Tag Archives: soup

Split Pea Soup

Ham Knuckles
Ham Knuckles (sorry for bad photo)

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
Pea Soup Bowl
Pea Soup Bowl w/ steamed Parsnips

Cook it:

  • 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.

Done & done.

Beef Stew

beef stew
Beef Stew

Well, nothing goes better with watching zombies/people get their heads bashed in than beef stew! The stew kinda looked like a mixture of brainmeatcarnage…

Haven’t gotten to the posts for a bit & that is not good for me or you all.

This is way simple & only takes a handful of ingredients – I thought this crock wouldn’t be that great cause there were so few items, but once again the crock did not disappoint.

Here goes:

  • 1 lb stew meat (bottom round)
  • 3 cups beef broth
  • 3 cloves garlic diced
  • 1/2 onion diced
  • 1 can drained diced tomatoes
  • 1 can diced green chiles
  • 2 potatoes (1 in cubed)
  • 1/2 tblsp oregano
  • 1/2 tblsp red pepper flakes
  • 2 bay leaves
  • 1 cinnamon stick

Throw it all in & set on low for 8hrs. Remove the bay leaves & cinnamon stick before serving.

Was surprised by how much the red pepper flakes made this spicy, but the cinnamon stick mellowed it out. Made this w/o flour (a lot of the recipes call for adding flour, but wanted to see how this turned out sans the thick flour stuff).

Served this fantastic stew w/ a nice crusty sourdough baguette & that proved to be a huge plus for dipping. Who the hell doesn’t like dipping something in something.

Curry Chicken Soup

Ok, so obviously I repeat myself – but, this not a bad thing.

Different curry recipe – and souper easy. See, I’m funny.

  • 1 can coconut milk
  • 1 can chic broth
  • 1 lb chic cut into 1″ cubes
  • 12 green onions diced (use 1/2 in crock then 1/2 to top afterwards )
  • 4 tblsp of green curry paste (can add cayenne to spice it up a bit)
  • 1/2 yellow onion diced
  • 1 red / 1 green peppers diced up
  • 1/2 head of cabbage (used nappa cause leftover – but can use regular)

Best to keep it on low for 4/6hrs so that the coconut milk doesn’t curdle.

This is so easy & delicious. Pour the stuff over some white rice & you have yourself a dinner.

chic curry soup bowl

Gingery Carrot Soup

Carrot Soup

Whew… if this isn’t out of my wheelhouse I don’t know what is. Trying to spread my foodie wings & fly like an eagle – until I’m free. Couldn’t help that one. The fruit vs. savory on this one was way out of bounds, yet I felt a need to make it my own by throwing the original recipe a curve & adding a few items that were not called for. In essence, I parried. Plus according to some, I’ve been usurped by a dude doing some sort of hand job at his house or something (props to the name)…that is beside the point. Onward!

The original is Gingery Carrot Soup w/ Orange & Parsley


  • 1 tbsp olive oil
  • 2 onions, chopped up
  • 3 tbsp ginger root, minced (that is hard to do btw)
  • 1 tbsp grated orange zest
  • 1 tbsp rough graded peppercorns
  • 2-3 bay leaves
  • 6 thinly slice lg carrots
  • 4 cups chicken stock (or veggie)
  • 1 1/2 fresh squeezed orange juice (are you kidding! just buy high grade oj w/ pulp)
  • 1 bunch parsley, chopped up all nice
  • 1 or 2 handfuls of fresh spinach
  • 1 chopped red pepper
  • tad bit of salt
  • 1 can (14/15 oz) Coconut milk

Let us get it started:

  • Put onions in skillet w/ olive oil & cook until softened ( 3 mins ). Stir in ginger root, orange zest, black pepper & bay leaves & cook for extra 1 or 2 mins. Once done, throw in slow cooker.
  • Add carrots & chicken stock – stir that thing up!
  • Cook on LOW for 8hr or HI for 4hr. At end of that time stir in Orange Juice, parsley & red pepper. Cover & cook for 30 mins longer on HI. Remove the bay leaves at end of the 30 mins.
  • Puree. If you’re like me & don’t have one of those fancy pants immersible blender things – then just work in batches in a regular blender. Transfer back to slow cooker. Add 1-2 handfuls of spinach & 1/2 cup of coconut milk. Cover & cook for 30 mins+ longer on HI (until spinach wilts a bit).
  • At the end – put in bowls & drizzle with some coconut milk to make it all pretty.
  • Serve w/ a nice crusty bread for some dipping!
Soup in bowl w/ bread

Well, well, well aren’t we all Downton Abbey there gov’ner? With your puree’d soup & crusty bread.

Admission – this was damn good. Would serve this as a small bowl before a light meal (but could go for main dish if thats what you’re into). For you veggies & soup connoisseurs this is flavorful, smells excellent & visually appealling.

Good day to you sir. I said good day (audible snort & turn back whilst putting monocle back in).

Shitake Hot & Sour for National Soup Day

Shitake Crocke

Back to normal one crock mode. So, apparently it was national soup day the other day. Was snow bound, but was able to trek down to store for supplies.

Had almost all of the sundries except for a few (who the hell has firm tofu on hand?). Anywho, this seemed like a good one to do – loves me some asian fare. (more ranting below)

The ingredients:

3oz/24 dried shiitake or black Chinese mushrooms
2 carrots, cut in slices
1 can bamboo shoots, rinsed
2 14-ounce pkg firm tofu
1 tsp pepper
4 cups thinly sliced green cabbage
4 1/4 water
4 cups vegetable broth
1/4 cup rice vinegar
1/4 cup red-wine vinegar
1/4 cup reduced-sodium soy sauce (you’ll need a lot more, trust me)
1 tablespoon chile-garlic sauce or spicy chili crisp
1 tblsp minced ginger
3 tablespoons cornstarch
1 tablespoon toasted sesame oil
3 cups cooked lo mein noodles  (did bean thread noodles)
1 cup sliced green onions

Make it:

  • Cut up dried mushrooms in 1/4 slices if you can – might break apart. Add to slow cooker.
  • Add carrots and bamboo shoots. Cut tofu into 1/2-inch cubes, add to slow cooker and sprinkle w/ pepper. Top with cabbage.
  • Combine 4 cups water, broth, both vinegars, soy sauce, chile-garlic sauce and ginger in a lg bowl/pan; add to the slow cooker.
  • Cover & set on LOW for 8 hours (4-6 if in hurry)
  • Whisk the remaining 1/3 cup water, cornstarch and sesame oil in a bowl. Stir into the soup. Cover and cook on High for 20 minutes.
  • Cook noodles separately (keep it that way). Add noodles to bowl & put broth/soup mixture over noodles & serve!
Shitake Bowle (too much?)

This was subtle – meaning, I get why the asian dishes are good – TONS OF SALT. Tried reigning it in, but just isn’t the same. Would suggest adding more hot chili sauce to make up for it.

Not to say this wasn’t delicious – this completely was, but realized when you get soup (or other delicious dishes) @ restaurant that they add assloads (technical term) of salt to your food.

Won’t end this as a downer or failure – let us crock on bitches! Oh, wait – Jay-Z retired bitch…

Let us crock on respectable women peoples. Doesn’t roll off the tongue as well.


Black-Eyed Peas – Lucky!

Can you see Fergie in there?

Supposedly black-eyed peas are good luck for the new year – I’m willing to put this to the test. There are an ass ton of recipes out there about this dish & I hated them all for the most part (jk). Like my other dishes try to find something that can be altered, changed or updated. For instance: one of them mentioned DelMonte – haven’t seen that label/company since moving out to PNW, so must be a midwest thing.

A lot of them called for ham hocks (which were a staple while growing up), but had done this already & wanted to take the “hock” level down a notch.

Here goes:

  • 1 (16 ounce) bag dried black-eyed peas (pre-soaked overnight)
  • 1/2 pkg hardwood smoked chicken sausage (hillshire one that looks like horseshoe turd)
  • 1 can ro-tel (diced tomatoes & green chilies)
  • 1/2 (3 oz?) can pickled jalapeños
  • 2 cans chicken broth
  • 2 stalk celery, chopped (seriously, if you didn’t chop it walk away from kitchen)
  • 3 slices cooked bacon, diced up (see above)
  • 1/2 tblsp ground pepper
  • 1 tsp salt
  • a few dashes of hot sauce (frank’s red hot)

To cook:

  • This is where it gets tough – combine all that shit & put in slow cooker – set controls for the heart of the sun, wait that is something else, set on LOW for 8hrs.
Greens, Greens, the magical...

Side dish:

  • Collard greens w/ bacon – freaking delicious. Recipe here.
  • There was a mention from the cheap seats that a nice crusty bread should have been involved for sopping purposes. That was quickly waved off as – next time bring your own damn crusty bread.

My hopes weren’t to high for the black-eyed peas (insert joke about the hip-hop group here), but damn if this didn’t turn out excellent. The dish had JUST the right amount of kick from the jalapeños to make it spicy, yet not too spicy. In layman’s terms –  got a bit of sweat on the brow from eating, but not enough where a dish towel was needed to catch the flop sweat.

Lastly, honorable mention goes to: Pussy Liquor, my new favorite drink.

  • 2 oz Seagrams 7
  • ice cubes
  • Squirt – didn’t even know they made this anymore
  • mix it in a glass
  • drink

Hope this finds you all well & sticking to your revolutions (joke – google it)  for the new year. Mine are to do all the bad things from last year ten fold!

On serious note, one of mine is to put up some videos of the crocking process that we do here at Casa del Crockhole. Watching 8hrs of simmering is as compelling as it sounds & its gotta be funnier than drunk kitchen girl (faker).

Rock Out With Your Crock Out, please.


Clam Chowder Fest

makin bacon
Makin' Bacon

Hey folks, week late post, but made promise to myself that I’d keep this up.

Wanted to do some sort of soup in the crock & felt like I needed some type of dish w/ some gumption so I landed on Clam Chowder. This is one of my all time favs. I don’t so much consider it in the soup philum (thinking more of chili w/ clams & milk). So, that doesn’t really make any sense, none the less – love me some clams (no sexual innuendo here).

This is pretty much a painless operation to make this chowder happen. I was going to get all foodie on your asses, but lost all my will & just wanted to eat some chowder. So here goes:

  • 2 small cans clams – don’t drain
  • 1 package bacon – center cut works best w/o fat fatty fat fat
  • 1 medium onion – diced as small as you can
  • 3 potatoes – cubed kinda small
  • 1  cup water
  • 1 tblsp pepper
  • 1 cup 1/2 & 1/2
  • 1 cup milk
  • 1 1/2-2 tablespoons cornstarch
  • 1 tblsp red pepper flakes
cooked chowder
Chowder & Biscuits

Crock on:

  • cook bacon – this is for the best so you don’t get botcholism (crumble the bacon after cooking)
  • put bacon & clams in crock
  • add rest of stuff – execpt for 1/2 & 1/2 & milk
  • cook on HIGH for 3 hrs
  • in the last hr: stir cornstarch into the 1/2 & 1/2 & milk – then add to crock
  • turn crock to LOW for 1 hr

Serve w/ hot biscuits (I just did the flakey pilsbury ones – always tasty & loaded w/ serious carbs)

Top w/ a sprig of parsley or cut up parsley & sprinkle over the top. This makes it fancy pansy.

Once again, this is almost better once it has sat a day & you have the leftovers cause ingredients have coagulated.



Pozole – This is Working for Me

i spelled it wrong, pozole
i spelled it wrong, pozole
I finally caved & went for the groin or at least the easy crock. This is an amazing dish & super delish. I’m tired of no taste so this works out.
Pork & Hominy = Sweet

1 1/2 lbs of pork – can be ribs or shoulder (cut up in 1/1 inch cubes or whatnot) – cut that fat off, please
1 onion | diced
2 cans hominy (posole)
1 can diced tomatoes
2 cloves garlic | diced
1 can chopped green chili (4 oz)
some salt
1 tblsp thyme
1/4 tspn cumin
1 or 2 diced up jalapilo pepper
1 diced up adobo pepper – blend it if you can (I didn’t do so cause my kid is a gringo toungue)
Add ons – put on top of dish:
green cabbage (sliced up all thin)
radish (same as above)
shredded cheese (mexi stuff from store is fine, no dis mexi folks)
sour cream (I like greek yogurt as it is more pungent)
a bit of cilantro (to sprinkle on top like fairy dust)
A few torillas (put in oven, before serving – wrap in foil & put on low heat for 10-20 mins)

pozola fixin
pozola fixin
Do it now!
Brown the pork in a pan w/ some olive oil
add the onion until it is soft
drain the fat (seriously, if I have to say it again…)

Drop in the crock:
combine all the ingredients(sans the add ons) & leave it alone for 8hrs. Well, you can look at it & stir it a bit & smell it cause the food is calling you.

Pull on it sport! It is done & tastes fantastic. Hominy can be boring, but when matched w/ pork & fixin’s it is a champ.

tho shalt be done
tho shalt be done
This is a very easy dish that the whole family can dig into (depending on their tolerance for heat).
Dipping your tortillas in the sauce is the best part & it gets even better after this dish has sat for a day – I think that is my favorite part of crocking is that, it always tastes great the next day. Amen.

Crock out folks. P.

Leafy Greens Soup = Sadness

leafy greens start
leafy greens start

Ahhhh, the French. So much culture, so much history, & so little taste.

Fermented in the crock, aaahhh, like the California wines….thats my food damn you. Orson Wells

This is my 2nd French derived dish & I have to say it may be my last. Followed directions & followed my heart (adding in my own ingredients or what-have-you), but alas these dishes come out crap. Although, on the dishes’s (sp) side is that they were both VEGGIE.

Leafy Green Soup

Thought I would give it my all & do everything like it was before/after WW2 & make everything from scratch. Those folks must have been very disappointed or had zero taste buds or super hungry in France…

Vegtable Stock (from freaking scrtatch!):

  • 8 carrots | diced
  • 6 celerty stalks | diced
  • 3 whole onions | diced
  • 3 garlic cloves | diced
  • 6 sprigs parsley (got these out of my own garden)
  • 3 bay leaves
  • pepper | 3/4 tblsp
  • thyme | 1 tblsp
  • 12 cup water
leafy green mid
leafy green mid

put in crock for 8 hrs

after 8 hrs drain into container(s) for use later

Note: I have to say – I realized how much crap it takes to make 6-8 cups of veggie broth

La Soupe:

  • butter | 1 tblsp
  • olive oil | 1 tblsp
  • small leaks | 6  of  them bastards (clean – cut long ways & soak in bowl til the dirt comes out) then dice up
  • 4 cloves garlic | minced, ooohhh fancy
  • tarragon | 1 tsp
  • pepper | 1 tblsp
  • veggie broth | 6 cups, we already made it!
  • potatoes | 3 small
  • swiss chard | 1 bunch
  • arugula (or sorrel or parsley) | 1 cup (I used arugula, so sophisticated)
In lg skillet do butter, cook leaks until soft – then add garlic, tarragon, & pepper – cook for a bit.
Add the veggie stock til boiling then transfer to crock.
Set for 8hrs!

add potatoes @ hr 2 or 3 if you can so they stay nice
At the 8th hour – the final countdown…tear up swiss chard & add – also add cleaned arugula (or whatever you had) – put crock on HIGH & let sit for 30 mins.

– This is where it gets tricky & I changed recipe! So, you’re supposed to blend all this in blender to puree – but, I don’t like my soup to be a smoothie, so I only did 1/2 of the batch. You can do what you want, that is just my deal. Just like mine to be somewhat of an actual soup & not a geriatric ward straw meal.

leafy greens b/w
Casablanca effect

Serve with:

baguette – omg, Essential Baking from Seattle area – amazing (btw, this was the best part)
cheese (I put on some Pecorino Romano – I know not French) & also some Frenchie goat fromage for app. w/ crackers

Hmmm, I do appreciate the wholesomeness & veggies, but damn if this wasn’t bland (also, I try not to add salt if I can help it). SOOO glad I didn’t puree the whole thing or it would have been mush. Kid (Vann) he kinda liked it & suffered my crock whim.

Going to give it a thumbs down & cook meat from now on.

To anyone that has read this to this point – one of my main goals is to just crock out & see what happens – good or bad. It is the highs & lows that make this actually fun & exploring food like I’ve never explored it before (sexual innuendo here).

Crock out & keep reaching for the stars.