Crock-Pot lets home cook get creative

By Sarah Deveau, Calgary Herald

What's not to love about the Crock-Pot? It's energy-efficient, won't heat your kitchen in the summer, cuts down on meal prep and cleanup time, and makes the frugal foodie happy.
For this busy mom, there is simply nothing like coming home after a long day and having a hot, healthy meal ready at a fraction of the price of ordering in nutritionally dubious takeout.
My Crock-Pot, or slow cooker as it is generically known, also helps us save money on groceries. We eat a lot of chicken in our house, and less-expensive cuts such as thighs turn out so much better in the Crock-Pot than the pricier breasts.
Since my husband hunts, we use a great deal of wild moose and elk in our cooking. The Crock-Pot allows me to turn these lean, sometimes tough cuts of meat into succulent roasts that fall apart at the touch of a fork.
Plus, when there's a meal simmering in the slow cooker all day, we don't end up just doing a drive-thru because we're too tired to face the stove.
I've always thought of the Crock-Pot as one of the simplest tools in my kitchen, but my brother one day admitted he had never used his, as he wasn't sure what to do with it. I bought him a copy of Stephanie O'Dea's More Make It Fast, Cook It Slow: 200 Brand-New, Budget-Friendly, Slow-Cooker Recipes so he could try preparing entire meals in his Crock-Pot with my personal favourite slow cooker cookbook.
Being married to a firefighter and medic who works in Fort McMurray means no help at dinnertime for Alisha Brignall, who turns to her slow cooker to make meals easier with three children underfoot.
"I love using the Crock-Pot because with my husband being away for seven days at a time, it allows me to have more time with the kids."
Brignall is also the co-owner of the children's centre Room to Grow, and admits she doesn't like to cook.
"Between the kids, my business and not enjoying preparing meals, throwing together a quick meal in the Crock-Pot and having dinner ready is a stress-buster for me. Plus, the best part is that my Crock-Pot is big enough that I can freeze half of the meal, which saves me time and money."
Kerry K. Taylor is the author of 397 Ways to Save Money, and on her Squawkfox.com blog she offers plenty of frugal and delicious recipes for slow cooker chefs.
"I save hundreds of dollars on my grocery bill by using my slow cooker throughout the year," Taylor says."In the winter, I make chicken stock and soup by using lesser cuts of poultry and reusing the carcass. I also save money by turning leftovers into hearty stews for easy dinners and quick lunches.
"Vegetarians can also get in on the savings by soaking and cooking dried beans in a slow cooker, saving at least 60 per cent over canned beans," says Taylor. "Since slow cookers can be purchased for as little as $30 and require less energy to operate than an oven, they are a frugal way to prepare a family meal on a tight budget."

Cheeseburger Soup
From Eating Forward by Sandi Richard
Ingredients:
1 tsp olive oil, extra-virgin
1 onion
2 celery ribs
1 lb or 450 g ground beef, extra-lean

1 tbsp Italian seasoning
1/4 tsp fresh ground pepper
1/4 tsp 1/2 tsp hot chili flakes
3 bay leaves
1 can Italian or chili stewed tomatoes (14 fl oz or 400 mL)
1 tomato can filled with water
1 can consomme (10 fl oz or 284 mL)
1 consomme can filled with water
1 can pasta sauce (24 fl oz or 680 mL)
3 cups frozen mixed veggies
1/2 cup sharp cheddar cheese, grated, light
Instructions:
The night before:
Heat oil in a large non-stick fry pan at medium-high.
I use my electric fry pan for this. Sliver onion, adding to pan as you cut. Finely chop celery, adding to pan as you cut.
Saute until onion turns slightly brown, then add to inside crock of slow cooker.
Reduce heat of uncleaned fry pan to medium. Form tiny little flat burgers (approx 1 1/2 inches in diameter) in the palm of your hand and brown on both sides. Once browned, add to slow cooker.
Add the following ingredients to slow cooker: spices, chili stewed tomatoes, consomme, water from both cans, pasta sauce and mixed veggies. Stir to combine. Refrigerate overnight.
In the morning:
Set slow cooker at low heat. Simmer all day.
Serve with a bowl of grated cheddar cheese at the table.
Honey-Garlic Ribs
From Eating Forward by Sandi Richard
2 1/2 lbs or 1,125 g lean pork ribs, back or side
3 tbsp onion flakes
water
cooking spray
1 jar honey-garlic sauce (12 fl oz or 341 mL)
The night before:
Cut ribs into slabs and place them upright in crock of slow cooker as you cut. Sprinkle onion flakes over top. Cover crock and place in fridge overnight.
In the morning:
Return crock to the slow cooker. Add water to completely cover ribs. Cover with lid and set on low heat.
When you get home:
Preheat barbecue grill or broiler to medium (approx 350°F). Drain ribs in colander. Spray ribs with cooking spray. Place on barbecue grill or broiler pan. Sear each side. Brush ribs with honey-garlic sauce.
Reduce heat to medium-low (300°F). Turn ribs often, brushing with remaining sauce, for 15 minutes.
Sarah Deveau is the author of Money Smart Mom: Financially Fit Parenting. Her book is available through her website at www.moneysmartmom.ca or from Chapters Indigo.
Sarah Deveau is the author of Money Smart Mom: Financially Fit Parenting. Her book is available through her website at www.moneysmartmom.ca or from Chapters Indigo.