{"id":45295,"date":"2016-11-23T21:11:43","date_gmt":"2016-11-24T02:11:43","guid":{"rendered":"http:\/\/horizonsmagazine.com\/blog\/?p=45295"},"modified":"2016-12-04T21:15:55","modified_gmt":"2016-12-05T02:15:55","slug":"i-learn-im-not-a-crockpot-person","status":"publish","type":"post","link":"http:\/\/horizonsmagazine.com\/blog\/i-learn-im-not-a-crockpot-person\/","title":{"rendered":"I learn I’m not a crockpot person"},"content":{"rendered":"

\"soup-potato-corn\"<\/a>I had a misconception about the crock pot. For some reason I thought it was supposed to be easier. I thought I could skip all sorts of pre cooking steps and the crockpot would do all the work. I see now the crockpot just does the boiling. I would still have to saute and brown or roast and flavor each layer of ingredients the way I would a stove top soup or stew. So I’m actually using an extra pot and I still have to watch it the same as I would have to watch a pot on the stove cooking something for hours. For this soup, I began by sauteing my vegetables in olive oil and tarragon and rosemary to brown them, 1 large onion, 2 carrots, 2 stalks of celery, 8 cloves of garlic, 1 fat bay leaf, 1\/3 head of cauliflower. I chopped 2 large potatoes and added to the crockpot and poured the sauteed vegetables on top. 1 tbsp fresh rosemary, 1 tsp tarragon, 3 sprigs fresh thyme, a few shakes of red pepper, I added a shredded ham hock from in the freezer then added 8 oz low sodium chicken broth, then added water to cover. I cooked it on low for 4 hours, then added half a bag of kale and cooked on low for another hour.<\/span><\/p>\n

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