Crockpot Pork Stew

A taste of oriental pork in your crockpot.

Oriental Pork Stew

2 pounds boneless pork shoulder -- cubed
1 tsp salt
1/4 tsp ground ginger
1/8 tsp pepper
13 ounces canned pineapple chunks
1/4 cup firmly packed brown sugar
1 tsp chicken broth granules
1/4 cup molasses
1/4 cup vinegar
2 Tbs cornstarch
1 16-oz can sweet potatoes
2 tomatoes, cut in eighths
1 medium green bell pepper, cut in 1" cubes

Trim excess fat from meat. Place in crock pot and season with salt, ginger and pepper. Drain syrup from pineapple and add water to make 1 1/2 cups. Reserve chunks. Add syrup to pork, stir in sugar, chicken broth, molasses and vinegar. Cover and cook on low for 8 hours or high for 4 hours. Turn heat to high. Combine cornstarch and 1/4 cup cold water. Stir into pork mixture and blend well. Add cooked sweet potatoes, tomatoes, pineapple chunks and green peppers. Simmer 20 minutes until thickened and vegetables are heated through.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Curried Spinach and Lentils

Here's one for crockpot spinach and lenties with a hit of curry.

Curried Spinach and Lentils

1 1/2 tsp curry powder
1/2 tsp ground cumin
1 tsp ginger
1/4 tsp turmeric
1/4 tsp cayenne
1 medium onion -- chopped
2 garlic cloves -- crushed, minced
1 cup lentils -- rinsed
1/4 cup converted rice
1 10-oz package chopped spinach, partially thawed and
broken up
2 cups vegetable broth (or chicken broth if desired)
Salt to taste
Chopped tomato and mint for garnish -- if desired

Combine first 11 ingredients in the crockpot. Cover and cook on LOW for about 6 hours, or until rice and lentils are tender but not mushy. Add salt to taste; serve garnished with chopped tomato and mint if desired. May be doubled. Serves 2 to 3 main-dish servings.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Crockpot Applesauce Recipe

The cold is upon us. Here's a recipe for hot crockpot applesauce.

Winter Applesauce

6 large, firm, flavorful apples (such as Fuji, Cortland,
Baldwin or Granny Smith) stemmed and quartered (see note)
1 1/2 cups dried apple rings, each ring cut into 4 pieces
1/3 cup granulated sugar (optional)
Finely grated zest and strained juice of 1 large lemon
1 cup apple cider
1 (3- to 4-inch) cinnamon stick
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger

Place apples, dried apple rings, sugar, lemon zest and juice, cider, cinnamon stick, nutmeg, cloves and ginger in the slow-cooker. Cover and cook on low for 5 to 6 hours or on High for 3 hours until apples are very tender.

Discard cinnamon stick and use a slotted spoon to transfer apple solids to food mill or food processor. Puree and add enough cooking juices to achieve the desired consistency. Makes 4 to 5 cups.

Note: If you are using a food processor to puree the fruit, core and seed the apples before cooking.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Crockpot Lasagna

Did you know you can make lasagna in a crockpot?

Crockpot Lasagna

1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 ounce) tomato sauce
1 cup water
1 can (six ounce) tomato paste
1 tsp salt
1 tsp dried oregano
1 package (8 ounce) no-cook lasagna noodles
4 cups shredded mozzarella
1 1/2 cups (12 ounce) small-curd cottage cheese
1/2 cup grated parmesan cheese.

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. (My note: Skip this step if you want and just use a jar of sauce.) Spread a fourth of the sauce in an ungreased 5 quart slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining tomato sauce. Cover and cook on low for 4-5 hours or until noodles are tender. Yield 6-8 servings. (my note: I have used regular noodles instead of the no-cook and it turned out fine. As with many recipes, you will just need to experiment to see what you like.)

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Crockpot Cabbage Rolls

Today's recipe is for cabbage rolls made in the crockpot.

Cabbage Rolls

12 large cabbage leaves
1 lb lean ground beef
1/2 cup cooked rice
1 (6-oz) can tomato paste
3/4 cup water
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. thyme
1/4 tsp. nutmeg
1/4 tsp. cinnamon

Wash cabbage leaves. Boil 4 cups of water. Turn off heat. Soak leaves in water for 5 minutes. Remove, drain and cool.

Combine ground beef, rice, salt pepper, thyme, nutmeg and cinnamon. Place 2 Tbsp. meat mixture on each leaf and roll firmly. Stack in crock pot.

Combine tomato paste and water, pour over stuffed cabbage. Cover. Cook on low for 8-10 hours.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Crockpot Spicy Italian Roast

This crockpot roast is my own personal favorite. Use longer cooking times for more tenderness.

Crockpot Spicy Italian Roast

3 1/2 lbs beef roast, sirloin tip, or rump roast
12 ounces (jar) Italian Giardiniera, drained
12 ounces (jar) pepperoncini peppers
4-6 white and red baby potatoes

Place roast in slow cooker on top of potatoes. Mix all other ingredients together, draining oil from giardiniera. (When adding giardiniera and pepperoncini, use 1/2 jar for a mild version or all for a spicier version.) Add all ingredients to slow cooker, cover and cook for 8-10 hours on LOW.

Meat will be very tender -- can use a fork to pull apart.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Crockpot Pasta

Eggplant pasta is great when you make it in your crockpot.

Crockpot Pasta with Eggplant Sauce

1 medium eggplant
1 medium onion, chopped
1/2 green peppers, chopped (optional)
1 (28 ounces) can Italian-style tomatoes, cut up
1 (6 ounces) can Italian-style tomato paste
1 (4 ounces) can sliced mushrooms, drained or 1/2 cup
Fresh mushrooms, sliced
2 cloves garlic, minced
1-2 tsp sugar (optional)
1/4 cup dry red wine
1/4 cup water
1 1/2 tsp dried oregano, crushed
1/2 cup pitted kalamata olives or pitted ripe olives,
sliced
2-4 Tbs snipped fresh parsley
4 cups hot cooked penne pasta
1/3 cup parmesan cheese, grated or shredded
2 Tbs toasted pine nuts (optional)
Salt and pepper

Peel eggplant, if desired; cut eggplant into 1-inch cubes. In a 3 to 5 quart crockpot combine eggplant, onion, green pepper, undrained tomatoes, tomato paste, mushrooms, garlic, sugar (if using), wine, water, and oregano. Cover and cook on low-heat setting for 7 to 8 hours or on high- heat setting for 1 to 4 hours. Stir in olives and parsley. Season to taste with salt and pepper. Serve over pasta with Parmesan cheese. Garnish with toasted pine nuts. Makes 6 servings.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Crockpot Squash Soup

Here's a unique crockpot recipe for Mexican soup with squash.

Mexican Squash Soup

2 Tbs olive oil
1 large white onion, diced
4 cloves garlic, minced
1 large yellow tomato, diced (yellow is preferable, but
red is okay)
Splash of beer, optional
1/2 chipotle pepper en adobo, or more as you like
A few threads of saffron, optional
3 - 4 cup vegetable broth
2 small zucchinis (green, yellow, or one of each), cut
into small pieces
6-10 squash blossoms, coarsely chopped
1/2 cup roasted corn kernels (frozen or canned is fine)
Cumin, to taste
Salt and pepper, to taste
For garnish: lime wedges and chopped cilantro

This is a beautiful orange-colored soup that I came up with to use zucchini and their flowers. And this is traditional Mexican food-- it doesn't taste like what you get at the Tex-Mex place, but this is it! Delicious! Saute the onion and garlic in a large heavy bottomed soup pot. When nicely brown, add the chopped yellow tomato and saute until most of the moisture is gone. Add a splash of beer (hopefully Mexican, but whatever) and reduce. If you're not using beer, use a splash of your broth instead.

Add the rest of the ingredients up to corn, and simmer about five minutes. I would start with 3 cup of broth and go from there, based on how liquidy you want the soup. When zucchini is crisp- tender, remove from heat and season with salt, pepper, and cumin.

Serve with a liberal amount of chopped cilantro and a nice cool lime wedge.
Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Crockpot Black Eyed Peas

Here's a real simple crockpot dish for black eyed peas.

Black Eyed Peas

2 cups dry black-eyed peas
1 large onion, chopped roughly
1 ham hock (optional)
Water to 3/4 of crockpot
Salt to taste
Black pepper to taste

Put the peas in the crockpot and add the rest of the dry ingredients.

Cook on low for 12 hours. Serve as a side dish or as a meal dish over rice. Keeps well in a crock pot for up to 2 days.

For gravy, take 1/2 cup of the liquid, and 1/2 cup of the beans, and smoothe in a blender. Add more beans if not thick enough for your desires, Use on rice, potatoes, and meats.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Crockpot Artichoke Chicken n' Olives

How do you choke a chicken with a pair of olives? You artichoke it and liven up your crockpot with olives.

Artichoke Chicken n' Olives

1 1/2 lbs chicken breast halves without skin
2 cups sliced mushrooms
15 ounces canned diced tomatoes
9 ounces frozen artichoke hearts
1 cup chicken broth
1 medium onion, chopped
1/2 cup pitted black olives, sliced
1/4 cup dry white wine
3 Tbs quick cooking tapioca
3 tsp curry powder
3/4 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp pepper
4 cups couscous or rice -- cooked

Rinse chicken; set aside. In crockpot, combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives, and wine. Stir in tapioca, curry powder, thyme, salt, and pepper. Add chicken; spoon some of the tomato mixture over the chicken.

Cover: cook on low heat for 7 to 8 hours or on high heat for 3 1/2 to 4 hours. Serve with hot cooked couscous or favorite rice.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

French Vegetarian Dinner ala Crockpot

You won't find this one at some overpriced, "gourmet" French restaurant.

French Vegetarian Dinner

1 large eggplant, peeled and cut into 1 inch cubes
2 medium onions, chopped
2 cups chopped fresh tomatoes (about 3 medium)
1 large green bell pepper, cut into 1/2 inch squares
1 large red bell pepper or yellow bell pepper, cut into
1/2 inch squares
3 medium zucchini, sliced
3 Tbs olive oil
3 Tbs dried basil
2 cloves garlic, crushed through a press
1/2 tsp fresh ground pepper
1 (6.00 ounces) can tomato paste
1 (5.50 ounces) can pitted ripe olives, drained and
chopped coarsely
3 Tbs chopped fresh basil
Salt to taste

Sprinkle the eggplant with salt; let stand in a colander 1/2 to 1 hour to drain. Press out excess moisture. Rinse the eggplant with water and pat dry with paper towels. Place the eggplant in crockpot. Add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 tsp salt. Mix well. Cover and cook on high setting about 3 hours or until the vegetables are tender but still hold their shape. Stir in the tomato paste, olives, and the fresh basil. Serve hot, room temperature or chilled.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com