Slow cooking recipes

Mississippi pot roast
https://belleofthekitchen.com/mississippi-pot-roast/

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Hoisin Chicken - serve with rice, noodles or wraps

https://www.cookincanuck.com/slow-cooker-hoisin-chicken-recipe-crockpot/

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Indian Butter Chicken in the slow cooker:

—2 chicken breast cut into 2 inch cubes (can just use veggies like cauliflower, peas, potatoes for a veggie friendly recipe)
—1/4 lbs mini-potatoes, halved
—1 small onion, diced
—1 jalapeño, deseeded & diced
—4 garlic cloves, minced
—1 tablespoon ginger, minced
—1 1/2 tablespoons curry powder
—1 tablespoon Garam Masala
—Cayenne pepper, to taste
—Chili powder, to taste
—3/4 teaspoon salt
—3 tablespoons butter
—1/2 14 oz can diced tomatoes w/juice
—1 6 oz can tomato paste
—1 can full fat coconut milk
—1 tablespoon cornstarch
—1 tablespoon cooking oil of choice
—Nonfat Greek yogurt
—Cilantro for garnish

In a nonstick skillet I heated olive oil on medium high. Once hot I added the onion & jalapeño and cooked until softened. Then I threw in the garlic, ginger, curry powder, Garam Masala, salt, & tomato paste and cooked until fragrant. Then I combined that with the remaining ingredients, minus the Greek yogurt, into the crock pot. Cooked on high for about 3 hours until the chicken was cooked and potatoes tender.

I served it with couscous and topped with cilantro & a dollop of Greek yogurt.

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Taiwanese noodle soup.

Recipe:

•	⁠4 spring onions (scallions)
•	⁠1 onion
•	⁠2 inch piece of ginger
•	⁠5 cloves garlic
•	⁠2 red chillis
•	⁠2 tomatoes
•	⁠1.5 lbs stewing beef
•	⁠Sunflower oil
•	⁠3 tbsp hoisin sauce
•	⁠3 pieces star anise
•	⁠1/2 cup rice wine
•	⁠1/4 cup dark soy sauce
•	⁠1/4 cup light soy sauce
•	⁠5 dried bay leaves
•	⁠1 tsp white pepper
•	⁠1 tbsp rice vinegar

To serve:

•	⁠Udon or egg noodles
•	⁠Stir fried veggies of your choice - I used red peppers and sugarsnap peas
•	⁠Sliced spring onions

1.	⁠Peel and slice ginger into about 5 thick slices, peel garlic cloves, top and tail spring onions, slice onions and roughly chop chillis.
2.	⁠Heat up a slug of oil in a pot on the hob (my slow cooker has a removable pot so I use this) and add the chopped aromatics, along with the hoisin sauce and star anise. Cook until onions are translucent, and then add the beef and give it a stir.
3.	⁠Add in tomatoes quartered, soy sauces, rice wine, bay leaves and white pepper, and cook rapidly for about 5 mins.
4.	⁠Add enough water in to cover the meat, bring to boil, and then transfer to slow cooker. Cook on high for 4 hours.
5.	⁠To serve, stir in rice vinegar, pop the chunks of meat into bowls on top of cooked noodles and stir fried veggies, and then ladle the soup on top. Top with extra sliced spring onions.


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Tomato and basil soup

I don’t measure anything, but here’s a rough idea:

A couple handfuls of spinach (I like to hide healthy things from my family) Three large cans of whole peeled tomatoes 1 carton of cherry tomatoes 3 tbls garlic 4 carrots 4 stalks celery 1 white onion 1/2 a leak (just cuz it was in the fridge) Better than bullion chicken: maybe two tablespoons 2 tsp thyme —-to taste 3 tbls basil—to taste Salt Pepper 2 bay leaves 3 tbl butter

Cook all day on low; blend with immersion blender about an hour before serving. If it’s quite acidic I add about a teaspoon of baking soda. I add cream in each bowl as a dish it as some like it that way and others do not.

Edit: don’t forget to remove the bay leaves before blending.

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