In an effort to not only catalog previously attempted recipes, but also give a few hints, tips and anecdotes, here’s last week’s menu revisited!
I know what you’re thinking: what kind of fool makes a stew in the middle of one of the hottest New York summers he’s ever experienced? This one, apparently. As I’ve mentioned several times in the past few weeks, we’re working off of a budget lately, so I’ve been a lot more conscious about using up everything I have on hand as far as ingredients go. Last week I happened upon Good Housekeeping’s recipe for Kielbasa Stew in my Big Blue Binder, realized I had almost everything already on hand — I only had to buy the sauerkraut and kielbasa, which was on sale — so I decided to give it a shot.
As far as preparation goes, this is a pretty simple recipe, but you’ve obviously got to have the time to get it together in the middle of the day (or morning depending on if you’re cooking on high or low). I cooked the celery, onion and caraway seeds in a pan and then threw it in the bowl with the cubed potatoes and all the other ingredients. The only change I made was using a pour of apple cider vinegar instead of apple cider because, you know, it’s the middle of summer. With all that together, I put the slow cooker on high and went back about my day.
I’ve got to say, even though I made this on a hot day and it’s a stew, this wound up being a really wonderful meal. The potatoes and chicken stock turned into this creaminess that worked so well with the kielbasa and the added sauerkraut. It all came together for a very German dish that made me think of a soup version of the kind of dog sausage you’d get while walking around NYC. My wife had the genius idea of putting some deli mustard on top, taking up another level of greatness. I will one hundred percent serve this again, though I might wait around until the temperature takes a bit of a dive. I will say, though, that a slow cooker is a great way to keep your kitchen from heating up too much.
I will also add that this was a great dish to make with my three year old helping out. She loves to stir things, so I had her do that and add in the new ingredients as I was done cutting them up. It gets an extra thumbs up for that!
A recent issue of Good Housekeeping had a feature where they ran down a series of slow cooker recipes based on cuts of meat that did better being cooked slow and low. One whole section was about chicken thighs, a protein I usually skip over for reasons I can’t quite remember. I read part of the article, though, and it talked about how flavorful they can be, so I figured I’d give them a shot in the form of Thai Chicken & Noodles.
I was drawn to this recipe because it reminded me of Smitten Kitchen’s Cold Rice Noodles With Peanut-Lime Chicken with its peanut, lime and chicken flavors. While this recipe takes some time to get together, it’s pretty hands-off and easy to make. You’ve got to marinate the chicken over night, but then you throw it into the slow cooker with everything else — including coconut milk! — and let it cook for five hours or so. As good as the dish wound up tasting on its own, you’ve definitely got to have some peanuts and limes on hand. They bring the whole thing together. This wound up being a great night-of recipe, but also served us well in leftovers for a few days after that. Can’t ask for much more than that!
Turkey and bacon make a great combination. Really, anything and bacon is super tasty, but these two proteins work especially well together. This idea was tested and proved once again when I made Herbed Turkey And Wild Rice Casserole from Betty Crocker’s Slow Cooker Cookbook (p 120). This recipe isn’t as easy as some of the “throw everything in the slow cooker, flip the switched and wait, but it was definitely worth the effort.
First up, you cook the bacon. Instead of cooking the whole strips, I like to dice it up. Saves on time and effort down the line. While that cooked, I chopped up the turkey breasts, carrots and onions and also mixed together chicken broth and a can of condensed cream of chicken soup. I don’t usually use cream of anything soup, but I had already written down most of the ingredients on my list and was in it enough.
Once the bacon is removed, you through the turkey and veggies into the pan. When that’s done, the rice goes in the slow cooker bowl as do the cooked meat and vegetables. At this point you get to put the lid on and cook on low for six or seven hours.
This turned out to be a pretty enjoyable recipe thought brought a few things into our meals that we don’t usually eat: wild rice and turkey. Oh, also that soup. There’s got to be a good substitute for that, though right? Anyone have any suggestions?