Hi kids. I wanted to post an update on yesterday’s post since many of you had very good questions that were answered in the comments, making them hard to find. So, I’ll resummarize things here: Continue reading
cooking
108 posts
Ok kids! It’s time for the first Crasstalk Recipe Contest where we give you a challenge and you have to throw down like the Iron Chefs that you are and show us some of your most creative work. We know that there are some exceptionally talented culinary wizards out there and we are looking forward to seeing what you all can come up with. Continue reading
The phrase “cooking on a budget” helps to sell a gazillion magazines a year. But do you know what? Those “cooking on a budget” magazines are a contradiction. Those magazines at the checkout are ridiculously expensive. So, if you can afford to buy a six dollar magazine about “cooking on a budget” than you’re not really on a budget. The rest of us know that the six dollars could buy such glamorous items as a small 4-roll package of toilet paper and ½ pound of swiss cheese. So, I want to amend that phrase to simply “cooking and still being able to afford a 4.99 bottle of wine to go with dinner.” (From here on out that will just be referred to as, “casbataa4bowtgwd.”) Continue reading
Food. Cook books. Recipes. Appliances. Restaurants. Hairy celebrity chefs. Dirty celebrity chefs who end up in the blind gossip pages a little too often. All of these things end up in the pages of Crasstalk all the time. But what single item, book, machine, cool cafe, classy bar, well-turned calf or succulent breast is your absolute favourite?
Saying “chocolate” is too easy, so say something else. Continue reading
This is a recipe for banh xeo, aka sizzling Saigon pancakes. The story is about how we had them in Vietnam on our trip there earlier this year. Continue reading
As someone who is always cooking and baking, I am very grateful for items that make my life easier. I found myself wondering the other day which appliances and utensils I would grab if my house were on fire. Continue reading
(Originally published on Let My People Grow)
People who enjoy a really good starch need to thank David Ben-Gurion, Israel’s first prime minister. During the austerity period in Israel after the War of independence, there was a shortage of rice which many of the new immigrants to Israel relied on for their diet. Ben-Gurion knew that the immigrants would need something to replace rice, and he asked the Osem food company in Israel to come up with an inexpensive, wheat-based substitute. Continue reading
Yesterday, this Canadian asked the denizens of CTalk for the elements of a proper southern U.S. barbeque. I really wasn’t thinking about an article about it, but I got so many good answers I wanted to put them together for my own later reference and then I thought, what the hell, might as well post them.
So here we have, according to Crass’s own southerners, a pick-and-choose list of potential dishes. Continue reading
Deviled Eggs
This recipe is for one dozen eggs (some don’t make it to the table because they fall apart when peeling the shells off, or get eaten).
Continue reading
Some of you may hear me sing the never-ending praises of my favorite kitchen tool on a regular basis. It is a gift to newcomers and experts alike. It does not discriminate. It could care less if you know your amuse bouche from your ass; if you can shop, chop and read, you’re good to go. See, the magic pot only has four settings; off, warm, low and, of course, high (for those in a hurry). But, its capabilities are seemingly endless. Who knew you could make good lasagna in a slow cooker?
Some helpful tips for using and abusing this ’70s culinary masterpiece:
1. If the recipe calls for veggies, I try to add them as late as possible to preserve the nutritional content. If you want to get fancy, you can blanch the vegetables before adding, but this seems to defeat the “one pot” philosophy.
2. If you are increasing/decreasing the size of the recipe, don’t forget to alter the time accordingly. You laugh, but no one likes brown mush (I learned from experience).
3. Dry beans contain phytohaemagglutinin. I have no idea what this is, but it’s toxic, so all dry beans MUST be pre-boiled for ten minutes before adding them to the recipe. You don’t want to poison the dinner guests. Although, if you do, this appears to be the way to go.
4. Remove all fat and skin from any meat in your recipe. The fat melts and, trust me, it’s not pretty nor does it taste good.
For more helpful hints, this is a great site.
Now, for the GOOD part….. Recipes!
This is one of my favorites and is also very simple.
Soy Braised Chicken
Serves 4| Hands-On Time: 10m | Total Time: 8hr 00m
Ingredients:
2 medium onions, sliced
4 garlic cloves, smashed
1/3 cup apple cider vinegar
1/3 cup soy sauce
1 tablespoon brown sugar
1 bay leaf
black pepper
8 skinless, bone-in chicken thighs (about 1 3/4 pounds)
1 teaspoon paprika
1 cup long-grain white rice
1 large head bok choy, cut into 1-inch strips
2 scallions, thinly sliced
Directions:
In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and ¼ teaspoon pepper. Place the chicken on top and sprinkle with the paprika.
Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
Twenty minutes before serving, cook the rice according to the package directions.
Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.
This recipe for beef tacos is just, well, yummy! I added guacamole and home made salsa to the agenda and eliminated the sour cream. Also, chipotles in adobo sauce have a distinct smoky flavor. If this is not your thing, you can substitute green chiles or fire roasted ones and add some red or green salsa.
Chipotle Beef Tacos
Serves 6| Hands-On Time: 30m | Total Time: 8hr 30m
Ingredients:
3 pounds beef chuck, trimmed and cut into 2-inch pieces
1 large onion, thinly sliced
4 cloves garlic, chopped
1 to 3 tablespoons chopped canned chipotles in adobo sauce
1 teaspoon dried oregano
2 bay leaves
kosher salt
4 cups thinly sliced cabbage (about 1/3 medium cabbage)
4 radishes, halved and thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice, plus lime wedges for serving
12 6-inch corn tortillas
sour cream, pickled jalapeño peppers, and hot sauce, for serving.
Directions:
In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt.
Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 3 ½ to 4 hours (this will shorten total cooking time).
Twenty minutes before serving, heat oven to 350° F. In a large bowl, toss together the cabbage, radishes, cilantro, lime juice, and ¼ teaspoon salt. Wrap the tortillas in foil and bake until warm, 5 to 10 minutes.
Transfer the beef to a medium bowl (reserve the cooking liquid) and shred, using 2 forks. Strain the cooking liquid through a fine-mesh sieve into the bowl with the beef and toss to combine.
Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and salsa.
And lastly, a little something apple.
Apple Brown Betty (Crocker)
Ingredients:
3 cups apples – peeled, cored and diced
10 slices bread, cubed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
3/4 cup brown sugar
1/2 cup butter, melted
Directions:
Place apples into the crock of a slow cooker. In a medium bowl, toss together the bread cubes, cinnamon, nutmeg, salt and brown sugar (you can also add nuts here). Place on top of the apples and drizzle with melted butter. Cover and cook on Low for 3 hours, or until apples are tender.
Top with vanilla ice cream or whipped cream.
PLEASE share your favorite slow cooker recipes in the comments!
ALSO, here are some great links…..
RealSimple– A great selection!
One for every day of the year– (LCL- Did you bless me with this link?)
Great Vegan recipes– You don’t need to be a carnivore to enjoy the Pot!
Happy CrockPotting, people!
Recipes/photos courtesy of RealSimple.com and Allrecipes.com