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BS: What happened to the crockpot thread?
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Subject: RE: BS: What happened to the crockpot thread? From: GUEST,Jill Date: 02 Dec 04 - 12:02 AM I have been looking for Iron Ore Stew that was served at the Amaranthe Lodge in Detroit in the 50's. There was nothing like it. I am hoping your recipe will do the trick. Just happened on the site. Jill |
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Subject: RE: BS: What happened to the crockpot thread? From: Rapparee Date: 04 Jan 04 - 11:21 AM Which could be why there are no beavers at Grays Lake. No trees around. Castor oil doesn't come from beavers. The castor sacs are...oh, heck, look it up. They're basically scent glands; the oldtime trappers used to use them as part of the bait they put on their traps. Come to think of it, I don't know where castor oil comes from, unless it's from the castor bean. Prepared mustard and brown sugar, or prepared mustard and orange marmalade, works very well as a sauce on carrots (and, I assume, parsnips). |
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Subject: RE: BS: What happened to the crockpot thread? From: *daylia* Date: 04 Jan 04 - 08:31 AM Castor sacs, Rapaire? Now I'm wondering where castor oil comes from! Surely, not beavers?!? Those sacs are probably why the recipe says to be sure to strip the beaver of all fat and remove all sinews from the legs, then soak overnight in vinegar and water, or salt and water. Parbroil it twice to remove all fat, then roast at 300 for about 1 and 1/2 hours. Choice of two sauces for basting -- one with butter/lemon juice/Worcestershire sauce, the other with butter/dry mustard/brown sugar/orange marmalade. (Personally, I'd go for the brown sugar and marmalade). One beaver serves "lots"! At any rate, it sure sounds like not everyone's loathe to eat Beaver. Regarding whether or not beavers are essential to wetlands, this article about the declining population of beavers in Algonquin Park Ontario is quite interesting - Beavers dislodged "Algonquin Park is an exceptional laboratory ... one of the world's most-studied habitats. There are hundreds of scientific papers and research reports on its flora and fauna. One of the most-studied animals is the beaver, partly because it is a so-called "keystone" species, an animal that, much like the centre stone in an archway, holds up the rest of the ecosystem. By building dams that foster wetlands, beavers completely reshape the landscape, and are said to be second only to humans in their modification of the natural environment. Their industrious activity provides habitat for wood ducks, black ducks and the dozens of plant species that live only in marshes. Beavers also provide an important link in the food chain because they are high on the menu for wolves". The article postulates that the reason the beavers are disappearing from the Park is because the trees are changing. The young forests which sprang up after the fires and clear-cuts of the logging days are now maturing into old-growth forests, which do not appeal to beavers; "While these woods, with their towering canopy of old-growth beech, maple and white pine, look majestic to us, the beauty of the situation is totally lost on a beaver, which considers a forest from the more mundane, culinary standpoint. Beavers eat tree bark, leaves and the growing end of twigs. But they are fussy. They prefer to gnaw on aspen and white birch, fast-growing trees that sprout from the soil after a forest fire or a big, human disturbance, such as clear-cutting". So, beavers and clear-cutters are on the same team?? Sheesh, never thought of it quite that way before! Thanks for the inspiration to educate myself! daylia |
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Subject: RE: BS: What happened to the crockpot thread? From: Rapparee Date: 03 Jan 04 - 10:26 AM Well, no, not really, Robin. There's a lovely wetlands area near here called "Grays Lake", but because of the drought it should more properly be called "Grays Puddle." There are no beavers there and haven't been any for many, many years. It IS, however, home to swans and cranes, including the endangered Whooping Crane. Last June I was privileged to see two Whoopers doing a mating flight (the actual mating was NOT done in flight). Beavers are useful to wetlands, but not essential. They are also not threatened, at least not in Idaho, Kentucky, or Indiana, the three states I know about. Except, of course, if their dam floods out a farmer's crop -- but usually conservation officers then trap and move them. Beaver tail is eaten, but I haven't heard of anyone eating the rest of the animal. I'd think that the taste would be a bit fierce, given the castor sacs. |
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Subject: RE: BS: What happened to the crockpot thread? From: The Fooles Troupe Date: 03 Jan 04 - 08:20 AM Beavers are essential to wetlands, as wolves are to other US environments - they had to put the wolves back in Yellowstone National Park... |
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Subject: RE: BS: What happened to the crockpot thread? From: The Fooles Troupe Date: 03 Jan 04 - 08:16 AM ... eat a beaver, lose a wetlands ... |
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Subject: RE: BS: What happened to the crockpot thread? From: *daylia* Date: 03 Jan 04 - 07:53 AM Sorry .... forgot to sign in. Please, hold your fire -- I'm only the Foolestroupe, I'm not sure Hummingbirds are endangered here in Ontario, but you might be relieved to know the recipe I mentioned does not call for any measure of Hummingbird -- meat, bone, or feather. An attempt at a tempting name, perhaps? daylia |
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Subject: RE: BS: What happened to the crockpot thread? From: GUEST Date: 03 Jan 04 - 07:35 AM Well, some crackpot dropped the crackpipe into the crockpot. So our local leprechaun valiantly donned goggles, dived in, and fished it out. He then busted the crackpot and confiscated the crockpot for evidence. But he slipped the crackpipe into his pocket and kept it. He's going to drill holes in the stem and use it as an Irish whistle. Any more questions??? |
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Subject: RE: BS: What happened to the crockpot thread? From: *daylia* Date: 02 Jan 04 - 08:51 AM Ok Spaw, to expand on Rapaire's mouthwatering suggestions, here's what the Huronia Conservation Officers (that's the district of Ontario where I live) offer for cooking Tree Rat (thanks, Cluin! :-D ) ROAST SQUIRRELS 3 squirrels, prepared and ready for roasting 3/4 c. cooking oil 1/4 c. lemon juice 2 c. bread crumbs 1/2 c. milk 1 c. sliced mushrooms, sauteed 1/2 tsp. salt 1/8 tsp. pepper 1/2 tsp. onion juice Wash the squirrels in several waters and dry. Cover with cooking oil and lemon juice; let soak for 2 hours. Mix crumbs with enough milk to moisten. Add mushrooms, salt, pepper, and onion juice. Stuff squirrels and sew up. Place in roasting pan. Brush with bacon fat and roast, uncovered at 325 for 1 1/2 to 2 hours. Baste often and add water if necessary. And you might like this one too, just for variety. (If not, just spread it thinly on a canvas to dry, spray it with varnish and then hang it on your wall. Tell people it's a Bateman print!) SQUIRREL WITH MUSHROOMS Cut squirrel into serving size pieces. Dice and saute 6 bacon strips. Dip meat in seasoned flour and saute in bacon fat. Add garlic, thyme, and tomato paste. Cover meat with red wine and chicken stock. Cook until tender. Serve with sauteed mushrooms. Now, I don't know how popular these recipes are, but if the number of fat happy tree rats bouncin around out there is any indication, my guess is "not very". (By the way, our European guests just LOVE the squirrels, following them around with cameras, cooing and clucking. I've heard that all the European Tree Rats fell to the crockpots long ago ...) That Roast Beaver recipe still looks pretty interesting to me though! Any takers out there??? C'mon now, don't be squeamish! Just relax, take a deep deep breath and repeat after me .... EAT A BEAVER, SAVE A TREE! Yours delectably, daylia |
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Subject: RE: BS: What happened to the crockpot thread? From: Rapparee Date: 02 Jan 04 - 07:46 AM Try simmering squirrel or rabbit in a crockpot (see how I subtlely brought this back to to the title?) until the meat falls away -- or better yet, both at the same time. Reserve the liquor (ie, pour it all out through a colander or sieve and save the juice), and seperate the meat from the other stuff. Toss the meat and the juice back into the crockpot and add corn, tomatoes, hominy, or whatever you got, even okra. Continue simmering for a while (note how precise my recipes are!), correct the seasonings, and serve with cornbread, 'cause you've got burgoo. (You can also use or add chicken meat and/or country ham.) |
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Subject: RE: BS: What happened to the crockpot thread? From: Cluin Date: 01 Jan 04 - 11:41 PM Squirrel? Never eaten tree-rat, meself. But then I don't like rabbit either... too stringy, so I lets `em run wild to feed the foxes and weasels. Venison, yum! My cousin gave me several pounds of venison including some pepperettes for Xmas `cause he knew I couldn't get out for deer this year. Though I usually prefer moose meat, my favourite meal is still marinated (I use a wine & beer based mixture) barbecued venison steak, wild rice and corn-on-the-cob no more than 10 minutes out of the field. |
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Subject: RE: BS: What happened to the crockpot thread? From: catspaw49 Date: 01 Jan 04 - 11:34 PM LOL....We are the damndest bunch aren't we? Mention food around here and off we go.....and everybody has a favorite tip to give and we all pick up something....on ANY cooking subject...You'd think it was a cooking forum! HEY DAYLIA!!!! What's Ontario got to say on squirrel??? I'm tired of the same old thing and I can never bet tpp creative with them for some reason whereas I can give you 15 great ways to cook rabbit. Squirrel has a different and odd flavor and I can never hook up with it so it just gets roasted with a garlic sauce......Gotta' be something else. Anyone? Spaw |
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Subject: RE: BS: What happened to the crockpot thread? From: Stilly River Sage Date: 01 Jan 04 - 09:04 PM Yeah, I've singed my sinuses a time or two in New Mexico. They aren't kidding when they use hot chile. But have you ever eaten green chile stew? It's wonderful! SRS |
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Subject: RE: BS: What happened to the crockpot thread? From: Rapparee Date: 01 Jan 04 - 07:47 PM And when you go into a New Mexican restaurant, be certain to ask if the chili rojo or the chili verde is the chili of the day. Then, if you value the lining to your mouth, throat and stomach, order the other one. |
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Subject: RE: BS: What happened to the crockpot thread? From: The Fooles Troupe Date: 01 Jan 04 - 07:46 PM Aren't Hummingbirds endangered species? |
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Subject: RE: BS: What happened to the crockpot thread? From: *daylia* Date: 01 Jan 04 - 07:38 PM Hi all, Inspired by Jeri's question about venison above, I borrowed "The Ontario Conservation Officer's Centennial Cookbook" from a hunter friend of mine this afternoon. Had a lot of fun looking through it -- everything from Bear Stew to Squirrel with Mushrooms to Curried Deer to Sweet and Sour Moose Balls (sheesh, poor moose!) to Roast Beaver (?!?) But now I see Jeri's already found all the help she needs. Oh well, if anyone's interested in the recipes I mentioned ... or maybe a little bitta Hummingbird Cake? ... let me know! daylia |
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Subject: RE: BS: What happened to the crockpot thread? From: LilyFestre Date: 01 Jan 04 - 05:23 PM Mmmmmmmmmmm...LOVE the crockpot!!!!!!!!!!!!!! My favorite thing to make in my crockpot is chili...about 6 different kinds of beans, spices, couple cans of stewed/diced tomatoes, garlic, onions and let it cook all day long.....YUMMY! I can smell it already! Michelle |
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Subject: RE: BS: What happened to the crockpot thread? From: NicoleC Date: 01 Jan 04 - 04:07 PM So basically your creamy potato soup recipes are just goloey mashed potatoes. I have a very nice bag of mixed potatoes in the kitchen -- I may have to experiment this weekend. I highly recommend pork chili and lamb chili. The lamb will have a mild by rich flavor, and the pork will be... perkier?... than beef. Jeri, I'm jealous of your venison, which I haven't had in ages. You may wish to choose to freeze it for a minimum of 2 weeks, which will kill off any possible lingering parasites. A venison steak can be grilled on high heat until medium rare -- yum! The flavor is much more intense than beef, more so than buffalo. When making stews with venison, a little goes a long way. |
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Subject: RE: BS: What happened to the crockpot thread? From: Stilly River Sage Date: 01 Jan 04 - 03:09 PM Chili/Chile is as much a Texas/New Mexico argument as it is anything else. |
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Subject: RE: BS: What happened to the crockpot thread? From: Rapparee Date: 01 Jan 04 - 02:30 PM I often make chili (the stew/soup/potage thingie) with rice instead of beans. Chile is, if my Spanish doesn't fail me, the peppers. Like in "chile seca" (I think "chile" is feminie). |
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Subject: RE: BS: What happened to the crockpot thread? From: GUEST,Old Maid from Mudcat Date: 01 Jan 04 - 01:42 PM For the Crock-Pot: I haven't tried it yet! Indian Lamb Korma 2 large onions, chopped 2tsp[. ginger, finely grated 3cloves garlic, minced 2 large dried chile peppers, seeded and de-stemmed, finely minced 2Tbs. vegetable oil 3/4 tsp ground tumeric 2tsp. ground cumin 1Tbs ground coriander 1/1/2 lb. boneless lamb, cut into 1 inch cubes 2/3/ cup ripe tomates, chopped 1/4 tsp. ground cloves 1/2 tsp ground cinnamon 1/4 tsp ground cardamon 1/4 tsp freshly ground black pepper 1/2 cup water 1/2 cup heavy cream In a medium skillet, saute the onion, ginger, garlic and chilies in the vegetable oil. Add the tumeric, cumin and corainder to further flaveor the vegetable oil. Add the lamb to brown. Once the lamb is browned, pour the skillet contents into the Crock-Pot slow cooker. Add the tomatoes, ground cloves, ground cinnamon, ground cardamon, black pepper and water and mix thoroughly. Cover. Cook on low 6 to 8 hours (or on High 3-4 hours). Thirty minutes before serving, stir in the heavy cream and re-cover. Makes six servings. May serve with basmati rice. At last, a use for all the spices in your cabinet! Let me know how it tastes when you do it! |
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Subject: RE: BS: What happened to the crockpot thread? From: Stilly River Sage Date: 01 Jan 04 - 01:11 PM To be accurate, "chili" is the sauce, the combination of seasonings and onion and chiles that is cooked into a sort of rue. If it is Chili con carne then it is chili with meat, Chili con frijoles is chili with beans. There aren't inappropriate ingredients in chili/chile dishes. Popular products that come with beans or meat in them are sometimes construed to be basic chili, but that isn't the case. SRS |
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Subject: RE: BS: What happened to the crockpot thread? From: Rapparee Date: 01 Jan 04 - 12:30 PM Try making chili with venison! Mmmmmmmmmmmmmmmmmm. Cut the stew cubes a smaller, though. |
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Subject: RE: BS: What happened to the crockpot thread? From: Jeri Date: 01 Jan 04 - 12:16 PM I've heard of soaking anchovies in milk to get some of the salt out. I've heard about gamey taste in venison, but I have no experience. They guy who gave me the meat (it's stew meat, cut up in little chunks) was talking about proper dressing of the deer to minimize 'off' taste (it sounded like he really knew what he was talking about), and said the meat from this was very good. Thanks. I made chili a couple of times that folks around these here parts say can't be chili because it uses stew beef, not ground. They need to hang out in Texas for a while. ("Hey! It can't be chili if it's got armordildo...amri....what's that word again?") I only made it twice because I made my own stock from cooking meatless beef bones for about 4 hours, then boiling the snot out of them. It's hard enough just to find the bones these days! I trim the beef too, and this chili has very little fat in it. Beef stock, green peppers, onions, tomatoes, stew beef (browned first), chili powder. Throw it in a pot, crock or otherwise, along with whatever else you'd like in it (more garlic, hot sauce/peppers), and cook it until everything falls apart. |
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Subject: RE: BS: What happened to the crockpot thread? From: Bill D Date: 01 Jan 04 - 12:13 PM Cream of Potato soup really needs some crisply fried bacon crumbled into it...and I like it so that little diced chunks of potato are easily identified, like my mommie used to make it 50--60 years ago. (I really LIKED potato soup...I didn't realize till much later that we ate it a lot because it was cheap) |
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Subject: RE: BS: What happened to the crockpot thread? From: Peg Date: 01 Jan 04 - 10:39 AM ah, yes, I do usualy add onions to my meatloaf, forgot to mention that...apples huh...must try that! I have heard of soaking ribs in milk for a while to get them moist and tender before putting them in sauce before BBQing...but not venison... |
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Subject: RE: BS: What happened to the crockpot thread? From: Rapparee Date: 01 Jan 04 - 10:14 AM For venison, I usually soak it in a marinade of milk. That's all that's in it, milk. Whole or 2%, doesn't matter. It draws off any off-tastes and remaining blood, so dump the milk! If the venison is frozen, I usually put the chops or whatever in a Tupperware or other lidded bowl, pour on the milk, and let the meat thaw. Let it soak at least two hours if it's thawed (in the 'fridge, of course) or, if frozen, all day outside the fridge (if it thaws too fast, put it in the fridge). I gave away all but my venison summer sausage when I moved to Idaho (big sigh), but since I got here I've been given three nice-sized elk steaks. Buffalo (farmed) is also rather easily available, as is farm-raised elk (if you want to pay as much as it cost!). Try venison steaks with this sauce: Over low heat and in a small sauce pan, whisk or otherwise combine red currant jelly with prepared horseradish, dry mustard, a tiny bit of unsalted butter, and port. You'll have to determine the proportions by tasting. If you have venison pan drippings, you can add a little. DON'T cook the venison well done, or you'll have tire patches! If you have small roast, try fixing it in the crockpot as you would a good pot roast. |
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Subject: RE: BS: What happened to the crockpot thread? From: catspaw49 Date: 01 Jan 04 - 08:13 AM That's a good point Peg! Grilled tenderloin is superb! BTW Peg, try adding a half cup each of chopped apple and onion to your meat loaf (two pounder or so). Really helps keep the meat moist (importnat with deer) and tastes just great! Spaw |
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Subject: RE: BS: What happened to the crockpot thread? From: Peg Date: 01 Jan 04 - 08:06 AM Jeri; lucky you!! what sort of cuts did you get? if you got any filet or steaks, I would not waste them on stew! filet can be marinated and then pan-seared (oil the pan first). steaks, too. I make a marinade from olive oil, garlic, salt aand pepper, Worcestershire sauce, and bottled (not draught) Guinness. You can also substitute red wine (Merlot or Cabernet) for the Guinness. ground venison also makes a gorgeous meatloaf. Venison Meatloaf mix ground meat with bread crumbs, parmesan cheese, one egg, Worcestershire sauce, and seasoning (salt, pepper, thyme, garlic powder). form into loaf. lay three strips of slab bacon over top before baking. serve with mashed potatoes and greens. the only thing you have to remember with venison is that it is very lean and you must use some fat when cooking it. if you want to grill it make sure it has been marinaded in or brushed with oil of some kind... |
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Subject: RE: BS: What happened to the crockpot thread? From: catspaw49 Date: 01 Jan 04 - 07:43 AM We eat a lot of deer here Jeri and I'd suggest that in the case of a stew, just use your favorite beef recipe and substitute the venison. The flavor is highlighted that way providing you like the somewaht different flavor. When I make stew, I boil down the meat first in a little water with a dash of soy sauce and an equal amount of Worcestershire plus a chopped onion or two. Shred the meat and return yo the broth and add in your carrots, potatos, more onion, plus whatever else you like (celery, green beans, peas, corn, etc.). when this is all completely done, I throw in some very simple dumplings.......flour and sour cream with a bit of salt and pepper (got that from Justin Wilson and if you like a heavy dumpling, they are great!) This thickens the stew as well. Problem with stews in your case is that you end up with enough to feed a small army so invite over a few friends. Spaw |
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Subject: RE: BS: What happened to the crockpot thread? From: Jeri Date: 01 Jan 04 - 02:12 AM Anybody have a good recipe for venison stew? I've never had venison before, and the guy who replaced my well pump gave me a bunch of it. |
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Subject: RE: BS: What happened to the crockpot thread? From: GUEST,Stilly River Sage (testing new browser) Date: 01 Jan 04 - 01:34 AM I drool over these recipe threads every time one starts. Cornbread, stew, soup, cheesecake--Mudcatters do like to eat! I made a nice and easy hamburger soup tonight--started with hamburg, onion, garlic, bay leaf, poured in a little wine 'cause I felt like it, added diced tomatoes, carrots, celery, potatoes, green beans, cabbage. Probably some other stuff. This in a couple of quarts of water, simmered for an hour or more was great with a toasted onion bagel on the side. SRS |
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Subject: RE: BS: What happened to the crockpot thread? From: The Fooles Troupe Date: 01 Jan 04 - 01:11 AM I think the answer to the original question was that we ignored them... Keep up the recipies. I once walked in on an event in an open paddock, and found I was now in charge of feeding 300 people... with open fires, and a couple of gas burners... soups/stews are mighty useful and practical - really love "pea & ham"... I like to cook about 18 litres thats about 4 gallons at once in my stepot, then freeze portion... Robin |
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Subject: RE: BS: What happened to the crockpot thread? From: GUEST,aunty artemis Date: 01 Jan 04 - 01:05 AM You didn't post the recipe Lepus, you damn fool! Iron Ore Stew 1 pound lean ground beef 2 medium onions, chopped 1 cup carrots, chopped 1 cup celery, chopped1 can (141/2 oz beef broth 1 8 oz can stewed tomatoes undrained, cut up 1/2 teaspoon basil 1/4 cup quick cooking barley 4 cups water 3 tablespooons catsup 1 bay leaf 2 small potatoes, cut in cubes Brown beef, and drain off all the fat. Add the other ingredients and simmer for about 1/2 hour in Crock Pot, start on high, and after an hour, switch to low. Season to taste with salt, pepper, and Tobasco Sauce. Addendum:(Put in a pint of tobasco and feed it to Atilla the Hun's ggggggggggrand nephew!) love, tinkerbell |
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Subject: RE: BS: What happened to the crockpot thread? From: Peg Date: 31 Dec 03 - 08:49 PM cream of potato soup without onions or leeks? hmm... saute cut-up potatoes and carrots in butter; add water and cook over medium heat untl potatoes are tender. season withsalt and pepper. Add milk and cook until hot. Add sour cream and fresh chives just before serving. |
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Subject: RE: BS: What happened to the crockpot thread? From: Stilly River Sage Date: 31 Dec 03 - 06:57 PM We had a good thread a couple of years ago about split pea soup. Now that's a wonderful thick soup! Maybe Joe will notice that this is a food thread and add the food links up at the top. It probably wasn't called a split pea soup thread, but I'll recognize it if I see it. SRS |
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Subject: RE: BS: What happened to the crockpot thread? From: Rapparee Date: 31 Dec 03 - 06:29 PM I make it with potatoes (gee, what a surprise there!), cooked in vegetable stock. Then I mash 'em, smash 'em, bash 'em and add butter and SOME onions, roasted garlic and a few well-chopped bits of carrots (for color). If I have it, I might also add some GOOD smoked sausage that's cut into very small pieces, or some very good country ham bits. Season as you wish and serve with a sprig of parsley. Hint: if the soups too thin, use instant mashed potato flakes to thicken it. (It's about the only thing they're good for.) |
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Subject: RE: BS: What happened to the crockpot thread? From: NicoleC Date: 31 Dec 03 - 05:54 PM Mmario or anyone else -- got a good cream of potato soup? All of the recipes I can find rely heavily on onions for taste, so onion-less modifications don't go so well. |
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Subject: RE: BS: What happened to the crockpot thread? From: Stilly River Sage Date: 31 Dec 03 - 05:21 PM Rapaire, You have only half of that magical formula worked out: the other item needed for the house to smell absolutely perfect, in additon to the cooking soup, is bread baking. Automation has it's place in the modern kitchen, and for many years now I've used a bread machine for some of my breads. In particular, I set it up at bedtime so there is hot bread in the morning for breakfast. But at it's best, the smell of hot soup or stew in the crock pot and hot bread in the bread machine when you walk in at the end of the day will revive you like nothing else. This is my most commonly made bread (I used to make it by hand, but I modified my recipe so it now fits the large-volume bread machine). I'll list these in the order in which I place them in the bread machine (an old DAK, if anyone is interested, they were made by Wellbilt) 2 1/2 tsp dry yeast 3 cups white flour 1 cup whole wheat flour 1/4 cup brown sugar 1 teaspoon salt 1 Tbsp olive oil 1 1/3 cup warm water I'm here alone this year, the kids are spending New Years with their father. So I'll go ahead and make a pot of soup and a loaf of bread just to pamper myself. SRS |
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Subject: RE: BS: What happened to the crockpot thread? From: The Fooles Troupe Date: 31 Dec 03 - 05:05 PM You should be able to get wakame (seaweed in sheet form) almost any good food shop - it's used in rolling sushi. While it is a bit expensive when bought in the sheets, you can get it in cut up strip form, intended for soups. |
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Subject: RE: BS: What happened to the crockpot thread? From: Rapparee Date: 31 Dec 03 - 02:58 PM Equal parts beer and catsup or ketchup. |
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Subject: RE: BS: What happened to the crockpot thread? From: Peg Date: 31 Dec 03 - 02:35 PM mmmmm, fish stew. Anyone have any recipes for using shrimp in a similar manner? Dairy version is okay but it is handy to have both just in case... I made a big batch of Spanish Rice last night; this could also be made in a crock pot... Saute a diced onion and three cloves garlic (diced) in some extra virgin olive oil. Add one chopped green pepper. When the saute is soft and fragrant, add uncooked brown rice (a mix with wild rice is nice too) and saute in the mixture about two minutes. Season with dried basil and oregano, and salt and pepper. Then add 1 cup tomato juice/sauce and enough water for the rice to cook. Bring to high heat for about two minutes, then lower to simmer (add to crockpot at this point). the rice should be soft in about 45 minutes. Keep checking to see if more water needs to be added. Serve with grated sharp cheddar cheese on top. |
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Subject: RE: BS: What happened to the crockpot thread? From: GUEST,ClaireBear Date: 31 Dec 03 - 02:24 PM You're welcome, Sailor! |
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Subject: RE: BS: What happened to the crockpot thread? From: NicoleC Date: 31 Dec 03 - 02:22 PM JMO, but any good non-creamy fish soup absolutely needs seaweed, whether it be nori or laval or some other species. Can be used as seasoning or as a vegetable addition. And it cuts way down on the salt you need; seaweed tastes saltier than it is. |
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Subject: RE: BS: What happened to the crockpot thread? From: GUEST,MMario Date: 31 Dec 03 - 02:06 PM CLAIRE! THANK YOU! I searched for that recipe and didn't find it...so am VERY happy to see it here. |
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Subject: RE: BS: What happened to the crockpot thread? From: GUEST,ClaireBear Date: 31 Dec 03 - 01:54 PM Thank you! In gratitude, here's my fave fish stew recipe (NOT a crockpot version, but now that you've given me a little confidence, I think it could be adapted easily, especially as the fish only goes in the pot for the last couple of minutes). This was eaten, as you may recall, with great gusto by the sailors in the "Christmas Tale" thread: PSAROSOUPA (Greek fisherman's stew) (Note: all quantities and most ingredients adjustable to taste) Roughly slice up several scrubbed potatoes (skins on) and a couple of onions. Simmer them for about 5 minutes in 1/2 cup olive oil. Add 2 chunked celery stalks and 2 chunked carrots [I add leeks too sometimes], simmer another 5 minutes. Then add 2 chunked tomatoes, a wineglassful of white wine, a bayleaf, and about 5 cups of water. Simmer this for about 1/2 hour until everything is tender, and then roughly puree it with an "outboard" blender or a potato masher. In the mean time, cut into bite-size pieces about 2 lbs mized firm fish (not salmon, which somehow doesn't work well in this dish) and season with a little salt. When the veg. puree is made, slip in the fish and simmer for just three minutes or so, until the fish is done. Add the juice of one lemon [lime is yummy too, especially with the leeks in, but it ain't Greek!] and adjust the salt. Chop a bunch of parsley and stir that in. Serve the stew either over slices of French bread fried in olive oil (traditional; this is what was in the Athenian cookbook I got the recipe from), or with an accompanying "rouille"-like sauce: puree several slices of French bread, cubed, your devilishly hot red peppers of choice (I use the kind made to shake on pizza for this), and "enough" [grin] garlic together in a food processor or blender. Add some of the vegetable puree and/or a little white wine if you're having trouble getting all this to blend. Then add olive oil in a slow, steady stream to make a smoothish sauce with vaguely mayonnaise-like consistency. Salt to taste. Users can add a dollop into bowls of stew according to levels of intelligence and personal courage. (This is a great way to sort out the wheat from the chaff.) Accompany with lots of wine and possibly some line dancing (the Greek kind, not the country-Western bar kind). Enjoy! Claire |
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Subject: RE: BS: What happened to the crockpot thread? From: Raptor Date: 31 Dec 03 - 01:50 PM Rapaire How much beer?Ketchup? Raptor |
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Subject: RE: BS: What happened to the crockpot thread? From: Rapparee Date: 31 Dec 03 - 01:17 PM I haven't made a crockpot soup in a long time, and that's one reaosn why I'm looking forward to getting stuff out of storage. The odor of a good soup! Hmmmmmmm...especially on a cold Winter's day! Barley is a sine qua non for many soups. I've recently been using linguica sausage in a vegetable soup base, just enough sausage to flavot it. (Linguica is a Portugese sausage made with paprika and also goes most excellently wiht red beans & rice.) When making soups I always use a vegetable stock (sometime cut with beer or wine) -- no longer do I use water! Has anyone used soy or other such "milks" in making soups? |
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Subject: RE: BS: What happened to the crockpot thread? From: Kim C Date: 31 Dec 03 - 01:07 PM Yes, you can make a fish stew, or a lovely vegetable soup in the Crock-Pot. I haven't made fish stew in awhile, but this is how I'd do it... really I guess it's more of a chowder because of the potatoes. Anyhow, get you some fish, fresh or frozen. I think I used cod the last time because it was on sale. Whatever you like. Cut it up into chunks. Cut up some potatoes (peel on!), an onion, add some garlic and whatever herbs/spices you like. For the liquid... vegetable broth, if you have cut out dairy products. Rapaire's version sounds yummy too. I'll have to try it with the spinach sometime! For vegetable soup - I just use whatever frozen vegetables suit my fancy, a couple cans of diced tomatoes, a handful of barley, and whatever spices happen to jump into the pot. |
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Subject: RE: BS: What happened to the crockpot thread? From: GUEST,ClaireBear Date: 31 Dec 03 - 01:00 PM Thank you, Rapaire! No dairy (arthritis), and I forgot to mention no spinach (gout), but I might be able to adapt that. Will the cod actually survive the long, slow cooking? I guess I should try to find some fresh rather than frozen, which shouldn't be impossible here in California. (Yes, Jimmy, now that you mention it, with all his dietary restrictions my husband IS a bit of a crackpot. But how did you know?) Claire (determined to keep this a cooking thread) |
