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Archive for February, 2011

On a cold day this is an aromatic soup that warms your soul!  With an Asian flair…it takes chicken soup to another level and makes you think you are in one of those tiny little hole in the wall vietnamese restaurants. Although not quite as good as their Pho…..it is Scrumptious!

Note: we finely shred the carrots because we get better results with the kids!

Adapted from Rachael Ray’s Book of 10

Ginger Carrot Chicken Noodle Bowl

2 Tbsp Olive Oil (or canola)
2 chicken breasts cut into small pieces (I pull it out of the freezer and shave it while still frozen)
2 cloves garlic, minced
1 tsp ginger, minced or shaved
1 cup finely shredded carrot
salt & pepper to taste
2 tsp cumin
2 tsp five spice powder
8 cups chicken stock (or more)
1/2 lb vermicelli noodles (cooked)
3 green onions cut on the diagonal
1-2 cups fresh bean sprouts

Heat a pot over medium heat adding oil. Add chicken and lightly brown. Add the garlic and ginger stirring for another minute. Then add the cumin, five spice powder, salt & pepper and carrots stirring to combine another minute. Add stock, bring to a boil and simmer (I simmer for at least 60 minutes if I have time to develop the flavours).

Ladle into serving bowls topping with reserved green onions and bean sprouts.

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I haven’t experimented too much with Cassoulet’s….but after finding, making and enjoying this one….have decided to dabble a little more in the French Cuisine known as Cassoulet.

This simplified version is made in the crock pot and will be put into our winter fare rotation ;).

Adapted from Mable Hoffman’s Crockery Cookery

Chicken Cassoulet – Crockpot

3-4 pieces chicken thigh/leg combo or 2-3 lbs bone in thighs
1 small leek, thinly sliced
2 cloves garlic, minced
2-3 tbsp chopped fresh parsley
salt & pepper to taste
1 19oz can small navy beans
1/2 lb smoked sausage links, cut into 1/2-inch slices
1/4 cup dry white wine

In a slow cooker combine chicken, leek, garlic, parsley, salt and pepper. Top with beans and sausage. Add wine. Cover and cook on low for 6 hours (give or take) until chicken is tender.

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I love my crockpot.  Nothing better then smelling the aroma of supper cooking  on a cold day…or a day where there are evening activities and not much time to cook…or really any day works!

This casserole is surprisingly delightful.  We love barley and this dish a perfect accompaniment to pork or ham….although husband indicated it would be great with ice cream!

As this is a kid friendly recipe consider getting the kids involved with helping…they can dice, slice and toss into the slow cooker!

Recipe adapted from Mable Hoffman’s Crockery Cookery

Orange Barley Casserole

2 cups orange juice
1/3 cup barley
1/4 cup thompson style raisins, sliced
1/4 cup dried apricots, diced
1/4 cup chopped dates
1 apple, peeled, cored and sliced
3 tbsp chopped pecans

Combine all ingredients in your slow cooker. Cover and cook on low 3-4 hours. Serve warm!

6-8 servings

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