Rosemary Pork Loin

Rosemary Pork Loin

2 pound pork loin
1 tbsp chopped fresh rosemary
1 tsp salt
freshly ground pepper
1 cup dry white wine

Combine rosemary, salt, and pepper in a bowl.  Dry pork loin and coat in rosemary mixture.  Place in slow cooker with 1 cup of wine.  Cook on low for 6 hours.

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Coq au Vin

Coq au Vin

3 pounds chicken thighs
2 ½ teaspoons kosher salt, more as needed
½ teaspoon freshly ground black pepper, more to taste
3 cups pinot noir red wine
1 bay leaf
1 teaspoon chopped fresh thyme leaves
4 ounces pancetta, diced
3 tablespoons extra-virgin olive oil, more as needed
1 large carrot, peeled and diced
8 ounces white or brown mushrooms, sliced
1 teaspoon tomato paste
1 tablespoon all-purpose flour
3 tablespoons unsalted butter

Season chicken with 2 1/4 teaspoons salt and 1/2 teaspoon pepper. In
a large bowl, combine chicken, wine, bay leaf and thyme. Cover and
refrigerate overnight.

In a large Dutch oven cook pancetta over medium-low heat until fat has rendered and is golden and crisp, 10 to 15 minutes. Using a slotted spoon, transfer pancetta to a paper-towel-lined plate, leaving fat in pot.

Remove chicken from wine, reserving the marinade. Pat chicken pieces  until very dry. Heat pancetta fat over medium heat until it’s just about to smoke. Working in batches,
add chicken in a single layer and cook until well browned, 3 to 5 minutes per side. (Add oil if needed) Transfer browned chicken to a plate.

Add carrot, half the mushrooms and the remaining 1/4 teaspoon salt to pot. Cook until vegetables are lightly browned, about 8 minutes, stirring up any brown bits from the pot, and adjusting heat to prevent burning.

Stir in tomato paste and cook for 1 minute, then stir in flour and cook for another minute.

Add chicken, any accumulated juices and half the cooked pancetta to the pot. Cover and simmer over low heat for 1 hour, turning chicken halfway through. Uncover pot and simmer for 15 minutes to thicken. Taste and add salt and pepper, if necessary.

Slow Cooker Butter Chicken

INGREDIENTS

  • 1 pound boneless skinless chicken breast, cubed
  • 2 tablespoons butter
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons curry powder
  • 2 tablespoons garam masala
  • 1/2-1 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • teaspoon salt
  • fresh ground pepper
  • 1 (6 ounce) can tomato paste
  • 1 (14 ounce) can coconut milk
  • 1/2 cup greek yogurt

INSTRUCTIONS

Combine all ingredients in slow cooker.   Cook on high for 4 hours or on low for 6 to 8 hours. Serve with rice.

Butternut Squash Chicken Stew

Ingredients
  • 1½ lb. butternut squash, peeled, seeded & chopped into ½-inch pieces
  • 4 cups chicken broth
  • 1½ lb. boneless, skinless chicken thighs
  • ½ tsp kosher salt
  • 1½ tsp dried oregano
  • 1 can (28 oz) crushed tomatoes
  • 1/2 tsp ground black pepper
 Instructions
  1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
  2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
  3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
  4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
  5. Transfer the chicken thighs to a plate and allow to cool enough to shred.
  6. Return the saucepan and chicken broth to the stovetop and lower heat to medium. Add salt, pepper; oregano, tomatoes, butternut squash pieces, and mashed butternut squash.   Stir to combine.
  7. Shred the chicken and stir into the stew and simmer, uncovered, to heat, about 5-10 minutes.

 

Enchiladas with Mole Sauce

Homemade enchiladas are a new favorite on the menu around here.  We have made them with pork shoulder, ground beef, ground bison, and shredded chicken.  You need to make the Mole sauce first, but you should have enough for 2 different meals.  Keep the leftover sauce in the fridge until you are ready to make another batch.

Pork Enchiladas

Ingredients

  • 4 to 6 lb. pork shoulder
  • 1 cup chicken stock
  • 1/2 batch mole sauce (recipe follows)
  • 1 batch enchilada sauce (recipe follows)
  • 10-12 Tortillas, I prefer flour, but corn may be used
  • shredded Mexican style cheese
Directions
Place pork shoulder in crockpot, cover with mole sauce and chicken stock.  Let cook as long as you can.  When ready, shred pork, mixing in the sauce and juices.  Remove any large chunks of fat and or bone.  
Spray baking dish with non stick spray.  Fill tortillas with meat and place in pan, seam side down.  Cover with enchilada sauce and cheese.  Bake at 350° until cheese is browned.
Ground Beef or Bison Enchiladas

Brown ground meat in skillet, adding mole sauce once meat is cooked.  Continue with above recipe.


Mole Sauce

Ingredients

  • 1 red bell pepper, cut into chunks, seeds and ribs removed
  • 1 jalapeno pepper, cut in half- for more heat leave the seed in, for less heat, remove them
  • 2 plum tomatoes, quartered
  • 1/2 cup roasted, unsalted cashews
  • 1/2 cup dried apricots, chopped
  • 1 ripe plantain, cut into chunks
  • 1 tsp sea salt
  • Water if necessary
Directions
On a roasting pan, drizzle peppers and tomatoes with oil and roast in a 375° oven until slightly charred, turning once.  Remove from oven and let cool.
In the bowl of a food processor fitted with the chopping blade, process all ingredients until smooth.  Add water to adjust consistency.

Enchilada Sauce

Ingredients
  • 2 tbsp coconut oil
  • 1 tbsp flour
  • 1/2 tsp chili powder (more as desired)
  • 2 cups chicken stock
  • 10 oz tomato paste
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp salt
  • 2 cups chicken stock

    Directions
    Heat oil in a saucepan until hot, add in flour, stirring constantly until thickened.  Add chili powder, tomato paste, oregano, cumin, and salt, stirring to heat thoroughly.  Slowly add in stock, stirring constantly.  Reduce heat and let simmer for 10 minutes, adding additional stock if needed.


    Pot Roast

    Pot Roast is one of those meals and fills you up and warms you from the inside out.  This is a staple in our house using venison, but the freezer is empty so I had to visit the butcher counter for some grass bed beef.

    Traditional Yankee Pot Roast
    adapted from Cooking Light Complete Cookbook

    Ingredients

    • 2 tsp olive oil
    • 1 (2 pound) boneless beef roast or venison roast
    • 1 tbsp kosher salt
    • 1 tbsp freshly ground pepper
    • 1 tbsp rosemary
    • 1 dried bay leaf
    • 2 cups beef broth
    • 1/4 cup ketchup
    • 2 tbsp Worcestershire sauce
    • 1 can crushed tomatoes
    • 1 pound carrots, cut into 1 inch rounds
    • 1 pound small potatoes, halved

    Directions

    1. Preheat oven to 300.
    2. Using a spice grinder, grind rosemary, bay leaf, salt, and pepper. Rub mixture all over roast.
    3. Heat olive oil in a large Dutch oven over medium-high heat. Add roast to pan, browning on all sides. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato, bring to a simmer.
    4. Add carrots and potatoes, cover and bake at 300 for 1 hour or until tender.

    Falafel

    Falafel is one of those things that you stumble upon.  I had a lunch with a girlfriend at a mediterranean restaraunt and she suggested that I try it.  Of course, I loved it.  The first time that I saw it on a menu when I was out with Forrest, I suggested he try it.  And, so, a love affair began.

    Falafel
    Adapted from Cooking Light Way to Cook Vegetarian

    Ingredients

    • 3/4 cup water
    • 1/4 cup uncooked bulgur
    • 4- 15.5 oz cans chickpeas
    • 1/2 cup chopped each- fresh basil and parsley
    • 1/4 cup chopped each- fresh sage & thyme
    • 1/3 to 1/2 cup water
    • 2 tablespoons all-purpose flour
    • 1 teaspoon ground cumin
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • fresh ground pepper
    • Cooking spray

    Instructions

    To prepare falafel, bring 3/4 cup water to a boil in a small saucepan; add bulgur to pan. Remove from heat; cover and let stand 30 minutes or until tender. Drain and set aside.

    Preheat oven to 425°.

    Combine chickpeas and the remaining ingredients, except cooking spray, in a food processor; pulse 10 times or until well blended and smooth (mixture will be wet). Spoon chickpea mixture into a large bowl; stir in bulgur.

    Divide mixture into 12 equal portions (about 1/4 cup each); shape each portion into a 1/4-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 15-20 minutes or until browned.