Mexican Baked Tilapia from Chowhound

Slow Cooker Sausage with Sweet Vegetables

I found the original recipe in the Wegmans MENU magazine, but made several changes to it to make it not require Wegmans’ prepared ingredients.  It was originally named “Slow-Cooked Italian Sausage Agrodolce” and I figured out after the fact that “agrodolce” must mean sweet vegetables.  Interestingly the recipe doesn’t use “sweet vegetables” but it does use vegetables and a sweet sauce.  It tastes kind of like a German-flavored barbecued sausage.

I know, the flavor sounds weird, but as I sat there eating this concoction I was inspired to state out loud to my husband and guest, “This is damn good.”  So there you have it.

Time:

Prep: 30 minutes
Total: 9.5 hours

Ingredients:

1.5 lbs sweet Italian sausage
1 Tbsp EVOO
8 C sliced green cabbage
2 C sliced red onions
3 cloves of garlic, chopped
1/2 C golden raisins (optional)
1-14.5 oz can diced tomatoes
1-6oz can tomato paste
1/2 tsp crushed red pepper
1/2 C red wine vinegar
2 tsp vinegar
2 tsp sugar

bread and salad to serve with
1 6-7 Qt slow cooker

Directions:

1. Slice cabbage and onions and add to bottom of slow cooker. Chop garlic and add that to slow cooker also.

2. Combine raisins, tomatoes, tomato paste, crushed red pepper, vinegar, and sugar in a bowl.  Pour this into the slow cooker over the vegetables and spread it with the back of a large spoon.

3. Heat oil in skillet on medium-high heat.  Brown sausage about 5-8 minutes.  Place sausage links in the slow cooker on top of everything else.

4. Cook on LOW for 8-9 hours.

5. Serve on plates or in large pasta bowls, along with some crusty bread and a simple salad.

Nutrition:

6 servings
1 serving = 1 sausage and 1/6 of the vegetables and sauce
400 calories per serving

Pork Carnitas

EZ Slow Cooker Pork Carnitas

Pork Carnitas

The original version of this recipe received 733 reviews with an average 4.5 star rating on allrecipes.com.

My version of these yummy slow cooker carnitas is spicier and has a stronger Indian flavor.  You will also need to start it one day ahead but I promise you it is worth it!  You can either start it the night before and eat it the following night, or start it in the morning and eat it the following day.  Either way it needs to sit in the frig for 8-10 hours before cooking.

Here we go!

2 – 2 lb pork tip roasts (Costco, $2/lb)
2 C beef broth (either pre-made or bouillon is fine)

Seasoning mix:
2 t garlic powder
2 t cumin
1 t oregano
1 t ground coriander
1 t chili powder
1 t pepper flakes
1 t salt
1/2 t ground cinnamon

  1. Mix the seasonings in a small bowl. Set aside.
  2. Set the crock from your 5-quart slow cooker next to your workspace, with the lid off.
  3. Remove all packaging from pork roasts, rinse and pat dry with paper towels.
  4. Holding 1 roast in your hand, slowly sprinkle half the seasonings onto the pork, a little at a time, while rubbing them into the meat.  It’s easiest to use both hands to rub the pork. When done your pork should be evenly covered all the way around with seasonings.
  5. Put the roast in the crock and do the same with the other one.  They should be nicely nestled next to each other in the crock.
  6. Cover the crock and put it in the frig for 8-10 hours (I do it overnight).
  7. 8-10 hours later, pull the crock out of the frig and put it in the cooker base.  At this point I generally wait an hour to bring it up to room temp, but you don’t have to if you don’t have time.
  8. Cook on low for 8 hours.  Check it and if it’s not falling apart, cook for an additional hour or more until it is.
  9. Let cool slightly, then pull it apart and serve it on whole grain rolls with the beef juice for dipping.

Some embellishments for the sandwiches might include sweet onions, barbecue sauce, pickles, cole slaw, olives, chutney, and the like.  Please no ketchup or mayo (unless your kids insist :-)).

Note:  You could make this in the morning, put it in the frig all day and then let it cook all night.  The next morning just stick the crock in the frig until you’re ready to eat, pull the pork apart, and heat it all up in the microwave.

For a gluten-free version, serve with corn tortillas or gluten-free bread.

Makes 10 servings at 225 calories each.  With the roll it’s 400.

Mexican Baked Tilapia from Chowhound

EZ Tri-Tip Roast Beef Stew (Slow Cooker)

Slow Cooker Pot Roast

Ingredients

  • 2 1/2 pound pre-marinated stew meat
    • (I like the Asada Tri Tip roast from Trader Joe’s)
  • 1 pound baby red potatoes cut in half or quarters
  • 1 pound carrots, scrubbed and cut into large pieces
  • 1 sweet onion cut into large slices
  • 1 jalapeno, seeded and cut into 1 inch strips
  • 4-5 garlic cloves, green shoots removed and chopped coarsely

Directions

  1. Prep all ingredients as indicated in the ingredients list.
  2. Place potatoes, carrots, onions, garlic, & jalapeno in a large slow cooker (in that order).
  3. Add meat and marinade juices into the cooker, directly on top of vegetables.
  4. Add 1/4 C red wine or water into the roast bag. Roll the open end over to close it, and give it a shake (over the sink in case it leaks). Pour the liquid over the roast and discard bag.
  5. Cover the cooker and turn to high setting. Cook on high for two hours then reduce heat to low and cook another 4 to 6 hours. The vegetables will be just tender, and the roast should be tender but not falling apart.

Photos

Step 1 – Prep Veggies

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Step 2 – Add veggies to cooker.

 

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Step 3 – Add meat to cooker.

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Step 5 – Cook and serve.

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Nutrition

Oops, coming soon!

Mexican Baked Tilapia from Chowhound

Venison (Deer) Stew Recipe

My husband’s friend at work is a frequent hunter so we were recently the beneficiaries of a three pound bag of this delicious lean meat. Last week we finally took it out of the freezer and let it thaw in the frig for several days. Today we have a huge pot of venison stew.

This big pot of stew cost us all of about $6 in vegetables and miscellaneous ingredients, since the meat itself was free!

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If you find yourself with a hunk of venison from a hunter-friend and you’re not sure what to do with it, give this a try, I really think you’ll be surprised at how wonderful this basic stew is. The meat is definitely the star of the show!

Ingredients:

3 lbs venison meat
olive oil
all purpose flour
2 large onions
4 stalks celery (plus some leaves if there are any)
2 large carrots
2 medium parsnips
4 cloves garlic
2 jalapeno peppers
1 can organic diced tomatoes
1 C red wine
5 C beef stock
3 bay leaves
1 Tbsp Herbs de Provence
salt and pepper

Tools:

Large non-stick pot
plastic spatula
large plastic spoon
large santoku-style knife
small paring knife
several small to medium sized bowls
re-purposed scrubber
peeler
wood cutting board

Directions:

  1. First cut up all vegetables and place into bowls. Different vegetables cook differently so I find it helpful to put certain vegetables together: onions and celery, carrots and parsnips, garlic and jalapenos. Then I’ll add the vegetable “groupings” to the pot at the same time.
  2. Cut up the meat into stew sized pieces, cutting against the grain. Place meat in a large zipper bag.
    Add 1/3 C flour, salt and pepper (to taste) to the bag. Seal the bag making sure there’s plenty of air in the bag and shake up the meat to coat it.
  3. Put about 2 Tbsp oil in the pot and turn to medium heat.
  4. Dump half the meat from the zipper bag into the hot oil and brown meat on all sides. This takes about 4-5 minutes. [Don’t worry about doing this perfectly, just toss the meat around every half minute or so and you’ll get most of it browned.] Remove the meat to a large bowl and do the same thing with the other half. Add a little more oil to the pot if needed, about a teaspoon at a time. Remove the second batch to the bowl as well.
  5. Add a tiny bit more oil if you need to, and add the onions and celery to the pot. Saute these briefly until they start to soften.
  6. Add the carrots and parsnips and continue to saute until the vegetables start to brown.
  7. Finally add the garlic and jalapeno and saute for another minute or so.
  8. Add the red wine to the pot and scrape the bottom of the pan with a wooden spatula to release whatever yummy stuff has stuck to the bottom of the pan. Let that simmer for a minute.
  9. Add the meat, tomato, stock, and seasonings to the pot and bring to a boil.
  10. Reduce heat to a low simmer, cover, and let cook for an hour. Check it occasionally to make sure the simmer is low and that you aren’t losing liquid. You can add more stock to the pot if you like. Just don’t add stock or water within the last 20 minutes or the flavors won’t all have time to blend.

Serve with crusty whole grain bread, preferably home made!
[Note: Most seasoned makers of venison stew claim that slow cooking is the best method. Deer meat is lean but it is not super-tender in general. I would have to agree that if this stew was made in the slow cooker it probably would be a lot more tender. I have’t tried it yet since hunting season is over, but if you do try that please let us know how it turns out! If you’re wondering how, just put everything in your slow cooker at step 9 and cook it on low for 6-8 hours.]

Nutrition Information:

Servings: 6
Calories: 461
Protein: 55 g
Fat: 11 g
Carbohydrates: 24 g
Fiber: 4 g
Sugar: 8 g
Sodium: 646 mg