since it's summer I couldn't resist this one...kids love it when camping and your slowccoker crock can be used in place of the dutch oven. Not really fix it and leave it, but kids usually love tending it and watching the process.
Dutch Oven Ice Cream
1 sm package instant pudding (any flavor) 2 cup heavy cream 1 cup milk ½ cup sugar ½ tbs vanilla Ό tsp lemon juice 1 egg 1 can evaporated milk
Mix together pudding, 1 cup heavy cream, & milk. In a second bowl mix sugar, egg, vanilla, and lemon juice. Mix in the pudding mixture and pour into a 12" Dutch oven. Add 1 cup heavy cream and evaporated milk, stir until smooth. Place the lid on the oven. Place an inch and a half layer crushed ice and rock salt on the bottom of a large tub, 18 to 20 inches in diameter. Place the Dutch oven into the tub and fill the sides of the tub with more crushed ice and rock salt. Fill the lip of the Dutch oven lid with crushed ice. Every 5 minutes remove the Dutch oven lid and stir mixture. Total freezing time is 45 to 60 minutes. Dry ice can be placed under the oven to help freeze faster, but keep it off the cast iron to prevent cracking.
I saw a recipe in the Betty Crocker's Slow Cookers Cookbook for French Vegetable Ratatouille. It looks like a wonderful way to use summertime veggies.
1 small eggplant, peeled and cubed (5 cups) 4 medium tomatoes, cut into fourths 1 med zucchini, sliced 1 med green bell pepper, cut into strips 1 med onion, sliced 2 cloves garlic, finely chopped 1/4 cup chopped fresh parsley 2 tbsp olive oil 1 tsp salt 1/2 tsp pepper Mix all ingredients in 3 1/2 - 6 qt slow cooker. Cover and cook on low heat 6-8 hours or until veggies are tender. Serves 8 70 calories per serving, fat 4 g, carb 10 g (fiber 3 g) Protein 2 g Great served over pasta (not included in calories)
Believe or not, one of my favorite summer meals is turkey with all the trimmings! It's easy enough to cook a small turkey in a 6 quart CP. I guess it seems to taste better when there's no holiday stress involved
To tide me over, I have a couple of drumsticks to cook in the crock, & a second crock for sweet potatoes. YUM!!
I'm glad you reminded me of this soup...it's so filling and extremely low in calories. Makes a great snack too!
I'm going to try to cook jam in my CP for canning...I'm hoping I can find some low sugar recipes.
Plus, I will be taking it camping! Some of our camping is at state parks with electric so it's nice to not have to worry about pulling stuff together and lots of cleanup. Versus the backcounry camping with nothing but what's on your back:-)
Let us know what your summertime plans are. I love using the fresh veggies that are in season and keeping it cool in the kitchen is a top priority! Here's one of my favorite recipes. For some strange reason I lose more weight when I eat this.
Summertime Vegetable Soup
1/2 large head of cabbage 2 large carrots 4 large stalks of celery 1 green peppers 1 large onions 2 large cans of tomatoes (28 oz) or fresh tomatoes would be even better Chicken, beef, or vegetable stock (add until desired thickness) Salt, pepper, and any spices you like including basil, oregano, garlic, rosemary, thyme You may also add any of the following veggies: Green Beans Zucchini Summer squash Broccoli Asparagus Cauliflower Okra Shoe peg or whole kernel corn Cut and chop all vegetables into small chunks. Place in slow cooker. Add seasonings and cook on low heat 6-8 hours. Increase the broth while cooking to get desired thickness of soup. The soupier it is, the better, and the more filling it is. If there are certain vegetables you dont like don't add it to the soup. This is a very versatile recipe. This mixture can be frozen in quart freezer bags. When reheating this, it can be added to browned hamburger, chicken or other meats.
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