November 03 2011

Turkey

4 Turkey Thighs
4 Turkey Drumsticks
1/4 cup Jamaican Jerk Seasoning
Water

Combine all the ingredients in the slow cooker and us enough water to come up about 1/3 of the way up the slow cooker.  Cook on low for 8-10 hours.

Green Beans
1 Large bag of Frozen Green Beans - thawed
Half an Onion
Salt and Pepper to taste

Saute the green beans and onion together for about 5 minutes or until they are tender enough for your taste.

Spaghetti Squash
2 Spaghetti Squash
1/4 cup chopped Parsley
1/4 shredded Cheese (perhaps Parmesan)
Salt and Pepper to taste

Stab the spaghetti squash multiple times all over with a kitchen knife.  This is just to let steam out so you don't have an explosion.  Microwave each squash on high for 5-10 minutes, checking on it every 2.  You will know when it is done when the squash is soft and screaming hot to the touch.  Once cooked and cool enough to handle, cut the squash in half and scoop out the seeds, which can be discarded.  Then scoop out the tasty innards and place them in a bowl with the parsley, cheese, salt and pepper.  Taste to make sure you have the seasoning right and adjust as necessary.  This can be done a day ahead and reheated in the microwave at lunch time.

October 27 2011

Chicken

The current winner is Orange Chicken with two votes.
http://family.go.com/food/recipe-633405-slow-cooker-orange-chicken-t/

Modifications:
Doubled the recipe
Apricot preserves instead of Orange Marmalade
Added Orange Zest
Tamari sauce instead of Soy Sauce
Whole legs instead of just thighs
Flour replaced with Amaranth Flour

These are the ones that didn't win.
http://allrecipes.com/Recipe/slow-cooked-oriental-chicken/detail.aspx
http://crockpot365.blogspot.com/2008/01/chinese-lemon-chicken-crockpot-recipe.html
http://chinesefood.about.com/od/chickenrecipes/r/crockpot.htm
http://www.food.com/recipe/spicy-chinese-chicken-slow-cooker-427338 (Corn starch step will be omitted)


Bok Choy

http://www.rwood.com/Recipes/Bok_Choy_Slaw.htm

Modifications:
Doubled the recipe
Used more Bok Choy instead of Red Cabbage
Added Sesame Oil

Sugar Snap Peas

1 large bag frozen Sugar Snap Peas

Microwave according to directions.  Add salt to taste.  (Does it get any easier?)

October 20 2011

Beef

There have been two votes for Melt in your Mouth Beef so that is the winner.
http://zestycook.com/melt-in-your-mouth-beef/

A few modifications to the recipe...
The roast cooked overnight and in the morning I removed it, let it cool and sliced.  Meanwhile the juices went into a pot on the stove and simmered for 45 minutes to get some of the water out and thicken it up a bit.  Then everything went back into the crock pot on low until lunch.

This is what the crock pot looked like the night before cooking started.  Now there is a mostly full bottle of wine that someone is going to have to help me drink.








These are the runner ups that did not get selected
http://crockpot365.blogspot.com/2008/07/crockpot-peppercorn-steak.html
http://crockpot365.blogspot.com/2008/12/crockpot-hickory-smoked-brisket.html
http://southernfood.about.com/od/beefandbeerrecipes/r/r81224c.htm

Corn

1 Large bag Frozen Corn
2 Tbsp Butter
Salt and Pepper to Taste

This one is easy.  Microwave according to the package directions.  Stir in the butter, salt and pepper at the end.

Brussels Sprouts

1 Large bag fresh Brussels Sprouts
3 strips Pepper Bacon - diced
1 small Onion - diced
1/2 tsp Cider Vinegar
Salt to Taste

Cook the bacon in a cast iron skillet until crispy.  Once done, remove the bacon from the pan leaving the drippings.  If there is too much grease for your comfort left then drain some off, but this is where the flavor will be.  Toss the onion, brussels, salt and pepper into the skillet.  Be careful on the salt since bacon is usually salty. Pop into a 400 degree oven for 15-20 minutes or until there is some good caramelization.  Place into a serving dish and top with bacon.  Refrigerate until Thursday lunch, then reheat for about 5 minutes in the microwave.

October 13 2011

Pulled Pork

6 Lbs Pork Roast

1.5 Tbsp ground black pepper
1 tsp cayenne pepper
1.5 Tbsp ground cumin
3 Tbsp paprika
1 Tbsp dried oregano
2 Tbsp dark brown sugar
1 Tbsp white sugar
2 Tbsp salt

Mix the spices together and coat the pork.  Go ahead and put all this in the slow cooker pot to save on dishes.  This part was done on Monday because it was convenient, but can be done right before cooking.  Right before bed on Wednesday place the pot in the slow cooker, add enough water to almost cover the pork and turn it to low.  In the morning remove the pork from the cooker, tearing it apart as you go.  Drain the liquid off into a bowl, not the sink.  Place the pork back into the slow cooker and put some of the reserved cooking liquid back it.  It should be about halfway up the pork, not covering completely.  Turn the cooker to warm.  All you need is a pair of thongs when lunch time comes around.


Carrots

2 Lb bag of carrots
2 Tbsp chopped Parsley
2 Tbsp butter
Salt to taste

Peal and chop the carrots into your favorite shape (I prefer sticks instead of circles).  Simmer the carrots in a pan with about an inch of water in the bottom for 5 minutes or until they reach your preferred tenderness.  Drain the carrots and place them in a serving dish with the butter, parsley and salt.  Stir.  Refrigerate until lunch on Thursday and then reheat in the microwave for about 5 minutes.

Spinach

1 Large bag of Frozen Chopped Spinach
1/2 Onion - diced
3 Garlic Cloves - minced
Salt and Pepper to taste

Add all ingredients to a skillet.  Cook on medium heat for 5 to 10 minutes until the spinach is defrosted and onion and garlic are cooked a bit.  Refrigerate until lunch on Thursday and then reheat in the microwave for about 5 minutes.

October 6 2011

BBQ Chicken
2 Whole Chickens - quartered
Half a bottle of Dark Beer (e.g. Spaten)
Half a Jar of BBQ Sauce

Combine the ingredients the night before and refrigerate.  In the morning place in the slower cooker and turn it on high until lunch.  It will be falling off the bone in 4 hours.  Place the chicken on a serving platter and serve with the remaining BBQ sauce.

Green Beans
1 Large bag of Frozen Green Beans - thawed
Half an Onion
Salt and Pepper to taste

Saute the green beans and onion together for about 5 minutes or until they are tender enough for your taste.

Cauliflower Puree

1 Large bag of Frozen Cauliflower
1 cup grated Parmesan Cheese
Salt and Pepper to taste

Cook the cauliflower according to the package directions.  Place in a blender with the Parmesan and puree until smooth.  If you need some liquid to get the blender going add a little bit of water.  This can be done the night before and reheated in the microwave for about 5 minutes.