Posts tagged ‘slow cooker’

May 21, 2016

Thai Coconut Salmon Soup

2016-05-21 17.29.26.jpg

(Sorry for my long hiatus. I really haven’t been in the mood for cooking, nor have I had the time. I started a new job in January, and it’s been go go go since then. Every month, I travel for an average of two weeks, so that just means hotels and restaurant or grocery store food. I am now located in Edmonton, Alberta, Canada, but I am still a west coaster at heart. We’ve had some really nice weather, and suddenly, this May long weekend, it’s cold and raining. I even had to turn the heat up. And so I also figured it was time for a soup, since it’s been too hot for soup in the past few months. An opportunity arose, and I jumped on it!)

Well, we know how my camera skills are with food: poor at best. Here’s the finished product: Thai ‪#‎salmon‬ ‪#‎coconut‬ ‪#‎soup‬. At first I thought I could eat the whole thing in one night, but it proves to be too big of a challenge, and my eyes were hungrier than my stomach. Tbh, it probably feeds 4-5 people if each person has a medium sized bowl, and seconds.

This is a great recipe for a cold day. It’s warm, not too thin and not too thick, and there’s plenty of different ways to change this up. I originally was going to cook up the chicken thighs that I had frozen a couple weeks back because I wasn’t able to finish them before I went on my work trip, but I went shopping yesterday and found salmon on sale… So why not! Western/Asian fusion.

2016-05-21 11.47.53.jpg(This is what it looked like just before I put the lid on. The red isn’t an indication of how spicy it was. It’s not too spicy at all! It just makes your insides warm up in a fuzzy kind of way. A good fuzzy.)

Ingredients (ball park, since I freelanced this one):

– 2 cans (398ml each) of coconut milk
– 1L chicken broth (I used 900ml Campbell’s chicken broth)
– 5 medium red potatoes, diced
– 5 carrots, diced
– 2 ribs of celery, diced
– 4 leaves of cabbage, cut in to squares-ish
– 2 cuts of salmon (leave as is)
– 3 tablespoons of Thai Tom yum paste
– 3 tablespoons of peanut butter (smooth or crunchy doesn’t matter)
– 2 tablespoons of brown sugar
– 1 tablespoon grated ginger

Instructions:

Throw everything in to slow cooker and leave on low for 6-7 hours. The sauces won’t melt right away, but just stir them in and let them do their thing. When it hits the 5 hour mark, the salmon should be cooked, or at least really soft. Take the opportunity to take them out and in to a bowl, and pull it apart so it’s flaky. Drop it back in to the pot, and stir, and let it go for the remaining time.

Anyway, hope you give this a go. It’s really good! I’ve had my second bowl and I’m about ready for a nap.

When I think of crock pots and slow cookers, I am always reminded that mom once asked me where the “Crack pot” was. Oh, mum. Miss you!

 

May 8, 2014

Crock Pot Lasagna

Crock Pot Lasagna - Before Before

Crock Pot Lasagna - After  After

So lately I’ve been looking in to crock pot recipes (as fondly remember how my Mom would always accidentally say “crack pot”). I’ve always been in to single-bowl recipes: throwing everything in to a pot or pan and having it done with, whether or not there is time in between cooking of each item. My biggest problem in the kitchen is using one bowl for each item, and one spoon for each tasting. As a health inspector, I can’t stand to cross contaminate!

I made this on Sunday at a friend’s place. Turned out quite well, except 2 hours wasn’t quite enough because some of the noodles came out al dente, which I like for spaghetti/fettuccine/etc, but not so much lasagna.   Definitely will cook it for 2.5 hours this time.

You can use whatever you like, really, and as much as you want. I’m not particularly a cheese person (I love cheese, don’t get me wrong, I just don’t like too much of it at one sitting. However, I LOVE crispy cheese. I meant the kind that browns on the top in the oven.), but I really like it in this recipe.

I admit that I eyeballed the whole thing, so the measurements for the spices are definitely estimates.

Ingredients:
0.78 kg regular ground beef
250 g lasagna noodles, uncooked (about half a box)
750 mL 2% cottage cheese
1 medium-sized zucchini, sliced 2-3 mm
400 mL pasta sauce
Cheese, grated
2 tsp oregano
1 tsp ground pepper
A pinch of salt
A sprinkle of parsley as garnish
Crock pot

Directions:
Brown the meat completely in a pot or pan, and drain the excess oil. Sprinkle in oregano, ground pepper and salt, and mix well. Set aside.

Now pull out the crock pot. Spread some pasta sauce on the bottom, and lay down a layer of noodles, breaking them as needed. Then half of the cottage cheese, half of the ground beef, noodles. Then a good layer of sauce, the rest of the cottage cheese, layer all of the zucchini, more sauce. Then noodles, sauce, and cheese. Then sprinkle on the parsley. So really, the layering would look like this (from top to bottom):

(top)
Parsley
Cheese
Pasta sauce
Noodles
Pasta sauce
Zucchini
Cottage cheese
Pasta sauce
Noodles
Ground beef
Cottage cheese
Noodles
Sauce
(bottom).

Easy enough! Now put the lid on, set your crock pot on high for 2.5  hours, and done! Now you just have to find something to do for 2.5 hours. Add maybe 30 minutes to rest so the excess water will disappear from the bottom. I would think that crock pots vary in temperature just like ovens, so it would be best to wait the 2.5 hours without peeking, then take a spatula to it to see if the noodles are soft.

After all that… eat it!!

November 22, 2013

Slow Cooker Sticky Chicken Drumsticks

Slow Cooker Sticky Chicken Drumsticks

(I have the worst luck with picture editing..) Anyway, this was tonight’s dinner. I have to say that this is probably one of the best dishes I have ever made! My most proudest moment!

I didn’t know what I was going to make for dinner tonight, and Mom came up and said “There’s drumsticks in the fridge.” So the first thing I did was hit Google with “drumstick recipes” and this was one of the first ones to come up. Farmgirl Gourmet had the more delicious looking picture so I clicked it.

It took about 45 minutes to do the chicken because I have had no experience with skin removal. I just used the meat cleaver like my Mom does and hoped for the best. I managed to get most of it off, except right at the end where the bone is.

And then include about 10 minutes of trying to get the solid crystallized honey out of a narrow mouth plastic container.

Turns out, my family absolutely loved it. 3 of us went back for seconds just for the sauce on the rice! This is definitely going in to my recipe book!

Serves 5 (2 drumsticks each)

Ingredients:

  • 1/2 cup of honey
  • 1/2 cup of light brown sugar
  • 1/3 cup of balsamic vinegar
  • 6 cloves of garlic, minced
  • 2 tablespoons of ginger, minced
  • 2 teaspoons of Sambal Oelek ground chili paste (the original recipe calls for Sriracha, or another hot pepper sauce)
  • Ground pepper
  • 10 chicken drumsticks, skinned

Directions:

In a small sauce pan, combine the honey, sugar, balsamic vinegar, garlic, ginger, chili paste and ground pepper. Bring to a boil. Lower the temperature and let simmer for 5-10 minutes.

Place the drumsticks in the slow cooker and pour the sauce over the chicken. Mix the chicken completely with the sauce. Set the cook temperature to low and let cook for 1.5 hours. Turn over the chicken and turn the slow cooker to high for another 1.5 hours, turn over one more time half way through the second 1.5 hours. (The original recipe calls for high temperature for 4 hours, but the slow cooker manual that I have said set to high for 1-2 hours. I originally set it to low, but found that the chicken wasn’t all that cooked, so I just cranked up the heat.)

Remember to use a thermometer to ensure that the internal temperature of the thickest part of the chicken reaches 74C or higher!

Enjoy!

Click here for roasted carrots and zucchini (yup, that’s zucchini hiding in there)!