Spiced Cranberry Apple Raisin Compote Dessert

Your oven gets a real workout around the holidays and finding the room for an extra dish, or trying to time it so everything comes out when it should is tricky. This is one solution I came up with that might help. This one comes out of your slow cooker!

Traditional warm spices make this a real treat too. Serve topped with whipped cream or vanilla ice cream. Delish!

Ingredients:
6 granny smith apples, peeled and diced bite size
1 cup raisins
1 can whole cranberry sauce
1 tbsp corn starch
1 tbsp ground cinnamon
1 tsp allspice
1/2 tsp ground gingner
1/2 tsp ground nutmeg
1/4 c orange juice
2 tbsp sugar or splenda

Directions:
In a bowl, break up the cranberry sauce so it is loose. Mix in raisins
Place apples in slowcooker, add cranberry raisin mixture and toss gently to blend ingredients
In the now empty bowl, add remaining ingredients. Wisk to blend
Pour spice & juice mixture over apple mixture
Set pot to cook on low for 6 hours or high for 3-4 hours (until everything is tender)
Keep your pot on warm until ready to serve

Serve in dessert cups topped with vanilla ice cream or whipped cream, or serve it over ice cream while still warm

Optional:
Sprinkle chopped pecans on top!

Crock Pot Jambalaya

This recipe is a breeze to prep and delicious. I no longer make it with the shrimp as described because a family member has a shellfish allergy, but I remember it as a family favorite. There are several varieties of sausage that can be used. Lower fat chicken or turkey sausage, lower sodium and gluten free can now be found at your local grocer. Choose what works best for you. I hope you enjoy.

Ingredients:

• 1 can diced tomatoes, undrained (about 14 oz)
• 2 1/2 cups chicken broth
• 1 small can tomato paste
• 1 can kidney beans or black beans, rinsed
• 1 cup wild rice (or regular white rice, not instant)
• 1 medium onion, chopped
• 1 green pepper, chopped
• 3 celery ribs, chopped
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/2 pound sausage, cut into 1/4-inch slices
• 1/2 lb medium shrimp, (I use precooked, but cleaned and peeled uncooked variety would work well too)
• 2 tablespoons minced garlic
• 2 teaspoons dried basil
• 1-1/2 teaspoons dried oregano
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon hot sauce

Directions:

1. In your slow cooker, combine the tomatoes, broth and tomato paste. Stir in the rice, beans, green pepper, onion, celery, garlic and seasonings. Stir in chicken and sausage.
2. Cover and cook on low for 4-6 hours or until chicken is cooked through. Stir in shrimp to heat through (or if using raw shrimp, until its cooked - may 15 minutes).

This makes at about 8 large servings.
Please remember to buy gluten free ingredients or low sodium, according to your health needs. Read your labels :-)

 

 

 

Crock Pot Harvest Veggie Stew (Ratatouille)

A stop at a local farm stand inspired me this weekend. I walked away with some fresh veggies, not sure of what I was going to do with it all. I could not walk away from the fresh purple basil, it smelled so amazing! So I have decided on a veggie stew. This works well in the crock pot, but comes out equally yummy from the oven in less time.

I have listed ingredients below that I happened to get fresh today, but if there is a particular one you do not like, by all means just skip it. (I know a few people that do not like eggplant. Fortunately they won't have to suffer this particular dinner. :-)

Ingredients:

• 1 small eggplant
• 1 zucchini
• 1 summer squash
• 1 large tomato
• 1 large onion
• 1 red pepper
• 2 cloves garlic, minced
• 1/2 cup olive oil
• small bunch fresh basil
• 6 oz tomato paste (1 small can)
• 1 tsp ground black pepper
• chives or scallions (optional)
• 1 tsp Bells No Salt Seasoning (optional)

Directions:

1. Wash and prep veggies. I prefer to slice all the veggies thinly, but you can cut them into chunks if you find that easier. The thing to remember is to try to maintain them about the same size, so they will cook evenly.
2. Use only the leaves of the basil, rip them into half or quarters.
3. Once veggies are prepped, layer into crock pot adding a layer of basil half way through, and then topping with another layer of basil.
4. In a bowl, blend together olive oil, tomato paste, garlic and ground black pepper. This mixture needs to be thick, but pourable, so if you need to loosen it up, add a small amount of water.
5. Pour tomato paste/olive oil mixture over veggies.
6. Set crock pot on low for 5 hours. (for heartier vegetables, such as carrots and turnip, cook on low for 6 hours, or until everything is tender)
7. Ready to serve.

Oven method:
Prep as described above, use an oven safe casserole with a lid. Cook @ 350 for about one and a half hours. (uncover the last 15 minutes for browning)

This makes a large amount, about 4-6 servings. Use more veggies for a greater amount of servings.

Crock Pot Morrocan Chicken

The Ultimate Crock-Pot Crock-Star(tm) 1st Prize Winning Recipe.
Savory with a touch of sweetness, this dish has international flair while using ingredients found at your local grocery store. It is crock pot easy to boot. Set it up in the morning and let it cook all day, then come home to the heavenly smell and a warm dinner ready to serve.  


Ingredients:

4 medium carrots, sliced
1 large onion, halved and sliced
8 chicken thighs, skin removed
1/2 cup chopped dried apricots
1/2 cup raisins
2 tablespoons corn starch
2 cups white wine or chicken broth
6-8oz tomato paste (1 can)
2 tablespoons lemon juice
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
2 teaspoons ground cumin
1-1/2 teaspoons ground cinnamon
3/4 teaspoon pepper

Directions:

Place carrots and onions in slow cooker first. Add chicken to slow cooker. Top with apricots and raisins. In a small bowl, combine cornstarch, spices, garlic, lemon juice, tomato paste and wine. Whisk to combine. Pour over chicken.

Cover and cook on low for 6 to 7 hours or until chicken is tender. Serve with rice.

Optional: chopped dates or figs would work well with or instead of the raisins and dried apricot.

Crock Pot Chicken Stew (2 for 1 meal)

This meal is easy to prepare, delicious, and leaves enough to make another meal. Even the bones can be used to make chicken stock!

Ingredients:

Whole chicken, 4-5 lbs
water
3 large potatoes, diced large
3-4 carrots, sliced 3/4 inch
1 celery stalk, sliced 1/2 inch
1 large onion, diced large
1 teaspoon ground black pepper
1 tablespoon corn starch
2 teaspoons each:
     onoin powder
     Bells Poultry Seasoning (no salt version)

Preparation:

• Wash off chicken and remove the neck and gizzards sometimes found inside. Place chicken in crock pot, breast side down to keep it moist.
• Add potatoes, carrots, celery and onion, placing them around the chicken.
• Mix seasonings and cornstarch together and sprinkle over the chicken and veggies.
• Add enough water to crockpot to cover chicken about 2/3 of the way.
• Cover and set crockpot on high for 4 hours (or low for 6-7 hours)

When chicken is done, turn off the crockpot and gently remove just the chicken and set aside to cool. Removing the chicken must be done gently since it will be ready to fall apart. If bones do fall apart into the stew, try to pick out the bones.

Once cooled, remove skin and discard. (the dog usually gets some of this)
Shred the chicken breast and remove meat from the remainder of the chicken.
Take about 1/2 the shredded meat and put back into the stew, give it a stir.
Ready to eat!

*See tips below for making a stock from the bones.

Meal # 2:
Use remaining shredded chicken for another recipe, here are some suggestions:

• mix shredded chicken with BBQ sauce for BBQ shredded chicken, good on a bun or with a side of mashed sweet potato or fries. Make sure to get gluten free (if you need that) bread if you decide on a sandwich.
• fill a taco or lettuce leaf, add a little cheese and salsa, for a healthy, quick meal.
• great on pizza, in quesadillas, soups or for chicken salad. just keep in mind your health needs in those recipes

Meal # 3!

Keep the neck/gizzards/bones, those make great stock for soups and stews. Even if you do not have enough time today, these can be frozen and used at a later date.

I use my favorite pan to make my broth. It is large, about 8 quart, and has a straining pan inside. Just put the chicken bones, gizzards, neck, and fill with water to cover. Bring to boil and let boil for at least an hour. I also put in scraps such as carrot ends, onion skins that we normally would not put into a recipe, but can add lots of flavor. (I learned this from the Frugal Gourmet, do you all remember him!). In the end I lift out my straining pan, this takes out all the bones and scraps and leaves a flavorful stock.

Once done, let cool.

• Refrigerate for use in the next day or two, or put into plastic container into your freezer, it will keep for at least 3 months this way.
• If you like to use small portions of stock at a time, freeze into ice cube trays. Once frozen, remove from the trays and store in a freezer safe storage bag. You will be able to use just the amount you need for any recipe.

This stock can be used for soups, stews, gravies and anything else you can think of. Boil potatoes or veggies in stock for extra flavor.