on canned soups and whatever happens to be laying about. To say that I'm tired of cold, or half-assed meals, is an understatement, but it simply isn't something I've had time to do.

Then I got a crockpot for Christmas. It has sat in its box since then, until I rediscovered whilst cleaning the basement for my daughter's birthday party. My first creation was a chicken soup, cooked overnight in desperation because I'd been away from home for the weekend, and hadn't had time to make fresh food for the girls. Since then, I've moved on to preparing my meals for the night, with enough left over for lunch the next day. I honestly don't know how I functioned without this marvelous invention! Currently bubbling away is a beef beer stew, and I can hardly bloody wait to get home to a hot meal!

So, do any of you use a crockpot, and if so, what are your best and most reliable recipies?

Crockpots rule!

I've got quite a few recipes but not here in the office. I'll try to remember to post some later tonight.

The only thing that bothers me about the crockpot is that I'm afraid of how many vitamins are being lost from the veggies because of the very long cooking times. Does anyone have nutritional info on crockpot cooking? I mean, it's got to be better than canned soups, but still.

hahaha Sin! Arent they great? Keep an eye on it if you are just starting to use it because I had one that would burn and scorch the bottoms of the food when turned on high, so I had to use the low setting for it and then it turned out fine.

I saw a cook book in Barnes&Noble the other day of nothing but crock pot recipes. I'd like to have it. I have a few of my own. When I find them, I'll forward them to ya.

So, do any of you use a crockpot, and if so, what are your best and most reliable recipies?

My mum used to make a really yummy bigos stew w/ dumplings in the crockpot.

Dumplings:
1 1/2 cups baking mix (Bisquick)
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried sage leaves, crumbled
1/4 teaspoon dried rosemary, crumbled
1/2 cup milk

You then mix the milk into the mixture of herbs and baking mix and drop them into the stew.

Bigos Stew Recipe for Crockpot (http://dianaskitchen.com/page/crock/bigos.htm)

You don't have to use all the meat thats in the dish for it to taste amazing, haha.

http://www.cooking-and-food.com/cooking/slow-cooker-cooking.php


Convenience and money-saving aside, crock pot cooking is truly a healthier alternative, too—and not simply because it means you'll eat home cooking more and fast food less. Compared to other forms of in-home cooking, crock pot cooking is better for two big reasons:

Cooking at a lower temperature in a covered pot helps food retain critical vitamins and nutrients. Boil or fry your food and you lose most of those nutrients. Under cover, steaming, and cooked slow and long, crock pot cooking is safer because it destroys more food bacteria, too.
Crock pot cooking is also lower in fat than other cooking alternatives because there's no need fry food in grease or oil, and there's no need to add butter. In a crock pot, the food cooks in its own delicious juices and the result is tender, flavorful, mouth-watering and healthy!

you can cook,Sin?

aside from salmon on a plank, I mean.

hahaha Sin! Arent they great? Keep an eye on it if you are just starting to use it because I had one that would burn and scorch the bottoms of the food when turned on high, so I had to use the low setting for it and then it turned out fine. Yes, I'm a bit afraid of that, so I make sure I keep it on low. Half a pot, I put it on during my lunch break, a whole pot I put on in the morning.

I saw a cook book in Barnes&Noble the other day of nothing but crock pot recipes. I'd like to have it. I have a few of my own. When I find them, I'll forward them to ya.I've been looking up recipes, and have a 'Company's Coming' slowcooker recipe book, but I find most of them to be unappetizing, or they use ingredients I won't cook with...like ketchup. Ewww. So far, everything has been incredibly easy...I've mostly used it for meat or bean dishes because cooking the hell out of meat and beans doesn't create a gooey consistency. But I wouldn't mind getting a list of 'favourite' recipes from NSers...I think I'll run out of ideas soon here!

My mum used to make a really yummy bigos stew w/ dumplings in the crockpot.


Bigos Stew Recipe for Crockpot (http://dianaskitchen.com/page/crock/bigos.htm)
You don't have to use all the meat thats in the dish for it to taste amazing, haha.I've never had a dumpling before...I think I might just try this! Thanks!

http://www.cooking-and-food.com/cooking/slow-cooker-cooking.php
Hey! Thank you very much! That helps clear up any misgivings I might have about such a convenient method of cooking!

Hey! Thank you very much! That helps clear up any misgivings I might have about such a convenient method of cooking!


So welcome! And if you get to playing around in the kitchen and experimenting with your own recipes,I'd love to see them... we can swap some.:)

I use regular pots. That's how I survive without a crocky one.

you can cook,Sin?

aside from salmon on a plank, I mean.
Shut it, Jersey Joe! My husband used to say I couldn't cook, because I couldn't cook Chilean food, and that's all he'd eat. He was a real jackass about food for a while...only mommy's cooking was good enough. Well, after the three year separation from mommy-dearest, living in the North and learning to eat 'gringo' food, he realised I'm not actually a bad cook. He still tends to cook more than I do, but that's because he has the time when he is home. Wait...that's not true, he doesn't cook more. He just cooks more meals for us when he's home than I do.

But yes, I can cook. I don't particularly enjoy it, though, since it is simply a household chore I have no choice in, and I alway prefer someone else's cooking to my own. Most women who do the cooking in their home say the same thing...it tastes better when you aren't the one doing it. Like how you can spend all day lovingly making a turkey meal...and then not feel hungry when it's done.

I've never had a dumpling before...I think I might just try this! Thanks!

*GASP*

Dumplings are amazing, haha. With the stew cooking all night you only have to add the dumplings in like...20-30 min before the meal and they're soooo yummy.

I use regular pots. That's how I survive without a crocky one.
Says the childless man. SHUT IT!:D

Crockpots are useful. My favorite is bean soup - 12-bean package, canned tomatoes, diced and panfried chicken, chopped onion, salt & pepper, a splash of tabasco. Throw it into the pot and let it cook slow overnight. You can add sausage too, or use it to replace the chicken.

hmm.... the only problem with my crock pot is that I am home all day so I can smell the food cooking and it smells soooo good so it makes me hungry.....


Chili
2lbs ground beef
3 cans dark red kidney beans
2 large tomatoes chopped
2 medium white onions diced
2 chili peppers
chili powder to taste

brown ground beef, put into crock pot with everything else cook for 8 hours. You can pre cook the ground beef and freeze it (drain well since the fat freezes weird) then pop it into the crock pot with the rest of the stuff. If you don't have time to mess with veggies you can put in 2 large cans of Ro-tel instead.
This chili freezes very well, when thawed and reheated it tastes even better than the first time around.

chicken

1 whole chicken (take the skin off, but don't cut it up)
1/4 cup water
carrots sliced
potatoes chunked

put veggies on the bottom chicken on top pour over water, cook for 8 hours. You can eat the white meat and veggies for dinner, then cut off the dark meat and use it the next night in either a casserole or in chicken enchiladas.


Stuffing (great for like Thanksgiving when your oven is being used for meat)

3 cups cooled, and crumbled cornbread
1 stick margarine
5 eggs
½ large onion, chopped
½ teaspoon pepper
1 teaspoon powdered sage
Salt to taste
Add broth from turkey ( I used a 16 oz. can of chicken or turkey broth)
Mix well.

You may have to add water too. It needs to be quite juicy or it will be dry.
cook on high for 1 hour, then on medium for 4 or 5 more hours. If you save a small portion (like 3 cups or so) you can freeze it, then later you can use it in a meat loaf

my meatloaf recipe isn't crock pot friendly, but here goes (so you will have something to do with your stuffing)

1 lb ground beef
3 cups of stuffing
1 egg
1 cup water
1 onion diced

mix above ingredients, cover with spaghetti sauce, bake for 30=45 minutes at 350F, save a few slices for sandwiches the next day, it refrigerates and reheats well, tastes really good served as a meatloaf sandwich on garlic bread.

I have about 20 more, but these are my best, most useful crock pot recipes.

Shut it, Jersey Joe! My husband used to say I couldn't cook, because I couldn't cook Chilean food, and that's all he'd eat. He was a real jackass about food for a while...only mommy's cooking was good enough. Well, after the three year separation from mommy-dearest, living in the North and learning to eat 'gringo' food, he realised I'm not actually a bad cook. He still tends to cook more than I do, but that's because he has the time when he is home. Wait...that's not true, he doesn't cook more. He just cooks more meals for us when he's home than I do.

But yes, I can cook. I don't particularly enjoy it, though, since it is simply a household chore I have no choice in, and I alway prefer someone else's cooking to my own. Most women who do the cooking in their home say the same thing...it tastes better when you aren't the one doing it. Like how you can spend all day lovingly making a turkey meal...and then not feel hungry when it's done.

Calm down,sassy pants. I happen to like salmon like that. fresh caught.
or as sushi.

Says the childless man.

Ouch. That was mean. :(

Ouch. That was mean. :(
Sorry, I didn't intend it as such. I hadn't realised that was a sore spot with you. If you want, I can send you my kids for two weeks to get the desire to have children out of your system...

So, do any of you use a crockpot, and if so, what are your best and most reliable recipies?

Crockpots are good. One recipe I like is a nice pot roast. Get a chuck or round roast, some small potatoes, some carrots, and onions. Salt roast with Lowrys garlic salt, and put everything in the crockpot. Add about 3/4 cup of water or beef broth. Cover and turn crockpot on low for 6 to 8 hours.

The only thing that bothers me about the crockpot is that I'm afraid of how many vitamins are being lost from the veggies because of the very long cooking times. Does anyone have nutritional info on crockpot cooking? I mean, it's got to be better than canned soups, but still.

Remember they cook very slowly, not fast so I would guess that vitamin loss would be minimal. Kind of like steaming and the vitamin loss would be a hell of a lot less than canned soups.

Sorry, I didn't intend it as such. I hadn't realised that was a sore spot with you.

I haven't hidden my desire to become a father some day all that much, I think.

If you want, I can send you my kids for two weeks to get the desire to have children out of your system...

It would probably just make me want one of my own so much more. :(

I love crockpots.

You can make any meal with vegetables and pasta, and it tastes absolutely wonderful.

I haven't hidden my desire to become a father some day all that much, I think. Not hidden, I'm sure, but I've never seen it expressed. Can you adopt in Sweden? Or find a woman who would be willing to have a child with you?

It would probably just make me want one of my own so much more. :(It cheers me that you would believe this of my spawn:) I expect you don't want children immediately, do you? At least you don't have to worry about your biological clock ticking away...

I have a family favorite recipe, I have not tried it in a crockpot, but I can see no reason why it shouldnt work just fine. Everybody I have given this meal too loves it

Chicken breast meat, diced (this is not exact, but I guess one to two breast fillets per person plus one for luck)
Whole button mushrooms or sliced ordinary mushrooms (about two thirds volume to chicken)
Double cream (At least two pints)
I to 2 cup fulls of French dark mustard (NOT Dijon or wholegrain, it has to be french dark)

Stir it all together, it should be a milky coffee colour if the mix is correct.

I dont know about cooking time, but you will know when the chicken is cooked. Serve it with mashed potato (I mash mine with butter and cream) and fresh vegatables. It sounds like it should be terrible, but honestly its not.

I haven't hidden my desire to become a father some day all that much, I think.

Methinks you would make an awesome dad, :).

I love crockpots.

You can make any meal with vegetables and pasta, and it tastes absolutely wonderful.
What's the cooking time on pasta? I don't want it to get so soggy it disintegrates...are those recipes best for 4 hours, or can you do the 8 hour (both on low setting)?

Oh, aren't crockpots a marvelous invention? I don't use mine as much as I should, even. One of my favorite things to do is take a chunk of ham (even better if it's pre sliced or spiral cut) wrapped in bacon, and with spicing put on it, wrap it in tinfoil, and plunk it into the crockpot on low for a good while. You can add veggies outside the tinfoil later if you like, but the tinfoil will hold the ham juices in, and make the whole thing very tender.

I also don't cook green veggies for as long as I do the meats. I'll give them an hour or two, but not more. I like them crispy and nutritious.

You can add veggies outside the tinfoil later if you like, but the tinfoil will hold the ham juices in, and make the whole thing very tender.

Oooh...that's interesting...I made a apricot/pineapple pork dish to serve with rice, and I found that while the pork was tender, it was also too dry. I'll try the tinfoil thing...though I wonder if it will interact with the pineapple juice and taste odd...

Not hidden, I'm sure, but I've never seen it expressed. Can you adopt in Sweden? Or find a woman who would be willing to have a child with you?

I can adopt, but I wouldn't be allowed to, I think. Single man with a profession like mine doesn't exactly compare well with some couple where one is a homemaker. And as for finding women who want to have my child, while not that difficult, I don't want it to be that way. I'd be more comfortable with something with a lesbian couple or something.

It cheers me that you would believe this of my spawn:)

Well, decent people tend to get decent children.

I expect you don't want children immediately, do you? At least you don't have to worry about your biological clock ticking away...

I would like to be a bit more settled before I get them, but the biological clock does tick. I don't want to be too old - that would just be unfair to the child.

Methinks you would make an awesome dad, :).

Now I just have to convince the authorities. ;)

oh I just remembered that they started making crock pot liners, (http://www.rivalproducts.com/eStore/product.aspx?CatalogId=5&CategoryId=1199&ProductId=35) I don't know if you can get them in Canada, but they are a life saver when you are making things like Chili or lasagna, since you really do get cooked on food otherwise that is hard to scrub out. Glad makes some that I can buy at the grocery store.

oh I just remembered that they started making crock pot liners, (http://www.rivalproducts.com/eStore/product.aspx?CatalogId=5&CategoryId=1199&ProductId=35) I don't know if you can get them in Canada, but they are a life saver when you are making things like Chili or lasagna, since you really do get cooked on food otherwise that is hard to scrub out. Glad makes some that I can buy at the grocery store.


dang I forgot about those. I havent tried them.....so you give them a thumbs up?

Well, decent people tend to get decent children. Stop that. Not fair.

I would like to be a bit more settled before I get them, but the biological clock does tick. I don't want to be too old - that would just be unfair to the child.
Zis is true. One's energy seems to be lost at an exponential rate as the years pass. I'm not sure if I'll have more kids, though I would like to, because by the time I get around to it, I just might not be able to handle it.

Oooh...that's interesting...I made a apricot/pineapple pork dish to serve with rice, and I found that while the pork was tender, it was also too dry. I'll try the tinfoil thing...though I wonder if it will interact with the pineapple juice and taste odd...

Pineapple juice is acidic enough it is used as a tenderizer... it probably wouldn't be dry at all, so long as the tinfoil is sealed. If it turns too dry, I'd ease up on the juice a bit.

oh I just remembered that they started making crock pot liners, (http://www.rivalproducts.com/eStore/product.aspx?CatalogId=5&CategoryId=1199&ProductId=35) I don't know if you can get them in Canada, but they are a life saver when you are making things like Chili or lasagna, since you really do get cooked on food otherwise that is hard to scrub out. Glad makes some that I can buy at the grocery store.Hmmm, so far I haven't had a problem cleaning the pot, but I'll keep this in mind. It'll probably only take me one time of a really caked-on mess before I start searching for liners!

dang I forgot about those. I havent tried them.....so you give them a thumbs up?
yep. I just looked in my kitchen and it's Reynolds that I get from the grocery store not Glad, but anyway, they are great.

I make a thick beef stew w/ mine.

2 lbs stew beef
2 large potatoes (sliced)
1/2 doz carrots (sliced)
2 cans cream of mushroom soup ( or 1 cambells family size ish)
1 can seasoned beef broth

Whatever spices I have available.

low heat for about 12 hours

they use ingredients I won't cook with...like ketchup. Ewww.

YEA! Someone agrees with me about ketchup. I don't like it. My mother-in-law used to put it in stew. Needless to say I found something else to eat. Mayonaise on french fries rules (learned that in Germany.)

I haven't hidden my desire to become a father some day all that much, I think.



It would probably just make me want one of my own so much more. :(ya know, I still think you would do great in pediatrics, not to mention agreeing that you would be an amazing father.

Hmmm, so far I haven't had a problem cleaning the pot, but I'll keep this in mind. It'll probably only take me one time of a really caked-on mess before I start searching for liners!
I'm kinda lazy when it comes to cleaning, so if it needs soaked for more than like 10 minutes it makes me mad. It's much easier to just pop the liner out and then wash it, since it doesn't fit in my sink well at all it's hard to really get the leverage to scrub. (I have like the big 6 quart oval slow cooker, the ceramic part lifts out which makes it easier to clean, but it's still too big for my kitchen sink.)

Stop that. Not fair.

Sorry. I guess letting it slip that you're a great person was a bit uncharacteristic of me.

Zis is true. One's energy seems to be lost at an exponential rate as the years pass. I'm not sure if I'll have more kids, though I would like to, because by the time I get around to it, I just might not be able to handle it.

You have someone to help, at least.

YEA! Someone agrees with me about ketchup. I don't like it. My mother-in-law used to put it in stew. Needless to say I found something else to eat. Mayonaise on french fries rules (learned that in Germany.)

People look at me like I'm nuts when I put mayo on fries (chips, for those of you in the UK).

Crockpots are useful. My favorite is bean soup - 12-bean package, canned tomatoes, diced and panfried chicken, chopped onion, salt & pepper, a splash of tabasco. Throw it into the pot and let it cook slow overnight. You can add sausage too, or use it to replace the chicken.

Do you have to soak the beans overnight before using in the crockpot? I was under the impression that dried beans would not cook in a crockpot unless they were soaked first. Also, a good alternative to chicken in bean soup is smoked ham hocks, diced smoked ham, or cooked baccon. Yum, yum. PS I always do bean soup on the stove but might try the crock.

Calm down,sassy pants. I happen to like salmon like that. fresh caught.
or as sushi.

Cook fish on plank. Throw away fish. Eat plank. :p

YEA! Someone agrees with me about ketchup. I don't like it. My mother-in-law used to put it in stew. Needless to say I found something else to eat. Mayonaise on french fries rules (learned that in Germany.)
Ketchup is so full of sugar...which is why it's often an ingredient for sweet and sour sauces, but I can't stand it. Hmmm, what other ingredients gross me out...cans of soup. I eat that stuff as a last resort, and okay, it doesn't taste all that bad, but most of them, even the vegetable ones are full of MSG and assorted preservatives. I'm trying to cook healthy food here!

My only exception is cream of mushroom soup. I'll accept that as a legitimate cooking tool. I know it's a silly bias, but there it is:).

I make my own mayo. It's ridiculously simple, and making it helps you understand how full of fat it is.

I'm kinda lazy when it comes to cleaning, so if it needs soaked for more than like 10 minutes it makes me mad. It's much easier to just pop the liner out and then wash it, since it doesn't fit in my sink well at all it's hard to really get the leverage to scrub. (I have like the big 6 quart oval slow cooker, the ceramic part lifts out which makes it easier to clean, but it's still too big for my kitchen sink.)
It's not laziness to not want to scrub a pot for half an hour. We have better things to do. If I keep up my enthusiasm for this way of cooking, I'll need a bigger one. Right now a full pot gets me two and a half meals. It's great for me alone, but once the kids start eating more 'grown up' food, it won't cut the mustard.

You have someone to help, at least.
Very rarely. Which is going to have to change pretty soon, because my kids need more than an absentee father. However, if you are referring to my excellent babysitter, then you are correct. She is like their second mother, so I should be grateful for that. But it means my children have two mommys and a sometimes dad...hmm...that could come across strangely...:p

It's not laziness to not want to scrub a pot for half an hour. We have better things to do. If I keep up my enthusiasm for this way of cooking, I'll need a bigger one. Right now a full pot gets me two and a half meals. It's great for me alone, but once the kids start eating more 'grown up' food, it won't cut the mustard.

Get the granddaddy 6.5 quart ......beware...its heavy like you wouldnt believe.

It's not laziness to not want to scrub a pot for half an hour. We have better things to do. If I keep up my enthusiasm for this way of cooking, I'll need a bigger one. Right now a full pot gets me two and a half meals. It's great for me alone, but once the kids start eating more 'grown up' food, it won't cut the mustard.
yeah, between my husband, myself and my 2 girls, I really almost have to pull out the "leftovers" first so that I can freeze them. Almost every meal I have I use part of it for another meal, the only ones I don't are ones that are mainly made of left overs. LOL

Get the granddaddy 6.5 quart ......beware...its heavy like you wouldnt believe.
it really is, that's what I have, once I get it filled with food it's too heavy for me to carry.

My only exception is cream of mushroom soup. I'll accept that as a legitimate cooking tool. I know it's a silly bias, but there it is:).

That reminds me; One pork roast like a Boston Butt. Put it in the crock-pot and spoon a can of cream of mushroom soup over. If there is room, you can add some potatoes to the crock-pot. I cook it on high for about an hour then reduce the heat to low for about 6 or 7 hours. Remove meat (and potatoes) from pot, skim fat off juices and use the juices as gravy.

Now I just have to convince the authorities. ;)

Bah! What do they know? :)

hmm.... the only problem with my crock pot is that I am home all day so I can smell the food cooking and it smells soooo good so it makes me hungry.....
Well, I am glad to see that you are now talking about things that "stay at home moms" should be talking about!! :D

*CanuckHeaven ducks the barrage of flying knives coming from the kitchen......

Well, I am glad to see that you are now talking about things that "stay at home moms" should be talking about!! :D

*CanuckHeaven ducks the barrage of flying knives coming from the kitchen......
mind the cleaver.

Well, I am glad to see that you are now talking about things that "stay at home moms" should be talking about!! :D

*CanuckHeaven ducks the barrage of flying knives coming from the kitchen......
I can't reply without breaking forum rules

(well, I guess technically I just did)

but, suffice it to say you probably need to give me a few more days before you are out of the doghouse......or in other words that's not funny yet.

http://www.a-crock-cook.com/

http://www.goodfoodideas.freeservers.com/Crockpot%20Recipes.htm

I dont have any recipes personally but here are a couple online sources.

Well, I am glad to see that you are now talking about things that "stay at home moms" should be talking about!! :D

*CanuckHeaven ducks the barrage of flying knives coming from the kitchen......

Wow Canuck. You are a nice person and I know that you meant that in a funny, non offensive manner, but read it outloud. It sounded like you just said stay at home moms shouldnt be talking about medicine and important things of that nature, but it is ok for them to talk about staying in the kitchen and cooking. "Women's work" so to speak.

Bah! What do they know? :)

Our socialist overlords know all.

Our socialist overlords know all.

Glory to the Party!

Don't use one my self, I'm in school I'm not suppose to being eating well:p , However when I'm home for break and my mom, or dad, makes stew "hugggggllggldroolhhugggllll."

Glory to the Party!

http://svt.se/content/2/c6/04/25/03/800X600.jpg

All hail Social Democracy!

Wow Canuck. You are a nice person and I know that you meant that in a funny, non offensive manner, but read it outloud. It sounded like you just said stay at home moms shouldnt be talking about medicine and important things of that nature, but it is ok for them to talk about staying in the kitchen and cooking. "Women's work" so to speak.
If you think that I am a MCP well you are wrong. It was to add levity to an earlier thread. It was meant strickly in fun and I am sorry if you took it the wrong way.

For the past 5 years, since my first wife and I split up and then divorced, I have done all the housework, most of the cooking, (my son helps occaisionally), and I also work full time. I even enjoy using my slow cooker and will be copying Smunkee's recipe.

However, since you mentioned medicine from a previous thread, I honestly do believe that those who are unqualified in the medical profession, should not be dispensing medical advice. That is why we have doctors.

I even enjoy using my slow cooker and will be copying Smunkee's recipe.
which one?

I honestly do believe that those who are unqualified in the medical profession, should not be dispensing medical advice. That is why we have doctors.
and either just now you said it super nice, or my hormone levels are back to normal, because now it doesn't seem so attacking. (yes, I can blame my bitchy-ness on hormones, and yes, I will get mad if you try to)

If you think that I am a MCP well you are wrong. It was to add levity to an earlier thread. It was meant strickly in fun and I am sorry if you took it the wrong way.

For the past 5 years, since my first wife and I split up and then divorced, I have done all the housework, most of the cooking, (my son helps occaisionally), and I also work full time. I even enjoy using my slow cooker and will be copying Smunkee's recipe.

However, since you mentioned medicine from a previous thread, I honestly do believe that those who are unqualified in the medical profession, should not be dispensing medical advice. That is why we have doctors.


I wasnt trying to offend you...it just came off a bit abrasive when coupled with the "Help" thread comments. You are right about a doctor should dispense medical advice, but the things Smunkee said were things anyone could read off of webmd.com or various other sites....even magazines. They make the same suggestions and then warn that this information should not be used in place of professional medical advice. Thats the same thing Smunkee did.

Maybe I took it wrong. But "now youre talking about things a stay at home mom should be talking about." is kind of easy to take wrong dont you think?

Don't know exactly if this qualifies as a recipe, but what I like to do is get a beef roast and a jar of pepperoncini peppers, (The hotter the better.) add a little water and then turn it on and forget about it for a few hours. When you come back, you have a very passable and tender italian beef you can make sandwiches out of for two or three days. Good stuff. (drool) :p

which one?
The ones listed in this post:

http://forums.jolt.co.uk/showpost.php?p=10580977&postcount=17

I love chicken and chilli, and I only ever tried to make stuffing once a long time ago. It was good but I don't have the recipie any more. So thanks!! ;)

and either just now you said it super nice, or my hormone levels are back to normal, because now it doesn't seem so attacking. (yes, I can blame my bitchy-ness on hormones, and yes, I will get mad if you try to)
It really wasn't meant as an attack. I had a concern and I raised it and perhaps I could have done so in a more compassionate manner, but I obviously caused offence and I am sorry for any troubles I may have caused.

I love my crockpot. My daughter gave me a programmable (sp?) one for my birthday last year. At least once a week I come home to a homecooked meal. I have two favorites that are ridiculously simple.

Beef Stew

2 lbs stewing beef
5 cups cut up vegetables (carrots, potatoes, onions, celery, etc)
1 carton beef stock (@ 12 oz.)
seasonings to taste (salt, pepper, bay leaf, Worcestershire sauce, whatever you like in beef stew)
Water (enough to cover everything)
2-3 tbsp flour

Put the vegetables in first, then dredge the meat in flour and put it in, then the seasonings, pour on the stock and water (and maybe a wineglass or two of red wine), cover. Set it for 8 hours. The meat is fork tender and it tastes wonderful.

Pot Roast

2-3 lb Roast - rump or chuck.
Then everything pretty much the same as above.

I also do pork loin, chicken, turkey, game hens, chili - you name it.

I love my crock pot.

I love my crockpot. My daughter gave me a programmable (sp?) one for my birthday last year. At least once a week I come home to a homecooked meal. I have two favorites that are ridiculously simple.

Beef Stew

2 lbs stewing beef
5 cups cut up vegetables (carrots, potatoes, onions, celery, etc)
1 carton beef stock (@ 12 oz.)
seasonings to taste (salt, pepper, bay leaf, Worcestershire sauce, whatever you like in beef stew)
Water (enough to cover everything)
2-3 tbsp flour

Put the vegetables in first, then dredge the meat in flour and put it in, then the seasonings, pour on the stock and water (and maybe a wineglass or two of red wine), cover. Set it for 8 hours. The meat is fork tender and it tastes wonderful.

Pot Roast

2-3 lb Roast - rump or chuck.
Then everything pretty much the same as above.

I also do pork loin, chicken, turkey, game hens, chili - you name it.

I love my crock pot.
This sounds great!! I have started a NS cookbook folder. :)

Pulled Pork Sandwiches

INGREDIENTS:

* 4 lb pork roast
* 1 onion, chopped
* 1-2 cups water
* 16 oz bottle of your favorite BBQ sauce
* salt and pepper

1 1/2 - 2 bottles of BBQ sauce tends to work better, but can be added at any point after you've shredded the pork.

Toss pork roast, half of the onions and water into the crockpot on high. The level of water should be near the top of the pork roast. Cook on high for about 6 hours. Turn off crock pot and wait for it to cool to bearable temperatures. Dump the water and shred the pork roast with forks or fingers, tossing out bones and any major portions of fat. Mix in first bottle of BBQ sauce, and any spices you're feeling adventurous with. Heat on low for a couple of hours, onions should be completely translucent and limp. Taste, if more BBQ sauce or spices are needed, add to your liking. Serve on crusty hamburger buns. Works well with homemade fries.

Slow Cooked Corned Beef:

Place a piece of Corned Beef into a crock pot. Add water and slow cook all day.

An hour before serving, take out and cool. Take a couple of cups of the brine add to another pot with some more water and boil spuds, carrots, onions, parsnips, celery and other veges.
Boil till done and serve with a parsley mustard sauce.

Carve the meat with a credit card if desired.

Apple pork roast

2 lb Boneless pork
1 tb Cooking oil
1 Carrot; small chunks
2 Celery; chopped
3 tb Quick-cooking tapioca
¼ c White wine
1 ts Beef bouillon granules
¼ ts Salt
¼ ts Ground cinnamon
6 oz apple juice

Trim any fat from pork. Cut in half, if necessary, to fit into crockpot. Place carrots, and celery into bottom of the crockpot. Sprinkle tapioca over top Add apple juice combined with the other ingredients. Cook on Low for 10-12 hours or on high for 5 to 6.


Baked apples

2 tb Raisins
¼ c Sugar
1 tsp Cinnamon
6 md Baking apples; washed and cored, (up to 8)
2 tb Butter

Mix raisins and sugar; fill center of apples. Sprinkle with cinnamon and dot with butter. Put in crockpot; add 1/2 cup water. Cover; cook on low 7 to 9 hours. (High: 3 to 4 hours.)


Baked chicken breasts

5 Chicken breast halves, boned and skinned
2 tb Butter,
10 ¾ oz Cream of Celery soup, condensed
½ c Dry sherry
1 ts Tarragon or rosemary leaves, (I like rosemary)
1 ts Worcestershire sauce
¼ ts Garlic powder, or garlic salt
8 oz button mushrooms

Rinse chicken breasts and pat dry; place in Crock-Pot. In a saucepan,combine remaining ingredients and heat until smooth and hot. Pour over chicken breasts. Cover and cook on low setting for 8 to 10 hours.

(I did it on higher heat to speed things up. I added boiled potatoes and some paprika towards the end.) For the first time ever, I used those frozen boneless skinless bags of chicken. NOT BAD! Also, I have never been one to cook with canned soups before: have learned my lesson. Once cooked in this recipe, you cannot tell there is canned soup as base for sauce. This is delish!!!


Baked ham in foil (. . . delicious-and no clean up!)

Wrap pre cooked ham in foil; place in CROCK-POT. Cover and cook on Low for 6 to 12 hours. If desired, sprinkle ham with honey before wrapping in foil.


Beef diablo

1 lb Beef Pot Roast -- boneless
¾ ts Chili sauce
¾ lb Potatoes -- peel/slice
¾ ts Worcestershire sauce
¼ Onion sliced
¼ ts Vinegar
1 ½ ts Flour
¼ ts Sugar
¾ ts dark mustard

Trim all excess fat from roast. Place potatoes and onion in bottom of crockpot. Make a smooth paste of flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar. Spreadover top of roast (cut roast in half, if necessary, to fit easily). Place roast in crockpot on top of potatoes and onions. Cover and cook on LOW setting for 10 to 12 hours (on HIGH setting for 5 to 6 hours).

:D

The only thing that bothers me about the crockpot is that I'm afraid of how many vitamins are being lost from the veggies because of the very long cooking times. Does anyone have nutritional info on crockpot cooking? I mean, it's got to be better than canned soups, but still.Cooking them for longer will increase the vitamin and mineral lose I think. Though this loss from the vegetables into the water. Merely a transfer, so unless you pour any of the stock away you're probably making the meal healthier as the vitamins and minerals will be more easily absorbed when in the water. That's the reason why boiling is bad, because the water is poured away afterwards.

If you think the soups too watery when you get back then just put it on a higher heat with the lid off for while to reduce the soup.

A question from someone not indoctrinated into the Dark Arts of slow-cooking:

Why is it different to casseroling in the oven?

Looking at the recipes posted they're about the same, although possibly cooked longer and cooler (which you could do in an oven, if you wished), and the cookers themselves look like self-heated casserole dishes.

What am I missing?

As I'm aware casseroles require more attention. With a slow cooker you cut your ingredients up pop them in a pot with some water, then cover, then forget about it for 6 hours.

Casseroles seem to need more preperation in my memory.

A question from someone not indoctrinated into the Dark Arts of slow-cooking:

Why is it different to casseroling in the oven?

Looking at the recipes posted they're about the same, although possibly cooked longer and cooler (which you could do in an oven, if you wished), and the cookers themselves look like self-heated casserole dishes.

What am I missing?

Caseroles usually only need to cook between30 minutes and an hour. If you turn the heat down super low and try to cook them for 6 - 8 hours, you'll end up with a mess. The heat in the oven is dry and doesnt have the same effect as slow cooking. Crockpots use liquid and low temperatures , mostly for stews, soups,roasts, beans..things that require a lot of liquid. If you try to cook beef stew or chili in the oven....it probably wont turn out very well.

Caseroles usually only need to cook between30 minutes and an hour. If you turn the heat down super low and try to cook them for 6 - 8 hours, you'll end up with a mess. The heat in the oven is dry and doesnt have the same effect as slow cooking. Crockpots use liquid and low temperatures , mostly for stews, soups,roasts, beans..things that require a lot of liquid. If you try to cook beef stew or chili in the oven....it probably wont turn out very well.

Hmm. I remain unconvinced; the recipes that I've read in this thread so far are pretty much what I'd deem casseroles, and would happily put in a covered casserole dish into the oven. They always contain plenty of liquid. You do have to keep a bit of an eye on them; stir them occasionally so they don't stick, make sure they don't dry out, but that's no more than you'd have to do to a stew on the hob.
Most of the casseroles I've made have taken about two hours in the oven, at 180°C. I admit I've never tried cooking them longer and slower, but I'm usually hungry before I start making them ;)

Is there some difference in what's deemed a casserole here?
I can see the put-it-in-and-forget-about-it advantage, but casseroles take so little effort anyway, who's bothered about stirring it every half hour or so?

Edit: Oh, and roasts don't take any liquid the way we do them, other than maybe a tablespoon or so of oil to start with... Put meat in oven uncovered, baste with oil/its juices every now and then. Another difference?

Hmm. I remain unconvinced; the recipes that I've read in this thread so far are pretty much what I'd deem casseroles, and would happily put in a covered casserole dish into the oven. They always contain plenty of liquid. You do have to keep a bit of an eye on them; stir them occasionally so they don't stick, make sure they don't dry out, but that's no more than you'd have to do to a stew on the hob.
Most of the casseroles I've made have taken about two hours in the oven, at 180°C. I admit I've never tried cooking them longer and slower, but I'm usually hungry before I start making them ;)

Is there some difference in what's deemed a casserole here?
I can see the put-it-in-and-forget-about-it advantage, but casseroles take so little effort anyway, who's bothered about stirring it every half hour or so?


You can certainly cook some dishes in both the oven or the crockpot. Like roast and veggies, meats...but a casserole usually has different kinds of ingredients than something you would put in a crockpot. Like my squash casserole...theres no way you could use a crock pot. It would end up a big gooey mess. It has squash, sour cream, cream of chicken soup and a cracker crumb topping. It must bake. Broccoli and rice caserole....cream of mushroom soup, broccoli, cheddar cheese, rice,sour cream...mix together and bake at 350 for an hour. I dont have to stir either of those, but I do have to cook them at a high temp and in a dry environment so that all of the ingredients melt and mesh together properly. I'm sure there are many dishes you can cook in both the crock pot and oven....casseroles just arent one of them.

Edit: I guess the kinds of casseroles I'm thinking of contain creams and cheeses and other things that might turn to goo. I'm not trying to dispute your recipes:)

You can certainly cook some dishes in both the oven or the crockpot. Like roast and veggies, meats...but a casserole usually has different kinds of ingredients than something you would put in a crockpot. Like my squash casserole...theres no way you could use a crock pot. It would end up a big gooey mess. It has squash, sour cream, cream of chicken soup and a cracker crumb topping. It must bake. Broccoli and rice caserole....cream of mushroom soup, broccoli, cheddar cheese, rice,sour cream...mix together and bake at 350 for an hour. I dont have to stir either of those, but I do have to cook them at a high temp and in a dry environment so that all of the ingredients melt and mesh together properly. I'm sure there are many dishes you can cook in both the crock pot and oven....casseroles just arent one of them.

Edit: I guess the kinds of casseroles I'm thinking of contain creams and cheeses and other things that might turn to goo. I'm not trying to dispute your recipes:)

I think it's just differing definitions of "casserole"; I'd've called your squash casserole a bake, for instance (Sounds nice - although I've never eaten squash, it's not common here). I understand now, thank you :)

A question from someone not indoctrinated into the Dark Arts of slow-cooking:

Why is it different to casseroling in the oven?

Looking at the recipes posted they're about the same, although possibly cooked longer and cooler (which you could do in an oven, if you wished), and the cookers themselves look like self-heated casserole dishes.

What am I missing?

in addition to what others have said -- i like the fact that i can throw a meal in my crockpot, head off to work, and come home at the end of the day to an already cooked meal. i couldn't do this with the oven. granted, this cuts out some of the receipes that require stirring or prep work during the cooking.

Well, I am glad to see that you are now talking about things that "stay at home moms" should be talking about!! :D

*CanuckHeaven ducks the barrage of flying knives coming from the kitchen......
*counts to ten* Look here....*stops, counts to twenty*

A question from someone not indoctrinated into the Dark Arts of slow-cooking:

Why is it different to casseroling in the oven?

Looking at the recipes posted they're about the same, although possibly cooked longer and cooler (which you could do in an oven, if you wished), and the cookers themselves look like self-heated casserole dishes.

What am I missing?
You're missing the fact that you don't need to be in the house. I wouldn't be comfortable leaving my oven on all day while I'm at work, but the crockpot is made to use thusly.

The meal I ate last night was a beer beef stew.

I cut up stewing beef into cubes, salted and peppered then floured them, and fried them for a little bit. I added a bottle of beer, some potatoes, mushrooms, carrots and onions, a cup of beef broth and a cup of water mixed with flour. Simple, and deliciously delicious.

Tonight it's coq au vin. Basically the same recipe as above, but with wine instead of beer, and chicken instead of beef.

The meal I ate last night was a beer beef stew.

I cut up stewing beef into cubes, salted and peppered then floured them, and fried them for a little bit. I added a bottle of beer, some potatoes, mushrooms, carrots and onions, a cup of beef broth and a cup of water mixed with flour. Simple, and deliciously delicious.

Tonight it's coq au vin. Basically the same recipe as above, but with wine instead of beer, and chicken instead of beef.

wow- that sounds fantastic.....both versions. I have to go grocery shopping soon and this thread has inspired me to choose some crock pot friendly ingredients.

wow- that sounds fantastic.....both versions. I have to go grocery shopping soon and this thread has inspired me to choose some crock pot friendly ingredients.
I tend to be one of those people that eats the same thing for days on end, then doesn't eat it again for months or years:). Tomorrow, I'll be making a stew with all the same ingredients, except this time I'll be using ham and gin. I like cooking with alcohol:) Plus the mushrooms absolutely suck up all the flavour and taste incredible!

I tend to be one of those people that eats the same thing for days on end, then doesn't eat it again for months or years:). Tomorrow, I'll be making a stew with all the same ingredients, except this time I'll be using ham and gin. I like cooking with alcohol:) Plus the mushrooms absolutely suck up all the flavour and taste incredible!

What kind of beer do you recommend? Light beer with a mild flavor or a heavier brew? I guess you could play around with it and depending on the meat or ingredients, some might enhance flavor a little better than others?

What kind of beer do you recommend? Light beer with a mild flavor or a heavier brew? I guess you could play around with it and depending on the meat or ingredients, some might enhance flavor a little better than others?
I might be an oven-using, cookery-supervising philistine ( ;) ) but Bombardier (http://www.bombardier.co.uk/variants.php) (in the pint bottle) is the best beer I've found for the job so far, if you can get it wherever you are :)
I've found that lagers don't work so well. I only tried it with Kronenburg (I think) once, but that made me decide to use proper beer in future.

And thanks for replying, Sinuhue :)

I might be an oven-using, cookery-supervising philistine ( ;) ) but Bombardier (http://www.bombardier.co.uk/variants.php) (in the pint bottle) is the best beer I've found for the job so far, if you can get it wherever you are :)
I've found that lagers don't work so well. I only tried it with Kronenburg (I think) once, but that made me decide to use proper beer in future.

And thanks for replying, Sinuhue :)

What a cool looking bottle. I dont recall seeing it here where I live....which is in the states. But I'm not about to put a Budweiser in any of my cooking though! I'll keep my eyes peeled for those.

What kind of beer do you recommend? Light beer with a mild flavor or a heavier brew? I guess you could play around with it and depending on the meat or ingredients, some might enhance flavor a little better than others?
I cook with the alcohol that I like to drink. Sounds obvious, but it isn't necessarily. For example, if I didn't like a wine, why would I cook with it? It's not suddenly going to taste better! For beer, I actually just used a Corona, because that's what I had. I wouldn't mind trying a darker beer next time though, because I like the strong flavour coming through, and Corona is a bit weak.

What a cool looking bottle. I dont recall seeing it here where I live....which is in the states. But I'm not about to put a Budweiser in any of my cooking though! I'll keep my eyes peeled for those.
At least it's fun to experiment :)
I know you can get Hobgoblin over there (might be a bit dark and heavy for cooking... Never tried using it, always drank it!), but you're kinda on the wrong side of the Atlantic for my occasional knowledge of ale to be useful. Sorry ;)