By Joshua Wolfe
If somebody were to do a survey to see how many students take, no, let’s say have, the time in their day to cook a healthful dinner, well, I think the end results would be obvious. Between going to class, studying, working on assignments and the occasional Thursday night soiree, there is not a lot of time to eat right. I know that we can survive and stay fairly healthy on pizza, Chinese food, canned tuna and celery, but where is the sustenance in that? With the rigors of school life the body and the brain need nourishment from important vitamins and nutrients found in vegetables. With that said, when was the last time anybody checked out a new crock pot recipe?
Crock pot cooking is easy, hands-free and usually rewarding. The crock pot is at the epicenter of cooking machines in my kitchen because after I throw in all the ingredients, put on the lid and turn it on, I know I’m going to have something good to eat later that evening. Once upon a time, I lived in the “real world.” I worked a nine to five and looking back, the only benefit was having plenty of time at night to cook.
The cooking possibilities with a crock pot are endless. From soup and chili, to pot roast and barbeque (that’s right, barbeque), you are guaranteed to impress your friends or whoever. To save even more time, have the ingredients ready the night before so you can just throw them in the crock pot before class in the morning. Here are a few simple recipes that I have come up with over the years and used with great results and lots of compliments:
NOTE:
-I have a 3 ½ quart crock pot, so these recipes are based on that size.
-Water can be a beer substitute.
-Slower is better.
-The less you take the top off the pot during cooking, the faster it will cook.
You’re just going to have to face the fact that your place is going to smell so good that everyone who comes in will want a taste before it is time to eat. Be firm, and say, “No.” Only the cook has the right of tasting for obvious reasons. This applies to all recipes.
Chili
- 1 pound ground beef (I usually use Venison, though sometimes it’s best to wait until everyone has eaten to relinquish this fact.)
- 1 chopped yellow onion
- 1 can of dark red kidney beans (don’t drain)
- 2 diced tomatoes (you may buy these in a can to save time)
- ¾ can beer*
- 2 cloves minced garlic
- ½ teaspoons cumin
- ½ teaspoons chili powder
- ½ teaspoons cayenne pepper
- 1 teaspoons basil
- 1 teaspoons oregano
- Add salt and pepper, Tabasco, Worcestershire sauce to taste (optional)
In any kind of pan that seems fit for the stove, sauté onion and minced garlic with butter and a splash of olive oil. The garlic will cook faster than the onion, but that’s OK. When the onion becomes a golden-brown, remove from the pan and put into crock pot. Brown the ground beef in the same pan with another splash of olive oil, then add to crock pot. Add all remaining ingredients to crock pot and cook on low heat for 4-6 hours.
Seafood Stew
- 1 pound light, white fish (Tilapia works well)
- ½ pound peeled shrimp (don’t worry about removing tails, your guests won’t mind)
- ½ pound chopped smoked sausage (optional)
- 1 chopped yellow onion
- A few stalks of celery chopped
- 1 bunch green onion chopped
- 1 can yellow corn (drained)
- 1 can stewed tomatoes (drained)
- 1 can chicken broth
- ¾ can beer*
- 2 chopped jalapenos (remove seeds for less heat)
- ½ teaspoons cayenne pepper
- ½ teaspoons Paprika
- 1 teaspoons basil (or fresh basil leaves)
- Add salt and pepper, Tabasco, Worcestershire sauce to taste
On the stove, sauté garlic and onions. When onions are golden-brown, add to crock pot. Lightly salt and pepper fish on both sides, add to crock pot. Add rest of ingredients to crock pot. Cook on low for 6-8 hours. Serve with fresh sourdough bread.
Crock pot Chicken
- 4-6 boneless chicken breasts (depending on number of people eating)
- 2 cans cream of mushroom soup
- 1 pack Lipton onion soup mix
- 1 cup water
- Dash of Worcestershire sauce
- Dash of soy sauce
Add all ingredients to crock pot and cook on low for 6-8 hours. Serve with long-grain wild rice. Biscuits optional
Barbecue Pork sandwiches
- 1 pound pork tenderloin (this can also be done with Venison, I have even used duck breast before)
- 1 large bottle barbecue sauce of your liking
- 2 cups of water
- Salt and Pepper
Liberally salt and pepper tenderloin, then put in crock pot. Add water and ½ bottle of barbecue sauce. Cook on low heat for 6 hours. Shred the tenderloin with two forks. Add rest of barbecue sauce and continue to cook on low heat for another hour. Serve on a bun.
These are just a few to get you started. Every now and then it beats a frozen pizza or some other hasty supper. Leftovers are usually inevitable, but anything cooked in a crock pot will be just as good, if not better, for the next couple of days. Remember, there are many valid reasons for cooking in a crock pot, but you have to take care of yourself even when time does not allow for it. Stay healthy, my friends.
