Last night it got a bit chilly in our house....it was down in the 40's overnight with our windows open. For those who don't live in Central FL....this is what we call "chilly". I wanted to make some chili for dinner tonight to warm us up.
I remembered reading a yummy recipe in my recent Traditional Food Menu Mailer. Kerry Ann is now offering all the favorite recipes from Volume 1 of her Menu Mailer in a NEW BOOK! Check it out.
We used the recipe below...of course with some of my own changes.
I am doing a fast from red meat this week so I made this vegetarian. So...first no beef, no liver and no beef broth (subbed water). Second I used canned (lazy) beans...1 Kidney and 1 Black. I always add more spices on top of what is listed...I doubled the cumin & chili powder then added in oregano, cinnamon & a little cocoa powder. I served it over sweet cornbread with sides of shredded cheddar cheese & sour cream.
Families Verdict: I LOVED it. I may add more spices next time...I like things HOT. My DH liked it and wouldn't mind it again. The others kids..can take it or leave it....they enjoy the cornbread, butter & sour cream more than the beans/veggies.
Beef and Butternut Chili
Hands-on: 20 minutes
Hands-off: 15 / 15 minutes
Serves 4
1/3 pound dry small red or kidney beans or 1 can, drained
3 Tbs coconut oil, tallow, butter or ghee
½ - 1 pound ground beef of stew meat
2-4 ounces ground beef liver, optional
1-2 onions, diced
2 garlic cloves, pressed
2 (14½-ounce) cans diced tomatoes, undrained
1 Anaheim chili, chopped or 1 (4-ounce) can green chilies
½ butternut squash, peeled and cubed
1 cup beef stock
½ Tbs cumin
½ Tbs chili powder (adjust to your preference)
1 tsp salt
Dash pepper
1 cup frozen corn kernels, thawed, optional
In a crock-pot, cover the beans with water and place on ‘keep warm’
overnight with the lid off. The next morning, drain and rinse then recover
with water. Cover and cook until tender. Drain and set aside.
In a Dutch oven or soup pot, heat the oil over medium-high heat. Cook
the beef, liver and onion while breaking up the beef until it is no longer
pink. Stir in the reserved beans, garlic, tomatoes, green chilies, squash,
stock and spices and bring to a boil. Cover, reduce the heat and simmer
for 15 minutes. Stir in the corn and cook another 15 minutes or until the
squash is tender and the chili is thickened.
Serve with cornbread. Stretch this meal by using a half-pound of meat,
add extra beans, use a large butternut squash and add an extra can of
tomatoes.
Showing posts with label crockpot. Show all posts
Showing posts with label crockpot. Show all posts
Monday, January 12, 2009
Friday, January 2, 2009
Chicken Taco Soup
This is a great easy meal to make with leftover chicken.
Ingredients
* 1 onion (small), diced
* 1 can pinto beans
* 1 can kidney beans
* 1 can black beans
* 1 can corn (or equiv. frozen corn)
* 1 bottle of beer
* 2 cups stock (chicken or beef)
* 1- 32oz can Fire Roasted tomatoes, diced
* 3 tbs Fajita seasoning (or taco seasoning)
* 2-3 chicken breasts(frozen bagged) or 3 cups leftover diced chicken
Put canned stuffs in cooker, mix with seasoning, place chicken on top covered by liquid, cook 4 hours on low, take out chicken to cool to cut up, add back in for 2 hours then serve with sour cream, cheddar cheese and serve over sweet cornbread.
If using leftover chicken, start after you cut up the chicken...mix everything together.......only takes 2 hours.
This is easily doubled, tripled and freezes great.
Ingredients
* 1 onion (small), diced
* 1 can pinto beans
* 1 can kidney beans
* 1 can black beans
* 1 can corn (or equiv. frozen corn)
* 1 bottle of beer
* 2 cups stock (chicken or beef)
* 1- 32oz can Fire Roasted tomatoes, diced
* 3 tbs Fajita seasoning (or taco seasoning)
* 2-3 chicken breasts(frozen bagged) or 3 cups leftover diced chicken
Put canned stuffs in cooker, mix with seasoning, place chicken on top covered by liquid, cook 4 hours on low, take out chicken to cool to cut up, add back in for 2 hours then serve with sour cream, cheddar cheese and serve over sweet cornbread.
If using leftover chicken, start after you cut up the chicken...mix everything together.......only takes 2 hours.
This is easily doubled, tripled and freezes great.
Tuesday, October 21, 2008
Earthy Mushroom Crockpot Stew
"This crock pot recipe is easy to assemble and needs no attention while it cooks. The flavors blend nicely to give it a wholesome earthy flavor."
INGREDIENTS:
2 quarts beef broth (or veggie broth)
2 cups sliced fresh Cremini mushrooms
1 ounce dried Shiitake mushrooms, torn into pieces
2 cups sliced Portabella mushrooms
2 cups dry green lentils
3 medium sweet potatoes, peeled & cut in chunks
3 medium turnips, peeled and cut in chunks
1 cup caramelized onion (I do these ahead and freeze)
4 cloves minced garlic
2 teaspoons dried oregano
3 bay leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste
DIRECTIONS:
1. In a slow cooker, combine all of the above.
2. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.
Serve over RINSED & cooked quinoa
INGREDIENTS:
2 quarts beef broth (or veggie broth)
2 cups sliced fresh Cremini mushrooms
1 ounce dried Shiitake mushrooms, torn into pieces
2 cups sliced Portabella mushrooms
2 cups dry green lentils
3 medium sweet potatoes, peeled & cut in chunks
3 medium turnips, peeled and cut in chunks
1 cup caramelized onion (I do these ahead and freeze)
4 cloves minced garlic
2 teaspoons dried oregano
3 bay leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste
DIRECTIONS:
1. In a slow cooker, combine all of the above.
2. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.
Serve over RINSED & cooked quinoa
Wednesday, October 1, 2008
Carrot Coins with Maple-Balsamic Browned Butter
Ingredients:
1 pound peeled carrots, sliced 1/4" thick (sometimes I do this in a crockpot with baby carrots the lazy way)
1 tbs butter
1 tbs maple syrup
1 tsp balsamic vinegar
1/8 tsp salt
1/8 tsp pepper
1 tsp freshly chopped parsley
Steam carrots until tender, about 15 minutes.
Melt butter in a medium skillet over medium heat. Cook 3 minutes or until lightly browned, stirring occasionally.
Add syrup, vinegar, salt and pepper, stirring until combined.
Add carrots; cook 1 minute or until thoroughly heated, stirring to coat. Stir in parsley.
This Freezes really well.
Saturday, September 20, 2008
Black Beans & Rice
If using dry beans...Soak over night and then add all the ingredients in the crockpot in the AM cook on low the whole day.
For those who use canned (which I do). I just do it on the stove in my cast iron dutch oven.
Sautee 1-2 onions in butter until caramelized
Add 1 diced red pepper and sauté until cooked.
Add in 3 cans of black beans
2-3 tbs of cumin
1-2 tbs of thyme
2-3 cloves of garlic
3 cups of beef stock
1 bay leaf
salt
pepper
Simmer all for 2 hours until starting to thicken.
Serve over cooked brown rice (I cook mine in beef stock in my rice cooker). I serve with hot salsa, more diced onions and LOTS of sour cream.
For those who use canned (which I do). I just do it on the stove in my cast iron dutch oven.
Sautee 1-2 onions in butter until caramelized
Add 1 diced red pepper and sauté until cooked.
Add in 3 cans of black beans
2-3 tbs of cumin
1-2 tbs of thyme
2-3 cloves of garlic
3 cups of beef stock
1 bay leaf
salt
pepper
Simmer all for 2 hours until starting to thicken.
Serve over cooked brown rice (I cook mine in beef stock in my rice cooker). I serve with hot salsa, more diced onions and LOTS of sour cream.
Crock-pot Cabbage Rolls
Originally from "Saving Dinner" by Leanne Ely
Ingredients:
1 cabbage
1 pound ground turkey
1/4 cup brown rice, uncooked
1 egg, beaten
1 onion, minced
1 carrot, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup cider vinegar
1/2 cup brown sugar
1 8-ounce can tomato sauce
Toothpicks
Directions:
1. Drop cabbage in boiling water and simmer for 5 - 10 minutes; cool.
2. In the meantime, in a bowl, mix ground turkey, rice, egg, onion, carrot,
salt, and pepper. In another bowl, mix together vinegar, brown sugar, and
tomato sauce.
3. When cabbage has cooled sufficiently, remove 12 large leaves.
4. Chop remaining cabbage and place in bottom of Crock-Pot.
5. Place 2 - 4 teaspoons of meat mixture in center of each cabbage leaf.
6. Roll up envelope style, and secure with toothpick.
7. Place seam side down in Crock-Pot.
8. Pour tomato sauce mixture over all.
9. Cover and cook on low for 8 - 10 hours.
Per serving: 272 Calories; 10 g Fat (33.0% calories from fat); 5 g Protein;
27 g Carbohydrate; 1 g Dietary Fiber; 65 mg Cholesterol; 644 mg Sodium.
Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3
Fat; 1 Other Carbohydrates
Ingredients:
1 cabbage
1 pound ground turkey
1/4 cup brown rice, uncooked
1 egg, beaten
1 onion, minced
1 carrot, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup cider vinegar
1/2 cup brown sugar
1 8-ounce can tomato sauce
Toothpicks
Directions:
1. Drop cabbage in boiling water and simmer for 5 - 10 minutes; cool.
2. In the meantime, in a bowl, mix ground turkey, rice, egg, onion, carrot,
salt, and pepper. In another bowl, mix together vinegar, brown sugar, and
tomato sauce.
3. When cabbage has cooled sufficiently, remove 12 large leaves.
4. Chop remaining cabbage and place in bottom of Crock-Pot.
5. Place 2 - 4 teaspoons of meat mixture in center of each cabbage leaf.
6. Roll up envelope style, and secure with toothpick.
7. Place seam side down in Crock-Pot.
8. Pour tomato sauce mixture over all.
9. Cover and cook on low for 8 - 10 hours.
Per serving: 272 Calories; 10 g Fat (33.0% calories from fat); 5 g Protein;
27 g Carbohydrate; 1 g Dietary Fiber; 65 mg Cholesterol; 644 mg Sodium.
Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3
Fat; 1 Other Carbohydrates
Coconut Lamb Curry
Ingredients:
2 lbs Ground Lamb
2 cups chickpeas, soaked and cooked according to NT (or canned)
2 tsp salt
1/2 tsp black pepper
2 tbs curry powder
2 sweet potatoes, peeled and diced
1/2 Cauliflower, diced
1 medium onion, chopped
1 can coconut milk
1 cup chicken stock
2 tsp. hot sauce, optional
1 14 oz. can diced tomatoes with the juice
1 cup peas, frozen
Brown the ground lamb and onions together in a skillet with a little oil until the onions are soft.Add the curry powder and cook for one minute. Scrape into the crock pot. Sprinkle with salt and pepper. Add potatoes, cauliflower, coconut milk, stock, hot sauce, tomatoes, and stir to combine. Cover and cook on low 6-8 hours. About 1/2 an hour before serving, stir in frozen peas. Serve over cooked rice.
2 lbs Ground Lamb
2 cups chickpeas, soaked and cooked according to NT (or canned)
2 tsp salt
1/2 tsp black pepper
2 tbs curry powder
2 sweet potatoes, peeled and diced
1/2 Cauliflower, diced
1 medium onion, chopped
1 can coconut milk
1 cup chicken stock
2 tsp. hot sauce, optional
1 14 oz. can diced tomatoes with the juice
1 cup peas, frozen
Brown the ground lamb and onions together in a skillet with a little oil until the onions are soft.Add the curry powder and cook for one minute. Scrape into the crock pot. Sprinkle with salt and pepper. Add potatoes, cauliflower, coconut milk, stock, hot sauce, tomatoes, and stir to combine. Cover and cook on low 6-8 hours. About 1/2 an hour before serving, stir in frozen peas. Serve over cooked rice.
Saturday, August 16, 2008
A WHOLE year of crockpotting
I found the coolest blog. This mama is doing a WHOLE year of using her crockpot. Not only that but her recipes are GF.
http://crockpot365.blogspot.com/
My crockpot has been broken but I was inspired to buy a new one today and start making many of her recipes.
http://crockpot365.blogspot.com/
My crockpot has been broken but I was inspired to buy a new one today and start making many of her recipes.
Thursday, April 10, 2008
Coconut Beef Stew
I made the YUMMIEST meal tonight. I got the basic recipe from a friend online. Of course I added my own flair. Here is what I came up with. My family LOVED it. They had 2nd & 3rds and asked for me to make it again soon.
Ingredients:
2 lbs Stew Beef
1 medium Onion or several shallots, diced
Coconut oil
Pamela's Baking Mix
1 red pepper, cut into bite size chunks
1 - 32 oz can Fire Roasted diced tomatoes
1/2 lbs of Cremini Mushrooms, chopped bite size
1 can coconut milk
2 sweet potatoes, cubed
Salt and pepper to taste
2 Tbs. Thai Chili Sauce
Reisling Wine
Cut beef into large chunks. Season the baking mix and toss the beef to coat. Heat coconut oil in the cast iron dutch oven. Add onions/shallots start to caramelize. Add the beef to sear the outsides a few pieces at a time. When done add them to the crockpot. When all done de-glaze the pot with wine and dump juices/scrapings into the crockpot.
Add red pepper, tomatoes, sweet potatoes, mushrooms, coconut milk and chili sauce to the crockpot. Cover, lower heat, simmer for 8 hours on low or 4 hours on high.
Serve over cooked short grain brown rice with butter.
Wednesday, June 20, 2007
Shoulder Chops w/ Cardamon, Apples & Apricots
Shoulder Chops w/ Cardamon, Apples & Apricots
From the Grassfed Gourmet
(Serves 2....so I triple :) My kids LOVE this recipe. I serve with cardamon brown rice and steamed veggie.
Cardamon-Cinnamon Rub (see bottom)
2 Lamb Shoulder or leg chops
2 tbs olive oil
2 onions, cut into 1/4 inch wedges
2/3 cup dried apricots
1 tsp ground ginger
1 tart apple, peeled and thickly sliced
1 cup water
4 tsp honey
Rub Cardamon-Cinnamon mixture into both sides of the lamb chops, and bring the meat to room temp.
Heat the olive oil in a large pot over medium hear. Sear the chops for 2-3 minutes per side & remove. Add the onions, and sauté until translucent, Add the apricots, ginger, apple and water. Cook over medium heat, stirring constantly for 1 min; place the chops on top of the onion-fruit sauce. Cover, and simmer over low heat for 2 hours, until the chops are fork tender.
Turn the heat off, and rest the chops for 5 min. Arrange the chops on plates and top with the onion/fruit sauce, and drizzle each chop with tsp of honey.
Slow cooker version:
After searing the chops, stir together the onions, ginger, water (reduce the amount to 1/2 cup), apple slices, and apricots in a slow-cooker. Place the browned chops on top, and cook on low for 6 hours, or until the meat pulls easily from the bone.
Cardamon-Cinnamon Rub
1/2 tsp ground cinnamon
1/2 tsp ground cardamon
1/4 tsp ground cloves
1/2 tsp cayenne pepper
1 tsp coarse salt
From the Grassfed Gourmet
(Serves 2....so I triple :) My kids LOVE this recipe. I serve with cardamon brown rice and steamed veggie.
Cardamon-Cinnamon Rub (see bottom)
2 Lamb Shoulder or leg chops
2 tbs olive oil
2 onions, cut into 1/4 inch wedges
2/3 cup dried apricots
1 tsp ground ginger
1 tart apple, peeled and thickly sliced
1 cup water
4 tsp honey
Rub Cardamon-Cinnamon mixture into both sides of the lamb chops, and bring the meat to room temp.
Heat the olive oil in a large pot over medium hear. Sear the chops for 2-3 minutes per side & remove. Add the onions, and sauté until translucent, Add the apricots, ginger, apple and water. Cook over medium heat, stirring constantly for 1 min; place the chops on top of the onion-fruit sauce. Cover, and simmer over low heat for 2 hours, until the chops are fork tender.
Turn the heat off, and rest the chops for 5 min. Arrange the chops on plates and top with the onion/fruit sauce, and drizzle each chop with tsp of honey.
Slow cooker version:
After searing the chops, stir together the onions, ginger, water (reduce the amount to 1/2 cup), apple slices, and apricots in a slow-cooker. Place the browned chops on top, and cook on low for 6 hours, or until the meat pulls easily from the bone.
Cardamon-Cinnamon Rub
1/2 tsp ground cinnamon
1/2 tsp ground cardamon
1/4 tsp ground cloves
1/2 tsp cayenne pepper
1 tsp coarse salt
2 Favorite Crockpot Chicken Recipes!
There are my 2 fav chicken recipes! I got them off my Freezer Friendly group and have tweaked them to fit my family.
Crockpot Sticky Chicken
This chicken turns a beautiful gorgeous brown color and is so moist and delicious.
I usually make 2 chickens and double all the other ingredients
INGREDIENTS:
3 Tbsp. raw honey
2 Tbsp. Tamari
2 tsp. finely minced ginger root
4 lb. whole roasting chicken
3 garlic cloves, minced
2 whole orange, sliced
1 lg onion, quartered
2 Tbsp. cornstarch/arrowroot
1/4 cup orange juice
PREPARATION:
Rinse chicken thoroughly and drain well. Pat the chicken with paper towels to dry well. Stuff garlic, onion and orange slices inside chicken. Put chicken in the crock pot.
Combine honey, tamari and ginger root in small bowl and pour over chicken.
Cover crockpot. Cook on LOW for 6-8 hours. The chicken should be fork tender and basically falling off the bone.
Remove chicken from crockpot and cover with foil to keep warm. Mix cornstarch and orange juice in small saucepan and add the juices left in the crockpot. Mix well, transfer to a saucepan, and cook over medium high heat until the sauce boils and thickens, stirring frequently. Serve chicken with sauce.
6 servings
Herb Roasted Crockpot Chicken
This can also be done in the oven on low/250. I do it that way sometimes and make 3 of them so I have lots of leftovers for chicken pot pie, chicken salad, etc.
INGREDIENTS:
4 teaspoons Celtic sea salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon dried diced onion
1 teaspoon thyme
1/2 teaspoon garlic powder or 2 cloves fresh garlic
1 1/2 teaspoon black pepper
1 large roasting chicken
1 lg onion, quartered
2 tangerines, slices (can sub other citrus)
PREPARATION:
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.
When ready to cook chicken... put the onions & tangerines into the cavity, put the chicken into the crockpot and do not add any liquid. As the cooking process goes on it will produce its own juices. Cook on LOW for 8 to10 hours and it will be falling off the bone tender.
During the last 2-3 hours, I add in whatever veggies I want. We use little red potatoes, carrots, parsnips, mushrooms, green beans, daikon root, etc.
Crockpot Sticky Chicken
This chicken turns a beautiful gorgeous brown color and is so moist and delicious.
I usually make 2 chickens and double all the other ingredients
INGREDIENTS:
3 Tbsp. raw honey
2 Tbsp. Tamari
2 tsp. finely minced ginger root
4 lb. whole roasting chicken
3 garlic cloves, minced
2 whole orange, sliced
1 lg onion, quartered
2 Tbsp. cornstarch/arrowroot
1/4 cup orange juice
PREPARATION:
Rinse chicken thoroughly and drain well. Pat the chicken with paper towels to dry well. Stuff garlic, onion and orange slices inside chicken. Put chicken in the crock pot.
Combine honey, tamari and ginger root in small bowl and pour over chicken.
Cover crockpot. Cook on LOW for 6-8 hours. The chicken should be fork tender and basically falling off the bone.
Remove chicken from crockpot and cover with foil to keep warm. Mix cornstarch and orange juice in small saucepan and add the juices left in the crockpot. Mix well, transfer to a saucepan, and cook over medium high heat until the sauce boils and thickens, stirring frequently. Serve chicken with sauce.
6 servings
Herb Roasted Crockpot Chicken
This can also be done in the oven on low/250. I do it that way sometimes and make 3 of them so I have lots of leftovers for chicken pot pie, chicken salad, etc.
INGREDIENTS:
4 teaspoons Celtic sea salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon dried diced onion
1 teaspoon thyme
1/2 teaspoon garlic powder or 2 cloves fresh garlic
1 1/2 teaspoon black pepper
1 large roasting chicken
1 lg onion, quartered
2 tangerines, slices (can sub other citrus)
PREPARATION:
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.
When ready to cook chicken... put the onions & tangerines into the cavity, put the chicken into the crockpot and do not add any liquid. As the cooking process goes on it will produce its own juices. Cook on LOW for 8 to10 hours and it will be falling off the bone tender.
During the last 2-3 hours, I add in whatever veggies I want. We use little red potatoes, carrots, parsnips, mushrooms, green beans, daikon root, etc.
Sunday, June 17, 2007
Crockpot Creamy Chicken & Blackbeans
I love this recipe for two reasons...one...my family loves it and two because it is so easy to make!
Ingredients:
4-5 boneless chicken breasts
1 (15 1/2 ounce) can blackbeans
1 (15 ounce) can corn (or frozen)
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese
4 servings
1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into
crock-pot.
2. add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn
drained.
3. Keep in crock-pot on high for about 4-5 hours or until chicken
is cooked.
4. Add 1 package of cream cheese (just throw it on top!) and let
sit for about 1/2 hour.
5. All done and enjoy!
4 hours 3 minutes 3 mins prep
Note: You can easily use thawed chicken breasts too. I adjust to cook on low high for 3-4 hours or low 6-8 hrs. I also have cubed the chicken first so it is easier to serve. Best served over yellow rice.
Ingredients:
4-5 boneless chicken breasts
1 (15 1/2 ounce) can blackbeans
1 (15 ounce) can corn (or frozen)
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese
4 servings
1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into
crock-pot.
2. add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn
drained.
3. Keep in crock-pot on high for about 4-5 hours or until chicken
is cooked.
4. Add 1 package of cream cheese (just throw it on top!) and let
sit for about 1/2 hour.
5. All done and enjoy!
4 hours 3 minutes 3 mins prep
Note: You can easily use thawed chicken breasts too. I adjust to cook on low high for 3-4 hours or low 6-8 hrs. I also have cubed the chicken first so it is easier to serve. Best served over yellow rice.
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