1 Tbs oil
2 lbs. boneless pork shoulder
1 cup shallots, chopped
2 cups mushrooms, sliced
1 Tbs fresh rosemary
1 tsp salt
1 tsp black pepper
1 14oz can diced tomatoes
Heat the oil in a large skillet and cook the pork until browned on all sides. Remove and drain excess oil and place the pork in the Crock-Pot. Add the remaining ingredients and stir. Cover and cook on high about 6 hours, or until pork is done.
Tuesday, March 8, 2011
Friday, January 28, 2011
Pork Chops with Rice and Beans
2 Tbs extra-virgin olive oil
1 green bell pepper, diced
1 onion, diced
6 cloves garlic, diced
2 tsp ground cumin
Kosher salt and freshly ground pepper
1 8-oz can tomato sauce
1 cup white rice (not instant)
1 15-0z can black beans (not drained or rinsed)
8 thin boneless or bone-in pork chops (we usually only make 4)
1 Tbs apple cider vinegar
(I usually throw in a jalepeno too)
1. Preheat the boiler. Heat the olive oil in a med pot over medium-high heat. Add the bell pepper, onion garlic, cumin, salt and pepper (and jalepeno if you so desire), and cook until slightly soft, about 3 mins. Add the tomato sauce and 1/2 cup water and bring to a simmer.
2. Set aside about alf of the tomato sauce mixture in a bowl. Add 1 cup more water and the rice to the pot and bring to a boil. Add the beans and their liquid, stir and reduce the heat to low. Cover and cook, undisturbed, until the rice is tender, about 15 mins. Remove from the heat and let sit, covered, 5 more mins
3. Meanwhile, pierce the pork chops with a fork and rub with the vinegar, and salt and pepper to taste. Arrange on a foil-lined broiler pan. Pour the reserved tomato mixture over the pork chops and turn to coat. Broil, without turning, until golden brown, about 8 mins
4. Fluff the rice with a fork. Season with salt and pepper. Divide the pork chops and rice and beans among plates and drizzle with the broiler-pan juices.
1 green bell pepper, diced
1 onion, diced
6 cloves garlic, diced
2 tsp ground cumin
Kosher salt and freshly ground pepper
1 8-oz can tomato sauce
1 cup white rice (not instant)
1 15-0z can black beans (not drained or rinsed)
8 thin boneless or bone-in pork chops (we usually only make 4)
1 Tbs apple cider vinegar
(I usually throw in a jalepeno too)
1. Preheat the boiler. Heat the olive oil in a med pot over medium-high heat. Add the bell pepper, onion garlic, cumin, salt and pepper (and jalepeno if you so desire), and cook until slightly soft, about 3 mins. Add the tomato sauce and 1/2 cup water and bring to a simmer.
2. Set aside about alf of the tomato sauce mixture in a bowl. Add 1 cup more water and the rice to the pot and bring to a boil. Add the beans and their liquid, stir and reduce the heat to low. Cover and cook, undisturbed, until the rice is tender, about 15 mins. Remove from the heat and let sit, covered, 5 more mins
3. Meanwhile, pierce the pork chops with a fork and rub with the vinegar, and salt and pepper to taste. Arrange on a foil-lined broiler pan. Pour the reserved tomato mixture over the pork chops and turn to coat. Broil, without turning, until golden brown, about 8 mins
4. Fluff the rice with a fork. Season with salt and pepper. Divide the pork chops and rice and beans among plates and drizzle with the broiler-pan juices.
Potato-Crusted Pork with Pesto Sauce...and Artichokes Provencal
For the pork:
5 sprigs fresh thyme, leaves stripped (you can also use 1 Tbs ground dry thyme)
3 sprigs fresh marjoram, leaves stripped (or you can use 1 Tbs dried oregano)
1 clove garlic
Grated zest of 1 lemon
3 cups potato chips
2 lbs pork loin roast
Kosher salt and freshly ground pepper
2 Tbs extra-virgin olive oil
2 Tbs dijon mustard
1. Prepare the pork: Preheat the oven to 375*. Pulse the herbs, garlic, lemon zest and potato chips in a food precessor (or blender works too) until coarsely ground. Transfer to a shallow dish
2. Season the pork with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the pork, fat-side down, and cook, turning until browned on all sides, about 10 mins; remove from the skillet. Brush the pork all over the mustard, then roll in the chip mixture. Place on a rack in a roasting pan and roast until a thermometer inserted into the center of the roast registers about 150*, 50-60 mins. Let sit 10 mins before slicing into chops
3. Meanwhile, make the sauce:
1/2 cup sour cream
1/4 cup mayo
2 Tbsp store-bought pesto
1 tsp fresh thyme, minced (1/4 tsp dried)
1 tsp fresh marjoram, minced (1/3 tsp dried oregano)
Juice of 1/2 lemon (I always use the whole lemon)
Kosher salt and freshly ground pepper
1 plum tomato, diced
Artichokes Provencal
1/2 Onion, chopped
2 cloves garlic, chopped
1 Tbs olive oil
1/2 c white wine
2 tomatoes, chopped
2 cans (8.5 oz each) artichoke hearts
Lemon zest
Olives (your preference on how much)
Basil (again your preference)
Salt and pepper to taste
1. Cook onion, garlic, and pinch of salt in a skillet with the olive oil, 5 mins. Pour in white wine and reduce by half. Add tomatoes, artichokes, 3 Tbs water, lemon zest, and 1/2 tsp salt. Cook, covered, 6 minutes. Stir in chopped olives, basil, and salt and pepper
5 sprigs fresh thyme, leaves stripped (you can also use 1 Tbs ground dry thyme)
3 sprigs fresh marjoram, leaves stripped (or you can use 1 Tbs dried oregano)
1 clove garlic
Grated zest of 1 lemon
3 cups potato chips
2 lbs pork loin roast
Kosher salt and freshly ground pepper
2 Tbs extra-virgin olive oil
2 Tbs dijon mustard
1. Prepare the pork: Preheat the oven to 375*. Pulse the herbs, garlic, lemon zest and potato chips in a food precessor (or blender works too) until coarsely ground. Transfer to a shallow dish
2. Season the pork with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the pork, fat-side down, and cook, turning until browned on all sides, about 10 mins; remove from the skillet. Brush the pork all over the mustard, then roll in the chip mixture. Place on a rack in a roasting pan and roast until a thermometer inserted into the center of the roast registers about 150*, 50-60 mins. Let sit 10 mins before slicing into chops
3. Meanwhile, make the sauce:
1/2 cup sour cream
1/4 cup mayo
2 Tbsp store-bought pesto
1 tsp fresh thyme, minced (1/4 tsp dried)
1 tsp fresh marjoram, minced (1/3 tsp dried oregano)
Juice of 1/2 lemon (I always use the whole lemon)
Kosher salt and freshly ground pepper
1 plum tomato, diced
- Whisk the sour cream, mayo, pesto, herbs and lemon juice in a bowl and season with salt and pepper. Top with the tomato. (I usually make it earlier and let it set in the fridge for atleast an hour)
Artichokes Provencal
1/2 Onion, chopped
2 cloves garlic, chopped
1 Tbs olive oil
1/2 c white wine
2 tomatoes, chopped
2 cans (8.5 oz each) artichoke hearts
Lemon zest
Olives (your preference on how much)
Basil (again your preference)
Salt and pepper to taste
1. Cook onion, garlic, and pinch of salt in a skillet with the olive oil, 5 mins. Pour in white wine and reduce by half. Add tomatoes, artichokes, 3 Tbs water, lemon zest, and 1/2 tsp salt. Cook, covered, 6 minutes. Stir in chopped olives, basil, and salt and pepper
Sunday, January 23, 2011
Cantonese Chicken and Mushrooms
1 1/4 lbs chicken tenders or skinless, boneless chicken breasts, cut into 1 1/2-in pieces
1/2 cup oyster sauce
2 Tbs cornstarch
2 Tbs peanut oil (if you're like me and don't want to buy a bunch of oils you'll never use, you can use vegetable oil, or sesame oil)
6 scallions, cut into 1-in pieces
8 thin slices peeled ginger
3 cloves garlic, coursely chopped (more if you want)
8-10 oz sliced mushrooms
12 oz baby bok choy, cut crosswise into 1 1/2-inch pieces
1 1/4 cups chicken broth
2 tsp toasted sesame oil (I will say you should probably get sesame oil, it gives it a little extra flavor, and a bottle will last you a long time)
Cooked rice, for serving
1. Toss the chicken with the oyster sauce in a bowl. (I'm gonna warn you, this is probably going to smell very bad, but trust me, it's a very good dish) Mix the cornstarch with 3 Tbs cold water in another bowl. Place both bowls near the stove (or wok, whatever you're cooking with), with the remaining ingredients.
2. Heat a wok or deep skillet over high heat until hot. Add the peanut oil, then the scallions, ginger and garlic, and stir-fry about 20 seconds. Add the chicken mixture and stir-fry until the meat is no longer pink on the outside, 2 to 3 mins. Stir in the mushrooms and bok choy.
3. Add the broth and sesame oil to the skillet and bring to a boil over high heat. Add the cornstarch mixture, return to a boil and cook, tossing, until the chicken is cooked through and the sauce is thick and glossy, 2 to 3 mins. Serve with rice
1/2 cup oyster sauce
2 Tbs cornstarch
2 Tbs peanut oil (if you're like me and don't want to buy a bunch of oils you'll never use, you can use vegetable oil, or sesame oil)
6 scallions, cut into 1-in pieces
8 thin slices peeled ginger
3 cloves garlic, coursely chopped (more if you want)
8-10 oz sliced mushrooms
12 oz baby bok choy, cut crosswise into 1 1/2-inch pieces
1 1/4 cups chicken broth
2 tsp toasted sesame oil (I will say you should probably get sesame oil, it gives it a little extra flavor, and a bottle will last you a long time)
Cooked rice, for serving
1. Toss the chicken with the oyster sauce in a bowl. (I'm gonna warn you, this is probably going to smell very bad, but trust me, it's a very good dish) Mix the cornstarch with 3 Tbs cold water in another bowl. Place both bowls near the stove (or wok, whatever you're cooking with), with the remaining ingredients.
2. Heat a wok or deep skillet over high heat until hot. Add the peanut oil, then the scallions, ginger and garlic, and stir-fry about 20 seconds. Add the chicken mixture and stir-fry until the meat is no longer pink on the outside, 2 to 3 mins. Stir in the mushrooms and bok choy.
3. Add the broth and sesame oil to the skillet and bring to a boil over high heat. Add the cornstarch mixture, return to a boil and cook, tossing, until the chicken is cooked through and the sauce is thick and glossy, 2 to 3 mins. Serve with rice
Saturday, January 22, 2011
Potato-Bean Salad
This is an awesome side with just about anything. It's a variation of regular potato salad.
1 lb potatoes, peeled and cut into 2-inch chunks (I've used just about every kind of potato, and usually leave the skins on)
1/2 lb fresh green beans, trimmed and halved
1 Tbs mustard
1/4 cup mayonnnaise
3 Tbs sour cream (or try greek yogurt for a lil heathier dish)
1 Tbs chopped fresh tarragon (or 1 tsp dried)
Juice of 1 lemon, plus 1 tsp grated zest
1/4 red onion, thinly sliced
1. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over med-high heat and cook until tender, about 10 mins. Transfer to a colander with a skimmer or slotted spoon.
2. Add the green beans to the boiling water and cook until crisp-tender, about 3 minutes. Transfer to the colander with the potatoes, run under cold water and pat dry.
3. Mix the mayo, sour cream, mustard, tarragon, lemon juice and zest, 1/2 tsp salt and pepper to taste in a bowl. Add the potatoes, green beans, and onion; season with salt and pepper, and toss. (I usually let it sit in the fridge for a couple hours before serving)
1 lb potatoes, peeled and cut into 2-inch chunks (I've used just about every kind of potato, and usually leave the skins on)
1/2 lb fresh green beans, trimmed and halved
1 Tbs mustard
1/4 cup mayonnnaise
3 Tbs sour cream (or try greek yogurt for a lil heathier dish)
1 Tbs chopped fresh tarragon (or 1 tsp dried)
Juice of 1 lemon, plus 1 tsp grated zest
1/4 red onion, thinly sliced
Freshly ground pepper and salt to taste
2. Add the green beans to the boiling water and cook until crisp-tender, about 3 minutes. Transfer to the colander with the potatoes, run under cold water and pat dry.
3. Mix the mayo, sour cream, mustard, tarragon, lemon juice and zest, 1/2 tsp salt and pepper to taste in a bowl. Add the potatoes, green beans, and onion; season with salt and pepper, and toss. (I usually let it sit in the fridge for a couple hours before serving)
Buffalo-Chicken Macaroni and Cheese
*I'm gonna warn you, this recipe can get intense and at one time you could have 3 pots on the stove at one time. I suggest having 2 ppl around to make this recipe...and make sure you do all the prep work beforehand. Before I start cooking I shred/cut all the cheese and vegetables, and measure out everything so its just waiting to be put into it's designated pot.
7 Tbs unsalted butter, plus more for the dish
Kosher salt
1 lb elbow macaroni
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (I suggest Franks)
2 Tbs all-purpose flour
2 tspdry mustard
2 1/2 cups half-and-half
1 lb yellow sharp cheddar cheese, cut into 1-in cubes
8 oz pepper jack sheese, shredded
2/3 cup sour cream
1 cup panko (I use regular breadcrumbs)
1/2 cup crumbled blue cheese
2 Tbs chopped fresh parsley
1. Preheat the oven to 350* and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
2. Menwhile, melt 3 Tbs butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 mins. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
3. Melt 2 Tbs butter in a saucepan over med heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 mins. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth. (make sure you keep stirring so the cheese won't burn, it can happen very quickly if you're not watching it)
4. Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and remaining macaroni. Pour the cheese sauce eveny on top.
7 Tbs unsalted butter, plus more for the dish
Kosher salt
1 lb elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped (I don't like celery so we alway omit this)3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (I suggest Franks)
2 Tbs all-purpose flour
2 tspdry mustard
2 1/2 cups half-and-half
1 lb yellow sharp cheddar cheese, cut into 1-in cubes
8 oz pepper jack sheese, shredded
2/3 cup sour cream
1 cup panko (I use regular breadcrumbs)
1/2 cup crumbled blue cheese
2 Tbs chopped fresh parsley
1. Preheat the oven to 350* and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
2. Menwhile, melt 3 Tbs butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 mins. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
3. Melt 2 Tbs butter in a saucepan over med heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 mins. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth. (make sure you keep stirring so the cheese won't burn, it can happen very quickly if you're not watching it)
4. Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and remaining macaroni. Pour the cheese sauce eveny on top.
5. Put the remaining 2 Tbs butter in a med microwave-safe bowl and microwave until metled. Stir in the pank, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving
Friday, January 21, 2011
Chicken Tandoori
8 boneless, skinless chicken thighs (I always use breast, and this may seem like a lot, but trust me you'll want left-overs)
Juice of 1 lemon
Kosher salt
1/2 c. plus 2 Tbs plain yogurt
1 T vegetable oil
1/2 small red onion, roughly chopped
3 cloves garlic, smashed (I use A LOT more)
2 in piece of ginger (I, again, use more), peeled, roughly chopped
4 tsp tomato paste
2 tsp ground coriander
1 1/2 tsp ground cumin
1 3/4 tsp hot paprika
2 Tbs chopped fresh cilantro
Cooked rice for serving (this says optional, but I think it's necessary)
1. Preheat broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 tsps sald in a large bowl.
2. Pulse 2 Tbs yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 1 1/2 tsp paprika, and 1/2 tsp salt in a food processor to make a paste. (I use my blender and it works great). Toss the chicken in the mixture and let marinate 15 minutes.
3.Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermomenter inserted into the center registers 165*, 5 to 6 minutes per side (ours usually takes a lil longer)
4. Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 tsp paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice. ( I was a lil iffy on the yogurt sauce at first, but it's to die for on the chicken so I usually make a double batch of it if I make all 8 chicken breasts)
Juice of 1 lemon
Kosher salt
1/2 c. plus 2 Tbs plain yogurt
1 T vegetable oil
1/2 small red onion, roughly chopped
3 cloves garlic, smashed (I use A LOT more)
2 in piece of ginger (I, again, use more), peeled, roughly chopped
4 tsp tomato paste
2 tsp ground coriander
1 1/2 tsp ground cumin
1 3/4 tsp hot paprika
2 Tbs chopped fresh cilantro
Cooked rice for serving (this says optional, but I think it's necessary)
1. Preheat broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 tsps sald in a large bowl.
2. Pulse 2 Tbs yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 1 1/2 tsp paprika, and 1/2 tsp salt in a food processor to make a paste. (I use my blender and it works great). Toss the chicken in the mixture and let marinate 15 minutes.
3.Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermomenter inserted into the center registers 165*, 5 to 6 minutes per side (ours usually takes a lil longer)
4. Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 tsp paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice. ( I was a lil iffy on the yogurt sauce at first, but it's to die for on the chicken so I usually make a double batch of it if I make all 8 chicken breasts)
Tuesday, January 18, 2011
Mushroom-Hummus Soup
Active: 45 mins
Total: 1 hr 30 mins
Serves: 4-6
2 Tbs extra-virgin olive oil
2 shallots, minced
1 1/4 pounds cremini mushrooms, sliced
Kosher salt and freshly groud pepper
2 cloves garlic, minced
2 Tbs madeira wine or brandy (we just used a sweet red wine)
6 cups low-sodium chicken broth
2 springs thyme
3/4 cup hummus
Grated zest and juice of 1 lemon
2 Tbs roughly chopped fresh parsley
2 scallions, roughly chopped
Greek yogurt, for topping
1. Heat the olive oil in a medium saucepan (we used our stockpot bc it makes quite a bit) over med-high heat. Add the shallots and cook until soft, about 3 mins. Add the mushrooms, season with salt and pepper, and cook until the liquid from the mushrooms evaporates, about 15 mins.. Add the garlic and cook 1 min. Add the wine and cook 2 mins, scraping up any browned bits. Add the broth and thyme; simmer gently, stirring occasionally, about 30 mins.
2. Discard the thyme sprigs. Stir the hummus into the soup. Transfer half of the soup to a blender and puree (remove the filler cap to let steam escape), then return to the saucepan and simmer 15 more mins. Remove from the heat, stir in the lemon juice and season with salt and pepper. Mix the lemon zest, parsley and scallions in a small bowl. Ladle the soup into bowls and top with the yogurt and lemon-parsley mixture.
Total: 1 hr 30 mins
Serves: 4-6
2 Tbs extra-virgin olive oil
2 shallots, minced
1 1/4 pounds cremini mushrooms, sliced
Kosher salt and freshly groud pepper
2 cloves garlic, minced
2 Tbs madeira wine or brandy (we just used a sweet red wine)
6 cups low-sodium chicken broth
2 springs thyme
3/4 cup hummus
Grated zest and juice of 1 lemon
2 Tbs roughly chopped fresh parsley
2 scallions, roughly chopped
Greek yogurt, for topping
1. Heat the olive oil in a medium saucepan (we used our stockpot bc it makes quite a bit) over med-high heat. Add the shallots and cook until soft, about 3 mins. Add the mushrooms, season with salt and pepper, and cook until the liquid from the mushrooms evaporates, about 15 mins.. Add the garlic and cook 1 min. Add the wine and cook 2 mins, scraping up any browned bits. Add the broth and thyme; simmer gently, stirring occasionally, about 30 mins.
2. Discard the thyme sprigs. Stir the hummus into the soup. Transfer half of the soup to a blender and puree (remove the filler cap to let steam escape), then return to the saucepan and simmer 15 more mins. Remove from the heat, stir in the lemon juice and season with salt and pepper. Mix the lemon zest, parsley and scallions in a small bowl. Ladle the soup into bowls and top with the yogurt and lemon-parsley mixture.
Crock-Pot Fajitas
Ok wish I could claim this tasty dish as my own, but it comes from my good friend Rebecca Zentz. I'm sure she won't mind me sharing since she posted it on her blog too (which I totally just copied and pasted).
1 1/2 lbs flank steak *(I have to say here, don't spend the money on flank steak unless it's on sale, it is a more expensive cut of meat when really, a package of stew meat will be just as good in this dish)
1 onion
1 green pepper
1 red pepper *(please spend the extra $.50 on a red pepper, the reds and yellows do have a bit of a different taste and they are also part of what makes this dish so good to look at!)
1 jalepeno pepper *(you like it spicier? Throw in two!)
1 Tbs cilantro
2 cloves garlic *(more if you'd like)
1 tsp chili powder *(if you have it on hand, try using chipotle chili powder, it's got a little more heat and a smokier flavor which could really be good. It's a little expensive as far as spices go, but having lots of different spices on hand is a good way to add flavor to healthier meals without salt being the boring old go-to.)
1 tsp cumin
1 tsp coriander
1 8 oz can diced tomatoes salt to taste
1. Cut meat and veggies however you would like them (I usuallly do strips for the peppers and meat)
2. Place all ingredients in a crock-pot. Cook on low 8-10 hours, or on high 4-5 hours.
serve on warm flour tortillas (a whole grain version would kick up the health factor) with cheese, lettuce, sour cream, etc. Anything you like on a taco you'll like on these
1 1/2 lbs flank steak *(I have to say here, don't spend the money on flank steak unless it's on sale, it is a more expensive cut of meat when really, a package of stew meat will be just as good in this dish)
1 onion
1 green pepper
1 red pepper *(please spend the extra $.50 on a red pepper, the reds and yellows do have a bit of a different taste and they are also part of what makes this dish so good to look at!)
1 jalepeno pepper *(you like it spicier? Throw in two!)
1 Tbs cilantro
2 cloves garlic *(more if you'd like)
1 tsp chili powder *(if you have it on hand, try using chipotle chili powder, it's got a little more heat and a smokier flavor which could really be good. It's a little expensive as far as spices go, but having lots of different spices on hand is a good way to add flavor to healthier meals without salt being the boring old go-to.)
1 tsp cumin
1 tsp coriander
1 8 oz can diced tomatoes salt to taste
1. Cut meat and veggies however you would like them (I usuallly do strips for the peppers and meat)
2. Place all ingredients in a crock-pot. Cook on low 8-10 hours, or on high 4-5 hours.
serve on warm flour tortillas (a whole grain version would kick up the health factor) with cheese, lettuce, sour cream, etc. Anything you like on a taco you'll like on these
Curried Potatoes and Chickpeas
Active Cooking: 30 mins
Total: 35 mins
Serves: 6
1 1/2 lbs Yukon gold pototoes, peeled and cut into 3/4-inch chunks
Kosher salt
3 Tbsps unsalted butter
1 1/2 tsps curry powder
1/4 tsp cayenne pepper
1 15-oz can chickpeas, drained and rinsed
2 cups fried onions (one 2.8-oz can)
1/2 cup plain greek yogurt
1/4 cup chopped fresh cilantro, plus leaves for topping
2 Tbsps fresh lime juice
1 jalapeno pepper, thinly sliced (remove seeds for less heat)
1. Put the potatoes, 2 tsps salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3-6 minutes. Reserve 1 cup cooking water, then drain the potatoes
2. Melt the butter in a large skillet over med-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 mins. Stir in the cayenne and curry powder and cook, stirring, 30 secs
3. Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt
4. Mix the yogurt, chopped cilantro, lime juice and 2 Tbsps water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining fried onions, the sliced jalapeno and cilantro leaves.
Total: 35 mins
Serves: 6
1 1/2 lbs Yukon gold pototoes, peeled and cut into 3/4-inch chunks
Kosher salt
3 Tbsps unsalted butter
1 1/2 tsps curry powder
1/4 tsp cayenne pepper
1 15-oz can chickpeas, drained and rinsed
2 cups fried onions (one 2.8-oz can)
1/2 cup plain greek yogurt
1/4 cup chopped fresh cilantro, plus leaves for topping
2 Tbsps fresh lime juice
1 jalapeno pepper, thinly sliced (remove seeds for less heat)
1. Put the potatoes, 2 tsps salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3-6 minutes. Reserve 1 cup cooking water, then drain the potatoes
2. Melt the butter in a large skillet over med-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 mins. Stir in the cayenne and curry powder and cook, stirring, 30 secs
3. Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt
4. Mix the yogurt, chopped cilantro, lime juice and 2 Tbsps water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining fried onions, the sliced jalapeno and cilantro leaves.
Introduction
We love to cook in this house and I'm no stranger to trying new things. I feel everyone should be the same especially when it comes to dinnertime. I've decided to start posting our nightly recipes for everyone to enjoy...so enjoy them damnit!
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