Well, I hope everyone had a great Thanksgiving! Do you have an extra can of pumpkin puree? Want something delicious to do with it? Well, read on.
This is honestly one of the best things I have ever made in my slow cooker. Seriously. And of course, this is exactly the time of year that everyone has a can of pumpkin puree in their cabinet, pumpkin puree stored in the freezer, or can easily go get a can at the store. After making this, you may just start stocking up on some year-round. If you didn’t know there were no tomatoes in this chili, you probably wouldn’t be able to tell. Eight hours and the canned pumpkin and all of the other ingredients do something rather magical together. jwa doesn’t even like chili and he loves this chili.
I find the chorizo adds enough heat for me, but you may want more. If so, just serve with some hot sauce.
And like a lot of chili recipes, this one has a secret ingredient – smoked chocolate chips. In the recipe below, I just listed bittersweet chocolate chips, but if you are feeling extra ambitious or . . . → Read More: Slow Cooker Pumpkin Chicken Chorizo Chili
This is the pork tenderloin recipe to beat all pork tenderloin recipes. At one time, I thought this honor went to Roasted Pork Tenderloin with Apple Cider Jus and while that is still a pretty tasty recipe, this one for Green Curry Pork Tenderloin has won. Won everything.
Oh my god. This is seriously the best pork I have ever made. And yes, it seems like there are a lot of steps (there are) and yes, you’ll have to do some planning, but you will be rewarded with tender, spicy, moist pork, crunchy pumpkin seed brittle-like crunchies, and a pretty good (albeit not overly spicy) green curry sauce.
Now, if you look up the original Green Curry Pork tenderloin recipe on epicurious.com, you’ll notice that I didn’t change all that much. Except for halving the pork and marinade and keeping the sauce and pumpkin seeds the same. Stay with me here — for two people, 3-4 servings are just fine, dinner and lunch. Perfect. Extra pumpkin seeds are great on salads and even ice cream. And double sauce? How is that not an awesome idea? But, if you want eight servings, just . . . → Read More: Marinated and Grilled Green Curry Pork Tenderloin
Some days there is nothing better than having something tasty simmering away in a slow cooker. The house starts smelling delicious about maybe hour two and it just keeps getting better smelling ALL DAY. So wonderful. This is one of those recipes that you definitely want going for 7-8 hours on a cold winter day.
Strangely, I haven’t really done that much with pork shoulder before, just a handful of recipes, but I think this one is definitely a keeper. I chose to use Ponzu Sauce (soy sauce with citrus) because the sodium content was even less than the low sodium soy sauce I had and I thought that the citrus notes would work really well here. I used my Kitchen Ninja for this recipe, in the regular slow cooker setting.
Also I’m trying out a new format here — photos first and then recipe.
Sweet and Spicy Asian Pork Shoulder (Slow Cooker)
Adapted from Real Simple Magazine; serves . . . → Read More: Sweet and Spicy Asian Pork Shoulder (Slow Cooker Recipe)
French Fridays this week features a tagine, which is a dish that I love. This one has chicken and sweet potatoes, along with prunes or…hmmm, let’s maybe just say figs. That’s what I had already, so that’s what I used for the dish (and these Around my French Table recipes do seem to be fairly forgiving ingredient substitution).
I do look forward to making tagines on account of my super-awesome Emile Henry tagine (the result of a gift card to Sur la Table), so this FFwD was an extra special treat for me.
1. I replaced the 1/2 cup water with wine because, why not?
2. I deglazed the pan that I browned the chicken in with the stock and then added the saffron to that, before adding it to the tagine (for some reason, I think I’ve heard to add saffron to liquids first). Plus, I really didn’t want to waste any flavor from the chicken-browning pan.
3. There was garlic added (duh).
4. We had this with whole wheat couscous.
5. I liked the flavor a lot, but I’ve come to the conclusion that the French are just not . . . → Read More: FFwD: Chicken Tagine with Sweet Potatoes and Prunes (Figs)
Last August, I attended the International Food Bloggers Conference* in Portland, OR (a short 20 block trip) and had a really wonderful time. Lots of interesting and useful sessions (some with wine!), met some new food people, reconnected with some food bloggers I mainly knew from the online world and….got a free Ninja Cooking System!
The Ninja Cooking System is sort of like a crockpot that also sears, steams and oven roasts food. You can set it for slow cooking or stove top cooking and I have to admit, I was a bit skeptical at first. But, I’ve tried it twice now and both times, it worked really well. The first experiment was for a traditional crock pot-like meal — African Peanut Stew and it performed exactly like a slow cooker would. So, good job, Ninja!
The second experiment was a bit more challenging — I tried a recipe that came in the accompanying recipe booklet for Lemon Chicken with Rosemary, which they categorize as steam-infused roasting. Now, in a traditional slow cooker, I would expect this to come out like a pale, . . . → Read More: Ninja Cooking System: Lemon Chicken with Rosemary