tag:blogger.com,1999:blog-23253288848842592062024-02-08T03:57:23.638-08:00Tax Season Crockpot Co-OpA chronicle of my attempt to feed my husband and his co-workers one hot, healthy meal a day from a crockpot, including menus, recipes, reviews, and anything else related to it.Anne/kqhttp://www.blogger.com/profile/16196525565601253852noreply@blogger.comBlogger75125tag:blogger.com,1999:blog-2325328884884259206.post-14198911015419650862009-04-03T02:20:00.000-07:002009-04-03T02:33:32.039-07:00Menus weeks starting 3/6 and 3/13These last 6 days we're doing favorites. Well, favorites I didn't veto because they were too much work. ;) These are all dishes that were very well recieved. Yes, i know it's a lot of ground beef... I think I'll probably brown it all at once! <br /><br /><i>All meals include salad with assorted veggies, croutons, and dressings and assortment of juices. Foods listed for each day are main dish and side or other menu items if applicable. Menus subject to change.<br /></i><br /><br /><b>Week of 3/6-3/12</b><br /><br /><b>Mon. 3/6</b><br />Meatball Subs<br />Buns and mozzarella cheese on side<br /><br /><b>Tue. 3/7</b><br />Chili<br />Cornbread<br /><br /><b>Thur. 3/9</b><br />Cranberry Chicken<br />Stuffing<br /><br /><b>Fri. 3/10</b><br />Sloppy Joes<br />Buns on side<br /><br /><br /><b>Week of 3/13</b><br /><br /><b>Mon. 3/13</b><br />Cheesesteak sandwiches<br />Buns and Provolone cheese on side<br /><br /><b>Tue. 3/14</b><br />Bacon-Wrapped Chicken<br />Rice<br /><br /><b>Wed. 3/15: END OF TAX SEASON!!!</B>Anne/kqhttp://www.blogger.com/profile/16196525565601253852noreply@blogger.com0tag:blogger.com,1999:blog-2325328884884259206.post-24104036928468700552009-04-03T02:04:00.000-07:002009-04-03T02:11:40.829-07:00Too sick and lazy to cook tonight......so they're getting a re-run.<br /><br />I had all the stuff for <a href="http://www.recipezaar.com/Carnitas-322011">Carnitas</a> and they were going to have soft tacos-- but they'll have to have that another time. (Or we will.) <br /><br />The whole family has been sick and I just could not do any chopping tonight.<br /><br />So instead I cast around and my eyes fell upon the spaghetti sauce jar full of barbeque sauce left over from the pulled pork... It's right at the 2-week point, and a lot of it is vinegar and sugar, so it has about a week before I would throw it out (this is leftover sauce that never touched meat, you understand.) I was considering doing some chicken with it this weekend or next week. But, it saved my rear tonight.<br /><br />I threw in some extra ketchup (because I had used some last week and it wasn't quite full any more) and shook it up. Then I poured over the 3.6 lb. lean shoulder pork roast I bought for the carnitas, which I left whole of course. Jeff can pick up some hamburger buns tomorrow on the way to work, and the guys will be thrilled. Jeff won't get any because he is still sick enough he shouldn't be eating it. So that means about 0.4 lbs. of meat per person-- plenty to go around. Phew! So glad I didn't throw that out the other day when on a fridge-cleaning spree (I decided I just couldn't let that work go to waste...)Anne/kqhttp://www.blogger.com/profile/16196525565601253852noreply@blogger.com0tag:blogger.com,1999:blog-2325328884884259206.post-24744728066853860912009-04-03T00:00:00.000-07:002009-04-03T00:06:17.768-07:00Review of MeatloafThe <a href="http://crockpotcoop.blogspot.com/2009/04/for-thurs-42-meatloaf.html">meatloaf</a> was delicious! We've all been sick and Jeff is still too sick to eat it (poor him.) But the kids and I tried the one piece that was left (not a tiny piece-- each piece was 1/4 lb. of meat plus additional ingredients.) We all liked it. It was tender and the flavor was very good. <br /><br />And apparently it was a hit with the guys at work, too. (I assumed meatloaf would be. ;) ) One guy thought it was part of the "best of" week I'm planning for the next two weeks!<br /><br />I'd definitely make this again-- but I'd maybe replace half the breadcrumbs with oatmeal, my binder of choice for meatloaf.Anne/kqhttp://www.blogger.com/profile/16196525565601253852noreply@blogger.com0tag:blogger.com,1999:blog-2325328884884259206.post-13569049244857719532009-04-02T02:31:00.000-07:002009-04-02T02:34:39.203-07:00For Thurs. 4/2: MeatloafI doubled <a href="http://www.recipezaar.com/Melt-in-Your-Mouth-Meatloaf-266939">this recipe.</a> It made a BIG loaf. I didn't make any changes, other than pre-mixing the topping and sticking it in a bag to go on top when it's done. Jeff will pre-slice before serving (into 12 pieces.) I am sending some garlic mashed potatoes (instant) to go with.Anne/kqhttp://www.blogger.com/profile/16196525565601253852noreply@blogger.com0tag:blogger.com,1999:blog-2325328884884259206.post-69042815548671226442009-04-02T02:28:00.001-07:002009-04-02T02:31:31.406-07:00Review of Chicken, Black Bean, and Salsa Soup<a href="http://crockpotcoop.blogspot.com/2009/03/for-tue-331-salsa-chicken-and-black.html">The soup</a> was a big hit. I hear it's one guy's "new favorite" and that it was just as well-liked as the chicken tortilla soup.<br /><br />There was not much left, testament to how well-liked it was. I think no one would mind having that again, and some time I might make it for our family at home. :) I'd cut up some avocado, though, I think it would be nicer with avocado.Anne/kqhttp://www.blogger.com/profile/16196525565601253852noreply@blogger.com0tag:blogger.com,1999:blog-2325328884884259206.post-6984059921580841452009-03-31T15:38:00.000-07:002009-03-31T15:48:06.741-07:00For Tue. 3/31: Salsa, Chicken, and Black Bean SoupSince they all loved the chicken tortilla soup so much but I am far too lazy to make that again, I thought I'd do something similar but, you know, easier. They're happy, I'm happy that way, right?<br /><br />So I found <a href="http://crockpot365.blogspot.com/2008/11/salsa-chicken-and-black-bean-soup.html">this recipe over on A Year of Crockpotting</a> (which is a really awesome blog, btw) and adapted to my needs.<br /><br />I mostly just doubled it, but I did use canned beans (it's getting toward the end of tax season, I'm getting too lazy for dry!) I also subbed cans of corn for frozen (no room in my freezer!) and I only used half the chicken broth called for (if you doubled it) because after doubling everything else, there was only room for about 4 cups. (I think they will like a thicker soup anyway, and since I'm using canned beans they don't need as much liquid.) I don't intend to thicken it, oh, and after cooking (8 hrs. on Low) the sour cream, instead of being stirred in (because it sits on warm afterward, it would separate or curdle) will just be served on the side for people to put in. I used La Victoria salsa because it's my fave, I feel it has the most flavor. But the store only had Medium so I added a dash of chipotle to up the heat juuust a smidge. I loved that the chicken was the only cutting I had to do! (I used frozen boneless, skinless thighs-- half of a 4 lb. package, no measuring necessary. ;) )<br /><br />On the side, I sent the sour cream, some shredded Mexican blend cheese (made with 2% milk) and some organic tortilla chips (same price as regular, may as well go organic!) They can crumble them in or eat on the side, as they wish. :)<br /><br />I wasn't sure how to categorize this but it seems more Tex-Mex than Mexican to me so that's what I'm going with.Anne/kqhttp://www.blogger.com/profile/16196525565601253852noreply@blogger.com0tag:blogger.com,1999:blog-2325328884884259206.post-77558911205845453382009-03-31T15:31:00.000-07:002009-03-31T15:33:55.655-07:00Review of Ravioli CasseroleThey liked <a href="http://crockpotcoop.blogspot.com/2009/03/for-mon-330-easy-cheesy-ravioli.html">this one</a> pretty well too, it seems; I didn't get to taste any because none came back...<br /><br />Jeff said his only complaint was that it barely fed the 10 of them, he doesn't know how much people took but take that into consideration if you make it. Oh, and he forgot to put out the garlic bread at the beginning. ;) No one complained about the sauce.<br /><br />So I could make it again, but only for a smaller group!Anne/kqhttp://www.blogger.com/profile/16196525565601253852noreply@blogger.com0tag:blogger.com,1999:blog-2325328884884259206.post-54219095103367729872009-03-30T15:24:00.000-07:002009-03-31T15:31:07.886-07:00For Mon. 3/30: Easy Cheesy Ravioli CasseroleI used <a href="http://www.recipezaar.com/Easy-Cheesy-Ravioli-Casserole-171519">this recipe,</a> <i>almost</i> as written...<br /><br />I skipped the wine, doubled the tomato sauce. (After the last wine fiasco, well, wasn't messing with it again!) I didn't cook up onions and garlic. I wasn't feeling well. Instead I just mixed dried onions in with the sauce mixture. I did use Italian seasoning.<br /><br />I made my layers like this:<br /><br />sauce (a bit less than 1/3)<br />ravioli<br />mozarella (a bit more than 1/3)<br />sauce (a bit more than 1/3)<br />ravioli<br />mozzarella(a bit more than 1/3)<br />sauce (the rest) <br />mozzarella (the rest)<br />parmesan (fresh grated, not canned; about 1/4 cup)<br /><br />It will cook 6 or so hours on Low and be served with garlic bread.Anne/kqhttp://www.blogger.com/profile/16196525565601253852noreply@blogger.com0tag:blogger.com,1999:blog-2325328884884259206.post-28524451027126180832009-03-28T15:15:00.000-07:002009-03-31T15:22:45.570-07:00Review of SpaghettiWell, the <a href="http://crockpotcoop.blogspot.com/2009/03/for-fri-327-crock-pot-spaghetti.html">spaghetti</a> went over well!<br /><br />So well, in fact, that I did not get to taste much! Only about 1 bite came back, and only because I scraped it down from the sides with much effort! LOL!<br /><br />The taste was great. Any blandness complained about by reviewers was taken care of by the sausage-- and browning them together, those boys didn't even suspect there was turkey in there! LOL! I think the V8 may also have contributed to the niceness of the sauce.<br /><br />The texture was actually perfect. I think if it had not been whole wheat it would have been a little too gummy and overcooked but with whole wheat pasta it came out perfect.<br /><br />I wonder if you could do this with penne as well...Anne/kqhttp://www.blogger.com/profile/16196525565601253852noreply@blogger.com0tag:blogger.com,1999:blog-2325328884884259206.post-63930380320338478312009-03-27T15:09:00.000-07:002009-03-31T15:15:31.962-07:00For Fri. 3/27: Crock Pot Spaghetti!I started with <a href="http://www.recipezaar.com/Crock-Pot-Spaghetti-69302">this recipe.</a> I doubled, of course. I made as written except:<br /><br />-used half hot Italian sausage and half ground turkey for the meat<br />-used V8 instead of plain tomato juice for the liquid<br />-omitted the garlic powder, used fresh garlic<br />-omitted mushrooms<br />-used whole wheat spaghetti (and a whole 12 oz., not just 8. That just doesn't seem like enough!)<br /><br />The spaghetti I broke up and put in a bag; Jeff's only job is, after cooking on Low for 8 hours, to stir, add spaghetti, stir again, and cook for 1 hour on High.<br /><br />Garlic bread to go with. They love that garlic bread.Anne/kqhttp://www.blogger.com/profile/16196525565601253852noreply@blogger.com0tag:blogger.com,1999:blog-2325328884884259206.post-29032468749674459082009-03-27T15:07:00.000-07:002009-03-31T15:09:26.270-07:00Review of black beans and rice<a href="http://crockpotcoop.blogspot.com/2009/03/for-thur-326-black-beans-and-rice-with.html">Black Beans and Rice with Cumin</a><br /><br />Well, my husband liked them. His co-workers ate some of it. I needn't have doubled, waaay too much came back. And I didn't even like it. :( I'm not sure why. I think it was the texture of the rice that got me. I'm not a big fan of brown rice in general and instant seems to be worse. My husband, like I said, liked it, saved leftovers and everything, but I just am not into them. I won't repeat it unless he specifically asks for it.Anne/kqhttp://www.blogger.com/profile/16196525565601253852noreply@blogger.com0tag:blogger.com,1999:blog-2325328884884259206.post-7573599531344655882009-03-26T03:05:00.000-07:002009-03-26T03:14:53.855-07:00For Thur. 3/26: Black Beans and Rice with CuminI started with <a href="http://www.recipezaar.com/Beans-and-Rice-With-Cumin-Crock-Pot-209712">this recipe</a>, doubled. I made the following alterations (to the doubled recipe):<br /><br />I quick-soaked the beans (boiled with some water-- and baking soda, our water is hard-- and as soon as they were boiled, put the lid on and let it sit for an hour with the heat off.)<br /><br />I used 1 1/2 cups of dried onions (I'm sick and didn't feel like chopping onions after I did a whole head of garlic.)<br /><br />Instead of fresh jalapenos, I used a can of green chiles (drained) and a few Tbsp. of ground chipotle (which is smoked dried jalepenos.) I was going to use one can of green chiles and one of jalapenos, but Emma lost the can of jalapenos. Good job, Ems. ;) So I improvised; I figure the slight smoky flavor might make this a little more like Moros y Christianes, the classic Cuban dish, which I am fond of. I decided that was not a bad thing.<br /><br />Toward that end (and also because it would not all fit) I reduced the water to 6 cups. I want it more like beans and rice and less like beans and rice <i>soup</i>. <br /><br />Oh, and I omitted the pepper, because I'm sick and lazy tonight.<br /><br />It will cook for 6 hours on Low (the beans were already pretty soft, I think I may have overdone the quick soak...) and then go to High for 15 minutes after Jeff removes the bay leaves and stirs in the instant brown rice (which Uncle Bens makes, if you were wondering-- and one box is a perfect size for this recipe, well, two if you double it, because one box is 2 cups.)<br /><br />So yeah, less the soup it started out as, and more like Moros. Not a bad thing, IMO. Now, hopefully it works... So I'm classifying this as "Cuban" though it might not be so much really, because the flavors remind me of Cuban flavors. :) (Though I could throw a bit of cloves in there and make it even more Cuban-tasting, yummy.)Anne/kqhttp://www.blogger.com/profile/16196525565601253852noreply@blogger.com0tag:blogger.com,1999:blog-2325328884884259206.post-84942690050761444522009-03-24T22:35:00.000-07:002009-03-24T22:37:46.781-07:00Review of Chicken, Chickpea, and Apricot Tagine<a href="http://crockpotcoop.blogspot.com/2009/03/chicken-chickpea-and-apricot-tagine.html">This one</a> was a good one.<br /><br />I really would probably not change a thing next time, except remembering the tomato paste. The flavor was excellent, though. I loved it. Well, I might cut back the ginger a bit, because it kind of overwhelmed some of the other spices, but not by too much. It was "warmer" than I anticipated, but most of the "heat" was ginger heat-- not hard on your tummy, ginger heat. It reminded me more of a curry than I expected.<br /><br />It was very good and probably will get made again. :) <br /><br />The guys all liked it too. The mortgage guy says, "This one has the mortgage department's seal of approval!" LOL!Anne/kqhttp://www.blogger.com/profile/16196525565601253852noreply@blogger.com0tag:blogger.com,1999:blog-2325328884884259206.post-29998304638657665972009-03-24T03:51:00.001-07:002009-03-24T04:00:58.717-07:00For Tue. 3/24: Beef StewBeef stew is a crockpot classic. I don't really use a recipe; I kind of make it the way my dad always did, modified for the crockpot. I split of a little less than 1/3 for our dinner tomorrow. Here's what I used (total, between the 2 crockpots):<br /><br />-Trim the fat from and cut up a 4 1/3 lb. beef shoulder roast (pot roast meat is a lot cheaper than pre-cut stew meat, and cooks the same, and is often better quality. Look for something marked "pot roast.") You want about 1 1/2 inch chunks.<br /><br />-In a Ziplock style bag (gallon size), toss about 1/2 cup flour with about 1 tsp. salt and 1/2 Tbsp. pepper (or to taste; can also use seasoned salt.)<br /><br />-Toss beef chunks in flour. Then brown in a small amount of hot oil, just until the beef is beginning to take on some color. (Reserve the extra flour in the bag!)<br /><br />-In the crockpot(s), toss 2 onions, diced, 6 large or 10 small potatoes, peeled and diced, about 45 baby carrots, halved, 3 stems celery, sliced, 2 medium-ish turnips, peeled and diced, 4-5 cloves garlic, minced, and about 3 Tbsp. rosemary, crushed between your fingers. (You want your dices pretty large, almost the size of the beef chunks, except the onions a little smaller.)<br /><br />-Add the browned beef.<br /><br />-In the bag with the flour, add 2 14 oz. cans beef broth, 2-3 Tbsp. gravy browning (this is important! Don't skip it, it gives a stew that "certain something") and about 1 tsp. Worchestershire sauce. Close bag and shake (and mush if necessary) until flour is all mixed in. Pour over stew ingredients. (If you're doing this on the stove you'd add some water, too.)<br /><br />-Cover and cook low and slow until done-- about 8-10 hours on Low, usually.<br /><br />I made biscuits to go with. Mmmmm. Stew and biscuits. I'm drooling already.Anne/kqhttp://www.blogger.com/profile/16196525565601253852noreply@blogger.com0tag:blogger.com,1999:blog-2325328884884259206.post-21455000548272510502009-03-23T04:38:00.000-07:002009-03-23T04:45:14.398-07:00Chicken, Chickpea, and Apricot TagineI used <a href="http://www.recipezaar.com/Easy-Crock-Pot-Moroccan-Chicken-Chickpea-and-Apricot-Tagine-137530">this recipe</a>, doubled. Doubled, it was too much. I pulled a third of it off to a second crockpot for our dinner at home.<br /><br />I mostly followed the recipe, but skipped the preserved lemon, the carrots (they would have been good but I was tired) and the cilantro for the top (well, what can I say, I'm lazy. And they won't care.) I used a whole bag of frozen chicken breasts. Also I somehow managed to lose the tomato paste, so it didn't make it in. I cooked the onion mixture a bit longer, until it thickened well, to hopefully make up for that. And I threw in a few Tbsp. of ketchup too. Hopefully I didn't ruin it-- I don't think I did. It smells awfully good.<br /><br />Jeff will cook his for 8 hours on Low. I didn't have room in the fridge so I just threw mine straight in on Warm. Maybe it will be ready in time for lunch tomorrow (we have an 11:15 doctor appointment for Emma so hopefully it will be ready when we get home-- after a stop-off for some pita bread, I forgot to get pita bread. Jeff is picking some up on his way to work for the guys there to eat with it. I decided couscous was too much work for me this weekend. Were I having guests to serve this to, I'd make couscous, though.)Anne/kqhttp://www.blogger.com/profile/16196525565601253852noreply@blogger.com0tag:blogger.com,1999:blog-2325328884884259206.post-84126801915450084222009-03-23T04:33:00.000-07:002009-03-23T04:38:00.148-07:00Review of BBQ Pork SandwichesI never thought I'd like a <a href="http://crockpotcoop.blogspot.com/2009/03/for-fri-320-bbq-pork-sandwiches-with.html">pulled pork sandwich.</a> But I DID!<br /><br />There was enough left over for them to be Sunday dinner. With some fresh coleslaw and a bit of the extra sauce added back in before re-heating the leftover pork, it was really, really good!<br /><br />I think when pork roast goes on sale I might even make this again. Or try it with brisket or another beef roast! I never thought I'd say that...<br /><br />My husband, who grew up in Texas and has been deprived of barbeque since marrying me since I despise anything smoked, loved it. The kids liked it okay. They mostly ate it with forks, it was too messy for them. That's fine. Anyway, the lack of smoke flavor means that this is a barbeque sandwich I can get behind! I really liked the sandwich with coleslaw ON the sandwich as well as on the side. My husband, being from TX, prefers just the meat on the sandwich, with coleslaw on the plate.Anne/kqhttp://www.blogger.com/profile/16196525565601253852noreply@blogger.com0tag:blogger.com,1999:blog-2325328884884259206.post-83316820537681474332009-03-21T22:22:00.000-07:002009-03-21T23:14:47.054-07:00Menus, Weeks Starting 3/23 and 3/30<i>All meals include salad with assorted veggies, croutons, and dressings and assortment of juices. Foods listed for each day are main dish and side or other menu items if applicable. Menus subject to change.</i><br /><br /><b>Week of 3/23-3/27</b><br /><br /><b>Mon. 3/23</b><br />Chicken, Apricot, and Chickpea Tagine<br />Couscous? Flatbread? (One or the other.)<br /><br /><br /><b>Tue. 3/24</b><br />Beef Stew<br />Biscuits<br /><br /><strong>Thur. 3/26</strong><br />Beans and Rice with Cumin<br /><br /><strong>Fri. 3/27</strong><br />Spaghetti<br />Garlic bread<br /><br /><b>Week of 3/30-4/3</b><br /><br /><strong>Mon. 3/30</strong><br />Easy Cheesy Ravioli Casserole<br />Garlic bread<br /><br /><br /><strong>Tue. 4/1</strong><br />Salsa, Chicken, and Black Bean Soup<br />Tortilla chips, grated cheese, avocado for toppings/sides<br /><br /><br /><strong>Thur. 4/3</strong><br />Meatloaf<br />Mashed potatoes<br /><br /><strong>Fri. 4/4</strong><br />Carnitas<br />Corn tortillas<br />Soft taco toppings (soft cheese, lime wedges, onions, radishes)Anne/kqhttp://www.blogger.com/profile/16196525565601253852noreply@blogger.com0tag:blogger.com,1999:blog-2325328884884259206.post-50487565010602446382009-03-20T01:35:00.000-07:002009-03-20T01:42:34.824-07:00Review of Coq Au VinThe <a href="http://crockpotcoop.blogspot.com/2009/03/for-thurs-319-coq-au-vin-um-without-vin.html">(almost) Coq au Vin</a> went over pretty well. The onions were not as big of a hit as the rest of the dish but it was all very good. There was a lot of sauce left over; I could probably have not doubled the sauce, just added more chicken, and been fine. The sauce was wonderful though, thick and smooth and rich. I've really never seen one like it come out of the crockpot!<br /><br />I would definitely make this again; it would be a beautiful dish to serve company and they probably would not even know you made it in the crockpot!Anne/kqhttp://www.blogger.com/profile/16196525565601253852noreply@blogger.com1tag:blogger.com,1999:blog-2325328884884259206.post-7370215026275821342009-03-19T23:33:00.000-07:002009-03-19T23:47:46.693-07:00For Fri. 3/20: BBQ Pork Sandwiches with ColeslawI started by doubling <a href="http://www.recipezaar.com/Sweet-N-Tangy-Barbecue-Sauce-277503">this recipe</a> for barbeque sauce. Didn't really deviate from it at all (okay, a LITTLE bit extra garlic. Like 2 cloves.) I use Heinz ketchup and chili sauce and Lea & Perrins Worchestershire sauce, of course. I am using, for my meat, 3 large pork butt roasts, fat trimmed, cut off the bone and the big slabs of meat thrown in with the sauce. He'll cook it 6-8 hours on Low, then shred and mix before serving (with buns to put the meat on.) The beauty of this is that you could use really any meat-- skinless chicken or turkey, beef brisket, anything you like. I don't even like barbeque sauce but this stuff smells good (probably because it has no smoke flavor in it, I cannot STAND smoked stuff, especially liquid smoke, blech!) <br />To go with it I made just a classic cole slaw. Here's the recipe for that:<br /><br />In a large bowl or other container (I used an 8 quart Tupperware-type thing I got at <a href="http://www.smartandfinal.com/index.html">Smart and Final</a>, which I use mostly for making massive amounts of three-bean salad for parties) mix <b>4-5 Tbsp. fresh lemon juice</b> with <b>1/2-2/3 cups Best Foods/Hellman's mayonnaise</b> until smooth. Add <b>sugar to taste</b> (about 2-5 Tbsp.; this will depend on the acidity of the lemon, among other things.) Stir until well mixed. Add <b>1 1/2-2 Tbsp. grated white or yellow onion</b> (I actually use the zester face of my grater, not the regular grater face) and <b>salt and pepper to taste</b> (I use about 1 1/2 tsp. salt and about 16 turns of my pepper grinder.) Stir well and add <b>2 bags of coleslaw mix</b> (or equivalent hand-shredded cabbage and carrots.) It will look like a lot but as it mixes down it will shrink. Fold it all together or, if you're using a sealable container, put the lid on and shake it well. Refrigerate at least 6 hours (longer is good), stirring (or shaking) occasionally. Mmmmm. Perfect with hot dogs, burgers, or any other barbeque-type food. <br /><br />I know the guys are going to ADORE this one...Anne/kqhttp://www.blogger.com/profile/16196525565601253852noreply@blogger.com0tag:blogger.com,1999:blog-2325328884884259206.post-46349050990724234262009-03-19T03:04:00.000-07:002009-03-19T03:14:42.597-07:00For Thurs. 3/19: Coq Au Vin (um, without the vin...)Well, I had everything set to make <a href="http://www.recipezaar.com/Crock-Pot-Coq-Au-Vin-Chicken-in-White-Wine-133289">this recipe</a>, doubled (using 12 thighs instead of breasts, because I got thighs on sale for $0.59/lb. the other week and they've been waiting in my freezer for a nice crockpot recipe) and using full-grown portabellos, halved before slicing (because they were 1/3 cheaper than the baby ones per lb.-- I bought them by the lb., the babies were only available in packages; btw, 4 medium-to-large portabellos are about a pound) and I was all ready to go. I even got a nice white wine, on clearance because something had spilled on the label for half off.<br /><br />Now the thing you have to understand about this story is that we are non-drinkers. We got 2 "kitchen tools" sets when we were married that had corkscrews in them; we gave one to the thrift store and the other has been bouncing around our house unused and continually snatched away from the toddlers who always seem to find and play with it, for fear they will poke someone's eye out... Anyway, I saw it last month but when we went to look for it it was not there. Nor was it anywhere else we could find it. At this point it was 2 in the morning so it was not like I could call my dad to bring over his corkscrew and open the bottle for us (and then probably take the rest of the unused wine away with him.) So, we were in a jam.<br /><br />Well, I ended up substituting. I used the substitution someone else said they had done with it-- 2 Tbsp. of apple cider vinegar with apple juice to make 1 cup. Everything else went smoothly and hopefully after 6 hours on Low, with some rice on the side, no one will know the difference... It smells very good, I'm sure it will taste fine. And I guess the unused bottle of wine will go to my mom, who has been wonderfully helpful this tax season, taking us to Emma's doctor appointments, keeping the kids while she was in the hospital, and coming over when Bridget was too cranky for words and I was overwhelmed (and bringing dinner.)<br /><br />Note: the recipe has mushrooms. It was just too good to pass up. I'm sending leftover roast chicken for the guy who doesn't eat mushrooms.Anne/kqhttp://www.blogger.com/profile/16196525565601253852noreply@blogger.com0tag:blogger.com,1999:blog-2325328884884259206.post-54949088453901728242009-03-17T04:21:00.000-07:002009-03-17T04:31:43.127-07:00St. Patrick's Day DinnerIt's St. Patrick's Day, and in our family that means one thing. No, not corned beef (though we'll have that some other time, and actually my dad served it to us on Sunday evening.) Colcannon! <br /><br />I love colcannon but it's a bunch of work so I don't make it often-- but I ALWAYS do for St. Patrick's Day. It's, like, a tradition and stuff. ;) It's my favorite Irish food, and since I don't drink and am not Catholic the main point of my St. Patrick's day celebration is to celebrate my Irish heritage (I've got a lot of it, and am fond of it.)<br /><br />So no crockpot cookery today, the crockpot will just be used to keep the colcannon warm.<br /><br />I also made a baked ham to go with. I used the same recipe I did last year. You can view that recipe, and my colcannon recipe, on <a href="http://ketchupfamily.blogspot.com/2008/03/st-patricks-day-dinner.html">this blog post from last year at my personal blog.</a> The ham will be served cold.<br /><br />Have a happy St. Patrick's Day!Anne/kqhttp://www.blogger.com/profile/16196525565601253852noreply@blogger.com0tag:blogger.com,1999:blog-2325328884884259206.post-88427824967183697682009-03-17T04:18:00.001-07:002009-03-17T04:19:46.594-07:00Review of Lentil-Veggie SoupIt was good, but needed salt for sure. Very filling, only half got eaten. The bread was not great but decent, not as good as it smelled! In the future the only change I'd make is a different kind of bread with it, and some salt at the end!Anne/kqhttp://www.blogger.com/profile/16196525565601253852noreply@blogger.com0tag:blogger.com,1999:blog-2325328884884259206.post-40012419540534154242009-03-16T04:13:00.000-07:002009-03-17T04:21:14.718-07:00Mon. 3/16: Lentil-Veggie SoupI used <a href="http://www.recipezaar.com/Lentil-Veggie-Soup-Crock-Pot-109607">this recipe</a>. Doubled, of course. The only change was that I put the pepper in at the beginning.<br /><br />It looks to be very hearty. It will cook probably several hours on Low and then finish up on High. I have some kind of interesting bread I found at the bakery called schwartz brot. It's a sourdough made with part rye and part wheat flour. Looks good. Smells good too!Anne/kqhttp://www.blogger.com/profile/16196525565601253852noreply@blogger.com0tag:blogger.com,1999:blog-2325328884884259206.post-66875961184148425072009-03-13T02:52:00.000-07:002009-03-13T02:59:31.711-07:00Lasagna rematch: TURKEY lasagna!Well, the guys liked <a href="http://crockpotcoop.blogspot.com/2009/01/monday-126-slow-cooker-lasagna.html">the last lasagna I made</a> so much I figured I'd do it again.<br /><br />But, this time, in addition to using whole wheat noodles, I got a good deal on ground turkey ($1/lb.) So, omitting the mushrooms (since there's an allergy, apparently) I had room for my 2 1/2 lbs. of cheap ground turkey. I browned it up with some garlic (like 8 cloves) and the Italian seasoning.<br /><br />Of course I used low-fat cheese, and I also used some spaghetti sauce with spinach in it (not like I'm trying to sneak nutrition into them or anything... *looks innocent*) In fact if you had the mind to I bet you could sub, or add, frozen spinach, squeezed dry, for the mushroom layer, or mix it in with your ricotta. That could be very yummy.<br /><br />I already know that this turned out perfect at 5 hours on Low so we'll do that. I baked up 2 loaves of garlic bread to go with. Now to see if anyone notices the turkey and spinach...Anne/kqhttp://www.blogger.com/profile/16196525565601253852noreply@blogger.com0tag:blogger.com,1999:blog-2325328884884259206.post-50043119337571318492009-03-13T02:49:00.000-07:002009-03-13T02:51:35.549-07:00Review of Aloo RajmaOh, my, the <a href="http://crockpotcoop.blogspot.com/2009/03/for-thurs-312-aloo-rajma-potato-bean.html">Aloo Rajma</a> was everything I expected. Apparently the guys thought it was good too. No complaints, even in jest, this time about it being vegetarian. ;) <br /><br />I really can't think of anything I'd do differently on this one, other than if I was making it for just us maybe making jasmine rice or even a pilaf and some naan to go with it. The flavors were just right and tasted every bit as good as a curry from my favorite Indian restaurant.Anne/kqhttp://www.blogger.com/profile/16196525565601253852noreply@blogger.com0