Honey-Garlic Slow Cooker Chicken Thighs

Serve with basmati rice or quinoa and steamed or roasted vegetables.

Ingredients
4 skinless, boneless chicken thighs (or skin on)
120 ml soy sauce (1/2 cup)
120 ml ketchup (1/2 cup)
Dash Worcestershire sauce
80 ml honey (I used1 heaping table spoon)
3 cloves garlic, minced
1 g dried basil (1tsp)
Directions
Lay chicken thighs into the bottom of a 4-quart slow cooker.
Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
Cook on Low for 6 hours.

Note: I cooked on high for 4 hrs and sauce burned. It was really good!

http://allrecipes.com/recipe/236609/honey-garlic-slow-cooker-chicken-thighs/

SWEET POTATO QUINOA CHILI

Serves 8 – 10

1 cup quinoa

2 cups water or stock

1 tbsp olive oil

1 medium chopped onion

2 large cloves garlic

3 celery stalks, chopped

2 large carrots, chopped

2 sweet potatoes, cubed

1 red pepper, chopped

2 tsp cumin

2 tsp chilli powder

1/2 tsp paprika

Salt & pepper to taste

Pinch cayenne pepper

1 15 oz. can black beans or chickpeas

4 cups veggie broth

2 cups tomato sauce

1 28 oz. Can diced tomatoes

2 tbsp lime juice

I am pretty fast and loose with the spices, I also sometimes add chipotle powder, a diced jalepeno, it just depends on how spicy you like it.

Combine the quinoa and water and bring to a boil, reduce to low heat and cover and simmer for 15 minutes, until all liquid is absorbed. Set aside.

For the chilli, in a large stockpot, heat olive oil and stir in onions, garlic, celery, carrots, sweet potatoes, & peppers. Cook until vegetables are tender, about 5 minutes. Add spices, blend, add cooked remaining ingredients and simmer uncovered for another 30 – 60 minutes. I usually transfer all ingredients to a crockpot and let it simmer for a few hours. Garnish as you like.

Apple french toast bake

Prep time
20 mins
Cook time
1 hour
Total time
1 hour 20 mins

Author: Minimalist Baker
Recipe type: Breakfast
Cuisine: Vegetarian
Serves: 8
Ingredients
6-8 cups day old whole grain bread, cubed*
7 large eggs
2 cups milk (I used lightly sweetened vanilla almond milk)
3/4 tsp cinnamon, divided
4 apples, cored, peeled and sliced into wedges*
2 Tbsp butter (I used Earth Balance)
1/2 cup brown sugar, divided
Instructions
Preheat oven to 375 degrees and grease a 9×13 baking pan.
Add bread cubes to the baking pan – enough to generously cover the bottom and up about 1.5 inches. You don’t want to see any bare spots on the pan, but you also don’t want there to be bread overflowing out of the dish.
In a mixing bowl whisk the eggs, milk, and 1/2 tsp cinnamon. Pour over the bread and use your hands or the back of a wooden spoon to push the bread down to soak up the liquid. If you end up having too much bread after pouring on the liquid, just pick a few out. Alternatively, if you have too much liquid, add more bread cubes. (see photo)
To a large skillet over medium-low heat, add the apples and 2 Tbsp butter. Sprinkle with 1/4 tsp cinnamon, stir and cover to steam for a bit. When they start to get tender – about 4-5 minutes – remove cover and sprinkle with 2-3 Tbsp brown sugar (this will depend on preference and whether you used sweet or tart apples). Continue cooking with cover off until tender and slightly caramelized. You don’t want them to get mushy so be careful not to keep the cover on for too long. Remove from heat to cool slightly.
Check the bread to make sure all pieces are getting well soaked. If any cubes are dry on top, flip them over with your hands to ensure all pieces are wet. Sprinkle top with remaining brown sugar – about 1/4 cup.
Next spoon 3/4 of the apples over the top of the bread and push them down into the cracks with your fingers. If a few slices are sitting on top, that’s OK (see photo).
Bake on a center rack for 45 minutes to 1 hour. You’ll know when it’s done because the bread and apples will be golden brown and the egg mixture will no longer be wet. Stick a fork down in the center to check – if it’s still jiggly or wet, bake for another 5-10 minutes.
Remove from oven and serve immediately. Top each slice with any remaining sautéed apples and maple syrup. Store leftovers in a covered container in the fridge for up to a couple days and reheat in the microwave; though this dish is best when fresh.
Notes
*Depending on the kind of bread you use the amount of bread will vary. The important thing is to add enough bread to generously cover the bottom of the pan, plus a little for height. For me, that was 7 or 8 cups.
*I used two tart and two sweet apples for a good mix of sweet and tart.
*Try gluten free bread to keep this recipe gluten free, though I didn’t try it myself and can’t guarantee the results.

From: http://minimalistbaker.com/apple-french-toast-bake/

Slow cooker adobo chicken

Ingredients
1 small sweet onion, sliced
8 cloves garlic, crushed
3/4 cup low sodium soy sauce

1/2 cup vinegar
1 (3 pound) whole chicken, cut into pieces
Directions
Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours

Note: try low sodium soy sauce and equivalent amount vinegar

From: http://allrecipes.com/recipe/15650/slow-cooker-adobo-chicken/print/?recipeType=Recipe&servings=6

Crockpot stew

The Best Crockpot Beef Stew 

Ingredients

2 pounds beef stew meat, (cut into bite-sized pieces)
1 tsp Salt
1 tsp pepper
1 medium onion, finely chopped
2 celery ribs, sliced
2-3 cloves of garlic, minced
6oz can tomato paste
32oz beef broth
2 Tablespoons Worcestershire sauce
2 cups baby carrots carrots
4-5 small red potatoes,cut into bite-sized pieces (about 3 cups)
1 tablespoon dried parsley
1 teaspoon oregano
1 cups frozen peas
1 cup frozen corn
1/4 cup flour
1/4 cup water

Combine beef, celery, carrots, red onion, potatoes, salt,  pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. I used a 6 qt crockpot for this stew.  Cook on LOW for 10 hours or on HIGH for 6-7 hours.

2.  About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combined. This will add a nice thickness to the stew. Next add in your frozen peas and corn. Continue cooking covered for 30 minutes.

From: http://www.familyfreshmeals.com/2013/10/best-crockpot-beef-stew.html

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Pasta bean medley salad

Body:
1 can of corn, chopped garlic small clove, chopped 1/3 medium onion, drained and rinsed 1 (12 ounce) can many bean medley
Dressing:
1/4 cup olive oil 1/8 cup white vinegar or white wine vinegar 1/8 cup balsamic vinegar 1 teaspoon salt 1 teaspoon sugar, fresh parsley to taste (or frozen)

Mix all together.
Maybe try lemon zest, canned artichokes, fresh red pepper diced.

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Peanut butter oatmeal banana cookies

From: http://www.babypost.com/recipes/desserts/peanut-butter-and-banana-oatmeal-cookies

Peanut Butter & Banana Oatmeal Cookies
Makes 12 cookies
Ingredients
2 ripe bananas
1.5 cups oats
2 tbsp. peanut butter
½ tsp. cinnamon
¼ cup semi-sweet chocolate chips
Instructions
1. Preheat oven to 350°F.
2. Mash bananas in a bowl with a fork.
3. Add oats, peanut butter and cinnamon to the bowl and mix well. Stir in the chocolate chips.
4. Line a baking sheet with parchment paper and scoop the cookie batter onto it. Shape the dough into the actual size you want your cookies to be because they will remain the same size while baking.
5. Cook in the oven for 12-15 minutes. 12 minutes make for a softer cookie while the full 15 minutes makes a chewier one.
– See more at: http://www.babypost.com/recipes/desserts/peanut-butter-and-banana-oatmeal-cookies#sthash.Lsl8m8dk.dpuf

Anne Swan’s Lasagna

Recipe:

 

 

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Gergy’s Taco mix (homemade)

Recipe:

2 tsp instant minced onion

1 tsp salt

1 tsp chili powder

1/2 tsp cornstarch

1/2 tsp crushed red peppers

1/2 tsp garlic powder

1/4 tsp oregano

1/2 tsp ground cumin

taco

 

Yaki soba

From http://www.food.com/recipe/yakisoba-82262?photo=55131

1 lb lean pork loin, sliced thinly (against the grain)
1⁄3 cup soy sauce
1⁄3 cup rice wine
1 1⁄2 tablespoons sugar
12 ounces Chinese wheat noodles (udon noodles may be substituted)
3 tablespoons vegetable oil
1 onion, sliced thin
1 lb napa cabbage or 1 lb savoy cabbage, sliced very thin
3 carrots, grated
1 tablespoon chopped ginger
2 scallions, thinly sliced (optional)

DIRECTIONS

In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
Cook noodles in boiling water about 8 minutes, or until tender.
Drain noodles and rinse under cold water.
In a large deep skillet or wok, cook onion in oil for about 3 minutes.
Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
Add the pork and cook for 2 minutes more.
Cover the mixture with noodles and pour the sauce over all.
Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
Place on a serving platter and garnish with chopped scallions, if desired.

Notes: good! I put all veg in food processor and shredded it.