Firenze wrote: »
... I felt terrifically Nigella-ish and middle class ...
Piglet wrote: »
* Has anyone ever seen a whole turmeric?
Huia wrote: »
In an absentminded moment I grabbed some lamb pieces with the bone in at the supermarket. There is more bone than meat so I was thinking of using the slow cooker to make stock, then soup. I am used to doing this with beef bones, but what would be the best flavourings to use with lamb?
Graven Image wrote: »
Boneless, skinless chicken thighs, topped with any sauce. The ideas are endless. Honey and Soy, Bar-be-que, white sauce with mushrooms, A-1, or pasta sauce. Cook on high 3 hours or low for 6. When chicken is done take sauce from cooker and thicken to serve over rice or noodles. Add fresh parsley, or cilantro for a bit of color, and or a bit of grated cheese when serving. Have a salad and some bread dinner is done.
Lothlorien wrote: »
Whole cuts of meat, bread, all sorts of things go well. I find adding seasoning at the end rather than beginning of cooking time works well flavour tends to be lost. Soups go well in it.
Hedgehog wrote: »
I have a slow-cook turkey soup recipe that is reasonably tasty:
2 lbs Ground Turkey
28 oz. Tomatoes, whole
29 oz. Beef Broth
1 cup Water
16-18 oz. Soup Vegetables, frozen*
½ cup Barley
1 tsp Salt
1 tsp Thyme
½ tsp Coriander, ground
Black Pepper, to taste
Brown the ground turkey in a skillet. Then put everything into the slow cooker, cover and set on High for 4 hours.
*Seriously, around here you can buy a bag of frozen "Soup Vegetables."
MaryLouise wrote: »
Each winter I make a very intense and rich chicken stock/soup based on a recipe from smitten kitchen.
It is really simple, just a couple of pounds of chicken wings, some chopped onion and a crushed clove of garlic, plus water to reach three-quarters of the way up the slow cooker. I leave it overnight, for about eight hours on low. Then I strain the stock and put in in the fridge for a few hours, skim off the fat.
Brilliant for flu and sniffles, just a hot mugful with some toast triangles.