Cooking with Corey: October 2006 Archives

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October 29, 2006

Vegetarian Hash

Whipped this up this morning. Could be on to something!

Ingredients:

3 tbs olive oil
4 scrubbed red potatoes (quartered and sliced into 1/8" pieces about the size of a quarter - leave skin on)
8 oz White Mushrooms, diced
1/2 cup Peppers (Green or Red), diced
1 tsp salt
1/2 tsp pepper

1. Heat around 2 tbs of olive oil in a saute pan over medium high
heat
2. Add potatoes and sprinkle with salt and pepper (add more to taste).
3. Saute for 10-15 minutes or until browned.
4. Add remaining tbs of oil, the mushrooms, and the peppers.
5. Saute for an additional 10 minutes.
6. Serve with eggs if desired.

Posted by cseeman at 02:59 PM | Comments (0)

October 21, 2006

Chicken Taco Filling

NOTE: I found this recipe in one of those recipe magazines from the grocery store. This was from Prevention Magazines "PreventionGuide Slow Cooker Recipes (Fall 2006). It is very easy...and tastes great.

Ingredients:

3 Frozen boneless and skinless chicken breasts (around 1 1/2 pounds)
1 can diced tomatoes (with or without green chilies), undrained
1 package (1.25 oz) taco seasoning mix (low sodium is a good alternative)

Steps

1. Place chicken in the slow cooker.
2. Mix the tomatoes and taco seasoning mix and cover the chicken.
3. Cook on low for 8-10 hours.
4. When done, take two forks and shred the chicken and mix into the sauce.

You can serve as taco filling, over rice...etc.

Posted by cseeman at 12:51 PM | Comments (0)

October 01, 2006

Slow-Cooker BBQ Beef Sandwiches

(NOTE: I made this a while ago and stumbled on the recipe. It is great for the slow cooker. I am trying an alternative today and will post that as well. I needed the alternative when I could not find this recipe until after I got the slow cooker started!)

5 tbs dark brown sugar
3/4 tsp black pepper
2 (1-lb) flank steaks
1 cup chopped onion
1 cup tomato paste
3 tbs Worcestershire sauce
3 tbs molasses
3 tbs cider vinegar
1 tbs chili powder
1 tsp garlic powder
1 tsp dry mustard
1 tsp ground cumin
1/2 tsp salt

To serve:
submarine rolls (serves 10)
Red onion slices (optional)
Dill pickle slices (optional)

1. Combine 1 tbs brown sugar and pepper; rub over both sides of steaks.

2. Combine remaining brown sugar, onion, and next 9 sauce ingredients (through salt) in a slow cooker.

3. Add flank steaks and turn to coat

4. Cook on high setting for one hour and then low setting for 7 hours. (NOTE: I think I did this when I cooked it before. However, if you are doing this in the morning before heading off to work, you might need to adjust this a bit. I am sure that it would work with 9 hours on low, but I have not tried it!)

5. Shred the steaks with forks and mix in the sauce (it might be easier to remove the steaks, shred and return to the slow cooker.

6. Serve as desired (rolls with onions and pickles if you care).
sauce.)

Posted by cseeman at 10:17 AM | Comments (0)