This recipe is new from All You magazine!
I had to make substitutions, but I figured it was worth a try…let’s see how some of these substations work out!
I substituted fresh ginger for ground (I didn’t want to sub this one, but I didn’t have a choice.) I will prep and freeze some fresh ginger in the future.
I also substituted minced garlic for fresh, sour cream for yogurt and I left out the almonds (last one by family request.) I will have to substitute for heavy cream as well. I wanted to see if I can make this recipe without buying too many special items…I hate to buy something perishable for one recipe when the rest ends up going to waste before it is used again.
The substitute for many of these items can be found under the category FYI. Take a look or do a search of the blog.
- 4 tablespoons unsalted butter
- 2 onions, thinly sliced
- 2 pounds boneless, skinless chicken breasts or thighs, cut into 2-inch pieces
- 1 2-inch piece fresh ginger, cut into 1/2-inch slices
- 4 cloves garlic, coarsely chopped
- 1/2 cup slivered almonds
- 1 cup plain yogurt (not nonfat)
- 2 teaspoons garam masala
- 1 teaspoon salt
- 1 15-oz. can diced tomatoes, drained
- 1/4 cup heavy cream
- 3 tablespoons chopped fresh cilantro, optional
1. Melt butter in a large skillet over medium-high heat. Add onions and cook, stirring, until softened and beginning to brown, 5 to 7 minutes. Scrape into slow cooker. Place chicken pieces on top.
2. Combine ginger, garlic, almonds, yogurt, garam masala and salt in a food processor and process until smooth, scraping down sides of bowl with a flexible spatula as necessary.
Add tomatoes and pulse once to combine. Pour mixture over chicken.
Cover and cook on low until chicken is tender, 4 to 5 hours. Stir in heavy cream, cover and cook until warmed through, about 5 minutes. Sprinkle with cilantro just before serving, if desired.
Strawberries are ready to be picked in South Carolina, and what a great way to enjoy them!
- 1/4 cup extra-virgin olive oil
- 3 tablespoons Champagne vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon Dijon mustard
- 2 tablespoons grated sweet onion, such as Maui
- 2 tablespoons sugar
- 1 teaspoon poppy seeds
- 10 ounce mixed baby greens
- 2 cups quartered strawberries
- 1/2 cup toasted sliced almonds
- 1/2 cup crumbled feta cheese
Whisk oil, vinegar, salt, mustard, onion, sugar, and poppy seeds in a medium bowl until blended. Add remaining ingredients except for feta and toss to coat. Sprinkle with feta.
Oh, yum!!! Such an easy way to get great carnets!
Prep 10 minutes Cook 6 hours Serves 8
1 3-pound boneless pork shoulder, cut into 2-inch chunks, trimmed of excess fat
2 tsp salt
1 tsp chili powder
1/2 tsp cumin
1/2 tsp dried oregano
1 large onion, quartered
3 cloves garlic
Sprinkle pork with salt, chili powder, cumin and oregano. Place in slow cooker with onion and garlic. Cover and cook on low until meat is tender and falling apart, about 6 hours. Shred pork using two forks; serve hot.
This is another crock pot recipe I found in All You magazine.
Note: I have not tried this one yet, and I’ve heard that the Honey-Mustard flavoring is not very strong. Consider that when deciding on the amount of flavoring you make and apply! 🙂
Prep: 10 minutes Cook: 4 hours, 3 minutes Serves: 4
1/3 cup whipped honey
1/3 cup Dijon mustard
1 4-pound whole chicken, rinsed and patted dry
Salt and Pepper
1 tbsp olive oil
Stir together honey and mustard; set aside all but 1/4 cup. Gently loosen chicken skin around breast. Rub 1/4 cup honey mustard mixture evenly under and over skin, pushing it into legs and thighs. Sprinkle chicken inside and out with salt and pepper. Fold wings under and tie legs together.
Place chicken, breast side up, on a small rack or a ring made from foil inside slow cooker. Add 1/4 inch water. Cover and cook on high until an instant-read thermometer inserted into thigh registers 180 degrees F, 3/5-4 hours.
Preheat broiler to high. Transfer chicken, breast side up, to a foil-lined baking sheet. Combine 1 tbsp reserved honey mustard with olive oil. Brush mixture over chicken and broil to brown skin, 2-3 minutes. Let rest 10 minutes on a cutting board before serving. Drizzle remaining honey mustard over each portion of sliced meat.
370 calories/ 26g fat (7g sat)/ 106 mg chol/ 0g fiber/24g protein/ 22g carb/ 835mg sodium per serving
This sounds yummy! I found this in an All You magazine. Hint: Swap in a 14.5 oz can of diced tomatoes for the fresh ones if you don’t have the fresh tomatoes.
Prep: 15 minutes Cook: 3 hours 30 minutes Serves 6
4 oz thinly sliced bacon (4-5 slices)
1 onion, chopped
1 red bell pepper, seeded and chopped
2 ribs celery, chopped
1 clove garlic, minced
8 large eggs, lightly beaten
2 cups whole milk
1/2 tsp salt
1/4 tsp pepper
12 slices soft white bread, 1/2″ think, crusts removed, cut into 1″ cubes
1 cup grated cheddar
2 fresh tomatoes, sliced
Coat inside of slow cooker with cooking spray. Cook bacon in a large skillet over medium-high heat until browned and crisp, 5-7 minutes. Transfer bacon to a paper towel-lined plate and pour off all but 1 tbsp fat from skillet. Add onion, bell pepper and celery to skillet. Cook, stirring often, until softened, 3-5 minutes. Add garlic and sauté 1 minute longer. Coarsely chop bacon.
In a large bowl, whisk eggs, milk, salt and pepper. Add bread cubes and stir in onion mixture, bacon, cheese and tomatoes, Stir well and pour into slow cooker. Cover and cook on low until a knife inserted near center comes out clean. (3-3.5 hours)
I only discovered quinoa in the last couple of years, and I was excited when I saw this recipe in All You magazine recently.
Prep 20 minutes Cook 2 hours 15 minutes Serves 4
1 cup quinoa
2 tbsp olive oil
1 onion, chopped
2 large ripe but firm tomatoes, cored, seeded and diced
2 cups low-sodium vegetable broth
Salt and Pepper
1/2 cup pine nuts
2 cups loosely packed fresh baby spinach
Rinse quinoa thoroughly in cold water. Drain well.
In a large skillet, warm oil over medium-high heat. Add onion and cook, stirring often, until softened, 3-5 minutes. Stir in tomatoes and broth and increase heat to high. Bring to a boil, then carefully transfer to slow cooker. Stir in quinoa and season with salt and pepper. cover and cook on low until most of the liquid is absorbed and quinoa is tender, about 2 hours.
Place pine nuts in a small skillet over medium-low heat. Cook, shaking skillet constantly, until pine nuts are light golden and fragrant, about 3 minutes. Immediately transfer to a bowl.
Remove slow cooker cover and stir in spinach and pine nuts. (If pilaf looks dry, add up to 1/2 cup more broth.) Cover and cook 15 minutes longer, or until the spinach has wilted completely. Season with additional salt and pepper and serve.
This sounds phenomenal! Pair this with simple baked potato and green beans as suggested in All You magazine. What a great meal!
Prep 10 min. Cook 6 hrs. Serves 6.
1 (14.5oz.) can diced tomatoes with juice
1/2 cup dry red wine
5 cloves garlic, chopped
1/3 cup kalamata or other black olives, pitted and chopped
1/2 tsp dried rosemary
1 (2.5lb piece) flat-cut brisket, trimmed
Salt and Pepper
1 tbsp finely chopped fresh parsley
Place tomatoes, wine, garlic, olives and rosemary in slow cooker and stir to combine. Sprinkle meat with 1.5 tsp salt and pepper to taste. Place brisket on top of tomato mixture and spoon half of tomato mixture over meat to cover. cover slow cooker and cook on high until meat is fork-tender, 5-6 hours.
Carefully transfer brisket to a cutting board, tent with foil and let stand for 10 minutes. Skim excess fat from sauce and season with salt and pepper. Slice brisket against grain and transfer to a serving platter. Spoon some sauce over meat and sprinkle with parsley. Serve brisket with remaining sauce on side.