Tag: onion

Slow Cooker Pork Vindaloo

Posted on by elltee

Cooking time 6-7 hours on low, 4 to 5 hours on High

Pork Vindaloo

Ingredients:

3 cups chopped onions (about 3 onions)

3 tablespoons paprika

2 tablespoons vegetable oil

1 tablespoon garam masala

Salt and Pepper

1/4 teaspoon cayenne pepper

28oz can crushed tomatoes

1/2 cup chicken broth

2 tablespoons red wine vinegar

2 tablespoons instant tapioca

4 pounds boneless country-style pork ribs, trimmed (I used a 3 pound slab)

1/4 cup minced fresh cilantro.

Directions:

  1. Microwave onions, paprika, oil, garam masala, 1/2 teaspoon salt, and cayenne in bowl, stirring occasionally, until onions are softened, about 5 minutes.  Transfer to slow cooker.
  2. Stir in tomatoes, broth, vinegar, and tapioca.  Season pork with salt and pepper and nestle into slow cooker.  Cover and cook until pork is tender, 6-7 hours on low or 4-5 hours on high.
  3. Using large spoon, skim excess fat from surface of stew.
  4. Using tongs, break pork into about 1-inch pieces.  Adjust stew consistency with additional hot broth as needed.  Stir in cilantro and season with salt, pepper, and extra vinegar to taste.

Serve over rice.

Stolen from Slow Cooker Revolution Volume 2 by America’s Test Kitchen, page 69

Slow Cooker Chicken and Chickpea Stew

Posted on by elltee

30 minutes prep, plus 4-6 hours on high or 6-8 hours on low

Ingredients:

1 medium onion, finely chopped

3 garlic cloves, minced

2 large carrots, chopped (about 1 cup)

2 15-oz cans chickpeas, rinsed and drained

1 14.5-oz can petite diced tomatoes

2 tablespoons lemon juice, divided

1 quart (32 oz) chicken or vegetable stock

1-3 teaspoons salt

1 teaspoon cumin

½ teaspoon cinnamon

3 pounds boneless, skinless chicken breasts or thighs, trimmed

½ cup chopped dried apricots

4 cups baby spinach

Instructions:

  1. Combine the onion, garlic, carrots, chickpeas, tomatoes, 1 tablespoon lemon juice, chicken stock, salt, cumin, cinnamon, and chicken in a 6-quart slow cooker.
  2. Cover and cook on high for 4-6 hours or low for 6-8 hours, or until the chicken is tender.
  3. Remove the chicken from the slow cooker and shred with two forks. Add the shredded chicken, along with 1 tablespoon lemon juice, the spinach, and the chopped apricots back to the slow cooker, stirring to combine. Taste and add additional salt and lemon juice to taste. Let sit 5 minutes to allow the spinach to wilt and the apricots to soften.
  4. Serve hot, with rice, crusty bread, or on its own. Top with green onion, cilantro, and hot sauce, if desired.

Stolen from https://www.realfoodwholelife.com/blog/slow-cooker-chicken-and-chickpea-stew

Rigatoni with Tomatoes, Bacon, and Fennel

Posted on by elltee

Total Time: 1 hour

Ingredients

6 slices bacon, cut into 1/2 inch pieces

1 onion, chopped fine

2 teaspoons fennel seeds

1/4 teaspoon red pepper flakes

1 x 28 ounce can diced tomatoes, drained with juice reserved

2 1/2 cups chicken broth

2 cups water

1 pound rigatoni (or other pasta)

1/4 cup grated Pecorino Romano cheese, plus extra for serving (can also substitute Parmesan)

2 tablespoons minced fresh parsley

Salt and pepper

3 garlic cloves, minced

Fish Sauce

Directions

  1. Cook bacon in Dutch oven over medium-high heat until crisp, about 5 minutes.  Using slotted spoon, transfer bacon to paper-towel-lined plate; set aside for serving.  Pour off all but 2 tablespoons of fat from pot (or leave it all in – I did).
  2. Add onion and 1/4 teaspoon salt to fat left in pot and cook over medium heat until onion is softened, about 5 minutes.  Stir in garlic, fish sauce (anchovies), fennel seeds, and peper flakes and cook until fragrant, about 1 minute. (might need to open the windows due to ‘fragrant’ fish sauce…)
  3. Stir in tomatoes and cook until dry and slightly darkened, about 5 minutes (took much longer for me, probably because I didn’t drain the juices from the canned tomatoes well enough.
  4. Stir in broth, water, and reserved tomato juice, scraping up any browned bits, and bring to a boil.  Stir in pasta, returning to vigorous simmer, and cook, stirring often, until pasta is tender, 15 to 20 minutes (again took a little longer to thicken properly.
  5. Off heat, stir in Pecorino (or Parmesan) and parsley and adjust sauce consistency with extra hot water as needed.  Season with salt and pepper to taste.  Serve, sprinkling individual portions with reserved bacon and extra cheese (or just gently mix bacon into the whole thing last, right before serving).

Note: The recipe originally called for 2 minced anchovy fillets for that savory taste.  I substituted a few dashes of fish sauce instead.  It also wanted the fennel seeds “lightly cracked”, but I just added them straight out of the spice bottle.

 

Modified from “Cook it in your Dutch oven”, page 57, by America’s Test Kitchen

Slow Cooker Baked Ziti with Sausage and Peppers

Posted on by elltee

Serves 6.  

Cooking Time : 3 hours on high

Ingredients

1 tablespoon extra-virgin olive oil

1 lb italian sausage, removed from it’s casing

2 onions, minced

1 green bell pepper and 1 red bell pepper, stemmed, seeded, and cut into 1/2″ pieces.

4 garlic cloves, minced

1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano

1 28 oz can crushed tomatoes

1/2 cup heavy cream

8 ounces ziti

1/2 teaspoon salt

1/4 teaspoon pepper

1 15oz can tomato sauce

1 cup shredded mozzarella cheese (4 oz) 

 

Directions

  1. Line slow cooker with aluminum foil collar and coat with vegetable oil spray.  Heat oil in large pot over medium-high heat until just smoking.  Brown sausage well, breaking up large pieces with a wooden spoon, about 5 minutes.  Add onions, bell peppers, garlic, and oregano and cook until vegetables are softened and lightly browned, 8 to 10 minutes.
  2. Stir in tomatoes and heavy cream, scraping up any browned bits, and simmer until thickened slightly, about 5 minutes.  Stir in ziti (uncooked), salt, and pepper.
  3. Transfer ziti mixture to prepared slow cooker and spread tomato sauce evenly over pasta.  Cover and cook until pasta is tender, about 3 hours on high.
  4. Remove foil collar.  Gently stir pasta, adding hot water as needed to loosen sauce consistency.  Sprinke with mozzarella, cover, and let sit until melted, about 5 minutes.  Serve.

Note: Foil collar on inside of slow cooker is designed to evenly distribute heat and prevent the pasta from being burned.

Note: Use low moisture pre-shredded mozzarella, not fresh mozzarella in a solid block and packed in brine.

 

Stolen from “Slow Cooker Revolution, page 236, by America’s Test Kitchen.

 

Classic Chicken Curry

Posted on by elltee

Serves 4

  • Total Time 1 hour 30 minutes

Ingredients

3 tablespoons unsalted butter

2 tablespoons curry powder

2 onions, chopped

1 jalapeno chili, stemmed, seeded and minced (or 1 can green chilies)

Salt and pepper

3 garlic cloves, minced

1 tablespoon grated fresh ginger

2 chicken breasts, boneless and skinless

1 1/2 cups water

8 ounces yukon gold potatoes (or substitute other kinds), peeled and cut into 1/2-inch pieces

1/2 head cauliflower (1 pound), cored and cut into 1 inch florets

1 cup frozen peas

3/4 cup plain whole-milk yogurt

1/4 cup minced fresh cilantro

Directions

  1. Melt butter in Dutch oven over medium heat.  Add curry powder and cook until fragrant, about 10 seconds.  Stir in onions, chilies, 1/14 teaspoons salt, and 1/4 teaspoon pepper and cook until vegetables are softened, about 5 minutes.  Stir in garlic and ginger and cook until fragrant, about 30 seconds.
  2. Add chicken and water to pot and bring to simmer.  Reduce heat to low, cover, and cook until chicken registers 160 degrees, 22 to 24 minutes, flipping chicken halfway through cooking.  Remove chicken and shred.
  3. Meanwhile, stir potatoes and 1/4 teaspoon salt into curry, cover, and cook over low head until potatoes are slightly tender, about 8 minutes.  Stir in cauliflower and cook, covered, until potatoes are fully cooked and cauliflower is tender, about 15 minutes, stirring occasionally.
  4. Stir in chicken and peas
  5.  and cook until heated through, about 1 minute.  Remove from heat.
  6. Off heat, stir in yogurt and cilantro.  Season with salt and pepper to taste.  Serve over rice.

Do not substitute low-fat or non-fat yogurt for the whole milk yogurt, or the dish will be much less creamy.

Stolen from: “Cook it in your dutch oven”, page 23, by America’s Test Kitchen