White Chili with Chicken
1 lb. dry white northern beans
5 1/4 c. chicken broth
2 cloves garlic, minced
1 lg. white onion, chopped
1 tbsp. ground white pepper
1 tsp. salt
1 tbsp. dried oregano
1 tbsp. ground cumin
1/2 tsp. ground cloves
1 (7 oz.) can diced green chilies
5 c. diced cooked chicken breast
1 3/4 c. chicken broth
1 tbsp. diced jalapeno pepper
(optional)
Flour tortillas
Condiments:
Shredded Monterey Jack cheese
Sliced black olives
Chunky salsa
Sour cream
Diced avocados
Soak beans in water to cover for 24 hours then drain. In slow cooker/Crock Pot or large kettle,
combine beans, 5 1/4 cup chicken broth, garlic, onion, white pepper, salt, oregano, cumin, cloves. Simmer covered for at least 5 hours until beans are tender. Stir occasionally. Stir in green chiles, chicken and 1 3/4 chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. Serve with flour tortillas and condiments.
CROCKPOT COCONUT THAI SHRIMP AND RICE
2 (10 oz.) cans chicken broth
1 cup water
1 tsp. coriander
1/2 tsp. cumin
1 tsp salt
1/2 tsp cayenne pepper
zest and juice of 2 limes (1/3 cup of juice)
7 cloves minced garlic
1 TBLSP. minced fresh ginger
1 medium onion chopped
1 red bell pepper chopped
1 carrott peeled and shredded
1/4 cup flaked coconut
1/2 cup golden raisins
2 cups converted rice
1 lb. peeled and deveined jumbo cooking shrimp (thawed if frozen)
2 oz. fresh snow peas cut into strips
toasted coconut for garnish (optional)
In a 5 qt cp, combine chicken broth, water, coriander, cumin, salt, cayenne pepper, lime zest, lime juice, garlic and ginger. Stir in onion, pepper, carrot, coconut, raisins and rice.
Cover and cook on low 3 1/2 hours, or until rice is tender. Check after 3 hours and if liquid is absorbed, but rice is not tender, add 1 more cup water. When rice is tender, stir in shrimp and snow peas. Cook 30 minutes longer. Sprinkle with toasted coconut and serve.
CROCKPOT CHILI I
2 onions, chopped
2 cloves garlic (I use the minced kind that comes in a jar)
1 lb. lean hamburger
2 Tbs. chili powder
cumin to taste (I leave this out)
2 cans (16 oz. ea.) tomatoes
2 cans tomato soup
2 cans kidney beans, drained
salt and pepper to taste
optional: shredded cheese and/or sour cream for topping
1. Cook onions and garlic in 2 Tbs. oil till onions are yellow. Add hamburger and cook till browned. Stir in chili powder and optional cumin; cook 2 minutes more.
Meanwhile, in crockpot, combine remaining ingredients. Stir in browned meat mixture. Cover and cook on Low setting for 8-10 hours.
To serve: ladle chili into bowls. Top with optional shredded cheese and/or sour cream, if desired.
Note: This can be made on top of the stove, too. Let it cook for 1 hour, but stir, so it doesn’t stick to the bottom (this is the nice part of using a CP…no need to worry about sticking).
CROCKPOT CARNE GISADA
3 lbs beef stew meat
2 cans diced ROTEL tomatoes with green chilis
salt and peper to taste
3 cloves garlic minced
1 cup chopped onion
3 TBSP flour
1/2 tsp cumin
1/2 tsp oregeno
1 tsp chili powder
1/4 cup water
1 diced bell pepper
Place stew meat, 1/4 cup water, salt and pepper in crockpot. turn heat to high and let simmer for 1 1/2 hours. Drain juice from tomatoes into measuring cup. Add tomoatoes garlic and onions to crock pot STIR let simmer on high for 30 minutes. Add cumin, oregeno, and chili powder to crock pot and stir. Blend juice and enough water to equal 1 1/2 cups liquid and flour stir into meat/veggie mixture. Let cook on LOW for 3-4 hours until sauce is nice and thick (if you like runnier gravy three
hours is good) Serve with warm flour tortillas.
Potato in Curd Gravy
3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil
Method:
Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
Add the remaining water and all the potato and flour. Stir well.
Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.
Serve hot with thin wheat chappaties and rice.
Making time: 30 minutes.
Makes for: 5
Shelf life: Best fresh
Pork Tenderloin With Hawaiian Sauce
6 pounds pork tenderloin
2 quarts reduced pork broth
1 cup brown mustard
1 cup yellow mustard
1/3 cup horseradish
1/3 cup ketchup
1/3 cup brown sugar
4 large garlic cloves — minced
1/3 cup salt
1/3 cup cumin
1/3 cup black pepper
16 small red potatoes
4 carrots — stripped
1 can pineapple rings
In saucepan, place pork broth, brown and yellow mustards, honey, horseradish, ketchup, brown sugar and garlic. Cook until simmers and then keep warm, reducing the stock.
Grill pork tenderloin, turning to prevent burning while brushing sauce over the meat. Remove from grill when done (170 degrees) [about 1 hour on low heat].
Grill vegetables and pineapple during last half of the cooking time and serve with the meat.
Per Serving (excluding unknown items): 676 Calories; 17g Fat (22.6% calories from fat); 83g Protein; 50g Carbohydrate; 6g Dietary Fiber; 221mg Cholesterol; 6163mg Sodium. Exchanges: 2 Grain(Starch); 11 Lean Meat; 1 Vegetable; 1/2 Fat; 1 Other Carbohydrates.
Potato in Curd Gravy
Ingredients:
3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil
Method:
Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
Add the remaining water and all the potato and flour. Stir well.
Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.
Serve hot with thin wheat chappaties and rice.
Making time: 30 minutes.
Makes for: 5
Shelf life: Best fresh
Blazing Trail Mix
2 c miniature wheat or,Shredded
- bran squares
1 c thin pretzel,Unsalted
- sticks,broken into pieces
1/2 c lentils,Cooked
1/2 c Quick-cooking rolled oats
1/2 c Raisins
1/2 c dried apples,Chopped
1/4 c Honey
2 t Curry powder
1/2 t coriander,Ground
1/4 t cumin,Ground
1/4 t Paprika
1/8 t red pepper,Ground
In a 13×9-inch baking pan, combine the wheat or bran squares, pretzels, lentils, oats, raisins, and apples. In a small bowl, stir together the honey, curry powder, coriander, cumin, paprika and pepper. Drizzle the honey mixture over the cereal mixture. Toss until evenly coated. Bake at 350 for 15 to 20 minutes or until crisp, stirring occasionally. Store in an airtight container or self-closing plastic bags.
Makes 8 cups or 16 .
Indonesian Pork Tenderloin
1 1/2lb pork tenderloin
1 Green lemon (juice only)
2 tb Soy sauce
2 tb Brown sugar
2 Cloves garlic crushed
1 tb Cumin
1 tb Curry powder
1 ts Sambal Ulek (see recipe)
1 tb Sesame oil
2 tb Peanut oil
Marinate pork tenderloin in other ingredients for 2 hours in covered container in the fridge. Brown on all sides in hot pan for no more than 10 minutes. Serve with fried bananas and Serundeg