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.

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.

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.

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.

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.

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!

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.

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!

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.

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!

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!

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.

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.

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!

Slow Cooker Cooking Tips: Italian Cuisine

Italian Cooking Crockpot Style

Italian cuisine is not nearly as difficult to master as some may believe. In fact, when you throw a crockpot in the mix, it becomes nearly effortless. There are many ways to create a delicious Italian meal with just a little organization and preparation. Here are a few tips and ideas that can turn your kitchen into an Italian bistro – crockpot style.

Get ingredients ready

One of the most important things to remember when using the crockpot is to have all the ingredients you need on hand. Having the right ingredients for a crockpot meal is very important since the reason for cooking in a crockpot is convenience. If you are trying to throw a meal together fast in the morning, you don't want to be running to the store when you are trying to save time. With a little bit of preparation you can have a stocked pantry and refrigerator in no time.

A few of the ingredients you want to stock would be fresh or frozen vegetables, especially onions, garlic, celery, tomatoes, and green bell pepper. Fresh or dried herbs such as basil and oregano should always be in the kitchen. Then of course you'll want meat, chicken, seafood or other protein of choice on hand. Frozen meat is fine as long as it's sized right and cooks long enough in the crockpot to cook thoroughly. Olive oil, pasta, cheese, and wine are a few other must-have’s when creating a delicious Italian feast.

Get recipes ready

Start searching for crockpot recipes now so you are ready when the time comes to cook something Italian style. You don't need a whole arsenal of recipes to get started. Here are just a few classic Italian dishes to keep in mind.

Cheesy Tortellini – There are some variations to this recipe but for the most part you can keep it as basic and simple as you want. You will need ground beef or Italian sausage, marinara sauce, and any vegetables you want to add to the slow cooker. A few favorites tend to be mushrooms and tomatoes. Once the sauce has been slow cooking all day, you can throw in the tortellini and some cheese to top it off. When the pasta is tender, you are ready to serve and enjoy.

Spaghetti with Meat Sauce – This is a true favorite that you really can’t go wrong with. You can combine ground beef with Italian sausage, onions, tomatoes, and seasonings of your choice such as garlic, basil, and oregano. Let this mixture cook all day in the crockpot to develop all that flavor. Then when it's dinner time, just cook the spaghetti pasta and you are ready to dig in.

There are a few things that you can do ahead of time that will ensure your meal has the best flavor. You can start my browning the meat before adding it to the crockpot. You can also saute the veggies in olive oil or butter before adding them to the crockpot. This will mean a little extra effort on your part but the end result is worth the trouble.

The crockpot has been a favorite tool for busy families and will continue to have a place in our homes, and our hearts. Pick out a few favorite Italian dishes and put your crockpot to work for you. With just a little preparation and a few simple steps, you can create an Italian meal in your crockpot that will draw everybody to the dinner table with a smile on their face!

Irish Slow Cooker Cooking Tips

When Irish Cooks Are Smiling

Think of Irish cuisine and you probably think about corned beef and cabbage, right?  Well, yes, that may be true.  But, are there ways we can enjoy this cuisine besides at St. Patrick's Day?  Of course there are.  Let's take a look at what we know and love about Irish cuisine.

We Eat What We Have

Like other cuisines, the Irish recipes and dishes we see today are a bit removed from their origins.  The Irish ate from the land, just like everyone, especially before the days of transporting foods around the world.  Soups and stews were made with root vegetables and mutton, most often.  Potatoes, carrots, cabbage, onions, parsnips, and the like were added to a big pot of water, then a bit of mutton, or more likely just the bone, was added for flavor.

If a family was lucky they may know a neighbor raising a pig and be able to share in the meat when it came time.  No matter what the source, each ingredient was stretched as far as it could be stretched to fill a pot.  Potato soup was a staple, sometimes with just a sprinkling of ham or the flavor from a ham bone thrown in.

When beef was available, it had to be either eaten fast or preserved somehow.  Corned beef is the result of salt-curing the beef in order to keep it as long as possible.  Through the years, corned beef has evolved from just a simple salt-cured product to a very nicely seasoned cured beef available at any grocery store.  But, originally it was a tough, but safe, cut of beef that could be added to a stew and slow cooked along with vegetables.

Beer is a Well Regarded Ingredient

Another element of living on the barren Irish landscape was that fresh water was often a limited commodity.  Like many cultures, the Irish learned to ferment grains in water to not only have something to drink that was safe, but something to drink that they liked!

What the Irish discovered is that when beer is used in cooking, it tenderizes the meat and 'lightens' a dish.  The bubbles or carbonation, along with the hops and grains, made bland soups, stews, and other dishes taste better.  A simple potato soup can go from plain to having layers of flavor with the addition of one stout ale.  Now when we think of making the most mundane Irish recipe we know, corned beef and cabbage, with the addition of a dark beer, we won't hear any complaints.

Slow Cooker Cooking and Irish Recipes Go Hand in Hand

Back then, most regular folks didn't have the best cuts of meat to cook.  There really wasn't a filet mignon or tenderloin on the grill at a typical Irish farmer's home.  Meat needed to be cooked low and slow to be tender.

Doesn't that sound familiar?  The slow cooker is the perfect place to start an Irish stew cooking.  Or your Corned Beef and Cabbage.  All the ingredients found in Irish cooking work perfectly in a slow cooker.  Just remember to add a stout ale at the last minute to enjoy the pleasure of what Irish cooking is all about. 

Indian Slow Cooker Cooking Tips

The Cuisine Of India Comes Alive At Home

Think of Indian food and what do you think of?  Curry?  Vegetarian?  Spices brought from India to the New World?  All of these thoughts are correct.  But Indian cuisine has evolved, just like other cuisines around the world.  Let's take a look at a few ideas about what the cuisine of India is like.

Spices Make the Meal

You can't talk about Indian food without talking about spices.  There are people who simply won't consider eating Indian food because they believe they can't handle the hot spices inherent in the dishes.  However, there's more to Indian cuisine than burned tongues.  The proper blend of spices has been learned through the ages to impart just the right balance between hot and sweet.

Like most ancient cuisines, the people used what they had available.  In the case of the cook in India, they used spices.  Through the thousands of years of trade and conquest, Indian cooks found and used many spices we still know today.  Chili peppers, mustard seed, cloves, cinnamon, cardamom, cumin, nutmeg, turmeric, and of course, ginger, are recognized today.

One popular spice found in just about every kitchen today is Curry.  This is, however, not a spice.  It is a mix of spices.  More accurately called Garam Masala, this mix is a granulated or ground powder that includes a number of spices which include at least these three;  cardamom, cinnamon, and clove.  When we buy the mix we know as Curry or even Garam Masala, we are getting a calculated blend of flavors known as 'Indian Spices."

These spice blends have a wide range of flavors, and hit the taste buds in totally different ways.  A good cook will know which to choose for which dishes.  Of course, this is something learned through trial and error, but it's a fun lesson, and very tasty!

Dishes We Need to Know

Many who learn about Indian cuisine at first are puzzled by what they find, or don't find, on the menu.  You won't find beef or pork because Hindus don't eat beef and Muslims don't eat pork.  Much of the population eat a vegetarian diet, since Buddhism was a big influence in India.

But don't let that stop you from trying an Indian recipe.  The spices can, and do, work wonders on any recipe!  Cooking methods also create splendid dishes.  For some of the most tender, juicy chicken  you'll ever have, try a Tandoori Chicken.  And after the main course, you will be tempted by another familiar treat - Kheer.  Think 'rice pudding' then take it up a notch way beyond a sprinkle of cinnamon. 

All in Your Kitchen

Tender spicy chicken, fresh fruits and vegetables, and rich, fragrant spices are no stranger to the home cook.  We all want to fill our kitchen with these aromas.  Indian cooking is the perfect way to savor so many spices and flavors all at the same time, and your slow cooker is just the place to start.

Get your spice blend together and season up your meal.  No matter what's on the menu, Indian spices will provide a warm and wonderful treat for the taste buds.  Then, calm it all down with a dish of Kheer to complete the experience.  With just these few simple dishes, you can enjoy the wonderful world of Indian cuisine.

Thai Slow Cooker Cooking Tips

Thai Cooking With Perfect Balance

Learning to cook a different cuisine than you are familiar with takes a bit of experimenting, and Thai cooking is no exception.  Many of us learned about the delicious world of Thai cuisine when we have our first bowl of Pad Thai.  This traditional meal has many variations now, but started as a simple dish with locally found ingredients.  What sets Thai and Vietnamese food apart from other regions is the very specific blend of flavors that must include a balance of these four taste centers - salty, spicy, sour, and sweet.  How do we create these tastes at home?

Choosing the Right Ingredients

Like many ethnic cuisines, the first step is the simplest; the right ingredients.  In Thai and Vietnamese cooking the ingredients really start with the spices.  So many other cuisines have the protein, vegetables, fruit, and starch as the most important ingredient.  And, although there are definite regional and ethnic ingredients like that in Thai cooking, it's the seasonings that make this cuisine unique.

In traditional Thai kitchens, the cook begins by making a paste, called nam phrik, of these essential seasonings, often with the old fashioned pestle and mortar, but certainly the same can be done with a food processor.  You can also buy pre-made seasoned pastes if you prefer.

You'll begin your homemade paste with onions and garlic, or shallots, then add chilies.  That's the base. To that you will start adding in your herbs.  Often, whole herbs are used because you'll be crushing them up.  This makes for a very aromatic kitchen!  A blend of coriander, ginger, cumin, cinnamon, curry powder, and turmeric can then be added.  If you can find kaffir lime leaves to add, your recipe will be quite authentic.  And don't forget the fresh basil.  I believe with these spices and herbs you have touched all the taste buds necessary now.

Once you have the paste you want, to create the sauce for a recipe, it is a matter of adding the other standard ingredients, such as lime juice, soy sauce, fish sauce, and fish stock.  You'll also want to keep the peanut butter and chopped peanuts handy.  And if you have a supply of lemon grass, be sure to include them, as well.

Many Thai dishes use fresh fish and seafood because of the proximity to the ocean and other waterways.  But, chicken and duck are also a favorite protein in Thai cooking.  Beef and pork are also found in Thai cooking, but often slow cooked to become more tender.  Jasmine rice is the 'vehicle' of many Thai dishes, as well as the familiar rice noodles we know from our Pad Thai meals.

So Many Variations

As with many cuisines, the regions of Thailand are vast and varied, and have been influenced by many factions.  Because Thailand has been ruled by royals throughout the centuries, there was a class distinction in cooking methods and the foods that were served.  Eating dinner in a palace differed greatly from eating dinner at a farm.

Then, as Thailand became better known to Americans during the 1960s and 1970s, this interesting and unique cuisine suddenly became a topic to explore.  Of course, now you find Thai restaurants in every populated area in America, as well as some not so populated.

But, of all the variations of Thai cuisine, there is one thing that remains the same;  you must impart all of the four flavors in order to produce a desirable dish.  Those four flavors again are; salty, spicy, sour, and sweet. 

Bringing it Home

One of the best ways to incorporate Thai cooking into your own kitchen is to prepare the meat for the dish.  Most of the dishes associated with Thai cooking are either stir-fried or cooked fast, but that doesn't mean your slow cooker can't be put to use.

Cook beef, pork, or chicken in the slow cooker and season with the paste you made with all those aromatic spices and other ingredients.  Slow cook the meat in your slow cooker until it falls off the bone.

Now when you're ready to make a delicious Thai dish, you have meat or poultry that's flavored perfectly and tender.  All you need to do is serve it over rice or noodles with some freshly sauteed vegetables.  Sprinkle on a few chopped peanuts, chop up some lemon grass, and you have a meal that echoes centuries of Thai cuisine perfection.  Remember, it all starts with the basic seasonings that hit all four of the taste centers.  From there, the sky's the limit!

You don't have to be a chef in a Thai restaurant to put together those same great flavors right at home.  Stock your pantry and refrigerator with a few basics, and let your imagination inspire you to put the flavors of Thailand on your very own table.

French Slow Cooker Cooking Tips

Taking The Fuss Out Of French Cooking

French cuisine can be a culinary masterpiece, created using techniques that require intense focus and attention to detail.  Many French dishes take lots of steps and numerous ingredients to complete, and the cook must be knowledgeable in many areas just to get one dish right.  French chefs take pride in their creations considering them much more than just a meal, but rather a piece of artwork full of color, flavor, and detail.  Yes, but how can we make this detailed style of cooking somewhat easier for the rest of us? 

Getting to Know French Cuisine

The cuisine of France has continuously changed throughout the years thanks to the many great chefs that have graced the cooking arena.  Over the centuries, ingredients have been added, recipes have evolved, and the presentation and beauty of the meal has become just as important as the flavor and taste.  

You will be happy to know that many of the ingredients used to make French dishes are found in the homes of each and every one of us right now.  Milk, eggs, cheese, and bread are staples of French cooking.  Other spices and seasonings such as nutmeg, garlic, onions, and vinegar give these typical French meals that extra something that makes them unique.

The quality of the food used in French cuisine is what makes the meal, not necessarily how it’s prepared.  In French cuisine, you'll find choice cuts of veal, lamb, poultry and beef in many entrees.  You'll also find a wide array of fresh fruits and vegetables, as well as herbs straight from the garden.

Bring French Cooking Home

You don’t have to blow the budget or stress yourself out trying to figure out the art of French cooking.  There are many ways to be frugal and creative at the same time.  Take what seasonings and spices you already have and don’t be afraid to use them.  The problem with many first-time cooks is they are afraid to mess up the meal by using too much of something.  You have to let your imagination run away with you for a little bit when it comes to French cooking. 

Not every French meal needs to be complicated.  With the use of your slow cooker, you can make tasty French dishes much easier than you might imagine, and with less effort and stress.  In fact, many French dishes are better using the slow cooker process; Beef Bourguignon is the perfect example.  You simply place your cut of beef, wine, vegetables, and whatever spices and seasonings you choose in the slow cooker, give it time for the flavors to meld together.  Pour yourself a glass of wine and you will be magically transported to a cozy cottage in the French countryside.

You can make everything from traditional soufflés, fish, and other seafood in the slow cooker and not have to worry about watching it every second.  Slow Cooker cooking is definitely an easier way to cook for anyone pressed for time, or patience, but still wanting to create a French inspired meal. 

Although French cooking may be a little intimidating at first, you don’t need to go to cooking school to prepare a delicious meal inspired by the best French cuisine. There are ways to shape any type of cuisine around your style and your budget, and French cuisine is no exception.  The key to French cooking is to use your imagination, use what you learn, and then add to it over time.  Weave together a tapestry of flavor, color, and the freshest ingredients right in your own home and you'll be serving truly inspired French cuisine before you know it.

Korean Slow Cooker Cooking Tips

The Korean people view their meals as one of the most important social times of the day, so they take pride in the culinary dishes that are prepared.  Korean cuisine stands apart particularly because of the variety of dishes  prepared and served at each meal.  You may be surprised to learn that most Korean homes don't have ovens.  This means the majority of Korean dishes are cooked in pots on top of the stove, making this cuisine the perfect cousin to slow cooker cooking. What are some of the ways that this type of cooking stands out from the rest?

The Big Difference

In America, we are used to eating an appetizer, main course, and possibly a dessert if we still have room.  In Korea, a dozen or more dishes are prepared for every meal.  Vegetables, soups, rice, and a variety of meat and seafood can make up one meal, and they are served at the same time, unlike our meals where one dish comes out at a time.

All of the food, including meat and seafood, is cut into small pieces.  Chopsticks are frequently used.  At a family meal, each dish is placed on the table beforehand and everyone gets to pick and choose what they want, effectively 'grazing' across the array of dishes.

Main Ingredients

Rice is an extremely important ingredient in Korean cuisine and can be found in almost every meal.  Seafood is a staple in the cuisine, although meat is more popular than ever.  A traditional dish called Kimchi, is at virtually every meal, from morning to night.  Kimchi is made up of cabbage and a large variety of different vegetables.  This can be made in a range of spicy flavors, depending on how you like it. 

Korean cuisine is loaded with spices and seasonings that give dishes a distinct 'kick.'  A few of the most widely used are chili pepper, soy sauce, garlic, and sesame oil.  Korean dishes are perfect for a vegetarian diet because of the vast amount dishes made up strictly of vegetables.

Easy Korean Recipes in the Slow Cooker

You don’t have to be an expert to be able to put together a tasty Korean meal.  What makes it even better is the meal doesn’t have to take up a lot of your time and energy.  The only thing you need is a good recipe and the right ingredients, oh, and a slow cooker!

Many Korean dishes are perfect for slow cooking.  Slow cooked spicy beef, chicken, or pork are standard fare.  These recipes require only the meat or poultry of your choice, the right seasonings and vegetables, and you'll have a delicious meal without any fuss.  Make a pot of rice and your meal is complete.  When you break the recipes down into the basic ingredients, you will see just how simple it is to put those same ingredients into your slow cooker and create a delicious Korean dish.

Because Korean dishes are cooked on top of a stove - there are no ovens in most Korean homes -  it's easy to learn a few recipes that will easily work in your slow cooker.  Slow cooked, one pot meals are common, so what could be simpler than making these same meals in your slow cooker? 

Learning a new type of cuisine is not only fun, but interesting because you are immersing yourself in a different culture.  Give Korean cooking a try.  Open your mind to a variety of foods you wouldn’t normally eat.  It may just surprise you!

Cajun Slow Cooker Cooking Tips

Kick Up Your Slow Cooker With Cajun Flavors

Cajun cooking originated in the Southern swamplands, bayous, and farmland. The Cajun people were hard-working and lived under very stressful conditions. Their meal choices revolved around local foods that were easy to find. To save time and money, and to feed as many people as they could, meals were very often cooked up in one big pot. This makes using a slow cooker for Cajun cuisine a natural.

The one thing you can be sure of is you can cook up Cajun foods in your slow cooker with great success and enjoy those potent flavors we have all come to love.  As a matter of fact, the key to great Cajun cooking is to simmer the dish for many hours, and that is why slow cooker cooking and Cajun foods go hand in hand.  Let's take a look at some dishes and the ingredients and seasonings that make them stand out from other southern cooking.

Cajun Meets the Slow Cooker

Jambalaya, gumbo, beans and rice, and stew are all easy to cook in the slow cooker.  Why?  Because they're not complicated or fussy.  The neat thing about this type of ethnic cooking is recipes are not set in stone.

When recipes were passed from one generation to the next, ingredients were substituted as needed because of what was available at the time. That is probably why there are so many different variations of the same recipe. Shrimp, oysters, crab, wild game, fish, pork, beans, okra, tomatoes, and rice are all staples in Cajun cooking, but are specific to regions.

Because Cajun foods have an exotic multi-layered flavor and that 'bite' we love, many people think that the recipes call for dozens of different or complicated spices and mixes, but that is not so.  There are really just a few very recognizable spices and condiments that give Cajun food its unmistakable taste.  The following are considered essential in every Cajun kitchen and are perfectly suited for the slow cooking method we love – slow cooker cooking.

Cayenne pepper is the most common spice used in this type of cooking. The mature pepper is ground into a fine powder and is used in conjunction with white and black pepper to give recipes a potent kick.

Gumbo powder, called filé powder, made from ground sassafras leaves, is used in gumbos, soups and stews not only to flavor the food but to thicken the sauce as well.

Tabasco sauce is one Cajun spice most of us are familiar with. It is used in cooking and as a condiment on the table. You will find other hot sauces to enjoy, but you don't want to eliminate Tabasco sauce from your kitchen.

Creole mustard is also a common ingredient found in Cajun cuisine. Although it is often used as a spread for sandwiches and as a dip, many recipes also call for it as an added ingredient in sauces, marinades, and other dishes.

Cajun slow cooker cooking is very flexible and tasty. Whether you want exotic dinners or just plain old good eating, Cajun foods and flavors fit the bill. Because many Cajun dishes are traditionally slow-cooked in one pot, you will find it easy to transform your favorite Cajun meals and make them right in your slow cooker.  All you need is the right ingredients, spices, and a little imagination.  Oh, yes, and a hearty appetite!

Italian Slow Cooker Cooking Tips

Italian Cooking Beyond Spaghetti

When I dream of a plate of Italian food, it usually looks something like this;  spaghetti, tomato  sauce, Parmesan cheese, and garlic bread.  However, that type of dish is as American as they come.  What truly makes up an authentic Italian dish?  Is Italian cuisine based on the spices and seasonings or possibly the way the pasta is made?  What are some ways we can differentiate a true Italian meal from its American counterpart?  

A Love Affair

If you know anything about the Italian culture, you already know about the passion.  Italian cuisine is all about understanding the relationship between the people and the food.  Yes, it's a love affair.  Besides spending hours and hours eating their meals, Italian cooks also spend time searching for the right ingredients and preparing everything with love.

You'll find on the Italian table an array of dishes from appetizers to entrees to desserts, creating a  culinary masterpiece, in appearance, aroma, and taste.  With the introduction of new ingredients and seasonings through the ages, the Italian meal is constantly evolving. 

A typical Italian meal is rich in local fruits and vegetables, making this cuisine one of the healthiest in the world.  Another healthy ingredient used throughout the ages in Italy is now well known around the world.  We are, of course, talking about extra virgin olive oil.  Many Italians credit this ingredient for their robust health and beauty, which may be true.  What we know for a fact is that olive oil tastes wonderful and imparts a nice richness and flavor to the Italian foods we love.

Pasta Brings Us Together

When it comes to Italian cuisine, the country is divided into regions, with each region having its  own favorite ingredients and cooking methods.  Each is unique and each is authentic.  When it comes to pasta, however, there is no disagreement.  The love of pasta unites each region in the country. 

Whether you are using dried pasta or fresh pasta, there are some rules to follow when preparing a pot of pasta.  Many American cooks make one common mistake; we tend to overcook the pasta, making it soft.  Taking the pasta off the stove a little bit sooner, when you think it isn't quite ready, will bring the pasta closer to the Italian ideal. 

Always start with a huge pot of cold, salted water.  The pot of water should seem much too big for the pasta you are adding.  Having lots of room for the pasta to move around in the pot will prevent the pasta from sticking to itself.   And I did say salted water, didn't I?  Yes.  Add plenty of salt.

Bring your pot of water up to a rapid boil, drop your pasta in, give it a spin, and turn the heat down.  Cook it now in the slowly boiling water just until it's al dente, or if you bite into a noodle, it bites back just a little.  Immediately dump into a strainer or colander and DO NOT RINSE.  This is another misconception.  You don't want to wash away all the salt and starch in the pasta;  that's where the flavor and texture is.  Some folks like to add oil to the cooking water.  That will help prevent the pasta from sticking to itself, but if you allow enough room for the pasta in the water, you won't have a problem.  Oil may prevent your sauce from sticking to the pasta, however, so you can decide what's best for your dish.

Add your sauce to the warm pasta and the flavors will intensify.  You can spoon in a bit of the pasta cooking water if you want a saucier sauce.  If your recipe calls for cold pasta, just let it sit out at room temperature.  It will cool off pretty fast.  Or, you may cover the pasta and set it in the refrigerator for just a few minutes.  Stir it up and it will be cool.

Put Your Slow Cooker to Work

If you read about a typical Italian meal, it might seem like it would take forever to prepare.  Well, you might be right, in some instances.  Like many cuisines, you can take as long or as short a time to prepare a meal as you like.  But, you'll need a few tricks and recipes to speed things up if you want your house to resemble an Italian restaurant in no time.  The slow cooker is an excellent way to take the work out of the meal and have more time for the important things like spending time with your family. 

For example, lasagna is a popular dish that many cooks avoid because of the time it takes to prepare.  However, even lasagna can be turned into a slow cooker sensation with a few simple steps.   Set out your ingredients as you would if you were cooking it in the oven.  Use a large ladle and put your sauce in the slow cooker, and layer with uncooked noodles and other ingredients until you are satisfied that you have enough, about 3/4. of the way full.  Now you can 'set it and forget it' as they say.  Set the slow cooker to low and cook it covered for about 4 hours.

Italian cuisine is loved not just in Italy, but throughout the world.  It is simple enough to learn how to create authentic Italian dishes through practice and maybe even a cooking class or two.  Remember, the secret to creating an authentic Italian meal is to focus on using the right  ingredients, including plenty of fresh vegetables and fruits, and to treat your pasta properly!   Have fun and experiment until you put your own spin on a classic meal right from the heart of Italy.    

Hungarian Heritage Slow Cooker Cooking Tips

If you want to talk about a cuisine that's rich in flavor and texture, you definitely want to include Hungarian cuisine.  The evolution of Hungarian cuisine came about due to influence from neighboring countries Germany, Italy, and France.  Hungary has a history of making one-pot  meals, so it would seem like as easy style of cooking for a beginner to learn, and perfectly suited to cooking with your slow cooker.  Let's take a look at some of the ingredients and cooking methods that make this cooking unique.

Paprika and More

The best thing about Hungarian cuisine is it is not complex.  There are simple ingredients used and basic cooking techniques applied such as frying, baking, and boiling.   Paprika is known to be a key ingredient in many Hungarian dishes to give them more flavor.   This, along with garlic, lard, onions, and sour cream give these dishes a distinctive taste not found anywhere else.  

The meat stew known as 'goulash' is a favorite in Hungarian cuisine.  Locals rely on a supply of  pork and beef for their meals, which is one reason it’s hard to find dish without meat anywhere in Hungary.   A wide array of vegetables are used, however, and some types of fish can be found and cooked for a healthier menu choice. 

Each region in Hungary has its own selection of favorite foods and recipes.   As the land changes, so do the types of fresh foods that grow in that area.  Hungarians take pride in what they cook and want to showcase their culinary art by creating dishes full of sweet aromas and hearty flavors.  Some dishes may not be welcome by the sensitive stomach, but if you can handle the spice and rich meats, this is one of the most distinctive cuisines in the world and shouldn’t be missed.

Hungarian Meals and Slow Cooker Cooking

In the early history of Hungarian cuisine, most dishes were cooked all together in one kettle.  For this reason, using a slow cooker to cook modern Hungarian meals is a great way to create an authentic meal with ease and less stress.  With the world at our fingertips through the internet, it’s easy to find recipes that you can throw together for a Hungarian feast.  

What better recipe to try in the slow cooker than the Hungarian favorite, goulash?   For an authentic taste you will need a few simple ingredients including paprika, onions, garlic, and tomatoes.   Small cuts of beef are added, soaking up the flavor of the seasonings and spices.  You can choose to serve with noodles or without, depending on how you like it.

You can choose to make other classic recipes like chicken paprikash or chicken and dumplings in the slow cooker as well.   Both of these recipes require a few easy to find ingredients.  Because these well known recipes are so simple to make, it is a great starting point for beginners who want to try their hand at Hungarian cuisine.

You don’t have to spend a ton of time going through cookbooks and finding odd ingredients you’ve never heard of to cook a Hungarian meal.  Most of the things you will need are already in your fridge or pantry.  Take advantage of your slow cooker and immerse yourself in Hungarian culture and cuisine without leaving the comfort of your own home.

Mexican Food Slow Cooker Coking Tips

Exploring The World Of Mexican Cooking

Mexican cuisine can be described as having a wide range of intense color and flavor.  The food is colorful and the spices and seasonings give it that extra kick.  The cultural influences span over many countries including Spain, India, Europe, and even the Caribbean, resulting in this food being so varied.  However, although recipes differ from region to region, the ingredients and style of cooking remain the same.  How did Mexican cuisine become what it is today and what sets it apart from any other styles of cooking?  Let's take a look.

Color Pops

The use of a wide selection of vegetables give a Mexican meal a pop of color and flavor at the same time.  Mexican cooks rely heavily on the use of tomatoes, chili peppers, green peppers, radishes, and broccoli, just to name a few.  Avocados, corn, and papaya are also important staples of many Mexican dishes.  The use of so many vegetables with such brilliant colors also makes the nutritional value increase, making Mexican food extremely healthy.

Tips and Techniques

Mexican cooks do quite a bit of sautéing and roasting while they create these masterpieces.  Fire is of utmost importance and helps to unleash the flavors inside tomatoes, onions, garlic, peppers and a number of other ingredients.  Chilies are roasted over an open fire not only to loosen the skin, but to give them a sweeter taste.  Slow simmering is another technique used in many Mexican dishes.  You can throw all your meat and vegetables in a pot along with spices and seasonings of your choice and let it simmer all day until it’s time to eat.  Doesn't that sound like slow cooker cooking fits right in?

Spices

Chipotle chile powder, ancho chile powder, and chili powder blends are all staples in Mexican dishes.  These spices add not only heat but flavor to meat and vegetables, as well as sauces and soups.  Garlic is also a staple and used in many bean recipes and sauces.  Although oregano seems to be more Italian than Mexican, it is used in combination with other spices and is often an ingredient in homemade chili powder blends.  There is a wide variety of spices used in Mexican cooking, some for heat and some for depth of flavor.  Choosing the right spices can make all the difference between a so-so Mexican dish and a real knock out.

Slow Cooker Meals Mexican Style

You can turn just about any Mexican dish into a slow cooker sensation if you just know the right ingredients and technique.  A few favorite recipes such as taco soup, chicken and white beans, shredded pork, and enchiladas all can easily be changed from stove top to slow cooker. 

Forget the notion that Mexican food is simply bean burritos and quesadillas.  There is much more to enjoy with this simple cooking that yields intense results.  You can turn any meal into a Mexican feast with the right type of authentic Mexican ingredients.  Experiment with a variety of recipes and see what you can create in or out of your slow cooker, and you'll be an expert in Mexican cuisine in no time.