Category Archives: Cooking
Puréed.
What I really wanted to make last night was cream of cauliflower soup. What happened was this, thanks to having no dairy-based milk or cream. Easy!
Cauliflower Purée (side dish for two)
- 1 head cauliflower, chopped into florets and boiled until slightly soft
- 2 cloves garlic, minced
- 3/4 cup almond milk
- 1/4 cup vegetable broth
- 2 tsp herbs de provence
- garlic salt, to taste
Place the first five ingredients in blender, use purée setting for 30 seconds (or until smooth).
Heat on medium in large pot for five minutes (or until warm).
Sprinkle with garlic salt, and serve hot.
Savory butternut squash? Really?
Been awhile since I posted a recipe! This one is vegetarian-friendly.
Butternut Squash with Wilted Spinach and Blue Cheese (serves 4 for side dish – or 2 for main dish; courtesy Whole Foods, but as usual I’ve made comments where I adjusted the ingredients or method used)
1/4 cup blue cheese crumbles
3 tablespoons lemon juice
Salt and ground black pepper to taste
1 1/2 teaspoons extra virgin olive oil
1/2 small red onion, thinly sliced (forgot this at Whole Foods, used white onion already at home)
1 (5-ounce) package baby spinach (guesstimation is fine here if you have bought 9-oz bags…)
4 cups cubed and roasted butternut squash roasted previously frozen butternut squash tossed in light olive oil for twenty minutes at 375 degrees, as it is just so much easier to do than butcher a “live” butternut squash).
Use fork to mash together blue cheese and lemon juice in a large (or small!) bowl to make a dressing. Season with salt and pepper; set aside. Heat oil in a large skillet over medium heat. Add onions, salt and pepper, and cook, stirring occasionally, until golden brown, about 5 minutes. Add spinach and cook, tossing often, until slightly wilted and warm, 2 to 3 minutes more. Add squash to warm. Transfer contents of skillet to bowl with dressing and toss to combine.
Nutrition per serving: 220 calories (70 from fat), 7g total fat, 2.5g saturated fat, 5mg cholesterol, 740mg sodium, 33g total carbohydrate (5g dietary fiber, 6g sugar), 5g protein
Spicing it up.
After eating the most deliciously spiced fake meat ever (made by “Mr.” Hit By A Pitch) the other night, and then eating bland boring food the next few nights, it hit me.
Somewhere in the past few months, I lost excitement in cooking and in eating. Nothing I made for dinner seemed appetizing, seemed worth gobbling. More often than I would like to admit, I turned to the sandwich fixings meant for lunches or even Greek yogurt with fruit or granola instead of chicken in the freezer or steak in the fridge.
Armed with a 20% off coupon to the local spice shop given to me by a co-worker, I went a little wild tonight buying a few blends that should inspire some adventurous cooking and eating. Taco seasoning, garlic salt, Hungarian paprika, and a Moroccan spice mixture all bring delicious ideas to the forefront of my mind.
I can’t wait to start cooking again…though I think the empty fridge and freezer need a good restock before I can share what goodness I am concocting.
Crockpot Lesson #5 – A New-to-Me Recipe
I started looking for new recipes this past month, as I started getting bored with the same old, same old. This one ended up being a winner, seeming much fresher than what might be found in a restaurant, though I would add another chile pepper next time as it turned out milder than I either expected or would have liked.
Again, I am posting the recipe as found in the cookbook, then italicizing in parentheses the changes I made in ingredients.
Indian-Style Chicken with Puréed Spinach
(Makes 8 Servings – From The Healthy Slow Cooker by Judith Finlayson)
- 4 lbs skinless bone-in chicken thighs
- 1/4 cup freshly squeezed lemon juice
- 1 tbsp cumin seeds (used dried)
- 1 tsp coriander seeds (used dried)
- 2 tbsp olive oil
- 2 onions, thinly sliced on the vertical
- 1 tbsp minced peeled gingerroot (used dried)
- 1 tbsp minced garlic
- 1 tsp turmeric
- 1 tsp cracked black peppercorns
- 1 tsp salt / to taste
- 1 can (14.5 oz) diced tomatoes, including juice
- 2 packages fresh or frozen spinach
- 1 to 2 long red or green chiles, chopped
- 1 cup chicken stock (used vegetable stock)
- Rinse chicken under cold running water and pat dry. In a bowl, combine chicken and lemon juice. Toss well and set aside for 20 to 30 minutes.
- In a dry skillet over medium heat, toast cumin and coriander seeds, stirring, until fragrant and cumin seeds just begin to brown, about 3 minutes. Immediately transfer to a mortar or spice grinder and grind. Set aside. (Since I used dried spices, I skipped this step.)
- In same skillet, heat oil over medium-high heat for 30 seconds. Add onions and cook, stirring, until they begin to color, about 5 minutes. Reduce heat to medium and cook, stirring, until golden, about 12 minutes. Add cumin, coriander, gingerroot, garlic, turmeric, peppercorns, and salt and cook, stirring for 1 minute. Stir in tomatoes with juice and bring to a boil. Remove from heat.
- Arrange marinated chicken evenly over the bottom of the slow cooker stoneware. Pour tomato mixture over top. Cover and cook on Low for 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork.
- In a blender or food processor, combine spinach, chile(s), and chicken stock. Pulse until spinach is puréed. Add to chicken and stir well. Cover and cook on High for 20 minutes, until mixture is bubbly.
Nutritional Information per Serving: 290 calories, 34.9 g protein, 9.7 g carbohydrates, 2.9 g dietary fiber, 12.4 g fat (2.7 g saturated, 5.3 g monounsaturated, 2.5 g polyunsatured), 138 mg cholesterol, 665 mg sodium.
Crockpot Lesson #4 – Cookbooks
So now maybe you have made the 40-clove garlic chicken or the coffee braised pot roast or the spicy pulled pork…or even all three.
Maybe you want to try something a little more adventurous or a little more fancy. Perhaps a more traditional chili recipe, or one that isn’t so traditional; maybe a romantic dinner of braised lamb shanks?
These are my go-to cookbooks where I seek out inspiration when I want to slow cook a bit more adventurous or fancy. Please note, however, that the recipes found in the booklet that comes with Rival-brand CrockPots are also worth trying!
The Gourmet Slow Cooker by Lynn Alley – Full of recipes from around the world from Ireland to India, accompanied by ideal beer and wine choices with the completed meal.
The Healthy Slow Cooker by Judith Finlayson – Nutrition information and helpful ingredient tips are included for each recipe and it contains many recipes that are vegan or vegetarian.
Not Your Mother’s Slow Cooker Recipes for Two by Beth Hensperger – Perfect for the smaller slow cooker and the smaller family; large variety of recipes.
Crockpot Lesson #3 – Spicy Pulled Pork
During the last several years, a trend developed putting rice in burritos, done at all sorts of restaurants that serve them – fast food, quick-serve, or sit-down. Some places, you can opt out – others you cannot.
My dislike of rice in burritos started with a dislike of rice in general, but when diagnosed with type 2 diabetes a few years ago, I knew I needed to avoid the carbohydrate-heavy food as it spiked blood glucose levels much too high.
What is a girl to do who loves burritos? Make them at home, of course.
***
Rachel’s Spicy Pulled Pork
(once again, adapted from several recipes)
4-5 lb pork shoulder (this will produce plenty of meat for 2 burritos and leftovers)
2 tbsp chili powder (Aji Amarillo powder is perfect)
2 medium onions, chopped
1 28 oz can red chile sauce
Rub the pork shoulder with the chili powder. Sear in an oiled skillet until brown on all surfaces (including sides), about four minutes per surface.
Layer the onions in the slow cooker. Place seared shoulder on top of the onions. Cover with red chile sauce.
Cook 8-9 hours on low.
Remove meat from slow cooker and let cool for five minutes. Pull the pork with a large fork (this may take several minutes).
If you are using the meat for burritos, heat tortillas briefly in a skillet and then load them up with cheese, beans, or other preferred ingredients along with the pulled pork. Fold tortilla around filling and top with red chile sauce and onions from slow cooker.
Serve with sour cream and/or guacamole if desired.
***
If you do not eat pork, you can easily make pulled beef with a brisket. Follow the same instructions, only making sure to cook it on low for only 7-8 hours, depending on your slow cooker. Cooking for much longer may dry out the beef.
And that’s right, your slow cooker may vary. It may take less or it may take more time than what is listed in standard recipes, and it may take a few meals to know how fast or how slow yours runs.
Crockpot Lesson #2 – Perfect Pot Roast
A few weeks back, Kerri asked Twitter a crockpot question – about the chicken breasts she had placed in her slow cooker in hopes of a lovely dinner. Knowing that she struggles in the kitchen, and whole-heartedly admits it, I joked that I wished I could come out to her New England home and give her a crockpot lesson or six.
Since that is out of the question, I decided to start this series of crockpot lessons for the beginner, though perhaps even old dogs at the slow cooker thing could learn new tricks.
Today happens to be Kerri’s birthday, so I dug up a pot roast recipe just for her coffee habit.
***
Coffee-Braised Pot Roast
(Adapted from other recipes to meet my needs and wants.)
1 pot roast (~3 lbs is what I use for two people and still end up with leftovers)
salt and pepper, or a favorite beef rub
2 onions, chopped lengthwise
6 cloves garlic
1 1/2 cups coffee
1/2 cup red wine
Rub the pot roast with the salt and pepper or spice mixture. Sear each side in a heated and oiled large skillet until brown, about five minutes per side.
Layer the onions and garlic in the bottom of the crockpot, then place browned roast on top.
Pour coffee and red wine over the roast.
Cook on low for 7 hours. (This will allow for medium doneness, while not drying out the meat too much).
Serve with your favorite side dish.
***
The key to pot roast in the slow cooker is that you provide the meat with about 1 1/2 to 2 cups of liquid during its cooking process. Any mixture of red wine, beef broth or stock, or even a bit of balsamic vinegar will make a lovely crockpot roast.
Searing meat before placing it in the slow cooker is not absolutely necessary, though I do think the meat tastes better when it is done. Your mileage may vary.
Also, you will notice that I left out potatoes in this recipe. That is personal preference to cut down on carbohydrate intake. Go ahead and use them if you like.
Crockpot Lesson #1 – A Whole Chicken
Yesterday morning, freezing drizzle turned into icy sidewalks and roads before the snow fell.
This morning, the two or three inches of snow managed to drift up to a foot or two in places due to the bitterly cold wind.
Local news is reporting the current temperature to be 12F below, with 32F below wind chills.
The perfect day for a simple crockpot meal.
***
Forty-clove Garlic Chicken
(This recipe can be found all over the place, I lay no claim to fame to it.)
1 whole young chicken
40 cloves garlic, with skin intact
fresh rosemary, sage, and thyme (optional)
Line bottom of crockpot with half of the garlic cloves. Stuff chicken with fresh spices and place in crockpot. Layer the rest of the garlic cloves over the chicken.
Cook on low for 8 hours.
***
FAQ:
That’s it? Doesn’t there need to be some liquid thrown in there to keep the chicken from drying out? Nope, the chicken creates enough of its own natural juices to remain moist.
I don’t like garlic, do I really need forty cloves for this recipe? The garlic is for flavoring, just as the fresh spices are should you choose to include them. You are not required to eat all forty roasted cloves.
I do like garlic, how do I eat the cloves after cooking? Squeeze the skin and all the roasted garlicky goodness should ooze out easily. I suggest spreading the garlic on toasted bread or crackers…or eating it all by itself.
Say yes to brussels sprouts!
If nothing else awesome happens in my life, converting everyone I know into brussels sprouts fans would be pretty darn close to that awesome. I have been a fan since childhood, though I know many people shy away from the little cabbage-like goodness.
Though I must admit G might be right in that in order for many to enjoy the “love ‘em or hate ‘em” vegetables, they must be made incredibly unhealthy with bacon or cheese or processed carbohydrates.
…And the following recipe has all three of those! I found it on Huffington Post, of all places, while searching for a new way to prepare brussels sprouts.
Creamy Brussels Sprouts Au Gratin (Changes I made are indicated in italicized parentheses)
Serves 6
2 lbs brussels sprouts, trimmed and halved through stem end (I kept them whole)
2-1/2 tbsp unsalted butter, melted
1 tbsp salt
freshly ground black pepper
1 cup coarse bread crumbs (I used 1/3 cup to reduce carbohydrate count)
6 slices bacon, fried until crisp, crumbled; reserve drippings
1/4 cup finely grated aged gruyere (decent quality parmesan is all we had)
1-1/2 cups heavy cream
- Preheat oven to 425. Put the brussels sprouts in a shallow baking dish that will hold them in a snug single layer. Toss them with the melted butter, salt, and several grinds of pepper. Spread them evenly in the dish and roast, tossing once or twice, until browned in spots and tender-crisp when pierced with a knife, 20-25 minutes.
- While the sprouts roast, combine the bread crumbs with 1 tbsp bacon drippings. Mix in the cheese, set aside.
- When the sprouts are tender, sprinkle the crumbled bacon over them.
- Pour the cream over the brussels sprouts and continue baking until the cream has thickened to a saucy consistency, coating the sprouts, 6 to 7 minutes. Stir and cook for another 6 minutes.
- Remove the pan from the oven. Sprinkle the breadcrumb mixture evenly over the brussels sprouts and bake the gratin until the crust is deep golden brown, about 3 to 6 minutes. Watch CLOSELY so the topping does not burn.
That butternut squash chili recipe.
Original recipe courtesy of The Healthy Slow Cooker by Judith Finlayson. I like my chili a little bit spicier, so I took some liberties with the original recipe, as indicated in parentheses.
Vegan Friendly Squash and Black Bean Chili, makes 6 servings
- 1 tbsp olive or coconut oil
- 2 onions, finely chopped
- 4 cloves garlic, finely minced
- 2 tsp chili powder (Used a mix of 2 tsp regular chili powder and 2 tsp Aji Amarillo powder)
- 1 tsp dried oregano leaves (Omitted)
- 1 tsp salt
- 1 tsp cumin seeds, toasted (Used dried cumin)
- 1 piece cinnamon stick
- 1 28 oz can tomatoes, including juice, coarsely chopped
- 1 14 – 19 oz can black beans, drained and rinsed OR 1 cup dried black beans, soaked, cooked, and drained
- 4 cups cubed and peeled butternut squash
- 2 green bell peppers, diced (Omitted)
- 1 4.5 oz can chopped mild green chiles (Used hot green chiles)
- 1 finely chopped chipotle pepper in adobo sauce, optional (Used 2 chipotle peppers)
- Finely chopped fresh cilantro leaves (Omitted)
- In a skillet, heat oil over medium heat for 30 seconds. Add onions to pan and cook, stirring, until softened, about 3 minutes. Add garlic, chili powder, oregano, salt, toasted cumin, and cinnamon stick and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil. Transfer to slow cooker stoneware. Add beans and squash and stir well.
- Cover and cook on low for 8 hours, or on High for 4 hours, until squash is tender. (6 hours on low seemed sufficient to me.) Add bell peppers, chiles, and chipotle pepper, if using. Cover and cook on High for 20 minutes, until bell pepper is tender. Discard cinnamon stick. When ready to serve, ladle into bowls and garnish with cilantro.
Nutritional information per serving: 171 calories, 6.6 g protein, 33.5 g carbohydrates, 8.1 g dietary fiber, 3.1 g fat (0.4 saturated, 1.8 monounsaturated, 0.6 polyunsaturated), 0 mg cholesterol, 976 mg sodium.
