For years, I’ve been making my crock pot spicy applesauce to serve with my Chanukah latkes, but this year I wanted to try something new. But I like a little festiveness in my fruit sauce. Today’s recipe is so easy and simple, but creates a smooth mouth feel and just enough twist to raise an eyebrow or two.
Try this on your latkes, but also serve it warm over vanilla ice cream or on a berry cobbler. It has cooked long enough to be tamed down for kids, too, but still keeps true to the spiked flavor. I’m quite certain my family will approve of this dish!
Crock Pot Spiked Pear Sauce
4 ripe bartlett pears, peeled, cored, and chopped into large chunks
1/3 c. Honey Jack Daniels (plus one shot to consume while cooking!)
Put ingredients in crock pot, on low, for 4 hours. After cooking, use immersion blender to puree into a sauce. Enjoy!
‘Tis the season for festive holiday celebrations and impromptu trips to schools to pick up sick children. Let’s be honest, this time of year seems to be more “flu-ish” than Jewish for us!
Good thing I had some premade broth in my freezer. You can use boxed soup broth for the recipe, just eliminate the salt edition.
My mom always put a whole tomato in chicken broth-based soup’s to add a hearty flavor with a little sweetness.
Here’s to a healthy and happy rest of December!
8 cups chicken broth
1 cup uncooked white rice
4 carrots, peeled and diced
3 parsnips, peeled and diced
4 stocks of celery, diced
1/2 yellow onion, diced
4 cloves of garlic, peeled
1 whole tomato with fork holes poked in it
Put all ingredients in crockpot and cook on low for 3 to 4 hours or until rice and veggies soft.
While many of you fans were out before the sun this morning, shopping for great deals on holiday gifts and personal favorites, I hope you also started your crockpot before you left for the mall so that you had a hot, festive and delicious meal upon your return home.
Cyber Monday is also a great time to shop for that new crockpot online and get a gift for yourself!
I had a special gift arrive in the mail today. I ordered a few extra copies of Chile Pepper magazine which featured Dinner Is A Crock in their one pot wonder issue this December. if you haven’t already, pick up a copy online, in stores or digitally. While I love the feature of my blog, there are some wonderful recipes from other cooks featured as well.
Happy Thanksgiving, fans! I thought about a long post about family and friends and how food brings us all together…. but who has time for that?! Let’s keep it simple. I’m all in for a good meal, but I need a good drink to start. Let’s begin there…
ADULTS-ONLY Caramel Apple Cider
1/2 gallon apple cider
2 cups caramel flavored vodka
Heat on low and serve to every family member.
Then, here are some quick sides to add to your festivities:
Green bean casserole:http://dinnerisacrock.com/2010/02/24/green-bean-casserole/
Spicy applesauce: http://dinnerisacrock.com/2010/11/22/crock-pot-spicy-applesauce/
Stuffing balls: http://dinnerisacrock.com/2010/06/11/crock-pot-stuffing-balls/
I’ve never made a turkey in a crock pot. But I have roasted a chicken, so if you only need to serve 2-4 people, pick a different bird and try this instead: http://dinnerisacrock.com/2010/03/12/crock-pot-roasted-chicken/ This link also includes my curried chicken salad which is an excellent idea for your turkey leftovers, too!
Wishing you and yours a happy and festive celebration. Now pass me some of that apple cider!
We are famous! Or at least my kids think. My oldest son asked me if I get to meet Guy Fieri. My youngest son told me I should start charging friends when they come over for dinner.
I am thrilled to tell you that Chile Pepper Magazine will be featuring Dinner Is A Crock in this month’s issue! You can find a print copy or digital copy online from www.chilepepper.com.
Welcome to my new fans! Please peruse the recipe index and pick a few new recipes to try. My go-to favorites include crockpot vegetarian lasagna and my monthly do of crockpot caramelized onions.
With Thanksgiving quickly approaching, start thinking about what dishes you can cook in your crockpot and free up space in your oven for that bird! Try crockpot green bean casserole or crockpot spicy apple sauce as fabulous new side dishes.
New recipes coming soon! Stay tuned!
I was walking through the produce aisle this week and excited to see all of the fall produce slowly emerging as the weather starts the cool and the crock pot starts to heat. With squash of every size and variety piled up like presents under a tree, I started loading my cart with butternut, acorn, and spaghetti squash. But the tipping tower of treasures presents a second issue– how do you prepare and cook these ridiculous looking vegetables? As with most foods that I don’t want to fret about, I make them in my crock pot!
If you haven’t ever experienced spaghetti squash, you are about to be delighted. I’m pretty sure it’s the best diet food ever since it’s low in calorie, gluten-free, dairy-free, paleo-friendly, vegan, vegetarian, nut-free, guilt-free, and packed with nutrients and flavor. But what intrigues me most about this cavern of goodness is the bizarre pasta like consistency of the meaty threads.
Here’s the prep: waaaaaash the squaaaaaash. I love that you just sounded that out. Seriously though, this thing it going to sit in it’s entirety in your crock pot all day, let’s not harbor fugitives like bugs or germs. Then take a sharp knife and stab the squash 5-6 times so that the heat and moisture can seep in and out to cook the flesh. Yes, it’s a vegetable, but I think you can use words like meaty and flesh to describe never-living creatures, too.
Put the 4 lb squash and 2 cups of water in your crock pot for 6 hours on low. When it’s done, the squash will deflate a bit and be awkward to lift out. Watch out– it’s HOT and full of juices. Let it cool a bit before you handle it. You will need to cut the spaghetti squash in half and scoop out the seeds inside (Throw the seeds away. This is not a pumpkin.)
Use a fork to shred the cooked pasta-like fresh from inside the squash. Once you have scraped it out, throw out the skins. Much like pasta, this is now a wonderful blank slate to begin preparing a delicious dish! Here are a couple ideas to choose from as far as fun flavors to add into your spaghetti squash:
- Add 1 tablespoon butter, 1 teaspoon minced garlic and 1/4 cup grated parmesan cheese.
- Add 1 cup alfredo sauce, 1 lb. browned ground beef and a can of stewed mushrooms. Oh look- beef stroganoff!
- Top it with crock pot chicken cacciatore for a low-fat, low-carb hearty dinner. (Yes, this requires two crock pots.)
- Add a scoop of crock pot caramelized onions and some cubed mozzarella cheese. French onion spaghetti squash!
Trying a new vegetable dish is no longer a challenge or a disappointing dinner. Enjoy your local seasonal vegetables in these new and exciting ways.
I cleaned out my refrigerator yesterday because I was certain there were a couple meals left to cook before I needed to go grocery shopping again. I realized that I had two lbs of strawberries that were ripe and ready… and starting to get a little soft.
I’ve been dabbling with the idea of learning to do canning, but either didn’t have the supplies on hand or just wasn’t ready to make the mess, so I haven’t done jam yet.
I figured out, it’s much easier just to cook it down into jam in the crock pot and then eat it up instead of going through the hassle of canning! My recipe was quick, easy and I bet you even have all the ingredients on hand.
Apples contain a natural pectin which works to thicken up the jam a bit, but this recipe will not give you a solid product. It’s a great consistency to spread on toast, dribble on waffles or use to top ice cream or angel food cake.
2 lbs strawberries, cut the tops off first
3 cups white sugar
1 medium apple, cored, peeled and sliced
2 lemons, just the juice
Put all ingredients in the crock pot on high for three hours. Turn off; use a hand blender to puree the jam. Carefully, put into glass mason jars or plastic containers and let cool for one hour. Then, put lids on and store in refrigerator. Enjoy!
Filed under: Appetizer, Dinner, gluten-free, Recipes, Side dishes, vegetarian
I had three reasons for creating crock pot hot and sour soup this week…
1. Chinese New Year was on Monday and I forgot to order takeout.
2. I’ve been trying to do at least one meatless meal each week.
3. Hot and sour soup is amazing for clearing up a stuffy nose and a winter cold!
As with all my soups, I like more “stuff” than “broth” so my hot and sour soup is more crowded that what you get at a Chinese restaurant, but I think you’ll like this as a full meal and not just an appetizer. Plus, it can be made completely vegetarian and I think it’s gluten-free, so this is a great dish if you are cooking for people with food limitations.
If you didn’t get a chance to celebrate the Chinese New Year either, then whip up a quick batch of this hot and sour soup to start the year out like a fire-breathing dragon! (but you don’t need to make it that spicy if you don’t want!)
3 oz. shiitake mushrooms (I bought a 6 oz. jar of mushrooms in liquid and used half)
2 cups baby carrots, quartered
3 medium green onions, sliced
3 cups bok choy, chopped
4 c. low-sodium chicken broth
1/3 c. rice vinegar
1 T. soy sauce
1 t. ground ginger
1 t. sesame oil
2 t. sriracha sauce (Asian red pepper sauce, also sometimes called rooster sauce)
1 package extra-firm tofu, drained and cut into half-inch cubes
Put all ingredients EXCEPT TOFU into crock pot and stir into mixed. Cook on high for 3-4 hours (or until carrots are soft enough) then add cubed tofu and cook for one more hour.
Do you ever stock up on meat when it’s on sale and freeze it, only to then have to come up with a meal that specifically uses that “great deal” before it gets freezer burnt?! Yeah, that’s what I’m going through today. I thawed out a package of sweet italian ground sausage. I’m sure I bought it with some sort of intention…. but then it got buried in the freezer under half a dozen packages of frozen vegetables. After making winter vegetable soup, I found my meat stash and now had to face the task of figuring out what to make with the ground sausage.
Normally, you can substitute ground sausage in most ground beef or ground turkey recipes. It makes great chili, an incredible lasagna and even is creative in meatloaf. But I wanted to work on a recipe that truly highlighted the spices of the sweet italian sausage. You can use any variety of sausage, just understand that the flavors will ultimately completely change up the overall dish– so if you want hot sausage or you want to un-case a beer bratwurst, that’s totally fine. You can play with the flavors by changing up your meat selection– or using up something you find in the bottom of your freezer!
So tonight, we’re having crock pot dirty rice. I love that this dish uses the word “dirty”, but it’s so true. This is the antithesis of steamed, white rice. It muddles together all the flavors from the spicy meat and the sweet vegetables and somehow the tomato paste marries it all together. Yes, that’s what this is– a “dirty” “marriage” of flavors. Ha! I hope you enjoy this classic spicy one-pot meal and that it warms up your winter night.
1 lb sausage, crumbled and browned
3 cups water
1 cup uncooked long grain rice
1/2 large onion, finely chopped
1/2 large red bell pepper, finely chopped Read more
I’ve always been a fan of our grill… really, for two reasons. 1. In the summertime, it’s a great way to eat healthy and not heat up the kitchen and 2. when we grill, my husband is usually the one cooking! Since it’s been such a mild winter, we’ve been taking advantage of the unseasonably warm evenings and grilling our food. But since local produce isn’t as plentiful in January, I’ve been getting creative.
So I’ve been grilling sweet potatoes. Sure, they get their glory at Thanksgiving when they are smothered and covered by marshmallows or syrup or sugar. Sometimes they even make a repeat performance at Christmas or Easter or Passover, but my new absolute favorite way to eat a sweet potato is by grilling it to perfection.
It’s so easy, let me tell you the few easy steps… Wash your sweet potatoes. Poke fork holes all over. Wrap sweet potato in aluminum foil. Grill on med-high heat for one hour, turning the sweet potato halfway through. That’s it! When the sweet vibrant goodness is done, it will be easy to squeeze the flesh with tongs. Please be cautious though, sometimes the sweet juices will run out of the foil (and I don’t want you to get burned).
So a couple nights ago, I grilled five sweet potatoes. I figured we would eat the leftovers so I made a couple extra. And these extra potatoes became the inspiration for tonight’s new recipe! With a few ingredients I already had on hand, I was able to literally “whip together” this amazing meal. This crock pot sweet potato soup is thick and hearty and even though soup might not be fresh and exciting for a winter meal, adding in the flavor from the grill really makes a difference.
2 medium sweet potatoes, already cooked in grill or oven, cooled and then skinned
3 c. chicken broth
1/2 c. caramelized onions
1/4 t. nutmeg
1/4 t. chili powder
1/4 t. celery seed
1/4 t. curry powder
1 clove garlic, minced
1/2 c. heavy cream
Put all ingredients (except heavy cream) in crock pot, stir and then cook on low for 3-4 hours. Use a hand blender and puree mixture until smooth, then stir in heavy cream. Serve hot with a tiny sprinkle of nutmeg or curry on top.