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Chicken in sun dried tomato sauce. Why does everything from the slow cooker look like vomit when you first put it in there?
Dill pickle ranch-flavoured Chex mix/bits & bites?! It can be done! Now that summer is here you can even make it in the crockpot which made it perfectly: www.suziethefoodie.com/dill-pickle-crockpot-bits-bites/
A new recipe this time: the turkey-type seitan from Nonna's Italian Kitchen. The main differences from what I've made in the past are the dried mushroom powder in the broth, and the diluted Marmite in the seitan. Should be interesting.
Sorry for the crappy focus. The steam rising made it hard to get a sharp focus, and I was too impatient to wait for it to cool off.
Recipe courtesy of James Stolich of www.CookWithJames.com
www.foodthinkers.com/2010/02/heres-the-beef/
Ingredients:
* 2-3 pounds of best-quality brisket
(if you cannot source Prather Ranch beef, ask your local butcher to recommend grass-fed beef from a local farm. Better yet, go to your nearest farmers market and ask around until you find the best purveyor of humanely raised cows.)
* salt & pepper
* 1 large onion, diced
* 2-3 medium carrots, chopped
* extra virgin olive oil
* 1 heaping tablespoon organic tomato paste
* 1 bottle of dry white wine
* 2 sprigs oregano or marjoram
* 1 bay leaf
* 1 bunch Swiss chard, washed, coarsely chopped, stems removed if large
* 1 piece fresh horseradish for grating
* juice of 1 lemon
Instructions (in a Breville Slow Cooker):
1. Take your meat out of refrigeration and place onto a platter. Salt the meat aggressively and allow it to come to room temperature (1 hour). Using the easy sear insert from your slow cooker on the stove top, heat 4 tablespoons of olive oil over high heat until almost smoking. Place your meat into the insert and sear until deep, dark, golden brown on both sides (approximately 6-8 minutes for each side). Remove your meat to rest. Discard any excess fat.
2. Still on the stove top, add 2 tablespoons of olive oil and scrape up any brown bits using a wooden spoon. Add the carrots, onion, and herbs. Salt the aromatics so that they begin to break down. Now is also a good time to grind in a bit of fresh pepper. Cook until the carrots and onions are soft and translucent, not brown (approximately 4-5 minutes). Create a little well in the middle of the pan and add in the tomato paste. Allow to cook and almost “rust” for 1 minute. Stir the paste through the vegetables.
3. Add the meat back in, along with any drippings from the platter on which it was resting. Pour in the wine and bring to a boil. Pour in additional water—if needed—to nearly cover the meat. Boil for 6-8 minutes or until most of the alcohol has burned off.
4. Place the insert back into the slow cooker base, turn the dial to high, and cover. The meat will require 5-6 hours of total cooking time. Every 1½ hours, flip the meat gently and, if needed, add more water. Optional: once the meat is done, I like to put it into the oven at 375° with the lid off for 30 minutes to slightly brown the top. The slow cooker’s insert can be put right into the oven.
5. Skim off any fat from the surface and discard. Remove the meat to a cutting board and let it rest for 10 minutes. Over a medium flame, gently boil the sauce to reduce. Drop in the Swiss chard and pour the lemon juice over the top. Allow the chard to “melt” into the sauce. Use tongs to help incorporate it (6-8 minutes).
6. Slice the meat into nice pieces and arrange onto plates. Place a bit of chard next to each fillet of meat, and spoon a bit of sauce over the top (be sure everyone gets their share of carrots). Serve immediately along with freshly grated horseradish.
Note: This dish can be made a day in advance and refrigerated after allowing to cool. Reheat the dish on the stove top over a medium flame and then proceed with adding the chard and plating the dish.
Serves 4-6.
Instructions (in a Dutch Oven):
1. Preheat your oven to 375°. Take your meat out of refrigeration and place on a platter. Salt the meat aggressively and allow it to come to room temperature (1 hour). In a large Dutch oven, heat 4 tablespoons of olive oil over high heat on the stove top until almost smoking. Place in your meat and sear until deep, dark, golden brown on both sides (approximately 6-8 minutes per side). Remove your meat to rest. Discard excess fat from the Dutch oven.
2. Still on the stove, add 2 tablespoons of olive oil and scrape up any brown bits using a wooden spoon. Add the carrots, onion, and herbs. Salt the aromatics so that they begin to break down. Now is also a good time to grind in a bit of fresh pepper. Cook until the carrots and onions are soft and translucent, not brown (approximately 4-5
minutes). Create a little well in the middle of the Dutch oven and add in the tomato paste. Allow to cook and almost “rust” for 1 minute. Stir the paste through the vegetables.
3. Add the meat back in along with any drippings from the platter on which it was resting. Pour in the wine and bring to a boil. Pour in additional water—if needed—to nearly cover the meat. Boil for 6-8 minutes or until most of the alcohol has burned off.
4. Cover with the lid and place into the 375° oven for approximately 4-5 hours. Every 1½ hours, flip the meat gently and, if needed, add more water. Optional: once the meat is done, I like to remove the Dutch oven’s lid and continue cooking for 30 minutes to slightly brown the top.
5. Skim off any fat from the surface and discard. Remove the meat to a cutting board and let it rest for 10 minutes. Over a medium flame, gently boil the sauce to reduce. Drop in the Swiss chard and pour the lemon juice over the top. Allow the chard to “melt” into the sauce. Use tongs to help incorporate it (6-8 minutes).
6. Slice the meat into nice pieces and arrange onto plates. Place a bit of chard next to each fillet of meat, and spoon a bit of sauce over the top (be sure everyone gets their share of carrots). Serve immediately along with freshly grated horseradish.
Note: This dish can be made a day in advance and refrigerated after allowing to cool. Reheat the dish on the stove top over a medium flame and then proceed with adding the chard and plating the dish.
Serves 4-6.
Traditionally, stews were made in large, heavy pots buried in the coals of a fireplace, and they cooked all day. Today we have the luxury of using a slow cooker to braise our stews largely unattended. In as little as 30 minutes, you can prepare some warm winter meals that will simmer while you’re at work and the kids are at school.
www.foodthinkers.com/2010/02/classic-coq-au-vin/
Ingredients
* 2 sprigs thyme
* 3 sprigs Italian parsley
* 2 small bay leaves
* 1 whole chicken, cut up
* salt and fresh ground pepper, to taste
* 2 tablespoons butter
* 2 tablespoons canola or vegetable oil, or more as needed
* ¾ pound pancetta, diced
* 1 cup frozen pearl onions, defrosted and dried
* 1 package cremini mushrooms, quartered or halved
* 2 cloves garlic, minced
* ½ bag mini carrots or 2 whole carrots, diced
* 1 large parsnip, peeled and diced
* 2 tablespoons flour
* 1 cup dry red wine
* 2 cups chicken stock
Instructions
1. Tie the thyme, parsley, and bay leaves together with a piece of kitchen twine and set aside.
2. Wash the chicken in cool water and dry well with paper towels. Sprinkle with salt and pepper on both sides.
3. Place your Easy Sear Insert or sauté pan over a medium-high heat and add butter and oil. When the butter has melted, add the chicken, skin side down. Let it brown without moving before turning to the other side. Remove chicken and set aside while you prepare the vegetables.
4. If needed, add 1 tablespoon canola oil to the pan, and then add the pancetta. Cook, stirring occasionally, until lightly browned. Add pearl onions and sauté until translucent. Add mushrooms and cook, stirring occasionally, until browned.
5. Add garlic, carrots, and parsnip. Cook 2 minutes. Season with salt and pepper. Sprinkle vegetables with flour and cook, stirring constantly for 2-3 minutes, until vegetables are well coated.
6. Return the chicken to the pan in a single layer. Let the ingredients come to room temperature before continuing. If you are preparing the stew the day before, let the ingredients cool, then cover and place into the refrigerator.
7. (If using a sauté pan, now’s the time to place all ingredients into your slow cooker insert).
8. Place the insert into the slow cooker base, add remaining ingredients (the dry wine and chicken stock). Nestle the herb sachet among the chicken pieces. Cook on low for 6-10 hours. Remove the herbs before serving.
This was so delicious that I forgot to take an "after" picture.
If you want to know how I made it, read this: saucysalad.com/2010/08/12/cook-your-fruit-not-your-kitchen/
Recipe courtesy of James Stolich of www.CookWithJames.com
www.foodthinkers.com/2010/02/heres-the-beef/
Ingredients:
* 2-3 pounds of best-quality brisket
(if you cannot source Prather Ranch beef, ask your local butcher to recommend grass-fed beef from a local farm. Better yet, go to your nearest farmers market and ask around until you find the best purveyor of humanely raised cows.)
* salt & pepper
* 1 large onion, diced
* 2-3 medium carrots, chopped
* extra virgin olive oil
* 1 heaping tablespoon organic tomato paste
* 1 bottle of dry white wine
* 2 sprigs oregano or marjoram
* 1 bay leaf
* 1 bunch Swiss chard, washed, coarsely chopped, stems removed if large
* 1 piece fresh horseradish for grating
* juice of 1 lemon
Instructions (in a Breville Slow Cooker):
1. Take your meat out of refrigeration and place onto a platter. Salt the meat aggressively and allow it to come to room temperature (1 hour). Using the easy sear insert from your slow cooker on the stove top, heat 4 tablespoons of olive oil over high heat until almost smoking. Place your meat into the insert and sear until deep, dark, golden brown on both sides (approximately 6-8 minutes for each side). Remove your meat to rest. Discard any excess fat.
2. Still on the stove top, add 2 tablespoons of olive oil and scrape up any brown bits using a wooden spoon. Add the carrots, onion, and herbs. Salt the aromatics so that they begin to break down. Now is also a good time to grind in a bit of fresh pepper. Cook until the carrots and onions are soft and translucent, not brown (approximately 4-5 minutes). Create a little well in the middle of the pan and add in the tomato paste. Allow to cook and almost “rust” for 1 minute. Stir the paste through the vegetables.
3. Add the meat back in, along with any drippings from the platter on which it was resting. Pour in the wine and bring to a boil. Pour in additional water—if needed—to nearly cover the meat. Boil for 6-8 minutes or until most of the alcohol has burned off.
4. Place the insert back into the slow cooker base, turn the dial to high, and cover. The meat will require 5-6 hours of total cooking time. Every 1½ hours, flip the meat gently and, if needed, add more water. Optional: once the meat is done, I like to put it into the oven at 375° with the lid off for 30 minutes to slightly brown the top. The slow cooker’s insert can be put right into the oven.
5. Skim off any fat from the surface and discard. Remove the meat to a cutting board and let it rest for 10 minutes. Over a medium flame, gently boil the sauce to reduce. Drop in the Swiss chard and pour the lemon juice over the top. Allow the chard to “melt” into the sauce. Use tongs to help incorporate it (6-8 minutes).
6. Slice the meat into nice pieces and arrange onto plates. Place a bit of chard next to each fillet of meat, and spoon a bit of sauce over the top (be sure everyone gets their share of carrots). Serve immediately along with freshly grated horseradish.
Note: This dish can be made a day in advance and refrigerated after allowing to cool. Reheat the dish on the stove top over a medium flame and then proceed with adding the chard and plating the dish.
Serves 4-6.
Instructions (in a Dutch Oven):
1. Preheat your oven to 375°. Take your meat out of refrigeration and place on a platter. Salt the meat aggressively and allow it to come to room temperature (1 hour). In a large Dutch oven, heat 4 tablespoons of olive oil over high heat on the stove top until almost smoking. Place in your meat and sear until deep, dark, golden brown on both sides (approximately 6-8 minutes per side). Remove your meat to rest. Discard excess fat from the Dutch oven.
2. Still on the stove, add 2 tablespoons of olive oil and scrape up any brown bits using a wooden spoon. Add the carrots, onion, and herbs. Salt the aromatics so that they begin to break down. Now is also a good time to grind in a bit of fresh pepper. Cook until the carrots and onions are soft and translucent, not brown (approximately 4-5
minutes). Create a little well in the middle of the Dutch oven and add in the tomato paste. Allow to cook and almost “rust” for 1 minute. Stir the paste through the vegetables.
3. Add the meat back in along with any drippings from the platter on which it was resting. Pour in the wine and bring to a boil. Pour in additional water—if needed—to nearly cover the meat. Boil for 6-8 minutes or until most of the alcohol has burned off.
4. Cover with the lid and place into the 375° oven for approximately 4-5 hours. Every 1½ hours, flip the meat gently and, if needed, add more water. Optional: once the meat is done, I like to remove the Dutch oven’s lid and continue cooking for 30 minutes to slightly brown the top.
5. Skim off any fat from the surface and discard. Remove the meat to a cutting board and let it rest for 10 minutes. Over a medium flame, gently boil the sauce to reduce. Drop in the Swiss chard and pour the lemon juice over the top. Allow the chard to “melt” into the sauce. Use tongs to help incorporate it (6-8 minutes).
6. Slice the meat into nice pieces and arrange onto plates. Place a bit of chard next to each fillet of meat, and spoon a bit of sauce over the top (be sure everyone gets their share of carrots). Serve immediately along with freshly grated horseradish.
Note: This dish can be made a day in advance and refrigerated after allowing to cool. Reheat the dish on the stove top over a medium flame and then proceed with adding the chard and plating the dish.
Serves 4-6.
appliance, insta-pot, instant pot, kitchen, kitchen appliance, pressure cooker, rice cooker, slow cooker
Traditionally, stews were made in large, heavy pots buried in the coals of a fireplace, and they cooked all day. Today we have the luxury of using a slow cooker to braise our stews largely unattended. In as little as 30 minutes, you can prepare some warm winter meals that will simmer while you’re at work and the kids are at school.
www.foodthinkers.com/2010/02/classic-coq-au-vin/
Ingredients
* 2 sprigs thyme
* 3 sprigs Italian parsley
* 2 small bay leaves
* 1 whole chicken, cut up
* salt and fresh ground pepper, to taste
* 2 tablespoons butter
* 2 tablespoons canola or vegetable oil, or more as needed
* ¾ pound pancetta, diced
* 1 cup frozen pearl onions, defrosted and dried
* 1 package cremini mushrooms, quartered or halved
* 2 cloves garlic, minced
* ½ bag mini carrots or 2 whole carrots, diced
* 1 large parsnip, peeled and diced
* 2 tablespoons flour
* 1 cup dry red wine
* 2 cups chicken stock
Instructions
1. Tie the thyme, parsley, and bay leaves together with a piece of kitchen twine and set aside.
2. Wash the chicken in cool water and dry well with paper towels. Sprinkle with salt and pepper on both sides.
3. Place your Easy Sear Insert or sauté pan over a medium-high heat and add butter and oil. When the butter has melted, add the chicken, skin side down. Let it brown without moving before turning to the other side. Remove chicken and set aside while you prepare the vegetables.
4. If needed, add 1 tablespoon canola oil to the pan, and then add the pancetta. Cook, stirring occasionally, until lightly browned. Add pearl onions and sauté until translucent. Add mushrooms and cook, stirring occasionally, until browned.
5. Add garlic, carrots, and parsnip. Cook 2 minutes. Season with salt and pepper. Sprinkle vegetables with flour and cook, stirring constantly for 2-3 minutes, until vegetables are well coated.
6. Return the chicken to the pan in a single layer. Let the ingredients come to room temperature before continuing. If you are preparing the stew the day before, let the ingredients cool, then cover and place into the refrigerator.
7. (If using a sauté pan, now’s the time to place all ingredients into your slow cooker insert).
8. Place the insert into the slow cooker base, add remaining ingredients (the dry wine and chicken stock). Nestle the herb sachet among the chicken pieces. Cook on low for 6-10 hours. Remove the herbs before serving.
Both recipes are from the internet, but I forget where.
Chicken & Black Beans
1.5 lbs chicken breast, cut into bite size chunks
1 can black beans
5 cloves garlic, minced
Vegetable oil
1/4 tsp salt
1 Tbs cornstarch
1/4 cup water
1/4 tsp sugar
1/2 Tbs oyster sauce
Rinse and mash the beans. Mix with the garlic. Heat a pan over medium heat add a bit of vegetable oil. Add the beans and garlic. Cook 2 minutes. Add the chicken and salt. Cook until the chicken is browned.
Meanwhile mix the cornstarch with the water. Once chicken is browned add cornstarch mixture along with the sugar and oyster sauce. Cook until sauce thickens.
Slow Cooker Veggie Mix
20oz hash brown potatoes
16 oz green beans
1/4 cup chopped onion
1 tsp dried parsley
1 can (10.5 oz) cream of celery soup
1 can (14.5 oz) diced tomatoes
Mix together the parsley, soup and tomatoes in your slow cooker. Then add the onion, green beans and potatoes.
Cook on low for 6 to 8 hours.
The chicken was good, but next time I will add some pepper flakes to give it a bit more of a kick.
The veggie mix was average. It's a great mix and very easy to make, but needs a little something. The wife suggested going with some kind of Indian spice.
Both are easy and keepers.
2 cups of dry white beans (I used navy beans)
4 cloves of garlic, peeled and minced
4-6 cups of vegetable broth
1 large onion, chopped
2 bay leaves
1 1/2 tsp dried basil or 2 tbsp freshly chopped basil leaves
1 tsp dried oregano or 1 tbsp freshly chopped oregano leaves
1 large rosemary wand or two small wands
1 tsp garlic powder
1 tsp black pepper
1/4 cup of olive oil
1/2 cup chopped tomatoes
4 tbsp tapenade (optional) or chopped olives
Soak the beans overnight in lightly salted water. Drain and rinse. Place in slow-cooker with the rest of the ingredients. Use only 4 cups of broth and add the extra broth only as needed. Cook on high for about 4-6 hours.
Don't use this image on websites, blogs, or other media without explicit permission © Colleen Watson-Turner.
Bowl with a traditional pumpkin chili with slow cooker in background. Ingredients: onion, garlic, red and green bell peppers, celery, winter squash, tomatoes, kidney beans, crushed tomatoes, apples, Cajun spices, cumin, chili powder, salt, black pepper
1 good handful of mushrooms
1 large onion, roughly chopped
2 leeks, roughly chopped
1lb of diced carrots...
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.
Short ribs are usually a tough cut of meat, so a long, slow cooking process is perfect for them. If you take a little extra time and double the recipe, the leftovers can be used for a beefy ragù perfect for topping pasta or adding to lasagna.
www.foodthinkers.com/2010/05/sunday-dinner-short-ribs/
SUNDAY DINNER SHORT RIBS
Marinade Ingredients
1 bottle dry red wine
¼ cup balsamic vinegar
2 cloves garlic, crushed
4 sprigs thyme
¼ bunch Italian flat leaf parsley
2 bay leaves
6 pounds short ribs (I prefer English style on the bone, but flanken will do also)
Short Ribs Ingredients
⅓ cup flour (or more as needed)
2 teaspoons sea salt
1 teaspoon ground pepper
canola oil
1 bag frozen pearl onions, defrosted and dried well
3 carrots, roughly chopped
4 stalks celery, roughly chopped
¼ cup tomato paste
¼ cup flour
beef stock, if necessary
Marinade Instructions
1. Divide the ribs into two half-gallon freezer bags and place the bags into a large baking dish where they can lie flat.
2. Combine all marinade ingredients and pour over ribs evenly. Refrigerate overnight for best results or 6–8 hours. Turn over the bags about halfway through the marinade process. (Remember this step!)
3. Let the ribs come to room temperature for about an hour before continuing. Remove short ribs and dry with paper towels. Reserve the marinade. It’s important to dry the ribs well so that they brown properly — this is where a lot of the flavor is developed.
Short Ribs Instructions
1. Heat a Dutch oven or your slow cooker insert and add enough oil to cover the bottom of the pan by about ¼”.
2. Place flour, salt, and pepper into another freezer bag and mix well. Dredge the short ribs in the flour, and shake off the excess.
3. Place the meaty side of each rib into the hot oil. Do not crowd the meat in the pan or it will not brown properly. This is the most important step in braising, so take your time. Remove the ribs, set aside, and repeat steps 1–3 until all ribs are browned.
4. In the same pan, add more oil as necessary, then add onions, carrots, and celery to the pan. Sauté until lightly browned.
Add tomato paste, stir to coat all the vegetables, and cook the paste for about 2 minutes.
5. Add flour and, stirring constantly, cook for another 5 minutes without burning. The flour may turn a little dark, but that’s fine.
6. Add ¼ cup of the marinade to the pan and scrape the bits that have stuck to the bottom of the pan. Let reduce and thicken slightly. Remove from the heat.
7. Add the short ribs back to the pan, add the reserved marinade, and cover the short ribs by 2 inches with beef stock if necessary.
8. If using the slow cooker, set on high for at least 8 hours. Cooking the ribs in a heavy cast iron Dutch oven works well at 400°F (204°C) for about 3 hours.
Part way through a leek, white & red cabbage, cashew, kale, mushroom, and cauliflower soup with ginger and lemon...
As some of you discovered, yesterday was my 32nd birthday. I woke up early to breakfast and presents in bed. Noah gave me the new Neil Gaiman book with a note that I am to read it to him when he's older, and Meaghan gave me a nice, warm jacket. Later that morning I snapped some pictures of Meaghan preparing my birthday dinner before she got annoyed with the camera in her face. But hey, it was my birthday. She had to put up with it at least for a little bit. Thank you Meaghan and Noah for a wonderful birthday. You're the best!
I used three different textures for this image. One I'd taken of some old, scratched plastic, one of the siding on a train, and one of concrete.
Southwestern Pulled Brisket on smittenkitchen.com
This picture is a little dishonest because after I took it, I decided to chill and skim the sauce, then reduce it so it thickened. It got EVEN AWESOMER.