Several weeks ago I purchased the Multi-Meal Crockpot and wrote about it in this blog post. This is an update after I've used it a bit.
I've probably used it five or six times and I love it. I've made Salisbury steaks, several varieties of dry beans, an apple oat crisp, Butter Chicken, Roasted butternut squash with apples, Pork Peach Picante and I did cook rice in it.
Everything has turned out perfect. Yesterday I was cooking cranberry beans to make a salad. I wanted the beans not to be cooked to a mush and I had soaked them overnight so I put them in one side of the cooker, and cooked the beans on high for almost an hour and they were just right. On the other side, I had butter chicken cooking on low. I had set it for 3 hours and planned to add more time if needed but I didn't need any extra time.
I'm impressed with it.
Before writing this post I did a quick search and, from what I saw, Amazon still has the best price.
What kind of salad were you making with the cranberry beans?
ReplyDeleteFor the cranberry bean salad, I drained them, let them cool on the counter. Then I chopped celery, jalapeno pepper, some quartered cherry tomatoes, salt and pepper. Then I added balsamic vinegar and some lemon infused olive oil. Sometimes I also add some frozen (defrosted) sweet corn. Vince doesn't like onions or cilantro so I took mine out and added those things to my bowl.
DeleteWe try to eat beans of some kind every meal so that's how we got them in that day.