Pea food at Crock-Pot slow cooker
Green beans are cleaned of stalks, broken and washed well.
Peel an onion and chop finely.
Wash the tomatoes and cut them into cubes.
Put the oil, onion, pods and tomatoes in the ceramic bowl of the Crock-Pot 3.5 l slow cooker.
Sprinkle with vegeta and pepper and mix well.
Mix the tomato paste with a glass of water and pour over it.
Put the bowl in the appliance and put the lid on.
Set to High position and leave for 5 hours.
1 hour before it is ready, add the chopped garlic and chopped dill and mix.
I put it in the oven for 30 minutes to "catch color".
It is eaten hot.
It is a good garnish for Moldovan parjoale.
Method of preparation
Green bean soup and pumpkin in slow cooker Crock-Pot 4.7 L
We clean and wash the vegetables, chop them into cubes and add them to the appliance bowl.
Low green beans in slow cooker Crock Pot
Onions are cleaned, cut and cooked. In the Crock Pot 4.7 L slow cooker bowl
Method of preparation
For this rabbit stew, I first marinated the rabbit meat and left it to cool for 24 hours. In a mortar I mixed the olive oil with the spices listed above in the ingredients and with this mixture I rubbed the rabbit pieces well. Then I wrapped them in cling film and left them in the fridge for 24 hours.
I used to prepare this rabbit stew with chimpanzee slow-cooker Crock Pot. So I washed and sliced the vegetables: carrots, white peppers, mushrooms. I put a bed of vegetables in the Crock Pot, about 3/4 of the vegetables, then the rabbit meat and on top of that only a few vegetables and chives. I added the bay leaf tomato juice and finally the dark beer. Then I added just a drop of water and I had some emotions, because not knowing how this slow cooker works, I thought that inevitably all the vegetables will catch and some smoke will come out, but neither. So I set the device to High and I left him about 7 hours during which time he did a wonderful job.
Clean the mushrooms, wash them well and cut them into pieces. Chop the garlic and finely chopped green onion. Heat the oil.
Smoked sausage beans at Crock-Pot slow cooker
Peel the vegetables, finely chop the onion, and slice the carrot into thin slices. In the vessel
35 chicken recipes with low-carbohydrate dishes that bring the flavor without guiltLaunch 35 Photo Gallery
As temperatures continue to rise this summer, you've turned to yourself. Who cooks slowly to help dine on the table without heating the house? If not, what are you waiting for? I use my Crock Pot as much in the summer months as I do in the winter! After all, our favorite gadget for the kitchen is not suitable piping hot soups. From flavored sandwiches to everyone’s favorite protein (chicken), the slow cooker can handle all the summer meals you want - no heat!
We're starting to find lightly packaged chicken in the supermarket again, so he wants me to make all the chicken recipes I can! But these 35 delicious recipes go a step further, because each of them is low in carbohydrates! The Crock Pot Style cake from Rotisserie My allows you to make your favorite delicacies in your own kitchen, and Crock Pot Chicken Fajitas will make your next Mexican night special.
Crock Pot chicken tacos are wrapped in salad leaves to give a new fun twist to your children's preferences. And you can leave the dining menu and you can make Kung Pao Skinny Chicken Slow Cooker and Buffalo Chicken Dip Slow Cooker will be a hit at your next pool party or cooking!
Each of them 35 Slowly cooking low-carb chicken recipes allows you to enjoy an amazing aroma without guilt. Between the summer heat and the busy days, any of them will help you make your week a little easier and much tastier.
Need more Crock Pot inspiration? Try these:
- 20 slow cooker recipes
- 15 popular Crock Pot chicken recipes
- 35 Slow stove soups to repeat
I am the creator of Mother's Daily Meals and a full-time stay at home mom. I live in northern Indiana with my 16-year-old husband and our two beautiful sons, ages 15 and 3. My blog is for everyone, from the novice chef to the experienced home cook. I want to bring families around the table with delicious food made simple. You can find me on Facebook, Pinterest, Instagram and Twitter as well!
What you need to know about the Bone Soup recipe?
- to make bone soup you can use any bone, even chicken cutlery. You can try a delicious veal tail soup, ribs, bone marrow bones, lamb bones, etc.
- I told you above that bone soup, boiled very slowly and for a very long time, removes all the best from the bones, all the nutrients. Well, it also removes the substances that were fed to the animals from which the bones come, so it is important to make a bone soup of meat of controlled origin, certified organic, from a reliable source in the country, etc.
- I personally do not put salt in bone soup, I prefer to salt it when I use it and depending on the recipe I am going to use it for. I only skip it when I know we will consume it as such. But I salt the bones before putting them in the oven and this salt gives a subtle aroma to the soup
- the fact that we brown the bones very well in the oven helps our bone soup in terms of flavor and color, so don't skip this important step
- do not worry about vinegar, it does not feel in the soup. Its role is to extract even more nutrients from the bones used in soup
- Bone broth is ideal to boil for 24 hours on a very very low heat (or in a slow cooker). Yes, it takes at least 24 hours for a concentrated and truly nutritious bone soup. Of course, a bone soup cooked for 15-18 hours will be delicious, but the more it boils, the better: the soup is more concentrated and healthier. I boiled the soup you see here for 36 hours in a slow cooker, on low.
- the bone soup must be drained very well through a very thick sieve and gauze, in order to be as clear as possible. Then you can let it cool. It will make a very thick crust of fat, depending of course on the bones used. When the soup is cold, the fat crust can be easily removed. You can use this fat in cooking, just like lard. It is very fragrant and will give its aroma to the food in which you use it.
- you can freeze the bone soup in bags, so that you have it at hand at any time. An excellent idea is to freeze the bone soup in a tray for ice cubes, so that you can "throw" 1-2 cubes of soup in the food, for super-extra-uber-mega flavor.
- if you don't have a slow cooker, don't worry, you can also make bone soup over a very low flame. You have to rinse with a very large amount of water and boil the soup in the same way, 18-36 hours, until the water is reduced and you have a very concentrated soup. For example, if you start with 6-7 liters of water, you will get about 1 liter of soup at the end.
- the advantage of the slow-cooker in the case of the bone soup recipe is that the water does not drop at all, the soup never gets to boil, it just boils very very slowly. So, after you put the vegetables and bones, you can fill the bowl to the top, it will not pass, do not worry.
Ingredients for 2-3 liters Bone soup:
- 1.5kg beef bones
- 3 carrots
- 3 celery stalks
- an onion
- a piece of celery
- a parsnip root
- a parsley root
- 1-2 bay leaves
- 2 tablespoons apple cider vinegar
- 3.5-4 liters of water
Preheat the oven to 220 ° C or at the highest stage. Wash the bones well, place them in the tray on baking paper, salt them and bake them for an hour. During this time, turn the bones twice, to brown evenly.
Meanwhile, prepare the vegetables, which we clean, cut into large pieces and put them in a slow cooker. When the bones are cooked, put them over the vegetables, pour water, add apple cider vinegar and bay leaf. We set the slow cooker to the low function, for 18-36 hours.
When the soup has the color and consistency we want, we take out the large pieces (vegetables, meat). We put them in a gauze sieve and press them very well with a foamer, to recover the last drop of soup. We strain the soup very well through gauze, then we put it in a clean pot. There is no need to put a lid on the pot, because, as I told you above, the fat in the soup rises to the surface, hardens and makes a protective barrier for the bone soup.
I know it's a luuuung article, but don't let that scare you! Bone soup is very easy to make, especially in a slow cooker and is a treasure at the home of any housewife! And, now that we have learned to prepare it, here is a recipe for homemade pasta, for which we use delicious bone broth! May you be the best!
5 tips for the best slow cooker food
Slow cooking or slow cooking has become more and more popular in Romania in recent years. Its main benefits are the healthier preparation of food and the reduction of time spent in the kitchen. Here is exactly what this cooking technique consists of and how to cook the best slow cooker dishes.
Slow cooker devices have appeared in the U.S. through the years & # 821750, being inspired by a Jewish dish called cholent: a soup left to cook for about 12 hours, which is served on the Sabbath. In the famous Crock-Pot, more and more women started working, so a slow cooker allowed them to cook without actually being at home.
How does a slow cooker work?
The mechanism is simple: put the raw food in the bowl, put the lid on, then turn on the appliance. Baking temperature reaches 100 degrees Celsius, but in a longer time: between 2 and 12 hours. In the meantime, there is no need to check or mix the food. At the end of the program, some slow cookers automatically switch from cooking to heating (maintaining the temperature).
The lid of a slow cooker closes tightly, keeping the vapors in the bowl. Specifically, the condensate returns in liquid form over food.
The benefits of a slow cooker
You will save time
Like women in the & # 821770, anyone can prepare food in the morning, and when they return from the office it is ready. Thanks to the function of maintaining the temperature, your dishes will remain warm even if the cooking process has already ended. Of course, you can do other things while the device is working: cleaning, shopping, a visit to friends or simply relaxing with a good book.
You will eat healthier
Because the temperature does not exceed 100 degrees Celsius, nutrients in food are more difficult to degrade.
You will enjoy tastier dishes
Thanks to the watertight lid, all flavors will be kept in the bowl. This is actually a double benefit, because all the smells will stay inside, they will not spread in the room.
It is easy to clean
The inside vessel is made of ceramic and the lid is made of glass, both of which are very easy to clean. In addition, due to the low temperature, the food will not stick or burn.
5 tips for the best slow cooker dishes
Prepare food in the evening
If you do not have enough time to prepare food in the morning, you can do it in the evening. Place them in the ceramic pot and keep them in the fridge. When you wake up, remove the pan and let it heat up a bit (about 20 minutes) before turning on the slow cooker.
Do not add much liquid
As I said above, the vapors are kept in the vessel due to the tight lid. This way, you don't need to add a lot of liquid. If you are adapting a regular recipe for a slow cooker, use about a third of the original liquid. If you have too much liquid, add a tablespoon of flour, mix well, then leave a little to cook.
Do not fill the vessel
Food will be better prepared if the vessel is not full. Manufacturers recommend filling it between 1/2 and 3/4 for best results.
Do not remove the lid during the cooking process
It's ok to lift the lid to add some spice or check if the food is ready, but be careful not to overdo it. Every time you do this, the heat will come out of it, so the cooking process will be longer.
Choose cheaper meat or use less
Slow cooking softens the tissue without weighing down the muscle, so even cheaper meats will be very tasty. Moreover, their aroma will penetrate the vegetables you use.
Bean soup prepared at Crock Pot , in other words, a light, clear soup with vegetables and summer taste.
I think this year I have prepared most soups and broths so far. We are consumers of soups and broths, but most of the time we eat them at the canteen at work, in the city, when the mothers came to visit or when I used to make them, from time to time. This year the situation has changed and I have become dedicated to preparing this dish. Whether it is cream soup, sour soup with borscht, vinegar or lamiae, soup with milk or whey, vegan or meat, it is recommended both for hydration and for the nutrients it contains.
I like that when I come from the office hungry and tired, I put a bowl of soup, cold in summer and hot in winter, to eat it, only then to continue my activity. I feel like a soup / soup completely invigorates my body.
Today I propose a bean pod, green beans as we call it (although, as we see in the picture, it can be yellow :)). It is a very light soup, both for digestion and as a way of preparation. I either put it in the evening slow cooker and in the morning it's ready, or in the morning before I go to the office and it's ready when I get home in the afternoon.
You already know the benefits of slow cooking technologyIn the slow cooker, the vegetables keep their nutrients, because the liquid does not exceed the boiling point. Retaining its nutrients, it automatically retains its texture and color.
Returning to the bean soup, we like to sour it with lemon juice added to the serving. It seems to me that the lemon juice added at the end, gives it a fresh, summer taste.
Rat pulp the slow cooker
Rat pulp the slow cooker. Dear guests were announced to me during the week and I wanted to prepare something good for them. I still had some duck legs in the freezer and I thought they would like them. Since I have a slow cooker, cooking is very easy. If I tell you that I worked on the duck legs for 8 minutes an hour, do you believe me?
This time I made a more peasant recipe, from Hungarian pesto, with onion, salt and pepper, cumin and red paprika from the country. Good homemade paprika (paprika) has an extraordinary taste and aroma! The authentic one is made only from the pulp of the peppers, without stalks and seeds.
This recipe can also be prepared with chicken or chicken legs, goose or turkey. It can be part of Diet Rina & # 8211 day of proteins (no potatoes, next to a salad of raw vegetables). Similar recipes suitable for Rina diet: duck legs with rosemary and garlic, duck leg roast or duck with cabbage created (only the meat in these recipes).
Pea beans with chicken in slow cooker
500 g pod beans, 2 carrots, 500 g boneless chicken breast or thighs, 1 large tomato, 1/2 red pepper, 4 cloves garlic, 1 piece of fresh ginger, 1 handful of fresh parsley, olive oil, salt, freshly ground black pepper
Difficulty: low | Time: 4h 15 min
How to prepare green beans in a jar, in brine!
Bring a pot of water to a boil, and when it reaches boiling point, add salt and stir until it dissolves.
We clean the green beans from the ends and break them into smaller pieces, as we would put them to eat. Wash it well, then add it to the water that is already boiling on the fire.
Add the dill stalks and let the beans boil for a maximum of 5-6 minutes, no more.
It does not have to penetrate definitively, but only a little.
Meanwhile, wash the jars well, drain them and place them in a tray. Then put them in the oven for 5-6 minutes, with the fire on, at medium temperature.
We drain the green beans, and when the jars are sterilized, we stuff them as much as we can in them, but be careful not to crush it.
We add in each jar 1/2 dill stain, of those that have already left some of the flavor in the boiled liquid.
Now, we taste the brine, but also the green beans and if we consider that it is not salty enough, we add a little more salt to each jar.
I put another spoonful.
Beans should not be salted, as in food, just an idea.
Add the liquid in which the beans were boiled in jars to the base where the fillet starts. We screw the lids on, put the jars back in the tray and put them in the oven, with the fire on, for 5-6 minutes.
After extinguishing the fire, leave the jars in the oven until the next day, to cool slowly.
They must be permanently cooled when we take them out of the oven.
Method of sterilization in a water bath
If we do not want to use the oven, we put the jars in a large bowl. Fill the bowl with boiled water to the fillet of jars. But not before placing a kitchen towel at its base, that is, under the jars.
Put the pot on the fire and boil the jars for another 5 minutes. Then, we leave them in the water in which they boiled, until their final cooling. Or we quickly transfer them to a tray, wrap them in blankets and leave them there until they cool.
There are many methods, but I prefer the oven.
If you do not like the aroma of dried dill, boil the simple brine.
I really like the scent it gives to pickles and hence the idea of adding it to green beans.
Even in the freezer packs, I add both green dill and a smaller, dry dill stain.
Green beans in a jar, can be used in winter, for stew, soup, salad with mayonnaise, or even served with garlic.