Slow Cooker Shrimp Curry

This is a very easy, unusual recipe from an old cookbook (The Unwatched Pot) from 1975.  (Who knew there were crockpots back then?) It’s perfect for our temporary kitchen situation and is delicious.  I love the combination of flavors and textures.

I used frozen, cooked shrimp and didn’t bother to defrost them.  (Make sure you get the tailess kind.)  You can also substitute cream of celery soup for the cream of mushroom. In addition, I always microwave the onions in a plastic-wrap covered cup for a minute to soften them.

Place 1 pound cooked shrimp, 1 cup chopped onion, 1/2 cup chopped celery, 1 cup chopped apple, 1/2 cup shredded coconut, 1/2 cup chopped walnuts, 1/4 teaspoon pepper, 1 tablespoon curry powder, 1/4 teaspoon ground ginger, 2 cans condensed cream of mushroom soup, and 1/2 cup water in the slow cooker and stir.

Cook on low for 6 hours or on high for 4 hours.  Makes about 6 servings.  Serve over rice or noodles.

Slow-Cooker Corned Beef

Slow-Cooker Corned Beef

This slow-cooker corned beef recipe was adapted from a recipe in Yankee Magazine.  I originally made it in a Dutch oven on the stove, but it worked great in the slow-cooker in my temporary kitchen.  The flavor is more subtle than corned beef made the traditional way and the texture is great.

First you need to discard the packet of seasoning that came with your corned beef (I bought about a 4-pound package.)  Then rinse the meat under cold water.  Place the meat in the bottom of your slow-cooker (don’t forget those liners.)

Add to the pot: 1 cup roughly cut onion (I used the pre-cut from the grocery store), 4 smashed garlic cloves, 6 whole peppercorns, 1 bay leaf, 1 sprig fresh rosemary (or 1/2 teaspoon dried), 1 celery rib (torn in 4 pieces), 8 pre-cleaned carrot pieces.

Add enough water to come half way up the side of the meat.  Cook on low for about 8 hours.  I turn it every couple of hours.

Remove from the cooker and slice.  Serve with mustard.

I serve the corned beef with the usual cabbage and boiled potatoes, but I never cook them in the beef water – I find it makes them too greasy.  I usually boil the cabbage in salted water (about 20 minutes.)  Since I only have 1 hot-plate burner, I microwaved the potatoes, in a microwave-safe bowl covered with plastic wrap for about 5 minutes.  Also, I figured that if I used red potatoes, I didn’t need to peel them.  I just cut them in eighths and covered them with water.

Beef Goulash

Beef Goulash

This is a tasty, easy recipe from Cooking Light Magazine.  I like slow-cooker recipes that don’t require that you dirty another pan for browning the meat, especially now that I’m cooking in the temporary kitchen.

In a plastic bag, place 1/3 cup flour and add 2 lbs. lean stew meat in bite-sized pieces and shake bag until all pieces are coated.  Place in the bottom of the slow-cooker (don’t forget your liner!)  Add 3 cups diced peeled potato (if I use red potatoes, I don’t bother to peel them), 1-2 cups chopped onion (I do 1 cup, but most people like more, and I cook mine for 1 minute in a covered glass measuring cup to soften), 1 cup carrot slices (I cook these in the microwave for 2 minutes to soften), 1/3 cup ketchup, 1 Tbl. Worcestershire sauce, 2 tsp. Hungarian sweet paprika, 2 tsp. minced garlic, 1 tsp. salt, and 1 can beef broth.

Cover and cook on low for 8 hours.  Serve with a garnish of sour cream.

Open-Faced Crab Sandwiches

Open-Faced Crab Sandwiches

These cooked up great in the little toaster oven in our temporary kitchen.

Cut 2 squares of foccacia (about 4″ x 4″) horizontally and place cut-side up on a small oven-proof tray.

Over the foccacia, spread a single-serving packet of Wholly Guacamole (I always keep some in the freezer.)

Mix 1 6-ounce can (drained) crabmeat (I prefer the lump crab from Ralph’s grocery store) with 2 Tbl. mayonnaise, 3 Tbl. diced celery and 1 Tbl. diced green onion.  Spread over the guacamole.

Top each foccacia square with 2 slices of Roma tomatoes.

Put a thick slice of sharp cheddar (I love the Cabot’s white cheddar from Trader Joe’s) over the tomatoes.

Broil for about 3 minutes, until the cheese is bubbly.  (Keep an eye on the tray – it is very easy to burn cheese!)

Crockpot Chicken Italian

They came in and jackhammered the kitchen today.  Finally on the way to a new kitchen!!! Meanwhile, we have relocated kitchen facilities to an office.  Tonight I tried a recipe from Pinterest.

Place 4 chicken (boneless-skinless) breasts (they can be frozen) in a crockpot (don’t forget the disposable liners.)  Add 8 ounces cream cheese, 1 can cream of chicken soup, and 1 package of dry Italian dressing seasoning.  Cook for 4-6 hours. 

(I usually do the first hour on high, give everything a good stir, then go to low for the rest of the time.)

The flavor was really good and this was a great comfort meal after a long day of shifting refrigerators, boxes, and “stuff.”  I have resolved to decrease the amount of “stuff” in my life from now on.

Quinoa Cups

I first spotted these cute and tasty bite-sized cups on Pinterest, where they had been made with ham.  I decided to eliminate the ham and increased the amount of zucchini.  They reheated well and made a nice side dish.

Quinoa Cups

In a large mixing bowl, lightly beat 2 whole eggs and 2 egg whites.  Stir in 2 cups cooked quinoa, 1-1/2 cups shredded zucchini, 1 cup shredded sharp cheddar, 1/4 cup chopped parsley, 2 Tbl. shredded Parmesan, 2 green onions (chopped), 1/4 tsp. salt and 1/4 tsp. ground black pepper.  Mix well.

Pack into 30 mini-muffin cups that have been sprayed with baking spray.  (I used the kind with added flour.)

Bake at 350 degrees for 15 to 20 minutes.  Invert pans so that the muffins pop out.

Mini Baked Corn Dogs

 

Mini Baked Corn Dogs

These cute little mini corn dogs could not be easier to make.  I first saw the recipe on Pinterest and had to try them.  They would be great for a kids’ party or any casual entertaining. Put 1 package of Jiffy Corn Bread Mix in a bowl and add 1 egg and 1/3 cup milk (as called for on the box.)  Stir with a fork until moistened (there will be a few lumps, but don’t over-mix.)  Drop by spoonfuls into 2 mini-muffin pans that have been sprayed with baking spray. Cut about 6 ounces fully cooked cocktail wieners in half.  Stand a half in each of the mini-muffin cups.  The rounded ends will just peek through the top. Bake at 350 degrees for about 11 minutes.  Remove from the pans and place on a wire rack.  They can be served immediately with mustard or ketchup or refrigerated and reheated later.