Saturday, September 26, 2009

Slow Cookin'! (and a giveaway!)

Is it seriously almost October?! This month has just zoomed by... It started off with us all having colds, then I got a sinus infection... no fun. School and fall activities started and learning to juggle 3 kids under 3 1/2 with all of this... WOW. I feel like a pretty busy momma these days. On top of it sales have been at their all-time high (yey!) and I'm working on lots of fun new things to add to the line - we all love coordinating accessories, right?! :) Hopefully within the next few months I'll have things all organized and be able to launch it all. Keep your fingers crossed!

I think one of the best things I've done this month is to re-visit the slow cooker. I seriously L-O-V-E it!!!! Dinner tonight took me 6 minutes to prepare. And it was healthy. And it was good. And it finished cooking while we were all at the playground. Love that. Would so much rather play than cook any night!

Got a favorite slow cooker recipe? Please share your favorites! There are a ton on the web, but I'd so much rather try your favorites :)
Post them here before October 15 and you'll be entered to win an Almond Sparrows Large (14" x 14") Wet bag (one of my best sellers!)
. I'll use the random number generator to pick a winner and announce the winner on Oct 16th.

Speaking of Almond Sparrows, here's a super cute small double pocket bag made for another wonderful Etsy customer earlier in the month: (tweet tweet!)

Happy fall everyone! :)Kris


jsm said...

Here goes... too hot to have now in SC, but cooler weather is coming.

Calico Ham and Bean Soup


1/2 cup dry navy beans or great northern beans; rinsed and drained
1/2 cup dry black beans or kidney beans; rinsed and drained
1/2 cup dry lima beans; rinsed and drained
1/2 cup dry garbanzo beans; rinsed and drained
1/2 cup dry split peas; rinsed and drained
6 cups cold water
2 cup fully cooked ham cut into 1/2-inch pieces
1 lg. onion; chopped
2 med. carrots; chopped
1 tsp. dried basil; crushed
1 tsp. dried oregano; crushed
3/4 tsp. salt
1/4 tsp. pepper
2 bay leaves

Combine all ingredients in the crockpot.
Cover and cook on low for 10-12 hours.
Discard bay leaves before serving.

Serves 10-12.

Adrienne said...

Yae to you that the business is growing! Sorry to hear you guys have been sick - it's too eary in the year to get sick - yuck!

My favortie crock pot gig is actually a cook book:

Art of the Slow Cooker -

MMMMmmm - makin' me hungry!

Jenny said...

I am a slow cooker fan also and a fan of your bags! One of my favorite things to do is to throw chicken (it can be frozen), in the crock pot with a jar of salsa, (I use homemade), and let it cook. You can use it for fajitas, chicken enchiladas, taco salad, etc...Love it!!

Lindsay Satchell said...

This is my absolute favorite soup- just made it yesterday!!

Lentil and Carrot Soup with Coconut
1 cup lentils (brown or red)
1/2 T vegetable oil
1 Onion, finely chopped
1-2 large carrotes, thinly sliced
2 cloves garlic, minced
1 t turmeric
1 t cumin seeds
1/2 t salt
1/4 t cracked balck peppercorns
14 oz canned tomatoes (or fresh if you like! maybe 2?)
3 cups veg. stock
1/2 can (7 oz) coconut milk
1/2 T freshly squeezed lemon juice
1/2 long red chili (i just use maybe 1/4 t chili pepper, but you can use hot sauce too)

1. Rinse lentils and set aside
2. In skillet, heat oil over medium heat. Add onions and carrots and cook until softened (5 mins.) Add garlic, turmeric, cumin seeds, salt and peppercorns anc cook, stirring for 1 minute. Add tomatoes with juice and bring to a boil, breaking up with the back of the spoon. Stir
in lentils and stock.
3. Transfer mixture to slow cooker. Cover and cook on low for 8-10 hrs, or on high for 4-5 hours, until carrots are tender and mixture is bubbling. Stir in coconut milk, lemon juice and chili pepper and cook on high for 20-30 minutes.
4. Serve! you can top with lemon slices and cilantro if you like!

Lauren said...

Crockpot Coconut Peanut Curry Chicken

10oz boneless, skinless chicken breast, cut into chunks
salt & pepper
1 garlic clove, minced
2 tsp minced fresh ginger
1 tbsp curry powder
1/2 tsp ground coriander
1 jalapeno pepper, minced
1 cup light coconut milk
1/2 tsp coconut extract
4 tbsp PB2
juice from 1/2 lime
1 large scallion, chopped
2 tbsp chopped fresh cilantro
additional lime wedges

Stir together the garlic,ginger, curry powder, coriander, jalapeno, coconut milk, PB2, and lime juice. Season the chicken breasts with salt and pepper and place in the crockpot. Pour the sauce mixture over, turn to coat, and cook on low for 6-8 hours. Serve over cauli-rice with chopped cilantro, scallions, and lime wedges.

Joy said...

It sounds like exciting new things! Can't wait to see!!!

I have a really super easy recipe that I pull out when I am just in need an easy meal. It is great because you can dress it up or dress it down...

Combine in the crock pot BBQ sauce (I use the Honey BBQ sauce as it adds a little something) and chicken and let it cook on low for a few hours. Yum!
You can shred it to make sandwhiches or just serve it as is.
Definitely quick and easy!

luluvision said...

My favorite crock pot recipe is a tangy pork roast. My 2.5 year old loves it and there are lots of leftovers and I make pork burritos the next night!

* 1 large onion, sliced
* 2 1/2 pounds boneless pork loin roast
* 1 cup hot water
* 1/4 cup white sugar
* 3 tablespoons red wine vinegar
* 2 tablespoons soy sauce
* 1 tablespoon ketchup
* 1/2 teaspoon black pepper
* 1/2 teaspoon salt
* 1/4 teaspoon garlic powder
* 1 dash hot pepper sauce, or to taste (I actually leave this out since my hubby doesn't like hot)


1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Jessi said...

I love crockpot cooking! (or lack of the cooking on my part :) )

I just call this one Tortilla Stacker: (or Mexican Lasagna)

1 lbs ground beef
1 can rotel (drained)
1 can black beans (or any beans you prefer - drained)
1 can enchilada sauce
1 can corn (any size actually - drained)
1 cup chopped onion
salt and pepper to taste
cheese (about 3-4 cups any kind you like)
Flour torts- about six - the size of the crockpot (I use the small burrito size)

Brown beef with onion, salt/pepper. Add enchilada sauce, beans, corn to mixture.

Lightly grease the bottom of the crock, place 1 tort, spoon a little bit of the beef mixture, cheese and a tort and repeat Basically, it's a Mexican lasagna.

Cover and cook on low for 5 to 7 hours.

I love it even better the next day!

Thanks for the giveaway!

Sarah said...

My fav standby is a super simple roast:
1 can cream of mushroom
1 can cream of celery
1 pckg dry onion soup mix
1 1/4 c. water
4lb chuck roast
4-5 carrots peeled and chopped
3-4 potatoes peeled and chopped
1 onion peeled and sliced

Whisk the soups, mix, and water in the crock pot, plop the meat in, sprinkle the veggies on top and let her roll :) I usually start out on high for an hour or so, then turn it to low...about 6-7 hours. I usually make a braided challah bread with this- SO good!

Anonymous said...

My fave cold weather meal is Beef Stew
I throw it all in even the meat frozen sometimes
1 package of stew meat
1 small bag corn
3 chopped, unpeeled potatoes
1 small bag mushrooms or container sliced
1 small bag of peas'
1 bag of baby carrots
1/2 bag of chopped onions
1 package of beef stew seasoning and the water it calls for
1 cup red wine
Put it in in the AM and by the PM it is ready (at least 5-6 hours)

Mamamanya said...

One of my favorite crock pot recipes:

Taco Soup

1 pound lean ground beef
1 small onion, chopped
1 (1 ounce) package taco seasoning mix
1 (15 ounce) can tomato sauce
1 (15 ounce) can whole kernel corn, drained
2 (15 ounce) cans kidney beans, drained
6 cups corn tortilla chips(I use Fritos)
1 cup shredded Cheddar cheese
1/2 cup chopped green onion
1 avocado sliced

In a skillet over medium heat, cook beef and onion until beef is browned; drain. Place beef mixture in slow cooker with taco seasoning, tomato sauce, corn, and beans.
Cover, and cook on Low 2 hours or I've even let it go all day.. To serve, put a handful of corn chips in each bowl, and top with soup, cheese, avocado and green onions.


Justine M. said...

I just sort of make up my own.

We will use:
Beef cut into cubes
Beef Broth
baby carrots
Pearl Onions
Red Potatoes
and sometimes Rice (red beans would work along with that too)
I dont have any specific measurements I just go by what I think would work.
For seasonings I add
some pepper
a bayleaf
and thyme


Anonymous said...

Count me in! I love veggie lasagna and the more veggies the better!

Slow Cooker Vegetarian Lasagna


* nonstick cooking spray
* 1 1/2 cups Mozzarella cheese, shredded
* 1/2 cup part-skim Ricotta cheese
* 1/3 cup Parmesan cheese, grated
* 1 egg, lightly beaten
* 1 teaspoon dried oregano
* 1/4 teaspoon garlic powder
* 1 cup marinara sauce (plus additional for serving)
* 1 medium zucchini, diced
* 4 no-boil lasagna noodles
* 1 bag baby spinach
* 1 cup thinly sliced mushrooms
* fresh basil leaves (optional)

Spray crockery pot of slow cooker with nonstick cooking spray; set aside. In a small bowl, mix together Mozzarella, Ricotta, Parmesan, egg, oregano and garlic powder.

Spread 2 tablespoons of pasta sauce in bottom of pot. Sprinkle 1/2 of zucchini over sauce and top with 1/3 of the cheese mixture. Break 2 noodles into pieces to cover cheese. Spread 2 tablespoons of sauce and then layer 1/2 of the spinach and 1/2 of the mushrooms. Repeat layering, ending with cheese and the remaining sauce. Firmly press ingredients into pot.

Cover and cook over low heat for 4-5 hours. Allow lasagna to rest 20 minutes before cutting into wedges to serve. Spoon a little extra sauce over each serving and top with a basil leaf, if desired.

sassypriscilla said...

Just posted this on my blog.

Sassy Priscilla's Excellent Crockpot Chicken Noodle Soup


*3 Boneless, Skinless Chicken Breasts
6-7 cups of water
*Penzey's Chicken Soup Base (or your favorite soup base)
*2 whole carrots, pealed and chopped into rounds
*Any other vegetable you enjoy
*Handful of fresh chopped Lovage or chopped celery
**Sprigs of thyme, sage, and oregano or marjoram
*2 teaspoons ground ginger
*Ground pepper to taste
*Egg noodles (homemade - easier than you think and see recipe below, or packaged)

**If you don't have fresh herbs, use poultry seasoning instead of asterisked ingredients


Add everything but the noodles to your crockpot and set it to cook on low. The chicken should be cooked in 5-7 hours. When the chicken is cooked, take two forks and shred the chicken.

Cook your egg noodles separately and add to your crockpot chicken soup. Enjoy with some Beer Batter Bread or another crusty bread. It is an awesome dinner on a blustery day.

Egg Noodles
from All Recipes


2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter


In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
Allow to air dry before cooking.
To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

Team Pitney said...

I don't have a name for my recipe my parents just called it beans lol

Soak a small bag of pinto beans overnight in a large bowl. In the morning rinse them and place them in the crock pot.

Add 1/4 to 1/2 of a pork loin

fill crock pot with watear

add 2 packets of taco seasoning.

cook/simmer all day until beans are tender enough to eat and pork is falling apart. I usually cook on high for several hours then low until we are ready to eat.

Serve in a bowl top with cheese, lettuce , tomatoes, hot sauce ( if you wish) and we usually crunch up doritos chips in it. It is yummy!!! And so easy.

elisha dot renee at gmail dot com

Jackie at 3littleones said...

I love my crockpot!!! And I also love your wetbag!!! So cute:) One of my favorite recipes is chicken cacciatore

4 bone-in thighs, skin removed
4 chicken drumsticks, skin removed
1 (15 oz) can italian-style tomato sauce
1 (4.5oz) jar whole mushrooms, drained
1 tsp dried oregano leaves
1 small onion, sliced
1 small green bell pepper (i usually use a large green, large red and yellow - I love peppers!), sliced into 1 inch pieces
2 garlic cloves, minced
1/4 c. water
2 tbs. flour

1. Combine all ingredients except water & flour in slow cooker.
2. Cover & cook for 6-8 hours.
3. 15 min. before serving, with slotted spoon, remove ckicken & veggies and place in serving bowl. Cover to keep warm.
4. In small bowl, mix flour & water until smooth. Stir into liquid in slow cooker. Increase heat setting to high; cover & cook additional 5-10 min or until thickened. Stir well; spoon overcicken.
5. Can also serve over pasta :)

ST said...

Mmmm...I love my crockpot!! One of my faves is Tuscan White Bean soup:

3 cups dry cannelini beans
3 cups chicken broth
one carrot choppped
one celery stalk chopped
one onion chopped
pancetta (browned and diced)
one clove garlic chopped
one bay leaf

combine all in crockpot and set to low 8 hours (can do high for 4 hours if needed - just make sure beans are soft) Remove bay leaf and use an immersion blender to puree (if no immersion blender you should strain the solids - keep the broth - and put in blender or food processer) garnish with sauteed garlic and basil

cooksr @ gmail dot com

Shanny said...

Crock pot Apple Brown Betty


12 apples, peeled, cored and sliced
8 cups dried white bread cubed (French loaves are great too)
2 tsp cinnamon
2 tsp nutmeg
¼ tsp salt
1 ½ cups brown sugar
1 cup melted butter


Place apples in crock pot. Combine remaining ingredients in separate bowl and spread over apples.

Cover and cook on low for 3 to 4 hours.