Slow Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala
Yields 6 servings


This recipe is genuinely amazing.  I added a quick homemade raita by scooping some de-seeded cucumber, a cup or so of plain full fat yogurt, and a teaspoon+ of cumin and coriander.  


from http://cookingclassy.blogspot.com/2012/02/slow-cooker-chicken-tikka-masala.html

Ingredients:
5 boneless, skinless chicken breast halves, cut into 1 inch pieces (about 3 lbs)
1/2 large yellow onion, finely diced
4 cloves garlic, minced
2 Tbsp freshly, finely grated ginger
1 jalapeno, stemmed, sliced in half and seeds removed
1 (29 oz) can tomato puree 
1 1/2 cups plain yogurt 
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
2 Tbsp Garam Masala
1 Tbsp cumin
1/2 Tbsp paprika
2 tsp salt, or to taste
3/4 tsp cinnamon
3/4 tsp freshly ground black pepper
1-3 tsp cayenne pepper
2 bay leaves


Add at end:
1 cup heavy cream
1/2 tbsp cornstarch
Prepared Long Grain White Rice or Basmati Rice
Chopped cilantro, for serving

Directions:
In a large mixing bowl combine chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper.  Stir until combine.  Pour half of sauce mixture into a large slow cooker then add in diced chicken followed then cover chicken with remaining sauce.  Add in 2 bay leaves.  Cover slow cooker with lid and cook on low heat for 8 hours (or high for 4 hours).  
In a mixing bowl, whisk together heavy cream and cornstarch, pour mixture into slow cooker and gently stir.  Allow mixture to cook 20 minutes while you prepare the rice.  Remove bay leaves and sliced jalapeno and serve warm over rice and sprinkle with chopped cilantro.

Basic Chicken Curry

Eh, I wasn't totally thrilled with this recipe.  It came out soupy and under-flavored.  I think that it needs more fresh, bold seasonings, like a jalapeno cooking in there with it, as well as more salt.

1 lb. skinless, boneless chicken breasts

• 1 lb. skinless, boneless chicken thighs

• 2 potatoes, peeled and cubed

• 1 chopped onion

• 1 clove minced garlic
• 1 (13.5 ounce) can coconut milk
• 1 cup chicken broth
• 1/4 cup curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper 
• 1 chopped red bell pepper
• 1 tablespoon cornstarch (for thickening at the end)
• Garnish - 1 tbsp each raisins and flaked coconut

1. Cube chicken

2. Add all ingredients (except bell pepper, cornstarch and garnishes) into slow cooker, cook on low for 4 hours

3. Keep slow cooker on, add red bell pepper (adding it at the beginning will make it fall apart), cook an additional hour, adding cornstarch about 15 minutes before it's done (easier to add cornstarch by mixing it with a little water first)

Pulled Peanut Chicken

Thai Style Peanut Pulled Chicken in the Slow Cooker, taken from http://myretrokitchen.blogspot.com/2012/02/thai-style-peanut-pulled-chicken-in.html


for the meat
3 lbs of boneless, skinless chicken thighs, breasts or a combination of the two
1 medium onion, halved and quartered
torn cilantro leaves and crushed peanuts for garnish
for the sauce
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup chicken stock (or warm water)
2 tablespoons fresh ginger, chopped
3 cloves garlic, minced
2 tablespoons rice vinegar 
1 1/2 teaspoons honey
1 teaspoon chili flakes

Puree all ingredients of the sauce in a blender for two minutes, or until smooth.  Set off to the side.

Place the onions in the bottom of the slow cooker and lay the chicken on top.  Pour the prepared sauce over the top of the chicken.  Place the lid back on and cook on high 3-4 hours on HIGH or 6-8 on LOW. 

About an hour to 40 minutes before your final cooking time, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the chicken by pulling away from each other. Place the shredded chicken back into the slow cooker, stir well and continue to cook for that additional 30 minutes to an hour.

Garnish with cilantro and chopped peanuts

Mama Baby Spinach Pockets

Enjoyable for mamas, babies, and more.  Very quick, healthy and easy lunch.

Baby spinach
Whole wheat pita bread
Feta cheese
Olive oil
Dill seasoning optional

Wilt spinach in steamer for 5+ minutes
To cool quickly, run under cold water in sink
Drain/squeeze out as much liquid as possible
Mix in feta cheese, dill, and high quality olive oil in desired proportions
Drop into pocket
Eat

Trader Joe's veggie soup

So disgusting looking that I won't even take a picture.  But palatable enough that James and I will both eat it happily.  It's healthier than anything else we eat!  And it is the fastest thing in the world to make.

1 big container mirepoix (mix of chopped onion, celery, carrots)
2 packages organic baby spinach
1 package kale
2 packages organic broccoli florets
1 package cauliflower
1 box of organic vegetable broth
1 cup water

Put a few tbsp of olive oil in a big pot, heat on medium high
Add in mirepoix, saute in oil until fragrant (about 5 min)
Dump in everything else, cover pot, turn to medium low
Leave it cooking for about an hour, everything will wilt and get very soft
Puree with immersion blender until smooth
Add more water if necessary to thin further
Eat for a week!

Cole Slaw

• 
  
• 
  
• 1 small head cabbage (preferably red), shredded
• 3 medium carrots, shredded
• 1 cup mayonnaise
• 1/3 c sugar (I usually do just a few tbsp to make it less sweet)
• 1/4 cup cider vinegar

Mix mayo, sugar, vinegar in a bowl

Add in carrots and cabbage, mix

Best when refrigerated for a few hours first . . . can sit in the fridge for days

Thin Buttermilk Pancakes

For extra thin diner-style pancakes, these are quick and easy . . .

1.5 c flour

1.5 tbsp sugar

2 tsp baking powder

.5 tsp baking soda

.5 tsp salt

1.5 c buttermilk (or as a substitute use a measuring cup to first add 1.5 tbsp of white vinegar and then add milk up to the 1.5c line, allow to sit for 5 min before using)

2 eggs

1 tsp vanilla

2 tbsp veg oil

Combine dry ingredients first, then wet ingredients in a separate bowl, add wet to dry, mix until just blended.  Cook on griddle on medium/medium-high heat until perfectly golden.