Southwest Chili
1 lb. ground beef or ground turkey, browned and drained
28 oz. can crushed tomatoes
15 1/4 oz. can corn undrained
15 oz. can black beans undrained
15 1/2 oz. can red kidney beans undrained
1 envelope dry powder Ranch Dressing mix
1 envelope dry taco seasoning
1 small onion chopped
Combine all ingredients in crock pot. Cover, cook on low 4-6 hours.
(Note from MissFallon: I use turkey, seasoning packets & meat from sprouts, organic beans & veggies. )
Friday, June 25, 2010
Crockpot: Shredded Beef Tacos
Slow Cooker Shredded Beef Tacos
Ingredients:
3 to 4 lbs Boneless Beef Chuck Roast
2 Tbs Penzey’s Bold Taco Seasoning
4 Cloves Garlic, roughly chopped
½ Yellow Onion, roughly chopped
2 Serrano Chiles, quartered
1 Cup Water
Directions:
1.Place beef in crockpot. Add in all other ingredients.
2.Cook on high for 4 to 5 hours, or low for 7 to 8.
3.Shred meat and return to juices. Serve on tortillas with desired toppings
Ingredients:
3 to 4 lbs Boneless Beef Chuck Roast
2 Tbs Penzey’s Bold Taco Seasoning
4 Cloves Garlic, roughly chopped
½ Yellow Onion, roughly chopped
2 Serrano Chiles, quartered
1 Cup Water
Directions:
1.Place beef in crockpot. Add in all other ingredients.
2.Cook on high for 4 to 5 hours, or low for 7 to 8.
3.Shred meat and return to juices. Serve on tortillas with desired toppings
Crockpot: Gluten Free Crock Pot Curry Recipe with Coconut Milk
Gluten Free Crock Pot Curry Recipe with Coconut Milk
Serves 4
What you'll need:
2 tablespoons light olive oil
5-6 cloves fresh garlic, minced
1 red onion, diced
2-3 teaspoons gluten-free red curry paste, to taste
1 teaspoon cumin
1/2 teaspoon fennel seed
2 stalks of celery, chopped
1/2 head white or purple cabbage, shredded
2 large carrots, peeled, sliced or chopped
1 large potato - gold or sweet, diced
2 apples - 1 tart, 1 sweet - cored, peeled and chopped
1/4 cup golden raisins
1 14-oz. can chick peas, rinsed and drained
3 cups vegan broth, more if needed
To add in later:
1 cup light coconut milk , more if needed
A drizzle of raw organic agave , to taste
Sea salt and black pepper, to taste
A squeeze of fresh lime or a teaspoon or rice vinegar, to taste
Chopped fresh cilantro, to taste
Directions:
Pour the oil in the bottom of the Crock Pot. Add the garlic, onion and spices. Stir to coat. Add the rest of the ingredients in the first list. Stir briefly to combine. Cover and cook on low heat for six hours or until the vegetables and potato are tender. I stir the curry once during the afternoon to make sure all the veggies were moist and mingled.
Before serving, add in the coconut milk, a touch of agave, seasoning and lime or vinegar. Add some chopped cilantro. Taste test and adjust seasonings, balancing the sweet tartness with the fiery creaminess. If you need more liquid, add broth or coconut milk. Cover and heat through an additional 15 minutes or so.
Serve spooned over rice.
Makes 4 servings.
Serves 4
What you'll need:
2 tablespoons light olive oil
5-6 cloves fresh garlic, minced
1 red onion, diced
2-3 teaspoons gluten-free red curry paste, to taste
1 teaspoon cumin
1/2 teaspoon fennel seed
2 stalks of celery, chopped
1/2 head white or purple cabbage, shredded
2 large carrots, peeled, sliced or chopped
1 large potato - gold or sweet, diced
2 apples - 1 tart, 1 sweet - cored, peeled and chopped
1/4 cup golden raisins
1 14-oz. can chick peas, rinsed and drained
3 cups vegan broth, more if needed
To add in later:
1 cup light coconut milk , more if needed
A drizzle of raw organic agave , to taste
Sea salt and black pepper, to taste
A squeeze of fresh lime or a teaspoon or rice vinegar, to taste
Chopped fresh cilantro, to taste
Directions:
Pour the oil in the bottom of the Crock Pot. Add the garlic, onion and spices. Stir to coat. Add the rest of the ingredients in the first list. Stir briefly to combine. Cover and cook on low heat for six hours or until the vegetables and potato are tender. I stir the curry once during the afternoon to make sure all the veggies were moist and mingled.
Before serving, add in the coconut milk, a touch of agave, seasoning and lime or vinegar. Add some chopped cilantro. Taste test and adjust seasonings, balancing the sweet tartness with the fiery creaminess. If you need more liquid, add broth or coconut milk. Cover and heat through an additional 15 minutes or so.
Serve spooned over rice.
Makes 4 servings.
Crockpot: Country-Style Chicken & Sausage Paella
Country-Style Chicken & Sausage Paella
Serves 6
2 tablespoons butter
6 skinless chicken thighs
1 onion, sliced
1 tablespoon finely chopped fresh garlic
2 teaspoons dried thyme leaves
1/2 teaspoon ground turmeric
1/4 teaspoon pepper
1 can (14-ounce size) low sodium chicken broth
1 1/2 cup uncooked instant rice
1 cup frozen peas
1/2 pound fully cooked smoked turkey sausage, cut into 1/2-inch slices
1 package (8-ounce size) frozen cooked medium shrimp, thawed, rinsed, peeled, deveined
1 medium tomato, chopped, if desired
Directions:
Melt butter in 10-inch skillet until sizzling; add chicken thighs. Cook over medium-high heat, turning once, until chicken is browned (4 to 5 minutes). Drain off fat.
Place onion and garlic in slow cooker. Top with chicken thighs. Sprinkle with thyme, turmeric and pepper. Pour chicken broth over all ingredients. Cover; cook on Low heat setting for 6 to 8 hours, or on High heat setting for 4 to 5 hours or until chicken is tender.
Remove chicken thighs from slow cooker 30 minutes before serving. Increase heat setting to High. Stir in rice, peas, sausage and shrimp. Place chicken thighs on top of rice mixture. Cover; cook for 30 to 35 minutes or until rice is tender.
Serve with chopped tomato, if desired.
Serves 6
2 tablespoons butter
6 skinless chicken thighs
1 onion, sliced
1 tablespoon finely chopped fresh garlic
2 teaspoons dried thyme leaves
1/2 teaspoon ground turmeric
1/4 teaspoon pepper
1 can (14-ounce size) low sodium chicken broth
1 1/2 cup uncooked instant rice
1 cup frozen peas
1/2 pound fully cooked smoked turkey sausage, cut into 1/2-inch slices
1 package (8-ounce size) frozen cooked medium shrimp, thawed, rinsed, peeled, deveined
1 medium tomato, chopped, if desired
Directions:
Melt butter in 10-inch skillet until sizzling; add chicken thighs. Cook over medium-high heat, turning once, until chicken is browned (4 to 5 minutes). Drain off fat.
Place onion and garlic in slow cooker. Top with chicken thighs. Sprinkle with thyme, turmeric and pepper. Pour chicken broth over all ingredients. Cover; cook on Low heat setting for 6 to 8 hours, or on High heat setting for 4 to 5 hours or until chicken is tender.
Remove chicken thighs from slow cooker 30 minutes before serving. Increase heat setting to High. Stir in rice, peas, sausage and shrimp. Place chicken thighs on top of rice mixture. Cover; cook for 30 to 35 minutes or until rice is tender.
Serve with chopped tomato, if desired.
(Notes from Jillian*CBK*RJK: I don't cook/brown the chicken first (I'm lazy like that, whats the point of cooking in the crock pot if you have to cook in the pan first?)
Crockpot: Cheese Enchillada Stack
Cheese Enchillada Stack
Serves 6
1 1/2 cups chicken broth
1 (14.5-ounce) can crushed tomatoes (the whole can)
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1 tablespoon dried minced onion (or 1 small onion, finely diced)
8 corn tortillas (check labels for hidden gluten)
4 cups shredded cheddar cheese
1 (4-ounce) can sliced olives, drained
6 tablespoons sour cream
The Directions
First off, this is vegetarian (well, except that I used chicken broth because I always have chicken broth in the house, and I think vegetable broth kind of smells like compost).
If you want to add meat, you should use already cooked pork, beef or chicken (great use for shredded chicken!).
This is NOT because the meat won't cook---it definitely will, but while it cooks, it will give off so much liquid that your enchilada stack will be soggy and gross.
And nobody wants that.
Anyhow. Use a 4-quart slow cooker. In a large mixing bowl, make enchilada sauce by combining:
broth
tomatoes
spices
onion
Stir well and set aside. Put a layer of tortillas into the bottom of your slow cooker (you may need to tear a few). Add a handful of cheese, and some sliced olives. Scoop a large spoonful of sauce on top. Repeat layers until you've run out of ingredients.
Cover and cook on low for 5-6 hours, or until cheese has melted, is brown and bubbly, and the top layer has begun to pull away from the sides. Let it sit unplugged for about 15 minutes before serving with a dollop of sour cream.
Serves 6
1 1/2 cups chicken broth
1 (14.5-ounce) can crushed tomatoes (the whole can)
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1 tablespoon dried minced onion (or 1 small onion, finely diced)
8 corn tortillas (check labels for hidden gluten)
4 cups shredded cheddar cheese
1 (4-ounce) can sliced olives, drained
6 tablespoons sour cream
The Directions
First off, this is vegetarian (well, except that I used chicken broth because I always have chicken broth in the house, and I think vegetable broth kind of smells like compost).
If you want to add meat, you should use already cooked pork, beef or chicken (great use for shredded chicken!).
This is NOT because the meat won't cook---it definitely will, but while it cooks, it will give off so much liquid that your enchilada stack will be soggy and gross.
And nobody wants that.
Anyhow. Use a 4-quart slow cooker. In a large mixing bowl, make enchilada sauce by combining:
broth
tomatoes
spices
onion
Stir well and set aside. Put a layer of tortillas into the bottom of your slow cooker (you may need to tear a few). Add a handful of cheese, and some sliced olives. Scoop a large spoonful of sauce on top. Repeat layers until you've run out of ingredients.
Cover and cook on low for 5-6 hours, or until cheese has melted, is brown and bubbly, and the top layer has begun to pull away from the sides. Let it sit unplugged for about 15 minutes before serving with a dollop of sour cream.
(Note from JayeFay: We LOVE this recipe. It comes out mushy, but I still think it tastes fantastic. I leave out the olives and sour cream, and add black beans.)
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