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	<title>gfe--gluten free easily &#187; crockpot</title>
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	<description>Living gluten free easily by eating real food and a few gf processed foods</description>
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		<item>
		<title>Home for the Holidays: Jules of Jules Speaks Gluten Free with Cinnamon Sticky Rolls &amp; 3 More Books</title>
		<link>http://glutenfreeeasily.com/home-for-the-holidays-jules-of-jules-speaks-gluten-free-with-cinnamon-sticky-buns-3-more-books/</link>
		<comments>http://glutenfreeeasily.com/home-for-the-holidays-jules-of-jules-speaks-gluten-free-with-cinnamon-sticky-buns-3-more-books/#comments</comments>
		<pubDate>Wed, 14 Dec 2011 15:15:24 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[Home for the Holidays ... Gluten-Free Style]]></category>
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		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[cinnamon sticky buns]]></category>
		<category><![CDATA[cinnamon sticky rolls]]></category>
		<category><![CDATA[crockpot]]></category>
		<category><![CDATA[home for the holidays]]></category>
		<category><![CDATA[Jules Gluten Free]]></category>
		<category><![CDATA[Jules Shepard]]></category>
		<category><![CDATA[slow cooker]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=12484</guid>
		<description><![CDATA[photos courtesy of Jules Speaks Gluten Free If you know my dear friend Jules Shepard, you know that despite the fact that she’s an “itty bitty” person in real life, she has a big impact on everything she touches and truly doesn’t do anything in a small way! First Gluten-Free Labeling Summit to call the [...]]]></description>
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		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Home for the Holidays: Gluten-Free Nutmeg Shortbread Flats Recipe + Giveaway  of More Make It Fast, Cook It Slow &amp; Totally Together Journal, and Wheat Belly</title>
		<link>http://glutenfreeeasily.com/home-for-the-holidays-gluten-free-nutmeg-shortbread-flats-recipe-giveaway-more-make-it-fast-cook-it-slow-totally-together-journal-wheat-belly/</link>
		<comments>http://glutenfreeeasily.com/home-for-the-holidays-gluten-free-nutmeg-shortbread-flats-recipe-giveaway-more-make-it-fast-cook-it-slow-totally-together-journal-wheat-belly/#comments</comments>
		<pubDate>Mon, 28 Nov 2011 05:08:09 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[cookies]]></category>
		<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[easy]]></category>
		<category><![CDATA[giveaway]]></category>
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		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[Home for the Holidays ... Gluten-Free Style]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[celiac]]></category>
		<category><![CDATA[cookbook giveaway]]></category>
		<category><![CDATA[crockpot]]></category>
		<category><![CDATA[dr. william davis]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten intolerance]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[home for the holidays]]></category>
		<category><![CDATA[More Cook It Fast Make It Slow]]></category>
		<category><![CDATA[nutmeg]]></category>
		<category><![CDATA[shortbread]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[Totally Together: Shortcuts to an Organized Life]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[wheat belly]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=12007</guid>
		<description><![CDATA[Nutmeg Shortbread Flats

1 cup butter (dairy or non-dairy), softened
1 cup granulated sugar
1 egg, separated
2 cups gluten-free all-purpose flour
1 ½ tsp ground nutmeg (or freshly grated, if available)

Preheat oven to 275 degrees.

In large bowl, cream butter and sugar until light and fluffy.

Add egg yolk; mix well.

Gradually add in flour and nutmeg. The mixture will be thick and you don’t want to get overzealous and have ingredients flying out of your bowl, so slowly incorporate flour.

Using a greased spatula or greased hands (I greased my hands with coconut oil), spread batter evenly on an average-sized baking sheet.

Hand beat egg white until frothy and brush over the top of the pressed-in batter.

Bake for about 50 to 60 minutes. (Test for appearance and with a toothpick at 50 minutes. Bake for additional time in 5-minute increments, if needed.)

While hot, cut into squares, rectangles, or triangles. Remove to racks to cool.

Slightly adapted from Woman’s Club of King George Favorite Recipes Cookbook, Vol. 3 

Shirley’s Notes: I made this recipe as shown using gluten-free all-purpose flour . This is what I consider a “mainstream” gluten-free recipe. I have not yet attempted to make this recipe with alternative, healthier ingredients like coconut oil, coconut sugar, and almond flour, but please feel free to experiment with the recipe and report back to us all!]]></description>
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		<slash:comments>275</slash:comments>
		</item>
		<item>
		<title>Elizabeth Barbone &amp; Pulled Chicken (or Vegan) Salad with Lime-Cilantro Dressing</title>
		<link>http://glutenfreeeasily.com/elizabeth-barbone-pulled-chicken-salad-lime-cilantro-dressing/</link>
		<comments>http://glutenfreeeasily.com/elizabeth-barbone-pulled-chicken-salad-lime-cilantro-dressing/#comments</comments>
		<pubDate>Thu, 15 Sep 2011 16:31:30 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[Foodie Friday]]></category>
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		<category><![CDATA[Allergen-Friendly Friday]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[crockpot]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[lime-cilantro dressing]]></category>
		<category><![CDATA[pulled chicken salad]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[slow cooker]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=10958</guid>
		<description><![CDATA[Pulled Chicken Salad with Lime-Cilantro Dressing

4 - 6 cups salad greens; Romaine mixed with other greens work well (I used Romaine, spring greens, and baby spinach) 

Some red onion, halved or quartered, and thinly sliced  

Some tomatoes, diced or quartered 

Some carrots, shredded 

Some walnut halves or pieces (optional, but I like the crunch and nutritional factors) 

Small pieces of pulled chicken (see notes) 

Mix salad greens. Top with red onion, tomatoes, carrots, walnuts, chicken, and finally cilantro-lime dressing. (See recipe below.) 

Cilantro-Lime Dressing

2 tbsp extra virgin olive oil (or similar; I recommend a healthy oil with some flavor of its own)

1 tbsp minced onion (or shallots; I use a yellow onion most often)

1 tbsp chopped cilantro

3 tbsp fresh lime juice (about the juice of one lime)

1 tsp Dijon mustard

¼ tsp sea salt

¼ tsp black pepper

1 garlic clove, crushed or minced (I’m sure I added more, but that’s just me)

Add all ingredients to your blender pitcher. Blend for a minute or two until fairly smooth. I blended until fairly smooth, but a few flecks of green from the cilantro remained. If you don’t have a blender, you may put all ingredients in a jar, seal, and shake about a minute. Just know that your dressing will have bits of onion, cilantro, and garlic that stand out, which is not a bad thing in my opinion. 

Drizzle Pulled Chicken Salad with Cilantro-Lime Dressing immediately before serving.  

Shirley’s Notes: honestly, most often, my “pulled” chicken comes right off of a gluten-free rotisserie chicken, but here’s a super easy slow cooker recipe from Stephanie (A Year of Slow Cooking). I also like to take the frozen carcasses of rotisserie chicken or roasted chickens and add them to a large stockpot of boiling water (with a little vinegar or lemon juice added to extract the calcium from the bones). I remove the pot from the heat and let it sit, covered, for about 30 minutes. Then I remove the carcass to cool just long enough so that I can then easily remove all the chicken from the carcass. (I save the “broth” to make a light soup or to use with cooking vegetables.) You will be amazed at how much chicken comes off of a chicken carcass! Use the chicken for salads like this one or any chicken dish, like Chicken Enchilada Casserole. For a vegetarian/vegan option, chickpeas or white beans would make a lovely protein-rich substitution for the chicken. (This vegan Chickpea Salad from Mary of Gluten-Free Spinner has many of the same flavors and I love it, too!) But make no mistake ... the dressing is key here. You'll probably want to double the ingredients when making the Lime-Cilantro dressing if making more than one salad.]]></description>
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		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Stephanie O’Dea with Totally Together: Shortcuts to An Organized Life Review &amp; Giveaway</title>
		<link>http://glutenfreeeasily.com/adoption-stephanie-o%e2%80%99dea-totally-together-shortcuts-to-an-organized-life-review-and-giveaway/</link>
		<comments>http://glutenfreeeasily.com/adoption-stephanie-o%e2%80%99dea-totally-together-shortcuts-to-an-organized-life-review-and-giveaway/#comments</comments>
		<pubDate>Sat, 06 Aug 2011 05:06:20 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Adopt Gluten-Free Blogger]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[beverage]]></category>
		<category><![CDATA[crockpot]]></category>
		<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[giveaway]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[pumpkin]]></category>
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		<category><![CDATA[treats]]></category>
		<category><![CDATA[Make It Fast Cook It Slow]]></category>
		<category><![CDATA[More Cook It Fast Make It Slow]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Stephanie O'Dea]]></category>
		<category><![CDATA[Totally Together: Shortcuts to an Organized Life]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=10564</guid>
		<description><![CDATA[Full disclosure:  One complimentary copy of Totally Together: Shortcuts to an Organized Life was provided to me by Stephanie O&#8217;Dea. The copies for the giveaway were purchased by me. This is an uncompensated review. Opinions expressed here are strictly my own. UPDATE: This giveaway is now closed. Stephanie O’Dea is one of the most talented, [...]]]></description>
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		<slash:comments>108</slash:comments>
		</item>
		<item>
		<title>Continuing on with Giveaway of More Make It Fast, Cook It Slow by Stephanie O&#8217;Dea</title>
		<link>http://glutenfreeeasily.com/continuing-on-giveaway-more-make-it-fast-cook-it-slow-stephanie-odea/</link>
		<comments>http://glutenfreeeasily.com/continuing-on-giveaway-more-make-it-fast-cook-it-slow-stephanie-odea/#comments</comments>
		<pubDate>Wed, 29 Dec 2010 14:04:12 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[25 Days of Christmas]]></category>
		<category><![CDATA[crockpot]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[giveaway]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[cookbook giveaway]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=8503</guid>
		<description><![CDATA[As 25 Days of Christmas continues and I get closer to my blogiversary, today I have a giveaway of Stephanie O&#8217;Dea&#8217;s new slow cooker cookbook, More Make It Fast, Cook It Slow&#8212;here on my Out and About page. Here&#8217;s the complete roundup of the event posts so far: Day 1 – Gluten-Free Holiday Giveaway Galore x [...]]]></description>
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		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Pumpkin Butter Plus Cushaw (or Pumpkin) Pecan Pie</title>
		<link>http://glutenfreeeasily.com/pumpkin-butter-and-cushaw-pecan-pie/</link>
		<comments>http://glutenfreeeasily.com/pumpkin-butter-and-cushaw-pecan-pie/#comments</comments>
		<pubDate>Thu, 28 Oct 2010 13:49:32 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
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		<category><![CDATA[Pumpkin Pie Plus ...]]></category>
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		<category><![CDATA[honey]]></category>
		<category><![CDATA[pecans]]></category>
		<category><![CDATA[pumpkin butter]]></category>
		<category><![CDATA[refined sugar free]]></category>
		<category><![CDATA[slow cooker]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=7280</guid>
		<description><![CDATA[Slow-Cooked Pumpkin Butter

Two 15-ounce cans pumpkin or scant 4 cups fresh pumpkin puree
1 tsp cinnamon
½ tsp ground cloves
½ tsp ground ginger
½ tsp allspice
½ tsp nutmeg
1 cup honey (I used raw honey from our bees)
Pinch of sea salt

Slow cooker method: Mix ingredients together well in a large bowl and transfer to slow cooker. Cook on low for 6 hours or longer. If  some liquid remains, leave slow cooker on for a longer period of time and leave lid off slow cooker for another 30 minutes to an hour at the end of your cooking time so that excess liquid can evaporate. Let cool and store in refrigerator.

Stovetop method: Mix ingredients together well in a heavy pot and cook over low heat, stirring constantly. Cook until thick (i.e., the consistency of any fruit butter, like apple butter). Let cool and store in refrigerator.

Because the raw honey acts as a natural preservative, this pumpkin butter will keep for up to 6 months in the refrigerator. Let me know if yours last long enough to test that out. I know ours won’t. I plan to use mine on bread, like the Classic Pumpkin Bread from yesterday’s post, as well as for savory dishes. Need to jazz up a chicken breast? No problem. Spread some pumpkin butter on it the last few minutes of cooking or right out of the oven or off the grill. How about a pork tenderloin made with pumpkin butter? That might make me push my Pork Tenderloin with Maple Glaze to the side, or perhaps I can just substitute pumpkin butter every time maple syrup is called for in the recipe. Now that’s an idea!

Adapted from recipe from celiac listserv; author unknown



Shirley’s Notes: I'm sure two teaspoons of pumpkin pie spice could be used in place of this recipe in place of the individual spices if necessary. I cooked my pumpkin butter for 6 hours in the slow cooker and then an additional 2 hours just because I wanted it super thick. I left the lid off for the last half hour of cooking so extra liquid could evaporate. (I've read that as long as you are cooking on low in a slow cooker that's working properly, you almost can't overcook pumpkin butter.) Note that canning pumpkin butter (or any mashed/pureed winter squash) is not considered safe. Refrigerated,jars of this pumpkin butter make great fall or holiday gifts. (I'm giving a jar to one of my girlfriends today as part of her birthday present.) Giving jars of the refrigerated version as gifts means that you can happily recycle well-cleaned, appropriately sized jars. A small jar for the newspaper lady (who always puts your newspaper in a bag when it's raining) or a large jar for Aunt Harriet (who always gets you confused with your sister), or vice versa---you decide. For the refrigerated version, remember to include instructions on the label or gift tag indicating that the pumpkin butter must be refrigerated right away. For this recipe, I used my 4-qt crockpot and it was about half full. A bigger crockpot could not be used for this same amount; the recipe amount would have to be doubled or tripled. Doubling or tripling the recipe would allow you to use a larger slow cooker if that’s the only size you have, plus it would allow you to make enough for gifts. Also, my large slow cooker has the automatic shutoff and warm mode whereas my smaller slow cookers do not offer that feature.]]></description>
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		<slash:comments>63</slash:comments>
		</item>
		<item>
		<title>Slow Cooker Potato-Zucchini Soup</title>
		<link>http://glutenfreeeasily.com/potato-zucchini-soup/</link>
		<comments>http://glutenfreeeasily.com/potato-zucchini-soup/#comments</comments>
		<pubDate>Tue, 24 Aug 2010 18:55:47 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Adopt Gluten-Free Blogger]]></category>
		<category><![CDATA[chicken]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=6319</guid>
		<description><![CDATA[Slow Cooker Potato-Zucchini Soup (Gluten Free, Dairy Free, Sugar Free, Soy Free)


About 9 cups broth (I used 3 cups of vegetable broth and 6 cups of chicken broth, which I pulled from the freezer; use all vegetable broth to make this soup vegetarian/vegan)
About 6 cups of peeled, diced potatoes
One large zucchini, quartered and thinly sliced (mine was very large; I cut out the soft part with seeds and discarded)
One large sweet onion, finely chopped
3 cloves garlic
about 1 tbsp extra virgin olive oil
½ tsp curry powder (optional)
Sea salt and fresh grated pepper, to taste

Add broth to large slow cooker. (I used my oval, 5-qt Rival SmartPot.)

Peel and dice potatoes and add to slow cooker. 

Add olive oil to large skillet. Heat to medium-high temperature. While skillet is heating, chop onions and quarter and slice zucchini thinly. Add to skillet. Stir occasionally. Add garlic about halfway through cooking. When onions are translucent and zucchini is also showing some translucency, transfer mixture to the slow cooker.

Stir curry powder, sea salt, and pepper. Cook 6 – 8 hours on low. During last ½ hour of cooking, use immersion blender in one area for about 15 seconds. Stir. Check appearance and taste. If you want a thicker soup, use immersion blender again. 

Serve. Enjoy alone or with a nice gluten-free “bread” treat on the side---like popovers, corn muffins, cheese muffins, or cheese rolls. 

Adapted from a reader-submitted recipe to the 4 Ingredients newsletter

Shirley’s Notes: If you have family members who are die-hard carnivores and must have meat, feel free to add some crumbled bacon or diced chicken towards the end of the cooking time. You could even add bacon or chicken to individual bowls and stir until heated through. This recipe makes a lot, so feel free to halve the ingredients, use a regular 4-qt slow cooker, and reduce the cooking time. If you’d prefer to cook it on the stove, I’d still recommend slow cooking at a lower heat. I do love a pot of soup simmering on the stove.]]></description>
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		<slash:comments>38</slash:comments>
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		<item>
		<title>Black-Eyed Pea Soup (with Ham and Chicken)</title>
		<link>http://glutenfreeeasily.com/black-eyed-pea-soup/</link>
		<comments>http://glutenfreeeasily.com/black-eyed-pea-soup/#comments</comments>
		<pubDate>Thu, 04 Mar 2010 16:18:30 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[chicken]]></category>
		<category><![CDATA[crockpot]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=4072</guid>
		<description><![CDATA[Black-Eyed Pea, Ham, and Chicken Soup

1 pound dried black-eyed peas (I don’t recommend using canned as a substitution, but fresh or frozen would work well)

1 ham bone (ideally, with at least about a cup of meat remaining on it)

2 cups, cut-up chicken

2 diced onions

2 cups diced or sliced carrots (I prefer slices, but I halve the larger slices)

1 cup diced celery

6 cloves garlic (I used 3 tbsp minced garlic)

6 – 8 cups of chicken broth (I used my homemade broth and just kept adding until my crockpot was almost full)

1/2 tsp Italian seasoning

1 tsp coarse sea salt (any salt will work though)

Soak your beans overnight. Drain and pick out the undesirables (e.g., discolored   beans) in the morning.

Use a 5 to 6 quart crockpot. I used my oval SmartPot   add link … This recipe will serve a lot.

Dice the veggies, and add them to the crockpot with the black-eyed peas that have been soaked and drained.

Pour in broth, and stir in Italian seasoning and salt.

Add ham bone. You can also add the chicken at this point, or save it until closer to the end of cooking time. As your chicken is already cooked, it’s your preference on when you want to add it. I did add mine at the beginning and the soup was great, but adding it at the end would have also worked and kept the chicken in nice little chunks.

Cover and cook on low for 8 hours, or on high for about 6. About a half hour to an hour before serving, use an immersible blender to smash up about 1 cup of beans. If you don't have an immersible blender, scoop out 1 cup of beans, blend them in a traditional blender, and add back to the soup. You will really only need to blend for a few seconds. Stir after blending. The soup will thicken and have the most wonderful color.

Adapted from Stephanie O’Dea at A Year of Slow Cooking ]]></description>
		<wfw:commentRss>http://glutenfreeeasily.com/black-eyed-pea-soup/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Make It Fast, Cook It Slow Cookbook Winner</title>
		<link>http://glutenfreeeasily.com/make-it-fast-cook-it-slow-cookbook-winner/</link>
		<comments>http://glutenfreeeasily.com/make-it-fast-cook-it-slow-cookbook-winner/#comments</comments>
		<pubDate>Mon, 01 Feb 2010 04:13:56 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[crockpot]]></category>
		<category><![CDATA[giveaway]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Out and About]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[cookbook giveaway]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3637</guid>
		<description><![CDATA[The winner of the giveaway of Stephanie O’Dea’s fabulous book, Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking is Sarah H. Sarah was selected by using the random number generator at random.org. Her comment was: “I LOVE her blog…hope I win the cookbook! Thanks for the giveaway.” Congratulations, Sarah! Thanks [...]]]></description>
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		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Wassail Recipe and More</title>
		<link>http://glutenfreeeasily.com/wassail/</link>
		<comments>http://glutenfreeeasily.com/wassail/#comments</comments>
		<pubDate>Thu, 21 Jan 2010 12:50:51 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[beverage]]></category>
		<category><![CDATA[crockpot]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[giveaway]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Progressive Dinner]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[honey]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3526</guid>
		<description><![CDATA[Our Gluten-Free Progressive Dinner Party (GFDP) happily continues on! Soon, folks will be coming through the door to see what I’m serving today. It’s a hot soothing wassail&#8212;recipe and photos courtesy of Stephanie O’Dea at A Year of Slow Cooking. Wassail is just right for this cold, damp day, that even has a promise of sleet and snow later. [...]]]></description>
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		<slash:comments>12</slash:comments>
		</item>
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