Participants: Jill Morikone (Host), JoAnn Rachor
Series Code: LCT
Program Code: LCT000055
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00:01 If you are a busy person then this a program
00:03 that you won't wanna miss, maybe you get up in the 00:05 morning and say what do I fix for breakfast 00:08 or you get home in the evening after a busy day 00:10 of work and you think what am I gonna fix for dinner. 00:12 Today, we are gonna show you 00:13 how to make quick easy meals in the crock pot. 00:47 Hello friends and welcome to Let's Cook Together. 00:50 I am your host Jill Morikone and we have an exciting 00:52 group of recipes planned for you today all made in the 00:55 crock pot. I have an exciting guest too with me 00:58 here in the kitchen her name is JoAnn Rachor. 01:01 Welcome JoAnn Thank you Jill. 01:02 So glad to have you here you come 01:04 all the way down from Michigan, alright. 01:05 I'm from Michigan that's right. 01:06 Now tell me before we get going with our crock pot 01:08 recipes just a little bit about your ministry. 01:11 Well it's been about 30 years ago that I started 01:14 teaching cooking classes, but just in the last 01:16 few years I started doing crock pot classes 01:19 and really kind of started when about 6 years ago 01:23 I think that my husband said to me I think you 01:25 write another cookbook and I thought Oh! Please 01:28 I don't wanna go through that again. 01:30 It's a lot of work. It is a lot of work. 01:32 I mean it does have its benefits. 01:33 Right at home you have a cookbook right, 01:36 your first cook book is called 01:37 These Ye May Freely Eat. That's right. Right 01:39 and then the second one is the one you are telling us 01:41 about. Yeah the second one is called fast cooking in a 01:43 slow cooker everyday of the year and we have, 01:46 I have the everyday of the year because you couldn't 01:49 use the crock pot all year around not just wintertime 01:51 and you can just do all kinds of things with this, 01:53 so we will be talking about a variety of things 01:55 you can do in the slow cooker. 01:56 That's really need. You know I was telling JoAnn 01:58 before the program that the only thing I really even 02:00 knew how to cook in the crock pot is pinto beans 02:02 or any kind of beans, so I am excited JoAnn. 02:04 Yeah, yeah, I think that's pretty common. 02:06 Beans is what we bought the extend of our. 02:09 Right, so just give me an example of the type of 02:11 things you can cook in a crock pot. Okay, well 02:14 what we have in the book is a section on breakfast 02:18 not just how to do cook cereals, which are very 02:20 important but also how to do like an apple crisp 02:24 or you can go into the. Wow. 02:26 On tray section and there will be lots of pasta dishes 02:29 like lasagna or macaroni cheese. In the crock pot. 02:32 Pasta fagioli. Wow. Or we have stuffed grape leaves. 02:37 And you can do all this in crock pot. 02:39 And how to make a loaf like a tofu loaf 02:41 or a lintel loaf. You can so, there is a lot desserts 02:46 That's fantastic. and soups of course. 02:48 I mean I can't even imagine doing any 02:49 of that in a crock pot you know. I didn't neither. 02:52 Wow, so you just been experimenting 02:53 and God has been showing you 02:54 and teaching you how to do that. 02:55 Yeah, my kitchen is my laboratory. 02:59 I like to experiment better than cook. 03:01 Right, right. And you have a website to our friends 03:04 at home if you would like to contact JoAnn 03:05 and get these cook books what's your website. 03:07 It's www.familyhealthpub.com Standing for publishing 03:14 Yeah. Okay. 03:15 Family health publications. Okay, 03:19 Yeah, so familyhealthpub.com. 03:22 Okay. good. 03:23 Well, let's go get going with our first recipe 03:24 we are gonna be making great, great northern 03:26 beans right, okay. For the Great! 03:29 Great Northerns you need 03:31 5-5½ cups water 1 pound dried great northern beans 03:37 1 cup onion, chopped 03:39 1 tablespoon extra virgin olive oil, which is optional 03:43 3/4 teaspoon salt 2 tablespoons onion powder 03:49 1½ tablespoon McKay's Chicken Seasoning 03:52 1 teaspoon garlic powder 03:55 1 cup fresh spinach that's finely chopped, 03:58 and that's optional Okay show us how to make this. 04:01 This is good because it's a bean recipe. 04:03 That's right and beans really are base. 04:05 This is a basic recipe and beans are such an important 04:08 part to add to our diet. You know they help to, 04:11 I mean let's start here by putting the water in, 04:13 but beans help to reduce our risk of heart disease. 04:16 Oh, I didn't know that. They are high in protein, 04:19 you know, they are good source of B vitamins 04:21 and lots of fiber. Yes. 04:23 They help to reduce our risk of cancer, 04:26 so they are really, they just don't get enough 04:28 attention. They are really good for you. 04:30 Yes and they taste good. Yeah, yeah that's good. 04:33 So, we just put our water in the pot and then 04:36 we have I am just doing half a recipe here, 04:38 okay, and so that was two and 3/4 cups of water instead 04:42 of the regular amount, but you can do a 04:44 full pound or a half a pound. Okay. 04:47 And then there is a half pound of the Navy beans, 04:50 you can use any kind of white bean in this recipe, 04:52 Navy beans, great northern beans. 04:54 Okay. Chick peas are delicious. 04:56 Really, I've never done chick peas. Yeah oh. 04:58 But I have never cooked them myself. 05:00 Oh yeah they are very easy to cook 05:02 in the crock, well all beans. Yeah, okay. 05:05 I just put the salt in and then this is extra virgin 05:07 olive oil, which gives a really nice flavor 05:10 it's optional, but I like to put it in 05:12 because it tastes good. Yes, now can I ask you 05:16 we are putting the salt in right away 05:17 and some people say you shouldn't put the salt in; 05:19 do you have what do you think about that. 05:21 Well, I mean I always heard that too, 05:24 but I have cooked honestly I have cooked hundreds of 05:26 pounds of beans working on these recipes 05:29 because of I wanted to get all right. Yes. 05:32 And I really haven't found a difference. Oh okay. 05:34 Either with the salt or without the salt. 05:35 Oh okay yeah. So this is. 05:37 So it won't make them tougher 05:38 anything like that. No, no and they steam to cook 05:41 about the same length of time either way 05:44 and so you just, then I was ready to go and you can 05:46 either cook it on lower, you can cook it on high. 05:49 Fact in my, in my recipes, I have way you can cook 05:51 at high or low soaked or not soaked 05:54 because people have preferences. 05:55 Absolutely, well that's nice. And what I do here 05:59 is just cook them till they are soft and that is 06:04 where is my border it's my principle. My 06:07 beginning principle was using slow cookers 06:09 is because what you wanna do is find out 06:13 with your cooker how long it takes to 06:15 cook your beans soft. 06:17 Oh okay. And you know Jill 06:18 all slow cookers are not created equally. 06:21 They really aren't and it took me a while 06:24 to figure this out. Right. 06:26 But I've divided it up into average cookers, 06:29 fast cookers and extra fast cookers. And an 06:31 average cooker will cook a pound of beans 06:33 in about 9 to 9 ½ hours, but some cookers go 06:37 faster and they are gonna take about 8 to 8 ½ 06:40 hours to cook that pound of beans. 06:42 Okay, is that on high or on low? 06:43 On low. On low, so average is 9 to 9 ½ you said. 06:47 For an average cooker. Average or if it cooks a 06:49 little faster it's gonna be what I call 06:51 fast cooker that's gonna take 8-8½ hours. 06:53 One hour less then. 06:55 And if it's an extra fast cooker 06:56 it's usually about 6 ½ to 7 hours. 06:58 Wow, that's pretty fast. 07:00 When I have looked at cookbooks, I have 07:02 seen where they put you know this 07:03 recipe will take 8 to 10 hours. 07:06 Right. Lot of times it's like a two hour variation. 07:08 And you say what's up with that, 07:09 that doesn't make any sense. 07:10 Yeah when I wanna eat, I wanna 07:11 eat, I don't wanna have to wait, so. 07:14 You don't wanna wait two hours when your 07:15 stomach can't wait, you know, absolutely. 07:17 You know, may be I am having company 07:18 and that everything is gone, so anyway. 07:20 Oh you eat tough beans and that's 07:21 not such a fun thing, right. 07:22 Not a good idea. No. Yeah. So that's why I 07:25 once I figured this out that they work 07:28 differently it just really made it easy because 07:30 now you can know when your 07:32 food is gonna be ready. 07:33 Yes, I like that. And so you got 07:36 these cooked and now we're gonna 07:38 say that they are cooked and we are gonna 07:40 bring out our cooked beans. This one 07:41 over here. Oh, these have already cooked so. 07:46 These are cooked. 07:47 This is a different. I liked this crock pot it's 07:49 cute with the egg paint and tomatoes 07:51 and all that on it. Isn't that pretty? 07:52 Yeah, how many crock pots do you have JoAnn? 07:53 Well, should I ask, I probably 07:58 have somewhere around 25. 08:00 Wow. And you know. 08:02 That's a lot. And I just always 08:04 tell my husband I can justify this 08:06 you know I am working on this 08:07 project and I wanted to be right. 08:09 And he is the one, who asked 08:10 you to do the cookbook in the first place. 08:12 Exactly so, that's right, you know, he 08:14 eats it so he doesn't mind too much. 08:17 That's right. Sometimes, I would 08:19 have him all go in at once. 08:20 Yes. Almost all of them. 08:22 Are you serious? Yeah. That's fantastic man. 08:24 And that's good because it won't show it out 08:26 your electricity because they run on so, you 08:28 know, they are cheaper a lot cheaper to run 08:30 than a stove or oven. So once the beans are 08:33 cooked you are gonna add the rest of your 08:34 ingredients and I would like to add my 08:36 seasonings at the end of cooking in the crock 08:39 pot if possible because that way you will, 08:41 you will just get more flavor out of them. 08:44 Okay yeah. So that was the onion 08:46 and the garlic powder and the 08:48 chicken seasoning. And then if you 08:50 want to the, I add some spinach and this 08:55 gives it a pretty color once it's cooked. 08:56 Oh yes, so would you cook a 08:58 little longer once you add this? 09:00 You know really, I only for like five minutes. 09:01 Oh okay. Yeah just so that 09:03 it all gets hot. It just, it seems 09:05 to blend up real nicely that way and 09:07 that's all there is to it now sometimes that 09:11 works out good and but let's say you've got 09:14 an extra fast pot and it's gonna be done in 09:17 like 6 or 7 hours and you are gonna make on 09:19 for 9 or 10 hours. Right. So, what do you do? 09:22 I haven't the fog is still. 09:23 Well, what you wanna do is get a 09:26 lamp appliance timer. Oh! Now where can 09:29 we get one of these? A lamp appliance timer 09:30 you can get in any hardware store, 09:32 any you know department hardware 09:36 department of any store. 09:38 Okay. And you just plug 09:39 your pot into here and you can 09:41 set the time that you wanted to 09:43 come on, you can set this like 6 hours later 09:45 for the beans to start cooking. And most 09:48 recipes in my book I can set it for like 6 09:51 hours later and for them start cooking and 09:54 then you can there it has a little red button to 09:57 that you can set for when you want to stop, 09:59 but I usually just use the green one and you 10:01 know and then it's done when I am ready. 10:03 Yes that's wonderful. So, they are pretty handy. 10:06 Yes, so say you get up in the morning and 10:08 you can put your beans on and then you can 10:10 just set that timer and it would, come on 10:12 later and then you get home at 5 o' clock 10:14 and then your beans are cooked. 10:16 And if it's overnight you put it the timer in there. 10:19 Yes, so it comes on at midnight or whatever. 10:21 Yeah. Nice oh that's exciting. 10:23 And there is one other little tip, yes, that I 10:25 will share at this time because fast cookers 10:30 and extra fast cookers I find a lot of times 10:32 they'll sputter you know water will kind of 10:35 seep out and then you got to pull the water 10:37 on the table and you know it makes a mess 10:39 and so I use there as I use a towel, oh nice, 10:44 and so I just lay towel over here. 10:46 Just like that And then I just picks 10:47 up that little bit that's gonna sputter 10:49 out and don't use a heavy towel just 10:52 like a hand towel or even paper towel works, 10:54 but this works very nicely. 10:55 Yes and then you don't have the big mess on 10:58 the counter that you got to be cleaning up. 10:59 That's right. Right good. 11:01 So, that's about it Good. Well, let's 11:03 go on to our next recipe what are we making next. 11:05 We are gonna make Focaccia. 11:06 Good, you wanna read the focaccia recipe first. 11:08 Sure with focaccia we start out with a. 11:10 Bread dough and this is gonna be 2/3 cups of warm 11:14 water 1 tablespoon of sweetener you can use 11:17 honey or sugar or any type of favorite sweetener 11:19 1 tablespoon of baking yeast 11:22 1 cup of whole wheat flour 11:25 1/3 cup of unbleached white flour 11:28 1 tablespoon of olive oil 11:31 ½ teaspoon of salt 11:35 3/4 - 1 cup of whole wheat flour 11:39 that's for the bread dough 11:40 And then toppings for the Focaccia. 11:42 You can use and this would be a 11:44 combination of 1/4 - 1/3 of a cup you might 11:46 use sliced olives raw or sautéed onion, 11:49 tomatoes that have been sliced and seeded. 11:53 You can use a non- dairy cheese, a sauce 11:55 or crumbled cheese. Okay Jill so and here 12:02 what we are gonna do is make a focaccia, 12:03 which is like a bread dough that you know 12:06 it needed up and you are gonna roll it out 12:08 and put toppings on it. It's kind a 12:09 like pizza, but it's not. 12:10 Yes. It's a little different. Absolutely. And so 12:13 what we have done here is I have already 12:14 made the dough and the way I like to roll out 12:18 dough it's really easy as it I used a wet hand 12:21 towel and I wiped the counter and then I put 12:24 a piece of plastic wrap down and I put the 12:26 dough on top of it and then I covered 12:28 the dough with plastic wrap. 12:29 Okay. You have already done that so. 12:31 And that's already done and I would just 12:33 gonna roll it out and you are basically 12:35 rolling this out to about the size of 12:37 your slow cooker. 12:38 Okay. And so what we are using today this recipe 12:42 is if you have like a six to seven quarts slow 12:45 cooker, if you have a smaller cooker like a 12:49 five quarts I have a smaller recipe in my 12:54 book. In fact all of these recipes they are 12:56 based on larger amounts or smaller 12:58 amounts. Bless so high. So, I have both ways in it. 13:00 You have done a lot of work and 13:01 you cooked for that, absolutely. 13:03 It was, I really need adventure. 13:05 That's good. And since I have an oval cooker, 13:09 I am rolling this out in oval fashion. 13:11 Okay that makes sense. 13:13 And so we will just take the pot there. 13:17 We have here, oh this yeah this is oval I can 13:18 see that. Now this one, you have already sprayed. 13:20 Yeah, yeah. What did you spray it? 13:22 Yeah, I sprayed it with a non stick spray just 13:24 so that the dough will not stick. 13:26 Yes. And it will come up real easily. 13:28 Okay. That way. Looks like, on you there. 13:33 So we just pick up our dough. 13:34 And you just put it in the bottom of the crock pot. 13:35 Just lay it in here. Oh look at this. 13:36 Yeah. Fine. This is neat I am learning a lot. 13:38 Yeah. In fact you can make bread this makes 13:42 the most delicious bread is what if you have 13:44 your, I have several different bread recipes 13:47 and you just make your dough like that ball 13:50 that I had there originally, you spray your 13:52 pot, you put your ball of dough right in there 13:55 and then it's going to rise and bake 13:58 all at the same time. 13:59 By itself. Yeah and it only takes like two hours. 14:04 Two hours from start to finish. I mean 14:05 that's faster than a bread machine. 14:06 You are right, you are right. 14:07 And it comes out moist and 14:08 yet a nice firm, crustier it. 14:11 Does it take the shape of the 14:13 crock pot that you put it in. 14:15 Yeah, yeah, yeah. And it will be 14:16 like it's kind like a European loaf. 14:18 Yes. And so looks really pretty. 14:20 Yes, wow that's great. 14:22 So now we've got our dough in there. 14:23 I'm gonna try that, I am excited about that. 14:24 And I am just gonna poke it a few times 14:26 because we want this to stay level we don't 14:30 want it bumpy you know sometimes it 14:32 would over bubble once or the another. 14:34 Okay. And so now you can experiment, you can 14:37 use anything you want, any kind of 14:39 toppings. I am just I have some shredded 14:42 cheese here that I am gonna sprinkle around 14:45 in here, but you can use some cheese sauce, 14:48 you can use spaghetti sauce, you can use 14:50 you don't have to use any kind of a sauce 14:53 you can just put vegetables on here. 14:55 Well, that's neat. And I like to put some 14:57 olives. Olives, I like olives. 15:00 And what you will find lot of times is that 15:02 your dough will kind of shrink back up some 15:05 and if that happens don't worry about it 15:08 because as it expands you know as 15:11 it will go back out to the sides. 15:13 So, that's kind of normal if you peek in 15:14 there and say what's the shrinking its okay. 15:16 Well, when you put your dough first in there 15:18 if it kind of pulls back in some then don't 15:22 worry about it because it will go back out 15:24 again, so then I like to sprinkle just for some 15:27 color, put some dried parsley on here, you 15:31 can use onion powder, garlic powder, you 15:34 can put any of your favorite seasonings on 15:36 there, may be a little paprika for some color. 15:39 Oh yeah. That gives nice reddish color. 15:41 And that's all there is to it. 15:44 That's easy. 15:45 Yeah, it is. It's very easy. In fact if you, what 15:49 I'll do lot of times is I will make my bread 15:51 dough in the bread machine and then put it 15:53 in here, but if you wanna cheat. 15:54 I like that. You can buy frozen 15:57 bread dough you know. Oh true, you could. 16:00 Yeah even I found that for a big pot like this 16:02 for the six or seven quarter if I use about 16:04 two-thirds of it. Okay 16:06 In there that it makes up really nice focaccia. 16:09 So you put the lid on. No. 16:12 You don't put the lid on. Not yet. 16:13 Oh okay. No. 16:14 Something different. This is, this is for 16:16 if you are gonna bake like if you I have recipes 16:19 for like date nut bars or brownies or different 16:26 kinds of breads. What you wanna do is you put 16:28 a hand towel or a couple layers of paper towel. 16:31 Really. And then you put your lid 16:33 on because if you don't. 16:35 Now what's the purpose of that? 16:36 There is gonna be condensation as something 16:38 cooks it you know condensation here and then you 16:42 are gonna have drips down there and 16:44 this way it catches all the water. 16:46 It will be kind of salty too wouldn't it. 16:48 Yes. Yeah. Boy that's amazing. 16:51 Just like if you bake your bread in your bread pans 16:53 and you take it out I mean you don't wanna leave it 16:54 in the bread pans cooling because it will give salty. 16:57 Moistness. Exactly. 16:58 Wow! So how long would you cook it for? 16:59 So, this takes in the extra fast pot it takes about 17:03 an hour and a half to an hour and three quarters. 17:06 It's pretty easy. The longest will make if you 17:08 have an average cooker then its gonna be probably 17:10 closer to 2 1/4 to 2½ hours. Okay. 17:13 What I found is that most of these big pots, 17:16 the six and seven quarts most of them 17:18 and I have several. Yeah 25. 17:22 They tend to be extra fast. Okay 17:26 Yeah so it's more likely gonna take about 17:29 an hour and a half to an hour and three quarters. 17:31 So, it's the smaller ones because mine is real little, 17:33 but it's smaller and I think 17:34 it's an average one probably. 17:35 Yeah, yeah, smaller ones tend to be average or fast, 17:38 right, but it's a good idea to check it with the beans 17:41 to make sure especially if you are gonna be gone 17:43 you really want to check it. 17:44 You don't wanna burn it or, so that you, yeah. 17:46 Now you have a cute little one I wanna 17:48 show our friends. This guy is cute. 17:50 Yeah, lot of people have these little 1½ quarter pots 17:54 they don't even have a dial on them for temperature, 17:56 but these are wonderful you can make a ½ pound 17:59 of beans in these. Oh good. 18:01 You can cook almost anything that you would do 18:03 in a bigger pot you can use in these small ones 18:06 and it's gonna come out just fine. 18:08 I find that the temperature it would be seems 18:10 to be kind of right between low and high. 18:13 Right okay. 18:14 So, I have a few of those and I like checking. 18:16 It's like a medium That's neat, good. 18:19 Alright now we are making dessert next, 18:21 some sort of dessert. Yes we are. 18:22 Can you guys imagine dessert in 18:24 the crock pot? Wow, that's neat. 18:25 Yeah, we are gonna make some Banana bars. 18:27 Good for our banana bars. 18:28 Coconut crunch banana bars you need 18:32 3 medium bananas, mashed 18:33 3 cups dates, chopped 1 cup raw nuts, chopped 18:39 ½ cup coconut ½ teaspoon salt 18:44 1 cup quick oats Well Jill here we have 18:50 some coconut crunch banana bars and this 18:54 is our recipe that is very low in fat and 18:56 doesn't have any sugars added to it, but oh 18:59 man it's so sweet, it's really has a 19:01 lot of flavor to it. And I love desserts so. 19:03 Yeah we're kinder hearts there. 19:07 That's right. And so what we have 19:10 started out with mashed bananas. 19:12 Now, I have this recipe in a larger amount 19:14 or a smaller amount and here we are gonna 19:15 do the full larger recipe, okay. So you've 19:18 got about a cup and a half of mashed bananas 19:20 and now we are gonna add the rest of I think 19:23 so put the dates right in there and then you 19:25 can use any kind of chopped nuts as you 19:27 would like and I am using some walnuts here. 19:29 Walnuts, yeah. And then some coconut. 19:31 Oh yeah. And salt. You just want to get 19:35 this mixed up together. The thing I've been 19:38 playing around with this and I recently I left the 19:42 oats out of this recipe. But we will add next, I 19:45 used some wheat germ and flaxseed, and it 19:49 was delicious again because of the 19:51 sweetness of this you don't really notice. 19:53 Yes, because the bananas are sweet. 19:55 Yeah, it just really has it, so 19:57 you can put the oats in there. 19:58 Okay. But if you want to leave those out you can 20:00 add like a half a cup of ground flaxseed and 20:03 half a cup of wheat germ. 20:05 Oh that's neat in fact wheat germs are 20:07 really good for you too right. 20:08 Yeah, it is, it is. 20:10 Yes, oh that's neat. 20:11 So, you just mix this up, mix together, 20:13 and then if you wanna get the pot there. 20:14 Now this is our crock pot it's a 20:16 different size than the last time. 20:17 Yeah and this is about a 4 quart. 20:20 Okay. And also 3 ½ quart oval. 20:23 Now, it says on the front I am trying to 20:24 look here does it say the size. 20:25 No, it doesn't. But the way, well the way 20:29 that you if you don't have your box and 20:31 don't know for sure what it is, okay, 20:32 you fill it up with water right to the brim. 20:35 Okay. And then like if I fill this up I know that 20:39 this is a 3 ½ quart. It actually wouldn't hold 3 ½ 20:42 quarts of water. Oh, it wouldn't. 20:44 No, it would be like roughly about 20:46 a cup or two less than that. 20:48 Okay. Because So how can they say its 3 ½ quart, 20:51 when it's not 3 ½ quart. Jill this is TV. We don't 20:55 talk bad about companies you know. 20:57 Okay, okay. They measure the circumference. 20:59 So, it's the outside not the inside. 21:01 Yeah and that's how they determine. That's 21:03 what I was told by customer service 21:05 because I wondered the same thing. 21:06 Right. Okay that makes sense. 21:08 So, okay now we are gonna just pour 21:12 this right in. Now I notice that you have 21:14 sprayed this one too. Yes, thank you. 21:16 You wanna spray it with a non-stick spray and. 21:20 Would it say in your cookbook when to 21:22 spray and when not to spray or. Yep. Oh, good okay. 21:24 Yeah. So you don't have to worry about that. 21:26 And so you just gonna mash it down and 21:30 then after you've got it nice and smooth 21:33 down there you just go into pull it away 21:35 from the side about with your 21:37 fork about a quarter of an inch. 21:39 Okay, what is the purpose of that? 21:41 Because slow cookers, we call them slow 21:43 cookers because that's the generic name the 21:45 technical, you know, rival has the 21:47 trade name called crock pots. 21:49 Right. But, so technically the generic 21:52 name is a slow cooker. 21:53 Okay. But most slow cookers cook from the 21:56 sides you know there are heating elements 21:59 around the side and so you wanna pull this away 22:02 and that's why you can bake in a slow 22:04 cooker because it's not cooking from the 22:06 bottom. If it cooks from the bottom, it would 22:08 burn, every once in a while people has slow 22:10 cookers that cook from the bottom. But you 22:13 know those are usually the kind that you set 22:16 this insert on to a tray, yes, and they call it 22:20 as slow cooker. But it's cooking from the 22:22 bottom, but like I say almost all of 22:24 them cook from the sides. 22:26 Okay. And that way since it's cooking from the 22:28 sides it won't burn the bottom, yes, you are 22:31 gonna get brownness on the edges 22:32 and you do have to watch that but 22:34 So, do you pull it in a certain amount, I 22:36 see it looks like maybe half an inch or so. 22:38 Well, about a quarter, quarter inch that you 22:41 pull it in because it is gonna slide back out some. 22:43 Yes. And then just like with the focaccia 22:46 you wanna add a towel. 22:48 Yeah, okay. Before you put your lid on, 22:50 so that it collects the condensation. 22:52 Yeah okay. And that's really and then 22:55 it bakes on low, okay, the same with 22:59 the focaccia you bake it on low. 23:00 Yeah we did that on low too right, okay. 23:02 Yeah and it's gonna take for an average pot, 23:05 its let's see its about 2 to 2½ hours, but if it's 23:09 an extra fast pot it's an hour and 3/4 to 2 23:12 hours and your fast pot is right there in the middle. 23:15 Now go ahead. Well and then 23:18 you just let it bake and then you can actually 23:20 set the timer on this one also to let it start 23:22 like six hours later. Right. 23:24 And then let it cool a little bit and then you 23:27 can slice them and you can eat them just as 23:30 they are or you can put a little apple sauce 23:32 on there or tofu cream that sort of things. 23:35 Yeah that sounds good. Yeah. Yeah, I feel like I 23:37 am going to school here learning so much 23:39 that's wonderful, I was just gonna ask you I 23:42 was trying to remember did you see 23:43 the oval pots were usually a faster cooker. 23:45 No, no. I would say like 6 or 7 quarts tend 23:49 to cook faster than the smaller ones. 23:51 Good thing, I asked you. 23:52 Yeah. Okay, well that's neat. And then you 23:55 just eat it and enjoy it, I think we can try that. 23:58 Yeah. Yeah. Yeah. You can use it for a 24:00 dessert or you can use at breakfast. 24:02 That's true. That's a good point now let's 24:05 give our friends at home your website one 24:07 more time, okay, they are interested in 24:09 either cookbook. Sure it's familyhealthpub.com. 24:14 Familyhealthpub.com. Okay now you've 24:16 been, you publish cookbooks, other people's 24:19 cookbooks. That's right. Isn't that right? 24:20 Other cookbooks and other books on 24:21 natural remedies. Yeah. Oh, that's neat. So, you 24:24 have been doing this for a while. 24:25 Yeah, yeah actually for I don't know over 20 years. 24:29 Wow, wow. So you have the ministry and 24:32 you have been doing the cooking schools 24:33 for say 30 years you said but 24:34 Yeah. At least doing the publishing for 24:36 20 years. That's wonderful. Good. Well, 24:39 I am excited I have learned a lot today and 24:41 in just a moment friends, we will be back 24:43 to show you our final products and all this 24:45 good food we have made today what it looks like. 24:47 We hope you have enjoyed today's 24:51 program with JoAnn Rocher. Now let's take a 24:54 moment to review our cooking in a 24:55 slow cooker basic recipes. 24:57 Great! Great Northern 5-5½ cups of water 25:01 1 pound dried great northern 25:04 beans or other white beans 25:06 1 chopped onion 1 tablespoon extra virgin 25:10 olive oil, optional 3/4 teaspoon salt 25:13 2 tablespoon onion powder 25:15 1½ tablespoon McKay's Chicken Seasoning 25:19 1 teaspoon garlic powder 25:21 1 cup fresh spinach finely chopped, optional. 25:25 For our Focaccia Bread Dough you will need 25:28 2/3 cup of warm water 25:31 1 tablespoon sweetener honey or sugar 25:34 1 tablespoon baking yeast 25:36 1 cup of whole wheat flour 25:38 1/3 cup unbleached white flour 25:40 1 tablespoon of olive oil ½ teaspoon salt 25:45 3/4 - 1 cup of whole wheat flour And the topping would 25:49 1/4 - 1/3 cup combination of olives sliced, raw 25:54 or sautéed onions, fresh tomatoes 25:57 sliced, and a non-dairy cheese. 26:00 For our coconut crunch banana bars you will need 26:03 3 medium bananas, mashed 3 cups of dates, chopped 26:08 1 cup of raw nuts, chopped ½ cup coconut 26:12 ½ teaspoon salt 1 cup quick oats 26:16 If you would like to contact JoAnn Rocher, 26:20 please call 3ABN at 1-800-752-3226 for 26:25 more information or you may write to 26:28 3ABN PO Box 220, West Frankfort, IL 62896. 26:35 Now let's take a look at our 26:37 finished recipes with JoAnn. 26:47 Welcome back friends. We are here with all 26:50 these yummy looking food here JoAnn. 26:51 Thank you. Yeah, let's look at what we made today. 26:54 Okay. So we started out with our Great! 26:57 Great Northern and then next we got to the Focaccia. 27:01 And that's made in the crock pot. 27:03 That's correct. And that's fantastic. 27:05 Yeah, similar to a pizza and then we 27:07 have a coconut crunch banana bars. 27:11 Oh, I can't wait to try that too, 27:12 all that dessert you know. 27:14 Yeah. Oh, man that's wonderful. I was gonna 27:16 ask you before we end here the focaccia you 27:19 could make focaccia, sweet focaccia as well 27:21 right besides the cook saving. 27:22 That's right. Yeah, you can put some 27:24 crushed pineapple, drained pineapple on 27:27 there, you can put dried fruit on there maybe 27:29 some toasted nuts that are chopped 27:31 up sprinkled around. 27:32 Oh yeah that sounds good. 27:33 Oh yeah that would or a little 27:35 apple sauce would be good. 27:36 Yeah, that sounds good. So it doesn't have to 27:37 quite be there; made the way that 27:39 we just made it today. That's right. 27:40 Good. Well, thank you for coming 27:41 JoAnn and showing your talent with us. 27:43 Thank you very much Jill. I have learned so much 27:45 about slow cooking too about crock pots. So, 27:47 that's exciting. Well friends, we hope that you 27:49 had as much fun today as we have had doing all these 27:51 slow cooker recipes for you and until we see 27:55 you next time enjoy cooking, 27:56 eat healthy, and stay well. |
Revised 2014-12-17