Nutrition on the Go: Thermal Slow Cooker Recipes

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)

Thermos Shuttle Chef

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.

Thermal Cooker: Energy Efficient Slow Cooking– At Home, Traveling, or Camping!

Wow! I keep seeing all the face book pictures of children going back to school (I actually get teary eyed looking at other people’s kids starting a new year of school!) Here in Illinois, the weather went from hot and sticky, to cold and rainy overnight. First, you wish summer would last forever, then you get the urge to go apple picking, and next you’re craving heartier meals and thinking about your favorite fall recipes. At least that’s how I am. 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. My husband and I discovered thermal cookers (non-electric slow cookers) about eight years ago, and it’s a great way to save energy, and perfect for taking on the road, or even just to visit friends for dinner! Here’s an example of one: //ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=wwwlittleshoe-20&marketplace=amazon&region=US&placement=B00EI643D2&asins=B00EI643D2&linkId=37OGTT4KQF4HC6IU&show_border=true&link_opens_in_new_window=true“>Thermos Shuttle Chef

Primitive societies discovered how to get a pot of food boiling over a fire, then place a lid on it and bury it underground, where the temperature is retained and it continued to cook. Go into an Asian store and you can usually find a modern thermal cooking system. It’s an inner pot that fits into an outer thermos with a handle. Essentially, a slow cooker that doesn’t need electricity!

We’ve brought our “Cook and Carry” with us to friend’s houses, pot lucks, concerts in the park, and of course, camping! People always ask me, “how long does it keep things warm?” I always smile because that’s not the right question to ask! “No,” I say, ” We actually cook our food in this. Then we bring it with us. It is not just staying warm, it’s cooking. When it’s ready, we eat it!”

Yes, you can take a small chicken, throw some onions, carrots and rosemary or tarragon (love it!) on top, fill it with water up over the food, bring it to a soft boil, put the lid on. Take it off the stove after it has reached the soft boil, and put it into the outer container, flip the lid, and voila! Six hours later, you have a finished meal! If you’re skeptical, bring a thermometer and check the meat temperature! Be sure to bring a stainless steel ladle too– I’ve ended up somewhere with plastic silverware and paper plates, but nothing to serve the food with. Be sure to bring bowls too; we usually take stainless steel bowls for camping and other activities. You will want to enjoy the broth from the food along with it, and paper plates just don’t work for that!

If you’re at a campground, you can use the thermal cooker over a propane stove. You can start oatmeal the night before and have it ready the next morning! You can start lunch before you leave for the day’s activities and leave it in your tent (it’s sealed) to come back to. Or you can bring it with in the car.

Or you can start it on your stove at home– it makes preparation easy if you’re invited for dinner. (I can actually get the kids ready, clean the house, or get myself ready without having to keep an eye on the stove.) I don’t have to worry about transferring it into another dish to bring, because it just stays in the pot. By the time we drive to our destination, socialize for a while, and sit down to eat, it’s ready! You can make side dishes or main courses– I will include some recipe ideas next time!

Here are some new thermal slow cookers I would like to purchase, although our old one still works fine, I like the innovations of these newer ones!

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: //ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=wwwlittleshoe-20&marketplace=amazon&region=US&placement=B00EI643D2&asins=B00EI643D2&linkId=37OGTT4KQF4HC6IU&show_border=true&link_opens_in_new_window=true“>Thermos Shuttle Chef

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

Stay tuned for those fall recipes!!!