CrockPot Beans and Rice Recipe

Day 172.

I had two extra kids yesterday, which is wonderful---it meant my kids were happy and entertained and I could do the things that I've been meaning to do, but haven't gotten to since school has let out.

Like laundry.

Having two extra kids also meant that I couldn't go to the store to shop for elaborate ingredients for dinner, and needed to use what I had on hand in the house. Which was pretty much nothing.


CrockPot cooking rocks for pulling together a meal when you don't have a meal planned. Some of my best soups and meat dishes have come from dumping in a can of this, or adding some herb that I had never used before. I feel safer experimenting with the crockpot than I do on the stove or with the oven---the flavors mellow and I have so long to taste and prod the food, that if the dish needs and extra something-or-other, I can throw it in and nothing is wasted.
Usually.


The Ingredients.
--1 can of black beans --1 can of pinto beans
--1 cup of rice (we were low on brown rice, so I needed to use a bit of arborrio to round out the cup) --1 can (14.5 oz) of diced tomatoes
--1 T olive oil
--1/2 t kosher salt
--1 t Italian seasoning
--1/2 T dried onion flakes

The Directions.

--put the 1 tablespoon of olive oil into the bottom of your crockpot, and add the rice. Swirl the rice around in the olive oil, until it is coated nicely.

--drain and rinse the beans, and add them

--drain the tomatoes, but reserve the liquid in a measuring cup. I got a little under a cup of tomato juice. Add the tomatoes.

--add water to the measuring cup with tomato juice. You need 2 cups of liquid.

--add seasonings stir well, and cover.

Cook on low for about 6 hours, or on high for 3-4. My beans and rice cooked in an oval 6qt Smart Pot for 3.5 hours. It is done when the rice is tender. Brown rice or wild rice will take longer to cook than white rice--- I was surprised at how quickly it cooked. Our dinner was ready at 3:30. oops.


The Verdict.

This is a very nice clean-out-the-pantry dish. It's been hot here, and plugging in the crock and then going out in the sprinklers is a great way to spend the afternoon. I liked how the meal was "free"--because last year I would have ordered take-out as a "reward" for having extra kids, and because it was warm out.

Call for Recipes!

Okay, I need help. Or inspiration. Or something.

I'm cooking, but I haven't been posting because I haven't really made anything new in a while. In the past week we've had:

Indian Curry (yum!)
McCain's Ribs (which we've started calling Lemon Pepper Ribs)
Lemon and Dill Salmon
lots of leftover chicken noodle soup
and brown sugar chicken. AGAIN.

I am seriously in a slump. I can't come up with anything new! and exciting! to make, post, and share.

any ideas?
can you make mozzarella cheese in the crockpot?
what about some kind of slime?

meanwhile, I did post today on the other blog about our gluten free journey, and a few thoughts on the the new Elisabeth Hasselbeck book, The G-Free Diet. I'd love to hear your thoughts.

A Gluten Free (or other allergen-free!) Thanksgiving

A few weeks ago, my friend Diane at The W.H.O.L.E. (whole healthy organic living everyday) Gang had the brilliant idea to host a Gluten Free Progressive Dinner, with Thanksgiving as the theme.

I'm pleased to be a stop on the journey, with my Corn Bread Slow Cooker Stuffing. It's absolutely delicious, and I look forward to bringing it along to my mom's house on the 26th for our family Thanksgiving dinner.

I don't write too much about gluten free stuff, because I try really hard not to let this allergy change the way we eat. I feel as if we eat a balanced diet full of lots of food and grains, we just happen to steer clear from wheat, barley, rye, and oats (unless they are certified gluten free), and read labels meticulously.

Although going gluten free hasn't been too much of a strain on our own day-to-day family eating, it is hard to plan for large gatherings where other people are preparing the food, and when the food is store-bought. Most store-bought prepared party food is off-limits, and it's just a reality we have to face. I don't want my children growing up thinking that they are different in any way, or that they can't participate in festivities--so we plan ahead, and always make sure to have a safe alternative on hand. My hope is that even if you are not gluten free, you'll be inspired by reading how easy it is to doctor a traditional recipe into a gluten (or other common allergen) free one.

If you are hosting, or are bringing a dish along to a party or get-together, find out ahead of time if there are allergies. It's quite easy to swap out eggs for an approved egg-replacer, or to use soy or rice milk instead of dairy. If a guest has nut allergies, do NOT bring your world famous pecan pie. Just don't do it. And *please* don't talk about how you wish you could have brought it but had to make due with plain old apple because of so and so. (sorry, got a bit preachy just now. It's one of my biggest pet peeves...)

This is the time of year to give, and if you are able, give the gift of togetherness---while yes, it's fine to have 2 separate stuffings, why not just make the allergen-safe one for your guests, so everyone feels included? It's okay to skip the Pillsbury crescent rolls, even if they are usually a part of your family's tradition. Start a new tradition instead, one that includes everyone.

This is my contribution to the Gluten Free Progressive Dinner:

Slow Cooker Corn Bread Stuffing.
serves 10
originally posted November 13, 2008

The Ingredients.


--8 x 8 pan of baked cornbread (I used the Whole Foods 365 brand of GF cornbread mix)
--4 slices of toasted bread (I used the GF Food For Life brand in the pink bag)
--2 cups celery, chopped
--1 large yellow onion, diced
--3 beaten eggs
--1/4 cup butter, melted
--1 tablespoon poultry seasoning
--1/2 teaspoon kosher salt
--1/2 teaspoon black pepper
--2 cups chicken broth (or vegetable!) --and another 1/4 cup if desired, later

The Directions.

Use a 6 quart slow cooker. If you only have a 4 quart, toss the stuffing together in a huge mixing bowl, and then transfer to your 4 quart.

Bake the cornbread according to package directions (or by all means, make it by scratch!)

If you have a few days to let it go stale, do that. Other wise, cut into slices and bake at 300 degrees until toasty (along with your bread slices). It took about 30 minutes in my oven.

While the cornbread is toasting, chop up the onion and celery. Put the pieces into your slow cooker. Add the seasoning.

Melt butter in the microwave, and mix together with 3 beaten eggs. Stir well into the veggies and seasonings in the slow cooker.

Cut the cornbread and toasted bread into cubes, about 1/2 inch square.

Toss the cubes of bread and cornbread well with the ingredients in the slow cooker.

Pour in 2 cups of broth. Stir gingerly to combine. The cornbread will break up more than the bread did in the other stuffing, but try to keep a few pieces whole for texture.

Cook on high for 2 hours. This can be on warm successfully for up to 2 hours.

If you'd like a more moist dressing, add another 1/4 cup of broth before serving.

The Verdict.

Tasty. Delicious.
I think we have a new member at our dinner table this Thanksgiving!


Other Gluten Free Progressive Dinner Participants:

Beverages:

(Sugar Free!) Cranberry Orange Punch, at Whole Life Nutrition Kitchen
Hot Ginger Lemon Cider, Gluten Free Organics

Appetizers:

Spicy Olives and Almond Nibbles, Gluten Free Organics
Pumpkin Kabocha Soup (allergen-free, casein-free), Book of Yum
Goat Cheese with Cumin and Mint, Cook 4 Seasons

Main Course:

Orange Pepper Salmon with Cranberry Sauce, Whole Life Nutrition Kitchen
Special Turkey Breast, gfe--gluten free easily (Shirley used her slow cooker for this recipe! yay!)

Sides:

Pancetta and Sage Sausage Stuffing, The W.H.O.L.E. Gang
Pear Pomegranate Salad, Whole Life Nutrition Kitchen
Wild Rice, Gluten Free Girl (Shauna has included a wonderful round-up of her past posts in this entry, and has an article entitled: How to cook for the gluten free

Desserts:
these won't be posted until Friday, November 20th

Dark Chocolate Cranberry Almond Tart, Whole Life Nutrition Kitchen
Pumpkin Pecan Cheesecake, Cook 4 Seasons
Blueberry Pie, Gluten Free Organics

Drop In and Decorate---Cookies for Donation

I first heard of this fantastic organization about a year ago. I was smack dab in the end-of-the-year craziness in the slow cooking challenge, and instead of jumping in to help, I merely bookmarked the website.

This year is different. This year I look forward to making a bunch of plain cookies, and working with our Girl Scout Troop to decorate them for a good cause. I used to run a child care center that served homeless families, and I'm looking forward to bundling our cookies up to bring to some very deserving children and families.

There are very few rules, which is why I really, really like this project. You don't need to bake (unless you want to). You don't need to make your own icing (unless you want to). All you need is a few of your favorite friends, and an open and giving heart.

My friend, Lydia, started Drop in and Decorate in 2007. It has grown phenomenally. Here's a bit of background on this not-for-profit organization:

Drop In & Decorate is a tax-exempt nonprofit organization.

Founded by food writer Lydia Walshin of The Perfect Pantry. The idea behind Drop In & Decorate is simple: bake some cookies; gather a group of family, friends, neighbors, co-workers, your worship group or book group to decorate the cookies together; donate the cookies to a nonprofit agency serving basic human needs in your own community.

It’s a simple idea in a complicated world, and something anyone can do.

If you’d like to host your own Drop In & Decorate® event, Pillsbury and Wilton would like to help.

Pillsbury has donated 50 VIP coupons, worth $3.00 each, off any Pillsbury product -- including sugar cookie mix and icing -- to be distributed, first come, first served, while supply lasts, to anyone who plans to host a Drop In & Decorate event (max. 5 coupons per person). And we'll include a Comfort Grip cookie cutter, donated by Wilton, to people who plan to host cookies-for-donation events.

Write to lydia AT ninecooks DOT com for more info on how to get your free coupons and cookie cutters.

My girls are quite excited to participate in this event. While I type this, they're looking over my shoulder and would like to do it twice---once with the girl scouts, and again with friends and family.

Thank you to Lydia for this fantastic way to give back to the local community, and for providing a beautiful opportunity to make a difference while creating family memories.

PS. Today (November 15) at 5pm pacific, the $200 Best Buy Gift Card give-away over on my review blog will finally end. It's your last chance to throw your name in the pot.

xoxo steph

A Book Club! so my brain doesn't go to mush!

[there is a new recipe for Country Captain Chicken down below]

I wrote last week about the possibility of reading a book or two together over the summer holiday. I haven't done much reading (other than Pat the Bunny and cookbooks) lately, and I miss it.

I received nineteen recommendations to read Kathryn Stockett's, The Help.
I don't know anything about this book other than the information listed on Amazon, and that it appears to be a bit controversial to some reviewers.

But my friend Danielle sells an awful lot of copies, and Shirley liked it, so that's good enough for me.

The kids are off school this upcoming Monday, and I'll need a good book to read during quiet reading time. Penny (I don't have a link for Penny!) pointed out that it's still only available in hardback (although there is a kindle version), but my local library has 12 copies, so hopefully yours has a copy to borrow.

How's July 15 or thereabouts work? I've got a deadline July 1, which is why I'd prefer a bit of wiggle-room. The 15th is a Thursday.

I'll start a discussion on this site in the morning, and then host a live twitter party that evening---5 to 6 pm pacific time.
If you don't have twitter, no worries. You can still follow along, even without an account.

As for facebook, I'm still a holdout. I don't have an account---I'm super nervous to have "just one more thing" to check during the day, and I figure if anyone really wants to get a hold of me they can track me down. That said, a reader did start a fan page where you can evidently chat back and forth. I think. I'm not actually sure how it all works!

Happy reading! See you on July 15th!

Country Captain Chicken Slow Cooker Recipe

Hello! I'm going to share my absolute new favorite recipe of all time with you today. Hold on to your socks---this is a great one, and no one will ever know how super simple it was to throw together.

It'll be our secret.

I got excited to make Country Captain after watching an episode of Throwdown with Bobby Flay, where this was the featured dish.

[aside: am I the only one who feels badly for the poor challenger who thinks he/she is being filmed for their own Food Network special? My heart just breaks for them.]

There are lots of listed ingredients, but chances are you already have most of the stuff on hand.

The Ingredients.
serves 6

1 3/4 pounds boneless, skinless chicken thighs (mine were frozen solid)
2 Granny Smith apples, peeled, cored, and diced (someday I want one of those peeler thingies)
1 onion, peeled and diced
1 green bell pepper, seeded and diced
3 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 cup raisins (or 2 T currants. I like raisins.)
1 (14.5-ounce) can diced tomatoes
1/2 cup chicken broth
1 cup raw long-grain basmati white rice (to add later)
1 pound fully cooked shrimp (to add later, I used frozen already-shelled)

The Directions.

Use a 6-quart slow cooker. Put the chicken into the bottom of your stoneware. Add chopped apple, onion, and bell pepper. Add garlic and all spices. Toss in the raisins and the entire can of diced tomatoes. Stir in the chicken broth. Cover and cook on low for 6 hours, or until chicken is tender, but still intact. Using tongs, remove chicken carefully from the slow cooker and place in a covered dish to keep warm.

Stir in raw white rice. Cover and cook again for about 30 minutes, or until rice is bite-tender. Stir in frozen shrimp, and recover cook for about 15 minutes, or until shrimp is heated through.

Serve rice and shrimp mixture on a plate with chicken pieces arranged on top.

The Verdict.

I wish I had eaten more of this--I mistakenly wandered from the table to tend to the baby. The rice cooks beautifully in the curried sauce, and the shrimp softens nicely and provides a great texture against the rice and raisins. My kids love how raisins plump when slow-cooked. My dad ate all the leftovers, and called twice with high praises.

The shrimp is the most expensive component to this dish, and while I adore all things shrimp, it isn't a necessity. Your chicken and rice will be still be quite lovely if you choose to omit this ingredient.

Meal Planning with the Slow Cooker

I've been thinking a lot about meal planning lately. Last year took on a life of it's own with the brand-new-recipe-every-single-day-because-I-am-absolutely-bonkers challenge.

But it's 2009. And 2009 seems to be the year that we (global along with personal 'we' here) go back to basics. Basics are good.

I fell in love with the slow cooker because of how I could stretch meals, and make-do with pantry staples. I've slow-cooked and re-purposed with the cooker this past week or so, and would like to share.

Last Saturday, my mom hosted a breakfast to celebrate a visit from our Scottish relatives (not these ones; different ones, yet still related!) I made the Hashbrown Breakfast Casserole, but mixed it up a bit. Mom didn't want meat. So I cut the meat, added mushrooms and another bell pepper, and upped the seasoning to make up for flavor since there wasn't any sausage. It turned out great.

On Sunday, I made Tilapia in Foil Packets, served with quinoa and broccoli. Instead of using cheddar cheese, I used shredded Parmesan--it was fantastic, and the kids each ate two servings.

Yesterday (Monday), I made Taco Soup. Taco soup is still the hands-down go-to meal when I want to ensure the kids eat a hearty meal. Adam took leftovers for lunch today, and we still have 1 quart left for a planned leftover night.


Today I've got lasagna bubbling away in the cooker. It's raining BUCKETS, and I have no interest in going to the store, so I made due with stuff we had in the cabinets and freezer.

For pasta sauce, I'm using Trader Joe's Vodka sauce. For meat, I've cut up 3 frozen chicken and apple sausages (Aidells) and 5 gluten-free Italian Meatballs (Coleman Natural, purchased at Costco).

We didn't have any ricotta in the house, so I left it out, and used leftover mushrooms from the Hashbrown Breakfast Casserole, some spinach, and chopped broccoli from Sunday night's Tilapia dinner.

For cheese, I used shredded Mexican blend (not Italian, oh no!) I bought on sale to go with the Taco Soup. I also used 2 string cheeses.

And for the pasta: I only had 3 Tinkyada lasagna noodles in the house, so a few of the layers are with brown rice penne from Trader Joe's. I didn't follow my own recipe AT ALL. But this will be a good dinner, I can already tell---and it was "free."
updated 3/5: we DID like this, but decided that it wasn't lasagna, just a casserole.

Wednesday is leftover night. I always throw in a leftover night (lots of times 2!)----we clean out the fridge and make-do with stuff already in the house. Sometimes I re-purpose leftovers and make fried rice. If I make anything "fried" tomorrow, it will be fried quinoa, because I still have 2 cups leftover from Sunday.

On Thursday I'm going to make Cheeseburger Soup, and try to figure out why the cheese is separating on people. It may mean I'm going to try just stirring in the cheese cubes at the end. I'll let you know.

updated 3/5: okay, I tried it with adding the Velveeta and milk at the very end, and it works just fine that way. There is plenty of moisture in the pot from the broth and browned meat to cook the potatoes. The milk and cheese melted almost instantly, and by the time the table was set, it was good to go. I tried blending a bit with a stick blender to thicken the broth. it worked.

also, I made the Not-Too-Spicy Bean Dip for an afternoon snack. I didn't have taco sauce in the house, but I did have buffalo wing sauce (I kind of always have buffalo wing sauce. it's probably not normal), so I added 2 capfulls into the bean blob. I also stirred in about 1 tablespoon of sour cream for some added moisture, and a handful of shredded cheese (still left from Taco Soup night). The kids loved it, and ate a lot. The buffalo wing sauce provided a slight tang and kick without being spicy.

Friday is the school's pasta feed (I will bring pre-cooked brown rice penne in a tupperware) that I somehow agreed to oversee. hmm.

Saturday is Brown Sugar Chicken--- always a big hit in our house (updated 3/5: it looks like we've been invited out on Sat, so this will be shoved into next week's plan.)

and on Sunday, I'm going re-make the Fish Chowder. This is my older daughter's most-requested meal, but I got a hilarious email about how it stunk up Sherri's house--I'm so sorry Sherri! So I'm going to try adding the seafood at the very end to keep sensitive noses happy. :-)

We will probably start the next week with a leftover night and will eat additional leftovers for lunch.

The crockpot is your friend, use it! Feel free to leave any and all frugal crockpotting go-to meals your family loves in the comments, I'd love to see them, and I'm sure many others would, too.

To get started meal planning: My Totally Together Meal Planning for Dummies, or for Normal People post.


For more money-saving ideas: Save Money By Using Your Crock-Pot Slow Cooker

For more meal planning inspiration: Erin Chase, of $5 Dinners and Laura, at I'm An Organizing Junkie

For a printable grocery list and meal plan, here are free downloadables.


For clean-out-the pantry/freezer meals, try:
Chili
Minestrone Soup
Mediterranean Chicken
Lazy Chicken
3 Packet Pot Roast
16 Bean Soup
Java Roast
Whole Chicken
Cream Cheese Chicken
Harvest Stew
Sloppy Joes
Cowboy Stew
Sausage and Vegetable Medley

Italian Rice Slow Cooker Recipe

You can make rice in the slow cooker! Even on days you don't end up using the slow cooker for a main course, you can use it for fuss-free sides. 

I used long-grain white basmati rice, but a long-grain brown would work also. The short grains will get gummy--I'd stick to the longer stuff.

The Ingredients.

serves 4

 

 

1 (14.5-ounce) can diced tomatoes, drained

6 green onions, sliced

2 garlic cloves, minced

1 teaspoon Italian seasoning

1 cup long-grain white basmati rice

2 cups chicken broth

The Directions.

Use a 4-quart slow cooker (you can win one, here!). Put the tomatoes and sliced green onions into the bottom of your cooker and add garlic and Italian seasoning. Stir in the raw rice until it's evenly coated with the tomato gunk and spices. Pour in the chicken broth. Cover and cook on low for 4 hours, or unti the rice is tender. Take the lid off and fluff the rice with a fork. Let the slow cooker sit with the lid off for 10-15 minutes before serving to release steam.

The Verdict.

We ate our Italian rice with a roasted chicken. I liked how the rice was speckled with color and infused with flavor, but no oil or fat. We all ate our dinner without complaint. YAY!

on a side note: who saw Oprah yesterday with Martha Stewart as the guest? Any thoughts? Come join the discussion over on the message boards...

more ricey dishes:

using your crockpot as a rice cooker

risotto

autumn sausage casserole

fried rice

breakfast risotto

overnight breakfast brown rice and quinoa porridge (flop!)

rice pudding

day 6 of Crocktober!

Slow Cooker Stuffing with Apple and Sausage Recipe

This is it, the time we've all been waiting for. The weather is cooler, we can wear baggy sweaters, put on elastic waist pants, and eat.

Really eat.

it's your patriotic duty, you know.

We're having a bunch of people over for Thanksgiving. I'm not sure how many---somewhere between 24 and 33. It's a wide range.

we really shouldn't talk about it too much.

I might hyperventilate.

But! there will be lots of food. And? a rocking stuffing that has both sausage and apples.

I'm a giver.

The Ingredients.

serves 8 (at least)

12 cups dried bread cubes (I used brown rice bread.)

8 ounces ground pork or turkey sausage, browned and drained

3 tablespoons butter, melted

1 1/2 cups chopped Granny Smith apples (no need to peel)

1 1/2 cups chopped onion

1 1/2 cups diced celery

1 1/2 teaspoons rubbed sage

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 cup chicken broth, plus an additional 1/4 cup if desired

The Directions.

Use a 6-quart slow cooker (or larger if you have one). Cut the bread into 1/2 inch cubes and bake at 350 degrees for 20 minutes, flipping once, or until the bread is golden brown and toasty. While the bread is toasting, brown the sausage on the stovetop and drain. Toss the bread cubes and sausage together in your slow cooker, and pour in the melted butter.

Add apples, vegetables, and seasonings. Use two large spoons to toss the ingredients and disperse the spices. Pour in 1/2 cup chicken broth, and stir gently to coat bread and veggies with broth. Cover and cook on high for 2 to 3 hours. When the bread is browned on the top and edges, and the vegetables are tender, your stuffing is done. Stir well, and keep on the warm setting until meal time.

Add an additional 1/4 cup of broth before serving and stir again if you'd like added moisture.

The Verdict.

This was the first time I've  made a stuffing with sausage, and I loved it. I liked the savory, smoky bits strewn throughout the bread cubes, and I loved the way the spices all worked well together. 

 gobble gobble gobble.

Utilizing your slow cookers this Thanksgiving, or any other big honking family Holiday:

Plan ahead. Make your meal plan a week or so before the event, and purchase non-perishable food.

I'm serving:

cranberry sauce

mashed potatoes with cream cheese and sour cream

traditional stuffing

cornbread stuffing

(or maybe I'll combine the two and add the sausage and apples from this one? not quite sure. I'm leaning that way though...)

candied sweet potatoes

sweet and sour caramelized onions

dijon brussels sprouts

we're doing turkey in the oven and ham on the bbq

dessert is being brought. If I was making it, I'd do crustless pumpkin pie and ice cream.

need more? crockpot holiday food 

I will do as much as humanly possible in the next few days to keep Thursday from being beyond bonkers.

I suggest making cranberry sauce as early as Monday, chopping all vegetables and keeping them in sealed plastic bags on Tuesday, you can boil potatoes, sweet potatoes early, make dessert a day or 2 ahead of time, etc.

and delegate!

I'm *very* lucky in that Adam enjoys being in the kitchen (probably more than I do!), and likes to chop onions and vegetables. (I'm not ever going to be a person to have a zen moment while chopping onions. It's just not who I am.) 

I also make sure the house is clean days before having company. I've always stuck to my Daily 7, and then just kick it up a notch a few days before expecting a houseful of people. The last thing you need to worry about on a Holiday is whether or not the toilet is clean!

and my last tip? Get 3 large rubbermaid garbage cans, and put them in the middle of the living room. Plop a kid into each one and don't let them out until the event is over.

BWHAHAHAHAHAHAHAAAAAAAAAAAAA! :-)

What are your make-ahead secrets for a stress-free (or lesser) Holiday meal?

Introducing: More Make it Fast Cook it Slow

Today is the 362nd day of 2010.

I really don't know where the time went. This past year was a complete blur for me. 

I had a(nother) baby.

and I wrote a(nother) book.

Adam doesn't want me to post pictures of the kids on the Internet, so instead of a beautiful smiling baby face (and man, she really is a smiler!), you're stuck with the cover art of the book.

I wouldn't recommend having a baby and writing a cookbook all at the same time, but if you do, make sure you've got the best family in the world to help.

and a really big freezer.

Mike, who works at BarnesandNoble.com would like to remind you that you can use the Barnes and Noble gift card you got for a Holiday present online. He'd also like you to know that there is a NEW! not in the book! recipe for ribs (in the features tab) on BarnesandNoble.com and that this new cookbook is ONLY! $10.55! for a limited time only!!!!!!

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an excerpt from the Introduction:

There are over 200 brand-new recipes in this book that have not been shared in the first Make It Fast, Cook It Slow cookbook.  I have separated the book into three sections: $7 and under, $10 and under, and $15 and under dishes. Within each section, there are chapters for beverages, appetizers, soups and stews, side dishes, main courses, and desserts. The main-course selections are bountiful, because I believe this is the most beneficial. 

I live in the SF Bay Area, which happens to be a terribly expensive place to live. The prices in this book are from my own hometown, from my own (regional chain) grocery store. I did not use coupons to purchase the food, although I did choose to buy items when they were on sale, and chose store brand items if the per-ounce cost was less expensive than that of the name brand.

Because of this, you may find that by shopping with the store circulars in your area, or by using coupons, or by purchasing meat in bulk at a warehouse store, you can find food at a lower price, and that my prices seem inflated. I'm okay with that! I'd much rather err on the side of overestimating the costs. 

In the past, many slow-cooker meals were made cheaply because they revolved around canned cream-of-something soup. While I do think there is a place in the world for condensed soup, this book does not have a single recipe that calls for this ingredient. My family doesn't use this product due to allergy and health concerns, and since so many recipes already exist with this key ingredient, I wanted to step away and prove to myself (and others!) that inexpensive slow cooker dishes can be made without it. I am such a sucker for a challenge. 

As in the first cookbook, everything has been prepared completely gluten-free. If you are not gluten-free, simply ignore my notes, or file them away in case you ever need to cook for someone with a gluten sensitivity.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This book is a group effort. I could not have finished my Year of Slow Cooking challenge in 2008 without the love, support, and hand-holding each one of you have provided, and I certainly wouldn't have kept it up to unearth ANOTHER 200 recipes without your suggestions, emails, and comments.

Thank you.

I'm blown away by your generosity and support. I don't have any current plans for a booktour, but I'd really like to set up a roadtrip with the family over the summer. If I can finagle something, I will certainly let you all know.

If you can help with word-of-mouth publicity for this new book via facebook, a blog post, or something else, please let me know. The contact information for the publisher's publicist is up above in the "contact" section, or you can email me at crockpotlady AT gmail DOT com.

thank you again.

I'm not sure what this new year will bring, but I'm excited.

I'll keep you posted.

December 30, 2007: my New Year's Resolution

January 1, 2008: the first time I made black eyed peas

August 25, 2008: Haggis. because why not?

December 18, 2008: Tamales (traditional, wrapped in corn husks)

December 31, 2008: the second time I cooked with black eyed peas. It went MUCH better.

July 6, 2009: Cowboy Beans

December 5, 2009: Super Simple Cranberry Roast (what we're having for dinner tonight)

September 21, 2010: Hoppin' John

what I did after my challenge (january 1, 2009)

Frequently Asked Questions, part 1

Frequently Asked Questions, part 2

and last, just in case...

The Slow Cooker Diet

Have a joyful and prosperous New Year. Lots and lots of love.

Good Morning America, and other announcements

Set your DVRs! I'm going to be on Good Morning America on Wednesday morning--the 12th (in the 8 o'clock hour).

I still don't know what I'm going to cook.

I think I know what I'm going to wear, but I change my mind from one minute to the next.

(they don't want you to wear white, black, patterns, or anything with a logo. that's kind of most of my wardrobe...)

oh. and there's this:

I hate flying.

HATE flying.

so my mom is going to come along.

to hold my hand.

THANK YOU MOM!

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I've been thinking a lot about this year's New Year's Resolution, and have finally figured out what I want to do. One of the best things about this whole blogging thing is meeting people from all over the country (and world). I've recently figured out how to tape both sides of a Skype phonecall and thought it would be fun to have a WebTV section for interviews with blogging pioneers, entreprenuers, rockstars, and (personal) idols.

I am thinking of two different focuses right now:

Real Moms Making Real Money At Home, (in Their Pajamas), And How You Can Too

and Gluten Free TV

I've already completed one of the interviews, with Kim Demmon, from Today's Creative Blog, but haven't been able to figure out how to compress the video file for uploading.

Here are the interviewees I've already lined up:

(not in order. just how my brain spit them out)

Shirley Braden, Gluten Free Easily

Amy Green, Simply Sugar and Gluten Free

Leah Ingram, Suddenly Frugal

Alisa Fleming, Go Dairy Free (benefits of self-publishing vs. traditional publishing)

Michelle Stern, What's Cooking with Kids

Elana Amsterdam, Elana's Pantry

Mir Kamin, Want Not and Woulda, Coulda, Shoulda

Ann-Marie Nichols, This Mama Cooks (internet entrepreneurism)

Jessica, Very Baby (online marketplace)

Jennette Fulda (entrepreneurism, web design, New! book, Chocolate & Vicodin)

Laura Wittman, I'm an Organizing Junkie

Jessica Gottleib (mommy blogging,  internet interaction)

I'm hoping to get everything working by the end of the month and be able to share a new video interview each week throughout the year (fingers crossed). 

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I'm giving away TWO BlackBerry Style phones over on Totally Together Reviews. 

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Have a fantastic week! I'll see you when I get back from New York (I might take a nap first).

2008 flashback:

Jan 8: Nuts and Bolts Trail Mix

Jan 9: Enchilada Casserole

Jan 10: Candied Sweet Potatoes

Jan 11: Corned Beef & Vegetables

Jan 12: Brie with Pecans and Cranberries

Jan 13: Hot and Sour Soup

Jan 14: Overnight Brown Rice and Quinoa Breakfast (flop)

Jan 15: Cioppino (delicious!!)

What?! It's March? What happened to February?

 

recycled picture. originally from crockpot party

Dude. February completely disappeared. 

that's not okay.

We've been battling the flu. This was the first cold/flu season in about 4 years where we opted to not get a flu shot (for no reason, really----we weren't reminded by the pediatrician, and were apparently not in the high-risk group), and so I can anecdotally declare that flu shots work.

~~~Quickly ducking so I don't get hit with a squashed tomato from the flu-shots-are-evil people~~~

So anyway, that's where I've been. Tending to sick, cranky people. 

I don't have a new recipe today, but have instead rounded up all of the 2008 Flashbacks that I wasn't able to send out. Fingers crossed that the snot, fevers, and all-around-ickiness (you don't want to know, trust me...) stays away next week and everyone is back at school/work and we get back to normal around here.

Normal. HA!

February days 1-5 are in the loose meat sandwich post
February 6 Philly Cheesesteak (I always type cheesecake accidentally) Sandwiches

February 7 Creamy Apple Oatmeal

February 8 Whole Chicken in the Slow Cooker (did you know I used to work at the zoo?)

February 9 Not-too-Spicy Bean Dip

February 10 Stuffed Artichoke  these are such weird vegetables.

February 11 Black Bean Soup

(I'm getting tired of typing out the word FEBRUARY)

(in case you were wondering)

February 12 Creme Brulee (and then I got excited and emailed the Rachael Ray Show)

February 13 Rocky Road Candy (yes, please.)

February 14 Tofu in Peanut Sauce (tofu holds up remarkably well in the slow cooker)

February 15 Fish Chowder

February 16 Tortilla Soup (I've made this twice this past week)

February 17 Peanut Butter Brownies

February 18 Chicken Lettuce Wraps (who needs PF Changs?)

February 19 Pomegranate Beef (how I keep Adam happy)

February 20 Sweet Potato Soup

February 21 Veal Marsala (apologies to the vegans in our midst)

February 22 Overnight Egg and Cheese Casserole

February 23 Original Taco Soup (made this more times that I can count; the internet loves this "soup")

February 24 Chicken and Rice Soup (comfort food. super good for you; low in calories)

February 25 Chocolate Fudge Cake (ooh, I forgot about this one)

February 26 Chicken Parmesan (made this two weeks ago, delicious, then used the leftovers in Pasta Fagioli)

February 27 Hearty Ox Tail Stew (mmm.)

February 28 Creamy Risotto (no better way to make risotto. super simple, and no stirring!)

February 29 (darn leap year!) Buffalo Wing Dip (MAKE THIS. TRUST ME.)

So there you go! Hopefully that'll keep you busy for a while. If you're reading this in a reader, or through email, you may not have had the opportunity to see that I've put together a Table of Contents that you might find useful.

I've got a new post up on Totally Together Journal where I share my new personal motto:

REAL LIFE, NOT A MAGAZINE

It's got kind of a nice ring to it, don't you think? :-)

What's in your pot today? I dug through the freezer bin and threw together a beef stew, since we're housebound and I can't get to the store. I loosely followed my own recipe, but since there as many versions of beef stew as there are missing Barbie shoes, I also tossed in some leftover mixed vegetables and garlic brown rice couscous.

Happy March! Happy Slow Cooking!

Sundried Tomato CrockPot Risotto

 

Guess what? Risotto doesn't have to be a fussy dish that only people who really, really like to cook make.

You can do it. In the slow cooker.

For reals.

I made traditional risotto in the crockpot back in 2008 during my slow cooking challenge, and have since made it for cooking classes and even twice for bonafide chefs. And they liked it!

note: I have opted to use Swiss cheese in this risotto at the very end to cheesify it. I was informed that "real" risotto only uses fresh Parmesan as the cheese, so therefore this can't be considered "real" risotto but merely cheesy rice.

whatever. I'm still calling it risotto.

:-)

The Ingredients.

serves 4

1/2 cup sun-dried tomatoes in oil

1 1/2 cup Arborio rice

4 cups chicken broth

1/2 cup shredded Swiss cheese (to add later)

The Directions.

Use a 4-quart slow cooker. Put the sundried tomatoes into the bottom of your slow cooker.

(Aside: I cut my index finger washing the blender this morning and I'm having a hard time typing. Which you probably didn't need to know, but I felt like sharing. You're welcome.)

Add the rice and swirl it around in the oil, until the rice is well-coated. Add the chicken broth. Cover and cook on high for 2 to 4 hours, or until the rice is tender (if you're out of the house, set the timer for 2 hours, then check when you get home so you don't end up with gummy rice--you can always flip it to high if the rice is still crunchy).

Remove the lid of your cooker and stir in the Swiss cheese. Turn off the cooker and let the risotto sit for 10 minutes with the lid off before serving.

The Verdict.

Creamy and luscious---this is the ultimate in comfort food. I served it with "rotisserie" chicken, and it was a fabulous pairing. 

The baby liked this better than the big kids (9 and 6), but that's pretty much par for the course around here. I ate the leftovers for breakfast cold, standing up, while watching last night's DVRed Dancing With the Stars episode. Still good!

Coming up soon (I hope.)?

Easter recipes! I think we're having sixteen for lunch/dinner (dunch? linner?) and the crockpots will be getting a workout.

2008 Flashback:

April 5: Pound Cake (I gained more than a pound eating the WHOLE thing, though)

April 6: Chicken Teriyaki (my kids will eat these drumsticks by the crock full)

April 7: Gumbo ("...there really wasn't a wrong way to make gumbo")

April 8: 16 Bean Soup (not 14, or 15, but 16.)

April 9: 100 Posts! and Veal Picatta and a bonus: Where's The Pork?!?

April 10: Korean Ribs (one my favorite Take Out Fake Out recipes)

April 11: Turkey Cutlets in Mango Salsa (do turkeys eat mangoes? because that would be weird)

April 12: Chimichangas! (so. much. fun.)

April 13: Candied Walnuts (munch as a snack, dessert, or salad-topping)