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Easy Crock Pot Recipe Biography

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Crock pots are making a comeback, and for good reason. Slow-cooked dishes are ideal for making ahead and reheating, and leftovers can be enjoyed for several days. And, a slow cooker provides advantages for healthy cooking by stretching small amounts of meat with flavorful sauces and a generous portion of vegetables. While you might use your slow cooker more often in the winter, you can keep your kitchen cool by using your slow cooker in the summer too. Dust off your slow cooker and try a few of these easy, healthy crock pot recipes.

My Dad, Irving Naxon, invented the crock pot, the then-called Naxon Beanery. He retired in 1971 and sold his business to Rival Manufacturing. They streamlined the design, renamed it the crock pot, and the rest is American culinary history. But what was his inspiration for its creation in the first place, you might ask?

My grandmother Tamara Kaslovski Nachumsohn, grew up in a small “shtetl” in Lithuania. She told my dad, when he was a young child, that when she was growing up back in the old country, each Friday afternoon her mother would send her to the local bakery with their pot of prepared but yet uncooked “cholent.” There it would be put into the oven for a full day, while the family observed the Sabbath and the hot oven cooled to warm while not in use for that same period. At sundown she would go to the bakery and bring the family their delicious pot of steamy stew.

Dad remembered the story and was inspired to find a way to create a heating element that surrounded the pot in the same way that an oven would have. He wanted to find a low cost, low electricity use solution. I remember our having a Beanery at home during the 1950′s and 1960′s. We used it to “boik” potatoes, roast corn, make delicious stews and soups. Mom used to put old fashioned oatmeal in it before we went to bed and we woke up to a steaming pot of hot cereal.

Today, the crock pot is central to American cooking. My dad, who passed away in 1989, would have been proud. He had over 200 patents in his name, and his creative mind has influenced our lives in many ways. I’m proud too.

Crock pot recipes are perfect for busy cooks. Cooking dinner after a long day is something a lot of people don't look forward to, so they end up eating unhealthy take out food or they throw something in the microwave just to get dinner over and done with.

A great slow cooker recipes stash and a crockpot will solve the dinner dilemma. There are an incredible amount of recipes for tasty main dishes, side dishes and desserts that are easy to make. You can get everything ready in the crock pot in the morning, and then walk in the door in the evening to a wonderful home cooked meal.

We've cooked each of these crock pot recipes with a great selection of different ingredients and meal types (all with pictures). There are main dishes with beef, ground beef, pork, chicken and turkey for dinners to please every preference.

You're sure to find the perfect crockpot recipe to help you create a great tasting meal that is easy to make.

Several years ago my daughter Brenda’s dear friend Lena Hennegan, from Russia, hosted a dinner party and served everyone borscht soup as one of the courses. She enjoyed the flavors of the soup so much that she had to ask for Lena’s recipe. Brenda just recently uncovered the recipe tucked inside one of her cookbooks. The recipe was labeled Ukrainian Borsht Soup Recipe.

With this cold weather, this hearty Ukrainian Borscht Soup is delightful. Looking at the ingredients it reminded my daughter of a variation of vegetable beef soup that also added cabbage and beets for that beautiful deep ruby color. Brenda says, “not only did this soup fill my family up, but it was also very healthy and the taste improved the next day. I was surprised to see my young boys enjoying the soup. My 5-year old liked the fact that he couldn’t tell what kind of vegetables were in the soup, and he declared it tasty!”

More of Linda's great Soup, Stew, and Chili Recipes.

bowl of Borscht Soup

Borscht Soup

History of Borscht Soup:

Borscht soup also spelled, borsch, borshch, barzcz, or borchch is a characteristically red colored clear soup, which comes from the beetroot and can be served hot or cold. Borscht is a specialty of the Eastern European (Slavic) countries (including Russia, Lithuania, Poland, and Ukraine) that dates all the way back to Medieval times. It is also believed that borshch used to be the national food in Ancient Rome, where cabbages and beets were specifically cultivated for the purpose.

In the Slavic countries, the origins of borscht actually used cow parsnip, which was eventually replaced by the beetroot. Since beets were in large abundance and inexpensive, it was frequently used by the poorer classes. During the Middle Ages, Borscht never appeared on the royal table during the reign of the Jagiellonian kings, or was it consumed by the royal servants.

Ukrainians strongly believe that Borscht soup originated in their country and declare it as their national soup. Ukrainians love borsht so much so that they will eat borscht with pork for breakfast as a morning pick me up and then again three times throughout the day! You can find many different variations of Borscht soup in the Ukraine using a wide range of vegetables including the staples of cabbage, potatoes, and meats such as pork, beef, or ham. The most essential ingredient for the soup is the beetroot which gives the soup it’s red color. The sweetness from the beets is typically counterbalanced with a kvass (sour, slightly alcoholic beer made from bread or a concoction of fermented beets) vinegar, lemon juice or a citric acid. Borscht is often eaten with a garnish of sour cream and fresh greens such as dillweed or parsley. Borscht is commonly prepared in a large pot to feed a family for several days and the taste will continue to get better after the first day. There as so many recipe variations for borscht soup that each family passes down through the generations.

15th Century - One of the popular but unproved legends says the first-ever borshch was cooked by the Cossacks in 1637 during a two-month siege of the Azov fortress in Southern Russia, which was occupied by the Turkish army. Feeding four thousand Cossacks in a camp was problematic so they collected anything edible they could find and threw it all together. Everyone liked this thick and nourishing mix of vegetables and meat, and came up with the name borschch.

16th Century - Famous Polish poet and prose writer, Mikolaj Rej mentioned a “broth from pickles beets”, but is was not known in all parts of Poland.

19th Century - Classic Russian Cooking: Elena Molokhovets' A Gift to Young Housewives (originally published in 1861) translated and introduced by Joyce Toomre [Indiana University Press:Bloomington] 1992 (p. 131)

31. Ukranian borshch (Borshch malorossijskij): Prepare bouillon #1 from 3 lbs of fatty beef or fresh pork, or from beef with smoked ham. Omit the root vegetables, but add a bay leaf and allspice. Strain the bouillon. An hour before serving add a little fresh cabbage, cut into pieces. Cook, stirring in beet brine or grain kvass to taste about 2 spoons of vinegar. Meanwhile thoroughly wash and boil 5 red beets, but do not peel or cut them; this is, boil them separately in water without scraping. Remove them when tender, peel, and grate. Stir 1 spoon of flour into the beets, add them to the bouillon with some salt, and bring to a boil twice. Put parsley in a soup tureen and pour in the hot borshch. Add salt to taste. Sprinkle with black pepper, if desired, and serve with the sliced beef, pork , or ham; or with fried sausages, meatballs or mushroom buns. “ ---Classic Russian Cooking: Elena Molokhovets’ A Gift to Young Housewives (originally published in 1861) translated and introduced by Joyce Toomre [Indiana University Press: Bloomington] 1992 (p.131)