Thursday, September 3, 2009

Crock Pot Recipes: Tomato Sauce, Yogurt, Refried Beans, Roast



I love my crockpot. I use it at least 2-3x a week. Today, for the second time I am making tomato sauce with all the tomatoes from our garden. I thought I'd share a couple of recipes.

Tomato Sauce:

Need: crockpot. Food mill: http://en.wikipedia.org/wiki/Food_mill


all times are approximate. I've only done this once before today, so do what works for you.


  • Cut up tomatoes into quarters (approximately) and add to crockpot


  • Add a little oil to the mix and set on high for 4 hours. Mix every couple of hours.


  • Then put on medium or lo for about 6 more hours.


  • Run the tomatoes through the fine setting through a food mill.


  • Then put remaining sauce back in the crock and continue on low until the sauce reaches the consistency you desire.


  • Put sauce in jars for immediate use, for freezing or for canning. (canning requires some more steps)
Yogurt-whole milk
  • Add 1/2 gallon whole milk to crockpot
  • Set on low for 2 hours 45 minutes
  • Turn off for 3 hours with cover on.
  • Mix milk and Remove 1 cup of milk into bowl
  • Add 1/2 cup of yogurt starter(or yogurt with live and active cultures) to the 1 cup of milk.
  • Mix together and add back to the crockpot
  • Re-cover crockpot and wrap it in 2 bath towels. Leave for 8-12 hours depending on how strong you want it to taste.
  • Mix and put into jars and refrigerate for at least 8 hours.

Refried Beans

  • soak dry beans overnight with added 1 tb whey or lemon juice
  • rinse and add to crock with some water
  • Also add some olive oil, cumin and garlic
  • Cook on high or whatever setting you wish until beans are soft.
  • drain most of water off, but leave some in so they aren't too dry.
  • Mash and add butter or oil or whatever you wish for texture and flavor.

Roast Beef

  • Add roast to water in the crock
  • Add: garlic, worchester sauce, onions, stewed tomatoes, rosemary, thyme, salt, pepper (or whatever seasoning you like)
  • Cook on high for 2-4 hours depending on the size. Or if you have time cook it at a lower setting for optimal texture/flavor. I have not experimented with lower setting because I am usually in a hurry..


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