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Below are the 19 most recent journal entries recorded in The One Pot Gourmet's LiveJournal:

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Saturday, November 17th, 2012
5:23 pm
Crock pot stuffing?
Hi all, I have 20 people coming over for Thanksgiving to my home with a teeny tiny kitchen. I am going to try to make the stuffing in a crock pot. I found a recipe but it has an egg in it, I am dubious. Does anyone have a recipe for crockpot/slow cooker stuffing that they have actually used and found to be worthwhile? Thanks!
Wednesday, May 28th, 2008
5:58 pm
Anyone still here?
I just got a new pressure cooker and the booklet came with three recipes. I plan to cruise through here to see what recipes I can find, but does anyone have any advice for me? Are there any pressure cooker comms as active as what_a_crock?
Tuesday, October 24th, 2006
11:43 pm
I have a goat shoulder roast that I'd like to slow cook in my recently acquired crock pot. I don't know much about crock pot cooking, and even less about goat roasts. The one thing I do know is that it's lower in fat (3%, I think?) so that needs to be kept in mind while cooking.

I've only ever made lamb stews in a slow cooker, so I'm unsure how to deal with this shoulder roast. Do I need to put a lot of liquid in the cooker, or will it do with only a little broth? I'm planning on tossing in some carrots, potatoes, and celery, so I'm sure that will add to the moisture quantity. Having never cooked a roast in the crock pot, my biggest concern is puting enough liquid in to keep it from drying out. I'm going to be gone all day, so I'd like to cook it on low for eight or so hours.

Do any of you have any tips or advice for such an endeavor? Or for goat in general?

If this goes well, I'd like to try a curried goat roast in the crock pot next.
Tuesday, August 15th, 2006
6:44 am
Rabbit Stew in White Wine Sauce (Pressure Cooker)
4 tsp vegetable oil -- divided
1 1/2 lbs rabbit -- cut in pieces
1/2 cup chopped onion
1 clove garlic -- minced
1 medium green bell pepper -- in 1" squares
1 cup mushrooms -- sliced
2 teaspoons flour
3 medium tomatoes -- blanch/peel/chop
1/2 cup white wine
1/4 cup water
1 package instant chicken broth and seasoning mix
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons fresh parsley -- chopped

In a 4 quart pressure cooker, heat 1 T. oil. Add rabbit, a few pieces at a time, and cook until evenly browned on all sides. Set rabbit pieces aside. Add remaining teaspoon oil to cooker and heat. Add onion and garlic. Saute until onion is soft. Add green pepper and mushrooms and continue sauteing until pepper is tender-crisp. Sprinkle vegetable mixture with flour and cook, stirring constantly, for 2 minutes longer. Stir in tomatoes and wine and bring to a boil. Add water, broth mix, thyme, salt, pepper and browned rabbit and stir to combine. Close cover securely. Place pressure regulator firmly on vent pipe and heat until regulator begins to rock gently. Cook at 15 pounds pressure for 15 minutes. Hold cooker under cold water to bring pressure down. Transfer rabbit to serving dish and cook sauce over High heat until slightly thickened, about 2 minutes. Pour over rabbit and sprinkle with parsley.

Servings | 4
Weight Watcher's POINTS® Value | 8

Note: I'm not sure how to measure cooking at 15 pounds per pressure so what I usually do is turn the burner on high until the pressure cooker goes chicha chicha chicha and leave it there for about a minute or two then turn it to medium heat to maintain the chicha chicha chicha action for the required cooking time.
Thursday, August 10th, 2006
1:07 pm
Slow Cooker Chicken Paprikash

1 sprays cooking spray, or enough to coat skillet
2 cup mushroom(s), coarsely chopped
1 small onion(s), chopped
1 small garlic clove(s), minced
1 small sweet red pepper(s), diced
1 tsp paprika
3/4 tsp table salt
1/2 tsp black pepper
1/2 cup canned chicken broth
1 pound uncooked boneless, skinless chicken breast
1 Tbsp all-purpose flour
1/2 cup fat-free sour cream

1. Coat a nonstick skillet with cooking spray and heat. Add mushrooms, onion, garlic and pepper; sauté 5 minutes. Stir in paprika, salt and pepper; cook 30 seconds more. Spoon mixture into a 4- to 5-quart slow cooker; add broth.

2. Cut each chicken breast into 4 long strips; add to slow cooker. Cover and cook on low setting for 5 to 6 hours.

3. Stir together flour and sour cream in a cup; stir into chicken mixture. (Note: We stir flour into the sour cream to prevent the cream from curdling in slow-cooked dishes.) Cover and cook on low until the mixture is thick and hot, about 10 minutes more. Yields about 1 1/2 cups per serving.

Servings | 4
Preparation Time | 20 min
Cooking Time | 360 min
Level of Difficulty | Easy
Weight Watcher's POINTS® Value | 4
Monday, July 31st, 2006
7:42 am
Old-Fashioned Slow Cooker Veal Stew
1 sprays cooking spray
2 Tbsp all-purpose flour
1/2 tsp table salt
1/4 tsp black pepper
1 pound veal shoulder, roast, cubed
20 medium baby carrots
1 large onion(s), finely chopped
2 medium garlic clove(s), minced
1/8 tsp ground sage, or more to taste, or 1 tsp fresh chopped sage
1/4 tsp dried oregano, crushed
1/2 cup canned beef broth
14 1/2 oz canned diced tomatoes

1. Coat a 12-inch nonstick skillet with cooking spray.

2. Combine flour, salt and pepper on a plate; dust veal with flour mixture. Brown veal in skillet, about 3 to 5 minutes per side.

3. Place carrots in a 4- to 5-quart slow cooker. Place veal over carrots.

4. Coat skillet with additional cooking spray. Add onion and garlic and sauté over medium heat for 5 minutes; add to slow cooker. Add sage and oregano to slow cooker.

5. Pour beef broth into skillet and scrape up any browned bits; add broth to slow cooker. Add undrained tomatoes to slow cooker. Cover and cook on low heat for 7 to 8 hours. Yields about 1 1/2 cups per serving.

Servings | 4
Preparation Time | 25 min
Cooking Time | 420 min
Level of Difficulty | Moderate
Weight Watcher's POINTS® Value | 4
Friday, July 28th, 2006
6:35 am
White Bean and Ground Turkey Slow Cooker Chipotle Chili
1 sprays cooking spray
2 pound uncooked ground turkey breast
1 large onion(s), chopped
2 medium garlic clove(s), chopped
32 oz fat-free chicken broth
1 tsp ground cumin
1 tsp dried oregano
1 tsp chili powder, chipotle variety
30 oz canned white beans, drained and rinsed
3 Tbsp fresh lime juice
1/4 cup cilantro, fresh, coarsely chopped (plus extra for garnish)

1. Coat a large skillet with cooking spray. Cook turkey, onion and garlic over medium-high heat, stirring occasionally, until turkey is browned, about 10 minutes; drain off any fat.

2. Add turkey mixture and remaining ingredients to a 3 1/2 quart or larger slow cooker. Cover and cook on low heat setting for at least 4 hours. Yields about 1 cup per serving. (Note: For additional color, top with extra freshly chopped cilantro just before serving.)

Servings | 8
Preparation Time | 18 min
Cooking Time | 250 min
Level of Difficulty | Easy
Weight Watcher's POINTS® Value | 5
6:29 am
Greek-Style Slow Cooker Meatballs and Artichokes
1 sprays cooking spray
1 pound uncooked ground turkey breast
1/2 tsp table salt, or more to taste
1/4 tsp ground sage, or more to taste
8 small uncooked new potatoes, scrubbed, unpeeled
9 oz frozen artichokes, hearts
1/2 tsp dried oregano, crushed
1/4 tsp black pepper
1 cup canned chicken broth
1 Tbsp cornstarch
1 Tbsp fresh lemon juice

1. Coat a 12-inch nonstick skillet with cooking spray.

2. Season turkey with salt and sage; shape into 1-inch balls. Add turkey to skillet and brown on all sides, about 3 to 5 minutes; remove and place in 4- to 5-quart slow cooker.

3. Add potatoes, frozen artichoke hearts, oregano, pepper and broth; cover and cook on high heat for 5 to 6 hours. (Note: When layering the ingredients in your slow cooker, arrange the artichoke hearts near the top so they don’t overcook. Do not thaw the artichokes first. Or, add the artichokes toward the end of the cooking process if you prefer a firmer texture.)

4. About 15 minutes before serving, spoon cornstarch into a cup. Add 1 tablespoon of the slow cooker liquid and lemon juice; stir well. Stir into slow cooker, cover and cook on low heat for 15 minutes more. Yields about 1 2/3 cups per serving.

Servings | 6
Preparation Time | 20 min
Cooking Time | 360 min
Level of Difficulty | Moderate
Weight Watcher's POINTS® Value | 4
Tuesday, May 16th, 2006
11:52 am
Need help!

I'm planning on cooking for my mother-in-law's birthday dinner and am looking for a main course. The problem is, there are a lot of dietary restrictions here: no red meat, no tomatoes or peppers, no extra sugar, no pork or shellfish, no dairy. But I still want it to be something interesting. I have recipes that involve meat and fruit but are based around lamb and veal, which I'd rather not use. Does anyone have any good recipes that could help me out? Do you think turkey or chicken could be substituted for lamb or veal? Manner of cooking isn't important, just ingredients, as there's a nice kitchen available for prep. I also need to be able to feed 8 people.


(cross-posted to the cooking_club so sorry if you get it twice.)
Wednesday, March 1st, 2006
6:59 am
One-Skillet Lasagna
Most of the recipes so far have been of the crock pot variety. Let’s do something a little different in the month of March. Let’s try putting up some recipes that are of the one skillet variety… Here’s my offering

One-Skillet Lasagna

1 1/4 cups ricotta
1/4 cup water
1/2 teaspoon salt
1/4 cup grated parmesan
1 1/2 cups grated mozzarella
1 pound lean ground beef
1 medium zucchini, diced (about 1 cup)
1 (26-oz) jar pasta sauce
6 oven-ready lasagna noodles

1) In a medium bowl, mix together the ricotta, water, salt, parmesan, and ½ cup of the mozzarella. Set mixture aside.

2) Brown the beef in a large skillet set over medium heat until it’s no longer pink, about 5 minutes, breaking up any clumps with a wooden spoon. Drain any fat, if needed. Add the zucchini. Stir in 2 cups of the pasta sauce. Reduce the heat to medium-low.

3) Top the mixture with 2 lasagna noodles, set in the center. Break 2 more noodles into medium sized pieces and fill in the edges. Gently spread the cheese mixture over the noodles. (The noodles may begin to curl in the skillet, but the cheeses will hold them down.) Lay on the 2 remaining noodles (I usually add more noodle at this point to fill in all the gappage). Pour the rest of the sauce into the skillet and spread it evenly, then sprinkle the remaining cup of mozzarella.

4) Cover the skillet and simmer over medium-low heat until the noodles are tender, about 20 minutes. Removed skillet from the heat and let the lasagna cool for 5 minutes. Cut the lasagna into squares and serve.

Makes 6 servings.

*Recipe from February 2006 issue of Family Fun Magazine
Monday, January 30th, 2006
9:58 am
Bean & Barley Soup
i made this yesterday. it came out really well and is vegan if you don't add the cheese at the end.

Slow-Cooker Bean and Barley Soup

1 cup dried multibean mix or Great Northern beans, picked over and rinsed
6 cups water
1 (14-ounce) can whole tomatoes, with juice
3 cloves garlic, smashed
2 ribs celery, chopped
2 medium carrots, chopped
1/2 medium onion, chopped
1/2 cup pearl barley
1 bay leaf
1 1/2 tablespoons kosher salt, plus additional for seasoning
2 teaspoons dried Italian herb blend
Freshly ground black pepper
1/2 ounce dried porcini mushrooms, optional
3 cups cleaned baby spinach leaves (about 3 ounces)
1 cup freshly grated Parmesan
1 tablespoon balsamic vinegar
Extra-virgin olive oil

Put beans, water, tomatoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, 1 1/2 tablespoons salt, herb blend, pepper, and porcini mushrooms (if using) in a slow cooker; cover and cook on LOW until the beans are quite tender and the soup is thick, about 8 hours.
Stir in the spinach, cheese, and vinegar, cover, and let the soup cook until the spinach wilts, about 5 minutes. Taste and season with salt and black pepper, to taste.

Ladle the soup into warmed bowls and drizzle each serving with olive oil.
Sunday, September 11th, 2005
5:24 pm
Bought a crock pot today...it is a hum..let me go and look. I know y'all wait, y'all are patient :)

Thanks for waiting. It is a West Bend 6 quart with a warm, low, and high setting. I am going to make some pot roast after I finished the 200 jars of baby food I have been working on all weekend :P I'll update later.

Where is the crock-pot-possey? Can I get a "what what"?
Tuesday, September 6th, 2005
4:06 pm
Pressure Cooker
My grandmother thought it would be nice to pass along to me a pressure cooker that had never been used. The only experience I have with one is from high school gourmet foods.16 years ago *gulp*. Anyway it is an old generation.....and I would appreciate if people could respond with their favorite thing to make in a pressure cooker. And maybe some encouragement that it won't explode all over my kitchen.
Monday, August 29th, 2005
7:39 am
Burgundy Stew with Herb Dumplings
Burgundy Stew with Herb Dumplings

2 pounds beef boneless bottom or top round, tip or chuck steak, cut into 1-inch pieces
4 medium carrots, cut into 1/4-slices (2 cups)
2 medium stalks celery, sliced (1 cup)
2 medium onions, sliced
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) sliced mushroom, drained
3/4 cup dry red wine or beef broth
1 1/2 teaspoons salt
1 teaspoon ground mustard
1/4 teaspoon pepper
1/4 cup water
3 tablespoons all-purpose flour
Herb Dumplings (recipe below)

  1. Mix all ingredients except water, flour and Herb Dumplings in 3 1/2- to 6-quart slow cooker.

  2. Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) r until vegetables and beef are tender.

  3. Mix water and flour; gradually stir into beef mixture.

  4. Make Herb Dumplings. Drop dough by spoonfuls onto hot beef mixture. Cover and cook on high heat setting 25 to 35 minutes or until toothpick inserted in center of dumpling comes out clean.

8 servings.

Herb Dumplings
1 1/2 cups Original Bisquick®
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried sage leaves crumbled
1/2 cup milk

Mix Bisquick, thyme and sage. Stir in milk just until Bisquick is moistened.

Nutrition for 1 Serving: Calories 260 (Calories from Fat 65); Fat 7g (Saturated 2g);; Cholesterol 60mg; Sodium 1080mg; Carbohydrate 26g (Dietary Fiber 3g); Protein 27g
% Daily Value: Vitamin A 100%; Vitamin C 10%; Calcium 10%; Iron 20%
Diet Exchanges: 1 starch, 2 1/2 Lean Meat, 2 Vegetable
Weight Watchers: 5 points
7:17 am
Spiced Corned Beef Brisket with Horseradish Sour Cream
Spiced Corned Beef Brisket with Horseradish Sour Cream

1 large sweet onion (Bermuda, Maui or Spanish), sliced
3-to 3 1/2-pound well trimmed corned beef brisket
3/4 teaspoon crushed red pepper
1 cup reduced sodium chicken broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream
1 tablespoon cream-style horseradish
2 tablespoons chopped fresh parsley

  1. Place onion in 5- to 6-quart slow cooker. Thoroughly rinse beef; discard seasoning packet. Place beef on onion; sprinkle with red pepper. Mix broth and Worcestershire sauce; pour over beef.

  2. Cover and cook on low heat setting 8 to 9 hours or until beef is tender.

  3. Mix sour cream, horseradish and parsley; ser with beef and onions.

Serves 8

Nutrition per serving: Calories 340 (Calories from fat 235); Fat 26g (Saturated 9g); Cholesterol 130mg; Sodium 1460mg; Carbohydrate 3g (Dietary Fiber 0g); Protein 23g
% Daily Value: Vitamin A 6%; Vitamin C 2%; Calcium 2%; Iron 14%
Diet Exchanges: 3 1/2 High-Fat Meat
Weight Watchers: 9 points

Serving Suggestions: For a traditional Irish dinner, serve the corned beef with boiled small red potatoes and steamed cabbage.

Did you know? Corned beef was originally "corned," with granular salt, because there was no refrigeration. Today, the beef is cured in brine, and spices are added for a distinctive tangy flavor.
Sunday, August 21st, 2005
4:10 pm
Saturday, August 20th, 2005
9:07 pm
Anyone tried making Pole Lima's in a crock pot? If you have, can you tell me how you did it and how they turned out PLEASE? Thanks!
Thursday, August 18th, 2005
12:10 pm
Hot Sauce Discovery
I just had to share this recent discovery with everyone.
This hot sauce has changed the way I look at hot sauce (and devilled eggs).

Dat'l Do-It Baby!Collapse )

Enjoy the Hot Dat'l Action!

Current Mood: blank
Tuesday, July 12th, 2005
11:50 am
Chicken with black beans
(I'm so glad to have found this community...I'm drooling at the recipes already posted and can't wait to try them!)

Ok, this is not technically a one pot meal, cause we serve it with rice...but c'mon...it's rice, so easy. You could even get it take out on your way home.

@ 2 lbs. frozen boneless skinless chicken breasts
a jar of salsa...any kind (@ 16 oz.)
a can of black beans, drained (@ 15 oz.)
a can of corn, drained (or frozen, if you like) (again, @ 15 oz.)
An 8 oz brick of cream cheese

Throw everything except the cream cheese in the slow cooker and cook on low all day (@ 8 hours). Half an hour before serving (this is when I put the rice on...yellow rice is the best!), open the slow cooker and give everything a quick stir (the chicken should just shred) and throw the cream cheese on top. Cook another half hour and serve over rice. Yum.

**I got this recipe from allrecipes.com a while ago, but we eat this pretty often around here. I've tried variations and I love it with spinach and no corn. All 3 of my kids love this...and so does the very picky husband, so it's a hit around here. And cause it so easy to just throw together in the rush of the morning, it makes it that much better. My son has a very colorful name for it, b/c it's not pretty to look at, but it tastes so good.
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