Monday, May 20, 2013

Slow Cooker Chocolate Chicken Mole


I am putting this on here because the flavors were amazing, though I will have to try again before I get the chicken right. My chicken was a little dry. I removed the cooked chicken to shred it. I mixed up the very thick sauce and added a little water to improve the texture. I added the chicken back into the sauce and combined everything together, It made delicious chicken quesadillas.

Source: Rubies and Radishes by way of Our Life in Food by way of friend and fellow lover of slow cookers, Michele.

Butter
1 medium onion, chopped
4 cloves garlic, minced
2 lbs chicken (Recipe calls for boneless, skinless chicken breasts. Mine turned out kind of dry, so I might try thighs next time.)
Kosher salt and black pepper

1 28 oz or 2 16 oz cans, fire-roasted tomatoes (note that this is a big can)
5 dried New Mexico chiles, stems and seeds removed and chopped into small pieces (I used a can of green chiles)
1/4 cup almond butter (oh yum -- so expensive and so delicious)
2.5 oz dark chocolate (the darkest)
1 teaspoon ground cumin
1 teaspoon Kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
Avocado, cilantro, and jalapeno, for garnish

(Note: I totally skipped steps 1 & 2 and it was apparent. I will continue to skip these and instead find a faster way to keep the chicken moist)
1. Add a pat of butter to a saute pan over medium heat. Saute the onions until softened, and then add the garlic. Stir to combine, and transfer the mixture to the slow cooker.
2. Season the chicken with salt and pepper. Add the chicken to the saute pan, and brown on all sides.
3. Place the chicken in the slow cooker. Add the tomatoes, chiles, almond butter, chocolate, cumin, salt, cinnamon, and chili powder to the slow cooker. Mix everything together well, making sure that the chicken is nestled down under the sauce.
4. Cook for 4-6 hours on low. (Mine cooked for 8)
5. Serve garnished with avocado, cilantro, and jalapeno.

slow cooker carnitas cubanas

This is good in enchiladas, tacos, burritos, etc.


1 3-4 lb pork butt
4-6 citrus fruits, juiced - I like to use juice of a grapefruit, two oranges and a lime
1 t cumin
1 t chili powder
1 t onion powder
1/2 t garlic powder
1/2 t oregano
1/4 t cayenne
1/2 t salt
1/4 t freshly ground black pepper

Trim most of fat from pork cut but leave a little for flavor and cooking moisture.

Juice the citrus and pour into the ceramic vessel of slow cooker.

Mix spices together uniformly in a small bowl. Use fingers to pat the spice rub all over the pork until completely used up.

Set pork in citrus juice in slow cooker. Cook for 8 hours on low.

Shred pork and toss with liquid.

Vodka Sauce for Pasta

Annie's got this one just right.
I adjusted her version very slightly to simplify the tomato step.

1 (28 oz.) can whole tomatoes
2 tbsp. olive oil
¼ cup minced onion
1 tbsp. tomato paste
2 cloves garlic, minced
½ tsp. red pepper flakes
½ tsp. table salt
¼ to 1/3 cup vodka
½ cup heavy cream
¼ cup reserved pasta water, if needed
2 tbsp. finely chopped fresh basil leaves
Freshly grated Parmesan cheese, for serving

16 oz. dried pasta


Boil water for pasta. Cook according to taste/directions.

Pulse tomatoes and liquid in blender three or four times. (The quickest of button pushes)

Heat the olive oil in a large saucepan over medium-high heat until shimmering. Add the onion and tomato paste and cook, stirring occasionally until the onions begin to soften, about 3 minutes. Stir in the garlic and red pepper flakes and mix just until fragrant, about 30 seconds.

Stir in the tomatoes and salt. Remove the pan from the heat and add the vodka. Return the pan to the heat and simmer briskly until the alcohol flavor is cooked off, about 8-10 minutes. Stir frequently and lower the heat if the simmering becomes too vigorous. Stir in the cream and cook until heated through, about 1 minute. (Take care not to cook the cream too long or the sauce will separate). 

Stir in the basil and adjust the seasoning with salt if needed. Serve with freshly grated Parmesan.

Thursday, May 16, 2013

roasted red pepper sauce

We had this on pasta, but you could stick it on eggs or spread it on bread or eat it straight out of the container...

Ingredients:
  • 4 or 5 red bell peppers
  • 4 cloves garlic
  • salt & pepper
  • dash of red pepper flakes
  • 2 T red wine vinegar or similar
Heat your toaster oven to broil and roast the red peppers, turning occasionally when the skin starts to pucker and brown.

After about 20 minutes, take them out and seal them in a lidded glass dish or a plastic bag. Let steam for 15 minutes.

Take them out of the bag and score each one with a knife to let out steam and extra water.

After they're cool, peel and seed the peppers.

Put everything into a cup and use your immersion blender to puree. Eat!

muesli

I love me some muesli. This recipe was a good starting place... I made some modifications below. Warning: It makes a TON -- J & I both ate it for breakfast several days in a row. 
 
The recipe thinks it only lasts 2 or 3 days, but I may or may not have eaten it an entire week after I made it and it was still fine.
  • 3 cups whole milk (I used low-fat)
  • 2 cups plain whole yogurt (I used some of TJ's vanana yogurt)
  • 1 cup apple, skin on, grated (2 apples)
  • 3/4 cup yellow raisins (I added some dried cranberries too)
  • 1 ripe banana, sliced (I skipped because I thought it would make the muesli go bad too quickly)
  • 9 tbsp cracked wheat or bulgar wheat (I used bulgar. warning: do not toast this... I stuck it in the toaster because I'd already mixed it with the next two ingredients, but it burned a bit.)
  • 9 tbsp rolled oats, toasted
  • 9 tbsp wheat germ, toasted
  • 1/4 cup honey (I skipped because the yogurt was sweet... but I do think this mixture needs a little sweetness to it or else it would resemble very hearty brick mortar)
  • 1/4 cup dates, chopped (6 dates)
  • 2 tbsp flax seeds, ground
  • 2 tbsp millet
  • 1 tbsp chia seeds or poppy seeds (I skipped this)
  • pinch of kosher salt (I skipped this too because it didn't make sense to me)
  • seasonal fresh fruit for topping (you don't really need this)
Stir everything together in a large mixing bowl. Cover tightly and refrigerate overnight.

Friday, May 03, 2013

Mango and Avocado Salsa

From: Gina's Skinny Recipes

I served this with the Salsa Verde Chicken and it was quite delicious.  Would also be good with fish or grilled chicken.  Maybe pork, too?
  • 1 mango, peeled and diced
  • 1 avocado, peeled and diced
  • 1 plum tomato, diced
  • 1 clove garlic, minced
  • 1 jalepeƱo, seeded and diced
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp fresh lime juice
  • 1/4 cup chopped red onion
  • 1 tbsp olive oil
  • salt and fresh pepper to taste
Combine all the ingredients and let it marinate in the refrigerator 30 minutes before serving


Crockpot Salsa Verde Chicken

From: Gina's Skinny Recipes

Recipes with 2 ingredients are about all I have time for these days.  I took this to a pot-luck at work today and everyone really liked it.  We had leftovers for dinner in the form of quesadillas.  I took her advice and tried Archer Farms brand from Target and we liked it.


Ingredients:

  • 1 1/2 lbs raw skinless chicken tenders
  • 1/4 tsp garlic powder
  • 1/8 tsp oregano
  • 1/8 tsp ground cumin
  • salt, to taste
  • 16 oz roasted salsa verde

Ingredients:Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker. Cover with salsa verde, cover and cook HIGH 2 hours.
Remove chicken, shred with 2 forks. Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice). Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm. Makes about 3 cups.