Kitchen Survival Recipe Guide
It is really starting to look like fall out side and the chill of winter is just starting to show up in the wind and cold nights. Keep you family warm this fall and winter with good hot meals right from the crock-pot. Using the crock-pot is a great and simple way to make meals or desserts without slaving away all day in the kitchen. The smell of good things cooking will perk up anyone in the dreary winter months to come. Here are some recipes and tips on making crock-pot cooking successful in your home this winter.
Since my first visit, I have dined at El Pinto at least a half dozen times and have never been disappointed. During my most recent visit this year, I feasted on El Pinto's lunch buffet, which is serviced Monday through Friday from 11 a.m. to 2 p.m. The buffet costs just under $10 for adults, and includes about a dozen mouth-water options, including chili rellenos, red and green enchiladas, chili con carne, tamale pie, beans, rice, green chili stew, pasole, as well as a salad and taco bar.
Toast chile powder, cumin and masa harina in a dry pan for a few minutes over medium heat until fragrant. Add vegetable oil, if using, and stir well to combine, making a roux. (I used to use oil all the time, until I forgot to add it one day and discovered that I liked my enchilada sauce just as well without it.) Let roux cook at least five more minutes, stirring frequently so it does not burn.
Aluminum nonstick inserts are light and tough. They can be used on a stove or in an oven to when sauteeing onions or browning, prior to slow cooking. Some ceramic pots can be heated on gas stoves but when heated on electric stoves a diffuser grill is necessary.
My wife often says the meals I cook up at home for both of us and sometimes our adult children would go down really well in a restaurant and I could charge top whack. Although I really enjoy cooking like this (I do a really good chili con carne rezept-con-carne) I would not even think about doing it every night for dozens of people.
At the first sips this wine offered dark cherries and bright acidity with few tannins. Japanese rice crackers darkened the liquid a bit. When paired with a bean-less slow cooker vegetarian chili the libation was robust and hearty; its fruit expanded. Mashed potatoes rounded the wine and its acidity was quite pleasant. Chinese chili sauce on the meat integrated well into the wine. I was a good boy and so had two desserts. In the presence of fresh strawberries our Spanish friend remained dark. It tasted a bit burnt and did offer some oak. When degusted with Praline-filled bittersweet Swiss chocolate I had the sense of roundness and balance in my glass.
The next most important question about chili is beans. Should those beans be in the chili or should they not. Believe it or not but there are people in Texas who would fight you if you tried to put the beans in. But there are others who love the beans in the chili.
Other people enjoy the texture of the beans and do not think the bean flavor detracts from the sauce, so it is up to you whether or not to include beans or not. Maybe you could make a traditional Mexican chili con carne recipe without beans and then make one with beans, to see which you prefer.