Some things I’ve cooked recently:
Cheddar, Potato and Ale Soup from Slow Cooker Revolution 2:
Middle stage prior to blending:
Post blending:
Pretty easy recipe but it didn’t end up being all that satisfying or cheesy. Not sure if I messed up somewhere or if I just have higher expectations than the recipe meets. I ended up tossing about a third of it because I just wasn’t interested in eating more. It marked the first time I’ve ever bought beer, and I can now confirm I also don’t like beer, so that’s something.
American Chop Suey from SCR 2 as well:
Very yummy if basic pasta dish that I went through like wildfire. I’m not sure why they describe it as chop suey, though, even of the American Chinese variety. It doesn’t appear to have much to do with the dish that Wikipedia describes. It’s pretty much just ground beef, green pepper, celery, tomato sauce and pasta, with a couple of spices (red pepper flakes, garlic, salt and pepper), Worchestershire sauce and parmesan sprinkled on top.
Curried Chicken and Rice from the first Slow Cooker Revolution:
Wound up a little bland, sadly, but I still finished it off. It’s one of a trio of similar recipes that include Chicken Divan and Dirty Rice w/ Chicken and the latter is easily my favorite. Still, nice to mix things up. You cook onions, jalapeno, garlic, ginger, curry powder and garam masala together in a frying pan for like 10 minutes until they’re soft, add a few tablespoons of flour and toast that a little, then mix in a can of (preferably light, though I can never find any) coconut milk and pour the “sauce” into the crockpot. Salt and pepper a couple pounds of boneless chicken thighs, stick those in the sauce, cook for 4-6 hours on low, then break up the chicken and add some instant rice. Cook that for another 20-30 on high, nuke some cauliflower in oil and add the softened cauliflower and peas, letting them heat through. Top with sliced almonds and cilantro (I usually skip this TBH) and voila.
Thanksgiving Turkey Pot Pie from Slow Cooker Revolution 2
Of course it’s nowhere near Thanksgiving at the moment, I just wanted to try it. Extremely yummy. You basically nuke some sliced carrot in oil with ground sage (it says 2 carrots, I thought that seemed low even with the largest carrots in my bunch), throw that into the crockpot with a quarter cup of chicken broth and 2 tablespoons of tapioca (for thickening), then salt and pepper a couple pounds of boneless chicken thighs (preferably turkey but let’s be real here, do YOU have a store that sells boneless turkey thighs? I sure don’t.) and put them in. Cook for 4-5 hours on low. Pull the turkey back out and shred it, and put a box of stuffing mix in a bowl with a half cup of dried cranberries. Pour 1.5 cups of boiling water into the bowl and let it sit for about 5 minutes with an occasional stir until it’s fully soft. Then you add the turkey back into the slow cooker, put about a quarter cup of heavy cream in and mix it all up (the cream makes the braising liquid into a sort of gravy). Add salt and pepper to taste. Then top it with the stuffing mixture in a layer and cook for another 20-30 minutes on high. Voila. About the only traditional Thanksgiving thing that’s not in are mashed potatoes.
