slow cooker recipes

Cooking for Beginners: 10 Recipes for Kitchen Newbies

Mikey Rox — Wed, 17 Oct 2012 10:36:42 +0000

I enjoy cooking — and I’m not bad at it — but those skills didn’t necessarily come naturally.

There was a lot of trial and error (I nearly burnt down my house by putting a frozen chicken breast in a searing-hot pan of oil once), a lot of wasted ingredients (you can’t eat chicken that’s burnt on the outside but frozen solid in the middle), and a lot of hours spent watching cooking shows to pick up invaluable tips and tricks.

Over the years, this self-imposed practice has turned me into a competent, capable cook. I understand, however, that you may not have the time or interest to cook like I do. That’s OK. It’s not for everyone. But you should know how to make yourself at least a few meals that don’t come out of the microwave or magically appear on your doorstep. (See also: Teach Yourself to Cook)

1. Pot Roast With Root Vegetables

There are many ways you can make a hearty, delicious, rib-sticking pot roast, but one of the easiest is to put a 4 lb. chuck roast in a slow cooker (also called a Crock Pot) and let it cook on low for 8 to 10 hours.

Before you set it and forget it, however, you’ll need to season the roast with salt and pepper and sear (just a fancy word for make brown) each side of the roast in a skillet over high heat. Once the roast is seared, put it in the slow cooker with chopped carrots, potatoes, celery, and onion, a cup of water, and a packet of dry onion soup mix; for the soup mix, Lipton’s is probably the easiest to find.

You can put all of these ingredients in the slow cooker in the morning, and your meal will be ready by dinnertime. Easy as that. You can make a nice gravy to go along with your pot roast, too — either homemade using the drippings (you’ll need cornstarch or flour) or using a packet (which will only require water).

2. Spaghetti and Garlic Bread

Spaghetti is a quick and simple dish for kitchen newbies to throw together, but cooking the pasta perfectly requires a little TLC.

To start this dish, bring a large pot of water, with a tablespoon of salt added, to a boil. Add in your spaghetti noodles based on how many people you’re feeding. A standard 1 lb. box feeds eight people, so divide the noodles accordingly. Cook the pasta according to the instructions on the box; you want the noodles to be “al dente” — tender but with a little bite.

As the noodles cook, heat up a prepared pasta sauce on the stove. From the jar will never be as good as homemade, but perhaps you’ll be comfortable enough to accept that challenge in time.

To make the garlic bread, mix a couple dashes of garlic powder, dried Italian herbs, and half a stick of room-temperature butter together and spread it on both sides a loaf of fresh French or Italian bread that’s been cut in half. Put the two halves back together, wrap in foil, and toss it into a 350-degree oven for 12 minutes.

When the pasta has cooked to al dente, drain it, return it to the pot, and add in the sauce and toss. Plate the pasta and serve with piping hot pieces of the crusty garlic bread.

3. Chicken Noodle Soup

Like a soul-soothing pot roast, there are a million and one recipes for chicken noodle soup, most of which are just variations on a very simple starter method.

This recipe for chicken noodle soup is ready in 30 minutes, so you can whip it up in no time on a brisk fall night. The ingredients you’ll need are all ordinary items you have in your fridge or pantry or that can pick up during a quick trip to the supermarket after work.

Here’s a rapid rundown of what to do:

Melt butter in a large pot and cook onion and celery in it for about five minutes.
Add chicken and vegetable broths, cooked chicken breast, noodles, carrots, basil, oregano, salt and pepper.
Bring to a boil. Reduce heat, and let it simmer for 20 minutes.
Eat.

4. Pita Pizzas With Side Salad

I started making pita pizzas a few years ago because I got tired of ordering pizzas that were too large for me to eat by myself. My solution was to make personal-sized pies that, believe it or not, are every bit as good as my favorite delivery joint but much healthier.

I use whole-wheat pitas topped with pizza sauce (Ragu has decent small jars, or you can save the pizza sauce dippers that come with your delivery pizza and use that; spaghetti sauce will work too in a pinch), cheese, a sprinkle of garlic powder, pepper, red pepper flakes, and oregano. Place the pizza directly on the middle rack of a 400-degree oven with a baking sheet on a lower rack to catch any drippings. Bake for about five or six minutes or until the cheese is melted and bubbly.

Serve the pizzas with a simple side salad. The bagged kind is just fine; don’t forget the dressing.

5. Pulled Pork Sandwiches With Coleslaw

If you’re put off by the thought of making pulled pork because it requires a lot of work, you shouldn’t be — it hardly requires any work at all.

There are less than five ingredients in this slow-cooker pulled-pork recipe — pork tenderloin, root beer (do I have your attention now?), barbecue sauce, and hamburger buns. Place the pork loin in the slow cooker follow by the root beer. Cover and cook on low for six to seven hours. When the time is up, drain the slow cooker to get rid of all the liquid fat. The pork will fall apart and shred with ease, at which time you can stir in the barbecue sauce. Serve on hamburger buns alongside coleslaw you picked up at the store or that you can make with a prepackaged shredded cabbage mix, a few other ingredients, and this recipe for homemade coleslaw.

6. Steamed Shrimp and Corn on the Cob

Shrimp is a great ingredient for new cooks because it cooks up very fast, no matter the method.

You’ll need to start with the corn on the cob since it takes a while to cook. You can either wrap it in foil and toss it in the 400-degree oven for 30 minutes or let the ears boil on the stove for 30 minutes.

To make steamed shrimp the way I do (the best way!), pour a can of beer in the bottom of a steam pot, bring it to a boil.

Put the shrimp in a freezer bag with a tablespoon or two of Old Bay seasoning and shake to coat all the shrimp. Add the shrimp to the steamer tray, place it on the pot with the beer, and cover. Stir the shrimp every minute or so until they’re pink on both sides.

Butter the corn and squirt the shrimp with lemon before digging in.

7. Chicken Soft Tacos

Save some money and skip your favorite Mexican eatery in favor of making your own chicken soft tacos at home.

I like to grill my chicken in a broiler for this recipe by seasoning the breasts with salt, pepper, and lime, and cooking on each side for about five minutes. When the chicken is cooked through, I let it sit for at least five minutes while I prepare the other ingredients.

Chop a couple of tomatoes, some lettuce, and cilantro; grate your favorite cheese; and grab the salsa, sour cream, and guacamole.

Next, wrap your flour tortillas in a paper towel that you’ve soaked and rung out, and place them in the microwave for about 30 seconds. Be careful removing them; they’ll be hot.

Build your chicken soft tacos by adding the chicken first, followed by the vegetables then adding the wet toppings like salsa, sour cream, and guacamole.

8. Autumn Chopped Salad

A salad is very easy to make, especially when you buy it in a bag — but you don’t have to limit yourself to only what’s in that bag. You can spruce up the salad by adding additional ingredients that you enjoy like dried fruits, fresh veggies, and nuts.

This autumn chopped salad recipe is great any time of the year, but especially in fall because of the seasonal apples and pears. On a bed of romaine lettuce (bought in a bag) add chopped apples, pears, roasted peanuts, dried cranberries, and bacon. Chop the salad with a knife to incorporate all the ingredients evenly, and toss with sweet(ish) dressing like poppy-seed or raspberry-walnut.

Crumble a tangy cheese, like Gorgonzola or feta, on top to finish.

9. Steak and Baked Potatoes

If you’re a meat-and-potatoes person, there’s nothing purer or simpler than a juicy steak.

You have to start with the baked potato first, because it requires a generous amount of cooking time if you’d like to have the best baked potato you’ve ever eaten.

First, poke holes all around the potato — about eight pokes — with a fork. Rub a small amount of olive oil on the potato then sprinkle salt (kosher salt works best) and pepper all around the spud. Place it directly on the rack in a 350-degree oven (with a baking sheet underneath to catch the drippings) for about an hour.

As for the steak, I start with a good cut of beef (a rib eye most of the time) that I season with a brush of olive oil and a sprinkle of salt and pepper on both sides. I plop it onto my broiler pan and let it cook for a few minutes on each side, depending on the size of the steak and my desired doneness. I like my steak medium so about four minutes on each side for a 1-inch-thick steak should do.

When the steak is cooked to your liking, it’s important that you let it sit for a few minutes so the juices can redistribute throughout the steak to keep it tender and juicy.

After five minutes, plate the steak, push open the baked potato with your fingers, and top it with your favorite toppings, like butter and sour cream.

10. Breakfast for Dinner

Even if you don’t know much about cooking, at the very least you should know how to make breakfast. This one is simple: eggs, bacon, toast, and fruit.

In a skillet on medium heat, add a few strips of bacon. Let the bacon cook for five minutes, then turn it over to cook for another three minutes. If the bacon is too loose for your taste, cook it a bit longer to make it crispier. When the bacon is cooked, transfer it to a plate lined with a paper towel to soak up the grease.

You can either dump the bacon grease down the sink with the hot water running (if you’re watching your weight) or cook the eggs in the bacon grease (like my grandmother used to do). The latter tastes better, but I usually choose to rinse out the skillet and add butter instead of the bacon grease to cook my eggs. On medium heat again, crack two eggs into the skillet, being careful not to break the yolks. When the whites have barely set, gently flip the eggs over to the other side until the whites are just cooked. Sprinkle the eggs with salt and pepper and slide onto a plate.

Meanwhile, make a couple slices of toast to sop up the yolky goodness and garnish the dish with a side of fruit for good measure.

The breakfast of champions at dinnertime is always a winner.

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This article is from Mikey Rox of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread:

25 Great, Cheap, and Easy Crock Pot Recipes

Julie Rains — Wed, 07 Mar 2012 11:24:11 +0000

As a busy mom, I love using my crock pot. There's nothing better than tossing a few ingredients in a cooker in the morning and having dinner ready in the evening.

Here are some of my favorite recipes, plus recommendations from foodies, elegant-living experts, and busy parents. (See also: The 5 Best Slow Cookers)

1. Shredded Buffalo Chicken

My sons love buffalo anything (chicken wings, wing-flavored potato chips, etc.), so they loved sandwiches made from this Buffalo Chicken dish. What I loved about this recipe from Kris Schoels of Young Married Chic is that it satisfies the teens who love hot stuff and the grown-ups who love gourmet. There are just four main ingredients, plus whatever you need to make the sandwich.

2. Chicken Chili

Kris also recommended this recipe for chili made with chicken. It calls for 4-5 boneless skinless chicken breasts, plus traditional chili ingredients and some extra items, like chopped red onion, frozen corn, and taco seasoning. (See also: 25 Things to Do With Rotisserie Chicken)

3. Coq Au Vin

French cooking in a crock pot was a surprise to me, but a good one. When I was looking for a dish to prepare for a Christmas dinner with my book club friends (just after we finished reading A Year in Provence), I found this Coq Au Vin recipe on the Whole Foods website. To make this dish easy (or easier), prepare the bacon, chicken (I used breasts rather than thighs), and vegetables the night before; refrigerate overnight, and then toss all the ingredients in a crock pot the next morning.

4. Indian Spiced Chickpea Quinoa Stew

Kathy Hester, author of The Vegan Slow Cooker cookbook, pointed me to this gluten-free vegetable-laden stew. Chop up the vegetables the night before, then toss in the crock pot in the morning and cook during the day for an evening meal.

5. Pork Roast

Put a pork roast in the crock pot and sprinkle with lemon pepper (typically I use a center cut pork loin roast, but you can ask your butcher for a recommendation). Cook on low for 6-7 hours. Pork should be tender and easy to slice thin for an excellent entree.

(Wise Bread Pick: Hamilton Beach 3-in-1 Slow Cooker at Amazon)

6. Pork Barbecue

I have tasted (and loved!) versions of this recipe, which was passed along to me from Jimmy Slagle. It's simple — take a 5-6 pound pork loin, cut in half, and place in a crock pot. Pour the contents of two bottles of barbecue sauce over the pork. Cook on low for at least 6 hours (approximately 1 hour per pound). You can tell it's ready when the meat is tender, falling apart, and saturated by the sauce. Jimmy recommends making BBQ sandwiches using the cooked pork.

7. Chili and Lime Pork With Red Onion Escabeche

Kathy Casey passed this recipe to me from her blog — Chili & Lime Pork with Red Onion Escabeche. You slow-cook the pork, then make the escabeche (fresh veggies and cilantro blended), and add tortilla accompaniments.

8. Italian Chicken

I love two-ingredient recipes and was thrilled to find this idea for a main dish (with options for adding vegetables to make a one-pot meal) on Money Saving Mom.

For many years, I have grilled chicken using Italian dressing as a marinade but never thought to toss these together for dinner in the crock pot.

9. Beef Goulash

An advantage of a crock pot is that the slow-cooking method can tenderize less tender (and generally less expensive) cuts of beef. So, I was glad to discover a recipe using flank steak, which is usually an economical cut of beef. There is some prep work that involves cutting up and browning the meat before placing in the crock pot, but blogging chef Barb Freda says that the steps are worth the effort. This beef goulash recipe is finished by stirring in sour cream and parsley.

10. Gourmet Brisket

Rachel Blaufeld of Back'nGrooveMom shared her brisket recipe with me. You'll need brisket (use whatever size fits in your crock pot), along with some sliced onions, potatoes cut into wedges, and carrots, plus her special sauce. Make the sauce using 1 cup of BBQ sauce, 1 cup of ginger ale, and 2 tablespoons of brown sugar.

To prepare, line the bottom of the crock pot with sliced onions, place brisket on top of the onions, surround the brisket with potato wedges and carrots, and pour the sauce over all. Cook on high for 1 hour, then on low for 6-7 hours.

11. Pot Roast

On the recommendation of a cooking instructor, I buy eye-of-round roasts when they are on sale for this dish. Toss the beef roast, cream of mushroom soup, and dried soup mix (onion or mushroom-onion flavor) in the crock pot. Set on low and cook for 6-7 hours or until done. You'll have a great roast plus gravy. Serve with brown rice.

12. Pot Roast With Vegetables

For a one-dish meal, add vegetables to recipe #11 before turning on the crock pot. Carrots and potatoes work especially well and can be positioned around the roast. Mushrooms placed on top of the roast make an elegant dish, as shared by Tricia Aanderud.

13. Lasagna

The first time I had a pasta dish made in a crock pot, I was surprised at how good it tasted. Try this lasagna as the recipe specifies, or trim the ingredient list by using prepared spaghetti sauce (instead of tomato sauce, tomato paste, and herbs) and omitting the Parmesan cheese. If you can snag the sauces during a BOGO sale or a buy-three-get-two-free event, you can keep the cost low.

14. Slow-Roasted Red Potatoes

A friend made these for me and then kindly gave me the recipe. You'd never know that these potatoes were cooked in a crock pot, given their roasted texture when done. She uses 16 small red potatoes, but you may want to make a bigger batch for yourself.

Take those red potatoes and toss them in the crock pot with 3 tablespoons of butter (cut into 1/8-inch pieces), 1/2 teaspoon of salt, 1/4 teaspoon of garlic powder, and 1 teaspoon of paprika. After stirring the ingredients, cover and cook on low for 7 hours or on high for 4 hours.

Remove potatoes to a serving dish with a slotted spoon; cover to keep warm while making the sauce. Add 1-2 tablespoons water to drippings and stir until well-blended. Add black pepper to taste. Pour mixture over potatoes right before serving.

15. Apples

Another friend prepared these apples for a 200-person gathering at my church. They were a big hit as a combination comfort food and good-for-you dish.

The ingredients are 2 bags of Gala apples (18-20), 1.5 sticks of unsalted butter, 1/2 cup of dried cranberries (or use fresh cranberries), 1/3 cup each of brown sugar and regular sugar (though my friend tells me that you can use Splenda instead), 1/4 cup of honey, 2 tablespoons of apple pie spice, and 1/2 teaspoon of salt. Core and chop the apples (peel if desired) and toss them and the rest of the ingredients in the crock pot. Cook for several hours on low, stirring occasionally.

16. Baked Beans

Meg featured this family recipe for baked beans as a great comfort food in her cookbook, Little Old Lady Recipes.

17. Spicy Green Beans

I have adapted this recipe from a cookbook by Evva Hanes entitled Supper's at Six and We're Not Waiting. Evva offers some easy-to-make, down-to-earth dishes that are healthy. I would never had thought to add hot sauce to green beans without her inspiration.

You'll need frozen green beans, olive oil (or your favorite oil), soy sauce, Texas Pete's Chipotle Hot Sauce (or your favorite hot sauce), and cheddar cheese. Place the beans in the crock pot with 1/4 cup of oil and several shakes of both sauces. Stir, cover, and cook on high for 4-5 hours. Just before serving, stir in about a 1/2 cup of cheese. Top with toasted almonds if desired.

18. Wild Rice With Cranberries

This wild rice recipe makes a hearty side. The finishing touch involves sauteeing cranberries and almonds (or pecans) and mixing with the rice for an elegant dish.

19. Potato Soup

Katie Lipovsky of Peas {In A Blog} shared this potato soup recipe. If don't happen to have cream on hand, substitute milk and add at the end of the cooking cycle.

20. French Lentil and Brown Rice Soup

This recipe comes from Roxanne King, aka The Holistic Mama. It has one unusual (to me) ingredient — seaweed; substitute extra spices for the seaweed if you'd like. The prep involves cutting up some vegetables and then tossing everything in the crock pot for a great lentil soup.

21. Nacho Cheese Dip

Typically, I don't use Velveeta Cheese, but this dip is an exception. A former roommate passed this recipe to me many years ago. It's great for a party.

Cut two blocks of Velveeta Cheese into small pieces (about 1-inch squares). Put into crock pot with a pound of cooked, drained hamburger or sausage and your favorite salsa. Cook on low for 3-5 hours, stirring occasionally. Serve with tortilla chips.

22. Oatmeal From Steel Cut Oats

If you've ever cooked steel cut oats, then you know that this process takes a while — about 30-40 minutes in the morning. I consider this amount of time in the morning excessive, and apparently so do a lot of other people. The recommendation, then, is to prepare the oats at night and cook in the crock pot so that 1) you'll have oatmeal ready in the morning and 2) you'll have such a large batch that you'll have enough oatmeal for an entire week.

This steel cut oatmeal recipe from Rachel is quick and easy, using dried fruit and flax seed (both optional).

23. Apple Cinnamon Congee

For a hearty breakfast or dinner side dish, Jennifer Fugo recommends this gluten-free apple congee made of short-grain rice.

24. Strawberry Scoop Cake

A friend makes strawberry cakes and cupcakes, but I had never tried to make such a dessert myself until recently. This strawberry scoop cake is great but sweet enough without the white chocolate.

25. Hot Fudge Peanut Butter Pudding Cake

This recipe from Kate at Stolen Moments Cooking had me at "hot fudge." The fudge is liquid when hot but becomes pudding-like when cooled.

Do you have a favorite recipe that you make in your crock pot? Share in the comments or link to your dish.

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This article is from Julie Rains of Wise Bread, an award-winning personal finance and credit card comparison website. Read more great articles from Wise Bread: