Wednesday, January 20, 2010

Thai Pork with Peanut Sauce - Crockpot

Thai Pork with Peanut Sauce Crock Pot Recipe

2 lbs pork chops, boneless
¼ cup teriyaki sauce
2 tbsp rice vinegar
1 tsp crushed red pepper flakes
1 tsp minced garlic
1 tbsp cornstarch
¼ cup cold water
¼ cup creamy style peanut butter

For serving:
Cooked rice
½ cup green onions, chopped
½ cup peanuts, dry roasted

Add pork chops to slow cooker. In a small bowl, combine teriyaki sauce, rice vinegar, red pepper flakes, and garlic. Slowly pour over pork chops. Cover and cook for 6 hours on low.

Remove pork chops and chop into smaller bite-sized pieces. Strain sauce with a pasta strainer into a medium saucepan. In a small bowl combine cornstarch and water then slowly pour into saucepan. Bring sauce to a bowl over high heat, stirring constantly while boiling for two minutes. Add peanut butter, stirring well, then add pork, stirring until sauce covers pork.

Serve portions of rice, topping with thai pork & sauce mixture, then topping that with the green onions and peanuts.

Original found:

Crockpot Italian Sausage and Peppers

2 lbs. sweet or hot Italian turkey sausage
2 yellow onions, chopped
1 green pepper - cut into 2" pieces
1 red pepper - same
1 yellow pepper - same
2 bay leaves
4 cloves of garlic, minced
14 oz can diced tomatoes, undrained
6 oz can tomato paste
1/2 cup dry red wine or water
1 TBSP dried parsley leaves
1/2 tsp. dried oregano leaves
1/2 tsp. basil leaves
1/2 tsp salt
1/8 tsp white pepper

Cook turkey in heavy skillet over medium heat until browned, turning occasionally. Layer half the onions on bottom of 3-4 qt crockpot, then add 1/2 the peppers. add all the sausage. then the rest of the onion and the peppers. Add bay leaves and garlic on top.

Combine diced tomatoes, paste, and wine or water in small bowl and mix well; poor over mixture. Cook on low for 6 hours. One hour before done, mix together parsley, basil, oregano, and salt and pepper; add to crockpot and stir well. Cover one more hour until sausage is thoroughly cooked and veggies are tender...serves 8

Friday, January 15, 2010

Turkey Burgers--Dana

1/2 lb. lean ground turkey
1/2 cup gluten free oatmeal
1/2 cup cauliflower puree
2 Tbsp soy sauce
garlic powder to taste (about 2 tsp.)
1/8 tsp. pepper
1 Tbsp. olive oil

In a large bowl combine all the ingredients except the olive oil. Form into 8 small patties. Put the olive oil in a skillet and add the burgers. Cook on both sides until done.
For cooking club: Thaw burgers and reheat either in a pan or oven...
Serve with buns (optional--we usually don't), salad, and burger toppings (cheese, ketchup, mustard, etc.).
Adapted from: Deceptively Delicious by Jessica Seinfeld

Broccoli and Three Cheese Soup--Dana

1 qt chicken broth (or vegetable)
2 cups milk
2 10 oz bags of frozen broccoli florets
1/2 diced white onion
1/2 t black pepper
1/2 t kosher salt
1/2 t ground nutmeg
1 cup each of three different cheeses

Mince the onion into really small pieces. The onions are going to soften in the milk and the broth, and need to be quite small so you don't crunch on onion pieces when the soup is complete.
Add the onion to your crockpot, and top with the milk, broth, and spices. Stir in the two frozen bags of broccoli.
Cook on low for 7-9 hours, or on high for 4-6. The broth is done when the onion is cooked nicely.
20 minutes or so before serving, shred all the cheese you are going to use, and stir it in. The cheese will be stringy and will stick to the broccoli florets---you can use an immersion blender and blend it a little bit.
For cooking club: Thaw until you can get it into your crockpot and then cook as the recipe instructs.
Serve with a salad and fresh bread!

Black Bean Soup--Dana

3 cans of black beans
1 can of Italian stewed tomatoes
2 cups of broth (vegetable or chicken)
2 T taco sauce (great use for those taco bell packets!)
1 1/2 cups chopped vegetables

Chop up vegetables with a food processor or blender.
I had leftover roasted vegetables, and decided to use those. If I hadn't, I would have used frozen corn, peas, some carrots and some celery---anything I already had in the fridge and freezer. dump pulverized vegetables into stoneware insert.
Empty all cans into the crockpot insert. do not rinse the beans or drain the tomatoes. Add broth and taco sauce. Mix with spoon.
Cook on low for 8-10 hours or high for 5-6. Soups taste better the longer you cook it.

Before serving, use an immersion blender to soupify the beans and tomatoes.
For cooking club: Thaw veges and proceed with the recipe...
Serve with some shredded Parmesan cheese and a dollop of sour cream as well as a salad and some fresh bread!

Tuesday, January 12, 2010

White Chicken Chili

1/2 lb. dried navy beans (2 cans Great Northern Beans)
1 large onion, chopped
1 stick butter (I usually use a half)
1/4 cup flour (I use 1/2 cup rice flour and 5 Tbsp cornstarch to be gluten free)
3/4 cup chicken broth
2 cups half and half (I use 1 small carton and then the rest 2% milk)
1 tsp. Tabasco
1 1/2 tsp. chili powder
1 tsp. cumin
salt and pepper
2 (4 oz.) cans green chilies
5 boneless, skinless chicken breasts, cooked and chopped
1 1/2 cups grated Monterrey Jack cheese (I use Pepper jack cheese)
1/2 cup sour cream

Prepare beans if using dry. Cook onion in 2 Tbsp butter until softened. In large kettle melt rest of butter over medium heat and whisk in flour (or gluten free flour mix). Cook roux whisking for 3 minutes. Stir in onion and gradually add broth and half and half/milk, whisking constantly (if I have extra broth in the container I usually just add it). Bring mixture to a boil and simmer, stirring occasionally for 5 minutes. Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese (just a side--when you add the cheese add it slowly and have the chili turned down to low so it doesn't get curdly). Cook on low, stirring occasionally for 20 minutes. Stir in sour cream and serve with some extra cheese.
Serve with fresh bread and a salad!

Monday, January 11, 2010

Chicken Enchiladas....For January

Chicken Enchiladas:

For Cooking Day:

  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 Tbsp. butter
  • 1 boiled chicken, deboned, skinned and chopped
  • 1 - 4 oz. can mild green chili peppers chopped
  • 1/4 cup flour
  • 3/4 tsp. of salt
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 1 cup sour cream
  • 3 Tbsp. butter
  • 3 oz. Monterey Jack cheese shredded
  • 3 oz. Cheddar Cheese shredded
  • 12 6-inch tortillas

Cooking Day Instructions:

Saute onions and green peppers in butter. Add cooked chicken and green chili peppers.

In separate pan heat chicken broth and and cream of chicken soup. Remove from heat and mix in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into the chicken mixture.

Dip each tortilla into remaining sauce to soften; fill each with the chicken mixture. Roll up and arrange seam side down in abaking dish prepared for freezing. Pour remaining sauce over enchiladas and sprinkle with remaing cheese. To freeze use the foil and plastic wrap method. For instructions of this method click here.

Serving Day Instructions:

Thaw completely. Bake uncovered at 350 degrees for about 30 minutes.