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Monthly Archives: March 2012

Quinoa Casserole

Crock Pot Quinoa Casserole by a Year of Slow Cooking

Ingredients

  • 1 1/2 cups quinoa
  • 3 cups broth
  • 1 T olive oil
  • 1/2 t salt
  • 1/2 t cinnamon
  • 1/4 sliced or chopped almonds
  • 1/3 cup dried unsweetened cranberries
  • handful of baby spinach
  • 1 cup baby tomatoes, halved or quartered depending on size
  • 1/2 block feta cheese, crumbled

Directions

  1. Rinse the quinoa in a fine strainer until the water runs clear. Dump it into 4-6 qt crockpot.
  2. Add 1 tablespoon of olive oil and mix it around. Add chicken or vegetable broth, the salt, and cinnamon. Stir in almonds and cranberries.
  3. Cover and cook on low for 4-6 hours. The quinoa is done when you can fluff it with a fork and it is tender. The liquid should be pretty well absorbed, similar to how you know rice is done.
  4. Fluff the quinoa with a fork, and add the baby tomatoes and feta cheese. Stir gingerly to mix. Add a large handful of baby spinach to the top of the crockpot, and close the lid. Cook on high for about 20 minutes, or until the spinach has wilted. Stir again to distribute the spinach.
 
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Posted by on March 24, 2012 in Casserole, Crock Pot, Grains, Vegetarian

 

Honey Glazed Ham

Slow Cooker Honey Glazed Ham by A Year of Slow Cooking

Ingredients

  • 5-7 pound bone-in ham
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 1/4 cup butter, melted
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons ground thyme

Directions

  1. Use a 6-quart slow cooker. Unwrap ham, and discard flavor packet. Put ham into slow cooker. In a small bowl, combine vinegar, honey, butter, Worcestershire sauce, sugar, and thyme. Pour mixture evenly over the ham.
  2. Cover and cook on low for 6 hours, or until heated through.
 
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Posted by on March 21, 2012 in Crock Pot, ham

 

Carrot Pudding

Carrot Pudding by a Year of Slow Cooking

Ingredients

  • 4 cups grated carrots
  • 1 small onion, grated
  • 1 cup heavy cream
  • 1 egg, beaten
  • 2 teaspoons kosher salt
  • 1 teaspoon ground nutmeg
  • 1 tablespoon white granulated sugar

Directions

  1. Use a 4-quart slow cooker.
  2. Grate the carrots and onion and add them to your crockpot.
  3. In a mixing bowl, combine the cream, egg, salt, nutmeg, and sugar. Pour this mixture into your slow cooker, and stir well.
  4. Cover and cook on low for 4 to 5 hours. Your pudding is done when the carrots are tender.
  5. Improve the texture by blending. You can use a hand-held stick blender (CAREFULLY) pulse a few times to create a pudding-like consistency. You can also (carefully!!) transfer the mixture to a traditional blender to pulse a bit.
 
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Posted by on March 20, 2012 in Crock Pot, Vegetarian

 

Chili Verde

Chili Verde by a Year of Slow Cooking

Ingredients

  • 4 pound chuck roast
  • 1 green bell pepper, seeded and diced
  • 1 small onion, diced
  • 1 (4 ounce) can diced chiles
  • 1 (14.5 ounce) can diced tomatoes
  • 10 tomatillos, diced (peel off the outer wrapper, if they have one)
  • 4 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 2 teaspoons cumin
  • 2 teaspoons sage
  • 1 Tablespoon oregano
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup chopped cilantro leaves

Directions

  • Place the roast into a 6 qt slow cooker. Add diced bell pepper, onion, and tomatillos. Pour in the contents of the diced chile can and the tomato can. Add spices. Stir a bit to get the spices down the sides of the meat. Add chopped cilantro to the top.
  • Cover and cook on low for 8-10 hours or until meat shreds easily with a fork. If the meat seems tough,  chopped it into large chunks, and put it back in the pot for another hour or two
  • Serve with rice, corn tortillas, shredded cheese, and a dollop of sour cream. Here is a A Year of Slow Cooking’s refried bean recipe if you’d like to give it a try!
 
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Posted by on March 18, 2012 in Crock Pot, Meat

 

Slow Roasted Cabbage and Potatoes

Slow Roasted Cabbage and Potatoes by A Year of Slow Cooking

Ingredients

  • 1 small head of cabbage (cut into wedges)
  • 12-14 colorful baby potatoes, cut into 1″ chunks (no need to peel)
  • 10-12 whole cloves of garlic
  • 1/4 cup olive oil
  • 2 T balsamic vinegar
  • 1 t kosher salt
  • 1/2 t black pepper

Directions

  1. Combine veggies into the crockpot with the whole garlic cloves. Add olive oil, salt, pepper, and balsamic vinegar. Toss to coat. DO NOT ADD WATER.
  2. Cook on low for 4-6.
  3. The vegetables are done when the potatoes reach desired tenderness.
  4. The cabbage will get a little carmelized and crispy around the edges where they touch the crock walls.
 
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Posted by on March 15, 2012 in Crock Pot, Potato, Vegetarian

 

Carnitas

Slow Cooker Carnitas by a Year of Slow Cooking

Ingredients

  • 2 pounds pork shoulder
  • 1/2 cup freshly squeezed orange juice (about 1 large orange)
  • 1/4 cup freshly squeezed lime juice (about 1 large lime)
  • 7 cloves garlic (whole intact)
  • 1/2 tablespoon kosher salt
  • 1 tablespoon cumin
  • 1/2 cup beef broth
  • corn tortillas
  • sour cream, salsa, sliced avocado (optional)

Direction

  1. Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
  2. Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.
  3. Shred meat fully and serve on warmed corn tortillas with desired toppings.
 
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Posted by on March 14, 2012 in Crock Pot, Pork

 

Lemon and Rosemary Lamb

Leg of Lamb with Lemon and Rosemary by A Year of Slow Cooking

Ingredients

  • 3 pounds whole leg of lamb
  • 1/4 cup honey
  • 2 tablespoons prepared dijon mustard
  • 1 tablespoon dried rosemary
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice (1 lemon, juiced)

Directions

  1. Use a 4-quart slow cooker.
  2. In a small bowl, combine honey, dijon, the spices, lemon zest, and lemon juice. Stir with a spoon to form a paste. Smear this paste on all sides of the lamb roast. Cover and cook on low for 8 hours. The lamb should be easy to cut with a fork when it is done.
 
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Posted by on March 11, 2012 in Crock Pot, Meat