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Recipes
Slow Cooker Chicken Enchilada Soup
By tulawdog
Heat a few tablespoons of oil in a large Dutch oven or skillet over medium heat
- For the enchilada sauce:
- Neutral cooking oil, such as canola or safflower
- 1 medium onion, chopped
- 1 large jalapeño, seeded and finely chopped
- 3 garlic cloves garlic, minced
- 2 tablespoons Mexican-style chili powder
- 1 tablespoon ground cumin
- 1 tablespoon sugar
- 2 medium tomatoes, roughly chopped
- 1 (15-ounce) can tomato sauce
- 2 cups chicken stock, plus more for thinning if neede
- For the soup:
- 1 (15-ounce) can yellow corn, drained
- 1 (15-ounce) can black beans, drained
- 2 to 3 pounds boneless, skinless chicken thighs (See Recipe Notes)
- Heavy cream, to taste, optional
- Kosher salt and freshly ground black pepper, to taste
- Cayenne pepper, optional
- To serve:
- Grated cheddar cheese
- Sour cream
- Tortilla chips
- Cilantro
Pressure Cooker Mushroom Risotto Recipe
By tulawdog
Place chicken stock and dried mushrooms (if using) in a microwave-safe container and microwave on high power until ...
- 1 quart (950ml) homemade or store-bought low-sodium chicken stock or vegetable stock
- 1 ounce (30g) dried porcini mushrooms (optional)
- 1 1/2 pounds (700g) mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced, stems reserved
- 4 tablespoons (60ml) extra-virgin olive oil
- 4 tablespoons (50g) unsalted butter
- Kosher salt and freshly ground black pepper
- 1 medium yellow onion, finely chopped (about 6 ounces; 170g)
- 2 medium cloves garlic, finely minced
- 1 1/2 cups (about 300g) risotto rice, such as arborio or vialone nano
- 2 teaspoons (10ml) soy sauce
- 1 tablespoon (15ml) light miso paste
- 3/4 cup (175ml) dry white wine
- 1/4 cup (60ml) heavy cream (optional; see note)
- 1 ounce (30g) finely grated Parmigiano-Reggiano cheese, plus more for serving
- Handful finely minced mixed fresh herbs, such as parsley, chervil, tarragon, and/or chives
Pollo e Funghi Tagliatelle
By tulawdog
Start by putting the pasta in to cook - following the packet instructions
- Ingredients
- 1 tbsp olive oil
- 1 garlic clove - crushed
- 1/2 onion - sliced
- 150 g chicken breast - thinly sliced
- 100 g chestnut mushrooms - sliced
- 250 ml crème fraîche
- 3 heaped tbsp freshly grated Parmesan
- 2 heaped tbsp sun dried tomato paste
- salt
- freshly ground black pepper
- 100 g (4 nests) dried tagliatelle
- 1 tbsp chopped fresh parsley
Baby Bok Choy
By tulawdog
Soak the greens in a sinkful of water for a few minutes, swish them around a little to get the dirt out from betwee...
- baby bok choy
- 3 tablespoons peanut or canola oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Basic Ragù Bolognese Recipe
By tulawdog
In a wide container, sprinkle gelatin on top of stock and set aside
- 2 packets unflavored powdered gelatin (1/2 ounce; 15g)
- 2 cups (475ml) homemade or store-bought low-sodium broth
- 3 tablespoons (45g) unsalted butter
- 2 large carrots (about 375g; 12 ounces), peeled and finely minced (see note above)
- 3 medium celery ribs (about 240g; 8 ounces); finely minced (see note above)
- 2 medium yellow onions (about 480g; 1 pound), finely minced (see note above)
- 4 pounds (1.8kg) ground meat, either all beef or 2 pounds beef with 1 pound each ground pork and veal, divided (see note above)
- 1/4 cup (60ml) tomato paste
- 1 1/2 cups (350ml) dry white or red wine
- 2 bay leaves
- Kosher salt
- Pinch freshly grated nutmeg
- 1/2 teaspoon (3ml) Asian fish sauce
- 1/2 cup (120ml) heavy cream
- Directions
Chicken Florentine Pesto Pasta
By tulawdog
1 Start cooking the pasta: Bring a large pot of salted water (add enough salt so that the water tastes salty) to a ...
- 12 ounces dried short pasta (bowties, penne, gemelli, etc)
- 4 chicken breast cutlets (1 to 1 1/2 pounds total)
- Salt
- 2 Tbsp olive oil
- 1 medium onion, chopped, about 1 cup
- 3 garlic cloves, minced
- 1/2 cup white wine or stock
- 8-16 ounces of fresh spinach*, washed, long stems removed and chopped
- Black pepper
- 1/4 cup heavy whipping cream
- 1/4 cup (or more) pesto
Two Hour No-kneed Bread
By tulawdog
Start off by placing the yeast into a small bowl and pour about 50ml of the water gently on top
- 1 1/4 cups Plain Flour
- 1 1/4 cups warm Water
- 2 3/4 tsp dried Yeast (not quick-acting)
- 3 tsps Sugar
- 1 tsps Salt
Baby Carrots with Orange Glaze
By tulawdog
Grate the zest from one orange
- 2 juiced oranges
- 1 pound baby-cut carrots
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- Salt and freshly ground pepper , to taste
- Read more: http://www.oprah.com/food/Baby-Carrots-with-Orange-Glaze#ixzz2NFJut38r
Slow-Cooker Hearty Beef Stew
By tulawdog
1. BROWN MEAT Pat beef dry with paper towels and season with salt and pepper
- 5 pounds boneless beef chuck-eye roast, cut into 1 1/2-inch pieces
- 1/4 cup vegetable oil
- Salt and pepper
- 4 onions, chopped fine
- 1 (6-ounce) can tomato paste
- 2 cups low-sodium beef or chicken broth
- 3 tablespoons soy sauce
- 2 bay leaves
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 pound red potatoes, scrubbed and cut into 1-inch pieces
- 1 1/2 teaspoons minced fresh thyme
- 2 tablespoons Minute tapioca
- 2 cups frozen peas, thawed
Stuffed Beef in Tomato Sauce (Involtini in Sugo)
By tulawdog
1. Working with one piece of beef at a time, season beef with salt and pepper and rub with 1⁄2 tsp
- 4 4-oz. beef scaloppine from top round,
- pounded to 3⁄16" thickness
- Kosher salt and freshly ground black pepper,
- to taste
- 5 cloves garlic, minced
- 1 ⁄4 cup finely grated Pecorino Romano
- 4 thin slices prosciutto
- 7 fresh basil leaves
- 1 ⁄4 cup extra-virgin olive oil
- 1 onion, minced
- 1 ⁄4 cup tomato paste
- 1 ⁄2 cup red wine
- 1 cup beef broth
- 1 28-oz. can whole peeled tomatoes,
- preferably San Marzano, undrained and puréed