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Before I retired, I used to have a small crockpot at work (1 qt) and would start my lunch at around 9-9:30AM to be ready by 1:00pm lunch. I used dry rice and added whatever ingredients I wanted. Rice on bottom, seasonings and nuts/veggies next, then, occasion, canned meats on top. (Seasoning...

I have a garden and found that it was alot easier to flavor and roast my Roma tomatoes used for sauces before freezing (to let the flavors marry). I chop the herbs etc. that I want to use to flavor a batch, grease a cookie sheet with olive oil, evenly spread herbs etc over surface, then cut...