I did both my mashed potatoes and sweet potatoes in crock pots this year..and it really did make a difference! The potatoes were the right consistency, and were able to be served hot ('right off the stove-style'). My dinner was at 3p so I started them early, and it was worth the effort. I will be doing that again in the future. I guesss you could make them the day before..my fridge just didn't have the room to store them.
Go Buckeyes!! Go Steelers!! *Debbi* Original start weight 241 4/24/06 Ultimate goal: 130-150#
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I have a good friend who makes her potatoes the day before and heats them in her crockpot. I'm seriously thinking about doing it to cut back on the number of last minute things I have to deal with!
One thing I will definitely be doing is popping some frozen corn in my electric steamer - I need my microwave and stovetop for other things so the corn (which dh must have, plain and unadulterated, lol) will go in the steamer.
Traditional users such as the Ojibwe people prefer the taste and texture of hand gathered, natural wild rice. The natural wild rice has a softer texture than paddy grown. If you are buying wild rice, it won't always say which kind it is. You can assume, however, that any wild rice grown in California is paddy grown, since this is well outside of the plant's natural range.
Preparing wild rice is similar to preparing regular rice. Add one cup of rice to three cups of boiling water and simmer until done. If you have a slow cooker, use that because 3 to 4 hours on high is what it takes. Wild rice is high in protein, fiber, B-vitamins, and potassium While similar in texture to regular rice, wild rice is more aromatic and flavorful with a distinctive earthy, nutty taste.
Here is a simple recipe for a wild rice stuffing.
1 cup raw wild rice
3 cups chicken broth
1 cup diced celery
¼ cup minced onion
½ cup melted butter
8 ounces chopped mushrooms
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon sage
¼ teaspoon thyme
Cook rice in boiling broth. Saute celery, onions and mushrooms in butter for 2-3 minutes. Combine all ingredients. Makes about 6 cups or enough to stuff a 10 pound turkey. Add a few handfuls of dried cranberries and/or pine nuts for a different twist. Also great with chicken or any wild game.
My friend puts corn, butter and cream cheese together and bakes them for her Thanksgiving side dish. I'm wondering if this could be done in a crock pot using a small amount of butter and fat-free cream cheese?
I LOVE my crockpots on Thanksgiving!!!!!!!! I could not do the dinner without them. I put my turkey in the roaster, gravy in my smallest (1 quart) crockpot to keep it warm, though I don't make it until the turkey is done and resting before carving, cheese grits in my medium crockpot [recipe is at http://recipes.sparkpeople.com/recipe-deta il.asp?recipe=160980 ], and mashed potatoes in my largest crockpot. Now, that being said, I HAVE done corn casserole in my crockpot and it came out just fine. Double check what the temperature on your crockpot is so you know about how long to cook it. If you do it on high, it probably will be close to the normal cooking time. I usually tilt the lid if it appears too moist on top.
I've also done green beans in my crockpot (mostly just to warm--then I crisp the onions in the oven under the broiler and sprinkle on top before serving) as well as stuffing. The stuffing, if I remember right, did get a little overcooked because I thought I needed to cook it all day and an hour on high really would have been enough! Happy cooking!
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These sound interseting. I have not made any of them:
Sweet Sweet-Potatoes Recipe
Ingredients: 2 pounds Sweet potatoes -- peel and grated 1/3 cup Brown sugar -- packed 1/4 cup Butter -- melted 1/4 cup Coconut -- flaked 1/4 cup Broken pecans -- toasted 1/4 teaspoon Cinnamon 1/4 teaspoon Coconut extract 1/4 teaspoon Vanilla
Directions: In a crockpot, combine potatoes, sugar, butter, coconut, pecans and cinnamon. Cover; cook on LOW for 6 to 8 or on HIGH for 3 to 4 hours. Stir in coconut and vanilla extracts. This recipe from CDKitchen for Sweet Sweet-Potatoes serves/makes 4 servings
SlowCooker Stuffing Recipe
Ingredients: 1 cup butter 2 cups onion -- chopped 2 cups celery 1/4 cup parsley 8 ounces mushrooms 1 package Stuffing Mix 1 teaspoon poultry seasoning 1 1/2 teaspoon salt 1/2 cup chicken broth 2 Eggs -- beaten
Directions: Grease crock pot. Saute onion, celery, parsley and mushrooms in butter. Put stuffing mix in crock pot. Add all ingredients except broth. Add liquid to preference. Cook on high 1 hour and 4-6 hours on low.This recipe from CDKitchen for SlowCooker Stuffing serves/makes 4 servings
Directions: Combine carrots, water, and salt in crockpot. Cover; cook on high 2 to 3 hours or until the carrots are done. Drain well; stir in remaining ingredients. Cover and cook on high 20-30 minutes. This recipe from CDKitchen for Orange Glazed Carrots serves/makes 4 servings
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I am hosting Thanksgiving this year and I am looking for some side dishes to put in the crockpot to free up the oven. I have a few ideas for potatoes but need something else. Has anyone adapted corn casserole to the crockpot? Anything else yummy but somewhat traditional that would work? Please help!
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