Log in

No account? Create an account

Previous Entry | Next Entry

1.5 quart crockpot recipes?

What perfect timing this community is being featured right now because yesterday on a whim (and because of a $9.99 pricetag I couldn't resist!) I became the owner of a 1.5 quart crockpot.

Unfortunately, it is much smaller than I assumed based on box size and I've been looking at recipes and they all seem to call for big ol' 4 qt or more pots. :/ Is there anything my little pot would be good for that will make that spur of the moment purchase worth it? Side dish recipes, maybe?

I'd love links if anyone knows any or if you have a teeny pot like mine and could give me some tips on how best to make use of it?


( 33 comments — Leave a comment )
Page 1 of 2
<<[1] [2] >>
Nov. 21st, 2011 10:15 pm (UTC)
I have a big pot and a teeny pot, and I most often use the teeny pot to make small cobblers or crumbles. Sweet stuff. Or, I might want to cook one vegetable a certain way, so I'll use it then. I've also used it to crock small bits of meat while I make vegetarian soup in the big pot. That way, I can have the extra protein I need, but I'm not making my veggie friends sick to their stomachs.
Nov. 21st, 2011 10:19 pm (UTC)
Yeah, browsing around I'm getting the feeling the main thing the teeny crock will be good for is desserts. Unfortunately, we don't tend to eat desserts in my family. I'll keep looking, I found a couple gratin potato recipes that would work in it. :)
(no subject) - metalkatt - Nov. 21st, 2011 10:23 pm (UTC) - Expand
(no subject) - throbinson - Nov. 22nd, 2011 01:03 am (UTC) - Expand
(no subject) - wildflower_tsw - Nov. 22nd, 2011 01:19 am (UTC) - Expand
Nov. 21st, 2011 10:18 pm (UTC)
It's not the size that matters, it's what you put into it that counts. :)
Nov. 21st, 2011 10:20 pm (UTC)
*snerk* Ba-dum-bum!
(no subject) - magpiefirefly - Nov. 22nd, 2011 02:36 am (UTC) - Expand
Nov. 21st, 2011 10:24 pm (UTC)
Are any of those recipes things that you could split in half? Homemade spaghetti sauce, for instance, can be made in just about any size crock pot, depending on the size of your family. You just adjust the recipe to fit. You could do a small pot roast with potatoes and carrots. Some people do crock pot cakes. A small pot of chili could be made in a 6 cup crock pot too. Smaller crock pots can be great for keeping beans hot and I bet you could do some soup for a cold day. A 1.5 quart should hold chicken and rice pretty nicely too.

Edited at 2011-11-21 10:25 pm (UTC)
Nov. 22nd, 2011 04:06 am (UTC)
I agree with citymusings..
I have both a little 1.5 quart pot & a bigger 5 quart one. I use both all the time. I use the smaller one for re-hydrating dried beans, smaller batches of soups & such I'd do in the bigger pot. I also do a lot of hot drinks in it such as the pumpkin latte from crockpot365. It's great for 1-2 people.
Nov. 21st, 2011 10:24 pm (UTC)
I use my small crock for "baked" beans. Works perfectly for that.

I imagine you can also use it for fondues and hot dips.
Nov. 21st, 2011 11:14 pm (UTC)
I use my small crockpot for all kinds of things - soups, stews etc. I will often cut recipes down to what I want since I live alone.
Nov. 21st, 2011 11:58 pm (UTC)
Do you have any tips on how to do that? That's what I'd like to use me small pot for, but my attempts at cutting the recipes down have been less than successful.
(no subject) - zbyszko - Nov. 22nd, 2011 03:40 pm (UTC) - Expand
(no subject) - eliyes - Nov. 22nd, 2011 04:25 pm (UTC) - Expand
Nov. 22nd, 2011 12:35 am (UTC)
Two suggestions:

1) Go to Amazon (or your local bookstore) and look for a book called Not Your Mother's Slow Cooker Recipes for Two. It's perfect for this size of crock.

2) If you are really patient and feel like crawling through the archives for the last two years, look for my user name (ctrl-f and put rainbow_goddess in the search box), because I've shared some recipes from that book and one that I found in the library for small crocks of that size. If I have time later tonight, I'll see if I can find them later tonight. I'm on a break from work right now and have to go back in about two minutes, or I'd do it now.
Nov. 22nd, 2011 04:32 pm (UTC)
I have that cookbook! I really like it. There's a recipe in it for bbq chicken that I've made several times.
Nov. 22nd, 2011 12:37 am (UTC)
I use mine for making oatmeal overnight.

1 cup Steel Cut Oats
4.5 cups water
Pinch of salt

Put on low overnight and breakfast is served in the morning.

A lot healthier than the processed or rolled oats and very satisfying on a cold, winter morning.
Nov. 22nd, 2011 01:31 am (UTC)
I have a teensy one and a big mama one. I use the little one for small portions of chili, veg soup, roasts, baked beans (so good!) and for keeping food warm. Pretty much anything goes, in smaller portions.
Nov. 22nd, 2011 01:37 am (UTC)
I have a weensy one. One of my fave cold-weather things is a can of cheddar cheese soup, put in a small diced onion, a small cut up red potato, chop in some carrots and throw in ham cubes. Nom cheesy stew!
Nov. 22nd, 2011 01:42 am (UTC)
My partner and I are vegans so we eat lots of legumes. A small crock is really good for that if you're not cooking tons. Just add soaked beans (or soak them in the crock overnight) and add anything else that will fit (onion, garlic, spices, olive oil, etc). I leave my cooking all day. Just make sure to check that there's still liquid at all times.
Nov. 22nd, 2011 01:59 am (UTC)
The tiny ones are great for small batches of applesauce, beans, black-eyed peas, garbanzo beans for lunch salads, hot cereal (cooked overnight --- ready-made breakfast!), mulled wine, spiced cider... I also use mine to bake two or three potatoes, or to cook just a chicken breast or two, or for a kind of soup I like but my husband doesn't. (There are just two of us so anything one likes and the other doesn't gets made in small batches.)

You asked about how to cut down recipes. I do it a lot with some dishes. My rule of thumb for soaked dry beans is they should fill the crockpot about 2/3 full to leave room for expansion as they cook --- so I soak a quantity that will fill it about 1/3 or a little less full before soaking, since they tend to approximately double. Reduce the rest of the recipe proportionally; if you cut back the beans by half, cut back the rest of the ingredients by half, etc.

For soups, stews, applesauce, and hot drinks, I look at the total number of cups of ingredients it calls for and measure the total number of cups of water my crockpot will hold. Then I cut down the recipe proportionally. For pot roast, chicken breasts, etc, I see what the pot will reasonably hold. If my experience is anything to judge by (YMMV) you sort of develop a feel for it with experience --- or a rule of thumb, which may be even better than instinct.

Good luck and have fun!
Nov. 22nd, 2011 02:39 am (UTC)
I use my tiny crock to cook a small meal. Being Italian, I have the propensity to cook for at least a dozen people. Whatever vessel I use gets filled. I discovered that if I really try, I can scale down most anything to fit into the small crock, and we don't have to eat the leftovers for a week. Just cut it all by the same fraction (half, third, eyeballed) and it should work.

And you can always use it for rice or beverages, like hot cider or cocoa while you shovel snow.
Nov. 22nd, 2011 03:25 am (UTC)
http://crockpot365.blogspot.com/2005/12/dips-fondue.html She's got some soup recipes just for the little dipper, too.
Nov. 22nd, 2011 06:55 am (UTC)
icon love
Nov. 22nd, 2011 03:46 am (UTC)
I use it for a recipe I got back in my college days (*cough* 1970s). Basically you combine 1 can of cream of chicken soup, 1 can of drained tuna and 1 can of peas (or double the entire thing) and then serve over noodles or rice or baked potatoes. Based on that I suspect there are all sorts of one dish/soup recipes that you could convert. With canned food like tuna (or pre-cooked food) you just run it until its simmered for a while.
Nov. 22nd, 2011 12:57 pm (UTC)
ooh that sounds awesome!
(no subject) - bluealto - Dec. 2nd, 2011 07:09 am (UTC) - Expand
Nov. 22nd, 2011 06:45 am (UTC)
Chocolate fondue (1/2 a bag of dark choco chips and 1 pint of heavy cream) leave on low, add 1/2 cup heavy cream (some grand marinier if you want) and stir occasionally to keep fluid..add heavy cream if it dries

Also, cheesy sauce. Dont have a recipe here, but I bet any standard cheesy sauce or cheesy dip recipe would work well here. You can also take it to work to heat up your soups and stews by lunch time.

Page 1 of 2
<<[1] [2] >>
( 33 comments — Leave a comment )


What A Crock!

Latest Month

January 2017
Powered by LiveJournal.com
Designed by Akiko Kurono