Guest guest Posted September 7, 2009 Report Share Posted September 7, 2009 Can you have cinnamon? I make yummy chicken with sliced or chopped apples, onions and cinnamon. Sounds weird, but it's really good. Just put the chicken on the bottom, chop up an apple or two, depending on how much chicken there is, drizzle with a bit of olive oil and sprinkle on some salt and cinnamon. Cook all day - it smells great and has a great taste. Liz > I want to start using the crock pot more. My allowed meats are > chicken, beef, turkey, and fish. My veggies are zucchini and spinach, > and my fruit is apple. I've been eating bananas and carrots and > probably will continue to, but I want to limit them a bit for yeast. > (Although when the chiro muscle tested for yeast, he found > none...hmm...) > > Can anyone give me some ideas for crock pot dishes? I obviously don't > have many food choices, so I need spice suggestions to make the same > meats taste new and exciting =) Thanks guys! > > Pour Dieu, pour terre, > Alyssa 15 > UC April 2008, diagnosed Sept 2008 > SCD June 2009 (restarted) > No meds =) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 7, 2009 Report Share Posted September 7, 2009 Alyssa, I'm wondering if good old-fashioned pot roast would work for you? The way we make it in our family it's just beef. I gave away my crock pot years ago after not using it, but the long cooking part of the pot roast would work well in it. POT ROAST OK, you need a chuck roast, or something like that, 2-3 inches thick. You need a heavy pan to brown it in. I use cast iron. Heat the pan to approximately medium heat, and put the (washed) roast on it. Brown on all sides. You could use a little fat of some kind but mostly I don't. It takes maybe 20 minutes to get a good brown crust on the roast, but keep a careful eye on it and turn it now and then as you sure don't want it to burn. Once it's brown, which I do in a cast-iron Dutch oven, I add water to cover the meat, bring the water to a boil and then simmer for several hours, like 3-4. You want pot roast fork tender and sort of falling apart. The long browning is what gives it a wonderful delicious flavor. Check to see if it needs a bit more water now and then. In a Dutch over it could also be cooked in the oven. You could just as well put the browned meat in the crock pot at that point. Then put some of the water in the pan and scrape up the brown stuff, which is the good flavor, pour over the meat and add water to cover. Bring to a boil on high and then simmer on low for however long you do in a crock pot. All day or overnight, I think I remember. When it's done it's up to you how much of the fat you want to remove. My mother would cool in the frig overnight and remove it all. Most people dip out the excess fat but leave a little. You might want to leave a bit more if you need the calories. Pot roast really is pretty foolproof. You do have to take the time to brown it properly, nice brown crust, but after that it tends to itself. > I want to start using the crock pot more. My allowed meats are > chicken, beef, turkey, and fish. My veggies are zucchini and spinach, > and my fruit is apple. I've been eating bananas and carrots and > probably will continue to, but I want to limit them a bit for yeast. > (Although when the chiro muscle tested for yeast, he found > none...hmm...) > > Can anyone give me some ideas for crock pot dishes? I obviously don't > have many food choices, so I need spice suggestions to make the same > meats taste new and exciting =) Thanks guys! > > Pour Dieu, pour terre, > Alyssa 15 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 7, 2009 Report Share Posted September 7, 2009 Alyssa, I'm wondering if good old-fashioned pot roast would work for you? The way we make it in our family it's just beef. I gave away my crock pot years ago after not using it, but the long cooking part of the pot roast would work well in it. POT ROAST OK, you need a chuck roast, or something like that, 2-3 inches thick. You need a heavy pan to brown it in. I use cast iron. Heat the pan to approximately medium heat, and put the (washed) roast on it. Brown on all sides. You could use a little fat of some kind but mostly I don't. It takes maybe 20 minutes to get a good brown crust on the roast, but keep a careful eye on it and turn it now and then as you sure don't want it to burn. Once it's brown, which I do in a cast-iron Dutch oven, I add water to cover the meat, bring the water to a boil and then simmer for several hours, like 3-4. You want pot roast fork tender and sort of falling apart. The long browning is what gives it a wonderful delicious flavor. Check to see if it needs a bit more water now and then. In a Dutch over it could also be cooked in the oven. You could just as well put the browned meat in the crock pot at that point. Then put some of the water in the pan and scrape up the brown stuff, which is the good flavor, pour over the meat and add water to cover. Bring to a boil on high and then simmer on low for however long you do in a crock pot. All day or overnight, I think I remember. When it's done it's up to you how much of the fat you want to remove. My mother would cool in the frig overnight and remove it all. Most people dip out the excess fat but leave a little. You might want to leave a bit more if you need the calories. Pot roast really is pretty foolproof. You do have to take the time to brown it properly, nice brown crust, but after that it tends to itself. > I want to start using the crock pot more. My allowed meats are > chicken, beef, turkey, and fish. My veggies are zucchini and spinach, > and my fruit is apple. I've been eating bananas and carrots and > probably will continue to, but I want to limit them a bit for yeast. > (Although when the chiro muscle tested for yeast, he found > none...hmm...) > > Can anyone give me some ideas for crock pot dishes? I obviously don't > have many food choices, so I need spice suggestions to make the same > meats taste new and exciting =) Thanks guys! > > Pour Dieu, pour terre, > Alyssa 15 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 7, 2009 Report Share Posted September 7, 2009 Alyssa, I'm wondering if good old-fashioned pot roast would work for you? The way we make it in our family it's just beef. I gave away my crock pot years ago after not using it, but the long cooking part of the pot roast would work well in it. POT ROAST OK, you need a chuck roast, or something like that, 2-3 inches thick. You need a heavy pan to brown it in. I use cast iron. Heat the pan to approximately medium heat, and put the (washed) roast on it. Brown on all sides. You could use a little fat of some kind but mostly I don't. It takes maybe 20 minutes to get a good brown crust on the roast, but keep a careful eye on it and turn it now and then as you sure don't want it to burn. Once it's brown, which I do in a cast-iron Dutch oven, I add water to cover the meat, bring the water to a boil and then simmer for several hours, like 3-4. You want pot roast fork tender and sort of falling apart. The long browning is what gives it a wonderful delicious flavor. Check to see if it needs a bit more water now and then. In a Dutch over it could also be cooked in the oven. You could just as well put the browned meat in the crock pot at that point. Then put some of the water in the pan and scrape up the brown stuff, which is the good flavor, pour over the meat and add water to cover. Bring to a boil on high and then simmer on low for however long you do in a crock pot. All day or overnight, I think I remember. When it's done it's up to you how much of the fat you want to remove. My mother would cool in the frig overnight and remove it all. Most people dip out the excess fat but leave a little. You might want to leave a bit more if you need the calories. Pot roast really is pretty foolproof. You do have to take the time to brown it properly, nice brown crust, but after that it tends to itself. > I want to start using the crock pot more. My allowed meats are > chicken, beef, turkey, and fish. My veggies are zucchini and spinach, > and my fruit is apple. I've been eating bananas and carrots and > probably will continue to, but I want to limit them a bit for yeast. > (Although when the chiro muscle tested for yeast, he found > none...hmm...) > > Can anyone give me some ideas for crock pot dishes? I obviously don't > have many food choices, so I need spice suggestions to make the same > meats taste new and exciting =) Thanks guys! > > Pour Dieu, pour terre, > Alyssa 15 Quote Link to comment Share on other sites More sharing options...
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