Today the project forecast in Saskatoon was a high of -45 C with windchill. As such nothing is better than a hot bowl of soup. Better yet... when the meal cooks itself. I made this curry soup in the crockpot and it was waiting for me when I got home from work.
2 - 3 boneless skinless chicken breasts or thighs, cut into chunks
6 cups of veggies, chopped (onion, carrots, green beans, broccoli, tomatoes, cauliflower and red bell pepper)
1-14 oz can of full fat coconut milk
1 cup crushed tomatoes
3 tbsp yellow curry powder
1 tbsp cumin
2 tsp ground coriander
2 tsp ground ginger
2 tsp garlic powder
1 teaspoon cayenne pepper, optional
1 cup water (for a thicker, curry-like sauce, omit the water)
Salt, to taste
Cut the chicken and veggie into medium-large chunks. Put everything into the crock pot. Stir in the coconut milk, and crushed tomatoes. Then add the spices and the water. Stir to combine everything.
Cook on low for 5-6 hours. I cooked mine longer as I went to the gym after work and it still turned out great.
If the you want it more like a curry and less like a soup, omit the 1 cup of water above.
Season to taste with salt and enjoy!!
Recipe from Stupid Easy Paleo
You know me and my love for Mexican food. Here is another good one!
2 lbs chicken breasts
1 yellow onion, chopped
1 green bell pepper, chopped
1 (4oz) can of chopped jalapenos
1 (4oz) can of chopped green chiles
2 tablespoons coconut oil
1 (14oz) can of diced tomatoes
1 (7 oz) can tomato sauce
3 garlic cloves, minced
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons dried oregano
salt and pepper, to taste
bundle of cilantro, to garnish
avocado, to garnish
Pull out your crockpot. Add your chicken breasts. Then add the rest of the ingredients on top, in any order. Put on low for 8-10 hours or high for 6-8. After it’s done cooking, use tongs to pick at the chicken to shred it in with all the ingredients. Top with cilantro and some avocado. Simple as that.
Enjoy!
Recipe from PaleOMG
Growing up one of my least favorite meals that my mother would make was beef pot roast. Still to this day it is not one of my preferred meals, however, with the use of curry and other earthy spices this beef was quite tasty.
1 beef pot roast
1 onion, roughly sliced
2 tbsp curry
1 tbsp cumin
1 tsp chili flakes
2 tsp onion powder
1 carton beef or vegetable stock (900 ml)
Place chopped onions at the bottom of the crockpot. Combine spices and rub the pot roast with spices. Place roast in the slow cooker and cover with beef/vegetable stock until meat is 3/4 covered.
Cook on high for 3 - 4 hours or low for 8 to 9 hours. I cooked mine on low and it was extremely tender when I pulled it out of the crockpot.
I served mine it sauteed onion, red pepper and bean sprouts. I find these vegetables are a nice compliment to the earthy notes of the spices used with the beef. Enjoy!
2 pounds ground pork/beef
4 large bell peppers
1 large onion
2 carrots
4 cloves of garlic
1 zucchini
6 ounce can of tomato paste
1 tbsp oregano
1 tbsp parsley
1 tbsp basil
1 tsp chil flakes
Salt and pepper to taste
Cut the tops of the peppers and clean the seeds out. Arrange peppers in the Crock-Pot standing up and make sure they fit securely. Grate onion, carrots, garlic and zucchini in the food processor or with a box grater. You can also just chop them into small pieces with a knife if you don’t have a food processor.
In a big bowl, combine ground pork/beef, shredded vegetables, seasonings and tomato paste. Add salt and pepper to taste. Stuff the peppers with the mixture and arrange leftover meat between the peppers. Add half a cup of water, cover and cook on low for 8-10 hours.
If you don’t have a slow-cooker, the dish can be cooked in the oven, covered, for 1-2 hours.
Adapted from Mark's Daily Apple
Nitrate Free Ham
1 can pineapple tidbits
1 1/2 cups vegetable stock
1/2 cup water
Slice ham into smaller pieces as this allows the flavors to permeate into each piece and cooks the meat faster. Place ham in slow cooker, pour in the can of pineapple, vegetable stock and water. Mix in crockpot. Cook on high for 4 hours or low for 6 hours.
Remember no peeking! Each time you lift the lid, enough heat will escape that the cooking time should be extended by 20 minutes to half an hour. To check progress without lifting the lid, spin the cover until the condensation falls off. Then it's easy to see inside!
