May 15, 2013
Kosher, Low Carb, Recipes, Slow Cooker, Turkey
cooking, dinner, food, Gourmet, Kosher, low carb, postaday, recipe, recipes, slow cooker, turkey
This is a new record. I have featured many simple recipes here on the blog, but this has to be the most simple. Two ingredients. Yup. That’s it.
The turkey was very moist and tender and surprisingly full of flavor.
A big turkey breast and some French Onion soup mix.
Place one on the other.
While it does not make a quick Thanksgiving substitute, it certainly makes an easy one!
Slow Cooker Turkey Breast
Prep Time: 10 M | Cook Time: 8 H | Makes: 12 servings
- 1 (6 pound) bone-in turkey breast
- 1 (1 ounce) envelope dry onion soup mix
Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.
PREP 10 mins
COOK 8 hrs
READY IN 8 hrs 10 mins
Calories 273 kcal 14%
Carbohydrates 1.5 g < 1%
Cholesterol 164 mg 55%
Fat 1.5 g 2%
Fiber 0.1 g < 1%
Protein 59.5 g 119%
Sodium 309 mg 12%
May 7, 2013
Recipes, Low Carb, Pork, Slow Cooker, Cajun
Gourmet, recipes, recipe, dinner, food, cooking, tomato, slow cooker, spices, low carb, pork, Cajun, postaday
I was skeptical about this recipe.
Jambalaya, in my mind, needs to have five basic ingredients: chopped tomatoes, shrimp or crawfish, sausage, Cajun seasonings and rice. This recipe was missing two of the five. I’ve often had it with ham in place of sausage or with chicken added, but never without seafood or rice.
I liked how simple this recipe was so I decided to give it a go anyway.
No seafood or rice here.
Like many slow cooker recipes, you start off by browning the meat before putting it into the pot.
Throw everything else in.
I did end up serving it over white rice (I didn’t have a dirty rice mix on hand) and it was very good. Next time I might throw some shrimp in at the end and let them cook from the surrounding heat for five to ten minutes.
Crock Pork Jambalaya
Cook Time: 7 hrs | Makes: Serves 4
- 1 tablespoon olive oil
- salt and pepper to taste
- 4 pork chops, cut into 1″ cubes
- 1/2 pound turkey kielbasa, sliced
- 1 14.5-oz. can diced tomatoes, with juice
- 1/2 medium green bell pepper, deribbed, deseeded and chopped
- 1/2 cup chicken broth
- 1 teaspoon oregano
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon cayenne pepper
- 1 onion, chopped
- 1 medium stalk celery, chopped
In a skillet, heat olive oil; salt and pepper the pork chops and brown evenly on all sides. Place the browned pork at the bottom of the crock pot, then add remaining ingredients. Cook on low for 7 hours.
March 31, 2013
Beef, French, Kosher, Lunch, Recipes, Slow Cooker
beef, cooking, dinner, food, French, Gourmet, Kosher, lunch, postaday, recipe, recipes, slow cooker
Weekend lunches at the Ranting Chef’s house are often a quick affair. I generally try to make something for us all, but there is often a focus on speed of preparation and simplicity. I was scanning my recipe collection to make the weekly menu and saw French Dip sandwiches.
OK. Easy. Buy some deli roast beef and either a packet of au jus or make some quickly with beef broth and voila! After committing my mind (and stomach) to wanting French dip sandwiches, I noticed this was the long version – good, but long.
The meat is so savory and the carmelized onions just put the taste through the roof.
Not very many ingredients.
I had to start this right after breakfast in order for it be done in time for lunch.
Heating up the au jus.
I decided to slice the beef a little thicker than you would expect, but still relatively thin slices.
It was just awesome.
French Dip Sandwich
Prep Time: 15m | Cook Time: 8hr 15m | Makes: 4
- 2 cups low-sodium beef broth
- 1 medium onion, sliced
- 2 cloves garlic, smashed
- 2 tablespoons Worcestershire sauce
- 1 tablespoon all-purpose flour
- 1 1/2 pounds beef brisket, trimmed
- kosher salt and black pepper
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 5 ounces mixed greens (about 6 cups)
- 1 large baguette—cut into 4 pieces, split horizontally, and lightly toasted
1. In a 4- to 6-quart slow cooker, combine the broth, onion, garlic, Worcestershire, and flour. Season the brisket with ½ teaspoon salt and ¼ teaspoon pepper and place in the slow cooker. Cover and cook until very tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
2. Ten minutes before serving, transfer the brisket to a cutting board and thinly slice against the grain. Strain the cooking liquid into a small saucepan and reserve the onions. Boil the cooking liquid until reduced to 1½ cups, 5 to 7 minutes.
3. In a large bowl, whisk together the oil, vinegar, and ¼ teaspoon each salt and pepper. Add the greens and toss to combine.
4. Dividing evenly, form sandwiches with the baguette, brisket, and reserved onions. Serve with the cooking liquid, for dipping, and the salad.
Calories 680 Fat 25g Sat Fat 6g Cholesterol 106mg Sodium 1,248mg Protein 50g Carbohydrate 61g Sugar 7g Fiber 4g Iron 8mg Calcium 74mg
March 10, 2013
Recipes, Low Carb, Kosher, Beef, Slow Cooker, Italian
Gourmet, recipes, recipe, italian, dinner, food, cooking, slow cooker, low carb, beef, Kosher, postaday
Can you ever have enough counter space in your kitchen? I don’t think so. My house was built in 1965 and when we moved into it in 1995, the kitchen showed all of its 30 years. There was built-in bench seating in one corner (for a kitchen table) but very little counter space. To make matters worse, we moved into the house bringing an old, and very large microwave oven. Between this and a toaster oven, half of our counter space was gone.
About five years ago, we remodeled our kitchen, removed the bench, built-in a microwave and even knocked down a wall. Our counter space opened up wide and when we put all of our stuff back into the kitchen we faced a dilemma for what would sit on the counter.
Counter space is really valuable real estate. For someone who likes to cook, and is slowly collecting tools that are really focused on specific purposes, I have a lot of stuff. What goes on the counter must not only have to be used a bunch, but it needs to look OK sitting there.
Toaster oven went back on the counter. Keurig coffee machine too. I added an electric can opener, six bottle wine rack, blender, phone charging station and a small TV. One last item, sitting in a deep corner, is my slow cooker. I use the thing almost every week during the cold weather months, so it does get a workout.
Here is one more way to use it….
A savory tasty meal.
A big ole hunk of meat.
I cut it in half to better fit in the slow cooker.
Zesty Slow-Cooker Italian Pot Roast
Prep Time: 10 Min | Cook Time: 11 Hrs | Makes: 6 servings
- 4 medium potatoes, cut into quarters
- 2 cups fresh or frozen whole baby carrots
- 1 stalk celery, cut into 1-inch pieces
- 1 medium Italian plum tomato, diced
- 2 1/2 pounds beef bottom round roasts or beef chuck pot roast
- 1/2 teaspoon ground black pepper
- 1 (10.75 ounce) can Campbell’s® Condensed Tomato Soup
- 1/2 cup water
- 1 tablespoon chopped roasted garlic* or chopped fresh garlic
- 1 teaspoon dried basil leaves, crushed
- 1 teaspoon dried oregano leaves, crushed
- 1 teaspoon dried parsley flakes, crushed
- 1 teaspoon vinegar
Place potatoes, carrots, celery and tomato in 3 1/2-quart slow cooker. Season roast with pepper and place on top. Mix soup, water, pepper, garlic, basil, oregano, parsley and vinegar. Pour over all. Cover and cook on LOW 10 to 12 hour or until done.**
Amount Per Serving Calories: 376 | Total Fat: 12.6g | Cholesterol: 66mg Powered by ESHA Nutrient Database