Slow Cooker French Onion Soup

Soup

3	large onions, sliced (3 cups)
3	tablespoons margarine or butter, melted
3	tablespoons all-purpose flour
1	tablespoon Worcestershire sauce
1	teaspoon sugar
1/4	teaspoon pepper
4	cans (14 1/2 ounces each) ready-to-serve beef broth

Cheesy Broiled French Bread

8	slices French bread, 1 inch thick
3/4	cup shredded mozzarella cheese (3 ounces)
2	tablespoons grated or shredded Parmesan cheese

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1. Mix onions and margarine in 3 1/2- to 6-quart slow cooker.
2. Cover and cook on high heat setting 30 to 35 minutes or until onions begin to slightly brown around edges.
3. Mix flour, Worcestershire sauce, sugar and pepper. Stir flour mixture and broth into onions. Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until onions are very tender.
4. Prepare Cheesy Broiled French Bread. Place 1 slice bread on top of each bowl of soup. Serve immediately.

Slow Cooker Beefy French Onion Soup

7	small - medium onions, cut in half and thinly sliced (about 7 cups)
1	tablespoon butter or margarine, melted
2	tablespoons sugar
2	dried bay leaves
1 1/2	pounds beef stew meat
3	cans (10 1/2 ounces each) condensed beef consommé
1/4	cup dry sherry or apple juice
1	cup apple juice
1/4	teaspoon dried thyme leaves
8	slices ( 1/2 inch thick) French bread, toasted
2	cups shredded Swiss cheese (8 ounces)

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1. Toss onions, butter and sugar in 5- to 6-quart slow cooker. Top with bay leaves and beef.
2. Cover and cook on low heat setting 9 to 10 hours or until onions are deep brown.
3. Stir in beef consommé, sherry, apple juice and thyme. Increase heat setting to high. Cover and cook 10 minutes or until hot. Remove bay leaves.
4. To serve, spoon into ovenproof soup bowls and top each serving with slice of toast and 1/4 cup cheese. If desired, broil with tops 6 inches from heat 3 to 5 minutes or until cheese is bubbly and begins to brown.

Slow Cooker Vegetable-Beef-Barley Soup

Ingredients:

3/4

cup frozen cut green beans 

2/3

cup frozen whole kernel corn 

1 1/2

pounds beef stew meat

1/2

cup chopped bell pepper (Optional)

1

large onion, chopped (1 cup)

2/3

cup uncooked barley

1 1/2

cups water

1

teaspoon salt

1

teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves

1/4

teaspoon pepper

1

carton (32 ounces) beef flavored broth

2

cans (14.5 ounces each) diced tomatoes with roasted garlic, undrained

1

can (8 ounces) tomato sauce

Spray 5- to 6-quart slow cooker with cooking spray. Rinse green beans and corn with cold water to separate and partially thaw. Mix green beans, corn and remaining ingredients in cooker.

Cover and cook on Low heat setting 8 to 9 hours.

Makes 10 servings (1 1/3 cups each)

 

Nutrition:

1 Serving (1 Serving) Calories 230 (Calories from Fat 80), Total Fat 8g (Saturated Fat 3g, Trans Fat 0g),

Cholesterol 40mg; Sodium 900mg; Total Carbohydrate 20g (Dietary Fiber 4g, Sugars 4g), Protein 18g;

Percent Daily Value*: Calcium ;

Exchanges: 1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat; Carbohydrate Choices: 1; *Percent Daily Values are based on a 2,000 calorie diet.

Cucumber, Tomato and Onion Raita Recipe

Kheera, Tamatar aur Pyaz ka Raita
• 2 cups plain yogurt
• 1 small red onion, finely minced
• 1 medium tomato - finely minced
• 1/2 cup finely chopped cucumber (kheera or kakri)
• 2 green chillies, finely minced (optional)
• 1 tbs. chopped cilantro leaves minced
• Salt to taste
• 1/2 tsp. coarsely ground roast cumin seeds.
• 1/4 tsp. coarsely ground roast cumin seeds for garnish
• 1/4 tsp. red chilli for garnish (optional)
1. To make, mix all ingredients together in a large bowl and transfer to a serving bowl.
2. Garnish with a sprinkle of roast cumin and chopped red chilli.
3. Serve chilled.

South Indian Style Chicken

 Ingredients

• 2 tablespoons grapeseed oil
• 1 onion, chopped
• 2 tablespoons grated fresh ginger
• 2 tablespoons chopped fresh garlic
• 1/4 cup dried curry leaves*
• 1 tablespoon brown mustard seeds
• 1 tablespoon sambar powder*
• 1 teaspoon asafoetida*
• 1 teaspoon red chile powder
• 1 teaspoon turmeric
• 2 pounds chicken breasts, boneless and skinless, cubed
• 1 cup chopped tomatoes
• 1 cup coconut milk
• 1/4 cup water

*Can be found at specialty Asian and Indian markets.

 

Directions

Place the oil in a large skillet over medium-high heat and then add the onion, ginger, and garlic. Cook for 4 minutes, until onions are soft and golden. Add the curry leaves, mustard seeds, sambar powder, asafoetida, red chile powder, and turmeric to the pan and cook for 2 minutes. Add the chicken and cook for 3 minutes, stirring constantly. Add the tomatoes, coconut milk, and water and cook until chicken is done, about 8 minutes. Serve the chicken with rice.

Bal's No Butter Chicken

Ingredients

• 2 tablespoons grapeseed oil
• 1 small red onion, chopped
• 2 tablespoons chopped fresh garlic
• 1 tablespoon chopped fresh ginger
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 1 tablespoon cumin seeds
• 1 tablespoon garam masala
• 1 teaspoon red chile flakes
• 1 teaspoon turmeric 
• 1 teaspoon salt
• 1 pound chicken breasts, boneless and skinless, cut into cubes
• 1/4 cup low-fat yogurt
• 1/2 cup water
• Serving suggestion: Serve with roti or rice.

Directions

Put a large skillet over medium-high heat and add the oil. When it starts to get hot, add the onion, garlic, and ginger and cook for 4 minutes, or until the onion is golden. Add the tomato paste, brown sugar, cumin seeds, garam masala, red chile flakes, turmeric, and salt and cook for 2 minutes. Add the chicken cubes and stir well to coat. Add the yogurt and water and cook, stirring until the chicken is done, about 8 minutes. Serve the chicken with roti or rice.

 

Total Time:

27 min

• Prep: 7 min
• Cook: 20 min
• Level: Easy
• Yield: 4 servings

Lemon & Garlic Roast Chicken

Ingredients

• 1 (5 to 6-pound) roasting chicken
• Kosher Salt
• Freshly ground black pepper
• 1 large bunch fresh thyme
• 4 lemons
• 3 heads garlic, cut in 1/2 crosswise
• 2 tablespoons butter, melted
• 1/2 pound sliced bacon
• 1 cup white wine
• 1/2 cup chicken stock

Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.

Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

40 Clove Garlic Chicken ala Ina Garten

Ingredients

• 3 whole heads garlic, about 40 cloves
• 2 (3 1/2-pound) chickens, cut into eighths
• Kosher Salt 
• Freshly ground black pepper
• 1 tablespoon unsalted butter
• 2 tablespoons good olive oil
• 3 tablespoons Cognac , divided
• 1 1/2 cups dry white wine
• 1 tablespoon fresh thyme leaves
• 2 tablespoons all-purpose flour
• 2 tablespoons heavy cream

Directions

Separate the cloves of  garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside. Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

Ok so Jacqui and I went this morning and picked up our 40 lbs of chicken and so today I am getting it ready to be cooked and so I will be posting some favorite Chicken recipes. Hope that you enjoy.

Agave Nectar Substitute

Agave nectar may substituted for part or all of the sugars or liquid sweeteners in many recipes. Drinks, salad dressings, sauces and many desserts are among the easiest substitutions. More experimentation may be necessary when substituting for sugars in recipes containing precise chemistry - for example, cooked candies and some baked goods.

Candy recipes like toffees and nut brittles rely on chemical reactions provided by refined sugars which may be disrupted by substitutions. It may be possible to substitute, but ratios could take some tinkering to produce optimum results.

Similarly, recipes for baked goods containing white sugar may be too sensitive to changes in the moisture level of ingredients. If replacing all the sugar in a recipe (while reducing liquids) does not produce good results, try replacing only half the sugar with agave nectar.

Substituting Agave Nectar for Liquid Sweeteners

Honey

Replace each cup of honey with one cup of agave syrup.

Maple Syrup

Replace each cup of maple syrup with one cup of agave syrup.

Brown Rice Syrup

When replacing a cup of brown rice syrup, use 1/2 to 1/3 as much agave, and increase other liquids in the recipe by up to 1/2 a cup.

Corn Syrup

When replacing a cup of light corn syrup, use 1/2 as much agave, and increase other liquids in the recipe by up to 1/3 of a cup. Like corn syrup, agave nectar will not crystallize.

Substituting Agave Nectar for Granulated Sugar

White Sugar

For each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 to 1/3 cup. This substitution will also work for Demerara Sugar, Turbinado Sugar, Evaporated Cane Juice, or Sucanat.

Brown Sugar

For each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 cup. Because the moisture content of Brown Sugar is higher than that of white sugar, liquids may not have to be reduced as much when substituting agave nectar.

Other Considerations

Agave syrup may cause baked items to brown more quickly, so reduce oven temperatures by 25°F is and increase baking time slightly.
Especially in the last century, the western diet has become increasingly dominated by refined sweeteners such as granulated sugar and corn syrup. The problem with these substances is their high glycemic index and glycemic load - both measures of the relative impact that foods have on our blood sugar. Foods that raise blood sugar quickly trigger the release of the hormone insulin. Excessive releases of insulin and, more specifically, chronically high blood sugar and insulin levels are linked to Metabolic Syndrome (also called Syndrome X), which is a complex of health disorders. Associated ailments include insulin resistance and type II diabetes, abdominal weight gain and obesity, problems with blood lipids (raised triglycerides and cholesterol) and high blood pressure.

One of the most health-promoting properties of agave nectar is its favorable glycemic profile. Its sweetness comes primarily from a complex form of fructose called inulin. Fructose is the sugar that occurs naturally in fruits and vegetables. The carbohydrate in agave nectar has a low glycemic index, which provides sweetness without the unpleasant "sugar rush" and unhealthful blood sugar spike caused by many other sugars. Agave nectar is a delicious natural sweetener that can be used moderately - by dieters, some diabetics, and health conscious cooks - to replace high-glycemic and refined sugars.

Beef Brisket (ala Ina Garten - Jewish Style)

I wanted to try to make brisket and since I had cut the 11 lb brisket into 3 pieces (approx. 5 lb & then 2 about 2.5 lb.) I used this recipe as my basis.

Ingredients

• 6 to 7 pounds beef brisket
• 2 tablespoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced garlic (4 cloves)
• 2 teaspoons dried oregano leaves
• 1 pound carrots, peeled and cut into 2-inch chunks
• 8 stalks celery, cut into 2-inch chunks
• 6 yellow onions, peeled and sliced
• 6 fresh or dried bay leaves
• 1 (46-ounce) can tomato juice

Directions

Preheat the oven to 350 degrees F. Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.) Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
To serve, slice the meat across the grain. Serve with the vegetables.

This turned out really great last night. Yummy!!!

Energy Granola - Diabetic Friendly

Ingredients:
1 1/2 cups rolled oats
1/4 cup chopped raw almonds
1/4 cup chopped raw walnuts
1/4 cup dried cranberries or other dried fruit you like
1/4 cup raisins
2 tablespoons flax seeds
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
1 tablespoon dark brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup honey
2 tablespoons agave
1 tablespoon grapeseed oil
1/2 teaspoon vanilla extract

Method:
Preheat the oven to 325 degrees F. Spray a baking sheet with cooking spray.

Combine all of the dry ingredients in a mixing bowl and stir to mix well. In another small bowl, combine the wet ingredients and mix well. Add the wet ingredients to the dry and combine until well mixed. Transfer the mixture to the baking sheet and spread it out using a spatula. Transfer to the oven and cook until golden brown, about 22 minutes, stirring midway through cooking.

Remove from the oven and break up any large pieces. When completely cooled, store the granola in an airtight container.

Yield: about 3 cups

Healthier Cookies - Made with Lentils

Ingredients

• 1 cup (2 sticks) butter
• 1 cup brown sugar
• 1 egg
• 1 cup cooked mixed lentils, pureed
• 2 teaspoons vanilla extract
• 2 cups quick rolled oats

• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup chocolate chips
• 1 cup slivered almonds
• 1 cup pumpkin seeds

DIRECTIONS
Preheat the oven to 375 degrees F. Grease a sheet pan or two.

In a bowl of a stand mixer, cream the butter and sugar together until pale in color and then add the egg and mix well until incorporated. Stir in the lentil puree and vanilla extract, and continue to mix until combined. Add the oats, flour, baking soda, and salt, and mix until well combined. Finally, stir in the chocolate chips, almonds, and pumpkin seeds.

Drop the batter by spoonfuls onto the baking sheet and flatten with a fork. Bake the cookies for 13 to 18 minutes and allow to cool on a baking rack.


I added some raisins too but I am sure you could change it up by adding coconut, changing to nuts. We liked them and not a lot of sugar.

For the Lentils - 1 cup lentils and 2.5 - 3 cups water boil for about an hour. Drain and let cool. They can be stored in the freezer for another batch.

Slow Cooker Pulled Pork

I was wondering how using Tastefully Simple's Pomegranate Chipotle Sauce in this recipe would work. I tried it and it was really yummy. So here is my changed version. The basic recipe I received from my friend Beth Thomas.

INGREDIENTS:

1  3-4 pound pork shoulder roast
Montreal Steak seasoning, McCormick or Tastefully Simple Everyday Grill Seasoning
1 - 2  large onions, sliced 
1   bottle (18-ounce) your favorite barbecue sauce
1   bottle of Tastefully Simple's Pomegranate Chipotle Sauce
1-2   cans (16 ounces each) Whole/Jellied Cranberry sauce
1  cup Apple Juice or Cider
 Sandwich rolls or buns, split and toasted (optional)

DIRECTIONS:

Sprinkle roast liberally with steak seasoning; set aside. In a 5 quart slow cooker, arrange onion slices and apple juice/cider.  Top with seasoned roast. In a medium bowl, combine barbecue sauce and cranberry sauce.  Pour HALF over roast and reserve remainder. Cover and cook on Low heat setting for 8 to 10 hours or HIGH for 4 - 5 hours. Remove roast from cooker to pull or shred roast. Drain juice from cooker but reserve onions to add to the shredded pork. Add remainder of sauce to pork and onions and return to crock pot to warm through. Serve on buns or rolls of choice. You can top with cole slaw for added flavor. Makes 10-12 servings depending on size of serving.


Here is the link to Tastefully Simple to order the Pomegranate Chipotle Sauce: http://www.tastefullysimple.com/home.aspx

Kitchen Adventures of Jacqui and Shirley

I am trying to help my friend be a bit more adventurous with cooking. Jacqui said that she had problems with Banana Bread and it never came out right. So I made a Pillsbury quick bread recipe and one from scratch. Took them to her to decide which she liked better. She chose the one from scratch. Here is the recipe that I used:

Ingredients

• 1 cup granulated sugar
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 2 large eggs
• 3 ripe bananas
• 1 tablespoon milk
• 1 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Directions

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan. (Mine was Pyrex)
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
Spread slices with honey or serve with ice cream.

Hope you enjoy!