Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts
Slow Cooker Lamb Chops Recipe
Day 5.
We are housebound due to the crazy storm outside.
It's so cold and stormy we had to resort to making a real fire in the real fireplace with a real Duraflame.
But, no worries. We have frostbitten lambchops at our disposal. This is my favorite way to use my slow cooker. I find a piece of forgotten, pretty much unedible meat and plop it in to cook all day long with
either some bottled sauce, or with a spice rub. Since lamb is flavorful all on it's own, I used a bottle of spice rub purchased over the summer for barbequing. It contains salt, garlic, cracked black peppercorns, rosemary and crushed red pepper.
either some bottled sauce, or with a spice rub. Since lamb is flavorful all on it's own, I used a bottle of spice rub purchased over the summer for barbequing. It contains salt, garlic, cracked black peppercorns, rosemary and crushed red pepper.Directions:
Coat all sides of the chops with seasoning rub and place into the bottom of a stoneware insert that has 1 tablespoon of olive oil smeared around.
Add a 1/2 cup of water, close it up, and push the low button.
Sing Baa Baa Black Sheep (optional).
That's it! I plugged it in at 7:20am, and cooked the meat until 5pm, flipping once at about 1:30.
I served it with some leftover stir-fried rice and drizzled the broth from the crock over the top.
The lamb was tender and very flavorful. The kids each had 2 bites before requesting Macaroni and Cheese---which means it was a very successful meal.
Slow Cooker Apple Crisp Recipe
It was stormy and icky outside today. We're all still sick and were stuck inside---I had a bunch of work I was trying to get done and the kids seemed fine playing with cardboard and tape. So much for the thousands of dollars worth of Christmas toys.
When I emerged from my computer fog, I started poking around the kitchen. After last night's cooking disaster, I was determined to make something that everyone would like. Or at least eat.
I scoured the fridge and cabinets and came up with enough ingredients to make an apple crisp. I also hoped the smell would put us in good spirits and warm the kitchen a bit.
Ingredients used:
--9 smallish apples
--1/4 cup butter
--1/3 cup brown sugar plus another 2 tablespoons for crumb topping
--1/4 cup orange juice
--1/4 cup orange juice
--2 tablespoons vanilla extract
--1 cup crumb topping:
since we're gluten-free, I used GF gingersnap crumbs mixed with crushed Perky-O's. You could use anything that you normally use for a crumb topping---smashed cereal, graham crackers, oats, cookies--whatever.
Preheat your crock on high, and butter the inside of the stoneware. Chop up the apples and plop them in the bottom and cover with the remaining ingredients. Cube your butter.
Toss the orange juice, cubed butter, brown sugar, vanilla and apples together.
Smash up your topping of choice and add 2T of brown sugar. Layer on top of apple concoction.Cover and cook on high for approximately 3 hours, or until apples are sufficiently tender.
If you like your crumb topping crunchy (I do!) broil the uncovered stoneware on the lowest rack of your oven for 4-7 minutes.
huh. I need to clean the oven. Serve with vanilla icecream.
Amazingly good.
I look forward to eating the leftovers for breakfast before anyone else wakes up.
more yummy stuff:
Slow Cooker Apple Crisp Recipe
It was stormy and icky outside today. We're all still sick and were stuck inside---I had a bunch of work I was trying to get done and the kids seemed fine playing with cardboard and tape. So much for the thousands of dollars worth of Christmas toys.
When I emerged from my computer fog, I started poking around the kitchen. After last night's cooking disaster, I was determined to make something that everyone would like. Or at least eat.
I scoured the fridge and cabinets and came up with enough ingredients to make an apple crisp. I also hoped the smell would put us in good spirits and warm the kitchen a bit.
Ingredients used:
--9 smallish apples
--1/4 cup butter
--1/3 cup brown sugar plus another 2 tablespoons for crumb topping
--1/4 cup orange juice
--1/4 cup orange juice
--2 tablespoons vanilla extract
--1 cup crumb topping:
since we're gluten-free, I used GF gingersnap crumbs mixed with crushed Perky-O's. You could use anything that you normally use for a crumb topping---smashed cereal, graham crackers, oats, cookies--whatever.
Preheat your crock on high, and butter the inside of the stoneware. Chop up the apples and plop them in the bottom and cover with the remaining ingredients. Cube your butter.Toss the orange juice, cubed butter, brown sugar, vanilla and apples together.
Smash up your topping of choice and add 2T of brown sugar. Layer on top of apple concoction.Cover and cook on high for approximately 3 hours, or until apples are sufficiently tender.
If you like your crumb topping crunchy (I do!) broil the uncovered stoneware on the lowest rack of your oven for 4-7 minutes.
huh. I need to clean the oven. Serve with vanilla icecream.
Amazingly good.
I look forward to eating the leftovers for breakfast before anyone else wakes up.
more yummy stuff:
Slow Cooker Coconut Chicken Curry Recipe
Day 3.
I love Indian Food. A lot. If money were no object (and it really shouldn't be, so it sucks that it is) I'd order Indian delivery a few times a week.While cleaning out the pantry (ok, I was looking for Ruffles) I found a can of light coconut milk I bought eons ago and decided I should try to recreate our favorite coconut curry dish. I found a slow cooker recipe in a grocery store cookbook magazine from 2002 that my mom gave me. It seemed overly complicated and I didn't have all the listed ingredients, so I made up my own.
I used:
I used:
--8 frozen chicken breast tenders
--1 14 oz can Light Coconut Milk
--large handful baby carrots
--1 cup chicken broth
--1 cinnamon stick
--1/4 tsp red pepper flakes
--1 1/2 tsp curry powder
--a lid of onion flakes (you could use a real onion but I didn't have one and I hate chopping them anyhow)
--half package of sad looking sliced mushrooms
See how there is a bag of sweet potato spears in the picture? They would have tasted really good in there-- I'm thinking-- but they were completely slimy and disgusting when I opened the bag. I think they were purchased 3 weeks ago. Oops. At least now the mystery ooze in the bottom of the produce drawer has been accounted for.
I plopped everything in together. I didn't thaw or brown or do anything with the chicken. It has never seemed necessary to me and I don't particularily like extra work.
Or any, for that matter.
I am oh-so-fancy, so I used a bag of frozen homemade chicken broth that I made way back in 2007 in the slow cooker. Don't worry. I'll show you how. Any chicken broth would do, however. And it would probably have that awesome salty taste that I miss when using my own chicken broth.mmmmm. salt.
Here's a visual of how many onion flakes I used (just in case.)
(because I don't want you to be lost.)
(because I care.)
so there you go---everything all in at the same time all together. Frozen solid chicken along with frozen solid chicken broth.
frozen salmonella stewIt was 
a.m.
a.m.I thought we'd eat at about 6, so I put it on high and left it alone.
Sort of.
I have issues with peeking and can't seem to follow directions well, so I checked. And stirred. Often.
I even left the lid ajar to try and thicken the sauce.
it didn't really work. but it made the house smell awesome. and lightly humidified the air. with coconut juice. my skin is now soft and supple.Then! All of a sudden!
I thought we should have quinoa. I got out the rice cooker and plugged it in.
brotherly loveand dumped a 1/2 bag of frozen broccoli right on top.
I don't really know why. I must have been bored.
Even with my poking and prodding, dinner was done early.
The kids set the table and we sat down for a fantastic, healthy meal and shared enchanting tidbits of our day.
Yeah. Except, not any of that.
The kids refused to eat anything, and instead ate bananas and peanut butter. Adam and I tried to like it, but thought the whole thing was bland and soupy.
So there you go.
Take out is definitely better.
Sundried Tomato Slow Cooker Dip
Day 2.
We were home sick for New Year's Eve. Instead of feeling horribly sorry for ourselves, we bunkered down with a Victoria Mars dvd and ate New Years Food. Oh! And there was Boggle!
Try to contain your jealousy.
New Years Food is food that you are eating only because you know that you are going to start dieting and exercising the very next day.
We happened to have a jar of sundried tomatoes and a new block of cream cheese in the fridge. I thought to myself: "hey, I like sundried tomatoes. I like cream cheese," (I'm a big thinker). So I compiled the two into the very bestest dip ever.
I preheated our little 1.5 quart slow cooker that I scored for $4.95 at Walmart on Black Friday a few years ago.
I chopped up the jar of sundried tomatoes
the vitamix. not just for kick-ass margaritas
and plunked them on top of the cream cheese and kept it on high for 2 hours. After a quick stir, the dip was done.
It was amazing. Even better than you would imagine. I should patent this or something and sell it for bazillions.
We ate it with tortilla chips because we happen to be a gluten-free family, but I imagine it would taste amazing on some sourdough.
It was so good that when the kids asked "How long 'till New Years?" at 7:15, Adam and I both replied without thinking, "10 minutes," and set the clocks ahead.
Just so we could eat it all ourselves.
New Years Black Eyed Peas Slow Cooker Recipe
Day 1.
2 bags of dried black eyed peas, frozen Trader Joe's Chicken and Apple Sausage, a head of garlic and some apple cider vinegar.
sorry little guys! you didn't make the cut.
I got my sous chef started on peeling the head of garlic,
I added a tablespoon of the apple cider vinegar for flavoring because we seem to have two large unopened bottles for no good reason and I guessed that the vinegary acid would help soften the beans.
I have never cooked or eaten black eyed peas (well, before today). But, I watch a lot of Food TV and the last few days these little beans have been featured a lot, as a symbol of prosperity in the New Year.
I'm a sucker for both symbolism and prosperity.
After digging through the internet for a while, I discovered that Black Eyed Peas are typically soaked overnight and simmered with a ham hock. The idea of soaking something overnight sounds like entirely too much work, and I'm pretty sure a ham hock is a pig's foot and that is just disgusting. I've seen pigs. I know where their feet have been.
We did have these in the freezer though:
I figured I could do this. I gathered my ingredients:
2 bags of dried black eyed peas, frozen Trader Joe's Chicken and Apple Sausage, a head of garlic and some apple cider vinegar.After rinsing the beans in warm water, and sorting---which I have never done before---(I assumed it meant picking out the few undesirables).
sorry little guys! you didn't make the cut.
I got my sous chef started on peeling the head of garlic,while I boiled a kettle of water.
I dumped the beans into the crock, and covered them with just enough boiling water to fully cover the beans. I added the sausage and garlic cloves and turned the slow cooker on high.
I added a tablespoon of the apple cider vinegar for flavoring because we seem to have two large unopened bottles for no good reason and I guessed that the vinegary acid would help soften the beans.
It was 8:07 am so I figured if the different recipes I perused were correct, we should be munching on some soft beany goodness for dinner.
Dude. The slow cooker rocks. Rocks, I tell you!
The whole thing was done in less than 3 1/2 hours. Totally cool.
All in all, I definitely think that I will cook dried beans in the slow cooker again. But I don't think I'll be making black eyed peas any time soon.
Black eyed peas are gross.
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