De Ma Cuisine

Crock Pot Archive

Thursday

16

February 2012

1

COMMENTS

Lemon Glazed Chicken

Written by , Posted in Crock Pot, Dinner, Low Carb, Main Dishes, Meat, Poultry

I’m going to try this for dinner tonight. It’s in the Crock Pot right now. I hope it turns out! I’ll update if necessary!

Lemon Glazed Chicken
Recipe Type: Main, Chicken
Author: Rachel Oberg – De Ma Cuisine
It’s like take out that you can make yourself!
Ingredients
  • Chicken: 1 whole chicken, giblets removed (you can use them to make stock)
  • 2 T olive oil
  • salt and pepper
  • 1 C water
  • Glaze: 1 T cornstarch
  • 1/2 C water
  • 3/4 C lemon juice (juice of about med-large lemons)
  • 2 T honey
  • Pinch salt
Instructions
  1. Drizzle olive oil and sprinkle salt and pepper in bottom of Crock Pot. Add chicken. Drizzle chicken with olive oil and sprinkle with salt and pepper. Pour water into bottom of Crock Pot. Cover and cook on high for 2-3 hours, or on low for 4-5 hours, (or until temperature inserted into thickest part of meat comes to 170F).
  2. Whisk together cornstarch, water, and balsamic vinegar. Pour into a small saucepan over medium heat. As it gets warm, it will start to thicken. Whisk, and be careful that it doesn’t burn. It should only take a few minutes.
  3. Halfway through cooking time, brush chicken with glaze (or if you’re not going to be home, brush with glaze when you put chicken in at the beginning).
  4. Right before serving, brush a little more glaze on the chicken.
Notes

If you’d rather use Chicken Breasts:

1. Whisk together cornstarch, water, honey, and lemon juice. Pour into a small saucepan over medium heat. As it gets warm, it will start to thicken. Whisk, and be careful that it doesn’t burn. It should only take a few minutes.

2. Pour 1 C water into Crock Pot. Add chicken. Olive oil, salt and pepper the chicken. Spoon 1 T glaze over each chicken breast. Cover and cook on high 2-4 hours, or low 3-5 hours.

3. Right before serving, brush a little more glaze on the chicken.

 

Monday

13

February 2012

1

COMMENTS

Roast Beef in the Crock Pot!

Written by , Posted in Beef, Crock Pot, Dinner, Low Carb, Main Dishes, Meat

 

Recipe Type: Beef, Roast, Main Beef, Roast, Main
Author: Rachel Oberg – De Ma Cuisine
So easy, so delicious! Roasted to perfection in the Crock Pot while you ignore it!
Ingredients
  • 1 roast (Tri Tip, Chuck… whatever your favorite roast is)
  • 1 1/2 C water
  • salt
  • pepper
  • olive oil
  • *Above is a simple roast. If you want to, you could add: red wine, balsamic vinegar, brown sugar, apple cider vinegar in addition to, or in place of the water. You could also add herbs/spices like: red pepper flakes, chili powder, rosemary.
Instructions
  1. Drizzle olive oil in the bottom of the Crock Pot. Sprinkle with salt and pepper. Add roast.
  2. Pour water around roast. Drizzle roast with olive oil. Sprinkle with salt and pepper.
  3. Cook on low for 5-6 hours, on high for 3-4, or until internal temperature reaches 160F).
Notes

With the pan drippings you can make gravy: Heat 2 T oil, whisk in 2 T AP flour. Let bubble 30 seconds or so. Slowly whisk in pan drippings. Bring to a bubble and let thicken. Add and salt, pepper or seasonings to taste. Voila, gravy. 🙂

 

Wednesday

18

January 2012

0

COMMENTS

Bean and Green Soup

Written by , Posted in Beans, Crock Pot, Dinner, Legumes, Low Carb, Main Dishes, Soups, Vegetables, Vegetarian

Bean and Green Soup
Recipe Type: Soup, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 18 hours
Total time: 18 hours 10 mins
Serves: 4-6
Greens meet Beans in the soup pot for a hearty winter meal.
Ingredients
  • 1 C winter squash, peeled and chopped
  • 6 small or 2 large carrots, chopped
  • 1 T olive oil
  • 1-2 t smoked sea salt
  • 1/2 to 1 t thyme, lemon and bay sea salt (or use a bay leaf – take it out before serving)
  • pepper, to taste
  • 1-2 T paprika
  • 1-2 T chili powder
  • 1-2 T honey
  • 4-6 C stock
  • 6-8 C water (I used 8)
  • 2 C 8 bean soup mix
  • 2 C spinach, roughly chopped
  • 1 C rainbow chard, stems removed, roughly chopped
  • 2 T balsamic vinegar
Instructions
  1. Add beans and water to Crock Pot. Cook overnight on low (about 8-10 hours).
  2. Add all remaining ingredients except spinach, chard and balsamic vinegar. Cook on low for 8-10 hours (or on high for 4-6).
  3. Taste and adjust seasonings as necessary.
  4. An hour before serving, add chard and spinach.
  5. Right before serving, add balsamic vinegar. Taste and adjust seasonings as necessary.
Notes

Would be great with ham, chicken or beef, and with bacon crumbled on top. I will serve with Herbes de Provence and Parmesan Buttermilk Biscuits.

Friday

30

September 2011

0

COMMENTS

Christy’s Crock Pot Yogurt

Written by , Posted in Breakfast, Condiments, Crock Pot

My friend Christy and I have been talking a lot about cooking. We share the same love for most things food. I asked her to do a guest post about something to do with breakfast. I can’t wait to try her recipe!

Here’s Christy…

My name is Christy.  I am a wife, a mom to four kids, and I love to cook.  Since our oldest child was born almost twelve years ago, I have discovered that cooking is like therapy for me. When I put the time and energy into planning and preparing healthy meals for my family, it truly feeds my soul.  I credit much of this love to my mom, who inspired me to bake apple pies and stew whole chickens when I was in high school, and to this day remains one of the best cooks I know!  When we were together at her house this summer, my mom made homemade yogurt in her crock-pot, and I was sold!  Though I had dabbled with yogurt-making a couple of years ago, I found it to be too labor intensive for the amount it yielded and the clean-up required.  However, the crock-pot method is easy, you can make a half-gallon at a time and the clean-up is a breeze!  Plus, I am sold on how economical it is and the creamy, rich texture – you can’t buy yogurt like this.  We use plain yogurt at our house in many different ways – for breakfast with fruit, honey, and granola; to make hearty oatmeal pancakes; as a substitute for mayonnaise or sour cream in some cases; and as a snack sweetened with maple syrup and vanilla.

Print
Christy Durrance’s Crock Pot Yogurt

Ingredients

  • 1/2 gallon milk (I use whole, but have heard it works with 2% and skim as well)
  • 2 T plain yogurt*

Instructions

  1. Pour milk into crock-pot and turn on high. Heat milk until it reaches 180-190 degrees, about 2-3 hours. Once you do this two or three times, you should be able to determine how long this takes in your crock-pot and you won't have to check the temperature every time.
  2. Allow milk to cool with the lid off until it reaches 110 degrees, between 1-1 ½ hours. Again, use a thermometer the first few times, and it will give you a good idea for future batches.
  3. Remove about 2 c. of milk and whisk in the 2 T of plain yogurt until well incorporated. Add this back into the crock-pot and whisk gently.
  4. Place lid back on crock-pot. Wrap crock-pot (or just the insert, if yours has a removable crock) with a thick towel and place in oven with the oven light on.
  5. Allow crock-pot to sit, undisturbed for 8-12 hours. The longer you allow the yogurt to incubate, the thicker it will be. Ideally, you can time this to be overnight.
  6. Scoop yogurt out of crock-pot, refrigerate and enjoy!

Notes

*You can save the yogurt you make as the starter for the next batch for a few times. Every so often, it pays to buy some fresh starter. I like to use Fage Plain Greek Yogurt.

http://www.de-ma-cuisine.com/crock-pot-yogurt/

Wednesday

31

August 2011

0

COMMENTS

Texas Stuff – My Second Version

Written by , Posted in Beans, Beef, Crock Pot, Dinner, Low Carb, Main Dishes, Meat

Texas Stuff – My Second Version
Recipe Type: Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 8 hours
Total time: 8 hours 5 mins
Serves: 4-6
This version uses dried beans and takes quite a bit longer!
Ingredients
  • 1 bag dried pinto beans
  • 1-32 oz can tomatoes, coarsely pureed
  • 1 can green chilies
  • 4-6C water
  • 1/2 – 1 onion, diced
  • 1/2C yogurt
  • 1C cheese, grated
  • 3T chili powder
  • 1-2T cumin
  • 2t oregano
  • salt and pepper
  • 1/2 lb. ground beef
Instructions
  1. (Stovetop) Beans in soup pot, cover with water; with lid on, bring to a boil. Turn heat off, lid still on, let sit for 4-6 hours, until beans are soft.
  2. Cook beef and onion. Add seasonings, tomatoes, chilies, beans, remaining water. Cook until beans are soft (if they weren’t already). Add cheese and yogurt, cook 5-10 minutes more.
  3. Serve with Fritos and Ranch.
  4. (Crock Pot) Cook onions and beef. Add all ingredients except yogurt and cheese to Crock Pot.
  5. Cook on high for 6-10 hours, until beans are soft.
  6. Add yogurt and cheese, cook 30 minutes more.
  7. Serve with Fritos and Ranch.


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