Here’s another easy recipe that uses the slow cooker. I continue to sing the praises of using a slow cooker because it cooks the food at low-ish temperatures, it is so fracking easy to use, and using a slow cooker saves tons of time. This recipe, like many of mine lately, is slim on ingredients because I really love letting the fresh ingredients speak for themselves. I didn’t add garlic or anything (although the jar of sauce I use includes some lovely flavors with basil, onion, etc).
I just had what must have been the easiest recipe in the world. As a result, I’m on the computer blogging about it because this easy recipe freed up so much time that I can share it with you.
Back story: I ordered grass fed bison short ribs a couple of months back, but they stayed in my freezer for so long because, frankly, I was intimidated by them. I’d never made ribs or short ribs, and I had no idea where to begin. Well, that’s not true. I did know where to begin. 1) My Slow Cooker and 2) Google.
My new motto… when in doubt, slow cooker.
I looooove caramelized onions and so does Kamea.
The proper way to cook them on the stove takes time at the stove for about a half hour, cooking them on low, and stirring them every so often. That’s easy and all… But I think I love this way even more. Using my slow cooker allows me to just toss them in the mini slow cooker for a few hours or so and they’re ready. No watching the stove required, no “timing” of meal parts because they’re just waiting for me, and my big enameled cast iron pan isn’t being used so I can use it for other things if needed. Oh, and they store quite well for a couple of days in the refrigerator if needed.
Dear beloved slow cooker, I hope every home has at least one of you.
It doesn’t get any easier than this, except for maybe slow cooking sweet potatoes or yams taught here.
Easy Acorn Squash in the Slow Cooker
Yield 3 to 4
- Trim off the ends of the acorn squash.
- Split your acorn squash in half. You need a sharp knife for this.
- Scoop out the seeds.
- Put your acorn squash inside the slow cooker with the skin side down. They can be stacked if needed.
- Add 1/2 cup filtered water to the bottom of your slow cooker, but don’t get it in the squash.
- Cook on HIGH for 3-4 hours.
- Scoop out the cooked flesh and transfer to a bowl where you can smash it up with grass fed butter, organic coconut oil, sea salt, and any other seasoning you want. It’s especially yummy with a little homemade broth mashed in. Or, make a soup out of it by adding coconut milk (or broth) and seasonings.
I have ventured into unknown territory for me… into a land I never thought I’d enter. I made a stew that had heart in it. Yes, actual heart. It was grass fed bison heart to be exact (though you can make this recipe with either bison or beef heart). And, of course, I used my trusty ol’ slow cooker.
I bought the grass fed bison heart many months ago and it sat in my freezer. Of course, it scared the dickens out of me as I had images flashing before my eyes of Indiana Jones and the Temple of Doom – pictured below. But, as my repertoire of recipes increased to include other unusual things for me (grass fed tongue and grass fed liver), the heart didn’t seem as crazy as when I originally ordered it.
Ok, this is the easiest thing ever.
Use your slow cooker to cook sweet potatoes or yams. Have I mentioned how much I love my slow cooker(s)? They’re simply awesome. Everyone needs at least one.
Wash the sweet potatoes (or yams or any potatoes) and pile them into your slow cooker (I’m using my 6-quart here). That’s it. No poking or water needed. Cook on LOW for up to around 6 hours (depending on their size, mine are usually medium sized) or they might be done around 4 hours if you cook them on HIGH.
Enjoy as is, save for later, mash with grass fed butter, or any other fun idea.