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Crock Pot Chicken Congee

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For the congee:
8 cups water
3 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
1 cup long-grain white rice, preferably jasmine
4 (1/4-inch-thick) slices fresh ginger, smashed
2 teaspoons kosher salt, plus more as needed

Optional toppings:
Roasted peanuts
Thinly sliced scallions
Minced fresh ginger
Fresh cilantro leaves
Tamari or soy sauce

Place all the ingredients for the congee in a 5-quart or larger slow cooker. Cover the slow cooker and cook until very creamy and the rice is completely broken down, 8 to 10 hours on the LOW setting or 5 hours on the HIGH setting.

Remove the chicken and ginger to a plate. Stir the congee with a wooden spoon, making sure to scrape against the bottom and sides of the slow cooker to incorporate congee that’s sticking there.

Shred the chicken, then stir the meat back into the slow cooker, discarding the bones, skin, cartilage, and ginger. If you would like a thinner congee, add additional water 1/4 cup at a time until you reach the desired consistency. Taste and season with more salt as needed. Serve hot with the toppings.

 

TVP Chicken Nuggets

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  • 1 C water
  • 1 no-meat chicken bullion cube
  • 1 C Texturized Vegetable Protein (TVP)
  • 2 T chickpea flour
  • 1 egg (flax egg or the “real” thing)
  • 1 tsp spice blend (I used a mix of paprika, red pepper, onion, garlic)
  1. Preheat oven to 500 degrees, or 475 convection.
  2. Heat water in medium bowl and stir in bouillon until dissolved.  Add TVP, stir, and allow to stand for 5 mins.
  3. Pulse soaked TVP in food processor; you want larger pieces broken up, but not a puree.  Add egg and flour and mix well.  Season with your favorite spice blend.
  4. Form “nuggets” with the TVP mix (heaping 2T per nugget).  Drop balls onto a parchment-lined baking sheet.
  5. Place in oven and bake for 10 mins, until golden.  Flip nuggets and bake for an additional 5 mins.  Allow to cool slightly before serving.

Makes 10 nuggets.

weet and Spicy Mustard Sauce

  • 1 T nutritional yeast
  • 1 tsp mustard
  • 2 T water
  • 2 drops lemon liquid stevia (or sweetener or choice)
  • Tabasco sauce, to taste

Mississippi Roast

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  • boneless chuck roast or top or bottom round roast, 3 to 4 pounds
  • 2 teaspoons kosher salt, plus more to taste
  • 1 ½ teaspoons freshly ground black pepper, plus more to taste
  • ¼ cup all-purpose flour
  • 3 tablespoons neutral oil, like canola
  • 4 tablespoons unsalted butter
  • 8 to 12 pepperoncini
  • 2 tablespoons mayonnaise
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon dried dill
  • ¼ teaspoon sweet paprika
  • 1 teaspoon buttermilk, optional
  • Chopped parsley, for garnish
  1. Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
  2. Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
  3. As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.

300 degrees in dutch oven for 3 hours (45 min/pound)

Pork Dumplings

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  • 2 cups all-purpose flour
  • ⅛ teaspoon kosher salt
  • ¾ cup lukewarm water
  • 1 egg white

For the filling:

  • 1 pound ground pork
  • 2 tablespoons sherry
  • 1 tablespoon grated ginger
  • 2 teaspoons soy sauce
  • ½ teaspoon kosher salt
  • 2 ounces finely chopped garlic chives
  1. To begin the dough, put the flour and salt in a large bowl. Use your fingers to stir in the water and egg white, until the dough comes together as a shaggy ball. Move the dough to a flour-dusted work surface, and knead it, dusting with more flour to keep it from sticking, until it is smooth to the touch, with no cracks or pockets of flour. Cover the dough, and let it rest at room temperature for 20 to 30 minutes.
  2. Knead the dough about 10 times, or until it forms a firm ball as smooth as satin. Use a dough scraper or a flour-dusted knife to cut it into 4 equal pieces. Roll each piece into a log, and cut it into 6 equal pieces (for a total of 24 small pieces). Flatten the pieces with your hands, and roll each one into a 3-to-4-inch round wrapper. As you work, cover the dough with a lightly moistened towel to keep it from drying out.
  3. To prepare the filling, place the ingredients in a mixing bowl, and use your hands to combine them until they are well blended. Place a tablespoon of the filling at the center of each wrapper, and gently squeeze the edges shut. As you work, push out any air bubbles and fix any tears. When ready to eat, bring a large pot of water to boil. Boil the dumplings 6 at a time, for 6 to 8 minutes, or until they float to the surface and the wrappers turn puffy and translucent. Use a slotted spoon to transfer to a plate and serve immediately.

Yogurt Sauce

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  • 1 cup Greek-style yogurt, preferably whole milk yogurt (8 ounces/225 grams)
  • 2 tablespoons finely chopped fresh mint leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lime juice (from 1 large lime), more to taste
  • ½ teaspoon salt, more to taste
  • 1 garlic clove

n a medium mixing bowl, whisk together yogurt, mint, oil, lime juice, salt and 1 to 2 tablespoons water. Use a rasp grater to finely grate garlic into the bowl. Stir, taste and adjust salt and lime juice as needed. Cover and refrigerate leftovers for up to 5 days.

TIPS:

  •  To make Persian cucumber yogurt, stir in 1/2 cup minced, peeled cucumber (about 1/2 Persian cucumber), 1 tablespoon finely chopped cilantro and 1 tablespoon finely chopped dill. Serve alongside grilled chicken, fish or lamb. Thin with a little water and drizzle over sliced tomatoes for a simple salad.
  • To make carrot raita, substitute 3 tablespoons cilantro for mint and add 1/2 cup peeled, grated carrot (about 1 small carrot) and half a small jalapeño pepper, minced. Sizzle 1 tablespoon cumin seeds in 1 tablespoon ghee or neutral oil until seeds begin to pop, 1 to 2 minutes. Stir into yogurt. Serve with lamb or vegetable curries. Spoon atop spicy chickpeas, basmati rice, or roast salmon. Thin with a little water and drizzle over roasted beets, carrots and fennel.

Hot Honey Shrimp

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  • 1 tablespoon honey
  • ⅛ teaspoon cayenne
  • ¼ teaspoon grated lime zest
  • ¼ teaspoon freshly grated ginger
  • 1 garlic clove, grated on a Microplane or finely minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 pound cleaned extra-large shrimp, patted very dry with paper towels
  • 1 tablespoon very cold butter, cubed
  • Lime wedges, for serving
  • 1 jalapeño, halved, seeded and very thinly sliced, for serving
  • 1 tablespoon chives or scallion greens, finely chopped, for serving
  1. Heat oven to 500 degrees.
  2. In a medium bowl, combine honey, cayenne, lime zest, ginger, garlic, salt and pepper. Toss in shrimp to coat.
  3. Spread shrimp on a large rimmed baking sheet and dot with butter. Roast until shrimp is pink and opaque, but before the edges have started to curl, about 5 minutes. Sprinkle generously with fresh lime juice and toss with jalapeños and chives or scallions. Serve with mayonnaise if you like.

 

Buckwheat Pancakes

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  • 1 large egg
  • ½ cup buckwheat flour
  • ⅓ cup milk
  • ½ teaspoon baking powder
  • 1 tsp coconut oil, for cooking
  1. Whisk together the egg with milk.  Add the buckwheat flour and baking powder, whisk until smooth. The batter should be thick but pourable, feel free to add a touch more liquid or flour for your desired consistency.
  2. Heat a frying pan on low to medium heat.
  3. Roughly pour ¼ cup of the pancake batter into the frying pan and cook for 2-3 minutes or until small bubbles appear. Flip and cook for another 1-2 minutes.
  4. Transfer to a plate and continue cooking the remaining batter.

Dal (Bengali Cholar)

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  • 1 3/4 cups chana dal
  • 2 tablespoons mustard or canola oil
  • 3 cloves garlic, crushed
  • 1 1/2 inches ginger, grated
  • 3 medium, ripe tomatoes, chopped
  • 1 1/4 teaspoons nice red chili powder
  • 1/2 teaspoon turmeric
  • 1 1/2 teaspoons ground cinnamon
  • 1/3 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1 1/4 teaspoons salt
  • 1 teaspoon sugar
  • One 14-ounce can coconut milk
  1. Wash the chana dal in a few changes of cold water until the water runs clear, then cover with twice the amount of water and boil for around 45 minutes, or until cooked through and tender then leave to one side.
  2. Heat the oil in a large frying pan over a medium heat and, when hot, add the garlic and ginger. Stir-fry until the garlic starts to brown, then add the tomatoes and cook the tomatoes for around 5 to 8 minutes, or until they reduce and become quite paste-like.
  3. Add the turmeric, cinnamon, cloves, cardamom, salt, and sugar to the tomatoes. Stir-fry for a couple of minutes, then add the tomato mixture and the coconut milk into the chana dal and stir to mix.
  4. Bring the dal to the boil, then turn the heat down and simmer for 5 to 7 minutes to bring all the flavors together. Taste your dal, adjusting salt as need be and topping up with hot water until it’s the perfect consistency for rice. Scatter with the toasted coconut and serve with hot steamed basmati rice.