Stock the Crock: 100 Must-Have Slow-Cooker Recipes, 200 Variations for Every Appetite, Reviewed

 

For my money there are no better slow cooker cookbooks available today than those by Phyllis Good. Good has published over a thousand slow-cooker recipes in her various offerings, so she obviously knows what she's doing. In her latest, Stock the Crock: 100 Must-Have Slow-Cooker Recipes, 200 Variations for Every Appetite, she offers not just her own excellent recipes, but those gathered from her fan base. Each was tested, perfected, and then offered up in numerous variations in order to make the recipe easy to prepare by the average home cook. Once the recipe was perfected, Good went one step further, creating variations for those who observe gluten-free, paleo, vegetarian, or other special diets. 

There are a wide variety of crockpot recipes here, in all categories, and I am particularly appreciative of the fact that, in addition to gluten-free, paleo, and vegetarian adaptations, she didn’t forget those of us whose households have shrunk, by including two-serving versions of some of the recipes. The Pumpkin Crème Brûlée, for example (that sounded amazingly good to me), is offered up as a recipe that serves six, but with a smaller variation to serve two, using ramekins. I have never made crème brûlée in the crockpot, so I plan on trying this recipe tonight.

There is so much to like about this book. Yes, it doesn't have as many recipes as her previous books, however, it does have lots of full-page colorful, mouth-watering photos, and I really love that in a cookbook.

I can't say enough about this cookbook. If you are a fan of slow cooking like I am, you need to add this to your library. With the holiday season ahead, you might consider a gift of this book along with a suitably sized crockpot. Delicious!

Disclaimer: I received a complimentary cookbook from the publisher in exchange for an honest review.

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Refried Beans

Yesterday I posted a review for the wonderful crockpot cookbook, Fix-It and Forget-It® Slow Cooker Magic, 550 Amazing Everyday Recipes by Phyllis Good. Today I'm going to give you one of the recipes that I tried, with great success I might add, Refried Beans, attributed to cook Gail Shetler of Goshen, Indiana. All I can say is thank you, Gail! As you all know, I love Mexican food, all kinds, authentic or Americanized. In addition to the delicious main dishes, I also enjoy the sides, arroz (rice) and (frijoles) beans among them. In the past, the majority of my Mexican side dishes either came from a box or can, so when I saw an easy, crockpot recipe for Refried Beans I had to give it a try.

My expectations were pretty low, so I was delighted, after 9 hours of fragrant cooking, to find that these beans are delicious.  The original recipe is below, but I did stir in about a tablespoon of adobo sauce with the salt. I also had only a 1-lb. bag of pinto beans that equaled about 2-1/3 cups, so I cut back on the amount of water by two cups, leaving all other quantities the same. If you love frijoles like I do, give them a try, and let me know what you think.

Refried Beans

Makes 8-10 Servings
Prep Time: 15 minutes
Cooking time: 5-11 hours
Ideal slow cooker size: 5 quart. 

1 medium onion, peeled and halved
3 cups dry pinto beans, washed and sorted
1/2 fresh jalapeno pepper, seeded and chopped, or 1 T. canned jalapeno, chopped (more or less, to taste)
2-3 cloves garlic, minced
1 tsp. black pepper (I used less)
1/4 tsp. ground cumin (Next time I'll use more)
9 cups water
3 or so teaspoons salt

Grease interior of slow cooker crock. Combine all ingredients in crock EXCEPT salt. (Salt can prevent or slow down cooking dried beans soft.)

Cover. Cook on high 5-7 hours or low 9-11 hours, or until beans are as soft as you like them.

Drain off a few cups of liquid and save liquid. Mash beans in crock with potato masher. Add some of saved liquid to reach the consistency that you like. Stir in salt.

These beans freeze well.

This post is linked to:

Full Plate Thursday

Friday Finds

Fabulous Friday

Friday Unfolded
Fridays Flash Blog
Simple and Sweet Fridays

Foodie Friday & Everything Else

What To Do Weekend 
The Weekend re-Treat

Fix-It and Forget-It® Slow Cooker Magic, 550 Amazing Everyday Recipes, a review

When I was contacted about reviewing a crockpot cookbook, I balked. I have a lot of crockpot cookbooks. I have books of basic recipes, international recipes, gourmet recipes, and snack and dessert recipes, all of which are designed for use in the crockpot. Not a one of these books would I recommend. Over the years I have wasted a lot of time and ingredients, and consumed a lot of dry, chewy meat in the process of testing recipes. If your experience has been the same, you're going to want to pay close attention here, because I have found the crockpot cookbook of all crockpot cookbooks, a real winner, the crockpot Bible. The book in question is called Fix-It and Forget-It® Slow Cooker Magic, 550 Amazing Everyday Recipes by New York Times Bestselling Author, Phyllis Good.

This ample tome is comprised of recipes from cooks all over the country. Paging through this book makes you feel as if you are in a wonderful community of seasoned cooks who take pride in serving up sumptuous meals to friends and family while relaxing and enjoying their company. Recipes in all categories are featured aplenty in this book.  I found something on every page that I wanted to make. You will find recipes for appetizers and starters, beverages, breakfast, breads, soups, stews, chilis, main dishes, vegetables and side dishes, sweets and desserts. Dishes for every season are represented as well as vegetarian and vegan recipes.

Most impressive for books of this type is that the recipes here are unique and varied, range from simple to complex, and not rely heavily upon cans of condensed soup. Can I hear a “Hallelujah?”

The layout is pleasant, easy to read, and while there are few pictures (generally a pet peeve of mine), there are charming illustrations, and engaging personal comments and tips from contributing cooks that make you feel as if you are chatting with each one personally, over a cup of coffee and fresh loaf of bread in your homey kitchen.

One of the recipes that I tried was for Refried Beans. I tried it because I just knew it would be a failure. Beans that aren't fried once, let alone refried, and that contain few ingredients and little fat just had to be tasteless. With my son coming over to help me with some heavy work around the house, I tossed the few ingredients into the crockpot and set the timer for 9 hours on low. As the day progressed, the most wonderful aroma wafted through the house. My son was so captivated by it that he agreed to do more work than he'd initially planned in order to sample the dish that smelled so wonderful. Experience told me that a great aroma doesn't necessarily yield a tasty dish, but it did in this case, the beans were wonderful! Creamy, delicious, and homemade! No more canned beans for me, and I can only imagine how delicious a batch of Jalapeno Bean Dip is going to taste using these homemade beans. I served them as a side to flautas and topped them with chopped scallions, minced cilantro, and a sprinkle of queso. Bueno!

If you enjoy crockpot cooking, and with soup season looming ahead, who doesn't, then you are going to want to add this delightful book to your library. Two enthusiastic thumbs up from our camp.