3 lbs cubed beef stew meat
1 Tbsp cooking oil
1 large onion, diced
3 garlic cloves, minced
2 cans (8 oz size) tomato sauce with roasted garlic
2 cans water (use empty tomato sauce cans)
3 Tbsp Worcestershire sauce
1 Tbsp smoked paprika
1 large head cauliflower
2 Tbsp butter
2 Tbsp cream cheese, softened
2 Tbsp sour cream
Put the beef in a hot skillet with the cooking oil and fry until beef cubes are browned nicely, then put beef in slow cooker.
Add the onion, garlic, tomato sauce, water, Worcestershire sauce, and smoked paprika, stir gently.
Set slow cooker heat to LOW, cover and cook for 6 to 7 hours.
About 20 minutes before ready to serve, prepare the creamed cauliflower. Trim and cut the cauliflower into small pieces and steam or boil in a large pot until cauliflower is fork tender; drain and set aside.
In same pot over low heat, add the butter and cream cheese and heat until both are melted, then add the sour cream to the pot and stir; remove from heat.
Add the cooked cauliflower to the pot and mash with a potato masher, making sure you incorporate the warmed cream cheese and sour cream mixture.
Serve a large spoonful of cauliflower on a plate with a spoonful of beef from slow cooker over the top.
Will serve 6.
Friday, January 31, 2014
Everything But The Chef's Hat: Cooking Tips
Cooking is a skill that can always get better. Even the most experienced cooks are always looking for new things to try out. A few basic tips can make cooking much easier, if you are just getting started. You will make mistakes and that's the best way to learn.
If you are learning to cook for yourself or your family, pick up a cookbook from your bookstore or library. Look for one that has basic, easy recipes that will be fun to cook. Cooking might take a while to master, as it requires perfecting certain techniques.
Here is a way to save your sauce and use it in your recipes. In a small bowl, combine two tablespoons of water and 3 teaspoons of corn starch. Stir the mixture into simmering sauce to make the sauce thicker. Make sure you stir your sauce and stop pouring the mix once your sauce looks better.
Test a small sample of your seasoned meats prior to cooking the full dish. Take care when seasoning foods like hamburgers, meatloaf or meatballs. Cook only a portion of the food prior to seasoning the entire dish. Just cook a small piece formed into a patty. Once you like the way this piece comes out, you can cook the rest.
Always keep a set of sharp knives in your kitchen. Blunt knives are frustrating to use and they can also be very hazardous. You have a much higher chance of cutting yourself because you will probably have to force the knife through your food, instead of having to gently cut it.
Prepare dishes that you're an expert at when you're cooking for someone important in your life, such as a supervisor or a new partner. Don't attempt cooking experiments or recipes you've never tried before. You will enjoy cooking more if you have greater peace of mind.
Fresh apples can be a delicious ingredient for a wide variety of recipes. Apples keep best when they are stored in a cool location where there is plenty of air circulation. Be warned, there is a reason for the old adage about the rotten apple! If you fail to quickly discard spoiled apples, the rest will quickly spoil as well.
Meat is not the only use for this seasoning. It can be put on pumpkin seeds for a yummy snack, or even in scrambled eggs for a zesty breakfast. No one will know how you made that tasty food!
By doing any prep work the day before a big meal, you can make the actual cooking process faster and less stressful. Peruse your recipes and look for things you can do ahead of time. Choose items that will not spoil. Much of the preparations can be finished one day prior to cooking. The most complicated recipes can be transformed into easy, enjoyable kitchen work with advanced preparation.
Even people who have enjoyed cooking for years still have things to learn in the kitchen. New cooks also need as much information as possible, while they are learning to cook. After you try the tips that have been provided you may find that you truly love cooking and find it very enjoyable.
If you are learning to cook for yourself or your family, pick up a cookbook from your bookstore or library. Look for one that has basic, easy recipes that will be fun to cook. Cooking might take a while to master, as it requires perfecting certain techniques.
Here is a way to save your sauce and use it in your recipes. In a small bowl, combine two tablespoons of water and 3 teaspoons of corn starch. Stir the mixture into simmering sauce to make the sauce thicker. Make sure you stir your sauce and stop pouring the mix once your sauce looks better.
Test a small sample of your seasoned meats prior to cooking the full dish. Take care when seasoning foods like hamburgers, meatloaf or meatballs. Cook only a portion of the food prior to seasoning the entire dish. Just cook a small piece formed into a patty. Once you like the way this piece comes out, you can cook the rest.
Always keep a set of sharp knives in your kitchen. Blunt knives are frustrating to use and they can also be very hazardous. You have a much higher chance of cutting yourself because you will probably have to force the knife through your food, instead of having to gently cut it.
Prepare dishes that you're an expert at when you're cooking for someone important in your life, such as a supervisor or a new partner. Don't attempt cooking experiments or recipes you've never tried before. You will enjoy cooking more if you have greater peace of mind.
Fresh apples can be a delicious ingredient for a wide variety of recipes. Apples keep best when they are stored in a cool location where there is plenty of air circulation. Be warned, there is a reason for the old adage about the rotten apple! If you fail to quickly discard spoiled apples, the rest will quickly spoil as well.
Meat is not the only use for this seasoning. It can be put on pumpkin seeds for a yummy snack, or even in scrambled eggs for a zesty breakfast. No one will know how you made that tasty food!
By doing any prep work the day before a big meal, you can make the actual cooking process faster and less stressful. Peruse your recipes and look for things you can do ahead of time. Choose items that will not spoil. Much of the preparations can be finished one day prior to cooking. The most complicated recipes can be transformed into easy, enjoyable kitchen work with advanced preparation.
Even people who have enjoyed cooking for years still have things to learn in the kitchen. New cooks also need as much information as possible, while they are learning to cook. After you try the tips that have been provided you may find that you truly love cooking and find it very enjoyable.
Thursday, January 30, 2014
Low Carb Smoked Sausage Kale Soup - Slow Cooker
1 medium onion, diced
1 red bell pepper, diced
3 celery stalks, diced
2 regular (not baby) carrots, diced
2 garlic cloves, minced
1 lb smoked sausage or smoked ham, diced
12 cups chopped kale (be sure to trim off woody stems)
1 can (48 oz) chicken broth
1 can (14 oz) diced tomatoes
1 can (15 oz) cannelini beans, drained rinsed
1/2 tsp kosher salt
1/4 tsp black pepper
Put all ingredients in the slow cooker, mixing well to combine.
Cover slow cooker tightly, set temperature to LOW, and cook for 8 to 10 hours or until kale is tender.
Will serve 4 to 6.
1 red bell pepper, diced
3 celery stalks, diced
2 regular (not baby) carrots, diced
2 garlic cloves, minced
1 lb smoked sausage or smoked ham, diced
12 cups chopped kale (be sure to trim off woody stems)
1 can (48 oz) chicken broth
1 can (14 oz) diced tomatoes
1 can (15 oz) cannelini beans, drained rinsed
1/2 tsp kosher salt
1/4 tsp black pepper
Put all ingredients in the slow cooker, mixing well to combine.
Cover slow cooker tightly, set temperature to LOW, and cook for 8 to 10 hours or until kale is tender.
Will serve 4 to 6.
Cooking Can Be Fun For Everyone, So Give It A Try!
Being a good cook is much simpler than you might believe. When cooking, it's fine to experiment with different things, so that you can discover your strengths and weaknesses. The following tips will guide you in expanding your cooking techniques plus give you new ideas to try out. Follow these tips to improve your knowledge of food and your cooking skills.
If you're trying to start making more food yourself, try looking at basic cookbooks in your local library or bookstore. Cooking might take a while to master, as it requires perfecting certain techniques.
Stir-fry meat needs to be sliced thin, on the bias. Some people find it difficult to cut the meat thin, but it is very important. You should take the meat out when it reaches a firm state yet not frozen, and slice across the grain at an angle of 45 degrees.
To make slicing meat into thin strips a little easier, partially freeze it. If you are cooking an exotic dish that requires thinly sliced meat, this is the best way to do it. When meat is slightly frozen, it becomes simpler to slice because the fibers won't stretch and tear that easy. The strips should be allowed to fully thaw before they are cooked so that they can cook evenly.
Sharp knives are essential in any kitchen. Dull knives not only are ineffective, but they're also dangerous! Cutting vegetables with dulled blades can be difficult, and can result in the knife slipping, and cutting you instead.
Apples are used a great deal to cook in the winter and fall months, however it is important to store them properly to prevent spoiling. Warm, dry air will make apples rot, so keep them in the fridge or cellar in plastic bags. Make sure to keep an eye out for rotting apples, because if you have one rotten apple, it will turn all the other apples rotten in no time.
To reduce the calories and fat of mashed potatoes, and to avoid sacrificing taste or texture, replace some potatoes with the same amount of cauliflower. Cauliflower does not have a strong taste and will be virtually undetectable when mixed with the potatoes and other ingredients. Cauliflower has the same texture and color as potatoes, offering you a perfect way to add another vegetable to your dish while cutting calories.
Quickly cooking veggies is preferable to slow-cooking methods. Vegetables which are cooked slowly can lose their taste and valuable nutrients. These methods usually create healthier vegetables. So in summary, cook your vegetables for the shortest amount of time possible.
They are known to soak up water like a sponge. You should use a clean, wet cloth and wipe the mushroom off by hand.
Test out these ideas to determine how they can improve your cooking technique. Take all the ideas and experiment with them at least once. You should use these ideas to make your techniques in the kitchen perfect. By taking these tips seriously, you will ultimately be a higher quality chef.
If you're trying to start making more food yourself, try looking at basic cookbooks in your local library or bookstore. Cooking might take a while to master, as it requires perfecting certain techniques.
Stir-fry meat needs to be sliced thin, on the bias. Some people find it difficult to cut the meat thin, but it is very important. You should take the meat out when it reaches a firm state yet not frozen, and slice across the grain at an angle of 45 degrees.
To make slicing meat into thin strips a little easier, partially freeze it. If you are cooking an exotic dish that requires thinly sliced meat, this is the best way to do it. When meat is slightly frozen, it becomes simpler to slice because the fibers won't stretch and tear that easy. The strips should be allowed to fully thaw before they are cooked so that they can cook evenly.
Sharp knives are essential in any kitchen. Dull knives not only are ineffective, but they're also dangerous! Cutting vegetables with dulled blades can be difficult, and can result in the knife slipping, and cutting you instead.
Apples are used a great deal to cook in the winter and fall months, however it is important to store them properly to prevent spoiling. Warm, dry air will make apples rot, so keep them in the fridge or cellar in plastic bags. Make sure to keep an eye out for rotting apples, because if you have one rotten apple, it will turn all the other apples rotten in no time.
To reduce the calories and fat of mashed potatoes, and to avoid sacrificing taste or texture, replace some potatoes with the same amount of cauliflower. Cauliflower does not have a strong taste and will be virtually undetectable when mixed with the potatoes and other ingredients. Cauliflower has the same texture and color as potatoes, offering you a perfect way to add another vegetable to your dish while cutting calories.
Quickly cooking veggies is preferable to slow-cooking methods. Vegetables which are cooked slowly can lose their taste and valuable nutrients. These methods usually create healthier vegetables. So in summary, cook your vegetables for the shortest amount of time possible.
They are known to soak up water like a sponge. You should use a clean, wet cloth and wipe the mushroom off by hand.
Test out these ideas to determine how they can improve your cooking technique. Take all the ideas and experiment with them at least once. You should use these ideas to make your techniques in the kitchen perfect. By taking these tips seriously, you will ultimately be a higher quality chef.
Wednesday, January 29, 2014
Low Carb Savory Mustard Chicken And Sweet Potatoes - Slow Cooker
4 chicken thighs, bones and skin removed
1 medium onion, coarse chopped
2 medium sweet potatoes, peeled and cubed
1 can (15 oz) chicken broth
1/2 tsp dried crushed thyme
1/2 tsp cumin
2 Tbsp coarse ground brown mustard
1 bay leaf
Put the onion in slow cooker, top evenly with the sweet potatoes, then evenly arrange the 4 chicken thighs on top.
In a bowl, whisk together the chicken broth, thyme, cumin, and mustard until well mixed, then evenly pour over the chicken in the slow cooker.
Set bay leaf in middle of ingredients.
Set slow cooker temperature to LOW, cover, and cook for 8 to 9 hours or until chicken is cooked through and sweet potatoes are tender.
Sweet potatoes are filled with fiber, off-setting the carb count, making them a good addition to a low-carb diet when allowed.
Will serve 4.
1 medium onion, coarse chopped
2 medium sweet potatoes, peeled and cubed
1 can (15 oz) chicken broth
1/2 tsp dried crushed thyme
1/2 tsp cumin
2 Tbsp coarse ground brown mustard
1 bay leaf
Put the onion in slow cooker, top evenly with the sweet potatoes, then evenly arrange the 4 chicken thighs on top.
In a bowl, whisk together the chicken broth, thyme, cumin, and mustard until well mixed, then evenly pour over the chicken in the slow cooker.
Set bay leaf in middle of ingredients.
Set slow cooker temperature to LOW, cover, and cook for 8 to 9 hours or until chicken is cooked through and sweet potatoes are tender.
Sweet potatoes are filled with fiber, off-setting the carb count, making them a good addition to a low-carb diet when allowed.
Will serve 4.
Cooking 101: Everything You Need To Know
If you are not experienced, you will only learn by doing. Even though some people are naturally just good cooks, for most people cooking is a learned skill. However, anyone can learn how to cook a tasty meal. There are vital things that you need to know in order to be a good cook. The next few paragraphs will point you in the direction of amazing cooking.
A cool and dark location is best for storing spices and herbs. Humidity, heat, and light all affect the flavor of your spices. Generally speaking, spices that have been ground will keep their flavor for about one year. If kept whole, spices can keep their flavor for up to five years. Proper storage will enhance the flavoring for a longer time.
Finish your prep work in advance. Be prepared in advance to make your cooking go smoothly. When you have a limited amount of time, cooking can become stressful. Prep work helps take the stress out of meal planning and preparing.
When using knives to prepare your food, it is critical that they all have a sharp edge. You are more likely to injure yourself using a dull knife. Cutting vegetables with dulled blades can be difficult, and can result in the knife slipping, and cutting you instead.
Did you ever feel badly for throwing moldy fruit in the garbage? Is it a good practice to save them by cutting out the rotten, moldy part? If you have fruit that is just a little rotten, throw it away. They need to be thrown out, due to the fact that mold is much deeper than just skin level and could make you or anyone who eats it very ill.
This seasoning not only goes well with meat, but it can also work with other foods. Scrambled eggs taste delicious with it, or you can create a tasty snack by sprinkling it over roasted pumpkin seeds. People will want you to tell them your secret ingredient.
Ice cube trays are fabulous for freezing and storing leftover sauce. You will then have it readily available for when you need to make a quick and easy meal. All that needs to be done is to warm it up in a pan. Don't worry; the sauce will taste delicious after being frozen in an ice cube tray!
Do you have a difficult time figuring out how long you should grill your meats? The best way to be sure that your meat has cooked fully is to test it with a digital meat thermometer near the center of the thickest part of the meat. If you are cooking thicker cuts of meat on the grill, for instance thicker than one and a half inches, close the lid to cook it faster.
Some people are more naturally competent in the kitchen than others, but just following simple instructions can assist you in becoming a great cook in no time at all. This is not quite as difficult as you may believe. The tips mentioned in this article will help get you started on the road to gourmet bliss.
A cool and dark location is best for storing spices and herbs. Humidity, heat, and light all affect the flavor of your spices. Generally speaking, spices that have been ground will keep their flavor for about one year. If kept whole, spices can keep their flavor for up to five years. Proper storage will enhance the flavoring for a longer time.
Finish your prep work in advance. Be prepared in advance to make your cooking go smoothly. When you have a limited amount of time, cooking can become stressful. Prep work helps take the stress out of meal planning and preparing.
When using knives to prepare your food, it is critical that they all have a sharp edge. You are more likely to injure yourself using a dull knife. Cutting vegetables with dulled blades can be difficult, and can result in the knife slipping, and cutting you instead.
Did you ever feel badly for throwing moldy fruit in the garbage? Is it a good practice to save them by cutting out the rotten, moldy part? If you have fruit that is just a little rotten, throw it away. They need to be thrown out, due to the fact that mold is much deeper than just skin level and could make you or anyone who eats it very ill.
This seasoning not only goes well with meat, but it can also work with other foods. Scrambled eggs taste delicious with it, or you can create a tasty snack by sprinkling it over roasted pumpkin seeds. People will want you to tell them your secret ingredient.
Ice cube trays are fabulous for freezing and storing leftover sauce. You will then have it readily available for when you need to make a quick and easy meal. All that needs to be done is to warm it up in a pan. Don't worry; the sauce will taste delicious after being frozen in an ice cube tray!
Do you have a difficult time figuring out how long you should grill your meats? The best way to be sure that your meat has cooked fully is to test it with a digital meat thermometer near the center of the thickest part of the meat. If you are cooking thicker cuts of meat on the grill, for instance thicker than one and a half inches, close the lid to cook it faster.
Some people are more naturally competent in the kitchen than others, but just following simple instructions can assist you in becoming a great cook in no time at all. This is not quite as difficult as you may believe. The tips mentioned in this article will help get you started on the road to gourmet bliss.
Tuesday, January 28, 2014
Low Carb Root Beer Pork Tenders - Slow Cooker
3 lbs pork roast, boneless
1/2 tsp kosher salt
1/2 tsp black pepper
1 Tbsp cooking oil
2 small onions, sliced thin
2 cans (12 oz ea) diet root beer
4 garlic cloves, minced
1 can (8 oz) tomato sauce
1 tsp Tabasco sauce
Season the pork all over with salt and pepper.
Put oil in heavy skillet on medium-high heat, add pork roast and brown on all sides; set aside.
Put all remaining ingredients in the slow cooker.
Set browned pork roast on top.
Set the slow cooker to LOW heat, cover and cook for 8 to 9 hours or until pork falls apart when pulled with a fork.
You can slice, dice, or shred the pork and put it back in the slow cooker to keep warm. This is delicious served alongside cooked greens or on salads or in sandwiches.
Will serve 6 to 8, depending on how you serve it.
1/2 tsp kosher salt
1/2 tsp black pepper
1 Tbsp cooking oil
2 small onions, sliced thin
2 cans (12 oz ea) diet root beer
4 garlic cloves, minced
1 can (8 oz) tomato sauce
1 tsp Tabasco sauce
Season the pork all over with salt and pepper.
Put oil in heavy skillet on medium-high heat, add pork roast and brown on all sides; set aside.
Put all remaining ingredients in the slow cooker.
Set browned pork roast on top.
Set the slow cooker to LOW heat, cover and cook for 8 to 9 hours or until pork falls apart when pulled with a fork.
You can slice, dice, or shred the pork and put it back in the slow cooker to keep warm. This is delicious served alongside cooked greens or on salads or in sandwiches.
Will serve 6 to 8, depending on how you serve it.
Cook Tasty And Nourishing Meals With These Cooking Tips
Cooking is one skill that you can always improve. Master chefs still find tips to make their cooking experience more worth their time. The quick tips and tricks that make cooking less of a hassle are even more important to cooks who are just starting out. Read on for some tips that can help you improve your cooking adventures.
Try this quick trick to salvage your efforts. In a bowl, mix a tablespoon of cornstarch with a couple of tablespoons of water. Mic the solution together and put it in the sauce to thicken it up. Make sure not to add the corn starch too quickly; keep stirring and stop when the sauce is thick enough.
To make slicing meat into thin strips a little easier, partially freeze it. Thin strips of meat are ideal for meals that are originally ethnically Asian. When the meat is partially frozen, you get a much cleaner cut and the meat fibers are less prone to stretching or tearing. For the most even cooking, you should let the strips thaw before you cook them.
Do you love to cook with fresh basil? Take a bunch of the basil and set it in a glass. Fill the glass just enough with water so that the stems can absorb it. Place it on your kitchen counter to keep it fresh for weeks! If you replace the basil's water enough, the basil can grow roots while in the water. If you maintain the basil by trimming the outgrowth, you can get quite a lot of free basil using this method.
Garlic can easily stay on your hands. Rubbing your hands on something made of stainless steel, such as your sink, can help to get rid of these odors. Not only does this clean your hands, but it also prevents the odors from carrying over to whatever food items you make contact with next.
If you have made sauce, put the leftovers into an ice cube tray and freeze. Take them out to use on another night when you'd like a no hassle home cooked meal. Simply reheat the sauce cubes slowly in a medium pan on your stove top. Not to worry, it freezes well and is perfectly edible when stored this way.
Do you have a difficult time figuring out how long you should grill your meats? It's always good to use a high-quality meat thermometer to ensure you correctly cook the inside. For meat that is more than 1.5 inches thick, close the lid of the grill to decrease the amount of time that the meat takes to cook.
A super healthy, and tasty, veggie dish is simply sauteed veggies in some chicken broth. Doing so will add a great deal of flavor to your vegetables, and help them maintain their nutritional content. This is an easy, delicious way to prepare veggies for you meal.
Even people who have been cooking for a while can learn tricks that will make cooking simpler and more fun. It is important that you have access to detailed information when you wish to try something new. Try out the tips you've just read and see if you can't make your kitchen endeavors a little more enjoyable and a little more rewarding.
Try this quick trick to salvage your efforts. In a bowl, mix a tablespoon of cornstarch with a couple of tablespoons of water. Mic the solution together and put it in the sauce to thicken it up. Make sure not to add the corn starch too quickly; keep stirring and stop when the sauce is thick enough.
To make slicing meat into thin strips a little easier, partially freeze it. Thin strips of meat are ideal for meals that are originally ethnically Asian. When the meat is partially frozen, you get a much cleaner cut and the meat fibers are less prone to stretching or tearing. For the most even cooking, you should let the strips thaw before you cook them.
Do you love to cook with fresh basil? Take a bunch of the basil and set it in a glass. Fill the glass just enough with water so that the stems can absorb it. Place it on your kitchen counter to keep it fresh for weeks! If you replace the basil's water enough, the basil can grow roots while in the water. If you maintain the basil by trimming the outgrowth, you can get quite a lot of free basil using this method.
Garlic can easily stay on your hands. Rubbing your hands on something made of stainless steel, such as your sink, can help to get rid of these odors. Not only does this clean your hands, but it also prevents the odors from carrying over to whatever food items you make contact with next.
If you have made sauce, put the leftovers into an ice cube tray and freeze. Take them out to use on another night when you'd like a no hassle home cooked meal. Simply reheat the sauce cubes slowly in a medium pan on your stove top. Not to worry, it freezes well and is perfectly edible when stored this way.
Do you have a difficult time figuring out how long you should grill your meats? It's always good to use a high-quality meat thermometer to ensure you correctly cook the inside. For meat that is more than 1.5 inches thick, close the lid of the grill to decrease the amount of time that the meat takes to cook.
A super healthy, and tasty, veggie dish is simply sauteed veggies in some chicken broth. Doing so will add a great deal of flavor to your vegetables, and help them maintain their nutritional content. This is an easy, delicious way to prepare veggies for you meal.
Even people who have been cooking for a while can learn tricks that will make cooking simpler and more fun. It is important that you have access to detailed information when you wish to try something new. Try out the tips you've just read and see if you can't make your kitchen endeavors a little more enjoyable and a little more rewarding.
Monday, January 27, 2014
Low Carb Corned Beef Casserole - Slow Cooker
1 jar (28 oz) good sauerkraut
1 corned beef brisket, about 2 lbs, with seasoning
6 slices Swiss cheese
1/2 cup Thousand Island dressing
Spoon sauerkraut into slow cooker.
Place brisket over the sauerkraut and sprinkle seasoning packet over.
Set slow cooker to LOW temperature, cover, and let cook for 8 to 9 hours.
Remove brisket to cutting board (leave sauerkraut in slow cooker), and slice brisket into very thin slices, then return slices, arranging them evenly over the sauerkraut.
Arrange the slices of Swiss cheese over the top of the brisket slices, then spread Thousand Island dressing evenly over the cheese.
Put cover back on slow cooker and let cook for 15 minutes more or until the cheese has melted.
Serve hot as is or spoon servings over toasted low-carb dark rye or pumpernickel bread.
Will serve 4 to 6.
1 corned beef brisket, about 2 lbs, with seasoning
6 slices Swiss cheese
1/2 cup Thousand Island dressing
Spoon sauerkraut into slow cooker.
Place brisket over the sauerkraut and sprinkle seasoning packet over.
Set slow cooker to LOW temperature, cover, and let cook for 8 to 9 hours.
Remove brisket to cutting board (leave sauerkraut in slow cooker), and slice brisket into very thin slices, then return slices, arranging them evenly over the sauerkraut.
Arrange the slices of Swiss cheese over the top of the brisket slices, then spread Thousand Island dressing evenly over the cheese.
Put cover back on slow cooker and let cook for 15 minutes more or until the cheese has melted.
Serve hot as is or spoon servings over toasted low-carb dark rye or pumpernickel bread.
Will serve 4 to 6.
Cook Food Everyone Can Enjoy With These Kitchen Suggestions
How you ever thought to yourself while at restaurant just how they cooked the food? Did you at any time attempt to copy the recipe at home? Use the following tips to learn how to make your favorite meals, and create new ones, for all occasions. Cooking is a wonderful hobby to have and it is also very relaxing.
A lot of people cook with apples during fall and winter, but they will spoil rather quickly if you don't store them correctly. Apples are extremely perishable. In a warm, dry environment, they will quickly go bad. Store your apples in an airtight container in a cool, preferably humid place. Sort your apples carefully before storing them, as one bad apple will end up spoiling the rest.
When you are cooking, it is important to remember that a fresh ingredient is always better than a frozen or dried ingredient. Fresh ingredients are often inexpensive, and can help bring a lot of flavor out of your dish.
By doing any prep work the day before a big meal, you can make the actual cooking process faster and less stressful. Look at your recipes before starting and clue in on the steps that can be done ahead of time without having any spoilage issues. There is a lot of preparation that you can take care of a day in advance. This will enable you to enjoy the process of creating dishes that ordinarily would be a real task.
Have you had trouble trying to figure out exactly how long to grill your meats? A well-manufactured meat thermometer, especially a precision digital model, is always a sound method of seeing to it that the inside of your meat is cooked thoroughly. If you are grilling meat that exceeds a thickness of 1.5 inches, closing your grill's lid can make better use of the heat and cook through the meat faster.
Decreasing the amount of oils that you are using when cooking is essential if you are interested in losing weight and eating a healthy diet. Adding unnecessary butter, oil and lard can increase your intake of fat. You can use a cooking spray rather than butter or oil to cook your foods just as easily, and the important bonus is that it is healthier for you.
Read the labels for any product that you buy to use in a recipe. There are many common supplies in cooking that contain unhealthy ingredients that are hidden. You need to make sure what you are purchasing is not high in sugar or sodium, as they are known to cause terrible health problems when consuming too much.
Rather than using water or milk in a specific recipe, try a different liquid to add a new flavor. Substitute plain water with juice, broth, or the water that you cooked your vegetables in. Some great replacements for milk are sour cream, yogurt and buttermilk. Adding different and interesting liquids to a recipe can help the dish become more interesting and nutritious.
You are almost an amazing at-hone chef! Use your creativity to create fabulous meals and memorable new recipes. There are so many delicious foods from all over the world, so the ideas are endless in terms of creativity and variety in your cooking.
A lot of people cook with apples during fall and winter, but they will spoil rather quickly if you don't store them correctly. Apples are extremely perishable. In a warm, dry environment, they will quickly go bad. Store your apples in an airtight container in a cool, preferably humid place. Sort your apples carefully before storing them, as one bad apple will end up spoiling the rest.
When you are cooking, it is important to remember that a fresh ingredient is always better than a frozen or dried ingredient. Fresh ingredients are often inexpensive, and can help bring a lot of flavor out of your dish.
By doing any prep work the day before a big meal, you can make the actual cooking process faster and less stressful. Look at your recipes before starting and clue in on the steps that can be done ahead of time without having any spoilage issues. There is a lot of preparation that you can take care of a day in advance. This will enable you to enjoy the process of creating dishes that ordinarily would be a real task.
Have you had trouble trying to figure out exactly how long to grill your meats? A well-manufactured meat thermometer, especially a precision digital model, is always a sound method of seeing to it that the inside of your meat is cooked thoroughly. If you are grilling meat that exceeds a thickness of 1.5 inches, closing your grill's lid can make better use of the heat and cook through the meat faster.
Decreasing the amount of oils that you are using when cooking is essential if you are interested in losing weight and eating a healthy diet. Adding unnecessary butter, oil and lard can increase your intake of fat. You can use a cooking spray rather than butter or oil to cook your foods just as easily, and the important bonus is that it is healthier for you.
Read the labels for any product that you buy to use in a recipe. There are many common supplies in cooking that contain unhealthy ingredients that are hidden. You need to make sure what you are purchasing is not high in sugar or sodium, as they are known to cause terrible health problems when consuming too much.
Rather than using water or milk in a specific recipe, try a different liquid to add a new flavor. Substitute plain water with juice, broth, or the water that you cooked your vegetables in. Some great replacements for milk are sour cream, yogurt and buttermilk. Adding different and interesting liquids to a recipe can help the dish become more interesting and nutritious.
You are almost an amazing at-hone chef! Use your creativity to create fabulous meals and memorable new recipes. There are so many delicious foods from all over the world, so the ideas are endless in terms of creativity and variety in your cooking.
Sunday, January 26, 2014
Low Carb Radish Herbed Pot Roast - Slow Cooker
3 lbs beef chuck roast
kosher salt and black pepper to taste
1 tsp fresh chopped rosemary
1 tsp fresh chopped thyme
3 garlic cloves, minced
3 cups rich beef broth
1 lb fresh radishes, trimmed and halved
Brown the chuck roast in a large skillet with a little cooking oil over medium-high heat. Brown all sides well.
Remove to a plate and salt and pepper generously.
Put the herbs, garlic, and beef broth in slow cooker, then set browned beef on top.
Set slow cooker to LOW, cover and cook for 4 hours.
After the 4 hours, add the prepared radishes to the slow cooker, arranging them around the roast beef.
Cover slow cooker and continue cooking on LOW for 2 hours or until beef is fork tender and radishes are softened. Radishes will be similar in taste and texture to small potatoes.
Will serve 6 to 8.
kosher salt and black pepper to taste
1 tsp fresh chopped rosemary
1 tsp fresh chopped thyme
3 garlic cloves, minced
3 cups rich beef broth
1 lb fresh radishes, trimmed and halved
Brown the chuck roast in a large skillet with a little cooking oil over medium-high heat. Brown all sides well.
Remove to a plate and salt and pepper generously.
Put the herbs, garlic, and beef broth in slow cooker, then set browned beef on top.
Set slow cooker to LOW, cover and cook for 4 hours.
After the 4 hours, add the prepared radishes to the slow cooker, arranging them around the roast beef.
Cover slow cooker and continue cooking on LOW for 2 hours or until beef is fork tender and radishes are softened. Radishes will be similar in taste and texture to small potatoes.
Will serve 6 to 8.
Advice For Cooking Great Meals At Home
You need to develop skill in order to get better. Regardless of why you want to learn how to be a better cook, having some extra insights into it sure is handy. Here is some tasty advice to get you onto the right track.
It is essential that you are prepared before you start to cook a meal to serve to your loved ones. Review your recipes, and be certain the ingredients are readily available in your kitchen. Assemble utensils and other needed equipment before you start to cook. This will limit the amount of stress you experience when cooking the meal and help to ensure that you are able to cook the masterpiece you want.
If you are going to stir-fry meat, be sure to have it cut on the bias and finely sliced. It takes a little practice and time to get it right. Wait for the meat to get slightly firm and remove it from the freezer, then slice diagonally, cutting across the grain at an angle of roughly 45 degrees.
Garlic is delicious; however the pungent aroma will get stuck on your hands. After chopping garlic or other pungent foods, briskly rub your palms against the surface of your stainless steel sink. Your hands will be free from adding the garlic scent and flavor to other foods.
Do you ever find it difficult to determine how long you should grill your meat? It is always wise to utilize a good meat thermometer (a digital one is best to give you an exact reading) to ensure that the inner portions are cooked correctly. If you have thick meat, more than a inch and a half, close the grill to make cooking time shorter.
If you are having people over to your home to eat, and you are including a salad with the meal, allow your guests to put the dressing on themselves. Everyone likes a different amount of salad dressing. It is a good idea to allow them to control the amount themselves. Offer several different types of dressing.
Every cook knows how important it is to organize their cooking supplies. If your supplies aren't organized, you'll be spending a lot of time trying to remember where everything is. Consider storing similar things together. For instance, parsley and basil are both spices and should be in the exact same cabinet.
There are many herbs that have a strong smell that will stay on your cutting board. You should mark your cutting board on the side you will be cutting herbs on.
Do you think you are ready to implement what you have just learned? The article you just read will give you the ability to become a great cook! No matter the reasons why you want to cook, you should take great pleasure in creating a meal that you have made on your own. Your cooking will quickly improve by incorporating all the information into your repertoire. However, once you taste the delicious meal, you will know it was worth all the efforts!
It is essential that you are prepared before you start to cook a meal to serve to your loved ones. Review your recipes, and be certain the ingredients are readily available in your kitchen. Assemble utensils and other needed equipment before you start to cook. This will limit the amount of stress you experience when cooking the meal and help to ensure that you are able to cook the masterpiece you want.
If you are going to stir-fry meat, be sure to have it cut on the bias and finely sliced. It takes a little practice and time to get it right. Wait for the meat to get slightly firm and remove it from the freezer, then slice diagonally, cutting across the grain at an angle of roughly 45 degrees.
Garlic is delicious; however the pungent aroma will get stuck on your hands. After chopping garlic or other pungent foods, briskly rub your palms against the surface of your stainless steel sink. Your hands will be free from adding the garlic scent and flavor to other foods.
Do you ever find it difficult to determine how long you should grill your meat? It is always wise to utilize a good meat thermometer (a digital one is best to give you an exact reading) to ensure that the inner portions are cooked correctly. If you have thick meat, more than a inch and a half, close the grill to make cooking time shorter.
If you are having people over to your home to eat, and you are including a salad with the meal, allow your guests to put the dressing on themselves. Everyone likes a different amount of salad dressing. It is a good idea to allow them to control the amount themselves. Offer several different types of dressing.
Every cook knows how important it is to organize their cooking supplies. If your supplies aren't organized, you'll be spending a lot of time trying to remember where everything is. Consider storing similar things together. For instance, parsley and basil are both spices and should be in the exact same cabinet.
There are many herbs that have a strong smell that will stay on your cutting board. You should mark your cutting board on the side you will be cutting herbs on.
Do you think you are ready to implement what you have just learned? The article you just read will give you the ability to become a great cook! No matter the reasons why you want to cook, you should take great pleasure in creating a meal that you have made on your own. Your cooking will quickly improve by incorporating all the information into your repertoire. However, once you taste the delicious meal, you will know it was worth all the efforts!
Saturday, January 25, 2014
Low Carb Smoked Chicken Barbecue - Slow Cooker
1 Tbsp smoked paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp ground black pepper
1 tsp garlic powder
1 tsp kosher salt
8 chicken pieces, your choice, bones and skin removed
1 medium onion, diced
1 Tbsp apple cider vinegar
1 can (28 oz) crushed tomatoes
Put the first 6 ingredients in a bowl and stir together. Add chicken pieces and toss with the dry spices until coated well.
Put onion in slow cooker, sprinkle the vinegar over, then pour the crushed tomatoes over the top.
Arrange the chicken evenly over the top, then sprinkle whatever remains of the spices from the bowl over the top of the chicken.
Turn slow cooker on LOW, cover, and cook for 7 to 8 hours or until chicken is tender.
You can serve your "BBQ" chicken as is, in whole pieces, spooning the sauce over the top, or you can shred it up and mix it into the sauce in the slow cooker for a pulled 'pork' style. Serve in lettuce cups or on top of a bed of coleslaw for a low carb dinner.
This recipe replaces traditional barbecue sauce (typically high in carbs) with smoked paprika, crushed tomatoes, and vinegar, giving the same flavor profile without the sugar and carbs.
Will serve 6 to 8.
1 tsp chili powder
1 tsp ground cumin
1 tsp ground black pepper
1 tsp garlic powder
1 tsp kosher salt
8 chicken pieces, your choice, bones and skin removed
1 medium onion, diced
1 Tbsp apple cider vinegar
1 can (28 oz) crushed tomatoes
Put the first 6 ingredients in a bowl and stir together. Add chicken pieces and toss with the dry spices until coated well.
Put onion in slow cooker, sprinkle the vinegar over, then pour the crushed tomatoes over the top.
Arrange the chicken evenly over the top, then sprinkle whatever remains of the spices from the bowl over the top of the chicken.
Turn slow cooker on LOW, cover, and cook for 7 to 8 hours or until chicken is tender.
You can serve your "BBQ" chicken as is, in whole pieces, spooning the sauce over the top, or you can shred it up and mix it into the sauce in the slow cooker for a pulled 'pork' style. Serve in lettuce cups or on top of a bed of coleslaw for a low carb dinner.
This recipe replaces traditional barbecue sauce (typically high in carbs) with smoked paprika, crushed tomatoes, and vinegar, giving the same flavor profile without the sugar and carbs.
Will serve 6 to 8.
Low Carb Barbeque Your Dad Is Sure To Love
Healthy Slow Cooker BBQ Recipes
Now that you've made your commitment to follow a low carb lifestyle, there may be someone who might resist getting on board - Dad. This could likely be because Dad is a barbecue fanatic, and barbecues and low carb don't necessarily sound like they would go together well.
The problem might be when you look at the label on a bottle of barbecue sauce. You'll see quite a bit of added sugars, in all sorts of versions. The good news is, there are ways to make delicious barbecue sauces and rubs right in your own kitchen. You don't need to buy the bottled stuff.
And, it's not all that difficult. Okay, you may find recipes with twenty or more ingredients, but you don't need those. Most barbecue sauce and rub recipes rely on just a few basics for that spicy sweet flavor you love. Let's take a look at a couple recipes that are simple and delicious and very easy to make.
Saucy Low-Carb Barbecue
If you want a finger-licking good sauce for ribs or chicken, you need several flavor profiles - tangy, spicy, and sweet. So, you will need some sugar, but not a lot. With the combination of just a drizzle of honey and some cloves, you have the sweet flavor you need without all the carbs in bottled sauces. Remember, you decide how sweet, spicy, or tangy you want your sauce to be. This recipe is very easy to tweak, too.
1 Tbsp grated onion
1 tsp grated garlic
1 cup yellow mustard
1/2 cup apple cider vinegar
1 can (6 oz) tomato paste
1 Tbsp Worcestershire sauce
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1/4 tsp kosher salt
drizzle honey to taste
pinch ground cloves to taste
dash hot sauce to taste
Just mix it all together, taste and adjust. You can let the meat marinade in the sauce. You can also brush this on while the meat cooks if you're grilling or baking. There is not as much sugar in it as a bottled sauce, so it won't burn as easily. You can also put the meat in the slow cooker, add the sauce and a little broth, and cook on low until the meat is tender.
Dry Rub Low-Carb Barbecue
For those times when smokehouse type barbecue is in order, this dry rub will give you both a nice crust and smoky flavor, thanks to the smoked paprika.
1 Tbsp coarse ground black pepper
1 Tbsp smoked paprika
1 tsp brown sugar
1 tsp kosher salt
1 tsp dry mustard
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cayenne pepper
Mix well, then rub gently into the meat. You can let it sit for a little while to marinade. You can also set the meat in the slow cooker on low heat, add a little broth, and let cook slowly until tender.
Even though there's a bit of sugar in both of these recipes, the amount of carbs is very small per serving. If Dad is a big barbecue fan, he doesn't have to call a halt to his fun. When you clean the bottled barbecue sauce out of your pantry, hand him these recipes. I doubt he, or you, will be disappointed with the results.
Thursday, January 23, 2014
Low Carb Mock Pizza - Slow Cooker
1 1/2 lb ground beef or bulk Italian sausage
1 jar (15 oz) favorite no-sugar-added pizza sauce
3 cups fresh spinach, chopped
12 slices good pepperoni
1 cup sliced ripe or green olives
1 cup sliced fresh mushrooms
1 cup sliced onion
3 cups shredded Mozzarella cheese
Brown the ground meat first in a separate skillet, add the pizza sauce and stir to combine.
Put 1/2 of the meat-sauce into the slow cooker, followed by 1/2 the fresh spinach, 1/2 the pepperoni, 1/2 of the olives, 1/2 of the mushrooms, 1/2 the onion, and 1/2 the Mozzarella cheese.
Repeat the layers using up the remaining ingredients, ending with the Mozzarella cheese covering the top.
Put the slow cooker setting on LOW, cover, and cook for 5 to 6 hours.
Turn off the heat and let it sit for 15 minutes before cutting.
Will serve 6 to 8.
1 jar (15 oz) favorite no-sugar-added pizza sauce
3 cups fresh spinach, chopped
12 slices good pepperoni
1 cup sliced ripe or green olives
1 cup sliced fresh mushrooms
1 cup sliced onion
3 cups shredded Mozzarella cheese
Brown the ground meat first in a separate skillet, add the pizza sauce and stir to combine.
Put 1/2 of the meat-sauce into the slow cooker, followed by 1/2 the fresh spinach, 1/2 the pepperoni, 1/2 of the olives, 1/2 of the mushrooms, 1/2 the onion, and 1/2 the Mozzarella cheese.
Repeat the layers using up the remaining ingredients, ending with the Mozzarella cheese covering the top.
Put the slow cooker setting on LOW, cover, and cook for 5 to 6 hours.
Turn off the heat and let it sit for 15 minutes before cutting.
Will serve 6 to 8.
Low Carb Mock Meaty Mozzarella And Veggie Lasagna - Slow Cooker
1 lb Italian sausage or ground pork or ground beef (or a combination)
1 jar (14 oz) pizza sauce
1/2 Tbsp garlic flakes
2 Tbsp chopped fresh flat leaf parsley
1 zucchini, washed and coarse shredded
3 cups fresh spinach, chopped
2 cups small curd cottage cheese
3 cups shredded Mozzarella cheese
1/2 cup shredded Parmesan cheese
Put the meat in a skillet and brown, then add the pizza sauce, garlic flakes, and parsley into the browned meat and stir to combine.
Spray the bottom and sides of the slow cooker with non-stick cooking oil.
Put 1/2 of the meat sauce into the slow cooker and spread evenly.
Put 1/2 zucchini and 1/2 spinach evenly over the top.
Spread 1/2 of the cottage cheese evenly over the top.
Top with 1 cup of the Mozzarella cheese.
Spread the remaining meat sauce over the top, followed by the remaining zucchini, then spinach, then the cottage cheese.
Cover with remaining 2 cups of Mozzarella cheese, then sprinkle all the Parmesan cheese over the top.
Set the slow cooker temperature to LOW, cover and cook for 4 to 5 hours.
Turn off heat, uncover, and let sit for 10 minutes before cutting to serve.
Will serve 6 to 8.
1 jar (14 oz) pizza sauce
1/2 Tbsp garlic flakes
2 Tbsp chopped fresh flat leaf parsley
1 zucchini, washed and coarse shredded
3 cups fresh spinach, chopped
2 cups small curd cottage cheese
3 cups shredded Mozzarella cheese
1/2 cup shredded Parmesan cheese
Put the meat in a skillet and brown, then add the pizza sauce, garlic flakes, and parsley into the browned meat and stir to combine.
Spray the bottom and sides of the slow cooker with non-stick cooking oil.
Put 1/2 of the meat sauce into the slow cooker and spread evenly.
Put 1/2 zucchini and 1/2 spinach evenly over the top.
Spread 1/2 of the cottage cheese evenly over the top.
Top with 1 cup of the Mozzarella cheese.
Spread the remaining meat sauce over the top, followed by the remaining zucchini, then spinach, then the cottage cheese.
Cover with remaining 2 cups of Mozzarella cheese, then sprinkle all the Parmesan cheese over the top.
Set the slow cooker temperature to LOW, cover and cook for 4 to 5 hours.
Turn off heat, uncover, and let sit for 10 minutes before cutting to serve.
Will serve 6 to 8.
Simple Tips For Your Low Carb Diet
Stick To Your Low Carb Diet - Try Something New To Help You Stay On Track
If you've ever been on a diet, you know the routine: learn how it works, get excited, go shopping, and stick to the diet. The first three parts of this routine are simple. It's the fourth part that gets a little tricky.
After weeks or months of dieting, you're going to find times when you want to quit. This is the nature of dieting. No one gets away without hitting this particular wall.
So, how do we climb over that wall after we've hit it? There are a few tricks that can help you stay on track and stick to your diet. Let's take a look.
Try New Food
When it comes to a low carb diet, especially in the beginning, you may feel limited in what you can eat. Yes, all the diet books tell you there are many, many foods to enjoy. But the truth is, when you are at the grocery store, you will be faced with limited choices. Of course, if your wallet is bottomless, you can shop far and wide and even order from low carb specialty stores. However, most of us can't buy every low carb food we desire.
The way we solve this dilemma is by buying just one new food to try each week. Pick a day, pick a food, and give it a try. For instance, if you have never ever eaten sardines in your life, give them a try. Or, if you've walked by the produce section without buying Brussels sprouts, now is the time to figure out how to cook them so you like them. Look at your list of approved food items and buy something you have never tried before. Just one item. Just one time a week. This will give you something to look forward to and help keep you focused on your healthy diet.
Try New Appliances
I know you've got a slow cooker, a blender, a food processor, and maybe even a few other appliances gathering dust in your kitchen. It's time to take out whatever you have and see what you can make.
Get your crockpot out and make hearty meat and vegetable soups that are low carb and filling. Also consider making big pots of beans and other healthy foods to keep on hand to add to your low carb recipes.
Think about some of those hot dips you make in the slow cooker during the holidays, you know the ones; creamy cheese, spinach, artichoke, and almond dips. You get the picture. Haul out your blender and food processor, too, and whip up a batch of gazpacho, some low carb salad dressings, marinades, hummus, bean dip, and all sorts of goodies.
Try Taking a Break
At some point you may just need to give in. This could mean French fries, cookies, a glazed doughnut, a big chunk of bread, a plate of potato salad, or a bowl of pasta. There are times when even the most committed low carb dieter just needs to take a break.
It may be a family picnic, a wedding, or just a night at home when it happens. It doesn't mean you have failed in your diet. Sometimes we just crave something we are used to. You can try, first, to eat something healthy, drink lots of water, and take a walk. But, if the call for something high carb keeps calling, don't fret. It may be time to take a break and give in. Listen to your craving, make a note of it, and learn from it. Then move on and get back on track. It's alright.
Even the most committed low carb dieter can fall off the wagon. Try all three of these methods until something works to get you back on track. You are never a failure as long as you try, try, and try again. Eat as healthy as you can as often as you can. Every time you need a break from your diet just remember the last time you needed a break - you got back on the wagon now didn't you! Stay strong and you'll be just fine.
Wednesday, January 22, 2014
Low Carb Hot Spiced Chicken And Pepper Chunks - Slow Cooker
1 medium yellow onion, rough chopped
1 green bell pepper, rough chopped
1 red bell pepper, rough chopped
2 garlic cloves, minced
2 lbs chicken, cubed
2 cups good chunky salsa
1/4 tsp cumin
1/4 tsp dried red pepper flakes
1 tsp dried oregano flakes
spaghetti squash, optional
Put the onion, green bell pepper, and garlic in the slow cooker.
Lay the cubed chicken over the top of the vegetables, then evenly spoon the salsa over the chicken, making sure the chicken is covered well.
Sprinkle the cumin, pepper flakes, and oregano over the top of the salsa.
Turn your slow cooker heat to LOW, cover and cook for 5 to 6 hours or until chicken is tender. This is very good spooned over hot cooked spaghetti squash 'noodles.'
Will serve 4 to 6.
1 green bell pepper, rough chopped
1 red bell pepper, rough chopped
2 garlic cloves, minced
2 lbs chicken, cubed
2 cups good chunky salsa
1/4 tsp cumin
1/4 tsp dried red pepper flakes
1 tsp dried oregano flakes
spaghetti squash, optional
Put the onion, green bell pepper, and garlic in the slow cooker.
Lay the cubed chicken over the top of the vegetables, then evenly spoon the salsa over the chicken, making sure the chicken is covered well.
Sprinkle the cumin, pepper flakes, and oregano over the top of the salsa.
Turn your slow cooker heat to LOW, cover and cook for 5 to 6 hours or until chicken is tender. This is very good spooned over hot cooked spaghetti squash 'noodles.'
Will serve 4 to 6.
Low Carb Herbed Italian Beef Roast - Slow Cooker
3 1/2 to 4 lb beef rump or chuck roast
1 can (8 oz) tomato sauce
2 1/2 cups water
1 tsp dried garlic flakes
1 tsp dried basil flakes
1 tsp dried oregano flakes
1/2 tsp Worcestershire sauce
1/4 tsp coarse ground black pepper
1 pkt Italian salad dressing dry mix
Set the beef roast in your slow cooker.
In a bowl, whisk together all the remaining ingredients until well blended.
Pour some of the mixture over beef in slow cooker, then turn beef over and pour the rest of mixture over the beef in the slow cooker.
Set your slow cooker to LOW, cover and let cook for 6 to 7 hours or until beef roast is fork tender.
Remove and serve hot with assorted greens for a full low-carb meal.
Will serve 6 to 8.
1 can (8 oz) tomato sauce
2 1/2 cups water
1 tsp dried garlic flakes
1 tsp dried basil flakes
1 tsp dried oregano flakes
1/2 tsp Worcestershire sauce
1/4 tsp coarse ground black pepper
1 pkt Italian salad dressing dry mix
Set the beef roast in your slow cooker.
In a bowl, whisk together all the remaining ingredients until well blended.
Pour some of the mixture over beef in slow cooker, then turn beef over and pour the rest of mixture over the beef in the slow cooker.
Set your slow cooker to LOW, cover and let cook for 6 to 7 hours or until beef roast is fork tender.
Remove and serve hot with assorted greens for a full low-carb meal.
Will serve 6 to 8.
A New Look At Slow Cookers
Slow Cooker Revolution Revisited - Well Worth A Second Look
You may have noticed that slow cookers, or crockpots, have come front and center again after a slight lull in popularity some years back. There may be several reasons for this new interest. Maybe families and cooks are getting busier, looking for a way to eat good meals without having to fuss a lot after work or school. Or, maybe it's a desire to come back to the family table after some decades of the drive-thru, fast-food world.
Or, maybe it's the new and improved slow cooker itself. Let's face it - the very earliest slow cooker models were, at best, functioning. The first models resembled nothing more than a hot plate with a metal pot sitting on top. The heat source came from the 'burner' on the bottom. There was no surrounding heat and no nice heavy duty, heat retaining inserts. There were just a lot of scorched meals that took eight hours to cook. Not exactly a win-win for anyone. Yes, the earliest slow cooker was somewhat of a bust.
Fast forward a few years and the slow cooker with a crock lining was introduced. Then we saw the surrounding heat coils, and then the crock became removable. Everything was looking up.
However, even with the improvements made during these development years, slow cookers fell out of favor with the cooking public. This could be simply because they bought the earliest model and were very disappointed. Then, even if they bought an improved model, the size, structure, or cooking method still wasn't very appealing.
Today, I would invite any slow cooker naysayer to have a second look. I suspect even those who swore they would never try a slow cooker again would be persuaded to break their promise. The latest developments in slow cooker technology and design are quite dazzling. Manufacturers of this small appliance have taken many of the complaints about the slow cooker to heart and developed new models to answer those problems.
Go ahead and take a look at a few improvements in the world of slow cookers. I bet you'll be tempted to give slow cooker cooking another try.
Insert Built For Browning
This is probably one of the most frequently heard complaint. In order to get a good rich taste and golden brown look to chicken and meat, you have to sear it or brown it before it goes into the slow cooker. This means having a big skillet to wash afterward. That means the 'all-in-one-pot' theory doesn't really work too well when you have to dirty a skillet on the way.
That complaint was answered by simply making the insert in a slow cooker out of a material you can put on the stovetop and use as you would a skillet. Now we can buy a slow cooker with an insert made for browning the meat and other ingredients on the stove top. When it's ready, you just set the insert inside the slow cooker base, just like any other removable insert. This is a big improvement, but it does come with a price tag that's outside of the average slow cooker. But, if you do a lot of slow cooker cooking with browning meats and vegetables beforehand, this could be well worth the investment.
Buffet Style
We've all been to potlucks or holiday buffets where there's a line up of slow cookers of all shapes and sizes, and a tangle of cords to contend with, too. I'm sure you've also been in the situation where each slow cooker is getting a turn at being plugged in to heat up, then getting unplugged so the next one can heat up, and on and on. In other words, all the slow cooker can't be plugged in at the same time, making that whole idea of the slow cooker keeping foods warm a misnomer, especially at big functions.
It had to happen eventually. Why couldn't the slow cooker be designed in a way similar to other buffet style set ups? Now they are. You can buy slow cooker 'units' in single or double inserts of varying sizes, and the beauty of it is you can plug each unit into another unit to form a string of slow cookers.
Picture a string of Christmas tree lights and you get the idea. So now you can have a small double slow cooker unit with dips, then a smaller single slow cooker unit next to that with soup, and a larger single slow cooker unit next to that with the main dish. If you host a lot of buffet style dinners, or just appreciate a neatly arranged matching buffet table, you'll find these new slow cooker very fun. And, at about the same price as a 'stand alone' slow cooker, this could be something to consider.
Load and Lock
And speaking of potlucks, when was the last time you took your slow cooker meal on the road only to find the cover slid off into the food somewhere along the way, splashing the contents all over the place. Probably more often than you care to remember. Not only is it a mess, but the food doesn't stay warm when the cover is off. Of course it only goes from bad to worse after that. You arrive, clean up the mess, plug the slow cooker in at your host's house, set the heat to high because now you need to heat it up fast, walk away to be sociable for a few minutes, and return to your delicious meal boiling away like crazy. Not good.
All that is now solved with just a few clicks of the handles on the newly designed traveling slow cookers. When you close the handles, the contents are sealed inside where they belong. Not only did the manufacturer figure out the sealed lid, but the stoneware insert itself is made to maintain the heat longer, which comes in handy as you travel over the river and through the woods. The price isn't out of line, either.
Stirring Robot
Everyone who has ever learned how to properly cook in a slow cooker knows that lifting the lid to stir the meal in a slow cooker is a no-no. As we know, lifting the lid even for a minute lowers the temperature of the contents, meaning it takes time to come back up to temperature, slowing down the total cooking time. But sometimes, especially with soups and stews, you want to give it a good stir.
Problem solved! You can now find slow cookers with built-in stirring paddles as part of one of the lids. After the contents cook for a few hours, the stirring paddle kicks in and stirs routinely, every half hour or so, for the rest of the preset cooking time. This does what many cooks are itching to do - stir the soup. This may be something that appeals to someone who cooks a lot of soups, chowders, stews, chili, and even spaghetti sauce. It may be comforting knowing your meal is being attended to by a stirring robot while you're away from home for the day. With the price still well within the range of other slow cookers, this could be a nice feature.
The slow cooker cooking revolution came and went, then came again. This time it brought with it an even wider range of possibilities to modernize today's cooking methods. The slow cooker will always be known as the 'fix it and forget it' kitchen appliance. But it seems that manufacturers will never forget about finding new ways to impress us.
Tuesday, January 21, 2014
Low Carb Coleslaw Onion Soup - Slow Cooker
2 bags (14 oz size) coleslaw (or 1 head cabbage shredded)
1 medium size onion, diced
2 celery stalks, diced
1 green bell pepper, diced
1 carrot, diced
1 can (14 oz) diced tomatoes
1 can (8 oz) tomato sauce
2 garlic cloves, grated
1 box (26 oz) beef stock
2 cups water
1/2 pkt dry onion soup mix, more or less to taste
Put all ingredients in slow cooker, stirring to combine.
Set slow cooker at LOW, cover and cook for 5 to 6 hours or until cabbage is tender.
Serve with low-carb bread or crackers.
Will serve 4.
1 medium size onion, diced
2 celery stalks, diced
1 green bell pepper, diced
1 carrot, diced
1 can (14 oz) diced tomatoes
1 can (8 oz) tomato sauce
2 garlic cloves, grated
1 box (26 oz) beef stock
2 cups water
1/2 pkt dry onion soup mix, more or less to taste
Put all ingredients in slow cooker, stirring to combine.
Set slow cooker at LOW, cover and cook for 5 to 6 hours or until cabbage is tender.
Serve with low-carb bread or crackers.
Will serve 4.
Low Carb Andouille Tomato Jambalaya - Slow Cooker
3 lbs Andouille sausage, coarse chopped
2 green bell peppers, diced
1 large onion, diced
4 stalks celery, diced
2 garlic cloves, minced
2 cans (15 oz size) diced tomatoes (do not drain)
1 can (28 oz) crushed tomatoes
1 tsp dried thyme
1 tsp cumin
1 tsp cayenne pepper
1 tsp oregano
kosher salt and black pepper to taste
dash hot sauce, optional
Put all ingredients in slow cooker, stir to combine.
Set your slow cooker to LOW heat, cover, and cook for 6 to 8 hours.
Serve in big bowls with low-carb bread or crackers.
If you have shrimp or other seafood, you may add it during the last 15 to 20 minutes of cooking time, depending on the type and size of the seafood.
Will serve 4 to 6.
2 green bell peppers, diced
1 large onion, diced
4 stalks celery, diced
2 garlic cloves, minced
2 cans (15 oz size) diced tomatoes (do not drain)
1 can (28 oz) crushed tomatoes
1 tsp dried thyme
1 tsp cumin
1 tsp cayenne pepper
1 tsp oregano
kosher salt and black pepper to taste
dash hot sauce, optional
Put all ingredients in slow cooker, stir to combine.
Set your slow cooker to LOW heat, cover, and cook for 6 to 8 hours.
Serve in big bowls with low-carb bread or crackers.
If you have shrimp or other seafood, you may add it during the last 15 to 20 minutes of cooking time, depending on the type and size of the seafood.
Will serve 4 to 6.
The Truth About Temperature: Safety First Slow Cooker Cooking
The convenience of preparing a meal in a slow cooker can't be denied. The phrase "set it and forget it" applies quite nicely to a slow cooker meal. But, as easy as it is to just throw a few ingredients into a crockpot in the morning and have a filling meal when you walk through the door, there are still some things we have to remember when it comes to cooking in a slow cooker.
Whether you are new to slow cooker cooking or you consider yourself an old hand at this, you will want to know the basics about the safety of cooking in your slow cooker. If you've been using your slow cooker for awhile, you may just need a few safety reminders. If you are new to slow cooker cooking, you may be surprised by some safety issues you have never considered. Let's take a look at several tips to keep your slow cooker cooking experience joyful, tasty, and safe.
Whether your slow cooker is old or new, it doesn't hurt to give it a temperature test first. Even a new crockpot could have a defect that would cause it to heat improperly, and an old crockpot may have seen better days.
The low setting on a crockpot is designed to bring food up to 140 degrees F within four hours.
The temperature then should reach about 200 degrees F and hold indefinitely, until the meal is done cooking and you remove it from the heat. The high setting should keep food at about 300 degrees F.
Before you cook your first meal, do this simple test.
Fill the slow cooker at least 1/2 to 2/3 full with cold water.
Set heat to the 'low' setting and put the cover on securely.
Wait for 4 hours, then lift the cover and quickly check the temperature of the water using a reliable food thermometer to see if it has reached approximately 140 degrees F.
Replace the cover and leave on low setting for another 4 hours, then check the water temperature again. If the temperature is not at least 185 degrees F to 200 degrees F, there is something wrong with your slow cooker and it should not be used. If the temperature is over 200 degrees F, your slow cooker may be too hot to cook foods unattended even at the low temperature setting.
Remember, don't leave the lid off too long or you won't get an accurate read on the thermometer when you test the temperature of the water. Have your thermometer ready, lift the cover quickly, insert the thermometer and remove it when the temperature stops rising. This should be accomplished in a matter of seconds.
Along with the accuracy of the slow cooker temperature, there is the temperature of the food to consider. You might hear a lot of differing opinions on how to add food to your slow cooker, but when it comes to safety, there are a few rules that the USDA and other food safety organizations recommend we follow. Here they are.
DO NOT add frozen meat or poultry to the slow cooker.
All meat should be thawed completely before putting it into your slow cooker. If you put frozen foods, especially something as dense as meat into the slow cooker, the temperature won't reach the safety zone of 140 degrees F fast enough. This means the meat could stay in a temperature range that's low enough to grow bacteria.
DO NOT allow perishable foods to come to room temperature before adding to slow cooker.
It's best to keep foods refrigerated until it's time to put your recipe together. You don't want to give any perishable foods a jump start with bacteria, then put it into a warm environment, the slow cooker, to build more bacteria before it has a chance to reach the safety zone. The science of cooking food to kill bacteria is very specific, and the method of getting foods from a refrigerated temperature (safe) to 140 degrees F (safe) is based on this science. The science works very well when you follow these rules.
DO NOT lift the cover during the cooking cycle.
I know you're tempted to poke around and stir, but every time you lift the lid, the temperature inside the slow cooker could drop as much as 15 degrees. It takes the slow cooker, once the cover is replaced, about 30 minutes to regain each 15 degrees it loses. If you peek even four times, you have to add another two hours to your cooking time. That's a lot of time to wait for dinner when you're hungry at the end of a hard day! So just let the slow cooker do its thing and leave the cover closed.
DO cook your chicken or meat in large pieces if you wish.
The USDA has approved this cooking method in a slow cooker so long as you follow other safety rules as mentioned. Make sure the meat is thawed completely and you do not lift the cover during cooking time. They do also recommend, especially if cooking large cuts of poultry or meat, that you start the cooking cycle on high temperature and cook for approximately one hour, then turn temperature to low to continue the cooking cycle. This ensures the larger cuts will reach the safety zone temperature of 140 degrees F faster.
DO check the poultry or meat temperature when done cooking.
Use a good meat thermometer to check the internal temperature. The guidelines are: Beef Roasts 145 F, Pork Roasts 150 F, Poultry 165 F. Insert the thermometer into the thickest part of the meat, away from the bone.
DO remove any leftovers from the slow cooker insert.
No, you cannot just lift the slow cooker insert out of the crockpot and plop it in your refrigerator. The crock is made to maintain heat. This wonderful feature works perfectly for cooking food but is a disaster when it comes to cooling food. Your food will stay warm for hours and hours and hours in the refrigerator if left in the crock liner, turning that lovely stew into a breeding ground for bacteria.
Spoon the leftovers into small food containers so they cool quickly in the refrigerator. You may even want to start them cooling in the freezer, then transfer the containers to the refrigerator, or just freeze them if that works for you.
It's safety first and foremost when it comes to any cooking method. Even in the apparent hands-off method of "set it and forget it" slow cooker cooking, there are still food safety rules to follow. With these simple tips, you can feel confident cooking meals in your slow cooker the safest, tastiest way possible.
Whether you are new to slow cooker cooking or you consider yourself an old hand at this, you will want to know the basics about the safety of cooking in your slow cooker. If you've been using your slow cooker for awhile, you may just need a few safety reminders. If you are new to slow cooker cooking, you may be surprised by some safety issues you have never considered. Let's take a look at several tips to keep your slow cooker cooking experience joyful, tasty, and safe.
Take Your Slow Cooker Temperature
Whether your slow cooker is old or new, it doesn't hurt to give it a temperature test first. Even a new crockpot could have a defect that would cause it to heat improperly, and an old crockpot may have seen better days.
The low setting on a crockpot is designed to bring food up to 140 degrees F within four hours.
The temperature then should reach about 200 degrees F and hold indefinitely, until the meal is done cooking and you remove it from the heat. The high setting should keep food at about 300 degrees F.
Before you cook your first meal, do this simple test.
Fill the slow cooker at least 1/2 to 2/3 full with cold water.
Set heat to the 'low' setting and put the cover on securely.
Wait for 4 hours, then lift the cover and quickly check the temperature of the water using a reliable food thermometer to see if it has reached approximately 140 degrees F.
Replace the cover and leave on low setting for another 4 hours, then check the water temperature again. If the temperature is not at least 185 degrees F to 200 degrees F, there is something wrong with your slow cooker and it should not be used. If the temperature is over 200 degrees F, your slow cooker may be too hot to cook foods unattended even at the low temperature setting.
Remember, don't leave the lid off too long or you won't get an accurate read on the thermometer when you test the temperature of the water. Have your thermometer ready, lift the cover quickly, insert the thermometer and remove it when the temperature stops rising. This should be accomplished in a matter of seconds.
Take Your Food's Temperature
Along with the accuracy of the slow cooker temperature, there is the temperature of the food to consider. You might hear a lot of differing opinions on how to add food to your slow cooker, but when it comes to safety, there are a few rules that the USDA and other food safety organizations recommend we follow. Here they are.
DO NOT add frozen meat or poultry to the slow cooker.
All meat should be thawed completely before putting it into your slow cooker. If you put frozen foods, especially something as dense as meat into the slow cooker, the temperature won't reach the safety zone of 140 degrees F fast enough. This means the meat could stay in a temperature range that's low enough to grow bacteria.
DO NOT allow perishable foods to come to room temperature before adding to slow cooker.
It's best to keep foods refrigerated until it's time to put your recipe together. You don't want to give any perishable foods a jump start with bacteria, then put it into a warm environment, the slow cooker, to build more bacteria before it has a chance to reach the safety zone. The science of cooking food to kill bacteria is very specific, and the method of getting foods from a refrigerated temperature (safe) to 140 degrees F (safe) is based on this science. The science works very well when you follow these rules.
DO NOT lift the cover during the cooking cycle.
I know you're tempted to poke around and stir, but every time you lift the lid, the temperature inside the slow cooker could drop as much as 15 degrees. It takes the slow cooker, once the cover is replaced, about 30 minutes to regain each 15 degrees it loses. If you peek even four times, you have to add another two hours to your cooking time. That's a lot of time to wait for dinner when you're hungry at the end of a hard day! So just let the slow cooker do its thing and leave the cover closed.
DO cook your chicken or meat in large pieces if you wish.
The USDA has approved this cooking method in a slow cooker so long as you follow other safety rules as mentioned. Make sure the meat is thawed completely and you do not lift the cover during cooking time. They do also recommend, especially if cooking large cuts of poultry or meat, that you start the cooking cycle on high temperature and cook for approximately one hour, then turn temperature to low to continue the cooking cycle. This ensures the larger cuts will reach the safety zone temperature of 140 degrees F faster.
DO check the poultry or meat temperature when done cooking.
Use a good meat thermometer to check the internal temperature. The guidelines are: Beef Roasts 145 F, Pork Roasts 150 F, Poultry 165 F. Insert the thermometer into the thickest part of the meat, away from the bone.
DO remove any leftovers from the slow cooker insert.
No, you cannot just lift the slow cooker insert out of the crockpot and plop it in your refrigerator. The crock is made to maintain heat. This wonderful feature works perfectly for cooking food but is a disaster when it comes to cooling food. Your food will stay warm for hours and hours and hours in the refrigerator if left in the crock liner, turning that lovely stew into a breeding ground for bacteria.
Spoon the leftovers into small food containers so they cool quickly in the refrigerator. You may even want to start them cooling in the freezer, then transfer the containers to the refrigerator, or just freeze them if that works for you.
It's safety first and foremost when it comes to any cooking method. Even in the apparent hands-off method of "set it and forget it" slow cooker cooking, there are still food safety rules to follow. With these simple tips, you can feel confident cooking meals in your slow cooker the safest, tastiest way possible.
Monday, January 20, 2014
Low Carb Goulash - Slow Cooker
2 lbs cubed beef stew meat
1 Tbsp cooking oil
1 medium onion, diced
1 garlic clove, minced
1 tsp kosher salt
1/2 tsp coarse ground black pepper
2 tsp Hungarian paprika
1/4 tsp dried thyme
1 can (14.5 oz) diced tomatoes
1 cup sour cream
3 green onions, chopped
Put all ingredients (EXCEPT sour cream and green onions) in crockpot and stir gently to combine.
Set crockpot heat at LOW, cover and cook for 8 hours. You may want to stir it once or twice during cooking, but just don't leave the cover off too long or it will take longer to cook.
About 20 minutes before serving, stir in the sour cream and green onions, cover crockpot and let cook the final 20 minutes, stirring just once more during this cooking time.
Will serve 4 to 6.
1 Tbsp cooking oil
1 medium onion, diced
1 garlic clove, minced
1 tsp kosher salt
1/2 tsp coarse ground black pepper
2 tsp Hungarian paprika
1/4 tsp dried thyme
1 can (14.5 oz) diced tomatoes
1 cup sour cream
3 green onions, chopped
Put all ingredients (EXCEPT sour cream and green onions) in crockpot and stir gently to combine.
Set crockpot heat at LOW, cover and cook for 8 hours. You may want to stir it once or twice during cooking, but just don't leave the cover off too long or it will take longer to cook.
About 20 minutes before serving, stir in the sour cream and green onions, cover crockpot and let cook the final 20 minutes, stirring just once more during this cooking time.
Will serve 4 to 6.
Low Carb Double Meaty Stuffed Peppers - Slow Cooker
6 medium size green bell peppers
1 lb ground beef
1 lb ground pork
1 medium size onion, diced small
2 garlic cloves, minced
3 cups finely chopped raw cauliflower
1 cup finely chopped raw carrot
1 can (6 oz) tomato paste
1 Tbsp dried oregano flakes
1 tsp dried thyme
kosher salt and black pepper to taste
1 cup chicken broth
Prepare the green bell peppers by cutting the tops off (save the tops) and removing all the seeds and membranes. Set the peppers open side up into the crockpot.
Put the remaining ingredients EXCEPT the chicken broth in a large bowl and mix, breaking up the ground beef and pork and making sure everything is combined well.
Fill the peppers with this mixture, then set the pepper 'tops' back on the peppers. The peppers should be over-flowing with the meat mixture, so the top will just teeter on the top of the mixture, it won't fit down all the way.
Pour the chicken broth into the crockpot around the peppers.
Set crockpot to LOW, cover and cook for 7 to 8 hours, until peppers are tender and meat is cooked.
Will serve 4 to 6.
1 lb ground beef
1 lb ground pork
1 medium size onion, diced small
2 garlic cloves, minced
3 cups finely chopped raw cauliflower
1 cup finely chopped raw carrot
1 can (6 oz) tomato paste
1 Tbsp dried oregano flakes
1 tsp dried thyme
kosher salt and black pepper to taste
1 cup chicken broth
Prepare the green bell peppers by cutting the tops off (save the tops) and removing all the seeds and membranes. Set the peppers open side up into the crockpot.
Put the remaining ingredients EXCEPT the chicken broth in a large bowl and mix, breaking up the ground beef and pork and making sure everything is combined well.
Fill the peppers with this mixture, then set the pepper 'tops' back on the peppers. The peppers should be over-flowing with the meat mixture, so the top will just teeter on the top of the mixture, it won't fit down all the way.
Pour the chicken broth into the crockpot around the peppers.
Set crockpot to LOW, cover and cook for 7 to 8 hours, until peppers are tender and meat is cooked.
Will serve 4 to 6.
Perfect Slow Cooker Meals From Start To Finish A Few Simple Tips For Delicious Results
You've got your recipes ready, you've been to the grocery store, and you are more than ready to dig in. You can't wait for the aroma to fill your house. It's slow cooker time!
But, now that you have everything together, you don't know how to begin. Where do you start, and how do you know you're putting it together the right way? The recipe may only give you part of the story. You don't want to get it wrong. You want your time and effort to pay off in a scrumptious meal.
There are a few things to remember when it comes to preparing and creating a slow cooker meal. Let's take a look at several ways you can get your slow cooker cooking off to a good start.
Spray the inside of the crock insert with a light coating of cooking oil just before adding your ingredients. This not only helps prevent your food from sticking, but also helps simplify clean up.
If time permits, heat any liquids before adding to the slow cooker. This will give the contents a head start toward the temperature 'safety zone' of 140 degrees F. If you're pouring in a lot of cold chicken broth, for instance, you can see how it's going to slow down the cooking process in the beginning.
To get your foods cooking quicker, start your recipe on the high heat setting, let it cook for about an hour, then turn to low. This works great for very dense foods. For instance, if you are adding a lot of meat straight from the refrigerator to the slow cooker, this faster cooking method will ensure that the meat cooks properly and dinner is ready when you are.
Don't over-fill your slow cooker. Most manufacturers recommend contents in the crockpot should come up to between the 1/2 and 2/3 level. Also, don't pack the ingredients in there too tight. You want the heat to be able to circulate.
The slow cooker is specifically designed to produce condensation inside, gathering on the cover, then dripping off back into the contents. Recipes should have enough liquid or moisture of some kind to produce this steaming and dripping process. Especially when meat or poultry is being cooked, this ensures a moist, evenly cooked result. Even if you are putting a whole chicken or roast in, be sure to include plenty of vegetables and some liquid to produce this process.
During the cooking time, leave the cover closed. If you must stir, do so quickly. However, just be aware that every time you lift the cover you'll have to add more cooking time. A recipe that calls for 8 hours in the slow cooker assumes the cover will be closed tightly for the entire 8 hours. Just keep that in mind.
You will find lots of slow cooker recipes that call for dried beans. These can be tricky. The quality can be less than satisfactory if beans are not cooked properly. The best way to ensure good results when using dried beans in a slow cooker is to precook them at least partly. Soak the beans overnight, then rinse them, put them in a pot with fresh water, bring to a gentle boil and let them cook for about 15 minutes. Then drain them and add the precooked beans to your slow cooker recipe. Or, use canned beans.
Separate your vegetables into two categories; dense and soft. When you cut them up, be sure to allow for this difference. For instance, potatoes, celery, carrots, and turnips are quite dense so they should be in smaller pieces than softer vegetables such as bell peppers and onions. And remember, for very soft vegetables, such as sweet peas, you can wait until the last minutes of cooking time before you add them.
Think twice as you cut up your meat and poultry. Dark chicken meat can cook longer than white chicken meat, and fatter cuts of meat can stay in the slow cooker longer than lean cuts of meat. If you cook a combination of dark chicken meat and white chicken meat, for instance, try to cut the dark meat a bit smaller than the white meat. Also keep in mind if you are cooking a whole roast, it will cook more evenly if you cut it into smaller pieces. This is especially important if you have a large roast and you want it well-done all the way through.
If you are layering a dish, such as making a pot roast, start by putting the vegetables on the bottom and up around the sides. Choose the most dense vegetables first, then layer on the remaining vegetables, finishing with the softest vegetables last. Then set the meat on top. This follows the way the crockpot cooks, and since vegetables take longest to cook, they should be closest to the heat source.
After serving your slow cooker meal, remove any leftovers immediately and put in food storage containers to refrigerate or freeze. Your slow cooker is made to retain heat well, meaning the food won't cool off in the refrigerator for hours, much too long to be safe to eat later.
This suggestion is not so much about creating a good slow cooker meal, but you do need to take care of your slow cooker properly in order for it to work well. Your slow cooker is not indestructible. It does need a bit of attention.
After you have stored your leftovers, give the crock insert a good soak in hot soapy water and scrub with a soft, non-scratch sponge. Do not attempt to scrape off any stuck food with a metal spatula or other utensil. A scratched crock is an invitation for bacteria.
If you have stuck-on food that simply won't soak off, fill your slow cooker with warm water and vinegar, set it in the base, set the heat to high, and leave it for a couple hours. This should remove any stubborn stuff. Rinse and dry the crock carefully. Give the slow cooker base a wipe down with a clean, damp cloth, then dry that carefully, too. Now you are ready to put the crock insert into the base and it will be all set for your next meal.
Some of these tips will make it easier to put your meal together, while other tips will make your meal come out better, and still other tips may just make your slow cooker cooking experience more enjoyable. Following these tips when you begin preparing your ingredients for the slow cooker could result in a much tastier end to your busy day!
Sunday, January 19, 2014
Low Carb Creamy Cheddar Chicken Ole - Slow Cooker
4 lbs chicken, bones/skin removed, cubed
1 jar (16 oz) enchilada sauce
1 can (4 oz) diced green chilies (do not drain)
1 green bell pepper, diced small
1 red bell pepper, diced small
1 small sweet onion, diced small
2 blocks (8 oz ea) cream cheese, softened and cubed
4 cups shredded Cheddar cheese
Put the cubed chicken, enchilada sauce, and green chilies in crockpot, stirring to combine.
Turn your slow cooker on LOW, cover, and cook for 5 hours.
Add both peppers and the onion, stir, cover and cook for 1 hour.
Add the cream cheese and Cheddar cheese, stir, cover and cook for 30 minutes longer.
May be served on warmed low-carb tortillas.
Will serve 8 to 10.
1 jar (16 oz) enchilada sauce
1 can (4 oz) diced green chilies (do not drain)
1 green bell pepper, diced small
1 red bell pepper, diced small
1 small sweet onion, diced small
2 blocks (8 oz ea) cream cheese, softened and cubed
4 cups shredded Cheddar cheese
Put the cubed chicken, enchilada sauce, and green chilies in crockpot, stirring to combine.
Turn your slow cooker on LOW, cover, and cook for 5 hours.
Add both peppers and the onion, stir, cover and cook for 1 hour.
Add the cream cheese and Cheddar cheese, stir, cover and cook for 30 minutes longer.
May be served on warmed low-carb tortillas.
Will serve 8 to 10.
Low Carb Cream Of Cauliflower Cheese Soup - Slow Cooker
2 large head cauliflower, cleaned and cut up
1 large onion, diced
2 celery stalks, diced
1 large can (48 oz) chicken stock (about 6 cups)
1/2 tsp cumin
1/2 tsp Worcestershire sauce
1 cup heavy cream
2 cups shredded mild Cheddar or American cheese
kosher salt and black pepper to taste
Put first 4 ingredients in the slow cooker.
Set the slow cooker to LOW, cover and cook for 7 to 8 hours.
When done cooking, use an immersion blender to puree the mixture in the slow cooker, or remove mixture to blender and blend until smooth, then return to slow cooker.
When mixture is smooth and returned to the slow cooker, turn crockpot heat to HIGH, add the cumin,
Worcestershire sauce, heavy cream, and shredded cheese, stirring until mixture is hot and cheese is melted.
Taste and season with salt and pepper as needed.
You may use this recipe for any creamy cheese and vegetable soup by substituting another vegetable for the cauliflower - such as broccoli. You can also make it vegetarian by substituting vegetable broth for the chicken broth.
Will serve 4 to 6.
1 large onion, diced
2 celery stalks, diced
1 large can (48 oz) chicken stock (about 6 cups)
1/2 tsp cumin
1/2 tsp Worcestershire sauce
1 cup heavy cream
2 cups shredded mild Cheddar or American cheese
kosher salt and black pepper to taste
Put first 4 ingredients in the slow cooker.
Set the slow cooker to LOW, cover and cook for 7 to 8 hours.
When done cooking, use an immersion blender to puree the mixture in the slow cooker, or remove mixture to blender and blend until smooth, then return to slow cooker.
When mixture is smooth and returned to the slow cooker, turn crockpot heat to HIGH, add the cumin,
Worcestershire sauce, heavy cream, and shredded cheese, stirring until mixture is hot and cheese is melted.
Taste and season with salt and pepper as needed.
You may use this recipe for any creamy cheese and vegetable soup by substituting another vegetable for the cauliflower - such as broccoli. You can also make it vegetarian by substituting vegetable broth for the chicken broth.
Will serve 4 to 6.
Your Slow Cooker Takes Center Stage With These Stars Of Low Carb Cooking
After being on a low carb diet for a while, we learn how to create tasty meals using ingredients that replace those bad carbs. The surprising thing is, we end up liking some of those good carbs even better!
Once we find ingredients that work well, why not look for ways to cook them easier? Enter your slow cooker. Just because you're on a low carb diet doesn't mean you have to give up this wonderful kitchen appliance.
Let's take a look at some of our favorite low carb foods combined with our favorite cooking tool - the slow cooker.
For those low carb dieters who crave their pasta, this tricky little vegetable has got you covered. After cooking a spaghetti squash, you are treated to a faux noodle much like spaghetti noodles that can be served on a plate with sauce just like any other pasta.
You can create a meat sauce in the slow cooker, cut a spaghetti squash in half, and stick it into the sauce to cook. After the sauce is ready, just remove the spaghetti squash, shred the inside of the squash with a couple forks to produce the 'noodles,' and serve your saucy spaghetti meal.
Every low carb dieter needs to keep this ingredient in their pantry. Almond meal can be used any time you need to replace a filler in recipes. For instance, one of our favorite recipes is stuffed peppers. Replace the rice in the stuffing with coarse ground almond meal and you will get a delicious taste that holds together just like rice or breading.
Here's another substitute that really shines using almond flour. For any old slow cooker recipe that calls for a can of cream of anything soup, create a substitute using almond flour, butter or oil, and some milk or broth, cooked together until thick and creamy. Any time you have to produce a roux, white sauce, or creamy soup, just replace the words 'flour' with 'almond flour' and you've got yourself a low carb sauce.
When we start a low carb diet, one of the foods we see right up there at the top of the 'good carb' list is greens, often referred to as "dark leafy greens." For some, the first green that comes to mind is spinach. It's readily available in all seasons in all regions. It's a prolific crop.
Now, fresh spinach is just fine as far as nutrition and fiber goes. But, if you have ever thrown a handful of spinach into a hot skillet, you know how fast it wilts and disappears. You can just imagine what happens to spinach in a slow cooker, over low heat, for hours. This is where kale comes in. This green is not only packed with nutrients, but it is also slow cooker friendly. Kale is sturdy, giving it the ability to cook a long time and maintain its texture. Kale is not wimpy when it comes to flavor, either.
The slow cooker may not be your first thought when it comes to cooking seafood. We know we don't want to cook seafood too long, so why would we even think to put it in the slow cooker for hours on end? The reason is simple: the slow cooker cooks food at a steadily regulated low temperature, perfect for seafood.
When planning a seafood chowder, for instance, consider putting all the ingredients, except the seafood, in the slow cooker so flavors can blend nicely. Then, fifteen minutes or so before serving, add the seafood, stir, and let the slow cooker gently finish cooking.
After the seafood is cooked through, you can turn off the heat, stir in your milk or cream for your chowder, and enjoy. The low and slow method of slow cooker cooking is actually perfect for seafood. No more accidental boiling, which we've all done trying to watch a pot on the stove top. And we know what boiling does to seafood! This just may be the answer to fool-proof seafood dinners.
We know when we start a low carb diet, we have to forget about those old slow cooker recipes that are heavy on the potatoes, rice, noodles, and canned soups. But, we love our slow cooker! Thankfully, there are plenty of options for using ingredients on your approved low carb list in new, healthier and delicious ways... right in your slow cooker!
Once we find ingredients that work well, why not look for ways to cook them easier? Enter your slow cooker. Just because you're on a low carb diet doesn't mean you have to give up this wonderful kitchen appliance.
Let's take a look at some of our favorite low carb foods combined with our favorite cooking tool - the slow cooker.
Spaghetti Squash
For those low carb dieters who crave their pasta, this tricky little vegetable has got you covered. After cooking a spaghetti squash, you are treated to a faux noodle much like spaghetti noodles that can be served on a plate with sauce just like any other pasta.
You can create a meat sauce in the slow cooker, cut a spaghetti squash in half, and stick it into the sauce to cook. After the sauce is ready, just remove the spaghetti squash, shred the inside of the squash with a couple forks to produce the 'noodles,' and serve your saucy spaghetti meal.
Almond Meal and Almond Flour
Every low carb dieter needs to keep this ingredient in their pantry. Almond meal can be used any time you need to replace a filler in recipes. For instance, one of our favorite recipes is stuffed peppers. Replace the rice in the stuffing with coarse ground almond meal and you will get a delicious taste that holds together just like rice or breading.
Here's another substitute that really shines using almond flour. For any old slow cooker recipe that calls for a can of cream of anything soup, create a substitute using almond flour, butter or oil, and some milk or broth, cooked together until thick and creamy. Any time you have to produce a roux, white sauce, or creamy soup, just replace the words 'flour' with 'almond flour' and you've got yourself a low carb sauce.
Kale
When we start a low carb diet, one of the foods we see right up there at the top of the 'good carb' list is greens, often referred to as "dark leafy greens." For some, the first green that comes to mind is spinach. It's readily available in all seasons in all regions. It's a prolific crop.
Now, fresh spinach is just fine as far as nutrition and fiber goes. But, if you have ever thrown a handful of spinach into a hot skillet, you know how fast it wilts and disappears. You can just imagine what happens to spinach in a slow cooker, over low heat, for hours. This is where kale comes in. This green is not only packed with nutrients, but it is also slow cooker friendly. Kale is sturdy, giving it the ability to cook a long time and maintain its texture. Kale is not wimpy when it comes to flavor, either.
Seafood
The slow cooker may not be your first thought when it comes to cooking seafood. We know we don't want to cook seafood too long, so why would we even think to put it in the slow cooker for hours on end? The reason is simple: the slow cooker cooks food at a steadily regulated low temperature, perfect for seafood.
When planning a seafood chowder, for instance, consider putting all the ingredients, except the seafood, in the slow cooker so flavors can blend nicely. Then, fifteen minutes or so before serving, add the seafood, stir, and let the slow cooker gently finish cooking.
After the seafood is cooked through, you can turn off the heat, stir in your milk or cream for your chowder, and enjoy. The low and slow method of slow cooker cooking is actually perfect for seafood. No more accidental boiling, which we've all done trying to watch a pot on the stove top. And we know what boiling does to seafood! This just may be the answer to fool-proof seafood dinners.
We know when we start a low carb diet, we have to forget about those old slow cooker recipes that are heavy on the potatoes, rice, noodles, and canned soups. But, we love our slow cooker! Thankfully, there are plenty of options for using ingredients on your approved low carb list in new, healthier and delicious ways... right in your slow cooker!
Saturday, January 18, 2014
Low Carb Corned Beef And Cabbage - Slow Cooker
4 cups water
2 tbsp apple cider Vinegar
1 tsp kosher salt
1/2 tsp coarse ground black pepper
1 large yellow onion, diced coarse
2 stalks celery, diced coarse
1 Tbsp whole mixed pickling spice or any combination of spices you like
3 lb corned beef (no spice packet)
1 large fresh green cabbage, cut into 12 wedges
Put the first 7 ingredients in your crockpot and stir to combine.
Lay the corned beef on top of the ingredients and ladle some of the liquid from the bottom over the top of the corned beef.
Set your slow cooker to LOW, cover and cook for 7 hours.
Remove cover and arrange cabbage wedges evenly over the top of the corned beef. Replace cover, pushing it down until it is closed tightly, then continue cooking for 1 hour or until the cabbage is tender.
Cook potatoes separately for those who want them.
Will serve 6 to 8.
2 tbsp apple cider Vinegar
1 tsp kosher salt
1/2 tsp coarse ground black pepper
1 large yellow onion, diced coarse
2 stalks celery, diced coarse
1 Tbsp whole mixed pickling spice or any combination of spices you like
3 lb corned beef (no spice packet)
1 large fresh green cabbage, cut into 12 wedges
Put the first 7 ingredients in your crockpot and stir to combine.
Lay the corned beef on top of the ingredients and ladle some of the liquid from the bottom over the top of the corned beef.
Set your slow cooker to LOW, cover and cook for 7 hours.
Remove cover and arrange cabbage wedges evenly over the top of the corned beef. Replace cover, pushing it down until it is closed tightly, then continue cooking for 1 hour or until the cabbage is tender.
Cook potatoes separately for those who want them.
Will serve 6 to 8.
Low Carb Coconut Green Curry And Basil Chicken Wings - Slow Cooker
3 lbs chicken wings, halved
1/4 cup chopped green onions
1 cup canned plain coconut milk (not sweetened)
2 Tbsp green curry paste
2 Tbsp plain yogurt
1 Tbsp shredded fresh basil leaves
Put the chicken wings in slow cooker, then scatter the onions over the top.
In a bowl, whisk together the coconut milk and green curry paste, then pour evenly over the chicken.
Set slow cooker to LOW, cover, and cook for 6 hours.
Remove chicken with tongs to a serving platter (leaving sauce in the slow cooker).
To the sauce in the slow cooker, add the yogurt and basil, stir until smooth; do not boil.
Ladle this sauce over the chicken on the platter and serve.
Will serve 4 to 6.
1/4 cup chopped green onions
1 cup canned plain coconut milk (not sweetened)
2 Tbsp green curry paste
2 Tbsp plain yogurt
1 Tbsp shredded fresh basil leaves
Put the chicken wings in slow cooker, then scatter the onions over the top.
In a bowl, whisk together the coconut milk and green curry paste, then pour evenly over the chicken.
Set slow cooker to LOW, cover, and cook for 6 hours.
Remove chicken with tongs to a serving platter (leaving sauce in the slow cooker).
To the sauce in the slow cooker, add the yogurt and basil, stir until smooth; do not boil.
Ladle this sauce over the chicken on the platter and serve.
Will serve 4 to 6.
Slow Cooker Recipe Ideas: Low Carb Meals For Your Family
Let's face it, dieting is not easy. It's hard enough dedicating yourself to a diet when you're only cooking for yourself. But when you've got a family to feed, a family who is used to a certain way of cooking and eating, the difficulty multiplies.
If you're constantly preparing small low carb meals for yourself while still making large carb-loaded meals for your family, eventually something's got to give. You may fall away from your good eating habits or your family dinner time may stretch into the wee hours of the night while you try to produce two dinners.
There are ways to handle this double-duty dinner routine to make it easier and less time consuming. One way is to put your slow cooker to work. Yes, your slow cooker, which produced all those filling family meals before you started your low carb diet can do it again.
Let's take a look at some simple family-friendly meals that both you and your family can enjoy, without sacrificing your low carb diet.
Kids love quesadillas, but most packaged taco seasonings have added sugar, meaning they are not low carb. Rather than just throw together quesadillas for the kids and start scrambling for something for yourself, why not make a healthier and tastier version that everyone will like. Take a look at this recipe. I think you'll agree it will satisfy everyone.
3 lbs chicken meat (your choice), bones and skin removed
2 cans (14 oz each) chicken broth
1 Tbsp chili powder
1 1/2 tsp cumin
1 tsp kosher salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/2 tsp dried oregano
8 oz sharp Cheddar cheese, shredded (or any cheese your family likes)
Lay the chicken in the slow cooker, then pour in the broth and sprinkle with all the seasonings. Set the slow cooker to low heat, cover, and let cook for about 6 hours. White meat will cook faster than dark meat, so use your judgment depending on what kind of chicken you use. Remove the chicken, let cool slightly, and shred by tearing apart with two forks, then return to the slow cooker and stir. Add the cheese, stir until cheese melts.
Spoon some of the chicken-cheese mixture onto a low carb tortilla (the kids won't know the difference!), fold in half, flatten slightly, and either put in a hot oven or fry in a skillet until tortilla browns slightly.
These can be 'personalized' and made to order. Each kid, and you, too, can grab a pile of the chicken-cheese mixture, then add whatever ingredients you'd like to make it yours.
This is sort of a pinwheel-meets-pizza recipe. Using a chicken cutlet for a pizza crust is not new, but rolling it up and cutting it 'pinwheel style' and cooking it in the slow cooker is a bit different. Mix up the ingredients and have fun with this dish that suits both the family and the low carb dieter.
4 chicken breasts (boneless skinless), pounded thin
8 oz shredded Mozzarella cheese
1 cup rough chopped pepperoni
1/2 good pizza sauce, low carb
any other pizza toppings you normally like
1 cup chicken broth
Once you have your chicken breasts pounded out into thin cutlets, spread the ingredients (except broth) over, then roll up tight. Put the rolled up chicken breasts in the slow cooker so the seam is faced down, then pour the broth over. You can season the chicken at this point if you like with salt, pepper, or oregano or any seasoning you might want. Cover the slow cooker, turn heat to Low, and cook for about 4 hours. Remove and let cool slightly, then slice into thin circles and lay on plates to serve.
These also can be 'personalized' to suit each person's particular tastes. If someone likes olives, throw them in there. Or if Cheddar cheese is favored, use that instead of, or with, Mozzarella. This is a very versatile dish that everyone will love - low carb dieter or not!
Of course, spaghetti is a kid-friendly favorite. Mix together a cheesy meaty sauce with spaghetti noodles and everybody's happy, right? Not exactly. The low carb dieter gets left out. But, not if you use one of the favorite pasta substitutions of low carb dieters - spaghetti squash. Here's an easy way to put everything together to enjoy a 'spaghetti' dinner right in your slow cooker.
1 lb ground beef, browned
1 can (14 oz size) chicken broth
1 can (6 oz size) tomato paste
1 1/2 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
dash salt and black pepper
1 medium spaghetti squash
Parmesan cheese for serving
Put the browned ground beef in your slow cooker, then stir in all the remaining ingredients EXCEPT the spaghetti squash. Wash the spaghetti squash, then cut in half cross-way and scoop out the seeds. Stick the spaghetti squash halves into the meat sauce cut side down. Turn your slow cooker heat to Low, cover the slow cooker and let cook for 4 hours or until the spaghetti squash is fork tender.
Remove the spaghetti squash and take a fork to pull out the insides of the squash, forming strands like spaghetti. Put this 'spaghetti' into a big pasta bowl, sprinkle with salt and pepper and Parmesan cheese if you like. Serve hot with meat sauce spooned over the top, just like a traditional spaghetti meal.
By taking three classic kid-friendly meals - quesadillas, pizza, and spaghetti - and turning them upside down, inside out, and sneaky, you can create dinners that the whole family will love so much they won't even care that they're eating low carb!
If you're constantly preparing small low carb meals for yourself while still making large carb-loaded meals for your family, eventually something's got to give. You may fall away from your good eating habits or your family dinner time may stretch into the wee hours of the night while you try to produce two dinners.
There are ways to handle this double-duty dinner routine to make it easier and less time consuming. One way is to put your slow cooker to work. Yes, your slow cooker, which produced all those filling family meals before you started your low carb diet can do it again.
Let's take a look at some simple family-friendly meals that both you and your family can enjoy, without sacrificing your low carb diet.
Chicken Cheddar Quesadillas
Kids love quesadillas, but most packaged taco seasonings have added sugar, meaning they are not low carb. Rather than just throw together quesadillas for the kids and start scrambling for something for yourself, why not make a healthier and tastier version that everyone will like. Take a look at this recipe. I think you'll agree it will satisfy everyone.
3 lbs chicken meat (your choice), bones and skin removed
2 cans (14 oz each) chicken broth
1 Tbsp chili powder
1 1/2 tsp cumin
1 tsp kosher salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/2 tsp dried oregano
8 oz sharp Cheddar cheese, shredded (or any cheese your family likes)
Lay the chicken in the slow cooker, then pour in the broth and sprinkle with all the seasonings. Set the slow cooker to low heat, cover, and let cook for about 6 hours. White meat will cook faster than dark meat, so use your judgment depending on what kind of chicken you use. Remove the chicken, let cool slightly, and shred by tearing apart with two forks, then return to the slow cooker and stir. Add the cheese, stir until cheese melts.
Spoon some of the chicken-cheese mixture onto a low carb tortilla (the kids won't know the difference!), fold in half, flatten slightly, and either put in a hot oven or fry in a skillet until tortilla browns slightly.
These can be 'personalized' and made to order. Each kid, and you, too, can grab a pile of the chicken-cheese mixture, then add whatever ingredients you'd like to make it yours.
Pizza Stuffed Chicken Pinwheels
This is sort of a pinwheel-meets-pizza recipe. Using a chicken cutlet for a pizza crust is not new, but rolling it up and cutting it 'pinwheel style' and cooking it in the slow cooker is a bit different. Mix up the ingredients and have fun with this dish that suits both the family and the low carb dieter.
4 chicken breasts (boneless skinless), pounded thin
8 oz shredded Mozzarella cheese
1 cup rough chopped pepperoni
1/2 good pizza sauce, low carb
any other pizza toppings you normally like
1 cup chicken broth
Once you have your chicken breasts pounded out into thin cutlets, spread the ingredients (except broth) over, then roll up tight. Put the rolled up chicken breasts in the slow cooker so the seam is faced down, then pour the broth over. You can season the chicken at this point if you like with salt, pepper, or oregano or any seasoning you might want. Cover the slow cooker, turn heat to Low, and cook for about 4 hours. Remove and let cool slightly, then slice into thin circles and lay on plates to serve.
These also can be 'personalized' to suit each person's particular tastes. If someone likes olives, throw them in there. Or if Cheddar cheese is favored, use that instead of, or with, Mozzarella. This is a very versatile dish that everyone will love - low carb dieter or not!
The Spaghetti That Isn't
Of course, spaghetti is a kid-friendly favorite. Mix together a cheesy meaty sauce with spaghetti noodles and everybody's happy, right? Not exactly. The low carb dieter gets left out. But, not if you use one of the favorite pasta substitutions of low carb dieters - spaghetti squash. Here's an easy way to put everything together to enjoy a 'spaghetti' dinner right in your slow cooker.
1 lb ground beef, browned
1 can (14 oz size) chicken broth
1 can (6 oz size) tomato paste
1 1/2 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
dash salt and black pepper
1 medium spaghetti squash
Parmesan cheese for serving
Put the browned ground beef in your slow cooker, then stir in all the remaining ingredients EXCEPT the spaghetti squash. Wash the spaghetti squash, then cut in half cross-way and scoop out the seeds. Stick the spaghetti squash halves into the meat sauce cut side down. Turn your slow cooker heat to Low, cover the slow cooker and let cook for 4 hours or until the spaghetti squash is fork tender.
Remove the spaghetti squash and take a fork to pull out the insides of the squash, forming strands like spaghetti. Put this 'spaghetti' into a big pasta bowl, sprinkle with salt and pepper and Parmesan cheese if you like. Serve hot with meat sauce spooned over the top, just like a traditional spaghetti meal.
By taking three classic kid-friendly meals - quesadillas, pizza, and spaghetti - and turning them upside down, inside out, and sneaky, you can create dinners that the whole family will love so much they won't even care that they're eating low carb!
Friday, January 17, 2014
Low Carb Chicken Verde Stew - Slow Cooker
2 lbs chicken, diced bite size
1 lb ground chicken
1 Tbsp cooking oil
2 large onions, diced
2 cans (14 oz size) chicken broth
2 jars (16 oz size) salsa verde, no-sugar-added
3 tsp ground cumin
1/4 cup chopped fresh cilantro
1 cup sour cream
Put both chicken in a large skillet with oil over medium-high heat and cook until browned.
Put cooked chicken into crockpot, add onions, broth, salsa verde, and cumin, stirring to combine.
Turn crockpot onto LOW heat, cover, and cook for 5 to 6 hours.
Stir in cilantro and sour cream, cover, and let cook for 10 minutes more.
May serve over rice or quinoa if your diet permits.
Will serve 6 to 8.
1 lb ground chicken
1 Tbsp cooking oil
2 large onions, diced
2 cans (14 oz size) chicken broth
2 jars (16 oz size) salsa verde, no-sugar-added
3 tsp ground cumin
1/4 cup chopped fresh cilantro
1 cup sour cream
Put both chicken in a large skillet with oil over medium-high heat and cook until browned.
Put cooked chicken into crockpot, add onions, broth, salsa verde, and cumin, stirring to combine.
Turn crockpot onto LOW heat, cover, and cook for 5 to 6 hours.
Stir in cilantro and sour cream, cover, and let cook for 10 minutes more.
May serve over rice or quinoa if your diet permits.
Will serve 6 to 8.
Low Carb Cauliflower Bacon Chowder - Slow Cooker
3 slices bacon, cut up small and fried crisp
1 bag (16 oz) frozen cauliflower, thawed
1/4 cup diced onion
1 garlic clove, grated
1/2 Tbsp fresh chopped parsley
1 tsp kosher salt
1/4 tsp black pepper
1/4 tsp dried thyme
2 cans (14 oz size) chicken broth
1 pint heavy cream
Put all ingredients (EXCEPT heavy cream) in crockpot.
Set temperature to LOW, cover, and cook for 6 hours.
Stir in heavy cream, turn heat off crockpot, and let sit for 5 minutes.
You may want to sprinkle more fried crispy bacon on top for serving.
Will serve 2 to 4.
1 bag (16 oz) frozen cauliflower, thawed
1/4 cup diced onion
1 garlic clove, grated
1/2 Tbsp fresh chopped parsley
1 tsp kosher salt
1/4 tsp black pepper
1/4 tsp dried thyme
2 cans (14 oz size) chicken broth
1 pint heavy cream
Put all ingredients (EXCEPT heavy cream) in crockpot.
Set temperature to LOW, cover, and cook for 6 hours.
Stir in heavy cream, turn heat off crockpot, and let sit for 5 minutes.
You may want to sprinkle more fried crispy bacon on top for serving.
Will serve 2 to 4.
Your Slow Cooker And The Low Carb Lifestyle
The Low Carb Lifestyle Is Not Just Another Diet
Has this happened to you? You say, "I'm going on a diet." They say, "Oh no! That means we're eating nothing but lettuce again."
How do you explain to your family that eating low carb is NOT just another diet? Even though the word 'diet' is commonly used when talking about eating low carb, the truth is anyone who truly follows this type of diet is actually making lifestyle changes. In other words, a low carb lifestyle is more about healthy eating habits than it is about dieting.
But, your family hears the word 'diet' and they panic. Let's face it, your family thinks they're going to starve.
We're going to try to answer a few of your family's most pressing questions when it comes to following a low carb diet... I mean lifestyle. These are typical concerns that a family member may have when you announce your intentions to follow a low carb lifestyle.
What do you mean we're eating a 'low carb diet?'
A diet that is 'low carb' is based on reducing 'bad carbs' and replacing them with 'good carbs.' There is also an increase in protein in this type of diet. But the focus is on getting the 'bad carbs' out of our diet. However, a diet that is too high in good carbs can also be unhealthy. You have to balance good carbs with plenty of fiber and protein, too.
What are 'bad carbs?'
Most anything that is full of sugar is a bad carb. Now some foods you can guess; cake and cookies, for instance. But, the confusing part for many people is that some foods don't seem to have sugar, but they do. Pasta and bread are good examples because they don't taste sweet, but they are high in carbs. If you're eating pasta and bread made with refined flour, it turns into sugar very quickly in the body. This makes 'white' bread and pasta 'bad carbs.'
No spaghetti? No sandwiches? What can I eat?
Don't panic! We can have whole wheat spaghetti noodles and eat sandwiches on whole grain bread. Eliminating refined white flour from our diet doesn't mean we can't eat what we love. We are just going to eat a healthier version. You'll even be able to eat pizza, chicken nuggets, and burritos - all by choosing whole grain or other low carb or 'good carb' ingredients.
What are 'good carbs?'
The focus should be on fresh vegetables, fruit, and whole grains. You can even add dried beans to this list, keeping in mind the fiber content and protein makes them more acceptable in a low carb diet. Which is confusing, I know. Then there are some 'good carbs' that may not be good on a 'low carb' diet. For instance, potatoes and other high starch vegetables may be eliminated from a low carb diet because of their high carb content, even though they are not necessarily bad carbs. Sweet potatoes, peas, corn, and most fruits are also no-no's, especially during the first phases of a low carb diet.
Wait. Phases? What are phases?
Most low carb diet programs are divided into several phases to kick-start the body into burning fat. Often, the first phases require the dieter to eliminate most if not all carbohydrates from their diet. This can be severe, but it is usually limited to two weeks or less. Once this phase is over, then whole grains, brown and wild rice, and most vegetables and fruits are reintroduced, but slowly.
Is this one of those 'protein diets' I've heard about?
Although protein is important in this or any diet, eating protein alone without any carbohydrates is dangerous. It may seem at first like there's more protein on a low carb diet than normal, but truthfully your plate will soon be filled mostly with good carbs like vegetables and whole grains, and protein will be next in proportion, then a small portion of starches or other carbs. Why is this a 'lifestyle' and not a 'diet?'
Because eating healthy is not a diet. Choosing whole foods that are less processed is the right way to eat. The further we get from processed, prepackaged foods the healthier we will be. Serving foods that are balanced in good carbs, high fiber, and lots of nutrients is a lifestyle, not a diet. When you look at a plate that is colorful, textured, and nutritious, you know you are eating right.
So, we don't have to eat just lettuce?
No. We may have lots of salads, but they will be much, much more than lettuce! There is a world of healthy foods that fit in well with salads, and we'll be exploring them all.
Can we still use the slow cooker on a low carb diet?
Of course we can. Many of the foods we'll be cooking are actually heartier than their prepackaged counterparts. Ingredients like brown rice and whole wheat pasta will hold up better in the slow cooker and not get mushy. Of course, many of the more fibrous vegetables also do very well in the slow cooker. And, with plenty of protein on the menu, the crockpot is the perfect appliance to keep handy.
If the mention of a 'low carb diet' has your family afraid of losing their big heaping plates of bad carbs and sugars, reassure them by giving them the good news. There are many ways to enjoy their favorite foods without overloading on bad carbs. Hearty meals are definitely possible while living a low carb lifestyle. Your family may even admit that they are far from starving!
Thursday, January 16, 2014
Low Carb Beefy Meatball And Parmesan Soup - Slow Cooker
1 lb ground beef
1 egg, beaten
1/4 cup almond meal or flour
1/2 tsp dried oregano
1/4 tsp garlic flakes
1/2 tsp kosher salt
1/4 tsp black pepper
4 cups beef broth
1 red bell pepper, diced
1 green bell pepper, diced
2 celery stalks, diced
1 small onion, diced
1 cup sliced fresh mushrooms
4 oz fresh Parmesan cheese, shaved into shards or coarse grated
Prepare meatballs; put first 7 ingredients in bowl and mix well with hands, then form into golf ball size meatballs and set aside.
Put remaining ingredients, EXCEPT Parmesan cheese, in crockpot, stirring to combine, then place meatballs on top and push down into the liquid mixture.
Put crockpot on LOW, cover, and cook for 5 to 6 hours.
Uncover and sprinkle Parmesan cheese shards over the top. Serve immediately.
Will serve 4.
1 egg, beaten
1/4 cup almond meal or flour
1/2 tsp dried oregano
1/4 tsp garlic flakes
1/2 tsp kosher salt
1/4 tsp black pepper
4 cups beef broth
1 red bell pepper, diced
1 green bell pepper, diced
2 celery stalks, diced
1 small onion, diced
1 cup sliced fresh mushrooms
4 oz fresh Parmesan cheese, shaved into shards or coarse grated
Prepare meatballs; put first 7 ingredients in bowl and mix well with hands, then form into golf ball size meatballs and set aside.
Put remaining ingredients, EXCEPT Parmesan cheese, in crockpot, stirring to combine, then place meatballs on top and push down into the liquid mixture.
Put crockpot on LOW, cover, and cook for 5 to 6 hours.
Uncover and sprinkle Parmesan cheese shards over the top. Serve immediately.
Will serve 4.
Low Carb Asian Spiced Pork Roast With Stewed Cabbage - Slow Cooker
2 lb pork roast, boneless
kosher salt and black pepper
oil for frying
1 cup chicken broth
1/4 cup soy sauce
1/4 cup balsamic vinegar
1 tsp sesame oil
1/2 tsp Chinese 5-Spice mix
3 garlic cloves, minced
1 Tbsp grated ginger root
4 cups finely shredded cabbage
Sprinkle pork roast generously with salt and pepper all over.
Heat a little oil in a heavy skillet over medium-high heat, then lay pork roast in and brown well on all sides, adding oil if you need to.
Put remaining ingredients in crockpot and mix well to combine.
When pork is done browning, set it in the crockpot.
Turn crockpot on LOW, cover and cook for 8 hours.
Remove pork roast to a platter, cover to keep warm.
Turn crockpot to HIGH, put cabbage in, stir, cover and let cook for 10 minutes.
Slice pork and serve with hot cabbage from crockpot.
Will serve 4 to 6.
kosher salt and black pepper
oil for frying
1 cup chicken broth
1/4 cup soy sauce
1/4 cup balsamic vinegar
1 tsp sesame oil
1/2 tsp Chinese 5-Spice mix
3 garlic cloves, minced
1 Tbsp grated ginger root
4 cups finely shredded cabbage
Sprinkle pork roast generously with salt and pepper all over.
Heat a little oil in a heavy skillet over medium-high heat, then lay pork roast in and brown well on all sides, adding oil if you need to.
Put remaining ingredients in crockpot and mix well to combine.
When pork is done browning, set it in the crockpot.
Turn crockpot on LOW, cover and cook for 8 hours.
Remove pork roast to a platter, cover to keep warm.
Turn crockpot to HIGH, put cabbage in, stir, cover and let cook for 10 minutes.
Slice pork and serve with hot cabbage from crockpot.
Will serve 4 to 6.
Yes You Can Convert Your Low Carb Recipes To Your Slow Cooker
Perhaps you've been on a low carb diet for a while and have quite a collection of recipes. That's great. You may have even converted some of your own higher carb recipes to low carb recipes already. That's great, too.
Now you've decided to get your slow cooker out again. But, when you look at your recipes, you're wondering if there is any way you can make the same dishes in your slow cooker that you made in the oven or on the stove top.
Yes, there are ways to convert your favorite low carb recipes so you can enjoy the convenience of your slow cooker AND your low carb lifestyle. Let's take a look at a few things to keep in mind when using your slow cooker to create the low carb meals you already love.
Watch the Liquids
Probably the most important thing to keep in mind is the liquid content. The slow cooker is made to create more liquid rather than evaporate liquid. If a recipe is quite watery already, you will make it more watery if you add the same liquid you did in the stove top recipe. You will want to use less liquid in most recipes in most cases. If you are making a dish that requires cooking down, you won't get the same results. When a recipe calls for a reduction in liquid, you could scoop out some of the liquid, pour it in a saucepan, and reduce it on the stove top. There are ways to make it work. You just have to plan ahead.
Lean Protein Problem
We love our lean proteins, I know. But, in the slow cooker, you have to remember that you'll need plenty of moisture to cook those lean proteins without drying them out. Again, that's where the increased liquid comes in. The lid on the slow cooker is designed to produce condensation, dripping moisture into the contents. This helps keep meats moist, but you will have to add liquid when you use lean meats as it has very little moisture itself. Just remember when you're cooking lean meats for a long period of time at low heat, it will need a little help to stay moist and tender.
Spice and Seasoning Spike
The most surprising difference in crockpot cooking to me is the seasoning. If you add the same amount of seasoning you would in a recipe you make on the stove top, then cook it in the slow cooker, chances are you will experience a bit of overload on the taste buds. Herbs and spices tend to intensify during the long cooking time required in the slow cooker. You will want to start by cutting your seasonings, including salt and pepper, in half during cooking. Then taste and add more just before serving if you wish. Fresh herbs are especially susceptible to this intensifying of flavor. Some may even get bitter. Better safe than sorry - just add them at the end.
Browning and Sauteing
This is a personal preference. I know the idea behind the crockpot is to throw all the ingredients in together, turn it on, and walk away. And, I know that many of your regular recipes probably call for browning meat and sauteing onions, celery, and other vegetables. The truth is, browning and sauteing can improve the look and flavor of the ingredients when using the crockpot.
For the same reasons you brown and saute for an oven or stove top recipe, you'll want to do the same before you put the ingredients in the slow cooker. I know this is one area where you may not want to change your regular recipe instructions. Go ahead and get out your skillet and do the same method, then put it in your slow cooker and carry on.
Many recipes you enjoy on your low carb diet can be tweaked to work in your slow cooker as well as on the stove top or in the oven. Whether you have stir-fry recipes, grilled specialties, favorite casseroles, or delicious soups, stews, or chowders, give your recipes a try in your slow cooker. If you keep in mind these few differences in cooking methods, the end result will be delicious and satisfying.
Now you've decided to get your slow cooker out again. But, when you look at your recipes, you're wondering if there is any way you can make the same dishes in your slow cooker that you made in the oven or on the stove top.
Yes, there are ways to convert your favorite low carb recipes so you can enjoy the convenience of your slow cooker AND your low carb lifestyle. Let's take a look at a few things to keep in mind when using your slow cooker to create the low carb meals you already love.
Watch the Liquids
Probably the most important thing to keep in mind is the liquid content. The slow cooker is made to create more liquid rather than evaporate liquid. If a recipe is quite watery already, you will make it more watery if you add the same liquid you did in the stove top recipe. You will want to use less liquid in most recipes in most cases. If you are making a dish that requires cooking down, you won't get the same results. When a recipe calls for a reduction in liquid, you could scoop out some of the liquid, pour it in a saucepan, and reduce it on the stove top. There are ways to make it work. You just have to plan ahead.
Lean Protein Problem
We love our lean proteins, I know. But, in the slow cooker, you have to remember that you'll need plenty of moisture to cook those lean proteins without drying them out. Again, that's where the increased liquid comes in. The lid on the slow cooker is designed to produce condensation, dripping moisture into the contents. This helps keep meats moist, but you will have to add liquid when you use lean meats as it has very little moisture itself. Just remember when you're cooking lean meats for a long period of time at low heat, it will need a little help to stay moist and tender.
Spice and Seasoning Spike
The most surprising difference in crockpot cooking to me is the seasoning. If you add the same amount of seasoning you would in a recipe you make on the stove top, then cook it in the slow cooker, chances are you will experience a bit of overload on the taste buds. Herbs and spices tend to intensify during the long cooking time required in the slow cooker. You will want to start by cutting your seasonings, including salt and pepper, in half during cooking. Then taste and add more just before serving if you wish. Fresh herbs are especially susceptible to this intensifying of flavor. Some may even get bitter. Better safe than sorry - just add them at the end.
Browning and Sauteing
This is a personal preference. I know the idea behind the crockpot is to throw all the ingredients in together, turn it on, and walk away. And, I know that many of your regular recipes probably call for browning meat and sauteing onions, celery, and other vegetables. The truth is, browning and sauteing can improve the look and flavor of the ingredients when using the crockpot.
For the same reasons you brown and saute for an oven or stove top recipe, you'll want to do the same before you put the ingredients in the slow cooker. I know this is one area where you may not want to change your regular recipe instructions. Go ahead and get out your skillet and do the same method, then put it in your slow cooker and carry on.
Many recipes you enjoy on your low carb diet can be tweaked to work in your slow cooker as well as on the stove top or in the oven. Whether you have stir-fry recipes, grilled specialties, favorite casseroles, or delicious soups, stews, or chowders, give your recipes a try in your slow cooker. If you keep in mind these few differences in cooking methods, the end result will be delicious and satisfying.
Wednesday, January 15, 2014
Low Carb Chicken Pepper Puttanesca - Slow Cooker
3 lbs chicken parts (your choice), bones and skin removed
1 green bell pepper, chopped in 1 inch chunks
1 yellow bell pepper, chopped in 1 inch chunks
1 medium size onion, chopped in 1 inch chunks
1 jar (24 oz) Puttanesca sauce (spaghetti/marinara sauce)
1 cup sliced ripe or green olives (your choice)
fresh spinach optional
Arrange the bell peppers and onions evenly in the bottom of crockpot.
Top with the chicken, arranging evenly.
Pour the Puttanesca sauce over the chicken, making sure it's all coated well, then sprinkle the olives on top.
Set crockpot to LOW and cook for 7 hours or until chicken is tender.
Serve chicken with sauce spooned over the top.
You may also wish to serve the chicken over a bed of fresh spinach with the sauce spooned over all.
Will serve 6 to 8.
1 green bell pepper, chopped in 1 inch chunks
1 yellow bell pepper, chopped in 1 inch chunks
1 medium size onion, chopped in 1 inch chunks
1 jar (24 oz) Puttanesca sauce (spaghetti/marinara sauce)
1 cup sliced ripe or green olives (your choice)
fresh spinach optional
Arrange the bell peppers and onions evenly in the bottom of crockpot.
Top with the chicken, arranging evenly.
Pour the Puttanesca sauce over the chicken, making sure it's all coated well, then sprinkle the olives on top.
Set crockpot to LOW and cook for 7 hours or until chicken is tender.
Serve chicken with sauce spooned over the top.
You may also wish to serve the chicken over a bed of fresh spinach with the sauce spooned over all.
Will serve 6 to 8.
Low Carb Chicken Green Bean Mushroom Casserole - Slow Cooker
2 lbs chicken, boneless skinless
1 bag (16 oz) frozen French cut green beans
1 pkt dry onion soup mix
1 box (8 oz) fresh mushrooms, sliced
1 1/2 cups of water
1 pkt (8 oz) cream cheese, softened room temperature
Cut the chicken into 1x3 inch strips, approx.
Put all the ingredients (EXCEPT cream cheese) into the crockpot and stir to combine.
Turn crockpot on to LOW, cover, and cook for 5 hours.
Remove cover and stir in cream cheese. Replace cover and continue cooking for 20 to 30 minutes or until cream cheese sauce is hot and bubbly.
This is similar to a traditional over-baked green bean casserole with added chicken, but done easily all together in the crockpot.
Will serve 4 to 6.
1 bag (16 oz) frozen French cut green beans
1 pkt dry onion soup mix
1 box (8 oz) fresh mushrooms, sliced
1 1/2 cups of water
1 pkt (8 oz) cream cheese, softened room temperature
Cut the chicken into 1x3 inch strips, approx.
Put all the ingredients (EXCEPT cream cheese) into the crockpot and stir to combine.
Turn crockpot on to LOW, cover, and cook for 5 hours.
Remove cover and stir in cream cheese. Replace cover and continue cooking for 20 to 30 minutes or until cream cheese sauce is hot and bubbly.
This is similar to a traditional over-baked green bean casserole with added chicken, but done easily all together in the crockpot.
Will serve 4 to 6.
A Perfect Low Carb Match - Chicken And Your Slow Cooker
When eating a low carb diet, chicken becomes more than a staple; it becomes an obsession. The majority of low carb meals you find will focus on this protein for three reasons - it's easy, inexpensive, and versatile.
You also need three things when eating chicken as often as you do on a low carb diet - great flavor, excellent texture, and wonderful variety. This is what the low carb dieter is looking for when choosing a chicken recipe, and that's where your slow cooker comes in.
Let's take a look at how the slow cooker can become your best friend when cooking that low carb protein mainstay we know and love - chicken.
Many low carb dieters have the same complaint when it comes to chicken, and it goes something like this; "If I have to hear the words 'boneless skinless chicken breasts' one more time I think I'll choke!" Or, something on that order. You get my drift. This particular piece of chicken is not exactly tasty or juicy or anything. As a matter of fact, it's pretty bland. But, most low carb dieters find it easiest to turn to this simple protein over and over again, which usually means the danger of chicken fatigue is fast approaching.
The slow cooker can definitely help with this one. If you stocked up on 'boneless skinless chicken breasts' when you started your low carb diet, rather than push them further back into the freezer, go ahead and try them in the slow cooker.
The white meat of a chicken has very little flavor on its own. The beauty of the slow cooker is that the ingredients all cook slowly together in a sealed compartment, forcing the flavors to blend together. If you choose your ingredients wisely, your chicken breast can have tremendous flavor, even better than grilled, poached, or baked. Include lots of vegetables like celery, onions, tomatoes, and even radishes to start the tasty infusion. Add herbs and spices, but be careful because the flavors enhance as they cook. The wonderful news is, the chicken breasts will absorb that flavor all the way through.
One thing to remember is that liquids added to the slow cooker will not evaporate. You will actually get more liquid as the meal cooks in the slow cooker. For that reason, use heartier liquids when possible, such as chicken stock instead of chicken broth, or tomato paste instead of tomato sauce. Again, you want the chicken breasts to absorb all those good flavors, so make sure the liquid remains rich and not watered down.
You can easily turn a simple slow cooker chicken breast recipe into a truly decadent dish by adding cream. You may want to add cheese and fresh herbs along with the cream, but be sure to do so only after the cooking time is over.
Cooking chicken breasts slowly in a moisture sealed environment at low heat makes sense. The crockpot can't help but keep chicken white meat moist when you use this method of cooking properly.
Many low carb dieters also become fans of dark chicken meat for the same reason we mentioned above; boneless skinless chicken breast fatigue. The dark meat of the chicken has a couple advantages over white meat because it has more flavor and is naturally moist. If you have added dark chicken meat to your low carb diet, the slow cooker is perfect for you.
The more flavorful dark meat adds a lot to a slow cooked soup, stew, chili, or any dish you like in the slow cooker. Dark chicken meat holds up well during the long cooking time, maintains its texture, and lends its flavor to the whole pot.
Unlike white chicken meat which takes flavor from the other ingredients during the long cooking time in a slow cooker, dark chicken meat actually gives flavor. That long slow cooking time is an excellent method for this dark, rich meat. You also don't have to watch the slow cooker as closely when cooking dark chicken meat. It's very forgiving even when cooked for much longer than planned.
Another thing to consider with dark chicken meat is the fat content. The rich flavor of the dark meat comes in part from the natural fat. Low carb dieters know they need some fat in their diet to feel full. Adding dark chicken meat to the slow cooker can really help make a meal heartier and more satisfying.
Along with great texture, rich flavor, and added heartiness, dark chicken meat is also much less expensive. Low carb dieters need to be able to fill their tummy without the use of carbohydrates, often meaning having larger portions of proteins and vegetables. With the less expensive dark meat, you can create nice big satisfying low carb meals in the slow cooker.
When first going on a low carb diet, many folks turn to the easiest recipes they can find. These recipes very often involve chicken. This versatile, inexpensive protein is a mainstay for the low carb diet, but it does need a little help. When faced with the thought of one more piece of plain grilled chicken for your low carb diet, stop and remember that convenient appliance you used to love - the slow cooker - and turn that plain chicken into a fabulous dinner!
You also need three things when eating chicken as often as you do on a low carb diet - great flavor, excellent texture, and wonderful variety. This is what the low carb dieter is looking for when choosing a chicken recipe, and that's where your slow cooker comes in.
Let's take a look at how the slow cooker can become your best friend when cooking that low carb protein mainstay we know and love - chicken.
Chicken White Meat
Many low carb dieters have the same complaint when it comes to chicken, and it goes something like this; "If I have to hear the words 'boneless skinless chicken breasts' one more time I think I'll choke!" Or, something on that order. You get my drift. This particular piece of chicken is not exactly tasty or juicy or anything. As a matter of fact, it's pretty bland. But, most low carb dieters find it easiest to turn to this simple protein over and over again, which usually means the danger of chicken fatigue is fast approaching.
The slow cooker can definitely help with this one. If you stocked up on 'boneless skinless chicken breasts' when you started your low carb diet, rather than push them further back into the freezer, go ahead and try them in the slow cooker.
The white meat of a chicken has very little flavor on its own. The beauty of the slow cooker is that the ingredients all cook slowly together in a sealed compartment, forcing the flavors to blend together. If you choose your ingredients wisely, your chicken breast can have tremendous flavor, even better than grilled, poached, or baked. Include lots of vegetables like celery, onions, tomatoes, and even radishes to start the tasty infusion. Add herbs and spices, but be careful because the flavors enhance as they cook. The wonderful news is, the chicken breasts will absorb that flavor all the way through.
One thing to remember is that liquids added to the slow cooker will not evaporate. You will actually get more liquid as the meal cooks in the slow cooker. For that reason, use heartier liquids when possible, such as chicken stock instead of chicken broth, or tomato paste instead of tomato sauce. Again, you want the chicken breasts to absorb all those good flavors, so make sure the liquid remains rich and not watered down.
You can easily turn a simple slow cooker chicken breast recipe into a truly decadent dish by adding cream. You may want to add cheese and fresh herbs along with the cream, but be sure to do so only after the cooking time is over.
Cooking chicken breasts slowly in a moisture sealed environment at low heat makes sense. The crockpot can't help but keep chicken white meat moist when you use this method of cooking properly.
Chicken Dark Meat
Many low carb dieters also become fans of dark chicken meat for the same reason we mentioned above; boneless skinless chicken breast fatigue. The dark meat of the chicken has a couple advantages over white meat because it has more flavor and is naturally moist. If you have added dark chicken meat to your low carb diet, the slow cooker is perfect for you.
The more flavorful dark meat adds a lot to a slow cooked soup, stew, chili, or any dish you like in the slow cooker. Dark chicken meat holds up well during the long cooking time, maintains its texture, and lends its flavor to the whole pot.
Unlike white chicken meat which takes flavor from the other ingredients during the long cooking time in a slow cooker, dark chicken meat actually gives flavor. That long slow cooking time is an excellent method for this dark, rich meat. You also don't have to watch the slow cooker as closely when cooking dark chicken meat. It's very forgiving even when cooked for much longer than planned.
Another thing to consider with dark chicken meat is the fat content. The rich flavor of the dark meat comes in part from the natural fat. Low carb dieters know they need some fat in their diet to feel full. Adding dark chicken meat to the slow cooker can really help make a meal heartier and more satisfying.
Along with great texture, rich flavor, and added heartiness, dark chicken meat is also much less expensive. Low carb dieters need to be able to fill their tummy without the use of carbohydrates, often meaning having larger portions of proteins and vegetables. With the less expensive dark meat, you can create nice big satisfying low carb meals in the slow cooker.
When first going on a low carb diet, many folks turn to the easiest recipes they can find. These recipes very often involve chicken. This versatile, inexpensive protein is a mainstay for the low carb diet, but it does need a little help. When faced with the thought of one more piece of plain grilled chicken for your low carb diet, stop and remember that convenient appliance you used to love - the slow cooker - and turn that plain chicken into a fabulous dinner!
Tuesday, January 14, 2014
Learn About Cooking With These Tips And Tricks
No matter how good a cook you are, nobody has all the answers. Everyone can use some advice to make improvements from time to time. The tips in this article can help you to step up your game in the kitchen. Take a look and see which ones you can incorporate today.
In order to make the process of cooking easier, you should take to time to make large amounts of meat or vegetable stock and store it in the freezer. Not only is making your own stock less expensive than buying it from a retailer, but it makes it easy to keep a large supply on hand. Simply freeze the stock in small and clearly labeled portions and then take out what you need when you need it!
As you cook your meal during the course of the night, make sure that you taste it at several different points. This will allow you to pinpoint exactly when it is done, so that you do not run the risk of overcooking it. Tasting your food is important to achieve the quality you desire.
Take the guesswork out of reducing liquids. When a recipe calls for you to cook until the liquid is reduced by a certain amount, dip the handle of a wooden spoon into the liquid to mark the depth. This will leave a line on the wooden spoon. Later, you can dip the spoon again to see how much the liquid has actually reduced.
Basil is one of the best things that you can add to a dish and looks great as a decoration to any type of meal. Simply add a few pieces of basil to give your meal spice and improve the overall aesthetic beauty to the dish you put on the table.
Save your butter and margarine wrappers to use when baking. The wax paper that butter and margarine is wrapped in just happens to be the perfect size for greasing pans or rubbing onto a potato before popping it in the oven for baking. Save wrappers butter-side to butter-side in a closed storage container, so it stays fresh for your baking needs.
There is always something more we can learn about food and cooking. The pointers shared in this article will no doubt prove useful to you as you continue to improve your cooking skills. Start trying some of these tips today, and enjoy the fruits of your labors in the kitchen.
In order to make the process of cooking easier, you should take to time to make large amounts of meat or vegetable stock and store it in the freezer. Not only is making your own stock less expensive than buying it from a retailer, but it makes it easy to keep a large supply on hand. Simply freeze the stock in small and clearly labeled portions and then take out what you need when you need it!
As you cook your meal during the course of the night, make sure that you taste it at several different points. This will allow you to pinpoint exactly when it is done, so that you do not run the risk of overcooking it. Tasting your food is important to achieve the quality you desire.
Take the guesswork out of reducing liquids. When a recipe calls for you to cook until the liquid is reduced by a certain amount, dip the handle of a wooden spoon into the liquid to mark the depth. This will leave a line on the wooden spoon. Later, you can dip the spoon again to see how much the liquid has actually reduced.
Basil is one of the best things that you can add to a dish and looks great as a decoration to any type of meal. Simply add a few pieces of basil to give your meal spice and improve the overall aesthetic beauty to the dish you put on the table.
Save your butter and margarine wrappers to use when baking. The wax paper that butter and margarine is wrapped in just happens to be the perfect size for greasing pans or rubbing onto a potato before popping it in the oven for baking. Save wrappers butter-side to butter-side in a closed storage container, so it stays fresh for your baking needs.
There is always something more we can learn about food and cooking. The pointers shared in this article will no doubt prove useful to you as you continue to improve your cooking skills. Start trying some of these tips today, and enjoy the fruits of your labors in the kitchen.
Monday, January 13, 2014
Tips On How To Be A Successful Cook
If you're looking for new ways to improve your cooking, but aren't sure how -- then look no further. This article is designed to help you learn how to improve on your cooking skills with plenty of tips that can be applied towards your cooking. Take a look and see what knowledge you can obtain that can help you become a better cook.
Preparation is a very important part of cooking. You want to make sure you have every item you might need. You also want to make sure you have all the supplies you might need. You don't want to be in the middle of a dish and find out you are missing something important.
Cook your pasta for one minute less than the box recommends. Look at the cook time on your box of pasta and subtract a minute. If you are including the pasta in a dish, it will cook the rest of the way when you are cooking it with the sauce.
Think about buying large beef roasts or pork shoulders to make during one of your weekend nights. After you have this for dinner, store it in your fridge so that you will be able to create many different types of sandwiches, as the week progresses. Maximize your value and limit your expenses by conserving food.
A good tip to do when it comes cooking and preparing food is to prepare all the necessary ingredients that you need at night, that way when morning comes you are not stressing about them. This will help you concentrate at the task at hand which is preparing food in the best way possible.
Make sure that the oil is hot enough, before adding food to it. By using oil that is not hot enough, you may not be cooking the food properly. You can make sure it has the perfect temperature by sticking a wooden spoon in it. If you see bubbles around the spoon, it is okay to put the food in.
Marinate meat in a bag. A lot of recipes call for meat to be marinated in a dish for a few hours, turning occasionally. This can be frustrating, as the meat is never completely coated by the marinade. A better way is to throw the meat and marinade in a ziploc bag, remove as much air as possible, and shake well to coat the meat. Place it in the fridge and simply flip the bag occasionally.
Now that you have more information you can use towards becoming a better cook, you should start feeling more confident in your cooking skills. Just try and keep in mind that this information is only going to help you if you actually apply it, so try and digest everything that you've learned from this article so you can apply it towards your cooking skills.
Preparation is a very important part of cooking. You want to make sure you have every item you might need. You also want to make sure you have all the supplies you might need. You don't want to be in the middle of a dish and find out you are missing something important.
Cook your pasta for one minute less than the box recommends. Look at the cook time on your box of pasta and subtract a minute. If you are including the pasta in a dish, it will cook the rest of the way when you are cooking it with the sauce.
Think about buying large beef roasts or pork shoulders to make during one of your weekend nights. After you have this for dinner, store it in your fridge so that you will be able to create many different types of sandwiches, as the week progresses. Maximize your value and limit your expenses by conserving food.
A good tip to do when it comes cooking and preparing food is to prepare all the necessary ingredients that you need at night, that way when morning comes you are not stressing about them. This will help you concentrate at the task at hand which is preparing food in the best way possible.
Make sure that the oil is hot enough, before adding food to it. By using oil that is not hot enough, you may not be cooking the food properly. You can make sure it has the perfect temperature by sticking a wooden spoon in it. If you see bubbles around the spoon, it is okay to put the food in.
Marinate meat in a bag. A lot of recipes call for meat to be marinated in a dish for a few hours, turning occasionally. This can be frustrating, as the meat is never completely coated by the marinade. A better way is to throw the meat and marinade in a ziploc bag, remove as much air as possible, and shake well to coat the meat. Place it in the fridge and simply flip the bag occasionally.
Now that you have more information you can use towards becoming a better cook, you should start feeling more confident in your cooking skills. Just try and keep in mind that this information is only going to help you if you actually apply it, so try and digest everything that you've learned from this article so you can apply it towards your cooking skills.
Sunday, January 12, 2014
Useful Cooking Tips For The Ambitious Cook
Making your meals day after day can become quite boring. This is why you need to learn more knowledge about cooking so that you can mix things up. Cooking does not have to be only about eating: you can have a lot of fun preparing a meal and discover new things. You can get off to a great start by taking a look at the cooking tips below.
Sharp knives are imperative when being used in the kitchen. Not only can it be difficult to cut with dull knives, but it is dangerous to use them too. With a dull knife, you may have to struggle to cut a vegetable, making it more likely that you will get injured in the process. Using a sharp knife will make it easier to cut that vegetable, so you are less likely to get hurt.
Have you found yourself regretting disposing of moldy fruits? Should you save fruits by cutting out moldy parts? It's not safe to try to save partially rotted fruit. Immediately dispose of any fruits with a little rot because this can cause mold to grow deep into the fruits that can't be seen by the human eye. This mold can cause you to become extremely sick.
Soaking raw potatoes for 30 minutes prior to frying will produce the crispiest French fries. When you soak sliced potatoes in cold water, it strengthens their fibers, so that they can stand up to the heat when being deep fried.
Add cauliflower to your mashes potatoes to make this dish healthier and tastier. The bland cauliflower taste will make it so that you do not notice much difference in the taste, while accentuating the taste of some of the other ingredients. Additionally, mashed cauliflower has the same texture and color as mashed potatoes, so no one will know that you've boosted the veggie content of the dish while removing calories.
The quality of vegetables improves when cooked. Vegetables which are cooked slowly can lose their taste and valuable nutrients. The quick cook methods generally make the vegetables tastier and more nutritional. Cook your vegetables for the minimum amount of time for better results.
Lots of recipes for fresh basil? Put a some of it in a cup. Pour water into the glass so that the stems are covered with water. When you do this, it easy to store and stays fresh for several weeks. If you continue to refresh the water, the basil will begin to grow roots for planting. Trim or cut the basil regularly to encourage growth and you will be able to enjoy fresh basil!
They will soak up a ton of water, just like a sponge. Instead of this, you should use a clean, wet cloth, and proceed to wipe the mushroom off by using your hands.
Cooking with style and using these tips can be the start of a wonderful new hobby. Through cooking, you can educate yourself on different types of food, while still having a great time. You can find things out about your heritage and about yourself while you learn to love cooking. By enjoying it and having fun with cooking, your meals can start tasting better.
Sharp knives are imperative when being used in the kitchen. Not only can it be difficult to cut with dull knives, but it is dangerous to use them too. With a dull knife, you may have to struggle to cut a vegetable, making it more likely that you will get injured in the process. Using a sharp knife will make it easier to cut that vegetable, so you are less likely to get hurt.
Have you found yourself regretting disposing of moldy fruits? Should you save fruits by cutting out moldy parts? It's not safe to try to save partially rotted fruit. Immediately dispose of any fruits with a little rot because this can cause mold to grow deep into the fruits that can't be seen by the human eye. This mold can cause you to become extremely sick.
Soaking raw potatoes for 30 minutes prior to frying will produce the crispiest French fries. When you soak sliced potatoes in cold water, it strengthens their fibers, so that they can stand up to the heat when being deep fried.
Add cauliflower to your mashes potatoes to make this dish healthier and tastier. The bland cauliflower taste will make it so that you do not notice much difference in the taste, while accentuating the taste of some of the other ingredients. Additionally, mashed cauliflower has the same texture and color as mashed potatoes, so no one will know that you've boosted the veggie content of the dish while removing calories.
The quality of vegetables improves when cooked. Vegetables which are cooked slowly can lose their taste and valuable nutrients. The quick cook methods generally make the vegetables tastier and more nutritional. Cook your vegetables for the minimum amount of time for better results.
Lots of recipes for fresh basil? Put a some of it in a cup. Pour water into the glass so that the stems are covered with water. When you do this, it easy to store and stays fresh for several weeks. If you continue to refresh the water, the basil will begin to grow roots for planting. Trim or cut the basil regularly to encourage growth and you will be able to enjoy fresh basil!
They will soak up a ton of water, just like a sponge. Instead of this, you should use a clean, wet cloth, and proceed to wipe the mushroom off by using your hands.
Cooking with style and using these tips can be the start of a wonderful new hobby. Through cooking, you can educate yourself on different types of food, while still having a great time. You can find things out about your heritage and about yourself while you learn to love cooking. By enjoying it and having fun with cooking, your meals can start tasting better.
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