Monday, October 15, 2012

Does Anything say Autumn Better than Mulled Cider?

Now that we're moving into fall the grocery store is stocking apple cider again, so I just had to make Mulled Cider.
Here's our recipe:

Crockpot Mulled Cider

2 tbsp brown sugar
1 orange, washed, unpeeled, cut in half
2 cinnamon sticks
1 tsp. whole cloves

Add to a 2.5qt. crockpot and fill with unfiltered apple cider (approx 1.5 litres). Cover and cook on HIGH 3 to 4 hours.

Pour into insulated travel mugs and enjoy on a brisk autumn walk.

Sunday, April 8, 2012

Whole Beet Borscht -this is really good.



1 small onion, chopped

2 cloves garlic

2 tablespoons olive oil

2 tablespoons flour

3 ½ cups vegetable stock

2 ½ cups water

6 small or 3 large beets

2-3 small potatoes

2 carrots

1 stalk celery, finely chopped

1/2 small cabbage

2 bay leaves

1 1/2 teaspoons salt

1/4 teaspoon freshly ground pepper

1 teaspoon honey, or more to taste

½ can tomato paste or 2 fresh tomatoes, chopped

sour cream and chopped dill, for garnish



Chop onion and saute with garlic clove in oil. Mash garlic clove when onion is translucent and browning. Stir in flour and cook gently for a minute. Add stock and/or water and bring to a boil. (Add to crockpot)


Meantime, grate beets, potato, and carrot, or slice them thin. Slice celery thin. Add these and simmer 10 minutes while you shred the cabbage. Add these and bay leaves, salt, pepper, honey and tomato to the vegetable mixture. Simmer until all vegetables are tender. Remove bay leaf.



Serve with a dollop of sour cream and a sprinkle of chopped dill.



Freeze the leftovers in large margarine containers and reheat in 2.5Q crockpot.



"The New Laurel's Kitchen" by Laurel Robertson, Carol Flinders, and Brian Ruppenthal




Monday, October 24, 2011

Mac and 'Beef'

1 pkg Yves ground 'beef'
1 can condensed cheese soup
15 (approx.) cherry tomatoes
2 tbsp red onion, minced
1/4 tsp minced garlic from a jar
1/2 tsp jalapeno pepper, seeded and minced (dried or fresh)
4 cups leftover cooked macaroni

Cook on high for 3 hours, add leftover pasta and stir. Cook another 1/2 hour or until heated through.

Thursday, September 15, 2011

Back to school, back to slowcooking.

I'm trying this for dinner tonight, I hope it turns out. What should I serve with it? Veggie dogs?

FRESH TOMATO BISQUE
1.5 (approx.) cups vegetable Stock
2  large tomatoes fresh or frozen
salt & freshly ground pepper
1 can evaporated milk (or 1/2 cup heavy cream)
Chopped fresh chives or dill

Put tomatoes and stock in crockette, simmer for 4-6 hours on low or 2-3 on high.

Blend with a hand blender or run thru a ricer or sieve, if you are picky.

Add evaporated milk or cream and salt & pepper to taste.

Top with chives or dill.

Notes: This recipe is the perfect size, it doesn't freeze well so the small size is nice. It makes about 4 servings. Do not let this boil when you heat it up or it will curdle.

Sunday, October 17, 2010

Homemade Orange Cranberry Sauce


Homemade Orange Cranberry Sauce

I tried this one last year. This is way better than the canned stuff. Very Yummy!

12 oz cranberries (fresh or frozen)
1/2 cup freshly sqeezed orange juice
1/4 cup water
1/2 cup brown sugar
1/2 cup white sugar
1/4 tsp cinnamon

Rinse off the cranberries and put them into your crockpot. Add the orange juice and water.

Add the sugars and cinnamon. Stir. There will be an awful lot of liquid, and the cranberries will float and you'll wonder how on earth it could possibly turn into cranberry sauce.

Cover and cook on high. It will take about 3 hours.

Stir every hour or so. When the skin from the cranberries has softened, the cranberries will "pop" when pushed with a spoon up against the side of the crock. It wasn't until about 2 hours in that my cranberries were soft enough to do this.

Smoosh all of the cranberries. Stir well.

Heat enough for it to be warm throughout. Take the lid off and heat on high for another 30 to 45 minutes. Your house will smell wonderful!

Serve.

Notes: This easily can be made a few days before your holiday dinner.
I also noticed this recipe for Apple and Cranberry sauce on the Jamie Oliver site that I'd like to try sometime.

Moroccan Meatballs

Moroccan Meatballs

10-12 Oh Naturel! or PC veggie meatballs
1/2 (28-oz) can diced tomatoes
4 tbsp good spaghetti sauce
1 tsp olive oil
1/2 tsp paprika
sliced green olives, to taste (rinsed)
1 garlic minced clove, or to taste
1 tbsp minced onion or 1/8 tsp granulated onion powder
1/2 lemon, sliced, pitted

Add to crockpot and cook on low for 5 hours.

Goes great over millet, couscous or basmati rice. Garnish with fresh chopped parsley.

Adapted from this recipe.

Millet Cooking Instructions:

1 cup millet and 1 1/2 cups water, cook for about 20 minutes on low heat, until liquid is absorbed.

Taco Soup

I think this photo was of Taco Soup that I made last spring. This is a very popular crockpot recipe with variations all over the internet.

Taco Soup

1 cup TVP granules
1/2 cube veg. beef bouillon
1 cup water
1 (16 ounce) can pinto beans or black beans
1 (16 ounce) can white beans or white kidney beans
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 package taco seasoning mix
1 package ranch dressing mix
1 (11 ounce) can niblet corn, optional (cook separately)

Some recipes also have: 1 225g (8-oz.) can tomato sauce
2 cups water
1 onion, chopped
black olives -- chopped or sliced

Add all ingredients to crock pot. Stir.

Cook on high for 3 hours or low for 4-6 hours.

Serve with sour cream, shredded cheese, chopped green onions, or tortilla chips.


If desired, cook corn separately and add to the soup at the end.