April 25, 2024

Spiced Chicken&Butternut in the Slow Cooker

September 22, 2014 by

Show of hands…who is thankful for their CrockPot (or slow cooker)?  Meeee…I am, too! And do you find that you use it more in the cold weather months than in the summertime? I do…not quite sure why.  Around the start of autumn, my slow cooker finds it’s way onto the countertop…and usually stays there for quite awhile. Ready to be used for something yummy, whether it’s a batch of apple (or pear!!!) sauce, or some variation of chili, or soup (of course!).  Hey!  What is the best thing that comes out of your slow cooker?  (Leave your answer below in the comments, please!)  Here are a few links that will give you hints and tips as to how to use the slow cooker to your best advantage.

7 Tricks for Better Slow Cooking in your Crockpot

Back to Basics: How to Use a Slow Cooker

Stockpiling Moms: CrockPot Hints and Tips

And here are a few of mine, too….

  • I find that mushrooms get quite mushy if cooked very long in the slow cooker. So I saute them early on and keep in the refrigerator ‘til 30-45 minutes until your food is finished cooking. Toss them in and give everything a good stir.
  • Today’s slow cookers are much more efficient than earlier models. No longer do I put together a meal in my slow cooker early on and let it cook all day long. Now, usually 4-5 hours before suppertime, I will layer everything in and let it start cooking.  Most often I set it on high for 1 hour and then 3-4 hours on low.
  • Keep the lid on!  I’ve read that every time you take the lid off, you add 15 minutes of cooking time!
  • Aspire to attain a programmable slow cooker.  (I’m still working on this!)

This recipe makes enough for 6 generous servings.  And with the yummy, thick ‘sauce’ made by pureeing the veggies there is no need to thicken with flour or sour cream!  This fits in perfectly with our healthy but oh-so-yummy POV!  Enjoy!

Spiced Chicken and Butternut Squash

2014-09-17 20.22.31

ingredients:

2# boneless chicken breast or thighs, cut into large pieces
1/2 large (3# or so) butternut squash, peeled and cut into large cubes
1 large sweet onion, sliced
3 large carrots, cut into large chunks
1 cup chicken broth
1 can coconut milk
2 tablespoons soy sauce
1 tablespoon garam masala seasoning
2 teaspoons curry powder
1 (10 ounce) package of baby bella mushrooms, wiped clean and cut into quarters
1 (10 ounce) bag frozen petite peas, defrosted

2 cups basmati or jasmine rice (when prepared this equals 4 cups)

directions:

  • mix together the spices and liquids; pour into slow cooker
  • turn slow cooker on ‘high’ at this point
  • add (in this order) the butternut squash, onions, carrots, and chicken pieces
  • cover and allow to cook on high for one hour
  • turn knob to low, and cook for 3-4 additional hours
  • don’t forget to toss in the mushrooms towards the end of cooking time

finishing and serving

  • about 15 minutes before you would like to serve, place all of the cooked chicken and about 1/2 of the veggies into a large serving dish
  • use an immersion blender* to carefully puree the rest of the veggies together with the liquid right in the slow cooker bowl
  • taste for seasoning, adding salt&pepper if necessary
  • stir in the defrosted peas
  • pour this ‘sauce’ right over the set aside chicken & veggies

* you can also use a blender, CAREFULLY pureeing the veggies and liquid in small batches.

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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GCH: What’s on Your Plate? – Crockpot Apple Oatmeal

January 1, 2013 by

photo 3

I love this recipe!  You can throw all the ingredients in the crock pot before you go to bed and when you wake up in the morning, breakfast is ready!  I made this Christmas Eve night and we woke up to a wonderful smelling house and had a delicious breakfast ready to go!  Because who wants to cook on Christmas morning?  This would also be perfect for Sunday mornings when you don’t want to cook before church.

What you need:

Two sliced apples (I used Golden Delicious)

2/3 cup brown sugar

1 tsp cinnamon

pinch of salt

2 tbsp butter

2 cups oatmeal

4 cups water

crockpot

Directions:

Throw the sliced apples, the brown sugar, cinnamon, salt, and butter in the bottom of the crockpot.  Then pour in the oatmeal and then the water on top.  DO NOT STIR.  Cook overnight 8-9 hours on low.  Makes about 4 servings.  Depending on your tastes, you may need to add more sugar or butter to your individual serving 🙂

That’s it!  Easy peasy… and delicious!

God is great, God is good… let us thank Him for our food!

<3 Shauna

PS – you can also find Shauna on her personal blog at www.workhomeplay.net.

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GCH: What’s on Your Plate? – Slow Cooker Korean Pot Roast AND Korean Tacos

December 13, 2012 by

Korean Tacos

There is a dish I love, called galbi jjim (pronounced “gal-bee jeem”) that consists of short ribs braised in a salty-sweet broth.  I only made it once, though, because it takes several hours of hands-on cooking.  There had to be a better way, I thought.  When it comes to long, slow cooking, nothing beats the crock pot, so I started there.  I quickly realized, however, that a large part of the dish – namely the bone – wasn’t adding anything to the finished crock pot recipe, so I switched tactics again.  Voila!  Korean Pot Roast!

You can eat this right out of the crock pot, with rice, kimchee, and banchan.  But since you’re cooking a two- to three-pound roast, you will likely have leftovers.  Ready for something really wild?  Why not try Korean tacos!  Here in Los Angeles, they are quite the rage, with several of the city’s hippest restaurants and food trucks putting their own spin on this fusion of Mexican and Korean.  I make my tacos pretty basic, but feel free to get wild with them!  Below are recipes for both the pot roast and the tacos.  Make the pot roast first, then you can have tacos the next day.  You culinary globe-trotter, you!

Slow Cooker Korean Pot Roast

Ingredients:

  • 2 tablespoons sesame oil
  • 2- to 3-pound beef chuck roast
  • 1/2 red or white onion, sliced thinly
  • 10 cloves garlic, peeled and smashed with the back of your knife
  • 3 tablespoons brown sugar
  • 1/2 cup apple juice
  • 1/4 cup soy sauce

Directions:

  1. Set crock pot to HIGH.  Pour in the sesame oil and swirl around the pot to coat.  Add roast and push down to fit.  Cover the roast with onion slices and garlic cloves, then sprinkle with brown sugar.  Pour apple juice and soy sauce over roast.
  2. Cover and cook on HIGH for 6-8 hours, depending on the size of your roast.  When done, you should be able to pull it apart with a fork.  Serve with steamed rice, kimchee, and banchans or vegetables of your choice.

Korean Tacos

Ingredients:

  • Leftover Korean pot roast
  • Corn tortillas
  • Cilantro
  • Thinly sliced red or white onions
  • 1 quantity sauce from the Dubu Buchim recipe, or salsa of choice
  • Optional ingredients:  chopped cabbage or lettuce, avocado, a squeeze of lemon or lime juice

Directions:

  1. In the microwave, reheat the pot roast.  Make sure it is thoroughly heated.  When you have it very hot, drain away any juices, but keep the onions and garlic, if there are any.
  2. Wrap corn tortillas in a damp dish towel and place between two plates.  Microwave for 30 seconds.  This gets them hot and steamy!
  3. To assemble:  fill tortilla with beef, then spoon over some of the Dubu Buchim sauce (or even just a smear of gochujang!)  Sprinkle with lots of chopped cilantro and onions, and whatever other optional taco ingredients you choose.

Explore, experiment, enjoy!

— Dana

Find more recipes from Dana, Korean and otherwise, at Frugal Girlmet!

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