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Thermal Cookers

Taco Soup Recipe

August 14, 2017 by Kate Thompson 3 Comments

 

Taco soup is one of my favorite thermal cooker meals.

Okay. It’s just one of my favorite meals. And my entire family eats it without coercion and then they fight over the leftovers. I’ve tried several recipes over the years but I believe this is the one soup recipe to rule them all. No need to throw it in a volcano though. Just throw it in your thermal cooker.

It goes a little something like this:

Thermal Cooker Taco Soup

Soup ingredients:

2 lbs ground beef or turkey (browned)
4 cups water
1 med onion (chopped)
1 green bell pepper (chopped)
1 cup chopped celery
4 cups corn (drained if canned)
1 can (15 oz.) kidney beans (drained and rinsed)
1 can (15 oz.) pork and beans
1 can (15 oz.) tomato soup
1 can (8 oz.) tomato paste
1 envelope taco seasoning mix or 1/4 cup bulk taco seasoning powder

Toppings – grated cheddar cheese, sour cream, Fritos

Throw all soup ingredients in your large thermal cooker pot. Bring the mixture to a boil and boil hard for 3 minutes. Cover and seal your cooker for a few hours, until the veggies are as tender as you like them.

Serve topped with grated cheddar cheese, sour cream, and Fritos corn chips.

Taco Soup Recipe
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Ingredients

  • 2 lbs ground beef or turkey (browned)
  • 4 cups water
  • 1 med onion (chopped)
  • 1 green bell pepper (chopped)
  • 1 cup chopped celery
  • 4 cups corn (drained if canned)
  • 1 can (15 oz.) kidney beans (drained and rinsed)
  • 1 can (15 oz.) pork and beans
  • 1 can (15 oz.) tomato soup
  • 1 can (8 oz.) tomato paste
  • 1 envelope taco seasoning mix or 1/4 cup bulk taco seasoning powder
  • Toppings - grated cheddar cheese, sour cream, Fritos

Instructions

Throw all soup ingredients in your large thermal cooker pot. Bring the mixture to a boil and boil hard for 3 minutes. Cover and seal your cooker for a few hours, until the veggies are as tender as you like them.

Serve topped with grated cheddar cheese, sour cream, and Fritos corn chips.

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http://thermalcookerrecipes.com/taco-soup-recipe/
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Disclaimers and Other Stuff

Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

Disclosure: This post may contain affiliate links. This means, we may receive a small commission if you choose to purchase something from a link we post. Don’t worry, it costs you nothing. Thank you for supporting our website!

Filed Under: Main Dishes, Soups and Stews, Thermal Cookers

Thermal Cooking – On Vacation

February 17, 2017 by Kate Thompson Leave a Comment

In January we surprised the kids with a 2-night stay at Great Wolf Lodge in Grand Mound, WA. We love Great Wolf but our bank account does not love it. The plan was to pick the kids up from school and drive through Seattle and Tacoma rush-hour traffic, arriving at the resort just in time for dinner.

In an attempt to minimize the financial damage, I planned to pack a picnic dinner that night and for at least one other meal on property. How could I make the meal a little more exciting than the standard PB&J?

THERMAL COOKER of course!

At about 1pm, I cooked up a big pot of chili in the thermal cooker, boiled it for a few minutes, sealed it up and threw it in the trunk of the van. When we arrived at our hotel room at 7:30, we opened up a burning-hot chili dinner. A family favorite on the road for the win!

Try taking your favorite chili or soup on the road next time you travel. You’ll love it!

Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

Disclosure: This post may contain affiliate links. This means, we may receive a small commission if you choose to purchase something from a link we post. Don’t worry, it costs you nothing. Thank you for supporting our website!

Filed Under: Comfort Food, Main Dishes, On the Go, Saratoga Jacks, Soups and Stews, Thermal Cookers

Thermal Cooker Spaghetti and Meat Sauce

February 8, 2017 by Kate Thompson 1 Comment

I’ve been messing around with noodles in the thermal cooker and I haven’t had awesome luck. If you keep them in the thermal cooker for the entire cooking time, they get swollen and mushy. If you add them for the last 30 minutes of cooking time, they get soft but also kind of gluey because the liquid is no longer actually boiling. Putting noodles to cook in hot but not boiling water is apparently a no-go.

Since I knew I was doing a spaghetti sauce recipe today, I thought I’d give noodles another try. The trick here is to cook the sauce as listed below. When there are maybe twenty minutes left until dinner, bring water to boil in the small inner pot. Add your noodles and boil for a minute or two. Then insert the small inner pot into the cooker with your spaghetti sauce that’s already been cooking for hours. Seal the cooker and let the noodles cook for the amount of time the package directions specifies.

So, for my whole wheat spaghetti noodles, I let them cook for 14 total minutes, including the time they were boiling on the stove and the time they were sealed in the thermal cooker. The package said “Boil 12 minutes.”

Then, what’s the point of using the thermal cooker to cook noodles this way. For one thing, you save a little energy by not having to boil the noodles the whole time. It’s also a convenient way to take dinner on the go. As you’re leaving the house for baseball, put the noodles in and then dish them up on the field.

Now for the sauce. This is an amazing sauce that can be modified a hundred different ways. The basic recipe was taught to me by my Peruvian aunt who was living in Montreal. She taught me how to cook this, while speaking French and with no exact measurements. She just tossed things in the pot and I tried to write down approximate amounts.

I’ve been making this sauce for nearly twenty years now and it’s a little different every time. So, make it your own.

Thermal Cooker Spaghetti and Meat Sauce

1 medium onion, diced
1 lb. ground beef or turkey
1 TBSP minced garlic
1 TBSP parsley
2 tsp paprika
2 tsp Italian seasoning
1 28oz can diced or pureed tomatoes
1 14oz can tomato sauce
1 8oz can tomato paste
1 24oz jar marinara sauce
1 tsp liquid beef bouillon or one bouillon cube
2 tsp sugar
Fresh grated parmesan (optional)

Heat oil in skillet and toss in onions. Stir the onions for about 5 minutes until they are translucent and begin to turn golden. Add ground beef or turkey and stir and break into small pieces until most of the pink is gone. Drain most of the fat. Then add garlic and spices and stir for 30 seconds. Dump in tomatoes, tomato sauce, tomato paste, marinara, and bullion. Bring to a boil for 3 minutes. Stir in sugar. Place in the thermal cooker and seal. Let cook for 1-4 hours until you’re ready to eat. Serve over noodles or vegetables and top with parmesan cheese.

Thermal Cooker Spaghetti and Meat Sauce
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Ingredients

  • 1 medium onion, diced
  • 1 lb. ground beef or turkey
  • 1 TBSP minced garlic
  • 1 TBSP parsley
  • 2 tsp paprika
  • 2 tsp Italian seasoning
  • 1 28oz can diced or pureed tomatoes
  • 1 14oz can tomato sauce
  • 1 8oz can tomato paste
  • 1 24oz jar marinara sauce
  • 1 tsp liquid beef bouillon or one bouillon cube
  • 2 tsp sugar
  • Fresh grated parmesan (optional)

Instructions

Heat oil in skillet and toss in onions.

Stir the onions for about 5 minutes until they are translucent and begin to turn golden.

Add ground beef or turkey and stir and break into small pieces until most of the pink is gone.

Drain most of the fat.

Then add garlic and spices and stir for 30 seconds.

Dump in tomatoes, tomato sauce, tomato paste, marinara, and bullion.

Bring to a boil for 3 minutes.

Stir in sugar.

Place in the thermal cooker and seal.

Let cook for 1-4 hours until you’re ready to eat.

Serve over noodles or vegetables and top with parmesan cheese.

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http://thermalcookerrecipes.com/thermal-cooker-spaghetti-meat-sauce/
Copyright ThermalCookerRecipes.com

Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

Disclosure: This post may contain affiliate links. This means, we may receive a small commission if you choose to purchase something from a link we post. Don’t worry, it costs you nothing. Thank you for supporting our website!

Filed Under: Italian, Main Dishes, Meat, Sauces, Thermal Cookers

Update

January 24, 2017 by Kate Thompson 1 Comment

It’s been a while since I posted on this site. Mostly it’s laziness. I’ve got some good recipes queued up though so stay tuned.

I also hit a snag in my thermal cooker love affair and I wanted to get it sorted out before posting about it. We’ve researched quite a bit and our favorite thermal cooker is the Saratoga Jacks. We both own one and we love them.

The main thing I prefer about the Saratoga Jacks over other cookers on the market it is the small inner pot you can use to cook rice or some other second dish simultaneously. It’s got a nice thick bottom (not unlike yours truly) and makes creating a whole meal more efficient.

However, I ran into a problem when the handle for the inner pot developed rust spots.

It didn’t look great but that wasn’t an issue for me until the rust began dripping into the food I was cooking in the top pot. I researched online and apparently you won’t die from eating small amounts of rust.

But there are a lot of things you won’t die from that I prefer not to do. Like watching Vin Diesel movies and tattooing pictures of boy bands on my forehead.

So, I reached out to the company and they were very kind and replaced the pot. Sweet.

Until the replacement inner pot handle developed rust spots the second time I used it. There seems to be a manufacturing problem and I hope they get it fixed.

In the meantime, I reached out to them again and they responded that they were on it and that they stood behind their product 100% and immediately shipped out another replacement pot.

The main unit and larger pot have no problems and we have used them a TON. I still think it’s the best thermal cooker on the market. I hope they get to the bottom of the issue and I’m glad they’re taking care of customers when things go wrong.

So, yeah. New year, new recipes. I’m looking forward to thermal cooking with you in 2017!

Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

Disclosure: This post may contain affiliate links. This means, we may receive a small commission if you choose to purchase something from a link we post. Don’t worry, it costs you nothing. Thank you for supporting our website!

Filed Under: Saratoga Jacks, Thermal Cookers

Indian Lemon Cilantro Chicken and Yellow Rice

October 6, 2016 by Kate Thompson 4 Comments

indian-chicken-sliderEverything delicious I know about Indian food, I learned from Madhur Jaffrey.

She is a goddess. This recipe is based on two recipes from her Indian Cooking book, Lemony Chicken with Fresh Coriander and Aromatic Yellow Rice.

Anyone I’ve ever made these for loves them and they turned out amazing in the thermal cooker.

You start by browning chicken chunks in your large pot with some oil. When they’re lightly browned but not cooked through, add your minced garlic, jalapeno, ginger paste, and spices.

Cook them for a minute until the spices are nice and fragrant.

Then add your liquids. Bring everything to a boil. When it’s boiling hard, to the point that it can’t be stirred down, let it continue to boil for three minutes. Then place the large pot in the cooker, cover and seal.

indian-chicken1

Yellow Rice

If you are make yellow rice as well in the upper pot (both recipes are included in this post.), start water boiling as the chicken finishes browning. Add rice and spices to the boiling water and boil for three minutes as well.

Nest the smaller rice pot inside the larger chicken pot.

Cover.

Seal.

Let cook.

This should be ready in 2 hours but can continue to cook for up to 8, depending on how heat efficient your personal thermal cooker is.

Nutrition

Calories

613 cal

Fat

38 g

Carbs

35 g

Protein

33 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Indian Lemon Cilantro Chicken and Yellow Rice
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Ingredients

  • 4 1-inch cubes fresh ginger peeled and coarsley chopped
  • 8 Tbsp plus 2 Cups water
  • 6 Tbsp vegetable oil
  • 4 chicken breast halves, cut into 1-inch pieces
  • 1 heaping Tbsp minced garlic
  • 5 bunches fresh cilantro
  • 1/2-1 fresh jalapeno
  • 1/4 tsp cayenne pepper
  • 4 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 tsp salt, or to taste
  • 1/4 cup lemon juice
  • Rice Ingredients
  • 2 1/2 cups rice
  • 4 cups water
  • 1 tsp salt
  • 3/4 tsp turmeric
  • 3-4 whole cloves
  • 1 cinnamon stick
  • 3 bay leaves
  • 3 Tbsp butter, cut into small pats (optional)

Instructions

Blend ginger and 8 Tbsp water in an electric blender or food processor.

Heat the oil over medium heat in your large thermal cooker pot.

Add chopped chicken pieces and lightly brown.

Add garlic, ginger paste, jalapeno, and dry spices to pot with chicken and stir for 1 minute.

Add 2 cups water, fresh cilantro, and lemon juice.

Bring to a boil.

When the liquid is boiling so hard it cannot be stirred down, set a timer for three minutes and boil while stirring frequently.

Remove pot from heat, put a lid on it, and seal it in your thermal cooker.

Remove and serve over rice after 2-8 hours in the cooker, depending on how long your cooker will safely keep it warm.

If you're making rice, boil water.

Add rice and spices and boil hard for 3 minutes.

Place rice pot nested inside chicken pot.

Cover with lid, seal in thermal cooker, and let cook for 2-8 hours.

When ready to serve, fluff rice with fork and mix butter into the rice.

7.8.1.2
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http://thermalcookerrecipes.com/indian-lemon-cilantro-chicken-and-yellow-rice/
Copyright ThermalCookerRecipes.com

Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

Disclosure: This post may contain affiliate links. This means, we may receive a small commission if you choose to purchase something from a link we post. Don’t worry, it costs you nothing. Thank you for supporting our website!

indian-chicken-pinterest

Filed Under: Indian Food, Main Dishes, Regional Food, Saratoga Jacks, Side Dishes, Thermal Cookers

Hamburger Volcanoes – Thermal Cooker Style – 10 Minutes to Prep

September 29, 2016 by Kate Thompson Leave a Comment

hamburger-volcanoes-slider

This recipe is cheating.

The entire meal takes a maximum of 10 minutes to prep and then it’s hot and ready for your family when you want it, fresh from the thermal cooker.

Even calling it a “recipe” feels like a bit of a stretch. It has so few ingredients and does use a prepared mix for the sauce. C’est la vie during soccer season, mes amies.

My family asks for this over and over again. Who am I to deny them? No one. That’s who.

It’s fast, easy, cheap, hot, and yummy. And thusly I comply with their demands.

hamburger-volcanoes-feature

This is another rice recipe so you prepare the rice by boiling water with a little salt, adding the rice and boiling it for a few minutes. Then you insert it into the thermal cooker. Detailed instructions to guide you through this incredibly detailed process can be found here.

The topping for the rice is made by browning some ground beef or turkey in the main pot. You then drain the meat and set it aside. Prepare a few packets of brown gravy mix in the pot. When is starts to boil, add the meat back in and boil for 3-5 minutes.

Then stick it in the pot. Nest the boiling rice inside. Put a lid on it. And seal.

Easy, peasy.

This will be done and ready to eat as soon as the rice is cooked through, about 2 hours, but it should stay good for up to 8. Of course check the temperature to make sure your particular has kept it hot enough for food safety.

This afternoon I made this as I helped my kids with their homework. Then I forgot about it until we got home from soccer at 7 pm. Score.

As a side note, we call these “volcanoes” because my mom used to make this meal with mashed potatoes. We’d form the potatoes into mountainous shapes and then fill the hole in the top with the meat and gravy “lava.” It’s not nearly as volcanic-looking with rice, but the principle’s the same and the name stuck.

Nutrition

Fat

4 g

Protein

2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Hamburger Volcanos – Thermal Cooker Style
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Ingredients

  • 3/4 Cup Bulk Brown Gravy Mix (or use packets and follow directions)
  • 4 Cups Water
  • 1-2 lbs ground beef or turkey

Instructions

Brown meat in large thermal cooker pot.

Drain and set aside.

Prepare brown gravy mix in large thermal cooker pot according to package directions.

When gravy begins to boil, add prepared meat.

Boil for 3-5 minutes.

Place large thermal cooker pot in thermal cooker unit, cover with lid, and seal.

Wait 2-8 hours and enjoy over rice.

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http://thermalcookerrecipes.com/hamburger-volcanoes-thermal-cooker-style-10-minutes-prep/
Copyright ThermalCookerRecipes.com

Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

Disclosure: This post may contain affiliate links. This means, we may receive a small commission if you choose to purchase something from a link we post. Don’t worry, it costs you nothing. Thank you for supporting our website!

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Filed Under: Asian, Main Dishes, Meat, Thermal Cookers

Thermal Cooker Bulgogi – Korean BBQ

September 12, 2016 by Heather Clark 2 Comments

Thermal Cooker Bulgogi - Slider

My sister-in-law is from Korea. She cooks the best food ever. This thermal cooker bulgogi is not one of her recipes. 🙁

But it is DELICIOUS, and until she comes over from Korea again to cook me her homemade bulgogi, this will have to do. Also, in the thermal cooker, it was about a 10 minute total project, and it came out piping hot. The meat was all intact, but melt-in-your-mouth tender, and the rice was perfect. All this after seven hours cooking, and being transported to a Korean themed bachelorette party —don’t ask!

Thermal Cooker Bulgogi - Featured

The joy of this, like most of our recipes is that to cook it, you dump the ingredients into your large pot, boil hard for three minutes, and put it into the cooker to cook. This was a fun experiment, because I just let the rice go the whole time, hoping it wouldn’t overcook. It was absolutely delicious! Better for certain than 7 hours in the rice cooker on warm.

I felt like a cooking superstar, and it was easy as anything!

Thermal cooker bulgogi also freezes very well. And you will probably want to freeze it, because this recipe makes a lot. Air is your enemy, as it brings down your food temperatures too quickly, so I always cook in larger amounts, and freeze leftovers.

See Kathryn’s recipe for instructions on the rice that I cooked in the nesting upper pot.

Nutrition

Calories

7 cal

Carbs

2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Thermal Cooker Bulgogi – Korean BBQ
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Ingredients

  • 1 C soy sauce
  • 1/2 C white sugar
  • 1 C chopped green onion
  • 1/3 C minced garlic
  • 1/2 C sesame seeds
  • 1/2 C sesame oil
  • 2 tsp ground black pepper
  • Water until beef is just covered (1-2 C)
  • 3 inch piece puréed fresh ginger
  • 4 pounds thin-sliced beef roast

Instructions

Purée fresh ginger in soy sauce and sesame oil and garlic, Add all ingredients to thin-sliced beef in large inner pot of thermal cooker. Add enough water to cover beef. Bring to a hard boil for at least 3-5 minutes, stirring consistently.

Place pot into thermal cooker, add nesting pot with prepared white rice. Seal, and cook for a minimum of 6 and a maximum of 8 hours.

Serve bulgogi over rice with steamed broccoli or other side vegetables.

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http://thermalcookerrecipes.com/thermal-cooker-bulgogi-korean-bbq/
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**This post contains affiliate links**

Thermal Cooker Bulgogi - Pinterest

Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

 

If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

http://www.fda.gov/food/foodborneillnesscontaminants/buystoreservesafefood/ucm255180.htm

Disclosure: This post may contain affiliate links. This means, we may receive a small commission if you choose to purchase something from a link we post. Don’t worry, it costs you nothing. Thank you for supporting our website!

Filed Under: Asian, Main Dishes, Regional Food, Saratoga Jacks, Thermal Cookers

Top 10 Reasons A Thermal Cooker Will Change Your Life

September 6, 2016 by Heather Clark Leave a Comment

Thermal Cooker Slider

Thermal Cookers are AMAZING. This is the post where I tell you the things that have my friends rushing out to buy a thermal cooker after water aerobics or a park play date.

You see, I can’t shut up about my thermal cooker, because it’s my favorite thing to happen to cooking since the electric pressure cooker. (And yes, I’m still using that also. They work really well in tandem, and the electric pressure cooker has lightning speed on its side. But now in no particular order, I give you the top ten reasons why owning a thermal cooker will change your life!

1. Convenient Hot Meals On The Go

I can’t overemphasize this–This pot is like your slow cooker except it doesn’t overcook, it doesn’t need a power connection, it doesn’t slop over the sides because the unit is sealed. This beautiful piece of engineering makes dinner something you can take anywhere, hot, ready, at a moment’s notice. Oops, Mom, I forgot to tell you I’ve got a game across town? Someone grab the picnic bag and the thermal cooker full of dinner. It’s cool to the touch on the outside, and it’s not going to spill all over our car. In a few minutes, wherever we go, we’ve got our healthy, hot dinner ready. And look… I’ve just become a domestic goddess!

2. Reduced Fuel Consumption = Saving the Planet and Your Budget

If it only takes a 3-5 minute rolling boil (recommended by my thermal cooker manufacturer–consult yours for requirements as each unit is different) to provide enough heat to cook your meal all day and keep it hot for up to 8 hours, think of all the energy you’ll save. Maybe you’re happy about this because you care about global warming and reducing your carbon footprint. Maybe you want to save on your power and gas bills. Maybe you’re just glad not to heat your kitchen up and melt off all your makeup. 😉 Maybe it’s the apocalypse, and you don’t have much in the way of fuel. This way you’re cooking your food well with a minimal time and fuel output.

3. Camping and Road Trips

If you’re like me, most times you go camping the food is the biggest part of the ordeal. What if you only needed enough fuel for your camp stove to do a 3 minute boil of your dinner? What if you could just dump canned goods into the thermal cooker, bring it to a boil, close the lid, and head off on your adventures for the day. When you stagger back into camp after your husband pushed you up a mountain all day–not speaking from personal experience here–what if a hot beef stew was waiting in your thermal cooker with fresh-baked cornbread in the top nesting pot?

Happier already? Me too! Also think about the morning you leave for your camping trip, taking 3 minutes to boil the pot you prepared the night before. Then you nestle your thermal cooker in the back of the van between sleeping bags and pads, and when you finish setting up camp, your chicken curry and rice are perfectly ready for dinner. Camping and traveling have never been SO delicious!

Traveling with another family? No problem. This cooker fed two families of five with leftovers every night. Providing food for extended family? Also no problem. That’s why you have two thermal cookers. 😉

4. Soccer Night

Don’t look now, but with 5-10 minutes of morning prep, you’re ready to win soccer night EVERY week! The other moms are whipping out their rubbery takeout pizzas, and you’re like… hold on kids, here’s the sloppy joes I just threw together this morning. Careful, now… don’t burn your mouth. It’s piping hot! Ever wanted everyone to hate you? Oh, and then when it’s your turn to provide the game-end treats, you’re like, hold on… let me open up my second thermal cooker that’s stuffed full of ice cream sandwiches that I threw in three hours ago, and still have the frost on the outside of the papers! Don’t believe me? Get ready to have your mind blown.

5. Perfectly Cooked Meals — Ready When You Are

Ever left your slow-cooker on too long? Oh no… Look at all that crusty residue burnt all over the sides of the pan. That’s going to be a bear to clean, and not very delicious. And those potatoes and zucchini chunks? Boiled to bits of goo. But not anymore. No crusty, baked on residue, because the heat source for your food is the food itself. Nothing is jostling or boiling the food. Potatoes stay pristine and shaped perfectly, even the zucchini in my veggie stew was the perfect consistency, and I let that baby cook for 6-7 hours. Most meals can be ready in 2-4 hours, but can stay hot and ready for up to 8. And there’s no fire risk like you have with a slow cooker.

6. Overnight Hot Breakfasts — Ready When You Wake

Wait until you try our amazing overnight steel cut oats! Perfect texture, and piping hot right when you wake up! Cooking breakfast in three minutes the night before? Yes, please.

7. A Portable Fridge – Cold Foods On The Go

With a pre-chilled inner pot and ice in the top nesting pot, you’re that person who can bring ice-cold popsicles to the beach, and eat them four hours later. Yes, you shall be the star of every outing. Also, think about your cold foods kept nice and cold all day on the road trip. No more lukewarm, floppy string cheese. 🙂

8. Ten Minute Meal Prep

Early in the morning, when you have a few free minutes, throw together dinner for that night. The kitchen hasn’t had a chance to heat up yet, and you’re not going to heat it up. You’re just going to mix a bit, boil for a minute or two, and close the thermal cooker. Then all day, your dinner is happily cooking without heating up the kitchen, without sucking power, and without filling your house with food smells. I know the smell of cooking dinner is sometimes pleasant. But not after the cooking is done, and the strange meaty garlic smell is lurking in the bedroom for several hours. Also not when what you’re cooking is dry beans. Imagine well-cooked beans without the bean stench filling the house.

9. Pot Luck Perfection

Just imagine being the one person at the pot luck who isn’t looking for a plug in, who doesn’t have to reheat the food they brought, who doesn’t need to quickly shove their cold salad into the refrigerator, taking up prime fridge real estate. You’re the one who’s like . . . oh . . . it’s time to eat? Sure, let’s just open up my thermal cooker, and pull out the perfect meal as though I timed it for this very minute.

10. No More 5 PM What’s For Dinner — Healthier Dinner Ready To Go

The bonus of cooking your food in five minutes in the morning, and then forgetting about it all day, is that when you’re suddenly realizing it’s five o’clock, and you’re having that heart attack, wondering if you should run to Little Caesar’s, you will realize that your hot, perfect, healthy meal is sitting waiting for your family. And this cooking method preserves nutrients, and will often mean a home-cooked meal when you might have reached for the box of mac and cheese instead.

If I haven’t convinced you yet, I’m not sure I ever will . . . but Kate couldn’t convince me until I saw it for myself. I’ll be posting more YouTube videos in the coming days, so hopefully it’ll feel like you’re there, experiencing it with me.

If I have convinced you, click here to buy your Saratoga Jacks Thermal Cooker today!

This post contains affiliate links.

Thermal Cooker Pinterest

Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

 

If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

http://www.fda.gov/food/foodborneillnesscontaminants/buystoreservesafefood/ucm255180.htm

Disclosure: This post may contain affiliate links. This means, we may receive a small commission if you choose to purchase something from a link we post. Don’t worry, it costs you nothing. Thank you for supporting our website!

Filed Under: Saratoga Jacks, Thermal Cookers

How I Discovered Thermal Cooking – Not Just for the Apocalypse

September 1, 2016 by Kate Thompson Leave a Comment

thermal cook
In my church community there’s a who lot of focus on emergency preparedness and self-sufficiency. We try to stay out of debt. We store food, water, and fuel for emergencies. We pack 72-hour kits so we will be prepared to leave our homes if disaster strikes.

Living just outside Seattle I know there’s a good chance I will see a major earthquake in my lifetime. So, I’ve been getting organized and taking classes and I’m feeling more and more confident every day that if something crazy were to happen, my family would be okay.

I recently took a class from an amazingly knowledgeable woman in my area who created a non-profit organization to help people be more prepared. The class was about fuel and cooking options in an emergency. She shared all kinds of stoves, pots, and cooking alternatives.

When I got home from the class, I knew I couldn’t afford to purchase everything she had mentioned but I wanted to start somewhere. So, I looked through my notes and did some research online.

There were tons of great stoves, burners, pots and devices but the one that impressed me the most was the thermal cooker.

Susan had suggested the Saratoga Jacks cooker but there were several other brands on the market. I ended up going with the Saratoga Jacks because of its price and because my friend had used that specific brand and could speak to the product quality.

The reason I went with the thermal cooker over all the other emergency cooking products was that the more I read about it, the more I realized that it was so much more than an emergency product.

I became convinced that it was a cooking tool I could use every single day of my life in a hundred different ways. And it would make my life so much easier.

As I’ve been using it over the last several weeks, I’ve become convinced that everyone needs a thermal cooker in their life.

It’s convenient.

It saves on fuel consumption and lowers carbon footprint (is that still a thing, Al Gore?).

It’s super easy to use.

It’s ultra-portable, making hot meals on the go simple and doable.

When I took it on vacation this summer, I made food for several friends and family members, breakfast oatmeal at a cabin in middle of nowhere, chili and soup we could take to the park and play while it cooked, and even cold food for a road trip.

Several people I cooked for asked me where they could get one and where they could find instructions and recipes for it.

I couldn’t find a great place for this online. So, my sister and I created one.

On this site, we will to post recipes, instructions, and ideas for using a thermal cooker, ways to transform your dinner hour and make your families lives better.

We’re so glad to have you join us on this journey!

thermal cook2

**This post contains affiliate links**

Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

http://www.fda.gov/food/foodborneillnesscontaminants/buystoreservesafefood/ucm255180.htm

Disclosure: This post may contain affiliate links. This means, we may receive a small commission if you choose to purchase something from a link we post. Don’t worry, it costs you nothing. Thank you for supporting our website!

Filed Under: Saratoga Jacks, Thermal Cookers

The Portable, Cordless Slow-Cooker

August 29, 2016 by Heather Clark Leave a Comment

Heather Post 1 Slider

Before my sister Kate came to visit this summer, she kept going on and on about her new hot pot, thermal cooker thingy. And wasn’t I so excited? And what meals were we going to make with it to serve everyone on our camping trip?

Um… none. Because the pot sounded weird. And I don’t need one more new contraption in my life.

But then she arrived, and cooked her first meal with the wondrous thermal cooker.

And then I didn’t stop cooking for both families with the blasted pot every day until she left to go home. I ordered my own before I even let her drive away. You can watch my Unboxing of my Saratoga Jacks Thermal Cooker on our YouTube channel. I’m almost spastic with excitement!

The thermal cooker is essentially a slow-cooker . . . that cooks your food without attached power!

It has two sizes of pots that basically nest in a giant thermos, permitting you to cook two different dishes at once, using nothing but the heat of your initial rolling boil from your stove top, and the vacuum insulation power of the giant thermos to retain all that heat, cooking vegetables, sauces, meats, grains, and much more to perfection!

And did I mention that after those first few minutes to boil the raw ingredients, you place the hot pot into the thermos (which remains cool to the touch on the outside), seal it up, and it maintains food at a hot temperature for up to 8 hours if you follow the manufacturer’s directions?

Did I mention that the veggies stay intact, not losing shape or burning, because only the trapped heat does the cooking, so there’s far less chance of overcooking food, and I’ve never seen meat cooked to such perfect, fall-apart deliciousness.

No cords, no power suck, no electricity requirements. No tether keeping it in one spot.

I won’t go off now about all the AMAZING uses for this amazing pot, but just imagine the possibilities with me . . .

Or go here to buy your Saratoga Jacks Thermal Cooker today!

Portable, Cordless

 

Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

 

If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

http://www.fda.gov/food/foodborneillnesscontaminants/buystoreservesafefood/ucm255180.htm

Disclosure: This post may contain affiliate links. This means, we may receive a small commission if you choose to purchase something from a link we post. Don’t worry, it costs you nothing. Thank you for supporting our website!

Filed Under: Saratoga Jacks, Thermal Cookers

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