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Post by Critical on Feb 13, 2023 10:24:49 GMT
I found that the Adobo really mellows out the heat so all you get is this smoky twang. It was hot, but the type of hot that gives you flavor instead of just being hot. The meat literally pulled apart. It's a fabulous recipe; I don't remember the last time I enjoyed beans this much. Definitely putting it on the rotation, especially in Winter. I've been reducing the amount of meat I eat, so beans are kind of a staple item around here. I'm both trying to save money AND incorporate more plant-based meals into my diet. I really do need to work on cooking up dried beans in my slow cooker. to portion out and freeze for later. One bag of beans (1lb) is equal to 3 cans of beans, so it's MUCH cheaper to use dried beans. I'm always looking for new recipes, so if I find any more good ones, I'll post them here!
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Post by nennie on Feb 18, 2023 0:22:51 GMT
SERVES: 6 Slow Cooker 8-Can Taco Soup Recipe 5 from 1 vote Get dinner in the slow cooker in a matter of minutes. You're just 8 cans away from a delicious Taco Soup dinner for your whole family! PREP TIME 5 MINS COOK TIME 3 HRS TOTAL TIME 3 HRS 5 MINS PRINT PIN Ingredients 1 (15 ounce) can black beans (drained and rinsed) 1 (15 ounce) can pinto beans (drained and rinsed) 1 (14.5 ounce) can diced tomatoes (drained) 1 (15 ounce) can sweet corn (drained) 1 (12.5 ounce) can chicken breast (drained) 1 (10.75 ounce) can cream of chicken soup 1 (10 ounce) can green enchilada sauce 1 (14 ounce) can chicken broth 1 (1 ounce) packet taco seasoning mix Instructions Spray slow cooker with nonstick cooking spray. Pour all the ingredients into slow cooker and stir together. Cook on low heat for 2-3 hours.
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Post by Cootie on Feb 18, 2023 3:48:21 GMT
nennie, your recipe looks a lot like a soup I make. All of those ingredients work well together and make a very satisfying meal! I like to top mine with avocado slices which sort of cool the heat of the roasted peppers I add to mine.
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Recipes
Feb 18, 2023 14:21:27 GMT
via mobile
Post by MissGriss on Feb 18, 2023 14:21:27 GMT
Thanks nennie! I have most of this ingredients already. I’ll have to try it.
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Post by nennie on Feb 18, 2023 15:59:56 GMT
Thanks nennie ! I have most of this ingredients already. I’ll have to try it. It's really good. I made a double batch. Shared with my daughter. I put cheddar cheese on the top of mine with crumbled up tortilla chips. Really yummy.
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Post by Kao on Mar 2, 2023 7:54:16 GMT
I'm kinda intrigued by this taco soup recipe, lol. I'll have to try that next w/cheddar cheese, chips, and avocado!
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Post by Kao on Mar 6, 2023 14:03:35 GMT
I made the Taco Soup and it was delicious! We added some crushed up lime chips with cheddar cheese on top to liven it up a bit. While buying ingredients we were able to find low and no salt versions of the beans, chicken soup, and broth, and we saw a can of "southwestern" corn (with peppers) that we might use next time.
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Post by nennie on Mar 6, 2023 14:41:20 GMT
I made the Taco Soup and it was delicious! We added some crushed up lime chips with cheddar cheese on top to liven it up a bit. While buying ingredients we were able to find low and no salt versions of the beans, chicken soup, and broth, and we saw a can of "southwestern" corn (with peppers) that we might use next time. I always add tortilla chips and shredded cheese to mine. You could always use ground beef or ground turkey in it. A very versatile soup. I am going to use the southwest corn the next time I make it. My husband and I really like the soup.
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Post by Kao on Mar 6, 2023 15:34:05 GMT
I thank all of you for your recipes as I'm not that experienced a cook; it was only last year when I started making Sunday dinners based on recipes I found in the NYT that I liked and now I feel confident enough to start branching out and take a lot of the cooking chores away from my partner (which is kinda hard because he enjoys puttering around in the kitchen). These crockpot and Instapot recipes are so easy to make!
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Post by Kao on Mar 8, 2023 0:48:44 GMT
I have a question about the North African Beef Stew Critical How long does the stew cook in the crockpot, and at what temp (low or high)?
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Post by Critical on Mar 8, 2023 1:17:44 GMT
I have a question about the North African Beef Stew Critical How long does the stew cook in the crockpot, and at what temp (low or high)? Whoops! Sorry. I didn't even notice I hadn't copied over the last bit of the recipe. I'll edit the post to add it, but here you go:
I do remember that choosing more fatty meat is better, especially in the slow cooker. Sometimes the stew beef they sell already cubed can be completely devoid of fat. Really lean meat can end up too dry and bland. I probably did the stew for the shorter cook time too.
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Post by Kao on Mar 8, 2023 18:02:05 GMT
Thank you!
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Post by Kao on Mar 10, 2023 15:00:43 GMT
This is one of my partner's fav dishes and it's pretty easy to make and delicious too. I use boneless skinless chicken thighs instead of the breasts for extra juiciness and flavor. The rice cakes and hot pepper flakes can be found at any Asian market like H-Mart, and the hot pepper paste is gochujang. I also use honey instead of rice syrup.
Buldak Chicken
2 pounds of chicken breast, cut into ¾ or 1 inch cubes ½ cup hot pepper flakes 2 to 3 tablespoons hot pepper paste 1 tablespoon soy sauce 3 tablespoons vegetable or corn oil ½ teaspoon ground black pepper ⅓ cup rice syrup (or corn syrup, sugar, honey) 6 large garlic cloves, minced 2 teaspoons ginger, minced 1 pound mozzarella cheese (optional), cut into small pieces 1 cup of sliced rice cake (optional) 1 green onion, chopped ¼ cup water
Combine hot pepper flakes, hot pepper paste, soy sauce, 2 tablespoons vegetable oil, ground black pepper, rice syrup, garlic, and ginger in a bowl. Mix it well into a sweet and spicy paste.
Add the chicken and mix well by hand.
Heat up a skillet with 1 tablespoon vegetable oil. Add the sliced rice cakes and fry them for a few minutes. Turn them over with a spatula once or twice until both sides are crispy and light golden brown.
Place the marinated chicken into a heavy pan, preferably cast iron. Use the water to rinse the bowl and get the last of the sauce into the pan. Cover and cook over medium high heat for 10 minutes. If you use a normal frying pan, it will take 7 to 8 minutes. Be sure not to burn the chicken.
Uncover, stir and turn over the chicken with a wooden spoon. Add the rice cakes to the top of the chicken.
Turn down the heat very low. Cover and let cook another 10 minutes, until the chicken is fully cooked. If you’re using cheese, pre-heat the oven broiler.
When the chicken is cooked, put the cheese over the top. Slip it into the oven for a few minutes until the cheese is melted and bubbly.
Remove and sprinkle with the chopped green onion. Serve hot.
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Post by Cootie on Mar 10, 2023 20:41:06 GMT
Kao, this recipe looks really tasty! I'm going to look for those rice cakes the next time I go to a bigger town. Have you tried the Korean rice cakes from Trader Joe's or would it be better to look for them at an Asian market?
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Post by Kao on Mar 10, 2023 21:20:39 GMT
I didn't know TJ sold Korean rice cakes but I Googled and yes, they would be perfect! Also, shredded Mozzerella is what I use; after cooking the chicken instead of doing that extra broiler step I just spread the cheese around on top, turn off the heat, and put the lid back on and let it sit for about 5 minutes. The heat and steam in the covered pan will melt the cheese nicely on top.
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Post by Critical on Apr 27, 2023 4:11:12 GMT
FYI about the recipe upthread...I made the smoky chipotle cassoulet last week and managed to stretch it to 11 or 12 meals. I doubled everything but the chicken thighs, which I only had 1/5lbs of. I also had it over brown rice, so both added some whole grains and stretched the dish. I added Greek yogurt on top to cut the spiciness of the chipotle peppers. I ended up freezing 7 portions of rice and cassoulet, so I have a bunch of ready meals for when I don't want to cook. That recipe is a winner!
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Post by Kao on Jul 3, 2023 4:05:08 GMT
Made this tonight for the first time and it was incredibly good. I put pineapple tidbits in the rice as well.
Thai Roast Chicken Thighs With Coconut Rice
Zest and juice of 2 lime 1" piece ginger, peeled, finely grated, plus 3 peeled slices 2 garlic cloves, finely chopped ⅓ cup coconut palm sugar or (packed) light brown sugar ¼ cup fish sauce 1 13.5-oz. can unsweetened coconut milk, divided 2 Tbsp. extra-virgin olive oil, plus more for brushing 2 tsp. freshly ground black pepper, plus more 2 lb. skin-on, bone-in chicken thighs (4–6) ½ medium head of green cabbage, stem trimmed, sliced into 1"-thick wedges ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more 1 cup white jasmine rice, rinsed until water runs clear
Step 1 Whisk lime zest and juice, grated ginger, garlic, coconut palm sugar, fish sauce, ½ cup coconut milk, 2 Tbsp. oil, 2 tsp. pepper in a large bowl to combine. Set ¼ cup marinade aside for serving. Place chicken in remaining marinade and toss to coat. Cover and chill at least 1 hour and up to 12 hours.
Step 2 Preheat oven to 400°. Generously brush cabbage wedges on both sides with oil; season with salt and pepper. Arrange, a cut side down, in a medium cast-iron skillet. Remove chicken from marinade and set, skin side up, on top of cabbage; season with salt and pepper. Roast 35 minutes. Increase oven temperature to 450° and continue to roast, rotating pan halfway through, until chicken thighs are browned and crispy, 5–7 minutes more.
Step 3 Meanwhile, bring rice, ginger slices, remaining 1 cup coconut milk, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat, cover, and simmer until liquid is absorbed, 15–20 minutes. Remove pan from heat. Fish out and discard ginger slices. Re-cover pan and let rice sit until ready to serve.
Step 4 Arrange chicken on a platter; drizzle with reserved marinade and top with cilantro leaves. Serve with coconut rice and lime wedges for squeezing over.
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Post by Kao on Nov 13, 2023 23:50:34 GMT
Ückermark Apple Bread
- 1 ½ lb apples (roughly 2 big Granny Smith Apples) - 7 oz (7/8 cup) sugar - 17 ½ oz (2 cups) flour - 1 ½ teaspoon baking powder - 9 oz (1 cup) golden raisins (they sell these at Trader Joes. If you can't find, use regular raisins) - 7 oz (200 g) whole hazelnuts (I used the cheaper crushed hazelnuts at the grocer, whole hazelnuts aren't necessary) - 2 tbsp rum (I used 3) - 1 tbsp cocoa powder ( I used 1 1/2) 1 tsp ground cinnamon ¼ tsp ground cloves
Start by peeling and coring the fresh apples and then cut them into very small pieces. Mix them together with the sugar, cover, and leave to sit for around 5 hours. When you are ready to bake, preheat the oven to 375 °F (190 °)
Mix all the ingredients together into a dough and put into a large greased loaf tin. Bake the bread on the middle rack at 375 °F (190 °C) for around 1 hour
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Post by Critical on Jan 9, 2024 22:21:45 GMT
This is the beer bread recipe I use. It's SO good. My dad actually asked me to make it again, which he never does - he's just not an effusive guy. Actually, what he said was, "You can make this again." A rave review for him
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Post by Eastcoastmom on Jan 11, 2024 22:01:48 GMT
I used the same soup recipe, Critical, but omitted the salt and pepper, mostly b/c I don't like pepper. I only used 4 cups of chicken stock, instead of 8 and used water for the rest. The stock was unsalted, too, but I felt the ham was salty enough. I've used this recipe in the past and it's always good, but for me it definitely needs to cook at least 90 minutes or more before the peas pop and get soft. As I said in another thread, I do use the immersion blender to thicken up the soup. I froze 2.5 quarts after we each had a bowl the other night.
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Post by nennie on Jan 13, 2024 22:51:57 GMT
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Post by Eastcoastmom on Jan 28, 2024 22:39:20 GMT
Kao, has asked for a recipe for chicken soup that I made the other day. Unfortunately, I don't remember which recipe I used as all I did was Google chicken soup recipes. I looked at several and then just added the ginger, turmeric, and rosemary leaves, which were new to me. I didn't have fresh spices, so I just used 1 teaspoon of dried spice for each. I used 32 oz of low sodium vegetable broth, and 32 oz of water. I added 3 large, skinless chicken breasts, 2 diced carrots, 1 diced onion, and 2 stalks of diced celery. I brought it to a boil and then let it simmer for a few hours until the vegetables were soft. I used an immersion blender to blend but left some of the soup unblended. I also think I added a half teaspoon of salt. The addition of those spices made the soup darker in color than usual, but it was very tasty.
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Post by beerbelly on Jan 28, 2024 22:53:41 GMT
ECM, you are a fantastic chef!
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Recipes
Jan 28, 2024 23:39:13 GMT
via mobile
Post by Eastcoastmom on Jan 28, 2024 23:39:13 GMT
ECM, you are a fantastic chef! You're too kind, beerbelly.
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Post by nennie on Feb 3, 2024 16:54:18 GMT
I have been making these for dinners for my bosses. I use this meat for so many things. I use it over cauliflower rice, In stuffed bell peppers and add a little tomato sauce and cheese, also use it on top of a salad or rolled in a lettuce leaf and I have put it in spaghetti sauce and used it over spaghetti squash. I Use both ground turkey and chicken and make a double batch. It is a really good meat combination. kirbiecravings.com/fajita-bowls-with-cauliflower-rice-meal-prep/
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Post by Critical on Feb 9, 2024 6:04:59 GMT
I saw this recipe on TikTok and had to try it. It sounds weird, but it was really good! I take issue with the "3 ingredients" thing, since there are technically 4 ingredients, including the butter, but it was super simple. On TikTok, they used Greek yogurt, which is what I did too. I never have sour cream in the house, but I always have plain Greek yogurt.
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Post by Critical on Feb 23, 2024 0:19:22 GMT
I ended up with a huge bag of frozen blueberries....because I accidentally ordered a huge bag of blueberries I went hunting for halfway healthy blueberry recipes and found this "baked" blueberry oatmeal crumble recipe. I added a little agave to the bluberries because they were a bit too tart the first time I made it. Otherwise, perfect. Relatively healthy too and filling because of the protein powder and the Greek yogurt. IMO, it's more of a baked oatmeal recipe than a crumble, but I still like it.
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Post by Kao on Feb 26, 2024 1:23:56 GMT
Made this tonight for the first time and it was super tasty and easy to make. Next time, I'll add more ginger.
Skillet Ginger Chicken with Apricots
* 1 tablespoon plus 1 teaspoon grated or minced (unpeeled) fresh ginger * 1 teaspoon ground cumin * 1 teaspoon ground coriander * Kosher salt * 1½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces * 2 tablespoons olive oil * 1 small red onion, halved and thinly sliced * 1 cup dried Turkish apricots, halved * ¾ cup white wine * 2 to 3 packed cups baby spinach * 2 packed tablespoons fresh mint or cilantro leaves
1. In a medium bowl, combine 1 tablespoon of ginger with the cumin, coriander and 1 teaspoon salt. Pat the chicken dry, then add to the bowl and toss to coat with the mixture.
2.
Heat the oil in a 12-inch skillet over medium-high until shimmering. Add the onion, season with salt, and cook, stirring occasionally, until just softened in texture and color, 3 to 4 minutes. Push the onion slices to the sides of the skillet, then add the chicken so that each piece has contact with the pan. (It’s OK if it’s crowded.) Cook, undisturbed, until the bottom is browned and releases easily from the skillet, 7 to 8 minutes more. Use tongs to flip the chicken and scatter the apricots around the skillet.
3. Cook until the other side of the chicken is no longer pink, about 2 minutes. Pour in the wine and remaining teaspoon of ginger. Use a spatula or wooden spoon to stir and scrape up anything on the bottom of the pan. Continue to stir to coat everything in the liquid until it’s mostly absorbed with a little pooling at the bottom, the chicken is cooked through and the apricots softened, about 3 minutes more.
4. Add the spinach, mixing until wilted, about 2 minutes more. Season to taste with salt. Sprinkle with mint and serve.
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Post by beerbelly on Feb 26, 2024 11:49:36 GMT
That sounds absolutely delicious!
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Post by Kao on Feb 26, 2024 18:05:57 GMT
It was, but I could barely taste the ginger and it needed a kick. Many people over at the NYT suggested doubling the spices and adding some garlic and red pepper flakes and I'm definitely going to do that next time.
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