We happened to have a butternut squash in the firge and needed a way to use it up. The solution? Butternut Squash Soup.
Ingredients:
1 butternut squash
2 tbsp olive oil
4 cups chicken broth
2 small onions, diced
2 small apples, peeled and cubed
1 2/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground coriander
1/4 tsp ground cinnamon
Ingredients:
Microwave squash for 2 to 5 minutes on high, to soften skin. Cut squash in half lengthwise. Scoop out seeds and stringy pulp. Brush olive oil on the inside and roast in a 400 degree oven for 15 minutes. If the skin doesn't begin to peel off, you may need to cut it off with a paring knife. Add broth, onions, and apples to slow cooker. Stir in salt, pepper, and spices. Add squash when finished roasting and cook on low for 6 to 8 hours. Blend with an immersion blender.
From Make it Fast, Cook it Slow
Tuesday, September 28, 2010
Monday, September 27, 2010
Lazy Chicken
This is probably the easiest recipe I've ever seen. It is very simple and only requires two ingredients.
Ingredients:
3 chicken breasts
pasta sauce
Directions:
Put chicken breasts in crock pot and pour sauce on top. Cover and cook on low for 8 hours. Pull chicken apart with a fork and serve over pasta and rice.
Like I said this recipe is so easy. And the best part is that you can use any kind of meat and sauce. This should be my fallback for the crock pot. Maybe I should try a different kind of meat next time.
From Make it Fast, Cook it Slow
Ingredients:
3 chicken breasts
pasta sauce
Directions:
Put chicken breasts in crock pot and pour sauce on top. Cover and cook on low for 8 hours. Pull chicken apart with a fork and serve over pasta and rice.
Like I said this recipe is so easy. And the best part is that you can use any kind of meat and sauce. This should be my fallback for the crock pot. Maybe I should try a different kind of meat next time.
From Make it Fast, Cook it Slow
Sunday, September 26, 2010
Lemon Herb Chicken
Again this was a recipe I meant to post last week. And if you haven't already figured this out, all the recipes I made last week were crock pot recipes. This particular recipe is very easy.
Ingredients:
1 4 lb whole chicken
1/2 tsp kosher salt
1/2 tsp pepper
1 head garlic, cloves intact and peeled
2 lemons, sliced
3 to 4 sprigs fresh rosemary
Directions:
skin chicken and discard neck and giblets (the internal organs).Put whole cloves of garlic in cavity. Place in cork pot breast side down and lay rosemary on top. Place chicken in crock pot, cover, and cook on low for 8 hours. Remove chicken from crock. (the meat will fall off the bones) Serve with rice or vegetables. (I had it with a baked potato)
And yes I know I keep forgetting to take pictures of these recipes. I'll have to get better at doing it.
From Make it Fast, Cook it Slow
Ingredients:
1 4 lb whole chicken
1/2 tsp kosher salt
1/2 tsp pepper
1 head garlic, cloves intact and peeled
2 lemons, sliced
3 to 4 sprigs fresh rosemary
Directions:
skin chicken and discard neck and giblets (the internal organs).Put whole cloves of garlic in cavity. Place in cork pot breast side down and lay rosemary on top. Place chicken in crock pot, cover, and cook on low for 8 hours. Remove chicken from crock. (the meat will fall off the bones) Serve with rice or vegetables. (I had it with a baked potato)
And yes I know I keep forgetting to take pictures of these recipes. I'll have to get better at doing it.
From Make it Fast, Cook it Slow
Potato Leek Soup
Okay, so I meant to post this recipe last week, but I was really busy. So here is the recipe and I hope you enjoy it.
Ingredients:
3 large leek, diced (you only use the white part)
1 medium yellow onion, chopped
1 lb brown potatoes
1/2 tsp thyme
black pepper
5 cups chicken broth
2 cloves chopped garlic
Directions:
Chop up vegetables and add broth and spices. Cook on low for 8 hours or on high for 4. Use immersion blender to thicken soup or put small batches into a blender if you don't have one. But the immersion blender is the best thing to make it both creamy and dairy free.
From Make it Fast, Cook it Slow
Ingredients:
3 large leek, diced (you only use the white part)
1 medium yellow onion, chopped
1 lb brown potatoes
1/2 tsp thyme
black pepper
5 cups chicken broth
2 cloves chopped garlic
Directions:
Chop up vegetables and add broth and spices. Cook on low for 8 hours or on high for 4. Use immersion blender to thicken soup or put small batches into a blender if you don't have one. But the immersion blender is the best thing to make it both creamy and dairy free.
From Make it Fast, Cook it Slow
Tuesday, September 21, 2010
Chipotle Chicken with Sweet Potatoes
I love this recipe. It is a little spicy, so if you don't like spicy foods, you may want to use less chipotle.
Ingredients:
4 chicken breasts
1 10 oz package mushrooms
1 onion
6 garlic cloves
2 small sweet potatoes, peeled and chopped
4 green onions, chopped
1 diced red bell pepper
1 cup chicken broth
1 tsp chipotle pepper (I only used 1/2 tsp)
1 tsp paprika
black pepper
Directions:
Put chicken in crock pot. Add vegetables, broth, and spices. Cook on low for 6 to 8 hours until chicken is beginning to shred. Serve over rice.
From Make it Fast, Cook it Slow
One thing I might want to say about this week is that I'm making all crock pot recipes this week. Tomorrow, I'm making potato leek soup.
From Make it
Ingredients:
4 chicken breasts
1 10 oz package mushrooms
1 onion
6 garlic cloves
2 small sweet potatoes, peeled and chopped
4 green onions, chopped
1 diced red bell pepper
1 cup chicken broth
1 tsp chipotle pepper (I only used 1/2 tsp)
1 tsp paprika
black pepper
Directions:
Put chicken in crock pot. Add vegetables, broth, and spices. Cook on low for 6 to 8 hours until chicken is beginning to shred. Serve over rice.
From Make it Fast, Cook it Slow
One thing I might want to say about this week is that I'm making all crock pot recipes this week. Tomorrow, I'm making potato leek soup.
From Make it
Friday, September 17, 2010
Split Pea Soup
Split pea soup is one of my personal favorites. It's very good, and it's also good for you. The kind in the can is okay, but I prefer the homemade version. This recipe, like many of my other recipes this week, is made in the crock pot.
2 16 oz package dried split peas
1 onion, diced
2 potatoes, peeled and diced
2 cups diced carrot
4 cups vegetable broth
4 cups water
1 tsp kosher salt
1/2 teaspoon black pepper
1 lb bacon
1 package Canadian bacon
Directions:
Put peas,vegetables, broth and water into crock pot. Mix in salt and pepper. Add bacon. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours. Remove the bacon and discard. Use a handheld immersion blender to blend the soup to your desired consistency. Add Canadian bacon and allow to warm up for 5 to 10 minutes before serving.
Notes:
This recipe is great for leftovers, and you will probably have some. However, you will find that when you take the soup out of the refrigerator the next day, it's going to be very thick and hard to work with. You should heat it up in the microwave and thin it out with chicken broth before eating it. You will find that if you do this each time you have the leftover soup, it will be thinner each time. Another thing to consider is that I know some of you guys might be vegetarians or have family members that are vegetarians. If that is the case, you can leave out the bacon and Canadian bacon.
From Make it Fast, Cook it Slow
2 16 oz package dried split peas
1 onion, diced
2 potatoes, peeled and diced
2 cups diced carrot
4 cups vegetable broth
4 cups water
1 tsp kosher salt
1/2 teaspoon black pepper
1 lb bacon
1 package Canadian bacon
Directions:
Put peas,vegetables, broth and water into crock pot. Mix in salt and pepper. Add bacon. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours. Remove the bacon and discard. Use a handheld immersion blender to blend the soup to your desired consistency. Add Canadian bacon and allow to warm up for 5 to 10 minutes before serving.
Notes:
This recipe is great for leftovers, and you will probably have some. However, you will find that when you take the soup out of the refrigerator the next day, it's going to be very thick and hard to work with. You should heat it up in the microwave and thin it out with chicken broth before eating it. You will find that if you do this each time you have the leftover soup, it will be thinner each time. Another thing to consider is that I know some of you guys might be vegetarians or have family members that are vegetarians. If that is the case, you can leave out the bacon and Canadian bacon.
From Make it Fast, Cook it Slow
Tuesday, September 14, 2010
Ratatouille
Ratatouille is a traditional French vegetable stew made from eggplant, zucchini and other summer vegetables. It is rather delicious. This version is made in the crock pot.
Ingredients:
1 large eggplant
1 zucchini
1 yellow summer squash
1/2 yellow onion
1 yellow bell pepper
1 orange bell pepper
1 tsp Italian seasoning
1 tsp kosher salt
1/2 tsp black pepper
3 garlic cloves, minced
1 15 oz can peeled whole tomatoes, drained
1 15 oz can diced fire roasted tomatoes and juices
2 tbsp olive oil
1/2 water
Directions:
Chop vegetables in bite sized chunks. Layer in slow cooker and cover with seasonings, tomatoes, oil and water. Cook on low for 5 to 6 hours or on high for 3 to 4 hours. I always serve it over rice, but it's also good on it's own.
From Make it Fast, Cook it Slow
I loved the ratatouille. The eggplant has a texture that's almost meaty. I love the other vegetables too. I had my ratatouille over brown rice, and it nicely complemented the vegetables.
Ingredients:
1 large eggplant
1 zucchini
1 yellow summer squash
1/2 yellow onion
1 yellow bell pepper
1 orange bell pepper
1 tsp Italian seasoning
1 tsp kosher salt
1/2 tsp black pepper
3 garlic cloves, minced
1 15 oz can peeled whole tomatoes, drained
1 15 oz can diced fire roasted tomatoes and juices
2 tbsp olive oil
1/2 water
Directions:
Chop vegetables in bite sized chunks. Layer in slow cooker and cover with seasonings, tomatoes, oil and water. Cook on low for 5 to 6 hours or on high for 3 to 4 hours. I always serve it over rice, but it's also good on it's own.
From Make it Fast, Cook it Slow
I loved the ratatouille. The eggplant has a texture that's almost meaty. I love the other vegetables too. I had my ratatouille over brown rice, and it nicely complemented the vegetables.
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