Each Month

Chef Mimi, a novice at slow cookin, will choose 1 ingredient (meat/veggie/fruit/herb) to be thrown in the crock. Chef Tiffany, an experienced slow cookin specialist, will then post a recipe featuring the ingredient of the week, challenging Mimi to learn new moves in the kitchen.

Join us
as we discover tips and tricks to getting down with your slow cooker.

Saturday, July 24, 2010

The Consumption: O-M-Gyros

I discovered a couple of things while making this meal:
  • I love garbanzos even more!
  • Lamb is a delicious baby animal that I drool over!
  • I heart cooking with wine!
Garbanzos were already a fav of mine, as stated in my earlier post, The Ingredient.  There is something about those mealy little peas I can’t get enough of.  I think it’s because they create so much unique texture.  

Preparing the meat was the WORST part, but eating the meat was the BEST part.  The aromas coming from my skillet while browning made my mouth water.  Now, I was anxious to see what lamb actually tasted like.  I hate to admit it, but I was feeling very carnivorous!  

I believe wine was the key ingredient in the flavor of this dish, and can't wait to cook with it again!

I served the lamb/garbz mix in a whole wheat flatbread and wrapped the end in wax paper so the “stuffings” wouldn’t fall out.

There was some trouble mastering the tzatsiki sauce; some of my dinner guests thought it could be a little "thicker”.  I may have blended it too much, but I thought it was still a refreshing compliment to our dinner.

Overall, this dish was impressive, yummy and extremely filling!  
I am so stoked I was introduced to another type of cuisine.  This recipe proves again, how versatile your crock can be!  

Tips & Tricks:
- Chef Mimi

Thursday, July 22, 2010

The Recipe: Mediterranean Lamb Pitas

Prep:  25 mins
Cook:  Low 8 hours, High 5 hours; plus 15 mins
Serving Size:  10
Category:  Beef, Pork and Lamb

  • 2-pound portion boneless lamb leg roast
  • 1 tablespoon olive oil
  • 15-ounce can garbanzo beans, rinsed and drained
  • 3/4 cup dry red wine (I used a cabernet sauvignon)
  • 1 6-ounce  can of tomato paste
  • 1/4 cup of water
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon dried mint, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cumin 
  • 1 medium tomato
  • Pita Bread 
  • Tzatziki Sauce
Trim the fat from the lamb roast. If necessary, cut roast to fit crock. In a large skillet brown lamb on all sides in hot oil. Drain off fat.

Meanwhile, combine drained garbanzo beans, wine, tomato paste, water, onion, garlic, allspice, cumin, mint, salt and pepper in the crock.  I just poured everything in and used a big spoon to mix it all together.

Place browned meat over bean mixture. Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.

The original recipe says to remove the meat from the crock to shred, but all I had to do was stir it and the meat completely fell apart. Cover and cook for another 15 minutes. Remove meat and beans with a slotted spoon, making sure to drain as much of the juice as possible. Otherwise you will have an extremely messy and soggy sandwich.

Warm each pita in the oven, until soft. Spread tzatziki sauce down the middle, top with the meat/bean mixture, chopped tomatoes and shredded lettuce.

Twist the sandwich in wax paper and serve.

Tips & Tricks:

You will be so surprised at how easy and tasty this meal is!

- Chef Tiffany

Tuesday, July 20, 2010

The Ingredient: Garbanzo Beans

We asked our readers: 
"Which bean would you like to see thrown in the crock?"

Below are the results of the poll:

Black Beans: 2
Kidney Beans:  0
Garbanzo Beans: 4
Great Northern Beans: 3

I am really excited about this challenge! I heart garbanzo beans, as they are the key ingredient in one of my favorite things to eat, hummus.

I must admit, I am a little nervous about using them in the crock, but can't wait to see what kind of recipe is posted.

- Chef Mimi