Need more recipe ideas?

September 14, 2014

Slow cooker Caribbean pepper pot {gluten-free}

Caribbean pepper pot, filled with chicken, shrimp, squash and kale.

A few weeks ago, I awoke in the middle of the night, craving Caribbean pepper pot. Can you imagine what I was dreaming about? Adventures on the high seas? Salsa dancing on the beach? Bright colored head scarves and flowing tunics? Johnny Depp? I wish I could remember. Not to worry, though: I remembered the important part: spicy stew, filled with the goodness of the islands, and I absolutely had to make it. In my dream there was shrimp and rice and callaloo, a typical dark leafy green grown throughout the Caribbean. It's not impossible to find callaloo at specialty supermarkets, but I swapped kale, which was perfect. Most pepper pot recipes call for fiery hot habañero peppers in terrifying quantities. I substituted several milder jalapeños, and there was still plenty of kick. Please do not omit the pepper. If you don't like spicy food, make another dish. After all, this one is called pepper pot for a reason. I made enough for Ted, Christine, Rebecca, Shweta and Robby, who had his portion for breakfast, and when they polished it off, I regretted I hadn't made more. May the recipe bring you amazing food-filled dreams.

Continue reading "Slow cooker Caribbean pepper pot {gluten-free}" »

July 16, 2014

Slow cooker shredded hoisin beef, for sandwiches, sliders, or lettuce wraps

Slow cooker shredded beef wrapped in lettuce leaves: sweet and light.

Although the kitchen has been hot, hot, hot for the past few weeks, I'm keeping my cool, with a little help from the slow cooker. In the summer, I eat cold salads more often than not, but when I do cook, I make enough to stash in the freezer, to carry me through the dog days. This shredded hoisin beef appeals to eaters of all ages, it freezes perfectly, and it's a flexible filling for sandwiches or sliders, or light and lean lettuce wraps, depending on who wants what. Hoisin sauce contains sugar, and though rice vinegar cuts the sweetness a bit, we still call this "hoisin beef candy" in our house. When you're slow cooking to shred, please try my technique of cutting the meat into quarters, and browning each piece on all sides. With more surface area, the edges get nice and "burnt", almost like barbecue. The lip-smacking sweet sauce will dribble down your chin, also just like barbecue. Top sandwiches or wraps with some raw crunchy vegetables (I like radishes and carrots) for contrast.

Continue reading "Slow cooker shredded hoisin beef, for sandwiches, sliders, or lettuce wraps" »

May 25, 2014

Slow cooker Mexican fiesta breakfast or brunch frittata {vegetarian, gluten-free}

Slow cooker Mexican fiesta breakfast or brunch frittata recipe. Olé! #eggs #crockpot #slowcooker

Don't adjust your computer screen: the farm-fresh eggs I used to make this slow cooker Mexican fiesta frittata have a definite orange glow to them. Delivered straight from my friend Kathy's chicken coop, these might be the very best eggs on the planet, but even if you're using less-than-orange eggs, you will love this egg frittata recipe. I've been wanting to try making an egg dish in the slow cooker ever since I saw a recipe on Kalyn's Kitchen. The frittata was so easy in the slow cooker, and if your oven is in use for something else this would be a great way to cook eggs. I still prefer the oven method, which produces a puffier frittata with a bit of a crust, but in the slow cooker, the flavors have more time to penetrate the egg mixture, and that's pretty great. For this Mexican fiesta frittata, I wanted a little bit of a kick, so I used canned chopped chile peppers. If I were serving this for supper, I'd add 1/4 teaspoon of cayenne pepper or ground chipotle pepper (or both!), for even more zing.

Continue reading "Slow cooker Mexican fiesta breakfast or brunch frittata {vegetarian, gluten-free}" »

May 18, 2014

Slow cooker chunky marinara sauce, with tomatoes, bell pepper and onions {vegetarian, gluten-free}

Slow cooker chunky marinara sauce recipe, with any kind of pasta. #pasta #vegetarian

Two weeks ago my husband Ted spent a few days battling a nasty Spring cold. I plied him with soup, soup and more soup, but there came a moment when neither of us could stand the sight of another bowl of it. With comfort food on my mind, I ransacked the pantry and found all of the ingredients for this recipe, a very traditional meatless marinara sauce. I tossed everything into the slow cooker for six hours; then I added the magic ingredient, the rind from a small wedge of Parmigiano-Reggiano cheese, and continued to cook the sauce for an additional two hours. (For a vegan sauce, simply omit the cheese rind.) You can make this marinara recipe exactly the same way in a Dutch oven on the stovetop, except that you'll have to stir occasionally to keep the sauce from sticking. Pour the sauce over a bowl of spaghetti or gluten-free pasta, top with more parmesan cheese, and let the comforting begin.

Continue reading "Slow cooker chunky marinara sauce, with tomatoes, bell pepper and onions {vegetarian, gluten-free}" »

About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

Never miss a recipe

Find an ingredient, find a recipe

Shop here

  • Start your Amazon shopping here, and your purchases help support this site. Thank you.


  • Syndicated on BlogHer.com
My Photo

Find me here too

Blog powered by TypePad