So in my quest to get a greater variety of grains into our diet, I put this recipe together. Yes, it is more waffles. What can I say - they freeze really well, toast up like they were just made, and are a guaranteed "more, Please".
The basic recipe is off the package of Bob's Red Mill Mighty Tasty Cereal. This is a *very* hearty cereal blend of whole grain brown rice, corn, whole sorghum and buckwheat. I like the cereal with honey and Craisins, and prefer this waffle recipe over the muffin recipe on the package.
Almost Gingerbread Waffles
Ingredients:
2 T Bob's Red Mill Mighty Tasty Cereal
2/3 cup milk
1 Tbsp apple cider vinegar
1 large egg
1/3 cup molasses
1 tsp vanilla
1 1/2 cups ap flour
1/3 cup brown sugar, packed
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp allspice
1/2 tsp salt
1 1/4 cup pureed sweet potato/apple/carrot/pear
1. In a large bowl, combine the first six ingredients (cereal through vanilla). Let sit for 15 minutes while the cereal softens. In a separate bowl, combine the remaining ingredients.
2. Add the dry to liquid ingredients, and add the pureed vegetables; stir until just moistened.
3. Bake in waffle iron according to directions.
4. Serve immediately with peanut butter and syrup. Freeze when completely cool.
Enjoy!
Wednesday, April 14, 2010
Sneaky Additions
I love getting creative in the kitchen. Finding ways of making a recipe more "me", finding ways to make a recipe more usable, and finding ways of making a recipe more nutritious. One of the ways I do that is with adding roasted fruits and veggies to most of my baked items. Roasting the fruits and veggies keeps them from browning, makes them easier to puree, and increases their natural flavors. I usually use apples, pears, carrots, sweet potatoes, squash and zucchini.
First I clean the fruit/veggie with soap and water. Sweet potatoes get just a scrub because I discard the skin when its done. For apples and pears, I slice them in half and remove the core and stem. Carrots get peeled and the ends cut off. Squash and zucchini just get the ends cut off.
I usually try and bake quite a few at a time, to save time later and not waste my hot oven. First, preheat the oven. Sweet potatoes usually get cooked at 400F for 45-60 minutes. The rest of the veggies and fruits are usually roasted at 350F for about 30 min.
Next I either use a silicone baking mat or line a jelly roll pan with foil. Cleaning up after roasted veggies/fruits can be a pain. For apples and pears, place them on the pan cut side up. I usually wrap carrots up in a foil packet, to keep them from direct heat and so they can steam as well as cook with their juices. Squash and sweet potatoes are just placed on the pan.
How do you know when they are done? Sweet potatoes will give and feel more squishy when they are cooked all the way through. Try and select ones that are of similar size and shape to ensure they get done at the same time. Pears and apples will smell really sweet, and the flesh will get bubbly and kind of foamy. Squash and zucchini will get soft.
Once the veggies and fruit are done cooking I let them sit out on the counter to cool. If I'm using them that day, I will puree them as soon as they are mostly cool. Squash, zucchini, apples and pears get pureed with the skin on. Sweet potatoes need to be peeled, but once they are cooked the skin should come off fairly easily. I reserve the liquid from the carrots and add it while they are pureeing.
What do you do with them now? The options are endless! You can make amazing, cheap, and healthy applesauce, pear sauce, sweet potato mash or a combination of it all - generally the apple flavor is the strongest. Often I serve a side of sweet potato/apple/carrot mash with breakfast or lunch, or for part of R's snack. He likes it both cold from the fridge and slightly warmed in the microwave. I frequently make a mixture of whatever has just been roasted, and then add at least a cup, sometimes a cup and a half to a batter; muffin batter, waffle batter, bread batter. This will make the baked item more moist, so you will probably have to increase your cooking time.
Happy roasting!
First I clean the fruit/veggie with soap and water. Sweet potatoes get just a scrub because I discard the skin when its done. For apples and pears, I slice them in half and remove the core and stem. Carrots get peeled and the ends cut off. Squash and zucchini just get the ends cut off.
I usually try and bake quite a few at a time, to save time later and not waste my hot oven. First, preheat the oven. Sweet potatoes usually get cooked at 400F for 45-60 minutes. The rest of the veggies and fruits are usually roasted at 350F for about 30 min.
Next I either use a silicone baking mat or line a jelly roll pan with foil. Cleaning up after roasted veggies/fruits can be a pain. For apples and pears, place them on the pan cut side up. I usually wrap carrots up in a foil packet, to keep them from direct heat and so they can steam as well as cook with their juices. Squash and sweet potatoes are just placed on the pan.
How do you know when they are done? Sweet potatoes will give and feel more squishy when they are cooked all the way through. Try and select ones that are of similar size and shape to ensure they get done at the same time. Pears and apples will smell really sweet, and the flesh will get bubbly and kind of foamy. Squash and zucchini will get soft.
Once the veggies and fruit are done cooking I let them sit out on the counter to cool. If I'm using them that day, I will puree them as soon as they are mostly cool. Squash, zucchini, apples and pears get pureed with the skin on. Sweet potatoes need to be peeled, but once they are cooked the skin should come off fairly easily. I reserve the liquid from the carrots and add it while they are pureeing.
What do you do with them now? The options are endless! You can make amazing, cheap, and healthy applesauce, pear sauce, sweet potato mash or a combination of it all - generally the apple flavor is the strongest. Often I serve a side of sweet potato/apple/carrot mash with breakfast or lunch, or for part of R's snack. He likes it both cold from the fridge and slightly warmed in the microwave. I frequently make a mixture of whatever has just been roasted, and then add at least a cup, sometimes a cup and a half to a batter; muffin batter, waffle batter, bread batter. This will make the baked item more moist, so you will probably have to increase your cooking time.
Happy roasting!
Chocolate Zucchini Waffles
As usually happens, this recipe was originally a bread recipe, then morphed into a muffin recipe, and finally morphed into a waffle recipe. I use pureed zucchini instead of grated because I think it makes for a more moist waffle/muffin/bread loaf. Also, if you are trying to be subtle about the vegetable ingredients, why make it obvious? I also have found that when I puree fresh zucchini I need to add some liquid to help it process better. I keep the leftover juice from canned peaches and pears and use that - about 1-2 tablespoons. Try it with just one T, and then add as needed. I have also found that my waffles stick in the waffle iron unless I use an olive oil cooking spray - I spray both sides of the waffle iron before putting adding batter.
This originated from Elizabeth Barbone's Zucchini Bread recipe. I like the spices she uses, as well as the overall texture. This should make about 10-11 waffles.
Dry Ingredients:
1 3/4 ap flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cardamom
3 T unsweetened cocoa powder
Wet Ingredients:
2 large eggs
1/2 cup vegetable oil
1 cup sugar
1 tsp vanilla extract
1 1/2 cups pureed zucchini
1/2 - 3/4 cup milk
1. In a medium bowl, whisk together the dry ingredients. (I find that measuring them out into a fine sieve over my bowl ensures I don't get any lumps in my final batter.)
2. In a large bowl, whisk eggs together with oil until well combined and slightly frothy (high speed on a handheld mixer or medium-high on a stand mixer). Add sugar, vanilla, zucchini and 1/2 cup milk; mix until sugar is dissolved. Add dry ingredients and blend until thoroughly combined, about 1 minute. If the batter feels too thick, add more milk - a couple of tablespoons at a time.
3. Bake in waffle iron according to directions.
4. Serve with peanut butter/sunbutter and slices of bananas.
Enjoy!
This originated from Elizabeth Barbone's Zucchini Bread recipe. I like the spices she uses, as well as the overall texture. This should make about 10-11 waffles.
Dry Ingredients:
1 3/4 ap flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cardamom
3 T unsweetened cocoa powder
Wet Ingredients:
2 large eggs
1/2 cup vegetable oil
1 cup sugar
1 tsp vanilla extract
1 1/2 cups pureed zucchini
1/2 - 3/4 cup milk
1. In a medium bowl, whisk together the dry ingredients. (I find that measuring them out into a fine sieve over my bowl ensures I don't get any lumps in my final batter.)
2. In a large bowl, whisk eggs together with oil until well combined and slightly frothy (high speed on a handheld mixer or medium-high on a stand mixer). Add sugar, vanilla, zucchini and 1/2 cup milk; mix until sugar is dissolved. Add dry ingredients and blend until thoroughly combined, about 1 minute. If the batter feels too thick, add more milk - a couple of tablespoons at a time.
3. Bake in waffle iron according to directions.
4. Serve with peanut butter/sunbutter and slices of bananas.
Enjoy!
Thursday, April 8, 2010
More muffins - never a bad thing!
I posted a variation on this recipe about a little while ago. But, since the possibilities are pretty much endless, I thought I'd offer my suggestions. Enjoy! Oh; I used a millet/teff gluten-free blend in a 1:1 ratio substituted for ap flour.
Carrot Cupcakes
(and variations)
2 cups all-purpose flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 cups finely shredded carrots
1 cup vegetable oil
4 eggs, slightly beaten
1. Preheat oven to 325F.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. Add shredded carrots, oil and eggs; beat until combined.
3. Pour batter into prepared cupcake tins and bake in preheated oven for 20-25 minutes or until toothpick inserted in center comes out clean. Cool before serving.
Nutritional Analysis: 212 kcal, 2.3g protein, 27.4g carbs, 10.7g fat
Substitutions for the carrots:
1. 2 heaping cups finely shredded carrots and ¾ cup drained pineapple chunks
2. 1 cup minced dried apricots, 1 cup chopped dried apples, ¾ cup mashed banana, ¾ cup thawed whole cranberries
3. ¾ cup drained pineapple chunks, 1 cup thawed whole cranberries, 1 cup minced apple, 1 mashed banana; substitute cinnamon with orange zest
Carrot Cupcakes
(and variations)
2 cups all-purpose flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 cups finely shredded carrots
1 cup vegetable oil
4 eggs, slightly beaten
1. Preheat oven to 325F.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. Add shredded carrots, oil and eggs; beat until combined.
3. Pour batter into prepared cupcake tins and bake in preheated oven for 20-25 minutes or until toothpick inserted in center comes out clean. Cool before serving.
Nutritional Analysis: 212 kcal, 2.3g protein, 27.4g carbs, 10.7g fat
Substitutions for the carrots:
1. 2 heaping cups finely shredded carrots and ¾ cup drained pineapple chunks
2. 1 cup minced dried apricots, 1 cup chopped dried apples, ¾ cup mashed banana, ¾ cup thawed whole cranberries
3. ¾ cup drained pineapple chunks, 1 cup thawed whole cranberries, 1 cup minced apple, 1 mashed banana; substitute cinnamon with orange zest
Friday, March 26, 2010
Corned Beef and Corned Beef
I’ve missed getting this out for St. Patrick’s Day, but I don’t think it matters. Corned beef is spectacular any time of the year. Especially if you can buy the corned beef on sale after St. Patty’s and tuck it away in the freezer! So here are two recipes for corned beef. Both work really well and have been greatly enjoyed.
Corned Beef
From “Make It Fast, Cook It Slow” by Stephanie O’Dea
The ingredients:
1 pound potatoes, chopped
1 bunch celery, chopped
2 cups carrots, chopped
3 pounds corned beef, with the seasoning packet
½ cup water
The Directions:
Use a 6-quart slow cooker. Cut the vegetables into 2-inch chunks and put in the bottom of the stoneware. Trim the fat off the meat, and put the meat on top. Add the seasoning packet and water. Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours. Corned beef is much more tender when it is cooked slowly.
My notes:
While this recipe worked, and the corned beef was delicious, I think I prefer to boil mine. I think the texture is more tender. That being said, we cooked this overnight. I felt a little guilty waking up and knowing dinner was done before we’d even left the house, but it made my day a whole lot easier. We also skipped the celery and carrots, and probably should have added more water to compensate.
This next recipe is a lot more labor intensive. I will admit I haven’t made it since having R. The last time I did, the kitchen was a wreck and I used more pots than I want to remember. The meal was amazing, however – we still talk about how good it was! I’ve made some changes from the original recipes, omitting steps and ingredients. I serve this with colcannon, which is a combination of cabbage and mashed potatoes.
Corned Beef and Cabbage Dinner
From Cooking Light, March 2003
1 (4-lb) cured corned beef brisket, trimmed
16 cups of water
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
1 ½ tsp pickling spice
3 garlic cloves, peeled
1. Place the brisket in a large stockpot; add water and next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer for 3 hours.
2. Remove brisket from pot, keeping the water. Strain the cooking liquid, discarding the solids.
3. Place brisket a serving platter and cover with foil. Place in a preheated oven to keep warm before serving. Serve with creamy horseradish and colcannon.
Colcannon
From The Food Network, recipe courtesy of Isabel Rossiter
3 pounds potatoes, scrubbed
2 sticks butter (you can use less)
1 ¼ cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham, precooked
4 scallions, finely chopped (can omit)
hopped parsley leaves, for garnish
1. Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grind of black pepper.
2. While the potatoes are steaming, boil the cabbage in unsalted water until it turns a darker color, about 20 min. Add 2 tbsp butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning to the pan. Chop into small pieces.
3. Remove any fat from the ham and chop into small pieces.
4. Add cabbage, scallions, and ham to mashed potatoes, stirring them gently. Serve alongside corned beef.
My notes: I re-use the corned beef cooking liquid for the cabbage. It saved water and gave the cabbage a greater depth of flavor. I also didn’t have to find or purchase any other spices for the corned beef since mine came with a seasoning packet. I don’t peel the potatoes, but instead use red potatoes and mash everything up together. Using precooked ham also cuts down on the total prep time. Colcannon is traditionally served with melted butter swimming on top. I omit the extra butter and serve as an accompaniment to corned beef.
Corned Beef
From “Make It Fast, Cook It Slow” by Stephanie O’Dea
The ingredients:
1 pound potatoes, chopped
1 bunch celery, chopped
2 cups carrots, chopped
3 pounds corned beef, with the seasoning packet
½ cup water
The Directions:
Use a 6-quart slow cooker. Cut the vegetables into 2-inch chunks and put in the bottom of the stoneware. Trim the fat off the meat, and put the meat on top. Add the seasoning packet and water. Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours. Corned beef is much more tender when it is cooked slowly.
My notes:
While this recipe worked, and the corned beef was delicious, I think I prefer to boil mine. I think the texture is more tender. That being said, we cooked this overnight. I felt a little guilty waking up and knowing dinner was done before we’d even left the house, but it made my day a whole lot easier. We also skipped the celery and carrots, and probably should have added more water to compensate.
This next recipe is a lot more labor intensive. I will admit I haven’t made it since having R. The last time I did, the kitchen was a wreck and I used more pots than I want to remember. The meal was amazing, however – we still talk about how good it was! I’ve made some changes from the original recipes, omitting steps and ingredients. I serve this with colcannon, which is a combination of cabbage and mashed potatoes.
Corned Beef and Cabbage Dinner
From Cooking Light, March 2003
1 (4-lb) cured corned beef brisket, trimmed
16 cups of water
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
1 ½ tsp pickling spice
3 garlic cloves, peeled
1. Place the brisket in a large stockpot; add water and next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer for 3 hours.
2. Remove brisket from pot, keeping the water. Strain the cooking liquid, discarding the solids.
3. Place brisket a serving platter and cover with foil. Place in a preheated oven to keep warm before serving. Serve with creamy horseradish and colcannon.
Colcannon
From The Food Network, recipe courtesy of Isabel Rossiter
3 pounds potatoes, scrubbed
2 sticks butter (you can use less)
1 ¼ cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham, precooked
4 scallions, finely chopped (can omit)
hopped parsley leaves, for garnish
1. Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grind of black pepper.
2. While the potatoes are steaming, boil the cabbage in unsalted water until it turns a darker color, about 20 min. Add 2 tbsp butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning to the pan. Chop into small pieces.
3. Remove any fat from the ham and chop into small pieces.
4. Add cabbage, scallions, and ham to mashed potatoes, stirring them gently. Serve alongside corned beef.
My notes: I re-use the corned beef cooking liquid for the cabbage. It saved water and gave the cabbage a greater depth of flavor. I also didn’t have to find or purchase any other spices for the corned beef since mine came with a seasoning packet. I don’t peel the potatoes, but instead use red potatoes and mash everything up together. Using precooked ham also cuts down on the total prep time. Colcannon is traditionally served with melted butter swimming on top. I omit the extra butter and serve as an accompaniment to corned beef.
Friday, March 19, 2010
A different take on bread
So as much as I love to bake, I currently am a failure at bread. I'm going to blame it on my oven because its positively inconceivable for all of the recipes I've been trying to be duds. So my problem then lies in how R and I are to have sandwiches. I would really rather not buy gf bread - its expensive, and I know I can make *something* that is more nutritious. As we were eating fresh waffles for lunch (so decadent!) it occurred to me how useful and versatile the waffle maker is. You don't necessarily have to use waffle batter to get a tasty result..... I wonder if I could use bread dough? Of course I leaped straight into using a yeast dough, and then common sense once more took hold. I searched the web and found this blog (http://eatplaylove.blogspot.com) and a recipe for savory waffles. Just what I needed! Here's the recipe. I changed a few things, but its basically from this gal's blog.
Savory Waffle Recipe:
1 1/2 cups all purpose flour (I used a gf blend)
1 1/2 teaspoons baking powder
1/4 + 1/4 teaspoon salt (I added the extra 1/4 tsp salt)
½ tsp onion powder (my addition)
½ tsp garlic powder (my addition)
~1/4 tsp freshly ground pepper (my addition)
¼ tsp cumin (my addition)
1 tablespoon sugar
1 1/2 cups milk (plus 2 tablespoons if you like batter looser)
1 egg
1/2 stick of melted butter/oil
Few slices of ham, turkey, or bacon or any meat on hand - optional
1 cup cheese on hand (I used romano and cheddar) - optional
makes 9 waffles
I omitted the lunchmeat and cheese this time around. I figured I should see if R would eat this "bread" in a sandwich before I got all fancy. Plus, I was out of cheese, and what's the point of adding lunchmeat to the batter if you intend to use the waffle in a sandwich? So I added some extra spices and went to work. I didn't get waffle marks on the tops of the waffles, just the bottoms. But I think this works in my favor since its easier to get sandwich condiments on a smoother surface. M and I thought the flavor and texture came out just right, and R ate 3/4 of one with mayo and lunchmeat for snack. Success! As soon as I get more vegan cheese I will add some to the batter. I also think adding lunchmeat/bacon to the batter would be phenomenal, but I'll probably wait on that for now. Anyway, enjoy!
Savory Waffle Recipe:
1 1/2 cups all purpose flour (I used a gf blend)
1 1/2 teaspoons baking powder
1/4 + 1/4 teaspoon salt (I added the extra 1/4 tsp salt)
½ tsp onion powder (my addition)
½ tsp garlic powder (my addition)
~1/4 tsp freshly ground pepper (my addition)
¼ tsp cumin (my addition)
1 tablespoon sugar
1 1/2 cups milk (plus 2 tablespoons if you like batter looser)
1 egg
1/2 stick of melted butter/oil
Few slices of ham, turkey, or bacon or any meat on hand - optional
1 cup cheese on hand (I used romano and cheddar) - optional
makes 9 waffles
I omitted the lunchmeat and cheese this time around. I figured I should see if R would eat this "bread" in a sandwich before I got all fancy. Plus, I was out of cheese, and what's the point of adding lunchmeat to the batter if you intend to use the waffle in a sandwich? So I added some extra spices and went to work. I didn't get waffle marks on the tops of the waffles, just the bottoms. But I think this works in my favor since its easier to get sandwich condiments on a smoother surface. M and I thought the flavor and texture came out just right, and R ate 3/4 of one with mayo and lunchmeat for snack. Success! As soon as I get more vegan cheese I will add some to the batter. I also think adding lunchmeat/bacon to the batter would be phenomenal, but I'll probably wait on that for now. Anyway, enjoy!
Saturday, March 13, 2010
Breakfast, again!
Have I mentioned before that I love breakfast? I'm a big fan of delicious flavors, don't get me wrong, but there's something about making breakfast that I just absolutely love. Especially when it involves baking something.
Before going gluten-free one of my favorite treats was to hunt down crumpets at the supermarket. For those unfamiliar with these tasty morsels, they are a cross between a pancake and an English muffin. They are round and have tiny holes on top (all the better for capturing melted butter and syrup/jam). English cooks use 3 1/2-inch crumpet rings to contain the simple yeast batter while it bakes in a frying pan or griddle. You can use flan rings, open cookie cutters, or tuna cans with the tops and bottoms cut out. Or you can use nifty English muffin rings you got from your s-i-l! This recipe is out of a Sunset Brunch cookbook, circa 1980.
Crumpets
1 pckg active dry yeast
1 tsp sugar
1/4 cup warm water (about 110F)
1/3 cup milk, at room temp
1 egg
About 4 T melted butter
1 cup AP flour
1/2 tsp salt
In a large bowl, combine yeast, sugar, and water; let stand until bubbly (about 15 minutes). Blend in milk, egg, and 1 T melted butter. Add flour and salt and beat until smooth. Cover and let stand in a warm place until almost doubled (about 45 minutes).
Brush bottom of a heavy frying pan or griddle and the inside of each ring with butter or cooking spray. Heat rings in pan over low heat; pour 3 T batter into each. Bake for about 7 minutes or until holes appear and tops are dry. Remove rings and turn crumpets to brown other side (about 2 minutes). Repeat with remaining batter.
Serve warm or cool on a rack and toast just before serving. Makes 7 or 8 crumpets.
My thoughts:
These are so good! Just as good as I remember. They are like yeast-y pancakes, but a little more spongy in texture. I used a gluten-free flour blend (the millet/teff one) and added maybe 2-3 T more milk to get the batter loose enough. I also use olive oil in place of the melted butter. I found these cook better on my stove top on medium heat instead of low. If you are cooking these for a crowd, a large skillet or griddle works best. My skillet will hold just three rings, which makes for a longer cook time. I'd love to say we're having the rest tomorrow, but the plate was pretty much licked clean!
Before going gluten-free one of my favorite treats was to hunt down crumpets at the supermarket. For those unfamiliar with these tasty morsels, they are a cross between a pancake and an English muffin. They are round and have tiny holes on top (all the better for capturing melted butter and syrup/jam). English cooks use 3 1/2-inch crumpet rings to contain the simple yeast batter while it bakes in a frying pan or griddle. You can use flan rings, open cookie cutters, or tuna cans with the tops and bottoms cut out. Or you can use nifty English muffin rings you got from your s-i-l! This recipe is out of a Sunset Brunch cookbook, circa 1980.
Crumpets
1 pckg active dry yeast
1 tsp sugar
1/4 cup warm water (about 110F)
1/3 cup milk, at room temp
1 egg
About 4 T melted butter
1 cup AP flour
1/2 tsp salt
In a large bowl, combine yeast, sugar, and water; let stand until bubbly (about 15 minutes). Blend in milk, egg, and 1 T melted butter. Add flour and salt and beat until smooth. Cover and let stand in a warm place until almost doubled (about 45 minutes).
Brush bottom of a heavy frying pan or griddle and the inside of each ring with butter or cooking spray. Heat rings in pan over low heat; pour 3 T batter into each. Bake for about 7 minutes or until holes appear and tops are dry. Remove rings and turn crumpets to brown other side (about 2 minutes). Repeat with remaining batter.
Serve warm or cool on a rack and toast just before serving. Makes 7 or 8 crumpets.
My thoughts:
These are so good! Just as good as I remember. They are like yeast-y pancakes, but a little more spongy in texture. I used a gluten-free flour blend (the millet/teff one) and added maybe 2-3 T more milk to get the batter loose enough. I also use olive oil in place of the melted butter. I found these cook better on my stove top on medium heat instead of low. If you are cooking these for a crowd, a large skillet or griddle works best. My skillet will hold just three rings, which makes for a longer cook time. I'd love to say we're having the rest tomorrow, but the plate was pretty much licked clean!
Peking Pork Chops
This recipe comes from "Make It Fast, Cook It Slow" by Stephanie O'Dea. She writes the crockpot356 blog about using her crock pot everyday for a year.
Peking Pork Chops
The Ingredients:
6 pork chops
1/4 cup brown sugar, firmly packed
1 tsp ground ginger
1 tsp five-spice powder
1/2 cup gluten-free soy sauce
1/4 cup ketchup
4 garlic cloves, chopped
The Directions:
Use a 4-quart slow cooker. Put the chops into the stoneware. In a small bowl, combine the sugar, spices, soy sauce, ketchup, and garlic. Pour evenly over the top of the chops. Cover and cook on LOW for 6-8 hours, or on HIGH for about 4 hours. Serve with rice and veggies and ladle the sauce on top. These chops freeze and reheat well - yay!
My thoughts:
I use a 3-quart round slow cooker, and had plenty of space. Unless your chops are of the monsterous variety, I don't know that you need a larger slow cooker. I also cooked mine on HIGH for about an hour, and then reduced the heat to LOW for 2-3 hours. They were falling apart tender! Also, I wouldn't use those beautiful center loin chops for this. Put those babies on the grill. Use the chops that aren't bone-in, but that have more connective tissue and fat on them, and don't trim any of it off. I didn't have time to do my usual "no fat enters the crock pot!" trimming and was glad for it when we sat down for dinner. The chops had that wonderful "rib-y" flavor that only comes from cooking meat low and slow. The secret is that the connective tissue and fat melt away and make the meat more tender as it slowly cooks. The other thing I liked about these was now that I have a basic formula, I can pretty much put any seasoning on them and let them cook. Asian? Mediterranean? Bring it!
Peking Pork Chops
The Ingredients:
6 pork chops
1/4 cup brown sugar, firmly packed
1 tsp ground ginger
1 tsp five-spice powder
1/2 cup gluten-free soy sauce
1/4 cup ketchup
4 garlic cloves, chopped
The Directions:
Use a 4-quart slow cooker. Put the chops into the stoneware. In a small bowl, combine the sugar, spices, soy sauce, ketchup, and garlic. Pour evenly over the top of the chops. Cover and cook on LOW for 6-8 hours, or on HIGH for about 4 hours. Serve with rice and veggies and ladle the sauce on top. These chops freeze and reheat well - yay!
My thoughts:
I use a 3-quart round slow cooker, and had plenty of space. Unless your chops are of the monsterous variety, I don't know that you need a larger slow cooker. I also cooked mine on HIGH for about an hour, and then reduced the heat to LOW for 2-3 hours. They were falling apart tender! Also, I wouldn't use those beautiful center loin chops for this. Put those babies on the grill. Use the chops that aren't bone-in, but that have more connective tissue and fat on them, and don't trim any of it off. I didn't have time to do my usual "no fat enters the crock pot!" trimming and was glad for it when we sat down for dinner. The chops had that wonderful "rib-y" flavor that only comes from cooking meat low and slow. The secret is that the connective tissue and fat melt away and make the meat more tender as it slowly cooks. The other thing I liked about these was now that I have a basic formula, I can pretty much put any seasoning on them and let them cook. Asian? Mediterranean? Bring it!
Thursday, March 4, 2010
Fruit Basket Cupcakes
The original recipe for this came from a cookbook for toddlers and kiddos. I can't remember the name of it. Anyhoo. These are supposed to be carrot cupcakes, but due to a carrot shortage in my veggie drawer they turned into what I'm calling "fruit basket cupcakes". All the ladies at my Thursday bible study loved them, and I personally am having a hard time not eating the rest. Enjoy!
Fruit Basket Cupcakes
Ingredients:
2 cups all-purpose flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 cup minced dried apricots
1 cup chopped dried apples
1 mashed banana
3/4 cup thawed whole cranberries
1 cup vegetable oil
4 eggs, slightly beaten
1. Preheat oven to 325F. Grease or paper-line 2 12-cup muffin tins.
2. In a medium bowl mix the fruit until well combined. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. Add the fruit, oil and eggs; beat until combined.
3. Pour batter into prepared cupcake tins and bake in preheated oven for 20-25 minutes, or until toothpick inserted in center comes out clean. Cool before serving.
I got 48 mini cupcakes and 12 regular cupcakes out of this. I frosted them with buttercream frosting when they were cool. Heavenly! I also used a gluten-free flour blend and didn't have to add any additional liquid. If you want to make these with carrots, add 3 cups of finely shredded carrots instead of the apples, apricots, cranberries and banana.
Fruit Basket Cupcakes
Ingredients:
2 cups all-purpose flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 cup minced dried apricots
1 cup chopped dried apples
1 mashed banana
3/4 cup thawed whole cranberries
1 cup vegetable oil
4 eggs, slightly beaten
1. Preheat oven to 325F. Grease or paper-line 2 12-cup muffin tins.
2. In a medium bowl mix the fruit until well combined. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. Add the fruit, oil and eggs; beat until combined.
3. Pour batter into prepared cupcake tins and bake in preheated oven for 20-25 minutes, or until toothpick inserted in center comes out clean. Cool before serving.
I got 48 mini cupcakes and 12 regular cupcakes out of this. I frosted them with buttercream frosting when they were cool. Heavenly! I also used a gluten-free flour blend and didn't have to add any additional liquid. If you want to make these with carrots, add 3 cups of finely shredded carrots instead of the apples, apricots, cranberries and banana.
Wednesday, February 3, 2010
New Mexican Meat Loaf
I've made this recipe before and loved it. Through a series of events (your normal change-dinner-plans-at-the-last-minute stuff) I didn't have time to put it in the crockpot. Since I had all the ingredients ready, I checked a few oven-meat loaf recipes and made some changes. I served this with refried beans and cornbread. Here are all three recipes:
Fresh Chile and Corn Chip Meat Loaf (from Not Your Mother's Slow Cooker Cookbook)
Cooker: Medium or large round or oval
Settings and Cook Times: HIGH for 1 hour, and then LOW for 5-6 hours
1 1/2 lbs ground chuck or sirloin
1 cup baked corn chips, crushed or whirled in the food processor to make coarse crumbs
1 small white boiling onion, minced
1 jalapeno, seeded and finely chopped
3 T finely chopped fresh cilantro
1 tsp ground chile powder
1/2 ground cumin
1/4 tsp salt
1 large egg, slightly beaten
One 8-ounce can tomato sauce
1. Combine the ground beef, corn chip crumbs, onion, jalapeno, cilantro, chile powder, cumin, salt, egg, and half of the tomato sauce in a large bowl. Using your hands or a large fork, mix gently but thorougly, being careful not to compact the meat.
2. Make an aluminum foil "cradle" that will help you easily remove the meat loaf from the slow cooker when it is done: Tear a sheet of foil that is about 24 inches long. Place it along the edge of the counter and tear in half the long way. Fold eat piece in half lengthwise, and then in half again lengthwise. Place the strips in the cooker in a cross shape, centering them. The edges of the strips will hang over the edge of the cooker. Place the meat mixture on top of the strips and shape into an oval or round loaf, depending on the shape of your cooker, by pressing it gently, evening out the top and shaping it to fit your cooker. Bend the strips toward the meat loaf so they will not prevent the cover from closing properly. Spoon the remaining tomato sauce over the loaf. Cover and cook on HIGH for 1 hour.
3. Turn the cooker to LOW and cook until an instant read meat thermometer inserted in the center of the meat loaf registers at least 160F to 5-6 hours.
4. To serve, lift the meat loaf onto a cutting board or serving platter, using the foil "handles". Slide out and discard the foil strips. Slice the meat loaf and serve hot or refrigerate and serve cold the next day.
New Mexican Meat Loaf
1 lb ground chuck or sirloin
1/2 lb ground turkey
1 cup baked corn chips, crushed or whirled in the food processor to make coarse crumbs
about 1 tsp minced green chile
1 T dried cilantro
1 tsp ground chipotle chile
1/2 tsp ground cumin
1/4 salt
1 large egg, slightly beaten
about 1/2 cup shredded Monterey Jack cheese
about 1/2 cup refried beans
1 cup chicken broth
1. Grease a 9x5 inch loaf pan and preheat your oven to 375F.
2. Mix the ingredients together using either your hands or a large fork. Make sure not to compact the meat.
3. Place the meat loaf mixture into the loaf pan, shaping the loaf to make sure there are not air pockets in the corners. Place the loaf pan in a larger pan before placing in the oven (in case the meat loaf juices overflowed).
4. Cook for about 1 hour and 15 minutes, until the internal temp is between 160F and 165F. Serve hot or refrigerate and serve cold the next day.
Cornbread
2 cups cornmeal
2 eggs, beaten
2 cups buttermilk (you can probably use regular milk without any problem)
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 T vegetable oil
*add 2-3 T sugar to make it sweeter (I added only 1T of sugar, I think)
1. Preheat oven to 425. Mix the dry ingredients in one bowl. Mix the wet ingredients in another bowl, and add the dry ingredients to the wet. Mix until just blended.
2. Pour cornbread mix into a greased 9X9 inch pan or 12 muffin cups. I used a 10.5 inch tart pan without any problem.
3. Cook at 425 for 30-35 minutes.
I was amazed with the success of my make-shift meat loaf. There was a slight flavor of refried beans, and the cheese made it a bit more gooey. I served the rest of the refried beans (the original can was 20 oz, I think) and cornbread. Everyone cleaned their plates, including little R!
Fresh Chile and Corn Chip Meat Loaf (from Not Your Mother's Slow Cooker Cookbook)
Cooker: Medium or large round or oval
Settings and Cook Times: HIGH for 1 hour, and then LOW for 5-6 hours
1 1/2 lbs ground chuck or sirloin
1 cup baked corn chips, crushed or whirled in the food processor to make coarse crumbs
1 small white boiling onion, minced
1 jalapeno, seeded and finely chopped
3 T finely chopped fresh cilantro
1 tsp ground chile powder
1/2 ground cumin
1/4 tsp salt
1 large egg, slightly beaten
One 8-ounce can tomato sauce
1. Combine the ground beef, corn chip crumbs, onion, jalapeno, cilantro, chile powder, cumin, salt, egg, and half of the tomato sauce in a large bowl. Using your hands or a large fork, mix gently but thorougly, being careful not to compact the meat.
2. Make an aluminum foil "cradle" that will help you easily remove the meat loaf from the slow cooker when it is done: Tear a sheet of foil that is about 24 inches long. Place it along the edge of the counter and tear in half the long way. Fold eat piece in half lengthwise, and then in half again lengthwise. Place the strips in the cooker in a cross shape, centering them. The edges of the strips will hang over the edge of the cooker. Place the meat mixture on top of the strips and shape into an oval or round loaf, depending on the shape of your cooker, by pressing it gently, evening out the top and shaping it to fit your cooker. Bend the strips toward the meat loaf so they will not prevent the cover from closing properly. Spoon the remaining tomato sauce over the loaf. Cover and cook on HIGH for 1 hour.
3. Turn the cooker to LOW and cook until an instant read meat thermometer inserted in the center of the meat loaf registers at least 160F to 5-6 hours.
4. To serve, lift the meat loaf onto a cutting board or serving platter, using the foil "handles". Slide out and discard the foil strips. Slice the meat loaf and serve hot or refrigerate and serve cold the next day.
New Mexican Meat Loaf
1 lb ground chuck or sirloin
1/2 lb ground turkey
1 cup baked corn chips, crushed or whirled in the food processor to make coarse crumbs
about 1 tsp minced green chile
1 T dried cilantro
1 tsp ground chipotle chile
1/2 tsp ground cumin
1/4 salt
1 large egg, slightly beaten
about 1/2 cup shredded Monterey Jack cheese
about 1/2 cup refried beans
1 cup chicken broth
1. Grease a 9x5 inch loaf pan and preheat your oven to 375F.
2. Mix the ingredients together using either your hands or a large fork. Make sure not to compact the meat.
3. Place the meat loaf mixture into the loaf pan, shaping the loaf to make sure there are not air pockets in the corners. Place the loaf pan in a larger pan before placing in the oven (in case the meat loaf juices overflowed).
4. Cook for about 1 hour and 15 minutes, until the internal temp is between 160F and 165F. Serve hot or refrigerate and serve cold the next day.
Cornbread
2 cups cornmeal
2 eggs, beaten
2 cups buttermilk (you can probably use regular milk without any problem)
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 T vegetable oil
*add 2-3 T sugar to make it sweeter (I added only 1T of sugar, I think)
1. Preheat oven to 425. Mix the dry ingredients in one bowl. Mix the wet ingredients in another bowl, and add the dry ingredients to the wet. Mix until just blended.
2. Pour cornbread mix into a greased 9X9 inch pan or 12 muffin cups. I used a 10.5 inch tart pan without any problem.
3. Cook at 425 for 30-35 minutes.
I was amazed with the success of my make-shift meat loaf. There was a slight flavor of refried beans, and the cheese made it a bit more gooey. I served the rest of the refried beans (the original can was 20 oz, I think) and cornbread. Everyone cleaned their plates, including little R!
Saturday, January 30, 2010
Azorean Spiced Beef Stew
As I was perusing crockpot365.blogspot.com I found this recipe. It along with a few others convinced me that I was better off buying Stephanie O'Dea's book "Make It Fast, Cook It Slow". I'd rather make notes in her cookbook than copy and paste off her blog.
Azorean Spiced Beef Stew
1 lb beef stew meat
3 cups beef stock
2 potatoes, chopped in 1-inch chunks
1 cup cherry tomatoes cut in quarters or 2 large chopped tomatoes
1 cup baby carrots
3 green onions, chopped
5-6 garlic cloves, smashed and chopped
1-2 tbsp kosher salt (start with 1, then salt to taste)
1/2 tbsp crushed red pepper flakes
1 tsp ground allspice
1 tsp ground cumin
1 bay leaf
2 cinnamon sticks
Use a 6-quart slow cooker. Put the meat into your stoneware; frozen is fine. Add the stock. Add the tomatoes, potatoes, carrots, green onions and garlic. Stir in the salt, red pepper flakes, allspice and cumin. Float the bay leaf on top and add the cinnamon sticks. Cover and cook on LOW for 8-10 hours or on HIGH for about 6 hours.
We ended up using steak, although when I pulled the meat out of the freezer I wasn't sure what it was. Feel free to use whatever you'd like to get rid of from your freezer. I skipped the tomatoes and added extra potatoes, carrots and garlic. I also added about 4 cups of stock. When I make it again I'll probably use 5 cups. I will also use only 1 cinnamon stick. The flavor was good (just barely cinnamon-y), but I wasn't crazy about the strong cinnamon scent while it was cooking. All in all, I really liked how this came out and will make it again!
Azorean Spiced Beef Stew
1 lb beef stew meat
3 cups beef stock
2 potatoes, chopped in 1-inch chunks
1 cup cherry tomatoes cut in quarters or 2 large chopped tomatoes
1 cup baby carrots
3 green onions, chopped
5-6 garlic cloves, smashed and chopped
1-2 tbsp kosher salt (start with 1, then salt to taste)
1/2 tbsp crushed red pepper flakes
1 tsp ground allspice
1 tsp ground cumin
1 bay leaf
2 cinnamon sticks
Use a 6-quart slow cooker. Put the meat into your stoneware; frozen is fine. Add the stock. Add the tomatoes, potatoes, carrots, green onions and garlic. Stir in the salt, red pepper flakes, allspice and cumin. Float the bay leaf on top and add the cinnamon sticks. Cover and cook on LOW for 8-10 hours or on HIGH for about 6 hours.
We ended up using steak, although when I pulled the meat out of the freezer I wasn't sure what it was. Feel free to use whatever you'd like to get rid of from your freezer. I skipped the tomatoes and added extra potatoes, carrots and garlic. I also added about 4 cups of stock. When I make it again I'll probably use 5 cups. I will also use only 1 cinnamon stick. The flavor was good (just barely cinnamon-y), but I wasn't crazy about the strong cinnamon scent while it was cooking. All in all, I really liked how this came out and will make it again!
Thursday, January 21, 2010
Pasta with Sausage and Vegetables
Huge props go to my husband for this one. You rock, sweetie! This came from a brainstorming session about what new dishes we could cook (as the old ones were getting *really* old) and Rand and I still couldn't eat dairy, bell peppers, broccoli, cauliflower, chile, or pasta sauce . This pasta dish doesn't have a traditional sauce, but you won't miss it. And the best thing about it is that you can pretty much put in whatever veggies you want.
Pasta with Sausage and Vegetables
* 5 links sweet Italian turkey sausage
* one box pasta (either penne or rotini)
* 2 medium carrots, peeled and diced
* 1 stalk celery, diced
* 1 medium red/white/yellow onion (or there abouts), diced
* 1 heaping tbsp minced garlic
* 1 small zucchini, diced
* 1 small squash/chayote, diced
* a heaping large handful pine nuts
Before starting anything else, dice up the vegetables so they are all about the same size. I usually leave the onions a bit larger so they don't burn. Start water boiling for the pasta. I usually add both olive oil and salt to mine. While the water is heating, in a large skillet sautee your firmer vegetables (carrots, celery) in olive oil. Cook your pasta according to the directions once the water is boiling. Place the sausage links in the pan with the carrots and celery. Take the sausage links out of the pan before they are completely cooked. Add the rest of the ingredients and continue to sautee until they are done but not mushy. Slice the sausage into 1/4" rounds and return to the pan to finish cooking. By this time your pasta should be done. Drain the pasta and drizzle a little olive oil over the top. You are going to mix everything together, so depending on the size of your pan you can either toss the pasta in with the vegetables, or return the pasta to the pot and add your vegetables and sausage. Grind in some sea salt and black pepper, toss well to mix. You can also add some red pepper flakes if you so desire. M usually tops his with Parmesan cheese. I usually add an extra drizzle of olive oil to mine.
This is a super dish for emptying out the vegetable drawer of partial pieces, and those veggies who are on the brink of turning. Although this serves about 5, M and I usually find ourselves having it for close to 3+ or 4 meals. We have used also added julienned sun-dried tomatoes, which add a great flavor.
Enjoy!
Pasta with Sausage and Vegetables
* 5 links sweet Italian turkey sausage
* one box pasta (either penne or rotini)
* 2 medium carrots, peeled and diced
* 1 stalk celery, diced
* 1 medium red/white/yellow onion (or there abouts), diced
* 1 heaping tbsp minced garlic
* 1 small zucchini, diced
* 1 small squash/chayote, diced
* a heaping large handful pine nuts
Before starting anything else, dice up the vegetables so they are all about the same size. I usually leave the onions a bit larger so they don't burn. Start water boiling for the pasta. I usually add both olive oil and salt to mine. While the water is heating, in a large skillet sautee your firmer vegetables (carrots, celery) in olive oil. Cook your pasta according to the directions once the water is boiling. Place the sausage links in the pan with the carrots and celery. Take the sausage links out of the pan before they are completely cooked. Add the rest of the ingredients and continue to sautee until they are done but not mushy. Slice the sausage into 1/4" rounds and return to the pan to finish cooking. By this time your pasta should be done. Drain the pasta and drizzle a little olive oil over the top. You are going to mix everything together, so depending on the size of your pan you can either toss the pasta in with the vegetables, or return the pasta to the pot and add your vegetables and sausage. Grind in some sea salt and black pepper, toss well to mix. You can also add some red pepper flakes if you so desire. M usually tops his with Parmesan cheese. I usually add an extra drizzle of olive oil to mine.
This is a super dish for emptying out the vegetable drawer of partial pieces, and those veggies who are on the brink of turning. Although this serves about 5, M and I usually find ourselves having it for close to 3+ or 4 meals. We have used also added julienned sun-dried tomatoes, which add a great flavor.
Enjoy!
Wednesday, January 20, 2010
CrockPot Meat Loaf
Once again I'm pulling out the crockpot to help me with dinner. I've made this recipe before, and still really like it. Its from Not Your Mother's Slow Cooker Cookbook. One of the reasons I bought the cookbook is that there are 4 different meatloaf recipes. Gotta love that! Anyway, back to the recipe.
Old Fashioned Meat Loaf
Cooker: medium or large round or oval
Settings and Cook Times: HIGH for 1 hour, then LOW for 6 hours; ketchup and bell pepper rings added during the last 30 minutes
Meatloaf:
1 1/2 lbs ground chuck
1 large egg, beaten
1 or 2 slices whole wheat or white sandwich bread
1/4 cup minced onion
1/4 cup minced green, red, or yellow bell pepper
1/4 cup minced celery
2 tsp seasoned salt or salt-free herb blend
1/4 tsp dried thyme
a few grinds of black pepper
1/2 cup tomato or V8 juice
Topping:
3/4 cup ketchup or prepared chili sauce
4 bell pepper rings, 1/2 inch thick
1. Combine the ground chuck and egg in a large bowl. Tear the bread slices into quarters or eighths, put in a food processor and pulse until reduced to about 1/2 cup of crumbs. (Alternately, tear the bread into 1-inch pieces, place in a bowl, pour over 1/4 cup tomato juice, then add to the meat.) Add the onion, minced bell pepper, celery, salt, pepper, thyme, and tomato juice. Using your hands or a large fork, mix gently but thoroughly.
2. Make and aluminum foil "cradle" that will help you easily remove the meat loaf from the slow cooker when it is done: Tear off a sheet of foil about 24 inches long. Place along the edge of the counter, and tear in half lengthwise. Fold each piece in half lengthwise, and then in half again. Place the strips in the cooker in a cross shape, centering them. The edges of the strips will hang over the edge of the cooker. Place the meat mixture on top of the strips and shape into an oval or round loaf, depending on the shape of your cooker, by pressing gently, evening out the top and shaping it to fit your cooker. Bend the foil strips toward the meat load so they will no prevent the cover of the cooker from closing properly. Cover and cook on HIGH for 1 hour.
3. Turn the cooker to LOW and cook until and instant-read meat thermometer inserted in the center of the meat load registers at least 160F to 165F, about 6 hours.
4. About 30 minutes before the end of the cooking time, bend the foil strips out of the way, pour the ketchup over the top of the load, and arrange the pepper rings decoratively over the meat loaf. Cover and cook for another 30 minutes on LOW.
5. To serve, lift the meat loaf onto a cutting board or serving platter, using the foil "handles". Slide out and discard the foil strips. Slice the meat loaf and serve hot or refrigerate and serve cold the next day.
My Notes:
1. I omitted the minced bell pepper and increased the onion and celery. I also omitted the tomato juice substituting beef broth.
2. I also did not put any topping on the meat loaf. We ate it with skillet garlic green beans; delicious!
3. I have a 6-qt oval, and 6 hours was plenty long enough for this to cook. I probably could have done 5 hours and it would have been done enough.
4. The foil "handles" sound a bit odd, but they work really well. I've made this and other meat loaves in my slow cooker and have never had a problem getting them out.
Old Fashioned Meat Loaf
Cooker: medium or large round or oval
Settings and Cook Times: HIGH for 1 hour, then LOW for 6 hours; ketchup and bell pepper rings added during the last 30 minutes
Meatloaf:
1 1/2 lbs ground chuck
1 large egg, beaten
1 or 2 slices whole wheat or white sandwich bread
1/4 cup minced onion
1/4 cup minced green, red, or yellow bell pepper
1/4 cup minced celery
2 tsp seasoned salt or salt-free herb blend
1/4 tsp dried thyme
a few grinds of black pepper
1/2 cup tomato or V8 juice
Topping:
3/4 cup ketchup or prepared chili sauce
4 bell pepper rings, 1/2 inch thick
1. Combine the ground chuck and egg in a large bowl. Tear the bread slices into quarters or eighths, put in a food processor and pulse until reduced to about 1/2 cup of crumbs. (Alternately, tear the bread into 1-inch pieces, place in a bowl, pour over 1/4 cup tomato juice, then add to the meat.) Add the onion, minced bell pepper, celery, salt, pepper, thyme, and tomato juice. Using your hands or a large fork, mix gently but thoroughly.
2. Make and aluminum foil "cradle" that will help you easily remove the meat loaf from the slow cooker when it is done: Tear off a sheet of foil about 24 inches long. Place along the edge of the counter, and tear in half lengthwise. Fold each piece in half lengthwise, and then in half again. Place the strips in the cooker in a cross shape, centering them. The edges of the strips will hang over the edge of the cooker. Place the meat mixture on top of the strips and shape into an oval or round loaf, depending on the shape of your cooker, by pressing gently, evening out the top and shaping it to fit your cooker. Bend the foil strips toward the meat load so they will no prevent the cover of the cooker from closing properly. Cover and cook on HIGH for 1 hour.
3. Turn the cooker to LOW and cook until and instant-read meat thermometer inserted in the center of the meat load registers at least 160F to 165F, about 6 hours.
4. About 30 minutes before the end of the cooking time, bend the foil strips out of the way, pour the ketchup over the top of the load, and arrange the pepper rings decoratively over the meat loaf. Cover and cook for another 30 minutes on LOW.
5. To serve, lift the meat loaf onto a cutting board or serving platter, using the foil "handles". Slide out and discard the foil strips. Slice the meat loaf and serve hot or refrigerate and serve cold the next day.
My Notes:
1. I omitted the minced bell pepper and increased the onion and celery. I also omitted the tomato juice substituting beef broth.
2. I also did not put any topping on the meat loaf. We ate it with skillet garlic green beans; delicious!
3. I have a 6-qt oval, and 6 hours was plenty long enough for this to cook. I probably could have done 5 hours and it would have been done enough.
4. The foil "handles" sound a bit odd, but they work really well. I've made this and other meat loaves in my slow cooker and have never had a problem getting them out.
Tuesday, January 12, 2010
Caribbean Jerked Chicken
This recipe is from one of my favorite cookbooks, "Not Your Mother's Slow Cooker Cookbook". Well, it was a favorite before Rand and I weren't eating dairy or tomatoes. There's a lot of both in here. But, I've made quite a few recipes from the book and overall have been pretty pleased.
I found this recipe the other day and was drawn to it because it required only minimal substitutions. Enjoy!
Caribbean Jerked Chicken
cooker requirements: Medium or large round or oval
setting and cook time: LOW for 5-6 hours
1/2 sliced green onions
2 T grated fresh ginger
1 1/2 tsp ground allspice
1/2 tsp ground cinnamon
1 T olive oil
3 jalapenos, seeded and coarsely chopped
1 tsp freshly ground pepper
1/2 tsp salt
pinch of red pepper flakes
1-2 cloves garlic, to your taste
2 T firmly packed brown sugar
1 T cider vinegar
1 T orange juice
2 tsp Worcestershire sauce
4 bone-in chicken thighs, with the skin on, and 4 drumsticks
1. In a food processor, combine the first 10 ingredients (green onions through garlic) and process until very finely chopped, almost smooth. Stir in the brown sugar, vinegar, OJ, and Worcestershire sauce to form a paste. Using a brush, apply the jerk sauce so it completely coats the chicken; use up all of the sauce.
2. Put a wire rack in the slow cooker. Place the chicken on the wire rack. Cover and cook on LOW until the chicken is tender and cooked through, 5-6 hours. Serve immediately.
My Notes: For a start, I only used chicken thighs, and they weren't bone-in. They were (so helpfully!!!) boneless and skinless. Because of that, I didn't use a wire rack. I just put the thighs on the bottom of the slow cooker and spooned the sauce over them. Also because they were boneless, they only took a little over 2 hours to cook. Since I had planned on them being ready in 5-6 hours, I put the chicken (and all the juices and remaining sauce) in the fridge and reheated then them in the oven at 350 for about 10 min right before dinner.(That wasn't long enough and we had to pop them in the microwave before eating, but had I left them in the oven longer, they would have been fine. I wasn't worried about the meat drying out because I had scooped all the juices and remaining sauce from the slow cooker into the dish with the chicken.) I also skipped the jalapenos and used about 1T Sriracha sauce (a Thai chile sauce) instead. Don't be afraid to dial back on the spice until you have your desired heat-level.
You can serve this with rice, or beans and rice as I attempted. Here's the recipe I tried to use; I would recommend using canned beans unless you're a whiz with beans from scratch. http://www.jamaican-recipes.com/riceandpeas.html The flavor of the rice and beans using the coconut milk was awesome, very creamy. I also mixed into the beans the remaining juices and sauce leftover from the chicken. I think this gave the beans and rice a better depth of flavor.
I will definitely make the Caribbean Jerked Chicken again, as well as beans and rice. I might have to find another recipe, and practice making scratch beans first, though!
I found this recipe the other day and was drawn to it because it required only minimal substitutions. Enjoy!
Caribbean Jerked Chicken
cooker requirements: Medium or large round or oval
setting and cook time: LOW for 5-6 hours
1/2 sliced green onions
2 T grated fresh ginger
1 1/2 tsp ground allspice
1/2 tsp ground cinnamon
1 T olive oil
3 jalapenos, seeded and coarsely chopped
1 tsp freshly ground pepper
1/2 tsp salt
pinch of red pepper flakes
1-2 cloves garlic, to your taste
2 T firmly packed brown sugar
1 T cider vinegar
1 T orange juice
2 tsp Worcestershire sauce
4 bone-in chicken thighs, with the skin on, and 4 drumsticks
1. In a food processor, combine the first 10 ingredients (green onions through garlic) and process until very finely chopped, almost smooth. Stir in the brown sugar, vinegar, OJ, and Worcestershire sauce to form a paste. Using a brush, apply the jerk sauce so it completely coats the chicken; use up all of the sauce.
2. Put a wire rack in the slow cooker. Place the chicken on the wire rack. Cover and cook on LOW until the chicken is tender and cooked through, 5-6 hours. Serve immediately.
My Notes: For a start, I only used chicken thighs, and they weren't bone-in. They were (so helpfully!!!) boneless and skinless. Because of that, I didn't use a wire rack. I just put the thighs on the bottom of the slow cooker and spooned the sauce over them. Also because they were boneless, they only took a little over 2 hours to cook. Since I had planned on them being ready in 5-6 hours, I put the chicken (and all the juices and remaining sauce) in the fridge and reheated then them in the oven at 350 for about 10 min right before dinner.(That wasn't long enough and we had to pop them in the microwave before eating, but had I left them in the oven longer, they would have been fine. I wasn't worried about the meat drying out because I had scooped all the juices and remaining sauce from the slow cooker into the dish with the chicken.) I also skipped the jalapenos and used about 1T Sriracha sauce (a Thai chile sauce) instead. Don't be afraid to dial back on the spice until you have your desired heat-level.
You can serve this with rice, or beans and rice as I attempted. Here's the recipe I tried to use; I would recommend using canned beans unless you're a whiz with beans from scratch. http://www.jamaican-recipes.com/riceandpeas.html The flavor of the rice and beans using the coconut milk was awesome, very creamy. I also mixed into the beans the remaining juices and sauce leftover from the chicken. I think this gave the beans and rice a better depth of flavor.
I will definitely make the Caribbean Jerked Chicken again, as well as beans and rice. I might have to find another recipe, and practice making scratch beans first, though!
Tuesday, January 5, 2010
CrockPot Pancakes
I know this sounds weird, but if its easy to make and saves time weird can be delicious. I got this from A Year Of Slow Cooking (http://crockpot365.blogspot.com/) - this gal used her crockpot every day for a year. Hats off to her, and thanks for the recipe!
1) Follow the directions listed on the back of your pancake mix package. If you're all fancy-like, you could make them from scratch.
(My note: I used this recipe with my GF flour mix. [2 tbsp. melted butter, 2 c. buttermilk, 2 eggs - lightly beaten, 2 c. sifted flour, 1 tsp. salt, 1 tsp. baking soda, 2 tbsp. sugar, 1 tsp. cinnamon, 1 tsp vanilla, 3/4 cup freeze dried apple. Sift all dry ingredients into large mixing bowl. Melt butter and combine it with buttermilk and eggs. Pour buttermilk mixture into dry mixture and stir just until all dry ingredients are moist.])
2) Spray the inside of your crock liberally with cooking spray, or rub butter all along the sides and bottom.
3) Pour your batter in, and put the lid on. Cook on high for 2 hours, then test with a knife. You'll know it's done when the top is golden-brown, pulls away from the sides, and the knife comes out clean.
Cut into wedges or slices, and remove with a spatula.
--knock on wood-- our pieces came out perfectly.
I lifted the entire pancake out with a spatula and then cut it, which worked just fine. I really liked the crust that came from being cooked for so long. The inside was super light and spongy. Mike was *very* skeptical when I told him what we were having, but at the end of the meal he said he'd love to have them again. The ultimate compliment!!!!
Another note: I have a 6.5 qt crockpot, and the pancake was about 2" high. I cut it in half width-wise, and then cut the half into 3 wedges. One wedge plus a serving of bacon was plenty. And Rand thought they were delicious, which is another bonus.
1) Follow the directions listed on the back of your pancake mix package. If you're all fancy-like, you could make them from scratch.
(My note: I used this recipe with my GF flour mix. [2 tbsp. melted butter, 2 c. buttermilk, 2 eggs - lightly beaten, 2 c. sifted flour, 1 tsp. salt, 1 tsp. baking soda, 2 tbsp. sugar, 1 tsp. cinnamon, 1 tsp vanilla, 3/4 cup freeze dried apple. Sift all dry ingredients into large mixing bowl. Melt butter and combine it with buttermilk and eggs. Pour buttermilk mixture into dry mixture and stir just until all dry ingredients are moist.])
2) Spray the inside of your crock liberally with cooking spray, or rub butter all along the sides and bottom.
3) Pour your batter in, and put the lid on. Cook on high for 2 hours, then test with a knife. You'll know it's done when the top is golden-brown, pulls away from the sides, and the knife comes out clean.
Cut into wedges or slices, and remove with a spatula.
--knock on wood-- our pieces came out perfectly.
I lifted the entire pancake out with a spatula and then cut it, which worked just fine. I really liked the crust that came from being cooked for so long. The inside was super light and spongy. Mike was *very* skeptical when I told him what we were having, but at the end of the meal he said he'd love to have them again. The ultimate compliment!!!!
Another note: I have a 6.5 qt crockpot, and the pancake was about 2" high. I cut it in half width-wise, and then cut the half into 3 wedges. One wedge plus a serving of bacon was plenty. And Rand thought they were delicious, which is another bonus.
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