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  1. #11
    not to be trusted miss fortune's Avatar
    Join Date
    Oct 2007
    827 sp/so


    lol... I was about to start a thread on this since we both get home from work around 7 and are always famished

    the only thing I've ever used the slow cooker for before is making barbecued pulled chicken
    “The phrase 'Someone ought to do something' was not, by itself, a helpful one. People who used it never added the rider 'and that someone is me'.” - Terry Pratchett

  2. #12
    Senior Member JivinJeffJones's Avatar
    Join Date
    Apr 2007


    I'm still playing around with my slow-cooker. All I've really learned from my experience thus far is that a little celery goes a looong way in a slow-cooked stew. Beware the celery.

  3. #13
    Iron Maiden fidelia's Avatar
    Join Date
    May 2009
    1w2 so/sx


    I'm scared of celery anyway, except in small, inoccuous quantities.

  4. #14
    Feline Member kelric's Avatar
    Join Date
    Sep 2007


    This may not be to everyone's taste, but it is healthy, easy, and fairly inexpensive. I'm not certain on some of the measurements, since I never measure anything...:

    • one medium onion, chopped small
    • one small box mushrooms, chopped (and cleaned, obviously)
    • one yellow bell pepper, chopped
    • one orange bell pepper, chopped
    • 4-5 small roma tomatoes, chopped
    • one 15-o can of kernel corn, drained
    • one part whole grain brown rice
    • one part quinoa
    • one part barley (medium)
    • one part lentils
    • season with spices -- I like salt, pepper, red pepper, thyme, rosemary, and oregano

    Put all of this in a crockpot and fill with water. Cook 8+ hours (I usually do overnight, around 12, but I don't think it matters much after some point). On the "one part" ingredients, I think it's probably about 2/3rds of a cup each, but I never really measure. Note -- these ingredients all expand... don't use too much or you get a mess .

    Once it's cooked, I usually cook a package of extra-lean ground turkey until it's browned and add on top with mozzarella cheese (not the nasty low-fat stuff). You can skip the turkey/cheese part, but it is pretty good .

    Oh, yeah -- this makes sort of a lot. Maybe enough for 6? I usually wind up bringing it to work for lunch for 8-9 days, along with dried veggies/fruit. It is better fresh, though.

  5. #15
    Emerging Tallulah's Avatar
    Join Date
    Feb 2008


    Quote Originally Posted by JivinJeffJones View Post
    I'm still playing around with my slow-cooker. All I've really learned from my experience thus far is that a little celery goes a looong way in a slow-cooked stew. Beware the celery.
    Oh, yeah. Celery really gets around in a slowcooker situation. Same goes for bell peppers.
    Something Witty

  6. #16
    Senior Member countrygirl's Avatar
    Join Date
    Jan 2009


    This receip is worth it. From one of my favourite cook book Crazy Plates by Janet & Greta Podleski ISBN 0-9680631-2-8

    Stew Good to Be True

    2 pounds stewing beef, trimmed of fat and cut into 1-inch cube
    3 cups peeled, cubed potatoes
    2 cups chopped carrots
    1-1/2 cups chopped onions
    2 cups tomato sauce
    1 can (10 oz) low-sodium, low-fat beef broth, undiluted
    2 cloves garlic, minced
    1 tbsp Dijion mustard
    1 bay leaf
    1-1/4 tsp each dried marjoram and dried thyme
    1 tsp sugar
    1/2 tsp each salt and black pepper
    1 tbsp cornstarch
    1/4 cup chopped, fresh parsley

    1) Combine all ingredients except cornstarch and parsley in a 3-quart or larger slow cooker. Cover and simmer on low setting for 9 hours. Stir occasionally.

    2) Combine cornstarch with an equal amount water and sir until lump-free. Add to stew and mix well. Cook for 1 more hour. Stir in parsley just before serving.

    Makes 6 servings

  7. #17
    Senior Member ceecee's Avatar
    Join Date
    Apr 2008


    This isn't what I'd call a healthy recipe but it's SO good. I'm a grilling snob but this is easy and relatively cheap. Pork butt is like $1.50/lb all the time. You can divide it up and freeze in smaller portions.

    Ultimate Cheater Pulled Pork

    Makes 12 to 14 servings

    * One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
    * 1/4 cup Cheater Basic Dry Rub (recipe follows) (you can buy a commercial rub for pork too)
    * 1/2 cup bottled smoke
    * Barbecue sauce of your choice(We use Stubbs, it's probably the most healthy bbq sauce)

    1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).

    2. Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.

    3. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.

    4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.

    5. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.

    6. To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 F oven for 20 to 30 minutes.

    7. While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.

    Cheater Basic Dry Rub
    Makes about 2/3 cup

    * 1/4 cup paprika
    * 2 tablespoons kosher salt
    * 2 tablespoons coarsely ground black pepper
    * 1 tablespoon garlic powder
    * 1 tablespoon dry mustard

    1. Combine all the ingredients in a jar with a tight-fitting lid. Shake to blend.
    I like to rock n' roll all night and *part* of every day. I usually have errands... I can only rock from like 1-3.

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