Follow the instructions in Kaeter's Everything Slow Cooker cookbook on shelf near the woods.
Add this trick
https://www.bing.com/search?q=peeling+winter+squash&form=EDGNTT&qs=AS&cvid=f356bd8f206e43be87772b3cd549ddca&refig=c1cc12216a8047bef2a3c63521aa2145&cc=US&setlang=en-US&elv=AXK1c4IvZoNqPoPnS%21QRLONxMpplLb8cSRFRoCgMT37ObFqSPFxm5DhAW7c4czatGXPGAqw*9fYe7vVbSMYwSVWc8zCFkDa3hkRwC%21SxSx7l&plvar=0&PC=MSE1
Peeling the squash was the hardest part and took most of my morning prep time. Because of Elizabeth I left out the Lima beans and the jalapeno peppers. I added the peppers in my own bowl and they did make a huge difference. The taste was great, really sweet with no sugar, just the sugar of the squash. Squash is supposed to be good for liver healing.
I used dried cilantro and red rather than yellow peppers. I can't see the difference in those two peppers, but pehaps they wanted the dish to be all one yellow color.
I put it on high for about an hour and a half and then slow for the rest of the cooking. I got no burning from the high time. The water kept it nice and made a fine little sauce as well.
I could see how the squash could be overcooked. I guess I cooked it a total of five hours. It would not need quite that much. At one point I stirred up everything, put it on high so it would come back to temperature, and cooked it on low after that. Great meal.
I did not find the lima beans until after a few bowls. I liked the stew better without lima beans. However, I did add both pepper flakes and chopped jalapeno and that really made the dish.
Then I tried it with a spoonful of sour cream and liked it even better.
*******************************
I took the last of it, mixed in some sour cream and a bit of half and half. Very little of the later.
I blended it in the bullet blender.
Then I heated it in the microwave.
It was very tasty. I like it creamy. It is amazingly sweet in spite of there being no added sweetener.
Add this trick
https://www.bing.com/search?q=peeling+winter+squash&form=EDGNTT&qs=AS&cvid=f356bd8f206e43be87772b3cd549ddca&refig=c1cc12216a8047bef2a3c63521aa2145&cc=US&setlang=en-US&elv=AXK1c4IvZoNqPoPnS%21QRLONxMpplLb8cSRFRoCgMT37ObFqSPFxm5DhAW7c4czatGXPGAqw*9fYe7vVbSMYwSVWc8zCFkDa3hkRwC%21SxSx7l&plvar=0&PC=MSE1
Peeling the squash was the hardest part and took most of my morning prep time. Because of Elizabeth I left out the Lima beans and the jalapeno peppers. I added the peppers in my own bowl and they did make a huge difference. The taste was great, really sweet with no sugar, just the sugar of the squash. Squash is supposed to be good for liver healing.
I used dried cilantro and red rather than yellow peppers. I can't see the difference in those two peppers, but pehaps they wanted the dish to be all one yellow color.
I put it on high for about an hour and a half and then slow for the rest of the cooking. I got no burning from the high time. The water kept it nice and made a fine little sauce as well.
I could see how the squash could be overcooked. I guess I cooked it a total of five hours. It would not need quite that much. At one point I stirred up everything, put it on high so it would come back to temperature, and cooked it on low after that. Great meal.
I did not find the lima beans until after a few bowls. I liked the stew better without lima beans. However, I did add both pepper flakes and chopped jalapeno and that really made the dish.
Then I tried it with a spoonful of sour cream and liked it even better.
*******************************
I took the last of it, mixed in some sour cream and a bit of half and half. Very little of the later.
I blended it in the bullet blender.
Then I heated it in the microwave.
It was very tasty. I like it creamy. It is amazingly sweet in spite of there being no added sweetener.
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