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Tonight we're having Osso Bucco.
I kg Osso Bucco
2 Large Carrots Chopped into chunks
One Onion segmented and halved
1 tin romas chopped
generous sprinkling of tuscan seasoning
garlic powder
Splash of red
mushroom stock cube
tsp beef stock and 1/2 cup water
Smells pretty good hopefully it will be good... think we'll have it with greek potatoes and beans.
*hugs*
Cailin
Sounds yum Cailin. Last night we had Beef & Mushroom Casserole -
2kg chuck steak
2 medium onions
1 clove garlic
8 medium mushrooms cut into chunks
1 tblspn smoked paprika (normal will do)
2 tblspns tomato paste
1 1/2 cups red wine
1/2 cup beef stock
Cube, flour and seal the beef and put into SC. In same frypan, fry onions and garlic til transluscent then add mushrooms. Cook 2 mins. Add paprika and tom paste, cook 2 mins. Add wine and simmer for a few mins to cook off alcohol. Add to beef in cooker as well as stock. Cook on low 6-8 hours and adjust seasoning at end.
Well with the weather cooling off now I've broken old faithful out again....god I love my SC :D
So far we've made beef casserole, beef strog, and on the weekend I did pumpkin soup in it for the first time - it was fantastic!
Going to try potato and leek soup next I think :)
TBH I don't think the SC does retain nutrients... If over boiled vegetables lose their nutrients quickly then I would say the same would happen in the SC. Steaming in a quick way like the Vitaplus Steamers are probably the best way to cook vegetables to retain nutrients.
As for cooking times I'd say anywhere between 3 hrs on high to 4-5 hrs on low? It always varies depending on brands.
Goodluck!
Our Osso Bucco was absolutely FANTASTIC so I'll definitely be using that recipe again!
*hugs*
Cailin
Cailin, can you please share the Osso Bucco recipe???
MY Dh always makes Oxtail soup, but I find it WAY too salty & said I'd make Osso Bucco (TBH I have no idea how!) LOL...
I made it up as I went...
Recipe is a few posts up ;) HERE
*hugs*
Cailin
Doh, Thanks!!!!
Good Morning Ladies ...Trace...Oxtail soup ...I have never heard of that before!.
Just going to hijack your thread for a minute as I am putting some CHicken Breast in the SC this morning ....how big do you cut your veges compared to your meat? , My Pumpkin always seems to break down ...should I be making the pumpkin double the size of the chicken cube? My potatos always seem ok ...just not the pumpkin.
Thanks :-)
Cass- Maybe leave the pumkpin out and then put it in after a few hours. Say maybe when you've got 2-3 hours to go?
Unfortunately I am leaving home in about an hour and wont be back until aroun630pm ......Maybe I could get DH to pop home and switch it on during the day..... Still have to pu tit all in at once through.
I guess on the bright side the broken down pumpkin always thickens the gravey :-).
I will try doubling the sizes of the pumpkin and see how it goes.
BTW love your Ticker Bec!
If you can't put it in later then yeah give it a burl making them bigger.
Awwwwww thanks :) Love Kaitlyn with her sunnies on, lol, very cute.
hey guys.. since DH is finally going to be home at nights since he has a new job that is in the same town YAY...
I need to get my slow cooker back in action..... can anyone open the link at the top of page 1 to the recipes??? I cant seem to get into it...
I need inspiration for easy yummy meals...
The recipes are a sticky so quite easy to find if the link doesn't work :)
Ok thanks heaps Bec :)
No worries :)
Im joining you fellow SCs! I made DH buy me one yesterday and cant wait to use it. The sticky for recipes is fantastic, although so many to choose from. I already had food planned for tonight but tomorrow with be Ambahs Beef Casserole I think.
OMG *squeeeeeeeeeeee* I got a SC recipe book today. Australia Post (well the one at Narre Warren anyway) had little recipe books and there it was, hooray!
So I think it was Bon asking for a fondue recipe well here's one:
Cheese Fondue
1 1/4 cups Cheese spread
1 cup Grated Cheddar cheese
2 tbsp Grated Parmesan cheese
2 tbsp Chopped chives
1/8 tsp Garlic powder
1/8 tsp Cayenne pepper (you could use normal or leave that out)
1/4 cup White wine (or alcohol-free wine or milk)
Place all ingredients in 3.5L SC (you would double or even triple the recipe for bigger SC's or depending on the quantity that you want) Stir well. Cover. Cooke on Low for 2 to 2 1/2 hours until quite warm.
Oh thanks Bec that will be perfect!
Another great thing about SCs is that they make great baby food - the meat gets so tender that it purees really well, and if your bub is older it is nice and soft for them to eat.
No worries at all :)
mmmmmm yummy a few nice recipes are being posted, I was reading the mushroom and beef and the osso bucco recipes out to Jeff and he loved the sound of them both, so I have brought the ingredients and will be chucking one of them on tomorrow and freezing it for next week or the week after while he is home, (better than take away)
I made a beef goulash last week and I stole some of the potatoes out of it and they were sooo yummy, the kids really enjoyed it too.
Hey Cailin, can I ask where you got the mushroom stock cubes from for the osso bucco, I looked everywhere and couldnt find them and no one had ever heard of them, so wondered what store you got them at as maybe somewhre here has them I tried woolies and read every label HAHAHA I even found the oldest female assistant as I felt if anyone new she would,
so I have the osso bucco on cooking I hope it will still be good without the mushroom stock fingers crossed.
tomorrow its blackbirds mushroom and beef
I got them from a local deli, they are italian porcini stock cubes... any deli will have them. They area bout $1-$2 from memory :) I'm sure it will be fine without the mushroom stock.
*hugs*
Cailin
Thanks Cailin, I might try a small goods delli next shopping trip I know a really good one and never thought of having a look. its starting to smel divine.
Thanks again
Hi girls!! Well the SC is back in action after a *rest* period and I made lamb casserole for dinner last night. Yet again - yum!!! Even better, it was a simple packet mix of beef casserole made up and thrown over lamb grillers, carrots, onion and mushroom.
I think tomorrow will be sausage casserole (from a packet again - just being lazy at the moment) with onion and carrot.
The best news of all - my blood sugars are better with the SC meals :D I may be able to avoid the insulin yet!!!
YAHH I hope you will be able to avoid the insulin, Nice to know that its working for you. I have PCOS and need to make sure im eating low gi, so hard sometimes esp. when so many recipes have potatoes:( and well i loved potatoes!
Well im cooking up a storm with Ambah's beef casserole. I took the lid off before and the smell just went through the kitchen, The furbabies got excited!
Im curious to know, how many of you put the SC on and then leave it on while you go out? DH is worried about burning the house down.
Done it plenty of times :) Its no different than leaving the fridge on ;)
*hugs*
Cailin
Just leave it on low if you will be out for a while - it tends to stick to the edges if you have a big SC and it is not full.
Wow the cheese fondue sounds DELISH!!! I haven't read back far, so forgive me if Im repeating, but apart from bread, what would you use with the cheese fondue?? Im going to have to give it a go!! xoxo
Sunny Summer, I put mine on low at 8am & dont get home til after 4:30pm... I use atleast 2-3kgs of meat with whatever I cook, or else as Michelle says it does stick/burn to the sides!
Never burnt anything down yet!
Meg- As well as bread you could also use, Steamed veggies (ie, broccoli, carrots, cauliflower, brussels sprouts), cut up Crossaints, cooked meat (ie, strips of steak, chicken, cooked prawns).
well just finished giving the kids their tea,
they loved it, ate every last little skeric, so I am putting the rest away in the freezer for Jeff when he gets home next week, YAY another meal all ready to go, I am so happy and its so easy too, hehehe I love my slow cooker LOL, usually when Jeff is home for his 10 days off we are so busy and do heaps and end up getting take away ALOT so this will help in a huge way.
Thanks for the recipe Cailin a big thumbs up from my kiddies and I know if they like it Jeff will definately love it as my son is hard to please.
perhaps you could use some sort of savory biccies too with the fondue,
Awww thats great to hear Amy! YAY!
Another tip for the fondue, you could dip olives, or breadsticks wrapped in procuitto! And do NOT forget the roasted chat potatoes ;)
YUM YUM YUM!
*hugs*
Cailin
ok DH and I are going to take the plunge and buy a SC, any recommendations on good ones to get. We've got a fantastic cook set which can work the same way as a slow cooker but because we're on gas we don't like leaving it alone when we're not here - we do do sc recipes in the cookware now, but want a sc for winter
Welcome to the dark side schaz ;)
We have the 5.5 lt breville digital one that has a timer, you can set times as to how long you want to cook so say you want 3 hours on high and then 2 hours on low you can set that. Then it will automatically set to warm for 4 hours. I like it for sure :)
I also have a ronson 6 ltr which is a cheaper model but still works well.
I think if you want to cook large pieces of meat (like roasts) or want the option to cook for more than 2-4 then the larger SC'ers are the way to go. In an ideal world I'd like to have 1 large and 1 small but I have 2 large as it is LOL so I think Marc would freak...
Goodluck and happy slowcooking :D
I actually saw on the view today that greenies recommend slow cookers as they use less energy than an oven even though they cook longer! So by slow cooking we're doing something for the environment too LOL!
*hugs*
Cailin
I was given the Sunbeam 5.5L and am cooking up a storm with it. I made a batch of ratatouille last night and had some with fish. Some more with grilled chops tonight plus a container for the freezer for a single meal for me when DH is not home for dinner.
Okay, I'm finally going to get with the program LOL!
We were given an SC for our wedding (one year ago) and I'm yet to use it :redface: . My mum insisted that I put it on the registry saying that "no mother should be without one!".
Anyway, this week I'm having one of those 'what am I going to cook?' weeks, so here I am. I'm off to check out the sticky recipes now...........
Oh, and it's good to see that you all leave your SC on when out, I was a bit worried about that too, but will do it happily now!
mmm fondue - ripe cherry tomatoes are really nice in cheese fondues.
Now I have a hankering to buy a fondue set - I'm remembering how much fun it is to sit around a fondue with your nearest and dearest.
blackbird, I would LOVE your rataoutille recipe please!
Really? i will have to show this to DH, he is dead against me using the SC cos he reckons its a waste of electricity and keeps telling me how many black balloons it must generate!:
rayray, a slow cooker uses about the same power as a lightbulb (not sure what wattage). It makes sense - an oven heats your food and a whole heap of empty space while a slowcooker just heats the food
Caro, I don't usually change the quantities. If it looks like your SC might be really full it might be best to allow a longer cooking time. Mine is big enough for a lamb leg and I find that things cook a tad faster in it than most of the recipes indicate. I'm still not sure if it's because it's big or just a little hotter.