Therapy Cooking ~ Crock Pot Recipes

Brown sugar glazed boneless Pork loin tenderloin half.
For a 6 Qt. crockpot.

Approx. 3 lbs of boneless pork loin tenderloin.
1 large onion.
1 cup brown sugar.
1 Tablespoon balsamic vinegar.
1 Tablespoon dijon mustard.
1 large garlic clove.
Salt and pepper.

Slice enough thick slabs of the onion to layer bottom of the crock pot.
Mix the brown sugar, balsamic vinegar, and dijon mustard in a measuring cup
very well until it's like mud.

Wash the meat in cold water real good and pat dry.

Sprinkle a good dash of salt and pepper on the meat,
and stab it in with a sharp knife like a maniac.
One side at a time is easier.
Cut the garlic in half and rub each half on the meat.

The messy part...
Slather all the brown sugar mixture over the meat real good,
over the sink helps a lot.
When your done playing with your meat... lol...
Just plop it on top of the onions in the crockpot and cover.

Cook on the low setting for around 8 hours.
Stab it periodically for good luck and to make sure it's dead.

Simple recipe. But you gotta have the spuds and veggies done
on the sidelines.

GOT TEARS

Nope but you will eat everything in the crock pot

From some restaurant in the Barbados.
Best Bajan hot relish/pepper sauce...


8 large banana peppers red and yellow.
4 – 6 jalapeno peppers
3 habanera peppers
1 Large spanish onion
2 cucumbers
2 Tablespoons of pickling salt
2 Tablespoons of dry mustard
¾ cup of vinegar
and 1 tablespoon of ground pepper.

HAZMAT WARNING !!!  METAL GLOVES

Seed and finely dice all peppers. (takes forever but it is worth it).
Finely chop the onion.
Peel, seed, and chop the cucumbers.
Mix all that in a large bowl.
Sprinkle the salt on top and stir in.
Let stand for 1 hour. (talking chemistry here)

Mix the dry mustard and vinegar together in a large saucepan,
heating gently until smooth.

Add the pepper mix and slowly bring to a boil.
Add the ground pepper.
If there isn't enough liquid to cover the peppers, add some water
but don't drown them!

Once it's all boiling, lower the heat and simmer for about an
hour, stirring frequently until the liquid is somewhat reduced.

Then you can pack it in hot sterilized canning jars, but I just put in
a bunch of glass jars, let it cool and put in the fridge.
Keeps for around a year.
Nice thing about this stuff is you don't need a lot.
i.e... ½ a teaspoon for a hotdog.
And you can use it for anything.
Hamburgers, chili, spaghetti sauce... everything.

can you cook that in a crock pot..........lol

Hash cookies couple grams mixed in with chocolate chip cookie doe and have a good sleep. Lol

200 g sultanas
100 g mixed peel
100 g honey apricots, chopped
150 g sweet dried cranberries
50 g jumbo raisins
25 g crystallised ginger, chopped
Zest and juice of 1 small orange
200 ml of black tea

200 g butter
200 g light brown sugar
3 medium eggs
0.5 tsp vanilla bean paste
150 g plain flour
1 tsp ground cinnamon
1 tsp ground allspice

Mix all the fruit in a large bowl. Add in the orange zest and juice, then the tea. Mix it well, then cover the bowl with cling film and leave it to soak overnight.
When you are ready to make the cake the next day, cream together the sugar and butter in a large bowl.
Next, add in the three eggs and beat well.
Fold in the flour, spices and vanilla bean paste, and combine well.
Mix in the soaked fruit and any remaining liquid.
Grease and line a 20 cm round silicone pan on the base and sides with a double layer of baking paper
Place an upturned saucer or small tin on the base of your slow cooker. You will need to use a large slow cooker (mine is 5.7 litre) that your pan fits into. Placing the pan on a saucer will stop the base of the cake burning during the long cooking time needed for this dense cake.
Spoon the cake mixture into your prepared silicone pan, and smooth it down on top.
Pour some hot (not boiling or your pot might crack) water into your slow cooker pot, around the saucer. I used a couple of inches and topped it up once during cooking.
Now place your silicone pan on top of the upturned saucer
Place a clean tea towel under your slow cooker’s lid, to catch condensation during cooking and stop it making the top of the cake soggy.
Switch the slow cooker on high and cook for 3-4 hours, until the top looks firm and a cake tester or skewer comes out clean from the centre
Remove from the slow cooker and allow it to cool.
Now you can treat the cake as any Christmas cake, feeding it with alcohol or whatever liquid you like. I will wrap mine in baking paper and store in a tin until just before Christmas, when I’ll add marzipan and icing.

lm likin sparrows with teens . not a big fan of grease so I would avoid the duck . would also replace the lean with extra lean GB if you are going that way . but that's just me .

propat

All great suggestions folks.

Try adding one cup macaroni next time sparrow.

where the hell is the red wine, reduce in RW and gravy that bugger up

For the hunters use ground deer, moose or duck for Sparrow's chili. Excellent taste!

Oh I've used ground chicken for a chili too and it is also delish!

Sounds good Sparrow.....this is what I eat each an every day believe it or not :

In a blender I put in 1/4 cup of coconut water , 1/4 cup of almond milk unsweetened , 1 cup water , 5g maca powder , 1 tbsp Cacao powder , 1 tbsp hemp heart , 1 tbsp chia 1 cup oatmeal an 1 30g scoop of powdered protein.

This 4 times daily along with a shit load of herbs an Vitamins - YUMMY !

Crock Pot Chili

3 tablespoons vegetable oil
2 medium yellow onions, medium dice
1 medium red bell pepper, medium dice
6 medium garlic cloves, finely chopped
1/4 cup chili powder
1 tablespoon ground cumin
2 pounds lean ground beef
1 1/2 teaspoons kosher salt, plus more as needed
1 (28-ounce) can diced tomatoes
1 (14-ounce) can tomato sauce
2 (15-ounce) cans kidney beans, drained and rinsed
1/4 cup coarsely chopped pickled jalapeños or green chiles, drained
Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.
Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.
Stir in the jalapeños or green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and sour cream
The flavors continue to develop as the chili sits, so go ahead and make it up to 2 days in advance and refrigerate it in a container with a tightfitting lid. It can also be frozen for up to 1 month