DaveInVA wrote: 
Thanks for that, Dave.  I'll have to check it out soon.

Green Chili Pork Stew

Ingredients:

3-4lbs of Pork Tenderloin cut into small cubes

1/4 Cup of all porpoise or wheat flour

1 tbs Cumin

1 tsp Pepper

1 tbs ground Sage

1 tsp Sea Salt

Vegetable Oil as needed

2 Large Yellow Onions coarsely chopped

1 Medium Red Onion coarsely chopped

2 8 ounce jars of Verde Salsa (Tomatillo)

2 small cans of chopped Green Chili Peppers

2 cans of small whole early potatoes drained

1.5 cups of chicken broth

1 tbs brown sugar

Directions:

Heat up vegetable oil in iron skillet. Mix ingredients 2-6 in plastic bag. Put Pork cubes in bag a few at a time and shake until coated. Brown cubes in skillet in batches.
Put browned Pork cubes and all other ingredients in 6 quart slow cooker and mix. Put any scrapings from skillet in also. Cook 8 hours on low or 4-5 on high. Or 4 on low and 1.5 on high works great also. Very Yummy.



 

 bokey wrote: 

 Proclivities wrote: 
Thanks so much for posting this.

 ScottFromWyoming wrote: 
That works for me too; it's more fun when I get my son involved (usually).  Earlier today n4ku mentioned looking for a thin crust style recipe in the "Things You Thought Today" thread, so I figured I'd post those recipes.

 ScottFromWyoming wrote: 
Thanks. I'll never be able to watch a Popeye cartoon again.

 Proclivities wrote: 
For everyday pizza, I generally throw some yeast and some flour and honey and salt and olive oil and maybe some other stuff and some warm water in a bowl and turn the mixer on for a while.

Some basic pizza dough recipes which I didn't have the energy to type out - click on images for larger versions:


I generally juice them up with herbs and spices, but they're good recipes as basic starts. I'm sure there are other folks here with good dough recipes.

 MsJudi wrote: 
About to sit down to a dinner of this dish. Just waiting on the rice to finish cooking. It smells great.

ETA: Dang. That was tasty.

           Slow Cooker Pot Roast
Ingredients:

 3 to 4 lb Chuck Roast
 6 to 8 Red Potatoes cut into bite size pieces
 2 Cups Beef Broth
 1/2 Cup Red Wine
 1 Large Yellow Onion coarsely chopped
 1 Large Red Onion coarsely chopped
 4 Celery Stalks chopped
 4 Carrots chopped
 3 Sprigs of Rosemary
 3 Bay Leaves
 Salt and Pepper to taste
 1 Tablespoon extra virgin olive oil

Directions:

Salt and pepper chuck roast to taste. In a large cast iron skillet put the olive oil and heat until oil is near smoking. Brown all sides of the chuck roast (about 4 mins a side)
Put half the onions and carrots in bottom of 6 quart slow cooker.
Put browned chuck roast on top and then add all the rest of the ingredients mixed up.
Cook on low for 8 hours. Remove Bay Leaves and Rosemary sprig. Let roast rest 10-15 minutes before serving.

Very Yummy!

 

 ScottFromWyoming wrote: 
Yar, we usually make this (it's curry, plain and simple, without the potatoes and carrots) on the stove, but sometime I know I'll have a crazy day in the studio and not want to stop to cook dinner, so it's easy to throw everything in the crockpot in the morning and forget about it till it's time to eat!

 MsJudi wrote: 
This will be great in the slow cooker but just for the record, it's a blazingly fast soup to prepare on the spot. Once you've prepped the veggies/rice, you're about 10 minutes away from eating. Brown everything in your big pot, stir in the broth, bring to a boil, stir in the coconut milk (don't let it boil much or it might curdle/break down), stir in the peanut butter (I use more than they do but hey). Have some sriracha handy to adjust the heat. We use the store-bought green curry paste which I think is hotter but I still like a little more zing. 

I know all this because we have some leftovers in the fridge right now  

 MsJudi wrote: 
Now that looks right up my alley, will have to give that one a try myself!  And yes, you should be using Jasmine rice.

Today I'll be trying this one, but I'll substitute brown rice for the white, although I should be using jasmine rice!

Slow Cooker Thai Chicken Soup

Ingredients

Instructions

1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
2. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.

 DaveInVA wrote: 
You could leave both of them out!

 MsJudi wrote: 
That would go good with my Mexican rice except I am allergic to dairy and corn.

Dinner tonight:

Mexican Rice

Ingredients

• 2 Tablespoons Olive Oil
• Half of a Large Onion, Chopped
• 2 cups uncooked Long Grain Rice or Brown Rice 
• 3 cloves Garlic, Minced
• 1 small can Diced Green Chilies 
• 1 can of diced Tomatoes
• 1 can (14 1/2 oz. size) Stewed Tomatoes
• 2 cups Low Sodium Chicken Broth (more If Needed)
• 1 tablespoon Cumin
• 1 teaspoon Sea Salt
•  Fresh Cilantro, Chopped

Preparation Instructions

 Chicken Masala

Ingredients:

• 2 tablespoons fresh ground Black Pepper
• 1 tablespoon White or Apple Cider Vinegar
• Juice of 1 Lemon
• 2 tablespoons Cumin
• 2 teaspoons ground Cinnamon
• 2 teaspoons Curry powder
• 4 Garlic Cloves finely chopped
• 1-3 seeded Jalapeno finely chopped
• 2 inches of Ginger root finely chopped
• 1 teaspoon Cayenne powder
• 1 Yellow Onion finely chopped
• 2 tablespoon Turmeric
• 2 teaspoons chili powder
• 1 teaspoon coriander
• 2 (15 ounce) cans light Coconut Milk, unsweetened
• 5 large Chicken Breasts, boneless & skinless
• 1 (28 ounce) can diced Tomatoes (no sugar added)
• 1 (6 ounce) can Tomato paste (no sugar added)
• Fresh Cilantro for garnish
• 1 teaspoon Cardamon
• Mix all ingredients well except Chicken in a 6 quart slow cooker. Cut Chicken into bite size pieces and add to crock pot and stir in making sure its all covered. Cook 4-6 hours on high or until Chicken is done. Serve over Brown Rice.

"Hot Italian Sausage Ramen F**king Noodle Soup" so named in honor of Jessica from the old  Maryland Way Restaurant at Solomon's Maryland:

1 pkg Top Ramen (Oriental Flavor)

2 spring onions (scallions?  What ARE they called?)

2 cloves garlic

1/2 tsp grated fresh ginger

fresh basil chopped (as much or as little as you like - I use a handful)

2 or 3 stalks of kale chopped well after removing center stalk

1 tsp chopped fresh jalapeno (or not)

1 precooked fat hot Italian sausage (I simmer my sausages over medium heat until almost done and then poke them with a fork to let some of the fat out - it will still have great flavor) Sliced or chopped

Directions:

Prep all of your ingredients.

Bring 2 cups of water to a boil.  On the way to the boil you can add the onions, garlic, ginger, basil kale and jap.  When it reaches a boil, add the packet of ramen noodles and the flavor packet.  Let the noodles soften a little so you can stir things up a bit before you add the sliced sausage, put a cover on and cook for 3 or 4 minutes.  Check to see if the noodle is done to your liking.  Try not to overcook.  This is important!

 

This dish is one of my all time favorites, but only if eaten right away as temperature permits.  It is not a good keeper as a leftover and you won't want to waste it!  This recipe serves 2.