A BIT CROCKED!

Crocs Are Good!!!

Well summer is coming and even though we have had cool, rainy days, the heat is coming. So I thought some crockpot recipes might be in order. I know - some of you might think slow cookers are for winter, but I say use them year round! Crockpot recipes are convenient, economical, and the Crockpots don't heat the house!

CROCKPOT 101 - I added tips referring to meat for all of you meat eaters:)

Only fill the crockpot one half to two thirds full. The foods will not cook properly if the appliance is filled to the brim. If the food and liquid level is lower, the foods will cook too quickly.

Foods cooked on the bottom of the slow cooker cook faster and will be moister because they are immersed in the simmering liquid.

Remove skin from poultry, and trim excess fat from meats. Fats will melt with long cooking times, and will add an unpleasant texture to the finished dish. Fatty foods will also cook too quickly.

You can thicken the juices and concentrate flavors by removing the lid and cooking on HIGH for the last half hour of cooking time.

Most meats require 8 hours of cooking on LOW. Use cheaper cuts of meat - not only do you save money, but these meats work better in the slow cooker. Cheaper cuts of meat have less fat, which makes them more suited to crockpot cooking. Moist, long cooking times result in very tender meats.

Follow the layering instructions carefully. Vegetables do not cook as quickly as meat, so they should be placed in the bottom of the appliance.

Don't lift the lid to stir, especially if you are cooking on the low setting. Each time you lift the lid, enough heat will escape that the cooking time should be extended by 20 minutes to half an hour. To check progress without lifting the lid, spin the cover until the condensation falls off. Then it's easy to see inside.

For best results, ground meats must be cooked in a skillet before cooking in the crockpot.

Seafood should be added during the last hour of cooking time, or it will overcook and have a rubbery texture.

Large pieces of meat can be browned before cooking in the crockpot, but this step isn't necessary. Browning adds color and helps in flavor development.

Cayenne pepper and tabasco sauce tend to become bitter if cooked for long periods of time. Use small amounts and add toward the end of the cooking time.

Add tender vegetables like tomatoes, mushrooms and zucchini during the last 45 minutes of cooking time so they don't overcook.

Dairy products should be added during the last 30 minutes of cooking time, unless the recipes states otherwise.

Liquids do not boil away in the crockpot, so if you are making a recipe that wasn't specifically developed for the crockpot, reduce the liquid by 1/3 to 1/2 unless you are cooking rice or making soup.

Stir in spices for the last hour of cooking. They will lose flavor if cooked with the rest of the ingredients for the long cooking period.

RECIPES:

BEAUTIFUL BARLEY

This delicious, healthy, and full of fiber crockpot recipe can be served as a vegetarian main dish or a side dish.

Prep Time: 15 minutes

Ingredients:

1 cup uncooked pearl barley
1/2 cup V-8 juice
1/4 teaspoon white pepper
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 cup chopped mushrooms
2-1/2 cups vegetable broth
1/3 cup toasted pine nuts

Preparation:Combine all ingredients except pine nuts in a 3-4 quart slow cooker (do NOT use a larger crockpot). Cover and cook on low for 6-8 hours until barley and vegetables are tender. Sprinkle with nuts just before serving. 4 servings

3 BEAN CASSOULET

This meatless low fat main dish is full of hearty beans and vegetables.

Prep Time: 25 minutes
Cook Time: 9 hours,

Ingredients:
1 cup dried lima beans
1 cup dried great Northern beans
1 cup dried garbanzo beans
4-1/2 cups water
16 oz. bag baby carrots
1 onion, chopped
3 garlic cloves, minced
1 Tbsp. dried parsley flakes
1 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/8 tsp. white pepper
1 bay leaf
14 oz. can diced tomatoes, undrained
2 Tbsp. tomato paste

Preparation:

Cover beans with cold water in large saucepan. Bring to a boil and boil for 1 minute. Remove from heat, cover, and let sit for 1 hour. Drain beans. Combine drained beans, 4-1/2 cups water, carrots, onion, garlic and seasonings except salt, tomatoes, and tomato paste in 3-1/2 to 4 quart slow cooker. Mix well to combine. Cover and cook on high heat for 30 minutes. Reduce heat to low and cook for 8-9 hours or until beans and vegetables are tender. Stir in tomatoes, tomato paste, and salt, cover, and cook 1 hour longer on low. Remove bay leaf before serving. 4 servings.

You can always use canned beans, but this way you'll save money and sodium:)

Bandito Beans

These baked beans made in the slow cooker are slightly sweet and

tangy. Serve them at your next bbq!

PREP TIME
15 Min
COOK TIME
5 Hrs
READY IN
5 Hrs 15 Min

1 (15 ounce) can wax beans, drained
1 (15 ounce) can cut green beans, drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can black beans, drained
1/2 (28 ounce) can barbeque baked beans, with liquid
1 (15 ounce) can chili beans, with liquid
1 (6 ounce) can tomato paste
1 cup packed light brown sugar
1/4 cup barbeque sauce
1 small green bell pepper, diced
1 small yellow onion, diced
1 teaspoon fennel seed

DIRECTIONS

Into the slow cooker mix wax beans, green beans, lima beans, and black beans. Mix in baked beans with liquid and chili beans with liquid. Stir in the tomato paste, brown sugar, barbeque sauce, green bell pepper, onion, and fennel seed.
Cover slow cooker. Cook on Low at least 5 hours.

Just to cool you off, I'm throwing in this recipe for Yogurt Pops!

Yogurt Pops

Mix together plain yogurt (two cups or so), some fruit (about half a cup of whatever you like), and eight ounces of your favorite fruit juice. Pour this into Dixie cups and stick ‘em in the freezer. Freeze them for 45 minutes or so, then insert a popsicle stick into the center of each one, then pop them back in the freezer until they’re solid.