My husband was on a Vegan meal kick for awhile. I kept looking for new dinner ideas and came across this Potato and Chickpea Curry recipe. It sounded wonderful so I took out the Crockpot and got to it. By making the Potato and Chickpea Curry in the Crockpot it allowed me to prep very little, then set it and walk away until this vegan/gluten free dinner was ready much later in the day.
When I know I will have a very busy morning I tend to pullout the crockpot and do an overnight Oatmeal so breakfast is ready as soon as everyone is up.
It tends to make my morning go by easier. This oatmeal is healthier than the microwaveable oatmeal packets and, well, tastes WAY better, too!
So if you are looking for something fairly easy to put together I suggest you try this wonderful oatmeal recipe.
So my husband has been throwing around the idea of going vegan. I am not certain that is something I want to do. Can you imagine vegan AND gluten-free?
Anyhow, he came across a recipe from The Gourmet Vegetarian Slow Cooker cook book and really wanted to try out a recipe.
Of course I never can follow recipes to the ‘T.’ I just always have to do it my way and it usually always comes out great. Anyhow, this is my version and I hope you like it.
My husband literally hates restaurant chili and even canned chili because of the kidney beans. So if he wants chili, then I have to make it homemade for him with either Pinto Beans or Black Beans. And of course the perfect chili recipe calls for a crockpot. It is basically the easiest way to get that slow simmering stovetop chili richness.
Yes I know St Patrick’s Day is long over. However, I purchased a large beef brisket slab that I cut into five 3 pound sections. Tossed them into individual ziploc bags and threw them in the freezer to cook up another day.
Whelp, today felt like the day. I took out a bag and tossed it into the crockpot with gluten free beer and boiling water sprinkled with some whole cloves, cinnamon sticks, whole allspice, salt and some brown sugar. The aroma is AWESOME!
Now I wait 6-hours for the meat to cook and become tender! Oh so can’t wait!!
This sauce is sweet and pairs well with the turkey! And of course I love capers so it is a win win kind of dinner for my family!
Crockpot Turkey Tenderloin with an sweet red plum sauce
1/2 cup Red Plum Jam
1/2 cup packed brown sugar
1/2 cup Marin Wine
1/3 Cup Olive Oil
1/3 cup red wine vinegar
1/4 cup capers with juice
2 tablespoons garlic, minced
1 pound Turkey Tenderloin
Cooked diced zucchini
Place first eight ingredients in a crockpot and cook 2.5 hours on high. Anything longer and it will dry out the turkey.
Once cooked cut turkey into cubes. Place a nice helping of rice topped with Turkey and Zucchini then ladle Plum sauce over top.
I have always loved split pea soup but rarely ever make it. And since my husband is allergic to msg and sodium nitrates we can’t eat ham. Regardless, for this recipe I used boneless pork chops instead and it came out wonderful!
Split Pea soup is a wonderfully hearty soup and very easy to make when using a crockpot.
Crockpot Split Pea Soup with pork
- 4 cups split peas
- 4 cups Turkey or Chicken Bone Broth
- 6 cups water
- 1/2 cup carrots, diced
- 4 celery stocks, diced
- 1/4 cup dried onions or one small onion, diced
- Cracked Salt and Pepper to taste
- 1 lb thin cut boneless pork chops
- Sour Cream (Optional)
Place the pork chops on bottom of the crockpot. Next arrange the split peas in the crockpot in an even layer. Add the carrots, celery, and onion over the split peas.
Pour the broth and water into the slow cooker and season with salt and pepper. Cover and cook on high for 5 to 6 hours or until peas are soft. Place in a bowl with a dollop of sour cream and ENJOY!
I made a Roasted Turkey the other night and as usual I made a Turkey Bone Broth. Since my family has a food sensitivity to chicken I never use chicken broth let alone make chicken for that matter. And of course Turkey broth is a little hard to find at the store in my area.
So I make Turkey Bone Broth every time I Roast a Turkey which is about 3-4 times a year. I then place the broth into jars and stick them in the basket of my deep freezer for later usage for recipes or soups.
Making bone broth is extremely easy if you have a crockpot. I usually take poultry shears to the Turkey bones, but this bird was a large one and I ended up needing a hammer to expose the marrow. So I placed the bones in a gallon ziploc and whacked the bones a few times. I then threw the bones, whatever meat was attached and some turkey skin into the crockpot. Next I filled the crockpot with water to almost the top and then placed the lid on and cranked it up! The longer you slow cook the broth, the more your turkey flavor will shine through. I wanted 20 hours on the crockpot, but mine only goes to 10 — so after 10 hours I reset the crockpot for another 10 hours for a total of 20 hours or cooking.
Turkey Bone Broth
- Turkey carcass of a 23 lb bird (with some attached meat and skin)
- 20 cups of water (or until crockpot is almost full)
Break carcass bones open to expose marrow. Then add carcass to crockpot. Fill crockpot with water cover and cook on low for 20 hours. If the level has evaporated too much add more water over the course of the cooking.
Once done. Strain out bones. Can, and freeze for later use.
I love New Orleans. It is spectacular in my opinion — the food, the atmosphere… I fell in love instantly. I was lucky enough to had traveled to NOLA twice for Mardi Gras. And even went when Mardi Gras landed on my Birthday in 1997!! Ok, did I just date myself?
Even though I haven’t been to NOLA in years, I pay homage to Fat Tuesday at my home regardless. Now of course I use to go all out and decorate, make a kings cake for dessert and even hide a plastic baby. But life is much more busier than it use to be and now all I have time for is basically cooking up dinner, LOL.
I wanted to make Gumbo — but I made a twist from the norm and made it a rice bowl instead. It might not look like much but the flavor pops once you take a spoonful!
Slow-Cooker Gumbo Rice Bowl with Turkey and Andouille Sausage
- 1/4 lb (1 stick) butter
- 4 oz gluten free flour
- 1 Small onions, diced
- 2 celery stalks, diced
- 2 cups turkey broth
- 1-1/2 teaspoon Creole seasoning
- 1/4 teaspoon ground black pepper
- pinch of dried hot red pepper flakes
- pinch of chili powder
- 1/4 teaspoon dried thyme
- 1 teaspoon chopped garlic
- 12 ounce bag of okra
- 1 teaspoon salt
- 12 ounce andouille sausage, sliced
- 1 lb. turkey tenderloin, diced
- 3 cups uncooked rice
- Heat a crockpot up and add all ingredients except flour, butter and rice. Stirring every few hours.
- In a small pot melt butter over moderately low heat. Gradually add a third of the flour, stirring constantly with a wooden spoon.. Add another third more flour still stir constantly. Then add remaining third of flour still stirring constantly to cook roux until it is dark in color.
- Cook gumbo for 8 hours on low.
- Cook rice according to directions. When rice is ready add rice to Gumbo and mix to incorporate. Serve immediately.
My kids love yogurt, me not so much. But they eat yogurt so much that we buy boat loads. OK, probably not that much, but it just seems like it.
My husband decided he wanted to try his hand at making homemade yogurt in the crockpot. Well, our first batch was over-cooked and turned into Feta Cheese. AND that Feta Cheese was WONDERFUL!
TAKE TWO: After doing more research and hitting the next town over’s Beer Making Shop we came across a Y5 Sweet Yogurt culture packet that contained Acidophilus and Bifidobacterium (the most Probiotic). We have been making Soda Kefir and were buying bottles at the shop when we came upon the culture. Glad we stopped in and of course the Kefir will be another post later on.
Anyhow, the process was easier with the culture and fairly simple using the crockpot but it took about 4 hours to make using the crockpot.
Take a gallon of whole milk and pour it into the crockpot and get it heated up to 185º F. And then have it hold at that temp for around 20-30 minutes. This will prepare the whey proteins which are largely responsible for the thickening of the yogurt body.
The next step is to cool the milk quickly back down to 112º F to complete the fermentation.
When the milk reaches the proper temperature for inoculation, is time to add the yogurt culture.
Your next step will be to incubate the cultured milk for the required time in an insulated container (we used two large insulated thermos jugs).
This will then need to set quietly for 8-10 hours and will determine the thickness and texture of the final yogurt as well as the final acidity.
Your final step will be to chill the yogurt quickly as possible once you find the texture and acidity is to your liking. When cooled it will have a much more solid texture.
My husband drained the yogurt through cheese cloth to give it more of a “Greek Style” texture and it provides a more concentrated yogurt flavor and a rich creamy texture for mixing with fruit or jelly.
This morning for breakfast we mixed the yogurt with frozen berries and I have to say for me the flavor was nice and mild and not so tangy — I think the tang is what I don’t like about yogurt.
Next we took the remainder of yogurt and placed it in small containers with a large dollop of Flavored Jelly — Raspberry, Peach and Cherry — into the container and then topped with the yogurt.