November 8 2013 - Cranberry Turkey

Cranberry Turkey
2 frozen turkey breasts
One can cranberry sauce

Combine and cook on low for 6-8 hours.  Once cooked, take the turkey out to shred it and place the shredded turkey back into the juices in the slow cooker and stir to fully coat.

Egg Noodles
Cooked according to package directions and tossed with butter to prevent sticking.

Green Beans
3 bags frozen green beans reheated in the microwave for about 6 minutes.

September 26 2013 - Beef and Beer Stew

Beef and Beer Stew
3 lbs beef roast
1 large onion
1 package button mushrooms
2 cloves garlic
1 bottle amber beer
3 carrots
1 potato
2 Tbsp dijon mustard
1 tsp Italian seasoning
1/2 tsp caraway seeds
1/2 tsp black pepper
2 bay leaves

Combine all ingredients in slow cooker and cook on high for 4-5 hours.

Corn
Frozen corn microwaved until warmed through.

Bread
http://www.breadworld.com/Recipe.aspx?id=600

Cost Breakout:

Beef	8.92
Corn	3.00
Carrots	0.25
Potato	0.25
Onion	0.50
Mushroom	1.72
Baguette	1.00
Beer	1.00
Total	16.64

$2.77 per person with one large serving leftover

Linking up with the Supper Club

September 19 2013 - Pork with White Beans

Pork with White Beans
3 lb Pork Roast cubed

1/2 cup dried Great Northern beans
1 small can diced tomatoes
1/2 cup dry white wine
3 garlic cloves, smashed
1 rosemary sprig
1 small jar tomato paste
2 tablespoons balsamic vinegar
1 squeeze honey
Water as needed

1. Place the dry beans in a bowl with enough water to cover completely. Cover the bowl, and soak the beans at room temperature for around 8 hours.
2. In a slow cooker, combine the drained beans with the other ingredients.  If there is not enough liquid to mostly cover, add a enough so that the dish will not dry out. Keep in mind the pork and tomatoes will give off more liquid during cooking.
3. Cover and cook on low for about 5 hours.

Garlicky Spinach
2 bags frozen spinach
3 cloves garlic

Combine the minced garlic and spinach in a skillet and sautee, stirring frequently over medium heat, until the garlic is cooked through and the spinach is warm.

Whole Wheat Rolls
http://www.anoregoncottage.com/soft-100-whole-wheat-dinner-rolls/

 Before the rise

After the rise

Cost Breakout:

Pork	8.32
Tomatoes	0.59
Tomato Paste	0.39
Rolls	1.00
Garlic	0.25
Beans	0.50
Spinach	3.00
Honey	0.20
Vinegar	0.20
Rosemary	-
Wine	0.50
Total	14.95

Per Person Cost: $1.87
The cost of the rosemary is not included because it came from the garden. Some items in the cost breakout are estimates based on what portion was used.

Salt is not added to anything, but is placed on the table for personal adjustment.  

Linking up with the Supper Club

September 12 2013 - Lamb Citrus Stew

Lamb Citrus Stew
3 lbs lamb
5 medium carrots
1 medium onions
1 tsp cinnamon
1/2 tsp allspice
Zest of one lemon
Zest of one orange
Zest of one lime
1 28 oz can diced tomatoes
1/4 cup water

(Note the Rotel was not used since the crock was full without it)

Green Beans - 2 16 oz bags of frozen green beans defrosted in the fridge overnight then microwaved to warm through at lunch.

Egg Noodles - Package directions with about 2 tablespoons butter to prevent sticking

Cost Breakout:

Lamb	$    6.79
Noodles	$    2.00
Carrots	$    0.50
Green Beans	$    2.00
Tomatoes	$    1.24
Total	$  12.53

Per Person cost: $2.09
The cost of the zest is not included because the fruit was used for other purposes.  






Salt is not added to anything, but is placed on the table for personal adjustment.
Linking up with the Supper Club

August 22 2013

Korean(ish) Venison
2 lb Ground Venison
1/4 cup molasses
1/2 cup soy sauce
2 Tbsp sesame oil
2 tsp garlic powder
2 tsp minced ginger
3 Tbsp BBQ sauce
2 diced jalapenos

Add all ingredients to slow cooker and break it up into small chunks, stirring thoroughly to ensure everything is well coated. Cover and cook on LOW for about 3-4 hours.

Brown Rice - Package Directions

Pea and Carrots - Perhaps with some butter, salt and pepper

August 02 2013

I promised July 25th, but that didn't happen.  We rescheduled to August 1st which also didn't happen and for the first time ever SCT was on a Friday.  It was time and just had to happen.

To go along with a rough re-start there is only an after picture.

Isn't that just what you wanted to see?

Menu:

BBQ Chicken

2 Tbsp Water

1 Whole Chicken, a little over 4 lbs, with skin removed

1 Tbsp Poultry Seasoning Mix 

2 Tbsp BBQ Sauce

Put everything in the slow cooker in the order listed and just putting the seasoning and BBQ sauce on top. Cook on high for 4-5 hours.

Homemade Cloverleaf Rolls

The recipe was something like this, but came from a cook book.

http://www.howsweeteats.com/2011/11/buttery-cloverleaf-rolls/

Spicy Sauteed Yellow Squash

1 Medium Onion

2 Fresh Jalapenos

4 Yellow Squash

1-2 Tbsp Fresh Herbs

Start with sauteing the onion and jalapeno for 3 minutes.  Add the squash and saute for another 7 minutes, stirring occasionally.  Toss in the fresh herbs (Oregano and Parsley were used this time around).  I made this ahead earlier in the week and just microwaved to reheat for lunch.

We Are Back!

After a year hiatus, it is time to resume having a home cooked lunch from a Slow Cooker on Thursdays.

July 25, 2013 Menu

Spiced Chicken in the Slow Cooker
Candied Carrots
Summer Squash Sautee
Home Cooked Bread

Stay tuned for pictures and recipes.

April 05 2012

Final menu is still being set, but one side dish is going to be roasted turnips and rutabagas.

Roasted Root Vegetables

1. Preheat your oven to 400F.
2. Peal and cube the vegetables.
3. Toss the vegetables in enough vegetable oil or bacon grease if you have it for a light coat.  Roughly a tablespoon depending on how many veggies you have.
4. In one layer on a baking sheet, bake the vegetable for about 30 minutes, or until they are mostly done.
5. Remove from the oven and toss the vegetables in prepared pesto.  
6. Again, in a single layer, roast the vegetables for another 10-20 minutes to dry the pesto out a bit and get it to soak in.
7. Serve warm or cold.

March 29 2012

On the menu today...


Chicken Strips
Diced Onion
1/4 cup Water
2 Tbsp of this seasoning

Carrots - You have seen these done many times

Braised Cabbage
Half a head of both read and green cabbage (because that's what I had)
1 can of tomato sauce
3 Chipotles in Adobo with sauce
Celery Salt - to taste
1 Tbsp Chili Powder
1 tsp Caraway Seeds

Slice the cabbage pretty thin and saute in a skillet with the tomato, chipotles and spices until the cabbage is tender.  Perhaps 15 minutes.  Side Note - The purple cabbage turns everything purple so you can't see that there is tomato in there and it just looks like red sauerkraut.  If you don't like that, then just use green cabbage.

March 15 2012

We really need to work on our photography...this picture is terrible.  The good thing is that the food was pretty tasty.

Beef
The beef was Asian inspired.
http://community.qvc.com/forums/Recipe/topic/150256/crockpot-chinese-pepper-steak.aspx
We ended up having a younger person join us on this particular day so we went easy on the spice, but did have habanero oil on the side.  We also left out the corn starch.

Slaw

http://projects.eveningedge.com/recipes/crunchy-asian-slaw/ 

I left out the Sugar, Almonds and Ramen Noodles.  The coleslaw mix was replaced with Napa Cabbage and Red Cabbage.   


Broccoli
Fresh broccoli florets that were steamed in the microwave in a covered dish with two tablespoons of water for five minutes.  It really doesn't get any easier.

March 01 2012

Chicken
Unfortunately this was so long ago I don't recall what went into the chicken other than mushrooms.

Greens
The greens are a combination of Spinach and Broccoli Rabe.  They were blanched and then sauteed with onion salt and pepper.

Bread is from this recipe

http://www.serenejourney.com/2009/03/quite-possibly-the-best-homemade-crusty-bread-ever/  

I replaced 1 cup of flour with whole wheat flour and it turned out pretty well.

February 23 2012

Pork Chops, Carrots and Rice

Served on the deck because it was such a nice day.

Pork chops are quite simple...
2 Sprigs Rosemary
1 Large White Onion, sliced
4 Thick Cut Pork Chops
Salt and Pepper
Splash of water

Combine and cook on high for a few hours.

The carrots you have seen before
http://slowcookerthursday.blogspot.com/2011/12/december-08-2011.html

Rice was according to the package directions.

February 02 2012

Pork Roast with Root Vegetables and homemade bread

I chopped up a massive sweet potato and a large rutabaga tossed with a few spices and put those in the bottom of the crock pot.  On top went the pork roast and a layer of horseradish on top.  Cook on high for a few hours.

The veggies were quite soft by the end but the pork was just right.  Unfortunately you couldn't really taste the horseradish so next time I will just leave that out and make a sauce out of it.

January 26 2012

Chicken
Mashed Cauliflower
Sauteed Greens

January 19 2012

Venison "Mexican" Lasagna

I had inspiration for this (http://weelicious.com/2011/10/11/crock-pot-mexican-tortilla-lasagna/) but I ended up tossing a little bit of everything from my fridge in.

Cook together in a skillet the night before:
1 package Vension Smoked Sausage - Cubed
1 Zucchini - Cubed
Mushrooms - Sliced
Frozen Corn
Onion - Diced

Cool the mixture and stir in some sour cream and and egg before refrigerating for the evening.  In the morning layer salsa, meat mixture, cheese and tortillas.  Cooke on high until lunch.

Salads to start with a Chipotle Ranch Dressing

December 22 2011

December 15 2011

Hosted by Chad.  Below are his notes

1 onion

1 bunch carrots 

1 bunch celery (save leafy parts)

1 cup split peas

5 chicken legs

1 part magic

1 bottle cider

Drop it like it's hot into the crockpot

Top with water

1 hour on high 

8 hours on low 

Remove chicken legs, separate meat from bones, chop meat, return meat to pot

Stir

Eat

December 08 2011

Chicken
2 whole chickens
1/2 cup chicken stock
Seasonings

I have no idea what seasoning Steven put in with the chicken so I will have to get an update on that later.  I cut the breasts, thighs and drumsticks off the bone to put in the slow cooker.  Cook it on high for 3-4 hours.

Carrots
1 bag of carrots
1 Tbsp butter
Drizzle of maple
Salt and Pepper to taste

Peel and cut the carrots.  Place in a pot or skillet with about 1/4 cup of water.  Cover and cook on medium until the carrots are almost tender.  Remove the lid and add the rest of the ingredients.  Cook the rest of the way until the carrots are as tender as you like.

Spinach
1 family size bag of frozen spinach
1 Tbsp Garlic Butter
Salt and Pepper to taste

Combine all the ingredients and microwave until hot.

Mushrooms
2 packages mushrooms
1 Tbsp garlic butter
Salt and Pepper to taste

Saute the mushrooms in the garlic butter until they are as done as you like or until just hot, up to you.

Socca

Socca is a garbanzo flour flat bread.  This is the recipe I used
http://www.kalynskitchen.com/2009/07/recipe-for-socca-garbanzo-or-chickpea.html

December 01 2011

Beef and Venison
3.5 lbs Beef Roast
1.5 lbs Venison Roast
1 package mushrooms
2 onions
1/4 cup Red Wine
1 Tbsp Tamari Sauce
1 Tbsp Apple Cider Vinegar
Spices
Salt and Pepper to taste

Cube the meat and brown it in a skillet in batches.  In the same skillet cook the sliced mushrooms and onions a bit to cook out some of the water.  Layer the browned meat in the slow cooker with the cooked mushrooms and onions.  Deglaze the skillet with the liquids and add in the spices (I'm not sure what they were, Steven did that part).  Pour the juices in the slow cooker.  We put it in the fridge over night then turned it on high in the morning.  It cooked for 4 hours and turned out great.

Right before serving I made a gravy out of the juices from the slow cooker.  This just involved Arrow Root flour, the juices and a splash of cream.  No additional seasonings were necessary.

Mashed Potatoes
5 lbs Potatoes (It was only 3 potatoes because they were massive)
2 cloves garlic
1 stick butter
Heavy Cream
Salt and Pepper to taste

Peel and cube the potatoes and put in a pot with enough water to cover them completely and the garlic.  Boil them for roughly 20 minutes or until they are tender.  Drain and put them back in the pot with the butter and probably about 1/4 cup of cream (if you want to use milk go ahead, but I had some cream I needed to use).  Mash to your hearts content adding more cream and the salt and pepper as necessary.  I did this the night before and then reheated the next day in the microwave with a little extra cream because it needed some moisture.

Next time I think 3.5 lbs would be sufficient.  There were too many leftovers.

Sauerkraut and Blaukraut
Both of these were opened from a jar and reheated on the stove.  One day I may attempt to make my own, but for now the jars are tasty enough.

November 17 2011

Frito Pie

Also known as Chili with some Fritos underneath.  Not in the picture, but there was also steamed broccoli and quinoa.  Toppings included sour cream, shredded cheese, green onion and a variety of hot sauces.

In the pot...

2 lbs ground Venison
3 Italian Sausage links
1 Onion, diced
1 Bell Pepper, diced
1 Jalapeno, diced
1 can Black Beans, diced
2 cups chicken stock
1 can Rotel
1 can diced Green Chiles
1 can Tomato Paste
1 Beer, preferably dark (we used Shiner Black)
Seasonings

Brown the meat in a skillet and then toss into the slow cooker with everything else.  Cook on low for as long as you like (overnight for us).  I wish I could get more specific about the seasonings, but I didn't measure them or really pay much attention.  I know there was Chili Powder, Paprika, Cumin, Salt and Pepper, but there are probably others tossed in for the fun of it.