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SHERRY666's Photo SHERRY666 SparkPoints: (287,627)
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2/12/09 5:18 P

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Thanks LAVERNE they both sound good, I would like to try the ribs..

Edited by: SHERRY666 at: 2/12/2009 (17:19)
IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


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♥ SHERRE.♥*¨)♥
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SJELZY Posts: 3,743
2/12/09 1:25 A

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Love Moussaka-thanks!

Edited by: SJELZY at: 2/12/2009 (01:25)
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MYSTIQUEMYSTIC's Photo MYSTIQUEMYSTIC Posts: 20,338
2/12/09 1:06 A

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THANKS FOR BOTH OF THESE THEY SOUND GREAT.

CAROL
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VERNIE7's Photo VERNIE7 Posts: 80
2/11/09 9:56 P

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Anyone a fan of Chinese Barbecued Spareribs? This is a quick tasty recipe.
CHINESE BARBECUED SPARERIBS
2 Tablespoons oil
12 pork spareribs (2-3 pounds)
1 clove garlic, crushed ...more if you like garlic
1 medium-sized onion, finely chopped
1/4 cup soy sauce
1/4 cup dry sherry
1 teaspoon Tabasco sauce
1/2 teaspoon paprika
1/2 teaspoon dry mustard
1/3 cup wine vinegar
salt and pepper
Heat oil in skillet and brown spareribs, garlic and onions. Drain excess fat and place in the slow-cooker. Mix remaining ingredients, adding salt and pepper to taste and pour over the pork. Cover and cook on low 6-8 hours, or on high 3-4 hours

Edited by: VERNIE7 at: 2/11/2009 (21:58)
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VERNIE7's Photo VERNIE7 Posts: 80
2/11/09 9:35 P

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Here is a recipe for a Greek dish called MOUSSAKA.

MOUSSAKA
2 eggplants
1/3 cup oil
1 onion, chopped
1 pound ground beef
salt and pepper
2/3 cup beef broth
3 Tablespoons tomato paste
4 tomatoes, skinned
2 eggs
2/3 cup light cream
1/4 cup grated Parmesan cheese
Cut eggplant into 1/2 inch thick round slices. Fry lightly in oil in a skillet. Drain on paper towels and arrange on bottom of slow-cooker. Fry onions and beef until evenly browned. Drain off fat and spread evenly over the eggplant. Season with salt and pepper. Mix the broth and tomato paste and pour over beef. Cover with a layer of tomatoes. Beat the eggs, cream and cheese until well blended and pour evenly over the tomatoes. Cover and cook on low 4-6 hours or on high 2-3 hours.








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LEAKAY59's Photo LEAKAY59 SparkPoints: (47,400)
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1/20/09 9:26 A

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sctaylor, wonderful crockpot lasagna recipe! I hope you don't mind my running it through the recipe calculator - it shows under my name, but I gave you the credit in the intro! We cut it pie-like, in eight servings, just as I guessed for the calculator. Hubby loved it and had two! I was good and stuck with one. The girls at work want me to bring them the recipe too. It's a real hit and VERY lasagna! Thank you!

Laurie

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SJELZY Posts: 3,743
1/14/09 3:16 A

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Thanks!

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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,137
1/13/09 5:31 P

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Thanks Shirl.

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SHERRY666's Photo SHERRY666 SparkPoints: (287,627)
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1/13/09 5:27 P

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Both of these sound good, I should start using my crock pot more.. Thanks SHIRL...

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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OLDER03's Photo OLDER03 Posts: 2,766
1/13/09 5:06 P

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Here are 2 more black beans and rice recipes I like.

Best Black Beans
Adapted from The South American Table, by Maria Baez
Kijac (The Harvard Common Press, 2003).
Black beans and rice are the staff of life for
Venezuelans and Brazilians.

Black beans are eaten as a side dish, as a main dish
with rice and plaintains, or with meat and fish. This
particular version is delicious.

Ingredients
2 cups dried black beans (I used 1# dried--not sure of
cup measurement)
10 cups water [Fast soak: (I conver and bring to a
boil with no seasonings, let stand for 1 hour, then
drain. Cover with hot water and add 4 chicken bouillon
cubes or low-sodium chicken broth, bring to a boil, then begin cooking on low.)]
2 tablespoons olive oil (I used 1 tablespoon olive
oil, 1 tablespoon canola oil)
1 medium-size onion, finely chopped (about 1 cup)
1 medium-size red bell pepper, seeded and finely
chopped
( I added 1/2 cup chopped celery, 4 large leaves of
fresh basil chopped, 3 bay leaves, 1 chopped large
jalapeno, dash of celery salt, several dashes of hot
Louisiana sauce, such as tobasco or habenero--we like
hot and spicy)
6 cloves garlic, mashed into a paste (I use the lazy
girl's minced garlic in the jar from the grocery
store) with 1 teaspoon salt (I don't add salt until
end--add to taste) and 1/2 teaspoon freshly ground black
pepper
½ teaspoon ground cumin (I used 1 teaspoon--we really
like the flavor of cumin)
1 teaspoon dark brown sugar (I omitted)
1 tablespoon red or white wine vinegar or dry sherry (
I used about 1 Tablespoon of Cream Sherry)

1. Thoroughly wash and pick over the beans. Place in a
large saucepan with the water and let soak for at
least 3 hours. (Alternatively, you could bring the
beans to a full boil, turn off the heat, cover, and
let stand for 1 ½ hours.) Bring the beans and their
soaking water to a boil, reduce the heat to low,
cover, and let simmer until soft, about 1 hour.

2. While the beans are cooking, heat the oil in a
large skillet over medium-low heat. Add the onion,
bell pepper, garlic paste, cumin, and brown sugar and
cook, stirring occasionally, until soft, about 10
minutes. (I only cook until red bell pepper begins to
get soft and onion begins to get clear, then added to
the simmering beans immediately) Add 1 cup of the
cooked beans and mash with a fork. (I didn't mash any,
but it does make them a bit thicker) Add to the bean
pot, stir, and simmer over low heat for 30 minutes.
Taste for salt and black pepper, stir in the vinegar,
and serve over rice. (We use brown rice since it's
more healthy and also has a nutty flavor.)
----------------------------------------
---
Crockpot Cuban Black Beans and Rice

1 lb dried black bean, sorted and rinsed
1 large onion, chopped
1 large bell pepper, chopped (I use red or orange)
5 cloves garlic, finely chopped
2 bay leaves
1 14.5-oz can diced tomatoes, undrained
5 cups water
2 Tbs olive oil
4 Tbs ground cumin (optional)
1 finely chopped jalapeno
1 tsp salt
3 cups hot cooked rice (we use brown rice), for serving

Soak beans overnight and discard soak water.
Combine all ingredients except rice in crockpot and cook on low for 6 to 8 hours or until beans are tender and most of the liquid is absorbed.
Remove bay leaves.
Serve beans over rice.
----------------------
Shirl

Edited by: OLDER03 at: 1/13/2009 (17:13)
MYSTIQUEMYSTIC's Photo MYSTIQUEMYSTIC Posts: 20,338
9/18/08 10:43 P

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THANKS FOR THE SALSA RECIPE AND I HAVE ALREADY SEEN THE MEXICAN ONE, GREAT RECIPES THERE.

CAROL
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SHERRY666's Photo SHERRY666 SparkPoints: (287,627)
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9/18/08 6:04 P

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I love mexican, but have never tried to make it myself, I will be looking for the other thread also.

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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OLDER03's Photo OLDER03 Posts: 2,766
9/18/08 4:12 P

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Cyndie, have you posted your famous chicken enchiladas and chilequiles? I haven't ever had a perfect recipe for the chicken enchiladas verde. I've never made the other one, though I've thought about it several times.

I'll watch for your other thread,
Shirl

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9/18/08 11:33 A

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I just realized that this is the slow cooker main dishes thread...I think I am going to move this mexican dish discussion over to another thread...are you with me? emoticon


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9/18/08 11:31 A

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oooh, I forgot to look for that cookbook last night when I got home...sorry ladies! I'll leave myself a message tonite so I can hopefully post tomorrow emoticon
Here is my basic salsa verde to hold you over:
1 onion
1lb tomotillos (you can use canned if you want) I usually buy fresh
1 mild california chili
1 medium to hot jalepeno
2 cups chicken broth
cilantro

boil the tomotillos with the peppers for about 10 minutes. Keep the water that they boiled in. Add sliced onion, cilantro, 1 cup of the chicken broth and the tomotillo/pepper mixture to the blender and blend away. Add some of the water that you reserved, just a little for flavor. check for flavor, you may need to add salt. Then pour into a sauce pan, add the other cup of broth and let simmer for at least 25 minutes.

This is the sauce that I use for my famous chicken enchildas and for chillequilles (spelling)...Enjoy!! emoticon


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SJELZY Posts: 3,743
9/17/08 11:07 P

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emoticon emoticon

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MYSTIQUEMYSTIC's Photo MYSTIQUEMYSTIC Posts: 20,338
9/17/08 9:54 P

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ANY AND ALL THAT YOU WOULD LIKE TO POST, I AM ALWAYS A SUCKER FOR NEW IDEAS TO FIX........

CAROL
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"THE DOG KENNEL IS NO PLACE TO KEEP A SAUSAGE" DANISH PROVERB


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OLDER03's Photo OLDER03 Posts: 2,766
9/17/08 7:58 P

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Carol, Cyndie's and my carnitas recipes are below. I took Bayless, La Taqueria, and Shirl's imagination to make it for my class one night. I had a sweet student who was about to be shipped out to Iraq and was hungry for some Cal-Mex specialties that his mom makes, so I did my best and had several Mexican dishes for the different tastes. He and DH almost floundered on the carnitas, so that's why I posted them. What other recipes would you like?

Shirl

Edited by: OLDER03 at: 9/17/2008 (19:56)
MYSTIQUEMYSTIC's Photo MYSTIQUEMYSTIC Posts: 20,338
9/17/08 7:43 P

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OKAY YOU TWO NOW YOU HAVE ME WONDERING WHAT OTHER RECIPES ARE GOING TO SHOW UP HERE, TO DAZZLE ME AND MAKE MY MOUTH WATER. I HAVE NEVER EATEN IN EITHER OF THESE PLACES SO ANYTHING YOU CONTRIBUTE IS GOING TO BE TOTALLY NEW TO ME, SO WHERE ARE ALL THESE GOODIES AT? COME ON AND POST THEM............I AM BOUNCING IN MY SEAT WAITING.......LOL

CAROL
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"THE DOG KENNEL IS NO PLACE TO KEEP A SAUSAGE" DANISH PROVERB


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9/17/08 2:47 P

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I get to send quilt blocks to Hawaii every month, at least they get to enjoy the beauty! We have quite a few La Taquiras here, some are a chain and some not. But, they are all good! Some a little more spicier than others.
Thanks for the update on the acronyms. I'll try and remember to dig up that recipe when I get home. thanks for the compliment on my quilts, it is definitely my passion (after eating, of course!) emoticon


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OLDER03's Photo OLDER03 Posts: 2,766
9/17/08 2:41 P

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Cyndie, I'm in Hawaii, and this little hole-in-the-wall restaurant is downtown Honolulu across from my hubby's office at the university. This guy makes awesome sauces and foods. I don't think that it's a chain. One thing I love about eating there is that he's reasonable as well as gives generous portions. I can usually make two meals out of one plate, so he gives me my plate along with a to-go box and a big smile. He knows I love to eat there, especially tamales and carnitas.

I'd love the almond chicken recipe. We ate at Bayless' restaurant in Chicago where everything I had was delicious. I have one of his cookbooks, so I'll look to see if that recipe is in it.

BTW, love your pictures on your Spark page. Your quilts are beautiful.

OOPS, IMBO is in my biased opinion. IMHO, in my humble opinion.

Shirl

Edited by: OLDER03 at: 9/17/2008 (14:41)
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9/17/08 2:21 P

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thanks Shirl! You have a La Taqueira too? Are you in Northern Cal?
I'm slow on the acronyms, what is IMBO? emoticon
I also have a few of Rick Bayless cook books...he has an amazing almond chicken recipe that I'll have to dig up and share...want to talk yummo!!


**Allow God to bless your day. **

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OLDER03's Photo OLDER03 Posts: 2,766
9/17/08 2:09 P

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Cyndie, that sounds really good.

I liked the flavor of the carnitas at La Taqueria so much that I recreated it and I used another chef's recipe, too, but it's worth the trouble imbo.

Shirl

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9/17/08 1:12 P

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I am just reading this thread and stopped at the carnitas recipe...let me give you a much simpler version:

Boil the pork butt in chicken stock, onion, cilantro, cumin, garlic and salt.
Boil this for about 2 hours. I put on a lid slightly off to the side to let steam escape.
Then take out the pork butt and put on a cookie sheet. Pop in the oven at 325, 350 for about an hour...oh, rub the butt with garlic salt, powder or even fresh garlic before putting in the oven...After about an hour, it should have a nice crispy texture on the outside. Shred the meat with forks and you are all set! We usually use corn tortillas and salsa. I am off to read some more of this thread...happy eating emoticon


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SHERRY666's Photo SHERRY666 SparkPoints: (287,627)
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9/7/08 7:04 P

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Out here in Canada,,,,,,,,, we some times use the barbecue in the winter months, but the snow piles up so high at times, we can't get to it.

But it also gets so cold,,,,,,,,, a person doesn't want to go outside for anything. emoticon

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,137
9/7/08 5:15 P

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Thanks Shirl. They all look good and with winter coming, I love the crockpot. Don't grill as much then.

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SJELZY Posts: 3,743
9/6/08 9:33 P

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Much thanks! emoticon

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SHERRY666's Photo SHERRY666 SparkPoints: (287,627)
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9/6/08 7:47 P

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Yum, yum, these sound so good, just think of all the fun I am going to have with my crock pot, all those foods going in there together, and cooking for hours, it's going to be so tasty.

Thanks much SHIRL,,,,,,,,, for the recipes and link.

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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MYSTIQUEMYSTIC's Photo MYSTIQUEMYSTIC Posts: 20,338
9/6/08 7:41 P

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OH BOY YUMMIES FOR THE TUMMY......THANKS FOR All OF THESE SHIRL, APPRECIATE IT AND THE LINK ALSO. GREAT ONES TO HAVE ESPECIALLY WITH WINTER COMING UP WHEN YOU EAT A FULLER TYPE MEAL THAT IS GOOD AND WARM , HOW MUCH BETTER CAN YOU GET THAN ONE COOKED ALL DAY IN A CROCKPOT.........YUMMMOS.

CAROL
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"THE DOG KENNEL IS NO PLACE TO KEEP A SAUSAGE" DANISH PROVERB


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SHERRY666's Photo SHERRY666 SparkPoints: (287,627)
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9/6/08 3:05 P

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Hmmmm they all sound delicious SHIRL, thanks so much for posting all of them.

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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OLDER03's Photo OLDER03 Posts: 2,766
9/6/08 2:44 P

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I have versions of beans and rice from several cultures, so we have beans and rice several times a year. This recipe is from my Cuban pen pal.

Moros (rise with black beans with chicken)

2 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
2 tomatoes, chopped
2 C cooked black beans (I use both canned and dried, cooked the day before)
1 C chicken stock
1 C rice
2 C water (Can add more chicken stock for part of the water)

Prepare the dried beans the night before according to the package directions.
Cook the onion, garlic, and bell pepper in the oil until wilted.
Add tomatoes, beans, and chicken stock.
Simmer, stirring frequently, until heated through.
Add raw rice and water. Cover.
Cook on low about 20 minutes until rice is tender. (We use brown rice, so it takes about 50 minutes for this step)
Sea* Salt and fresh-ground* pepper to taste.

To convert this to the crock pot, more liquid is needed and allow at least 3 1/2 to 4 hours. I also precook the rice slightly or use leftover rice toward the end.

He says they have very little meat, so they just put a few bits of leftover chicken in the pot if they have it.

Shirl

OLDER03's Photo OLDER03 Posts: 2,766
9/5/08 10:26 P

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Carnitas

You can buy achiote paste in the Mexican section at the grocer and skip all of the ingredients for making it, but I was in a hurry and dumped it all in the pot without taking time to make the paste. Everyone loved it, so let me know if I flubbed too badly if you make them. Also, send me your recipe if you make a different version. I like to try, combine, and try again.

Achiote Paste for Carnitas
This is Bayless verbatim except my recommendation to do it in a mocahete--other authors put lime/lemon juice and orange juice in theirs.

2 tablespoons achiote seeds
2 teaspoons whole allspice, fresh ground
1 teaspoon black pepper, fresh ground
1 1/2 teaspoons Mexican oregano
3 tablespoons cider vinegar
6 garlic cloves
2 teaspoons salt

(I would do all of this in a mocahete with a pestle.)

Finely pulverize or grind achiote seeds, add allspice, pepper and vinegar. Roughly chop garlic, sprinkle with generous amount of salt and make into a paste on cutting board. Scoop achiote mixture onto the garlic, work the two together, then dribble on and work in enough water (usually 1 or 2 tablespoons) to make a smooth spreadable paste. Makes 1/3 cup paste.

Carnitas (techniques borrowed from Rick Bayless, Diana Kennedy, and La Taqueria in Honolulu, with my own twists as usual)
Usually served on corn tortillas (students also used flour) with pico de gallo, but can be served with the broth over rice.

6-8 servings
4 hours (allow a bit longer for cooling and reheating)

4 lbs boneless pork butt, trimmed well, cut into 1-2 inch pieces (or buy pre-cut pork stew meat)
4-6 large garlic cloves, minced (short cut—use good quality minced garlic)
1 onion, chopped
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon sea salt
Fresh ground pepper
3 teaspoons Mexican oregano
1 teaspoon Ancho chile powder
1 teaspoon Chipotle chile powder
2 tablespoons achiote (annatto) seeds
2 teaspoons allspice (preferably fresh ground, but I didn’t have whole allspice)
3 tablespoons apple cider vinegar
4 beef bouillon cubes
2 cups orange juice (use less for less sweet taste)
1 12-ounce Coca Cola (La Taqueria)

Put pork pieces in large heavy Dutch oven. Cover with coke, orange juice, and water or broth if needed. Add other ingredients and bring to rolling boil. Simmer until begins to get tender. (Kennedy and Bayless cook in open pot until liquid reduces. Kennedy lets her pork for shredding sit in the juice until it cools for more flavor, then adds small amount of broth to the shredded meat to keep it moist. Bayless actually lets his fry for a crisp texture. One of the chefs I read on technique recommends topping with a bit of milk and broiling for crispness, but I didn’t care if it was crisp since I wanted to shred it for tacos. Mine was still tough after cooking without the lid, so I put the lid on which kept the liquid from reducing and the meat got tender very quickly.) Many chefs use lime juice, too, but I didn’t see that until after cooking, so next time…

Allow to cool in broth so pork absorbs remaining juices, pull apart with a fork. (The 2 aficionados tasted, loved it, and didn’t want me to shred, so I didn’t.)

Shirl

Edited by: OLDER03 at: 9/5/2008 (22:28)
OLDER03's Photo OLDER03 Posts: 2,766
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A link for variety of recipes to be done in slow cookers.
crockpot.betterrecipes.com/crock-pot
di
nnerrecipes.html


OLDER03's Photo OLDER03 Posts: 2,766
9/5/08 10:12 P

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We could eat Mexican food every day of the week. Add variations according to your own tastes, but this makes several meals unless you have a bunch of big eaters. This came from a newsletter that I receive.

SPICY MEXICAN BEEF OR CHICKEN

This recipe can be made with either chicken or beef and used to make tacos, enchiladas, burritos, quesadillas, or Mexican-style soups. Cook a large batch of meat by doubling, tripling, or quadrupling the recipe so there's enough meat to make 3 or 4 different recipes.

2 pounds boneless beef chuck or chicken (bonless or bone in)
1/4 cup green salsa
2 garlic cloves, minced
2 green onions, chopped
1-2 jalapeno pepper, seeded and chopped (for spicier version, leave in the seeds)
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
(If desired, add cilantro with the chopped vegetables)

**Reserve the broth for Spicy Mexican Beef/Chicken soup recipe (place broth in the refrigerator or freezer for a few minutes so the fat will rise to the top and can be skimmed off. Refrigerate/freeze broth for later use)
Trim the fat/skin from the meat and place in the crock pot. If you don't want to chop your onions and peppers by hand, simply chop the onions, peppers, and garlic in a food processor or blender. Mix the chili powder, cumin and salt with the chopped vegetables. Pour the mixture over the meat and toss until well coated. Cook on low 6-8 hours or high for 4 hours.
Remove the meat from the crock pot, remove bones if necessary and shred the meat. Add 1/2 cup of the cooking juices to the meat. Reserve the rest of the juices for soup.
Tip**the meat is much easier to shred when it is warm from the crock pot.

RECIPES USING THE SPICY MEXICAN BEEF/CHICKEN

SPICY MEXICAN BEEF OR CHICKEN SOUP
leftover spicy mexican beef/chicken
leftover broth from original crock pot recipe
1 can of V-8 (Spicy Hot) Vegetable juice
1 14 oz. can of pinto or white beans
1 14 oz. can of black beans
1 12 oz. bag of frozen corn
1 14 oz. can of diced tomatoes (or 2 cups of chopped fresh tomatoes)
2 cups cooked white long grain rice
(optional: chicken broth or water)

Pour all of the ingredients into a large pot and heat on high until it begins to boil, lower the temperature and simmer for 10-15 minutes. The rice sometimes absorb liquid from the soup, if this happens chicken broth or water can be added to the soup. Complete the meal with salad.

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This is wonderful, so many recipes to choose from, I will be checking them all out, and if anyone has any new ones. Please post.............them all!!!

Thanks SHIRL, for bumping up this thread....

IT'S 2014..

SW... 220 LBS... 15/4/08.
GW... 156 LBS.... 15/1/13.
MY WEIGHT .. 17/1/13/ 151 LBS.
NEW WEIGH IN..... MARCH 4TH 2013.
148 LBS..
NOV/13...... 136 LBS.


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥ SHERRE.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨)


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OLDER03's Photo OLDER03 Posts: 2,766
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I'm a Mexican food nut, so I add more seasoning to this and will make notes.

Beer Beef Fajitas Recipe courtesy Sandra Lee Food Network

2 pounds beef round steak * You can also use skirt steak which is more authentic.
2 packets (1.27-ounces each) fajita seasoning mix (recommended: Lawry's) This is salty, so taste and go easy on the seasoning packets.
** I add chipotle chile powder, a little ground coriander, fresh garlic, and cumin.
1 onion, thickly sliced
2 green bell peppers, sliced into 1/2-inch strips *(I prefer yellow and orange)
1 red bell pepper, sliced into 1/2-inch strips
1/2 cup beer or water *(You can also use wine)

Rinse steaks with cold water and pat dry with paper towels. Season both sides of steaks with 1 packet of fajita seasoning. Slice into strips; set aside. * I slice after it's cooked.
Add vegetables to a 5-quart slow cooker. Toss with remaining packet of fajita seasoning. Add steak strips on top of vegetables. Pour in beer. Cover and cook on low setting for 8 to 10 hours.
Serve hot with peppers, warm tortillas, refried beans, and shredded cheese, if desired.
*We don't use refried beans on the fajita, and we add sour cream and pico de gallo, recipe follows.

Shirl's South Texas Pico de Gallo

Make this a few hours ahead of your meal.
Finely chop ripe tomatoes, onions, and serrano peppers in the proportions you like. Add chopped cilantro *this is strong and some people don't like the flavor so start slow and add more after it "cures."

Juice of 2 limes
Coarse sea salt--small amount, too.

Mix, cover, and let stand until flavors meld.

Edited by: OLDER03 at: 9/5/2008 (22:03)
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Bumping this up.

Shirl

JOJOMKE's Photo JOJOMKE Posts: 4,184
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I have used the crock pot liners and they are superb! Although only one store in the area carries them. The tend to be pricey (about $2.40 for 4 liners) but well worth it when it comes to clean up time. I found them on sale a few weeks ago at half price and stocked up!

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LESLIEJEAN43's Photo LESLIEJEAN43 Posts: 26,774
3/19/08 11:19 A

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Those all sound good, but the pork stew sounds fabulous!!
Leslie emoticon

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Arizona Pork Stew

1 lb. boneless pork top loin, cut in 1/2" cubes
salt and pepper to taste
1 onion, coarsely chopped
2 garlic cloves, minced
14 ½ ounces canned stewed tomatoes undrained
4 ounces green chilies, diced
1 teaspoon ground cumin
½ teaspoon dried oregano
15 ounces canned black beans rinsed and drained

Season meat with salt and pepper. In a large skillet, brown meat in
nonstick cooking spray. Add onion and garlic; cook until tender. Add
tomatoes, chilies, cumin and oregano. Cover and simmer about 20
minutes. Stir in beans. Cover and cook about 10 minutes more or
until meat is tender, stirring occasionally.

Makes 6 Servings

" Don't ask the Lord to Guide your Footsteps if you are not willing to move your Feet"


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Slow Cooker Curry Cauliflower Soup

1 pound cauliflower florets
1 3/4 pounds canned diced tomatoes, undrained
14 ounces chopped vegetable or beef stock
1 chopped onion
1/2 teaspoon garlic powder
2 teaspoons curry powder
1/8 teaspoon ground cumin

Combine first 5 ingredients in crockpot on low heat. Cover and cook about 7
hours, or until cauliflower is tender.

Increase heat to high. Stir in remaining ingredients and salt and pepper to
taste. Cover and cook another 30 minutes. Serve hot or cold.

Calories: 90, fat: 1.3g, cholesterol: 0mg, protein: 4.8g, carbohydrates:
18.6g, fiber: 6.0g, sugar: 9.0g, sodium: 427mg.



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Slow Cooker Spinach, Chicken, and Wild Rice Soup

3 cups water
1 14--ounce can reduced-sodium chicken broth
1 10-3/4-ounce can reduced-fat and reduced-sodium
condensed cream of chicken soup
2/3 cup uncooked wild rice, rinsed and drained
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
3 cups chopped cooked chicken, or turkey (about 1
pound)
2 cups shredded fresh spinach

1. In a 3-1/2- or 4-quart slow cooker, combine the
water, broth, cream of chicken soup, uncooked wild
rice, thyme, and pepper.

2. Cover and cook on low-heat setting for 7 to 8 hours
or on high-heat setting for 3-1/2 to 4 hours.

3. To serve, stir in chicken and spinach. Makes 6
(1-1/2-cup) servings.

Servings Per Recipe 6 (1-1/2 cup) servings

Nutrition facts per serving:
Calories 216; Total Fat (g) 4 (Saturated Fat (g) 10;
Fiber (g) 2;

Cholesterol (mg) 64; Sodium (mg) 397 ; Carbohydrate
(g) 19; Protein (g) 26; Starch (d.e.) 1;
Vegetables (d.e.) .5
Very Lean Meat (d.e.) 3
Fat (d.e.) .5
*Percent Daily Values are base on a 2,000 calorie diet

Source: Better Homes and Gardens

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CROCKPOT CHICKEN & SAUSAGE
1 tablespoon Oil -- olive
4 Garlic cloves -- crushed
1 medium Onion -- chopped
1 Pepper, red -- chopped
1 Pepper, green -- chopped
1 small Zucchini -- chopped
1 can Mushrooms
1 can Tomatoes, italian -- stewed
1 can Tomato Paste (6oz)
1/4 pound turkey Itialian Sausage -- hot
2 Chicken breasts 1 teaspoon Italian Seasoning Pepper, red, flaked --
optional In crockpot combine all ingredients together. Add the sausage
then top with the chicken breasts. Cover and cook on low setting 6-8
hrs.

" Don't ask the Lord to Guide your Footsteps if you are not willing to move your Feet"


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WINDYL Posts: 4,704
3/11/08 9:04 A

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good question. never heard of them but would like to know.

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TATKINSN's Photo TATKINSN Posts: 409
3/11/08 8:52 A

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Does anyone use the crockpot liners for easy cleanup? I love my crockpot but don't always enjoy cleaning it and I saw them at the store and wondered how well they really worked or if it impacted the taste/cooking of the food!
Thanks,


Trisha



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SKIPARTY's Photo SKIPARTY Posts: 730
3/11/08 1:48 A

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I just use about 2 whole peppers worth, but I'm sure you could add more or less to taste.

Acts 20:24

"However, I consider my life worth nothing to me, if only I may finish the race and complete the task the Lord Jesus has given me - the task of testifying to the gospel of God's grace."


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DAMIENDUCKS's Photo DAMIENDUCKS Posts: 3,855
3/10/08 10:27 A

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The Chicken Tuscany recipe looks really good!

...quick question for you, SKIPARTY...what size jar of peppers do you use (I usually roast my own peppers over the flame on my stove, so I was trying to figure out how much the recipe would need!)...TIA!

If I can't be a good example, then I'll just have to be a horrible warning. ~Catherine Aird

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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,137
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That sounds good and I love coming home and smelling dinner cooking.

co-leader of Love to Cook


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SKIPARTY's Photo SKIPARTY Posts: 730
3/8/08 11:52 P

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My new crockpot favorite: Chicken Tuscany

4 frozen boneless skinless chicken breasts (no need to thaw)
1 bulb of fennel (sliced)
1 bunch of swiss chard (cut into pieces, no stems)
1 onion (sliced)
1 tbsp. minced fresh garlic
1 can cannelini beans or white northern beans (drained)
1 can Italian style stewed tomatoes
1 jar of fire roasted red bell peppers (drained)
1 jar or can of quartered artichoke hearts (drained & rinsed)
Italian seasoning blend
grated parmesan, asiago & romano blend
extra virgin olive oil

1. Drizzle 1 - 2 tbsp. olive oil in bottom of crockpot.
2. Layer sliced onion & sliced fennel at bottom.
3. Place frozen chicken breasts on top of onion & fennel. Drizzle with additional 2 tbsp. olive oil and season with Italian spices, salt & pepper.
4. Add minced garlic.
5. Add can of beans.
6. Add artichoke hearts.
7. Add stewed tomatoes.
8. Add roasted peppers.
9. Add swiss chard.
10. Cook on low setting for 6 hrs.
11. Sprinkle with cheese shortly before serving.

This is a "juicy" meal with some very tasty broth. I usually serve it on soup plates with some crusty artisan bread and a hearty salad. Lots of yummy veggies included in this recipe make it especially healthy.


Acts 20:24

"However, I consider my life worth nothing to me, if only I may finish the race and complete the task the Lord Jesus has given me - the task of testifying to the gospel of God's grace."


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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,137
3/7/08 7:33 P

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That's interesting because I have also and have been kind of ambivalent when looking at recipes as they seemed like a whole lot of work. This is perfect. I'm going to get the ingredients the next time I go grocery shopping which will probably be next Friday. Thank you so much. I can even freeze half for another meal.

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DAMIENDUCKS's Photo DAMIENDUCKS Posts: 3,855
3/7/08 12:25 P

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I've been craving Cassoulet for a while now, and I've got several recipes for it, but none of them are perfect, so I took the best bits of each and came up with my own recipe! It turned out tasting awesome, and even better, it practically cooks itself!

Slow Cooker Cassoulet

2 links andouille or chorizo sausage, diced
2 tsp. olive oil (if needed)
1 medium onion, diced
3-4 large carrots, sliced diagonally
2 celery ribs, diced
5 cloves garlic, minced
1 T. dried thyme
1 tsp. dried rosemary
1/2 tsp. dried sage
2 (14-oz)cans great northern beans, rinsed and drained
1 (14-oz.)can diced tomatoes, undrained
1 cup chicken or vegetable stock
salt and pepper to taste
1 tablespoon butter, melted
1/4 c. grated parmesan cheese
1/4 c. panko (or regular breadcrumbs)

Saute sausage in large skillet over medium heat till well browned. Remove with slotted spoon.

Add onion, carrots, celery, and garlic to sausage drippings and saute till onions turn translucent, about 5 minutes, adding olive oil if desired/needed to prevent sticking. Add thyme, rosemary, and sage and saute till fragrant, a minute or two.

Combine onion mixture, sausage, beans, tomatoes, and stock in 3.5 quart (or larger) slow cooker. Cover and cook 8 hours on LOW.

Just before serving, combine melted butter, parmesan, and bread crumbs, stirring till well coated. Sprinkle crumb mixture over each serving.

Serves 4-6. (Nutritional info is calculated for 6 servings).

NUTRITIONAL INFO:
Calories: 298.8
Total Fat: 12.1 g
Saturated Fat 5.2 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 4.9 g
Cholesterol: 27.2 mg
Sodium: 815.7 mg
Total Carbs: 32.3 g
Dietary Fiber: 8.2 g
Sugars 5.2 g
Protein: 15.9 g

Edited by: DAMIENDUCKS at: 3/7/2008 (12:25)
If I can't be a good example, then I'll just have to be a horrible warning. ~Catherine Aird

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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,137
2/17/08 9:36 P

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That sounds good.

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NANCY_PTTRSN Posts: 938
2/17/08 2:42 P

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Cacciatore-Style Chicken Prep: 25 minutes
Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high), plus 15 minutes on high
Ingredients
2 cups sliced fresh mushrooms
1 cup sliced celery
1 cup chopped carrot
2 medium onions, cut into wedges
1 yellow, green, or red sweet pepper, cut into strips
4 cloves garlic, minced
12 chicken drumsticks, skinned (about 3-1/2 pounds total)
1/2 cup chicken broth
1/4 cup dry white wine
2 tablespoons quick-cooking tapioca
2 bay leaves
1 teaspoon dried oregano, crushed
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 14-1/2-ounce can diced tomatoes, undrained
1/3 cup tomato paste
Hot cooked pasta or rice
Shredded basil (optional)

Directions
1. In a 5- to 6-quart slow cooker, combine mushrooms, celery, carrot, onions, sweet pepper, and garlic. Place chicken drumsticks on vegetables. Add broth, wine, tapioca, bay leaves, oregano, sugar, salt, and pepper.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. Remove chicken and keep warm. Discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and tomato paste. Cover and cook for 15 minutes more. To serve, spoon vegetable mixture over chicken and pasta. If desired, garnish with basil. Makes 6 servings.


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KELLEY42's Photo KELLEY42 Posts: 1,393
2/13/08 7:23 A

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Crock pot Lasagna sounds delicious!

Optimism is the faith that leads to achievement.

-Helen Keller


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LESLIEJEAN43's Photo LESLIEJEAN43 Posts: 26,774
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Thanks; that sounds tasty!
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SKINNYFOOL's Photo SKINNYFOOL Posts: 172
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Here's my Brisket Crockpot recipe, similar to Lynn's. If my husband serves it he cross cuts it. If I get to it first, I pull it apart! I eat less than a serving and have a salad or green veggies as a side, since it is not particularly healthy.

Beef Brisket

Any leftovers make a great BBQ Sandwich


4 pounds beef brisket
1 large onions
12 ounces beer
12 ounces chili sauce
1 clove garlic
4 carrots
4 potatoes
2 tbl worcestershire sauce
1 packet onion soup



Combine all ingredients in crock pot. Cook @ 3.5 setting for 7 - 9 hours.


Servings: 10
Cooking time: 7 hours

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 464.55
Calories From Fat (53%) 247.21
% Daily Value
Total Fat 27.37g 42%
Saturated Fat 8.61g 43%
Cholesterol 98.17mg 33%
Sodium 2742.96mg 114%
Potassium 1050.39mg 30%
Carbohydrates 22.08g 7%
Dietary Fiber 2.21g 9%
Sugar 2.02g
Sugar Alcohols 0.00g
Net Carbohydrates 19.86g
Protein 28.98g 58%






Edited by: SKINNYFOOL at: 2/12/2008 (22:42)
"You are in Charge of Your Own Ride"

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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,137
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That sounds wonderful. I've always wanted to try a crockpot lasagna.

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SCTAYLOR's Photo SCTAYLOR SparkPoints: (0)
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This is one of our favorites.

Crock pot Lasagna

1 lb. uncooked ground turkey or beef
1 large onion
2 cloves garlic
29 oz. canned tomato sauce
6 oz. tomato paste
1 cup water
1 tsp. salt
1 tsp. ground oregano
8 oz. dry lasagna noodles
2 cup fat-free shredded mozzarella cheese
2 cups fat-free cottage cheese
¼ cup grated parmesan cheese

In a skillet, cook turkey or beef, onion and garlic over medium heat until
meat is no longer pink. Add tomato sauce, water tomato paste, salt and
oregano. Mix well. Spread ¼ meat sauce in bottom of crock pot. Arrange
1/3 of the noodles over sauce, breaking to fit. Combine cheeses, spoon
1/3 cheese mixture over noodles. Repeat layers twice more. Top with
remaining meat sauce. Cover and cook on low 4 to 5 hours or until noodles
are tender.




Steph

Stressed backwards is Desserts!



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ABBY2005's Photo ABBY2005 SparkPoints: (26,604)
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2/9/08 12:31 A

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I would agree. They do sound good.

"The mediocere teacher tells. The good teacher explains. The superior teacher demonstrates. The great teacher inspires."
by William Arthur Ward


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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,137
2/7/08 2:30 P

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These two new ones look good as well.

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DAMIENDUCKS's Photo DAMIENDUCKS Posts: 3,855
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Tonight we're making elk stroganov in our handy dandy crockpot (actually, it should be cooking itself as I type!)...I've made this a few times with both beef and venison and it's always a hit, so I thought I'd share with you guys!

Slow Cooker Beef Stroganov

1 lb. beef or venison round steak, fat trimmed
1 c. chopped onions
1/2 lb. mushrooms, sliced or quartered
1/2 c. wheat flour
1-1/2 c. beef stock (low sodium preferred)
1 to 2 T. strong Dijon mustard
2 teaspoons dried parsley or 2 T. minced fresh (though dried works best in the slowcooker--if using fresh, save some to mince and sprinkle on just before serving)
1/2 tsp. dried dill weed
1/2 tsp. salt
1/4 tsp. pepper
1 garlic clove, minced
3/4 c. regular sour cream (reduced fat would also work, but don't use fat free)
8 oz. dry wheat pasta, cooked al dente (about 4 c. cooked)

Slice steak diagonally across the grain (this is really easy to do if the steak is slightly frozen--just stick it in the freezer for 30 minutes or so before slicing).

Place steak, onions and mushrooms in 3-qt. slow cooker.

Combine flour and beef stock in medium bowl, whisking till well combined and there are no lumps. Add mustard, parsley, dill, salt, pepper, and garlic and stir till well combined. Pour mixture over meat and veggies in crock and stir well to coat.

Cover and cook on low for 8 hours, or till everything is tender. Turn off slow cooker and remove lid; let sit for 10 minutes. Just before serving, stir in sour cream and sprinkle with parsley (if using fresh). Serve over 1 c. cooked noodles.

NUTRITION INFO (includes noodles):
Calories: 527.7
Total Fat: 14.1 g
Saturated Fat 7.3 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 4.4 g
Cholesterol: 83.6 mg
Sodium: 661.1 mg
Total Carbs: 61.6 g
Dietary Fiber: 8.3 g
Sugars: 1.6 g
Protein: 39.3 g


If I can't be a good example, then I'll just have to be a horrible warning. ~Catherine Aird

~~~__o
__ -\ , _
( * ) / ( * )
~~~~~~~


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TATKINSN's Photo TATKINSN Posts: 409
2/7/08 9:03 A

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My favorite and easiest crock pot recipe is this:

Put 4 chicken breasts in the crockpot ( I even put in mine frozen) pour a can of low sodium cream of chicken soup and one of cream of mushroom soup over the chicken and let cook on low all day. When get home enjoy great tender chicken.

I usually make a side of couscous to go with and the soup makes a great sauce to go with it!

Trisha

Trisha



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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,137
2/6/08 11:41 A

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Thanks. I love pulled pork.

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MYSHARONANY's Photo MYSHARONANY SparkPoints: (80,235)
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2/6/08 7:37 A

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Pretty simple and pretty tasty. . . BBQ Pulled Pork

Even if you don't make as large a roast, it is good to make the same amount of sauce since it was great over rice!! Just the recipe says!!

1+ cup chopped onions
1 cup ketchup
1 cup barbecue sauce
1 cup water
2 tbsp vinegar
2 tbsp Worcestershire sauce
2 tbsp brown sugar
1 tsp chili powder
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder (I also added some fresh garlic)
3 lbs boneless pork roast

Directions
Combine all ingredients except roast in the slow cooker.
When well mixed, add roast.
Cover, cook on high for 6-7 hours.
Remove roast.
Shred the meat and return it to the sauce.
Note - You may want to thicken the sauce some.
Great for making sandwiches or using in other recipes. The sauce is good on rice too.


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ABBY2005's Photo ABBY2005 SparkPoints: (26,604)
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2/3/08 4:47 P

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Thanks for sharing all of the great new must try recipes. I'm always looking for something new and different.

"The mediocere teacher tells. The good teacher explains. The superior teacher demonstrates. The great teacher inspires."
by William Arthur Ward


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SHERRYMER's Photo SHERRYMER SparkPoints: (0)
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1/31/08 2:19 P

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Here is one I just found out there on the internet that I think I will try tomorrow. Love Chinese food. Could eat it every day.

Pork lo Mein

1-1/2 pounds boneless pork shoulder
2 medium onions, cut into wedges
2 cups frozen sliced carrots
1 12-ounce jar teriyaki glaze
1 cup thinly bias-sliced celery
1 8-ounce can sliced water chestnuts, drained
1 5-ounce can sliced bamboo shoots, drained
1 teaspoon grated fresh ginger
1 6-ounce package frozen snow pea pods
1 cup broccoli florets
9 ounces dried curly thin egg noodles
1/4 cup cashews

Directions
1. Trim fat from pork. Cut pork into 3/4-inch pieces. Combine pork, onions, frozen carrots, teriyaki glaze, celery, water chestnuts, bamboo shoots, and ginger in a 3-1/2 or 4-quart slow cooker.

2. Cover; cook on low-heat setting for 6 1/2 to 7 hours or on high-heat setting for 3-1/2 to 4 hours.

3. If using low-heat setting, turn to high-heat setting. Stir in frozen pea pods and broccoli. Cover and cook for 10 to 15 minutes more or until pea pods are crisp-tender.

4. Meanwhile, cook noodles according to package directions; drain. Serve pork mixture over noodles. Sprinkle each serving with cashews.

5. Makes: 6 servings


Sherry (Mama Hawk)
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The best and most beautiful things in this world cannot be seen or even heard, but must be felt with the heart.
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Jan 1, 2007 295.6
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January 1, 2007 295.6
February 9, 2007 287.6

Total lost 2007 - 8.0


 
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ABBY2005's Photo ABBY2005 SparkPoints: (26,604)
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1/30/08 10:14 P

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This sounds delicious Sherry! Thank you for sharing the recipe.

"The mediocere teacher tells. The good teacher explains. The superior teacher demonstrates. The great teacher inspires."
by William Arthur Ward


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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,137
1/29/08 12:16 P

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Thanks for adding these latest two. They both look good. I am saving both.

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SHERRYMER's Photo SHERRYMER SparkPoints: (0)
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1/29/08 12:12 P

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This is what I made last night

You can leave out the okra if you don't like it, but it helps thicken the sauce. If you leave out the okra make a slurry with cornstarch and water and add at the same time as the shrimp. Make sure you stire well.

Chicken and Shrimp Jambalaya

Serving Size : 6

Prep time: 15 minutes
Cook time: 7 1/2 hours

1 pound chicken thigh, no skin, R-T-C -- boned and cut in bite sized pieces
4 ounces sausage -- smoked turkey is best
1 red bell pepper -- choped
1 yellow bell pepper -- chopped
1 green bell pepper -- chopped
1 cup celery -- thinly sliced
1 large sweet onion -- chopped
1 can diced tomatoes -- undrained
1 can tomatoes with green chilies -- undrained
3 cloves garlic -- minced
1 teaspoon cilantro -- crushed
cayenne pepper -- to taste
4 ounces fresh shrimp -- peeled and deveined
cracked black pepper
2 cups frozen okra -- if you like it
3 cups cooked brown rice

Cut chicken into bite-size pieces. Halve sausage lengthwise and cut into 1/2-inch-thick slices. In a 3-1/2- or 4-quart slow cooker, combine chicken, sausage, sweet pepper, celery, and onion. Stir in undrained diced tomatoes, undrained chopped tomatoes and green chile peppers, tapioca, basil, and cayenne pepper.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

If using low-heat setting, turn to high-heat setting. Stir in shrimp and okra. Cover and cook about 30 minutes more or until shrimp are opaque. Serve with hot cooked brown rice.

Makes 6 (1-1/2 cups chicken mixture plus 1/2 cup rice) servings.

Per Serving (excluding unknown items): 301 Calories; 11g Fat (33.0% calories from fat); 15g Protein; 36g Carbohydrate; 5g Dietary Fiber; 59mg Cholesterol; 356mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat.




Sherry (Mama Hawk)
GO WHITE HAWKS

The best and most beautiful things in this world cannot be seen or even heard, but must be felt with the heart.
--Helen Keller

Jan 1, 2007 295.6
Jan 5, 2007 290.8 --- lost-
January 1, 2007 295.6
February 9, 2007 287.6

Total lost 2007 - 8.0


 
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FLOWERFROGGIRL's Photo FLOWERFROGGIRL Posts: 236
1/29/08 6:38 A

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We're making this for dinner...

Provençale Chicken Supper
Ingredients
4 (6-ounce) skinned chicken breast halves
2 teaspoons dried basil
1/8 teaspoon salt
1/8 teaspoon black pepper
1 cup diced yellow bell pepper
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (14 1/2-ounce) can pasta-style tomatoes, undrained


Preparation
Place the chicken in an electric slow cooker; sprinkle with basil, salt, and black pepper. Add the bell pepper, beans, and tomatoes. Cover with lid; cook on low-heat setting for 8 hours.
Yield
4 servings (serving size: 1 chicken breast half and 1 cup bean mixture)

Nutritional Information
CALORIES 296(10% from fat); FAT 3.4g (sat 0.6g,mono 0.8g,poly 1.3g); PROTEIN 34g; CHOLESTEROL 66mg; CALCIUM 81mg; SODIUM 785mg; FIBER 5.1g; IRON 4mg; CARBOHYDRATE 32.5g

Cooking Light, SEPTEMBER 1999

Read my blog tomorrow to find out how it comes out!

Check out my recipe blog!

http://ffgsrecipereview.blogspot.com/


 
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ABBY2005's Photo ABBY2005 SparkPoints: (26,604)
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1/28/08 11:31 P

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Thanks for the new ideas. I haven't done a new recipe in a while. Maybe one day this week, I'll try one of your recommendations.

"The mediocere teacher tells. The good teacher explains. The superior teacher demonstrates. The great teacher inspires."
by William Arthur Ward


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ONESWEETSHANNON's Photo ONESWEETSHANNON Posts: 2,729
1/28/08 11:01 P

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ChefSophie -- That Char Siu Pork Roast from Cooking Light is one of my favorites!

~Shannon

I'm only this far, and only tomorrow leads my way -- #41, DMB
WINDYL Posts: 4,704
1/28/08 10:53 P

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lynn,
that's one of my favorite ways to make brisket. a hit every time. this weekend i'm going to try to do one with a half bottle of heinz chili sauce instead of balsamic. i've made roasts with just the chili sauce and they were good so now will try combo of beer and sauce.

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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,137
1/28/08 10:42 P

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I've never done a chuck roast and this is a good idea. The brisket sounds great. When I'm ready to splurg that is what I'll bring out, or when I have a large group. Lynn let us know if you like the Char Siu. I'm hoping people will let us know how the recipes went and if they made changes. It's just important we show respect when we do the reviews.

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LYNNWAT's Photo LYNNWAT Posts: 4,545
1/28/08 10:14 P

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Here's one of my favorites. It's a great winter meal.

Slow-Cooker Beef Brisket with Beer


If your slow cooker includes a removable insert, you can brown the brisket and onion mixture a day ahead, place all of the ingredients in the insert, and refrigerate. The next morning, place the insert in the slow cooker, and when you arrive home from work, a tasty entrée will await you. The onion and parsnips function as flavorings, and so you'll want to serve a vegetable side dish.

1 (3-pound) beef brisket, trimmed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
1/4 cup water
2 cups vertically sliced onion (about 1 large)
1 1/2 cups chopped parsnip (about 2)
1 tablespoon balsamic vinegar
1 bay leaf
1 (12-ounce) bottle light beer

Rub brisket with salt and pepper. Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add brisket to pan; cook 10 minutes, browning on all sides. Remove brisket from the pan. Add 1/4 cup water to pan, stirring to loosen browned bits. Add onion and parsnip; sauté 5 minutes or until vegetables are tender.
Place onion mixture, vinegar, bay leaf, and beer in a large electric slow cooker. Place brisket on top of onion mixture. Cover and cook on low for 8 hours. Discard bay leaf. Cut brisket diagonally across the grain into thin slices. Serve with sauce.

Yield: 12 servings (serving size: about 3 ounces brisket and 1/3 cup sauce)

CALORIES 160 (28% from fat); FAT 5g (sat 1.9g,mono 2.1g,poly 0.2g); PROTEIN 20.5g; CHOLESTEROL 49mg; CALCIUM 20mg; SODIUM 232mg; FIBER 1.1g; IRON 1.9mg; CARBOHYDRATE 5.6g

Cooking Light, JANUARY 2007





Starting Weight: 235 on 01/01/07

Achieved Goal Weight: 140 on 11/29/07

Maintenance Weight Range: 138 to 143


"A true friend knows your weaknesses but shows you your strengths; feels your fears but fortifies your faith; sees your anxieties but frees your spirit; recognizes your disabilities but emphasizes your possibilities. "
William Arthur Ward


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SMILSPAR SparkPoints: (12,707)
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1/28/08 10:12 P

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I just made a slow cooker roast this evening...

Ingredients
Chuck Roast
Oil/cooking spray
Veggies of your choice
Chicken broth
Garlic

Take 1 chuck roast (appropriately sized for your slow cooker). Brown in a pan with oil/cooking spray. Meanwhile chop up appropriate veggies (I used shallots, carrots, and potatoes) and place them in the slow cooker. Once browned put the meat in the slow cooker. Then chop/slice some garlic and heat in pan until you can smell it. Pour in chicken broth (at least 1 cup) to deglaze pan. Pour everything from pan onto roast and heat on high in the pressure cooker 1 hour. Turn roast over. Reduce heat to low and cook several more (4-6) hours.
Season to taste with salt and pepper and enjoy.

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LYNNWAT's Photo LYNNWAT Posts: 4,545
1/28/08 10:11 P

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Sophie, what perfect timing. I was just trying to figure out what I'm going to make with the Boston Butt Pork Roast that is in my freezer. This sounds delicious ! Thanks so much.

Starting Weight: 235 on 01/01/07

Achieved Goal Weight: 140 on 11/29/07

Maintenance Weight Range: 138 to 143


"A true friend knows your weaknesses but shows you your strengths; feels your fears but fortifies your faith; sees your anxieties but frees your spirit; recognizes your disabilities but emphasizes your possibilities. "
William Arthur Ward


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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,137
1/28/08 10:04 P

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Here's a nice asian barbecue recipe from Cooking Light. It's also good as a sandwich.

Slow Cooker Char Siu Pork Roast


Char siu is a Chinese version of barbecue. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.


1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
2 pounds boneless Boston butt pork roast, trimmed
1/2 cup fat-free, less-sodium chicken broth

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.
Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Yield: 8 servings (serving size: 3 ounces pork and 1/4 cup sauce)

CALORIES 227 (38% from fat); FAT 9.5g (sat 3.1g,mono 3.9g,poly 1.1g); PROTEIN 21.6g; CHOLESTEROL 73mg; CALCIUM 30mg; SODIUM 561mg; FIBER 0.4g; IRON 1.7mg; CARBOHYDRATE 12.7g


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