Come for the politics, stay for the snark.

Insiders who complain to politico: please report to the white house office of shut the fuck up.

But frankly mr. cole, I’ll be happier when you get back to telling us to go fuck ourselves.

It’s always darkest before the other shoe drops.

Sitting here in limbo waiting for the dice to roll

Is it irresponsible to speculate? It is irresponsible not to.

If you’re pissed about Biden’s speech, he was talking about you.

When someone says they “love freedom”, rest assured they don’t mean yours.

Their freedom requires your slavery.

Hot air and ill-informed banter

Let me eat cake. The rest of you could stand to lose some weight, frankly.

Teach a man to fish, and he’ll sit in a boat all day drinking beer.

You don’t get rid of your umbrella while it’s still raining.

Usually wrong but never in doubt

Historically it was a little unusual for the president to be an incoherent babbling moron.

JFC, are there no editors left at that goddamn rag?

We’ve had enough carrots to last a lifetime. break out the sticks.

Russian mouthpiece, go fuck yourself.

I see no possible difficulties whatsoever with this fool-proof plan.

Bark louder, little dog.

🎶 Those boots were made for mockin’ 🎵

Putin must be throwing ketchup at the walls.

Whoever he was, that guy was nuts.

Tick tock motherfuckers!

When do we start airlifting the women and children out of Texas?

You are here: Home / Food & Recipes / Cooking / Friday Recipe Exchange: Slow-Cooker Recipes for Busy Days

Friday Recipe Exchange: Slow-Cooker Recipes for Busy Days

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JeffreyW Slowcooker Italian Pork

JeffreyW’s Slowcooker Italian Pork

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From our Food Goddess, TaMara:

This has been a busy holiday week, so this is a quick and dirty recipe exchange. But first, I want to take a moment and thank all of you for the outpouring of love on the loss of my cat. They’re tiny, they’re furry and they really work their way into your heart. I cannot believe how much your comments and emails helped. You rock.

Now back to our scheduled recipe exchange:

This time of year I’m always looking for recipes I can have in the slow-cooker and everyone can serve themselves. My favorite is the featured recipe this week, Portuguese Beef and Pasta, which I usually only make when the extended family gets together.

Slow-cookers are one of the most versatile appliances in the kitchen, you can make a nice pot roast dinner, or recipes as simple as soups and stews. The best part is coming home from work or a day of holiday events and know dinner is ready to go and the house smells wonderful.

For recipes, let’s start with JeffreyW’s Italian Pork, pictured above and the recipe here.

Then something different, and a childhood favorite meal, Brunswick Stew, recipe here. (Posting this makes me smile, because the last time I posted the recipe, commenters informed me that REAL Brunswick Stew is made with squirrel. You’re welcome to substitute as needed).

And finally, a Chunky Vegetable Soup, recipe found here.

What’s on your menu this weekend? Any fun holiday plans? I have a couple of things I’d like to do – Zoo Lights or Blossom Lights (at the botanical gardens) and the Christmas parade.

What are some of your favorite meals around the holidays? Do you have go-to recipes when the family descends?

I really like tonight’s featured recipe because it is very simple, but so very tasty. If I make it when the family gathers, I always double it. The recipe below serves 4. This is a great recipe to make and let everyone help themselves when they are hungry. I toss the pasta with olive oil and put it in the refrigerator and leave the beef simmering in the slow-cooker on low for the entire day. They mix the two when they are hungry. I must say, the longer the beef cooks, the better it gets. It’s always a hit with everyone.

Portuguese Beef & Pasta

1 lb round steak, cut into thin strips, remove excess fat
1 tsp salt
¼ tsp pepper
1 onion, thinly sliced (reserve ¼ for beans)
1 green pepper, cut into thin strips
1 tsp crushed garlic
6 oz can tomato paste
2-14 oz can diced tomatoes
1 cup water
1 bay leaf (remove before serving)
½ tsp crushed red pepper
8 oz dry macaroni**
Slow-Cooker and saucepan

Add beef, salt, pepper, onion, green pepper, garlic, paste, diced tomatoes, water, bay leaf & red pepper to Slow-Cooker. Cook according to manufacturer’s directions (usually 8-10 hours on low) until beef tears easily with a fork. In saucepan, cook macaroni according to package directions. Drain well (you don’t want any water in your beef mixture) and mix beef and pasta in serving bowl.

Reader Interactions

33Comments

  2. 2.

    Mnemosyne

    I had to get a new crock for my slow cooker because the previous one started developing cracks and it was making me nervous. (I probably dropped it in the sink one too many times). I was very annoyed that it took TWO tries to get one because the first one was thrown into a too-big box with a single piece of bubble wrap, so of course it arrived in about a dozen pieces.

  3. 3.

    JPL

    During the holidays, I have a vegan visiting and the no dairy makes it difficult for breakfast ideas. Besides oatmeal, what else can I make?

  7. 7.

    flounder

    This is a slow cooker Chili Verde I make. I always change the ingredients amounts depending on what I feel like.

    Chile verde

    3 1/2 lbs or so pork loin
    2 onion
    1 lb-ish tomatillos
    1 can 28 oz. green chile strips
    flour
    chicken bouillion cubes
    garlic
    2-3 jalapenos or serrano peppers
    2bay leaf
    1/4 cup cilantro
    Get crock pot going with 4 cups of chicken broth. Saute cubed pork with garlic and onions and salt. I usually do half the pork and onions at a time in a wok ‘cuz it is a lot o’ pork. Add this to the crock pot. Dice tomatillos and hot peppers and add them to pot along with canned peppers and 2 bay leafs. The liquid should be even with the top of the food, if not, add a little water. Cook all day. About an hour or so before I plan on eating, I take about 2 cups of my meat and veggies and puree them and add them back in. The chile should still be a little thin. Start adding flour mixed with cold water a little at a time until it thickens to the desired consistency. Right before serving add diced cilantro. Serve with shredded mozzarella and tortillas.

  10. 10.

    TaMara (BHF)

    @Anoniminous: Ha!

    Glögg is hot, spiced wine, perfect for cold winter evenings. Just follow this easy Glogg recipe to make your own great-tasting spiced wine. Variations are optional and add great personalized taste to your own “Glögg”!
    Prep Time: 5 minutes Cook Time: 45 minutes Total Time: 50 minutes

    Ingredients:

    1 bottle of red wine
    0.5 Liter inexpensive brandy or vodka
    10 cardamom pods
    1 cinnamon stick (broken down)
    1/2 orange peel (dried or fresh)
    1/2 lbs sugar (regular or lumps)
    Optional additions: 5 cloves, 1/2 cup raisins, 1/2 cup almonds, 5 dried figs
    Preparation:

    Heat the wine and brandy spices, fruit, and nuts in a pot (and any optional additions you might like.)
    Be careful not to boil the mixture; just let it simmer for about 45 minutes.

    Then, strain through a cloth to remove all additions.

    Serve your Glogg hot over lumped sugar (or with regular granulated sugar).

    Optional: You can also serve the Glogg with raisons or almonds. If you’d like the drink to be stronger, use more brandy.

    This Glogg recipe makes approx 1.5 Liter (close to 1/2 gallon).

  11. 11.

    MomSense

    @JPL:

    I know it sounds strange but we do miso broth for breakfast sometimes, especially when it’s cold outside. I buy South River miso and they make a lot of different types.

  14. 14.

    JPL

    Thank you all. Soy milk is a great idea for cereal since I have planned some sight seeing trips.
    @Mnemosyne: That recipe sounds wonderful. Xmas eve I have a buffet and that might be a nice addition.

  15. 15.

    schrodinger's cat

    @JPL: There are a lot of Indian breakfast recipes that are gluten free.
    Pohe’ ( beaten rice cereal with potatoes and onions)
    Dosas (south Indian lentil pancakes)

    from the top of my head. You can buy dosas in the freezer section of an Indian grocery store if you have one in your neighborhood.

  17. 17.

    Violet

    @JPL: My suggestion would be to ask the vegan what he or she normally eats for breakfast. Then use that as a basis to plan. Maybe he or she doesn’t eat breakfast. Or maybe prefers green tea and fruit. Or something. Asking doesn’t hurt.

  19. 19.

    Cassidy

    Chicken, Chicken broth, whatever veggies and spices you feel like. I go with an onion and whatever in in the mood for for and Everglades chicken and fish seasoning. Cook on low 6-8 hours. At the end, throw in as much rice as you want. Give it about 15 mins for the rice to soak up the broth. Crock pot chicken and rice.

  21. 21.

    Yatsuno

    @TaMara (BHF): I will TRY to get a recipe over to you this weekend as a temporary farewell. No guarantees though as I have a SHIT ton to do before I get cut open.

    It will not be crock pot related. But it will be good.

  23. 23.

    Joseph Nobles

    My favorite (so far) pork shoulder recipe for the crock pot I found right here:

    http://www.thekitchn.com/how-to-cook-and-shred-a-pork-s-79485

    My own adjustments (so far) are:

    a) I make it in the crock pot instead of the Dutch oven. That means searing, sautéing and deglazing in a frying pan and adding it all to the slow cooker.

    b) I add ground ginger like you do.

    c) Last time I mistakenly used a can of diced tomatoes with green chilis (store brand Ro-Tel) instead of the plain diced tomatoes the recipe calls for. I will do it on purpose from now on.

    I use a red beer for the braising liquid – Killian’s Red right now. You will want to defat the juice for gravy, all right. Mmm, mmm.

  24. 24.

    Aji

    Mmmm, love crock-pot cooking.

    I don’t tend to do recipes, though – I just start tossing stuff in the pot. Most recently was turkey stew from leftover T-Day turkey (still have stock in the freezer after three days of slow-cooking the carcass down to broth). Half stock and half water, toss in a variety of julienned peppers, a little green chile, some garlic, a few herbs, sea salt, cracked black pepper, and the slow-cooked meat (which by now is falling apart), and then just before serving, add some freshly-cooked pasta.

    It will be slow-cooked ham for Christmas, because yesterday when I went to the grocery store, they had a teeny-tiny bone-in ham, just perfect for two people, and it will fit in my crock pot just fine. It’ll go in on low probably Christmas Eve morning or maybe the night before. By time for Christmas dinner, it’ll fall apart on its own. Drippings to be reserved for glaze and gravy.

  25. 25.

    Anoniminous

    @raven:

    She should have been tried, convicted, and sentenced for Conduct Unbecoming a Scandinavian. My sisters loved doing it.

  26. 26.

    Violet

    Crock pot-ers: What’s the verdict on searing the meat in a skillet before putting it in the crock pot? Required? Worth doing? Waste of time? I keep reading it’s essential to make the crock pot meal really work, but it’s a pain and another pan to clean. Not sure if it’s worth it.

  27. 27.

    Yatsuno

    @TaMara (BHF): The Big Chop on Tuesday. I plan on bringing my laptop but the next few weeks will be rather intense with recovery and rehab. I probably won’t be free from the hospital until the new year. I will try to post updates however and I might e-mail AL deets if she wants to FP it.

  28. 28.

    Aji

    @Violet: I find that it depends on the type of meat, the cut, and what you want from it in terms of flavor. Normally, if it’s a roast or stew meat, I brown it in a pan quickly beforehand. When I’m making posole, as I did last week, or something like chile stew, I brown the stew meat really fast, then sprinkle the dried ground chile over it and brown it again before putting it in the pot. Lets the meat really absorb the flavor of the chile, and it seems to be a fuller flavor all the way around.

    Then again, maybe I’m just imagining that last part. :-D

  29. 29.

    Stella B

    @Violet: sear the meat, it’ll taste better. Deglaze the pan with whateve liquid you’re using. Washing the extra pan won’t take you two minutes.

    I like to slice up 8-9 lbs of onions, pile them in the crockpot and cook them on low for 12 hours. Caramelized with no work. Then I freeze them in chunks for future onion soup.

    I also accidentally got some quince to turn ruby red instead of the usual pinkish amber. I forgot that my crockpot had a warm function that was automatic after the timer went off. Now I cook poached quince at low for 1-2 hours and leave them on warm for 8 or so. I reduce the cooking liquid after they are done. I love quince.

  31. 31.

    currants

    @JPL: Toast with almond butter! Also soy yogurt? And I know you know oatmeal, but you can also try steel cut oats and quinoa (1-1), chopped dried fruit (apples, apricots, raisins, cranberries, whatever you’ve got), and a couple of green cardamom pods (and a splash of salt)–bring to a boil, turn off and let sit overnight, and heat or microwave for breakfast in the am. More protein than just oatmeal. And fresh fruit, you can chop fresh apples and bananas into the cereal.

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