Knead to Cook

Food & fitness obsessed girl.

Pumpkin Cider Steel Cut Oats in the Crock Pot Overnight.

by Filed Under: Breakfast, Crock Pot, Vegetarian 4 Comments

My kids love steel cut oats prepared in the crock pot.  It’s easy, healthy and makes breakfast a snap because the crock pot does all the work for you while you sleep.  Tuesdays are an early, 5 am, run for me so when I get back I shower, grab a bowl and recharge for my day.  I was lucky to find this great pumpkin cider but if you can’t locate any, cherry apple cider or regular apple cider works perfectly too!

Ingredients:

Non stick butter spray (I use Pam)
1 cup of steel cut oats
3 cups of pumpkin cider (apple or apple cherry cider would work too)
1 cup of water
1 cinnamon stick
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1 pinch of salt
One apple, cored and chopped into bite-sized pieces
1/4 cup of dried tart cherries (raisins or other dried fruit will work beautifully too)

Directions:

Spray the insert to your slow cooker then add all of the ingredients.  Stir gently. Cover and cook overnight on low.  I normally make this around 8 pm and eat around 6-6:30 am.  I like to remove the lid of the slow cooker for about 10 minutes prior to serving – helps release the condensation that’s built up.

Top with your favorite nuts, chia seeds, honey, brown sugar, agave… whatever you like!

— Knead to Cook

Slow Cooker Pork Carnitas.

by Filed Under: Crock Pot, Mexican, Pork 2 Comments

The one and ONLY reason I’m not a vegetarian is because I adore (okay LOVE pork).  I love it even more when I can toss it in my slow cooker and have to do pretty much nothing for a fab dinner.  Tonight my love and I met again and it was oh-so-good!

Ingredients:

1 -3 lb pork shoulder
1 -32 ounce Pacific organic chicken broth
3 tablespoons of ground cumin
2 teaspoon garlic powder
1 teaspoon garlic salt
2 teaspoon onion powder
1 teaspoon cayenne pepper
2 teaspoons ground coriander
Salt and pepper

Directions:

Into your slow cooker, place the pork shoulder and broth.  Cook on low for 4-6 hours.  Remove the meat about 15 minutes prior to serving and place on a platter.  Strain the fat from the broth and discard.  With two forks proceed to shred the meat.    Season the meat with all of the seasonings.  Let this sit for about 4-5 minutes and then return the meat to the crock pot with the broth.  Keep hot until ready to serve.  Serve with flour or wheat tortilla shells.  Top with your favorite taco toppings.  Enjoy!

— Knead to Cook

Sweet & Sour Meatballs.

by Filed Under: Beef, Crock Pot 10 Comments

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Two words to describe this dish:  INSANELY EASY!  If that doesn’t get you… they are also very delicious!  In fact I had extra sauce left and my father implored me to make another batch tomorrow!  Okay… so that’s a winner 🙂

This recipe is easy and very flexible.  You add more or less to impact the sauce flavor.  We like it spicy so I made it spicy.  You can cut that back and make it more on the sweet side. Whatever you want.  Awesome party idea too!

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— Knead to Cook

Mexican Crock Pot Chicken.

by Filed Under: Crock Pot, Mexican 7 Comments

We love Mexican-inspired food and this was one sure-fire way for me to get around making tacos for my youngest (who always requests them).  This recipe was super easy, I just threw everything in my crock pot and went about my day, which was filled with me cleaning the house from top to bottom.  I served this over rice and topped it with some low fat cheddar.

Ingredients:

5 chicken breasts (smaller side but I did one per person)
2 cups of salsa
15 oz. can of low sodium black beans
1 cup of fresh or frozen corn
1/4 cup of fresh cilantro
16 oz of chicken stock
4 scallions, chopped
1 tablespoon of ground cumin
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of cayenne
1 jalapeño, chopped
Salt and pepper to taste

Directions:

Combine all of the ingredients in your crock pot.  Cook on high for 4-6 hours or low for 8-10 hours.  Remove the chicken prior to serving, shred with two forks.  Return the chicken back to the mixture and let reheat thoroughly.  Serve over noodles, rice etc.  Top with low fat cheddar, non-fat Chobani yogurt or fresh cilantro.

 

 

— Knead to Cook

Curried ginger chicken in the crock pot.

by Filed Under: Chicken, Condiments, Crock Pot 5 Comments

This recipe has simply come from necessity.  Tonight my daughter has a show at school and today was filled with running tons of errands for a rather large gathering we’re hosting Saturday evening.  This dish is quite aromatic.

For the chicken dish ~ Ingredients:

1/2 c of tomato sauce
5 cloves of garlic, chopped
1.5 tbl of curry powder
2 tbl of freshly grated ginger
1-2 tsp of cumin (I added more but I just love it)
3/4 c of water
1 onion, medium sized, diced
Chicken breast – I was using tenders so I did 10 total (you can use breasts – 4 to 6 would work well)
1 tsp salt
1/2 tsp of freshly ground pepper

Directions:

In your crock pot on high (to cook in 4 hours) or low (6-8 hour cooking time) – add the first 6 ingredients. Whisk to combine.  Then add the onions to the mixture.  Combine.  Top with your chicken, salt and pepper.  Cover and cook.

For the sauce:
1 c of Chobani non fat plain yogurt
Juice from one lime
3 cloves of garlic
3/4 c of fresh mint leaves
1/4 tsp of cayenne
1 tsp of cumin
1/2 tsp of smoked paprika
Salt and pepper

Directions:

Blend together with your hand immersion blender or regular blender.  Place a dollop over the chicken dish and serve.  Garnish with mint leaves.

— Knead to Cook

Slow Cooker Mongolian Beef.

by Filed Under: Asian inspired, Beef, Crock Pot 14 Comments

 

 

We don’t eat a lot of red meat but wow this is such a great recipe.  I found it in my old archives of recipes & so glad I did.  Super easy, economical dinner that turns into fabulousness via the slow cooker.  Perfect for a busy family.

Ingredients:

2 lb flank steak
1/4 c of cornstarch
1/2 c of low sodium soy sauce
1/4 cup of good drinking quality white wine
1/2 tbl white wine vinegar
1 tsp of sesame oil
1 tsp of molasses
2 tsp of grated ginger
1/4 c of onion, diced
1/4 tsp of freshly cracked black pepper
1/2 tsp of crushed red pepper flakes
3 heaping tbl of brown sugar
1 tsp of nut butter (I used organic almond butter)
5 cloves garlic, minced
5 spring onions, chopped
Sesame seeds, toasted, for topping
Dried parsley, topping

Directions:

Slice the meat (with the grain) into thin strips and then coat with the cornstarch.  Add the ingredients from soy sauce through spring onions.  Mix well.  Turn the slow cooker on low and add the meat.  Toss and cover.  Cook for 6-8 hours on low.

I served this mashed potatoes but brown rice or egg noodles work perfectly too.  Top with some parsley and enjoy.

— Knead to Cook

Root beer pulled pork from the slow cooker.

by Filed Under: Crock Pot, Pork 2 Comments

 

This is one of our favorite recipes for during the week (or on swim meet days).  Simple.  Easy.  Tasty!  What more can you want.  I do vary the recipe depending on my taste that day so here is my version from today 🙂

Ingredients:

2-3 lb pork shoulder (I used picnic style boneless)
1 bottle of root beer (individual serving size)
4-5 tbl ground cumin
2 tsp of dried oregano
1 tsp salt (adjust per your taste)
Pepper
1/2 tsp cayenne
Pinch of ground cinnamon

Directions:

Into your slow cooker, add the pork shoulder and one bottle of root beer.  Cover and cook on low for 6 – 8 or so hours.   1 hour prior to serving, take the pork out of the slow cooker and shred it with two forks.  Return it back to slow cooker and add all of the spices.  If you like it spicier, add 1 tsp ground cayenne and one jalapeño (optional).

Serve on rolls and enjoy!

— Knead to Cook

Root beer pulled pork in the crock pot.

by Filed Under: Crock Pot, Pork Leave a Comment

I would become a vegetarian if it wasn’t for my love of the pig!  Ha ha.  I love this pork recipe to death!  It is unbelievably easy and so tasty.

Here we go.  Buy a pork shoulder (2-3 lbs or so) and place it in your crock pot, set on low, and add one bottle (individual sized) of root beer soda.  Yes, that’s it!  It actually acts as a tenderizer.  And cook it all day (6-8 hours).  Take it out prior to serving, drain the drippings, and place it on a platter.  Take two forks and shred it.  Then it’s time for seasoning.  We love cumin in my house!  I use a lot of it in this recipe.  I normally use about 2-3 capfuls (of the seasoning container), along with garlic powder, a touch of cayenne, salt and pepper.  You should add what you like and how much you prefer.  I then ladle some of the drippings back on the meat and then serve on a bun.

Hubby roasted some purple fingerling potatoes with some beautiful cauliflower too.  Cut into bite-sized pieces.  Drizzle with some olive oil, Rosemary, salt and pepper.  Bake at 375 degrees for about 25-35 minutes or until fork tender.  Enjoy!

— Knead to Cook

Beef Burgundy.

by Filed Under: Beef, Crock Pot Leave a Comment

I’ve been on a bit of a crock pot frenzy lately.  Toss in a few ingredients & several hours later… POOF!  Magic in my plate.  I also gravitate towards it because my kids eat at different times due to swim practice so this can be ready when they are therefore making my life so much easier.

1 c of all purpose flour
1 tsp salt
2.5 chuck roast, trimmed and cubed
3 tbl of vegetable oil, canola oil or olive oil
2 c of a dry, full-bodied red wine
4 cloves of garlic, chopped
2 sprigs of thyme
2 bay leaves
24 baby white onions

Combine the flour and salt in a ziploc baggie.  Shake to combine.  Add the meat and shake to coat.  Heat a large sauté pan over medium heat with 2 tbl of oil.  Brown the meat in batches – should take about 5-7 minutes.  Using tongs, remove and place on a plate with paper towels to drain.  Then add the meat to the crock pot.

Add the wine to the pan and deglaze (scraping up the brown bits).  Stir frequently until it begins to thicken.  Add some salt to taste.  Then add the garlic, thyme and bay leaves.  Pour over beef.  Cover and cook on low for 4-6 hours.

One hour prior to the stew begin served peel and trim the onions.  Leave them whole but just remove the outer layer.  Over a medium flame, place 1 tbl of the oil in the pan.  Then add the onions.  Cook until browned.  Then add them to the crock pot.

Serve over rice, whole wheat egg noodles etc.  Great on a cold winter night.

— Knead to Cook

Crock Pot Tart Cherry & Apple Steel Cut Oats.

by Filed Under: Breakfast, Crock Pot, Evolution Power Yoga 40 Days, Vegetarian 6 Comments

 

I love steel cut oats made in the crock pot.  I simply throw everything in before bed & have this wonderful breakfast all ready when we get back from our frigid run.  This recipe is so flexible. You can use what you have in your pantry, as I do each time I make steel cut oats.

I use my small crock pot but if you don’t have one, the larger model is fine.

Ingredients:

Non stick butter spray (I use Pam)
1 cup of steel cut oats
3 cups of cherry cider (I use Trader Joe’s) but you can use apple juice, cider, cherry juice
1 cup of water
1 cinnamon stick
1/2 teaspoon ground cinnamon
1 pinch of salt
One apple, cored and chopped into bite-sized pieces
1/4 cup of dried tart cherries (raisins or other dried fruit will work beautifully too)

Directions:

Spray the insert to your slow cooker then add all of the ingredients.  Stir gently. Cover and cook overnight on low.  I normally make this around 8 pm and eat around 6-6:30 am.  I like to remove the lid of the slow cooker for about 10 minutes prior to serving – helps release the condensation that’s built up.

Top with your favorite nuts, chia seeds, honey, brown sugar, agave… whatever you like!  My daughter gobbles this up in the morning.  Great way to start your day off 🙂

— Knead to Cook