Slow cooker diaries: Jambalaya encore

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I did this for Super Bowl Sunday, decided to do a repeat this last week. That first time, the rice wasn’t really done until halftime, if i recall correctly. Most cookbooks call for slow cooker rice to be parboiled (or converted) rice. Think Uncle Ben’s. I picked up a box at the store. Then put it back. I have a weird bias against instant rice. i have weird feelings about rice in general, i think. probably because of all the rice i ate growing up. i digress, but it was a lot of rice. I’ve mentioned this before, i know. ANYWAY. The Uncle Ben’s at the store is found at the very bottom row, which should tell buyers something about converted rice, amiright?

I decided to experiment cooking with real rice, in my case short-grain brown rice. I added all ingredients except chicken, shrimp and green peppers and cooked on high for hour one. Added chicken and switched to low for 4-5 hours. Added shrimp and green pepper, back to high for 15 minutes. Stirred the pot a few times in between (more than my normal). Rice was more cooked, I’d call it a moderate success.

Due to the time it takes the rice to cook, this is a dish that tastes better the next day. I enjoyed leftovers for a couple of days. A nice break from eating out all the time at lunch.

More:
Brown rice vs. white rice

Not Your Mothers Slow Cooker Cookbook. Get it!

Slow Cooker Diaries: Sweet & Sour Chicken

Even though I’m no longer on Paleo, I have ingrained myself to think grain-free (see what I did there?). My family (meaning siblings and parents) mostly wonder how you can sustain such a life. well, my brother has been on South Beach, so he gets it. but, i do think my felow clan members are all carb addicts and i still marvel how things have changed since I was a kid, living in a household where white rice was served at every evening meal.

We don’t even keep white rice in the house these days, as I’ve probably mentioned before. The kiddo vacuums the stuff up when given the chance. Pretty soon i will really need to make a real effort to manage her carb intake so as to not repeat the mistakes of predecessors. For now I create substitutions likes using spaghetti squash instead of spaghetti. Or making cauliflower rice instead of rice. Fine for some meals. But, sometimes if a meal calls for rice, nothing else will do.

And so was the case with this meal. I created a sweet and sour marinade that included soy sauce, tamari, brown sugar green onions and various other spices and poured it over a whole fryer. Slow cooker and 4ish hours later this sucker was falling off the bone. Would have been great over a small bed of white rice. Would have been good over brown rice. But instead I cuisinarted cauliflower, pan-fried it with some five-spice and while it was okay, it wasn’t the same. Husband didn’t complain, though. And he will tell me if he doesn’t like it. Kiddo wasn’t impressed. It’s that carb-addict gene she got from me.

via chattycha on flickr

sweet and sour chicken with cauliflower rice

The chicken finished cooking before I was ready. Slow-cooker timing can be tricky when you can’t count properly.

Slow cooker Recipe from NYMSCC.
Cauliflower rice recipe from NomNomPaleo. Don’t get me wrong. I like it, just not this day.

Slow cooker diaries update

No pictures, but recently I’ve done a few reruns for dinner. Here is a tally, with notes.
Beef stroganoff. Last time it was a hit. This time I was off my game. Not enough wine, forgot the Worcestershire sauce, not as spectacular. I will win the next round.
Moroccan chicken thighs. I love this dish. A swirl of nut butter at the end of cooking creates a great final touch. I didn’t have enough chicken, and had too many chickpeas. Need to swap the ratios next time.
Chicken stew with biscuits. Except that I didn’t make the biscuits. Husband said no thanks. So it was just so so. Just dinner. Biscuits might have helped this one.

So there you go.

Slow Cooker Diaries: Paleo Coconut Curry Chicken

Coconut Curry Chicken

These pics have been in draft mode for a few weeks now. Just Just now reporting back. In my last post I mentioned I decided to end this Paleo Challenge with a bang. My last meal in this challenge was a slow cooker special. After a filling breakfast of Sweet Potato Hash and a lunch of salad, I did a slow cooker coconut curry chicken. I made rice for the family but did a cauliflower rice for myself. Kept the curry mild to keep the child happy. Filling and fun. A little watery. In a non-paleo world I would have thickened the sauce with some flour.

Super Bowl Super Food – Slow cooker diaries

shrimp and chicken jambalaya

 

 
I am a nervous nelly when it comes to watching my favorite teams play in big games. I fret. I groan. I yell. And I cheer, but sometime not too loud for fear of jinxing the next play. Husband hates this. So he didn’t watch the AFC championship game when my Pats were playing (pretty terribly). The Seahawks, too, when they were rockin’ the playoffs, but we did tune into the Super Bowl together. I was much more relaxed. Didn’t have much vested in the game, except to root against th 49ers. Division rivals! No way am I cheering for that team!

Enjoyed a cheat meal for Super Bowl. Paying homage to the New Orleans locale I made slow cooker shrimp & chicken jambalaya. The rice was not fully cooked at kick off, though the shrimp was just right. Of course, it being a slow cooker, by halftime the rice was just right, and the shrimp a bit overdone. Was pretty much full by then anyway. Next time I’ll either cook the rice separate, time the brown rice better, or go with traditional white rice.

Next time, Seahawks!

slow cooker diaries: curry chicken

My challenge these days are finding great recipes that I can do in the slow cooker, that are also paleo-friendly. Curry tends to do the trick. This one is tomato-based with cauliflower, peas and onions. I edited the recipe from my new favorite resource to avoid any flour/grains. Um, I think I did. It’s been a few weeks. But it tasted great and we had leftovers, which meant I’m getting the hang of portions for family cooking. No small feat for me, mind you. The family enjoyed it, that’s my litmus test right there.

curry chicken via flickr

curry chicken in the slow cooker

Growing up we didn’t do tomato-based curries. It was … what was the base?

slow cooker diaries: chicken cacciatorre

I always sing that Billy Joel song in my head when I think of this dish. This was super easy. I just lightly browned the chicken and went with the flow. Must be before Paleo because no doubt I used a little flour to get the sauce so thick. I passed on the rotini but went for the lightly toasted rosemary bread instead.

some goodness right there

 

here is Lily’s plate, the meal deconstructed for higher probability of eating:

 

aka pasta and chicken

 

Another slow cooker win!

Slow cooker diaries 10.1: Chicken Pot Pie with biscuits

Good recipe courtesy of the Betty Crocker app. I am choosy about slow cooker recipes. Seems the recipes I find on Pinterest or Allrecipes consist of packets of “seasonings” and other processed ingredients (I.e. ranch dressing! French onion soup mix! a cup of brown sugar!) trying to avoid that but then gave in and used half a jar of “chicken gravy” and damned if it didn’t taste good. Bisquick biscuits completed this fun meal.

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Thanks, Betty. You and your app can hang with me any time.

Tasty!

Online: Betty Crocker’s Slow Cooker Biscuit Chicken Pot Pie

When life gives you lemons … make lemon chicken

I was going to title this one “Lemony Chick’net”.

Well, the hunt for a good lemon recipe went beyond desserts, I also began looking for something I could lemon-ize for dinner as well. There are a ton of lemon chicken recipes out there, and most call for a pan-fry, which I was trying to avoid. While I had a recipe onhand that I printed from food.com, I chose instead to follow the husband’s basic chicken instructions instead. The instructions are, more or less, the following.

  1. Season chicken.
  2. Sear chicken over medium high heat using canola oil.
  3. Place chicken in baking dish. Add olive oil. Add whatever other accoutrements you would – or as they would say in the web world – “Personalize this dish!”  (in this case, fresh lemon juice and rosemary with a little oregano)
  4. Cover with foil and bake at 350 deg for 20 minutes

Voila.

It turned out very well, I’m pleased to say. It is hard to go wrong with chicken, but I had one bad incident with not cooking it for long enough and that turned me off from trying new poultry recipes. And now, years later, I still find myself a little skittish for some silly reason, to cook chicken, and grill my husband (pun intended) for instructions each time. I think I’ve got it down, now. Plus this time I took notes which are conveniently stored on my phone.

lemony chik'net via chattycha on flickr

Steamed broccoli and mushrooms sauteed in the seared chicken remnants, along with some brown rice finish the dish. The b.r. was a little mushy. Rice is another dinner staple that surprises me when done well, because there have been many times when I haven’t done it well (this, I believe, is because I grew up as all Chinese families do, using a rice cooker. I don’t know how to cook rice on the stove. It’s an enigma to me).

Stir fry with a twist

No doubt all that Chinese cookbook reading and eating inspired Sunday’s dinner: chicken and green bean stir fry. I did try to be a little daring, and added a whole bunch of orange zest and peel for taste. The result was a sort of tangy orange-ginger chicken & green bean thingy.

orange-ginger chicken and green beans via chattycha on flickr

It wasn’t bad. Maybe a little too much oil on the beans. I’m so used to steaming and am out of touch with stir frying. But I love the crunchiness of the beans that you can’t match with the steam.

Ideally would have been great with some white or even brown rice. But we skipped the grain and I did a big salad instead.