Crock pot cooking chart

 Below is a conversion chart to illustrate comparative cook times for High and Low:

High     Low

3 hours    7 hours

4       8

5       9

6       10

7       11

8       12

Typical slow cooker food loads and their respective cooking times:

Meat Cut   Meat Weight   Low cook time High cook time

Large pork roast   6-7 lbs      9 ½ hours             7 1/3 hours

Pork Loin         3-4 lbs        6 hours               5 hours

Poultry         6 lbs       7 1/2 hours        6 ¼ hours

Beef Roast 3-4 lbs              8 hours               5 ¾ hours

Stew meat 3 lbs         6 hours                 4 ¾ hours

Fish                 2 lbs         3 ½ hours          1 1/2 hours

All cook times are approximate. Appropriate cook time varies according to specific meat characteristics for fat content and connective tissue as well as other ingredients added to dish including liquid, size of meat cubes, type of vegetable, size of vegetable dice, how slow cooker is filled, etc.

Mushroom Wild rice soup

 

2 Tbl. olive oil  

2 medium sized carrots finely diced

3 stalks celery chopped and bottoms removed

1 large  onion finely diced

2 cloves Garlic

8 mushrooms, I use white button

2 Tbl. flour depends on how thick you want it

1/2 cup Wild rice

4 1/2 to 5 cups Vegetable broth

1 tsp dried oregano

1 Tbl. fresh Thyme or 1/2 Tbl. dried thyme

sea salt and black pepper to taste

1 cup milk or half and half 

Simmer for about 50 to 60 minutes, until the wild rice is completely fluffed up and cooked through. Set aside.

In a large pot over medium high heat, add the oil then

add in the carrots, celery, onions, garlic and mushrooms and sauté for 8 minutes. Watch closely, garlic burns quickly.

Sprinkle the flour over, and stir to combine. (Or mix the flour with the veggie broth and stir to combine to heat through). Add in the wild rice, vegetable broth, dried oregano and fresh thyme. Season generously with  salt and ground black pepper. Bring everything to a boil, then reduce to a simmer.

  Stir in the milk or half and half and cook for another 2 to 3 minutes to heat through. Taste and season with  salt and black pepper again.

Remove from stove and serve.

*** If you like you can add some cooked chopped chicken to make a full meal deal. 😋

Salt Free bread

 SALT FREE BREAD  

2 c. lukewarm water

3 tbsp. vegetable oil

3 tbsp. sugar

2 pkgs. rapid rise yeast

5-6 c. all-purpose flour

Put water in large bowl. Add oil and sugar, then yeast. Mix in a little flour and let stand a few minutes until bubbles start to form. Stir in flour (may use mixer) until thick batter. Then add flour slowly until dough starts to come from sides of bowl.

Turn onto floured surface, round into ball. Cover with bowl. Let stand 10 minutes. Knead, adding flour if necessary so it isn't sticky. Dough should feel smooth and soft.

Put into well oiled bowl. Turn so it is covered with oil. Cover with towel. Should double in size in about half hour or a little more. Punch down and divide into 2 loaves.

Put into well oiled or sprayed 9 5/8 x 5 1/2 x 2 3/4 inch pans. Oil tops, let rise until doubled in size. Set in oven. Turn heat to 350°F Bake about an hour or until loaves are brown on top and pull away from sides of pan. Put on rack to cool. Makes excellent toast. If cut into 16 slices, 97 calories per slice.

Apple Pie Cups

 

1 can (13 oz) Pillsbury refrigerated cinnamon rolls with buttercream icing

1 1/3 cups more fruit apple pie filling (from 21-oz can), coarsely chop the apples

Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. Set icing aside. Separate dough into 8 rolls. Press into and up sides of muffin cups.

Spoon 1 to 1 1/2  large tablespoons pie filling into each dough-lined cup.

Bake 14 to 18 minutes or until golden brown; cool in pan 5 minutes.

Transfer icing to small microwavable bowl. Microwave uncovered on Low (10%) 8 to 10 seconds or until thin enough to drizzle. Place rolls on serving plate; spoon icing over rolls. Serve warm.

Poultry Seasoning (salt free)

Poultry Seasoning (Salt free)

3 tsp. Sage

3 tsp. Thyme

1 tsp. Marjoram

1 tsp. Garlic powder

1 tsp. Onion powder

1/2 tsp Pepper

1/4 tsp. Celery seed

1 tsp. Parsley

1 tsp. Rosemary

1/8 tsp. Cayenne

1/8 tsp. Nutmeg

Pulse in grinder until well blended. Store in an airtight jar or container.

Salt Free chili powder

I lost my original recipe, but this one is a very close to what I had, and very good.

Salt free chili powder

2 tablespoons paprika

2 teaspoons oregano

1 1/4 teaspoon cumin

1 1/4 teaspoon garlic powder

1/8 teaspoon cayenne pepper

3/4 teaspoon onion powder

Combine all ingredients in a spice grinder and process. Store in an airtight container.