Learning to cook … one kid at a time

African (Apple Goat) Peanut Stew January 12, 2012

Filed under: Recipes,Slow Cooker — gastromami @ 7:54 pm

I’m Back!

A new computer and fantastic, free service on my camera from the Canon Factory and I should be (hopefully!) back in business for awhile!

And what a fantastic recipe to come back with:

Does anyone remember these cute little fellas?

That’s Apple the Goat (Ren’s goat) & his mama

My dad had 5 goats this summer (along with 2 sheep, 2 pigs, ducks & rabbits) and these grass-fed, pasture-raised, organic & very much loved animals are now dispersed among the Dahlkemper freezers!

Just look at how gorgeous & lean goat meat is!!

Nanni and Zeus left the Northern hemisphere today so, in honor of their journey, I made this African Goat stew!

I found this recipe and altered it to my own liking;  the dish can just as easily be made with beef or chicken and would still be great!

I think that next time, however, I will just brown the meat and then throw everything in the crock pot (besides the peanut butter & flour) to both save on time and so I can smell this delicious combination of flavors all day long!

1 1/2 lbs. goat (or any other stew meat)

4 tablespoons olive oil, divided

1 1/2 cups onion, diced

4-6 large carrots, sliced (I used 4 and it wasn’t nearly enough for my family’s taste!)

2 cloves garlic, minced

4 red potatoes, chopped into 1/2 inch pieces

1 bay leaf

1 teaspoon ground ginger

1 teaspoon ground cloves

dash of cayenne pepper

3 tablespoons tomato paste

1 lemon, juiced

4 cups beef stock

3 -4 tablespoons peanut butter

1 tablespoon flour

Season the meat with salt and freshly ground pepper

In a dutch oven heat 3 tablespoons olive oil

Brown meat, about 7 minutes

Remove with a slotted spoon and set aside

Add 1 tablespoon olive oil to pan

Saute onions until translucent

Add garlic and saute until fragrant, about 30 seconds

Add carrots and saute until they begin to soften

Add potatoes & cook 3 minutes

Add bay leaf, ginger, cloves, cayenne pepper, tomato paste & the juice of 1 lemon

Stir to combine

Add meat and stock

Bring to a boil, reduce to a simmer and cover

Cook until tender, about 2 hours

Mix peanut butter & flour

Add to stew and combine

Season with salt & pepper to taste

Serve over rice & enjoy!

Fiona & Ren approved!


Slow Cooker Chicken Thighs April 12, 2011

Filed under: Recipes,Slow Cooker — gastromami @ 7:38 pm


Rainy and Cold

Time to pull out the slow cooker!!


I love chicken in the slow cooker

It is always tender, flavorful and loved by the kid who doesn’t like meat!

I love using chicken thighs especially for their great flavor and the great price I can get when buying organic!



As I was eating this I thought

“Hmmmm … this would be a great “throw in the blender” baby food recipe”

Must have baby stuff on my mind!




In your slow cooker, layer:


2 medium onions, sliced

1 lb (about 4-5) potatoes, sliced

3 cups carrots



Mix 1 cup chicken stock

3/4 cup white wine

3 cloves garlic, minced

1 teaspoon salt

1 teaspoon black pepper

1 1/2 teaspoons thyme



Pour over vegetables in crock pot




2 tablespoons paprika

1 teaspoon salt

1/2 teaspoon black pepper


rub both sides of chicken thighs (about 8) with spice mixture



Set chicken thighs on top of vegetables


Cook on LOW for 8 hours




Ren approved!!


** inspired by Cooking Light


Chicken Stock January 18, 2011

Filed under: Recipes,Slow Cooker — gastromami @ 10:45 am

Here’s a question for ya:


After you roast a chicken,

what do you do with this?








By cooking the heck out of those leftover bones for a chicken stock you extract the gelatin which is a great source of protein, calcium, amino acids and minerals.  A stock made with chicken bones strengthens the immune system and gastrointestinal tract.  Beyond the incredible health benefits, this type of stock elevates your basic dish to a whole new level.

And, making it is as simple as 1, 2, 3!


After dinner (or after bath/bed/dishes in my case) throw those leftover bones into a crockpot



Add 3-4 carrots and 4-5 celery stalks

(or whatever you want)



Throw in 1 large, or 2-3 small onions

(leaving the peels on gives the stock a nice color)

3 cloves garlic

and some thyme



Fill the crockpot with water

Cover and cook on low overnight



In the morning, after you enjoy the aroma of a rich stock roasting away in the kitchen, strain the liquid

You can toss the vegetables at this point, all of their goodness has been cooked out and is in your stock!



Divide the stock into containers, let cool

Cover and freeze for your next recipe!



Crockpot Chicken December 14, 2010

Filed under: Slow Cooker — gastromami @ 9:30 pm

While we were staying at the hotel during our first month in Philadelphia, I fell in love with Di Bruno Bros.

Ren and I would walk around the city and stop there on our way home to grab some cheese, a baugette, milk or whatever else was needed in the fridge!  One night, with no real plan for dinner, I grabbed a rotisserie chicken from the prepared foods area.

Oh.  My.  Goodness.

It was heaven in my mouth.

The tender, juicy meat was so good that even Ren, the vegetarian that he seems to be, gobbled up every last morsel on his plate.  Myself, I couldn’t help picking the sweet meat off the bones as I cleaned up our dinner dishes!

We are now in our new apartment and, with our bank account handling both a big-city rent and Memphis mortgage, (not to mention the, um, rather large weight gain between my last two OB visits), we are back to eating meals from scratch at home.  Not that I mind.

However, there is a still a great big city out there to explore and, I for one, don’t want to spend most of my day cooking!

Good thing I spent some time rediscovering my slow cooker before we moved!

I had read somewhere before that you could roast a chicken in a slow cooker and then, just a few days ago, I saw this post.

All those sweet memories of that rotisserie chicken came flooding back, filling my water mouth with desire.

My dad was coming in to town, so, instead of spending the first few hours of his visit cooking, I would have dinner going before he got there!

Amy from New Nostalgia adapted her recipe from A Year of Slow Cooking and I changed it to my liking from there:

In a bowl, mix:

3 teaspoons kosher salt

1 teaspoon paprika

1 teaspoon onion powder

1/2 teaspoon dried thyme

1 teaspoon Italian seasoning

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/2 teaspoon oregano

pinch of chili pepper

Set aside.

Quarter 1 onion and peel 4 cloves of garlic.

Set aside.

Remove the gizzards from a 5 lb. organic chicken and rinse with cold water.

Pat dry.

Rub 1/4 of the spice mixture in the chicken cavity and stuff with the onion, garlic, and a few springs of fresh thyme.

Rub 1/2 of the remaining spice mixture on the breast side of the bird and place the chicken, breast down, in the crockpot.  Using the remaining spice mixture, coat the remainder of the bird, working into each and every yummy little crevice!

Do Not Add Water!

Cook on low for 8 hours, or on high for 4-5 hours.

Longer Cooking = Tender Meat

** Don’t throw away the chicken carcass!  Save and use for homemade stock!

Ren approved!

(that’s a sorta ‘cheese’)