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Posts Tagged ‘slow cooker’

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Well, hello. Did you think I had completely forgotten what I use to do over here on these pages? That I no longer remembered how wonderful it is to share food with all of you? That I forgot how to type out a recipe?

Well, almost. It was back in March of 2013, after all, when I shared my last recipe- rustic blueberry biscuits! What??!!! And, while I’m not quite certain how much it’s actually going to happen, here’s a start to the return of recipe sharing. This one…it’s a good one too. Yummy and simple- the adjectives that I hope you use to describe the food I share here.

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Chicken and Four Bean Chili

Ingredients
4 cups chicken broth
1 can black eyed peas
1 can black beans
1 can kidney beans
1 can cannellini beans
1 can tomato sauce
1/2 tsp Worcestershire sauce
1 1/2 tsp dried basil
1 tsp dried thyme
1 1/2 tsp Kosher salt
1 tsp black pepper
1/2 tsp red chili flakes
1 medium onion
5 garlic cloves
2 chicken breasts (about 1 pound total)

Open all 4 cans of beans, pour into a colander, and rinse under cold water. Dump the beans along with the chicken broth, tomato sauce, spices, onion, and garlic into your slow cooker. Stir to combine.

Place chicken breasts on top of bean mixture. Cook on low heat setting for 8 hours.

When cooking is complete, shred the chicken with a fork and stir into chili.
Top with shredded sharp cheddar cheese and serve over quinoa or brown rice, or alone aside some tortilla chips or a crusty sourdough bread.

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Tonight’s Menu: Pork Chili Verde in Flour Tortillas, Tomato and Avocado Salad

I’ve blogged about this dish before, but it’s a staple in our home and as the days get cooler and shorter, we will be turning to meals like this more and more to warm us instantly as we come home from school and work. It doesn’t hurt that it makes the whole house smell marvelously of garlicky, meaty goodness…and, it’s the easy dinner meal you’ve ever prepared! The leftovers keep well and go nicely atop mixed greens for work lunch salads.

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Ingredients:
1-2 lb. boneless pork loin
1 jar of salsa verde
4-6 medium sized garlic cloves, pureed

Directions:

Put the pork loin in the slow cooker and pour 1 jar of green salsa over the meat (we always use Trader Joe’s salsa verde, but any green salsa will work). Then, crush 4 – 6 cloves of garlic over the meat. Walk away and let it cook 8 hours over low heat.

The meat will fall apart with the touch of a fork. Shred and place on warmed flour tortillas, topped with creme fraiche. Serve alongside a tomato and avocado salad.

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Yes, I’m back to beans for my slow cooked Tuesday post. I guess I just love them and want all of you to also! When my parents were visiting a few weeks ago, my aunt called the morning after they arrived and her first question to my dad was, “did you have beans for dinner last night?”. I thought it was hilarious and was so proud that my dad could answer “YES”!

Today, I’m cooking a big pot of lentils. Unlike most of the beans that I cook, lentils don’t require an overnight soak, so while I am calling it a slow cooked post, they actually cook pretty fast! Lentils are also a good protein alternative to meat and can be used to make super tasty meatless versions of your favorite meals (wait until I share my lentil burger recipe with you (perhaps next week)…they are sooooo good!).

Slow cooked lentils:

Add 2 cups uncooked lentils (you can use any variety for this recipe, my only suggestion is to grab them from the bulk bins at your market because they tend to be fresher and cheaper that way), 6 cups vegetable stock, 2 bay leaves, 2 cloves of freshly minced garlic, 1 thinly sliced shallot, and salt & pepper to a large pot. Bring to a boil. Reduce to a simmer, and cook for 30 minutes, or until lentils are tender. Let sit, covered for 10 minutes to absorb any remaining liquid.

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There are so many things you can do with the lentils once they are cooked. For tonight’s supper, try them either over brown rice with a vegetable side or have taco night by mashing them and then “frying” them in a skillet to make refried lentils to serve inside tortillas with a sprinkle of cheddar cheese, fresh jalapenos or chiles, and sliced cherry tomatoes.
Package and save the remaining lentils in the freezer…as I promised earlier, there is an amazing lentil burger recipe to come!

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A slow cooker recipe that doesn’t involve beans! This is one of those meals that you just feel good eating. It’s packed full of vegetables and little else and, if you use vegetables at the peak of their season, there is so much flavor. The gentle heat of the slow cook method nudges the vegetables’ flavors into perfect harmony. Bite after bite, you feel healthier (and happier) than the last.

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This recipe is for a summer-inspired ratatouille using 6 small zucchini, 1 large eggplant, 2 small onions, 8 baby bell peppers of different hues (red, yellow, and orange), 6 cloves of minced garlic, and 3 hugs handfuls of small heirloom tomatoes. The dish is rustic, so no need to follow exact vegetable portions. Cut all the vegetables into bite-sized chunks and toss in the slow cooker. Add 1 teaspoon of dried oregano, 1/2 cup of water, a long drizzle of olive oil, and plenty of salt and pepper.

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Stir to combine and then cover and cook over low heat for 8 hours. Use about 2 cups for dinner tonight. Let the remaining ratatouille cool and portion 2 cup servings into freezer bags to store. It will be good in the freezer for up to 2 months. This will allow you to enjoy a bite of summer in late fall!
For dinner tonight, serve the ratatouille over penne pasta. Garnish with parmesan cheese.

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