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Mrs. Samurai's Kitchen



Southwest Slow-Cooker Stew

Posted by Mrs. Samurai, in Slow Cooker, Main dish, Recipes 07 February 2013 · 1,039 views

Here's a very easy and tasty beef stew with a southwestern twist. There are no potatoes in it, so it is low-carb for those of you who are cutting back on the starches! It's thinner than a typical beef stew, but chunkier than a soup. One could thicken the liquid at the end with some corn starch, but I've never bothered. Stirring in some sour cream to your bowl is highly recommended!

Ingredients:
  • 3 T. olive or refined coconut oil
  • 2-3 pounds beef stew meat
  • 2 bell peppers, any color, cut into 1 inch pieces
  • 3 medium carrots, cut into 1/2 inch pieces
  • 1 T. cumin, ground
  • 1 quart beef broth
  • 1 jar salsa, 16 oz.
  • 4 medium zucchini, cut into 3/4 inch pieces
  • sour cream, cilantro, optional toppings
Directions:

Heat 1 T. of the oil in a 12-inch skillet over med-high heat. Brown half of the beef cubes for several minutes, then place into the slow cooker. Repeat with more oil and the other half of the beef.

Heat the rest of the oil in the skillet, then add the peppers, carrots, and cumin. Cook, stirring frequently, for a minute or two, then pour in about half of the broth. Bring to a simmer then cook for a minute or two, scraping the bottom of the pan. Pour the contents of the skillet over the beef in the slow cooker.

Add the remaining broth, salsa, and zucchini to the slow cooker. Cook on low for about 7 to 8 hours, until the beef is tender. (I haven't tried it, but would probably work on high for about 4 hours.)

Serve with cilantro and sour cream.

Notes:

Instead of buying already cut up stew meat, you could get chuck or round steaks and cut them into approximately 1 inch pieces yourself, trimming any excess fat off. Be sure to account for the trimmed-off excess in calculating the weight of the steaks you need to buy. Bison meat would also work fine in this recipe.


Slow Cooker Chipotle Chicken Thighs

Posted by Mrs. Samurai, in Main dish, Slow Cooker 07 January 2012 · 616 views

The Samurai and I had this for dinner last night, and it was so good I had to get it up here to share with the rest of you! It's loosely adapted from a recipe from the online "Menu-Mailer" service.

Enjoy!

Slow Cooker Chipotle Chicken Thighs

Ingredients:
  • 1 large onion, diced
  • 4 stalks celery, diced
  • 4 medium carrots, diced
  • 4 pounds chicken thighs, boneless, skinless
  • salt, pepper
  • 1 can/jar crushed tomatoes, 14-15 oz., or tomato sauce
  • 1 medium lime, juiced
  • 2 chipotles (canned in adobo sauce), minced
  • 2 teaspoons adobo sauce (from the can of chipotles)
  • 3 cloves garlic
  • 1 bunch cilantro, chopped
  • 1 bag frozen green beans
  • sour cream, avocado, optional

Directions:

In a skillet (with a cover), cook the onions, celery, and carrots in a little oil and salt for 5 minutes over med-low heat, covered, until soft. Do not brown. Scrape the contents of the skillet into the bottom of your slow cooker. (You can skip this step and just place the raw veggies in the cooker if you are really short on time, but I think this step helps the flavor and texture a lot.)

Cover the veggies with half of the thighs, sprinkle with some salt and pepper. Then layer the remaining thighs and sprinkle those with salt and pepper.

Combine the tomatoes, lime juice, chipotles, adobo sauce, and garlic in a bowl, then pour over the chicken.

Cook on low for 7-8 hours, or high for 3-4. Add the frozen green beans during the last hour of cooking (you can just throw them right on top of everything and sort of push them into the liquid a bit).

Once everything is done, remove the thighs from the slow cooker and set aside. Stir the cilantro into the liquid and veggies remaining in the cooker. Serve by placing 2-3 thighs in a shallow bowl then topping with veggies and liquid. Serve with optional sour cream, avocado, etc.

Serves 6 (at least!)


Tender Slow-Cooker Pork Chops

Posted by Mrs. Samurai, in Slow Cooker, Recipes, Main dish 22 September 2011 · 1,063 views
pork, slow cooker, Crock Pot
For me, cooking pork chops is often a bit frustrating because today’s pork is so lean that the result is often very dry. Here’s an easy way to create succulent chops and a yummy sauce all in your slow cooker with very little labor. I love having dinner cooking in my Crock Pot - gives me kind of a smug feeling all day (as opposed to that nagging “what am I gonna fix for dinner?” playing in the back of my mind).

Ingredients

6-10 center-cut pork chops, trimmed (quantity depends on size of the chops and the number of people you are feeding)
Salt, pepper, garlic powder, or other seasonings
about 1/2 cup of flour
Fat/Oil (olive, refined coconut, butter, or ghee)
1 large or 2 medium onions, sliced
2 - 3 cups chicken broth
8 oz. sour cream or whole-milk yogurt

Directions

Put the flour in a shallow dish or pie plate and mix it with seasonings of your choice. Salt, pepper, and garlic powder are good - or any favorite seasoning blend you might have on hand. I don’t measure the seasonings - I shake it in fairly liberally, imagining how much I would shake onto the amount of chops I’m cooking.

Heat about 1 tablespoon of the fat or oil in a large skillet over medium heat. Dredge the pork chops in the flour mixture, then add to the hot pan and brown lightly on both sides. Put the chops in the slow cooker, then top with the onion slices and enough chicken broth just to cover it all.

Cover and cook on low for about 8 hours (this can vary slightly, depending on the size and quantity of chops). Remove the chops (they should be falling-apart tender!) and stir in the sour cream to the remaining liquid and onions. This sauce is excellent over the chops and either mashed potatoes or mashed cauliflower (recipe coming soon!), and whatever green vegetable you decide to serve on the side.

Note: if you want a thicker gravy-like sauce, you can transfer some or all of the liquid to a saucepan (before you add the sour cream) and heat it with a little corn starch or flour to thicken somewhat, then stir in the sour cream off heat. I’m usually too lazy to bother, and don’t mind the more liquidy sauce flooding my plate!

This recipe is adapted from one I got through a cool menu-mailing service called, oddly enough, Menu-Mailer. Check it out if meal planning is a challenge for you!





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