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

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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
Tip: try this next time to thicken the stew, otherwise it’s like soup- Melt four tablespoons of butter in a saucepan over medium heat. Whisk in 1/4 cup of all-purpose flour. Keep whisking as it bubbles, smooths out, and thickens; you want to go for long enough to cook off a bit of the flour taste, but you also don’t want this to get too dark. Maybe a minute, but it’ll depend somewhat on just how hot your burner is. You’re making a roux, and the lighter the roux, the greater the thickening power. So if you see it browning, you’re definitely done. Gradually whisk in the hot liquid (approx 2 cups liquid) from the stew, and keep whisking until it’s smooth and bubbling. Remove from heat, and stir thoroughly into the contents of the slow cooker. Re-lid and allow to bubble along for another 10-20 minutes.

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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, chubby type of cooked pasta.
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.

Substituting fresh diced tomatoes for canned

Can fresh diced tomatoes be substituted for canned ones?

Yes. To substitute fresh diced tomatoes for a 14.5-ounce can of undrained diced tomatoes, use approximately 1 1/4 cups of diced fresh tomatoes and 1 cup of liquid. If your recipe calls for a 28-ounce can of undrained diced tomatoes, use about 2 1/2 cups of diced fresh tomatoes and 1 cup of liquid. Use any liquid that seems appropriate for your recipe, such as water, broth or tomato juice.

From: http://spontaneousderivation.com/2009/11/14/replacing-canned-tomatoes-with-fresh/

Spaghetti carbonara

INGREDIENTS

8 ounces spaghetti
2 large eggs
3/4 cup grated Parmesan
4 slices bacon, diced
4 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS

In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
In a small bowl, whisk together eggs and Parmesan; set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
Stir in garlic until fragrant, about 1 minute. Reduce heat to low.
Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
Serve immediately, garnished with parsley, if desired.

From: http://damndelicious.net/2014/03/29/spaghetti-carbonara/

Chicken fried rice

Better than Takeout Chicken Fried Rice
AUTHOR: ALYSSA
PREP TIME:  20 MINS COOK TIME:  20 MINS TOTAL TIME:  40 MINS
SERVES: 8
 
INGREDIENTS
1 pound chicken, about 2-3 chicken breasts, cooked and shredded
3 cups cooked rice *
2 Tbs sesame oil
1 small white onion, chopped
1 cup frozen peas and carrots, thawed
2-3 Tablespoons soy sauce (more or less to taste)
2 eggs, lightly beaten
2 Tbsp chopped green onions (optional)
INSTRUCTIONS
Cook and shred the chicken.
Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

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