Casserole thread is great! How about crockpot meals? I'll start...

A

anna_x

Well-known member
I love the Pork Roast with Cranberry Sauce found on the old Epi. For me this is T&T!

http://boards.epicurious.com/thread.jspa?messageID=537297򃋑 (hmmph! I see that Epi is somehow putting a little box after the URL when it shows up here. Disregard it.)

Cyndi: REC: Pork Roast With Cranberry

Posted: Feb 12, 2005 1:54 PM

Pork Roast With Cranberry

1 boneless pork loin roast (2 1/2 to 3 pounds -- I put it up to four pounds)

1 can (16 ounce) jellied cranberry SAUCE (not juice!)

1/2 cup sugar

1 teaspoon dry mustard

1/4 teaspoon ground cloves

2 tablespoons corn starch

2 tablespoons cold water seasoning

Place pork roast in a crock pot. In a bowl mash the cranberry sauce and stir in sugar, cranberry SAUCE, mustard and cloves. Add to crock pot. Cover and cook on low for 6-8 hours until meat is tender.

Remove roast and keep warm. Remove fat from the top of the juice. Measure 2 cups of juice ("jus") from crockpot, making up any difference with water, and pour into saucepan. Bring to a boil over medium-high heat. Mix the cornstarch and water to make a paste and stir into the juice to make gravy. Cook while stirring until thickened. Add seasoning. Pour over sliced pork. This pork roast recipe will serve 6 to 8.

 
Oooh great!

We just ordered a slow-cooker. After reading so much about the wonderful meals you all produce in yours, we decided to get one.
Will be waiting for good recipes to try!

 
Rec: Coconut Beef Curry

I let my sis borrow my crockpot a long time ago and never got it back...lol. She uses it alot more often than I ever did. Even though I've only done this recipe stovetop, it can be done in the crockpot. Posting it here since it's so tasty, especially with Moyn and Judy's tweaks.

Coconut Beef Curry

Brown 2 lbs. stewing beef (1/4" strips) with 1 tbsp oil in a pan.

Add and cook just until fragrant:
2 onions, sliced
2 cloves garlic, minced
2 tbsp paprika
2 tbsp cumin
1 tsp cinnamon
2 tbsp red curry paste

Put in a crockpot with:
4 medium potatoes, peeled and chopped
1 lb. bag of small baby carrots

Add:
2 tbsp tomato paste
1 14 oz. can of coconut milk
1/2 cup water
1 tsp salt
(May add salt and pepper to taste near the end of cooking)

Stir it all. Cover and cook on LOW 8 - 10 hours or HIGH 4 - 6 hours until the veggies are tender and the stew is bubbling. Sprinkle with cilantro.
I find it ready at 7 hrs on LOW, if the beef was browned first. Enjoy!

Pat’s notes: This was great!! Used a little more than 3 lbs. of Country Style Pork Ribs, cut into bite-sized pieces. Browned the pork and onions, then, like Moyn and Judy, finished the dish in the oven. Added the potatoes and carrots about 15 minutes after popping into the oven. Very yummy dish and great leftovers. A keeper.

Moyn said: I used about 3 1/2 lbs of Country Style Pork Ribs, cut into LARGE chunks, increased the garlic (doubled it), and used green curry paste, since that's all I had, and decreased it for Mr Wimpy, to less than 1 TBSP. (Must admit, I've sneaked a few spoonfuls of the sauce.... it's WONderful!) We'll begin with a salad of leaf lettuce with cuke & avocado & scallion, and despite the potatoes (of which I only used one) in the dish, I felt I had to do a base to soak up all the wonderful sauce, so I did some quinoa with fresh spinach & nutmeg. I did it in the oven at 375 for about 45 minutes, after browning the meat & onions, etc. on top of the range. I can't wait for dinner (may add some more green curry to my portion, LOL). Thanks so much for posting.

More Moyn’s notes: This dish is a Winner!!!! It was terrific! And, since I didn't use the crockpot, the meat was tender, but not "fall apart", so Teddy didn't object, even tho he did comment when he looked at it. (Hmmm, a stew, huh?). I just cut the pieces in either half or in thirds, so I had LARGE pieces. And the quinoa was the perfect "zzzooooper upper". The recipe goes into the "keeper" file. Thanks again.

Judy/Mass said: I have this in the oven as I type using pork, red curry paste, and I added some chopped tomatoes. Got brown rice simmering on the stove, will add cilantro and spinach to that when it's close to done. I did put a bunch of grated fresh ginger into the water as I added the rice. I'm looking forward to this dinner!

More Judy’s notes: And it was terrific! I stirred baby spinach into the rice in the last few minutes, and that was great with the curry spooned along side. I'm glad I used the full amount of red curry paste, but am also glad that I don't have a Mr. Wimpy to feed. smileys/smile.gif

 
Favorite! Merlot Pot Roast, from Mimi's CyberKitchen

Merlot Pot Roast with Horseradish Smashed Potatoes
PREP AND COOK TIME: 8 1/2 to 9 1/2 hours on low, 51/2 to 61/2 hours on high

NOTES: Prepare the smashed potatoes as soon as the beef is tender; the meat can continue to cook until they're ready.
MAKES: 6 to 8 servings

1 tied fat-trimmed boned beef chuck roast (3 to 31/2 lb.)
Fresh-ground pepper
1 tablespoon butter or olive oil
3 carrots (about 1/4 lb. each), rinsed and peeled
1 onion (1/2 lb.), peeled and chopped
2/3 cup chopped celery
3 cloves garlic, minced or pressed
1/2 teaspoon dried thyme
1/4 teaspoon black peppercorns
1 dried bay leaf
1 cup Merlot or other dry red wine
1/3 cup canned tomato paste
11/2 tablespoons cornstarch
Horseradish smashed potatoes
1 tablespoon minced parsley
1 to 2 cups watercress sprigs, rinsed and crisped (optional)
Salt


Rinse beef, pat dry, and sprinkle generously all over with fresh-ground pepper. Melt butter in a 10- to 12-inch nonstick frying pan over high heat. When hot, add beef and brown well on all sides, 6 to 8 minutes total.

Meanwhile, cut carrots into sticks about 3/8 inch thick and 2 inches long. In a 41/2-quart or larger electric slow-cooker, combine carrots, onion, celery, garlic, thyme, peppercorns, and bay leaf. Set beef on vegetables; add drippings. In a small bowl, mix wine and tomato paste; pour over meat and vegetables.

Cover and cook until beef is very tender when pierced, 8 to 9 hours on low, 5 to 6 hours on high. If possible, turn meat over halfway through cooking.

With 2 slotted spoons, transfer meat to a platter; keep warm. Skim and discard any fat from cooking liquid. Turn cooker to high. In a small bowl, blend cornstarch with 11/2 tablespoons water; pour into cooker and stir often until sauce is bubbling, 10 to 15 minutes.

With a slotted spoon, lift vegetables from cooker and arrange beside meat. Spoon horseradish smashed potatoes onto platter; sprinkle with parsley. Garnish platter with watercress. Spoon sauce over meat. Slice meat and serve with vegetables, potatoes, and sauce, adding salt to taste.

Per serving without potatoes: 314 cal., 40% (126 cal.) from fat; 34 g protein; 14 g fat (5.6 g sat.); 11 g carbo (2.3 g fiber); 256 mg sodium; 115 mg chol.


Horseradish Smashed Potatoes

3 to 3 1/2 pounds russet potatoes
2 1/2 quarts water
1 to 1 1/2 cups half-and-half or skimmed chicken broth with 2 tablespoons butter or margarine
salt and pepper, to taste
1 to 2 tablespoons prepared horseradish


Scrub and peel potatoes; cut into 11/2-inch chunks. Put them in a 4- to 5-quart pan with water. Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes mash easily when pressed, 20 to 25 minutes.

When potatoes are done, heat half-and-half (light cream) or fat-skimmed chicken broth with 2 tablespoons butter or margarine in a microwave-safe container in a microwave oven at full power (100%) just until steaming (don't boil), 1 to 3 minutes. Or warm in a 1- to 11/2-quart pan over medium heat.

While cream heats, drain potatoes and mash in pan with a mixer or potato masher until almost smooth. Add cream, a portion at a time, and mix until potatoes have the consistency desired. Stir in salt, pepper and horseradish to taste. Mound beside Merlot pot roast (preceding) or scrape into a bowl.

Makes 6 to 7 cups; 6 to 8 servings.

Per serving: 189 cal., 31% (59 cal.) from fat; 3.9 g protein; 6.6 g fat (3.9 g sat.); 29 g carbo (2.6 g fiber); 55 mg sodium; 19 mg chol.

 
REC: Ginger Braised Beef

Ginger Braised Beef
adapted from The Best Family Slow Cooker Recipes by Donna-Marie Pye

1 tsp vegetable oil
1 tsp sesame oil
1 lb beef blade or cross rib simmering steak, cut into quarters
1 c beef stock or broth
¼ c soy sauce
1 T dry sherry
½ tsp Asian chili paste or red pepper flakes
4 green onions, cut into 1” pieces
4 cloves garlic, minced
2 T gingerroot, grated
1 T cornstarch
2 c bok choy or broccoli, chopped

Heat vegetable and sesame oil over medium-high heat in large nonstick skillet. Add steak and brown, about 2 minutes per side. Set aside. Combine stock, soy sauce, sherry, chili paste, onions, garlic and gingerroot in 3½ to 6 quart slow cooker. Add beef, turning the pieces to coat in sauce.

Cook, covered, on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours or until beef is tender.

Mix together cornstarch and 2 tablespoons water in a small bowl. Add to slow cooker; cook, covered, on HIGH for 10 minutes. Add bok choy; cook, covered, on HIGH for 5 to 10 minutes, or until sauce has thickened and bok choy is tender-crisp.

Stove-Top: Brown meat in large oven-proof skillet or Dutch oven as in Step 1. Meanwhile, in bowl, combine 2½ cups beef stock with the soy sauce, sherry, chili paste, onions, garlic and gingerroot; pour over meat. Cook, covered in a 325°F oven for 1¼ hours or until fork-tender. Add bok choy and cook 3 to 4 minutes. Remove from oven. Using slotted spoon, remove steak and bok choy to platter and keep warm. Over medium-high heat, whisk cornstarch mixture into pan. Cook stirring constantly, for 2 minutes or until sauce is thickened.

Makes 4 servings.

 
REC: Pork Braciole with Tagliatelle and Tomato Sauce

Pork Braciole with Tagliatelle and Tomato Sauce
from Williams-Sonoma

3 T extra virgin olive oil
1 bunch Swiss chard, cut into 2” strips
kosher salt, to taste
freshly ground pepper, to taste
2 T roasted garlic purée
¾ c grated provolone cheese
¾ c grated Parmigiano-Reggiano cheese
1 c dried bread crumbs
2 oz prosciutto, cut into ¼” strips
1 egg, lightly beaten
3 lb boneless pork shoulder, butterflied & pounded to ½” thickness
½ c white wine
1 c chicken stock
28 oz canned whole tomatoes, crushed & juices reserved
5 sprigs fresh thyme
2 bay leaves
1 lb tagliatelle

In a large sauté pan over medium-high heat, warm 1 tablespoons of the olive oil until almost smoking. Add the chard and season with salt and pepper. Cook, stirring occasionally, until wilted, about 2 minutes. Stir in 1 tablespoon of the garlic purée. Transfer the chard to a fine-mesh sieve set over a bowl and squeeze out the excess water. Let the chard cool to room temperature.

In a bowl, stir together the chard, provolone and Parmigiano-Reggiano cheeses, bread crumbs and prosciutto, then stir in the egg.

Lay the pork out on a work surface and season with salt and pepper. Spread the chard mixture across the surface of the meat, pressing down lightly and leaving a 1” border. Starting from a short end, tightly roll up the pork. Using kitchen twine, tie the rolled pork crosswise at 2” intervals.

In a stovetop-safe slow-cooker pot or large sauté pan over medium-high heat, warm the remaining 2 tablespoon oil. Add the pork and brown on all sides, about 2 minutes per side. Transfer to a plate.

Add the wine to the pot and cook, stirring to scrape up the browned bits, about 1 minute. Set the slow-cooker pot on the base. If you used a sauté pan, pour the wine into a slow cooker. Add the stock, the tomatoes with their juices, the remaining 1 tablespoon garlic purée, the thyme and bay leaves to the slow cooker; stir to combine. Place the pork on top. Cover and cook on high for 7 hours. Transfer the pork to a carving board and cover loosely with aluminum foil.

Set the slow-cooker pot over medium-high heat or transfer the sauce to a large fry pan and set over medium-high heat. Simmer until the sauce is thickened, about 30 minutes. Skim the fat off the sauce. Remove the bay leaves and discard.

Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook according to the package instructions until al dente (tender but firm to the bite). Drain the pasta and transfer to a large bowl.

Cut the pork into ¾” slices. Add the sauce to the pasta and toss to combine. Transfer to a large serving bowl or platter and arrange the pork slices on top. Serve immediately.

Serves 8.

 
Perfect timing on casseroles & crockpot meals. Would love info on cooking & freezing....

whether you can cook it and freeze ready to reheat or assemble and freeze ready to go into the oven, etc.

I was tempted to post a thread requesting meals I can make for family in Mississippi that are all in bad health and can't cook for themselves - seems like my mom's whole family is falling apart at once and there is only one of my cousins that lives nearby and is 100% able bodied but she's been taking care of them all so long she's about to crack and then she burned her kitchen down and her father-in-law died this past week. So my uncle is bringing his wife up here to Nashville for an appointment with her specialists (she has a fairly rare disease) and I want to send back a bunch of meals with them for all of them.

 
BBQ country style ribs

hardly a recipe

place 1-3 lb country style ribs in crockpot

cover with 1-2 sliced onions

cover will one jar favorite barbque sauce (i use williams' brothers) You may want to use 1/2 jar diluted with chicken broth if your favorite is one of those thick sauces like bulls eye.

Let cook on low for at least 6 hours. Longer is better.

This is easy and yummy

serve with roasted potatoes and coleslaw.

daryl

 
I think Tammy means that it is odd to see an Indian curry recipe calling for

beef, just like it would be odd to see a kosher recipe calling for pork. I was trying to say that it appears to be Thai in origin, not Indian, because of the red curry paste, but then again, not all Indians are Hindu.

 
I love Olga's mom's Smothered Pork Chops!

that was my first crock pot recipe (see link) from the earlier string this month (and thanks again for the recipes!). Then my second dish was a Morrocan tagine with pork and apricots with the Occasional Gourmet tagine spices (which I highly recommend - they are made in the Presidio of SF!).

I vote we add the Smothered Pork Chops to the T&T one dish favorites?

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=37613

 
You must log in or register to reply here.
Back
Top