Vegan Curry: a Slow Cooker Recipe by quornflour

So we had this lunch at work. I was going to make some curried mussels, but then I got to worrying.

I kept thinking how the crockpots were not going to get hot enough to get the mussels hot enough to cook, and what if someone got a bad one…

Well by that point it was too late to change up the protein, so I decided to just leave out the mussels all together.

Trouble is, when you take the mussels out, then you end up with a lot of space so you need a new filler.

I personally HATE eggplant. It is not just the texture or the flavor it is both. Lucky for me, lots of people really like it.

So here is what you are going to need for a 5 quart slow cooker:

  • 6 cans of coconut milk
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 large zucchini (so you have 2 cups when you cut it up)
  • 5 thai eggplants
  • 2 cups fresh green beans
  • 2 tablespoons Thai red curry paste*
  • 8-10 basil leaves gut to grass
  • 6 green onions cut into grass
  • 5 chilies
  • ½ cup of sugar
  • Salt to taste

*When you pick your red curry paste (the Thai Kitchen is most commonly available) you will need to see what the recommendation is for per can of coconut milk. The 2 tablespoons listed above will make this a mild curry, if you like yours with more kick add more.

Now to make this is pretty simple.

  1. Wash and chop your beans into 1 inch pieces
  2. Julienne your peppers and zucchini
  3. Quarter your eggplants (remove the green parts) and then cut those pieces in half so you have about ¾” chunks
  4. Slice the chilies down into small pieces
  5. In your crock pot mix ½ a can of coconut milk with your curry paste to get everything mixed in with no lumps then add the rest of the can and mix it in
  6. Add your sugar and mix it in
  7. Add your eggplant
  8. Add the rest of your coconut milk
  9. Stir and let cook for about an hour on high
  10. Add the rest of the peppers, beans, chilies, basil and zucchini
  11. Let sit until everything is hot
  12. Add green onion
  13. Salt to taste

Serve over rice, it is mild and sweet, even with the chilies in it, if you cannot handle heat then reduce the number of chilies or leave out all together.


A Little Handsfree Prep. Goes a Long Way. by texaskillet

So you know those days where you are driving home from whatever you have to do all day?

You suddenly get that feeling of dread… crap, wth am I going to make for dinner. Uuuuugh!

Well, I have an idea for you that is not unheard of or brand spanking new and it doesn’t even use any EVOO (shudder).

I share because it is delicious and it may not be in the foreground of your dinner planning mind’s eye. Everyone (worth knowing) loves it and that alone classifies it as sharable.

Following these instructions is equivalent to planning to forget dinner or be rushed and then remembering and being super happy about it.


All you need:


Pork butt or shoulder, whatever weight feeds your guests/family



BBQ sauce (your favorite will work just fine, later I’ll share my family recipe)


Mayo or Butter

Relish (optional), some folks prefer coleslaw and some nothing at all


  1. Fill the crock with an inch of water. Unwrap your pork and put it in the crock pot with a tsp of salt.
  2. Set the crockpot to high and cook for 5-6 hours.
    1. Here I recommend that you do this on a night when you have dinner planned and can have this going in the back ground
  3. At the desired tenderness or a minimum of 5 hours, remove the pork from the crock pot, place it in a container to cool, then “pull it”. I usually just use a spatula to chop it up.


You are done for tonight. Put it away in the fridge for use within the next two-three days granting that you store it correctly. Sealed container, yadda yadda.

When you end up with that conversation in your head driving you mad…you now have a plan. Take THAT world!


  1. Park the car, walk the dog, get the kids to do their homework
  2. Pull out the pork, put it back in the trusty crockpot and add the desired amount of bbq sauce, heat on low until heated through then switch the pot to warm.
  3. Set the oven to broil
  4. Grab your baking sheet, the pack o’buns and the mayo or butter. I use mayo to add savory without a lot of salty.
  5. Spread Mayo or butter on buns generously. The insides of both sides, don’t skimp
  6. Put the buns on the sheet and broil them, watch for them to bubble and brown slightly.
  7. Remove the sheet, flip the buns and now toast the outter side of the buns, no mayo or butter here though.
    1. This in my mind is crucial to keeping a fresh crisp bun to combat the juiciness of the impending pork addition.
  8. Done… plate em’ up (which yes, in my house this includes a dollop of dill relish, yummmmm)
  9. Serve with sides
    1. that you picked up at the grocery store at some point
    2. maybe some beans from the cupboard
    3. a quick green salad
    4. chopped up carrots or apple slices if you need some raw stuff on the plate that isn’t leafy and green
    5. The possibilities are fairly endless.


I hope you enjoy having this practically prepared dish ready to serve up for the hungry mouths around your table. It beats Manwich any day.





Rainy Day Mac and Cheese by quornflour

Unlike my sister, I can live without my slow cooker. I am pretty sure my sister has at least 3 that she uses all of the time.

Especially the newer Crock Pot ones I have used, they seem to get hotter, are hot to the touch on the outside and even burn food within a few hours, so much for putting everything in and leaving for the day.

I had enough issues with mine that I brought to work in the fall, it is still at work.

At work we eat often, at least weekly. We have weekly breakfast, parties and sometimes instead even lunch.

In an attempt to be fiscally responsible a good amount of the eating is cooked in the office.

We have 3 crock pots, 2 griddles, 2 waffle irons a toaster oven, a few toasters, some deep fryers have turned up and there is always the microwave.

The other day we were having a little gathering; I went to the grocery store to pick up some stuff. The weather was cold and rainy and all around pretty miserable, so as my cart piled up with chips and dips I decided that it was a perfect day to make some mac and cheese.

It is easy and everyone loves it. We use the bigger 6 quart crock pots…

Here is what you need:

  • 2 cups shredded cooked bacon
  • 5 cups shredded cheddar cheese
  • 2 boxes macaroni
  • 5 cups of milk
  • 1 tablespoon dried onion
  • 2 tablespoons butter

Put everything in the crock pot, stir, put on high and cook until the noodles are soft, about 3 hours in a newer crock pot brand crock pot. Mix every hour.

If you have vegetarians in your bunch, or folks who do not eat pork, or just want something a little different, sub the bacon for sun dried tomatoes. I make both options.

Bonus recipe:

Now, I love peas with my mac and cheese, but I know not everyone is a huge fan. So in the 4 quart crock pot I put 2 lbs frozen peas with 32 slices of American cheese mixing occasionally I cooked this on high for about an hour and a half. I saw a few people just taking a bowl full of the peas, it is sort of like gluten free mac and cheese.

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