Last weekend of the Olympics, loved being there and watching from home! I just watched the NBC Today show where they are filming at Grouse Mountain. They mentioned food from the area AND they mentioned Nanaimo bars that I had posted last week so with the spirit of the Olympics I am reposting last weeks recipe, enjoy!
With it being Lent, I thought it might be a great time to post some of my favorite seafood recipes. I have a little of everything; fish tacos (a recipe I developed after visiting San Diego)and to "lighten" the recipe up you could roast or grill the fish rather than using batter and deep frying. The corn and crab chowder I developed after a request from a friend who had it at Charlie Trotter's take out store. Grandpa's favorite pasta is my father in law's recipe, it is so easy and the kid's love it. Lastly, something a little special for the weekend the sea bass with tomato mascarpone sauce on a bed of pearl pasta, the pearl pasta (also called Israeli cous cous I found at Fresh Market in Kildare). Enjoy the recipes!
Carol
Seafood Recipes
Corn and Crab Chowder
½ diced onion
4-5 ears of corn, cut off the cob
½ stick of butter
3 1/2 cups chicken stock
3-4 Tbls. heavy cream
1 Tbls. sherry
1can lump crab meat
½ lb. sautéed bay scallops
Sweat onions in butter, add corn and cook until soft; about 5 minutes. Add stock and simmer 20 minutes, add cobs and continue cooking 10-15 more minutes. Remove Cobs and Using a slotted spoon add corn mixture to food processor and process until smooth then add mixture back to pot. Add seafood, sherry and cream, season with salt and white pepper. Makes 6 servings.
Fish Tacos
1 lb. Firm white fish (such as halibut or cod), cubed
11/2 cup beer
1 cup flour
oil for frying
12-16 corn tortillas
1 ½ shredded purple cabbage
1 cup salsa
Tarter Sauce:
¾ cup mayo
1 Tbls. lemon juice
1 tsp. Minced garlic
¼ cup cilantro
Mixed together.
Dip fish into batter and drain on paper towel. Sauté corn tortillas in oil, drain on paper towel.
To assemble: Place fish in corn tortilla top with tarter sauce, salsa and cabbage, squeeze of fresh lime and fold over. Make 12-16 tacos.
Grandpa’s Famous Pasta
About 20-24 medium shrimp, peeled and deveined
4 cloves garlic, minced
olive oil
1 tsp. chili pepper flakes
½ lb. linguine; cooked
¾ cup peas
freshly grated parmesan
Salt and pepper
In a large skillet, heat about 2-3 Tbls. olive oil over medium heat. Add the shrimp and sauté until cooked through about 3-5 minutes, set aside. Put frozen peas in the strainer and drain the pasta; mix peas and pasta.
In the pot used for cooking the pasta, sauté the garlic and pepper flakes very briefly as not to burn the garlic, add pasta and shrimp, toss to combine and cook until heated through adding more olive oil (to coat) as necessary. Season with salt and pepper. Sprinkle fresh grated parmesan over top once plated. Serves 4.
Sautéed Sea Bass with a Tomato Mascarpone Sauce
Served on a bed of Pearl Pasta
4 (6oz.) sea bass fillets
1 egg, mixed with water & beaten
½ cup panko (Japanese bread crumbs)
flour
6 oz. mascarpone
2 tsps. diced shallots
1 garlic clove, diced
1 Serrano pepper, diced
3 oz. white wine
6 oz. tomato sauce
salt and pepper to taste
Season fish with salt and pepper, flour fish on both sides and then dip one side in egg wash and then panko bread crumbs. Sauté panko side first in pan with olive oil then flip; finish in 400 degree oven until cooked through about 5 minutes.
Sauté shallots and garlic until translucent, pour in wine a let reduce a bit (about 1 minute).
Add tomato sauce and then whisk in mascarpone. Taste for salt and pepper.
Pasta:
1 cup of pearl pasta; toast
¼ cup each: chopped red and yellow pepper
1 Tbls. chopped basil
1 Tbls. chopped chives
¼ cup cream
3 Tbls. butter
salt and pepper
Cook pasta in water; set aside. Place butter in small pan and sauté peppers. Add cream pasta cook until warm. Season with salt and pepper and then add herbs.
Serves 4.
½ diced onion
4-5 ears of corn, cut off the cob
½ stick of butter
3 1/2 cups chicken stock
3-4 Tbls. heavy cream
1 Tbls. sherry
1can lump crab meat
½ lb. sautéed bay scallops
Sweat onions in butter, add corn and cook until soft; about 5 minutes. Add stock and simmer 20 minutes, add cobs and continue cooking 10-15 more minutes. Remove Cobs and Using a slotted spoon add corn mixture to food processor and process until smooth then add mixture back to pot. Add seafood, sherry and cream, season with salt and white pepper. Makes 6 servings.
Fish Tacos
1 lb. Firm white fish (such as halibut or cod), cubed
11/2 cup beer
1 cup flour
oil for frying
12-16 corn tortillas
1 ½ shredded purple cabbage
1 cup salsa
Tarter Sauce:
¾ cup mayo
1 Tbls. lemon juice
1 tsp. Minced garlic
¼ cup cilantro
Mixed together.
Dip fish into batter and drain on paper towel. Sauté corn tortillas in oil, drain on paper towel.
To assemble: Place fish in corn tortilla top with tarter sauce, salsa and cabbage, squeeze of fresh lime and fold over. Make 12-16 tacos.
Grandpa’s Famous Pasta
About 20-24 medium shrimp, peeled and deveined
4 cloves garlic, minced
olive oil
1 tsp. chili pepper flakes
½ lb. linguine; cooked
¾ cup peas
freshly grated parmesan
Salt and pepper
In a large skillet, heat about 2-3 Tbls. olive oil over medium heat. Add the shrimp and sauté until cooked through about 3-5 minutes, set aside. Put frozen peas in the strainer and drain the pasta; mix peas and pasta.
In the pot used for cooking the pasta, sauté the garlic and pepper flakes very briefly as not to burn the garlic, add pasta and shrimp, toss to combine and cook until heated through adding more olive oil (to coat) as necessary. Season with salt and pepper. Sprinkle fresh grated parmesan over top once plated. Serves 4.
Sautéed Sea Bass with a Tomato Mascarpone Sauce
Served on a bed of Pearl Pasta
4 (6oz.) sea bass fillets
1 egg, mixed with water & beaten
½ cup panko (Japanese bread crumbs)
flour
6 oz. mascarpone
2 tsps. diced shallots
1 garlic clove, diced
1 Serrano pepper, diced
3 oz. white wine
6 oz. tomato sauce
salt and pepper to taste
Season fish with salt and pepper, flour fish on both sides and then dip one side in egg wash and then panko bread crumbs. Sauté panko side first in pan with olive oil then flip; finish in 400 degree oven until cooked through about 5 minutes.
Sauté shallots and garlic until translucent, pour in wine a let reduce a bit (about 1 minute).
Add tomato sauce and then whisk in mascarpone. Taste for salt and pepper.
Pasta:
1 cup of pearl pasta; toast
¼ cup each: chopped red and yellow pepper
1 Tbls. chopped basil
1 Tbls. chopped chives
¼ cup cream
3 Tbls. butter
salt and pepper
Cook pasta in water; set aside. Place butter in small pan and sauté peppers. Add cream pasta cook until warm. Season with salt and pepper and then add herbs.
Serves 4.
Good Morning Eh,
I am in Vancouver enjoying the Winter Olympics, opening ceremonies were spectacular. We are seeing the first men's hockey game tomorrow USA vs. Switzerland. I thought I would share some local recipes, the roasted vegetable appetizer is one I replicated from a restaurant up in Grouse Mountain (a few years back), which is where the Today Show is broadcasting. It goes without saying the main course has to be salmon, if you don't want to grill it, just bake in the oven (general rule of thumb is 7 minutes per inch)and don't forget Diamond Seafood in Lake Zurich. Dessert is the famous Nanaimo bars from Nanaimo B.C. , it has been passed down through the generations. Enjoy, and go USA!!!
I am in Vancouver enjoying the Winter Olympics, opening ceremonies were spectacular. We are seeing the first men's hockey game tomorrow USA vs. Switzerland. I thought I would share some local recipes, the roasted vegetable appetizer is one I replicated from a restaurant up in Grouse Mountain (a few years back), which is where the Today Show is broadcasting. It goes without saying the main course has to be salmon, if you don't want to grill it, just bake in the oven (general rule of thumb is 7 minutes per inch)and don't forget Diamond Seafood in Lake Zurich. Dessert is the famous Nanaimo bars from Nanaimo B.C. , it has been passed down through the generations. Enjoy, and go USA!!!
Recipes From The Pacific Northwest
Tartine of Roasted Vegetables Provencal
8 plum tomatoes; seeded, medium dice and seasoned with salt and pepper
1 can artichokes; quartered
¼ cup kalamata olives; roughly chopped
6 slices proscuitto, roughly chopped
1 whole head of garlic roasted
olive oil to coat about 1/3 cup
1 Tbls. balsamic
pesto
goat cheese
baguette; sliced
Roast tomatoes, olives and artichokes with olive oil (to coat) at 400 degrees for about 1 hour, stirring occasionally. Cut the top off the head of garlic and coat with olive oil, roast separately about 1 hour. Squeeze roasted garlic cloves into roasted vegetables and diced proscuitto, drizzle with balsamic and mix all together.
To serve; spread pesto on toasted baguette slices, top with roasted vegetables and a dollop of goat cheese, place in 350 degree oven for 4-5 minutes or until goat cheese is slightly melted.
Indonesian Brown Rice Salad
2 cups brown rice; cooked
Dressing:
1/3 cup grapeseed oil
3 Tbls. sesame oil
½ cup orange juice
1-2 garlic cloves
1 tsp. salt
2 Tbls. soy sauce
½ tsp. crushed red pepper
2 Tbls. rice wine vinegar
1 cup crushed pineapple
Combine the above in a medium bowl.
Add hot rice to a bowl; add dressing and refrigerate.
Before serving add:
3 green onions finely chopped
1 celery stalked finely chopped
1 red pepper thinly sliced
1 8 oz. can sliced water chestnuts
½ lb. bean sprouts
½ cup raisins
1 cup lightly toasted, coarsely chopped peanuts
Cedar Planked Salmon with Roasted Yellow Pepper Aioli
1 salmon fillet (wild-pacific) approx. 1 lb.
olive oil
salt and pepper
1 cedar plank soaked in water at least ½ hour
Rinse and pat dry salmon, drizzle with olive oil and season with salt and pepper.
Place the cedar plank on medium high heat grill for just a minute-to heat up. Place salmon, skin side down on plank. Cook about 8-10 minutes or until salmon is opaque.
Roasted Yellow pepper Aioli
1 yellow pepper that has been blackened
and placed in a paper bag
1 Tbls. capers
squeeze of lemon juice
1-2 Tbls. mayo
*have a water bottle ready incase plank catches on fire!
Nanaimo Bars Recipe (Na nye mo)
1/2 C. butter or margarine
1/4 C. white sugar
1 egg
1 tsp. vanilla
5 tbsp. cocoa
Beat egg, melt butter, sugar, vanilla and cocoa in top of double boiler. Add egg
Add:
2 C. graham cracker crumbs
1 C. coconut, fine
1/2 C. finely chopped walnuts
Press mixture in a pan 8 X 11 and chill.
2 C. icing sugar
1/4 C. butter or margarine
2 tbsp. custard powder
3 tbsp. milk
Mix as for icing and spread over the above chilled mixture. Chill
Melt 4 squares semi-sweet chocolate and 1 tbsp. butter or margarine and spread over the top.
Store in frig. Will keep indefinitely.
Enjoy
8 plum tomatoes; seeded, medium dice and seasoned with salt and pepper
1 can artichokes; quartered
¼ cup kalamata olives; roughly chopped
6 slices proscuitto, roughly chopped
1 whole head of garlic roasted
olive oil to coat about 1/3 cup
1 Tbls. balsamic
pesto
goat cheese
baguette; sliced
Roast tomatoes, olives and artichokes with olive oil (to coat) at 400 degrees for about 1 hour, stirring occasionally. Cut the top off the head of garlic and coat with olive oil, roast separately about 1 hour. Squeeze roasted garlic cloves into roasted vegetables and diced proscuitto, drizzle with balsamic and mix all together.
To serve; spread pesto on toasted baguette slices, top with roasted vegetables and a dollop of goat cheese, place in 350 degree oven for 4-5 minutes or until goat cheese is slightly melted.
Indonesian Brown Rice Salad
2 cups brown rice; cooked
Dressing:
1/3 cup grapeseed oil
3 Tbls. sesame oil
½ cup orange juice
1-2 garlic cloves
1 tsp. salt
2 Tbls. soy sauce
½ tsp. crushed red pepper
2 Tbls. rice wine vinegar
1 cup crushed pineapple
Combine the above in a medium bowl.
Add hot rice to a bowl; add dressing and refrigerate.
Before serving add:
3 green onions finely chopped
1 celery stalked finely chopped
1 red pepper thinly sliced
1 8 oz. can sliced water chestnuts
½ lb. bean sprouts
½ cup raisins
1 cup lightly toasted, coarsely chopped peanuts
Cedar Planked Salmon with Roasted Yellow Pepper Aioli
1 salmon fillet (wild-pacific) approx. 1 lb.
olive oil
salt and pepper
1 cedar plank soaked in water at least ½ hour
Rinse and pat dry salmon, drizzle with olive oil and season with salt and pepper.
Place the cedar plank on medium high heat grill for just a minute-to heat up. Place salmon, skin side down on plank. Cook about 8-10 minutes or until salmon is opaque.
Roasted Yellow pepper Aioli
1 yellow pepper that has been blackened
and placed in a paper bag
1 Tbls. capers
squeeze of lemon juice
1-2 Tbls. mayo
*have a water bottle ready incase plank catches on fire!
Nanaimo Bars Recipe (Na nye mo)
1/2 C. butter or margarine
1/4 C. white sugar
1 egg
1 tsp. vanilla
5 tbsp. cocoa
Beat egg, melt butter, sugar, vanilla and cocoa in top of double boiler. Add egg
Add:
2 C. graham cracker crumbs
1 C. coconut, fine
1/2 C. finely chopped walnuts
Press mixture in a pan 8 X 11 and chill.
2 C. icing sugar
1/4 C. butter or margarine
2 tbsp. custard powder
3 tbsp. milk
Mix as for icing and spread over the above chilled mixture. Chill
Melt 4 squares semi-sweet chocolate and 1 tbsp. butter or margarine and spread over the top.
Store in frig. Will keep indefinitely.
Enjoy
Valentine's Recipes
Cheese and Crab Fondue
1 garlic clove, halved
2/3 cup dry white wine
1 tsp. fresh lemon juice
10 oz. Emmentaler cheese, grated
10 oz. Gruyere cheese, grated
1 Tbls. cornstarch
3 Tbls. kirsch
pinch of white pepper
pinch of freshly ground nutmeg
pinch of paprika
meat from 1 small king crab leg
1 French bread, cubed
Rub the inside of a pot with the garlic halves; discard the garlic. Pour the wine and lemon juice into the pan, set over medium heat and bring to a simmer. Gradually add the cheeses, whisking until the cheeses are combined 3-4 minutes.
In a small bowl whisk the cornstarch and kirsch until blended. As soon as the cheese begins to bubble, add the cornstarch mixture. Continue to cook gently, 2 to 3 minutes more, and then stir in the crab, pepper, nutmeg and paprika. Reduce the heat to low and keep the fondue warm, stirring occasionally. Transfer to fondue pot.
Serves 6.
Baby Greens with Chevre, Toasted Walnuts and Roasted Beet Hearts
1 lb. medium beets, trimmed
6 ounces of a variety of lettuces
3 ounces goat cheese, room temperature
¼ cup toasted walnuts, coarsely chopped
½ cup extra-virgin olive oil
3 Tbls. balsamic vinegar
1 t. dijon
salt and pepper to taste
Preheat oven to 350. Trim beets and wrap in aluminum foil and bake for 1½ hours, or until tender. Remove from oven and slip off skins. Slice beets about ¼ inch thick. Using a 1 inch heart shaped cutter, cut as many hearts as possible from each slice.
(Careful the beets will bleed)
In a small bowl whisk olive oil with vinegar, dijon and season with salt and pepper.
In a large bowl toss greens, goat cheese and walnuts, mix gently with vinaigrette. Reserve about 3-4 Tbls. vinaigrette to drizzle over beet hearts. Place salad on plate and top with beet hearts.
Serves 4.
*To toast walnuts: Lay them out on a lined sheet pan and bake for about 8-10 minutes at 350 degrees.
Horseradish Encrusted Filet
1 (6-8 oz. filet) salt and peppered
Mix in food processor and taste to desired strength
of horseradish or blue cheese, form cylinder with topping and wrap in saran wrap.
3-4 Tbls. horseradish or blue cheese (more to taste)
3 Tbls. butter
4-6 Tbls. panko
Top cooked steak with horseradish mixture, place under broiler
until golden about 2 minutes. Serve.
To Grill: Prepare a medium hot grill, set rack 4-6 inches above coals.
Recommended grilling times for a tenderloin filet:
2 inch thickness:
rare: 6-8 minutes total
medium rare: 8-10 minutes total
medium: 10-12 minutes total
Chocolate Soufflé
Unsalted butter, room temperature, for dish
6 Tbls. sugar, plus more for coating the dish
5 ounces bittersweet chocolate: melted in double boiler
1 cup milk
3 large egg yolks
3 Tbls. all-purpose flour
5 large egg whites
1 pinch of cream of tarter
powdered sugar for dusting (optional)
Heat oven to 400 degrees. Butter a 1 quart soufflé dish, and coat with sugar,
Chill. Place chocolate in a double boiler to melt, stir until smooth; keep warm.
Boil milk in the microwave.
In a large bowl, beat yolks and 4 Tbls. sugar until pale and fluffy, beat in flour until well combined, with mixer running slowly add the milk and then slowly whisk in melted chocolate.
In a large bowl, beat egg whites and cream of tarter until soft peaks form. Gradually add remaining 2 Tbls. sugar. Beat until stiff and glossy.
Spoon a third of the whites into chocolate base. Quickly fold another third and then remaining whites into mixture until combined. Transfer to prepared dish. Bake for 30 minutes at 400 degrees. Dust with powdered sugar. Serve immediately.
1 garlic clove, halved
2/3 cup dry white wine
1 tsp. fresh lemon juice
10 oz. Emmentaler cheese, grated
10 oz. Gruyere cheese, grated
1 Tbls. cornstarch
3 Tbls. kirsch
pinch of white pepper
pinch of freshly ground nutmeg
pinch of paprika
meat from 1 small king crab leg
1 French bread, cubed
Rub the inside of a pot with the garlic halves; discard the garlic. Pour the wine and lemon juice into the pan, set over medium heat and bring to a simmer. Gradually add the cheeses, whisking until the cheeses are combined 3-4 minutes.
In a small bowl whisk the cornstarch and kirsch until blended. As soon as the cheese begins to bubble, add the cornstarch mixture. Continue to cook gently, 2 to 3 minutes more, and then stir in the crab, pepper, nutmeg and paprika. Reduce the heat to low and keep the fondue warm, stirring occasionally. Transfer to fondue pot.
Serves 6.
Baby Greens with Chevre, Toasted Walnuts and Roasted Beet Hearts
1 lb. medium beets, trimmed
6 ounces of a variety of lettuces
3 ounces goat cheese, room temperature
¼ cup toasted walnuts, coarsely chopped
½ cup extra-virgin olive oil
3 Tbls. balsamic vinegar
1 t. dijon
salt and pepper to taste
Preheat oven to 350. Trim beets and wrap in aluminum foil and bake for 1½ hours, or until tender. Remove from oven and slip off skins. Slice beets about ¼ inch thick. Using a 1 inch heart shaped cutter, cut as many hearts as possible from each slice.
(Careful the beets will bleed)
In a small bowl whisk olive oil with vinegar, dijon and season with salt and pepper.
In a large bowl toss greens, goat cheese and walnuts, mix gently with vinaigrette. Reserve about 3-4 Tbls. vinaigrette to drizzle over beet hearts. Place salad on plate and top with beet hearts.
Serves 4.
*To toast walnuts: Lay them out on a lined sheet pan and bake for about 8-10 minutes at 350 degrees.
Horseradish Encrusted Filet
1 (6-8 oz. filet) salt and peppered
Mix in food processor and taste to desired strength
of horseradish or blue cheese, form cylinder with topping and wrap in saran wrap.
3-4 Tbls. horseradish or blue cheese (more to taste)
3 Tbls. butter
4-6 Tbls. panko
Top cooked steak with horseradish mixture, place under broiler
until golden about 2 minutes. Serve.
To Grill: Prepare a medium hot grill, set rack 4-6 inches above coals.
Recommended grilling times for a tenderloin filet:
2 inch thickness:
rare: 6-8 minutes total
medium rare: 8-10 minutes total
medium: 10-12 minutes total
Chocolate Soufflé
Unsalted butter, room temperature, for dish
6 Tbls. sugar, plus more for coating the dish
5 ounces bittersweet chocolate: melted in double boiler
1 cup milk
3 large egg yolks
3 Tbls. all-purpose flour
5 large egg whites
1 pinch of cream of tarter
powdered sugar for dusting (optional)
Heat oven to 400 degrees. Butter a 1 quart soufflé dish, and coat with sugar,
Chill. Place chocolate in a double boiler to melt, stir until smooth; keep warm.
Boil milk in the microwave.
In a large bowl, beat yolks and 4 Tbls. sugar until pale and fluffy, beat in flour until well combined, with mixer running slowly add the milk and then slowly whisk in melted chocolate.
In a large bowl, beat egg whites and cream of tarter until soft peaks form. Gradually add remaining 2 Tbls. sugar. Beat until stiff and glossy.
Spoon a third of the whites into chocolate base. Quickly fold another third and then remaining whites into mixture until combined. Transfer to prepared dish. Bake for 30 minutes at 400 degrees. Dust with powdered sugar. Serve immediately.
Slow Cooker Comeback; What’s Old Is New Again
Hmmm, for me slow cooking conjures up the image of my mom dumping, amongst other ingredients, a can of mushroom soup in our harvest gold crock-pot. Well those days are over, it is not simply a matter of dump it all in and run. Today’s slow cooking (Crock-Pot is actually a trademark that is often used generically) uses all natural ingredients, and with a little effort up front you’ll have a fabulous dinner waiting for you at the end of a long day. I am a fairly recent convert to the joys of the slow cooker, having spent the better part of my adult years as a professional in the culinary field, refuting anything as simplistic as a crock- pot; pure unadulterated culinary prostitution. Ahh, how life changes. First and foremost, I am a mom and a mom who does not believe in fast food dinners but I do believe we can make dinner fast and healthy. With my family’s busy schedule, I have found a certain kind of freedom that comes from using my slow cooker. No longer, do I have to serve dinner at all different times, a slave to my children’s schedule and when I have to be gone all day, my dinner is waiting for me when I get home. Yes, each and every family member can help themselves to dinner when they want, freedom!
So dust off that cock pot and let’s get cooking, slow cooking, that is. Starting with a few tips for some really delicious slow cooking, always brown meat first, this seals in the juices. After browning beef or pork I like to deglaze the pan with a little red wine, scraping up any bits that have been stuck to the pan, not only does the wine add flavor but the acid in the wine helps in tenderizing the meat. This method of browning the meat first and cooking in liquid (stock) over a lengthy period of time is referred to as braising. Choice of meat is important when using a crock pot. Generally, cuts which tend to be tough (which are also less expensive and tastier) work well, because the long slow cooking breaks down the connective tissue that makes these cuts tough. Pork shoulder, beef brisket, beef short ribs and chuck roasts are examples of these cuts. When cooking poultry, dark meats (legs, thighs) usually work best. While the recipe should specify, keep in mind that certain ingredients should be added later in the cooking process, such as: pasta, delicate vegetables and herbs. Herbs are best added about an hour before serving, as they tend to lose some strength in the long slow cooking process.
Soups and stews seem to be the perfect dish for the slow cooker but these days many different recipes can be adapted for slow cooking, enjoy a few of our family favorites. Happy cooking and I can’t wait until next time to share with you my recipes for Valentine's Day!
So dust off that cock pot and let’s get cooking, slow cooking, that is. Starting with a few tips for some really delicious slow cooking, always brown meat first, this seals in the juices. After browning beef or pork I like to deglaze the pan with a little red wine, scraping up any bits that have been stuck to the pan, not only does the wine add flavor but the acid in the wine helps in tenderizing the meat. This method of browning the meat first and cooking in liquid (stock) over a lengthy period of time is referred to as braising. Choice of meat is important when using a crock pot. Generally, cuts which tend to be tough (which are also less expensive and tastier) work well, because the long slow cooking breaks down the connective tissue that makes these cuts tough. Pork shoulder, beef brisket, beef short ribs and chuck roasts are examples of these cuts. When cooking poultry, dark meats (legs, thighs) usually work best. While the recipe should specify, keep in mind that certain ingredients should be added later in the cooking process, such as: pasta, delicate vegetables and herbs. Herbs are best added about an hour before serving, as they tend to lose some strength in the long slow cooking process.
Soups and stews seem to be the perfect dish for the slow cooker but these days many different recipes can be adapted for slow cooking, enjoy a few of our family favorites. Happy cooking and I can’t wait until next time to share with you my recipes for Valentine's Day!
Slow Cooker Recipes
Old Fashion Sausage and Peppers
2 tsps. garlic
1 red onion; cut into 2-inch chunks
2 red, 2 green peppers; cut into 2-inch chucks
8 Italian sausages; browned separately
1 large can (24 oz.) crushed tomatoes
1/3 cup red wine
1 tsp. oregano
salt and pepper to taste
Pour crushed tomatoes on the bottom of the slow cooker; next add peppers, onions and garlic, layer sausage and top with red wine, once it is hot give it a stir.
Cook on low 4-6 hours, season with salt and pepper if necessary. Serve either on Italian rolls or over pasta.
Cabbage Rolls
1 head of cabbage
11/2 cups cooked rice
1 egg
¼ cup onion, diced
¼ cup green pepper, diced
11/2 tsp. garlic, minced
1 pound lean ground beef
1 tsp. Worcestershire
salt and pepper
24 ounces tomato sauce
11/4 cup chicken stock
sour cream
Bring a large pot of water to a boil. Core cabbage and boil cabbage about 5 minutes, pulling outer leaves off with tongs continue cooking cabbage as outer leaves become easy to remove, drain.
In a large bowl combined cooked rice, egg, onion, green pepper, garlic s&p and ground beef. Place about ¼ cup of meat mixture in center of each cabbage leaf (divide meat into 12 portions), roll up tucking ends. Line the bottom of the slow cooker with remaining cabbage leaves, place rolls on top. Whisk together tomato sauce, stock, salt and pepper, pour over cabbage rolls.
Cook on low 4-6 hours.
Serve with a dollop of sour cream. Makes 12 rolls, serves 6.
Quick Cassoulet (ka-soo-LAY)
2 cans (15 oz.) great northern beans; drained & rinsed
1 large onion, sliced
14 thick bacon slices, in 1-inch pieces
28 ounces chopped tomatoes, use some of the juice
4 garlic cloves, minced
½ tsp. dried thyme
1 Tbls. fresh rosemary
2 Tbls. Italian Flat leaf parsley, chopped
1 bay leaf
5 cups chicken stock
½ cup red wine
1 lb. smoked sausage, (like Kielbasa) cut in ½ inch slices
1 lb. chicken boneless, skinless chicken thighs
1 lb. pork, cubed
Sauté onions and bacon until bacon begins to brown, drain fat and set aside.
Brown chicken and pork in olive oil, once browned remove meat and deglaze the pan with red wine scraping up any brown bits, combine with tomatoes and juice, garlic, bay leaf, stock, onions and bacon.
In the slow cooker layer 1 can of beans on the bottom. Top with meats (sausage, pork and chicken). Add remaining beans, then tomato/onion/stock mixture. Cook on low 5-6 hours.
The last hour add thyme, rosemary and parsley, remove bay leaf before serving. Serves 12.
White Chicken Chili
5 Tbls. olive oil
1 ½ cups onion, diced
2 tsps. garlic cloves, minced
1 tsp. hot chili peppers (more or less to taste)
5 Tbls. flour
1 Tbls. chili powder
½ Tbls. cumin
½ Tbls. oregano
2 cups mi1k
3 cups chicken stock
4 boneless skinless chicken breast halves, poached and shredded
1 can (4 oz.) diced green chilies, undrained
2 cans (15 oz.) great northern beans; drained & rinsed
1 cup frozen corn
¼ cup cilantro; washed and chopped
salt and pepper to taste
shredded jack or queso cheese
sour cream
Heat oil in a large pot over medium-high sauté onions and chili peppers; add the garlic at the end and just sauté for 30 seconds as to not burn. Stir in flour, chili powder, cumin and oregano and let cook a minute. Whisk in the milk and let thicken, whisk in the chicken stock, pour into the slow cooker and cook on low for about 4-6 hours. The last hour add the diced green chilies, beans and corn.
Before serving stir in chopped cilantro and season with salt and pepper if needed.
To serve ladle into bowl and top with shredded jack cheese and top with a dollop of sour cream. Serves 8.
*Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.
2 tsps. garlic
1 red onion; cut into 2-inch chunks
2 red, 2 green peppers; cut into 2-inch chucks
8 Italian sausages; browned separately
1 large can (24 oz.) crushed tomatoes
1/3 cup red wine
1 tsp. oregano
salt and pepper to taste
Pour crushed tomatoes on the bottom of the slow cooker; next add peppers, onions and garlic, layer sausage and top with red wine, once it is hot give it a stir.
Cook on low 4-6 hours, season with salt and pepper if necessary. Serve either on Italian rolls or over pasta.
Cabbage Rolls
1 head of cabbage
11/2 cups cooked rice
1 egg
¼ cup onion, diced
¼ cup green pepper, diced
11/2 tsp. garlic, minced
1 pound lean ground beef
1 tsp. Worcestershire
salt and pepper
24 ounces tomato sauce
11/4 cup chicken stock
sour cream
Bring a large pot of water to a boil. Core cabbage and boil cabbage about 5 minutes, pulling outer leaves off with tongs continue cooking cabbage as outer leaves become easy to remove, drain.
In a large bowl combined cooked rice, egg, onion, green pepper, garlic s&p and ground beef. Place about ¼ cup of meat mixture in center of each cabbage leaf (divide meat into 12 portions), roll up tucking ends. Line the bottom of the slow cooker with remaining cabbage leaves, place rolls on top. Whisk together tomato sauce, stock, salt and pepper, pour over cabbage rolls.
Cook on low 4-6 hours.
Serve with a dollop of sour cream. Makes 12 rolls, serves 6.
Quick Cassoulet (ka-soo-LAY)
2 cans (15 oz.) great northern beans; drained & rinsed
1 large onion, sliced
14 thick bacon slices, in 1-inch pieces
28 ounces chopped tomatoes, use some of the juice
4 garlic cloves, minced
½ tsp. dried thyme
1 Tbls. fresh rosemary
2 Tbls. Italian Flat leaf parsley, chopped
1 bay leaf
5 cups chicken stock
½ cup red wine
1 lb. smoked sausage, (like Kielbasa) cut in ½ inch slices
1 lb. chicken boneless, skinless chicken thighs
1 lb. pork, cubed
Sauté onions and bacon until bacon begins to brown, drain fat and set aside.
Brown chicken and pork in olive oil, once browned remove meat and deglaze the pan with red wine scraping up any brown bits, combine with tomatoes and juice, garlic, bay leaf, stock, onions and bacon.
In the slow cooker layer 1 can of beans on the bottom. Top with meats (sausage, pork and chicken). Add remaining beans, then tomato/onion/stock mixture. Cook on low 5-6 hours.
The last hour add thyme, rosemary and parsley, remove bay leaf before serving. Serves 12.
White Chicken Chili
5 Tbls. olive oil
1 ½ cups onion, diced
2 tsps. garlic cloves, minced
1 tsp. hot chili peppers (more or less to taste)
5 Tbls. flour
1 Tbls. chili powder
½ Tbls. cumin
½ Tbls. oregano
2 cups mi1k
3 cups chicken stock
4 boneless skinless chicken breast halves, poached and shredded
1 can (4 oz.) diced green chilies, undrained
2 cans (15 oz.) great northern beans; drained & rinsed
1 cup frozen corn
¼ cup cilantro; washed and chopped
salt and pepper to taste
shredded jack or queso cheese
sour cream
Heat oil in a large pot over medium-high sauté onions and chili peppers; add the garlic at the end and just sauté for 30 seconds as to not burn. Stir in flour, chili powder, cumin and oregano and let cook a minute. Whisk in the milk and let thicken, whisk in the chicken stock, pour into the slow cooker and cook on low for about 4-6 hours. The last hour add the diced green chilies, beans and corn.
Before serving stir in chopped cilantro and season with salt and pepper if needed.
To serve ladle into bowl and top with shredded jack cheese and top with a dollop of sour cream. Serves 8.
*Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.
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