Crockpot Adventures

Thanks to Candy at Keeping The Christian Home for this wonderful recipe!

Crock Pot Yogurt

8 cups Whole Milk (pasteurized is ok but not ultra-pasteurized)
1/2 c. plain store bought yogurt (to use as a starter)

Put the milk in your crock pot and set on low. Allow to cook on low for 2.5 hours. don't remove the lid during cooking. Turn the crock pot off and allow to sit for 3 hours (don't open it or stir the milk, just leave it alone for 3 hours). After the three hours has passed, remove the lid and stir in the yogurt with a wire whisk. Replace the lid and wrap the crock pot in a heavy bath towel. Allow to sit overnight. In the morning you will have yogurt.

If the yogurt is not as thick as you'd like, just line a fine mesh strainer or colander with a clean flour sack cloth or double cheesecloth and set it over a bowl. Pour in your yogurt and set in the refrigerator for about an hour. The whey that drains into the bowl can be saved for use in cooking or soaking foods to be cooked such as beans or whole grains.

To flavor yogurt, drain it to desired consistency then add honey or other sweetener and pureed or chopped fruit.

Drain for several hours to obtain yogurt cheese (similar to cream cheese) to use in dips, spreads or on bread or toast.

Quick and easy to prep, delicious with a nice green salad!

Tamale Pie In The Crockpot

1/2 c. corn meal
1/2 c. flour
2 eggs
1/2 Tbsp. baking powder
1/2 tsp. salt
1 Tbsp. sugar
2 Tbsp. vegetable oil
1/2 c. milk
1 lb. ground beef
14 oz. can diced tomatoes
2 c. frozen corn, thawed
1 can black beans, drained and rinsed
1 chopped bell pepper
1 chopped onion
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. cumin

Mix first 8 ingredients in a bowl and set aside. Brown beef with onions, garlic and bell pepper. Drain and add to crock pot. Stir in remaining ingredients. Top with corn bread batter. Cook on high 4 or 5 hours. (There may be liquid on top of the casserole before you add the cheese, absorb it with paper towels). Top with cheese, cook on low another 30 minutes.

A nice mild flavorful curry, great served over rice with buttered cauliflower on the side.

Crock Pot Chicken Curry

1 1/2 lb. boneless, skinless chicken breasts, cut into chunks
1 onion, chopped
1/4 tsp. fresh ginger, minced
4 small potatoes, diced
1 c. frozen peas
2 Tbsp. butter
1 can coconut milk
1/2 c. pineapple juice
1 c. chicken broth
1 Tbsp. curry powder
2 Tbsp. flour
pinch red pepper flakes
1/2 tsp. pepper
1 1/2 tsp salt

Place chicken, onion, ginger, potatoes, peas, butter, coconut milk and pineapple juice into crock pot. In a small sauce pan, whisk flour and curry powder into broth. Heat to high, stirring frequently until thick. Whisk in salt, pepper and red pepper. Pour into crock pot. Cook on low for 5 - 6 hours.