- 1 15oz can garbanzo beans (chick peas)
- 1/2 onion, chopped
-1 T dried parsley
- 2 cloves minced garlic
- 1 egg
- 1 t kosher salt
- 1/4 t black pepper
- 2 t ground cumin
- 1 t ground coriander
- 1/4 t cayenne pepper
- juice from 1 lemon (that's a lemon. a weird looking lemon, but a lemon nonetheless)
- 1/2 to 3/4 cup bread crumbs (I have bread crumbs made from a loaf of Trader Joe's brown rice bread that I keep in the freezer)
- 2 T olive oil (for the bottom of your crock)
The Directions.
Take a deep breath. It looks like there are a lot of ingredients, but this comes together awfully quick. I seriously only spent 25 minutes from start to finish. The hardest part was getting all the spice bottles arranged for the photo.
Drain garbanzo beans. Dump them into a mixing bowl and smash them with a fork. Set aside.
Get out your blender or food processor (I used our vitamix. I love that thing!). Blend together all of the spices, the onion, the garlic, the egg, and the lemon juice.
Pour on top of your smashed garbanzo beans. Use your fork to mix together, and add the breadcrumbs slowly until the mixture is wet and sticky but can be formed into balls nicely. I needed 3/4 of a cup of breadcrumbs.
Pour 2 T of olive oil into the bottom of your crockpot stoneware insert.
Form squished golf-ball sized patties of falafel. Dip each side into the olive oil and then nestle into your crockpot. It's okay if they overlap or are on top of each other.
Cook on high for 2-5 hours. Ours cooked on high for 3.5 hours--you will know that the falafels are done when they turn brownish-golden. You can flip them halfway through the cooking time if you feel like it, but they will brown on top even without flipping. (I know. I don't get it either.)
Serve with yogurt sauce or mayonnaise. I made a quick yogurt sauce with Greek yogurt, celery seed, dill, salt and pepper and lemon juice.
From: A Year of Slow Cooking
Showing posts with label Crockpot. Show all posts
Showing posts with label Crockpot. Show all posts
Sunday, July 17, 2011
Tuesday, March 2, 2010
Faux-tisserie Chicken
1 whole chicken, small enough to fit in your slow cooker
Make 3 balls of aluminum foil and place them in the bottom of your slow cooker. These hold the chicken off the bottom so the hot air can circulate all around the chicken and so it's not stewing in its own juices.
Rinse chicken, including the cavity, and pat dry with paper towels. Place the chicken on its back so the breast is facing up and the legs are on the plate. If you want (and I actually strongly recommend that you do UNLESS you're looking for a neutral flavor), pull the skin up all around the chicken. This does involve sticking your hand between the skin and the breast. Oooh, sounds dirty. Slice a few garlic cloves in half lengthwise and stick them under the skin. You can also arrange a couple sprigs of fresh herbs like rosemary, thyme, and/or sage under the skin. This makes a very pretty chicken when it's all cooked and adds a lot of flavor.
Rub salt-based seasoning VERY liberally onto the skin of the chicken. Place chicken breast-up on the foil in the slow cooker, cover, turn heat to low, and leave it alone for 7-8 hours.
From: ourbestbites.com
Salt-based seasoning (Seasoning salt, Cajun seasoning, lemon pepper with salt in it, etc. Just make sure salt is one of the first ingredients on the label.)
OPTIONAL:
Whole garlic cloves, peeled
Fresh herbs
Fresh herbs
Make 3 balls of aluminum foil and place them in the bottom of your slow cooker. These hold the chicken off the bottom so the hot air can circulate all around the chicken and so it's not stewing in its own juices.
Rinse chicken, including the cavity, and pat dry with paper towels. Place the chicken on its back so the breast is facing up and the legs are on the plate. If you want (and I actually strongly recommend that you do UNLESS you're looking for a neutral flavor), pull the skin up all around the chicken. This does involve sticking your hand between the skin and the breast. Oooh, sounds dirty. Slice a few garlic cloves in half lengthwise and stick them under the skin. You can also arrange a couple sprigs of fresh herbs like rosemary, thyme, and/or sage under the skin. This makes a very pretty chicken when it's all cooked and adds a lot of flavor.
Rub salt-based seasoning VERY liberally onto the skin of the chicken. Place chicken breast-up on the foil in the slow cooker, cover, turn heat to low, and leave it alone for 7-8 hours.
From: ourbestbites.com
Tuesday, October 20, 2009
Nearly-Instant Applesauce
INGREDIENTS
- 4 apples - peeled, cored and chopped
- 3/4 cup water
- 1/4 cup white sugar (though I would use a bit less next time)
- 1/2 teaspoon ground cinnamon
- In a crockpot, combine apples, water, sugar, and cinnamon. Cover, and cook on low for 7-8 hours or on high for 3-4 hours (or until apples are soft). Run to through the blender til smooth. Allow to cool and then store in the container of your choice.
Saturday, March 14, 2009
Crock Pot Pinto Beans
Ingredients:
amount of pintos that you want
salt
pepper
garlic powder
Directions:
First figure out how many beans you want to cook, then wash them several times until the water runs clear. Put beans in a pot with water to cover and bring to a boil. Turn heat off and let sit for 1 hour. Pour beans and water into your crockpot add water just to cover (water doesn't evaporate in a crockpot). In my crockpot it takes 4 to 5 hours to cook on high. After about 3 hours season the beans. They will be done when the juice is a dark rich brown. The secret to good beans in a crockpot is to take out a cup or so and mash them and then return them to the bean pot. This makes them thick and good.
Adapted from: kountrylife.com
amount of pintos that you want
salt
pepper
garlic powder
Directions:
First figure out how many beans you want to cook, then wash them several times until the water runs clear. Put beans in a pot with water to cover and bring to a boil. Turn heat off and let sit for 1 hour. Pour beans and water into your crockpot add water just to cover (water doesn't evaporate in a crockpot). In my crockpot it takes 4 to 5 hours to cook on high. After about 3 hours season the beans. They will be done when the juice is a dark rich brown. The secret to good beans in a crockpot is to take out a cup or so and mash them and then return them to the bean pot. This makes them thick and good.
Adapted from: kountrylife.com
Thursday, February 19, 2009
Cafe Rio
I'm not sure this is exactly like Cafe Rio's grub, but it's pretty dang close and pretty darn good.
Cafe Rio Pork
3-5 lbs pork roast (cook in crock pot on high for 4-6 hours or until it shreds nicely)
1 1/2 cans coke (18 oz)- we just get the caffeine free version
1 cup sugar
7 oz chipotle chilies in adobo sauce
1 tsp ground mustard
1 tsp cumin
1 tsp minced garlic
Put all ingredients in a bowl and fish chilies out. Then add to shredded pork and cook in crock pot for 1/2 - 1 hour. When I make it I don't use as much sugar and I double the sauce.
Rice
1 cup rice
2 cups water
1-3 cubes chicken bullion
1/2 tsp dried onion
1/4 bunch cilantro
1 Tbsp oil
1 lime (squeeze on when rice is done. I have never done this)
I usually triple the rice when I make it, but I always have at least one or two other couples to share it with and we still have leftovers. Put all ingredients in at once (except the lime) and cook like regular rice.
Dressing
1 envelope Hidden Valley Buttermilk Ranch
1 cup mayo
1 cup milk
2 Tbsp green salsa or tomatios (I have never done this in mine)
cilantro
My sister also makes crunchy corn tortilla strips for the top. You just brush corn tortillas with EVOO (extra-virgin olive oil) and salt and then cut them in strips and put them in the oven for 350 for 15 to 20 min.
Assembly
Start with a flour tortilla. Add pork, rice, cheese, lettuce, tomato, black beans, dressing, guacamole, and strips. Enjoy.
From: Tennille Sorenson
Cafe Rio Pork
3-5 lbs pork roast (cook in crock pot on high for 4-6 hours or until it shreds nicely)
1 1/2 cans coke (18 oz)- we just get the caffeine free version
1 cup sugar
7 oz chipotle chilies in adobo sauce
1 tsp ground mustard
1 tsp cumin
1 tsp minced garlic
Put all ingredients in a bowl and fish chilies out. Then add to shredded pork and cook in crock pot for 1/2 - 1 hour. When I make it I don't use as much sugar and I double the sauce.
Rice
1 cup rice
2 cups water
1-3 cubes chicken bullion
1/2 tsp dried onion
1/4 bunch cilantro
1 Tbsp oil
1 lime (squeeze on when rice is done. I have never done this)
I usually triple the rice when I make it, but I always have at least one or two other couples to share it with and we still have leftovers. Put all ingredients in at once (except the lime) and cook like regular rice.
Dressing
1 envelope Hidden Valley Buttermilk Ranch
1 cup mayo
1 cup milk
2 Tbsp green salsa or tomatios (I have never done this in mine)
cilantro
My sister also makes crunchy corn tortilla strips for the top. You just brush corn tortillas with EVOO (extra-virgin olive oil) and salt and then cut them in strips and put them in the oven for 350 for 15 to 20 min.
Assembly
Start with a flour tortilla. Add pork, rice, cheese, lettuce, tomato, black beans, dressing, guacamole, and strips. Enjoy.
From: Tennille Sorenson
Monday, February 16, 2009
Crock Pot Baked Apples
1/4 cup brown sugar
1/4 cup walnuts, chopped
2 tablespoons trans-fat free margarine
1 teaspoon cinnamon
6 Gala or Macintosh apples, cored
1/2 cup apple juice or apple cider
Preheat a large crock-pot on high heat and preset it for 3 hours. In a large bowl, mix brown sugar, walnuts, margarine, and cinnamon. Fill the apples with the filling and place them in the crock-pot. Pour in the apple juice or cider and the liquor, if using. Cover and cook 2 1/2 to 3 hours on high heat until the apples are soft and begin to collapse.
From: Skinnychef.com
1/4 cup walnuts, chopped
2 tablespoons trans-fat free margarine
1 teaspoon cinnamon
6 Gala or Macintosh apples, cored
1/2 cup apple juice or apple cider
Preheat a large crock-pot on high heat and preset it for 3 hours. In a large bowl, mix brown sugar, walnuts, margarine, and cinnamon. Fill the apples with the filling and place them in the crock-pot. Pour in the apple juice or cider and the liquor, if using. Cover and cook 2 1/2 to 3 hours on high heat until the apples are soft and begin to collapse.
From: Skinnychef.com
Sunday, January 4, 2009
Crock pot Apple Crisp
1 cup flour, whole wheat or all purpose
3/4 cup rolled oats (not instant)
1 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 cup butter, melted
8 medium sized Granny Smith apples, cored and sliced apples
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1/2 teaspoon vanilla extract
Preheat oven to 350F. Remove the crock pot bowl (the porcelain insert) from your crock pot and spread the apples evenly along the bottom. Set aside.
In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Set aside.
In a medium saucepan, combine white sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear, 8 to 10 minutes. Pour evenly over apples. Cover apples with crumble mixture.
Bake in preheated oven 45 minutes, until bubbly and golden. Let it cool, uncovered on the counter or place the crock pot bowl back into the crock pot housing. When its completely cool, cover.
About an hour or so before you're ready to serve, turn the crock pot on its lowest setting until you see condensation form on the lid - about 1/2 an hour - and turn it off (or use the "hold warm" setting if you have one). Every crock pot is different but mine gets hot even on the lowest setting. The idea is to use the crock pot to reheat the apple crisp, not cook it, so be sure to keep an eye on it as it will burn. Serve with fresh whipped cream, vanilla ice cream, or plain.
From: Dozen Flours
3/4 cup rolled oats (not instant)
1 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 cup butter, melted
8 medium sized Granny Smith apples, cored and sliced apples
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1/2 teaspoon vanilla extract
Preheat oven to 350F. Remove the crock pot bowl (the porcelain insert) from your crock pot and spread the apples evenly along the bottom. Set aside.
In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Set aside.
In a medium saucepan, combine white sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear, 8 to 10 minutes. Pour evenly over apples. Cover apples with crumble mixture.
Bake in preheated oven 45 minutes, until bubbly and golden. Let it cool, uncovered on the counter or place the crock pot bowl back into the crock pot housing. When its completely cool, cover.
About an hour or so before you're ready to serve, turn the crock pot on its lowest setting until you see condensation form on the lid - about 1/2 an hour - and turn it off (or use the "hold warm" setting if you have one). Every crock pot is different but mine gets hot even on the lowest setting. The idea is to use the crock pot to reheat the apple crisp, not cook it, so be sure to keep an eye on it as it will burn. Serve with fresh whipped cream, vanilla ice cream, or plain.
From: Dozen Flours
Thursday, January 1, 2009
Tamales
The day before:
1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder
DIRECTIONS
Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.
Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
The day of:
3 (8 ounce) packages dried corn husks
3 cups lard (I used shortening)
1 tablespoon salt
9 cups masa harina
Place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine or a strip of corn husk.
Place tamales in a steamer basket. Steam over boiling water (I used beef broth) for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.
From: allrecipes.com
1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder
DIRECTIONS
Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.
Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
The day of:
3 (8 ounce) packages dried corn husks
3 cups lard (I used shortening)
1 tablespoon salt
9 cups masa harina
Place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine or a strip of corn husk.
Place tamales in a steamer basket. Steam over boiling water (I used beef broth) for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.
From: allrecipes.com
Slow Cooker Tortilla Soup
1 lb. chicken shredded (I just put in a couple frozen chicken breasts and shred an hour before serving)
1 can (15 oz) diced tomatoes
1 can (10 oz) enchilada sauce ( I like hot!!)
1 medium onion, chopped
1 can chopped green chilis
2 cloves of garlic, minced
2 cans (14.5) oz chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4. tsp pepper
1 (10 oz.) frozen corn
1 tbs. cilantro
Combine all the above ingredients in a crock pot and cook low 6-8 hours or high 3-4 hours and serve with tortilla chips, cheese, and sour cream.
From: Alex Rammell
1 can (15 oz) diced tomatoes
1 can (10 oz) enchilada sauce ( I like hot!!)
1 medium onion, chopped
1 can chopped green chilis
2 cloves of garlic, minced
2 cans (14.5) oz chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4. tsp pepper
1 (10 oz.) frozen corn
1 tbs. cilantro
Combine all the above ingredients in a crock pot and cook low 6-8 hours or high 3-4 hours and serve with tortilla chips, cheese, and sour cream.
From: Alex Rammell
White Bean Chili
Ingredients:
3 boneless chicken breasts
3 cans Great Northern beans
1 can Ro-tel tomatoes
1 Tbsp. oil
1 medium diced onion (I use white)
1 Tbsp. minced garlic
1 (4oz.) can green chilies
2 tsp. cumin
1 1/2 tsp. cayenne pepper
1/2 tsp. salt
1 (14 1/2 oz.) chicken broth
4 cups cheese
1 container sour cream
Boil and shred chicken. Saute onion and garlic in oil. Place all ingredients in crock pot and simmer all day.Twenty minute before serving, add cheese and sour cream. To make it lower in fat, we just sprinkle cheese and plop sour cream on each individual serving.
This stuff is hot and to die for!! You can take the heat down by replacing the Ro-tel tomatoes with canned diced tomatoes. You can also put the chicken in frozen and whole and cook all day. Then before you eat, pull it out and shred. It saves time.
From: Dawn Hardy
3 boneless chicken breasts
3 cans Great Northern beans
1 can Ro-tel tomatoes
1 Tbsp. oil
1 medium diced onion (I use white)
1 Tbsp. minced garlic
1 (4oz.) can green chilies
2 tsp. cumin
1 1/2 tsp. cayenne pepper
1/2 tsp. salt
1 (14 1/2 oz.) chicken broth
4 cups cheese
1 container sour cream
Boil and shred chicken. Saute onion and garlic in oil. Place all ingredients in crock pot and simmer all day.Twenty minute before serving, add cheese and sour cream. To make it lower in fat, we just sprinkle cheese and plop sour cream on each individual serving.
This stuff is hot and to die for!! You can take the heat down by replacing the Ro-tel tomatoes with canned diced tomatoes. You can also put the chicken in frozen and whole and cook all day. Then before you eat, pull it out and shred. It saves time.
From: Dawn Hardy
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