Rustic Crock-pot Ham, Potato, Cheddar, and Chive Soup

Adapted from The Gourmet Slow Cooker: Simple and Sophisticated Meals From Around the World's Potato, Cheddar, and Chive Soup
Serves 8.

Ingredients

1 large sweet onion, finely diced
2 T. olive oil
1-2 c. baked uncured ham, finely diced
6 carrots, finely diced
3 stalks celery, finely diced
3 large cloves garlic
6-8 yellow potatoes, finely chopped
1/2 c. dry white wine
5 t. Chicken Better Than Bullion
1 pinch chipotle powder
1 bay leaf
Freshly ground black pepper
1 c. shredded extra-sharp Cheddar cheese, or a mixture of extra-sharp Cheddar and smoked Gouda
5 c. water
1/4 c. chopped fresh chives
1 c. 2% Greek yogurt (optional)
1/4 c. crumbled extra-sharp Cheddar cheese, for garnish

Preparation
Place wine, ham, bullion paste, vegetables, garlic, seasonings, and shredded cheese in a gallon freezer zipper storage bag. Freeze. Thaw overnight.

Directions
Add contents of bag and 5 c. water to crock-pot.  Cook on low for 4-8 hours.
Add extra stock or water if the soup is too thick. Break up the potato with a fork or use a potato masher to achieve a texture that suits you. Season with salt and pepper.

Ladle into soup bowls, sprinkle with the crumbled cheese and chives, dollop with yogurt, and serve immediately.

Southwestern Potato-Cheddar Soup
For a Southwestern version of this soup, use cilantro instead of chives, and add 1 (4-ounce) can chopped roasted green chiles, 1/4 c. cilantro, and 1 whole serrano chile. Serve with frozen roasted corn, thawed.

Stove-top Method
Sauté ham, vegetables, and garlic in olive oil. Deglaze pan with wine. Add potatoes, water, bullion paste, and seasonings. Cover and cook at a simmer until potatoes are tender. Mash with a potato ricer to desired consistency. Add extra stock or water if the soup is too thick. Stir in shredded cheese.

Ladle into soup bowls, sprinkle with the crumbled cheese and chives, dollop with yogurt, and serve immediately.

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 414
% Daily Value *
Total Fat 7 g	11 %
Saturated Fat 2 g	9 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 26 mg	9 %
Sodium 774 mg	32 %
Potassium 1202 mg	34 %
Total Carbohydrate 68 g	23 %
Dietary Fiber 6 g	25 %
Sugars 9 g
Protein 22 g	44 %
Vitamin A	158 %
Vitamin C	106 %
Calcium	32 %
Iron	20 %

Crock-pot Chicken & Dumplings

Adapted from The Gourmet Slow Cooker: Simple and Sophisticated Meals From Around the World's Chicken and Dumplings

Ingredients
Serves 4-6.

Soup
1 c. all-purpose flour (not for stove-top method)
2 t. salt
1 lb. or 1 package boneless, skinless chicken breasts, cut in 1/2 - 1" cubes (or 1 frying or stewing chicken, cut into serving pieces and skinned)
3 T. olive oil
1 sweet onion, halved and sliced
4 celery stalks, sliced
5 1/2 c. water
1/2 c. dry white wine
6 t. Chicken Better Than Bullion
6 carrots, sliced
1/8 t. chipotle powder
1/8 t. powdered lemon peel
1-2 bay leaves
1/4 c. Litehouse Freeze-Dried Poultry Seasoning (or 2 sprigs marjoram)
freshly ground black pepper
1 c. frozen petite peas

Dumplings
2 c. all-purpose flour
2 t. baking power
1 t. salt
4 T. unsalted butter
1 egg with milk to equal 1 c.
1/4 c. chopped fresh parsley for garnish

Crock-Pot Directions
Soup 
Combine the flour and salt in a resealable plastic bag. Add the chicken to the bag several pieces at a time, and shake to coat completely.  

Heat a large saute pan over medium-high heat and add 2 tablespoons of the oil. Add the chicken and cook, turning once, for 5-7 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then place in the slow cooker.

Add the onion and celery to the remaining flour in the bag and shake to coat. Set the saute pan over medium-high heat and add the remaining 1 tablespoon of oil. Add the onion and celery and saute, stirring frequently, for 10-15 minutes, until browned. Deglaze with the wine, stirring to scrape up the browned bits from the bottom of the pan.  Add the water and bullion paste.  Cook for 10-15 minutes, until the sauce is somewhat thickened. Stir in the carrots, marjoram, and salt and pepper to taste. Pour over the chicken in the slow cooker.

Cover and cook on low heat for 3 1/2 hours, then on high for 30 minutes before dropping in the dumplings.

Dumplings
To prepare the dumplings, combine the flour, baking powder, and salt in a bowl. Stir to blend. Bring the butter and milk to a simmer in a saucepan over medium heat. Drizzle into the dry ingredients and mix well. This will be a fairly dry dough. (I've not tried this method, only the stove-top method.)

Using a large spoon or your hands, form the dough into 6 loose ovals or rounds, about 2 inches in diameter. Add the peas to the slow cooker and mix well. Place the dumplings on top of the stew.

Cover and cook on high for 30 minutes, or until a toothpick inserted in a dumpling comes out clean. Remove and discard the marjoram.

Spoon the stew into shallow bowls, dividing the chicken and dumplings evenly. Garnish with the parsley and serve immediately.

Stove-Top Directions
Soup 
Heat a large stock pot over medium-high heat and add the oil.  Sauté the onions, celery, and carrots.  Deglaze with the wine, stirring to scrape up the browned bits from the bottom of the pan..  Add the water, spices, herbs, and bullion paste.  When soup has returned to a simmer, add the chicken cubes. 

Cover and cook until chicken is cooked through, 5-10 minutes.

Dumplings
To prepare the dumplings, mix the dry ingredients in a bowl. Stir to blend. Cut in softened butter. Mix in egg and milk.

Add the peas to the soup and mix well.  Using a two large spoons, create large dollops of dough and drop onto the top of the bubbling soup.

Cover and cook on high for XX minutes, or until a toothpick inserted in a dumpling comes out clean. Remove and discard the marjoram and bay leaves.

Spoon the stew into shallow bowls, dividing the chicken and dumplings evenly. Garnish with the parsley and serve immediately.

Crock-pot Irish Cheese Pudding

Adapted from The Gourmet Slow Cooker: Simple and Sophisticated Meals From Around the World's Irish Cheese Pudding

Ingredients
Serves 4-6.
  
6 to 7 c. 1-inch cubes sourdough bread, with crust
3 c. shredded extra-sharp Cheddar cheese
4 eggs
3 c. dark beer or chicken stock, or equal amounts of the two
1 c. half and half (substitute 2% Greek yogurt or whole milk?)
Pinch of chipotle pepper
1 T. hot sweet mustard
1/4 c. chopped fresh parsley

Directions
Place the bread and 2 1/2 c. of the cheese in the slow cooker and toss well.

In a bowl, combine the eggs, beer, whole milk, chipotle and mustard and whisk until frothy.

Pour the egg mixture over the bread, pressing down with the back of a spoon so that the bread absorbs some of the liquid. Cover and cook on low for about 3 hours, until the pudding is set.

Sprinkle the remaining 1/2 c. cheese over the top 20 minutes before the end of cooking, leaving the lid slightly ajar so the top browns.

Spoon the pudding into bowls and garnish each serving with a sprinkle of parsley. Serve immediately.

Triple Gingerbread Biscotti with Triple Lemon Icing

Adapted from Chew Out Loud's Gingerbread Biscotti and Alton Brown's Ginger Snaps and Citrus Glaze.

Ingredients
Makes 24-36  

Biscotti
⅓ c. unsalted butter, melted
scant c. sugar, half raw, half brown
3 large eggs, room temp
¼ c. molasses
1 T. finely grated fresh ginger
3 ¼ c. all purpose flour
½ t. salt
1 T. baking powder
1 T. ground ginger
½ t. ground cardamom
¼ t. ground cinnamon
1/8 t. ground lemon peel (Adds extra 'zing.')
1/8 t. ground black pepper (Adds extra 'snap.')
½ t. ground nutmeg
2 oz. finely chopped candied ginger

Icing

1 c. powdered sugar
1 t. lemon zest or 1/2 t. powdered lemon zest
2 T. lemon or orange juice
Pinch kosher salt

Directions

Biscotti
Preheat oven to 375 ˚F. Line a cookie sheet with parchment paper. Set aside.

In a large bowl, mix together the melted butter, sugar, eggs, fresh grated ginger, and molasses, combining well. In a separate bowl, sift and combine the dry ingredients. Mix dry ingredients together with butter mixture, and continue to work it until a thick dough forms, adding the candied ginger towards the end.

Divide dough in half. Shape each half into logs about 12x3 inches. Place on parchment lined cookie sheet. Pat each log down to about ½ inch thick.  (You can freeze the dough at this point for later baking; just allow to return to room temperature.)

Bake for 25 minutes. Remove from oven (still keep oven on,) and allow it to cool enough to handle.
Using a sharp bread knife, cut each log into ¾ inch thick diagonal slices. Place each sliced biscotti on its side, and bake about 7-8 minutes. Turn each cookie over and bake another 7-8 minutes or until cookies feel dry and are turning crispy.

Let cool completely to room temp. Drizzle with Triple Lemon Icing.


Icing

Add the powdered sugar, zest, juice, and salt to a medium mixing bowl and whisk until smooth.

Drizzle immediately over the completely biscotti or store glaze in the refrigerator in an airtight container for up to 2 days. Stir well before using.

Slow-Cooker Chicken Pho

Adapted from Eating Well's Slow-Cooker Chicken Pho


Serves 4, ~2 c. ea.,  Active Time: 30 minutes.  Total Time: 4 1/2 or 8 1/2 hours

Ingredients

8 cups low-sodium chicken broth (two 32-ounce boxes)
2 tablespoons light brown sugar
2 tablespoons fish sauce
10 whole star anise (see Tip)
6 whole cloves
1 2-inch piece fresh ginger, peeled and thinly sliced
1 cinnamon stick
2 bone-in chicken breasts (about 2 1/2 pounds total), skin removed, trimmed
6 ounces wide rice noodles
6 cups chopped bok choy
2 cups mung bean sprouts
2 cups fresh basil leaves
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 fresh Thai chile or serrano, thinly sliced
1 lime, cut into 6 wedges


Directions

1. Combine broth, brown sugar, fish sauce, star anise, cloves, ginger and cinnamon stick in a 5- to 6-quart slow cooker. Add chicken breasts, meat-side down. Cover and cook on High for 4 hours (or on Low for 8 hours).
2. Transfer the chicken to a cutting board. Remove spices and discard. Add noodles and bok choy to the slow cooker. Cover and cook on High for 30 minutes.
3. Remove the chicken from the bone and shred with two forks. When the noodles are tender, stir in the shredded chicken. Serve bowls of soup with bean sprouts, basil, mint, cilantro, sliced chile and lime wedges on the side so everyone can add their own toppings.

Nutrition

362 Calories; 6 g Fat; 40 g Carbohydrates; 39 g Protein


Notes

To prep ahead: Combine seasonings with broth; prep chicken; cover and refrigerate separately for up to 1 day. | Equipment: 5- to 6-quart slow cooker

Tillamook Cheddar and Beer Soup

Adapted from The Gourmet Slow Cooker Volume II: Regional Comfort-Food Classics' Tillamook Cheddar and Beer Soup

Makes 8 8-oz. servings
 
Ingredients

1 T. unsalted butter
1 sweet onion, finely diced
2 celery stalks with leaves, thinly sliced, at least 1/2 c.
2 carrots, thinly sliced, at least 1/2 c.
2 large yellow potatoes, unpeeled, cut into 1/2" cubes
6 c. water
6 t. chicken Better Than Bullion
8-12 oz. full-bodied, low-IBU microbrew beer
1/4 - 1/2 t. chipotle sauce
1/2 t. dry mustard
pinch chipotle powder
pinch paprika
1/2 - 1 t. Worcestershire sauce
1/2 lb. vintage extra sharp cheddar cheese, grated
1/4 c. chopped fresh chives, for garnish
1 c. 2% Greek yogurt, for garnish (optional)

Directions

Place a large sauté pan over medium-high heat and add the butter.  Add the onion and sauté for about 10 minutes, until lightly browned.

Transfer the onion to the slow cooker and add the celery, potato, bullion paste, water, and beer.  Cover and cook on low for 4 to 6 hours, until the vegetables are tender.  Add the remaining spices and sauces and stir well.

Using a potato masher, coarsely mash the potatoes until the soup is somewhat thickened but still lumpy, if necessary.  Add the cheese and stir until melted.

Ladle the soup into bowls and serve hot, garnished with the chives and a dollop of yogurt if desired.


Notes

I usually sauté all the vegetables in a pot in which the entire soup will fit and cook it on the stove.  Chopping the vegetables more smaller means it cooks more quickly, and doesn't need the use of the potato masher.  I add the spices and sauces with the liquids.

Nutrition
Servings 8.0

Amount Per Serving
calories 272
% Daily Value *
Total Fat 13 g	19 %
Saturated Fat 8 g	38 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 30 mg	10 %
Sodium 717 mg	30 %
Potassium 737 mg	21 %
Total Carbohydrate 23 g	8 %
Dietary Fiber 5 g	20 %
Sugars 8 g
Protein 17 g	33 %
Vitamin A	189 %
Vitamin C	161 %
Calcium	38 %
Iron	18 %

Comparison of Indian Curry Recipes

I have a number of recipes I've tried, but I can't remember my favorite, so that's how this post will help.

 1 star = Merely edible.  I never need repeat this recipe in any form.
2 stars = This will do only in a pinch, to defer the worst of a craving.
3 stars = I need to keep searching for a better recipe.
4 stars = I should put this in the regular menu line-up, and keep tweaking the recipe.
5 stars = I could happily eat this every day.

1. Easy Creamy Crock-Pot Chicken Tikka Masala 
   Adapted from TheIronYou's Easy Creamy Crock-Pot Chicken Tikka Masala
   Made Monday 07.December.2015
   3-4/5 stars
    
2. Easy Creamy Crock-Pot Butter Chicken (Murgh Makhani) 
   Adapted from TheIronYou's Easy Creamy Crock-Pot Butter Chicken (Murgh Makhani)
   Made
   X/5 stars
    
3. Easy Creamy Crock-Pot Coconut Curry Chicken
   Adapted from TheIronYou's Easy Creamy Crock-Pot Coconut Curry Chicken
   Made
   X/5 stars
    
4. Indian Lamb Curry
   Adapted from Cooking Light's Indian Lamb Curry
   Made
   4+/5 stars (from memory)
    
5. Slow Cooker Chicken Curry
   Adapted from New Leaf Wellness' Slow Cooker Chicken Curry
   Made
   X/5 stars
    

Indian Lamb Curry

Adapted from Cooking Light's 100+ Slow-Cooker Favorites and Cooking Light's Slow Cooker Tonight!

Yield: 4 servings (serving size: 1 c. rice, 7/8 c. lamb curry, 1/4 c. yogurt, and 2 T. cilantro)

Ingredients

2 lbs. boneless leg of lamb, trimmed and cut into 1-inch cubes 

2 15 oz. cans diced tomatoes, undrained 
2 T. all-purpose flour 
2 c. finely chopped sweet onion 
2 T. grated peeled fresh ginger
2-5 T. homemade curry / garam masala powder blend 
4 garlic cloves, minced

3 c. hot cooked brown basmati rice (1 c. uncooked)
1 c. plain 2% Greek yogurt
1/2 c. chopped fresh cilantro 

4 c. cooked brown basmati rice

Directions

1. Heat a large nonstick skillet over medium-high heat. Add lamb; sauté 5 minutes or until browned. Remove lamb from pan; place in a 4-quart electric slow cooker.
2. Drain tomatoes, reserving juice. Place flour in a small bowl; gradually add tomato juice, stirring with a whisk until smooth. Stir tomatoes, tomato juice mixture, onion, and next 3 ingredients (through garlic) into lamb. Cover and cook on LOW for 8 hours or until lamb is tender. Serve lamb curry over rice; top with yogurt, and sprinkle with cilantro.

Nutrition facts
One serving yields 365 calories, 18 g fat, 10 g carbs, and 36 g protein, without rice.
1 c. brown basmati rice has 160 calories, 2 g fat, 35 g carbs, and 3 g protein.

Home-made curry / garam masala powder blend

Adapted from Indian Lamb Curry recipe from Cooking Light's 100+ Slow-Cooker Favorites and Cooking Light's Slow Cooker Tonight!

Makes ~3 T. 

2 t. Trader Joe's curry powder
2 t. ground fenugreek
2 t. ground cinnamon
2 t. ground coriander
2 t. ground turmeric (too much?)
1 t. ground mustard
1 t. ground cardamom (too much?)
1 t. ground ginger
½ t. salt
½ t. ground nutmeg
1/4 t. ground cumin
1/4 t. ground chipotle
1/4 t. ground star anise
1/4 t. ground red chili pepper

Easy Creamy Crock-Pot Chicken Tikka Masala

Adapted from TheIronYou's Easy Creamy Crock-Pot Chicken Tikka Masala                                                    

Makes 8 meals.

Ingredients


2 lbs chicken breasts, cut into 1½-inch chunks
1 large onion, finely chopped
4 garlic cloves, minced
2 tablespoons grated fresh ginger
2 15-oz. cans of diced tomatoes
2 T. olive oil
4 T. homemade curry / garam masala powder blend
1 T. raw sugar
1 t. salt
½ t. ground black pepper
2 bay leaves

1 cup 2% Greek yogurt
2 T. corn starch
2 T. lemon juice

6 c. hot cooked brown basmati rice (2 c. uncooked)

Directions
Grease the inside of your crock-pot bowl with a bit of olive oil. Set aside.
Combine all ingredients (except for bay leaves, yogurt, corn starch, and lemon juice) in a large bowl. With a large large spatula, stir to combine everything, making sure that the chicken is well coated.
Pour the mixture into the slow cooker and place the two bay leaves on top.
Cover and cook for 8 hours on low (or 4 hours on high).
When done, in a small bowl combine yogurt and corn starch, and gently temper with hot liquid from the crock-pot.  Stir slurry into the mixture. Let cook an additional 20 minutes to thicken up.
Finally add lemon juice and gently stir to incorporate.
Serve a heaping cup of chicken and sauce on 1 c. warm rice.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Nutrition facts
One serving yields 226 calories, 8 g fat, 8 g carbs, and 39 g protein, without rice.
1 c. brown basmati rice has 160 calories, 2 g fat, 35 g carbs, and 3 g protein.

Notes:
I used 0% instead of 2% yogurt because I wanted to use it up, and added another 1T. raw sugar.  Nutrition facts are for the recipe above.