1 pkg. chicken legs (2-3 lbs)
1/2 c barbeque sauce
1/4 soy sauce
3 green onions, thinly sliced
pinch red pepper flakes
1/4 t ginger (fresh if available)
2 garlic cloves, chopped
Place chicken in crockpot.
Combing the rest, add over the top. Cook on high 4-5 hours, low 6-8.
Serve with fried rice, and stir-fried veggies.
Thursday, July 9, 2009
Crock-pot roasted chicken
1 whole chicken, giblets, etc. removed (defrosted)
1 chicken bouillon cube
1 cup water
2 garlic cloves, chopped
2 celery ribs
1 onion, quartered
salt and pepper
olive oil
Start by chopping celery roughly, place in bottom of pot with onion.
Place bouillon in. Pour in water.
Rub chicken generously all over with garlic, olive oil, salt and pepper (even inside)
Place chicken in, breast side down (so juice flows into it) or for nicer presentation upright.
Let cook on high 6 hours or low 8-10 hours.
Serve with green salad, baked potatoe, or roasted veggies.
Use leftovers for enchiladas or chicken nachos, and then again for chicken noodle soup with home-made noodles. (or freeze broth for later use)
For chicken noodle soup, place chicken carcass in crockpot and cover with water. simmer with carrots, celery, bouillon, onion, garlic, sage, thyme, salt and pepper. Cook on low all day, remove bones and strain. Simmer with new veggies till tender. Bring to boil and add home-made egg noodles and cook till done. Serve with fresh bread or rolls.
1 chicken bouillon cube
1 cup water
2 garlic cloves, chopped
2 celery ribs
1 onion, quartered
salt and pepper
olive oil
Start by chopping celery roughly, place in bottom of pot with onion.
Place bouillon in. Pour in water.
Rub chicken generously all over with garlic, olive oil, salt and pepper (even inside)
Place chicken in, breast side down (so juice flows into it) or for nicer presentation upright.
Let cook on high 6 hours or low 8-10 hours.
Serve with green salad, baked potatoe, or roasted veggies.
Use leftovers for enchiladas or chicken nachos, and then again for chicken noodle soup with home-made noodles. (or freeze broth for later use)
For chicken noodle soup, place chicken carcass in crockpot and cover with water. simmer with carrots, celery, bouillon, onion, garlic, sage, thyme, salt and pepper. Cook on low all day, remove bones and strain. Simmer with new veggies till tender. Bring to boil and add home-made egg noodles and cook till done. Serve with fresh bread or rolls.
Sausage and Tomato Ragu with pasta
(substitute sausage with beef, turkey sausage?)
2 T olive oil
2 lbs. mild italian sausage, cut into 2-inch lengths
2 med. onions, diced
2 celery ribs, sliced
2 large carrots, diced
4 cloves garlic, finely chopped
1 T rosemary leaves
pinch of ground allspice
1 t salt
1/2 t black pepper
1/4 c flour
1 cup dry red wine (beef broth)
2 cups beef broth
1 can (28 oz) crushed tomatoes
1 can (15 oz.) tomatoe sauce
1 pound short pasta, penne, ziti, or rigatoni
HEAT oil in deep skillet over med-high heat. Brown sausage on all sides, about 2 minutes per side, then transfer to crock-pot.
ADD vegetables to oil and saute till lightly browned, 4 minutes. Add spices and cook 30 seconds. Add flour and stir till incorporated. Add the wine and bring to a boil. Add broth, tomoatoes and sauce and stir. Heat to simmering and pour over sausage. Cover and cook 4-5 hours high, 8-10 hours low.
Serve over pasta.
2 T olive oil
2 lbs. mild italian sausage, cut into 2-inch lengths
2 med. onions, diced
2 celery ribs, sliced
2 large carrots, diced
4 cloves garlic, finely chopped
1 T rosemary leaves
pinch of ground allspice
1 t salt
1/2 t black pepper
1/4 c flour
1 cup dry red wine (beef broth)
2 cups beef broth
1 can (28 oz) crushed tomatoes
1 can (15 oz.) tomatoe sauce
1 pound short pasta, penne, ziti, or rigatoni
HEAT oil in deep skillet over med-high heat. Brown sausage on all sides, about 2 minutes per side, then transfer to crock-pot.
ADD vegetables to oil and saute till lightly browned, 4 minutes. Add spices and cook 30 seconds. Add flour and stir till incorporated. Add the wine and bring to a boil. Add broth, tomoatoes and sauce and stir. Heat to simmering and pour over sausage. Cover and cook 4-5 hours high, 8-10 hours low.
Serve over pasta.
Parmigiano Pumpkin Soup with Frizzled Prosciutto
(I'm thinking use bacon instead of proscutto-for cost-effectiveness)
2 T olive oil
2 oz. thinly sliced prosciutto, cut into thin strips
1 large onion, diced
3 cloves garlic, minced
1 can (28 oz) pure pumpkin
2 qts. vegetable or chicken broth
1/8 t. nutmeg
1 t salt
1/2 t white pepper
1/2 c cream
1/2 c grated parmesian
2 T chopped fresh parsley
HEAT the oil in a large deep skillet over med-high heat. Add the meat and saute until crisp and frizzled, about 1 minute. Remove and reserve.
REDUCE heat to medium, add onion and saute till tender(do not brown) about 3 minutes. Add garlic and cook a few seconds, until aromatic. Stir in pumpkin, broth, nutmeg, salt, and pepper and bring to a boil. Transfer to slow cooker, cover and cook 3-4 hours on high, 6-8 hours on low.
STIR in the cream and cheese and heat through, about 5 min. Stir in parsley and garnish with prosciutto.
2 T olive oil
2 oz. thinly sliced prosciutto, cut into thin strips
1 large onion, diced
3 cloves garlic, minced
1 can (28 oz) pure pumpkin
2 qts. vegetable or chicken broth
1/8 t. nutmeg
1 t salt
1/2 t white pepper
1/2 c cream
1/2 c grated parmesian
2 T chopped fresh parsley
HEAT the oil in a large deep skillet over med-high heat. Add the meat and saute until crisp and frizzled, about 1 minute. Remove and reserve.
REDUCE heat to medium, add onion and saute till tender(do not brown) about 3 minutes. Add garlic and cook a few seconds, until aromatic. Stir in pumpkin, broth, nutmeg, salt, and pepper and bring to a boil. Transfer to slow cooker, cover and cook 3-4 hours on high, 6-8 hours on low.
STIR in the cream and cheese and heat through, about 5 min. Stir in parsley and garnish with prosciutto.
Wednesday, July 8, 2009
Creamy Onion Soup
2 T oil
2 pounds onions (about 4 large onions), cut into 1/2 inch dice.
3/4 cups dry white wine (more broth to substitute?)
5 cups vegetable or chicken broth
1 pound potatoes, peeled and coarsely shredded
1 t. salt
1/4 t black pepper
1/2 t dried dill weed
1/4 t dried thyme
4 oz. cream cheese, softened
1 cup low-fat milk, divided
Heat oil in large skillet on medium heat. Add the onions and saute till lightly browned, about 5 minutes, stirring often. Add the wine and boil till redued by half, about 3 minutes.
Meanwhile, bring the broth to a boil in a sauce-pan; stir in the potatoes and return to boil. Transfer the broth and potatoe mixture and cooked onion to slow-cooker. Stir in the salt, pepper, dill, and thyme. Cover and cook 3-4 hours on high, 6-8 hours on low, until the potatoes and onions are very tender.
Whisk together the cheese and 1/4 c of milk in bowl till combined. Whisk in remaining milk till smooth. Stir into the soup and heat through on low for about 15 minutes.
*can add different types of cheese, or cooked bacon for a different taste.
2 pounds onions (about 4 large onions), cut into 1/2 inch dice.
3/4 cups dry white wine (more broth to substitute?)
5 cups vegetable or chicken broth
1 pound potatoes, peeled and coarsely shredded
1 t. salt
1/4 t black pepper
1/2 t dried dill weed
1/4 t dried thyme
4 oz. cream cheese, softened
1 cup low-fat milk, divided
Heat oil in large skillet on medium heat. Add the onions and saute till lightly browned, about 5 minutes, stirring often. Add the wine and boil till redued by half, about 3 minutes.
Meanwhile, bring the broth to a boil in a sauce-pan; stir in the potatoes and return to boil. Transfer the broth and potatoe mixture and cooked onion to slow-cooker. Stir in the salt, pepper, dill, and thyme. Cover and cook 3-4 hours on high, 6-8 hours on low, until the potatoes and onions are very tender.
Whisk together the cheese and 1/4 c of milk in bowl till combined. Whisk in remaining milk till smooth. Stir into the soup and heat through on low for about 15 minutes.
*can add different types of cheese, or cooked bacon for a different taste.
Tuesday, July 7, 2009
Slow Cooker Recipes
I'm going to be doing a series of slow-cooker recipes. I found a delicious cookbook at the library-Art of the slow cooker by Andrew Schloss. I'll also be using other recipes from different sources.
He talks about using the ceramic slow-cooker to it's best advantage. I've often thought that all crock-pot meals taste very similar. One of the selling points is throw everything in and leave till time to eat. However, ceramic doesn't brown or carmelize foods. Searing/carmelization is one of the best ways to draw all the delicious flavors out of food. So by adding one step of searing and browning the food before combining and leaving to cook we get easy food thats kicked up a notch. Whats one more step? Totally worth it.
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