I haven’t crocked as much as I should, since receiving a dutch oven… hard to say, but enjoy that one too. Wish we could have a ménage à trois w/ me, crock & dutch oven – damn, that is so sexy. Ok, done with the dream sequence (keep going if you aren’t finished).
Here is a quick & easy white bean stew (still haven’t matched the dutch oven version I did a bit ago, dammit).
2 tablespoons olive oil
1 large onion, chopped
4 large garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon oregano
1/2 teaspoon dried crushed red pepper (more if you like the heat)
1 pound boneless skinless chicken, cut into 1-inch pieces
2 15-ounce cans cannellini beans (white beans)
1 cup canned chicken broth
1 7-ounce can diced green chilies
2 handfuls of cut up kale
1 cup Chopped fresh cilantro (throw on top at end)
Make it happen:
throw chicken in crock
saute onion & garlic & put on top of chicken
mix cumin, oregano, red pepper, chilies & chic broth together then pour over
add the beans & kale at half way mark (4hrs) if possible
Set crock to 8 hrs
as mentioned add beans/greens @ 4hr mark if possible – you don’t want that shit soggy!
Put some diced up cilantro on top of that delicious dish!
End result was quite pleasing. Although, if I had it to do again – would love to cook whole chicken a day ahead & then add 1/2 the chicken meat to crock at the 4hr mark – seems like a lot of work, screw that.
For a side dish, I made baked soy sauce brussels sprouts w/ pine nuts – I love greens (yum, btw). For your info – I was the weird kid that took leftover spinach at school lunch. Remember that odd pizza with the cornmeal at the bottom – loved it!
So I’m going the way of the Paleo eating & cutting out some of the gluten (I know a bit trendy), but I need to lose a tire size or two for my Costa Rica vacation @ end of Jan. along with an nice back waxing.
This dish is pretty darn easy & if you’re able to stick around to put the veggies in at the half way mark to keep them crispier. A big plus is that you can use the food in a few different ways – put it in omelet, eat out of a bowl or throw it on a tortilla.
The trick to this is time cooked & slicing the meat pretty thin.
2 lbs boneless sirloin or flank (sirloin is cheaper) – slice 1/8″ thick
1 whole lemon, juiced
2 garlic cloves, minced
1 tblsp ground cumin
1 tsp salt
1 tblsp pepper
1 tsp chili powder
2 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow onion, thinly sliced
1 jalapeño, diced
1 cup cilantro, diced
1 can diced tomatoes
3 chipolte peppers w/ sauce, blend in mixer/processed
Put meat in crock
Mix lemon juice, garlic, cumin, salt, pepper, chili powder, jalapeño, cilantro & chipolte together – then stir in w/ the meat
Cover with onion & diced tomatoes.
Set on LOW for 6hrs – at the 3hr mark – add the bell peppers (doing so keeps them from getting too mushy)
Great crock & comes out with a lot of flavor. Depending on the meat choice – flank vs. sirloin – the meat will either stay together or fall apart (sirloin tends to fall apart). Also, if you don’t like the heat – use 1/2 the chipolte & 1/2 the jalapeño.
Sides: Guacamole, cheddar cheese, sour cream, tortillas or whatever else you think is proper.
I made this to keep on hand for quick easy meals & throw some guacamole on top for a good time.
*Sorry for un-meal photo, but was just cooking to eat later.
Hope you all had a wonderful T-day. Saw a post a couple days before thanksgiving & got the bright idea that I needed to make it my own & try to do so in the crock. This recipe called for dish to be baked in the oven of course & so there is always the chance it just might not turn out as stellar in slow cooker.
First – needed to find a 8lb turkey…impossible. I forgot that these turkeys now are frakenturkeys & could wrestle Godzilla to the ground. So, went for a large breast & couple legs – thats right I sound like some kind of turkey perv. The whole point of the crock was that dinner would be asian themed (except for the stuffing) & turkey was rubbed w/ that fantastic Sriracha sauce. Quite a bit of work all in all, but well worth the trouble.
So here it goes:
4lb. turkey breast & 2 1lb. turkey legs, thawed and brined (see below – is done before cooking!)
1 cup Mayonnaise
1/3 cup Sriracha chile sauce
2 tblsp ground ginger
2 tblsp garlic powder
Salt and Pepper
1 bunch Thai basil
3-4 stalks lemongrass (cut in matchsticks)
1 bunch scallions (diced up)
1 tblsp minced ginger
Dry the turkey w/ paper towels after pulling out of the brine.
Mix the mayonnaise, sriracha, ginger & garlic powder together & then rub the mixture all over the turkey.
Place the breast/legs in crock & sprinkle the meat w/ pepper, basil, lemongrass & scallions. Note: added some of the solid bits from the brine & added that on top also.
Set on LOW for 8hrs.
About the brine:
4+ cups water
4 cups apple cider
1 cup kosher salt
1 cup soy sauce
16 whole black peppercorns
6 whole star anise pods
6 garlic cloves, smashed
6 green onions, diced
5 dried shitake mushrooms
2 cinnamon sticks
1/2 bunch cilantro, chopped up
Put all of the ingredient in a large pot & submerge the turkey in for about 10-12hrs. (When submerging, make sure you hold on tight to that great – otherwise you’ll get coated in brine juice)
I drained the brine, but saved some of the solid bits & put over the turkey along w/ other ingredients.
I realize that Paula Dean makes sweet love to a jar of mayo, but I was a tad skeptical slow cooking dish coated in the mayo. The smell alone of this cooking was making me salivate halfway thru the day. Holy. Freakin’. Turkeybits. Crock way exceeded my expectations – the basic flavor of the meat was fantastic & not very spicy at all (was expecting a a bit more kick).
The white meat turned out quite moist & stayed for quite some time w/o drying out. Leg meat, as my son put it – this borders on weird sounding coming from your kid – “orgasmic”. I guess this kinda sums the review of the meat.
Oh yeah, the sides – did asian themed mashed potatoes & classic stuffing.
Lao Nai Yang Yu (Chinese Spicy Mashed Potatoes) – these were super good, I’d make these again even not on T-day. Potatoes were quite spicy, so next time making them I’d pull back on the chili paste a bit.
Classic Stuffing – this is always my fav side dish on t-day, loves me some stuffing. Had never made stuffing from scratch & this really couldn’t have been easier & I have to say, gives my folks oyster stuffing a run for best in class. Made a bit of turkey gravy to drizzle (ok, drown) over stuffing – you can’t have stuffing w/o gravy on top dammit!
This whole meal was amazing & I wish I could have shared w/ few more people to confirm how damn tasty meat was. Will need something pretty spectacular for Xmas to kick this holiday feast off the pedestal.