Yoo hoo, Cathy Z..... Re: Crockpot Cassoulet #1266 >>>>>>>

M

moyn

Well-known member
Well, I pulled the crockpot in, from the garage, and cleaned it up. I've had it for about 3 years, since my girlfriend gave it to me, when she & her husband decided that everything they prepared in it tasted the same! I fiddled with it a couple of times and, not having room for it in the kitchen, recruited it to a spot in the garage, & forgot about it.

If Ingrid tasted this dish, I think she'd grab the crockpot back.

My daughter came for dinner, since it was a huge

potful (6 quart & almost to the top).

Teddy and Dana are both confirmed stew haters... but they couldn't get enough of this one. They both came back for seconds, and raved!!!

I used Mark's tweak & added some bacon, and also, browned the chicken before putting into the pot.

My only tweaks were Pinot Grigio instead of the vermouth, and I added at least double the amount of garlic, and two bay leaves & several sprigs of fresh thyme. BTW, I used half thighs & half drums, and ended up with LOADS of sauce, so that, next time, I'd make a bed of something, to serve with it.

Cathy, thanks for another winning keeper, and keep them coming. I'd love to find some more winners, for the crockpot, to put it more to use, before Ingrid comes to take it back, LOLOL.

 
Loved the story, Moyn. Thanks for the great feedback...

I will try Mark's bacon addition next time I make it and lately I have been putting spinach in- frozen spinach. It seems to be a natural compliment to the recipe. Moyn, I like your herb addition and will try that too.

I love the way recipes can evolve via creative tweaks!

 
REc Moroccan Chicken -Crockpot

Moyn - here's a good one for you.This was posted on Gail's and is an excellent one. We don't have many acorn squash so I use a combo of zuccini and yellow squash, add a piece of fresh pumpkin sometimes.


Next: Error! Bookmark not defined. (Vicki in VA)
Date: Mon, 15 Nov 1999 17:06:12 GMT
From: Sally BR (Error! Bookmark not defined.)
A crockpot book & recipe
I ve been searching for crockpot recipes for
the past six months in books and the net.
Some of them were so-so, some of them so bad
that made me regret HAVING a crockpot!

Finally, someone gave me a tip about a
crockpot book - it is called "Slow cooker
Ready and Waiting", by Rick Rodgers.
There are several reader-reviews on
amazon.com

The recipes are definitely NOT for lazy cooks
- the crockpot is not going to be filled with
condensed soups and stew meat, turned on at
7AM and off at dinner time!
Most recipes require some preparation
(browning meat, sauteeing the vegetables etc)

So far I cooked three recipes (one chicken,
one beef brisket and one beef stew) and the
results were absolutely great every single
time! They pleased even my partner, who has a
profound dislike for anything coming off a
crockpot....

Now, for a sample recipe (this one does
NOT require advanced preparation, and was
delicious)

Moroccan Chicken and Vegetable Stew

--This North African stew of tender chicken
thighs with chunks of vegetables produces a
substantial amount of fragrant spiced broth
to spoon generously over a bed of couscous

Makes 4-6 servings

1 acorn squash (about 1 pound)
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground turmeric
1/2 tsp freshly ground black pepper
2 medium carrots, cut into 1/2 inch thick
rounds

>>>> (I used 4 carrots)
1 onion, thinly sliced
2 garlic cloves, minced
6 chicken thighs, skin removed if desired>>>>(I did remove it)
1 3/4 cups chicken broth, canned or homemade
1 15 ounce can garbanzo beans, drained and
rinsed ---->>>>> (I did not use it, forgot to
get it in the store)
1/3 cup dark raisins

Cut the acorn squash crosswise into 3/4 inch
thick rings and scoop out the seeds. Cut the
rings into quarters and pare off the skin

In a small bowl, combine the salt, cinnamon,
ginger, turmeric and pepper.
In a 3 1/2 quart slow cooker, combine the
acorn squash, carrots, onion, and garlic.
Sprinkle half the spice misture over the
vegetables. Sprinkle the remaining spice
misture over the chicken thighs, and arrange
them over the vegetables. Pour in the chicken
broth, cover, and slow cook until the chicken
shows no sign of pink at the bone when
prodded with the tip of a sharp knife, 5 to 6
hours on low - 200F (I cooked for 6 hours
exactly). During the last 30 minutes of
cooking, add the garbanzo beans and raisins.

Serve over a bed of couscous.

 
Can you believe how good the cassoulet smells while cooking???

I also made it for the first time last Saturday. I did brown the chicken pieces (regular bone-in chicken cut up) and added thyme. Half of the sausage was turkey kielbasa (for me)and half regular kielbasa for my husband. I had to go out for awhile while it was cooking, and nearly died from pleasure walking in the door. I couldn't believe anything so simple could smell so good. I served it with crusty bread and a salad. My husband loved the cassoulet so much he ate waaaaaaay too much and paid dearly that night because of all those beans he comsumed!

 
Thanks, Elaine, THis looks delicious... will have to wait a couple of>>>

weeks. I don't want to take advantage of the fact that Teddy actually like the stew last night, LOL.

 
It WAS wonderful. I had turned it on at noon, and returned home at >>

5:00. Smelled like someone had prepared our dinner for us. smileys/smile.gif

 
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