Ham Knuckles (sorry for bad photo)
Yay, split pea soup. I had bought a bag of dried split peas & some ham hocks – the weather has been turning colder & thought that this would be a nice hot soup to curl up with on a chilly nite.
Ham hocks remind me of growing up – mom or dad used them every once in a while in different kinds of stews & soups. My grandpa was a butcher, so we only had the best pork knuckle – if there is such a thing. I can take just about anything (I’ll gut a kangaroo as needed), but cutting thru all that fat/bone stuff is difficult. Hungry?
- 16oz dried green split peas, rinsed
- 2 medium carrots, peeled & cut
- 2 medium celery stalks, diced
- 64 oz chicken broth (or veggie broth)
- 1/2 medium yellow onion, diced (thin as possible)
- 2 md garlic cloves, minced
- 2 bay leaves (remove before serving)
- 2 ham hocks
- 64oz low-sodium chicken broth
- 2 tblsp ground black pepper
Pea Soup Bowl w/ steamed Parsnips
- Put ham hocks in crock
- Add all other ingredients
- Cook on LOW for 8hrs (ham hocks should fall apart when done)
Wow, this one smelled fantastic & somewhat let me down. As mentioned before, you win some & you lose some – will still post the losers (the difference between me & Alton Brown). If we were in communist Russian during Stalin’s reign, this would have been a god send, but my refined palette wants more. (After reflection – I did come to conclusion – I didn’t add a bunch of salt. Most canned beans are packed in some juice & a bunch of salt. When you cook with dried beans – keep in mind there is no sodium added.)
Upside – had a nice consistency & the hocks provided a bit of salt/fat. Sadly, as mentioned, needed tons of salt – if you are on a low sodium or whatnot diet, this would be great.
There you go – did kinda like the soup, but was expecting a lot more from the smell.
Done & done.
Well, nothing goes better with watching zombies/people get their heads bashed in than beef stew! The stew kinda looked like a mixture of brainmeatcarnage…
Haven’t gotten to the posts for a bit & that is not good for me or you all.
This is way simple & only takes a handful of ingredients – I thought this crock wouldn’t be that great cause there were so few items, but once again the crock did not disappoint.
- 1 lb stew meat (bottom round)
- 3 cups beef broth
- 3 cloves garlic diced
- 1/2 onion diced
- 1 can drained diced tomatoes
- 1 can diced green chiles
- 2 potatoes (1 in cubed)
- 1/2 tblsp oregano
- 1/2 tblsp red pepper flakes
- 2 bay leaves
- 1 cinnamon stick
Throw it all in & set on low for 8hrs. Remove the bay leaves & cinnamon stick before serving.
Was surprised by how much the red pepper flakes made this spicy, but the cinnamon stick mellowed it out. Made this w/o flour (a lot of the recipes call for adding flour, but wanted to see how this turned out sans the thick flour stuff).
Served this fantastic stew w/ a nice crusty sourdough baguette & that proved to be a huge plus for dipping. Who the hell doesn’t like dipping something in something.
Ok, so obviously I repeat myself – but, this not a bad thing.
Different curry recipe – and souper easy. See, I’m funny.
- 1 can coconut milk
- 1 can chic broth
- 1 lb chic cut into 1″ cubes
- 12 green onions diced (use 1/2 in crock then 1/2 to top afterwards )
- 4 tblsp of green curry paste (can add cayenne to spice it up a bit)
- 1/2 yellow onion diced
- 1 red / 1 green peppers diced up
- 1/2 head of cabbage (used nappa cause leftover – but can use regular)
Best to keep it on low for 4/6hrs so that the coconut milk doesn’t curdle.
This is so easy & delicious. Pour the stuff over some white rice & you have yourself a dinner.
chic curry soup bowl
Whew… if this isn’t out of my wheelhouse I don’t know what is. Trying to spread my foodie wings & fly like an eagle – until I’m free. Couldn’t help that one. The fruit vs. savory on this one was way out of bounds, yet I felt a need to make it my own by throwing the original recipe a curve & adding a few items that were not called for. In essence, I parried. Plus according to some, I’ve been usurped by a dude doing some sort of hand job at his house or something (props to the name)…that is beside the point. Onward!
The original is Gingery Carrot Soup w/ Orange & Parsley
- 1 tbsp olive oil
- 2 onions, chopped up
- 3 tbsp ginger root, minced (that is hard to do btw)
- 1 tbsp grated orange zest
- 1 tbsp rough graded peppercorns
- 2-3 bay leaves
- 6 thinly slice lg carrots
- 4 cups chicken stock (or veggie)
- 1 1/2 fresh squeezed orange juice (are you kidding! just buy high grade oj w/ pulp)
- 1 bunch parsley, chopped up all nice
- 1 or 2 handfuls of fresh spinach
- 1 chopped red pepper
- tad bit of salt
- 1 can (14/15 oz) Coconut milk
Let us get it started:
- Put onions in skillet w/ olive oil & cook until softened ( 3 mins ). Stir in ginger root, orange zest, black pepper & bay leaves & cook for extra 1 or 2 mins. Once done, throw in slow cooker.
- Add carrots & chicken stock – stir that thing up!
- Cook on LOW for 8hr or HI for 4hr. At end of that time stir in Orange Juice, parsley & red pepper. Cover & cook for 30 mins longer on HI. Remove the bay leaves at end of the 30 mins.
- Puree. If you’re like me & don’t have one of those fancy pants immersible blender things – then just work in batches in a regular blender. Transfer back to slow cooker. Add 1-2 handfuls of spinach & 1/2 cup of coconut milk. Cover & cook for 30 mins+ longer on HI (until spinach wilts a bit).
- At the end – put in bowls & drizzle with some coconut milk to make it all pretty.
- Serve w/ a nice crusty bread for some dipping!
Soup in bowl w/ bread
Well, well, well aren’t we all Downton Abbey there gov’ner? With your puree’d soup & crusty bread.
Admission – this was damn good. Would serve this as a small bowl before a light meal (but could go for main dish if thats what you’re into). For you veggies & soup connoisseurs this is flavorful, smells excellent & visually appealling.
Good day to you sir. I said good day (audible snort & turn back whilst putting monocle back in).
Back to normal one crock mode. So, apparently it was national soup day the other day. Was snow bound, but was able to trek down to store for supplies.
Had almost all of the sundries except for a few (who the hell has firm tofu on hand?). Anywho, this seemed like a good one to do – loves me some asian fare. (more ranting below)
3oz/24 dried shiitake or black Chinese mushrooms
2 carrots, cut in slices
1 can bamboo shoots, rinsed
2 14-ounce pkg firm tofu
1 tsp pepper
4 cups thinly sliced green cabbage
4 1/4 water
4 cups vegetable broth
1/4 cup rice vinegar
1/4 cup red-wine vinegar
1/4 cup reduced-sodium soy sauce (you’ll need a lot more, trust me)
1 tablespoon chile-garlic sauce or spicy chili crisp
1 tblsp minced ginger
3 tablespoons cornstarch
1 tablespoon toasted sesame oil
3 cups cooked lo mein noodles (did bean thread noodles)
1 cup sliced green onions
- Cut up dried mushrooms in 1/4 slices if you can – might break apart. Add to slow cooker.
- Add carrots and bamboo shoots. Cut tofu into 1/2-inch cubes, add to slow cooker and sprinkle w/ pepper. Top with cabbage.
- Combine 4 cups water, broth, both vinegars, soy sauce, chile-garlic sauce and ginger in a lg bowl/pan; add to the slow cooker.
- Cover & set on LOW for 8 hours (4-6 if in hurry)
- Whisk the remaining 1/3 cup water, cornstarch and sesame oil in a bowl. Stir into the soup. Cover and cook on High for 20 minutes.
- Cook noodles separately (keep it that way). Add noodles to bowl & put broth/soup mixture over noodles & serve!
Shitake Bowle (too much?)
This was subtle – meaning, I get why the asian dishes are good – TONS OF SALT. Tried reigning it in, but just isn’t the same. Would suggest adding more hot chili sauce to make up for it.
Not to say this wasn’t delicious – this completely was, but realized when you get soup (or other delicious dishes) @ restaurant that they add assloads (technical term) of salt to your food.
Won’t end this as a downer or failure – let us crock on bitches! Oh, wait – Jay-Z retired bitch…
Let us crock on respectable women peoples. Doesn’t roll off the tongue as well.
Can you see Fergie in there?
Supposedly black-eyed peas are good luck for the new year – I’m willing to put this to the test. There are an ass ton of recipes out there about this dish & I hated them all for the most part (jk). Like my other dishes try to find something that can be altered, changed or updated. For instance: one of them mentioned DelMonte – haven’t seen that label/company since moving out to PNW, so must be a midwest thing.
A lot of them called for ham hocks (which were a staple while growing up), but had done this already & wanted to take the “hock” level down a notch.
- 1 (16 ounce) bag dried black-eyed peas (pre-soaked overnight)
- 1/2 pkg hardwood smoked chicken sausage (hillshire one that looks like horseshoe turd)
- 1 can ro-tel (diced tomatoes & green chilies)
- 1/2 (3 oz?) can pickled jalapeños
- 2 cans chicken broth
- 2 stalk celery, chopped (seriously, if you didn’t chop it walk away from kitchen)
- 3 slices cooked bacon, diced up (see above)
- 1/2 tblsp ground pepper
- 1 tsp salt
- a few dashes of hot sauce (frank’s red hot)
- This is where it gets tough – combine all that shit & put in slow cooker – set controls for the heart of the sun, wait that is something else, set on LOW for 8hrs.
Greens, Greens, the magical...
- Collard greens w/ bacon – freaking delicious. Recipe here.
- There was a mention from the cheap seats that a nice crusty bread should have been involved for sopping purposes. That was quickly waved off as – next time bring your own damn crusty bread.
My hopes weren’t to high for the black-eyed peas (insert joke about the hip-hop group here), but damn if this didn’t turn out excellent. The dish had JUST the right amount of kick from the jalapeños to make it spicy, yet not too spicy. In layman’s terms – got a bit of sweat on the brow from eating, but not enough where a dish towel was needed to catch the flop sweat.
Lastly, honorable mention goes to: Pussy Liquor, my new favorite drink.
- 2 oz Seagrams 7
- ice cubes
- Squirt – didn’t even know they made this anymore
- mix it in a glass
Hope this finds you all well & sticking to your revolutions (joke – google it) for the new year. Mine are to do all the bad things from last year ten fold!
On serious note, one of mine is to put up some videos of the crocking process that we do here at Casa del Crockhole. Watching 8hrs of simmering is as compelling as it sounds & its gotta be funnier than drunk kitchen girl (faker).
Rock Out With Your Crock Out, please.
Hey folks, week late post, but made promise to myself that I’d keep this up.
Wanted to do some sort of soup in the crock & felt like I needed some type of dish w/ some gumption so I landed on Clam Chowder. This is one of my all time favs. I don’t so much consider it in the soup philum (thinking more of chili w/ clams & milk). So, that doesn’t really make any sense, none the less – love me some clams (no sexual innuendo here).
This is pretty much a painless operation to make this chowder happen. I was going to get all foodie on your asses, but lost all my will & just wanted to eat some chowder. So here goes:
- 2 small cans clams – don’t drain
- 1 package bacon – center cut works best w/o fat fatty fat fat
- 1 medium onion – diced as small as you can
- 3 potatoes – cubed kinda small
- 1 cup water
- 1 tblsp pepper
- 1 cup 1/2 & 1/2
- 1 cup milk
- 1 1/2-2 tablespoons cornstarch
- 1 tblsp red pepper flakes
Chowder & Biscuits
- cook bacon – this is for the best so you don’t get botcholism (crumble the bacon after cooking)
- put bacon & clams in crock
- add rest of stuff – execpt for 1/2 & 1/2 & milk
- cook on HIGH for 3 hrs
- in the last hr: stir cornstarch into the 1/2 & 1/2 & milk – then add to crock
- turn crock to LOW for 1 hr
Serve w/ hot biscuits (I just did the flakey pilsbury ones – always tasty & loaded w/ serious carbs)
Top w/ a sprig of parsley or cut up parsley & sprinkle over the top. This makes it fancy pansy.
Once again, this is almost better once it has sat a day & you have the leftovers cause ingredients have coagulated.