Tag Archives: Slow cooker

Spicy Peanut Soup with Sweet Potato and Kale

06 Friday Nov 2020

Posted by in Home, New Favorite, Vegan, Vegetarian

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Wonderful, yummy Spicy Peanut Soup with Sweet Potato and Kale is a new favorite.  I first enjoyed this soup at a Bunco gathering a few years ago and I asked for the recipe.  The source, Pinch of Yum, is a favorite site for my daughters and I and this recipe doesn’t disappoint.

The title says ‘spicy’ but with one chopped jalapeno, it was not hot at all.  If you truly want it hot, I would suggest adding 2+ jalapenos.  With this batch, I only added the curry powder, but next time I will add the tumeric.

This soup is Vegan and Vegetarian.  If you would like protein, adding some shredded chicken would be delicious.  It’s fall y’all, and I’m cooking up a soup storm!

SPICY PEANUT SOUP WITH SWEET POTATO & KALE

2 tablespoons olive oil
half an onion, diced
1 jalapeño, minced
2 cloves garlic, minced
3 large sweet potatoes, peeled and cubed
1 14-ounce can fire roasted tomatoes1
14-ounce can light coconut milk
2 cups water
1 teaspoon salt
1 teaspoon curry and/or turmeric
1/2 cup chopped peanuts
1/4 cup peanut butter
1–2 cups kale, stems removed, chopped

  • Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Saute until soft and fragrant.
  • Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful.
  • Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.
  • Add peanut butter and kale. Simmer until everything is thick, creamy, and delicious. Top with more peanuts and a little cilantro if you’re obsessed like me.

NOTES

Instant Pot: Cook everything except peanut butter and kale on high pressure for about 3 minutes with a quick release. (Sometimes I reduce the liquid when I make it in the Instant Pot by a cup or so, and then just add more as needed when it’s all done. But that is optional – it should work fine either way.) Stir in the peanut butter and kale after cooking. Voila!

Slow Cooker: Cook everything except peanut butter and kale on low for 6 hours. Stir in the peanut butter and kale. Don’t cook the sweet potatoes too long or they’ll fall apart on ya! Just cook until they pierce easily with a fork.

One last note. This recipe is inspired by an amazing West African recipe called maafe, or groundnut soup. I did what I always do and changed/added some ingredients based on what I love and what I had on hand (kale, jalapeño, coconut milk, cilantro, etc.) making it more of a cultural mash-up. That’s why I’m not calling it a proper West African peanut soup even though those are its roots.

Freezer Meal Version

Freeze Together:
3 cups chopped sweet potatoes, fresh or frozen
2 jalapeños, minced
half of an onion, chopped
4 cloves garlic, minced
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon salt
1 14-ounce can fire roasted tomatoes
1 14-ounce can coconut milk

  1. Instant Pot Instructions: High pressure 8 mins + 10 mins natural release
  2. Slow Cooker Instructions: High setting 6 hours
  3. Final Step: Stir in 1/4 cup peanut butter, 1/2 cup chopped peanuts, and 1-2 cups chopped kale. Add water to thin to desired consistency.
  4. Check out our full freezer meal posts with all recipes and instructions here!

Recipe from Pinch of Yum

Slow Cooker Cashew Chicken

11 Saturday Mar 2017

Posted by in Book Club, New Favorite

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Our book club met at my home for our March review of Do Not Say We Have Nothing by Madeleine Thien. I must admit I did not care for the book and did not finish it.  Others had the same difficulty finding it complex and hard to follow, especially in the beginning. However, for those that finished the book, they thoroughly enjoyed it finding the Chinese Cultural Revolution to be similar to world experiences today.

Our potluck cuisine was Asian and my Asian recipe file is devoid of recipes.  I found this wonderful Slow Cooker Cashew Chicken recipe online and will definitely make it again and again.  Very flavorful and wonderful with rice and stir fry vegetables.

Slow Cooker Cashew Chicken

2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
3 tablespoons cornstarch
1/2 teaspoon black pepper
1 tablespoon canola oil
1/2 cup low sodium soy sauce
4 tablespoons rice wine vinegar
4 tablespoons ketchup
2 tablespoons sweet chili sauce
2 tablespoons brown sugar
2 garlic cloves, minced
1 teaspoon grated ginger
1/4 teaspoon red pepper flakes
1 cup cashews

  • Combine cornstarch and pepper in resealable food storage bag. Add chicken and shake to coat with cornstarch.
  • Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. (Frankly, next time I make it I will skip this step)
  • Combine soy sauce, vinegar, ketchup, sweet chili sauce, sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (Optional: If you like the cashews to be softer, you can add them during the cooking process.  If you like more crunch, add them right before serving.)
  • Cook on LOW for 3 to 4 hours.
  • Service over rice. Optional: Garnish with chopped scallions.
  • Makes 4-6 servings.

Recipe slightly adapated from therecipecritic.com

St. Patrick’s Day Corned Beef and Cabbage

13 Friday Mar 2015

Posted by in Family Favorites, Holidays

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Corned Beef and Cabbage is an Irish-American tradition, not one commonly found in Ireland. None the less, it is a tradition many of us treasure and cook only 1 time a year. I always prepare this dish in my trusty Crock Pot and it’s perfect every time. This time I chose to omit the carrots and go with a basic beef, potato, onion, and cabbage meal.

Pair this dish with Irish Soda Bread and a beer (green) and have yourself a Happy St. Patrick’s Day!

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CORNED BEEF AND CABBAGE

1 raw corned beef roast (3-4 pounds)
1 head cabbage washed and cut into wedges
8 red skinned potatoes, washed
3 carrots (optional)
2-3 medium onions (optional)
1 cup water
salt and pepper

Place corned beef brisket in crock pot and top with vegetables, water, salt and pepper. Cook on low for 8-10 hours.  If you like your cabbage a bit crisper, you can add the cabbage 2-3 hours before serving.

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Slow Cooker Brownie … a Disaster!

18 Tuesday Feb 2014

Posted by in Losers!

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A few days ago I was watching the Rachael Ray show with Emeril Lagasse as her guest. He shared a recipe for a slow cooker/crockpot brownie. With a busy day coming up and the need for a birthday dessert, I decided to give it a shot.

I followed the instructions, shown below, to a ‘T’ and anxiously awaited the yummy results, enjoying the smell of chocolate in my home all afternoon.

Crockpot Brownie Batter

After the allotted baking time of 3 1/2 hours, the brownies were still liquid in the middle. I have a fairly large crockpot so the brownies were probably thinner than in many smaller crockpots.  Time was running out, so what to do?  I tried baking a little while longer on low with no improvement.  Finally I resorted to turning the crockpot on ‘high’ and you can imagine the burned edges and still uncooked center.

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Slow Cooker Brownies with Chocolate Hazelnut Spread–unfortunately with uncooked center and burned edges

I was NOT a happy camper and kicked myself for not making the recipe shown below but baking, old-style, in the oven.  I think this modification for traditionally baked brownies topped warm, with the chocolate hazelnut spread would be amazing. Skip the slow cooker method.

NOTE TO SELF:  Never try to ‘bake’ a cake or brownie in the crockpot EVER!

SLOW COOKER BROWNIES (NOT!)

  • 1 box of brownie mix
  • 1 cup chocolate chunks, a mix of milk and dark (and I used some white chocolate)
  • 1/2 cup chocolate hazelnut spread
Line the bottom of the slow cooker with some aluminum foil and spray it with a little non-stick spray.

Prepare brownie mix according to package directions and add chocolate chunks. Pour the batter into the slow cooker, set at a low temperature and cook for 3 hours. Remove lid and cook for an extra 30 minutes to create a crunchy top. When cool, spread hazelnut spread on top and enjoy!

Recipe from Rachael Ray Show with Emeril Lagasse

Christmas Crockpot Hot Chocolate

24 Tuesday Dec 2013

Posted by in Family, Family Favorites, Holidays, New Traditions

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Hot Chocolate and the holidays just go hand-in-hand.  That warm cozy feeling in your tummy while gathered around the fire or Christmas tree with loved ones is what Christmas is all about.

Christmas Fireplace

Christmas Fireplace (Photo credit: rockinpaddy)

Daughter, Sarah, requested that we try this recipe for Christmas morning 2012 and it was delicious.  It took a little longer to heat in the crock pot so allow plenty of time for it to warm to serving temperature.

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I’m dreaming of a white Christmas!

Christmas Crock Pot Hot Chocolate

1.5 cups heavy cream
1 can sweetened condensed milk (14 oz.)
2 cups milk chocolate chips
6 cups milk (I used 1%)
1 tsp. vanilla
mini marshmallows

Stir together the whipping cream, milk, vanilla, and chocolate chips in a crock pot.

Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish as desired.

adapted from mrshappyhomemaker.com

Salsa Chicken ala Crockpot

18 Tuesday Jun 2013

Posted by in Family Favorites

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Salsa Chicken in the crockpot is a simple, hearty dish and perfect to serve for a crowd.  You can easily modify the recipe to match your taste, adding more vegetables, hotter chiles, etc.

I’m trying to avoid simple carbs so I served over quinoa with sliced fresh tomatoes. It would be fun to serve the chicken in a buffet with a variety of serving options (outlined below) to allow the guest to make their own finished product.

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SALSA CHICKEN IN THE CROCKPOT

2 pounds chicken breasts (if large, cut in half)
1 can whole kernel corn, drained
1 can black beans, drained
7 oz. can diced green chiles
16 ounce jar of salsa
1 teaspoon dried cilantro
salt and pepper

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  • Place chicken breasts in bottom of crock pot and season with salt and pepper.
  • Add corn, beans, chiles and salsa.  Sprinkle with cilantro.

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  • Cover and cook on high for 5-6 hours or 8 hours on low.
  • About an hour before serving, shred the chicken in the crockpot and let simmer until ready to serve.

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  • Serve with fresh tomatoes, avocado, sour cream, shredded cheese, or salsa as you like.
  • Serving options:  Use as filling in burritos or tacos.  Serve over quinoa, baked potato, rice or noodles.

Baked Ham…Crockpot Style

26 Tuesday Mar 2013

Posted by in Family Favorites, Holidays, New Traditions

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Easter and Christmas holidays call for a baked ham.  Easy-peasy recipes allow the host/hostess to enjoy their family and friends and this recipe, coupled with the crunchy potato casserole (March 29, 2013 post), make preparation easy.

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My family doesn’t enjoy spiral sliced hams, honey-baked hams, but they LOVE this recipe.  The leftover ham makes wonderful sandwiches, too.  Typically I purchase a Butt Portion Ham, often available for $.99-$1.39 a pound, a true friend of the family budget.

Crockpot Ham

BAKED HAM CROCKPOT STYLE

Pour 1/2 up water in Crock Pot. Wrap precooked 3-4 pound ham in foil; place in Crock Pot. Cover and cook on High 1 hour then turn to low for 6-7 hours or until ham is hot. If cooking a larger ham, cook 1 hour on high and 8-10 hours on low.

Cathy’s method: I follow the instructions above put typically have to cut a few slices off the ham to make it fit in the Crock Pot and place the slices around the larger ham then cover all in the foil. I start the ham about an hour before bedtime and then turn to low and cook 12-14 hours. The ham is juicy, tender and delicious.

Adapted from Rival Crock Pot Cooking