A while back, in my post about thermal slow cookers, I promised to give some recipes for the thermal slow cooker… Here they are!
Advantages to thermal cooking:
We use our slow cooker for entertaining, parties, camping, and just being on the go! My husband and I discovered thermal cookers (non-electric slow cookers) about eight years ago, and its a great way to save energy, and perfect for taking on the road, or even just to visit friends for dinner!
Another great benefit to it is that my children have special dietary needs. Since they require a gluten-free diet, they need extra calories to make up for not having bread or grains. I can make a pot of soup with rice, or a pot of buckwheat, quinoa or other gluten- free grains, flavored the way they like it. Then they can eat something before going into a restaurant.
Essentially, this little device saves energy and can be brought almost anywhere. Prepare it at home, put it into the outer thermos and let it cook while you’re driving!
Our bodies do need a little more sustenance as the weather changes, and most people spend more time in the kitchen– which adds to the electric bill. Thermal cooking only requires a stove to get it to a boil, the rest of the cooking is done in the thermos!
Where to purchase them (using my Amazon shopping link)
I like this one, not just for the color, but the size of it, and the great reviews it got (five stars), and the cost. It’s made by Thermos, the same brand as my first one: Thermos Shuttle
It comes in a smaller size too, and is very economical compared to some of the other brands listed on Amazon. Here is a link to some other brands available: non-electric slow cookers
Read the Safety Precautions
Before trying some recipes, please make sure to carefully read all directions on your thermal cooking device before using. Your thermos will cook the food for you, but it has to be brought to the proper temperature. Each thermal cooking device is different and will come with different safety precautions as to how long the food can cook for, when it must be eaten and whether it can be reheated. You will also need to know the amount of food that it can safely cook and how full to fill the inner pot.
Some Recipes and Sources: Bon Appetite!
The recipes I’m sharing come from the Nissan Thermos Cook and Carry System instructions (the one I have been using.) However, I am excited to try other thermal cooking systems, and I highly recommend Mr. D’s Thermal cooking blog: http://www.thethermalcook.com/ You can go crazy on his website watching videos and learning all these wonderful techniques!
Onion Soup (Serves 12)
1 Tsp Olive Oil
3 Tbsp tomato paste
4 1/2 pounds yellow onion, peeled and sliced 1/2 inch thick
10 garlic cloves
1/4 pound shallots, peeled and quartered
2 pounds leeks, white part only, sliced 1/4 thick
1/4 tsp cayenne pepper
2 1/2 tbsp fresh whole thyme leaves
1 1/2 cup red wine
2 quarts broth
1 tsp salt
2 bay leaves
3/4 cup grated parmesan cheese
Over medium high heat, brush a large skillet with the oil, add the tomato paste, and cook until the color darkens, stirring to prevent scorching, about 5 minutes.
Stir in the onion, garlic, shallots, leeks, cayenne pepper and thyme, and cook until the onions become translucent and start to carmelize, about 8 minutes. Stir in the wine and bring to a boil.
Transfer the onion mixture into the Cook and Carry system inner cooking pot. Add the broth, salt and bay leaves, increase the heat to high and bring to a boil. Cover the inner cooking pot and place in the insulated transport container and allow to cook for two hours.
To serve: ladle into individual bowls and garnish each with a tablespoon of parmesan cheese.
Poached Herb Chicken
1 four pound roasting chicken
1 cup assorted fresh herbs of choice (I like tarragon!)
1 tsp olive oil
1 medium yellow onion, peeled and cut into 4 peices
6 medium red potatoes, well scrubbed, but not peeled
6 cups chicken stock
1 tsp salt
9 whole black peppercorns
2 cups fresh green beans
1/4 cup Dijon mustard
3 tbsp arrowroot
Wash and dry the chicken well, pulling off any visible fat. Stuff the cavity with the herbs and put in the refrigerator until ready to use.
Heat the Cook and Carry System inner cooking pot, add the oil and fry the onion for 3 minutes. Add the carrots and fry for two minutes. Transfer the prepared chicken into the inner cooking pot, on top of the onions and carrots, and tuck the potatoes in all around. Pour the stock over the chicken and vegetables and bring to a full boil. Add the salt and peppercorns, skimming off any foam that rises to the surface. Place the green beans on top of the chicken, cover, place in the insulated transport container and allow to cook for 3 hours.
Just before serving, make a sauce: 3 cups of the stock from the chicken and our it into a fat-strainer cup. When the fat has risen to the top, pour the defatted liquid into a saucepan. Remove 1/3 cup of the defatted stock and mix it with the arrowroot in a small bowl to make a slurry. Stir the mustard into the saucepan and heat gently. Remove from the heat, stir in the slurry, return to the heat and bring to boil to thicken.
To serve: remove and thinly slice the chicken. Serve the meat with the potatoes and green beans, covered with the sauce.