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Vale1217
1
Jul 10, 2019
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DIY super low-cal tacos (sorta)
This is something I often do when I have people over, so everyone can eat what they like:
- Brown ox cheeks (or any braising beef cut, 1 inch pieces) then add lots of chopped onions, carrots, celery and some garlic. Add 1 can of chopped tomatoes and one bag of your favourite taco spice mix. Obviously you can mix your own and toast the spices lightly (cumin, salt, pepper, cayenne, paprika, lemon zest, anything you fancy really)
- I let it slowcook for 4 hours or more and then I go in with big thongs and kinda shred the beef chunks. If it's too watery I let it cook a bit on a browning or sautè setting, stirring every once in a while.
- In the meantime I wash romain lettuce leaving the leaves whole. I shred some cheese, chop up bell peppers, drain canned corn, beans, and anything appropriate I find in the cupboard. I set everything into colourful bowls and set the table together with a pile of tortillas, sour cream and guac.
- At dinner time everyone can build their own burrito/taco with whatever ingredients. The super low cal option involves using the romain leave as a tortilla (also makes it pretty much carb free)
BlueCrowned
5299
Jul 17, 2018
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Any suggestions for pinto beans aside from refried? I'm not a huge fan of beans but I got some free, so something that will drown them out a bit would help lol
AlexPk
5795
Community
Jul 17, 2018
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I call them refried, but I don't actually fry em. They're just whole pinto beans that I mash up. alternatively, you can use them to make chili in place of red kidney beans.
my recipe is roughly: 3 cups pinto beans 9 cups water some bouillon cubes or use chicken stock in place of water salt pepper cumin garlic crushed or minced onion quartered jalapeno
add it all to slow cooker and cook until beans are tender. usually around 7ish hours.
at this point I usually fish out the onion and jalapeno, and pull out about half the "bean juice" to reserve. can either leave whole or mash everything up. if you want a little more moisture then you can add back some of the juice that you pulled out.
makes approximately one boatload of beans.
my recipe is roughly: 3 cups pinto beans 9 cups water some bouillon cubes or use chicken stock in place of water salt pepper cumin garlic crushed or minced onion quartered jalapeno
add it all to slow cooker and cook until beans are tender. usually around 7ish hours.
at this point I usually fish out the onion and jalapeno, and pull out about half the "bean juice" to reserve. can either leave whole or mash everything up. if you want a little more moisture then you can add back some of the juice that you pulled out.
makes approximately one boatload of beans.
satseh
65
Jun 28, 2018
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I hope everyone soak the beans over night before setting them in cooker
kitINstLOUIS
17
Jan 27, 2020
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Studies show that soaking beans dilutes flavor. Holding up salting doesn't make them more tender, either. The biggest variable is using a lid; the extra weight adds enough pressure to make a difference. https://www.latimes.com/food/dailydish/la-dd-dont-soak-dried-beans-20140911-story.html
josh.russell
236
Jan 17, 2018
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Another good one - and pretty healthy - sweet potatoes in a slow cooker. i cut them into big pieces.....basically quarter a sweet potato. add a little bit of chicken broth, a few chunks of butter, then add some salt, pepper and let it cook. Comes out tasty and a good carb.
SidPost
70
Jan 17, 2018
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Pinto, Navy, and Lima beans all work well with smoked pork. In particular, I like smoked pork neck bones with red beans over rice. Pinto and Lima beans work well with smoked pork too. One pound of dry beans goes well with a half to full pound of smoked pork neck bones.
A beef roast (2~3 pounds) with a good dose of garlic salt (like Lawry's) with a half dozen garlic cloves, plus some carrots, celery and, potatoes (really like baby red's here) work really well for me too.
A beef roast (2~3 pounds) with a good dose of garlic salt (like Lawry's) with a half dozen garlic cloves, plus some carrots, celery and, potatoes (really like baby red's here) work really well for me too.
AlexPk
5795
Community
Jan 18, 2018
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I love me some pork and beans. And I've got about 300 pounds of beef in the freezer I'm workin through so I'll give that one a shot. Thanks!
josh.russell
236
Nov 14, 2017
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Random idea I stumbled onto by default of what to do with leftovers......but I promise, tastes good. If you get Chinese food and then have leftovers in the containers....which you always do....I kid you not.....take any and all leftovers and combine them in a crock pot or slow cooker......and then just let them cook for a bit. It's odd, but because the flavors of most Chinese cuisine are bold, they actually randomly work together.....and then you kind of have the equivalent of a Stew at the end. And you don't waste the little bits of leftovers that still remain. Try it.....
BrainFlush
6854
Dec 10, 2017
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He's right.
I have combined different asian meals into one big pot and some how it comes out fantastic! :D
Then again, I do mix ethnic meals from across the pond all the time.
RayF
21196
Apr 30, 2018
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Add those leftover slices of pizza to the pot as well; no one will notice and you'll gain back that lost room in the fridge ;- )
Vincent.H
1670
Oct 20, 2017
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I tried out an oxtail recipe recently and it turned out great in the slow cooker; this is off the top of my head so I don't remember the exact measurements of all the ingredients. It makes a nice hearty stew which you can thicken up with a roux and serve over pasta (thicker noodles like pappardelle work great). The oxtail also has a lot of collagen in it, which adds richness and is supposedly packed with health benefits.
Ingredients for a 6-quart crockpot: 1.5 lbs oxtail on the bone 3 large carrots One bunch of celery One large leek One large white onion (can be substituted for pearl onions if you want whole small onions in the stew) Chicken broth (one carton should do, you want enough to cover your mixture) 4.5 oz tomato paste Dry white wine Ginger Parsley One large orange Bay leaves Thyme Basil Sage Oregano
Optional: Parmesan Pasta (egg pappardelle preferred)
Here's the general procedure, remember to season each part individually as that will help maximize the flavor.
Chop up all your vegetables. You want large chunks of everything, as they're going to be cooking for quite a while and will break down. Set aside half of the garlic and parsley for the eventual garnish. Sear your oxtail on a stovetop in oil or butter, then remove it from the stovetop and place it directly in your slow cooker. Don't clean your pan out; you're going to use those drippings to sear half of your garlic and the chopped vegetables (onions, carrots, celery, leeks). Dump all of these over the oxtail, then fill up the slow cooker with chicken broth. Add a generous amount of white wine (I used about half a bottle for a six quart crockpot) and drink the rest of the bottle. Enjoy. Add grated ginger, your entire tube of tomato paste, the juice of your orange (save the skin), and salt+pepper to taste. Add some paprika for heat, and a mixture of basil, sage, oregano (fresh if you've got it, Italian seasoning if you don't). Tie your bay leaves/thyme into a bouquet garni for easy removal and add it to the slow cooker. Give it a bit of a stir, then set it to low for 6-8 hours.
Garnish with a mixture of fresh chopped parsley, garlic, and zest from your orange. If you are serving this over pasta, you can thicken it up with a roux (depending on how much broth you added), and grate fresh parmesan over the top.
Ingredients for a 6-quart crockpot: 1.5 lbs oxtail on the bone 3 large carrots One bunch of celery One large leek One large white onion (can be substituted for pearl onions if you want whole small onions in the stew) Chicken broth (one carton should do, you want enough to cover your mixture) 4.5 oz tomato paste Dry white wine Ginger Parsley One large orange Bay leaves Thyme Basil Sage Oregano
Optional: Parmesan Pasta (egg pappardelle preferred)
Here's the general procedure, remember to season each part individually as that will help maximize the flavor.
Chop up all your vegetables. You want large chunks of everything, as they're going to be cooking for quite a while and will break down. Set aside half of the garlic and parsley for the eventual garnish. Sear your oxtail on a stovetop in oil or butter, then remove it from the stovetop and place it directly in your slow cooker. Don't clean your pan out; you're going to use those drippings to sear half of your garlic and the chopped vegetables (onions, carrots, celery, leeks). Dump all of these over the oxtail, then fill up the slow cooker with chicken broth. Add a generous amount of white wine (I used about half a bottle for a six quart crockpot) and drink the rest of the bottle. Enjoy. Add grated ginger, your entire tube of tomato paste, the juice of your orange (save the skin), and salt+pepper to taste. Add some paprika for heat, and a mixture of basil, sage, oregano (fresh if you've got it, Italian seasoning if you don't). Tie your bay leaves/thyme into a bouquet garni for easy removal and add it to the slow cooker. Give it a bit of a stir, then set it to low for 6-8 hours.
Garnish with a mixture of fresh chopped parsley, garlic, and zest from your orange. If you are serving this over pasta, you can thicken it up with a roux (depending on how much broth you added), and grate fresh parmesan over the top.
leannastager
5
Oct 12, 2017
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The french dip sandwiches alone made my pressure cooker a worthwhile purchase. I never exactly measured the spices, but the general answer is "a lot" when it comes to pressure cooking. I usually just stick my face in the pot and when it smells good I figure that's enough haha
French Dip Sandwiches Serves 4-5
Ingredients 3lbs chuck roast 3 cups beef stock 1 tbsp worcestershire sauce 1 tsp fish sauce salt pepper 5-6 cloves of garlic, smashed onion powder (you could do onions here, but I'm not a huge fan) oregano rosemary Hoagie rolls Provolone cheese
Place all ingredients into pressure cooker for 45-50 minutes (depending on whether you want more sliced vs shredded). Let pressure release naturally for at least 10 minutes.
Pile meat onto garlic hoagie rolls, top with provolone cheese, and broil until melty and toasty. Serve with cooking jus.
Bonus dessert round: Pressure Cooker Chocolate Lava Cakes Ingredients 1 stick butter 3 eggs 1 egg yolk 1 cup semi sweet chocolate chips 1 tbs Vanilla 6 tbs flour 1 cup powdered sugar For topping: Ice cream
Supplies: 4 Pyrex (or other oven safe) 6oz ramekins trivet for pressure cooker (I believe the Instant Pot brand ones come with it) Directions Place chocolate chips and butter in a large bowl and microwave for 2 minutes, mixing until well combined. Mix in powdered sugar until smooth. Add 3 eggs and egg yolk until well combined. Add Vanilla and flour and stir until well combined. Spray each Pyrex Bowl with pam cooking spray and pour batter into each bowl filling to the top. Place your trivet in your pressure cooker with one cup of water. Place your bowls on the trivet. Cook for 9 minutes and quick release pressure. *Note there will be some condensation on the cakes which you can dab off with a paper towel. Doesn't make them soggy and it's on the bottom anyway.* Remove from the pressure cooker, place upside down on a plate, and top with ice cream.
French Dip Sandwiches Serves 4-5
Ingredients 3lbs chuck roast 3 cups beef stock 1 tbsp worcestershire sauce 1 tsp fish sauce salt pepper 5-6 cloves of garlic, smashed onion powder (you could do onions here, but I'm not a huge fan) oregano rosemary Hoagie rolls Provolone cheese
Place all ingredients into pressure cooker for 45-50 minutes (depending on whether you want more sliced vs shredded). Let pressure release naturally for at least 10 minutes.
Pile meat onto garlic hoagie rolls, top with provolone cheese, and broil until melty and toasty. Serve with cooking jus.
Bonus dessert round: Pressure Cooker Chocolate Lava Cakes Ingredients 1 stick butter 3 eggs 1 egg yolk 1 cup semi sweet chocolate chips 1 tbs Vanilla 6 tbs flour 1 cup powdered sugar For topping: Ice cream
Supplies: 4 Pyrex (or other oven safe) 6oz ramekins trivet for pressure cooker (I believe the Instant Pot brand ones come with it) Directions Place chocolate chips and butter in a large bowl and microwave for 2 minutes, mixing until well combined. Mix in powdered sugar until smooth. Add 3 eggs and egg yolk until well combined. Add Vanilla and flour and stir until well combined. Spray each Pyrex Bowl with pam cooking spray and pour batter into each bowl filling to the top. Place your trivet in your pressure cooker with one cup of water. Place your bowls on the trivet. Cook for 9 minutes and quick release pressure. *Note there will be some condensation on the cakes which you can dab off with a paper towel. Doesn't make them soggy and it's on the bottom anyway.* Remove from the pressure cooker, place upside down on a plate, and top with ice cream.
Showing 16 of 65
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I'm fairly busy(lazy) and love things that I can just throw in a pot and then eat later, but for one reason or another just end up making refried beans every time.
I'm lookin for some tried and trues to try to mix it up so what's your go-to simple recipe?