Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, January 17, 2015


I have never cooked lamb (you know I am not much of a meat eater!) but I do get requests for it from time to time. This is a recipe that I obviously have not tried but I got it from an old Ladies Home Journal magazine for those of you who are interested.

3 lb lamb stew meat
1 tsp kosher salt
1/2 tsp ground black pepper
1 tsp ground coriander
2 tbsp olive oil
1 cup orange juice
2 onions, sliced
2 tbsp red wine vinegar
2 cups cooked couscous for serving
1/4 cup chopped mint for serving
1/4 cup flat leaf parsley for serving

Season the meat with the salt, pepper, and coriander.

Heat the oil in a large skillet; cook meat until browned on all sides. Tranfer meat to the slow cooker, discarding excess fat.

Add the orange juice to the skillet and simmer for a couple of minutes, scraping up the brown bits. Add to the cooker along with the onions; cover and cook on low for 6 hours. Stir in the vinegar.

Toss the couscous with the mint and parsley. Serve lamb over couscous.

Garnish with fresh orange segments, if desired.

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