Ingredients:
1 large onion
1 lb. chicken
2 C. chicken broth
1 green pepper
1 jalapeno
1 3/4 tsp cumin
1/2 tsp cayenne pepper
3/4 tsp salt
1 14.5 oz can diced tomatoes with jalapenos (rotel)
1 1/2 C frozen corn
2 cans white cannelini beans
2 Tbs. cornmeal
Put onion, chicken, broth, pepper, jalapeno, 1 1/2 tsp cumin, 1/4 tsp cayenne, 1/4 salt into crockpot. Cook on high for four hours. Shred chicken and add remaining ingredients. Heat thoroughly.
Showing posts with label crockpot. Show all posts
Showing posts with label crockpot. Show all posts
Monday, March 22, 2010
Tuesday, January 12, 2010
Cranberry-Mustard Pork Loin
Cranberry-Mustard Pork Loin Recipe from Taste of Home
* 8 Servings
* Prep: 15 min. Cook: 4 hours
Ingredients
* 1 boneless whole pork loin roast (2 pounds)
* 1 can (14 ounces) whole-berry cranberry sauce
* 1/4 cup Dijon mustard
* 3 tablespoons brown sugar
* 3 tablespoons lemon juice
* 1 tablespoon cornstarch
* 1/4 cup cold water
Directions
* Place roast in a 3-qt. slow cooker. Combine the cranberry sauce, mustard, brown sugar and lemon juice; pour over roast. Cover and cook on low for 4 to 4-1/2 hours or until a meat thermometer reads 160°.
* Remove roast and keep warm. Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 8 servings.
Nutrition Facts: 3 ounces cooked pork equals 255 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 236 mg sodium, 28 g carbohydrate, 1 g fiber, 22 g protein.
* 8 Servings
* Prep: 15 min. Cook: 4 hours
Ingredients
* 1 boneless whole pork loin roast (2 pounds)
* 1 can (14 ounces) whole-berry cranberry sauce
* 1/4 cup Dijon mustard
* 3 tablespoons brown sugar
* 3 tablespoons lemon juice
* 1 tablespoon cornstarch
* 1/4 cup cold water
Directions
* Place roast in a 3-qt. slow cooker. Combine the cranberry sauce, mustard, brown sugar and lemon juice; pour over roast. Cover and cook on low for 4 to 4-1/2 hours or until a meat thermometer reads 160°.
* Remove roast and keep warm. Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 8 servings.
Nutrition Facts: 3 ounces cooked pork equals 255 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 236 mg sodium, 28 g carbohydrate, 1 g fiber, 22 g protein.
Beef Vegetable Soup
Beef Vegetable Soup From Taste of Home
It goes well with a fruit salad and bread.
9 ServingsPrep: 10 min. Cook: 4 hours
Ingredients
* 1 pound lean ground beef (90% lean)
* 1 medium onion, chopped
* 2 garlic cloves, minced
* 4 cups spicy hot V8 juice
* 2 cups coleslaw mix
* 1 can (14-1/2 ounces) Italian stewed tomatoes
* 1 package (10 ounces) frozen corn
* 1 package (9 ounces) frozen cut green beans
* 2 tablespoons Worcestershire sauce
* 1 teaspoon dried basil
* 1/4 teaspoon pepper
Directions
* In a large nonstick skillet, cook the beef, onion and garlic over
* medium heat until meat is no longer pink; drain. Transfer to a 5-qt.
* slow cooker. Stir in the remaining ingredients. Cover and cook on
* high for 4-5 hours or until heated through. Yield: 9 servings.
*
Nutrition Facts: 1 cup equals 169 calories, 5 g fat (2 g saturated fat), 18 mg cholesterol, 578 mg sodium, 19 g carbohydrate, 3 g fiber, 14 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.
Click here to find out more!
It goes well with a fruit salad and bread.
9 ServingsPrep: 10 min. Cook: 4 hours
Ingredients
* 1 pound lean ground beef (90% lean)
* 1 medium onion, chopped
* 2 garlic cloves, minced
* 4 cups spicy hot V8 juice
* 2 cups coleslaw mix
* 1 can (14-1/2 ounces) Italian stewed tomatoes
* 1 package (10 ounces) frozen corn
* 1 package (9 ounces) frozen cut green beans
* 2 tablespoons Worcestershire sauce
* 1 teaspoon dried basil
* 1/4 teaspoon pepper
Directions
* In a large nonstick skillet, cook the beef, onion and garlic over
* medium heat until meat is no longer pink; drain. Transfer to a 5-qt.
* slow cooker. Stir in the remaining ingredients. Cover and cook on
* high for 4-5 hours or until heated through. Yield: 9 servings.
*
Nutrition Facts: 1 cup equals 169 calories, 5 g fat (2 g saturated fat), 18 mg cholesterol, 578 mg sodium, 19 g carbohydrate, 3 g fiber, 14 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.
Click here to find out more!
Tuesday, April 21, 2009
Savory Bean and Spinach Soup
Okay, I know some of you are thinking, "What is she doing over there in her kitchen?" but I am seriously trying to cook twice a week with my crockpot when things get crazy for me and I have been trying some new recipes that sound not only yummy, but healthy. This recipe was GREAT! My kids had lunchables because we made a deal earlier this year about Tuesday nights and gymnastics. But I had some with a small baguette and it was really very filling and delicious.
INGREDIENTS:
3 14 oz cans of vegetable broth
1 15 oz can tomato puree
1 15 oz can small white beans or great northern beans, drained and rinsed
1/2 C uncooked brown rice
1/2 cup finely chopped onion
1 tsp dried basil
1/4 tsp salt
1/4 tsp black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
1. In a crockpot, combine everything but the spinach and Parmesan.
2. Cover and cook on low - 5 to 7 hours, or on high for 2.5 to 3.5 hours.
3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.
INGREDIENTS:
3 14 oz cans of vegetable broth
1 15 oz can tomato puree
1 15 oz can small white beans or great northern beans, drained and rinsed
1/2 C uncooked brown rice
1/2 cup finely chopped onion
1 tsp dried basil
1/4 tsp salt
1/4 tsp black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
1. In a crockpot, combine everything but the spinach and Parmesan.
2. Cover and cook on low - 5 to 7 hours, or on high for 2.5 to 3.5 hours.
3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.
Monday, April 20, 2009
Beef Barley Soup
My kids all scarfed down this soup and I loved watching it happen! Who knew kids would eat barley? There was barely enough left to make another meal for one person the next day :)
INGREDIENTS:
1.5 lbs. beef stew meat
1 Tbs canola oil
1 can diced tomatoes (14 oz)
1 C chopped onion
1 C diced celery
1 C sliced fresh carrots
1/2 C chopped green pepper
4 C beef broth
2 C water
1 C spaghetti sauce
2/3 C medium pearl barley
1 Tbs. dried parsley flakes
2 tsp. salt
1- 1.5 tsp. dried basil
3/4 tsp. pepper
I skipped this first step as the meat is in the crockpot so long it melts in your mouth.
1. In a large skillet, brown meat in oil over medium heat; drain.
2. In a 5-qt. slow cooker, combine the vegetables, broth, water, spaghetti sauce, barley, and seasonings. Stir in beef. Cover and cook on low for 9-10 hours or until meat is tender. Skim fat from cooking juices. Yield: 8 servings.
INGREDIENTS:
1.5 lbs. beef stew meat
1 Tbs canola oil
1 can diced tomatoes (14 oz)
1 C chopped onion
1 C diced celery
1 C sliced fresh carrots
1/2 C chopped green pepper
4 C beef broth
2 C water
1 C spaghetti sauce
2/3 C medium pearl barley
1 Tbs. dried parsley flakes
2 tsp. salt
1- 1.5 tsp. dried basil
3/4 tsp. pepper
I skipped this first step as the meat is in the crockpot so long it melts in your mouth.
1. In a large skillet, brown meat in oil over medium heat; drain.
2. In a 5-qt. slow cooker, combine the vegetables, broth, water, spaghetti sauce, barley, and seasonings. Stir in beef. Cover and cook on low for 9-10 hours or until meat is tender. Skim fat from cooking juices. Yield: 8 servings.
Wednesday, April 15, 2009
Beef Vegetable Soup
This was totally yummy and my Maddie had thirds!
INGREDIENTS:
1 lb boneless beef chuck roast cut into bite sized pieces
3 medium carrots, sliced
2 small potatoes, peeled and cut into cubes
1 medium onion, chopped
1/2 tsp salt
1/2 tsp dried thyme
1 bay leaf
2 14 oz can diced tomatoes
1 C water
1/2 C loose-pack frozen peas
1) In a slow cooker, combine beef, carrots, potatoes and onion. Sprinkle with salt and thyme. Add to bay leaf, tomatoes with juices and water. Stir to combine everything.
2) Cover, cook on low 8 to 10 hours or high 4 to 5 hours.
3) Remove and discard bay leaf. stir in peas.
INGREDIENTS:
1 lb boneless beef chuck roast cut into bite sized pieces
3 medium carrots, sliced
2 small potatoes, peeled and cut into cubes
1 medium onion, chopped
1/2 tsp salt
1/2 tsp dried thyme
1 bay leaf
2 14 oz can diced tomatoes
1 C water
1/2 C loose-pack frozen peas
1) In a slow cooker, combine beef, carrots, potatoes and onion. Sprinkle with salt and thyme. Add to bay leaf, tomatoes with juices and water. Stir to combine everything.
2) Cover, cook on low 8 to 10 hours or high 4 to 5 hours.
3) Remove and discard bay leaf. stir in peas.
Gingered Beef and Vegetables
This was a great recipe! My kids all ate plenty and loved the veggies :)
It makes great leftovers too.
INGREDIENTS:
1 1/2 lbs boneless beef round steak, cut into 1-inch cubes
4 medium carrots, sliced
1/2 C sliced scallions
2 garlic cloves
1 1/2 C water
2 Tbs soy sauce
2 tsp grated fresh ginger
1 1/2 tsp instant beef bouillon
1/4 tsp crushed red pepper
3 Tbs cornstarch
3 Tbs cold water
1/2 C chopped red bell pepper
2 C sugar snap peas
Cooked rice
1) In a slow cooker, combine beef, carrots, scallions and garlic. In a medium bowl, combine the water, soy sauce, ginger, bouillon, and crushed red pepper; pour over mixture in cooker.
2) Cover; cook on low-heat setting 9 to 10 hours or high for 4.5 to 5 hours.
3) In a small bowl combine cornstarch and 3 Tbs cold water; stir into meat mixture along with bell pepper. Cover; cook 20 to 30 minutes more (on high heat setting) until thickened, stirring once. Stir in sugar snap peas. Serve with rice.
It makes great leftovers too.
INGREDIENTS:
1 1/2 lbs boneless beef round steak, cut into 1-inch cubes
4 medium carrots, sliced
1/2 C sliced scallions
2 garlic cloves
1 1/2 C water
2 Tbs soy sauce
2 tsp grated fresh ginger
1 1/2 tsp instant beef bouillon
1/4 tsp crushed red pepper
3 Tbs cornstarch
3 Tbs cold water
1/2 C chopped red bell pepper
2 C sugar snap peas
Cooked rice
1) In a slow cooker, combine beef, carrots, scallions and garlic. In a medium bowl, combine the water, soy sauce, ginger, bouillon, and crushed red pepper; pour over mixture in cooker.
2) Cover; cook on low-heat setting 9 to 10 hours or high for 4.5 to 5 hours.
3) In a small bowl combine cornstarch and 3 Tbs cold water; stir into meat mixture along with bell pepper. Cover; cook 20 to 30 minutes more (on high heat setting) until thickened, stirring once. Stir in sugar snap peas. Serve with rice.
Wednesday, April 8, 2009
Chicken and Red Potatoes
I got this recipe from this month's Simple and Delicious magazine and it was GREAT!!!
YIELD: 4 servings
INGREDIENTS:
3 Tbs. all purpose flour
4 boneless skinless chicken breasts
2 Tbs. oil
4 medium red potatoes, cut into wedges
2 C. carrots, cut into pieces or baby carrots cut in half
1 can mushrooms drained
4 canned whole green chilies, cut into 1/2 inch slices (2 small cans of whole green chilies)
1 can condensed cream of onion soup (I used cream of mushroom cause I couldn't find this)
1/4 C milk
1/2 tsp. chicken seasoning (McCormick's Montreal Chicken Seasoning)
1/4 tsp. salt
1/4 tsp. dried rosemary crushed
1/4 tsp. pepper
I skipped this first step to cause the chicken turns out really tender anyway but just in case you want to do it...
1)Place flour in a plastic bag and coat chicken with it. Then place chicken in skillet with oil and brown.
2)Place potatoes, carrots, mushrooms and chilies in 5-qt. greased slow cooker. In a small bowl, combine the remaining ingredients. Pour half of soup mix over veggies. Transfer chicken to slow cooker; top with remaining soup mixture. Cover and cook on low for 3 1/2 to 4 hours or until chicken juices run clear and veggies are tender.
I also thought this recipe needed a bit more salt and pepper but you can taste it first and then add at the end as you think it needs it.
YIELD: 4 servings
INGREDIENTS:
3 Tbs. all purpose flour
4 boneless skinless chicken breasts
2 Tbs. oil
4 medium red potatoes, cut into wedges
2 C. carrots, cut into pieces or baby carrots cut in half
1 can mushrooms drained
4 canned whole green chilies, cut into 1/2 inch slices (2 small cans of whole green chilies)
1 can condensed cream of onion soup (I used cream of mushroom cause I couldn't find this)
1/4 C milk
1/2 tsp. chicken seasoning (McCormick's Montreal Chicken Seasoning)
1/4 tsp. salt
1/4 tsp. dried rosemary crushed
1/4 tsp. pepper
I skipped this first step to cause the chicken turns out really tender anyway but just in case you want to do it...
1)Place flour in a plastic bag and coat chicken with it. Then place chicken in skillet with oil and brown.
2)Place potatoes, carrots, mushrooms and chilies in 5-qt. greased slow cooker. In a small bowl, combine the remaining ingredients. Pour half of soup mix over veggies. Transfer chicken to slow cooker; top with remaining soup mixture. Cover and cook on low for 3 1/2 to 4 hours or until chicken juices run clear and veggies are tender.
I also thought this recipe needed a bit more salt and pepper but you can taste it first and then add at the end as you think it needs it.
Sunday, October 26, 2008
Slow Cooked Curried Chicken with Cauliflower
Ingredients
* 3 tablespoons canola oil
* 6 cloves garlic, minced
* 2-inch piece fresh ginger, minced
* 1/3 to 1/2 cup prepared South Asian curry paste (recommended: Patak)
* 3 cups chicken broth, low-sodium canned, or homemade
* 2 cups whole milk plain yogurt
* 6 bone-in skinless chicken thighs, about 2 1/4 pounds
* 1 1/2 tablespoons kosher salt
* Freshly ground black pepper
* 1 (1 pound) bag red lentils, picked over (2 1/4 cups)
* 1 head cauliflower, broken into large florets
* 2 (16-ounce) cans chickpeas, drained and rinsed
* 1 bunch fresh mint or cilantro leaves, chopped
* 1 lemon, cut in wedges
Directions
Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk the yogurt into the liquid.
Season the chicken all over with salt and pepper. Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking.
Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lemon.
Cooks note: This dish can be easily adapted to make a flavorful vegetarian dish. Simply cut out the chicken and use vegetable broth instead.
Copyright (c) 2007 Television Food Network, G.P. All rights reserved
* 3 tablespoons canola oil
* 6 cloves garlic, minced
* 2-inch piece fresh ginger, minced
* 1/3 to 1/2 cup prepared South Asian curry paste (recommended: Patak)
* 3 cups chicken broth, low-sodium canned, or homemade
* 2 cups whole milk plain yogurt
* 6 bone-in skinless chicken thighs, about 2 1/4 pounds
* 1 1/2 tablespoons kosher salt
* Freshly ground black pepper
* 1 (1 pound) bag red lentils, picked over (2 1/4 cups)
* 1 head cauliflower, broken into large florets
* 2 (16-ounce) cans chickpeas, drained and rinsed
* 1 bunch fresh mint or cilantro leaves, chopped
* 1 lemon, cut in wedges
Directions
Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk the yogurt into the liquid.
Season the chicken all over with salt and pepper. Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking.
Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lemon.
Cooks note: This dish can be easily adapted to make a flavorful vegetarian dish. Simply cut out the chicken and use vegetable broth instead.
Copyright (c) 2007 Television Food Network, G.P. All rights reserved
Slow Cooker Chicken Chili
Ingredients
* 2 pounds ground chicken, coarsely ground preferred
* 3 tablespoons chili powder, plus 2 teaspoons
* 1 (15-ounce) can kidney beans, drained and rinsed
* 1 (15-ounce) can white beans, drained and rinsed
* 2 (28-ounce) cans diced fire roasted tomatoes
* 1 medium sweet potato (about 10 ounces), peeled and shredded
* 1 (15-ounce) can low-sodium chicken broth
* 1/4 cup instant tapioca (recommended: Minute tapioca)
* 1 to 2 chipotle chiles in adobo sauce with seeds, chopped
* 2 tablespoons soy sauce
* 1 tablespoon kosher salt
* 1 tablespoon onion powder
* 2 teaspoons granulated garlic
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 1/4 teaspoon ground cinnamon
* Pinch ground cloves
* 1/2 to 3/4 cup lager-style beer, optional
* Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos
Directions
Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.
Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.
Know-How: Stirring in chili powder right before serving brightens the flavor of the chili.
Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved.
* 2 pounds ground chicken, coarsely ground preferred
* 3 tablespoons chili powder, plus 2 teaspoons
* 1 (15-ounce) can kidney beans, drained and rinsed
* 1 (15-ounce) can white beans, drained and rinsed
* 2 (28-ounce) cans diced fire roasted tomatoes
* 1 medium sweet potato (about 10 ounces), peeled and shredded
* 1 (15-ounce) can low-sodium chicken broth
* 1/4 cup instant tapioca (recommended: Minute tapioca)
* 1 to 2 chipotle chiles in adobo sauce with seeds, chopped
* 2 tablespoons soy sauce
* 1 tablespoon kosher salt
* 1 tablespoon onion powder
* 2 teaspoons granulated garlic
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 1/4 teaspoon ground cinnamon
* Pinch ground cloves
* 1/2 to 3/4 cup lager-style beer, optional
* Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos
Directions
Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.
Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.
Know-How: Stirring in chili powder right before serving brightens the flavor of the chili.
Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved.
Slow Cooked Korean-Style Short Rib Soup
Ingredients
Ribs:
* 12 English-cut short ribs (about 6 pounds)
* 4 cups low-sodium chicken broth
* 1/3 cup soy sauce
* 1/4 cup sugar
* 3 tablespoons finely grated peeled fresh ginger
* 2 tablespoons Korean red chili paste or sambal oelek, plus more for serving
* 2 tablespoons dark (toasted) sesame oil
* 4 cloves garlic, finely chopped
* 1 bunch scallions (white and green parts, separated), thinly sliced
Noodles and Garnishes:
* 10 to 12 ounces medium-thick rice noodles (also called rice sticks or jantaboon)
* 1 carrot, finely grated
* 1 small Kirby cucumber, thinly sliced
* 1/2 cup cilantro leaves, torn
* 2 limes, cut into wedges
Directions
Remove any silver skin from the surface of the short ribs, and then make 2 cuts across the grain, through the meat down to the bone. (See how-to photo.) Put the ribs in the slow cooker.
Whisk together the broth, soy, sugar, ginger, chili paste, sesame oil, garlic, and scallion whites. Pour over the ribs. Cover and cook on HIGH for 6 hours.
About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes.
Skim any fat that may collect on top of the beef broth and discard.
Divide the noodles among 6 large shallow bowls and ladle the broth over top. (Cut the meat from the ribs if desired.) Divide the meat evenly among the bowls. Garnish as desired with the carrots, cucumber, cilantro, lime and the remaining green parts of the scallion and more chili paste, if desired.
Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved
Ribs:
* 12 English-cut short ribs (about 6 pounds)
* 4 cups low-sodium chicken broth
* 1/3 cup soy sauce
* 1/4 cup sugar
* 3 tablespoons finely grated peeled fresh ginger
* 2 tablespoons Korean red chili paste or sambal oelek, plus more for serving
* 2 tablespoons dark (toasted) sesame oil
* 4 cloves garlic, finely chopped
* 1 bunch scallions (white and green parts, separated), thinly sliced
Noodles and Garnishes:
* 10 to 12 ounces medium-thick rice noodles (also called rice sticks or jantaboon)
* 1 carrot, finely grated
* 1 small Kirby cucumber, thinly sliced
* 1/2 cup cilantro leaves, torn
* 2 limes, cut into wedges
Directions
Remove any silver skin from the surface of the short ribs, and then make 2 cuts across the grain, through the meat down to the bone. (See how-to photo.) Put the ribs in the slow cooker.
Whisk together the broth, soy, sugar, ginger, chili paste, sesame oil, garlic, and scallion whites. Pour over the ribs. Cover and cook on HIGH for 6 hours.
About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes.
Skim any fat that may collect on top of the beef broth and discard.
Divide the noodles among 6 large shallow bowls and ladle the broth over top. (Cut the meat from the ribs if desired.) Divide the meat evenly among the bowls. Garnish as desired with the carrots, cucumber, cilantro, lime and the remaining green parts of the scallion and more chili paste, if desired.
Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved
Chinese-style Rice Soup with Chicken and Ginger
Cook Time- 6 hr 0 min
Level-Easy
Yield-6 to 8 servings
Ingredients
* 6 cups water
* 4 cups chicken broth, low-sodium canned, or homemade
* 1 1/2 cups Arborio rice
* 2 teaspoons kosher salt
* 2 tablespoons unsalted butter
* About 4 cups shredded cooked chicken (from 1 rotisserie chicken)
* 2 to 3 tablespoons grated peeled fresh ginger
* 3 scallions, thinly sliced
* 1 medium bunch fresh cilantro, leaves torn or chopped
* Asian chili paste, or sambal oelek, optional
Directions
Put the water and broth, salt, rice and butter in the slow cooker. Cover and cook on HIGH until the rice is soft and soupy, about 6 hours.
When ready to serve, remove the lid and stir in the ginger and scallions. Portion the soup into bowls and top with the shredded chicken and cilantro. Serve with chili paste on the side if desired.
Copyright 2007 Television Food Network, G.P. All rights reserved
Level-Easy
Yield-6 to 8 servings
Ingredients
* 6 cups water
* 4 cups chicken broth, low-sodium canned, or homemade
* 1 1/2 cups Arborio rice
* 2 teaspoons kosher salt
* 2 tablespoons unsalted butter
* About 4 cups shredded cooked chicken (from 1 rotisserie chicken)
* 2 to 3 tablespoons grated peeled fresh ginger
* 3 scallions, thinly sliced
* 1 medium bunch fresh cilantro, leaves torn or chopped
* Asian chili paste, or sambal oelek, optional
Directions
Put the water and broth, salt, rice and butter in the slow cooker. Cover and cook on HIGH until the rice is soft and soupy, about 6 hours.
When ready to serve, remove the lid and stir in the ginger and scallions. Portion the soup into bowls and top with the shredded chicken and cilantro. Serve with chili paste on the side if desired.
Copyright 2007 Television Food Network, G.P. All rights reserved
Saturday, October 18, 2008
Chicken and rice
This is one of those EASY oven or crockpot recipes. I got this from my sister-in-law Danielle, who got it from her mother.
1-1.5 C rice (more if you want)
-chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can french onion soup
sprinkle rice on the bottom of the pan. Place chicken on top. Mix soups together in bowl, adding 1 or 2 cans of water. Pour mixture on top of chicken and rice. Cover with tin foil and cook for 1 hour @ 350 degrees. Or throw it all into the crockpot, go to church and come home and eat!
1-1.5 C rice (more if you want)
-chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can french onion soup
sprinkle rice on the bottom of the pan. Place chicken on top. Mix soups together in bowl, adding 1 or 2 cans of water. Pour mixture on top of chicken and rice. Cover with tin foil and cook for 1 hour @ 350 degrees. Or throw it all into the crockpot, go to church and come home and eat!
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