Total crock pot recipe, despite what it says.
My mods: use turkey or browned stew meat instead of the ground beef. I use one can red beans and one can black beans.
Note: I would love to get some good vegetarian chili recipes, but I trust the ones that are personally suggested rather than whatever I find on sites. (This is generally the case for me with recipes that usually have meat but are often made without it— I’m not the best veggie cook, but I know some of you are, and I want your input!)
Filed under chili food coma beef turkey om nom nom
I can’t praise this soup enough. It’s made with wine. It has garlic. You put it over bread and cheese. It’s spicy and garlicky and THE BEST THING EVER. I serve it when there are colds, allergy attacks, problems at work, break-ups, lost jobs, school drama, whatever. It is just that amazing.
-8 cloves chopped garlic
-1 chopped shallot
-1.5L/48-50oz beef broth/red wine/water (I usually do 32 oz beef broth, 8 oz red wine, 8 oz water, but whatever sounds good to you)
-1tsp caraway seeds
-1/2 tsp cayenne
-2tsp marjoram
-2-3T soy sauce (optional)
-pepper to taste.
Saute the garlic and shallot in a saucepan in olive oil until translucent. Add the liquid and bring to a boil. At boil, add the caraway, cayenne, marjoram, soy sauce, and pepper. Reduce the heat to medium-low and let simmer for 30 minutes.
The toast:
-Gruyere (if this is stupidly expensive, Swiss works great, too)
-artisan bread (grocery store French bread works, too)
slice some cheese, stick it on slices of the bread. Broil it until it’s melty. Put one cheese toast in each bowl that will hold soup, pour soup over it.
Hunch over your soup and bread like you might stab someone who touches it. Let the garlic and cayenne clear your sinuses and refresh your heart. Then find someone who also ate the soup who wants to hang out with you, because now you have breath that will kill houseplants for the next twelve hours.
Filed under garlic soup comfort food
You need:
-a stick of butter (I know, it’s already amazing)
-1/2 c milk (go big and get good stuff)
-5t cocoa powder
-2 c sugar
-3c oatmeal
-1c coconut flakes
Mix the butter, milk, cocoa, and sugar together in a pan and bring just to a boil, making sure everything’s melted and mixed.
In a mixing bowl, dump the buttery deliciousness over the oatmeal and coconut. Drop by the heaping tablespoon-ful onto wax paper, and try to let them cool before you eat them all.
Filed under chocolate butter glorious butter gluten-free dessert
This is made with 76oz of beer, you know it’s going to be good.
You need:
-76oz of beer (get something decent-tasting like Rainier)
-1T salt
-2T peppercorns
-pepper flakes
-2T onion salt
-2T garlic salt
-2T celery seed
-2T mustard seed
-2T dry mustard
Dump it all in the biggest pot you have (pasta pot is ideal), and boil for 20 minutes.
After 20 minutes, add 2-3lbs shell-on deveined shrimp, and boil for another 20.
The dip:
-2 blocks of cream cheese
-1/2t Tabasco
-1t horseradish
-2t grated onion
mix together, thin with milk as needed to be dip-able.
Provide your guests with a shitload of napkins and wet wipes. This goes well (obviously) with beer, so I encourage you to make this for the beginning of a party and be heavy-handed with the pepper flakes, encouraging people to drink more.
Filed under shrimp boil me cooking with booze gluten-free
I think this was the first thing I ever made in a crock pot, probably before I could drive. It’s my mom’s go-to winter recipe.
-1 package split peas
-1 chopped onion
-3-6 chopped carrots
-2-3 stalks chopped celery
-1 bay leaf
-dash of cayenne
-1/4t thyme
-8-10c water (I suggest subbing in some veggie stock or chicken stock for more flavor)
-1/2t salt
-1 ham hock/ham soup bone (I would also suggest getting a ham steak and roughly chopping it)
Crock pot this mess for 3-4 hours on high or 8-11 hours on low.
There are two schools of thought on split pea soup: I am of the “best when run through a blender” school, though that is more time-consuming, but you can also dump directly from the blender into freezer bags. Look at you! Freezing food for the future like a responsible ADULT! Yeah!
There’s also the school of thought that finds this ridiculous and thinks you should eat it the way the crock pot intended: unblended, hopefully with the bay leaf and ham hock pulled out. I suppose you could freeze this, too. Whatever. BLENDER!
Filed under ham soup crock pot gluten-free blender freezer
First, I’d like to say that all credit for this is due to thesciencegirl, who mentioned it off-handedly one day and two days later, I ate it for dinner and fell in love.
You need:
-one batch of cornbread batter, prepared and in a greased pan. I used Trader Joe’s regular cornbread mix, and a leftover disposable lasagna pan (which this recipe completely fills). I think I’d like to make it again with their blue corn jalapeno cornbread mix.
-your choice of taco meat (optional, I used ground turkey, you could also use shredded chicken, ground beef, TVP, or anything else).
-Can of drained beans (I used black, but whatever)
-Sauteed veggies. I used one yellow pepper, one orange pepper, and an onion, and sauteed them in the leftover meat mess because it was in my largest skillet and I’m lazy (the fat was drained out, calm down) I hit them with some salt about five minutes into sauteing to pull the liquid out and soften them.
-A shitload of shredded cheese, preferably cheddar. Seriously, like a pound of shredded cheese. It’s glorious.
-Whatever you like to throw on your nachos— green chiles, olives, fresh tomatoes, whatever.
How to layer:
- cornbread batter
- taco meat
- beans
- veggies
- cheese
- nacho toppings
- more cheese
Bake according to the directions for the cornbread mix (in my case, 350 for 18 minutes) When finished, scoop it into a bowl, top it with sour cream, salsa, or Tapatio. Enjoy your slop pile of heaven, and the food coma that is sure to follow.
You guys, this is possibly the best comfort food I’ve ever had. It has everything I love, layered together in a pan, and I’m encouraged to top it with sour cream. PERFECT.
Filed under thesciencegirl taco casserole slop pile of heaven beef turkey cheese
This isn’t a slow-cooker recipe, but it is one of those weird recipes that was everywhere when I was a kid, and then I didn’t see it for 20 years until I found it in my mother-in-law’s recipes.
-2 packages lemon Kool-Aid
-1 c. Lipton instant iced tea
-2 c. sugar
-1 tsp cloves
-2 c Tang
-1 package Red Hots.
Mix them all together, store in moisture-proof jar/container. Add 2tsp to 1cup hot water. I have no clue how this is “Russian”, but every time I had it anywhere, regardless of who was serving it, it was always “Russian Tea”.
Filed under childhood comfort food drinks
I refuse to apologize for these. It’s, to be blunt, a taste-changing recipe. I’ve seen dozens of self-professed tomato-haters scarf this up.
Modifications: instead of onion, I used shallots when I first started making these and I never bothered to try anything else. The recipe is pretty flexible with regards to flavors and amounts— as long as you saute garlic and shallots, throw in some tomatoes, toss with sugar, sherry, and pepper flakes, then bake for a bit, you’ll be fine. It’s originally a side dish, but I’ve had more than one meal that was just this and a loaf of French bread and a bottle of wine. They also work with pasta if you want to get fancy.
Filed under vegetarian tomatoes absolute favorite gluten-free
I humbly submit my favorite sloth recipe: ultraprison-.tumblr.com/post/816532098/super-lazy-couscous
(Source: stfuconservatives)
Filed under submission couscous
Again, this is from my mother-in-law, so it’s a little prep-heavy, but easy to crock pot and keeps well.
-1/2lb ground beef (I use ground turkey)
-1/4c chopped onion
-1 1/2c water
-16oz can stewed tomatoes, cut up
-16oz can kidney beans (I always use black beans, but whatever you want)
-8oz tomato sauce
-1/2 envelope taco seasoning mix (You know you can get a huge shaker of this stuff at Costco for like five bucks? I use it constantly)
Brown the meat with the onions, drain fat off.
Dump everything into the crock pot, cook on low for 3-5 hours. You could also just simmer everything together on the stovetop.
We top ours with Fritos, plain yogurt, and shredded cheese.
modification: throw all the good stuff except for the meat into a crock pot, put in two uncooked, thawed, chicken breasts (boneless/skinless), and cook on low for three-five hours. Pull the cooked chicken out, shred it with forks,and dump it back in for a while. Simmer a bit longer.
Filed under beef chicken turkey soup stovetop gluten-free
