Tag Archives: slow cooker

It’s a crock!

Menu: Crockpot scalloped potatoes with ham; steamed green beans

Creator of Deliciousness: New Person

As we work on getting back to a regular schedule of MND (Monday Night Dinners) New Person gave us a stick to your ribs slow cooker dish. It was rich and tasty and everything a crock pot meal should be. I (FreeFoodBaby) had been out sailing all day so I was super happy for creamy potatoes and cheese.

New Person made a few adjustments to the Crockpot scalloped potatoes with ham.

She upped the amount of potatoes to 4 pounds (there are 5 of us these days); milk instead of water; and 2 tins cream of mushroom and garlic condensed soup. Ours was cooked 4-5 hours on high.

The richness of our cheesy potatoes and ham was beautifully balanced with steamed green beans.

Once again we all ate more than we intended and left New Person with very little in the way of leftovers. We were so excited to eat this week’s deliciousness I don’t think we took any pictures. But there is a pretty good one on the recipe if you follow the link.

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Posted by on October 25, 2015 in Uncategorized


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New Person tries New Things with Success!

Menu: Pulled Pork Sandwiches w/coleslaw

Creator of deliciousness: NP

This week we had stormy stormy weather. NP was gracious enough to allow our island stranded friend Sailor J to join us for dinner. Sailor J provided us with a bottle of white wine since we didn’t know what was on the menu. It arrived chilled and I’m told was good with dinner.

GF brought her own gluten free buns, we gluten eaters, had wonderful soft grocery store bakery rolls. Now some people know the key to a great pulled pork sandwich is to put the coleslaw in it. Others prefer it on the side. When it came to my plate I did both.

Pulled pork was of the slow-cooker variety and everything a good pulled pork should be; saucy; tender and delicious.

I’m pretty sure the coleslaw was the out of the bag kind but I believe the dressing was out of a bottle with salt and pepper added201211 pulled pork.


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beans beans, they make you….

Menu: Hearty Ham and Lentil soup; GF cornbread

Creator of deliciousness: CTG

In my experiences ham soup has always been a salty dish best served with biscuits and a large amount of water. However, this weeks creation by CTG was delicious. There was a balance of ham and lentils that made for a filling and hearty bowl. I’m told that tomato juice was used instead of soup stock; spinach was added and about 1 tsp of better than bullion beef flavour made it in there too. Being a mature crowd with a lentil soup you can tell from the title we kept dinner conversation to economics, politics and current events. I swear, we really did.

GF was kind enough to make us a pan of gf chipotle corn bread which was a wonderful complement with butter dipped in our soup.

We added Friend (without Husband) to our crowd this week as we all had a pub to adjourn to.



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The More the Merrier

The Monday Night dinner on Tuesday had special visitors this time around which is always fun.  Putting in a special appearance were coldturkeygurl’s (CTG) mom and dad visiting from the Great White North.  CTG immediately put them to work dicing up pork, cutting up cauliflower and holding down the fort on the couch of love. 

October 18th’s menu was Smoky Paprika Slow Cooker Pork Stew, Hasselback Potatoes, Steamed Veggies, Dahl and Gluten Free Apple Cake with Pumpkin Spice Toffee Sauce (with whipped cream to cut the sweetness!)

Food, as always was consumed with great gusto and CTG’s parents where quite happy to take part with  CTG’s mom remarking “you all have so much fun!”

The Potatoes where a huge hit but CTG cut the butter and cheese waaay back as she didn’t want anyone stroking out at the table.  They are easy to make and would go with anything!

The slow cooker pork was tasty but CTG would like it to be a little more spicy so recommends putting in some cayenne or heat of cook’s choice.  She found the recipe in Canadian Living’s slow cooker guide which came out in the October 2011 Issue.


The Dahl was whipped up for the veggie of the group but everyone wanted a taste as it had a nice combination of Madras and Masala spices which lent well to the savoury pork.

Red Lentil Dahl

½ an onion diced, 2 tbsp olive oil, 2 tsp favourite curry powder (in this batch I used 1 tsp madras and 1 tsp masala curry powder), 1 cup red lentils, 2 ½ cups water

 Dice onion, and place in pot with olive oil cook on medium, stirring occasionally, until the onion is translucent        Add curry powder and stir to coat onion.   Next add red lentils and stir to coat with oil and onions and pour in the water and stir.  Bring pot to a boil and then reduce to simmer for 10-15 minutes or until lentils are soft and squishy, stir occasionally.There’s no need to blend.  Once cooked reduce the pot to keep it warm on the stove before serving.

The apple cake was stupendous!  Fluffy and, with the Pumpkin Spice toffee drizzled over the top, a perfect end to the meal!  EC and GlutenFr33k made dessert an amazing delight.


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