tephra: Sanji from One Piece, Cooking (Cooking Sanji)
I found this on Pinterest; the original recipe is over here. I made a couple small changes and will add another when I make it again.

3 lbs boneless, skinless chicken breasts
28 oz canned whole tomatoes, do not drain, chop very roughly (or use sliced)
28 oz canned artichoke hearts, cut in half (or buy them pre-cut)
2 large sweet onions, chopped
1/2 cup kalamata olives, pitted, chopped roughly (about 28 olives)
1/4 cup rice vinegar (originally white wine vinegar)
1 Tbsp tomato chicken bouillon powder
1 Tbsp (heaping) curry powder
2 tsp dried basil
2 tsp dried thyme
2 Tbsp (or more) minced garlic [addition for next time]

Put the onion in the bottom of you crock and top with chicken and then the other ingredients. Cook on high for 6 hours.

When you stir it the chicken should fall to shreds with minimal prodding. Serve over whatever seems appealing (rice, couscous, pasta...).

Note that I tend to leave out salt and pepper when I cook things in the crock if it seems like they might already be in other ingredients (in this case the bouillon and the curry powder) so season to taste.
tephra: Sanji from One Piece, Cooking (Cooking Sanji)
This is a slightly modified version of a recipe I discovered via Pinterest. I've doubled the amount and adjusted the seasoning.

Note that 1/4 cup + 2 Tbsp equals 3/8 cup, if you are fortunate enough to have a 1/8 cup measure.

3 lbs boneless skinless chicken breast cut into 1.5-2" chunks
1 c flour (approximately, for dredging)
vegetable oil for frying

1 can (12 oz) orange juice concentrate
1/4 c + 2 Tbsp brown sugar
1/4 c + 2 Tbsp ketchup
2 tsp balsamic vinegar
1 Tbsp salt
1/4 tsp red pepper

Dredge the chicken pieces in flour and brown them on all sides. You don't have to cook them through, just get a nice golden brown on them. Put the browned pieces in the crock. Unless you have a much larger pan than I do you'll have to do the chicken pieces in 2-3 batches.

Mix up the other ingredients in a bowl and pour it over the chicken in the crock. Give it a good stir and cook on low for 4-6 hours.

I cooked this batch 6 hours as the recipe stated but I think it would have been fine with just 4 hours. My crock has a notorious hot spot and with all the sugars in this recipe it got a bit dark in places even though I stirred it every couple hours and turned the ceramic liner end for end half way through. It still turned out tasty though. :9
tephra: Sanji from One Piece, Cooking (Cooking Sanji)
I made these for supper tonight and since both Bill and I liked them the recipe gets stored here so I can always find it.

The original recipe is here, and has a handy feature that lets you adjust the number of servings. I made a couple modifications so here's my version, the largest change is the amount of sesame oil:

10 chicken thighs, bone in, skin on
1/2 cup soy sauce
1/2 cup minced yellow onion
1 Tbsp sesame oil
3 Tbsp honey
2 tsp minced garlic
1/4 tsp ground ginger
1/4 tsp ground red pepper

Combine everything in a gallon sized ziplock bag and marinate at least a couple hours1.

Place thighs in roasting pan, skin side down, and pour remaining marinade over them. Bake uncovered at 375°F for 45 minutes. Turn pieces over and bake for another 15 minutes.

Since I was going to have the oven going for the chicken I also scrubbed some yellow potatoes, cut them into large chunks and tossed them with some seasoned salt, red pepper, and vegetable oil. I roasted them in a separate pan at the same time, giving them a stir when I turned the chicken.

1. I mixed mine up around 10:30 at night and put it on the bake the next day at 5pm.

If chicken is not your thing, this marinade is awesome on pork as well. Take a pork loin that will fit in your slow cooker and trim off the fat. Cut the loin into slabs 2-3" thick, coat them in the marinade and then stuff them, and the rest of the marinade, in your slower cooker and let it cook until the pork falls apart when you poke it. Leftover pork makes awesome fried rice. :)
tephra: A furry liger-ish dragon portrait in profile (Default)
I made the baked pasta dish again tonight, this time adding a 15oz can of diced tomatoes (seasoned with basil, oregano, and garlic). I baked it for 35 and 15 minutes and it turned out perfect! That little bit more moisture and tomato did the trick.

And for fun:

You Are a Carrot Cake Cupcake

You are a complex person. You have many interesting layers to your personality, though others might not know it.

You are drawn to a cross section of people. You friends play different roles in your life.

You are like a cupcake because you are are deceptively simple. There's actually a lot to you!

There are many ingredients in your life, and you only want them in proper amounts. Being you is a delicate art.

tephra: A furry liger-ish dragon portrait in profile (Default)
All ingredients up for personal choice, tonight's choice in parenthesis.

1 pound dried pasta (radiatori)
1 26oz jar pasta sauce (Ragu Super Chunk Mushroom)
1 jar of water
2 cups shredded cheese (Italian 4 cheese - mozzarella, provolone, romano, asiago)

Optional (I never make it without meat of some sort)
1 pound ground beef
1/2 bag frozen onions and peppers
1 can sliced mushrooms, drained

Brown up the beef, onions, and peppers; drain excess fat.

In a 13x9x2" pan mix the dried pasta, sauce, and one full sauce jar of water. Sprinkle meat and veggies on top and cover tightly with foil. Bake at 350F for 35 minutes. Remove foil and stir, checking that the pasta is al dente (if not add a bit more water if it looks like it needs it and bake some more). Sprinkle with cheese and return to the oven, uncovered, for 10 minutes or until cheese is melted and perhaps lightly browned.
tephra: A furry liger-ish dragon portrait in profile (Default)
2 Johnsonville Stadium Style Brats, sliced into "coins"
1/2 bag Birds Eye Pepper Stir-Fry
1 Tbsp minced garlic
1 can sliced mushrooms (or fresh if you have them)
1 can (15oz) sliced stewed tomatoes
cornstarch and water to thicken
cooked spaghetti, noodles, rice, or whatever else you think it might be tasty over

Heat a saucepan with a bit of oil and lightly brown the brats and stir-fry mix with the garlic (add fresh mushrooms at this point), add tomatoes and mushrooms and bring a boil. Thicken with the cornstarch and water mixture and season as you like.

I just used seasoned salt and red pepper.

You could thicken this with tomato paste if you wanted a stronger tomato sauce flavor. I didn't want to open a can to use only part of it and I liked the lighter flavor that thickening with cornstarch gave.
tephra: A furry liger-ish dragon portrait in profile (Default)
Since I made this last night (in massive amounts for freezing) I thought I'd go ahead and post the recipe.

1 lb bacon, cut in half for shorter strips
6-8 large onions, cut in 1" dice
6-8 Granny Smith apples, cored but not peeled, cut in 1" chunks (any firm tart apple would work)
6 pints sauerkraut
1 bottle white wine (cheap but drinkable, not "cooking wine")
1/2 cup brown sugar, firmly packed
coarse black pepper to taste

1. 10 sweet Italian, 6 garlic and cheese, 5 fresh bratwurst, and 1 fresh kielbasa (aka "Polish sausage") cut into 10 pieces
2. one medium center cut pork loin sliced into 10 slabs

As with the slow cooked version, the amounts are flexible and the meats are entirely up to your preference. Since it's difficult to tell sausages apart after cooking (and they will break in half so you can't go by lengths) I don't use hot sausages any longer, but I have in the past. That said, the bratwursts were darker than the other sausages in this batch.

Obtain a heavy pot large enough to hold everything, I used a heavy turkey roaster (which can hold a 25lb turkey) and had plenty of room to stir things this time.

Cook the bacon until the fat has rendered, add onions and apples and cook until lightly browned and soft. Add 'kraut, wine, brown sugar, and pepper and simmer for about 20 minutes.

Add the meats, cover and simmer for as long as you can stand the wait. Add water/broth/wine if needed to keep everything moist.

I started this batch around 2:30 and served when my mother got home from work at 7:30.

We generally have it with mashed potatoes (Dad's choice) or rice (everyone else) and I suspect it would be lovely with buttered noodles.

Dark pumpernickel bread and nutty brown beer are optional but highly recommended.
tephra: A furry liger-ish dragon portrait in profile (Default)
Even my brother, who opined that chowder was "a waste of fish", liked this one... once we badgered him into trying it.

Amounts are approximate and somewhat proportional, a serving of fish and potato per person with enough broth to construct a soup out of it.

4 Tbsp (1/2 stick) butter
1 medium onion, diced fine
2 ribs celery, diced fine
3 quarts water
1 bottle clam juice (8oz)
2 Knorr vegetable bouillon cubes (1 cube makes 2 cups of broth)
4 tsp Better Than Bouillon clam soup base
5 medium/large potatoes, cubed
2 large fish fillets (firm-fleshed whitefish, such as pollock or cod), cut into 1" cubes (approximately 2 pounds?)
1 can minced clams, with juice
1 can whole corn, with liquid
salt & pepper to taste

Saute onion and celery in butter until translucent or lightly browned. Add water, clam juice, bouillon, and soup base. Bring to a boil and add potatoes, cook until nearly tender (approximately 15 minutes). Add fish and reduce to heat to a hearty simmer/slow boil. When fish is cooked through add clams and corn, stir well, and adjust seasonings to taste.

This is a "New England home style" chowder, which means you add milk (or cream) just before serving. We've always added it to our bowls "to taste" and toss in some oyster/soup crackers.
tephra: A furry liger-ish dragon portrait in profile (Default)
My latest recipe in development, it's close to "just right" though.

1 pork loin, size to fit in your slow cooker (my crock is 1.5qt)
1 onion chopped
1 Tbsp oil (approximately)
1/4 c vinegar or lemon juice
1 can tomato paste (6oz)
1/2 c dark brown sugar
2 Tbsp prepared mustard
3 Tbsp Worcestershire sauce
2 Tbsp cornstarch (see edit below)
1 tsp salt
1/4 tsp pepper

Trim the excess fat from the pork loin and cut it crosswise into slabs about 2" thick.

Saute onions in oil until brown and caramelized. Deglaze pan with vinegar and pour into the crock.

Add remaining ingredients, excluding pork, and stir well.

Coat each piece of pork in the sauce and wedge them into the crock.

Cook on high for at least 6 hours. You want the pork to fall apart and shred itself.

The sauce was a bit too thin for my taste still (even after reducing the liquid in the sauce recipe and adding cornstarch) so I added a bit of cornstarch and water paste at about hour 5 and let it thicken up while I prepared side dishes in the last hour or so of cooking.

Anyone have any experience with the "tapioca trick" for doing thicker stews in a slow cooker? I'm wondering if I would be better off with using a couple tablespoons of fine tapioca in the recipe rather than cornstarch.

Edit: 10-10-07

Dredging the pork (or beef or whatever) chunks in flour solved the watery sauce problem.

Edit: 02-06-08

Just an update since I've got this thing "perfected" now. Recipe stands as is (with cornstarch omitted). Dredge the pork in flour and don't shake off excess before you cram it into the crock and smush it around in the sauce. It's best cooked on LOW for 13-14 hours but high for 8-10 works too. About half way through the cooking time you should poke and prod and stir to break up the meat and get it to start shredding into the sauce. Give it a good poke and stir an hour or two before you serve it too.
tephra: A furry liger-ish dragon portrait in profile (Default)

Whenever I post a recipe that is something I came up with on my own the ingredient amounts are all guesstimations unless I'm baking. Sorry about that.

  • stew beef (1-2 pounds, how much meat do you like in your soup?)
  • one large onion, cut in quarters and sliced
  • 4-5 cloves of garlic (we just buy minced in a jar so a generous heaping tea spoon, the sort you stir your tea with)
  • water (I used about 3 quarts)
  • beef soup base or bouillon to make that water into broth (or just use broth if you have it handy)
  • a couple dashes of Worcestershire sauce
  • 1 large turnip (or 1 small rutabaga), chunked
  • a generous handful of baby carrots cut in half crosswise (or about 2 regular carrots, chunked)
  • 1 humongous potato or about 2 normal sized ones, peeled or not as to your taste and chunked (we like Yukon Golds)
  • 1 can sauerkraut, size determined by how sour you want your soup (15oz is a good starting point)
  • black and cayenne pepper to reach the desired level of "hot"
  • vinegar if you need more "sour"
  • salt to taste

If the stew beef is in big chunks cut them down to bite size. Sear them in a bit of oil to get a nice carmelized brown on them.

Add onions and cook until soft and somewhat browned, add garlic, cook a bit more but don't burn the garlic. If you burn the garlic there's no recovery.

Add water, soup base, Worcestershire, some of the pepper, turnip/rutabaga and carrots. Cook until turnips and carrots are about half cooked.

Add potatoes and simmer until they are done.

Add sauerkraut and heat through.

Adjust hot/sour/broth-iness to taste.


tephra: A furry liger-ish dragon portrait in profile (Default)

June 2016

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