Archive for the ‘Soups, Stews, Chili – Slow Cooker’ Category
Seafood Stew (Slow Cooker)
May 24, 2016 Lee
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Seafood Stew (Slow Cooker)

Adapted from an internet recipe.
Good potential here, on my to cook list.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 500 grams white fish fillets, cut into 1 inch pieces, (1 lb)
  • 300 grams shrimp, uncooked, peeled, deveined, and tails removed, (10 oz)
  • 1-2 packages oyster meat, drained, these are at Tesco, small containers
  • 2 cups onion, chopped
  • 2 stalks celery, use import, finely chopped.
  • 2 cans whole peeled tomatoes, diced, I use Brook's brand, 565 gram cans
  • ½ cup water
  • 1 tablespoon olive oil
  • 2½ teaspoons lemon pepper
  • ¼ teaspoon sugar, or honey
  • ¼ teaspoon red chili flakes
  • ¼ cup fresh parsley, chopped

Instructions
 

  • Place all ingredients except for fish, shrimp, and oysters in slow cooker. Cook on high for 4 hours, then add in fish, shrimp, and oysters and cover with lid. Cook for an additional 30-45 minutes or until fish is flaky. Serve.

Notes

Pangasius would cost about 60 Baht/500 grams, shrimp would cost about 80 Baht, oyster meat is 42 Baht per container. Cost per serving for 8 servings cost is 82 cents per serving. Great value for a great dish.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Slow Cooker,Fish - White Fish,Seafood - Slow Cooker,Soups, Stews, Chili - Slow Cooker
Slow Cooker Chicken Parmesan Soup
April 19, 2016 Lee
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Slow Cooker Chicken Parmesan Soup

This sounds really good. This is a must try.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 500 gram chicken breasts, boneless and skinless
  • 3 cloves garlic, smashed and minced
  • 1 bell pepper, chopped, any color but red or yellow would be excellent
  • 3 cups fresh tomatoes, diced
  • 5 cups chicken stock, fresh or make from powder
  • 1 small onion, diced
  • 3/4 cup Parmesan cheese, grated
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon dry oregano
  • 250 grams Penne pasta

Instructions
 

  • In slow cooker, add garlic, bell pepper, tomatoes, chicken, stock, onion, 1/2 cup of the cheese, basil, and oregano. Cook on High setting for 3 to 4 hours or Low setting for 6 to 7 hours.
  • 30 minutes before end of cooking time, remove chicken breasts and shred using 2 forks, return chicken back to slow cooker. Add uncooked pasta and stir to combine. Cook additional 30 minutes or until pasta is cooked.
  • Season with salt and pepper if needed, server with remaining Parmesan cheese.

Notes

Chicken would run about 32 Baht for 500 grams, Parmesan cheese would run about 150 Baht, estimate. This comes out to about 67 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
Crock Pot Chicken Taco Chili
April 12, 2016 Lee
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Crock Pot Chicken Taco Chili

I found this recipe and it does sound very good, but also very processed, the original ingredients involved 6 cans of items, 1 frozen product, and one store bought spice packet, overly processed, overly salty. This is my rewrite version to reflect whole foods and reduced to 2 cans. This is actually prepared over two days. This is a must try for me and I will be taking step by step photos as well.
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Course Main Dish
Cuisine American
Servings 10 servings

Ingredients
  

Day 1 - Prepare the Beans

  • 2-3 cups dry black beans, cooked, see Beans Step 1
  • 2-3 cups dry red kidney beans, cooked, see Beans Step 1

Day 2 - Prepare the Chili

  • 1 onion, chopped
  • 1 can tomato paste, this is the small can, see Chili Step 1
  • 1 ear sweet corn, see Chili Step 2
  • 1 can whole tomatoes, dice the tomatoes, tomato juice is used as well
  • 4-8 Bird's Eye Chilis, diced, seeds included
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt, OR 1/2 teaspoon table salt
  • 1/2 teaspoon ground black pepper
  • 3-4 chicken breasts, boneless and skinless, diced

Instructions
 

Beans

  • Beans, this can be done several ways if you like a lot of beans on hand. Rule of thumb is 2/3 cup of dried beans will cook to 2 cups of beans. Now you can separately cook 2/3 cup of Black Beans, and 2/3 cup of Red Kidney Beans so you have the 4 cups of beans or you can cook a whole 500 grams of beans, and use the extra beans for another dish, totally up to you.
  • You need sort, rinse, then soak the beans overnight in water in the fridge, this reduces the chances of them fermenting overnight.
  • After the beans have soaked overnight, you need to rinse them, and using separate pots, cook the beans until tender, tender being if you put a bean in your mouth, you should be able to squish it it your tongue (sounds odd, but it is a good test for a tender bean). When the beans are done, rinse them again, then let cool and refrigerate until needed.

Chili

  • Open the can of tomato paste and put into a large bowl, add 2 tomato paste cans of water, add some spices, such as oregano, thyme, rosemary, etc, season with salt and pepper, whisk, there, you just made tomato sauce. Pour this into the slow cooker (crock pot).
  • Boil the cob of corn, if you like corn in the chili, boil two, then remove and cut the kernels from the cobs, and add this to the slow cooker.
  • Open the can of tomatoes, and drain the juice into the slow cooker, then pour the tomatoes into a large bowl, using a knife and fork, dice them, add to the slow cooker.
  • Add to the slow cooker, 2 cups of cooked black beans, 2 cups of red kidney beans, the chopped onion, the diced chilies, all the spices. (Adding the spices, you just made Taco Seasoning). Add the diced chicken breasts. Mix everything together.
  • Cook on Low setting for 8-10 hours, or High setting for 4-6 hours. Serve topped with fresh chopped cilantro, sour cream, grated Cheddar cheese, up to you.

Notes

Chicken is the most costly part of this recipe, 4 chicken breast would be about 100 Baht, all other items are minimal, this is a less than $1 per person meal.
Adapted from an internet recipe, and heavily modified to remove the processed items.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
Slow Cooker Beef Stew I
March 7, 2016 Lee
1 Comment

Slow Cooker Beef Stew I

Basic Beef Stew recipe, this is on my list to make 🙂
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Course Main Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 1 kilo beef, cut into 1 inch cubes
  • 1/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 clove garlic, smashed and minced
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 teaspoon Worcherstershire sauce
  • 1 onion, chopped
  • 1 1/2 cups beef stock, fresh or from powder
  • 3 potatoes, diced
  • 3 carrots, sliced
  • 1 stalk celery, chopped

Instructions
 

  • Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture.
  • Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  • Cover and cook on Low setting for 10-12 hours or High setting for 5-6 hours.

Notes

Beef will cost about 200 Baht/kilo. Just go with a large chunk from an open market and cube that, the slow cooker takes care of the tenderness. For 4 people, this is about $1.50 per person, for 6 people, this is about $1 per person. Very reasonable on price for a hearty meal.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
Slow Cooker Spicy White Chicken Chili
February 7, 2016 Lee
4 Comments

Slow Cooker Spicy White Chicken Chili

Chili without tomatoes is a cousin to classic chili. Chicken and white beans make it "white chili," while cumin, pepper sauce, and cilantro give it the zip. The recipe called for canned beans and canned corn, I am revising this to stay with fresh or less processed. I made this yesterday, 13 Feb 2016, excellent! My remarks are in the comments section.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Main Dish
Cuisine American
Servings 8 people

Ingredients
  

Chilli base

  • 6 chicken thighs, skinless, excess fat removed
  • 1 large onion, chopped
  • 2 cloves garlic, smashed and chopped
  • 1 3/4 cups chicken stock, make from powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper sauce
  • 2 ears white corn, boiled, and kernals cut off
  • 3 tablespoons lime juice
  • 2 tablespoons fresh cilantro, chopped

Beans

  • 500 grams dried Great Northern Beans, soaked overnight, rinsed
  • 1 onion, quartered
  • 2 bay leaves
  • salt and pepper, to taste

Instructions
 

  • In your slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken. Cover; cook on Low setting 4 to 5 hours. (I used 4 large meaty thighs, this photo is when they went into the pot.)
  • While the chicken is cooking, prepare your beans. Drain soaked beans and transfer to a large pot. Cover by 2 inches with cold water, add onion and bay leaves and bring to a boil; skim off and discard any foam on the surface. Reduce heat, cover and simmer, gently stirring occasionally, until beans are tender, 1 to 1 1/2 hours. Drain beans, discard onions and bay leaves and season with salt and pepper. Set aside. (This photo is just when I turned on the heat, the onion will fall apart as it cooks, so no need to expend any time chopping it, just quartered is fine.)
  • At the 4 hour mark, check on the chicken, if tender and cooked through, if done, go to the next step, if not cooked through, just keep cooking until about the 5 hour mark.
  • Remove chicken from slow cooker using a slotted spatula. Use 2 forks to remove bones and shred chicken into pieces. (keep the bones for your dog.) Return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Add a tablespoon of cornstarch if you desire a thicker chili. Cover; cook on Low setting 15 to 20 minutes or until beans and corn are hot. (Photo is the cooked chicken at the 4 hour mark, tender and juicy.)
  • Serve.

Notes

Chicken will cost about 65 Baht/Kilo for thighs, 56 Baht/Kilo for quarters. Go with quarters for a lower cost, use 4 thighs and 4 legs, or 6 thighs and save the legs for another recipe. Beans will run about 60 Baht for a 500 gram bag.  About 140 Baht for the meat and beans. For 8 servings, cost would be 45 cents per serving, an excellent value meal.
Adapted from an internet recipe.
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Slow Cooker Bacon Cheeseburger Soup
February 3, 2016 Lee
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Slow Cooker Bacon Cheeseburger Soup

Now this looks good! This is a slow cooker recipe where one needs to cook the meat first. I will be trying this.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 people

Ingredients
  

  • 500 grams ground beef, OR minced pork, OR ground chicken
  • 1 1/2 cups diced tomatoes
  • 4 cups chicken stock, make this from the powder
  • 4 cups potatoes, cubed, skin on or off is up to you
  • 2 cups Cheddar cheese, grated, count on two, 250 gram blocks if you like cheese
  • 1 cup heavy cream
  • 1/2 cup carrot, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/4 cup all purpose flour
  • 3 cloves garlic, smashed and minced
  • 2 ribs celery, chopped
  • 1 large onion, chopped
  • 1/2 teaspoon chili powder, optional
  • salt and pepper, to taste
  • bacon, cooked, drained and crumbled, optional, for serving

Instructions
 

  • Place ground beef, tomatoes, potatoes, carrot, bell pepper, onion, celery and garlic in your slow cooker and pour chicken stock over the top.
  • Season with chili powder, salt and pepper, then stir everything together. Cover slow cooker, turn on HIGH and cook for 3-4 hours, or until vegetables are softened.
  • Stir flour into heavy cream until no chunks remain, then pour mixture, along with cheddar cheese, into slow cooker.
  • Stir to combine, then cover and cook for another 20-30 minutes, then ladle into soup bowls, top with cheese and crumbled bacon, if using, and serve hot!

Notes

500 grams of beef would be about 100 Baht. Cheese will run about 180 Baht per 250 grams and you will need almost 2 for this. Total cost is about $1.70 per person for 8 servings, not bad really. Use minced pork or chicken and lower the cost a lot.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,Soups, Stews, Chili - Slow Cooker
Slow Cooker Pinto Bean, Jasmine Rice, Chicken Soup
January 22, 2016 Lee
2 Comments

Slow Cooker Pinto Bean, Jasmine Rice, Chicken Soup

This recipe comes from a good friend, he just threw this together and enjoyed it. This is a must try for me.
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Prep Time 1 day
Cook Time 9 hours
Total Time 1 day 9 hours
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 250 grams dry Pinto beans, soaked overnight, rinsed, drained, (1/2 lb)
  • 1 cup brown Jasmine rice, soaked overnight, rinsed, drained
  • 500 grams chicken breasts, boneless, skinless, cut into large cubes, (1 lb)
  • 2 teaspoon dried oregano
  • 2 teaspoon ground cumin
  • 2 tablespoon ground white pepper
  • 1/2 cup dry Mung beans
  • sea salt, to taste
  • handful fresh peppercorns
  • fresh chilis, to taste

Instructions
 

  • Add beans and rice to the slow cooker, add water until it is about 1/2 inch above the beans and rice. Cover and set the slow cooker to High.
  • After 2 to 3 hours, boil the chicken on the stove. Use just enough water to cover the chicken by 1/2 inch or so. Cook just long enough to cook the chicken through and get a bit of broth going. Pour broth and chicken into the slow cooker.
  • Add the rest of the ingredients. This way you don't need to take the top off of the cooker again unless the water seems to get low. The goal is to keep the water in slow cooker just covering the beans and rice. Continue to cook on High setting for a total of 9 hours.
  • This seams odd, but adding the rice early is crucial in making the soup a bit more gravy-like. The rice doesn't need that long to cook, but by cooking it for a long time, it sort of dissolves and makes the soup into a nice gravy.

Notes

1 kilo of chicken breasts will run about 80 Baht, easily making this a meal for under $1 per serving.
Provided courtesy of good friend, Dave Williams.
Thailand.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
Sausage, Bean, and Pasta Stew
December 30, 2015 Lee
3 Comments

Sausage, Bean, and Pasta Stew

I was looking through recipes yesterday and this dish caught my eye, as it sounds really good. But what through me off was that nearly every ingredient was canned, even the beans! No need to slow cook canned beans, which are already cooked! So this is my version. I made this on 9 July 2016, report in the comments section, and recipe modified just slightly.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Dish
Cuisine Mixed
Servings 6 people

Ingredients
  

  • 250 grams Pinto beans, dry, sorted, and rinsed, (1/2 lb)
  • 1 onion, diced
  • 4 cloves garlic, smashed and chopped
  • 3 cups chicken stock, fresh or from a powder
  • 1 carrot, diced, OR a diced green bell pepper would work well here
  • 500 grams sausage links, spicy or Italian, see note about this
  • 1 can tomatoes, with tomatoe juice, diced
  • 1 cup ditalini pasta, dry, OR use macaroni, OR spiral pasta
  • 2 tablespoons fresh parsley, chopped
  • salt and pepper, to taste
  • 1-2 cups tomato juice, as needed near the end.

Instructions
 

  • Spread the onions over the bottom of your slow cooker and top the garlic.
  • Then with the carrots.
  • Then with the beans and sausage. I used Spicy Smoked Pork Sausages from Makro, yes, those 4 sausages are 500 grams.
  • Mix the diced tomatoes and juice with the stock and pour over the sausages. (I use a can of Brooks brand whole peeled tomatoes in tomato juice, pour the juice into the stock, roughly chop the tomatoes and add them as well. This is the 565 gram can.)
  • Cover and cook on High for 4 to 5 hours or on Low for 7 to 8 hours; the beans will be tender and begin to fall apart.
  • Uncover the slow cooker, remove and transfer the sausage links to a cutting board. Stir the pasta into the stew and continue to cook, covered, until the pasta is cooked through, about 20 minutes. Add tomato juice as needed to keep a good stew like consistency.
  • Cut the sausage into bite size pieces and return the stew along with the parsley.
  • Serve with grated Parmesan cheese on the side to sprinkle on the top if desired.

Notes

Note about the sausage, this can be done several ways. Makro has thick pork sausages (bangers) as well as beef sausages. There is also a thick sausage variety that is very similar to Kielbasa, called Spicy Smoked Sausage and they also have what is called sausage scraps, these are thick sausage pieces that are left over from from cutting up and packaging the long sausages, these are also a variety pack, some is like Kielbasa, some is garlic sausage, some is chili sausage. The sausage scraps would be ideal for this stew.
An alternative to the sausage would be dark chicken meat, cubed, think thighs. Not only would chicken make this a healthier meal, you can make your stock when you boil the chicken. Substitute 500 grams of chicken thighs, skin on and bone in, boil them until done, there is your stock to use, while the stew is cooking, simply remove the skin and bone (save for the pet dog) and roughly cube the meat and refrigerate until the step to cut up the sausage and add back to the slow cooker.
Most expensive ingredient is the sausage, at the most it would cost 250 Baht, for 6 servings this is about $1.25 per meal, for 8 servings this is about 95 cents per meal.
If using chicken, thighs are about 65 Baht/kilo, no need to do the math here, well under $1.00 per serving!
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
Slow Cooker Split Pea Soup
December 29, 2015 Lee
1 Comment

Slow Cooker Split Pea Soup

This is a classic and basic split pea soup. Excellent and very easy to prepare in a sow cooker. Lots of instruction photos that I took while making this.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Main Dish
Cuisine American
Servings 6 people

Ingredients
  

  • 500 grams split peas, dry, no need to soak, just rinsed is fine
  • 6 cups chicken stock, homemade OR make from powder
  • 1 small onion, diced
  • 1 carrot, diced
  • 1/2 stalk celery, diced, if using Thai celery, several stalks diced
  • 1/2 red bell pepper, diced, optional
  • 4 cloves garlic, smashed and chopped
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 small ham hock, OR one ham bone, OR 2 cups of chopped ham, OR omit
  • salt and pepper, to taste

Instructions
 

  • I bought a large ham hock in Tesco, called a pork side leg. Looks like a hock, and it is pre-cut through the bone in 4 places. The tape measure is in inches, this thing is huge, and only 120 Baht, weight is about 1 1/2 kilos. I only used about half, the right 3 sections for the soup, so the cost was only 60 Baht, my wife used the left 2 sections for a Thai soup.
  • Add the hock to the slow cooker pot first.
  • Then add the rinsed split peas around the hock.
  • Add your diced carrot on top.
  • On top of the carrot, add the onion, bell pepper if using that, garlic, celery, spices and bay leaves.
  • Pour in your chicken stock, place the lid on and cook on High setting until split peas are creamy and pureed. Check the peas at 4 hours, when the peas are cooked, they will be soft and will puree on their own by simply stirring them, if not soft, check again at 5 hours, etc.
  • At the 4 hour mark, use a meat thermometer to check the temp in the hock, if it is cooked through, remove the hock to a plate, remove the skin and fat then roughly chop the meat and return the meat to the pot and stir that in. This cut of meat has a lot of fat, so you will need to skim that off the surface of the soup from about the 4 hour mark onwards.
  • When the peas have pureed for the most part and the pork is cook, chopped and added back, turn the slow cooker down to Warm setting, discard bay leaves and you are ready to serve.

Notes

Note about the meat added, I used 1/2 of a large ham hock but this is also very fatty (make sure you skim the fat at times during cooking). Another option is to use a meaty ham bone, or add 2 cups of cubed cooked ham. I also think a pork knuckle would be ideal for this but is also pricey.
Going with 1/2 of a large hock, cost was 60 Baht, the split peas were 56 Baht/500 grams, all the rest is minimal. The cost is about $0.60 cents per person for 6 meals.
An alternative would be to use chicken, I know, the Split Pea Soup haters are going to hate me for saying this, but 2-3 meaty chicken thighs, in place of the pork, I think would work wonderful.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
Navy Bean Soup
December 4, 2015 Lee
1 Comment

Navy Bean Soup

A slow cooker requires less water than a stockpot. Water condensation forms on the lid of the slow cooker and returns the water back into the pot. To adapt this recipe to a stockpot, use 8 cups of water instead of 6. The final texture of the soup is a matter of preference. Serve it just as it is without pureeing any of it, or purée until completely smooth, or anything in-between I would recommend a least a light purée since the smashed beans help thicken the broth. Crockpots come in all different sizes. A small one wouldn’t be big enough to hold the contents of this recipe. Mine is oblong and measures 11 inches across. I filled it to the brim with the ham bone, beans and vegetables and could only get about 6 1/2 cups of water in. Of course, the ham bone takes up a lot of space but I formulated the recipe for a slow cooker because that’s the way so many folks, including myself, like to cook soups. I prefer my stockpot over my slow cooker if I’m making a batch big enough to feed the county and I need a bigger size cooking vessel than the slow cooker offers.
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Prep Time 1 day
Cook Time 12 hours
Total Time 1 day 12 hours
Course Main Dish
Cuisine American
Servings 6 people

Ingredients
  

  • 500 grams dry Navy Beans, OR Great Northern Beans, soaked overnight and drained
  • 1 meaty ham bone, OR one ham hock or pork knuckle
  • 1 onion, diced
  • 3 carrots, diced
  • 3 stalks celery, including tops, diced
  • 3 cloves garlic, smashed and minced
  • handful fresh parsley, trimmed and chopped
  • 1 bay leaf
  • 2 teaspoons salt
  • 6-7 cups water

Instructions
 

  • Place ham bone in slow cooker and add onion, carrots, celery, garlic, parsley, and bay leaf.
  • Add soaked and drained beans. Sprinkle salt over beans. Cover beans with as much water as you can fit in cooker.
  • Cook on Low for 12 hours or High for 8 to 10 hours or until beans and vegetables are tender. Add more water if necessary.
  • Remove bay leaf and soup bone when soup is done.
  • Puree about 1/3 of the soup mixture by using an immersion blender or transferring to a blender or food processor. Or, you can just use a potato masher and mash it around a bit until part of the soup is pureed.
  • Remove ham from bone, dice and add back to soup.
  • Taste for seasoning and adjust.

Notes

Beans would run about 135 Baht for 500 grams. The ham bone can come from another meal, unrelated to the cost here, or you can add a ham hock or pork knuckle (pork knuckle would be excellent in this dish!) that would add another 100 to 200 Baht. Going with the beans and a ham hock, the total would be 235 Baht. That is about $1.20 per meal per person for 6 people. Not bad at all and nutritious as well. Serve with a corn bread on the side for a complete meal. If you use a ham bone from a previous meal, that reduces the cost a lot.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Fair Value $1.01 to $1.50 per Serving,Soups, Stews, Chili - Slow Cooker