Cook it Slow and Low

I could never live without my slow cooker. It is worth its weight in gold. Here is a great slow cooker recipe that will be ready after a long day (when the last thing you want to do is cook).

 

Chicken Korma

Ingredients:

2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
2 cups coarsely chopped onion (1 onion)
2 tablespoons minced peeled fresh ginger
2 teaspoons curry powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
2 cups (1/2-inch) cubed peeled baking potato
1 teaspoon salt
1 (14.5 ounce) can petite diced tomatoes, undrained
2 bay leaves
1 (3-inch) cinnamon stick
1/2 cup plain fat-free yogurt
4 cups hot cooked long-grain brown rice (we used white)
1/4 cup chopped fresh cilantro

Directions:

Heat a large nonstick skillet over medium-high heat. Add chicken; saute 8 minutes or until lightly browned. Remove chicken from pan; place in a 5-quart electric slow cooker. Add onion to pan; saute 3 minutes. Add ginger and next 5 ingredients (through garlic); saute 2 minutes. Pour mixture over chicken in slow cooker. Stir in potato and next 4 ingredients (through cinnamon stick).

Cover and cook on low for 5 hours. Discard bay leaves and cinnamon stick. Turn slow cooker off; let stand 15 minutes. Stir in yogurt. Serve chicken mixture over rice. Sprinkle with cilantro.

Source: MyRecipes.com. You can find it here.

Notes: This had a lovely mild flavor to it. Delicious, but not overwhelming.

Easy Cooking During the Holiday Season

There is often so much baking and labor intensive cooking during the holidays that a really easy meal is very welcome! This is just that kind of meal.

Curry Chicken over Rice

Ingredients:

4 boneless skinless chicken breasts
1/2 cup butter
1/2 cup honey
1/4 cup mustard
1 teaspoon salt
1 teaspoon curry powder (see notes below)
Brown or white cooked rice
Chopped cilantro, optional

Directions:

Place chicken in slow cooker. Top with butter, honey, mustard, salt, and curry powder.

Cook on low heat for 6-8 hours. Shred chicken with two forks.

Serve over rice. Top with chopped cilantro, if desired.

Source: I got this recipe from a gal named Jenna Ellis in my ward.

Notes: I used 1/4 cup of butter instead of a 1/2 cup because I felt like I had already consumed enough butter over the holiday season! In the future, I might even add a little more curry. I would say to start with 1 teaspoon curry powder and then to add it to your taste after you have shredded the chicken. This was so good and such an easy meal to make during the holiday season. The other thing I loved about it was that it was so different from what you usually eat during the holidays. It was a welcome change of pace!

Lighter Version of a Classic

I had wanted to try the recipe for Chicken Tikka Massala that my sister posted for a long time now. You can see that wonderful recipe here. I also found a lightened up slow cooker version that I also wanted to try. The only thing that had held me back this long was garam massala. It is a spice that isn't found in every store and was certainly not in my own pantry yet. However, the time had come! Garam massala was not to be found at Smith's, but Harmon's had it. The rest of the ingredients are very easy to obtain. Garam massala is the unique flavor behind this dish though, so it is a must.

I tried both recipes and they were both awesome. The Weight Watchers slow cooker version is very tasty---and very kid friendly. The original version provided by my sister is much richer and spicier (so not as friendly for little kids because of the spicy factor).

So, depending on what version you are in the mood for, make some Chicken Tikka Massala in your own home and skip the take-out!

Weight Watchers Slow Cooker Chicken Tikka Massala

Ingredients:

28 oz canned crushed tomatoes
1 small uncooked onion, minced
1 Tbsp minced garlic
1 Tbsp ginger root, fresh, minced
2 Tbsp garam masala
1 Tbsp dark brown sugar
1/2 tsp ground cumin
1/2 tsp ground coriander
2 pounds uncooked boneless skinless chicken thighs
1 Tbsp kosher salt
1/2 cup plain low-fat Greek yogurt
1/4 cup cilantro, fresh, chopped (optional)

Directions:

Combine all ingredients, except yogurt and cilantro, in slow cooker. Cook on high for 3 to 4 hours or low for 6 to 8 hours. Stir in yogurt and cilantro.

Yields about 1 cup chicken with sauce per serving.

Recipe Notes: Chicken thighs can hold up to a long, slow cook time--they may shred if left in for too long, but the dish will still be just as delicious.

You can easily double this recipe. It freezes well.

Source: Weight Watchers website. It is 8 points per serving (which doesn't include the rice). You can find it here.

Notes: I grated my ginger instead of mincing it simply because I hate mincing ginger. I used light brown sugar because I didn't have dark brown sugar on hand. I used chicken breasts that I had cubed in place of the chicken thighs. Again, because I had chicken breasts and not thighs on hand. I didn't have Kosher salt, just regular salt, so I only used about 1 teaspoon. I also used full fat Greek yogurt.

This tasted so great. I blended my onions because I had my sister over to dinner and she hates onion, but I didn't want to leave it out. This changed the color and texture slightly, but it was still delicious. Also, the Greek yogurt was difficult to mix in completely, so you can see some white speckles in the sauce from the yogurt. I think non-Greek yogurt would have blended in a little more smoothly, but I didn't mind the speckles and it tasted great.

 

Above: This is my sister's recipe for Chicken Tikka Massala. Again, you can find that here. This one has a little bit more time consuming preparations, but it is fantastic. Spot on to what you would get at an Indian restaurant. The cream adds some richness to the sauce, and this version is much spicier than the Weight Watchers version.

Just As Good As I Remembered It

For my birthday, I decided to make a dinner that I remembered as being fantastic...however, I was pregnant when I last had it, and sometimes pregnancy can do weird things to your taste buds. In the case of this pregnancy, my cravings were rampant and everything tasted sooooooo good.

I was curious if this dinner was as good as I remembered it, or if my taste buds had been affected in a more positive manner than it normally would have by my pregnancy.

Well, after trying it again, I can tell you that this is a really good recipe. It has very few ingredients, so you might not expect it to be as tasty as it is, but trust me, this is good stuff. Rather than pairing it with plain white rice, I served it with one of my mom's go-to easy rice side dish recipes (as well as some delicious fresh cubed pineapple), which I will also share here.

I hope you like it too!

Tandoori Chicken with Yogurt Sauce

Ingredients:

1 cup plain low-fat yogurt
2 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon ground ginger
Coarse salt and fresh ground pepper
4 bone-in, skinless chicken breast halves (10-12 ounces each)
2 Granny Smith apples
1 tablespoon chopped fresh cilantro

Directions:

Preheat the oven to 475 degrees F. In a large bowl, mix together 1/2 cup of the yogurt, the garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper. Add the chicken; turn to coat.

Transfer the chicken to a rimmed baking sheet. Roast until an instant read thermometer inserted in the thickest part of the breast (avoiding the bone) registers 160 degrees F, 25-30 minutes.

Meanwhile, peel the apple; coarsely grate into a medium bowl. Add the cilantro and the remaining 1/2 cup yogurt; season with salt and pepper. Serve the sauce alongisde the chicken, with rice, if desired.

Source: Everyday Food recipe. You can find it here.

Notes: I used boneless, skinless chicken breasts and it worked just as well as the bone-in. I made this choice simply because I had the boneless chicken already on hand. This is so good! It is kind of on the spicy side too. The yogurt sauce calms the heat quite a bit...but just a warning, my little guys found it a little too spicy.

Basmati Rice

1 3/4 cup water
1 cup Basmati rice
1/4 cup frozen peas
1 teaspoon cumin seeds (you can use ground cumin too)

Directions:

In a saucepan, bring water to a boil. Add rice and stir. Reduce heat. Cover and simmer for 20 minutes.

When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.

Makes 4 servings.

Source: Allrecipes.com, submitted by Kristine Weatherly. You can find it here.

Soup's On!

We sure like our soup on this blog! I've been making about one soup a week since the fall. Soup warms and fills you up, makes a ton, and gives you some great leftovers.

I've noticed (for me, at least) that I tend to make a lot of Mexican-style soups. So, I thought I would share some soups with a different influence today.

The first soup has an Italian flair to it. The second has an Indian influence. The final soup has a mix of Polish/German traits. Besides being soup, what ties them all together? They are all really fast and easy to make.

I hope you like them!

Oh, and make sure to check below the three recipes I posted, because my sister shared some of her favorite soup recipes too (four more soup recipes, to be exact)!



Garlic-Basil Tortellini Soup

Ingredients:

2 garlic cloves, minced
1 teaspoon butter
2 cans (14 1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1/2 cup water
1/3 cup minced fresh basil
1/4 teaspoon pepper
2 1/2 cups frozen cheese tortellini
1 can (19 ounces) white kidney or cannellini beans, rinsed and drained
2 tablespoons balsamic vinegar
1/4 cup shredded Parmesan cheese

Directions:

In a large saucepan, saute garlic in butter until tender. Stir in the broth, water, basil, and pepper. Bring to a boil. Stir in tortellini. reduce heat; simmer, uncovered, about 3 minutes or until tortellini begins to float. Stir in beans and vinegar; heat through. Sprinkle with Parmesan cheese.

Yield: 4 servings.

Nutrition Information: One serving (1 1/4 cups soup with 1 tablespoon Parmesan cheese) equals 284 calories, 8 g fat, 20 mg cholesterol, 953 mg sodium, 37 g carbohydrate, 6 g fiber, 15 g protein.

Source: This is from a Taste of Home Light and Tasty cookbook, submitted by Linda Kees.

Notes: I doubled the recipe and added more beans (I always like more beans than what most recipes call for!).

Mulligatawny Soup

Ingredients:

1 tbsp butter
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 tbsp flour
1 tbsp curry powder
1/2 tsp salt
1/4 tsp ground cloves
2 cups canned chicken broth
2 cups shredded, cooked chicken
1 cup cooked rice
2 tbsp lemon juice
1/4 cup chopped cilantro

Directions:

In a large saucepan, heat the butter and oil over medium heat until the butter has melted. Add the onion and garlic and cook, stirring frequently until the onion is tender (about 5 minutes).

Stir in the flour, curry powder, salt, and cloves until well combined. Add the chicken broth and 2 cups water, stirring until smooth. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes until the flavors have blended. Add the chicken and rice and cook until heated through, about 3 minutes. Stir in lemon juice and cilantro.

Makes 4 servings.

Source: This came from Biography Magazine. Biography Magazine is no longer being published (which is a pity because it was such a cool magazine!). Each month, they would do a spotlight on a famous historical figure and then create a whole meal based around that person. The article that this soup came from was entitled "A Passage to India: Rudyard Kipling."



North Woods Bean Soup

Ingredients:

Cooking spray
1 cup baby carrots, halved
1 cup chopped onion
2 garlic cloves, minced
7 ounces turkey kielbasa, halved lengthwise and cut into 1/2 inch pieces
4 cups fat-free, less sodium chicken broth
1/2 teaspoon dried Italian seasoning
1/2 teaspoon black pepper
2 (15.8 ounce) cans of Great Northern beans, drained and rinsed (or any white beans)
1 (6 ounce) bag fresh baby spinach leaves

Directions:

Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa; saute 3 minutes, stirring occasionally. Reduce heat to medium, cook 5 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer for 5 minutes.

Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add spinach, stirring until spinach wilts.

Yield: 5 servings (1 1/2 cups each)

Nutrition information: 227 calories, 3.9 g fat, 18.1 g protein, 30.8 g carbohydrate, 6.7 g fiber, 26 mg cholesterol, 3.5 mg iron, 750 mg sodium, 112 mg calcium.

Source: Cooking Light, January 2002

Notes: Do NOT add salt. The kielbasa makes this soup plenty salty. You won't need to add any, I promise. Also, it is very important to puree the 2 cups of soup called for in the recipe. It is necessary to helping make the soup creamier...and prettier! Seriously, the soup isn't very pretty before that portion is pureed!

A few more soups from the foodie in the Midwest:
I also agree with my sister, soup is a fantastic meal! Love how cheap, easy and versatile it is. And it makes yummy lunch the next day. I wanted to add a few of my tried and true recipes. No pics yet, sorry!

Hunters Minestrone

This recipe is very hearty and flavorful. It makes a big batch too. I highly recommend it. I got the recipe from a Tyler Florence cook book, but it can also be found on the Food Network website.

Ingredients:

2 quarts chicken stock
1/2 lb small rigatoni
extra virgin olive oil
8 fresh sage leaves
1 sprig rosemary
1 sprig thyme
3/4 lb loose pork Italian sausage
2 med carrots, coarsely chopped
2 med celery ribs, coarsely chopped
1 onion, roughly chopped
1 (28 oz) can crushed tomatoes
1 bay leaf
2 (28 oz) cans cannellini beans

Directions:

Combine the stock and halved garlic head in large stock pot. Bring to a simmer 15 minutes until broth has a nice garlic flavor, discard garlic.

Bring another pot full of water to a boil, cook pasta for six minutes, it should be underdone.

Pour 1/4 cup olive oil in large pot. Add sage, rosemary and thyme; cook at medium heat for 3-4 minutes. Add sausage, cook until browned. Chop carrots, celery and onion in food processor, add veggies and cook 4 minutes until veggies are softened, but not browned. Add tomatoes, bay leaf, beans, and chicken stock. Bring to a simmer and cook 15 minutes, stirring occasionally. Add pasta, parsley, and salt and pepper. Discard bay leaf and herb sprigs.

RED BEAN & MUSHROOM STEW WITH DITALINI (COOKING LIGHT)
Ingredients:

1 tablespoon olive oil
1 1/2 cups pre-sliced mushrooms
1 cup diced carrot
1 1/2 cups water
1/4 teaspoon black pepper
1 (15-ounce) can kidney beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can less-sodium beef broth
1 cup uncooked ditalini (about 4 ounces short tube-shaped pasta)
2 tablespoons commercial pesto
1/4 cup (1 ounce) grated fresh Parmesan cheese

Directions:

Heat olive oil in a Dutch oven over medium-high heat. Add mushrooms and carrot; sauté 4 minutes. Stir in water and the next 4 ingredients (through broth). Cover; bring to a boil. Stir in pasta; cook, uncovered, for 11 minutes or until pasta is done. Stir in pesto; sprinkle each serving with cheese.

Roasted Tomato Tortilla Soup (Cooking Light)
Yield: 8 servings

Ingredients:

5 medium tomatoes, cut in half (about 1 1/2 pounds)
2 (6-inch) Anaheim chiles
7 (1/4-inch-thick) slices onion
2 large garlic cloves, halved
Cooking spray
8 (6-inch) white corn tortillas, cut into 1/2-inch strips
1 tablespoon chopped fresh cilantro
2 teaspoons ground cumin
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 (14-ounce) cans fat-free, less-sodium chicken broth
1/2 cup diced ripe avocado
1/2 cup (2 ounces) shredded queso fresco
8 cilantro sprigs
(You could also add some shredded chicken to add a little meat, which I did. My hungry husband needs it!)

Directions:

Preheat broiler.

Arrange tomatoes, cut sides down, on a foil-lined baking sheet. Cut chiles in half lengthwise; discard seeds and membranes. Place chiles, skin sides up, on baking sheet; flatten with hand. Broil 15 minutes or until blackened. Remove from oven; let stand 15 minutes. Peel tomatoes and chiles; place in a small bowl. Place onion and garlic on baking sheet; lightly coat with cooking spray. Broil 20 minutes or until browned, turning after 10 minutes. Add onion and garlic to tomatoes in bowl. Discard foil.

Arrange tortilla strips in a single layer on a baking sheet; coat with cooking spray. Broil 9 minutes or until lightly browned, stirring occasionally.

Place tomatoes, chiles, onion, and garlic in a food processor. Process 1 minute or until blended. Spoon tomato mixture into a large saucepan; cook over medium heat 2 minutes, stirring constantly. Reduce heat to low; cook 6 minutes, stirring occasionally. Stir in cilantro and the next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer for 15 minutes.

Ladle 1 cup soup into each of 8 bowls; top each serving with about 6 tortilla strips, 1 tablespoon avocado, 1 tablespoon queso fresco, and 1 cilantro sprig.

Chili-Spiced Chicken Soup with Stop Light Peppers & Avocado Relish ( Cooking Light)
(This is my husbands favorite! Its delish)
Ingredients:

Spice blend:

2 1/2 teaspoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon dried oregano
1 teaspoon cracked black pepper
1/2 teaspoon kosher salt

Soup:

1 tablespoon canola oil, divided
1 1/4 pounds skinless, boneless chicken breasts, cut into 1/2-inch-wide strips
2 cups chopped sweet onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 tablespoon minced garlic
1/2 teaspoon salt
2 cups fresh corn kernels
1 (32-ounce) carton fat-free, less-sodium chicken broth
1 (28-ounce) can fire-roasted crushed tomatoes, undrained
2 tablespoons fresh lime juice

Relish:

1/2 cup chopped fresh cilantro
1/3 cup chopped green onions
1 teaspoon grated lime rind
3 ounces queso fresco, crumbled
1 diced peeled avocado
Cilantro sprigs (optional)

Directions:

To prepare spice blend, combine first 6 ingredients in a small bowl.

To prepare soup, heat 2 teaspoons oil in a large nonstick saucepan over medium-high heat. Add chicken; sprinkle 1 1/2 tablespoons spice blend over chicken. Sauté 8 minutes or until done; cool. Chop chicken; set aside.

Heat remaining 1 teaspoon oil in pan over medium-high heat; add onion, bell peppers, garlic, and 1/2 teaspoon salt. Sprinkle vegetable mixture with remaining spice blend; sauté 8 minutes or until vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add lime juice.

To prepare relish, combine chopped cilantro and next 4 ingredients (through avocado).

Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired.

Nutritional Information: Calories:285, Fat:9.6g (sat 2.1g,mono 4.7g,poly 1.8g), Protein:27.2g, Carbohydrate:23.1g, Fiber:5.5g, Cholesterol:648mg, Iron:3.1mg, Sodium:773mg, Calcium:99mg

Treat Yourself to a Trip To India!

My BFF Jen sent me some recipes for some Indian Food. Now, typically Indian Food is not my favorite, mostly because Indian Restaurants are very hit or miss. I know in Utah there is the Bombay House which is yum, but here in Ohio, we haven't had as much luck. Anyway... good Indian food is not to be discredited, and so I was curious about these recipes. Well let me tell you...Its a day later and I am still thinking about how tasty it was. Now let me include a little disclaimer. I made the mistake of making these recipes on a weekday. That much I wouldn't recommend if you are working full time, because they took about 2 hours from start to finish to make the bread, peas, rice and chicken. Not to mention I had a sink full of dishes. (Good thing for me I have a very nice husband who helps with the dishes. ) Next time I make these recipes, I will do it on a Saturday or Sunday. But I'm telling you, these are really restaurant quality yummy, I'm not kidding. Oh and also, they are probably not as healthy as our usual everyday fair, so I'd only make these for a splurge! :) Also, as usual, I try to use less oil and salt then the recipe calls for, and it turned out fine. I am posting the recipe as is, not as I modified it, unless otherwise noted.

Chicken Tikka Masala

Chicken
1/2 t ground cumin
1/2 t ground corriander
1/4 t cayenne pepper
1 t salt
2 lbs boneless chicken breast
1 cup plain yogurt (I used lowfat, the recipe calls for whole milk)
2 T veg oil
2 garlic cloves, minced
2 T grated fresh ginger

Sauce
3 T veg oil
1 Med onion , diced fine
2 Med garlic, minced
2 t fresh ginger
1 serrano chili, seeded, ribs removed, minced
1 T tomato paste
1 T garam masala
1 28 oz can crushed tomatoes
2 t sugar
2/3 cup heavy cream
1/4 cup cilantro

for chicken, combine cumin, corriander, cayenne and salt in a small bowl. Sprinkle both sides of chicken with spice mixture. Place chicken on plate and refrigerate 30-60 min.
In large bowl combine yogurt, oil, garlic, ginger. Set aside.

Meanwhile, for the sauce, heat oil in dutch oven over med. high heat. Add onion and cook until light golden, 8-10 min. Add garlic, ginger, chili, tomato paste, and garam masala. Cook 3 minutes. Add crushed tomatoes, sugar, and 1/2 t salt. bring to boil. Reduce heat to med low and simmer 15 minutes, stirring occasionally. Stir in cream and return to a simmer. Remove from heat, and cover to keep warm.

While sauce simmers, heat oven to Broil. Dip Chicken into yogurt mixture. Coat well. Broil for about 10-18 minutes, flipping chicken half way through. Let chicken rest 5 minutes, then cut into 1 " squares and stir into warm sauce. (Do not simmer chicken in sauce) Stir in Cilantro.

Naan

2 1/2 cups bread flour ( I used all purpose flour because I was out of bread flour)
1/4 cup whole wheat flour, sifted to remove course flakes
1 package rapid rise yeast
2 t sugar
table salt
1 cup water, room temp
1/4 cup plain yogurt
1 T olive oil
4 T melted butter ( I omitted this to make a healthier option and it still tasted great)

1. Combine flours, yeast, sugar, and 1 1/2 t salt in large bowl. In separate bowl, whisk water, yogurt, and olive oil. Using wooden spoon stir water mixture into flour mixture until dough forms . Turn dough onto floured surface, knead for 12-15 min. adding extra flour 1 T at a time as needed. ( I added quite a bit probably 1/2 cup) Shape dough into ball and place in a oiled bowl. Cover and let rise in a place free of drafts about 1 hour or until doubled in size
2. Turn onto clean work surface. Cut into 8 equal portions. roll each into a ball, let rest 10 min.
3. Working one ball at a time, roll out on floured surface into 6" circle.
4. Heat 12 " skillet over med high heat about 5 minutes. working with one piece of dough gently stretch about 1 inch larger and lay in skillet. Cook until small bubbles form about 3o sec. then flip. Cook 2 min, then flip again, cook 2 min.
5. Transfer to wire rack, brush with melted butter.

Curried Peas

2 T olive oil
1 red onion, finely chopped
2 Med garlic, minced
1 t cumin
1/2 t curry
1/2 cup low sodium chicken broth
1/2 t brown sugar
1 lb frozen peas, not thawed
1 cup sliced almonds
1/2 cup plain yougurt
cilantro

heat oil in med skillet over med high heat. Add onion, 1/2 t salt and cook until softened, about 5 min. Add garlic, cumin, curry cook about 1 min until fragrant. Add broth and brown sugar and bring to a boil.
Stir in peas and almonds, and cook, uncovered until peas are tender about 5 min. Off heat, stir in yogurt and cilantro

This recipe is from Cooks Illustrated May 2009 .