Adapting Your Recipes For The Slow Cooker

Writen by Sherry Frewerd

Now that you've started using your crock pot slow cooker regularly, you're probably wondering how you can adapt your traditional recipes to use in a crock pot. The ease of preparing a meal with a slow cooker has literally changed the lives of busy families. With the help of their slow cookers, families are eating healthier and consuming less greasy fast-food.

Here are some hints for adapting your favorite traditional recipes for crock pot cooking.

1.) Add vegetables like peas and broccoli to your recipe in the last 15 – 60 minutes. If you're using frozen vegetables, remember to add them to your crock pot recipe during the last 30 minutes.

2.) Make sure to soak your dried beans so that they are completely softened before adding them to your recipe. If your recipe includes tomatoes, salt, or sugar, then your beans should definitely be soaked before cooking.

3.) If your recipe calls for pasta, any kind of seafood, milk or other dairy products, then only add them during the last 60 minutes of cooking, and cook pasta to just a bit tender before adding them to the cooker. Condensed cream soups are good alternatives to dairy products because they can withstand longer cooking times.

4.) When cooking a recipe with rice, add an extra ¼ cup liquid for every ¼ cup of rice.

5.) Always remember to reduce the liquid in your recipe by ½ when you're using a traditional recipe in your crock pot.

6.) A good idea for cooking stews and soups that call for vegetables is to put the veggies on the bottom and sides of the slow cooker and then place your meat on top.

Traditional Recipe to Slow Cooker Use:

15-30min traditional = 1.5–2hrs High or 4-6hrs Low in Crock pot

35-45min traditional = 3-4hrs High or 6-10hrs Low in Crock pot

50min-3hrs traditional = 4-6hrs High or 8-18hrs Low in Crock pot

If you're like most families, your slow cooker supplies lots of food per meal, so you'll very likely have leftovers. Always remember to never reheat your leftovers in the crock pot. One of the additional rewards of slow cooking is the ability to make lots of food and freeze for future meals. Happy slow cooking!

About the Author: Sherry Frewerd publishes Family Crock Pot Recipes http://familycrockpotrecipes.com and Recipes to Live By http://theres-more-to-life-than-food.typepad.com/recipes_to_live_by. Both sites are full of delicious recipes that families love.

How To Thicken Soups With Out The Fat

Writen by Shauna Hanus

Smooth and creamy soups are so pleasing to the pallet with there smooth texture and buttery taste. However these types of soups are often times high in fat and cholesterol. There are easy ways to still be able to enjoy hearty thick soups with less fat and less cholesterol.

Here are four alternatives to heavy cream, butter or coconut milk when thickening soup.

Alternative One

Substitute plain yogurt for the cream, butter or coconut milk. Simply make the soup as normal holding back the fat. At the end of cooking add enough plain yogurt to make the soup creamy and smooth. Plain yogurt has a tangy taste and may alter the flavor of the soup. To combat this add a spoonful of honey or sugar with the plain yogurt. But keep in mind yogurt will curdle if boiled. Never boil soup with yogurt.

Alternative Two

Whisk in sour cream. Sour cream is not exactly low in fat or low in cholesterol but it does have the smooth creamy taste and texture many soups require. The trick to using sour cream is to only use 2-3 tablespoons and to whisk it in just before serving. By whisking in the sour cream at the end of cooking the smooth creamy taste will still be full bodied when the soup is served. But just like yogurt sour cream will separate if boiled, never boil soup with sour cream.

Alternative Three

Use less fat. Often a recipe will call for ½ cup to 1 cup of heavy cream. This amount is often times not necessary to achieve the same smooth creamy flavor and texture. Simply lower the amount of heavy cream to 2 tablespoons and the soup will still maintain the desired finish.

Alternative Four

Use vegetable puree. A simple puree of potatoes or other root vegetables will accomplish the desired thickening of the soup. Simply omit the cream, butter or coconut milk and substitute a cup of thick vegetable puree.

Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. Sign up for her newsletter and learn more about Gourmayeats Weekly Recipe Club at http://www.gourmayeats.com

Garlic A Quick Guide

Writen by Tim Sousa

Garlic, there's nothing like the smell of garlic. It's great in soups and sauces, roasted with meats or on it's own, and it's wonderful mixed with butter and slathered on bread and then baked.

The scientific name for garlic is Allium Sativum. It is related to the lily and the onion. Although related to the onion, and having a flavor that very slightly resembles that of an onion, garlic does not bring tears to the eyes when chopped.

When buying fresh garlic, be sure that the head feels very firm when you squeeze it. Over time, garlic will soften and begin to sprout, which turns the garlic bitter. To store fresh garlic, keep it in a dark, cool place, such as the basement. Do not refrigerate or freeze the garlic, as it will begin to loose it's taste.

To peel a clove of garlic, place it on a cutting board, and put the flat of the blade of the knife against it. Press down on the other side of the blade with the heel of your hand, flattening the garlic slightly. The skin will come right off.

The strong flavor and odor of garlic come from sulfur compounds within the cells. The more cells that are broken, the stronger the flavor of the garlic will be. For the mildest flavor, just use a whole or slightly crushed clove of garlic. For a bit stronger flavor, slice or chop the garlic, and for the strongest flavor, mash the garlic into a paste.

Cooking garlic tames the strong flavor, and changes it in different ways, depending on how it's cooked. If using in a sauce, it can be sweated or sauteed. In sweating the garlic, it is first chopped finely, and then added to a cold pan with some oil, it is then gently heated, causing the oil to become infused with the garlic flavor. To sautee garlic, heat the oil in the pan first, and then add the chopped garlic, stirring frequently, and being careful not to let the garlic burn and become bitter.

Roasting the garlic softens the flavor, and makes it soft and perfect for mixing with cream cheese to spread onto toast, or just spread on the toast itself.

To roast the garlic, take a whole head of garlic, and remove the papery outer skin. Place the garlic on a piece of aluminum foil, and drizzle with some olive oil. Loosely wrap the garlic in the foil, and place it into a 350 degree oven for 1 hour. Remove the garlic and let it cool. When cool enough to handle, separate the cloves of garlic, and squeeze each one. The flesh should pop right out. The roasted garlic is great mixed with cheese or potatoes, or on it's own.

Don't be afraid to use garlic in your cooking. Garlic is flavorful, and healthful, and of course, it will keep those pesky vampires away.

Tim Sousa is the webmaster for Classy Cooking, a library of free online recipes. Come and check out our selection of recipes, or share your own recipes with others.