Tag Archives: crockpot

Linda’s Applesauce

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The recipe as originally given to me:

 8-10 lbs of apples.  Linda uses Macs. we prefer N.Y. State Cortlands

1lb.  brown sugar
2 tbs cinnamon (approx)

peel, etc then run through food processor until coarsely chopped. Melt a little butter in large sauce pan, add apples cinnamon and brown sugar.  Cook over medium heat at least 20-30 minutes.

 

 

What I’m doing today:

Put a half dozen cinnamon sticks at the bottom of a crockpot

Add a mix of apples peeled, cored, quartered;  ~8lbs after quartering and sampling

Slice up one stick of butter and scatter throughout

Mix 8 oz of dk brown sugar w/2 heaping tablespoons of cinnamon – I used one each Ceylon (sweet, recommended for apple dishes) and Vietnamese (a very strong sharp taste, reminiscent of the cinnamon oil we used to use on toothpicks) and mix it.

Cook for hours

Note:  The apples didn’t all fit, so cooked down some, and then added the rest.  Sprinkled some more cinnamon on top as a result, and stirred now and then.  Also sprinkled on a spice blend with allspice, clove, ginger, nutmeg

Since cortlands and macs weren’t available, the apples were a mix of sweet and tart – could have cut the sugar back a bit more, also I think a half stick of butter would have sufficed.    This didn’t quite fill 4 mason jars; last time we filled all 4, w/a bit extra, and I think we’d bought a 10 lb bag

 

Chorizo Jambalaya

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I typically serve in a bowl, and have yogurt or labneh available to add as it is quite hot.  The recipe is flexible, add or remove veggies and meat as desired. What makes it ‘this’ jambalaya recipe is the chorizo, wine, and lots of garlic.

Chorizo Jambalaya
 
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Serves: 6 to 8 servings
Ingredients
  • 1 package of chorizo sausage, removed from casings {Mexican not Portuguese}
  • Half a dozen cloves of garlic, chopped
  • ~1-2 tsp of sweet smoked paprika (or 1tsp each of sweet and smoked if that’s what you have)
  • Chicken breast or tenders
  • Shrimp
  • 2 cups Rice
  • 4 cups Chicken broth
  • 1 cup white wine
Instructions
  1. Brown the chorizo in a dutch oven.  Remove meat from pan; leaving grease.
  2. Sautee garlic in the grease.  Remove w/sausage to prevent scorching.
  3. Lightly cook chicken in the grease.
  4. Deglaze the pan with white wine and add back the chorizo and garlic
  5. Optionally add a handful of cherry tomatoes or a chopped tomato, or a can of crushed tomatoes.
  6. Optionally add any stray meat leftovers that you want to use up (not heavily sauced ones though).
  7. Add rice, chicken broth, and paprika.  If you have fresh parsley add some of that too.
  8. Cover and bring to a boil, then lower to a simmer – cook as you would your rice, so ~25 minutes for white, ~45 minutes for brown.
  9. Turn off heat, add shrimp, replace cover and let sit ~10 minutes or so to heat the shrimp through and continue absorbing water.  Note that it will still be wet when done!

 

Java Roast

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Java Roast
 
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Originally from A Year of Slow Cooking, I've revised it a little
Recipe type: Main
Ingredients
  • --~3 lb beef  roast, trimmed of fat
  • --3/4 cup brewed coffee
  • --8 oz sliced mushrooms
  • -- 4-5 chopped garlic cloves
  • --1/2 tsp salt
  • --1/4 black pepper
  • --1 T Worcestershire sauce
  • --3 T red wine vinegar
  • -- a cup of sour cream
  • --~1 cup Marsala wine
Instructions
  1. Trim the fat, and use some of the fat to sautee the garlic and mushrooms, then add to crockpot
  2. Brown the roast in the remaining drippings (add olive oil if needed).
  3. Remove and add to crockpot along with salt/pepper
  4. Use a mix of the coffee, Worcestershire,and red wine vinegar to deglaze the pan.
  5. Add liquid and scrapings to the crockpot.
  6. Cover and cook on low for 7-8 hours, or on high for 4-5.
  7. Carefully remove the meat/mushrooms from the pot, and stir in the sour cream.
  8. Move to pan and reduce on stove, stirring frequently.
  9. Add a cup or so of Marsala at this point.
  10. Pour sauce over the meat and serve with rice.

 

Harvest Pork – Revised for IPot

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Harvest Pork - Revised for IPot
 
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A classic fall flavor combo.
Author:
Recipe type: Entree
Cuisine: American
Ingredients
  • Pork Tenderloin or roast, trimmed of fat
  • 1 cup Orange Juice or concentrate
  • ½ cup Dark brown sugar
  • 2 apples, peeled and sliced (Courtland or Granny Smith)
  • 1 cup Cranberries or Craisens
  • 1 cup Fresh/dried plums (optional)
  • 1 tsp ground ginger
  • 1 tsp allspice
  • 1 tsp galganal
  • Handful of whole cloves
Instructions
  1. Set the IPot to Saute and allow to come up to heat
  2. Trim the roast/loin of fat
  3. Brown on all sides in the IPot
  4. Remove the roast and degalze the pot using a small amount of wine if available
  5. Set the IPot to slow cook on low for 6 to 8 hours
  6. Place the fruit and orange juice into the bottom of the pot
  7. Mix the ground spices and brown sugar together
  8. Rub the mixture all over the roast, toss any extra onto the fruit in the pot
  9. Push the whole cloves into the roast all over and place it in the pot resting on the fruit.