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.