I picked two recipes from Ricardo's Mijoteuse recipe book, one for breakfast and another for dinner.
The first was baked beans, which I prepared on a Friday night so that we could have beans with our breakfast over the weekend. I have always wanted to try my hand at baked beans and I think it was a good recipe to start with because it required very little ingredient prep before assembling all ingredients in the slow cooker (as long as you pre-soak the beans). I did the fast soak method by boiling the beans for 2 minutes and then letting them sit in a covered pot for two hours. I've read that every slow cooker model can function quite differently from one another and I found this to be true. Even though I followed the directions, I still needed to reduce the liquid by continuing the cooking process on high, uncovered until it reached a better consistency. I was very pleased with the end result though, the flavour was delicious. This recipe is a keeper, with the following minor adaptions: bacon instead of salt lard and the addition of ketchup for tang.
I capitalized on the 'slow cooker' momentum and tried my hand at Osso Buco the next day. This recipe required a bit more prep (browning the shank, onions, etc.) but I wouldn't call it labour intensive. Again, the end results we delicious but I did find that the sauce could have been reduced more. I didn't want to change the recipe the first time I tried it, but I'm getting the sense that most recipes I make will need to be adjusted to use less liquid or cook longer. Or at least with Ricardo's recipes, anyway...
Sadly, I forgot to take pictures of the Osso Buco, but here are some pictures of the baked beans. Marc decided to dice up his omelette and drop it right into a bowl of beans and hot sauce. Me likely.