The Crock Pot: Friend or Foe?

A couple of years back, my husband and I worked with two other couples to plan a church dinner.  We were serving barbequed beef sandwiches, I believe, and each couple brought their crock pots to keep the meat warm.  We had a big laugh that night when we observed our crock pots, all wedding gifts.  Mike and Patrice had a harvest gold crock pot, as they were the longest married couple by far.  We dated that crock pot to the early 80’s.  Guy and Sandra brought their late 80’s country blue crock pot.  And we, being married in the late 90’s, had the lovely forest green deal accented with purple.  (Now, they make crock pots in stainless steel and sleek black, for your information.)

While many friends rave about cooking in the crock pot, I remain lukewarm (pun intended.)  I am not opposed to the ease and time saving at all.  I love the fact that it helps avoid heating up the oven, also.  But I am not convinced that dishes taste as good when slow cooked in a crock pot.  I’ve had personal exceptions, of course.  I’ve left beef brisket and barbeque sauce in one for a day and loved the sandwiches with the beef!  I’ve misplaced a wonderful recipe for Philly cheese steak beef cooked with onions and peppers.  Hopefully, I’ll unearth that someday soon.  But stews and soups don’t seem to taste as good to me without my constant meddling.  It could be that I am a control freak in the kitchen.  Maybe I just haven’t tried the right recipes.  Or maybe I’m just crock pot impaired.

In the past I attended a lecture from one of the authors of this cookbook and with starry eyes bought it in hopes of great, easy Sunday dinners.  I’ve had mixed success.  This past weekend, I tried a new recipe from the cookbook and was pretty pleased.  I made creamy chicken soft tacos and thought they were very tasty.  But the soft tacos needed to be grilled once they were filled to give an extra crunch to the shell.  Jack liked them and even ate them again as leftovers, which is a solid endorsement.  Curt was turned off by the sour cream creaminess.  Oh well, two out of three thumbs up aren't bad!
I’d be interested in the readers’ thoughts and successes with the crock pot.  Maybe I can figure out what my problem is.  If it simply means I should go out and buy the new, prettier stainless steel version, I’m game!
Creamy Chicken Soft Tacos   from 101 Things To Do With A Slow Cooker by Stephanie Ashcraft and Janet Eyring
4 frozen boneless, skinless chicken breasts
1 jar (16 ounces) salsa
1 cup sour cream
6-8 flour tortillas
Spray slow cooker with Pam.  Place chicken on bottom.  Pour salsa on top.  Cover and cook on high 6-8 hours or low 10-12 hours.  An hour before they’re done, break chicken apart with fork and mix in sour cream.  Makes 6-8 servings. 
Fold chicken mix inside warm tortillas with lettuce and grated cheddar cheese, if desired.

Family History

I am what you call a mutt.  Genealogically speaking, of course.  (OF COURSE!)  Family records state that I am German, English, Irish, Scottish, Welsh, French and Danish.   The celebrated heritages in my home were generally German and English (and the Irish on St. Patrick’s Day.)  In cooking terms, that meant Sauerbraten, sauerkraut, and sausage for the German food fans and stuffed cabbage and lots of meat and potatoes for the English.  And my grandma made Irish Soda Bread every March 17th.  That’s pretty much it.   When I lived in California, Judy told me about Danish Dessert.  She said she stockpiled it whenever she took a trip back to Utah.  (They do carry it in some stores here in Washington.)   The box describes its contents as follows: 

“This unique, easily prepared dessert originates from an original recipe of the Danish favorite, Rodgrod.  Simply add water, heat and enjoy for the tastiest pudding, pie filling or glaze this side of Europe.”

Imagine that, the tastiest dessert this side of Europe!  I checked on the internet to see what exactly rodgrod is.  It’s a  recipe of fruit soup with medieval origins and seems more like a pudding by today’s terms.  And it was served with fresh cream.  I wonder if my great great grandfather Andreas Lorentzen, the source of my Danish bloodline, liked his rodgrod!
When I did finally end up in Utah, a different coworker gave me a great recipe for a raspberry dessert using this brand of raspberry flavored fruit pudding and frozen raspberries.  Very fancy schmancy!  It is impressive.  I finally had a use for Danish Dessert!
This time of year it’s easier, though,  to make its poorer cousin: the same basic dessert  recipe but changed to use the strawberry  flavored pudding and strawberries.  Very delicious and summer friendly.  It’s a hit with both Curt and Jack.  I’ve made it for my in-laws, too, and they seemed to really enjoy it.  Let’s just forget the name ‘rodgrod,’ okay?  It doesn’t sound very appetizing in the English language at all.
Danish Dessert Cake
1 large angel food cake, broken into pieces
1 package strawberry Danish Dessert*
8 oz Cool Whip or 1 pint of whipped cream
4 cups sliced strawberries*, frozen works well too
Make Danish Dessert according to directions on the box for pudding.  While still hot, stir in frozen berries.  Cool slightly before adding berries if fresh.
Put cake pieces into a 9x13 pan and pour pudding and fruit mixture over top.  Top with cream or cool whip and set in fridge overnight.
*If using raspberries, follow as above using raspberry flavored Danish Dessert.

Don’t be afraid to pile on the cake pieces, they compress with the pudding on top
The color when you first start cooking the pudding
After cooking


 

This photo doesn’t do it justice, it’s very good!

Olive My Baby

In this picture along with my grandma is my grandpa, Roosevelt, who went by Ted. Every time he ate an olive, with a wink of his eye he would say “Olive my baby.” As a little girl, I thought this was hysterical! Even as we kids grew older, he was still saying it and we said it too. This is my dad, John, who went by Jack to his family, at age 17 in 1942. He had just graduated high school and enlisted in the Army and headed off to the European theater for WWII. He was the barbeque king in our house.
So, naturally, I assumed when I married Curt (pictured at age 19 or 20 on his LDS mission to the Philippines,) he would be the barbeque king. If your only reference to what husbands/dads do is your father, you think your dad is right. Curt grew up with a different set of expectations. In our first few barbeques, I handed him off the meat and utensils and waited. He wasn’t into it. He took out a book to read, burned an item or two and didn’t seem to be enjoying his inner cave man at the fire pit. The slow learner I am, it took several meals to realize my expectations needed to shift. I took over at the grill.
But the dear father of my son (Jack is pictured here at age 4,) does love his barbequed food. At the beginning of this grilling season, we bought a new grill to replace the tired one that was mutilated in our move North. Curt mentioned, more than once, how I would need to try new, innovative barbeque recipes to blog about. (Always thinking, that man!)
So, for Father’s Day, I presented him with this grilling tool for veggies. Then, I immediately claimed it back, because it was really for me to use and he would just be able to reap its benefits. For his Father’s Day dinner, I marinated petite sirloin steak pieces and skewered them for shish kabobs. Then, I cut up red potatoes and veggies, mixed them with spices and oil and grilled them up along with the shish kabobs. What did I use for both the marinade and the veggies? Olive Oil. Why? Olive my baby!
Happy Father’s Day!

p.s. This is my father-in-law, Boyd, in his senior high school picture. He is another non-griller.
Beef Marinade
1/2 cup olive oil
3 tbsp red wine vinegar
3 cloves garlic, crushed
salt and pepper to taste
Marinade for at least one hour. Discard marinade after placing beef on skewers.
Grilled Veggies
3-4 red potatoes, scrubbed, skins on, cut in small pieces
onions and peppers cut in larger slices
green veggie, such as fresh green beans, asparagus, or broccoli, cut in 3 inch pieces
2 tbsp olive oil
salt and pepper to taste (I used garlic pepper)
Mix in large bowl and place on grill in a aerated pan. Toss often. *Potatoes take the longest to cook, consider a quick pre-boil

Cooking Pointers From The Boss

Regular readers other than Karen and Janet might be surprised to know that I love The Boss.  Meaning Bruce Springsteen.  My early 20’s found me playing Springsteen loudly on my cassette player in my gold Ford Tempo with the windows down (well, the car didn’t have air conditioning), sunroof popped up as I drove down to our town beach.  Karen might not remember having to ask me not to sing so loudly (and obnoxiously, I’m sure) so she could hear Bruce, but I kind of do.  And who could forget those ‘Born in the USA’ concerts in New Jersey!

I knew all the lyrics by heart because I half believed he was writing and singing to me.  That same half left me wanting to run away with Bruce in an old muscle car into the hot Jersey summer sunset.  All of my young adult angst connected with the poet/songwriter and his lyrics of raw passion.  One specific lyric, from his classic “Thunder Road,” I truly found puzzling, insulting and hopeful all at the same time.  Here it goes:

“You ain't a beauty, but hey you're alright
Oh and that's alright with me”

While I no longer relate to the above words on such a personal level (in my advanced age!), I occasionally have found them singing to me when I cook.  Today’s recipe is a perfect example.  Porcupine Meatballs.  I received this recipe from Amanda, who adapted it from The Betty Crocker Cookbook.  A protein and a side dish all in one.  It’s kid friendly, easy to make, and a skillet meal that doesn’t heat up the oven.  But, let me be clear,  Porcupine Meatballs are neither flashy nor glamorous.   So - thanks, Bruce, for helping me find the words of inspiration to be ‘alright’ in this dish’s serving.
                                     ‘Ain’t a beauty,’ but it’s good!
Porcupine Meatballs
3/4 c rice (uncooked)
1 lb ground beef
1 tsp salt
Dash of each:  celery salt, garlic powder, pepper
chopped onion to taste
8 oz can tomato sauce
1 1/4 c water
2 tsp Worcestershire sauce
Mix rice, ground beef, salt, celery salt, garlic powder, pepper and onion.  Form into meatballs.  Brown in frying pan.  Add water, tomato sauce and Worcestershire sauce.  Simmer, covered, for about 45 minutes or until rice is done.  Serves 4-6.
Shown below:  1. mix meatball ingredients, remember rice is uncooked  2. browning meatballs 3. after sauce is added.

Garfield’s Birthday Dinner

This is Garfield. At least that’s what we call him sometimes. See, we’ve seen the movie with Jennifer Love Hewitt a zillion times, it feels like, and have a clear understanding of how much Garfield loves the lasagna.
When quizzing our son what he would like for his birthday dinner, of course he wanted this. ( To be perfectly honest, he initially said McDonalds because he wanted to collect more of the happy meal toys.) In lieu of his favorite toy plus a burger on the side, this is his favorite meal. And he has been known to gobble it up just like Garfield.
I love making my own, even though it takes a little work. The sauce flavor is wonderful and it doesn’t have sausage, like some prepared frozen lasagnas do. And it’s not overly saucy. I based this recipe on one I found in my recipes from food labels book (see posting on May 3rd) but have tinkered around a bit with it. I added more garlic, reduced salt, and switched to using shredded mozzarella. The casserole is wonderful if you can assemble it the morning or night before and then bake it for dinner. I also use cottage cheese instead of ricotta, because as mentioned in my very first post ever, my husband doesn’t have an affinity to ricotta. It’s still great!
Lisa’s Lasagna
1 lb ground beef
1/2 cup chopped onion
1 6-0z can tomato paste
1 1/2 cups water
2 garlic cloves, minced
1 tsp salt
1/4 tsp oregano
1/2 tsp Italian seasoning
1/4 tsp ground pepper
8 oz lasagna noodles, cooked, drained
1 lb ricotta or cottage cheese
1 lb mozzarella cheese (12 ounces will do)
1/2 cup grated parmesan cheese
Brown meat, drain. Add onion, cook until tender. Stir in tomato paste, water and seasonings. Cover, simmer for 30 minutes. In a 9x13 pan, layer 1/3 of noodles, 1/3 of sauce, 1/2 of ricotta cheese, 1/3 of mozzarella. Repeat. Top remaining noodles with sauce, parmesan cheese and remaining mozzarella. Tastes best if covered and stored in fridge overnight or for a few hours. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before serving. Makes 6-8 servings.

We had an ice cream cake for our little family party.

What Snap, Crackle and Pop Won’t Tell You

One of my fatal flaws is that I tend to believe some of the more reasonable conspiracy theories.  Nothing on the level of aliens abducting Elvis, but maybe, for example, I believe that the danger of  high fructose corn syrup is being hushed by the big soda company lobbies.  I am quite open to the possibilities of cover-ups, bribes and hush money being afloat in our world.  And while I won’t say for certain that any conspiracy exists without tangible proof, I definitely won’t discount that odd coincidences sometimes are more than just coincidence.
One of these so-called coincidences intersects with the culinary world, I am here to report.  It is that the recipe printed (now both in English and Spanish, you may be surprised to know) inside the box of Rice Krispies for Rice Krispy Treats is all wrong.  Have you tried it lately?  It’s dry, lacking in sweetness and too heavy on the Krispies.   One thing it has going for it is that it cuts and retains its shape while serving, but that is only because it’s terribly dry.  Was it always like this?    Perhaps Kellogg’s adjusted the measurements a few years back when recipes began to report nutritional information per serving.  I don’t know.

What I DO know is that a neighbor from Utah once made our family the BEST Rice Krispy treats ever tasted and since then I have known that I had been lied to by the powers that be.  Shortly after tasting the evidence, I quizzed Julie and she admitted she used more butter and more marshmallows than called for in the printed recipe.  She is one of those talented cooks who eye-balls the measurements, so my recipe below is an approximation of hers that I have tried and tested.  They aren’t as bricklike as the official recipe, so you’ll have to take more care in serving, but that sacrifice is well worth the perfectly tasting rice krispy treat experience.  Pass the word.

Better Rice Krispy Treats
1 stick of butter
16 oz. bag of marshmallows
8 cups of Rice Krispies
Pam cooking spray
In an extra large glass or ceramic bowl, microwave butter and marshmallows on high for 2 minutes.  Spray bottom and sides of a 9x13 pan or larger jelly roll pan with Pam.  Also spray a wooden or plastic spoon and the bottom of a spatula.
Stir butter and marshmallow mixture with coated spoon.  If butter is still not fully melted, microwave an additional 30 seconds and stir.  Repeat until butter is melted and mixture is well combined.  Add rice krispies, mix and pour into pan.  Press top of mixture down with spatula until it appears to be uniform.  Cool completely (if your family will let you) before cutting.

after pressing flat with spatula

Happy 8th Birthday Jack!!!

Fruit Salad, Yummy, Yummy!

I know, I know, another children’s show reference.  Forgive me.
It’s quite odd, the way the blogging process has been this past week.  It’s been hot here, and all I have felt like making is fruit salad.  I’m not sure I have a lot to say about that.  But an occurrence here has captured my mind and I can’t let it go.  So, if you kind readers don’t mind indulging me, I am going to attempt to write through my “cooking block” by just sharing my sick, silly story along with a few other random thoughts.
Macaroni and Cheese, part I                                                                     I was making a meal Wednesday, macaroni and cheese, but alas, no fruit salad (I ran out of strawberries), and had the 3 tablespoons of butter softening somewhat near the boiling pasta water when I heard a thump and saw our sweet, well, let’s say spirited, maybe, dog run off in a hurry.  At first I thought she snagged an apple wedge which would only serve her right since she doesn’t really enjoy them, so I wasn’t too concerned.  Thirty seconds later, I realized she stole the butter!  By the time I caught up to her, all that remained was the paper liner.  GROSS!   I kind of took it as a sign.  A flashing neon one warning me that I wasn’t really having any fun in the kitchen that day.

Jewels, photo taken by Jack, 5/25/09

99% Dog, 1% Human                                                                                  For the past two days, Jack has been telling me with concern that after a playful nibble from Jewels, he is turning into a dog himself.  This sudden change, he explains, means he doesn’t need his nails trimmed and he is becoming more furry by the minute.  Also, he wants to drink liquids from a plastic bowl.  He even poured a bowl of Froot Loops, called it dog food and ate from the bowl as such.   When he ventured Thursday night into the theory that he has now become 100% dog, I informed him that 100% dogs don’t get any Froot Loops and have to eat real dog food.  Well, Jack reconsidered and told me he was still 1% human, thank goodness.  In case you were wondering, his dog name is Jax.  At least his initials will be the same.

Let sleeping dogs lie

Macaroni and Cheese, part II                                                                   I used to love macaroni and cheese.  But the kind that I make for my husband and son no longer interests me.  It’s the kind my husband grew up with.  He doesn’t like the Kraft packaged type, so I managed to perfect the recipe he taught me.  The two of them love it, so I make it when I’m in a hurry or on the occasion that I, myself, have better plans.  It involves boiling the pasta and draining.  While draining, use the same pan to melt butter over medium-low heat.  Mix pasta back in with melted butter and then add a touch of milk.  Once the milk is warmed up to bubbly, mix in the grated cheddar and stir until melted and distributed.  Serve.  If you want the exact measurements, I can get them to you, but I’m a bit embarrassed to include them because I don’t love the dish.  But who am I to say that that the taste buds of my two boys don’t count?

Fruit Salad                                                                                                            I have tried fancy fruit salad recipes before, but in my way of thinking, the fresh fruit should be the star.  So, my fruit salad has been pretty simple.  I like to include a lot of strawberries, sliced.  I add some frozen blueberries* I have on hand and pick at least one other fruit.  I personally like ripe bananas.  But you need to cut them into the salad soon before serving to avoid the ugly browning.  I also like halved grapes or cut orange segments.  Not a fan of chopped apples, especially if they have the skin on them.   To keep it really healthy and avoid browning, I just pour a little orange juice in and stir it up.

Pretty simple.  I think you could eat this salad every day and be happy! 

(*I like to flash freeze fresh blueberries in season, at a good price, on a cookie sheet.  Then, place in a well sealed zip lock type bag with excess air removed, in the freezer.  They thaw quickly for fruit salad, pancakes, muffins, or oatmeal.  Last year, Jack and I even hand-picked some of our blueberries in nearby Naches!)