2 qts. apple cider
1/4 cup packed brown sugar
1/8 tsp. ground ginger
1 orange (unpeeled)
2 cinnamon sticks
1 tsp. whole cloves
Combine cider, sugar, ginger and orange in a slow cooker. Tie cinnamon and cloves in a small cheesecloth bag; add to cooker. Cover and heat on LOW 2 to 5 hrs. The entire house will smell great! Remove cheesecloth bag. In a mug put a shot of brandy, then fill with hot mix from cooker.
2 T Paprika
2 tsp Ground Cumin
1 tsp Finely Grated Ginger
1 tsp Coarse Sea Salt
1 Approx. 3lb Pork Shoulder Roast
1 Med. Butternut Squash, cubed
1 15oz can Chickpeas, drained and rinsed
1 pint water
1 28oz can Diced Tomatoes
1 Cinnamon Stick
1 tsp Black Peppercorns
Combine Paprika, ginger, cumin, and sea salt in a small dish.
Rub pork shoulder roast with spice mixture, coating well and using about half.
Add squash, chickpeas, tomatoes (with their juice), and water to bottom of slow cooker, leaving a small well in the center for the roast.
Place roast on top, sprinkle with peppercorns, and add the cinnamon stick.
Cook on med-high for 4 hours or until pork roast falls apart easily.
Remove roast to a plate or cutting board, shred meat using two forks, and add back to crock pot. Stirring to combine all ingredients well.
Add remaining spice mixture to taste. Retain bone and excess fat to make pork stock if desired, discard cinnamon stick.
1 4-5 pound pork roast
salt and pepper to taste
1 cup hot water
1/4 cup molasses
1/4 cup prepared mustard
1/4 cup vinegar
1/4 cup orange marmalade
1/4 teaspoon ground ginger
Place metal rack or trivet in bottom of slow cooker/Crock Pot (I fashion a trivet from aluminum foil). Sprinkle pork roast with salt and pepper; place on trivet in pot. Pour hot water around pork roast. Cover and cook on low for 8-10 hours or until done. Remove meat from pot. Place on broiler pan or oven-proof platter. Combine molasses, mustard, vinegar, marmalade and ginger. Brush over cooked pork roast. Brown in 400 degree oven for 30 minutes, brushing several times with the sauce.
1 Cup steel cut oats
1 to 2 Tablespoons toasted sesame seed oil
2 to 3 Cloves garlic (chopped)
2 to 3 Tablespoons fresh chopped ginger
5 to 6 Chopped green onions (white and green parts separated)
Dash of cayenne pepper (optional)
3 Cups chicken stock
1 Cup frozen peas and carrots
Place all ingredients, except the green parts of the onions, the frozen peas and carrots in the Crock-Pot® slow cooker. Mix.
Set Crock-Pot® slow cooker on low for 8 to 9 hours or high for 3 to 4 hours.
About one hour before end of cooking time, add the frozen peas and carrots.
Serve with chopped green parts of the onions and garnish of choice.
1 (3 to 4 lb.) rolled boneless lamb roast
3 cloves garlic, crushed
1/4 cup minced ginger root
1/2 cup dried cranberries
6 oz. dried apricots
2 tbsp. chopped fresh mint leaves
Open rolled roast. Sprinkle with garlic, gingerroot and cranberries. Arrange apricots in single layer over roast. Sprinkle mint over apricots. Roll roast tightly and secure with string or skewers. Place roast on a rack in slow cooker. Cover and cook on low 8-10 hrs. or until lamb is tender. Slice and serve hot.