WWTBAM Bored

I have ordered a slow cooker from my credit card reward points, and require recipes. Easy ones. Thank you.








Here is a recipe (not a slow cooker one) I cut out of a fitness magazine and will try soon.

Moroccan Stewed Chicken

1 lb. boneless, skinless chicken thighs
1 large zucchini, cut into cubes
1 can (16 oz.) garbanzo beans
1 can (14.5 oz.) diced tomatoes
chopped fresh cilantro for garnish

1/s Tbsp olive oil
1 c. chicken stock or water
1/s tsp. cayenne pepper
1 tsp. ground cumin
1/s tsp. ground cinnamon

1. Place oil in a large saute' pan or wide pot over medium-high heat.
2. Season chicken with salt and black pepper and cook in pan until browned, 2-3 minutes per side. Add zucchini and continue cooking, stirring often.
3. When zucchini pieces have browned lightly, add garbanzo beans, tomatoes, chicken stock, cayenne, cumin, and cinnamon. Turn heat to low and simmer until chicken is tender and cooked through, 10-15 minutes. Season to taste with more salt and pepper; garnish with chopped cilantro.

On the Side: cook 1/2 cup couscous per package instructions and mix with 2 Tbsp golden raisins, 2 Tbsp toasted pine nuts, and 1/4 cup chopped cilantro.

Makes 4 servings. The picture is very pretty.

Allah is good. I googled up a bunch of recipes on about.com, and found this one for cream of sweet potato soup:

http://southernfood.about.com/od/crockp ... l43c13.htm

Straight out of BDMs "Food Dudes Favorite Slow Cooker Recipes - 2nd Edition"

One can of Campbell's Condensed Chicken Noodle Soup
Pour contents of can into slow cooker
Fill can with water (tap or bottled)
Slowly pour water into slow cooker, stirring contents
Place slow cooker on med
Cook for 1-2 hours.
Serve hot.

bbq chicken:

Chicken breasts, bbq sauce. 4 or 5 hours later, shred the chicken and serve on rolls. You can do pork/beef this way too.

italian beef:

Beef roast, italian seasoning, some water, bay leaves. Cook until the beef falls apart, shreds. Serve on hoagie rolls with melted cheese and hot peppers.

Meditteranean Lentil soup:

1 tbsp veg oil
2 onions diced
2 stalks celery chopped
2 large carrot peeled and chopped (I use many more carrots than this)
1 clove garlic minced
1 tsp ground cumin
1 tsp grated lemon zest
6 cups veg. stock
1 potato peeled and grated (I dice it instead)
1 cup brown lentils
2 tbsp lemon juice (fresh is so much better)
1/2 tsp cayenne pepper (optional)
1 lb baby spinach

In a skillet heat oil over medium heat for 30 seconds. Add onions, celery and carrots. Cook until carrots are softened (around 7 minutes). Add the garlic, lemon zest and cook for 1 minute, add cumin and stir, transfer into crock. Add stock. Stir in potato and lentils. Cover and cook on low for 8 to 10 hours or on High for 4 to 6 hours. Add lemon juice and cayenne and stir. Add spinach. Cover and cook on high for 20 minutes until spinach is cooked and mixture is bubbly and hot. Serves 6 to 8.


Red Lentil and Carrot soup with Coconut

1 tbsp veg oil
2 onions finely chopped
4 cloves garlic
2 tsp turmeric
2 tsp ground cumin
2 tsp salt
1/2 tsp black pepper
1 can (28 oz) tomatoes including juice
2 large carrots cut in half lengthwise and thinly sliced
2 cups red lentils (found in Indian section at grocery stores)
1 tbsp fresh lemon juice
6 cups veg stock
1 can coconut milk
1 long red chile pepper or 2 thai chiles finely chopped
thin slices of lemon for garnish
finely chopped cilantro for garnish

In a large skillet over medium heat add oil, onions and cook until softened (3 minutes). Add garlic, turmeric, cumin, salt and pepper and cook stirring for one minute. Add the tomatoes with their juice and bring to a boil (if using whole tomatoes break them up with the back of a spoon). Transfer mix to slowcooker. Stir in carrots, lentils, lemon juice and stock. Cook on low for 8 to 10 hours or on high for 4 to 5 until lentils are tender and mixture is bubbly. Stir in coconut milk and chile peppers and cook on high for an additional 20 to 30 minutes. Garnish with lemon slices and cilantro. Serves 8 to 10 as a starter or 4 to 6 as main course. It is excellent with coarse bread.

Thanks! I am excited.

I have done 5LD's Italian Beef, and I offer my highest recommendations for that. It's two yums up! You can also put some of the broth in a cup for dunking, which adds to the delish factor IMO.

Now I want this. I want it now.

silvercamaro wrote:I have done 5LD's Italian Beef, and I offer my highest recommendations for that. It's two yums up! You can also put some of the broth in a cup for dunking, which adds to the delish factor IMO.

Now I want this. I want it now.

You can modify it a bit and make what we call "French Dip" Sandwiches by adding some soy sauce and a can of
beef broth. Yummy!

Look what I found on Google's "I'm feeling lucky":

A page with links to 1,400 crock pot recipes, sorted by major ingredient, plus slow-cooking tips:

http://southernfood.about.com/library/crock/blcpidx.htm

Your kitchen range could get dusty.

silvercamaro wrote:Look what I found on Google's "I'm feeling lucky":

A page with links to 1,400 crock pot recipes, sorted by major ingredient, plus slow-cooking tips:

http://southernfood.about.com/library/crock/blcpidx.htm

Your kitchen range could get dusty.

That's where I found the cream of sweet potato soup. It is to the point that we are thinking about rearranging pots and pans and drawers and storage space, to make room for this contraption.

Skoop, if you want a cheap recipe book, look at your supermarket checkout magazines. There are a bunch of them that are about 5" x 8". One from Reader's Digest Specials is called "taste of home" and they usually feature 76 recipes on perforated "cards." It is marked $4.99, but I think Target even sells them at a discount. The one currently on sale (Display until January 27, 2009) is "slow cooker - 76 cozy family meals. It has a wide variety of recipes (all with photos) that might be a good way for you to get started.

From Swampyturtles:



Beef Stroganoff in Crock Pot


3-4 pounds of chuck steak

1 can cream of mushroom soup

1 can golden brown mushroom soup

1 soup can of water

2 beef bouillon cubes

1 package of cream cheese

1 package wide egg noodles



Cut up the Chuck Steak into 1 inch strips. Then place the strips in the crock pot with all of the ingredients except for cream cheese and egg noodles and mix together. Let cook for 3-4 hours on high or 6-8 hours on low. One hour before you want to eat cut up the cream cheese into cubes and mix in the crock pot. Serve over rice or wide egg noodles.