Recipes I’ve found, tried and loved. And in some cases, fiddled with.
16 oz dried red lentils
1 tbsp olive oil
1 large onion, chopped (about 2 cups of onion)
3 garlic cloves, chopped
1 lb. cauliflower, chopped into very small florets
2 leeks, white and green parts only, halved, washed carefully, and chopped)
2 large carrots, peeled and chopped
3 celery stalks, chopped
2 bay leaves
1 tbsp chopped fresh thyme or 1 tsp dried thyme
2 tsp kosher salt (or to taste)
1 tsp cumin
1 tsp Red Pepper Flakes
1/4 tsp black pepper
8 cups no salt vegetable broth (I ended up using 4 cups broth, 2 cups white wine and 2 cups water.)
1 large can (32 oz ish) diced tomatoes with juice
2 cups chopped kale (or Swiss chard)
Saute the onions in the oil for about four minutes and then add the onions. Add to stock pot. Add all other ingredients. Bring to a boil and then lower heat to medium or medium low. Simmer for about an hour or until the lentils are tender. Serve over rice (I use brown basmati, surprise, surprise!) and add a spoon of plain Greek yogurt.
**This makes a HUGE amount, so consider halving the recipe if you don’t want to be freezing several containers of it.
Original, slow cooker recipe (requires a very big slow cooker!): http://theshiksa.com/2012/10/
I fiddled with this one a bit from the original.
156 ml/5.5 fl.oz. can tomato paste
1/2 cup (ish) chicken stock
6-7 cloves garlic, chopped
3 tablespoons curry powder
2 tablespoons grated fresh ginger
1.5 teaspoons ground cumin
1 medium onion, chopped
1 kg boneless, skinless chicken thighs
kosher salt and black pepper
1 1/2 cups long-grain white rice1/2 cup plain Greek yogurt (recipe called for whole milk yogurt, but I used 2%)
2 scallions, thinly sliced
In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and chicken stock. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and ¼ teaspoon pepper.
Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total cooking time).
Twenty minutes before serving, cook the rice according to the package directions.
Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.
Original non-jiggery pokeried recipe: http://www.realsimple.com/
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 teaspoon Chinese five-spice powder
1/2 to 3/4 teaspoon red pepper flakes
1 tablespoon peanut or vegetable oil
1 large onion, coarsely chopped
1 package (8 ounces) fresh mushrooms, sliced
2 cloves garlic, minced
1 can (about 14 ounces) chicken broth, divided
1 tablespoon cornstarch
1 large red bell pepper, cut into 3/4-inch pieces
2 tablespoons soy sauce
2 large green onions, cut into 1/2-inch pieces
1 tablespoon sesame oil
1/4 cup coarsely chopped fresh cilantro (optional)
Toss chicken with five-spice powder and red pepper flakes in small bowl. Heat peanut oil in large skillet. Add onion and chicken; cook and stir about 5 minutes or until chicken is browned. Add mushrooms and garlic; cook and stir until chicken is no longer pink.
Combine 1/4 cup broth and cornstarch in small bowl; set aside. Place cooked chicken mixture, remaining broth, bell pepper and soy sauce in slow cooker. Cover; cook on LOW 3-1/2 hours or until peppers are tender.
Stir in cornstarch mixture, green onions and sesame oil. Cook 30 to 45 minutes or until juices have thickened. Ladle into soup bowls; scoop 1/2 cup rice into each bowl and sprinkle with cilantro, if desired.
Served over brown basmati rice.
Original Source: http://recipes.howstuffworks.com/chinese-chicken-stew-recipe.htm
3 to 4 pound boneless pork butt/shoulder roast
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
2-inch piece of ginger, peeled and thinly sliced
4 cloves of garlic, finely chopped
1 onion, peeled and cut into 8 chunks
1/2 can of coconut milk
Lime wedges for garnish
Mix together the coriander, cumin, salt and pepper. Use your fingers to rub the seasonings all over the roast. Place the meat in a slow cooker and surround with onions, garlic, ginger and the half can of coconut milk. The roast will give off moisture and fat while cooking, doubling or tripling the amount of broth by the time the roast is ready.
Cover the slow cooker and cook on high for 5 to 6 hours or on low for 8 to 10 hours. Although both cooking temperatures give delicious results, meat cooked on low will be the most tender.
I served it over a bed of brown basmati rice and carrot slaw.
1 large onion, chopped
1/2 cup raisins3 cloves garlic, chopped
1 finely chopped canned chipotle chile in adobo sauce
3 tablespoons peanut butter
1 (28 ounce) can crushed tomatoes
1 teaspoon sugar
1 teaspoon ground cinnamon
4 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
1/2 cup chopped bittersweet chocolate.(I used the 72% cocoa type)
6 skinless, boneless chicken breasts, sliced into strips
Place onion, raisins, garlic, sesame seeds, chipotle pepper, peanut butter and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and chocolate. Place chicken in the sauce.
Original Source: http://allrecipes.com/recipe/slow-cooker-chicken-mole-2/
Cover; cook on Low until chicken is very tender, about 5 hours. Serve over rice.
6 boneless, skinless chicken breasts, cut in chunks
1/2 cup chunky natural peanut butter
1 red bell pepper, seeded and sliced
1 large onion, coarsely chopped
2 heaping tablespoons of Thai sweet chili sauce
Juice of 2 limes
1/4 cup soy sauce (use gluten free–La Choy or Tamari wheat-free)
1/2 cup chicken broth
3 cloves of garlic, minced
1 tablespoon of minced fresh ginger.
Use a 4-quart slow cooker. Put the chicken into the bottom of your pot and add the peanut butter. Toss in the vegetables. Squeeze in lime, and add soy sauce, chicken broth, garlic, ginger and sweet chili sauce. Stir as well as you can to combine (the peanut butter will be clumpy, and that’s just fine). Cover and cook on low for 6-8 hours, or on high for about 4 hours. Serve over rice or quinoa.
**This could have used a wee bit more oomph. Maybe a touch of salt or a bit of heat, possibly a bit more lime as well.
1 lb boneless pork loin roast, cut into 1-inch pieces
1 20 oz jar of chunky salsa.
1 can chopped green chiles, drained
1 15 oz can black beans, drained, rinsed
Juice of one lime
2 tablespoons of Thai sweet chili sauce.
Shredded Monterey Jack cheese.
Mix pork, salsa, chilies, lime juice and sweet chili sauce in slow cooker. Cover and cook 6-8 hours on low, or until pork is tender. Stir in beans. Cover and cook about 5 minutes or until hot. Serve over rice and sprinkle with the cheese.
**The lime juice and sweet chili sauce are my own additions. They add a really nice extra layer of flavour. A friend told me he added chipotle, which sounds like it would be really good too.
3 cups pieces (1 inch) peeled dark-orange sweet potatoes
1 small onion, finely chopped (1/4 cup)
1 1/2 cups ready-to-eat baby-cut carrots
3/4 cup dried lentils, sorted, rinsed
2 teaspoons olive or vegetable oil
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon finely chopped gingerroot
1 clove garlic, finely chopped
14 oz vegetable or chicken broth
1 1/2 cups frozen cut green beans, thawed
1/2 cup plain fat-free yogurt
In 3- to 4-quart slow cooker, mix sweet potatoes, onion, carrots and lentils.
In 8-inch skillet, heat oil over medium heat. Add curry powder, cumin, salt, pepper, gingerroot and garlic; cook 1 minute, stirring constantly. Stir in broth. Pour mixture into slow cooker; stir.
Cover; cook on Low heat setting 5 to 6 hours.
Increase heat setting to High. Stir in green beans. Cover; cook about 15 minutes longer or until green beans are crisp-tender. Serve topped with yogurt.
This one is perfect as is. Made no changes to the recipe and it’s one of my favourites. Lovely flavours and it smells wonderful as it’s cooking.
1 onion, halved and thinly sliced
1 fennel bulb, cored, halved, and thinly sliced
1 bag baby carrots or 1 lb. carrots, cut into sticks
1 orange, sliced into 1/4 inch thick rounds
2 minced garlic cloves
1 Tbs. apple cider vinegar
3/4 tsp. sea salt
1/4 tsp. black pepper
1 tsp. herbes de provence (I couldn’t find this at my grocery store, so I substituted my cousin Karen’s homemade Italian seasoning.)
3 tbs. olive oil
1 package of skinless, boneless chicken breasts or thighs (I used six breasts, sliced for easier eating)
Layer everything in the crockpot in this order:
Apple cider vinegar
Top with the carrots. Sprinkle with half of the seasonings: half the garlic, salt, pepper, herbes and olive oil. Just eyeball everything, no need to measure.
Add a layer of orange slices. Top with an even layer of chicken and the remaining seasoning and olive oil.
Finally, cover with the remaining orange slices. Cover and cook on LOW for 6 hours, until chicken is cooked through and carrots are very tender. Discard the orange slices after cooking.
**This ends up being very brothy, so either thicken with some cornstarch or serve it over rice like I did.**
6 Boneless, skinless chicken breasts, cut into 1 inch strips
2 portobello mushrooms, sliced or chopped into chunks
1 leek, chopped
1/4 cup of soy sauce.
2 tsp grated or chopped ginger
1/2 cup chicken stock
1/4 tsp salt
1/8 tsp pepper
2 tsp Chinese Five Spice powder
1 (8oz) can of sliced bamboo shoots, drained
1/2 cup toasted almonds.
1/2 cup snow peas
2 tbsp corn starch
3 tbsp water
Place chicken and mushrooms in a slow cooker. Add leek, soy sauce, ginger, chicken stock, Five Spice powder, salt and pepper. Cover and cook on LOW about four hours. Add bamboo shoots, almonds, and snow peas. Turn up to HIGH. In a small bowl, dissolve cornstarch in water. Stir into the chicken mixture in slow cooker. Cover and cook on HIGH 20-30 minutes or until thickened, stirring at least once. Serve over cooked rice.
**I also had some more toasted almonds to add to the top for extra crunch**
Original Source: Heavily modified from a recipe in Mable Hoffman’s Crockery Cookery, published by HPBooks, 1995