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!