CrockPot Crunchy Roasted Garbanzo Beans

Day 143.

I'm making my way through the garbanzo beans! Since the falafels turned out so nicely, I tried my hand at roasting garbanzo beans. I came across the idea while searching for falafel recipes, and knew that I needed to give it a try. The different accounts likened the roasted beans to corn nuts. I like corn nuts! I probably haven't had them in 20 years, but I still like them!

The Ingredients.

--2 cans garbanzo beans (chick peas), drained and rinsed

--juice from one very small lemon (that lime-looking thing is actually a lemon; I've picked our tree clean)

--1 t kosher salt

-- 1/4 t cayenne pepper

The Directions.

I used a 6qt oval Smart Pot.

Drain and rinse your garbanzo beans, and dump them into the crockpot. Sqeeze on the lemon juice, and add the salt and the touch of cayenne.

Toss well to distribute the flavors.

Prop the lid open of your crock to release the condensation. I didn't feel the need to do so for the falafels, but these beans were awfully wet and slimy. I couldn't find the ONE chopstick left in the house (the kids "borrow" them for art projects. I guess they finally borrowed this one too.), so I used a wooden skewer. It worked well, and provided just a bit of a gap, which was nice.

cook on low for 8-10 hours, or until the garbanzo beans have shriveled up and have a crunch.

I cooked this batch on low for 9 hours overnight.

The Verdict.

Oy. These are fun to munch on, are slightly addictive, and were super easy to make. Every once in a while I get a soggy-ish bean, but the crunch of the beans are nice. They aren't quite as hard as corn nuts, which is good for the thousands of dollars of dental work I've had done.

The kids are still sleeping, so I'll have to report back on what they think. My mommy-gut thinks they will think they look weird (I think they look like shrunken brains), but after a try will enjoy them.

CrockPot White Bean and Sausage Soup

Day 146.

We went from a hundred million degrees to freezing in the course of about 4 days. Weird.

I get cold easily, and really felt like some soup. I'm making my way through the garbanzo bean surplus and threw together a soup with what we had on hand.

The Ingredients.

--1 can white kidney beans

--1 can pinto beans (I guess these aren't really white)

--1 can garbanzo beans

--1 t thyme

--2-4 spicy chicken or turkey sausage

--1/2 chopped yellow onion

--1/2 cup leftover rice pilaf (if you want to use raw rice, you should have enough liquid to add 1/4 to 1/3 cup without losing soupiness)

--2 cups chopped fresh vegetables (I had broccoli, carrots, asparagus)

--1 quart chicken or vegetable broth

The Directions.

Drain your beans (I didn't rinse, for no reason other than sheer laziness) and throw them into your crock. Chop up whatever vegetables you are going to use in tiny pieces. I used my Pampered Chef handy dandy chopper. Slice the sausage that you are going to use. I chose to use two spicy turkey sausage---if you would like your soup to have a kick, use more than two. Two just kind of gives flavor without spice.

Cook on low for 6-9 hours, or on high for 4-5. The soup is done when it's heated through and the vegetables are tender, but it's not going to hurt anything to cook it longer and give the flavors more time to meld.

The Verdict.

This was super easy to throw together, because I had everything on hand. I am usually tempted to throw tomatoes into soup, and was glad that I refrained this time. The broth was mellow and wasn't too spicy for the kids. I served it with shredded Parmesan cheese on top.

CrockPot Cowboy Stew Recipe

Day 197.

This recipe came from Headless Mom, and the second I read it I knew I needed to make it because I liked the name. I am excited to meet Headless Mom at the BlogHer conference in a few days to see if she looks in person the way that I have imagined her to. Probably not. I envision a Headless Horseman character, but instead of a pumpkin tucked under her neck, it's a Donna Reed-type mom with pearls.

Now we're all going to have nightmares...

but not over this stew. This stew is hearty and has a nice kick to it; real comfort food.

There are two ingredients pictures because I got a bit overwhelmed answering and reading email yesterday and forgot to put some stuff in there at first. You guys are so much fun. And a little bonkers.

The Ingredients.

--1 pound browned hamburger (can use turkey)

--2 cloves chopped garlic

--1 can tomato sauce

--1 can diced Italian seasoned tomatoes

--1 can corn, drained

--2 cans whole baby potatoes, drained (unless you can find a great big can of potatoes)

--1 can tomatoes with green chilies

--1 can Ranch Style beans (with the baked beans in the grocery store)

--1 cup water

--sliced jalapeno peppers for garnish (optional)

The Directions.

This makes a lot. Make sure that your crockpot is at least 5qts.

Brown the hamburger with the chopped garlic cloves on the stove top. Drain the fat. Let sit in the pan for a bit to cool.

Open all of you cans, and dump them into the crockpot. Drain the corn and the potatoes, but add the rest of the can liquid to the crockpot.

After adding all of the can contents, add the browned meat and a cup of water. Stir with a spoon to mix a bit.

Cover and cook on low for 8-10 hours, or on high for 4-5. Soup and stew tastes better the longer you cook it, so opt for the longer cooking time if you can.

Garnish with sliced jalapeno peppers, if desired.

Recycle your cans!

The Verdict.

I had never before bought canned potatoes, or the Ranch Beans, which intrigued me about this recipe. Headless Mom says that if you use "real" potatoes they will disintegrate in the crockpot. I believe she's right. These stayed perfectly oval in shape, and looked like baby dinosaur eggs.

I really liked the flavor of this stew. It reminded me of taco soup, but the flavors were more subtle. I liked the texture of the broth vs. the chunky ingredients.

The kids picked out what they wanted, and didn't complain. They really liked the beans, and thought the floating potatoes were cool. We will have this for lunch for quite a few days.

Adam and I both wanted a sliced jalapeno in each bite---they gave a really nice tangy spice to the meal.

Thank you, Headless Mom! We will definitely make this again!

Next year.

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Contest is still open! If you have left a comment on a different post to be entered, you need to go back and leave a comment on this post. The random number thingy-mabob is only going to be used on the actual contest post. Contest closes Friday, 5pm Pacific.

Clean Out the Pantry CrockPot Chili

Day 212.

Some of the recipes I've done this year have been a bit out of the norm for me. One of the reasons I love crockpot cooking so much is that you don't really need to follow a recipe---many times I can just start opening cans and clean out the fridge and create a delicious meal without trying.

This is one of those meals.

We had too much food in the house for me to feel comfortable buying more, so I dug through what we had on hand, threw it in the pot, held my breath, and hoped for the best.

I was quite happy with the results.

I urge you to do the same in your house. Just play. Dig through the cubbard and see if what you already have on hand can be combined to become a new family favorite.

Cooking should be fun. When preparing dinner becomes a chore --and it's no longer fun-- that's when you reach for the phone to call for pizza.
The reason the crockpot has become such an invaluable tool in our house, is because I can make-do (usually. this year has turned a tad bit nutty) with pantry staples, or with meat I buy on clearance.

You can, too.

The Ingredients.

2 cans (6oz) tomato paste
3 cans of beans, drained and rinsed (I used garbanzo, white kidney, black beans)
1 tables spoons Italian seasoning
1 chopped yellow onion
2 cloves chopped or minced garlic
2 cups broth (I used chicken. vegetable would work great)
1 to 2 tablespoons (heaping) sliced jalapenos from a jar or can (optional)  (NOTE: if feeding small children, add at the table ---it was too hot for my kids when cooked with the beans)

The Directions.

Open cans. Rinse the beans, and dump them into the crockpot. Add all the rest of the stuff---there aren't any rules, here.

Except to recycle the cans.

Cook on low for 8-10 hours.


The Verdict.

This was too spicy for the kids, but Adam and I really liked it a lot, and each had two bowls. We had it with cornbread, that you could make in the crockpot, if you wanted to.

I liked this. I needed to get back to my crockpot cooking "roots"---and it felt nice for me to make things up as I go along again.


related:
clean-out-the-pantry minestrone soup
lazy chicken
fried rice
marinated meat

Black Bean and Goat Cheese Mini Slow Cooker Recipe

Day 224.

I used my Little Dipper Slow Cooker yesterday to make a Tex-Mex inspired black bean dip, and I loved it. It was kind of spicy, but the goat cheese complimented the spice nicely with it's creamy mellow flavor.

Since I used my Little Dipper, I cut the recipe down quite a bit to fit inside. Feel free to double, triple, or exponentially increase---it's very good, and I wouldn't mind making a whole meal out of chips and dip one day.

very soon.

The Ingredients.

--1/2 can of refried black beans
--2 cloves garlic, chopped
--1/2 of a lime, juiced
--1 t cayenne pepper
--1 t cumin
--2 T chopped cilantro leaves
--3-5 slices of goat cheese

The Directions.

Open the can of refried black beans, and scoop out about half of the contents into the Little Dipper. Squeeze in the lime juice. Add chopped garlic, the spices, and the cilantro leaves. Stir. Top with the sliced goat cheese.

Cover and plug in. The Little Dipper doesn't have a temperature gauge. Cook for 1-2 hours, or until the goat cheese has melted and the beans are warm and gooey.

Serve with corn tortilla chips.

The Verdict.

Very tasty. I was quite pleased with the kick the dip had, and loved how the goat cheese was creamy and mellow. The cilantro gave a "freshness" that I really appreciated---it didn't just taste like a canned bean dip. The kids mostly scooped the goat cheese off the top, but did try the black bean dip enough to know that it was spicy.

I have the other half of the can in the fridge, and plan on making this for myself for lunch while I watch taped Olympics.

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P.S. I'm having Feed Burner issues. I don't use a reader myself, so I don't really understand them. If anyone knows what I should do to fix whatever error is happening that makes it look like I haven't updated since February, I'd love to hear from you! crockpotlady AT gmail DOT com.
xoxo steph

CrockPot Refried Beans Recipe

Day 236.

We eat a lot of refried beans in our house. The kids love them in simple bean and cheese burritos, and Adam I like them covered in salsa for an afternoon snack.

We also have also have a 25-pound sack of pinto beans that lives in our garage. I think we've probably moved with the beans twice.

I bought the bag at a restaurant supply store when I taught preschool and was planning on starting a preschool or homeschool co-op in our home. Kids really like playing with beans---it's a great sensory activity and it's soothing to pour the beans back and forth between measuring cups and feel them falling through fingertips.

Anyhow, we were out of refried beans the other day, so I decided to make my own. Don't worry, I didn't use the beans the kids had been playing with. The rest of the bag was tightly sealed.

The Ingredients.

--2 cups of dried pinto beans that have been picked through to get all the broken and funky-looking pieces taken out
--water

--1 1/2 yellow onions
--1 1/2 red onions
--10 whole garlic cloves
--2 tsp cumin
--1 tsp coriander

The Directions.

You will need to soak the beans overnight. Not only will this soften them better, but it will help release the gas.
Rinse the beans well in a colander, and dump into the crockpot. Add enough water so the beans are fully immersed, with an two to three inches of water on top. Put the lid on your crockpot. Do not turn on.
Let them soak.

In the morning, drain and rinse the beans under cold running water.

Put them back in the crockpot with enough clean water to cover the beans with about an inch of water.

Stir in the cumin and coriander.

Peel and cut the onions in half, and put them in the crockpot. Peel all of the garlic, but toss them in whole.

Cover the crock and cook on low for 8-10 hours, or until the beans are tender.

I cooked ours for exactly 9 hours. The were soft, and some of the beans had split.

Fish out the onion and the garlic cloves. If you want to keep some of the garlic in for flavor, you may. It's your choice. If the beans are soft and you still have a bit of liquid left, carefully drain it, saving a little to help with the smooshing and for added flavor.

Using a potato smasher, or hand mixer, mash the beans.

Now you have two options. You can just start using the beans (the way I did, because I'm pretty darn lazy), or you can scoop hunks of smooshed beans out of the crock and fry them on the stove top with a bit of butter or olive oil (or lard (ick)). Your choice.

No salt was added, so you'll need to season to taste.

The Verdict.

These were surprisingly easy and tasty. The kids have been eating them for lunch. The next day they were a bit dried out, but a touch of warm water fixed that. I needed to add quite a bit of salt to make them taste like the canned variety. I have 4 baggies of ready-to-go beans in the freezer, which is great for after-school snacks.

not-too-spicy bean dip
chicken nachos
smoky refried bean soup

Creamy White Bean and Apple Chili

Day 254.

I know. Another savory dish with fruit. I can't help myself. I'm determined to make fruit an okay part of dinner after the gingered peaches with chicken. Which I can't even type without shuddering.

I did not like it in a box. Or with a fox.

But anyhow, we are hitting apple season, and apple season brings lots of apples.

Yes.

That it does.

This is a creamy, lightish chili that doesn't taste at all like there is fruit in there. The apples completely disappear.

I don't know if I'm really selling this...

This is a good approaching-fall chili. It is not too heavy, but it isn't so light that you walk away from the table hungry.

yes.

The Ingredients.

--2 cans of white beans, drained and rinsed (I used white kidneys)
--1 onion, chopped
--2 apples, cut in tiny chunks, no need to peel
--3 cloves smashed and chopped garlic
--3 T butter. Yes, butter.
--2 tsp chili powder
--1/2 tsp ground thyme
--1 tsp cumin
--1/4 tsp salt
--1/4 tsp pepper
--3 cups chicken broth (unless you are vegetarian. then you should use vegetable broth. because the chicken would be wrong.)
--1/2 cup plain non fat yogurt
--1/2 cup shredded sharp cheddar cheese (optional)

The Directions.

Any crockpot over 4 quarts would work well with this dish.

Put the butter into the bottom of your crockpot. Dump in the drained and rinsed beans. Chop up the onion and the apple. Add the spices, and pour in the broth. Stir in the yogurt.

Cover and cook on low for 8 hours, or on high for 4-5. This is done when the onion has reached desired tenderness and the flavors have melded. Stir in the cheddar cheese before serving.

I think corn bread would be awesome with this dinner. I wish I would have thought of it before just this second.

The Verdict.

This is a good meal. The chili is quite mild---you might want to sprinkle some Tobasco on top, or add more chili powder if you want a kick. This was mild enough for the kids to eat.

I was pleased with both the tang and the creamy consistency the non fat yogurt provided. It didn't separate, and added a nice level of creaminess.

Moroccan Lentil Soup CrockPot Recipe

Day 262.

I found this lentil soup recipe earlier in the year, and bookmarked it to try. Yesterday I woke to a foggy sky, wet grass, and I contemplated turning on the heater. Soup season has officially begun.

I got the funniest email back in July from Kathy, who wanted me to cook with lentils. She forwarded this great article from the Seattle Times about how healthy and packed-full of protein lentils are. They're cheap, too.

I'm embarrassed to admit that I have never cooked or even bought lentils before the other day. When I emailed Kathy about not even knowing where to find them in the grocery store, she wrote back:

Stephanie…MUST I come THERE and accompany you to the grocery store?? :-) (How I would LOVE that! Any excuse to escape up-coming move.) You should be able to find “some” lentils on the same shelf as rice – look to the BOTTOM shelf, of course, as they are not particularly popular in this country. As the writer of the article I sent you clarifies, different types of lentils equal different flavors and textures, so you must experiment. Also, you might try the soup aisle, but, if you’re in a HURRY, ASK the sales clerk!

Kathy is a smart lady. The dude at Whole Foods brought me right to the display. I chose the green ones.

The Ingredients.

--1 cup dried lentils
--1 can garbanzo beans, drained and rinsed
--1 can pinto beans, drained and rinsed
--1 onion, chopped
--2 garlic cloves, smashed and chopped
--1/2 cup chopped celery
--1/2 cup chopped carrots
--28 oz can of diced tomatoes (and juice)
--4 cups vegetable broth
--1 1/2 tsp garam masala
--1/2 tsp cayenne pepper
--1/2 tsp cumin
--1/4 tsp nutmeg
--1/4 tsp cinnamon
--1 inch ginger, peeled and grated

The Directions.

Use at least a 5 quart crockpot for this. It makes a lot.

Chop up all of your vegetables and add them to the crockpot. If you are rushed in the morning, consider chopping the vegetables at night---it took me longer than I wanted it to. Drain and rinse off the beans, add to the pot. Add the dried lentils. Grate your ginger, and add it along with the dried spices. Stir in the vegetable broth and tomatoes.

Cover and cook on low for 8-10 hours. Soup tastes best the longer you cook it, and it is even better the next day.

Before serving, use an immersible blender and pulse to blend some of the vegetables and beans together. This isn't necessary, but it really improves the texture of the soup and melds the flavors nicely.

The Verdict.

Adam and I really liked this a lot and are excited to have a bunch left for lunches throughout the week. This makes a lot of food, but I've learned through this year that many times soups, stews, and chili dishes taste better the next day than they do on cooking day.

The kids were not interested. They're kind of done with the crockpot.

CrockPot Barbecue Beef and Bean Sandwiches

Day 265!

Only 100 days to go. Except for that it's leap year.

Becky from Michigan emailed me her Cowboy Beef n Bean recipe to try. We really enjoyed it! She serves her shredded meat on hamburger buns or sandwich rolls, but I put ours on some lightly salted rice cakes. The meat is tender and juicy, and tastes great over rice the next day.

This is super easy---you probably already have all the ingredients in the house already!

The Ingredients.

--3 pound chuck roast (mine was frozen solid)
--1 yellow onion, sliced in rings
--3 cloves chopped garlic
--1 can (16.5 oz) barbecue baked beans
--2 T water
--1/4 cup prepared barbecue sauce (this wasn't in the picture, because I needed to go get some, and wanted the meat to start cooking)
--cheese, optional
--jalapeno slices, optional

The Directions.

You will need at least a 4 quart crockpot for this meal.

All I did was run the meat under hot water to separate it from the plastic bag. I plopped it into the crockpot, and turned it on low to begin to warm while I cut the onion and garlic. After I added them, I poured the contents of the bean can over the meat. Although Becky didn't, I added about 2 T of water to the bean can and squished it around with a fork to get the remaining beans and bbq slime.

Add barbecue sauce.

Cover and cook on low for 8-12 hours, or until meat shreds easily with a fork. I plugged our meat in at 5 am (I know. I was up early.) and we ate it 12 hours later.

Serve on rolls, buns, rice cakes, or over rice. Add slices of your favorite cheese and sliced jalapenos.

The Verdict.

We all really liked this meal. The kids ate their meat right off the plate with a fork, and Adam and I did the rice cakes. I loved the sliced jalapenos on top---there was a perfect mix of spicy tang and sweetness from the barbecue sauce. The meat was very tender and fell apart, just as I like it.

Thank you, Becky, for sharing!

Lima Bean Casserole Cassoulet CrockPot Recipe

Day 269.

I googled casserole vs. cassoulet and didn't get a very good answer. Somebody should write an article really laying out the differences---it'd get a lot of hits. In my very (very) limited breadth of knowledge, I'm going to decide that they are the same thing, but cassoulets use beans as a base instead of rice or pasta.

And cassoulet is French, so your coolness factor goes up just by using the word.

I also googled "are lima beans vegetables or beans" and only got an answer about whether or not they are a fruit or vegetable. I can't imagine anyone could really think they are a fruit, but whatever. Growing up, I was certain they were vegetables, because they were greenish and came in a little container swimming in butter at the school cafeteria. And they are in the frozen vegetable section of the grocery store.

But I think they are beans, which are legumes. And this ends pretty much everything I know.

my brain is now empty.

Don't be scared to try lima beans. I got the kids to try them---and my parents each had two bowls.

The Ingredients.

--1 pound of dried lima beans (soaked over night)
--28 oz can diced tomatoes
--2 cups diced ham, or turkey ham
--1 medium yellow onion, chopped
--3 smashed and chopped garlic cloves
--1/2 tsp black pepper
--1 T dried mustard
--1 cup water

The Directions.

Soak the beans overnight in a bunch of cold water. They will expand, so use enough water to cover them at least 4 inches.

In the morning, drain and rinse the beans. Dump into a 4 quart or larger crockpot. Add a fresh cup of water.

Dice up the ham or turkey ham (I think chicken and apple sausages would be good, too) and add on top.

Open the can of tomatoes, and pour in the whole can. Chop the onion and garlic and add. Stir in the spices.

Cover and cook on low for 6-8 hours. I cooked our beans for about 7. This is done when the beans are tender. If you cook this too long, the only harm will be that the beans begin to fall apart.

The Verdict.

I really was astonished at how much I liked this. I couldn't get enough, and I'm pretty sure I was annoying Adam by going on and on (and on some more) about how amazing it was that lima beans could taste so good.

Lima beans have been given a bad rap. We should change that.


yes, I'm writing this at 3 in the morning. I couldn't sleep. Should I just be up for the day, or go back to bed. That is the question...

CrockPot Boston Baked Beans Recipe

Day 272.

These are very good beans. Our family always has an 8-pack of Bush's Baked Beans on the shelf in the garage. We buy them in bulk at Costco, and they are a go-to for an easy snack or lunch for the kids (and me!). Because I like them so much, I never really played around with making a Baked Bean anything of my own.

Until Friday. We brought these beans to a PTA potluck, and everyone who tried them commented on how good they were.

I'm going to make another batch today for lunch, because we weren't able to eat as much as we would have liked.

The Ingredients.

This is enough food to feed 8-10 as a side dish. Next time I will make more.

--3 cans kidney beans, drained and rinsed
--2 medium onions, chopped finely, or 2 T dried minced onion (I used dried, because I didn't want to get to the store. I wish I had been able to get fresh)
--1/2 cup brown sugar
--1/4 cup molasses
--1/3 cup ketchup
--1 tsp salt
--1 1/2 tsp dried mustard
--1/4 tsp black pepper
--1/2 pound of bacon, or equivalent. I used chicken and apple sausage.

The Directions.

I used a 4 quart crockpot, but this will fit in as small as a 1.5 quart.

Drain and rinse your beans, and add them to the crockpot. Add onion and brown sugar. Pour in the molasses and ketchup. Add spices. Stir to combine.

Lay slices of uncooked bacon over the top of the beans, or slice chicken and apple sausage and lay it over the top.

Cover and cook on low for 5-7 hours, or high for about 4. I think you would discard the bacon after cooking, but I kept the chicken and apple sausage and mixed it in.

Our beans ended up being cooked on low for 6 hours, and then were on warm for another 3. They tasted great, but got a bit more dried out than I would have liked. I think if I had used bacon, they wouldn't have---the bacon would have created more juice. Using fresh onion would have helped, too.

The Verdict.

Very tasty.
This is a keeper. We'll make this often. The flavors were much richer than canned beans. If I was going to use dried beans, I'd probably use pinto or a white bean, after learning about that freaky kidney bean toxin.

Cooking Dried Beans in the Slow Cooker

Day 292.

It's day 292. And I finally have cracked the cooking-with-dried vs. cooking-with-canned-beans code.

Why did it take me 292 days?

Sheer laziness. I have no other reason.

1 bag of dried black beans costs $1.89 at the fancy-pants grocery store, and it costs $0.89 at our local produce stand.

1 can of organic black beans at Trader Joe's costs $0.99.

1 dried bag of black beans (16 oz) = 3 cans (15 oz each).

Which means even if you buy over-priced dried black beans you will save some money making them at home yourself.

The Ingredients.

--bag of black beans (or other beans. but remember that kidney beans have that freaky toxin --  see note below.)
--water
--crockpot (4 quarts and up)

The Directions.

Pour the entire bag of dried beans into a colander and rinse under cold water. If you see any beans that have broken in half, or skin that floats to the surface, get rid of it. Also pick out any beans that look shriveled and gross.

Dump all the beans into your crockpot. Add enough water to cover all the beans and an additional 2 inches.

Cover. Do not turn on. Let the beans soak for at least 6 hours, or overnight. If you live in a very warm area, and the crockpot won't be in a room that is climate-controlled, put the stoneware in the fridge. You don't want bacteria to have the opportunity to grow.

In the morning, dump the water, and rinse your beans. The water will be bean-colored.

(NOTE: if you are using red or kidney beans, you need to boil your beans rapidly on the stove for at least 10 minutes to kill a possible toxin lurking in the beans. It's better to be safe than sorry!)

Put the beans back into your crockpot and cover with enough fresh water to completely cover the beans with an extra 2-3 inches.

Cover and cook on low for 8 hours.

The beans are done when they are bite-tender. Don't worry if the water hasn't all absorbed. You're going to dump it, anyway.

Drain the beans.

When cool, put 1 2/3 cups of beans into storage containers or freezer bags (you're adding this amount because you aren't adding filler-liquid like the cans have). The beans will store nicely in the refrigerator for 1 week, or in the freezer for 6 months.

Use as you would canned beans in your favorite recipe.

The Verdict.

I like knowing what is in my food. I like the idea that we can save money and reduce consumption by using dried beans.

This takes a while. When I do this again, I'm going to get quite a few bags of beans and do them all at once in a few crockpots. The kids liked picking through the beans to weed out the undesirables, and they will munch on black beans (and garbanzo and pinto and kidney) for a snack, which makes me happy.

I've found a chart that breaks down the energy consumption of kitchen appliances.

The chart states that the energy consumption is equivalent to a desktop computer---which many of us leave on round-the-clock.


neat!

Barack Obama's Chili Recipe--in the CrockPot

Day 308.

I've made two chili recipes already this year, but when I read Kalyn's post listing the ingredients for the Obama family chili, I was intrigued. Cumin? Turmeric? In chili?

This I had to make.

The result is a mild and pleasant chili, suitable for all ages. The kids gladly ate this, and not once complained about spice---a complaint that is quite common at our dinner table. Adam and I added a few drops of Tabasco sauce to our bowls.

We are having friends from Australia over tomorrow, and I look forward to a feast with this chili and McCain's ribs.

The Ingredients.

--1 can kidney beans (and the goop!)
--1 lb lean ground meat (I used ground chicken)
--1 green bell pepper, chopped
--1 large onion, chopped
--5-6 medium tomatoes, chopped (include seeds and all)
--4 chopped cloves of garlic
--1 tsp cumin
--1 tsp oregano
--1 tsp basil
--1 tsp turmeric
--2 tsp chili powder (I started with 1, but added another after a few hours. Do what's right for your family)
--1 tsp salt
--3 T red wine vinegar


The Directions.

I used a 6 quart Smart Pot for Obama's chili.

I made the executive decision to increase all of the spices from the original recipe, because in CrockPot cooking, the slow simmer of the ingredients cooking can overpower added spices. I'm glad that I upped everything---the flavors were there, but they were subtle and not overpowering.

I gave myself a pat on the back.

I also decided to not brown the meat on the stove top. I hate browning meat, and since the chicken I used was quite lean, I just crumbled it in raw. If you are going to use beef, or enjoy browning meat, go for it.

Chop up the tomatoes, garlic, onion, and bell pepper. Add to the crockpot. Open the can of beans, and pour in the whole thing. Add the ground meat. Stir in all of the spices and the red wine vinegar.

Cover and cook on low for 7-9 hours, or on high for 4-5. I cooked our chili on low for 9 hours.

Season with a bit more salt, to taste.

Obama serves his chili over rice, so we did too. The kids really liked that a lot----they love white rice.

The Verdict.

Very tasty! It does not pack a punch the way traditional chili does, which was a pleasant change. I loved the addition of cumin and turmeric---I am new to turmeric, and like how it turns things orange.

We're going to have the leftovers as taco filling.

Remember to vote!

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psst. just like yesterday, I will not post any comments with a political slant. ;-o

Salsa Chicken and Black Bean Soup

Day 328.

My kids each ate their weight in this soup. It smelled delicious while cooking, and tasted even better.

This is a brain-child of Natalie, who emailed me early last week. The neat part about this soup is that she (and then I did, too!) used dry black beans instead of canned or pre-cooked dried beans.

The beans will take a super long time to soften, so this is a great candidate for those who are out of the house for long periods of time. It's soup---there's a lot of volume, and it won't burn on you. The even-neater (more neat?) trait of this soup is that there is no chopping or dicing, yay!


Thank you so much, Natalie!

The Ingredients. --1 pound chicken (I used frozen breast tenderloins)
--1 cup dried black beans (or 2 cans, drained and rinsed)
--4 cups chicken broth
--1 cup sliced mushrooms
--1 cup frozen corn
--1 jar prepared salsa (16 oz)
--1 1/2 tsp cumin
--1/2 cup sour cream (to stir in at the end)
--shredded cheddar cheese, avocado slices, cilantro (all optional)

updated 12/15: Pace salsa is pictured in the ingredients. Pace, and many Campbells products are now no longer being classified as "gluten free"---please read all labels and use your best judgment when making choices to feed your family. You can read a discussion about the labeling, here.

The Directions.

I used a 6.5 quart crockpot. You will need a 4 quart or larger.

If you know you are going to make this the night before (yay for meal planning!) soak the black beans in enough water to cover and another 2 inches overnight. In the morning, drain the water and rinse the beans.

If you don't have super hard water or live in a super high altitude, you can quick soak the beans by pouring boiling water over them and let them sit for an hour or two. I did an hour, but 2 would really be better if you have the time.

Drain and rinse the beans. Add to the crockpot. Put in the chicken, and add the broth and salsa. Pour in the corn and mushrooms, and add the cumin. Stir, but don't disturb the beans---let them stay at the bottom of the pot, closest to the heating element.

Cover and cook on high for 9 hours. Yup. High. For 9 hours. It took a crazy long time for the beans to soften, but they did.

If you are using beans you soaked overnight, canned beans, or pre-cooked beans, you can cook on low for 6-8 hours, or on high for 4-5--similar to normal soup-cooking time.

If you'd like to thicken the broth (I did this), you can use your immersible blender (I love that thing) to blend a bit of the beans and chicken. If you don't have one, scoop out 2 cups of the soup and carefully blend in your traditonal blender. Stir the mixture back into the crockpot.

Stir in the 1/2 cup of sour cream before serving, and garnish with shredded cheese and avocado slices.

The Verdict.

We all loved this. My crockpot was more than half way full, but the four of us ate so much we only had a small tupperware full for leftovers.

This is a new favorite in our house. I thought that the salsa might be too spicy, but the kids didn't complain once. They are used to spicier things than some of their peers, but I didn't find the soup spicy at all, just packed with flavor. If you're concerned, stick with mild salsa. You can always add some white or red pepper to the grown-up portions.

Thanks again, Natalie, for a new family-favorite!

CrockPot Honey Lentils Recipe

Day 337.

I can not figure out what to call this. It's a lentil dish with honey and soy sauce--two condiments I would never ever ever in a million years think to put in a lentil dish. The combination is sweet and tangy and different. I liked the flavor, but couldn't really pinpoint what I liked about it. There were a few times that I got an overwhelming earthy flavor (read: dirt) but I was assured that my taste buds were wigging out because this most definitely did not taste like dirt to the others at the table.

They liked it.

I was chatting with Mir yesterday (thanking her for the awesome Internet shopping deals), and she sent me her newly-vegetarian daughter's favorite lentil recipe. She got it from MaryP. at It's Not All Mary Poppins. I had to change some things so I wouldn't have to put on real clothes and stop cyber-shopping, but this is most definitely Mary's recipe. Thank you!

The Ingredients.

--1 1/2 cups lentils (I used brown)
--3 cups water
--1/2 red onion, diced
--1 can garbanzo beans, drained and rinsed
--1/2 cup shredded carrot
--1 tsp salt
--1 tsp dried mustard
--1/4 tsp ground ginger (fresh is shown in the picture, but it was all black and nasty when I peeled it)
--2 T soy sauce (La Choy or Tamari Wheat Free are GF)
--1/3 cup honey (and maybe another 1 T later to taste)
--1 dried bay leaf or 2 fresh

The Directions.

I used a 4 quart crockpot.

The awesome thing about lentils (actually, there are a few awesome things) is that they are cheap, full of fiber, and you don't have to pre-soak them. You really should rinse them off, though.

Put the lentils into your crockpot. Add the water. Chop up the onion, and add along with the carrots (I cheated and used a bag of shredded carrots leftover from the chicken adobo). Drain and rinse the garbanzo beans and add. Stir in the dried mustard, salt, and ginger. Add the soy sauce and honey. Stir to combine. Float the bay leaf (ves) on top.

Cover and cook on low for 6-8 hours, or on high for 3-5. I started ours on low for 3 hours, then switched it to high for another 3 when I realized that I added wrong in my head (that actually happens a lot with me.)

Taste. If desired, stir in an extra tablespoon of honey.

Serve with white or brown rice if you're a vegetarian, or a rib-eye if you're not.

The Verdict.

I liked these! The flavor was really quite different, and I don't know how else to describe it. The kids had some bites along with a box of mac-n-cheese (the Annie's gluten free kind), and Adam and I had a bowl with a grilled cheese sandwich.

Lentils are quite filling; this made enough for quite a few lunches this week. I really appreciated that this recipe called for water instead of broth, and that I had everything in the house already.

Thank you Mir and Mary!

another fantastic lentil dish:
Morrocan Lentil Soup

CrockPot Baked Beans with Apples and Jalapeño

Day 363.





mmmm. beans.

I really like baked beans, and am excited to have a few cups of these left in the refrigerator. I'm going to have some more with my pancakes this morning.



Again. I'm eating pancakes again.



We've had pancakes every. single. day. since school let out, and it doesn't look like that will be stopping. I'm glad I bought the big bags of Pamela's.



this has nothing to do with beans.



or the crockpot.



sorry.



The Ingredients.

--1 lb bacon, divided (I used turkey)

--2 cans white kidney beans, drained and rinsed

--1/2 yellow onion, diced

--2 granny smith apples, cored and diced (no need to peel)

--1 or 2 canned jalapeños, diced

--3 cloves garlic, minced

--1 tsp dry mustard

--1/2 tsp kosher salt

--1/4 cup ketchup

--1/3 cup apple juice

--2 T molasses

--1 T brown sugar (I did not add this, see verdict below)







The Directions.



Use a 3-4 quart crockpot. Put 2 pieces of bacon into the bottom of your crockpot. Layer in the

beans, jalapeño, onion, and apples. Sprinkle dry spices on the beans. Add the ketchup, molasses, and apple juice. Stir gingerly to combine.

Add 2 more pieces of bacon to the top of the beans. Cover and cook on high for 4 hours, or on low for 6-8. This is finished when the onions and apples are translucent and the flavors have fully melded.



Cook the remaining slices of bacon on the stove top and crumble over the top.



The Verdict.



I really liked these beans, but I missed the sweetness of traditional baked beans. Next time I will add a tablespoon of brown sugar with the dry spices. I needed to add some more chopped jalapeño to my bowl, but everyone else ate it plain. It wasn't spicy (to me) and the kids were okay with it. They didn't eat very much, and filled up on cornbread.