You know those Facebook recipes, right? The ones that people share and share and probably don’t ever make? Well, they’re usually loaded with highly processed fake food.
Last year, I ran across one such recipe, a recipe for Turkey-shaped onion dip. I decided to use the facebook recipe for inspiration, but make a real food, or real food-ish, onion dip. So here we go:
1 large onion, chopped
1 half stick butter
3/4 tsp salt
1 tsp black pepper
1 tsp basil
1 tsp paprika
2 ounces cream cheese
2.5 cups sour cream
1. Melt butter in a pot or crockpot.
2. Add your onion and caramelize. You can do that in the pot and watch it for about an hour. You can do it in the crockpot for about 8 hours and only check on it and stir it periodically. (I go with option two since I have little ones that need my attention.)
3. Add the cream cheese so it softens.
4. Add your spices. (Feel free to tweak these to your own preferences.) Stir it all.
5. Add the sour cream and stir it all in.
6. Remove it from your pot or crockpot and put it in a bowl that you can use for serving. Cover it. Refrigerate it overnight.
7. The morning of serving, cut up your veggies and arrange them around your dip bowl to look like a turkey. There is no wrong or right way to do this. In the above picture, I have cauliflower, green pepper, celery, rainbow carrots and cucumber. I used a yellow bell pepper to make the turkey wings and beak, a cucumber slice for the head and carrot sticks for the feet.
Would it be better real-food-wise if I made my own sour cream and cream cheese from raw organic milk? Sure it would, but this isn’t bad. It’s cute, it avoids the processed “soup mix” type dip and it’s really not hard.
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I am a busy stay-at-home mom, with babies and toddlers. I love the crockpot, which is forgiving… forgiving when I need to run and change a diaper, or put a baby down for a nap, or sweep up a whole box of Cheerios. I can’t watch the stove! It seems that there are no crockpot recipes which feature real food, i.e., using as many unprocessed ingredients as possible. Also, it is important to me to use just the crockpot. Many recipes that I have seen say to brown that, cook that, blah blah… No, I don’t want a hundred dishes to clean up. That’s the main reason that I use the crockpot.
So, my main crockpot rules are:
1. Real food.
2. One dish, or as close to one dish as possible.
3. Forgiving on timing.
I hope you find these recipes helpful, and that you also will grow to love your crockpot, too.
So here is my recipe for Laura’s Crockpot Baked Beans…
Cook Time: 15-24 hours
Yields: One 5 quart crockpot full of yummy baked beans
Disclaimer: Allrecipe.com’s Boston Baked Beans was my inspiration. Check it out here…
2 pounds of dried beans (should be 50-100% navy beans, mix other beans in for fun, presoaked or not)
1 pound bacon
2 chopped onions
3 tablespoons molasses or honey
4 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard powder or seeds
1 cup tomato sauce or tomato paste or “blendered” tomato
1 cup sugar
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1/2 cup brown sugar
Water, as needed
1. Throw all the ingredients into the the crockpot in no particular order.
2. Add water to fill the crockpot.
3. Periodically check the crockpot and add more water as needed.
4. This will take 15-24 hours to cook.
Add taco seasoning for Mexican flavor. One example of taco seasoning is here.
Posted in Crockpot!, Laura's Little Kitchen On the Prairie by Laura with no comments yet.
I raise chickens. My chickens free range. They eat a mostly organic diet. They are happy chickens.
|Some of my chickens last July, excited over a new bale of straw…|
I also try to practical as far as expenses. When all of my chickens stopped laying this November, my husband and I had them butchered. With the high costs of feed, we didn’t think it was worth it to feed them all winter with no return.
When hens are older and also when they are breeds of chickens not bred for meat, their meat is less than delectable. Rotisserie chicken, for example, is out. Spent layers work perfectly in soup. They work perfectly for chicken and dumplings. I happen to love chicken soup, but I don’t live in isolation. I have a husband that is picky, and he won’t eat chicken soup unless he is sick since that is the tradition he had growing up. He is blessed by very good health, so we don’t eat chicken soup very often. (When I have tried to make chicken soup anyway, it ends up not eaten by anyone but me.)
But he will eat chicken and dumplings. Chicken and dumplings is now our go-to for using leftover chicken or these spent layers. I love using my crockpot to cook. I’ve kind of took the best of a whole bunch of recipes and developed my own method of making Crockpot Chicken and Dumplings. I will share this with you now.
I start by cooking a chicken overnight in the crockpot. I cook it for at least a good twelve hours on low. I am using spent layers, so I probably cook it longer than you would if using a regular chicken. If using a leftover chicken carcass, cook for about six hours. I cook it in a few cups of water.
I pull the chicken out of the crock pot and put the crockpot up to high. I put the chicken in a bowl in the fridge.
|I put the crockpot up to high.|
I wait about an hour, give or take, depending on what else is going on.
I start off the dumplings. I used this recipe as a basis. I eliminate the sugar. Of course I don’t use margarine. My first choice for fat would be that yellow fat that floats up from chicken broth at room temperature. My second choice is just straight up broth. My third choice is almost melted butter. I mix up the dumplings and put them into the crockpot.
|Mixing up the dumplings… I keep the recipe on the inside of my cabinet door.
Look at the old ugly plywood cabinets.
|Plop! There is one dumpling in the crockpot.|
|Lots more dumpling dough!|
I take the chicken out and debone it. After being in the refrigerator for an hour, it is usually cool enough to handle. At first during deboning I make two piles, one for bones and skin and one for meat.
I put half the meat into the crockpot. I put aside the other half of the meat for another meal.
I debone again, this time making three piles: one for meat I missed, one for skin and ligaments and one for bones. I freeze these three categories separately. I will use the skin and ligaments to make broth, the bones to make bone broth and the meat to be the chicken for another meal.
Clockwise from top left: empty bowl, more meat, bowl of skin, bowl of
I have an all-week project this week to make bone broth, so I will have more posts about that soon.
|It all goes into the freezer, until bone broth making time.|
I cook the dumplings for an hour, or so. Sometimes Usually I end up overcooking them. They get too dry and I need to add extra broth.
|My chicken and dumplings got too dry, so I had to open up another can of broth. Notice the yellow fat on top of the broth can. That is the fat to use in dumplings, by the way.|
Here is my adapted version of the dumpling recipe…
1.5 cups flour. I use whole wheat, mixed with all purpose. I hope that it will work out for us to grow soft wheat, which should be, well softer, and eliminate the need for all-purpose at all.
1 Tablespoon baking powder
3/4 teaspoon salt
1.5 Tablespoons of fat, see above
3/4 cup milk
I mix the dry stuff first and then add the fat and then the milk. I drop them into the crockpot, into already hot broth. They are ready in a little over an hour. You may need to add more broth if you overcook them and they get too dry, like I always do. Somewhere along the way, when I finally get my chicken deboned I drop in the cooked meat so it is hot when served.
|Chicken and dumplings, salad and broccoli make a complete meal.|
Posted in Crockpot!, Laura's Little Kitchen On the Prairie by Laura with 2 comments.