Soups and Crock Pot

Although we were small in numbers because of the busy season, we sure had a delicious time! If you were unable to make it, but would still like to share a recipe, email either Meesha or Sarah! Hope to see you next month for Desserts!!!!




White Chile

1 lb. lg. white beans
6 cans chicken broth
2 garlic buttons
2 med. onions chopped (can use chives-just enough for flavor)
2   4 oz. cans diced green chilies
2t. ground cumin
1 t. dry oregano
1/4 t. ground cloves
1/4 t. cayenne pepper
4 cups shredded chicken breasts
2 c. sour cream
3 c. grated jack cheese

Combine beans, broth, chives, and garlic in pot and bring to a boil.  Reduce heat.  Simmer until beans are soft (3 hours)
Remove garlic buttons.  Add chilies, seasonings, and chicken.  Simmer 1 hour.  (may need a little more broth)
Add sour cream just before serving.  Top with grated cheese.  Makes 6-8 servings




Pasole

2 lb. (about) pork roast (shoulder, loin, etc.) with bone in

1 large can of green chile enchilada sauce (28 oz)

1/2 jar salsa verde

1 small can green chiles

1 large can hominy beans

Put all ingredients in slow cooker, set on low and let roast (at least 6 hours). It will be ready when the meat falls off the bones.

Hints: - You can trim excessive fat, but trim sparingly or it will be bland/chewy.

- You can use boneless roast, but you risk chewy meat/having to cut the roast when cooked.

Quick Crock Pot Chicken Tacos

2-4 frozen chicken breasts (canned chicken will work)

1 large jar Pace picante salsa

1 can black beans

Before going to bed, place FROZEN chicken in crock pot. Do not add extra water. Cook on low all night. In the morning, shred chicken with two forks. If using canned chicken, skip these steps and just place chicken in crock pot. Add salsa and black beans. Cook on low until ready to eat. 

Place in tortilla with cheese, sour cream, guacamole or any of your favorite toppings. Freeze any extras for another meal!

Jeans Beans

1 large (28 oz) can Pork and Beans or Baked Beans

1 can (15 oz) Red Kidney Beans - drained

1 can (15 oz) Lima Beans - drained

7 slices Bacon - fried crisp and crumbled

1 Onion sliced up or 1 TB of Dehydrated Onion

1/4 c. Red Vinegar

1/2 c. Brown Sugar

Mix all together. Put in crock pot and put on High for 1 hour, or put in casserole dish and put in oven 325 F for an hour.

Polynesian Crock Pot Chicken or Pork

3-4 lb. Pork or Chicken

3/4 c. Pineapple or Apricot Preserves

1/2 c. Brown Sugar

2 c. Chicken Broth

1 Clove Garlic (or 1 tsp. Garlic Powder)

1/4 c. Vinegar

1/2 c. Molasses (or add extra brown sugar)

Trow it all together into a crock pot and let it cook for 6-7 hours. Shred the meat halfway through. Serve with rice.

Pumpkin Pie Pudding in the Crock Pot

Non-stick cooking spray

1 (15 oz.) can of pumpkin

1 (5 oz.) can evaporated milk (2/3 c.)

1/3 c. sugar

2 Tbsp. pumpkin pie spice, divided

1 (9 oz) yellow cake mix

1/4 c. butter, melted

whipped topping (optional)

In a medium bowl, stir together pumpkin, evaporated milk, sugar, and 1 tbsp of the pumpkin pie spice. Lightly coat a 3 1/2 - 4 qt. crock pot with cooking spray, and spread mixture evenly in the bottom of the Crock Pot. 

In a medium bowl, stir together cake mix, and remaining 1 tbsp. pumpkin pie spice. Sprinkle evenly over pumpkin mixture already in the Crock Pot. Drizzle melted butter over cake mixture.

Cover, and cook on High (ONLY) for 2 1/2 hours. Turn off cooker, and remove liner from cooker. Let stand, uncovered, for 30 minutes. 

Spoon warm pudding into bowls. If desired, top with whipped topping.

Moroccan Vegetable Stew

This dish is rich in nuts and spices and sweetened with currants. To make it in advance, just cook the spices and chop the vegetables the night before. Refrigerate in the crock overnight, then start it in the morning. Serve with couscous and a dollop of plain yogurt.

Prep: 40 minutes

Cook: 8-9 hours

Ingredients:

2 Tbsp. olive oil

3 cloves garlic, peeled and crushed with the side of a knife

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. cayenne

1/4 tsp. ground cinnamon

5 c. chicken or vegetable broth

4 carrots, peeled and cut into 1/2 inch-lengths

2 1/2 c. diced peeled eggplant

2 1/2 c. sliced zucchini

2 c. cauliflower florets

1 c. diced onion

2 cans stewed tomatoes

1 can garbanzos, drained and rinsed

3/4 c. dried currants

1 c. chopped toasted almonds

1/2 Tbsp. kosher salt

Pour olive oil into a small frying pan over medium-low heat. Add garlic and spices and cook, stirring often until fragrant, 1 to 2 minutes, being careful not to scorch the garlic. Scrape the mixture into a slow-cooker (at least 5 qt.)

Add broth, carrots, eggplant, zucchini, cauliflower, onion, stewed tomatoes (with juices), garbanzos, currants, almonds, and salt, and stir to combine.

Cover slow-cooker and cook on high until vegetables are tender to bite and flavors are blended, 8 to 9 hours.

Ladle about 3 cups of the vegetable mixture into the blender. Holding the lid down with a towel and taking care to avoid steam, whirl until smooth. Return puree to slow-cooker and stir to blend. Ladle stew into a tureen or individual bowls.