Crock-Pot Clam Chowder
4 cans clams (6½ oz.) or 3 lbs. fresh or frozen clams
1 lg. onion, chopped
4 lg. potatoes, peeled and cubed
3 c. water
3½ tsp. salt
¼ tsp. pepper
4 c. half-and-half or milk
3 tbsp. cornstarch
THE METHOD:
If fish is frozen, thaw and cut into bite size pieces. In skillet, sauté butter and onion until golden brown; drain. Put into Crock-Pot with clams. Add all remaining ingredients, except milk. Cover; cook on low 6 to 8 hours (high 3 to 4 hours) or until potatoes are tender. During the last hour of cooking, combine 1 or 2 cups milk with the cornstarch. Add to Crock-Pot with remaining milk and stir well.
This recipe was another success. We prepared everything the night before and threw the crock pot in the fridge. The next morning, we pulled it out and set it on low on the counter. When I got home from the office, I added the half-and-half. About 45 minutes later, we ate our first bowls. It made great leftovers for lunch the next day too!
Friday, October 06, 2006
Crock Pot Chili
I made this recipe for meat eaters, and they loved it!
olive oil
1-2 large yellow onions, diced
1 package of beef substitue (I like the Quorn product)
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
10 crushed tomatoes
1 tbsp. cumin
1 tsp. cayenne (or to your taste)
1 package frozen corn
2 cans black beans (or any other kind of beans you like - chickpeas work well too)
1-1 ½ c. hot sauce
salt to taste
grated cheddar, if desired
THE METHOD:
Sauté onions in the olive oil. (**I used cooking wine instead to cut out the fat). Add garlic bit later, then add beef substitute. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes. Next, add the peppers, sauté them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the Crock-Pot, and add the onion mixture. Cook on low about 10 hours. Serve with grated cheddar and cashew nuts, if desired. NOTE: you will have to vary the sizes above depending on the size of your Crock-Pot.
olive oil
1-2 large yellow onions, diced
1 package of beef substitue (I like the Quorn product)
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
10 crushed tomatoes
1 tbsp. cumin
1 tsp. cayenne (or to your taste)
1 package frozen corn
2 cans black beans (or any other kind of beans you like - chickpeas work well too)
1-1 ½ c. hot sauce
salt to taste
grated cheddar, if desired
THE METHOD:
Sauté onions in the olive oil. (**I used cooking wine instead to cut out the fat). Add garlic bit later, then add beef substitute. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes. Next, add the peppers, sauté them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the Crock-Pot, and add the onion mixture. Cook on low about 10 hours. Serve with grated cheddar and cashew nuts, if desired. NOTE: you will have to vary the sizes above depending on the size of your Crock-Pot.
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