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Old 10-18-2017, 09:25 AM
 
983 posts, read 1,174,752 times
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Quote:
Originally Posted by MarciaMarshaMarcia View Post
Any kind of bean soup, made in the crockpot. Rinse the beans, soak them overnight, in the morning add a ham hock (the local “country store” where I live sells good ones, most supermarkets sell them), 2-6 or more carrots cut bite-sized, an onion or 2 cut into quarters, garlic & pepper. If you have any over-ripe tomatoes, throw them in, too. Sometimes I will add a can of crushed tomatoes to substitute for some of the water. I like green peas (I think technically they are legumes, not beans), navy beans, pinto beans, black beans, red beans, lima beans, the 6 or 12-beans mixtures, anything except kidney beans, & the latter is just personal preference.

Make sure that the pot is filled to the top with liquid, beans soak it up a lot. Turn on the crockpot & it’s ready for dinner. Salt usually doesn’t need to be added, as the ham hocks take care of that.

Where I live, a one-pound bag of beans costs 59-99 cents, but it’s even cheaper if you want to buy in bulk.
I love me some soup beans ( with a big ole ham hock ) and cornbread !

Smells so good stewing all day as well

I only use beans and ham - none of the other sides you toss in.

Lots of fresh ground pepper before eating. Sometimes some fresh diced sweet onion as a topper or alittle cheddar cheese. mmmmmmmmmmmmm
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Old 10-18-2017, 10:05 AM
 
Location: State of Washington (2016)
4,481 posts, read 3,620,654 times
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I make New Orleans-style red beans with andouille sausage in my slow cooker to be over Creole rice. I also make chili, oxtail stew, navy bean & ham soup, and seafood gumbo in my cooker.
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Old 10-18-2017, 10:34 AM
 
Location: U.S.A., Earth
5,511 posts, read 4,454,342 times
Reputation: 5769
I usually just cook pasta, and add in the sauce and protein separately (like frozen meatballs, etc.)


I do more with a pan, like ground turkey meat, and add whatever veggies are on sale. I use a slap chop device to get them "more minced". If I'm even more lazy, I buy pre-chopped veggies. Add everything spice to it while cooking.


I should find more recipes for cooking liquids in a pot that uses more ingredients
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Old 10-18-2017, 11:03 AM
 
24,530 posts, read 18,089,246 times
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I have a half-dozen dinner party meals that all start with a Le Creuset 5 quart French oven on the stovetop.

Bouillabaisse - My adaptation of the ancient New York Times Cookbook recipe. Onion/garlic/fennel/celery/leeks, bay leaves/thyme, saffron at the end. Sauvignon blanc. I use More Than Gourmet fish stock reduction. The seafood varies. Haddock or cod. A flatfish like flounder or sole. Shrimp. Scallops. Cooked lobster meat in the bowl. I slice and toast a baguette in the broiler and make a quick aioli out of Hellman's and finely chopped garlic. Spread the aioli on the toasted baguette slices and float on the bouillabaisse. If I'm feeling cheap, I buy "chowder fish" which is mostly haddock/cod pieces and some frozen raw/peeled shrimp.

Gordon's Pot Roast - The epicurious.com recipe. I use way more thyme than they call for. I often substitute "bottle of red wine" for port + wine + stock. The fresh ginger really makes this a killer recipe. I serve it over wide Pennsylvania Dutch noodles.

Shrimp Mozambique - I'm in coastal New England so I have access to the local hard shell clam/quahog called a littleneck. I'm in a Portuguese/Azores area so I have access to an uncured lightly smoked garlic/paprika/oregano pork sausage called linguica. I buy the spicy kind which is also called chourico if it's in a cow casing instead of a pig casing. It's different/more moist than the Latin American chorizo but you could substitute that. It also has a couple of packets of Goya sazon con azrafran. Anyways, toss basmati rice in the rice cooker and get it going. Slice and fry the linguica. Remove. Sautee a large onion and some garlic in olive oil. Remove. Sautee shrimp and dump a couple of Goya flavor packs on it. Remove. Steam littlenecks in a can of Bud Light or any non-hopped domestic lager. When the clams open, dump in everything else and stir it up. It's basically a Portuguese/Azores paella. You have to clean the rice cooker so it's technically not one pot. I usually have frozen shrimp and linguica in the freezer so I can omit the clams and this is a 15 minute emergency meal.
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Old 10-18-2017, 01:03 PM
 
Location: Nantahala National Forest, NC
27,074 posts, read 11,760,563 times
Reputation: 30347
How interesting! Shrimp Mozambique ...thanks for the info, please translate what's in the Goya packets...lucky you live in that area. Love paellas.



[/b]
Quote:
Originally Posted by GeoffD View Post
I have a half-dozen dinner party meals that all start with a Le Creuset 5 quart French oven on the stovetop.

Bouillabaisse - My adaptation of the ancient New York Times Cookbook recipe. Onion/garlic/fennel/celery/leeks, bay leaves/thyme, saffron at the end. Sauvignon blanc. I use More Than Gourmet fish stock reduction. The seafood varies. Haddock or cod. A flatfish like flounder or sole. Shrimp. Scallops. Cooked lobster meat in the bowl. I slice and toast a baguette in the broiler and make a quick aioli out of Hellman's and finely chopped garlic. Spread the aioli on the toasted baguette slices and float on the bouillabaisse. If I'm feeling cheap, I buy "chowder fish" which is mostly haddock/cod pieces and some frozen raw/peeled shrimp.

Gordon's Pot Roast - The epicurious.com recipe. I use way more thyme than they call for. I often substitute "bottle of red wine" for port + wine + stock. The fresh ginger really makes this a killer recipe. I serve it over wide Pennsylvania Dutch noodles.

Shrimp Mozambique - I'm in coastal New England so I have access to the local hard shell clam/quahog called a littleneck. I'm in a Portuguese/Azores area so I have access to an uncured lightly smoked garlic/paprika/oregano pork sausage called linguica. I buy the spicy kind which is also called chourico if it's in a cow casing instead of a pig casing. It's different/more moist than the Latin American chorizo but you could substitute that. It also has a couple of packets of Goya sazon con azrafran. Anyways, toss basmati rice in the rice cooker and get it going. Slice and fry the linguica. Remove. Sautee a large onion and some garlic in olive oil. Remove. Sautee shrimp and dump a couple of Goya flavor packs on it. Remove. Steam littlenecks in a can of Bud Light or any non-hopped domestic lager. When the clams open, dump in everything else and stir it up. It's basically a Portuguese/Azores paella. You have to clean the rice cooker so it's technically not one pot. I usually have frozen shrimp and linguica in the freezer so I can omit the clams and this is a 15 minute emergency meal.
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Old 10-18-2017, 01:08 PM
 
Location: Nantahala National Forest, NC
27,074 posts, read 11,760,563 times
Reputation: 30347
When married, I made beef burgundy with onions, mushrooms, carrots and celery, served over pasta or rice. Now I still make it but give the beef to pets, or freeze, as I only want the veggies and gravy. One delicious gravy indeed.
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Old 10-18-2017, 01:23 PM
 
Location: Coastal Georgia
50,138 posts, read 63,564,697 times
Reputation: 92803
Good old American Chop Suey. Ground meat, onion, tomato, herbs of choice and macaroni. Sometimes I add peppers or mushrooms.
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Old 10-18-2017, 02:01 PM
 
Location: Gulf Coast
1,257 posts, read 883,858 times
Reputation: 2011
Quote:
Originally Posted by evening sun View Post
Mine is a pot roast or a stew, out of the crock pot, meat, spuds & veg, with gravy, yum yum


but another favorite is a lentil curry, over rice, so it is 2 pots, but if you don't want the rice, the lentil stew/curry is very filling. It is also a budget frinedly dish as half a bag of lentils will feed us quite a few meals & an entire bag is only $1. I add extra carrots & maybe a potato or two to the lentil curry.

Is this for recipes or just ideas?
Lentil curry sounds wonderful!
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Old 10-18-2017, 02:03 PM
 
Location: Gulf Coast
1,257 posts, read 883,858 times
Reputation: 2011
Roast, onions, potatoes, carrots, herbs, spices and seasonings ... roasted low and slow until the meat falls apart. Serve with rolls and cottage cheese.
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Old 10-18-2017, 03:10 PM
 
Location: North Oakland
9,150 posts, read 10,852,780 times
Reputation: 14503
Chili, which I make with cut-up beef chuck, ground turkey thigh, or ground chicken thigh. Whichever meat I use, it always contains onions, peppers, garlic, whole canned tomatoes (which I pulse 5X in the Cuisinart to get the right texture), ground ancho, cumin, a small amount of chipotle, and beans (kidney, black, or cannellini). My favorite garnish is sour cream (I like Daisy brand best), but for company, I include cilantro, grated cheddar, and diced red or green onion. Cornbread is good, too, though I don't make it as much as I used to.

Chicken paprikash, using the recipe I found in the 1975 trade paperback edition of Joy of Cooking, though I tend to use just thigh meat now instead of a whole chicken.

I can make stews, mostly using methods I found in Richard Olney's Simple French Food, but I used to like them with wine, and since I quit drinking, I mostly don't bother anymore.

Bean, or chicken noodle, lentil, and split pea soups.
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