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My adventure's in feeding my family

Pasta With Slow-Cooker Pork Ragù March 30, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

This was a recipe I came across and new I had to make. I love a good, rich pasta sauce. Most I see are with beef, some with chicken but not that many with pork that catch my interest. I’m not a big pork person but I really enjoyed this. The hubs thought it was so so but I don’t agree. I was worried at first when I saw that there was no sugar in the recipe as tomato paste can be tart but the carrots really added a good bit of sweetness.

Ingredients:

  • 1  large carrot, chopped
  • 1  medium onion, chopped
  • 2  cloves garlic, chopped
  • 2  tablespoons  tomato paste
  • 1  teaspoon  dried thyme
  • 1  teaspoon  dried oregano
  • kosher salt and black pepper
  • 1  14.5-ounce can diced tomatoes
  • 1 1/2  pounds  boneless pork shoulder or butt, trimmed and cut in half
  • 3/4  pound  fettuccine
  • grated Parmesan, for serving

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Directions:

In a 4- to 6-quart slow cooker, combine the carrot, onion, garlic, tomato paste, thyme, oregano, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the tomatoes (and their juices).

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Add the pork and turn to coat.

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Cover and cook until the pork is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).

Twenty minutes before serving, cook the fettuccine according to the package directions; drain and return it to the pot. Meanwhile, using 2 forks, shred the pork and mix it into the cooking liquid.

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Toss the pasta with the ragù and sprinkle with the Parmesan.

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Slow Cooker Barbacoa March 28, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

Whenever I have a huge roast I look for a recipe like this. Easy to make and can be eaten different ways and I can adapt it to my taste. Rice and black beans are my standard but they can also be in a taco, burrito, stuffed in tamales or however else you like. Because the size of the roast I added the salt the recipe called for but it was WAY too salty to eat alone. Had to mix it with the other goodies (rice and beans). Minus the salt this was tasty with good spice.

Ingredients:

  • 1 small can chipotles in adobo sauce
  • 1 bunch cilantro, chopped
  • 1 red onion, peeled and cut into large chunks
  • 1 head garlic, peeled and cloves smashed
  • 5 dry bay leaves
  • 2 teaspoons ground cloves
  • 1 tablespoon kosher salt (don’t add this to the end if needed)
  • Juice of 4 limes
  • 1/2 cup cider vinegar
  • 5 lbs beef brisket
  • 3 cups beef or chicken stock

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Directions:

Blend together chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar.

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Place the brisket on top of this mixture.  Add stock to cover and place bay leaves on top. Use tongs to move the meat around gently to combine everything and put the lid on.

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Cook on HIGH for 4 hours. Once finished, turn crock pot to WARM and let sit for 6 to 8 hours.

Remove meat from slow cooker and place on rimmed baking sheet. Use two forks to pull the meat apart. Discard the fat, if desired. If you plan on frying it again before use, the small fat bits are extra tasty and should be kept! Return the meat to the slow cooker.

Serve and enjoy!

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Crock Pot Chicken and Barley Soup March 22, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

I love a good crock pot recipe. In sticking with my craving of soup and sandwiches I decided to make a variation on this one. I had some turkey breast tenderloins in the freezer. I always like to cook my meats in the soup if I can to give it more flavor instead of using precooked like the recipe calls for. This one turned out really good!

Ingredients:

  • 1 cup celery, finely diced
  • 1/2 cup chopped onion
  • 3 carrots, finely diced
  • 1 Tbsp tomato paste
  • 1/2 cup pearl barley (not the quick-cooking kind)
  • 1 garlic clove, minced
  • 1.25 lb turkey breast (or chicken)
  • 1 Tbsp olive oil
  • 3 1/2 cups chicken broth
  • 14 oz can diced tomatoes
  • 3/4 tsp salt
  • 1 tsp dried basil
  • 1 bay leaf
  • 1/4 tsp black pepper

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Directions:

In a small pan saute the garlic, celery and carrots in 1 tbsp olive oil.
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After about 5 minutes add in the tomato paste and saute for two minutes.
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While the veggies are sauteing, combine the rest of the ingredients minus the barley in the crock pot.
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Cook on low for 3 hours. Add the barley and cook for another 5 hours. Shred the meat and return to pot. Enjoy!
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Sausage, Kale and Cannellini Bean Soup March 20, 2013

Filed under: My Recipes — kariryerson @ 12:00 am

I have been on a big soup and sandwich kick lately. After three weeks in sunny LA I returned home to equally sunny Alaska but not nearly as warm. This is a very simple soup to throw together. The head of kale was HUGE and a bit too much but overall we loved this soup.

Ingredients:

  • 1 lb hot Italian sausage, casings removed
  • 2 cloves garlic, chopped
  • 1 pinch red pepper flakes
  • 4 cups chicken broth
  • 15 oz can cannellini beans, drained and rinsed
  • 1 teaspoon oregano
  • 1 bay leaf
  • 1 piece parmesan rind
  • 1 bunch kale, coarsely chopped
  • salt and pepper to taste

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Directions:

Wash and chop your kale. I opted to tear mine by hand.

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In a soup pot, brown sausage. If there is a lot of fat drain it. You want about 1 tbsp. Add your garlic and red pepper flakes. Saute for 2-3 minutes.

Add in all remaining ingredients, except the kale.

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Cook over a low boil for 15 minutes. Add in the kale and cook until wilted, another 5 or so minutes.

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Serve with a sandwich, or alone, and enjoy!

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Divine Pasta Casserole March 10, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

I had another work from home day, so I thought I would take my time and make something yummy. I can across this recipe. I loved the idea of roasting all the veggies and blending them up for the sauce. Overall this was a very tasty meal but it isn’t anything quick to put together!

Ingredients:

Pasta:

  • 1 pound ground beef
  • 3 cups uncooked pasta
  • 1 14oz can tomatoes
  • 4 fresh plum tomatoes
  • 2 red onions
  • 2 or 3 garlic cloves
  • 1 bell pepper
  • italian seasoning
  • pepper
  • salt
  • oil

Mornay Sauce:

  • 2 tbsp butter
  • 3 tbsp flour
  • 1 1/2 cup milk
  • 5 tbsp grated parmesan
  • mace or nutmeg
  • pepper
  • salt

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Directions:

Cut 4 ripe, plum tomatoes in half. Cut the red onion in coarse pieces or wedges. Remove the seeds from a red, orange or yellow bell pepper and cut it in 4 pieces.

Pour a 14 oz can whole or diced tomatoes into a baking tray. Add the onions. Put the tomatoes and bell pepper strips in there as well, skin side up. Sprinkle a generous amount of salt, pepper and some italian seasoning all over the vegetables.

Pour some oil all over. Not too much, 1 or 2 tbsp. Top with garlic.

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Roast the vegetables at 400F (200C) for 45 to 55 minutes. Until tender.

As soon as the vegetables are done, give them some time to cool off and peel the blackened skin off of the bell pepper.

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Remove the blackened outer layer of the onions .

Transfer the roasted veggies to a blender, food-processor or immersion blender bowl and blitz until smooth.

Season a (small) pound ground beef, use salt, pepper and nutmeg.

Now is the time to cook your pasta of choice in salted water, according to the directions on the package. Don’t forget the salt, nothing tastes worse than under seasoned pasta.

Quickly brown the ground beef and drain off the fat if there is any, and add the vegetable sauce.

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Toss the pasta with the sauce and put in an oven tray.

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Melt 2 tbsp butter, add the flour and cook for a minute to neutralize the rawness of the flour. Don’t let the roux brown! Pour in one cup of milk and whisk vigorously. Slowly the sauce will thicken. Add more milk until you have a consistency you like, for me 1/2 a cup extra did the trick.

Season the sauce with 1/4 tsp salt, pepper and nutmeg or mace to taste and add 5 or 6 tbsp grated parmesan. Simmer the sauce, over really low heat, for 2 to 3 minutes.

Pour the Mornay sauce over the pasta. Sprinkle a little extra Parmesan on top, just because you can.

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Pop this beauty in a preheated oven and bake at 350F for 30 minutes, until the pasta is bubbly hot and the sauce is golden brown.

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Get yourself a big plate, a fork and chow down. You’re gonna love it as much as we did, mark my words!

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Roast Chicken with Garlic and Sage March 6, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

I love doing a whole roasted chicken. I always wonder why I don’t do it more often. I came across this recipe and I knew I had to try. While it sounds like a lot of sage, I promise it isn’t. It gives the chicken an earthy taste. We really enjoyed this.

Ingredients:

  • 1  4-lb. chicken
  • 1 lemon
  • 22 fresh sage leaves
  • 3 cloves garlic
  • 6 tbsp. unsalted butter,  at room temperature
  • Kosher salt
  • 2 tbsp. olive oil
  • Ground black pepper, to taste
  • 8 sprigs parsley
  • 2 small onions, quartered
  • 2 carrots, cut into 2″ pieces
  • Fleur de sel

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Directions:

Heat oven to 475°.

Rinse chicken under cold water; pat dry with paper towels.

Peel lemon, avoiding white pith. Finely chop lemon peel, sage, and garlic together; place in a bowl. Add butter and 1 tsp. salt. Stir to combine.

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Quarter the peeled lemon; set aside.

Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs. Slip butter mixture between skin and flesh, spreading it evenly.

Rub skin with oil; season skin and cavity with salt and pepper to taste. Stuff with quartered lemon, parsley, and 1 quartered onion.

Tie legs together with kitchen twine, if you like.

Put remaining quartered onion and carrots into center of roasting pan and place chicken on top of them.

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Roast for 20 minutes, then reduce oven temperature to 400˚.

Continue roasting until an instant-read thermometer inserted into thickest part of thigh (without touching bone) reads 165°, about 1 hour more. Transfer chicken to a platter; sprinkle with fleur de sel; let rest for 10 minutes before carving.

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Serve and enjoy!

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Thai Red Curry Turkey – Crock Pot March 4, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

I really modified this recipe that I came across. I didn’t want to use ground turkey. I don’t really care for the taste of ground meat in a creamy curry. Instead I used turkey breast and it turned out great. In typical me fashion, I used the entire can of coconut milk and I had to thicken everything with cornstarch (optional or you can just use part of the can). Overall it was yummy and made for great leftovers.

Ingredients:

  • 1-1/4 lb turkey
  • 1 clove garlic, minced
  • 4 scallions, white and green parts sliced
  • 1 red bell pepper, diced
  • 2 tsp red curry paste, or more to taste
  • Juice of 1 lime
  • 2 Tbsp brown sugar
  • 2 tsp fish sauce
  • 6 oz coconut milk
  • Cooked white, brown or basmati rice (optional)
  • Fresh cilantro leaves, for garnish (optional)

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Directions:

Chop the turkey, red pepper, scallions and garlic and add to a crock pot.

In a bowl, combine the lime juice, brown sugar, fish sauce and curry paste. Mix to combine.

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Add the sauce to the crock pot and toss everything together.

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Turn heat on low and cook for 4-5 hours. Add in coconut milk and cook on high for another 30 minutes. Serve over rice and top with cilantro and hot sauce. Enjoy!

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