This is one of my favourite GF-DF Crock-Pot meals, typing it out makes me want to go make it right now!
6 Boneless, skinnless chicken thighs or breasts
1 bag (8 oz) frozen mango chunks
2 Red bell peppers, diced
1/3 cup raisins
1 shallot (I use an onion)
3/4 Cup chicken broth
1 Tbsp cider vinegar
2 cloves of garlic, crushed
4 thin slices of fresh ginger (when I don't have any I use the powder)
1 tsp cumin (I at least douple this, I love cumin)
1/2 tsp curry powder (again add to taste)
1/2 tsp whole cloves
1/4 tsp group red pepper
Salt & Pepper to taste
The recipe says to brown the chicken and mix the broth and spices first before adding them but I just throw it all in the crockpot, mix it up and turn it on. I usually shred the chicken when it is cooked and serve over rice or quinoa. Cook on low 6-8 hours or High 3-4 hours. Garnish with cilantro if you are into that.
This is one of the recipes I put in a zip-lock for a even easier meal prep later!
Enjoy!
Showing posts with label CrockPot. Show all posts
Showing posts with label CrockPot. Show all posts
Friday, April 19, 2013
Monday, April 15, 2013
Even Easier Crock-Pot
You know that day I put baking in jars? Well my efficiency did not stop there, my Mom had sent me a blog post last summer about pre-making crock pot meals and I thought it was brilliant, so I donned my goggles (because onions make me cry) and started chopping.
I chose two crock-pot recipes I love and, like the jars of baking, wrote out all the ingredients I won't be freezing on a card. I chopped and measured out everything that can freeze and put it in a zip-lock bag, labeled and stapled the remaining ingredient list to it. Four crock-pot meals prepped in one afternoon, yes, please. Now, when I need an easy supper I just need to dump the bag in the crockpot in the morning and turn it on.
I chose two crock-pot recipes I love and, like the jars of baking, wrote out all the ingredients I won't be freezing on a card. I chopped and measured out everything that can freeze and put it in a zip-lock bag, labeled and stapled the remaining ingredient list to it. Four crock-pot meals prepped in one afternoon, yes, please. Now, when I need an easy supper I just need to dump the bag in the crockpot in the morning and turn it on.
Friday, February 8, 2013
Foodie Friday - Sweet Potato Soup
On Friday evenings we host some friends for dinner. Because of some allergies these meals need to be dairy and glutton free (among other things.) So watch for some allergy friendly meals here beginning with this one.
Having supper ready at 10:00 is one of the best feelings ever, I love my Crock-pot. I make this soup often on Friday nights and whenever someone is feeling a little sick. I'll give you the amounts the recipe states but I never measure my veggies, I just fill my crockpot but this will give you an idea of where to start.
CURRIED SWEET POTATO AND CARROT SOUP
2 Medium-to-large sweet potatoes, peels and cut into chunks
2 cups baby carrots (or peeled/chopped carrots)
1 small onion, chopped
1 apple, chopped
3/4tsp curry powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cinnamon
1/4 tsp ground ginger (or a few slices of fresh ginger)
4 cups of veggie broth
1 Tbsp Maple syrup
3/4 cup half-and-half (optional)
Throw everything except the maple syrup and half-and-half in the crockpot, stir. Cover; cook on low 7-8 hours
Puree soup with a blender or immersion blender. I usually mash mine first to make sure I don't miss any chunk then take some out and blend it in batches, returning soup to the crockpot after each batch.
Once it is all blended add Maple syrup and cream (if you are not worried about dairy) Add salt and pepper if desired. Cook on high for 15 minutes to re-heat.
As usual I don't measure my spices (or anything in this recipe really) and I use more then they call for on almost all the spices.
ps. Throw all your peels and clippings in a pot with water and simmer for awhile to make veggie stock. I usually make mine and freeze it and/or keep some in the fridge then I always have some for making soup or adding water to any recipe.
Enjoy.
Having supper ready at 10:00 is one of the best feelings ever, I love my Crock-pot. I make this soup often on Friday nights and whenever someone is feeling a little sick. I'll give you the amounts the recipe states but I never measure my veggies, I just fill my crockpot but this will give you an idea of where to start.
CURRIED SWEET POTATO AND CARROT SOUP
2 Medium-to-large sweet potatoes, peels and cut into chunks
2 cups baby carrots (or peeled/chopped carrots)
1 small onion, chopped
1 apple, chopped
3/4tsp curry powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cinnamon
1/4 tsp ground ginger (or a few slices of fresh ginger)
4 cups of veggie broth
1 Tbsp Maple syrup
3/4 cup half-and-half (optional)
Throw everything except the maple syrup and half-and-half in the crockpot, stir. Cover; cook on low 7-8 hours
Puree soup with a blender or immersion blender. I usually mash mine first to make sure I don't miss any chunk then take some out and blend it in batches, returning soup to the crockpot after each batch.
Once it is all blended add Maple syrup and cream (if you are not worried about dairy) Add salt and pepper if desired. Cook on high for 15 minutes to re-heat.
As usual I don't measure my spices (or anything in this recipe really) and I use more then they call for on almost all the spices.
ps. Throw all your peels and clippings in a pot with water and simmer for awhile to make veggie stock. I usually make mine and freeze it and/or keep some in the fridge then I always have some for making soup or adding water to any recipe.
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