Good crock pot recipes?
My co-workers and I are doing "Crock pot week" and I'm Tuesday. I haven't used one in years, and don't have any better-than-average recipes. Any good thoughts? I'd prefer yummy and easy, but on the cheaper side. (I'm a teacher!) Thanks in advance!
My mother calls these "short ribs - pacific style". I made them for my boyfriend, and he enjoyed them so much that we didn't even have any leftovers! They are definitely an interesting twist on ribs, because the soy sauce glaze penetrates the short ribs as they braise in the crockery pot. Delicious!
3 to 4 lbs. beef short ribs, cut in 2-3 inch lenghts
1 onion, chopped
1 tbs. butter
2/3 cup catsup
3 tbs. soy sauce
2 tbs. cider vinegar
2 tbs. brown sugar
Place short ribs on a broiler pan. Broil until well-browned to remove excess fat. Transfer to crockery pot. Saute onion in butter until limp and golden. Pour in catsup, soy, vinegar and brown sugar. Heat until blended. Pour over ribs. Cover. Cook on low (200 degrees) 7-8 hours. Makes 4 servings.
I was watching an America's Test Kitchen DVD. They had a section on slow cooking or crockpot cooking. They had some interesting things to say. I am not much on poating recipes but here are some general things they said.
Use at least twice as much garlic as you would use for just a braise in the dutch oven. Apparently after 4-5 hours the garlic loses a lot.
Use half your red wine at the first of the cooking period then ad the other half the last half hour after reducing it on the stove in a pan.
Saute the mirepoix before adding it to the crockpot. If you use a tomato paste, saute that in with the mirepoix.
Puree the veggies with a stick blender at the end to thicken the sauce but first defat the sauce with a ladle.
Flour loses it's thickening power after 4-5 hours so use instant tapioca powder as a thickener if you want to put the thickener in early.
To punch up the beef braising liquid at the end of the 6-9 hours, add a few tablespoons of mustard and some red wine.
missmacc, you'll note that at the bottom of your screen, you'll now see a list of links to recent crockpot topics so you'll find some answers there...the one I'm going to post now is from janniecooks for Thai Flavored Thighs and it's excellent:
Here's an inauthentic but delicious thai-flavored recipe for the slow cooker:
Thai-flavored Chicken – FOR THE SLOW COOKER
Makes 4 to 6 servings
8 chicken thighs
Salt and pepper
½ cup chicken broth
½ cup peanut butter
4 teaspoons firmly packed light brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
1 to 3 teaspoons curry powder
2 teaspoons minced ginger
1 to 2 jalapenos, seeded and deveined, minced
2 garlic cloves, minced
½ cup canned unsweetened coconut milk
1 tablespoon fresh lime juice
1. Remove skin from chicken thighs and sprinkle both sides with salt and pepper. Set aside.
2. In a medium-size bowl, combine the chicken broth, peanut butter, brown sugar, fish sauce, soy sauce, curry powder, ginger, jalapenos and garlic. Mix well.
3. Put the chicken thighs in the bottom of a slow cooker. Pour the sauce on top. Put the lid on the cooker and cook on low heat for 6 hours.
4. During the last 20 minutes of cooking, stir in the coconut milk and the lime juice. Taste and adjust seasonings as needed.
5. Serve chicken with the sauce over top of hot cooked rice and sprinkle with fresh chopped cilantro and peanuts.
As a side dish beyond the hot cooked rice, a crisp salad of sugar snap peas, lightly steamed or microwaved, tossed with toasted sesame oil and black sesame seeds or toasted white sesame seeds would be nice. Or a simple stir fry of any asian green with ginger and garlic, then drizzled with toasted sesame.