That’s the model that I bought for my SIL a couple of years ago for Christmas. She loves it.
Now, a recipe for the 2 quart crock that can be doubled or tripled for the bigger ones:
missred’s Crockpot beans
1 cup dried beans (your favorite), rinsed
3 cups water
1 packet ham seasoning (available in the Mexican aisle at Kroger)
1/2 small onion, chopped
1/4 red bell pepper, chopped
1 smoked pork hock
~3 toes garlic, minced
~2 dashes liquid smoke
Black pepper to taste
Red pepper to taste
Put everything in the 2 quart crock and leave cook on high for 3-4 hours. Turn to low for 2-3 more hours. Voila! Beans for supper.
Bake a skillet of cornbread, cook up some turnip greens and make a pitcher of iced tea and you’ll have a supper that Aunt Bee would be proud of.
moderate. it was very vinegar-y, and just a tad sweet. but the meat had a great consistency, and the sauce thickened up beautifully. i would say a 7 out of 10. i do need to rethink my ingredients a bit. maybe one jar of chili sauce, a bit of beef broth, and maybe a touch of liquid smoke. hmmm… :dubious:
1.5-2lbs pork ribeye (or other pork roast)
1 onion, sliced in rings
1/2 cup soy sauce
1/2 cup brown sugar
6 tablespoons white wine vinegar
6 tablespoons water
3 garlic cloves, chopped
1 cup creamy natural peanut butter
1 teaspoon red pepper flakes
2 tablespoons chopped peanuts (garnish; optional)
1 lime, cut in wedges (garnish; optional)
Use a 4-6 quart crockpot. Put onion slices into the bottom of your crockpot. Put the pork on top. Add brown sugar, soy sauce, vinegar, water, garlic, and peanut butter. No need to stir–the peanut butter needs to melt before you can do so. Cover and cook on low for 8 hours, or on high for 4-6. The pork will be more tender the longer you cook it.
When I went to shred the pork, it was so tender that I couldn’t even pick it up- it shredded right there in the crockpot very easily. I served it over rice. It’s very peanutty, which in my book is a very good thing.
Chipotle Chicken and Grain:
Heavily adapted from here. Taken from the discussion here; note my (GilaB’s) notes, which are from after the first time I’d made it:
* 8 chicken thighs
* Coarse salt and ground pepper
* 1 medium onion, thinly sliced
* 3-5 garlic cloves, coarsely chopped
* 1-2 teaspoons ground cumin
* 3-5 canned chipotle chiles in adobo, minced (3 if you like a little bit spicy, 4 for medium, 5 for very hot)
* 2 large tomatoes, diced large, or one can chopped tomatoes
* 1 cup whole grain - I prefer wheat berries, which retain some chew, but barley is good, and you can try others. Brown rice will turn into complete mush.
* 1 bay leaf
* 1 teaspoon salt
* A few cups of water
* Lime wedges, for serving
* Chopped cilantro leaves, for serving (optional)
Use a 4-6 quart crock pot. I’m doing this for the Sabbath, so I put it up on Friday afternoon and let it cook until Saturday lunch, but it’d probably be better after 6-8 hours on low.
Split pea soup is great, as mentioned above.
I have several different recipes for cholent, the traditional Sabbath stew which cooks for a day. I’ve posted my usual one here a few years back; my most recent experiment is with dafina, the Moroccan version, which came out great.
Except for the turnip greens, this sounds fantastic. It also looks like it wouldn’t make too much, which is good, since I’m the only one in the family, pretty much, who likes beans! So I could make them one morning, have them for lunch, freeze the rest. Perfect!
If you have any left, I’ll wager the bite of the vinegar has cooled down today. I don’t care for the taste of vinegar but like the affect it has on the meat, so I counter it w/ a heaping soup spoon of jelly, typically strawberry b/c that’s the biggest jar I have. It evens it out.
Reposted from elsewhere - if there’s any juices left in the crockpot after the meal’s removed, regardless if I made meat or veggies, I add enough cold water to make 1&1/2 C of liquid and then toss in a cup of rice, stir, turn it up to high and walk away for 45 minutes. For extra excitement I’ll toss in a handful of lentils. When it’s done I let it cool then scoop it all out into freezable containers and Voila! I have quick, filling meals ready to be heated up when I don’t want to cook.
I’ve made a variation of this a few times and gotten raves, which made me feel a bit guilty since it’s so insanely easy to make.
It helps if you brown the tri-tip roast on all sides first, and you can of course add onions, potatoes, carrots, celery, etc. at some point in the cooking process, if desired. Put it on low, come back in about 10 hours, and be amazed.
My sole problem with a slow cooker is that it can leave even well-seasoned foods tasting bland(ish), therefore, I always try to sear the meat first. So I’d do it with the pot roast, too. The recipe you linked to seems like it would be pretty easy to halve, which is what I’d need to do. Sounds really good, though.
Mmmmm. Red meat, some potatoes, carrots, onions and celery, gravy, maybe some egg noodles on the side? Sounds like supper to me!
