August 26th, 2009 — crock pot
Moqueca de Camarao (Shrimp Stew - Brazil)
2 tablespoons dende (palm) oil
1 large onion, finely chopped
3 cloves garlic, crushed
2 pounds fresh medium size prawns, shelled and deveined
1/2 teaspoon salt
2 tablespoons fresh lemon juice
4 large tomatoes, peeled, seeded and chopped
2 tablespoons cilantro, chopped
1 teaspoon black pepper
1 fresh red cayenne pepper
1 (14 ounce) can coconut milk
Heat the oil, and stir fry the onion until golden brown. Add the garlic and prawns. Stir fry for about 3 minutes.
Add the salt, lemon juice, tomatoes, parsley, pepper, cayenne and coconut milk. Simmer for 10 to 15 minutes. If you want to add fish to the moqueca, use sea bass, cut in small pieces, and cook it together with the coconut milk.
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August 4th, 2009 — crock pot
San Francisco Stew
1 1/2 pounds ground beef, browned
1 onion, cut into large chunks
1 tall can pork and beans
1/4 cup packed brown sugar
1 large can stewed tomatoes
3 to 6 slices raw bacon
Put into layers in a crockpot. Cook all day on LOW, or 4 to 5 hours on HIGH.
Books are the quietest and most constant of friends they are the most accessible and wisest of counsellors, and the most patient of teachers. — Charles W. Eliot
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July 21st, 2009 — crock pot
Crockpot Taco Chili
1 1/2 to 2 pounds lean ground beef
1/2 cup (1 medium) onion, chopped
1 (1 1/4 ounce) package taco seasoning mix
2 (14 1/2 ounce) cans diced tomatoes
1 (10 ounce) can Ro*Tel
1 (16 ounce) can pinto beans, rinsed and drained
1 (5 ounce) can chili beans in chili sauce
1 cup frozen whole kernel corn
Shredded mozzarella, Monterey jack or Cheddar cheese
Slightly crushed tortilla chips
In a large skillet, cook ground beef and onion, one-half at a time, until meat is browned and onion is tender. Drain off fat. Transfer to a 3-1/2 or 4-quart crockpot. Stir in dry taco seasoning mix, diced tomatoes, diced tomatoes with green chiles, pinto beans, chili beans in chili sauce and corn. Cover; cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
Sprinkle each serving with some cheese and chips.
Makes 8 servings.
Life is something that everyone should try at least once. — Henry J. Tillman
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July 12th, 2009 — beef
Cheeseburger Chowder
2 (10 3/4 ounce) cans Cheddar cheese soup
2 to 3 soup cans milk
1 large bag frozen hash brown potatoes
1 pound ground beef, browned
1 cup Velveeta cheese chunks
Pour ingredients into a crock pot and heat thoroughly. Add cheese chunks to taste.
If you believe in what you are doing, then let nothing hold you up in your work. Much of the best work of the world has been done against seeming impossibilities. The thing is to get the work done. — Dale Carnegie
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July 11th, 2009 — crock pot
Lentil Rice Soup
2 cups dry lentils
2 cups uncooked long-grain brown rice
1 cup chopped carrots
1/2 cup chopped celery
1/2 onion, chopped
8 cups water
1 cup vegetable broth
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 tablespoon salt
1 cup sliced fresh mushrooms
Place the lentils, rice, carrots, celery, onion, water, broth, garlic powder, ground black pepper and salt in a crockpot. Cover and cook on LOW for 7 to 8 hours. Stir in the mushrooms 1 hour before serving.
Makes 10 to 12 servings.
Im 65 and I guess that puts me in with the geriatrics. But if there were fifteen months in every year, Id only be 48. Thats the trouble with us. We number everything. Take women, for example. I think they deserve to have more than twelve years between the ages of 28 and 40. — James Grover Thurber
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June 30th, 2009 — crock pot
Pizza in a Bowl
Yield: 6 servings
1 (28 ounce) can diced tomatoes with roasted garlic and juice
1 (14 1/2 ounce) can reduced-sodium beef -broth
1 (8 ounce) stick pepperoni sausage, diced
1 1/2 cups sliced fresh mushrooms
1 large green bell pepper, diced
1 large red onion, chopped
1 cup water
1 tablespoon dried Italian seasoning
1 cup shredded part-skim mozzarella cheese
Mix all ingredients except cheese in a 3-quart or larger crockpot. Cover; cook on LOW 6 to 8 hours or until vegetables are tender. Ladle into soup bowls; sprinkle with the cheese.
Cal 462; 30 gr Fat; 3 gr Fiber
The power of accurate observation is commonly called cynicism by those who have not got it. — George Bernard Shaw
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June 22nd, 2009 — crock pot
Crockpot Oyster Stew
1 1/2 quarts milk
6 tablespoons butter
2 teaspoons salt
1 teaspoon Worcestershire sauce
1 pint or more oysters, with liquid
Put all ingredients except oysters in a 3 1/2-quart crockpot. Cover and cook on HIGH for 1 1/2 hours. Stir well. Add oysters and cook on LOW for 1 to 3 hours.
Serve hot.
Lying increases the creative faculties, expands the ego, and lessens the frictions of social contacts. — Clare Booth Luce
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June 16th, 2009 — crock pot
Chicken-Hominy Chili
2 pounds boneless, skinless chicken breasts,
cut into 1 to 1 1/2-inch pieces
1 medium onion, chopped
3 cloves garlic, thinly sliced
1 (15 ounce) can white hominy, drained
1 (14 ounce) can diced tomatoes, undrained
1 (28 ounce) can tomatillos, drained and chopped
1 (4 ounce) can mild green chiles
Combine all ingredients in crockpot; stir to blend all ingredients. Cover and cook on LOW for 7 to 9 hours or on HIGH for 4 to 4 1/2 hours.
Serves 4 to 6.
It does not do to dwell on dreams and forget to live. — J. K. Rowling
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June 5th, 2009 — Special Diets
Navajo Beef and Chile Stew
3/4 pound lean beef stew meat, cut into 3/4-inch cubes
1 large onion, chopped
2 large cloves garlic, minced
1 (14.5 ounce) can ready-cut tomatoes with juice
1 (7 ounce) can diced green chiles, drained
1 (18.5 ounce) can whole-kernel corn, undrained
1 1/2 teaspoons dried oregano leaves, crushed
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons yellow cornmeal
Combine all ingredients except cornmeal in a 3 1/2-quart crockpot, mixing well. Cover and cook on LOW for 7 to 8 hours or until meat is tender. Turn control to HIGH. Stir in cornmeal. Cover and cook on HIGH for 20 to 25 minutes.
Makes about 4 servings.
The most profound joy has more of gravity than of gaiety in it. — Michel de Montaigne
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