Friday, March 12, 2010
My newest appliance now is a Crock-Pot. I think I have appliance issues. When will it stop? Are there meetings for these problems...is it real? Can anyone help me, or does anyone understand???
Well, I felt I (we as a family) needed an upgrade from our old crock. It was and still is a great appliance. I inherited it when I married my wonderful husband. He had it first and used it often as a bachelor, I'm sure. It's one with "low, high, off" and a plastic lid with lots of cracks. I had to put a towel on it when cooking. Really, it works, but...like I said, I have a problem.
My new Crock has a digital timer and when it is done...it goes to warm! Sweet!!! I like it. My fancy -shmancy rice-cooker has a sister...and it's a pretty red! :)
So, this post is supposed to be about the great recipe I cooked in my fancy-schmancy Crock-Pot. This recipe is adaptable for the stove or crock. I love this recipe and have been cooking it for years.
It has a list of ingredients, but I don't mind because a large majority are fresh. I like to chop and mix... other wise I guess you could go simple and use the frozen or canned or dried...your choice.
1 can diced tomatoes
1 can enchilada sauce
1 med. onion chopped
1 bell pepper chopped
3-4 cloves of garlic (I love garlic! You can add more or less, or powder)
1 stalk celery chopped1 can chopped green chilies (optional)
2 cups water
14.5 oz veggie broth (or veggie bullion)
1 tsp cumin (be generous)
1 tsp chili powder
1 tsp salt (again, be generous)
1/4 tsp black pepper
1 bay leaf
1 can corn (or 10 oz. frozen corn)
1 can red beans
1 can pinto beans
Chop and put all ingredients into crock. You can add shredded cooked chicken if you like.
Serve with tortilla chips and pico de gallo with fresh line slices!
This is also a great dish to make ahead of time and take camping. Just put in jars and heat up at the camp site.