In my slow cooker today.... part 2

Sunnyday

I_luv_cats wrote: »

Tastes like it !!!!!

I wonder how many people use stock cubes n sauces to mask their cooking skills. (I don't use either, there's something on the news about a sauce recall - botulism!!)

If its taste then try different spice/herb combinations.

If you are unsure what goes well with each other or the meat then just run it through google, do remember though that if using dried herbs etc then you will need to use a lot more in the sc.

Saving the juices from previously cooked meat (freeze if necessary) and adding these to the pot will help, i`m a great lover of coarse ground black pepper, chicken stock and garlic for flavour. Helps to fry off onions etc first as it gives a totally different flavour to ones just thrown in.

HTH

SD

chinagirl

Butternut Squash Soup in my Slow Cooker today !!!

Made with 1 x roasted and scoop out the flesh butternut squash, 3 x carrots, 1 x sweet potato, 1 x onion, a handful of red lentils and tin of chopped tomatoes and a vegetable stock cube, black petter, sprinkling of sea salt and 2 x pints of boiling water. I shall leave it on overnight, approx 10 hours - then let it cool slightly and blend it with my hand blender until I think it looks right. Soup for lunch tomorrow at work, yum, and tell rest of family to help themselves throughout the day when they come in for lunch, snack or dinner.

wouldbeqaulitymoneysaver

Cooking Vegetable and King Prawn Curry in new Slow Cooker.
2 x sweet potatos peeled and diced. reduced shallots whole packet chopped and diced, whole packet of Mr T Fine Green Beans halved, 1 Mr T reduced price not whoopsied pointed sweet red Pepper.
added Loyd Grossman Red Thai Sauce, with same jar in water. I have to adjust seasonings to see if it needs extra chilli, ginger, garlic etc.
Perhaps Vegetable stock using Heinz Baby Vegetable Stock cubes (!!!!!!!!!!!!!!!!!!!!!!!) for veggie version, adding packet of frozen at home King Prawns at end, to serve with some Thai Jasmine rice that needs using!
Happy Cooking everyone!

wouldbeqaulitymoneysaver

I might be tempted to micro some Puy Lentils to plonk in for extra protein as I love them!! waitrose Puy Lentils, hmmm cook with bay leaves no salt in micro for 40 mins, with onion, carrot and bay for full flavour.

d1gger

miggy wrote: »

That sounds LUSH! If you don't mind I think I may be borrowing the idea some time this week. (Probably with the tinned new pots as recommended not so far back).

I think you probably browned the right things - evidence being that it went down well! I think I would have put the chorizo in as it was. Could you taste it or did it disintegrate and merge with the rest in which case maybe it could have been browned first as much to keep it together as anything.

You could definitely taste the chorizo. That's what gives it the smokey sausagey flavour. They remained as chunks. Potatoes did too. It was only the chicken that fell off the bones. DS dodged these and the sauce as he didn't like the taste. Squidge up the spuds with a fork to soak up the sauce. V tasty.

miggy

d1gger wrote: »

You could definitely taste the chorizo. That's what gives it the smokey sausagey flavour. They remained as chunks. Potatoes did too. It was only the chicken that fell off the bones. DS dodged these and the sauce as he didn't like the taste. Squidge up the spuds with a fork to soak up the sauce. V tasty.

I'm thinking of giving it a try tomorrow - but I have an opened tin of ratatoille to use up and am wondering if it would spoil the sauce if mixed in with the tomatoes (works very well in other tomatoey casseroles but as it's quite flavoursome might it fight the Spanish chicken flavours?)

Also, please can anyone tell me - does the SC reach a high enough temp to reheat already-cooked meats and poultry safely? I have some roast chicken needing a future.

TIA

cat_g_83

I had Sloppy Joes going today. Tasty good on bread buns with grated cheese. X

vasseur

Beef casserole, with stacks of veg mmmmm perfect for this cold night

Sunnyday

miggy wrote: »

I'm thinking of giving it a try tomorrow - but I have an opened tin of ratatoille to use up and am wondering if it would spoil the sauce if mixed in with the tomatoes (works very well in other tomatoey casseroles but as it's quite flavoursome might it fight the Spanish chicken flavours?)

Also, please can anyone tell me - does the SC reach a high enough temp to reheat already-cooked meats and poultry safely? I have some roast chicken needing a future.

TIA

If the meat is in long enough then it should be fine but i would be wary of it drying out so would use a sauce or gravy too.

If you`re in a rush nuke it for a couple of mins so that its already warm and add to the warm sc pot.

HTH

SD

ms_night_ryder

Just browned some pork mince in chilli oil and onions, before i head off to work at 8am i will chuck a tin of tomatoes in, with some chopped carrots and some herbs, i am thinking of adding a bit more liquid maybe wash out tomatoe can with water? just so it doesnt dry out.

Was planning to stay late at work, unpaid and do some stuff of my own, better facilities, but i have a Mr t's order coming betweeen 8-9 so will be in by 8pm, hope it tastes good, unsure what to have it with,i bought some whoopsied wedges and some corn fritters, so maybe a few of those, or have some rice already made, or a potato from freezer, of the decisions! will portion some up and freeze, also take some to lunch next day with a jacket potato i froze, maybe some cheese as i have 3 packs coming in my order.

Also got a 2 tier steamer today for £1.99 i had a currys voucher for £10, so that was a good deal, looking forward to using both my sc and steamer for loads of yummy things, will be my 4th time using sc tomorrow adn all receipes so far so good! burnt some noodles, but only a tiny bit on the sides.

I'm a convert! love my SC and i now done my shopping this week, including a joint of pork i'm going to cook in my sc tender pork bbq and i keep seeing people mention Gammon so have a joint of that coming, it is great and although its tiny, its producing great meals to eat and freeze.