Recipe: Slow Cooker Thai Coconut Chicken Soup

Posted on by Stephen

1 cup diagonally sliced carrots
1 large onion, chopped (1 cup)
1 medium red bell pepper, cut into strips
4 cloves garlic, finely chopped
2 tablespoons grated gingerroot
2 tablespoons fish sauce
2 tablespoons red curry paste**
1 teaspoon vegetable oil
1 1/2 lb boneless skinless chicken thighs
2 cups  chicken broth
1 can (14 oz) coconut milk (not cream of coconut)
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1/4 cup chopped fresh basil leaves
2 tablespoons fresh lime juice

 In slow cooker, mix carrots, onion, bell pepper, garlic, gingerroot, fish sauce and curry paste. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 6 minutes, turning once, until browned on both sides. Place chicken over vegetables in slow cooker. Pour broth over chicken.

Cover; cook on Low heat setting 5 hours or until chicken is tender. Remove chicken from slow cooker to plate; shred, using 2 forks. Return chicken to slow cooker. Stir in coconut milk, mushrooms and basil. Cover; cook 30 minutes longer or until mushrooms are tender. Stir in lime juice before serving.

**Next time I make this, I’m adding a smidge more curry paste. Tastes great as is, but it could use just a touch more.

 

Original recipe: http://www.bettycrocker.com/recipes/slow-cooker-thai-coconut-chicken-soup/7cc193b0-0b00-4ff5-9527-ae68db64039b

Recipe: Spicy Crockpot Chicken with Chipotle Marmalade Sauce

Posted on by Stephen

1 chipotle pepper in adobo sauce, finely chopped, with about 1 teaspoon of the sauce
1/3 cup sweet orange marmalade
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 tablespoon balsamic vinegar
1 tablespoon honey
1/2 cup chicken broth
1 tablespoon oil
Dash pepper
Dash salt
5 boneless chicken breast halves
1 tablespoon cornstarch
2 tablespoons cold water

 Combine the chipotle with adobo sauce, marmalade, chili powder, garlic powder, vinegar, honey, chicken broth, and oil.

Wash chicken and pat dry; sprinkle with salt and pepper. Arrange the chicken breasts in the slow cooker; pour marmalade mixer over all. Cover and cook on LOW for 5 to 7 hours, or until chicken is cooked through.

The recipe can be doubled and cooked for the same amount of time, which I would recommend, since it only makes 4 portions.

Recipe says to remove the chicken at then end of the cooking process and then transfer the sauce to a saucepan and thicken it with the cornstarch. I didn’t do that. I broke it up in the sauce and then served it over a bed of rice covered in sliced, raw fennel. The fennel adds a nice crunch and some coolness against the spice.

 

Original recipe: http://southernfood.about.com/od/crockpotchicken/r/r80127g.htm

Recipe: Lime Chicken with Garlic and Thyme

Posted on by Stephen

7  breasts halves (skinless boneless chicken)
1/3 cup lime juice
2 cups chicken broth
2 cloves minced garlic
3/4  tsp thyme leaves (dried)
1/4 tsp black pepper (ground)
2 tbsps butter

Place the chicken breasts into a slow cooker; pour in the lime juice and chicken stock. Add the garlic, thyme, pepper, and butter. Cover, and cook on Low until the chicken is very tender, 8 to 10 hours.

 

Original Source: http://www.yummly.com/recipe/Slow-Cooker-Lime-Chicken-With-Rice-Allrecipes

Recipe: Red Lentil Cauliflower Stew

Posted on by Stephen

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/2012/10/11/slow-cooker-lentil-cauliflower-stew/

Recipe: Slow Cooker Curried Chicken with Yogurt

Posted on by Stephen

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/food-recipes/browse-all-recipes/slow-cooker-curried-chicken-with-ginger-and-yogurt-00000000052369/index.html

Recipe: Chinese Chicken Stew

Posted on by Stephen

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

Recipe: Coconut Ginger Pork

Posted on by Stephen

 

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.

 

Original Source: http://www.marksdailyapple.com/slow-cooked-coconut-ginger-pork/#axzz3GJVHPUBU

Florida, Texas and Cory

Posted on by Stephen

This morning, my heart is fire and broken glass. I grieve for the women of Texas, told that their wombs are not theirs to control. I grieve for black women and men, told once again that their lives matter less and that they are expendable. I grieve for the friends and family of a young man lost to his own demons. And all I want is to see something good in the world around me.

And in the darkness, I think of you. Your wisdom, love, humour and grace give me hope. Even when you make me crazy, I love you all with every beat of my heart. You challenge me, lift me, give me strength in the moments like these. Hold on to your righteous rage, your noble hearts, your desire to see this fucked up world be a better place.

Because you do make it better. Every act of kindness, every bit of generosity, every rational, intelligent discussion, every protest and struggle for change makes a difference, if only slight.

But, we cannot stop. Even in the face of the devil himself.

Fight on.

Recipe: Slow Cooker Chicken Mole

Posted on by Stephen

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.

Recipe: Peanut Chicken

Posted on by Stephen

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.

 

Original Source: http://crockpot365.blogspot.ca/2011/02/easy-peanut-butter-chicken-slow-cooker.html