It’s one of the greatest of French Classics – Bouef Bourguignon! And, to hear classic French Chefs tell it, it takes hours and hours to make. But that’s not exactly true – if you let your SlowCooker take over the for the long haul. This recipe is a basic one. You can add Pearl Onions and other stuff if you wish…Read More →
This is the unchallenged champion of Italian Meat Sauces and I’ve never had a meatier, thicker richer version than the one this Slow Cooker recipe turns out! Most folks just ladle it over Pasta. But you can use it in may other ways, from a Pasta Bake casserole to Lasagna to Italian Sloppy Joes!Read More →
We’ve all met Vegetarians of many stripes – Ovo-, Pesco-, Lacto- and so on – and they’ve all had one thing to tell us: They’re living healthier and longer thanks to their diet. But a new study of adults in Australia shows that Vegetarians don’t live any longer than the rest of us.Read More →
You can do a lot of delicious things with Pulled Pork. Tacos, Burritos, Chimichangas; Sandwiches, Chili Bowls, Warm Salads, and more! And I have a Slow Cooker solution that makes cooking up the Pulled Pork easier than ever. No Smoker, no, BBQ, no long, slow, low rest in the oven…Read More →
I’ve asked myself, many times, how all the Pizza joints on the street manage to survive, what with price pressure from the big chains and the saturation of the market. Well, I think it comes down to two or three fundamental issues. And I went to some lengths to gather research proving my point…Read More →
Researchers in England have discovered a link between Fresh Fruit consumption and the risk of developing Diabetes. Yes, Fresh Fruit may be goods for Diabetics, in spite of the relatively high sugar content of some fruits and traditional place Fruit has occupied in the Diets of Diabetics…Read More →
Here’s one of my all-time fave comfort foods. And it’s easy to whip up a batch even without a Slow Cooker. But if you have a Cooker, you can make a really easy version with the richest, most concentrated Chicken Flavour you’ve ever tasted. After you’ve made it once, you won’t even need a recipe!Read More →
Here we are again, at one of the most melancholy commemorations on the calendar, the 105th anniversary of the sinking of the Titanic. If you want to take a positive tack and celebrate the date rather than mourning, I have a copy of a wonderful book that contains the menus for the last meal served…Read More →