RE: CrockPottery (or 'What's NEXT for dinner?)

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RE: CrockPottery (or 'What's NEXT for dinner?) - 1/23/2009 1:50:10 PM

Shadow-tiger

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So I tried some good old chicken & dumplings in my crock pot finally. There has got to be an art to making dumplings that don't look like experimental monster turds, seriously! Still taste good though.

Here's what I did, caged a bit from mistoferins' Dublin Dumplin Stew. Join me for this evenings edition of Cooking with Abandon!

Tiggers Chicken n' Monster Dumpling Stew

Many chicken thighs or breasts, with bone. Skin optional.
Approximately 5 cups water
Lots of carrots, chopped
Approximately 2 handfuls of peas
1/2 bulb of garlic, smashed and chopped
1 boiling onion, chopped
1/4 cup chopped spinach
2 cubes beef buillion (or about 2 table spoons worth)
1-2 teaspoons salt
1-2 teaspoons black pepper
1-2 teaspoons red pepper flakes
1 tablespoon dark brown sugar
1/2 teaspoon rosemary
1 teaspoon tyme

Toss in enough chicken to fill the crock pot about half way. Mine is a 5qt so I managed about a half dozen or so small chicken thighs. Then add the carrots, peas, spinach, garlic and onion. Fill the pot until there's about a good amount in there. Toss in buillion, brown sugar, salt, pepper etc and mix well. Set on low and leave it alone for 8-12 hours.

Tiggers Half Assed Mutant Dumplings

Combine these first six:
1 1/2 cups all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon allspice (because who keeps caraway seeds around?!)
1/2 teaspoon salt
1/4 teaspoon ground mustard (or substitue something strange if you discover you're out)
............................
Beat:
1 egg
2/3 cup milk
2 tablespoons olive oil
............................
Add to the first 6 ingredients until just moistened, then drop by tablespoonfuls into bubbling stew, and cover, simmer for 25 to 30 minutes until dumplings are cooked through. (You may want to turn crock pot up to high to cook the dumplings)

Note: When the mixture is just moistened and you have half the liquid stuff left, learn the true art of cooking with abandon and saw Screw It! Toss it all in, it'll take. That's the real secret to getting a mix that will stick to your utensils just enough to assume all sorts of distorted shapes.

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RE: CrockPottery (or 'What's NEXT for dinner?) - 1/23/2009 2:02:29 PM

lusciouslips19

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I would recommend skinning any chicken before cooking it in a crock pot. I have found through experience that if you dont the dish will be extremely fatty and oily and the skin has a bad mushy texture.

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RE: CrockPottery (or 'What's NEXT for dinner?) - 1/23/2009 2:07:57 PM

Shadow-tiger

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Well yeah, there is that. This time around I pulled the skin out after it was all cooked. Part of the cooking philosophy for today.

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RE: CrockPottery (or 'What's NEXT for dinner?) - 1/23/2009 2:10:07 PM

LaTigresse

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Food. I am very hungry at the moment.

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RE: CrockPottery (or 'What's NEXT for dinner?) - 1/23/2009 2:23:06 PM

lusciouslips19

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I am making some salmon tonight. No crockpot. I am going to baste it with a honey ginger soy marinade.

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RE: CrockPottery (or 'What's NEXT for dinner?) - 1/23/2009 2:51:25 PM

hizgeorgiapeach

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I'm doing a Crockpot Dirty Rice tonight that should be ready in time for dinner even though it only got started a lil while ago. (Damn rice cooker decided to go the way of the dinosaur and die for unknown reasons, or I wouldn't be doing this in the crockpot... )

1.5lbs ground chuck, quickly browned and drained before being placed into crockpot
1 medium red onion, diced
1 medium yellow onion, diced
1 each Green and Red bell pepper, diced
3 tsp minced garlic (or 4 cloves, rough diced, if you use fresh)
1/2 tsp crushed red pepper flake
1/2 tsp parsley
pinch of salt
4 or 5 grinds of fresh black pepper
1/4 tsp paprikka
1/2 Tblspoon worchestershire sauce
1/8 tsp each rosemary, basil, and thyme
3 cups long grain and wild rice (I use about half each - adjust to taste)
4 cups chicken or beef stock

Cook on high for about 30 minutes, then turn the heat down to as low as you can set it and allow to set until most of the broth is absorbed and the rice finishes cooking. Works well with Anduille sausage, shellfish, and chicken as well - ground beef is simply what I grabbed out of the freezer earlier. I typically serve it with a small side salad of fresh greens, and Lousiana Hot Sauce to adjust the taste by preference. (My preference being - if it doesn't make me sweat and swear under my breath, it probably needs a touch more hot sauce!)

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Post #: 86

RE: CrockPottery (or 'What's NEXT for dinner?) - 1/23/2009 2:53:22 PM

simpleplan2

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I LOVE dirty rice. Do you have a non seafood gumbo receipe?

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Post #: 87

RE: CrockPottery (or 'What's NEXT for dinner?) - 1/23/2009 2:56:57 PM

hizgeorgiapeach

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I use pretty much the same recipe, but cut the amount of rice to 1/3, and put Anduille, Chicken, and chunks of either Venison or Beef stew meat in it, along with sliced up okra and carrots. I actually LIKE seafood in my Gumbo, so I tend to use shrimp, scallops, chunks of crab (real, not imitation) and small chunks of either snapper or cod along with the sausage, chicken, and beef.

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RE: CrockPottery (or 'What's NEXT for dinner?) - 1/23/2009 3:00:39 PM

simpleplan2

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That sounds wonderful, but I'm not a carrot fan. Heaven on 7 here in Chicago makes gumbo to die for. They sell a cookbook and their Angel dust spice that really makes a yummy gumbo.

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Post #: 89

RE: CrockPottery (or 'What's NEXT for dinner?) - 1/23/2009 3:04:41 PM

hizgeorgiapeach

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Some of the best Gumbos I've ever tasted had seriously Long Term roues as a base - and I got told once that if you want to make "the best" Gumbo, your roue is gonna take about 3 days of melding together to get it "just right." I don't make a "great" Gumbo - I make what passes for a decent gumbo imitation lol.

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Post #: 90

RE: CrockPottery (or 'What's NEXT for dinner?) - 1/23/2009 3:08:13 PM

mistoferin

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quote:

ORIGINAL: MsFlutter

quote:

ORIGINAL: mistoferin

OMG is this good!!!

Queen Anne's Chicken

She's not kidding. I just had this for dinner and hereby declare it AWWWWWESOME !!
I served it over cous cous instead of noodles. I added a side of asparagus spears. This recipe is now part of my permanent collection. Thank you, Mistoferin!

Your welcome. I'm really glad that you enjoyed it so much...it is one of my favorites too!

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RE: CrockPottery (or 'What's NEXT for dinner?) - 1/23/2009 3:10:30 PM

mistoferin

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quote:

ORIGINAL: Shadow-tiger
(because who keeps caraway seeds around?!)

I make a lot of soda bread so I always have them around. Is that really so unusual? lol

Your version of this sounds yummy...think I'll have to give that a try.

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RE: CrockPottery (or 'What's NEXT for dinner?) - 1/24/2009 5:20:51 AM

MsFlutter

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From: East Coast
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quote:

ORIGINAL: thornhappy

How about recipes for the tiny crock pots?

I use my tiny crock pot for chocolate, melted cheese, caramel, olive oil and pesto dipping sauces and so on. Have pretzels, fruit, bread, etc available for dipping

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RE: CrockPottery (or 'What's NEXT for dinner?) - 10/24/2009 7:53:15 PM

LanceHughes

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Lance Hughes' easy to follow Chicken Soup recipe for the TOTAL beginner. (Some of the ideas above might be scary.)

Put about 2 and a 1/2 pounds of chicken (whole is okay-but take out that paper thingie) and water (to cover) in pot. Cook covered on High until it basically is falling off the bone. Pull out all chicken pieces and bones, remove bones(if any) from chicken pieces; chicken pieces back into pot, discard skin. Add one of those ramen packets you were going to throw away - they are WAY salty for those little cups, but one of them in a crock pot seems about right. Otherwise, maybe a teaspoon of salt. Now the fun part; a teaspoon (or more) of black pepper, and some of those green herb thingies that you have and don't know what to do with. Basil, thyme, oregano, etc. just two choices, please LOL! Not too much - sneak up on it - by which I mean write down what you did this time and change it up/down to your taste.

3 or 4 medium potatoes cubed up - about 1/2 inch on side - leave skins on, discard any pieces that look "bad."

4 to 5 Carrots scrapped and 1/2 inch slices. (If you have those baby carrots in a bag, just dump in 1/2 pound)

4 to 5 Celery stalks cleaned under running water and (all together now....) 1/2 inch slices.

Trim top & bottom of 1 medium onion under running water - absorbs onion juice which is what makes you cry... peel it under same running water. Might have to cut vertical through outside layer to get skin off.

Cut in half veertically. (rest on flat bottom and cut down.) Now put each half on cutting surface and make Onion slices parrellel to cutting off top and bottom. Rinse in running water to keep away tears. Stack up two or three slices at a time on cutting board - widest on bottom - and cut pie slices from center out. Most chefs have a fancy way to dice an onion, but this works for beginners - and is three times safer!...

Onion into crock pot. DON"T rinse the dice - get 'em in pot soonest and you'll be fine. Order of veggies doesn't matter.

1/2 package of frozen peas is optional - or a full can if you have it - and whole "pea" thing is totally optional.

Can of diced tomatoes is a nice addition - or fresh cut-up- slices and then chopped smaller. Tomato "skin on" is fine.

Cover the crock and set on 4 hours or 8 hours depending on when you want to eat.

Some bread on the side. optional Green salad and you're "good to go." Serves 6-to-8.

When you refigerate over nite - fat will form on top - scrape off gently - in big pieces usually. Leave small amount (for flavor) and scrap the rest in trash - NOT down sink drain. Now it's REALLY healthy. OR cook chicken and de-bone. Return to broth, and refrigerate. Skim fat and continue next day as above with diced/sliced veggies.

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RE: CrockPottery (or 'What's NEXT for dinner?) - 11/7/2009 10:22:13 AM

barelynangel

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I am in a burning erm cooking mood this weekend, and have been doing some searching on here as i know many times recipes threads pop up, i have a question....

Can you pretty much put any veggie in a crock pot? I mean i love zucchini and squash, eggplant. green beans and asparagus, I realize because of the way it cooks, its better to use veggies that won't turn to mush, which is why carrots and potatos do well in a crock pot.

Do you have any advise on the above veggies and how to incorporate them instead of carrots and potatoes into general crock pot cooking? Should i leave them whole (zuchini and squash) don't cut into wedges?, do anything special with the asparagus? Green beans i can just dump in yes?

Also, is it better to use dried spices or can i use fresh?

Thanks for any ideas....

angel

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RE: CrockPottery (or 'What's NEXT for dinner?) - 11/8/2009 8:13:14 AM

fluffypet61

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i'd like to cook some pork loin country style ribs in my crock pot.

Somewhere i recall seeing something that says to put them under the broiler for a while to cook off some of the fat before putting them in the crock pot. Yes/No? If yes, for how long?

What kind of BBQ sauce do i cook it with?

How long and at what temperature(High/Low)?

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RE: CrockPottery (or 'What's NEXT for dinner?) - 11/8/2009 9:07:11 AM

daintydimples

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I've never done them in the crock pot, I grill my ribs (like you are supposed to

).

If I was going to do them that way, I would do them in the crock pot first, then put them on the broiler for 5-10 minutes so they could crisp up some, slathered with sauce of course.

I can see how a crock pot method of preparation could get too greasy for me.

In any case, here's my marinade for 6 country style pork ribs: 1/2 gin, 1/4 cup low salt soy sauce, 1 tablespoon cayenne pepper, 6 cloves. Marinade for at least 24 hours, 48 is better. (If you don't have or want to use gin, wine, beer, or even soda will work fine.)

Sauce:

1 tablespoon olive oil
2 tablespoons finely minced onion
3 cloves garlic, crushed
8 ounce can tomato sauce
6 ounce can tomato paste
1/4 cup brown sugar or honey
1/4 cup (garlic infused preferable) balsamic vinegar
1 tablespoon low salt soy sauce
1 teaspoon dry mustard
1 teaspoon cinnamon
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes
1/2 teaspoon oregano
pinch of all spice
1 bay leaf

Cook minced onion and garlic in olive oil until onions turns opaque. Add remaining ingredients, mix thoroughly and allow to simmer for about 20 minutes.

< Message edited by daintydimples -- 11/8/2009 9:08:38 AM >

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RE: CrockPottery (or 'What's NEXT for dinner?) - 11/8/2009 10:22:36 AM

fluffypet61

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Thank you for the marinade and sauce recipies.

The reason i wanted to use the crock pot is that i really can't grill on the third floor of an apartment in the late Fall. Also the time of dining is variable.

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RE: CrockPottery (or 'What's NEXT for dinner?) - 11/9/2009 12:21:43 AM

WyldHrt

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Fluffy
You can either broil them first, or put them right in the cooker (add spices and 1/2 cup water) on "high" for 1 1/2- 2 hours, then pour off the fat and add the BBQ sauce (any kind you like will work fine). Turn the cooker to low and let it do it's thing until the meat is falling apart (2-4 hours) for pulled pork, less if you want the ribs to come out whole.

ETA- Any veggie will work, Angel, but it's better to add the soft ones that are likely to mush near the end of cooking. Like pasta or rice, they can overcook and come out yucky if added at the beginning. If all you are doing is the softer veggies and sauce or such, then the cooking time will be much shorter than the normal bazillion hours that slow cooker recipes tend to take

< Message edited by WyldHrt -- 11/9/2009 12:26:02 AM >

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RE: CrockPottery (or 'What's NEXT for dinner?) - 11/9/2009 2:15:53 AM

sirsholly

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quote:

ORIGINAL: persephonee

quote:

ORIGINAL: MsFlutter

quote:

ORIGINAL: Twicehappy2x

In a bowl mix 13 cup Hershey's cocoa and 1/2 cup brown sugar.

13 cups of Hershey's cocoa = death by chocolate

I got lockjaw just reading it LOL

if chocolate causes lockjaw....i would be sooo less annoying and more than likely not very popular in bed either....

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