Would you believe this meal came completely out of the crockpot with recipes that involve absolutely no measuring? Well wrap your mind around it because its true.

The night before I threw some pesto and cheese on the fish, wrapped it in foil and put the fish packets in the fridge over night. I washed and trimmed the artichoke and got out the crockpots so that in my pre coffee haze I could manage to get this cooking quickly before going to work.

The fish went into the crockpot with a timed setting. This way the fish could cook for 3 hours and then be kept warm until I got home. It was perfect and flaky and not at all over done or fishy. Sometimes I love technology.

The artichoke went in the smaller old school crockpot with some water and lemon juice. When I got home the house smelled green and welcoming. There are few things I love to eat more than artichokes so coming home between jobs to pull the leaves off a perfectly cooked artichoke was a dream come true.

None of this is the fellas favorite thing in the world so I made it while we was in Boston a couple weeks ago and was a very happy girl. Sometimes cooking for one can be thrilling. I can do something as crazy as dual crockpot cooking without getting any funny looks. It was thrilling.

I highly recommend crockpotted artichokes. Not that it takes long to boil them regularly but there is something really nice about coming home to ready to eat food especially something as esoteric as an artichoke.

Crockpot Fillet of Sole with Pesto


1 to 2 pounds of white fish (I used sole)
bottled pesto
shredded Parmesan cheese
foil

Spread out a layer of foil on the counter top. Put a piece of fish in it. Cover it with a spoonful of pesto. Sprinkle on some shredded Parmesan.

Fold over the foil to create a little packet. Put the packet in the crockpot.

Continue to layer in foil packets until you run out of fish.

Cover and cook on low for 3-4 hours. You really should check it after 3 hours. The fish is done when it is fully white and flakes nicely with a fork. The stuff on the bottom will cook the same as the stuff on the top.

Original recipe from A Year of Slow Cooking.

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Crockpot Artichokes


artichokes
crockpot
water

Clean and prep the artichokes however you like to do so.

Put the artichokes in the slow cooker with liquid. I put the artichokes stem-side down in my big slow cooker and sprinkled them with a little salt, pepper, and fresh-squeezed lemon. Then I poured over about 2 cups of water (adjust to the size of your slow cooker; you may need a little less) and a drizzle of olive oil.

Cook on low for 6 hours or until the leaves can be easily pulled away. The final cooking time will depend on the actual heat of your slow cooker and the size of the artichokes.

Idea from the kitchen section of Apartment Therapy.

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You know how you make Moroccan food even simpler?  Cook it in the crockpot.  Its basically the more technologically advanced version of a tagine anyway and you can cook while you sleep. 

I love my crockpot especially for cooking something in large portions like this before a party.  It is done the day before and all I have to do is warm it up before the guests arrive.  This planning ahead made this the least stressful party Ive ever had.  All I did was warm everything up and throw it on plates for my guests.  I could get used to that.

There maybe a long list of ingredients but believe me there is no work involved and in the end you are rewarded with tender, sweet and slightly savory beef covered in a gooey decadent sauce.  On a plate with those salty stuffed tomatoes and some red quinoa with roasted vegetables that my friend Jess contributed to dinner, and this was an excellent meal.  It was almost as good as actually going to Morocco...okay maybe not but it was fun pretending.

We had some Cakebread Pinot Noir with the beef and it was stunning.  Pinot was the right choice for sweet, spicy beef because it had enough fruit to compliment the red meat but was light enough to not over power the spices.  I was really pleased with dinner and even more so that everyone invited loved dinner and had managed to somehow all bring the right wines to go with dinner even though none of us knew what wines to pair with Moroccan food. 

Then for dessert I went a step farther and knocked every one into an ecstatic food coma with warm fresh rice crepes and some almond and argan oil paste called, amlou.  With an ice wine we were all insanely happy and yes just tipsy enough to really start having a good time.  

Also included in this meal:

Sundried Tomato Tapenade

Orange, Olive and Argan Oil Salad

Salty Stuffed Tomatoes

Red Quinoa with Roasted Vegetables

Rice Crepes and Amlou

Crockpot Beef Tagine

2 tablespoon oil, divided use
4 large onions, chopped
6 cloves garlic, finely chopped

3 pounds beef, trimmed of fat and cubed

1 cup stock (beef preferably)
2 teaspoons cumin powder
2 teaspoons coriander powder
1 teaspoon turmeric
1 inch piece ginger, grated
salt and pepper, to taste
2 tablespoons agave nectar
1 cinnamon stick

5 carrots, peeled and cut into chucks
1 9-ounce can tomatoes (or 5 large tomatoes, diced)
4 ounces dates, pitted
6 ounces prunes, pitted

1/ 4 cup toasted almonds, sliced
1/ 4 cup cilantro, chopped


In a large frying pan, heat 1 tablespoon of oil over medium high heat and brown the onion and garlic until well caramelized.  Place into crockpot.

Heat the remaining oil in the same pan over medium heat  Pat dry the cubes of beef (youll get a better sear on the meat if it isnt wet), then in small batches brown the beef on all sides.  Dont cook the meat all the way through!  Youre just searing the outside of the meat so it will stay tender while cooking on low heat for a long time in the crockpot.  As you brown the meat place it in the crockpot.

Place beef broth in measuring cup or small mixing bowl and whisk the spices and agave nectar into it.  Put spiced broth and whole cinnamon stick into crockpot.

Toss the carrots, tomatoes, dates and prunes into the crockpot.  Mix all the ingredients in the crockpot up so it is well combined and coated in spices.

You may need to add more stock or some water to the crockpot at this point.  You want the meat mostly covered in moisture so it wont dry out.

Cook on high in crockpot for 6 to 8 hours or until beef is tender and falling apart.

Serve over quinoa(if youre gluten free) or couscous(if wheat isnt an issue).  Top with the almonds and cilantro.

Modified from a recipe by the French Tart at Recipezaar.com

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