I love that you can set it, and forget it for 6-8 hours, but the entire day the kitchen will smell absolutely delicious. I'll be gone all day, but I'm taking bets Mom's caregiver (a wonderful woman herself) will stay for dinner when I get home, after smelling it all day! When I made the strata last week (whose recipe here was that, the sliced veggies all beautiful in the pan?), she chose to stay a 1/2 hr on her own time to get some o' THAT, LOL.
Hope I am doing this right!
Come check out the cooking thread! Theme warm and cozy on Friday the 13th!
You did fine except for spilling the beans!
Looks like you’re doing it right, Yaelle!
A friend just gave me this recipe, which sounds perfect for chilly temps...
Creamy Bacon Corn Chowder (crockpot)
Ingredients
2 large carrots, chopped
1 large onion, chopped
4 potatoes, chopped
2 14-16oz cans of corn (drained) OR one small 10-12oz bag of frozen corn
2 14-16oz cans of creamed corn
4 cups of water OR chicken broth
1 lb bacon, cooked and crumbled
½ teaspoon thyme
1 teaspoon dried parsley
½ teaspoon garlic powder
salt & pepper to taste
1 12oz can of evaporated milk
2 tablespoons cornstarch
3 tablespoons of butter (optional)
Instructions
Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
Add just enough water or chicken stock to cover the ingredients.
Cook on high 5 hours or low 7-8 hours until vegetables are softened.
Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,
Taste and adjust seasoning with salt and pepper to taste.
I have several things going today. We are cold and somewhat icy here, so it’s a good day to make comfort food. I had a pork loin that I needed to cook, so I am doing that in the crockpot with onions, carrots, garlic, and a spicy Asian-flavored sauce that will cook all day. Should make some good sandwiches tomorrow. School is out here due to weather, and I have a grandson with me today. For him, I have a pot of creamy homemade chicken and dumplings on the stove, and a loaf of homemade bread ready to go in the oven. I made a vanilla cake last night, with good homemade buttercream vanilla icing that I decorated with two-tone buttercream rosettes. I did the rosettes in shades of blue for my grandson. We are fat and happy here today, at least until the power goes out! I like cooking when it’s cold and dreary outside.
soo you are encouraging peopel to eat white bean dish on friday the 13’th while being around open flames? What could possibly go wrong
My link didn’t come out as a link because I used HTML in the post.
Here it is
http://www.epicurious.com/recipes/food/views/slow-cooker-white-chicken-chili
I am lazy and fry steaks.
I have been marinading them in salad dressing which is OK but I would try a different marinade.
I put the 3/4 to one inch thick steak on a medium heat in a fry pan for about4 minutes per side when cooking it.
Usually put a little butter in fry pan to start the frying.
Any suggestions? - Tom
I had it for the first time last week-so good!
Entering my mid-forties (somehow early forties didn’t seem quite so old!) tomorrow so have to slow down in the creamy indulgences. White chicken chili makes me throw caution to the wind!
Prayers up for JT and her family!!!
Although it is fairly warm on the east coast, I stumbled upon a recipe I had torn out of the NY Times Magazine section - potato kugel, which is a casserole. It is in the oven now. 5 potatoes shredded, bound with egg and shoved into the oven at 350. I’ll need prayers that this turns out ok ‘cause I’ve been having a few culinary disasters lately.
Also, that amount of potatoes strikes fear into my heart. You have to watch that they don’t start to turn pink and then you have to somehow dry them all off before they turn black!
I love a good bean soup. This years Christmas ham went so fast that I didn’t get to use it in my navy bean soup. This recipe looks great. I’m going to try it and skip the cloves and bouillon. I like using homemade chicken stock for my soups.
Bean with Bacon
Ingredients
1 (16 ounce) package dried navy beans
9 cups water
1 pound bacon
2 onions, chopped
2 stalks celery, chopped
4 teaspoons chicken bouillon
1 bay leaf
1/3 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 (16 ounce) can diced tomatoes
4 cups water
Directions
Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
Stir in the tomatoes with their juice. Serve.
http://allrecipes.com/recipe/13102/bean-with-bacon/
Thanks for starting the thread. Best wishes and prayers for Jamestown and her relative. White chili is about the only chili I make. Also uses chicken broth and cream plus cubed turkey tenderloin.
That looks delicious!
Our temperatures have gone from single digits to in the 60s this week. Crazy weather! So I’m going to make some Thai chicken pasta tonight, because we had comfort food during the snowed in days. I still need to save some for the next set of snowy days. We pick this area because of the variation in weather, the cold doesn’t last too long and neither does the heat in the summer.
But speaking of crockpots - I bought one, the name brand, from Lowe’s during a Christmas sale. Or maybe it was Black Friday. Great buy at nine bucks. But when I used it, using a tried-and-true recipe, the thing was boiling away on low after just two hours. My meat never got beyond bright red/pink in my other crockpots at that point. So after doing some googling, I found out the same environmentalnazis that ruined by dishwasher drying my dishes and ruined my clothes washer actually cleaning my clothes, are now stopping slow cookers from being a low temperature. AAUURRGGHH!!
Thanks for covering for JT. This thread looks great, my mouth has watered repeatedly!
Jamestown, hope all is going well on the caregiver front.
I love the idea of substituting coconut cream!
This is what I made tonight:
Thai Chicken Pasta
1 pound chicken
2 tbsp chili oil
1 carrot, julienned
1 tbsp garlic
2 zucchini, in 1/2 circles
10 ounces linguine
1 red bell pepper, julienned
2 1/2 tsp curry powder
1 tsp peanut butter
1 tsp cumin
3 tbsp soy sauce
1/8 tsp cayenne
2 tsp cornstarch
3 tbsp water
2 tsp sesame oil
Prepare moist chicken* and slice. In a large pan, heat chili oil. Add garlic and veggies and cook for 5 minutes. Add soy sauce, cumin, curry powder, cayenne, and peanut butter. Mix cornstarch with water and add to pan. Cook until thickened. Add chicken, additional pasta water, and heat. Add cooked pasta and mix. Add sesame oil to each serving or to the pan.
*moist chicken breasts are put into simmering water covering them by 1-2” for 5 minutes, then turn the heat off and let set 10 minutes. They should be just a tad pink in the very center so that reheating cooks them thoroughly but the slices stay moist.
San Antonio is warming up to the mid-70’s tomorrow with rain... I think our cold spell is over for now.
I was sitting in a doctor’s office yesterday thumbing through magazines (a much more interesting collection than one usually finds) and I found two recipes that look really good.
Shallot Tarte Tatin, from Bon Apetit:
http://www.bonappetit.com/recipe/shallot-tarte-tatin
and Salsa Black Bean Burgers, from Eating Well:
http://www.eatingwell.com/recipe/256455/salsa-black-bean-burgers/
-JT