Crock Pot Wednesday–Spicy Squash with Garlic- Yogurt Sauce

 
 

Thanks for being here and sharing a favorite recipe on Crock Pot Wednesday.  You are not restricted to slow cooker recipes at all.  Please feel free to offer whatever you choose.  I just know it will be delicious.

You just have to try this spicy squash dish.  You can make it with pumpkin, but I prefer the texture and flavor of the acorn squash.

SPICY SQUASH WITH GARLIC-YOGURT SAUCE

1/4 cup canola oil2 1/2 pounds Acorn squash, halved lengthwise, seeded and cut into 1 1/2-inch pieces

1 inch piece fresh ginger, peeled and grated

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/2 teaspoon red pepper flakes 

1 (14 1/2-ounce) can tomato sauce 1/2 cup sugar salt and freshly ground pepper

For the Garlic-Yogurt Sauce:

1 1/2 cups plain whole-milk yogurt2 cloves garlic, minced 

2 Tablespoons chopped fresh mint, plus more for garnish

salt

In a large frying pan over medium-high heat, warm the canola oil.  Working in batches, if necessary, add the squash and sauté until evenly browned, about 7 minutes.  Transfer to a bowl and set aside.  Add the ginger, coriander, cinnamon, and red pepper flakes.  Sauté until fragrant, about 30 seconds.  Stir in the tomato sauce, the sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil.

Transfer the tomato-sauce mixture to a slow cooker.  Add the squash and stir to combine with the sauce.  Cover and cook until the squash is very tender and the sauce is thick, 2 hours on HIGH or 4 hours on LOW.

Meanwhile make the garlic-yogurt sauce: Line a fine-mesh sieve with a double layer of cheesecloth or paper coffee filters.  Place in a bowl and spoon the yogurt into the sieve.  Refrigerate until the excess liquid has drained from the yogurt, 20-30 minutes (or overnight).  Transfer the yogurt to a bowl.  Stir in the garlic, 3 Tablespoons chopped mint, and 1/2 teaspoon salt.  Cover and refrigerate until serving.

Spread about two-thirds of the garlic-yogurt sauce on a serving platter.  Mound the curry on the sauce and top with the remaining sauce.  Garnish with mint and serve at once.

Linked to:

Menu Plan Monday

Tempt My Tummy Tuesday

Tuesdays At the Table

Full Plate Thursday

CROCK POT WEDNESDAY and Taramahoota Pollo Sopa with Quinoa

 

Thanks so much for joining me this week for Crock Pot Wednesday.  I'm looking forward to what you have to say.  Please don't hesitate to share if your recipe is not a slow cooker one; join in anyway.  I'd love to see what you are cooking and enjoying with your friends and families.

I got a new "toy" (Hubby's term) a few weeks ago, and I have to tell you that I love this one!  My friend Liz, of Just Leave It to Liz, is a personal chef and distributor for Fagor pressure cookers.  I had been eyeing one for sometime, but I kept refraining from purchasing one because I have a kitchen full of pots, pans and utensils.  But....here it is...in my kitchen...on my counter...and it's worth making room for.  It is a slow cooker, pressure cooker and rice cooker all in one.  I am not making a single cent endorsing this product; I'm just saying, talk to Santa.  (Sorry about the quality of this photo, but it's a looonnnggg story.)

Liz's Taramahoota Pollo Sopa with Quinoa was the first dish I made in my new cooker.  I made the soup in the pressure cooker, but I served it the next day to my teacher friends in the slow cooker.  It can be prepared either way with no problem.  This is such an easy soup with a mouthful of flavors.  I just know you are going to love it as much as all of us do.

Taramahoota Pollo Sopa with Quinoa

Liz Bray’s recipe

Quinoa:

2 cups quinoa, rinsed well

2 ½ cups water or chicken broth

1 ½ teaspoons salt

Cook quinoa in liquid and salt for 20-25 minutes.  Fluff with fork.  (I like to spread mine out on a large cookie sheet and let air dry somewhat.  I put it in the frig until needed.  Warm before serving.)

Pressure Cooker:  Cook quinoa with liquid and salt in pressure cooker set on high for 10 minutes.  Quick release and fluff with a fork.  Empty into a bowl to hold for soup.  (I prepared mine ahead and refrigerated.)

Soup:

4 large chicken breasts, boneless, trimmed and cut into large chunks

1 large onion, chopped (I use one bag of Pictsweet frozen seasoning blend.)
1 teaspoon garlic salt

½ teaspoon ground black pepper
1 teaspoon cumin, ground

1 14 ½  ounce can tomatoes with green chilies, no salt added.  (I used Mexican blend Rotel with some added petite-cut tomatoes.  We would probably prefer the hot Rotel because we like “spicy.”)

1 quart chicken broth, low-fat, reduced sodium or no salt

1 large avocado, chopped (ripe)

1 bunch cilantro, stems removed, leaves coarsely chopped

1 large lime, juiced

l can black beans, rinsed (I added.)

In a large pot, add all soup ingredients except avocado, cilantro, lime juice and black beans.  Cook over medium-high heat for 20-30 minutes or until chicken is done.  Just before serving, add cilantro, lime juice and beans.  Warm thoroughly.

Ladle into bowl over quinoa and top with avocado garnish.  Cheese is optional.

Pressure Cooker:  Add all soup ingredients except avocado, cilantro, lime juice and black beans.  Set on High for 8 minutes.  Let come down naturally for a little bit, release the pressure, remove the lid and add cilantro, lime juice and black beans.  (I removed the chicken and shredded it.) Ladle into a bowl over the quinoa and top with avocado.

Slow Cooker:  Add all soup ingredients except avocado, cilantro, lime juice and black beans.  Set on HIGH and cook for 4-5 hours or until the chicken is done.  Remove chicken from the cooker and shred.  Add the black beans and heat through.  Just before serving, add in the cilantro and lime juice.  Serve over quinoa and top with avocado.

I would love to show you a picture, but that's part of the camera story.  Another story.  For another time.  Just trust me on this one.  It's delicious.

And with a name like Taramahoota...well, ya' know.

Linked to:

Tempt My Tummy Tuesday

Tuesdays At the Table

Menu Plan Monday

Full Plate Thursday

Crock Pot Wednesday and Hearty Beef or Pork Stew

 

 It’s definitely beginning to look like fall around here.  It feels like it as well on most days.

 Even though I am definitely a summer person, I love the seasonal changes.  The scenery.  the weather.  The foods.  I think the changes in our dining that come about with the seasons makes me appreciate those foods even more.

One of my go-to fall and winter meals is a good stew.  I make several versions, all of which Hubby really enjoys.  This particular version uses caraway seed and is delicious with pork or beef.  When I make it with the pork, I usually serve it over some slightly steamed cabbage.  Yum!

HEARTY BEEF OR PORK STEW

1 pound medium new potatoes, cut into eighths
4 medium carrots, sliced (2 cups)
1 onion, cut in half lengthwise, thinly silced
3/4 to  l pound beef top round or pork shoulder, cut into 3/2-inch cubes
1 cup beef broth (or vegetable broth)
3 Tablespoons tomato paste
2 teaspoons paprika
1/4 teaspoon caraway seed
1 garlic clove, minced
2 Tablespoons water
2 Tablespoons cornstarch

In a  3 1/2 or 4-quart slow cooker, layer potatoes, carrots, onion and meat cubes.   In a small bowl, combine broth, tomato paste, paprika, caraway seed and garlic.  Blend well.  Add to slow cooker.

Cover and cook on LOW setting at least 8 hours or until meat and vegetables are tender.

Thanks for joining me today.  I hope you will link up a favorite slow cooker or autumn seasonal dish that you and your family enjoy. 

You have to make plans to join me next week when I share my new “toy” and offer up a friends absolutely delicious Taramahoota Pollo Sopa with Quinoa.  Believe me; it’s tasty!

Linked to:
Menu Plan Monday
Tempt My Tummy Tuesday
Tuesdays At the Table
Full Plate Thursday

A Word of Thanks

"Your time is limited so don't waste it living someone else's life. Don't be trapped by dogma, which is living with the results of other people's thinking. Don't let the noise of others' opinions drown out your own inner voice. And most important, have the courage to follow your heart and intuition. They somehow already know what you truly want to become. Everything else is secondary."
~ Steve Jobs


Truly an amazing man who shared this amazing gift of wisdom.

CROCK POT ‘WEDNESDAY and Southern Collard Greens

My teacher friend, Becky, of The Biggest Loser fame is back in California preparing to run/walk a marathon.  That’s 26.2 miles folks! 


We had the best time with her last week hearing of her adventures and hanging around while the film crew was following her around.  We all agreed that having a camera on the students was a really good thing.






Becky Comet

Crock Pot Wednesday is back for another season.  I am so glad that you have chosen to spend some time with me today.  If you came looking to share with What’s On the Menu Wednesday, please go ahead and do so.  I’m not picky except that I really like good food however it might be prepared.  You are always welcome to join in the dinner party.

 

Collard greens are highly nutritious staple green  vegetable. Collards are one of the most popular members of the brassica family, closely related to kale and cabbage.  They contain multiple vitamins and have been shown to reduce cholesterol.  Plus, they are great for weight loss.  All of that adds up to A+ to me.

One of the keys to preparation is cleanliness…gotta’ get those greens really clean.  Rinse and then rinse some more.  I do this even if I buy them already bagged at the grocery.  Remove the coarse stems and center ribs, then rinse and drain again.  Dry completely and do a coarse chop.


 





Southern Collard Greens in the Crock Pot

Southern Collard Greens

2 teaspoons canola oil

1/4 pound pancetta, finely chopped (can substitute thick bacon or ham)

5 – 6 pounds collard greens freshly ground pepper 

1/2 teaspoon red pepper flakes

In a small skillet over medium-high heat, warn the oil.  Add the pancetta and cook, stirring often, until browned, about 6 minutes.  Transfer to a paper towel-lined plate and set aside.

Transfer the greens to the slow cooker and add 4 quarts water.  Cover and cook, stirring occasionally, until the collards are soft and creamy, about 2 hours on LOW.

If any liquid remains, drain the greens before transferring them to a serving bowl.  Season with pepper and stir in the reserved pancetta and red pepper flakes.

Serve warm.  Is usually serve mine along side pork loin or pork chops with a side of carrots or sweet potatoes.  Nothing says autumn more than that for me.

This same recipe works very well with turnip greens, sorrel, kale or cabbage.

Be sure to link up with Mister Linky.  I’m looking forward to what you have to say. You will want  to join me next week when I share my new “toy” with you.

Linked to:
Menu Plan Monday
Tempt My Tummy Tuesday
Tuesdays At the Table
Full Plate Thursday