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Ruminations on food, cooking in and eating out in our area.


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Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Wednesday, November 07, 2007

Time to slow down...


It's cold. The trees have lost their leaves. That means it's time to break out the slow cooker.

I've been feeling the need for serious comfort food lately. I made country ribs and beans yesterday. I seasoned and seared the meat to get nice color and flavor and then put it in the crock pot with the beans, a little hot sauce (for the saltiness and the heat), more spices, water and some chicken stock. The smell was amazing before we even left to go to work! When I got home, it was falling-off the bone perfection. I added a green salad and some cornbread to complete the meal.

Is your crockpot on? If it is, what's in there? If it's not, what do you wish was in there?


5 Comments:

at 2:38 PM Blogger Schottzie03 said...

Wow..that sounds good. What kind of beans did you use? I have trouble with them in the crockpot.

I guess you took the bones out and just served it as a stew? Very nice...

I like to put any kind of meat on there that I can season with rosemary...very nice to come home to.

 
at 3:09 PM Blogger Nicci King said...

I used dried navy beans. Just about any bean is going to be super soft after 6-8 hours, but you're just asking for gruel if you start with canned beans. I only use canned if I know we're going to eat in 2-3 hours. I would have left the bones in/on the meat for a rustic feel, but the meat was so tender that it was just about impossible to do so. Mmm...

Love rosemary, huh? Try this:

Lamb and Rosemary Chili
1 lb lamb chops or stew meat, trimmed and cubed
2 tablespoons olive oil (if needed)
1 large onion, chopped
2-3 garlic cloves, minced (I've even gone for 3 or 4!)
2 tablespoons dried rosemary
1 (14 1/2 ounce) can diced tomatoes (with juice)
1 (15 1/2 ounce) can cannelini (with liquid)
1 (15 1/2 ounce) can red kidney beans (with liquid)
1 tablespoon lemon juice
1 teaspoon brown sugar
fresh ground pepper, to taste
salt to taste
feta cheese (optional)

Sear the lamb in a super hot skillet. When browned on all sides, remove. Saute onion, and garlic in the same pan that you used to cook the lamb, adding a bit of olive oil if needed.
Place lamb, onion and garlic and the rest of the ingredients (except the feta) in a slow cooker. Cover and cook on low for 6-7 hours. Tip: In the last hour of cooking, take about a cup of the beans out of the cooker and mash them with a stick blender and return them to the soup. That will give you a richer consistency.
Garnish with feta cheese (if you want to).

Oh, and thank me later... :-)

 
at 3:54 PM Anonymous julie said...

Really simple crock pot dish:

Chop up some onions-- red, white, yellow, doesn't matter-- about a cup or so. Put them in the bottom of a crock pot. Take a smallish chicken, liberally apply salt, pepper, and whatever herbs you like (I often use 21 Season Salute from TJ's). Put the chicken in the crock pot on the "nest" of onions. Turn on low, cook overnight (or while you work), 6-8 hours. You end up with chicken in broth that is simple and delicious, great for a fall meal.

 
at 3:59 PM Anonymous nicejewishgirl said...

Atlanta Brisket:

1 brisket
1 can of regular coke
1 pkg of onion soup mix
1 bottle of chili sauce

mix together and put in crockpot. cook until very tender 4-6 hours

 
at 1:33 PM Blogger Schottzie03 said...

Thanks for the lamb/rosemary chili idea. That sounds so good, I'll go ahead and thank you now.

 
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