Reposted from my Facebook (also in Crock Life):
Most of my recipes consist of the following:
- meat
- tomato sauce
- other ingredients (onions, garlic, olives, beans, tomato chunks, etc.)
- spices
- filler
Throw together, allow to cook overnight, doctor spices to taste, add filler to texture.
Really, that's it.
This could go in several directions -- a chilli based concoction, a spaghetti sauce based concoction, or...yeah, I don't know what to call my experiments lately. Someone asked me, "what do you got there?" "Chilli. I mean, in Facebook terms, 'it's complicated', but it started life as a chilli, and it's still in the orbit of 'chilli', so I call it, 'chilli'."
So far, my favourite filler has been oatmeal -- it doesn't add starchiness to the concoction, its taste is compatible enough not to draw attention away from the intended targets, but I feel strange adding too much of it.
Experimental filler #4 yesterday/today was Trader Joe's Harvest Grains blend -- Couscous, Orzo, Garbanzo beans and Quinoa. Again, turned out a little too starchy, but not unpalatable. And any pasta or pasta-like substance is not going to be "_al dente_" once it's cooked beyond its recommended cooking time.
Thing is, I added so much, it's now >50% vegan...not that there's anything wrong with that. So I'm tempted to take a stab at a vegan concoction. (And the meat is 99% lean turkey, so it's pretty [waves hand] healthy, which is the point.)
So the question arises -- which of these things retain their texture in a crock pot, and which become mush? Some mush is fine, as long as it's not all mush. I know eggplant skins and olives and mushrooms all retain their texture. Chestnuts? Butternut squash? Garlic. I know I don't mind running into a cut clove of garlic, but how many of you mind? I love onions and beans and...(Yes, I fully intend to get experimental.) Cauliflower? Broccoli? Bamboo shoots? Water chestnuts? Cloud ear fungus? Asparagus? Carrots? Eggplant? Peppers?