Crock Pots and Salads Oct. 2013

 

Pyne Penne Pasta Salad(after Susan Pyne, from my parent's ward in WA)
Kierten Bliss

1 box penne pasta
1-3 chicken breasts 2 Gala apples, cut-up
red grapes
2 stalks celery, minced
Montreal steak seasoning
slivered almonds

 Dressing: Marie's bleu cheese dressing (in refrigerated section at grocery stores) and mayonnaise

 Cook pasta al dente; drain and rinse well under cold water.  Boil chicken breasts; let cool then cut or shred into small pieces.  Mix cooled pasta, chicken, apples, grapes, and celery in a large bowl.  Sprinkle all over with Montreal steak seasoning.

Just before serving, mix together equal parts Marie's bleu cheese dressing and mayonnaise in a small bowl.  Stir into pasta mixture, then add the slivered almonds.  Serve and enjoy!
 

Yet Another Spinach Salad :)

Kierten Bliss

 Fresh Spinach

dried cranberries
pecan halves
sugar

 Rinse spinach and drain well.  Place in large bowl.  Add dried cranberries.  Place nuts in a flat-bottomed frying pan on the stove.  Generously sprinkle with sugar (yes--the bad awful white sugar!!!).  Turn to medium-high heat.  Stir with a wooden spoon, constantly.  Sugar will begin to melt and coat the pecans.  Stir constantly so it does not burn.  Remove from heat when no sugar granules are visible and nuts are completely coated and toasty-looking.  Immediately spoon onto wax paper to cool.  When cool, break up nuts and add to spinach and cranberries.

 Dressing:

1 packet dry Italian seasoning

1/4 c. raspberry vinegar
3 Tbs. water
1/2 vegetable oil

 Mix dressing ingredients together.  Add dressing to salad just before serving.

 

Poppy Seed Dressing
Megan Bodily

1 ½ Cup Sugar (White)- mix with ground mustard Tsp. DRY ground mustard
2/3 Cup White Vingar Add to first two ingredients
2 TBL Onion Juice Add
2 Tsp. Salt Add
2 Cups Canola Oil- Add in slowly, stirring or whisking constantly
3 Tbl. Poppy Seeds

It’ll look grey in color, but it is yummy
* Do not make substitutions, especially for oil, vinegar or sugar.
Directions for Serving
Mix bag of chopped lettuce, some spinach, some spring mix
Add bag of candied almonds
Add bag of craisins
Toss with dressing (enough to be moist)

 

 

Taco Soup

Megan Bodily

2 lbs of ground hamburger

1 Tbls minced onion

1 can chili with beans

1can corn (drained)  - often use frozen corn

1can red kidney beans (drained)

1 large can of tomatoes

2 8oz cans of tomato sauce

1 tsp garlic   (or crushed fresh garlic)

1 pkg taco seasoning

Put all in crock pot or stew pot and let cook to blend flavors

Serve over chips with sour cream and grated cheese. 

I like to brown and drain my hamburger first. I usually crush or buy crushed or diced tomatoes.  You can also add a can of Ortega Chiles (mild and chopped) the small little can.  You can always stretch it by adding more of whatever is in the recipe.

 

 

Pear Salad

Laurel Child

2 heads lettuce (I use romaine, red leaf, green leaf, butter, and/or and spring greens)

2-3 large fresh pears, cubed

½ c raw pecans, chopped

1 T lemon juice

Dressing

⅔ c rapadura sugar (sucanat or turbinado works well too)

¼ c apple cider vinegar

2 T lemon juice

1 t salt

1 t dry mustard

1      cup oil (EVOO, grape seed, avocado or any other healthy oil)

Mix all dressing ingredients in blender.  Cut up pears and toss in 1 T lemon juice. Toss salad fixin’s with dressing and enjoy

 

 

CROCKPOT GENOESE MINESTRONE – In Genoa, Italy

Kortnee Feriante

 2 Tbsp olive oil

1 onion, finely chopped

2 celery sticks, finely chopped

1 potato (4oz) cut into ½ in. cubes

4 cups vegetable stock

3 oz green beans, cut into 2 in pieces

1 zucchini, thinly sliced

2 Italian plum tomatoes, peeled and chopped

7 oz can cannellini beans, drained and rinsed

¼ Savoy cabbage, shredded (deep green, & deeply wrinkled leaves), shredded (can use regular green

cabbage also)

1 1/2oz dried “quick-cook” spaghetti or vermicelli, broken into short lengths (use any pasta)

Salt and ground black pepper

Heat olive oil in pan, add chopped onion, celery, and carrot. Cook, stirring about 7 minutes until

vegetables begin to soften.

Place cooked vegetables into slow cooker pot. Add potato cubes and vegetable stock, cove cooking pot with lid and cook on high for 1 ½ hours.

Add green beans, zucchini, tomatoes, and cannellini beans to the pot. Cover and cook 1 hour.

Stir in the cabbage and pasta; cook for 20 minutes. [I cook the soup after, adding the cabbage, for 20

minutes minus the length of time it takes for the pasta to cook. For example: if the directions on the

pasta I’m using say cook for 8-9 minutes, I’d add the cabbage to the soup and cook for 12 minutes then add the pasta and cook for no more than 8 minutes. The cabbage would cook a total of 20 minutes and the pasta would cook according to directions so that it is not overcooked and limp by the time the soup is served and enjoyed.]

For pesto:

Meanwhile, place the following ingredients in a food processor. Blend to make a smooth sauce.

2 cups fresh basil leaves

1 clove garlic

½ tsp salt

¼ tsp freshly ground pepper

Roast then add:

¼ cup pine nuts

Drizzle into running food processor:

2/3 cup olive oil (I like to use less – approx. ½ cup)

Remove pesto mix from food processor and stir in:

½ cup shredded Parmesan cheese

Stir 2 Tbsp of the pesto sauce into the soup. Check the seasoning adding more pesto if necessary. Serve hot in warm bowls, with the remaining pesto spooned on top of each serving.

 

 

 

Apple Crisp

Mariah Garcia

1 cup all-purpose flour

1/2 cup light brown sugar

1/2 cup white sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1pinch salt

2 1/2 cup butter, cut into pieces

1 cup chopped walnuts

1/3 cup white sugar, or to taste

1 tablespoon cornstarch

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

6 cups apples - peeled, cored and chopped

2 tablespoons lemon juice

Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside.

Whisk together 1/3 cup sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top. Cover and cook on High for 2 hours or Low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.

 

World’s Easiest French Dips
Nancy Holladay

Start this recipe the day before; it takes a long time, but is easy and good.

5 to 6 lb. rump roast (or any lean cut of meat - I have used cross rib roast or London broil)

2 pkgs. dry Good Seasons Italian dressing mix

2 pkgs. Schilling (or other) Au Jus mix

2 cans beef broth (or broth to almost cover roast) sometimes I use water and beef bouillon

Cook on low in the crock pot all day, then refrigerate. Next day, skim off all the solid fat and cook on low all day again. Before serving, shred meat with a fork (it should be very tender). Serve on hard rolls with some of the au jus for dipping. I have served it over rice.

This serves a LOT, so you could do a half recipe. I love to add more broth and water when the meat is mostly gone, and make a beef barley soup. Just add barley, vegetables, and whatever you want—cook till tender. Or I might add sour cream and mushrooms to make a stroganoff and serve with noodles.

Pineapple Coconut Cabbage Salad

Celeste Hornberger

1/2 head cabbage

1 can pineapple chunks

1/2 cup coconut

1/2 cup cashews

Toast cashews by placing them in broiler on low for about 5 minutes. Stir and watch them occasionally so they don't burn. After toasted, let cool and chop, if desired.

Chop cabbage and place in salad bowl. Drain pineapple juice into cup from can. Chop pineapple chunks, if desired, and place in salad bowl, reserving 3-4 chunks of pineapple from can. Add coconut and cashews. Toss with desired amount of dressing. (I would not use all the dressing. It can be stored in the fridge). 

 Dressing:

1/2 cup oil (I use a little less)

1/3 c. vinegar

1/2 cup sugar (I use a little less)

2-3 T. pineapple juice drained from can

3-4 pineapple chunks

 Place all ingredients in blender. Blend about 1 minute. 

 

 

Broccoli Salad

Heidi Little

broccoli

bacon

shredded cheese

red onion

craisens

sunflower seeds

Dressing:

1/3 cup vinegar

1/3 mayo

1/3 sugar

 

 

Brownie Bottoms

Heidi Little

½ cups packed brown sugar

¾ cup water

2TB unsweetened cocoa powder

1 box

1 small package instant chocolate pudding mix

½  cup chocolate chips

2 eggs beaten

3 TB melted butter

Combine first 3 ingredients in sauce pan and bring to a boil.

Combine ingredients 4-8 spread this batter in greased crock pot. Pour above boiling mixture over batter. Cover and cook on high 1 ½ hours. Turn off crock pot and let stand for 30 min. Serve warm with ice cream and whip cream.(Double recipe for 5-6 quart crock pot.)

 

 

 

Holiday Soup

Jenna Ralph

1 large carrot, peeled and chopped

1/2 cup red quinoa, uncooked (I used whole wheat cous cous, I happened to have lots I've been needing to use)

1 tbsp extra virgin olive oil

1 medium sweet onion, finely chopped

1 medium zucchini, chopped

3 cloves garlic, minced

1 vegetable bouillon cube (not low sodium) 

6 cups water, boiled

One 15-ounce can diced tomatoes

1.5-2 cups cooked black beans (about one 15oz can)

1 tsp good-quality curry powder (I used Trader Joes brand)

Pinch or two of cinnamon

Pinch of ground nutmeg

2 cups baby spinach leaves, well rinsed and roughly chopped

1/2 tsp kosher salt, to taste

Freshly ground black pepper, to taste

Pinch of saffron threads (optional, but tasted amazing) (I did not include this)

Instructions:

Heat the oil in a large soup pot. Add the chopped sweet onion and sauté over medium-low heat until translucent. Add the chopped carrots, chopped zucchini, and minced garlic, and continue to sauté for about 5-7 minutes.

Place your bouillon cube into a medium sized bowl. Boil 6 cups of water and pour over the bouillon cube. Stir well to dissolve. Add bouillon mixture, tomatoes, red quinoa, black beans, and spices + seasonings. Bring to a boil and then simmer gently for 15 to 20 minutes.

Add the roughly chopped spinach, stir well, and cover. Simmer on low for about 15-35 minutes. The longer you cook it the more the flavours will develop. Taste test and adjust seasonings if necessary. I also have a feeling this soup will be even better the next day! Garnish with nuts of choice if preferred.

Makes about 8-10 cups.

 

 

Cucumber Salad from Austria
 Heather Seipert

Mix together:
8 oz. (1/2 carton) plain yogurt (tastes better with full fat yogurt)
4 oz. sour cream
1 Tblsp. minced garlic (fresh or store bought)
few Tblsp. Freshly chopped or dried Dill
salt & pepper to taste

Then add 3 English Cucumbers, washed and sliced

Mix wet ingredients & seasonings together and add cucumbers last.
Let sit an hour in the refrigerator for flavors to blend.  Serve cold. 
Perfect for a hot summers day, with spicy food, or anytime.
Also can be used as Tzatziki on top of gyros.

 

 

Tomato Cucumber Salad

Natalie Seipert

Dice up tomatoes and cucumbers equal in amount. Cut up/dice red onion small size and mix with tomatoes and cucumbers.  Add salt and pepper to taste.  Spinkle with feta cheese on top if desired.

PREP, SET, FORGET

Slow Cooker Notes

Kortnee Feriante

The slow cooker was invented in the mid-1970's for cooking baked beans. It was marketed as an

appliance that would: cook wholesome meals unattended which are ready to serve at day's end.

Adapt recipes by using slow cooker cookbook as a guide, find similar recipes in that cookbook and

adapt as needed.

General Rule: liquid content of a dish cooked conventionally can be reduced by as much as half in

slow cooker. Add more hot liquid toward end if necessary.

Do not add hot liquid to a cold slow cooker ceramic pot, do not add cold liquid to hot ceramic pot.

Don't use slow cooker without ceramic pot in place.

 

May fill pot and leave to soak just do not immerse entire pot in water for long periods of time as

base is usually porous and soaking may damage the pot. Use damp soapy cloth to clean not

scouring pads or abrasive cleaners as damage oputside of cooker.Few ceramic pots are dishwasher

safe – check instructions. Also, check manufacturer's instructions to see if can be used on stovetop

or in oven, microwave, or freezer.

Outside cooker & lid become very hot with cooking. Watch for release of steam when open lid.

Glaze on cooking pot may become crackled; this is common with ceramic glazewear.

Certain foods must be cooked at specified settings. Cakes should always be cooked on high for

entire cooking time, pot-roasted meats & egg-based recipes should usually be started on high (or

auto) for the 1st hour of cooking then reduced. For dishes such as soups and casseroles, the cooking
time may be shortened or extended to suit needs by cooking on higher or lower setting.

ROUGH GUIDE: cooking time on high is just over half that on low.

Slow cookers are more versatile than we generally realize. Soups, breads, cakes, cobblers/crumbles,

preserves, beverages (cocoas, ciders), HOT & COLD dishes, pasta dishes, whole grains (barley,
quinoa & whole wheat). Whole rye grains need to soak in cold water overnight before cooking in a
crockpot and other grains can be soaked prior to shorten cooking time. Use EASY COOK rice in
crock pot dishes as regular grain rice doesn't cook well in slow cooker.

Fish –

helps maintain shape

allows flavor to develop
terrines, soups, risootos, pasta dishes
steamed
poached – good for large fairly firm pieces of fish

GREASE bottom of ceramic pot

Shellfish – add toward end of cooking

Squid - very brief or very long cooking otherwise tough

Garlic's pungency tamed in slow cooker

• May ned to increase amount in dishes cooked 4+ hours

Onions

• Take long time to cook in a crockpot

• First fry in oil or saute in butter before adding

Roots & tubors (carrots, rutabagas, turnips, parsnips, potatoes)

• Long time to cook

• Cut in small similar sized pieces

• Cover w/cooking liquid to ensure softening & prevent discoloration (potatoes)

Mushrooms

• Add lots of liquid to foods so adjust/decrease fluid in recipe

Pumpkins & squashes

• Flavor is developed in slow cooker

• Crockpot helps retain firm texture

• Produce lots of liquid so reduce

Shoot vegetables –

• fennel, chicory, and celery do well in slow cooker

• asparagus & globe artichoses – BETTER in CONVENTIONAL METHODS

Beans & Lentils

• Most need to be soaked before cooking

• Soaking depends on type & age of beans

• Most soaked for at least 6 hours

• Chickpeas for 8-12 hours

• Soak beans for NO more than 24 hours

• Fully soaked beans have plump and smooth skins

• Drain, rinse under cold running water

• Cover in large pan cover with enough COLD water to come 1 1/2 in above beans

• Boil rapidely uncovered 10-15 minutes (all beans except lentils & gunga peas) boil to

destroy toxins

• remove from heat, skim off any froth

• cool 5 mins.

• Traanfer beans & liquid to pot with enough water to have excess 3/4 in" covering beans

• Red lentils & split peas need no soaking

• Add seasons but NOT salt or acidic ingredients such as tomoato juice – toughen beans –

prevent proper cooking. Add these at the end of the cook time.

Tomatoes

• Add at end of cooking period

Frozen Vegetables -

• Defrost 15-20 minutes

• Add to recipe at last 15-20 minutes