8 turkey drumettes or 2 lbs bone in chicken
1 lb baby carrots
1 tsp ground cumin
1/2 - 1 tsp ground cinnamon
1 tsp salt
1/8 tsp ground black pepper
2 oz golden raisins
1 tbs sliced almonds per serving
1/2 c chopped cilantro
Wash poultry and put in a bowl. Sprinkle cumin, cinnamon, salt and pepper over poultry, and sir to coat. Put carrots in a layer on the bottom of the crock pot. Put coated poultry in, skin side up, and set the slow cooker to low for 6-8 hours or high for 4-5 hours adding raisins 15-30 minutes before serving. Serve over cooked couscous with almonds and cilantro.
The Verdict:
Yum! I used chunks of chicken breasts instead of bone in chicken so it came out a bit dry. If I make this again I'll definitely have to use whole breasts, we don't do dark meat here.
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Monday, March 9, 2009
Sunday, March 1, 2009
Crock Pot Beef Stew
--2lbs beef stew meat
--1/2 onion
--handful of baby tomatoes
--celery
--carrots
--green beans
--mushrooms
--2 cans beef broth
--1/4 cup red wine
--1 t kosher salt
--1/2 t black pepper (I should have used more)
--1 t seasoning blend (whatever you have on hand for bbqing, stir-frying, etc.)
--1 t worcestershire sauce (Lea & Perrins is gluten free)
--1/2 cup flour (I used Pamela's Baking Mix)
The Directions.
--wash and chop all of your vegetables.
--plop them into the crockpot.
--put the flour in a bowl, and toss your meat in it to fully coat.
--put the meat into the crock (throw away the rest of the flour. don't add it in.)
--add dry seasoning and worcestershire sauce.
--pour in the wine and beef broth.
--cover and cook on low for 8-12 hours.
If you would like to prepare everything the night before--go for it---but don't add the liquid until you plug it in.
The Verdict:
Good. It wasn't OMG drool good or anything like that, but we ate it and enjoyed it.
--1/2 onion
--handful of baby tomatoes
--celery
--carrots
--green beans
--mushrooms
--2 cans beef broth
--1/4 cup red wine
--1 t kosher salt
--1/2 t black pepper (I should have used more)
--1 t seasoning blend (whatever you have on hand for bbqing, stir-frying, etc.)
--1 t worcestershire sauce (Lea & Perrins is gluten free)
--1/2 cup flour (I used Pamela's Baking Mix)
The Directions.
--wash and chop all of your vegetables.
--plop them into the crockpot.
--put the flour in a bowl, and toss your meat in it to fully coat.
--put the meat into the crock (throw away the rest of the flour. don't add it in.)
--add dry seasoning and worcestershire sauce.
--pour in the wine and beef broth.
--cover and cook on low for 8-12 hours.
If you would like to prepare everything the night before--go for it---but don't add the liquid until you plug it in.
The Verdict:
Good. It wasn't OMG drool good or anything like that, but we ate it and enjoyed it.
Beef Stew Seasoning Mix
2 cups all-purpose flour
4 teaspoons
oregano
2 tablespoons basil
4 1/4 tablespoons salt
4 1/4 tablespoons black pepper
4 1/4 tablespoons garlic powder
4 1/4 tablespoons paprika
1 teaspoon cayenne pepper
2 tablespoons celery seed
4 1/4 tablespoons onion powder
2 teaspoons rosemary
Mix all ingredients well in a bowl. Pour into a jar with a tight-fitting lid.
To use: Add 2 to 3 tablespoons per 2 pounds of meat.
4 teaspoons
oregano
2 tablespoons basil
4 1/4 tablespoons salt
4 1/4 tablespoons black pepper
4 1/4 tablespoons garlic powder
4 1/4 tablespoons paprika
1 teaspoon cayenne pepper
2 tablespoons celery seed
4 1/4 tablespoons onion powder
2 teaspoons rosemary
Mix all ingredients well in a bowl. Pour into a jar with a tight-fitting lid.
To use: Add 2 to 3 tablespoons per 2 pounds of meat.
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