Category Archives: crockpot

Crock Pot Success!

Hey Guys!
I FINALLY made something in my crock pot that doesn’t taste like nothing!

Just had to share. It’s lentil and collard greens soup.
Recipe later!


What a Crock-Colcannon Soup

I had a lot of potatoes.

And I promised to learn more about crock pot cooking.

Actually, that isn’t true. I promised to learn about HEALTHY crock pot cooking.

This soup is not healthy. At all. In fact, I would categorize it in the “food that kills” category.
I had good intentions. I initially had chosen a Cooking Light potato soup recipe, intended for the crock pot.

But then, it snowed.

You can’t make brothy, healthy soup when it SNOWS. I mean, seriously. Especially if it snows so much you have a Snow Day (which are way better when you are an adult, btw). You need food that will stick to your ribs. Food that they might serve at, say, the Chatterbox Cafe in Lake Woebegone.
I decided to make a thick, creamy potato soup. Something I imagine has roots in a Midwestern Housewife’s kitchen.


Colcannon is an Irish dish that is basically mashed potatoes with a frightening amount of butter and cream, mixed with kale. Whoever invented it obviously subscribes to my theory that adding kale to anything makes it a health food. This soup, which I based off an Internet creamy potato soup recipe, is basically a liquid version of this dish.

To be honest, it wasn’t the best soup I have ever had. It was a little too…white. Also, I think that using commercial cream of whatever soup to make yet more soup puts flavor at a disadvantage. Next time, I am making cream of chicken soup with this recipe

With that disclaimer, I give you…Soup That Kills!

Crockpot Colcannon Soup

5 potatoes, peeled and diced
1 small onion (or equivalent) finely chopped
1/2 bunch of kale
2 cans Cream of Chicken Soup
2 cups of whole milk
1 cup of sour cream
1 stick of butter, cut into hunks
1 Tablespoon Italian seasoning
Salt and pepper to taste (confession-after looking at the sodium on the soup label I added no salt)

But everything except the sour cream and kale in the crockpot. Cook on high for 4 hours or low for six hours. Regardless, when the soup has about 45 minutes to go, stir in the sour cream and kale.
If you like, fry some bacon and crumble it on top. Everything is better with bacon!

What a Crock! Part Two-Mergers and Acquisitions

Friends! Romans! Countrymen! Fear not, I have not deserted you.
Quite frankly, I was very busy and haven’t been so much cooking and eating as opening packages and surviving on my daughter’s half finished apples and extra lunches at my school.
Confession: In 24 hours, I ate an entire bag of Snyder’s bacon and cheddar pretzel bites. I ate them for dinner, breakfast the next day, and then for a snack after school.

They are divine, I admit.
Also, the bag never left my car.
This long tangent is to say that I didn’t really cook anything blog-able, but instead ate delicious frightfully salty things while driving as meals.
But I remembered my promise to you, dear readers, and purchased…..

A crock pot!

I chose this particular model for two reasons:
1. It was Crock Pot brand. I figure, why mess with the original.
2. It was super cheap.

What, this is not scientific enough for you? If not, I direct you to the Cook’s Illustrated Slow Cooker Reviews. They always provide good reviews and have never led me astray.
But if you want a super cheap one, go to Ocean State Job Lot. Seriously.

Then, of course, I had to cook something in it!
So I bought Bob’s Red Mill 13 Bean Soup.

I chose this because it was one aisle over at Ocean State Job Lot. Which, by the way, is a FANTASTIC source of discounted organic food.

I cooked the beans on warm for about five hours in low-sodium chicken broth with a pound of fresh spinach mixed in.

This is not really a recipe.
I have been mixing them in to things all week long.
I figure it is nutritional recovery from The Bacon Cheddar Pretzel Binge.

I mixed them into tomato sauce, over whole wheat pasta.
I cooked them down with some quinoa I had frozen to make soup.
I ate them as is, because I was hungry.
I fed them to my child, who loves beans.
I plan on making one more soup with chives and Swiss chard from my garden and slamming the rest into some chili.
This bag makes a Mother Load of beans.
Moving forward…there is a free slow cooker e-book through Amazon Prime, and some reader emails have come in with suggestions.
We’ll see if slow and steady truly wins the race.