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Chili recipies, people. Tell me how to put my crockpot to excellent use (rather than sort of bland use).
Also, pork chop recipies, no dairy, with less than 10,000 ingredients. If it works with a crock pot, even better!
The good sense to study more when there aren't tests bearing down on me.
Finally, the calm and perseverence necessary to hand-pollinate Arabidopsis. And do more studying.
Also, pork chop recipies, no dairy, with less than 10,000 ingredients. If it works with a crock pot, even better!
The good sense to study more when there aren't tests bearing down on me.
Finally, the calm and perseverence necessary to hand-pollinate Arabidopsis. And do more studying.
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http://www.americastestkitchen.com/recipe.asp?recipeids=69&iSeason=4
(registration required, so I've pasted the recipe in here for you.)
It's not meant for a crockpot, but I imagine you could brown and sautee on the stove, and then transfer it all to your crockpot for yummy simmering. Oh, and the episode I saw it on made a minor deal about using tomato puree instead of tomato sauce, but you know what? tomato sauce is just fine, and cheaper in my neck of the woods.
This recipe makes a lot of chili, so you might want to halve it.
Simple Beef Chili with Kidney Beans
Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne--or both. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving. Leftovers can be frozen for up to a month.
Makes about 3 quarts, serving 8 to 10 2 tablespoons vegetable oil or corn oil
2 medium onions , chopped fine (about 2 cups)
1 red bell pepper , cut into 1/2-inch cubes
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 pounds 85% lean ground beef
2 cans (16 ounces each) kidney beans (dark), drained and rinsed
1 (28-ounce) can diced tomatoes , with juice
1 can (28 ounces) tomato puree
table salt
2 limes , cut into wedges
1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.
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Black Bean Chili
Black Bean Chili
2 cans diced tomatoes with chilis
2 cans black beans
1 medium onion, diced or sliced
1 large cutting tomatoe, diced
4 roma tomatoes, diced
1 each - green, red and yellow bell pepper, sliced and/or chunked
1.5 cups of sliced mushrooms
Garlic powder, salt and pepper to taste
Put a teaspoon of olive oil in a large pot and warm.
Sprinkle garlic powder, salt and pepper to taste into the olive oil, and allow to brown.
Put onion into the pot, allow to cook until "al dente"-ish.
Put green, red and yellow peppers into pot. Allow to soften slightly.
Put diced fresh tomatoes, tomatoes with chilis and black beans into the pot. Raise temperature to get the chili to a gentle boil. Allow to boil for 10 minutes or so, stirring once or twice.
Stir in mushrooms, lower temperature. Let simmer for another 10 minutes...or until you're hungry and ready to eat. ;o)
Serve over a baked potatoe, or brown rice with shredded cheddar cheese and sour cream. Absolutely healthy, absolutely filling, and absolutely delicious!
To use your slow cooker, just prepare all the ingredients, dump them in the crock pot, and let them cook on low all day. It'll be ready when you get home. Just be careful when crock potting for a long time, because it tends to suck the flavor out of foods. Also, peppers can sometimes become pretty bitter in a slow cooker.
Re: Black Bean Chili
Re: Black Bean Chili
Cutting tomatoe - big, huge, round tomatoe you'd buy if you wanted to cut slices for a sandwhich.
One's good for flavor...the other's good for "substance". :o)
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Finally, the calm and perseverence necessary to hand-pollinate Arabidopsis
Aaaaaaaaaaaaah!!! They've got you doing that?!?!!? Yikes!! I've done that before, and I do wish you the calm and perseverance!!
Why they don't let you have fun and play with flies and instead torture you with weeds and worms, I don't understand!! ;-D
Good luck with getting all your requests!!
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I'm getting good results with my Arabidopsis,
Cool!! Nothing better than science that works!! :-)
Other plants started flowering two weeks ago, and these pokey things still haven't put out adult leaves.
Hmmmm.... well, some mutations affect growth as well, but yeah, who knows!!
Good luck with the weeds! ;-p
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Barbecued Beans
2 lg cans Pork & Beans
2 cans Kidney Beans, drained
2 cans other beans, drained (I normally use 1 can garbanzos and 1 'whatever' - it works nicely with Great Northern or Black Beans)
1/2 cup chopped onion
1 lb ground beef
1/2 lb bacon
1/2 cup brown sugar
2 tsp vinegar
1/2 cup ketchup
1 tsp mustard
salt & pepper to taste
Brown the beef, onion and bacon. Mix everything together in the crockpot, cook on low for 8+ hours. Leftovers warm wonderfully.
This is good for a 5 quart crockpot - if you've got a 3 quart, use ordinary size cans for the Pork & Beans, and drop one of the cans of 'other' beans.
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. . . poke at pork chop with your spatula or fork, wonder if it's time to flip it . . .
Isn't that the truth.
Thanks!
Lazy Thing I Made Up with Pork Chops and Hasn't Killed Me Yet
Ingredients:
Pork chops (usually 3, or one non-Costco-sized package)
1 x Can of Diced Tomatoes (your choice of fanciful seasonings)
1 x Zucchini
Szechuan sauce to taste
Bit of garlic (just enough to tell whether the oil's hot)
Instructions:
1. Cut the zucchini into bite sized pieces. I usually quarter the zucchini on the long axis and cut them into 2cm long chunks. Slices work as well.
2. Slice the pork chops into strips as wide as the pork chop is thick.
3. Fire up the stir-fry pan on medium heat with a little oil and garlic. (if you're serving over rice like I do, this would be the time to get that started)
4. When the oil is hot as indicated by the garlic cooking, throw in the pork chops and stir-fry them until done. Throw in some szechuan sauce here if you would like some kick to your pork chops. While is this cooking, open up your can of tomatoes - you'll want to do this now rather than later.
4. After the pork chops are done, mix in the can of diced tomatoes and zucchini. Bring the mixture to a simmer and let it cook until the zucchini reaches your desired level of squishiness.
5. Serve (over rice).
Start to finish: about 30 minutes.
Adapted from some random pork chop recipie I found on the Internet sometime last year. Don't stress out over following the instructions to a T, I basically wing it each time trying little differences in choice and slice of ingredients. Come to think of it I may have shown you this one...
Something for the crock pot might be curry. With that it's pretty much brown your meat, throw in the crock pot with your choices of vegetables, a jar of premixed curry sauce, some water and go.
Re: Lazy Thing I Made Up with Pork Chops and Hasn't Killed Me Yet
I think I've seen a variant on the theme, certainly - what luck have you had with carrots?
Re: Lazy Thing I Made Up with Pork Chops and Hasn't Killed Me Yet
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Brown chop in a frying pan with a little oil. Add enough vegetable broth (in cartons on the soup aisle) to come halfway up the chop, put a lid on, and simmer for ten minutes. Add cubed (1/2" or so) red potatoes, skins on. Simmer for another 15 minutes with lid on. Add green beans (I use frozen). Cook uncovered till green beans are hot through.
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