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Sunday tea. Slow cooker shin with kale, kale sprouts, and cherry tomatoes.
#yummylummy #foodphotography #lowcarb #slowcooker #shin
Shin, Carrots, Celery, Kale, Kale sprouts, Tomatoes
G'day food lovers,
It was cold and dreary in Canberra today. It was perfect weather for the slow cooker to be on all day. I had some shin meat and cooked it with some beef stock, carrots, and celery.
Before putting the shin meat into the slow cooker I browned it in a hot frypan. I deglased the frypan with a little whiskey and added the crusty goodness to the slow cooker along with a cup of beef stock, some chopped carrot and celery. I cooked the shin meat for 8 hours.
When the time was complete I removed the meat and vegetables and set aside the liquid. I put half the meat and vegetables into a container to refrigerate for lunches this week.
In a hot frypan I added kale sprouts and green kale leaves and put the lid on until the leaves had started to wilt. I then added some of the cooking liquid from the slow cooker along with some meat. Once the liquid reduced I added some butter and cream to make a creamy buttery sauce.
I served it in a bowl and ate it while watching TV.
Have a good night. Bye.
Comforting and flavourful lentil soup packed with French green lentils, carrots, baby spinach, crimini mushrooms and boosted with parmesan rind, garlic, dried porcini mushrooms. This is my go-to lentil soup whenever I don't know what to cook. Very nutritious too. You can see that I even made it at an F1 race track before by vacuuming-packing the prepared ingredients ahead of time.
Recipe adapted from America's Test Kitchen Slow Cooker Revolution. Read more at Dessert By Candy.
3 to 4 skinless boneless chicken breasts (about 20 oz)
16 oz corn (canned or frozen)
1 can (15 oz) black beans
2 tsps ground cumin
2 tsps chili powder
1 onion, halved and thinly sliced
1 green bell pepper, cut in strips
1 can (14.5 oz) diced tomatoes
1 can (6 oz) tomato paste
Mix everything together and cook in a slow cooker on low for 4 to 5 hours.
Garnish with shreddedcheese, if desired. Will probably need some salt as well.
I used 1.5 tsps of ground chiles and 1/2 tsp garlic powder instead of chili powder.
It was pretty good, but could have been spicier. But nothing a little hot sauce can't fix.
Ultimate Cheater Pulled Pork
Makes 12 to 14 servings
* One 3 to 4 pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
* 1/4 cup Cheater Basic Dry Rub (recipe follows)
* 1/2 cup bottled smoke
* Barbecue sauce of your choice
Cheater Basic Dry Rub
Makes about 2/3 cup
* 1/4 cup paprika
* 2 tablespoons kosher salt
* 2 tablespoons coarsely ground black pepper
* 1 tablespoon garlic powder
* 1 tablespoon dry mustard
Combine all the ingredients in a jar with a tight-fitting lid. Shake to blend.
1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
2. Sprinkle the meat with the rub, turning the pieces to coat evenly. Put the pieces in a large slow cooker. Add the bottled smoke.
3. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.
4. Transfer the meat to a plate. Let rest until cool enough to handle. Using a fork pull the meat into strands. It should shred very easily. transfer the shredded meat into a container and add your favorite barbecue sauce, stir until throughly mixed. Serve on sandwich rolls.
NOTE: This recipe works equally well with boneless skinless chicken breast, cook the chicken for 5 hrs on low.
Recipe from:
thebittenword.typepad.com/thebittenword/2008/11/ultimate-...
www.foodthinkers.com/2009/12/when-life-deals-you-bones-ma...
This recipe, suitable for slow cookers and crock pots, is a vast departure from the clear broth with which you’re likely familiar. And it still takes delicious advantage of the flavorful insides that your turkey first delivered about a week ago.
Ingredients
* 3 tablespoons canola oil
* ½ cup onion, chopped
* ½ cup carrots, chopped
* 6 cloves garlic, minced
* 2-inch piece fresh ginger, minced
* ⅓ cup prepared South Asian green or yellow curry paste
* 3 cups chicken stock
* 1 can whole coconut milk
* 1 whole turkey carcass, with some meat left on
* 1½ tablespoons kosher salt
* black pepper, freshly ground
* 1 head cauliflower, broken into large florets
* 2 (16-ounce) cans chickpeas, drained and rinsed
* 1 bunch fresh mint leaves, chopped
* 1 bunch cilantro leaves, chopped
* 1 lime, cut in wedges
Instructions
1. Heat the slow cooker pot over medium-high heat. If your crockpot or slow cooker won’t braise on a stove top, just do this step in a large frying pan instead.
2. Heat the oil; add the onions, carrots, garlic, and ginger; cook, stirring frequently until fragrant.
3. Add the curry paste and continue to cook, about 2 minutes more.
4. Whisk the broth and coconut milk with all the aromatics in the pan. Then carefully place the pan into slow cooker heating element (or transfer from the frying pan to the slow cooker).
5. Place the turkey carcass into the pan.
6. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about halfway through cooking.
7. Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lime.
There’s absolutely nothing subtle about today’s pairing. The slow-cooker espresso-marinated ribs are full of sweet, salty, spicy, and bitter flavors combining in a full-bodied meat.
www.foodthinkers.com/2010/02/fullers-esb-and-espresso-mar...
Marinade Ingredients
* 5 cups water
* 12 ounces freshly-brewed espresso
* ½ cup coarse kosher salt
* 3 tablespoons plus 2 teaspoons (packed) dark brown sugar
* ¼ cup pure maple syrup
* 2 tablespoons chopped fresh rosemary
* 3 tablespoons Worcestershire sauce
* 2 cups ice cubes
* 4 pounds short ribs, cut between ribs to separate
Short Ribs Ingredients
* about a dozen pork short ribs
* ½ cup salt pork, rind removed, diced small
* 2 cups onions, chopped
* ½ cup shallots, chopped
* 6 garlic cloves, minced
* 1 small jalapeño pepper, seeded, chopped
* 1 cup strong brewed coffee
* 1 cup chicken stock
* ¼ cup Sriracha Chili Sauce
* 2 tablespoons Dijon mustard
* 2 tablespoons apple cider vinegar
* 1 tablespoon low-sodium soy sauce
Marinade Instructions
1. Stir 5 cups water, espresso, ½ cup coarse salt, and sugar in a large bowl until salt and sugar dissolve.
2. Add syrup, Worcestershire sauce, chopped rosemary, and ice cubes.
3. Stir the marinade until the ice melts. Add ribs, weighting them down with a plate to keep submerged if necessary.
4. Cover and chill 4 to 6 hours.
5. Drain ribs and discard marinade. Drained ribs can be held for up to two days, chilled in an airtight container.
Short Rib Instructions
1. Allow your ribs time to come up to room temperature. Sprinkle ribs with salt and pepper and rub it in lightly.
2. Using the slow cooker’s braiser insert, sauté salt pork over medium heat until beginning to brown. If your slow cooker doesn’t have a sear feature, you can do this step in a frying pan.
3. Using a slotted spoon, transfer salt pork to plate, and reserve. (These are now called “cracklins.”)
4. Increase heat to medium-high. Sprinkle ribs with salt and pepper. Working in batches, sear ribs until browned on all sides, about 7 minutes per batch. Transfer to large plate.
5. Add onions, shallots, garlic, and jalapeño to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes.
6. Add coffee and broth; stir, scraping up browned bits.
7. Add sriracha and all remaining ingredients; bring to a boil. Add ribs, cover, and transfer your EasySear™ to the slow cooker.
8. Cook on low for 9 hours.
Carnitas translates in English to "little meats." It is a type of heavily marbled pork such as shoulder or butt, which has been cut down, heavily seasoned, sometimes first fried, and then braised or roasted. After this it is usually placed in the oven to crisp up.
4 lbs pork shoulder
5 garlic cloves
1 tbs salt
1 tsp of cumin, chili powder, black pepper, and Mexican oregano
1/2 tsp cinnamon and cayenne
1 7oz can of chipotle peppers in adobo sauce
1 chopped yellow onion
1 orange chopped into fourths, and one orange juiced (save the peels)
If meat comes whole, chop it into large chunks removing excessively fatty areas but leave some on. Rub seasonings, garlic, and adobo sauce all over the meat coating it all the way around. Place half of chopped yellow onion, and 1/2 of juiced orange, and 1/2 of the orange peels on the bottom of your slow cooker. Place meat in the slow cooker. Top with remaining juice, orange peels, chopped orange, and onion. Close the lid and leave it alone already! Stop opening to check it, it won't cook any faster, lol! (you can leave this to cook and go to work or do what you need to do. If you feel uncomfortable with the idea of something plugged in when you're not home, a lot of people will plug it in and leave it cooking on the garage floor 'just in case' though slow cookers generally don't catch fire). Cook on low for at least 6 hours, but up to 8. The meat is done when you can easily shred it with a fork and it "falls apart."
Carefully remove chunks of meat and shred on a foil lined baking sheet. Discard orange peels Add additional seasoning to taste if desired. Turn on oven broiler. Put meat on top rack and broil for 10-15 minutes until the pork starts to crisp up.
Serve with salsas, cilantro, beans, cheese, pico de gallo, lettuce, sour cream, avocado, etc on tostadas, tacos, or tortillas.
There’s absolutely nothing subtle about today’s pairing. The slow-cooker espresso-marinated ribs are full of sweet, salty, spicy, and bitter flavors combining in a full-bodied meat.
www.foodthinkers.com/2010/02/fullers-esb-and-espresso-mar...
Marinade Ingredients
* 5 cups water
* 12 ounces freshly-brewed espresso
* ½ cup coarse kosher salt
* 3 tablespoons plus 2 teaspoons (packed) dark brown sugar
* ¼ cup pure maple syrup
* 2 tablespoons chopped fresh rosemary
* 3 tablespoons Worcestershire sauce
* 2 cups ice cubes
* 4 pounds short ribs, cut between ribs to separate
Short Ribs Ingredients
* about a dozen pork short ribs
* ½ cup salt pork, rind removed, diced small
* 2 cups onions, chopped
* ½ cup shallots, chopped
* 6 garlic cloves, minced
* 1 small jalapeño pepper, seeded, chopped
* 1 cup strong brewed coffee
* 1 cup chicken stock
* ¼ cup Sriracha Chili Sauce
* 2 tablespoons Dijon mustard
* 2 tablespoons apple cider vinegar
* 1 tablespoon low-sodium soy sauce
Marinade Instructions
1. Stir 5 cups water, espresso, ½ cup coarse salt, and sugar in a large bowl until salt and sugar dissolve.
2. Add syrup, Worcestershire sauce, chopped rosemary, and ice cubes.
3. Stir the marinade until the ice melts. Add ribs, weighting them down with a plate to keep submerged if necessary.
4. Cover and chill 4 to 6 hours.
5. Drain ribs and discard marinade. Drained ribs can be held for up to two days, chilled in an airtight container.
Short Rib Instructions
1. Allow your ribs time to come up to room temperature. Sprinkle ribs with salt and pepper and rub it in lightly.
2. Using the slow cooker’s braiser insert, sauté salt pork over medium heat until beginning to brown. If your slow cooker doesn’t have a sear feature, you can do this step in a frying pan.
3. Using a slotted spoon, transfer salt pork to plate, and reserve. (These are now called “cracklins.”)
4. Increase heat to medium-high. Sprinkle ribs with salt and pepper. Working in batches, sear ribs until browned on all sides, about 7 minutes per batch. Transfer to large plate.
5. Add onions, shallots, garlic, and jalapeño to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes.
6. Add coffee and broth; stir, scraping up browned bits.
7. Add sriracha and all remaining ingredients; bring to a boil. Add ribs, cover, and transfer your EasySear™ to the slow cooker.
8. Cook on low for 9 hours.
Fortunately my Cuisinart Slow Cooker has a brown and saute setting as well as slow cooking. I needed something large for a whole head of cabbage and this was perfect. I tasted the end result and it's very tasty. I think the "steak spice" in this is what really made this special. I also made egg salad and steamed asparagus. It was tasty!
With colder nights and warmer days, it’s cowboy weather. And where there’s cowboys, there’s chili. I think just about everyone must have their own chili recipe, but if you don’t, it’s easy to create a signature dish.
www.foodthinkers.com/2010/04/cowboy-style-chili/
Cowboy Style Chili with Beans
Ingredients
¼ pound smoky bacon
2 pounds sirloin steak, either ground or diced into ½” pieces
canola or vegetable oil, if necessary
sea salt and pepper, to taste
1 large or 2 medium brown onions, diced
1 each red and green bell pepper, diced
3 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon finely ground espresso coffee
1 tablespoon Aleppo pepper
1 teaspoon chipotle chili pepper, or more to taste
½ tablespoon cumin
½ teaspoon dry mustard
½ teaspoon ground coriander
1 quart chicken stock
1 (28-ounce) can crushed roma tomatoes with juice
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
Optional Toppings
sour cream
cheddar or cheddar / Monterey Jack blend cheese
sliced jalapeños
diced onion
Instructions
1. On the stove top, using a slow cooker insert or a Dutch oven, cook bacon until crispy, remove and drain on paper towels.
2. Add sirloin to the pan while the bacon drippings are still hot. Don’t crowd the meat or it won’t brown, so do this in two steps if necessary. Season with a sprinkle of sea salt and a grind or two of fresh pepper; remove meat and set aside.
3. If needed, add enough canola or vegetable oil to coat the bottom of the pan, add the onion and sauté until translucent. Add bell peppers and cook until soft, stirring frequently. Add the garlic and stir briefly.
4. Chop or crumble the bacon and add it the pan. Return the browned meat to the pan. Add the coffee and spices and cook, stirring until the mixture is coated well and it becomes fragrant.
5. If using a slow cooker: Replace insert into the housing now and add remaining ingredients. Cook on low for 6-8 hours.
If using a Dutch oven: Add remaining ingredients and cook over medium heat for 3-4 hours.
Using the Cream of Coconut (a mixture with sugar already added, used for piña coladas & other similar cocktails) meant I didn't add any other sugar. I have a carton of sweetened coconut milk in the fridge and may use it this week, infusing the tea into the milk directly first.
find the recipe on my food blog here: thekitchentourist.com/2012/10/22/slow-cooker-coconut-chai...
There’s absolutely nothing subtle about today’s pairing. The slow-cooker espresso-marinated ribs are full of sweet, salty, spicy, and bitter flavors combining in a full-bodied meat.
www.foodthinkers.com/2010/02/fullers-esb-and-espresso-mar...
Marinade Ingredients
* 5 cups water
* 12 ounces freshly-brewed espresso
* ½ cup coarse kosher salt
* 3 tablespoons plus 2 teaspoons (packed) dark brown sugar
* ¼ cup pure maple syrup
* 2 tablespoons chopped fresh rosemary
* 3 tablespoons Worcestershire sauce
* 2 cups ice cubes
* 4 pounds short ribs, cut between ribs to separate
Short Ribs Ingredients
* about a dozen pork short ribs
* ½ cup salt pork, rind removed, diced small
* 2 cups onions, chopped
* ½ cup shallots, chopped
* 6 garlic cloves, minced
* 1 small jalapeño pepper, seeded, chopped
* 1 cup strong brewed coffee
* 1 cup chicken stock
* ¼ cup Sriracha Chili Sauce
* 2 tablespoons Dijon mustard
* 2 tablespoons apple cider vinegar
* 1 tablespoon low-sodium soy sauce
Marinade Instructions
1. Stir 5 cups water, espresso, ½ cup coarse salt, and sugar in a large bowl until salt and sugar dissolve.
2. Add syrup, Worcestershire sauce, chopped rosemary, and ice cubes.
3. Stir the marinade until the ice melts. Add ribs, weighting them down with a plate to keep submerged if necessary.
4. Cover and chill 4 to 6 hours.
5. Drain ribs and discard marinade. Drained ribs can be held for up to two days, chilled in an airtight container.
Short Rib Instructions
1. Allow your ribs time to come up to room temperature. Sprinkle ribs with salt and pepper and rub it in lightly.
2. Using the slow cooker’s braiser insert, sauté salt pork over medium heat until beginning to brown. If your slow cooker doesn’t have a sear feature, you can do this step in a frying pan.
3. Using a slotted spoon, transfer salt pork to plate, and reserve. (These are now called “cracklins.”)
4. Increase heat to medium-high. Sprinkle ribs with salt and pepper. Working in batches, sear ribs until browned on all sides, about 7 minutes per batch. Transfer to large plate.
5. Add onions, shallots, garlic, and jalapeño to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes.
6. Add coffee and broth; stir, scraping up browned bits.
7. Add sriracha and all remaining ingredients; bring to a boil. Add ribs, cover, and transfer your EasySear™ to the slow cooker.
8. Cook on low for 9 hours.
Every year around the time of the Super Bowl we hold our Souper Bowl. It is a potluck where the featured meal item is soup supported by bread and salad. Potlucks are my favorite kinds of social events at school since we get to converse about food.
I made Baked Potato Soup and am happy to say that there was nothing to left to bring home. Pictures and recipe will be left to a different day this year maybe. ;-)
Chicken Merlot with Mushrooms is a good slow cooker recipe but needs a bit of tweaking. Double the garlic and spices! I was hoping that when I whipped this together this morning before work I would be able to come home to an almost effortless meal and bento. Sigh, the sauce was lacking in flavor so I reduced it and added a bit of Goulash Cream, that certainly helped! Served over wide no yoke noodles with a sprinkling of grated parmesan and a side of steamed brussels sprouts.
The cold side of the bento has star fruit, raspberries, blueberries. Sliced gouda with apple/pear confit with mini toast.
Preheat slowcooker/crockpot.
Sauté 2 shallots in some oil for a few minutes. Transfer to slowcooker.
Panfry 300 gram cubes of veal untill nicely brown. Add to slowcooker too.
Into same pan, add 150 ml white wine, 200 ml chickenstock, 1T tomatopaste, 1 can of tomatoes, zest of 1 orange, juice of 1 orange and a bouquet garni (thym/rosemary/parsley/pepper).
You can add the mushrooms to the tomatosauce now or if you prefer later.
Set slowcooker for 1 hour on high and 3 hours on low.
Serve with mash potatoes with springonions and 1 T whole grain mustard.
Southwestern Pulled Brisket on smittenkitchen.com
So few photos (for me)! But really, this is all you need to know.
It seems every time we're making chilli and browning the beef, this little Grump calls to me to pick her up and bring her over, so she can supervise. She seems to know all about cooking, she must have been a chef before living here. ;)
Made up this recipe and I'm sure it's not even close to authentic, but it smells so good! I was out of Mace & Fenugreek so if I had those 2 spices I would've added a little : )
Ingredients:
2 T. butter
2 T. olive oil
4 skinless, boneless chicken thighs (cut into bite sized pieces)
1 c. onion
3 garlic cloves pressed through garlic press.
Cook these 5 ingredients for about 10 mins.
Salt and pepper to taste (chicken should be done at this point).
Over low heat add:
1 T. curry paste (I used red)
3 t. curry powder
1 can coconut milk
1 c. plain yogurt
1 6 oz. can tomato paste
1 t. garam masala
Stir these ingredients in until smooth.
I would've added Tandoori Masala but I didn't have any so I improvised:
Add
1/4 t. cumin
1/4 t. ground ginger
1/4 t. garlic powder
1/4 t. cinnamon
1/8 t. cardamom
1/8 t. ground clove
1/8 t. ground nutmeg
I tied together a few star anise pods and a small cinnamon stick for fun but removed the star anise after about 2 hours
Stir these in and add to slow cooker. Low heat for 6 hours or High heat for 3-4 hrs.
It wasn't spicy enough so I added 1 finely diced serrano pepper and also 1 medium sized carrot diced to add a little something extra. I'm pretty sure this will be extra flavorful tomorrow. Serve over Basmati rice and enjoy a side of warm toasted naan bread : )
With colder nights and warmer days, it’s cowboy weather. And where there’s cowboys, there’s chili. I think just about everyone must have their own chili recipe, but if you don’t, it’s easy to create a signature dish.
www.foodthinkers.com/2010/04/cowboy-style-chili/
Cowboy Style Chili with Beans
Ingredients
¼ pound smoky bacon
2 pounds sirloin steak, either ground or diced into ½” pieces
canola or vegetable oil, if necessary
sea salt and pepper, to taste
1 large or 2 medium brown onions, diced
1 each red and green bell pepper, diced
3 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon finely ground espresso coffee
1 tablespoon Aleppo pepper
1 teaspoon chipotle chili pepper, or more to taste
½ tablespoon cumin
½ teaspoon dry mustard
½ teaspoon ground coriander
1 quart chicken stock
1 (28-ounce) can crushed roma tomatoes with juice
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
Optional Toppings
sour cream
cheddar or cheddar / Monterey Jack blend cheese
sliced jalapeños
diced onion
Instructions
1. On the stove top, using a slow cooker insert or a Dutch oven, cook bacon until crispy, remove and drain on paper towels.
2. Add sirloin to the pan while the bacon drippings are still hot. Don’t crowd the meat or it won’t brown, so do this in two steps if necessary. Season with a sprinkle of sea salt and a grind or two of fresh pepper; remove meat and set aside.
3. If needed, add enough canola or vegetable oil to coat the bottom of the pan, add the onion and sauté until translucent. Add bell peppers and cook until soft, stirring frequently. Add the garlic and stir briefly.
4. Chop or crumble the bacon and add it the pan. Return the browned meat to the pan. Add the coffee and spices and cook, stirring until the mixture is coated well and it becomes fragrant.
5. If using a slow cooker: Replace insert into the housing now and add remaining ingredients. Cook on low for 6-8 hours.
If using a Dutch oven: Add remaining ingredients and cook over medium heat for 3-4 hours.
Seitan is the V'con version, prepped in the slow cooker because I'm lazy, then sliced and sauteed with the snow peas, olive oil, garlic, rosemary, and thyme.
3 to 4 skinless boneless chicken breasts (about 20 oz)
16 oz corn (canned or frozen)
1 can (15 oz) black beans
2 tsps ground cumin
2 tsps chili powder
1 onion, halved and thinly sliced
1 green bell pepper, cut in strips
1 can (14.5 oz) diced tomatoes
1 can (6 oz) tomato paste
Mix everything together and cook in a slow cooker on low for 4 to 5 hours.
Garnish with shreddedcheese, if desired. Will probably need some salt as well.
I used 1.5 tsps of ground chiles and 1/2 tsp garlic powder instead of chili powder.
It was pretty good, but could have been spicier. But nothing a little hot sauce can't fix.
Much better the next day. The dried chile I used leant an unexpected smokey flavor. The heat also went up a bit the second day.