Vietnamese Flavored Chicken & Rice Soup

This soup can be made in the slow cooker or pressure cooker. In the slow cooker, cook the chicken for 4 hours, cook the rice separately and stir in at the end.

  • 8 c chicken stock
  • 1.5 lb boneless, skinless chicken thighs
  • 1 – 4 inch long piece of ginger, peeled and sliced thin
  • 6 star anise pods
  • 1 cinnamon stick
  • 4 whole cloves
  • 3/4 c sushi rice
  • 2 tbsp fish sauce
  • 4 scallions, sliced thin
  • 2 jalapeños, sliced thin
  • 1 c cilantro, chopped
  • 1/2 c onion, sliced thin

Combine stock, chicken, ginger, star anise, cinnamon and cloves in a pressure and cook on high pressure for 8 minutes.

Shred chicken and set aside. Remove spices from the pot.

Stir in the rice and fish sauce into the broth and cook on high pressure for 1 minute.

Return chicken to the pot. Serve with scallions, jalapeño, cilantro and onion.

Serves 6.

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Slow Cooker Spicy Pork and Black Bean Chili

Nothing says fall like slow cooked chili. I love mine topped with green onions, cheddar and a little sour cream.

  • 2 tbsp oil
  • 1 onion, diced
  • 2 poblano chili, diced
  • 1 lb ground pork
  • Salt and pepper
  • 1 tbsp dried oregano
  • 1 tbsp minced fresh sage
  • 2 tbsp chili powder
  • 2 cloves garlic
  • 1 – 28 oz can diced tomatoes
  • 2 – 15 oz can black beans, drained and rinsed
  • 1 beer – Negra Modelo or lager style
  • Grated cheese
  • Sliced scallions
  • Sour cream
  • Limes

Sauté onions, poblanos and oil over medium heat until soft. Add pork and cook until browned, breaking up with a spoon. Add spices and cook for 1 minutes. Add garlic, tomatoes, beans and beer. Cover and cook on low for 6 – 8 hours.

Serves topped with cheese, onions and sour cream, squeeze a little lime on top.

Serve 6.

Bahn Mi Bowl

Another winner from Skinny Taste! I love the bowl – easy one dish meal packed with lots of flavor!

1 lb pork tenderloin
1/4 tsp salt
1/8 tsp pepper
3 cloves crushed garlic
1 jalapeno, minced
1/4 c soy sauce*
1 tbsp brown sugar

For the pickled carrot:
6 tbsp distilled white vinegar
1/4 c sugar
1/4 tsp salt
1 c shredded carrots
4 radishes, cut into matchsticks

For the bowls:
3 c cooked brown rice
1 c romaine, chopped
1 c thinly sliced English cucumbers
1 small jalapeno, thinly sliced
1/4 c cilantro leaves

Season the pork with salt and pepper and place into the slow cooker. Combine the garlic, jalapeno, soy sauce and brown sugar and stir to dissolve, pour over the pork. Cover and cook on low for 8 hours until the pork is very tender, turning once half way through. When the pork is ready, shred the meat. Reserve the sauce.

Meanwhile, while the pork is cooking, make the pickled carrots and radish: In a medium bowl, combine the vinegar, sugar and salt and stir until dissolved. Add the carrots and radish and let it sit for about 30 minutes. Drain well and refrigerate until ready to use.

To assemble the bowls, place 3/4 c rice in each bowl, top each with about 2 1/2 oz pork, drizzle with 2 tablespoons of the reserved sauce then top with the 1/4 c shredded cabbage, 1/4 cbpickled carrots, 1/4 c cucumber, sliced jalapenos and cilantro.

Serves 4.

Lamb with Pomegranetes and Honey

This dish is from Simple by Diana Henry. It is perfectly spiced and the mint and Pom seeds add a nice contrast. Serve on warmed flat bread.

For the lamb:
4 lb lamb
9 garlic cloves, roughly chopped
Salt
Leaves from a small bunch of mint
4½ tbsp pomegranate molasses 
4½ tbsp honey
4 tbsp olive oil
Juice from 4 lemons
To serve:
1 pomegranate
Leaves from a small bunch of mint
4 garlic cloves, crushed
1 3/4 c Greek yogurt
Flatbreads or cooked couscous 

Pierce deep holes all over the lamb. In a mortar, make a marinade: crush the garlic to a paste with the salt, then add the other ingredients, starting with the mint, and pound some more.

Place lamb in a large bowl. Pour on the marinade, turning the lamb over to coat it. Cover and put in the fridge for about 12 hours.

Return the lamb to room temperature and place in a slow cooker and cook covered for 8 hours. Pull the foil over the lamb and seal to form a tent. The lamb is cooked when you can pull the meat apart with a fork.

Mix the pomegranate seeds with the mint, then add the garlic to the yogurt. Shred the lamb at the table and serve with the yogurt, pomegranate and mint, plus flatbreads or couscous and a salad.

Serves 6 – 8

Porchetta Spiced Pulled Pork

Italian spices turn this into a great dish that will feed a group. You can get fennel pollen on Amazon. Serve it with a nice Italian bread. 

Ingredients:
4 lb pork loin
4 oz pancetta
2 tbsp fennel pollen
2 teaspoons chopped fresh sage leaves
5 garlic cloves, minced
Finely grated zest of 1 lemon
1 ½ tbls salt
1 tsp fennel seed
¾ tsp red pepper flakes

Add the pancetta to your slow cooker. Place the pork on the pancetta. Then add the remaining ingredients. Cook on low for 8 hours, then shred. 

Serves 8 – 10.

Lentil Soup with Goat Cheese

So simple and so good! This is a thick soup, you will need to thin any leftovers with a little water. 

Ingredients:
1 tbsp olive oil
1 c onion, chopped
1 c carrot, chopped
1 c celery, chopped
4 cloves garlic, chopped
1 lb lentils, rinsed
8 c water
1 bay leaf
3 sprigs thyme
3 springs parsley
1 parmesan rind
6 oz goat cheese, cut into thin soices
Garlic Croutons (i just TJ’s)

In a multicooker, heat oil over medium heat, add onions, celery and carrots and cook until tender about 5 min. Add garlic, lentils, water and herbs and cheese rind, stir and cover.

Cook on low for 6 hours. Purée and serve with Goat Cheese and croutons.

Serves 6.

Slow Cooker Tomato Soup

What’s better on a cold winter night that warm soup with a dollop of ricotta or burrata? Mmmm so good!

Ingredients:
1 tbsp olive oil
1 c finley chopped celery
1 c finely chopped carrots
1 c finley chopped onin
1 28 oz can whole peeled tomoatoes
3 1/2 c vegetable broth
1 sprig thyme
1 parmesan rind
1/4 c fresh basil
1 bay leaf
1/2 c ricotta or burrata 

In the sauté mode heat the oil over medium heat and add the celery, carrot and onions and cook until soft. 

Pour the tomatoes into the cooker with the broth, thyme, rind and bay leaf. Cover and cook on low for 6 hours.

Use an immersion blender and purée until smooth. Garnish with ricotta or burrata and basil. 

Serves 6.

Fast or Slow Lime Chili Chicken 

You can do these tacos in the slow cooker or in the pressure cooker. I love TJs Chili Lime seasoning for this recipe. Serve the chicken with your favorite taco fixings.

2 pounds boneless, skinless chicken thighs
Juice of 2 limes
2 tbsp chili lime powder
1 tsp cumin
1 tsp onion powder
1 tsp smoked salt
1/4 tsp black pepper
6 cloves garlic, minced

Place chicken in pressure cooker pot. Squeeze in the juice of both limes. Sprinkle all seasonings over chicken and add garlic and rub it in.

Secure lid on pot and cook at high pressure for 6 minutes. When finished let rest for 5 minutes and then release steam. Check temperature of chicken with an instant-read thermometer and make sure internal temperature is at least 165 degrees.

Shred chicken and return to pot and toss in juices.

If using a slow cooker – do all the above and cook on low for 4 hours.

Serves 4 – 6.

Slow Cooker Cheddar, Cauliflower Ale Soup

This soup is so yummy! Make sure you use good beer! 

Ingredients:
4 oz bacon, chopped, optional
1 onion, chopped
2 carrots, chopped
2 celery rib, chopped
1 tbsp garlic, minced
Salt and pepper
1 small cauliflower, cored and chopped
2 12-ounce bottles Belgian dark-abbey-ale style
3 c chicken stock
1 bay leaf
Pinch of cayenne pepper
1 tbsp course mustard
8 oz sharp cheddar cheese, grated

In a multicooker 0n medium sauté, add bacon, onion, carrot, celery, garlic and some salt and pepper and cook, stirring occasionally, until the veggies begin to soften, about 5 minutes.
Add the cauliflower, beer, stock, bay leaf and cayenne.  Cover and cook on low for 4 hour A-Z

Stir in the mustard, and purée the soup with an immersion blender. Add the cheese mixture to the soup a handful at a time, stirring all the while, until it’s well incorporated.

Serves 4 – 6.

Beer Braised Chicken Tacos

This can be done in the pressure cooker or slow cooker depending on your schedule. 

Ingredients:
1 lbs boneless chicken thighs
1 onion, chopped
4 roma tomatoes, chopped
1 tbsp oregano, chopped
4 cloves garlic, minced
1 – 2 jalapenos, chopped
1 IPA beer
2 4oz cans mild greeh chiles
1 cinnamon stick

Add all ingredient to the cooker and stir to combine. 

Slow cooker: 6 hours on low.

Pressure cooker: High (9-11 psi) for 18 minutes. 

Shred the chicken. If the sauce is thin, cook on reduce for 10 minutes. 

Serve with your favorite taco fixings.

Serves 4 – 6