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Frozen Broccoli on a Stick

January 11, 2009

Crockpot Korean Beef Ribs

Filed under: Adventures in the Kitchen,Crockpot,Main dishes — admin @ 8:10 pm

Modified slightly from A Year of Crockpotting, who modified her recipe from CityMama.

Ingredients:
2 pounds beef short ribs
2 cups soy sauce
2 cups sugar (we always use organic — it’s sort of midway between brown and white sugar)
1 cup water
5 whole jalapeno peppers (except that one had lots of holes poked in it by virtue of having been appropriated as a cat toy when it apparently fell, unnoticed, to the floor on the way to the refrigerator but we couldn’t find another and were desperate so we used it anyway after a REALLY GOOD WASHING)
A head of garlic, separated into peeled cloves
1 large onion, sliced in thin half rings (you can do this toward the end)
2 Japanese sweet potatoes, diced (ditto)

Directions:
Put beef ribs in crockpot. If they’re frozen, you’ll need to mash them down, separating them, after an hour or so of cooking.

Add soy sauce, water, sugar, garlic, and whole (NOT CUT UP) jalapenos. Put crockpot on high and cook for about an hour, then do the above-mentioned mashing down. Turn down to low and cook another 7 hours or so. Add onion and sweet potato, and stir it all up so as much as possible of everything is submerged in the tasty juice. Cook another hour or so, until the onion is candied-like and the sweet potato is fully cooked.

Serve with rice and a vegetable.

Verdict: DH really really liked this. The kids thought it was a bit too spicy, though DS #1 was more than willing to eat the meat (he drew the line at the potatoes and onions, though). DS#2 would only eat the rice, oh well. One of the comments on CityMama’s page suggested cooking already hard boiled eggs in with the ribs, which I bet would be really tasty too; I may try that next time. Definitely a keeper.

June 19, 2006

Crockpot curry chicken

Filed under: Adventures in the Kitchen,Crockpot,Main dishes — admin @ 9:21 pm

From peggyann at yaaps, who got it from a Piggly Wiggly flier.

10 chicken thighs, skin removed
1 16 oz jar salsa
1 medium onion, chopped
2 Tbsp. curry powder
1 cup sour cream

Place chicken in crockpot. Combine salsa, onion and curry powder, pour over chicken. Cover with lid, cook on low for 8-10 hours, or high for 5 hours. Remove chicken to serving platter, keep warm, stir sour cream into salsa mixture until well blended, serve over chicken.

March 27, 2006

Crockpot Char Siu Pork Roast

Filed under: Adventures in the Kitchen,Crockpot,Main dishes — me @ 8:28 am

From kp at Yaaps:
Made this out of a recent Cooking Light and it was so good I thought I’d share.

Slow Cooker Char Siu Pork Roast

1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
3 TBS ketchup
3 TBS honey
2 tsp bottled minced garlic
2 tsp grated peeled fresh ginger
1 tsp dark sesame oil
1/2 tsp five-spice powder
2 pounds boneless Boston butt pork roast, trimmed
1/2 cup fat-free, less-sodium chicken broth

1. Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally. (I did it overnight so that I could just pop it into the cooker in the AM)
2. Place pork and marinade in an electric slow cooker. Cover and cook on LOW for 8 hours.
3. Remove pork from slow cooker using a slotted spoon; place on cutting board or work surface. Cover with aluminum foil; keep warm.
4. Add broth to sauce in slow cooker. Cover and cook on LOW for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce. (My sauce didn’t thicken and it would have been even yummier if it did)

Yield: 8 servings (3 oz. pork and 1/4 cup sauce)

CALORIES 227 (38% from fat); FAT 9.5g (sat 3.1g, mono 3.9g, poly 1.1g); PROTEIN 21.6g; CARB 12.7; FIBER 0.4g; CHOL 73mg; IRON 1.7mg; SODIUM 561mg; CALC 30mg

Crockpot Pork Barbecue

Filed under: Adventures in the Kitchen,Crockpot,Main dishes — me @ 6:45 am

From neopagan, at yaaps:
2 1/2 pounds pork shoulder (or really any boneless pork cut that isn’t too fatty)
1/2 c chopped onion
1 clove garlic, minced
1/4 cup brown sugar
1 tsp dry mustard
1/2 tsp salt
1/4 tsp ground black pepper
2 cups ketchup
1/4 c Worchestershire sauce

If cut of pork is large, slice it. Combine all ingredients in slow cooker, mix well and cook on low, stirring occasionally, for 6 to 8 hours or until meat is tender. I used two forks to pull the meat apart into shreds at that point.

March 21, 2006

Crockpot Hungarian Goulash

(from Kathy, at yaaps.)

Crockpot Hungarian Goulash
serves 8

2 lb sirloin, cut in 1/2 cubes (just about any cut of beef is fine here – chuck works quite well)
1 large onion, chopped
6 clove garlic, minced
2 Tbs flour
1 tsp salt
1/2 tsp pepper
1 Tb. paprika
1/4 tsp thyme
2 (14 1/2 oz) cans tomatoes, chopped
2 cups sour cream

Place steak cubes, onion, garlic in crockpot. Add in flour, salt and pepper and stir to combine. Add all remaining ingredients except sour cream. Stir well. Cover and cook on Low 8-10 hours. Add sour cream 30 minutes before serving, and stir in thoroughly. (High: 4-5 hours, stirring every hour).

My comments: Don’t forget the part where you add sour cream and then cook for 30 minutes; I neglected to factor that into the planning. It was still tasty, just not incorporated as well as we might have wanted. I didn’t love the smell (though Peter did), but it was really quite tasty. Served over noodles, with salad. Yum.

Crockpot Spanish Rice

Filed under: Adventures in the Kitchen,Crockpot,Main dishes — me @ 11:04 am

Crockpot Spanish Rice (from http://crockpotrecipes101.com/)
Here’s a recipe for yummy spanish rice made in the crockpot.

Crockpot Spanish Rice

1 onion, diced
1 green pepper, chopped
2 large tomatoes, peeled and quartered
2 garlic cloves, minced
1 15 oz can tomato sauce
1 1/2 c water
2 tsp chili powder
1 tsp cumin
3/4 cup brown rice
2 Tbs chunky salsa

Combine all ingredients in crockpot. Cover and cook on low for 7 to 10 hours.

Chickpeas in Curried Coconut Broth (crockpot) (channa masala)

Chickpeas in Curried Coconut Broth (from jillwe, at yaaps.). AKA channa masala, chana masala.

2 tsp. oil
1 1/2 cups chopped onion
2 garlic cloves
2 (19 oz) cans chickepeas, rinsed and drained
2 (14 1/2 oz) cans diced tomatoes, not drained
1 (14 oz) can coconut milk
1 TBS curry powder
1 1/2 tsp salt
1/2 cups chopped fresh cilantro
6 cups cooked brown rice

Heat oil in skillet over medium heat. Add onion and garlic and saute for 5 minutes. Place everything in slow cooker. Stir well and cover. Cook low 6-8 hours. Stir in cilantro. Serve over rice.

My comments: Peter really liked this one. A lot. I think it needs raisins, either cooked with or sprinkled on while eating. We had it over couscous because it’s faster than rice; that worked well.

June 25, 2005

Another Adobo Chicken Recipe — Crockpot this time

Filed under: Adventures in the Kitchen,Crockpot,Main dishes — me @ 5:52 pm

Also from allrecipes.com; I need to try it when we have excess power for running the crockpot all day.

Slow Cooker Adobo Chicken

An easy slow cooker recipe for a whole chicken. This is such a simple recipe for something SO good! Serve hot with steamed rice.

Prep Time: approx. 30 Minutes. Cook Time: approx. 8 Hours . Ready in: approx. 8 Hours 30 Minutes. Makes 4 servings. Submitted by Adrienne Lapp

1 small sweet onion, sliced
8 cloves garlic, crushed
3/4 cup soy sauce
1/2 cup vinegar
1 (3 pound) whole chicken, cut into pieces

Directions
1 Place chicken in a slow cooker. In a small bowl mix the
onion, garlic, soy sauce, and vinegar, and pour over the
chicken. Cook on Low for 6 to 8 hours.