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I think one of the greatest inventions as far as cooking goes is the Crockpot or Slow Cooker. In 1970 Rival acquired from the Naxon Utilities Corporation a “beanery” which was used for slow cooking beans. After playing around with this Rival realized that they had something unique on their hands and as a result the crockpot or slow cooker became a part of the American kitchens. I use my frequently. It is an invaluable tool for working women since you can dump everything in to the pot before leaving for work and come home to dinner.

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Here are some of the recipes that I have developed using the crockpot. I own two of them now and will probably bring my Mom’s down with me. They are great for keeping things warm for dinner parties.

Burgundy Beef With Portobello Mushrooms and Pearl Onions
Serving Size: 6    

Amount    Measure        Ingredient -- Preparation Method
--------  ------------   --------------------------------
  2       pounds         beef bottom round
  2       tablespoons    olive oil
  2       tablespoons    flour, all-purpose
 ½        teaspoon       salt
 ¼        teaspoon       ground black pepper
 ¼        teaspoon       allspice
  1       cup            burgundy
  1       tablespoon     low sodium Worcestershire sauce
  1       tablespoon     Dijon mustard
  8       ounces         Portobello mushrooms -- sliced
  5       ounces         white pearl onions
  2       cloves         garlic -- minced fine

Mix together wine, Worcestershire sauce, Dijon mustard, and garlic. Add sliced mushrooms and pearl onions and let marinate while browning meat.

Mix together the flour, salt, pepper and allspice. Coat meat on all sides. Keep remaining flour mixture in reserve.

Heat pan on high heat and add olive oil. Brown meat on all sides. Transfer to crockpot.

Pour wine marinade with mushrooms and onions over meat. Cook on Low for 8 to 10 hours or High 4 to 5 hours..

Remove meat, onions and mushrooms from crockpot. Remove any visible fat from liquid. Place liquid in small saucepan over med-high heat. Add saved flour mixture and stir until gravy is thickened. Serve over meat and mushrooms or on the side.

Per Serving : 392 Calories; 21g Fat (53.6% calories from fat); 35g Protein; 7g Carbohydrate; 1g Dietary Fiber; 106mg Cholesterol; 335mg Sodium.  Exchanges: 0 Grain(Starch); 4½ Lean Meat; ½ Vegetable; 1½ Fat; 0 Other Carbohydrates.

Chili Soup
Serving Size  : 10    

Amount     Measure       Ingredient -- Preparation Method
--------   ------------  --------------------------------
  14½      ounces        no salt added stewed tomatoes -- drained and diced
  32       ounces        low sodium beef broth
  1        small         onion -- diced small
  16       ounces        fat-free refried beans
  16       ounces        low sodium kidney beans, canned -- drained and rinsed
  1        tablespoon    chili powder
  ½        teaspoon      cumin powder
  ½        teaspoon      dried oregano
  1        pound         extra lean ground beef
  8        ounces        no salt added tomato sauce
  1        tablespoon    low sodium Worcestershire sauce
  4        ounces        diced green chilies
  1        teaspoon      seasoned salt
  ½        teaspoon      seasoned pepper
  ½        teaspoon      marjoram
  ½        teaspoon      thyme
  1        tablespoon    balsamic vinegar
  6        ounces        no salt added tomato paste

Brown the ground beef in a saucepan. Drain fat.

Add rest of ingredients and heat to boiling.

Reduce heat and simmer for 30 minutes.

You can put everything in a crockpot and cook on LOW for 6 to 8 hours or HIGH 3 to 4 hours. You don't have to brown the meat first.

Per Serving: 242 Calories; 8g Fat (30.2% calories from fat); 18g Protein; 25g Carbohydrate; 6g Dietary Fiber; 31mg Cholesterol; 405mg Sodium.  Exchanges: 1 Grain(Starch); 2 Lean Meat; 1½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

Crockpot Baked Beans
Serving Size  : 12    

Amount      Measure          Ingredient -- Preparation Method
--------    ------------     --------------------------------
  2         pounds           small white beans
  ½         cup              brown sugar -- packed
  2         large            onions -- cut in chunks
 ¼          cup              dark molasses
 ¼          cup              maple syrup
  6         ounces           no salt added tomato paste
  3         tablespoons      Dijon mustard
  1         tablespoon       low sodium Worcestershire sauce
  12        ounces           cherry cola

Soak beans in water overnight.

Drain beans. Add all ingredients to a crockpot and stir to coat beans. Cook on low for 8 to 10 hours or until the beans are cooked through.

Per Serving: 347 Calories; 1g Fat (3.0% calories from fat); 17g Protein; 70g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 83mg Sodium.  Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fat; 1 Other Carbohydrates.

Serving Ideas: Great with picnic food, hot dogs and hamburgers.

Crockpot Chili Con Carne
Serving Size: 8    

Amount       Measure         Ingredient -- Preparation Method
--------     ------------    --------------------------------
  1          pound           ground beef, extra lean
  1          medium          onion -- diced
  2          cloves          garlic -- minced
  32         ounces          low sodium kidney beans, canned -- drained
  14½        ounces          tomatoes, Tex-Mex style -- drained
  4          ounces          green chilies -- drained
 ½           teaspoon        salt
  2          tablespoons     chili powder
  1          tablespoon      low sodium Worcestershire sauce
  1          teaspoon        dried oregano
 ½           teaspoon        cumin
  8          ounces          no salt added tomato sauce
  1          cup             red wine

In crockpot, combine meat with the rest of the ingredients.  Cover and cook on high 3 to 4 hours.

Per Serving: 298 Calories; 10g Fat (33.6% calories from fat); 19g Protein; 28g Carbohydrate; 10g Dietary Fiber; 39mg Cholesterol; 534mg Sodium.  Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

Crockpot Spicy Beef and Pasta
Serving Size: 8    

Amount       Measure        Ingredient -- Preparation Method
--------     ------------   --------------------------------
  1          pound          ground beef, extra lean
  1          medium         onion -- chopped
  2          cloves         garlic -- minced
  14½        ounces         no-salt-added whole tomatoes -- diced
  8          ounces         no salt added tomato sauce
  8          ounces         mushrooms -- sliced
  6          ounces         no salt added tomato paste
  4½         ounces         black olives -- drained and chopped
  10¾        ounces         low sodium tomato soup, canned
  1          cup            red wine
  1          tablespoon     low sodium Worcestershire sauce
  ½          teaspoon       salt
 ¼           teaspoon       pepper
  2          teaspoons      Italian seasoning
  1          tablespoon     chives, freeze-dried
  ⅛          teaspoon       crushed red pepper
  1          teaspoon       Dijon mustard
  1          cup            elbow macaroni
   ½         cup            low fat mozzarella cheese

Add all ingredients except macaroni and cheese in a crockpot and mix well. Cover and cook on Low 5 to 6 hours or High 2 to 3 hours.

Add macaroni and mix well. Turn to High and cook 1 hour.

Sprinkle cheese over top of each serving.

Per Serving: 295 Calories; 14g Fat (44.1% calories from fat); 17g Protein; 23g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 423mg Sodium.  Exchanges: ½ Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates.

NOTES: Olives can be sliced or kept whole. I prefer them sliced.

Crockpot Tomato and Mushroom Soup
Serving Size: 8    

Amount    Measure         Ingredient -- Preparation Method
--------  ------------    --------------------------------
  14½     ounces          no-salt-added whole tomatoes -- drained and diced
  14½     ounces          canned tomatoes with mushroom & garlic -- drained
  6       ounces          no salt added tomato paste
  16      ounces          no salt added tomato sauce
  1       medium          sweet onion -- diced
  2       cloves          garlic -- minced
  4½      ounces          canned mushroom slices -- drained
  1       cup             red wine
  ½       teaspoon        salt
  ¼       teaspoon        pepper
  2       teaspoons       Italian seasoning
  1       tablespoon      low sodium Worcestershire sauce
  2       cups            water

Add all ingredients together and mix well in a crockpot.

Cook on LOW 2 hours or on HIGH 1 hour.

Per Serving: 84 Calories; trace Fat (3.5% calories from fat); 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 270mg Sodium.  Exchanges: 0 Grain(Starch); 2½ Vegetable; 0 Fat; 0 Other Carbohydrates.


Hot German Potato Salad with Polish Kielbasa

Serving Size: 6    

 Amount       Measure        Ingredient -- Preparation Method
--------      ------------   --------------------------------
  6            medium        Yukon Gold potatoes -- sliced
  1            medium        sweet onion -- sliced
                             water -- to cover
  4            slices        bacon, thick-sliced -- diced
  2            tablespoons   all-purpose flour
  2            tablespoons   sugar
  1            teaspoon      dry mustard
  ½            teaspoon      seasoned salt
  ¼            teaspoon      seasoned pepper
  1            teaspoon      paprika
  ½            teaspoon      celery seed
  ⅓            cup           cider vinegar
  ⅔            cup           water
  1            pound         Polish sausage -- Kielbasa

Slice the potatoes and onions and put in crockpot. Cover with water. Cook on LOW 5 to 6 hours or HIGH 2 to 3 hours.

Mix flour, sugar, mustard, salt, pepper, paprika, and celery seeds in a small bowl.

Cook bacon to desired doneness. Add flour mixture and cook for one minute. Add water and vinegar and scrape up all the fond from bacon. Heat to boiling and stir until thickened.

Drain potatoes and onions and return to crockpot. Slice Polish sausage and add to pot. Add sauce and stir to combine.

Cook on HIGH for 30 to 45 minutes until everything is heated through.

Per Serving: 403 Calories; 26g Fat (58.8% calories from fat); 16g Protein; 25g Carbohydrate; 2g Dietary Fiber; 60mg Cholesterol; 919mg Sodium.  Exchanges: 0 Grain(Starch); 2 Lean Meat; ½ Vegetable; 4 Fat; ½ Other Carbohydrates.


Potato-Corn Chowder

Serving Size: 8    

 Amount       Measure       Ingredient -- Preparation Method
--------      ------------   --------------------------------
  28          ounces        potatoes, hashed brown -- with onions & peppers
  30          ounces        low sodium canned corn
  15          ounces        no-salt-added cream-style corn
  2           ounces        pimientos -- diced
  12          ounces        evaporated skim milk
  8           ounces        ham cubes
  1           small         onion -- diced
  2           cloves        garlic -- minced
  1           tablespoon    chives, freeze-dried
  1           teaspoon      lemon pepper
  1           tablespoon    Dijon mustard

Add all ingredients to a crockpot and mix well.

Cook on Low for 5 to 6 hours or High for 2 to 3 hours.

Per Serving: 418 Calories; 15g Fat (31.2% calories from fat); 15g Protein; 62g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 538mg Sodium.  Exchanges: 3½ Grain(Starch); ½ Lean Meat; ½ Vegetable; ½ Non-Fat Milk; 2½ Fat; 0 Other Carbohydrates.

NOTES : The Potatoes are also known as Potatoes O'Brien. Use frozen in the dish.

Spicy Beef Stew in a Crockpot

Serving Size: 8    

 Amount        Measure       Ingredient -- Preparation Method
--------       ------------  --------------------------------
  2            pounds        beef stew meat,cut in 1" pieces
  4            medium        potatoes -- cubed
  4            medium        carrots -- sliced
  1            medium        onion -- chopped
  2            cloves        garlic -- minced
  21½          ounces        low sodium tomato soup, canned
  2            cans          water -- soup cans
  1            cup           Burgundy
  2            tablespoons   all-purpose flour
  1            teaspoon      salt
  1            teaspoon      paprika
  ¼            teaspoon      pepper
  ½            teaspoon      dried oregano
  ½            teaspoon      dried basil
  ½            teaspoon      dried thyme
  ½            teaspoon      dried sage
  ½            teaspoon      dried marjoram
  1            tablespoon    low sodium Worcestershire sauce
  2                          bay leaves

Coat stew meat with flour, salt, paprika and pepper.  Place in crockpot.

Place rest of the ingredients in the crockpot.

Cook on low for 8 to 10 hours or on high for 4 to 5 hours.  Remove bay leaves before serving.

Per Serving: 341 Calories; 10g Fat (27.5% calories from fat); 32g Protein; 26g Carbohydrate; 3g Dietary Fiber; 74mg Cholesterol; 350mg Sodium.  Exchanges: 1½ Grain(Starch); 4 Lean Meat; 1 Vegetable; ½ Fat; 0 Other Carbohydrates.

Spicy Beef Stew

Tue Feb 28, 2012 at  6:31 AM PT: I am really happy to see that so many men use the crockpots also to cook. So a great big cheer for you guys and thanks for the recipes.


Extended (Optional)

Originally posted to Street Prophets on Mon Feb 27, 2012 at 09:47 AM PST.

Also republished by Urban Homesteading, lundi channel, and Community Spotlight.

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