Ok, so I haven’t posted in a very, very long time & since then the Instant Pot has come into fashion. Fine. I’m on board & have a new rule for myself: keep the posts to the point, up the photo quality, & try to post at least once a month.
2lbs or so of pork (loin or butt) cut into 1″ cubes (or you can put large chunk of pork in & shred)
1 16oz jar of salsa verde
2 roasted poblano peppers – dice up after roasting
several liberal grinds of pepper
1tblsp cilantro (I like to use Gourmet Garden paste in tube)
Pour enough salsa verde in to coat bottom of the pot
Add the cubed pork
Put diced poblanos on top of pork
Grind on the pepper
Add the cilantro
Stir it up
Select Manual setting & set to 90 mins
When pot beeps allow to manuallyrelease for 10-20 mins
The pork verde may or may not have a lot of liquid, up to you how you use the dish on keeping liquid (such as, served over rice it nice to have a couple spoonfuls of liquid to pour over).
My fav ways to eat this:
Just eat out of pot (or bowl if your not an animal) with tortilla chips
For football season I love to make some breakfast dishes – east coast games are sooooo early dammit.
Breakfast dishes are difficult, so am always looking around for another way to make some eggs & whatnot – sorry, I’m just not an oatmeal or cinnamon roll person – I go savory all the way. If you want sugar, check Pinterest. Don’t get me wrong, Pinterest has up-voted one of my crocks quite a bit (thanks Sonja!).
I digress, ingredients:
1 lb boneless pork shoulder
1 cup salsa (suggest, medium or hot…)
1 white onion, coarsely chopped
2 lg russet potatoes – peeled & cut into 1-inch cubes
2 green or yellow chile peppers, diced
1 jalapeño, diced
2 garlic cloves, minced
1 cup shredded cheddar or Mexican 4 cheese
avocado slices for serving
Make it happen:
Cut the pork into 1 inch pieces (I used 4 lb shoulder & used rest for another crock), place in sealable bowl, add salsa & diced jalapeno – marinate in fridge overnight.
Lightly grease crock with olive oil or use spray.
Mix onion, potatoes, chile peppers, garlic & salt/pepper.
Place pork marinade (from overnight) in bottom of crock & add in onion, potatoes, chile peppers, garlic & salt/pepper.
Cook on HIGH for 3.5 hrs.
15 mins before serving – make 6 indentions in crock mixture & crack eggs into each indention (closer to edge cooks faster).
Lightly shake the cheese over mixture, cover & cook.
Make sure egg whites are solid or you can serve sooner if you like over easy… Serve with avocado slices on top & a crumpet!
Wow, this dish was pretty amazing. Potato mixture came out just soft enough, but not too mushy (with crocks it is tough cause you can get a lot of moisture that might ruin the veggies). The eggs cooked way faster than I was expecting, but were eggcellent (see what I did there). Lastly, the pork was so incredibly tender & had just the right amount of kick – I could use more kick, added some hot sauce. Avocado on top – great for a bit of cool & color.
Done & done. If you cook one of my breakfast crocks – try this one.
One final note: get everything ready the night before & that way you can just throw in the slow cooker early & go back to bed for a bit (unless you have kids, you’re on your own at that point).
Yay, split pea soup. I had bought a bag of dried split peas & some ham hocks – the weather has been turning colder & thought that this would be a nice hot soup to curl up with on a chilly nite.
Ham hocks remind me of growing up – mom or dad used them every once in a while in different kinds of stews & soups. My grandpa was a butcher, so we only had the best pork knuckle – if there is such a thing. I can take just about anything (I’ll gut a kangaroo as needed), but cutting thru all that fat/bone stuff is difficult. Hungry?
16oz dried green split peas, rinsed
2 medium carrots, peeled & cut
2 medium celery stalks, diced
64 oz chicken broth (or veggie broth)
1/2 medium yellow onion, diced (thin as possible)
2 md garlic cloves, minced
2 bay leaves (remove before serving)
2 ham hocks
64oz low-sodium chicken broth
2 tblsp ground black pepper
Put ham hocks in crock
Add all other ingredients
Cook on LOW for 8hrs (ham hocks should fall apart when done)
Wow, this one smelled fantastic & somewhat let me down. As mentioned before, you win some & you lose some – will still post the losers (the difference between me & Alton Brown). If we were in communist Russian during Stalin’s reign, this would have been a god send, but my refined palette wants more. (After reflection – I did come to conclusion – I didn’t add a bunch of salt. Most canned beans are packed in some juice & a bunch of salt. When you cook with dried beans – keep in mind there is no sodium added.)
Upside – had a nice consistency & the hocks provided a bit of salt/fat. Sadly, as mentioned, needed tons of salt – if you are on a low sodium or whatnot diet, this would be great.
There you go – did kinda like the soup, but was expecting a lot more from the smell.
Got a 1.5lb pork loin – of course it was a manager special @ $3.50 (that is the way I roll). Couple days later went to the most intense farmers market ever – they shut it down because of natural disaster – wind bringing the tarp things down. Anyway, got the idea of crocking something with the fantastic peppers that I gathered at my peril.
I hadn’t tried an actual pork loin in the crock & so was wondering how this was going to turn out. Crossed my hooves & hoped for the best.
1.5lb Pork Loin
2 pablano peppers (cut into long strips)
2 jalapeño peppers (diced)
2 white sweet potatoes quartered
4 scallions (diced)
1/2 onion (diced)
handful of cilantro
1 tblsp pepper
Make it happen:
Put just a bit of olive oil on the bottom to lube it up. Add the pork loin in then surround with the potatoes & cover all of this with the peppers, cilantro & throw the pepper on top.
Cook on low for 6-8 hours.
This was damn good. The peppers added so much flavor to the pork & calmed down the sweetness of the sweet potatoes (which I mashed up in a bowl before serving). Not the prettiest looking dish, but so damn simple.
Served with Romanesco broccoli steamed with lemon – I’d never had this type of broccoli. Liked the fact that it was more hearty than normal broccoli & so doesn’t get mushy.
Have done some other breakfast crocks, but wanted to do a bit lighter one – a nice frittata like substance. Somewhat similar to an omelette, so I thought it would be a good change from the ones I’ve made before that have a bag of hash browns.
This is a fantastic breakfast dish that can feed 4 people & only takes about 3 to 4 hrs to cook.
10 eggs beaten (1/2 just the egg whites)
3 to 4 cooked bacon slices (diced up) – used pre-cooked, much easier
1/2 head broccoli chopped
2 cloves garlic diced
1/2 cup leeks sliced (Trader Joes has frozen sliced)
1/2 bag of spinach (2.5 oz)
10 cherub tomatoes sliced in 1/2 or 1 diced roma tomato
8 oz mushrooms fresh sliced
1/2 tblsp pepper
1 tblsp parsley leaves
1/4 cup Parmesan cheese (optional)
Make it happen:
Sauté the onions & garlic & throw the leeks in at just the last minute of sautéing.
Spray the inside of crock with some cooking spray.
Beat the eggs up real good, pour into the crock.
Dump the rest of the ingredients in spreading out evenly.
Cook on low for 3 to 4 hours – check to make sure the the eggs have cooked thoroughly.
Verdict: was quite surprised with this one, cooked up very light & with great flavor. Didn’t use the cheese, but you can & I’m sure that it will up the taste. Great for an early game day or lazy Sunday.
P.S. – R.I.P my old crock pot that died 10/26/2013 – you will be missed. Now I have a brand new 7 qt cook & carry – invite me now, NOW, to your holiday party: dishes & dips will be brought!
So, had been kicking around idea of making some soup w/ crock this Sunday since the Seattle gray has descended.
Settled on doing this hot & sour soup. Made a trip to our asian market to pick up some ingredients & spent $75 more than I should have buying a bunch of crap that I can’t even read the package. Don’t be daunted – you can pick up most all of these ingredients at any large grocery store.
Here are the items (enough for 4 people):
8 ounces shiitake mushrooms (slice up in strips – I buy dried, so you’ll need to drop them in hot water for 30-45 mins)
4 ounces oyster mushrooms (sliced – these are kinda hard to find, so you can double the shiitakes)
1 -2 tablespoon chili paste (1tblsp – for semi hot & 2 for a nice heat)
1 tablespoon ginger paste (or minced ginger)
4 garlic cloves, diced/smashed
bamboo shoots (small can)
1/4 cup soy sauce
1/4 cup rice vinegar
1/2 teaspoon white pepper
6 cups chicken broth
3 tablespoons cornstarch, dissolved in 1/4 cup water
2 large eggs, lightly beaten (more about this later)
6 green onions, chopped
1 lb pork, thinly sliced (used small pork shoulder & cut off as much fat as possible & then cut as thin as possible – takes a sharp knife or you’ll struggle)
Put the chicken broth in crock w/ soy sauce, rice vinegar, pepper, bamboo shoots.
Mix ginger, garlic, pork, 1/2 of the green onion & lightly cook til pork is just cooked on outside.
Set the crock for low 6hrs.
At about the 3hr mark add the mushrooms, then at the 4hr mark add the cornstarch mixture (1/4 cup cold water & 3tblsp cornstarch) & dump in crock.
Finally, about 30 mins before serving slowly spin in the 2 eggs. This doesn’t work very well. If you’ve had egg drop soup you need the broth to be almost boiling & put in the eggs so it cooks on putting in…sadly, in crock it doesn’t get hot enough to make the great egg, but you do get the eggs to cook in broth. Maybe, put in diced hard boiled eggs?
I have to say (besides the eggs not cooking correctly) this was a great soup. The pork was tender, mushrooms still meaty & the spice (to me) was just right – not too hot, but just hot enough. Again, if you can’t take heat, just use 1 tblsp of chili paste.
Serve w/ spring rolls or rice crackers & top w/ rest of green onion. I thought soup was enough & just served w/ toasted seaweed (I know fancy!)
Crock soups for winter are amazing & this one was fantastic & inventive – two paws up.
I have to say, with my kid getting older – miss the simple easter egg hunt. He’d be all excited & hunt out in the yard, it wasn’t much, but there was always one or two that got missed & then we’d have to scout around or we’d have a troublesome smell in a few days. Also miss dying the eggs – guess I should have done anyways, yet my laziness trumps nostalgia.
You, yes you – try to find a good ham that weights under 12lbs! The only ones that I could find were the compressed crappy turds that look like an oversized football. Thanks big agra. But, finally decided on a 9lb ham that had to be cut up some just to fit in the crock. When adding the wine & water – well, lets just say there wasn’t much room left. Somehow got the ingredients in & was able to get lid on with a bungie cord.
With the help of the leftover white wine was able to power through & get this one in before taking a fantastic motorcycle ride out to some waterfalls & some Eagles club awkwardness. (I’m not suggesting drinking white wine before motorcycling – that would get your ass kicked @ a Harley rally)
2 gran smith apples – sliced kinda thin (with skin)
3 cloves garlic diced
8 sprigs thyme
3/4 bunch parsley chopped
2 tablespoon pickling spice
4-5 lb bone in ham (um, if you can find one)
4 turnips – peeled and cut into 2-inch pieces
2 cups dry white wine (fume)
1 cup water
Make it happen:
Put the ham in crock then top with the apples, garlic, thyme, parsley & pickling spice
Pour in the wine and 1 cup water
After 2hrs add the turnips (that way they don’t turn to mush)
Cover and cook on low – 8hrs
Weee – who wants some gravy? Me thats who:
Pull about 1 cup of wine/water broth out, put in sauce pan & bring to slight boil
Put few tablespoons of flour in mixing cup & add enough water to make paste, spoon into sauce pan
Mix until the gravy thickens then pour over them taters
The two guests & I barely made a dent in the massive ham, but made a good dent in the Rose / red wine. And everyone was able to take home some leftovers.
My grandma(s) could bake a good ham (pour a 40oz out or some ham drippings), but this swine slab just fell apart. Could barely get large chunks of the meat out w/o it completely falling apart. Hand to God, once you’ve gone crock ham, you’ll never go back (to baked ham that is). The turnips were really delicious too. Rarely buy/eat them, but cooking them down in the apples/wine created a super taste.
Other 2 cents – skip the brown sugar / pineapple, that is for pussies. Just let the ham be all it can be, amazingly salty good. The apples added just the right amount of sweet/sour to the meat.
Coerced into finishing off the meal with strawberry rhubarb w/ rosemary over vanilla ice cream (thanks to Josephine).
Had this one in my recipe folder quite a while & visited the international district in Seattle to shop for some ingredients. Of course this was after the kid & I gorged ourselves on some serious dim sum – if you haven’t done it – do it.
Very tough to find some asian slower cooker recipes as most of those are super thick & heavy on the gravy end. Also kind of lost, cause there is no more football & didn’t have my cavalcade of folks coming over to imbibe. I forged ahead anyways.
So here it goes.
2 cups chopped (bigger pieces work best) carrots
2 medium white turnips, peeled and cut into wedges
3-3 pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1 1/2-inch chunks
1 bunch scallions, sliced, white and green parts separated
1 14-ounce can reduced-sodium chicken broth
1/2 cup water
1/4 cup reduced-sodium soy sauce
3 tablespoons medium or dry sherry, (just used a bit of red wine)
2 tablespoons minced fresh ginger
1 tablespoon rice vinegar
2-4 teaspoons Chinese chile-garlic sauce (used this instead: spicy chili crisp – it is the bomb)
4 cloves garlic, minced
1 star anise pod, (see Ingredient Note) or 1 teaspoon aniseed
1 cinnamon stick
2 tablespoons toasted sesame seeds for garnish (forgot)
Put carrots and turnips in slow cooker
Add pork and scallion whites
In sauce pan bring broth, water, soy sauce, wine, ginger, vinegar, chile-garlic sauce & garlic to a simmer over medium-high heat – then pour over the pork and vegetables
Push star anise and cinnamon stick in mixture – meaning shove in bottom
Cook on LOW for 6hrs
Remove the star anise pod and cinnamon stick
Skim or blot any visible fat from the surface of the stew (eeewyheew)
Serve sprinkled with scallion greens and sesame seeds (Oops, forgot this step – will do so on leftovers)
Serve over rice – um, I screwed up rice. How can this happen, seriously – messing up rice… So, I made some noodles to make up for it (this was for the best actually). You can do rice or egg noodles – I think rice noodles would work best.
Have to say, was just expecting this to be a decent dish – my expectations were exceeded. This dish was (expletive-ing) amazing! Throughout cooking you could really smell the star anise & cinnamon, but at end there is just a hint of taste & maybe it just takes edge off the spicy chili… BTW, it really isn’t that spicy so the kids can eat too.
Was asked to crock our company holiday party (it was a bit late, but party none the less). Had 4 crocks going at once. A bit of sweat & some improvising made this happen. The only downside to this is that I don’t have many photos.
3 lbs pork shoulder or 3 lbs pork butt
4 cups chicken broth , hot
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons cumin
1 tablespoon chili powder , medium hot
2 teaspoons ground coriander
1/2 teaspoon ground black pepper
1 tablespoon lime juice
1/4 teaspoon salt (to taste)
Cooking: basically throw the shoulder in cooker & dump the spices in – cook on LOW for 8hrs (we had to cook on HI for 4hrs)
Very good. Serve w/ shredded cabbage, salsa & sour cream on a small tortilla.
2. Chicken Lettuce Wrap Things (the biggest hit) supposedly like PF Changs although, I’ve never had, but supposed to be good.
1 1/2 pounds extra-lean ground chicken or turkey
1 medium onion, finely chopped
2 medium celery stalks, chopped
1/2 cup hoisin sauce
3 tablespoons soy sauce
2 cloves garlic, minced
2 tablespoons fresh ginger, grated
1 tablespoon brown sugar no need to add this
1 tablespoon sesame oil
1/2 tablespoon Asian chile paste or spicy chili crisp
5 ounces bamboo shoots, canned and drained
12 ounces sliced water chestnuts, canned and drained
1 cup fresh bean sprouts
4 green onions, finely sliced
1/4 cup fresh cilantro, minced
14 crisp iceberg or romaine lettuce leaves
1/4 cup hoisin sauce
Making this: put all of the ingredients in cooker – you’ll need to toss this quite a bit to make sure that the meat gets separated. May want to add a bit more hoison. Hoison not my fav, but most folks like the sweet meats.
Serve on Romaine lettuce or other broad leaf lettuce. Very delish. Everyone loved this dish, so this is a winner!
3. Swedish Meatballs
1 cup bread crumbs – not spiced
2 lbs lean ground beef
4 egg yolks
4 tablespoons chopped fresh parsley
2 tablespoons dried onion flakes
1 teaspoon salt
1 teaspoon mustard powder
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
the below is for later –
1 (10 1/2 ounce) can condensed French onion soup
1/4 cup all-purpose flour
1/4 cup sour cream
1 tablespoon Worcestershire sauce
Cook this: lots of work
Put most ingredients together in lg bowl. Mix. Once mixed roll the mixture into teaspoon sized balls & put in cooker.
Cook on HI for 4hrs. At 4hr mark, mix last ingredients (soup, flour, sour cream & worcestershire) & pour over balls. Cook for another 1hr.
These were good, but not up to IKEA standards. Had leftovers 2 days later & way better then initial launch. So goes it & I wouldn’t discount the balls if you’re doing a party.
4. Veggie Chili
1 Medium Zucchini, diced
1 Medium Bell Pepper, diced
1 Medium Onion, coarsely chopped
½ cup Celery, coarsely chopped
2 Jalapenos, seeded and chopped
2 cloves Garlic, minced
2 cans Ro-tels
1 bag Frozen Corn, thawed
1 can Kidney Beans, rinsed
1 can Black Beans, rinsed
1 can (14 oz) Vegetable Broth
1 tsp Oregano
3 tsp Chili Powder
1 tsp Cumin
1 tsp Crushed Red Pepper or, to taste
1 tsp Salt or, to taste
1 tsp Pepper or, to taste
Put all of this in crock & set for 8hrs (had to set for 4hr) – didn’t really eat this, but according to others this was very good & kinda spicy.