Tag Archives: slow cooker

How to Make Homemade Pumpkin Puree - from Everyday Good Thinking, the official blog of @hamiltonbeach

We know canned pumpkin is easy to use and tastes fine, but in our eyes, nothing beats homemade. Pumpkin puree is actually quite easy to make at home, especially in a slow cooker. Use your finished puree in soups, breads and pies all season long. Freeze any leftovers in plastic bags or store it in jars in the fridge. All it takes is a couple pie pumpkins, a slow cooker and a food processor or blender.

How to Make Homemade Pumpkin Puree - from Everyday Good Thinking, the official blog of @hamiltonbeach

Start by prepping the pumpkins with a good rinse. Then, use a knife to cut out the stem of each pumpkin.

How to Make Homemade Pumpkin Puree - from Everyday Good Thinking, the official blog of @hamiltonbeach

Remove the stems and discard. You won’t need them anymore.

How to Make Homemade Pumpkin Puree - from Everyday Good Thinking, the official blog of @hamiltonbeach

Slice each pumpkin in half.

How to Make Homemade Pumpkin Puree - from Everyday Good Thinking, the official blog of @hamiltonbeach

Use a large spoon to scoop out the seeds and fibrous insides. Reserve the seeds if you want to make toasted pumpkin seeds later. (Highly recommended by us, of course!)

How to Make Homemade Pumpkin Puree - from Everyday Good Thinking, the official blog of @hamiltonbeach

Place the pumpkin pieces and water in the slow cooker crock. The water isn’t absolutely necessary, but it helps the pumpkin steam faster.

How to Make Homemade Pumpkin Puree - from Everyday Good Thinking, the official blog of @hamiltonbeach

Set the timer on your slow cooker and check on the pumpkins when it goes off, about 2 hours. The outer skin should be easily pricked by a fork, and the flesh should be soft.

How to Make Homemade Pumpkin Puree - from Everyday Good Thinking, the official blog of @hamiltonbeach

Use a large spoon to scoop out the pumpkin flesh, then toss the pumpkin skins. Add the pumpkin flesh to a food processor or blender (or large container if using a hand blender).

How to Make Homemade Pumpkin Puree - from Everyday Good Thinking, the official blog of @hamiltonbeach

Process the pumpkin until it becomes a smooth puree. This won’t take long, since the pumpkin is so soft.

How to Make Homemade Pumpkin Puree - from Everyday Good Thinking, the official blog of @hamiltonbeach

Store the puree in jars in the refrigerator or use plastic bags to freeze it. Now you can make tasty soups, delicious pies, smoothies, bread pudding or even pumpkin butter. Check back soon for our favorite recipes using homemade pumpkin puree.

How to Make Homemade Pumpkin Puree - from Everyday Good Thinking, the official blog of @hamiltonbeach


Slow Cooker Pumpkin Puree

Ingredients
2 pie pumpkins (about 2 pounds each)
1 cup water
Instructions
Cut pumpkins in half and remove seeds.
Pour water in bottom of slow cooker crock. Add pumpkin pieces.
Cover slow cooker and cook on HIGH for 2 to 3 hours or LOW for 3 to 4 hours until pumpkin is soft.
Let pumpkin cool. Use a spoon to scrape pumpkin into blender or food processor.
Blend until smooth. Use pumpkin in recipes for soup, breads, muffins or desserts. Pumpkin can be placed in containers and frozen for 1 to 2 months.
Everyday Good Thinking http://everydaygoodthinking.com/

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For the cook who is busy all day but wants a home-cooked dinner at night, a slow cooker is the answer. And with the Set & Forget® Programmable Slow Cooker, technology takes a big leap forward from the outdated slow cookers found in yesterday’s kitchens.

 



Slow Cooker Ginger Orange Glazed Root Vegetables with Everyday Good Thinking, the official blog of @hamiltonbeach

Parsnips are an often overlooked and underappreciated vegetable (most kids think they’re just white carrots). Parsnips are, in fact, closely related to carrots and have a sweet, nutty flavor. Paired with the orange root vegetable we all know and love, this versatile side dish comes together quickly and makes a colorful and fragrant addition to any meal.

Slow Cooker Ginger Orange Glazed Root Vegetables with Everyday Good Thinking, the official blog of @hamiltonbeach

Using the slow cooker to roast root vegetables may be a new idea for you, but take full advantage of your slow cooker and free up oven space. The spiciness of ginger plus subtle heat from red pepper flakes offsets the sweetness of orange marmalade. This veggie combination is a welcome change from the traditional cooked carrots with brown sugar. Fresh squeezed orange juice and adds just the right amount of citrus flavor to this easy side dish.

Tip: Cutting the pieces the same size ensures even cooking.

Slow Cooker Ginger Orange Glazed Root Vegetables with Everyday Good Thinking, the official blog of @hamiltonbeach


Slow Cooker Ginger Orange Glazed Root Vegetables
SERVES: 4

Ingredients
2 pounds carrots, peeled and cut into 2-inch pieces
1 pound parsnips, peeled and cut into 2-inch pieces
1 teaspoon salt
3 Tablespoons orange marmalade
3 Tablespoons fresh orange juice (about 1 navel orange)
2 Tablespoons water
1 garlic clove, minced
1 teaspoon grated fresh ginger
1/4 teaspoon crushed red pepper flakes
1 Tablespoon butter
1 Tablespoon chopped fresh parsley
Instructions
Place vegetables in lightly greased slow cooker crock and toss with salt.
In a small bowl, whisk together marmalade, orange juice, water, garlic, ginger and red pepper flakes and pour over vegetables. Top with butter.
Cover slow cooker and cook on HIGH for 4 to 4 1/2 hours or LOW for 7 hours.
Sprinkle with parsley.
Notes
If you prefer a thicker sauce, remove the vegetables with a slotted spoon and transfer sauce to a small saucepan. Cook over medium-high heat until mixture is reduced by half, about 5 minutes. Then, pour over the vegetables.
Everyday Good Thinking http://everydaygoodthinking.com/

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For the cook who is busy all day but wants a home-cooked dinner at night, a slow cooker is the answer. And with the Set & Forget® Programmable Slow Cooker, technology takes a big leap forward from the outdated slow cookers found in yesterday’s kitchens.



Slow Cooker Coffee Braised Short Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach

October is coming to a close, and thanks to daylight savings time, it will soon be dark when we get home from work. Tomorrow is Halloween, and our kids are anxiously awaiting the trick-or-treating extravaganza while parents give up feeding kids anything of nutritional value (for one evening).  

Click here for fun Halloween recipes and DIYs.

Slow Cooker Coffee Braised Short Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach

Fall weather also brings more fall recipes: hearty dinners like stews, pot roasts and mashed potatoes. This recipe is a new twist on these classic comfort foods, featuring succulent short ribs and creamy polenta.

Slow Cooker Coffee Braised Short Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach

For those who aren’t familiar, beef short ribs are large and have more meat than their pork counterpart, spare ribs. Short ribs are one of the most flavorful cuts of meat around, and hours of low and slow cooking make them extremely tender and juicy. Luckily, a slow cooker makes this braising method easy and hands-off.  

Slow Cooker Coffee Braised Short Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach

While adding coffee to the braising liquid may not seem intuitive, give it a try. You’ll be surprised at the nuance it brings to meaty short ribs, and the flavors will allow for a break from standard gravies and red wine sauces. Served over polenta, you’ll have a rich and satisfying meal with almost no effort. (But look at the photos and trust us, it looks like you labored over this meal all day.)

Slow Cooker Coffee Braised Short Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach

Creamy polenta is the perfect accompaniment to this dish, as it acts a base for absorbing savory sauces and adds its own sweet and subtle corn flavor. Again, it’s similar to the classic mashed potato, easier to prepare and saves you from falling into a starchy rut. Look for instant polenta at your grocery store, as it’s specially designed to cook in just one minute, making it a quick and comforting part of any meal.

Click here for more slow cooker recipes.

Slow Cooker Coffee Braised Short Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach

Marinating the ribs ahead of time really adds flavor to the finished dish. Feel free to use that last cup of leftover coffee. Once the ribs marinate several hours or overnight, all you have to do is pour them into the slow cooker. The slow cooker does all the work, so it’s perfect for an impressive Sunday dinner for guests, but also easy enough for a weeknight meal.

Slow Cooker Coffee Braised Short Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach

Marinate, pour and cook – that’s it. When you come home from work your kitchen will have the most delicious aroma.

Slow Cooker Coffee Braised Short Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach


Slow Cooker Coffee Braised Short Ribs
SERVES: 8

Ingredients
1 cup strong brewed coffee, cooled
¼ cup apple cider vinegar
¼ cup packed light brown sugar
1 medium onion, chopped
4 garlic cloves, minced
2 jalapeño peppers, minced
2 bay leaves
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
½ teaspoon dried thyme
5 pounds bone-in beef short ribs, cut into 3-inch pieces
Polenta
Thyme leaves
Instructions
In a glass 13x9-inch baking dish, combine coffee, vinegar, brown sugar, onion, garlic, jalapeño, bay leaves, salt, pepper, paprika, cayenne pepper and thyme. Add short ribs, turn to coat with marinade.
Cover with plastic wrap and refrigerate to marinate several hours or overnight.
Place short rib mixture in slow cooker crock.
Cover and cook on HIGH for 5 ½ to 6 hours or LOW for 11 to 12 hours.
Let mixture cool and remove layer of fat off the top of mixture.
Reheat short ribs before serving.
Serve over polenta and garnish with fresh thyme.
Everyday Good Thinking http://everydaygoodthinking.com/

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In addition to offering modern convenience, the Set & Forget® Programmable Slow Cooker has three choices for easy, automatic cooking: program, probe and manual mode. For the cook who is busy all day but wants a home-cooked dinner at night, a slow cooker is the answer. And with this one, technology takes a big leap forward from the outdated slow cookers found in yesterday’s kitchens.



Pumpkin Butter Hand Pies with Blahnik Baker @hamiltonbeachZainab Storms is a baking enthusiast, food photographer, shoe addict, neuroscience PhD student and food blogger. Unlike most people, she didn’t grow up baking with her grandmother or mother – she taught herself after attempting a cake for her husband on Valentine’s Day. Zainab lives in New York with her husband and can be found on Facebook, Instagram, Twitter and Pinterest.

Pumpkin Butter Hand Pies with Blahnik Baker @hamiltonbeach

One of my favorite things about the fall, besides the beautiful foliage and instant need to wear boots, is the return of comfort foods and pies. I love baking pies, and they are one of the best comfort foods. I love the way they make my kitchen smell when they are in the oven. It gets the whole house excited!

Pumpkin Butter Hand Pies with Blahnik Baker @hamiltonbeach

To capture the essence of fall and ensure I saved up (ahem, bottled up) some of the best parts, I made homemade pumpkin butter in my slow cooker this year. It’s the easiest recipe you will find and so delicious. Spiced pumpkin puree (fresh or canned) is combined with brown sugar and apple cider. Simmer on low for 5 hours and viola! Lovely pumpkin butter that you can bottle up to enjoy during the predicted long winter.

Pumpkin Butter Hand Pies with Blahnik Baker @hamiltonbeach

Pumpkin butter is very versatile. You can enjoy it as a spread on your morning toast, a dip for your snacking apples or butter for dinner rolls. Or in my case, use it as pie filling!

Pumpkin Butter Hand Pies with Blahnik Baker @hamiltonbeach

For these pumpkin hand pies I am sharing today, I used my homemade pumpkin butter as filling instead of traditional pumpkin pie filling. These hand pies are made of a buttery, flaky crust and are filled with a lightly spiced and sweet pumpkin butter filling to give you the perfect bite-sized pie. I hope you enjoy it!

Pumpkin Butter Hand Pies with Blahnik Baker @hamiltonbeach


Pumpkin Butter Hand Pies
YIELDS: 12 servings

For pumpkin butter
1 can (15 oz.) pumpkin puree
½ cup apple cider (or apple juice)
¾ cup light brown sugar
½ teaspoon ground ginger
¼ teaspoon nutmeg
1 teaspoon ground cinnamon
pinch ground cloves
For Hand Pies
Pie Crust
Ice cold water
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
14 tablespoons cold unsalted butter, cut into cubes
1 egg, beaten with 1 tablespoon milk for egg wash
Cinnamon and Turbinado sugar for sprinkling
For Pumpkin Butter
Set your slow cooker to LOW. Combine all the ingredients in your slow cooker and stir thoroughly to combine. Cook for 5 hours, stirring occasionally, until pumpkin butter is thick.
Transfer pumpkin butter to a mason jar and let cool. Store in refrigerator.
For Hand Pies
Prepare ½ cup ice-cold water and keep in fridge. In a food processor, pulse flour, sugar and salt. Add in half of the butter and pulse for 30 seconds. Add in the rest of butter and pulse until the mixture looks like coarse meal. Sprinkle about 6 tablespoons cold water over mixture and pulse until dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time) until dough comes together.
Remove dough from processor and pat into a disk. Wrap in plastic wrap. Chill for at least an hour or overnight. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature a few minutes before rolling out.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. Roll out dough on a lightly floured surface to a large circle. Using a 2 or 3-inch round biscuit cutter, cut out at least 24 circles. You will need to roll the extra dough to cut out more circles.
Place 6 dough circles on each prepared baking sheet. Add about a tablespoon of pumpkin butter to the center of each circle. Place another dough circle on top and using your fingers press together to seal. Use a fork to crimp the edges.
In a small bowl, whisk together egg and one tablespoon of milk. Brush the top of dough with egg wash. Sprinkle with cinnamon and turbinado sugar.
Bake for 20-22 minutes or until golden brown. Let cool on baking sheet for a few minutes before transferring to a serving platter.
Everyday Good Thinking http://everydaygoodthinking.com/

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For the cook who is busy all day but wants a home-cooked dinner at night, a slow cooker is the answer. And with the Set & Forget® Programmable Slow Cooker, technology takes a big leap forward from the outdated slow cookers found in yesterday’s kitchens.

 



Slow Cooker Baked Apples from Everyday Good Thinking, the official blog of @hamiltonbeach

Apple season is in full swing, and here in Virginia we are lucky to have several orchards nearby. Families flock to area apple orchards on the weekends for their annual tradition of apple-picking. Kids love climbing the trees to get that perfect fruit, and everyone enjoys the crisp, fresh air. When my family goes, we usually come home with bags and bags of apples.

Slow Cooker Baked Apples from Everyday Good Thinking, the official blog of @hamiltonbeach

This recipe puts all those apples to good use in an old-fashioned fall favorite. Warm apples topped with brown sugar, cinnamon, and raisins are a perfect dessert. Your kitchen will be filled with the scent of autumn in no time.


Slow Cooker Baked Apples
YIELDS: 6 servings

Ingredients
6 large baking apples, Granny Smith or Golden Delicious
1/2 cup apple juice
3/4 cup packed brown sugar, divided
1/2 cup golden raisins
1 teaspoon ground cinnamon
1/4 cup butter
Instructions
Core apples and peel about 1/2-inch around the top. Place in slow cooker crock. Pour apple juice and 1/4 cup brown sugar in bottom of crock around apples.
In a small bowl, combine 1/2 cup brown sugar, raisins and cinnamon. Fill core of apples with brown sugar mixture until almost full.
Add any remaining brown sugar mixture to apple juice in crock.
Cut butter into tablespoon-size pieces. Cut each piece in half and place in core of apples. Place remaining tablespoon of butter in bottom of crock with apple juice.
Cover and cook on HIGH for 2 to 2 1/2 hours or LOW for 4 1/2 to 5 hours.
To serve, stir mixture in bottom of crock and spoon over apples.
Everyday Good Thinking http://everydaygoodthinking.com/

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33967

 For the cook who is busy all day but wants a home-cooked dinner at night, a slow cooker is the answer. And with the Set & Forget® Programmable Slow Cooker, technology takes a big leap forward from the outdated slow cookers found in yesterday’s kitchens.