Daily Archives: September 1, 2012

Slow cooker

Crock Pot salsa chicken tacos

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I have heard so many recipes raving about how easy and delicious Crock Pot salsa chicken is, it is on nearly every Crock Pot recipe list I’ve seen. So one day before leaving for school, I decided on a whim to try it. Turns out, all these people know what they’re talking about! It was amazing by itself over rice, and it is even better shredded on a taco!
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Ingredients:
3-4 boneless, skinless chicken breasts
2 cups salsa
1 flour tortilla
2 tbsp refried beans
1/2 onion, sliced
1 cup diced bell peppers
2 tbsp taco seasoning
1/2 cup shredded lettuce
1/4 cup sharp cheddar cheese
1 tbsp sour cream
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Step 1: Put the chicken and the salsa in the crock pot. Cook on low at least 6 up to 10 hours. The chicken will be slightly browned, lightly salsa flavored, and fall-apart tender. It tastes amazing on its own, serve with a vegetable and a starch side dish.

Step 2: Put a tiny amount of olive oil or stock in a frying pan, and fry the onion and pepper until soft. Add the taco seasonings, cover and cook another 2 minutes.

Step 3: Smear refried beans on half the tortilla, heat in microwave 20 minutes. Add cheese so it melts, and about 3-4 oz of the chicken. Then pile on the veggies and smear the sour cream on the other half. Pour salsa on top, roll up and enjoy!

This is super filling, and all the flavors combine into a taste bud party in your mouth! Makes enough for several meals, probably 10 tacos depending on how much you stuff them. The meat could also be used for quesadillas or tamales.

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Breads

White bread with flax

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I have always loved fresh baked bread, and have been dying to make my own! Now that I finally have an oven, I plan on making my own as much as possible. So I found a simple recipe online, and decided to try my hand at it. Take a look at my first attempt!
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Ingredients:
6 cups flour
1/4 cup oil
1 1/2 tsp salt
1 1/2 tbsp active dry yeast
2/3 cup sugar
1/2 cup ground flax
2 cups warm water
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Step 1: Add the sugar to the warm water and dissolve. Then add the yeast. Let it sit somewhere warm until it starts to foam. That means the yeast ‘woke up’ and is breaking down the sugar to make CO2, which makes the bread rise.

Step 2: Add the oil & salt. Then add the flour 1 cup at a time. Knead on a floured surface until smooth and no longer sticky. Let sit until it doubles in size (about 1 hour).

Step 3: Knead again on the floured surface. This recipe makes dough for 2 loaves, so divide and place into an oiled bread pan. I made one regular loaf, and one twisted loaf, like french bread.

Step 4: Let rise again. Bake at 350 for 30 minutes or until golden brown. Brush the top with butter so that it stays soft.

This loaf ended up breaking, because I didn’t let it rise above the level of the pan. So more patience next time. Other than that, it came out beautiful! I will be trying again soon for sure. I dream of the days of sandwiches on homemade bread, and dipping my own buttered bread in warm spaghetti sauce…

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Breakfast, Vegan, Vegetarian

Salsa & egg breakfast burrito

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This is something I came up with when I realized I woke up 20 minutes earlier than I needed to for class. Since I had time to actually cook something, I decided on eggs. I looked in the fridge, and as I had been preparing for tacos this week, I had tortillas and salsa and a bag full of cut up bell peppers.
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So I figured why wait for these awesome Mexican-inspired flavors! I could make a protein and veggie packed breakfast that could even be portable.
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Ingredients:
2 eggs, beaten
1/2 cup diced bell pepper
1 diced green onion
3-4 tbsp salsa
1/4 cup shredded cheese
1 flour tortilla (10″)
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Step 1: Fry the peppers and onion in a skillet with a tiny bit of oil if needed.

Step 2: Whip the eggs in a small bowl or cup. You can add a splash of milk for a fluffier texture. Add to the pan and cook slowly over medium heat. Use a wooden or plastic spoon to continually push the egg around until it is all cooked through.

Step 3: Heat a tortilla in the microwave for about 15 seconds. Add egg and veggie mixture, then a handful of shredded cheese to melt on top. Top with as much salsa as you prefer.

Step 4: Roll up and enjoy!

As always, the add-ins are optional, put whatever veggies you like in it. You could even add beans, potato, sausage, bacon or tofu if you have a big appetite in the morning. You could wrap these in plastic or aluminum foil and carry them with you for a healthy, filling breakfast on the go. Much better for you waist and wallet than a fast food drive through breakfast burrito!

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Slow cooker, Vegetarian

Crock Pot Veggie Stew

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I recently moved across America to the great state of Colorado! That explains my lack of posts for a while. However, since my new place has an oven, my repertoire has quadrupled, and thus I intend to make up for it!
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So this post was inspired by a trip to a local farmer’s market. There was so much delicious produce, to be had super cheaply! Then a few days later, I needed to do something with the veggies I hadn’t eaten yet. As many cooks know, fresh is best but it also spoils quickest.
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Another complication I will be dealing with this year is my first year of doctoral classes and research, so I will be gone the majority of the day, 6am – 6pm most days. So you will likely see a lot of make-ahead or Crock Pot meals!
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Ingredients:
1 large carrot, diced
1 large onion, diced
3 roma tomatoes, diced
1/2 head cabbage, shredded
3-4 stalks celery, diced
2 potatoes, diced
1/3 of a red, orange & yellow bell pepper (or 1 of any color) diced
2 small heads broccoli, cut into small florets
4-5 green onions, diced
3 cups chicken stock or 3 bouillon cubes + water
Turmeric, chipotle chili pepper, paprika, black pepper, garlic, salt
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I don’t add amounts for the spices because it depends on how hot you like it. I found out after the fact that I added a *bit* too much chipotle pepper, because man did this soup clear the sinuses! I need to make it again mid-winter…

Step 1: This is the only work-intensive step. Dice all the veggies and layer in the Crock Pot.

Step 2: Add spices and broth. If you’re a strict vegetarian or vegan, use vegetable broth or plain water instead of the chicken stock.

Step 3: Cook on low at least 4 hours up to 12 hours. The longer it cooks the softer the vegetables will get, but the more flavors will come out and mingle.

You can add really any vegetable you have on hand that you need to use up. If you don’t want to take the time to dice everything, you can buy pre-cut from a salad bar or use frozen vegetables and just throw them in! Couldn’t be easier. Plus it makes quite a bit, so you have several meals for very cheap, and likely enough to freeze for later meals.

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