Slow learner

[fuzzyjay]

I just bought a new slow cooker. I have had them before, and never used them, so I hope this time is different. This one is small, 2-quarts, so more suitable to my singleness.

So far, I've made steel-cut oats (2x) and white beans (1x). All came out excellent.

I'm going to try bean soup this weekend. I made a lot of soups last winter on the stove. With a slow-cooker I can leave the house with the soup cooking, which I'm reluctant to do with something on the gas stove!

I'm not convinced about beef stew. It would be nice if it actually worked. Some day I'll try it.

Nice thing about beans in the SC is that I control the sodium. Having borderline high blood pressure, I should ease up on the salt.

Can any of you point me to a good resource for simple slow cooker recipes?

Comments

[pagerbear.livejournal.com]

I love doing beef stew in the crock pot! It comes out wonderfully!

And I've found some great recipes on the Food Network site:
this link is a search for slow cooker recipes specifically (http://www.foodnetwork.com/search/delegate.do?fnSearchString=slow+cooker&fnSearchType=site)

[bluebear2.livejournal.com]

One thing to know when cooking beans is to not add any sugary stuff, like molasses or brown sugar until the beans are cooked otherwise they'll stay hard no matter how long you cook them until at one point they'll just turn to wet powder.

I learned this the hard way.

[mondragon.livejournal.com]

They're great for braising, not just stewing for long periods. Brown some short ribs, then take them out and soften green peppers, onions, and garlic. When they're soft, dump in some dry white wine and scape everything up off the bottom of the pan and dump the whole lot the crock pot. Set the short ribs on top and cover and leave.

[notdefined.livejournal.com]

I'm having to watch salt as well, but I've found very nice herbal substitutes, summer savory being my favorite. Sea Salt is also perceived as saltier by your tastebuds, but you can use less of it when you just have to use salt.

As far as beef (lamb or buffalo) stew goes, I would probably dredge the cubed meat in flour (very lightly) and brown it on the stove, then dump it in the cooker with the other ingredients and let it cook away. Putting in a few cut up starchy potatoes at the start will allow them to cook down and thicken up the stew. Don't forget the parsnips, they add a wonderful flavor, especially if cut into a 1/2" dice.

As far as chicken goes, while it may spend too much time in the 'danger zone', any bacteria that starts to grow, will get killed off during the cooking process. I don't think you would have a problem. But, check with your local aggie extension.

Lastly, try making brunswick stew (or burgoo). It may take a day or two to cook properly, but you will be rewarded with a taste of colonial heaven. Just don't forget the butter beans. :)