Simple Veggie Stock

18 10 2010

This is a super super easy recipe that is easily adapted depending on what veggies you have on hand.  It’s particularly useful when you have veggies that are starting to go bad, or are a little soggy.  But here’s the basic recipe.  Feel free to add or substitute on your own.

6 stalks of celery, ends discarded, cut into 3/4″ pieces
6 carrots, chopped up
1 onion, cut up
6 garlic cloves, diced
1 handful of dill
1 potato, cut up
1 tsp. sea salt
1 tbsp. pepper
1/2 c. green onions

Fill crockpot with enough water until it’s about 3/4 of the way full.  Add all ingredients.  Cook on high for 4 hours.  When done cooking, strain and either use immediately or freeze for up to 2 months.

Easy peasy


30 03 2010

This is just a note to say we have eaten the leftover slowcooker chicken for 2 meals, and each has been delicious! We took the leftovers and threw them in a pan with whatever spices were near at hand, and then cooked til extra crispy. We then served with a side of mixed veggies that were originally frozen in a big bag from market basket. So that’s 2 meals for 2 people, one chicken @ $7 and 1 bag of frozen veggies @ $1. An excellent budget cooking idea that is both healthy on the wallet and healthy for your body!

I also made stock out of the leftovers. Just the juice, the bones, some leftover mushrooms, and some herbs. Slowcooked for 6 hours on low. Wow! It smelled so good! I will now be using that broth in tonight’s recipe. Stay tuned..

Slowcooker Roast Chicken

28 03 2010

This recipe was inspired by this amazing blog post.

We adapted it by throwing a 7lb roaster chicken i picked up on sale at Market Basket into our slowcooker, covering it with kosher salt and a medley of whatever spices seemed good and available in the pantry (rosemary, thyme, herbs of provence, pepper, cayenne, and some kelp salt).  We threw in some onions in the cavity and a few cloves of garlic, and set the timer for 9 hours.  By the fourth hour of cooking, our apartment was smelling like Boston Market.  When I was a kid, I had a golden retriever who would go nuts in the kitchen whenever we cooked  turkey, scrambled eggs, or opened kraft singles.  Well that was my fiance today cooking the turkey.  It finally got to the point that we had to leave or he might have gone crazy.  We got back with 60 minutes left on the timer and our apartment smelling absolutely incredible.  When the buzzer finally went off..holy sh!t!  Amazing.  Absolutely amazing!

The chicken literally fell off the bone.  and tasted incredible.   in fact, i can’t post any pictures bc my fiance is too busy eating the chicken while i write this post.  if i take much longer, i’m afraid there won’t be much chicken left!

ok, he’s not that bad.  the point is this chicken, and method for cooking it, is fantastic and healthy and tasty!

Note: it also leaves a great set of bones and juice to make a hell of a broth!  I just threw the remaining bones, an additional onion, some  more garlic, mushrooms, and extra spices back into the slowcooker with some extra water and set it to cook for a few more hours.  Once it’s done, I’ll use that to cook with or freeze for later use.  2 birds, 1 stone…

The Mother of All Pork Recipes

24 09 2009

This recipe will have you screaming for more.  Ok, maybe that was just my fiance.  But it was so succulent.  So tasty.  We devoured the whole thing in one fell swoop!

* 1 (2 pound) pork tenderloin
* 1 (1 ounce) envelope dry onion soup mix (If you’re gluten-free, make sure that the mix is GF too!)
* 1 cup water
* 1 cup red wine (I used the most flavorful bottle we had at hand)
* 4 tablespoons minced garlic
* 4 tablespoons GF soy sauce
* 2 strips of bacon
* 2 tablespoon of Penzy’s pork seasoning
* freshly ground black pepper to taste


* Place pork tenderloin in a slow cooker and criss cross the pork with the bacon strips.  Add the contents of the soup packet and the Penzy’s spices. Pour water, wine, and soy sauce over the top.  Spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

*This recipe would be excellent if served with some mashed potatoes

4 Bean Chili

21 09 2009

This recipe is a staple in our house and is made as often as 1x a week since not only is it very tasty, but it’s also very wallet-friendly!

2lbs of ground turkey, browned and drained
1 sweet onion, minced
1 10 oz can each of black beans, kidney beans, pink beans and pinto beans
1 small can of tomato paste
1 large can of chopped tomatoes
spices galore

combine turkey and onion and can of tomato paste in slow cooker. add the tomatoes, including liquid.  Add whatever spices your little heart desires (i use tumeric, chili pepper, and penzy’s spices bbq 3000 spice generously). Add cans of beans with liquids.

At this point, you can also add in this like a can of corn, or mushrooms.  Even bacon.


Cook on high for 3 hours or low for 7.

Sprinkle with cheese and sour cream or greek yogurt and enjoy!

Heather’s Homemade Chicken Stock

19 02 2009


1 cooked roasted chicken leftovers (including giblets from before cooking if available)
1-2 stalk celery & leaves*
1 onion, quartered *
1 carrot, in chunks*
1 garlic clove

2 tsp of whatever spices you have on hand.  I like Herbs from Provence and Penzy’s Fox Point Seasoning.
cold water
* I also just use whatever veggies are on hand.  Leeks, spinach, parsnips, turnips, shallots.


  1. After eating the cooked chickens for the original chicken dinners pick as much meat off the bones to use for leftovers as possible. (ie: chicken salad)
  2. Break the bones apart so that they’ll fit better into the crock pot if necessary.
  3. Put bones, skin, and fat from the chickens and the giblets, if available, into a 6qt crock pot.  (I don’t usually use the giblets.  gross!)
  4. Add vegetables of choice, and then add cold water until crock pot is full to 1 1/2 inches below the rim.
  5. Cook on high 4 hours and then on low for another 6-8 hours.
  6. Strain the stock through a colander or cheesecloth and chill to solidify the fat for easy removal. If I don’t have something to strain the broth through, I’ll often just put it straight in the freezer to separate the fat from the broth.  It also makes for easy removal of fat from the rest of the stock after frozen.  Just slice it off.
  7. Be sure that the water is COLD. I learned that cold water draws the flavor out of the bones and veggies while hot water seals it

Super Healthy Veggie Soup

19 02 2009


Roughly 4-5 cups of broth depending on your slow cooker size (note: you can either used prepared broth like Pacifica brand, or you can use homemade broth mixed with water*)
2 tsp cilantro
28 oz can diced organic tomatoes (try Whole Food’s 365 Organic brand for an inexpensive buy)
2 chopped garlic cloves
1 large sweet spanish or vidalia onion, chopped
2 peeled carrots, chopped
2 peeled parsnips, chopped
1 Tbsp Herbs from Provence
1 tsp Penzy’s Fox Point seasoning (salt, shallots, chives, garlic, onion, green peppercorns)
2 bay leaves

All ingredients

All ingredients


Combine all ingredients in slow cooker. Cook on high for 5 hours. Enjoy!

Option 1: strain veggies out and place veggies in food processor, recombine with stock and serve pureed.

Option 2: add a little bit of turkey bacon or pancetta

* I make my own broth from leftover chicken parts and then freeze it in

Excess fat! Eeew!

Excess fat! Eeew!

order to separate the fat from the broth. When I’m ready to use, I just pop it out of the freezer container and cut off the nasty fat. In this case, I used a 20oz container that was filled with frozen broth and then 1 cup of hot water to help dilute the frozen stock.

Block of frozen chicken stock in Crockpot

Block of frozen chicken stock in Crockpot

My recipe for my chicken stock is also posted on my website.  It couldn’t be easier since I make it in my slowcooker whenever I roast a chicken, which is fairly frequently these days.

Hint: This soup tastes delicious when pureed and served cold like gazpacho, or served hot with a little cheese or “cheese” melted on top, or with a GF biscuit.

Hint #2: Depending on what you serve with it or on it, this soap is so healthy that it has a value of 0 Weight Watchers points.  This is quickly turning into my diet staple!  Healthy and filling!