Slow Cooker Chicken Stew Over Rice

Marinade:

2 Tablespoons frozen Orange Juice

1 14 oz Can low sodium Chicken Broth (about 2 cups)

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup tomato paste

2 Tablespoons low sodium (lite) soy sauce

2 Tablespoons brown sugar

2 cloves garlic, minced

1 dash Allspice

Remaining Ingredients:

2-3 chicken breasts, cut in half

1/4 lb. fresh mushrooms (about 4-5 white mushrooms)

2 Tablespoons butter

11 oz. can mandarin orange sections, drained

1 green bell pepper, sliced

1/4 tsp. ground ginger

3 Tablespoons cornstarch

1/4 cup milk

1/4 cup cold water

Rice or potatoes

Marinade: The night before you plan on slow cooking your dinner, mix together marinade ingredients and Chicken in crockpot or baking dish that has an oven proof lid.  Put in the fridge, covered overnight.

In the morning or early afternoon cook on low (if crockpot) or 200 degrees in the oven, for 6 hours.

After the six hours are up increase the temperature to High (if crockpot) or 350 degrees in the over.   Meanwhile, slice up the mushrooms and peppers.  In a small fry pan melt the butter and add the sliced mushrooms.  Saute until they are starting to brown.  To the crockpot add, the mushrooms (with pan juices), raw bell peppers, mandarin oranges, and ginger.  Stir.

In a measuring cup mix cornstarch with the milk and water. Then add to the crockpot.  Recover the slow cooker and cook for 15-30 minutes.

Serve over cooked rice or Potatoes.

Suzanne's note: This is a really tasty. I expected this to have an oriental flavor because of the ginger and orange, but it didn't at all.  The orange flavor blends in nicely to give a unique layered flavor. I used low sodium chicken broth and soy sauce, so it might taste a bit salter if you just use regular.  I would suggest cutting out the 1/2 tsp. salt if you don't use low sodium broth and soy sauce.  Both times I made this it was in the oven, so I can't vouch for doing it soley in the crockpot.

ZOPF-German Bread

I got this from a German exchange student, so you know it's authentic

• 6 cups flour
• 1/3 cup sugar
• 1 stick butter
• 1 1/4 teaspoon yeast
• 1 1/4 cup warm milk (between 105-115 degrees F)
• 2 eggs room-temperature (warm up in a bowl of hot water)
• 1 teaspoon vanilla
• lemon zest from 1 medium lemon
• egg white beaten
• slivered Almonds (optional)

1. Dissolve yeast into the warm milk.

2. Put the flour, sugar, butter, eggs, and milk mixture into a large bowl. Mix it with your hands, until well mixed.  Add the vanilla and lemon zest and mix it again.

3.  As soon as the dough is mixed (it will be slightly sticky), knead it on the table.  The longer and harder you knead the dough the better your "ZOPF" will turn out.

4. After the dough has been kneaded. Put the dough into a large bowl and cover it. Place the dough in a warm place (I set on my stove after heating the oven up to 200 degrees, once it is preheated, turn off the oven, so that the rising spot doesn't get too warm)

5. Let dough rise 1-2 hours or until doubled in size.

6. When dough is done rising, cut the dough into 3 equal size pieces. Roll each piece into a long rope, the length of a cookie sheet.

7.  Lay the three ropes on the greased cookie sheet. Braid the three ropes together. 

8. Brush the egg white on the bread

9. Bake at 350 degrees for 25-30 minutes.

 

Suzanne's note: This bread is really good. The lemon and vanilla combine to give this bread a sweet (not too sweet) taste. It is good.

Baked Penne with Roasted Vegetables

• 2 red peppers, cut into 1-inch strips
• 2 zucchini, cut into one inch cubes
• 2 summer squash (yellow), cut into 1-inch cubes
• 4 cremini mushrooms, halved
• 1 yellow onion, peeled and sliced into 1-inch strips
• 1/4 cup extra-virgin olive oil
• 1 tsp. salt
• 1 tsp. ground pepper
• 1 Tablespoon dried italian herb mix or herbs de Provence
• 1 pound penne pasta
• 3 cups marinara sauce (store bought or homemade)
• 1 cup grated fontina cheese
• 1/2 cup grated smoked mozzarella
• 1 1/2 cups frozen peas, thawed
• 1/4 cup grated Parmesan, plus 1/3 cup for topping
• 2 Tablespoons butter, cut into small pieces

1.  Preheat the oven to 450 degrees F.

2.  On a baking sheet toss: onion, peppers, squash, zuchinni, mushrooms with the olive oil. Sprinkle with 1/2 tsp. salt,1/2 tsp. pepper and dried herbs.  Roast until tender about 15 minutes.

3.  Meanwhile bring a big pot of water to a boil. Cook penne until done.

4.  In a large bowl mix : drained pasta, roasted vegetables, peas, marinara sauce, cheeses, 1/2 tsp. salt,  1/2 pepper.  Using a wooden spoon gently mix until all the pasta is coated with the marinara sauce.

5. Pour into a greased 9 x 13 pan.

6. Top with remaining 1/3 cup Parmesan cheese and butter pieces.

7. Bake until top is golden and cheese is melted. About 25 minutes.

Suzanne's Note: This is really good. I couldn't find fontina cheese, so I just used Cheddar and Mozzarella cheese because I had it on hand.  But reviews raved about the combination of cheeses, so if you want to spend the money and can find the fontina and smoked mozz. cheese, then it will probably be better.  I like mushrooms so next time I make it I will add more mushrooms since there weren't a lot. I also substituted shell pasta for the penne.

Pumpkin Soup

I know, this sounds strange, but was really good. I got it from a friend.

Ingredients:

1 lg. pumpkin (butternut squash)
4 med. potatoes
1 Med Onion
2 tbsp chicken stock powder (bullion cubes work)
salt & pepper to taste
milk as desired for taste
2 cloves garlic
1/2 tsp nutmeg
1 Sm sweet potato
water

Directions:

Cut all vegetables and throw into a pot
Put enough water to boil begetables
Boil until soft, and then mash
If desired, blend the soup to get a smoother texture
Serve with cream and grated cheese

Cooking Time: 30-40 minutes
Servings: 8
Prep Time: 20 minutes

Recipe Backstory

This is an Australian recipe, which is fairly uncommon here in the US. Here the best pumpkin I've found for it is the butternut squash.

Nutty Granola

So after making this recipe, I wondered why I have wasted so much money buying Granola at the store all of these years. This was truly just as good as the store bought granola.

courtesy of, Ellie Krieger, Food Network

Ingredients

cooking spray

3 cups rolled oats

1/2 cup chopped raw,unsalted walnuts

1/2 cup chopped almonds (I used sliced almonds from the store)

1/2 cup unsalted Pecans

1/2 cup Maple Syrup (not imitation)

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/2 cup raisins, optional

Preheat the oven to 300 degrees F. Spray a large baking sheet with cooking spray.

In a medium bowl, combine, all of the ingredients. Spread mixture onto the baking sheet and bake until golden brown, stirring occasionally. About 30 minutes. Transfer the sheet to a cooling rack and let cool completely. Store in the Fridge in an airtight container.

Suzanne's note: I added a little bit more cinnamon then the recipe called for because I like cinnamon and wanted to be able to taste it better. I also used what we call "white raisins" since Joe really doesn't like raisins. But he likes the white raisins because the flavor is a little more mild and they seem to cook better.

Apple Pumpkin Muffins

I have been looking for new ideas for breakfasts and snacks. This recipe is great for both. They are really delicious. They also seem to have been disappearing very quickly. I guess I am not the only one who likes them.

courtesy of All recipes.com

2 1/2 cups all-purpose flour

2 cups sugar

1 Tablespoon pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 cup canned or cooked pumpkin

1/2 cup vegetable or Canola oil

2 cups grated apple 

STREUSEL:

1/4 cup sugar

2 Tablespoons all-purpose flour

1/2 teaspoon cinnamon

2 Tablespoons cold butter

1. In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin, and oil. Stir the wet mixture into the dry ingredients until just moistened. Fold in apples.

2. Fill paper-lined muffin cups two-thirds full.  In a small bowl combine the sugar, flour, and cinnamon for the streusel. Then cut in the butter until crumbly. Sprinkle a little bit over each muffin before baking.

3. Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans.

Suzanne's note: I used 1/4 cup of wheat flour and 2 1/4 of white. I didn't even notice and might try upping the wheat flour next time. Also if you didn't want to do the streusel topping they taste great without it. It is however, the icing on the cake if you decide to make them with the streusel.

Orange Cinnamon French Toast

4 Tablespoons butter, melted

2 Tablespoons honey

1/2 tsp. cinnamon

3 eggs

1/2 cup Orange Juice

6 slices of bread

Preheat the oven to 400 degrees. 

In a bowl combine butter, honey, and cinnamon. Pour into a greased 9x13 baking dish. Spread to coat the bottom of the dish..

In a shallow bowl beat the eggs and orange juice. Dip bread into egg mixture and place in a single layer into the baking dish.

Bake for 15 or 20 minutes or until brown. Serve with honey butter or warm syrup.

Suzanne's note: I used wheat bread and cooked it for 20 minutes. It didn't look really brown to me on the side of the bread facing up but it was done. It can also be tricky to get all 6 slices of bread to fit into the pan. The honey and butter that you cook the bread in turns into a crunchy carmel-like layer on one side of the bread, so I didn't feel the need to serve anything on top of it. This was delicious and I love the fact that it is crunchy and not soggy just as if you had cooked it on a griddle.