Crockpot Pork and Sauerkraut, by Diane

One of my friend's mother uses this recipe to make Pork and Sauerkraut, a PA German tradition for New Years Day. I was a bit skeptical as I don't love sauerkraut and this recipe is fairly heavy on the stuff, but WOW was this one of the best recipes to come out of my kitchen (not the mention the easiest!). Everyone inhaled this stuff, and I will absolutely make this again. Traditionally this is served over mashed potatoes. YUM!

Ingredients:

2lb boneless pork loin  

2 16 oz bags (not cans) of sauerkraut, drained

1 can beer (cheap beer like budwiser is great here)

1 large apple, sliced (I used an unpeeled gala)

1 large yellow onion, sliced

1/4 cup brown sugar (I used slightly less)

1 tbsp butter

Directions:

1. Place ingredients in crock pot in this order: pork on bottom, covered with sauerkraut, sliced apples and onions on that, sugar sprinkled on that, beer poured over top, and butter on last. 

2. Cover and cook on high for 6 hours (or low for 8 hours).

3. Stir the toppings (not the pork) at 3 hours, and every hour after if desired, mixing the kraut/onion/apples until the apples are dissolved by the end.

4. Once finished cooking, shred the pork (it should fall apart easily) and mix into kraut mixture.

5. Serve over mashed potatoes with some of the liquid as gravy. 

Crockpot Pulled Pork, by Cheryl

Will have a better pic soon! This is from here

So this was the easiest recipe ever! And delicious! I don't even have to chop anything before putting it in the crockpot... just the marinated tenderloin! The recipe is from The Clean Eating Couple. I served this with Primal Kitchen's Hawaiin BBQ sauce, asparagus, and the mustard potatoes I posted a couple of months ago. Yum!

Ingredients:

2 lbs pork tenderloin

1/4 cup EVOO

1 tbsp paprika

1/2 tbsp garlic powder

1/2 tsp pepper

1/2 tsp onion powder

1/2 tsp cinnamon

1/4 tsp ground ginger

1 cup chicken stock

1/2 cup BBQ sauce

Directions:

1) In a bowl whisk together olive oil and spices. Marinate the pork and the olive oil mixture in a ziplock bag overnight. I did it for a few hours since I didn't plan ahead. 

2) Place in crockpot with 1-1.5 cups chicken stock. Cook on low for 6-8 hours. Mine was ready and tender at 6 hours. 

3) Pull the tenderloin apart with tongs or forks while still in the crockpot. 

4) Toss with your favorite BBQ sauce and enjoy!

Crockpot Stuffed Peppers, by Cheryl

I'm not even sure how I came across this recipe or why. I already have a recipe for stuffed peppers, but this one looked like it would take way less time given that I didn't have to cook anything beforehand except the rice. We also recently stayed on a farm in Windham, NY for a skiing weekend and they had a "meat shed" where we bought some delicious ground beef that would work perfectly for this dish. And it did! There was something very savory about this recipe and even though there is a cup of cheese in the mix it didn't seem cheesy at all... in fact, no one even knew there was cheese mixed in there. I'm definitely making this again! Yum!


Ingredients:

1 lb ground beef
1 15oz can black beans
1 15 oz can diced fire roasted tomatoes, drained
2 cups shredded monterey jack cheese, divided
1 cup cooked white rice (I used brown)
1 cup frozen corn, defrosted (I used canned)
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp oregano
salt
black pepper
4 bell peppers, tops and seeds removed
1 tbsp chopped cilantro, for garnish
Optional toppings: sour cream, avocado, etc.

Directions:

1) In a large bowl combine beef with beans, tomatoes, 1 cup of cheese, corn, rice, and spices. Stir until all ingredients are incorporated. Season with salt and pepper.

2) Stuff peppers with beef mixture and place them in the crockpot, open side up. Cover and cook on high for 3 hours.

3) When peppers are tender, top peppers with the remaining cheese and cover. Cook on low for 5 minutes, or until cheese melts.

4) Garnish with cilantro and other toppings and serve.

Slow Cooker Coconut Basil Chicken, by Cheryl

Picture from here

This was a good dish. Not great, but good... decent. It was super easy to make, as you only had to put a couple of items in the blender and then pour that over the chicken and let it cook for 4 hours. I served it with some basmati rice and it went well together. I really liked the coconut and basil together! Yum!

Ingredients (from here):

1 lb chicken boneless, skinless chicken breast
14oz canned coconut milk
2 cups basil
1 tbsp ginger
1 jalapeno
3 garlic cloves
2 limes
1 tsp turmeric
1 tsp cumin
1 tsp curry powder
1 tsp salt
1/2 tsp pepper
1/2 tsp cinnamon

Directions:

1) Add everything but the chicken into a blender and blend together.

2) Add the chicken to the slow cooker. Pour mixture on top of chicken. Cook for four hours on high or until tender.

Slow Cooker Chicken Saag, by Diane

Indian is one of my favorite types of food, and usually I get some sort of saag (spinach). I decided to try it out at home, and the result could not have been easier. It took me less than 10 minutes to throw this together! I was pleasantly surprised to find that this dish did not contain cream or butter, which most saags tend to use, and instead used coconut milk to thicken it up. I picked a lite coconut milk to lower the fat content and it came out perfectly.

This dish is a major hit of the anti-inflammatory foods, including ginger, onion, garlic, turmeric, curry, cayenne, cumin, and spinach. It's great for the digestive tract and for warming the body which in the wintertime = less energy output. This dish does pack some heat though, and if you're not a fan eliminate the cayenne and cut down on the garlic and ginger.

The only changes I made were to drain the liquid from the tomatoes and substitute a small 6-8 oz can of tomato sauce because I like it to be thick and creamy, and I know from experience that tomato juice and coconut milk produce a watery dish (if you look at the recipe photo from the website compared to mine you'll see the difference). I also used a mix of half fresh half frozen spinach for consistency, because restaurant saag is usually chopped finely like frozen chopped spinach is (ain't nobody got time for that). 

Recipe from: http://aarongoulette.com/bingethinking/slow-cooker-chicken-saag/


Ingredients (my version):

2.5 lbs chicken, cubed
1 tsp each turmeric, cumin, and cayenne
1.5 tbsp each curry, coriander, and garam masala
1 tsp salt
1 large onion, chopped finely
2 inches ginger, minced
5 cloves garlic, minced
1 can diced tomatoes, drained
1 can lite coconut milk
1 6 oz can tomato sauce
8 oz each fresh and frozen spinach

Directions:

Place chicken in the bottom of the crockpot, cover with spices, and stir to coat well. Add in remaining ingredients in order with spinach last on top. Cover and cook for 4 hours on high, stirring once about halfway. Stir once more and turn heat down to low to cook for 1 more hour. Remove from heat and let sauce thicken. Add more salt to taste.

bottom of the slow cooker, topped it with all of the ground spices. In a food processor, I chopped the onion, garlic and ginger to a minced consi - See more at: http://aarongoulette.com/bingethinking/slow-cooker-chicken-saag/#sthash.aAPYBVlJ.dpuf

2.5lbs chicken breast – cubed to bite size

15oz fresh spinach (or frozen if you’re lazy) – I used baby spinach – less stems, etc.

1 large onion, diced

Ginger, minced

5 cloves garlic, minced

1tsp Turmeric

1tsp Cumin

1tsp Cayenne pepper

1.5tbs Coriander

1.5tbs Garam Masala

1.5tbs Curry

1 can coconut milk (richens the sauce)

1 can diced tomoatos

- See more at: http://aarongoulette.com/bingethinking/slow-cooker-chicken-saag/#sthash.aAPYBVlJ.dpuf

2.5lbs chicken breast – cubed to bite size

15oz fresh spinach (or frozen if you’re lazy) – I used baby spinach – less stems, etc.

1 large onion, diced

Ginger, minced

5 cloves garlic, minced

1tsp Turmeric

1tsp Cumin

1tsp Cayenne pepper

1.5tbs Coriander

1.5tbs Garam Masala

1.5tbs Curry

1 can coconut milk (richens the sauce)

1 can diced tomoatos

- See more at: http://aarongoulette.com/bingethinking/slow-cooker-chicken-saag/#sthash.aAPYBVlJ.dpuf

Slow Cooker Shrimp & Chicken Sausage Gumbo, by Cheryl

Forgot to take a picture! Taken from here

This is my first post since the new addition to our family came into our lives! It's been 7 weeks since Julia was born and while I'm trudging through the day on limited sleep, I am surprised that I have found some time and energy to try some new recipes. I've been on the lookout for easy recipes that don't require too many ingredients or time. Slow cooker recipes are my friend! And since it's been so cold lately, they are also perfect to warm us up. I got this recipe from my sister-in-law's friend's website. Mine seemed to be very peppery when it was done so I had to add another cup of chicken broth, another can of diced tomatoes, and then some tomato paste to thicken it up a bit. It was ranked number 2 on her site for the top recipes of 2013, but I didn't fall in love with it. Maybe you will?

Ingredients:

8 ounces shrimp, tails removed
12 ounces (4 links) chicken sausage, sliced into 1/4 inch coins
1 can (14.5 oz) diced tomatoes with chills
3 cups low sodium chicken broth
2 cups frozen okra
1 1/12 cups chopped celery
1 green pepper, chopped
1 white onion, chopped
1 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 1/2 teaspoon of Cajun seasoning (or 1/8 teaspoon each of salt, pepper, garlic and onion powder, oregano, thyme, cayenne pepper, and red pepper flakes)

Directions:

1) Combine all ingredients except shrimp in a slow cooker.

2) Cover and cook on low for 7-8 hours. Add shrimp about 30 minutes before serving, stirring to combine.

Light Chicken Paprikash, by Diane

I got this recipe from Crockin' Girls and was intrigued. I've heard of the dish before but had always associated it with a lot of fat. This recipe was really good, and would've been amazing served with dumpling or noodles. Really warming and filling, and since it's in the crockpot it was insanely easy.


Ingredients:

2 Cups Mushrooms

1 Onion, coarsely chopped

1 Clove garlic, minced

1 Sweet red pepper

1 Teaspoon Hungarian Paprika

3/4 Teaspoon Salt

1/2 Teaspoon Black pepper

1/2 Cup Chicken broth

1 Pound Uncooked, boneless, skinless chicken breast

1 Tablespoon All purpose flour

1/2 Cup Fat free sour cream

 

 

Directions:

 

 1. Coat a nonstick skillet with cooking spray and heat to medium high. Add mushrooms, onion, garlic and red pepper. Sautee 5 minutes. Stir in paprika, salt and pepper; cook 30 seconds more.

 

2. Spoon mixture into a 4-5 quart slow cooker. Add broth and chicken. Cover and cook on low setting 5 to 6 hours.

3. Stir together flour and sour cream in a cup (to prevent the cream from curdling in slow cooked dishes). Stir mixture into slow cooker. Cover and cook on low until the mixture is thick and hot, about 10 minutes more. 

 

Crockpot Chicken Tortilla Soup, by Diane

I created this recipe last week when it got unexpectedly chilly. It is full of good nutrients and anti-inflammatory ingredients. Definitely easy and a hit!


Ingredients:

2 cooked chicken breasts, shredded (I used rotisserie chicken for a better taste)
1 package frozen yellow corn
1 can black beans, rinsed and drained
1 can diced tomatoes
1 small onion, chopped
2 cloves garlic, minced
1 can enchilada sauce, whatever heat you prefer
1 can mild green chiles
1 bunch cilantro, rinsed and chopped
1 box chicken stock (equals 4 cups)
1 tsp salt
1/4 tsp black pepper
1 tbsp cumin
1 tbsp chili powder
Avocado
Tortilla strips


Directions:

1. Add everything except the last two ingredients into the crockpot, cook on low for 8 hours (you can adjust the time if needed, just increase the heat level).

2. Garnish with the remaining ingredients.

Slow Cooker Chicken Tikka Masala, by Diane

I have always been hesitant to cook Indian food because I thought it had too many exotic spices that would be costly to put together, or that it would take a long time to make, or that it would need special cookware like clay pots. But, the other day when I was searching for a healthy, protein-filled lunch that I could make for my week, I came across this recipe. Chicken Tikka Masala is my most favorite Indian dish, I always order it when I go out for Indian food. The list of ingredients was long as I expected, but when I looked through them I found that there was only one foreign spice I did not recognize and the rest were common ingredients at the local grocery store (most I had in the pantry/fridge). And when I saw that it was in a slow cooker (read: throw everything in a pot and leave it alone!) I knew I had to try this dish!

I changed the yogurt and the cream to light or nonfat to make it healthier, skipped the jalapeno (I knew the cayenne would be spicy enough!), and added brown long grain rice for more fiber (= more filling!). I also ran out of cornstarch so I substituted all-purpose flour.

The recipe was found at: http://cookingclassy.blogspot.com/2012/02/slow-cooker-chicken-tikka-masala.html

Overall I was not crazy about this recipe being the CTM lover that I am. It tasted more tomato-y than creamy and buttery (I even doubled the cream after tasting it). I think the tomato paste was the culprit because that's what the overall flavor of the dish was. It was also VERY spicy despite the omission of the jalepeno and only using 2 tsp instead of 3 for the cayenne. It did make a LOT of food though. I love the idea of slow cooker easy Indian food though, so I'll be looking for more recipes out there!


Ingredients:

5 boneless, skinless chicken breast halves, cut into 1 inch pieces (about 3 lbs)
1/2 large yellow onion, finely diced
4 cloves garlic, minced
2 Tbsp freshly, finely grated ginger
1 jalapeno, stemmed, sliced in half and seeds removed
1 (29 oz) can tomato puree (the author recommends Contadina Brand)
1 1/2 cups plain yogurt 
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
2 Tbsp Garam Masala
1 Tbsp cumin
1/2 Tbsp paprika
2 tsp salt, or to taste
3/4 tsp cinnamon
3/4 tsp freshly ground black pepper
1-3 tsp cayenne pepper (depending on how spicy you like it!)
2 bay leaves
1 cup heavy cream
1/2 tbsp cornstarch
Prepared Long Grain White Rice or Basmati Rice
Chopped cilantro, for serving


Directions:

1. In a large mixing bowl combine chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper. Stir until combine.  

2. Pour half of sauce mixture into a large slow cooker then add in diced chicken followed then cover chicken with remaining sauce. Add in 2 bay leaves. Cover slow cooker with lid and cook on low heat for 8 hours (or high for 4 hours).  


3. In a mixing bowl, whisk together heavy cream and cornstarch, pour mixture into slow cooker and gently stir. Allow mixture to cook 20 minutes while you prepare the rice. Remove bay leaves and sliced jalapeno and serve warm over rice and sprinkle with chopped cilantro.

Beef Stew with Rosemary and Mushrooms, by Diane

I loved making Julia Child's Boeuf Bourguignon a few years ago, but the process was so time consuming (about 12 hours) that I haven't made it since. In a doctor's office the other day I saw an article in Family Circle for a slow cooker version that is modeled off of Julia's famous recipe and decided to give it a try!

The stew takes 8 hours to cook, with about 35 minutes of prep time beforehand. It's a little annoying to have to cook beef in the morning, but since I wasn't sure if I could cook it then refrigerate it overnight I did it anyway. Overall, this is a pretty good substitute but doesn't hold a candle to the original recipe. A big part of the problem was the mushrooms and the onions. Both were done as separate steps, but what set them apart is her cooking method with lots of butter and herb packets and simmering both until the sauces boiled down into almost a syrup consistency that was loaded with flavor. In this recipe, they just tasted like mushrooms and onions. Next time, I think I will add these steps to improve it.

Ingredients:

4 lb. boneless beef chuck, well trimmed and cut into 2″ pieces
1/2 C all-purpose flour
salt and freshly ground pepper
1/4 C olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 T tomato paste
1 C dry red wine
2 C beef broth
4 medium carrots, peeled and sliced 1/4″ thick
1 C chopped canned tomatoes
1 fresh rosemary sprig
1 bay leaf
2 T unsalted butter
1 ;b. white button mushrooms, quartered
2 T chopped fresh flat-leaf parsley


Directions:

1. Pat beef dry with paper towels.  In a bowl, combine flour with salt and pepper to taste.  Add beef, a few pieces at a time, and toss until lightly coated.

2. Heat oil in a large skillet.  Add beef in batches and cook until browned on all sides, about 20 minutes total.  Place meat in a large slow cooker.

3. Add onions to skillet and cook until softened, about 5 minutes.  Stir in garlic and tomato paste.  Add wine and cook, scraping the pan, until liquid comes to a simmer.

4. Pour contents of skillet over meat.  Add broth, carrots, tomatoes and herbs to slow cooker.  Cover and cook on low for 8 hours or until beef is tender when pierced with a fork.

5. When beef is almost ready, melt butter in a medium skillet over medium-high heat.  Add mushrooms and salt and pepper to taste.  Cook, stirring often, until mushrooms are golden, about 10 minutes.

6. Stir mushrooms into stew and discard bay leaf.  Serve hot, sprinkled with parsley.

Cuban Pork and Sweet Potato Slow Cooker Stew, by Diane

One of the reasons Cheryl and I began this blog was to branch out and try new ingredients and styles of cooking, and I don't think a Jewish girl from DC could have branched any farther out than Cuban food. :) I love island food- in case you haven't noticed from my recent posts- and Cuban food is no exception. One of my favorite things about it is that it is so pleasing to the eye as well as the tastebuds- every bite is like a rainbow. I also love the simplicity of the ingredients, yet they all taste so good when combined together. Finally, Cuban food is like soul food that happens to actually be good for you, it's packed with lean proteins, fruits, and veggies.

So, last night I created an entire Cuban feast- beginning with this stew. I got the recipe from Weight Watchers actually, so it was super healthy. Not to mention easy- you throw the ingredients into a slow cooker and go about your day. I served the stew with two types of plantains (see the next post), a mango and black bean salsa, and of course, the obligatory rice and beans. All in all, this was a FANTASTIC meal and probably the one I am most proud of so far since it's so beyond my comfort zone! I went to bed full and happy! :) Enjoy!

Ingredients:

1 pound sweet potatoes, peeled and cut into 1/2 inch pieces
1 pound lean pork loin, cut into 1 inch pieces
14.5 oz can diced tomatoes with green chiles
1 medium garlic clove, minced
1/4 c orange juice
2 medium scallions, chopped (green parts only)
1/2 tsp salt
1/4 tsp cumin
1/4 black pepper
1 1/2 tbsp. lime juice
2 tbsp. cilantro, freshly chopped

Directions:

1. Place all ingredients except the last two into a slow cooker, cover and cook on low for 7 hours.

2. Stir in remaining two ingredients and cook covered for 5 more minutes.