I get many nice notes in my inbox related to this blog. A recent message from a reader, Michele Hays, who commented on my post about the trouble I had getting my kids to eat my roasted red peppers, alerted me to a potentially helpful resource, It’s Not About Nutrition: The Art and Science of Teaching Kids to Eat Right. The blog is run by a sociologist named Dr. Dina R. Rose, and I know I’ll be spending some time reading it.
And the other day, I received a fun invitation from the folks behind The Motherhood. They’re putting on a virtual cooking class on Feb. 2 at 1 p.m. called “Game Day and Slow Cooker Recipes,” and they asked me to co-host it.
I hope you can join me. We’ll be asking and answering questions about getting ready for the big game by firing up the slow cooker. I’m a great believer in getting the cooking done before kick off (as I did by making Frikadeller when the Giants triumphed over the Packers a few weeks ago) and the slow cooker is a great, hands-off tool for feeding a lot of folks.
My father-in-law has a slow cooker, and I’ve used it a couple of times. What tips do you have for using a slow cooker? And if you have any questions, send them my way, or jump into the class on Feb. 2 at 1 p.m.
Tip for slow cooker!
I like to do a whole chicken – chop 1 onion place on bottom of slow cooker, set whole chicken that I’ve dry rubbed misc spices and add half a beer. Then drink the rest of said beer and cook for 2-3 hrs depending on size of bird. I then soak either black or pinto beans for those hours. When bird is done, I switch bird for beans and cook beans in all the drippings and beer. DELICIOUS!
That roasted red peppers recipe is great, I’m going to try it very soon. Great stuff!
I am a cook by profession so I will definately participate in the virtual class.The roasted red peppers is not too bad but this dish is healthy in many ways.I am indeed looking forward for your another good posts.