Carlos couldn’t find chicken broth at the store he want to so he had to get creative. He bought a premade (not the concentrated stuff — this was already thinned so you could eat it) cream of mushroom soup mix which we dilute with a little more water. We also used a cup of vegetable bullion. It worked and came out really delicious. Doing the stuffing in the Crock pot is definitely the way to go because it stays so moist.
- 2 cups finely chopped onions
- 2 cups finely chopped celery
- 1 small garlic cloves minced
- 1 apple, peeled
- 1 bay leaf, finely chopped/crumpled
- 1 1/2 teaspoon dried sage
- 3 cups liquid: 3/4 cup vegetable bullion, 2 cups dilute mushroom soup
- 4 cups oven-baked bread pieces (I set mine out in pieces the night before and then baked them to make them until golden brown)
- 1/4 cup melted butter
- 1 egg, well beaten
- Salt to taste if desired
- Freshly ground pepper to taste
- chopped walnuts if desired
Chop the onion, garlic and celery finely (t-mix made it easy) and saute in a pan. Add the sage, bay leaf and apple. Put the bread pieces in a large bowl and pour in the sauteed mixture, liquid, butter and salt and pepper and walnuts. Add the beaten egg last. Place in the crock pot and cook on high for 45 minutes-1 hour and then set on low for 4. Leave out enough stuffing for the bird and only stuff into the bird right before it goes in the oven.
That's what I'm talking about!
I have been craving tofu for the last few days and finally decided how I felt like eating it… in a sweet and sour sauce:) I have never made a sweet and sour sauce so I looked things up on the internet. I was quite disappointed. If you want vegan/fat free ideas they have them but that didn’t interest me (or my pallat:). So I figured I better search for Sweet and Sour Pork… those people know how to eat!!! That gave me better results but I still found many recipes that called for bottled sweet and sour sauce. I looked at about 10 recipes and then just decided to make my own version. One version I really liked and took the tofu idea from was a girl who made it her goal to use her crockpot everyday in 2008! Here is the version I made up , with the minor alterations I would make next time 🙂
Sweet and Sour Tofu and Eggplant
- 2 onions chopped
- 2 peppers (i used one green and one yellow)
- 1 clove garlic chopped or pressed
- 1 15 oz can of pineapple with juice
- 1-2 tablespoons tomato paste
- 2.5 Tbs vinagre
- 3.5 Tbs sugar
- 3-5 Tbs water (start with 3 and add more if you need it at the end)
- 1+ Tbs corn starch
- 1/2 chili pepper chopped (mine only had a few seeds so you might want take some out)
- 20+ oz tofu
- corn starch to coat tofu
- 1 eggplant and oregano (optional)
Add all ingredients up to tofu in the crockpot. Let cook at least 5 hours on high.
When you are about 30 minutes from eating:
Chop the eggplant in medium sized slices. In a baking dish coat them with about 1 tbs oil and sprikle them with salt and oregano. Cook on about 400 for 15 minute or until soft. Add to the crockpot mix. Next, coat the cubed tofu with corn starch. Add a little salt. Then fry the tofu in about 3 Tbs of oil on high heat. Don’t stir them to much, just flip them once to make sure they are golden on all sides. Add the fried tofu to the crockpot mix.
Serve with rice
When we went to France we bought a pressure cooker! We have wanted one for a long time and finally we decided it was THE time! We cooked bean soup last night in about 30 minutes, which is way quicker than the conventional method. So, now we have three wonderful kitchen appliances. They are all good for different things and we (will) use all of them a lot.
Some things to look at in a pressure cooker:
1. That the seal on the lid is attached to the lid (meaning it can’t come off).
2. Raquel (Carlos’s sister) helped us pick out a good one. She told us to be careful not to get a “tinny” one. You want a steel pan that is thick enough to keep the heat in. Thanks Raquel!
3. Raquel, my mother-in-law, and I all like the top that you screw into place. For some reason it cooks the food better. If you cant find that option and you have to get one that you lock the handle into place, make sure has a seal that attaches to the lid and can’t be taken off. That should make sure it is of good enough quality.
Thank you Raquel for helping us pick out a really good pressure cooker!