Slow Cooking for Fast Times

Slowcooker, ya dig?

 

Unless you are some sort of wizard with unprecedented powers of time management, you probably rarely find yourself having enough hours in your day to do everything you want to do.  Many times, a good meal doesn't make the priority list.  In a time where work days run long and cash flow runs short, I find solace in coming home to a cheap and easy meal, a la slow cooking.


Slow cookers, often referred to as the name-brand "Crockpots", are miracle workers.  If you don't have one, get with it and go get one.  Target carries the Crockpot brand slow cooker, as well as a variety of others.  I have a Cuisinart PSC-350 (foodie snob; I know, I know).  Some are cheap, and they are worth every penny. Why? Because there is, like, a gazillion things you can make with one and be doing it while you are napping, watching the game, working, philandering, etc.


My mother has an entire cookbook dedicated to slow cooking.  That lady loves her damn Crockpot. So does this lady: http://crockpot365.blogspot.com/.  This chick is slightly off, but her recipes are inspired.  Check out some of the ingredients; they're cheap, right?  In fact, when I am super broke (often) and know I have a busy few days ahead of me (repeatedly), then I do a slow cooking hail-Mary throw and dump canned stuff lying around into that bad-boy and forgetaboutit.


Want to impress your friends with a really tasty fall treat? Go buy some Sticky Fingers cupcakes (shameless self promotion).  But seriously, try this recipe for Pumpkin Pie Pudding (no bullsugar).  You just throw all of the following ingredients in for 6 to 7 hours and, voila, you have yourself dessert.

Pumpkin, ya dumb dumb

1 can solid pack pumpkin
1 can evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 eggs, beaten
2 tablespoons butter or margarine, melted
2 teaspoons vanilla extract

2 teaspoons of cinnamon

1 teaspoon of allspice
whipped topping

The following is one of my favorite slow cooker recipes of all time. It's for Veggie Chili.  No, I'm not a hippie; this is seriously one of the best chili's I have ever tasted.  The ingredients are a bit precarious but cheap.  It yields a butt ton, so it's perfect for tailgating or hosting.


Ingredients:
1 cup Firm Tofu, chopped (or sub with half a pound of ground turkey or lamb, if you must)
1 can Pinto Beans
1 can Kidney Beans
1 cup Canned Chickpeas, drained
1 cup Cashews
½ cup Raisins
2 cans Whole Tomatoes
1 can Rotel
1 Dark Beer
2 Celery Stalks, diced
2 Onions, diced
2 Green Bell Pepper, diced
4 Garlic Cloves, finely chopped
4 Tbsp Chili Powder
2 Tbsp Cumin
2 Tbsp Parsley
2 Tbsp Oregano


*You can saute the tofu (or lamb or turkey) until it's brown beforehand, but I just throw all of it in the cooker, set the cooker on a low or medium to low setting, and let the beyotch do it's magic for at least 5 hours.  Don't be scarred of tofu; it's not just for vagrant car-dwelling yoga instructors.  But take a page out of their book, relax, and maybe light one up while a slow cooker does all of the work for you. After all, I'm sure you deserve it.


-Stephanie