In my slow cooker today.... part 2

pink_princess

I've got a beanless chilli in mine, ready for OH to pop on in the morning.

Does any body have a good fish stew recipie, that is for the slow cooker that they could share?

edonhill

Hiya, could I just ask a quick question? I'm thinking of making a chicken stew in my sc, but I don't want to have to brown the meat in the morning before work.....do I have to brown it before it goes in the sc, or can I just pop it in raw? Thanks!

pink_princess

edonhill wrote: »

Hiya, could I just ask a quick question? I'm thinking of making a chicken stew in my sc, but I don't want to have to brown the meat in the morning before work.....do I have to brown it before it goes in the sc, or can I just pop it in raw? Thanks!

I've always put mine in raw, only exceptions for me are mince & sausages.

edonhill

Oh, thanks you Princess, that's going to make life much easier if I don't have to faff about browning meat in the morn before work :-)

ms_night_ryder

Sunnyday wrote: »

I`ve not made it yet so i`m not sure sorry, saw that you hadn`t received a reply and didn`t want to read and run.


Aww thanks, found out the end, its plain flour, googled and it said all purpose, so i asked on here it's the american way of saying plain flour.

The Choccie cake turned out well, me and my cuz gulped it down, her with cold custard, me with vanilla haagan daaz, yum!

wouldbeqaulitymoneysaver

pink_princess wrote: »

I've got a beanless chilli in mine, ready for OH to pop on in the morning.

Does any body have a good fish stew recipie, that is for the slow cooker that they could share?

A fabulous base, white wine, based ideally, garlic, onions, tomato sauce. Loyd Grossman jars are handy which I use regularly. Make sure white wine is only a proportion of whole say 2:1 is cooked down as it should be in the cooking process. Make sure entire sauce is cooked to satisfaction.
Plonk favourite fish, raw prawns, sustainable white fish, of choice into broth at last minuet.
Scoff with a homemade Rouille just add roasted garlic puree (from heads sliced in oven) to Hellnmans mayo (or mayo of choice with nice full flavour), and a nice bit of bread. Waitrose Sourdough would be great buttered to accompany.
*off the top of my head i love to cook*
Time fish cooking to a tee so fish is tender not dry.

wouldbeqaulitymoneysaver

In my slow cooker today this magnificent Veggie Recipe, hopefully cooking its way to sweet success as I have some white wine to use up.

This recipe is adapted from one in “The Glorious Foods of Greece,” by Diane Kochilas. The sweet potatoes, seasoned with lots of paprika and cayenne, are simmered with onions on top of the stove.

Recipes for Health
Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.
See All Recipes for Health »
Visit Recipes for Health on Facebook.
Related

Recipes for Health: Sweet Potatoes: Nutrition Wrapped in Vivid Flavors (January 24, 2011)
Recipes for Health: Maple Pecan Sweet Potatoes (January 25, 2011)
Recipes for Health: Soba Noodles in Broth With Sweet Potato, Cabbage and Spinach (January 26, 2011)
Recipes for Health: Sweet Potato, Carrot and Dried Fruit Casserole (January 28, 2011)
2 tablespoons extra virgin olive oil

1 large red onion, halved and sliced thin across the grain

Salt

2 garlic cloves, minced

1 tablespoon plus 1 teaspoon sweet paprika

1/2 teaspoon cayenne (more to taste)

2 tablespoons tomato paste

4 large sweet potatoes (about 3 pounds), peeled and quartered or cut in sixths if fat

1/2 cup dry white wine

Water as needed

Note: Sweet potatoes may be labeled as yams. Look for dark orange flesh.

1. Heat the olive oil over medium heat in a large, heavy lidded skillet or Dutch oven. Add the onion and a generous pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Stir in the paprika, cayenne and tomato paste, and cook, stirring, until the tomato paste turns a rusty color, about one minute.

2. Add the sweet potatoes, and stir for about a minute until coated with the onion and spice mixture. Add the white wine, enough water to cover the sweet potatoes halfway (1 1/2 to 2 cups), and salt to taste. Bring to a boil, lower the heat to medium-low, cover and simmer 30 to 40 minutes until the potatoes are tender and the sauce thick. Taste and adjust salt.

If the sauce is still watery once the sweet potatoes are thoroughly cooked, do not adjust salt right away. Carefully remove the sweet potatoes to a platter using tongs. Turn up the heat, and reduce the sauce until thick.

Adjust salt, and pour the sauce over the sweet potatoes. Remove from the heat, and let stand for 5 to 10 minutes before serving.

Yield: Serves six.

Advance preparation: You can make this a day or two ahead of serving; reheat gently on top of the stove or in a medium oven.

Nutritional information per serving: 233 calories; 5 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 41 grams carbohydrates; 7 grams dietary fiber; 128 milligrams sodium (does not include salt to taste); 4 grams protein

Martha Rose Shulman is the author of "The Very Best of Recipes for Health."

squeaky

Hi

I've never used packet mixes myself but past posts on this suggest that the majority of people bung the mixes in right from the start.

If you like casseroles and stews and soups it's well worth buying all the various ingredients separately. That way you can tweak the mixes to maybe add a little extra of your favourite bits and less of things that you're not so keen on. Plus you can use some of them as thickeners and or to help bulking out other meals where a packet mix won't really suit. In the long run it's a cheaper option and is much more flexible, honest

rowsew

Just limping to kitchen now to bung some rice in for tomorrow's pudding. I have discovered that when the idiot running the kitchen (me) runs out of pudding rice, that risotto rice -arborio- will do very nicely thank you.

camNolliesMUMMY

Well last Monday i put £25 on both gas and electric pay as you go meters and since last week i have £10 on Gas and £18 on electric, so ive decided to use my slow cooker nearly everyday without using my cooker due to bad weather coming il be topping up all the time grrrrrrr, i do have a device i can put my card in to top it up instead of going to the shop and im 6 months pregnant, so when the weather gets bad least i can do it from home when we are running low.

I have my central heating on a timer so it comes on for 2 hrs in the morning and is on from half 5pm till 10pm set to 19c, i hope i can save as much as possible by not using the oven so much (gas oven).

So instead of putting the oven on i decided to use the slow cooker and will do all this week i hope??? So today i decided to make my own pasta bake using left overs

Pasta part cooked and drained
Shallott cut into small pieces so it cooks quickly
Left over half a tin on sweetcorn
Left over chicken from the roast yesterday
Left over bacon left in the fridge
Garlic and herbs
Some chicken seasoning
half a stock cube
Tinned toms & Cheese sauce( made this slightly runny for the pasta to cook.
half a small dried chilli to give it a kick

i put grated cheese ontop once it was on the plate as i like my cheese to melt as im eating it yum yum

and it was lovely had to use some things in the fridge and oh asked if we could have my homemade pasta bake and figured id give it a go in the slow cooker on high for 30-45 mins