The other day I was looking through my grocer's weekly sale flyer and I found myself thinking, "The easier the preparation, the worse it is for you." Think about fast food. No preparation, but completely unhealthy.
I continued my thoughts through meal preparations - frozen TV dinners, frozen pizza, frozen "meal in a bag", boxed dinners, the list goes on and on. We are so concerned with doing things quickly we are hindering our health by jamming our bodies full of preservatives and things with names too long to state and too difficult to pronounce.
I pictured my grocery store, which wasn't difficult since I'm usually there at least twice a week. I love my grocer's produce section, seeing all the fresh fruits and vegetables; I usually spend most of my time there. However, thinking of all the isles that follow, my thoughts were once again confirmed. Packaged food after packaged food - even in the organic isle! I know that cooking with natural ingredients is the best way to go, but how are we to do it if we're bombarded with packaged, boxed, preserved food?
Thinking about my own cooking, I know that I use more "pre-packaged" items than I probably should. For convenience sake, I often used frozen vegetables and canned tomatoes. I feed my kids boxed macaroni and cheese. However, they don't eat frozen dinners, ready-made frozen chicken, and we never eat at fast food restaurants.
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
Sunday, May 24, 2009
Slow Cookers Don't Cook So Slowly Anymore
Remember back to the first time on your own; you moved into your own place and took with you numerous hand-me-downs from your parent's house. As time passes, you replace each piece one at a time, moving ahead with your own things. However, it seems that recently there's been a lot of buzz as to why you may not want to buy a new crock pot.
I've been reading a lot of crock pot cooking forums lately and there seems to be a common thread; many people are discouraged from cooking with their new crock pots. Why is this? What has come to pass to make newer crock pots more frustrating to cook with than older crock pots? I saw so many posts claiming that people had returned their new crock pot and dug out the one from their grandmother, or went rummaging around to thrift shops and garage sales to find a "good old crock pot" for $5 or less. And yet, many of those people don't realize that there's an excellent reason why your slow cooker doesn't cook quite as slowly anymore; it's for your own safety.
The US Food and Drug Administration states that bacteria grows the fastest between 40 and 140 degrees Fahrenheit. Depending on the meat, it needs to be cooked to a minimum of 145 degrees Fahrenheit to kill most bacteria (poultry should be cooked to 165 degrees Fahrenheit and ground meat to 160 degrees Fahrenheit). Even if your food is eventually cooked to the proper temperature, if it stays too long in the 40-140 range, it will house much more bacteria than if cooked properly.
Since the FDA also recommends that food be refrigerated at a temperature of 40 degrees Fahrenheit or below, then how do we get it from 40 to 140 as quickly as possible, therefore preventing growth of bacteria? At this point, it may seem as if you should throw out every "slow" cooker you own. But hold on!
That is exactly the reason why the new slow cookers don't cook as slowly as the older models do; it's all for your health and safety. However, manufacturers have also realized that the main benefit people seek from using their crock pot is to start dinner in the morning before work, go work an 8-10 hour day, and then come home to a fully prepared meal. In realizing this, they have added bells and whistles to their models, with keep warm and buffet settings, automatic timers, and much more.
What does this mean for you? First of all, test your crock pot. If you're not sure how to test to see if your crock pot is safely cooking your food, read "Does Your Crock Pot Work?" to find out. Second, don't be scared of your new crock pot; it may take some getting used to. Third, make sure you're filling it the correct amount; if you don't have the correct amount of food in your crock pot (no less than half but no more than two-thirds full) your meal will not turn out right.
I just recently purchased a new crock pot and had the luxury of being able to closely monitor the first few meals I made in it. Yes, it does cook a lot faster than my old one. Once I got used to it and began to use my keep warm, simmer, and buffet settings, each meal turned out perfectly. Most importantly, I love knowing that cooking with my new crock pot is much safer and healthier for my family.
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
I've been reading a lot of crock pot cooking forums lately and there seems to be a common thread; many people are discouraged from cooking with their new crock pots. Why is this? What has come to pass to make newer crock pots more frustrating to cook with than older crock pots? I saw so many posts claiming that people had returned their new crock pot and dug out the one from their grandmother, or went rummaging around to thrift shops and garage sales to find a "good old crock pot" for $5 or less. And yet, many of those people don't realize that there's an excellent reason why your slow cooker doesn't cook quite as slowly anymore; it's for your own safety.
The US Food and Drug Administration states that bacteria grows the fastest between 40 and 140 degrees Fahrenheit. Depending on the meat, it needs to be cooked to a minimum of 145 degrees Fahrenheit to kill most bacteria (poultry should be cooked to 165 degrees Fahrenheit and ground meat to 160 degrees Fahrenheit). Even if your food is eventually cooked to the proper temperature, if it stays too long in the 40-140 range, it will house much more bacteria than if cooked properly.
Since the FDA also recommends that food be refrigerated at a temperature of 40 degrees Fahrenheit or below, then how do we get it from 40 to 140 as quickly as possible, therefore preventing growth of bacteria? At this point, it may seem as if you should throw out every "slow" cooker you own. But hold on!
That is exactly the reason why the new slow cookers don't cook as slowly as the older models do; it's all for your health and safety. However, manufacturers have also realized that the main benefit people seek from using their crock pot is to start dinner in the morning before work, go work an 8-10 hour day, and then come home to a fully prepared meal. In realizing this, they have added bells and whistles to their models, with keep warm and buffet settings, automatic timers, and much more.
What does this mean for you? First of all, test your crock pot. If you're not sure how to test to see if your crock pot is safely cooking your food, read "Does Your Crock Pot Work?" to find out. Second, don't be scared of your new crock pot; it may take some getting used to. Third, make sure you're filling it the correct amount; if you don't have the correct amount of food in your crock pot (no less than half but no more than two-thirds full) your meal will not turn out right.
I just recently purchased a new crock pot and had the luxury of being able to closely monitor the first few meals I made in it. Yes, it does cook a lot faster than my old one. Once I got used to it and began to use my keep warm, simmer, and buffet settings, each meal turned out perfectly. Most importantly, I love knowing that cooking with my new crock pot is much safer and healthier for my family.
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser
Crock Pot Chili - Easy Recipes For The Best Chili
If you haven't used your crock pot recently, its time to pull it out of the cupboard. Crock pots are perfect for those busy weeknights. Here are 3 different chili recipes for a chilly evening.
Mom's Favorite Chili
1 pound ground beef ; browned, drained
1 can pork and beans
1 can chili beans
1 regular can tomato sauce
1 teaspoon cumin
1 teaspoon chili powder
Red pepper ; to taste
Salt ; to taste
Mix all ingredients in crock pot. Cook on LOW for 3 to 4 hours.
Navajo Beef And Chile Stew
3 pound lean beef stew meat ; cut 3/4 " cubes
1 large onion, chopped
2 garlic cloves, minced
1 can ready-cut tomatoes with juice - (14 1/2 oz)
1 can diced green chiles - (7 oz) drained
1 can whole-kernel corn - (8 1/2 oz) undrained
1 teaspoons dried oregano leaves, crushed
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground red pepper
2 tablespoon yellow cornmeal
Combine all ingredients, except cornmeal, in a slow cooker, mixing well. Cover and cook on LOW for 7 to 8 hours or until meat is tender.
20 Minutes before serving:
Turn control to HIGH. Stir in cornmeal. Cover and cook on HIGH 20 to 25 minutes.
No-Bean Chili
2 pounds ground beef
(or cubed lean stew beef)
1 can tomato sauce - (8 oz)
1 can tomato paste - (6 oz)
1 can stewed tomatoes - (16 oz) ; (optional)
2 tablespoon chili powder
1 teaspoons salt
1 teaspoon hot pepper sauce ; or more
Combine all ingredients in slow cooker. Cover and cook on LOW for 8 to 10 hours. (Add a can of your favorite beans if you wish, but then it wouldn't be No-Bean Chilli.)
This recipe yields 4 to 6 servings.
Do you need more easy crock pot recipe ideas? Sign up for our newsletter at Easy Crock Pot Recipes and get quick and healthy crock pot recipes delivered to your email regularly.
Diane has just finished a free cookbook of her favorite southern recipes. Download Easy Southern Favorites today. These recipes are guaranteed to have them begging for more. Best of all, its free!
Article Source: http://EzineArticles.com/?expert=Diane_Watkins
Mom's Favorite Chili
1 pound ground beef ; browned, drained
1 can pork and beans
1 can chili beans
1 regular can tomato sauce
1 teaspoon cumin
1 teaspoon chili powder
Red pepper ; to taste
Salt ; to taste
Mix all ingredients in crock pot. Cook on LOW for 3 to 4 hours.
Navajo Beef And Chile Stew
3 pound lean beef stew meat ; cut 3/4 " cubes
1 large onion, chopped
2 garlic cloves, minced
1 can ready-cut tomatoes with juice - (14 1/2 oz)
1 can diced green chiles - (7 oz) drained
1 can whole-kernel corn - (8 1/2 oz) undrained
1 teaspoons dried oregano leaves, crushed
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground red pepper
2 tablespoon yellow cornmeal
Combine all ingredients, except cornmeal, in a slow cooker, mixing well. Cover and cook on LOW for 7 to 8 hours or until meat is tender.
20 Minutes before serving:
Turn control to HIGH. Stir in cornmeal. Cover and cook on HIGH 20 to 25 minutes.
No-Bean Chili
2 pounds ground beef
(or cubed lean stew beef)
1 can tomato sauce - (8 oz)
1 can tomato paste - (6 oz)
1 can stewed tomatoes - (16 oz) ; (optional)
2 tablespoon chili powder
1 teaspoons salt
1 teaspoon hot pepper sauce ; or more
Combine all ingredients in slow cooker. Cover and cook on LOW for 8 to 10 hours. (Add a can of your favorite beans if you wish, but then it wouldn't be No-Bean Chilli.)
This recipe yields 4 to 6 servings.
Do you need more easy crock pot recipe ideas? Sign up for our newsletter at Easy Crock Pot Recipes and get quick and healthy crock pot recipes delivered to your email regularly.
Diane has just finished a free cookbook of her favorite southern recipes. Download Easy Southern Favorites today. These recipes are guaranteed to have them begging for more. Best of all, its free!
Article Source: http://EzineArticles.com/?expert=Diane_Watkins
Tuesday, March 3, 2009
3 Easy Baked Bean Recipes
The following baked bean recipes may all have very different ingredients, but they have one main thing in common - they are all cooked in the crockpot! These recipes can either be used as side dishes, or part of a main meal. Be sure to see more crockpot recipes at our website below.
CROCKPOT BAKED BEANS I
1 pound dried small white beans -- rinsed
4 1/2 cups water
1/3 cup molasses
1/4 cup brown sugar
1 onion -- chopped
1/4 pound salt pork -- cut into 1" cubes
1 tablespoon dijon-style mustard
1/2 teaspoon salt
In slow-cooker, combine all ingredients. Cover and cook on LOW 13 to 14 hours, stirring occasionally, if possible.
CROCKPOT BAKED BEANS II
1 lb ground beef
3/4 lb bacon fried and diced
1 onion lg chopped and browned
1 lge can pork and beans
1 16 oz kidney beans canned
1 16 oz buttered lima beans canned
1 cup catsup
3 Tbsp white vinegar
1/4 cup liquid smoke
1 tsp salt
dash pepper
Put all ingredients. in crock pot cook 4-6 hrs on low.
CROCKPOT BAKED BEANS III
2 cans canellini beans
2 cans black beans
2 cans red kidney beans
1 can chick peas
2 diced onions
2 tablespoons mustard (from the fridge - the wet kind)
1 cup molasses
1/2 cup brown sugar
3/4 cup maple syrup
Rinse and drain beans and set aside. On bottom of crockpot place diced onions, then dump on beans (don't mix just dump 'em all on). Then drizzle on all other ingredients. Mustard stays lumpy - it's ok. If you wish to add bacon - pre cook 1 lb. crumble and put
over top of entire mixture. DON'T STIR. It will look dry for awhile. Crock Pot on High for 6-8 hours stirring once about 3/4 of the way through. Serve.
Enjoy!
Article Source: http://EzineArticles.com/?expert=Kara_Kelso
CROCKPOT BAKED BEANS I
1 pound dried small white beans -- rinsed
4 1/2 cups water
1/3 cup molasses
1/4 cup brown sugar
1 onion -- chopped
1/4 pound salt pork -- cut into 1" cubes
1 tablespoon dijon-style mustard
1/2 teaspoon salt
In slow-cooker, combine all ingredients. Cover and cook on LOW 13 to 14 hours, stirring occasionally, if possible.
CROCKPOT BAKED BEANS II
1 lb ground beef
3/4 lb bacon fried and diced
1 onion lg chopped and browned
1 lge can pork and beans
1 16 oz kidney beans canned
1 16 oz buttered lima beans canned
1 cup catsup
3 Tbsp white vinegar
1/4 cup liquid smoke
1 tsp salt
dash pepper
Put all ingredients. in crock pot cook 4-6 hrs on low.
CROCKPOT BAKED BEANS III
2 cans canellini beans
2 cans black beans
2 cans red kidney beans
1 can chick peas
2 diced onions
2 tablespoons mustard (from the fridge - the wet kind)
1 cup molasses
1/2 cup brown sugar
3/4 cup maple syrup
Rinse and drain beans and set aside. On bottom of crockpot place diced onions, then dump on beans (don't mix just dump 'em all on). Then drizzle on all other ingredients. Mustard stays lumpy - it's ok. If you wish to add bacon - pre cook 1 lb. crumble and put
over top of entire mixture. DON'T STIR. It will look dry for awhile. Crock Pot on High for 6-8 hours stirring once about 3/4 of the way through. Serve.
Enjoy!
Article Source: http://EzineArticles.com/?expert=Kara_Kelso
Crockpot Recipes and Crock Pots - Learning the Ropes
If you really want to make the best crock pot dishes then first you need to get the very best crock pot and that's no crock of bull either. You need the ultimate in slow cookery products and there is a world of difference between them says Consumer Reports. Luckily if you search on the Internet you will find great websites which rate crock pots like; Wize.com
You will be pleasantly surprised to find that you can get a serious crock pot for under $40.00 that will make some of the best crock pot dishes you have been dreaming of. All crock pots are not created equally and there are many things you need to know. If you are in a hurry to make a dish for dinner then crock potting is not what you will need. Slow cookers take time and that means you have to allow them time to do their job.
Now for the recipes and do not despair there is that perfect crock pot recipe for any dish waiting online for you. Here are a few of the sites that we found;
* TastyCrockPotRecipes.net
* SouthernFood.about.com/library/crock/blcpidx.htm
* CrockPot.cdkitchen.com/recipes/
Once you have the right crock pot and you find a recipe that you like, you will see why so many people and so many families are sold on Crock Pot Cooking. Go ahead and print this page to save it for later.
Enjoy your meal and your health crock potting into the future. I certainly hope this article is of interest and that is has propelled thought. The goal is simple; to help you in your quest to be the best in 2007. I thank you for reading my many articles on diverse subjects, which interest you.
Article Source: http://EzineArticles.com/?expert=Lance_Winslow
You will be pleasantly surprised to find that you can get a serious crock pot for under $40.00 that will make some of the best crock pot dishes you have been dreaming of. All crock pots are not created equally and there are many things you need to know. If you are in a hurry to make a dish for dinner then crock potting is not what you will need. Slow cookers take time and that means you have to allow them time to do their job.
Now for the recipes and do not despair there is that perfect crock pot recipe for any dish waiting online for you. Here are a few of the sites that we found;
* TastyCrockPotRecipes.net
* SouthernFood.about.com/library/crock/blcpidx.htm
* CrockPot.cdkitchen.com/recipes/
Once you have the right crock pot and you find a recipe that you like, you will see why so many people and so many families are sold on Crock Pot Cooking. Go ahead and print this page to save it for later.
Enjoy your meal and your health crock potting into the future. I certainly hope this article is of interest and that is has propelled thought. The goal is simple; to help you in your quest to be the best in 2007. I thank you for reading my many articles on diverse subjects, which interest you.
Article Source: http://EzineArticles.com/?expert=Lance_Winslow
Dessert Recipes for Crockpots
Crockpots aren't just for meals! There's all kinds of desserts you can make with your crockpot. Two are listed below. Be sure to see our website for other crockpot recipes.
APPLE BROWN BETTY
* 3 lbs. cooking apples
* 10 slices of bread, cubed (about 4 cups)
* 1/2 tsp. cinnamon
* 1/4 tsp. nutmeg
* 1/8 tsp. salt
* 3/4 c. brown sugar
* 1/2 c. butter or margarine, melted
Wash apples, peel, core, cut into eighths; place in bottom on crock.
Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss
together. Place on top of apples in crock. Cover. Place crock into outer
shell. Cook on low setting 2 to 4 hours. Makes 6 to 8 servings.
APRICOT NUT BREAD
* 3/4 cup dried apricots
* 1 cup flour
* 2 tsp baking powder
* 1/4 tsp baking soda
* 1/2 tsp salt
* 1/2 cup sugar
* 3/4 cup milk
* 1 egg, slightly beaten
* 1 Tbsp grated orange peel
* 1 Tbsp vegetable oil
* 1/2 cup whole wheat flour
* 1 cup coarsely chopped walnuts
Dip a knife into flour and chop the apricots finely. Flour the knife
often to keep the cut up fruit from sticking together. Sift the remaining
flour, baking powder, baking soda, salt and sugar into a large bowl.
Combine the milk, egg, orange peel, and oil. Stir the flour mixture and
the whole wheat flour. Fold in the cut up apricots, any flour left on the
cutting block and the walnuts. Pour into a well greased,
floured baking unit. Cover and place on a rack in the slow cooker, but
prop the lid open a fraction with a toothpick or a twist of foil to let
excess steam escape. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.
Article Source: http://EzineArticles.com/?expert=Kara_Kelso
APPLE BROWN BETTY
* 3 lbs. cooking apples
* 10 slices of bread, cubed (about 4 cups)
* 1/2 tsp. cinnamon
* 1/4 tsp. nutmeg
* 1/8 tsp. salt
* 3/4 c. brown sugar
* 1/2 c. butter or margarine, melted
Wash apples, peel, core, cut into eighths; place in bottom on crock.
Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss
together. Place on top of apples in crock. Cover. Place crock into outer
shell. Cook on low setting 2 to 4 hours. Makes 6 to 8 servings.
APRICOT NUT BREAD
* 3/4 cup dried apricots
* 1 cup flour
* 2 tsp baking powder
* 1/4 tsp baking soda
* 1/2 tsp salt
* 1/2 cup sugar
* 3/4 cup milk
* 1 egg, slightly beaten
* 1 Tbsp grated orange peel
* 1 Tbsp vegetable oil
* 1/2 cup whole wheat flour
* 1 cup coarsely chopped walnuts
Dip a knife into flour and chop the apricots finely. Flour the knife
often to keep the cut up fruit from sticking together. Sift the remaining
flour, baking powder, baking soda, salt and sugar into a large bowl.
Combine the milk, egg, orange peel, and oil. Stir the flour mixture and
the whole wheat flour. Fold in the cut up apricots, any flour left on the
cutting block and the walnuts. Pour into a well greased,
floured baking unit. Cover and place on a rack in the slow cooker, but
prop the lid open a fraction with a toothpick or a twist of foil to let
excess steam escape. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.
Article Source: http://EzineArticles.com/?expert=Kara_Kelso
Dessert Recipes for Crockpots
Crockpots aren't just for meals! There's all kinds of desserts you can make with your crockpot. Two are listed below. Be sure to see our website for other crockpot recipes.
APPLE BROWN BETTY
* 3 lbs. cooking apples
* 10 slices of bread, cubed (about 4 cups)
* 1/2 tsp. cinnamon
* 1/4 tsp. nutmeg
* 1/8 tsp. salt
* 3/4 c. brown sugar
* 1/2 c. butter or margarine, melted
Wash apples, peel, core, cut into eighths; place in bottom on crock.
Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss
together. Place on top of apples in crock. Cover. Place crock into outer
shell. Cook on low setting 2 to 4 hours. Makes 6 to 8 servings.
APRICOT NUT BREAD
* 3/4 cup dried apricots
* 1 cup flour
* 2 tsp baking powder
* 1/4 tsp baking soda
* 1/2 tsp salt
* 1/2 cup sugar
* 3/4 cup milk
* 1 egg, slightly beaten
* 1 Tbsp grated orange peel
* 1 Tbsp vegetable oil
* 1/2 cup whole wheat flour
* 1 cup coarsely chopped walnuts
Dip a knife into flour and chop the apricots finely. Flour the knife
often to keep the cut up fruit from sticking together. Sift the remaining
flour, baking powder, baking soda, salt and sugar into a large bowl.
Combine the milk, egg, orange peel, and oil. Stir the flour mixture and
the whole wheat flour. Fold in the cut up apricots, any flour left on the
cutting block and the walnuts. Pour into a well greased,
floured baking unit. Cover and place on a rack in the slow cooker, but
prop the lid open a fraction with a toothpick or a twist of foil to let
excess steam escape. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.
Article Source: http://EzineArticles.com/?expert=Kara_Kelso
APPLE BROWN BETTY
* 3 lbs. cooking apples
* 10 slices of bread, cubed (about 4 cups)
* 1/2 tsp. cinnamon
* 1/4 tsp. nutmeg
* 1/8 tsp. salt
* 3/4 c. brown sugar
* 1/2 c. butter or margarine, melted
Wash apples, peel, core, cut into eighths; place in bottom on crock.
Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss
together. Place on top of apples in crock. Cover. Place crock into outer
shell. Cook on low setting 2 to 4 hours. Makes 6 to 8 servings.
APRICOT NUT BREAD
* 3/4 cup dried apricots
* 1 cup flour
* 2 tsp baking powder
* 1/4 tsp baking soda
* 1/2 tsp salt
* 1/2 cup sugar
* 3/4 cup milk
* 1 egg, slightly beaten
* 1 Tbsp grated orange peel
* 1 Tbsp vegetable oil
* 1/2 cup whole wheat flour
* 1 cup coarsely chopped walnuts
Dip a knife into flour and chop the apricots finely. Flour the knife
often to keep the cut up fruit from sticking together. Sift the remaining
flour, baking powder, baking soda, salt and sugar into a large bowl.
Combine the milk, egg, orange peel, and oil. Stir the flour mixture and
the whole wheat flour. Fold in the cut up apricots, any flour left on the
cutting block and the walnuts. Pour into a well greased,
floured baking unit. Cover and place on a rack in the slow cooker, but
prop the lid open a fraction with a toothpick or a twist of foil to let
excess steam escape. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.
Article Source: http://EzineArticles.com/?expert=Kara_Kelso
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