Frugal Foodie Friday - Slow Cooker Moo Shu Pork

From the kitchen of One Perfect Bite...This is another simple dish that is as easy on the pocketbook as it is on the cook. This recipe was developed for the slow cooker and while it takes six hours to cook, it requires only 15 minutes to prepare. In all fairness, and to avoid the ire of my Asian friends and readers, this dish really should be called Moo Shu-ish Pork. It is similar to the genuine article, but some real shortcuts have been taken in its assembly. The most prominent of them being the substitution of flour tortillas for the Mandarin pancakes with which the dish is usually served. Does it make a difference? Sure, but when you are hurried, harried and hungry, a lot can be forgiven. This is a nice family meal that's perfect for those days when you are on the run and cannot tend to pots simmering on the stove. If money is really tight, you can, of course, shred the carrots and other slaw components yourself, but the packaged varieties add only pennies to the cost of this dish, so the savings will not be significant. The pork can also be served over rice if you wish to completely eliminate the pancakes. I hope you'll keep this dish in mind for some of your busier days. It will neither make nor break your reputation as a cook, but you'll win points for your budget acumen and ability to deliver a timely meal on a dime. Here is how this version of Moo Shu-ish pork is made.

A Slow Cooker Recipe for Braised Lamb Shanks with Garlic and Rosemary

From the kitchen of One Perfect Bite...This recipe should be tried by any of you who enjoy lamb. It comes from the book from Slow Cooker Cooking and the recipe below appears exactly as it was written by its developer, Lora Brody. I'd like to suggest several changes that I think will make a good recipe great. For maximum flavor, brown the lamb shanks and vegetables in olive oil before you put them in the slow cooker. I also think you'll also want more liquid for cooking the lamb shanks. I suggest you double the amount of wine used to braise the shanks, and, at the very end of cooking, strain any liquid remaining in the pot to a small pan to which another cup of wine and a cup of beef stock have been added. The sauce will have wonderful flavor if you reduce this stock/sauce by half and use it to moisten the lamb shanks. My biggest problem with the recipe regards the amount of time the shanks are cooked. The recommended 12 hours is way to much and the meat will literally shred off the bone if you cook the shanks for that length of time. Try cooking the lamb on HIGH for 3 hours, then on LOW for another 3 and I think you'll be happier with the results. This is a wonderfully flavorful dish and it is a great example of the best of peasant cooking. I served ours with polenta, but noodles or rice would also work well. I hope you'll give the recipe a try. It is a perfect dish to serve on a wet or snowy day. Enjoy!

Frugal Foodie Friday - Slow Cooker Southwestern Chicken Spaghetti

From the kitchen of One Perfect Bite...While this inexpensive casserole was not developed for peckish eaters, if you are feeding a gang or have teenagers at your table, you might want to give this simple recipe a try. You will need a blender and slow cooker to prepare this nearly effortless casserole. The recipe comes from Good Housekeeping magazine, and while it calls for chicken breasts, I actually prefer to use boneless thighs to make this dish. The chipotle chiles give the casserole some heat, but much of it is absorbed by the spaghetti as it cooks, so all but the very young will enjoy it. It is important not to over cook the thin spaghetti. Buy the product actually labeled thin spaghetti to assure proper cooking of the pasta. Avoid capellini at all costs if you decide to make this casserole. It will turn to mush and you will not speak or think kindly of me. If you are looking for an effortless and inexpensive family meal,  this Frugal Foodie Friday recipe has you name on it. Here is how the casserole is made.

Gone Fishin' Series - Ultimate Cheater's Pulled Pork

This hasn't made it into the top three posts yet,  but it sure is trying.  In my scheme of things this is as close to perfect as a recipe can get. The slow-cooker does the work and you get to enjoy fun in the sun, while still serving a delicious meal for lunch or dinner. This is, by far and away, my favorite recipe for pulled pork. Do give it a try. There is much to  like here. Enjoy!

From the kitchen of One Perfect Bite...Tomorrow is International Picnic Day; a day, that in my book, should be spent communing with nature in places of incredible beauty while consuming food meant for the gods. I'm no slouch when it comes to picnics. I earned my merit badge when the children were small and we'd cycle to the park. My bicycle had the air of an armoured personnel carrier about it. Each child had a bicycle seat; one child rode in front, the other in back and a wicker basket, strapped to the handle bars, held our feast. In retrospect, it's a miracle we all weren't killed, but this was long before bicycle helmets or accident statistics concerned anyone and I did have one spiffy safety feature - a ring-a-ding bell that kept other drivers at bay. Can you hear it? We made lots of PB&J sandwiches back then. Our picnics changed with the times and the repertoire now includes delights from France, Italy, Spain, Vietnam and Texas - yes Texas. Texas barbecue became a favorite of mine once I'd learned how to order and make it. My first foray - in Texas - was a real bust. I asked for, and received, Texas-style barbecue. I expected a warm bun smothered by a pile of shredded pork that dripped barbecue sauce. I received a slice of spongy white bread and a pile of unsauced brisket on a paper plate. Disappointed doesn't begin to describe my reaction. Fortunately, I'm a fast learner and can handle myself pretty well at a Texas barbecue these days. A few months ago I was thrilled to find a crock-pot recipe for pulled pork at The Splendid Table; it's called Ultimate Cheater Pulled Pork and it's extraordinarily good. They reprinted it from Cheater's BBQ: Barbecue Anytime, Anywhere, In Any Weather by Mindy Merrell and R. B. Quinn. Their recipe is so good that I threw away one I'd used for years. The recipe utilizes a rub and does not include a sauce, so you can use your favorite barbecue sauce after the meat has been pulled. The recipe calls for 1/2 cup liquid smoke. That's not a mistake. I've just checked the labels of three brands of smoke because I thought that might be a concern to you. They all contain just 2 ingredients; water and liquid smoke. Liquid smoke is a condensate that forms when wood chips or sawdust is burned. It is passed through water to create a solution that can be bottled. I am not a food chemist, but that seems safe enough to me. I have a large pork butt simmering in the crock-pot for our picnic tomorrow. I'll pack it in an insulated container and reheat it on a grill when we're ready to eat. I really like this recipe. I think you will, too..

Ultimate Cheater Pulled Pork...from the kitchen of One Perfect Bite

Ingredients:
Cheater Basic Dry Rub
1/4 cup paprika (I use sweet and smoky Spanish Pimenton)
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon dry mustard
Cheater Pulled Pork
1 (5 to 6-pound) boneless pork butt
1/4 cup Cheater Basic Dry Rub (see above)
1/2 cup bottled smoke
Barbecue sauce of your choice

Directions:
1) To make Cheater Dry Rub, combine all ingredients in a jar with a tight-fitting lid. Shake to blend. Yield: 2/3 cup.
2) To make Cheater Pulled Pork: Cut pork butt into 3 or 4 large pieces. Place into a 5-quart slow-cooker. Sprinkle meat with 1/4 cup rub, turning pieces to coat evenly. Add bottled smoke. Cover and cook on HIGH for 5 to 6 hours or on LOW for 10 to 12 hours. Using tongs and a slotted spoon, transfer meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull meat into strands. Serve piled on buns with your favorite barbecue sauce. To serve barbecue later, cover and refrigerate meat when it has cooled. Pour meat juice into a separate container and refrigerate. Before reheating juices, skim and discard congealed fat layer that forms on top. To reheat barbecue, place in a saucepan moistened with some reserved juice. Gently heat on medium low, stirring occasionally. Alternatively, place it in a covered casserole with some reserved juice and heat in a 350 degree F oven for 20 to 30 minutes. While meat warms, combine barbecue sauce and some of remaining meat juice in a small saucepan. Heat through and serve with pulled pork. Yield: 10 to 12 servings.

Slow-Cooker Five Spice Pork with Snap Peas

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From the kitchen of One Perfect Bite...The long, slow braises of China and Mexico are great candidates for slow-cookers. Tonight's recipe for Asian-style pork is an example of a dish that lends itself really well to this type of cooking. Pork prepared in this manner is a study in simplicity. The dish comes together in about 10 minutes and it makes a wonderful meal for those who enjoy the in-your-face flavor that five-spice powder imparts to a dish. Five spice powder is a blend of star anise, cloves, cinnamon, Sichuan pepper and fennel seeds that together represent the five flavors - sour, bitter, sweet, pungent, and salty - of Chinese cooking. The dish is impossible to spoil unless you overcook it. I suggest you cut the pork into 1-1/2 to 2 inch pieces and start to check it for doneness at the five hour mark. The beans, which are added to the dish just before it is served, are cooked until they are crisp-tender. They add some color and texture to a dish that would otherwise be one-note. I also slightly thicken this dish with a cornstarch slurry that is not called for in the original recipe. It is not necessary but it helps make a nice sauce for rice. Those of you who enjoy five-spice powder will enjoy this dish. Here is how this version of five-spice pork is made.

Slow-Cooker Five Spice Pork with Snap Peas...from the kitchen of One Perfect Bite courtesy of Fine Cooking

Ingredients:
1/2 cup Shaoxing (Chinese rice wine) or dry sherry
1/2 cup reduced-sodium soy sauce
1/2 cup light brown sugar
1 tablespoon Asian chili sauce, such as Sriracha
2 large cloves garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon Chinese five-spice powder
2 pounds boneless pork shoulder, trimmed of excess fat, and cut into 1-inch pieces
Freshly ground black pepper
1/2 pound sugar snap peas (fresh or frozen), trimmed

Directions:
1) In a 5- to 6-quart slow cooker, combine the Shaoxing, soy sauce, brown sugar, chili sauce, garlic, ginger, five-spice powder, and 1/2 cup water.
2) Lightly season the pork with pepper. Add the pork to the slow cooker and stir to coat. Cook, covered, until fork-tender, 4 to 5 hours on high or 6 to 7 hours on low.
3) Add the sugar snap peas and cook until crisp-tender, about 10 minutes. Serve. Yield: 4 servings.

One Year Ago Today: Korean Barbecued Chicken

Two Years Ago Today: Strawberry Orange Smoothie

Three Years Ago Today: Lemon Anise Churros

Four Years Ago Today: Buttermilk Spice Cake with Cream Cheese Frosting

Frugal Foodie Friday - Chicken and Hominy Chili Bowls

From the kitchen of One Perfect Bite...I don't do a lot of slow-cooker or Mexican cooking, so my expectations for this recipe were low. To be truthful, it made the cut for Frugal Foodie Friday only because it was cheap and simple to make. While I thought it would be passably good, I didn't expect it to be delicious, so I was pleasantly surprised. The recipe comes from Family Circle magazine, which, by the way, is a terrific source for great family meals. I tend to shy away from slow-cooker recipes because I think they grossly overstate the amount of time it takes to make a dish. I like beef and pork that can be sliced rather than shredded, and chicken, at least in my scheme of things, should be fork tender but still cling tenuously to the bone. I have found 10 hours to be way too long to cook chicken and I adjust the time to my preference. My version of this dish was done to my liking in 6 hours. Save for timing, I made few other changes to the recipe. I did substitute masa for the cornmeal and I didn't add the bell pepper until the last hour of cooking. I've found that peppers become bitter if they are simmered for too long in a slow-cooker. As I've already inferred, I really enjoyed this dish. I wish I could nail the amount of time a slow-cooker recipes need to cook. I'm beginning to suspect that my slow-cooker cooks too high when set on low and I've been doing some research lately. It seems that this is not an uncommon problem, but the experts do not agree on which is the best brand to purchase. When I find it I will let you know. In the meantime, here is the recipe for a surprisingly great Frugal Foodie Friday meal that even the kids will love.

Slow-Cooker Chicken and Hominy Chili Bowl...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
6 large bone-in, skinless chicken thighs (about 6-oz each)
1 teaspoon salt, divided use
1 teaspoon ground cumin, divided use
1/2 teaspoon black pepper, divided use
1/2 teaspoon dried oregano,divide use
1 onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
1 green bell pepper, cored, seeded and chopped
2 cups reduced-sodium chicken broth
1 (15-ounce) can white or yellow hominy, drained and rinsed
2 tablespoons cornmeal

Directions:
1) Spray slow-cooker bowl with nonstick cooking spray. Place chicken in bottom of slow cooker and season with 1/2 teaspoon each of the salt and cumin and 1/4 teaspoon each of the black pepper and oregano.
2) Scatter onion, garlic, jalapeno and green pepper over chicken. Pour broth over top. Cover and cook on LOW for 10 hours.
3) Stir in hominy, cornmeal and remaining 1/2 teaspoon each salt and cumin and 1/4 teaspoon each black pepper and oregano. Cook on HIGH for 15 minutes.
4. To serve, stir in cilantro. If desired, accompany with tortilla chips, sour cream and additional chopped cilantro. Yield: 6 servings.

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One Year Ago Today: Chocolate Waffle Sundaes

Two Years Ago Today: Herbed Asparagus Salad

Three Years Ago Today: Shrimp and Corn with Fresh Basil

Four Years Ago Today: Blackberry Cobbler

Frugal Foodie Friday - Slow Cooker Smoky Navy Bean Soup

From the kitchen of One Perfect Bite...This soup was a delightful surprise. I can be quite critical when it comes to bean dishes, because more often than not, I'm disappointed in the way they taste. The financial constraints of SNAP challenge, however, made it necessary for me to experiment with bean recipes and this soup was one of my happier discoveries. I found the recipe in Family Circle magazine. It caught my eye because the soup is made in a slow cooker and uses common ingredients that, in the relative scheme of things, are quite inexpensive. The recipe is straight forward and easy to follow, though I did find the soup was done long before the time suggested in the directions. My batch was ready to serve after 6 hours in the pot. Had I let it simmer longer than that, the beans and vegetables would have completely dissolved and the soup would be more of a bean puree than the soup I was expecting. Despite its truly peasant nature and having to fiddle with the time, this is a delicious soup that I'll be making often. I really hope you'll give this recipe a try. I think you'll enjoy the soup as much as I have. Here is how it is made.

Slow Cooker Smoky Navy Bean Soup...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1 pound navy beans, soaked overnight
2 ham shanks (about 1-1/2 pounds)
1 large onion, chopped
3 ribs celery, thinly sliced
3 carrots, peeled and thinly sliced
1 (14.5-ounce) can petite diced tomatoes with chipotle or jalapeno pepper
1/2 teaspoon dried thyme
1 teaspoon apple cider vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1 (5-ounce) bag baby spinach

Directions:
1) Coat slow-cooker bowl with nonstick cooking spray.
2) Drain beans and add to slow cooker bowl. Stir in 6 cups water, ham, onion, celery, carrots, tomatoes and thyme. Cover and cook on LOW for 10 hours.
3) Remove ham shanks from soup and shred meat. Remove 2 cups of soup, puree and return to slow cooker along with shredded ham. Add  vinegar and salt and pepper. Add spinach by the handful and stir until wilted. Yield: 8 servings.






One Year Ago Today: Champ: Irish Scallion Mashed Potatoes for St. Patrick's Day














Two Years Ago Today: Chicken Stroganoff















Three years Ago Today: Roast Lamb

Crock-Pot Moroccan Chickpea and Chicken Stew

From the kitchen of One Perfect Bite...The days grow shorter at this time of year. We lose the light and the pressure of full calendars makes it difficult to accomplish all that must be done with grace and humor. At various times, I've found myself wishing for a clone or, at the very least, an evil twin to help with the cooking and shopping and "et cetera" that has become so much a part of our modern holiday season. While some will swear they've encountered my evil twin in the kitchen, they exaggerate. I certainly have never seen her and the clones all seem to have gone to a higher bidder. Even so, I've found some techniques that help make entertaining and fabulous holiday meals more easy to accomplish. The real trick is learning how to simplify whenever it is possible. That means that some everyday meals become faster and easier to prepare than might normally be the case. This recipe is an example of a weeknight meal that comes together in minutes. It uses standard pantry ingredients and while it was designed to simmer in a crock-pot, you can also cook it stovetop if that is more to your liking. I found the recipe in Not Your Mother's Slow Cooker Cookbook and it makes a pleasant weeknight meal. If you are looking for a quick and easy addition to your menu rotation, grab a can opener and give this recipe a try. Here is how this Moroccan stew is made.

Moroccan Chickpea and Chicken Stew...from the kitchen of One Perfect Bite courtesy of Not Your Mother's Slow Cooker Cookbook

Ingredients:
2 (16-ounce) cans chickpeas (garbanzo beans) rinsed and drained
1 (15-ounce) can whole plum tomatoes, drained and cut into 1-inch cubes
1 large red bell pepper, seeded and cut into 1-inch squares
1 medium onion chopped
1/4 cup golden raisins
2 tablespoons tomato paste
2 tablespoons water
1-1/4 teaspoon ground cumin
pinch of paprika
4 boneless, skinless chicken thighs
2 tablespoons creamy peanut butter, almond butter, or cashew butter
Hot cooked couscous or brown rice
3 tablespoons chopped fresh cilantro

Directions:
1) Place chickpeas, tomatoes, bell pepper, onion, raisins, tomato paste, water, cumin and paprika in slow cooker. Mix well. Scatter chicken on top. Cover and cook on LOW until chicken is tender and cooked through, 6-7 hours.
2) Stir in nut butter. Serve hot over couscous or rice, garnished with cilantro. Yield: 4 servings.

One Year Ago Today: Roasted Apple Salad with Bacon and Mixed Greens

Two Years Ago Today: Dal Bhat in Pokhara Nepal

Three Years Ago Today: Liptauer Cheese Spread

Crock-Pot Chinese Hacked Pork

From the kitchen of One Perfect Bite...This simple crock-pot meal is suspiciously like the pulled pork Americans have come to love. The big difference is that Chinese ingredients are used to flavor it and the finished dish is served over noodles rather than in buns. It is a simple and inexpensive dish that is perfect to serve on a brisk fall evening when you need a meal that's near table ready when you walk through the door. While it must marinate overnight, the pork goes from the fridge to the crock-pot without any additional fussing and that makes it a perfect choice for a busy day meal. The recipe was developed for Family Circle magazine and the only change I've made to it is the addition of 1/4 teaspoon of red pepper flakes to brighten the heaviness of the soy and hoisin sauces. I think those of you who try the recipe will be pleased with the results. It is fast, easy and quite tasty. Here's how it is made.

Chinese Hacked Pork...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1/4 cup reduced-sodium soy sauce
1/4 cup honey
2 tablespoons hoisin sauce
4 cloves garlic, chopped
2 tablespoons chopped ginger
1 teaspoon Chinese five-spice powder
1/4 teaspoon red pepper flakes (optional)
2 pounds boneless center-cut pork roast
1 tablespoon cornstarch
3/4 cup reduced-sodium chicken broth
12 ounces wide lo mein noodles, cooked following package directions
2 scallions, thinly sliced
Steamed snow peas (optional)

Directions:
1) Whisk soy sauce, honey, hoisin, garlic, ginger, five-spice powder and red pepper flakes together in a small bowl. Place in a resealable plastic bag and add pork. Seal. Turn and shake to coat meat. Refrigerate overnight.
2) Coat slow cooker bowl with nonstick cooking spray. Place pork in bowl and pour marinade over top. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
3) Remove pork to a large baking dish and keep warm. Pour liquid from slow cooker into a saucepan. In a small bowl, stir cornstarch into broth. Bring liquid in saucepan to a boil and whisk in the broth mixture. Cook for 1 minute.
4) Shred pork into large pieces with two forks; stir in sauce. Spoon over noodles; garnish with scallions and serve with steamed snow peas, if desired. Yield: 6 servings.

One Year Ago Today: Pumpkin Pecan Squares with Cinnamon Chips

Two Years Ago Today: Roasted Red Pepper and Tomato Soup

Three Years Ago Today: Patatas Bravas

Beef and Hominy Stew

From the kitchen of One Perfect Bite...This is a great entrée for a family meal. It's made with a standard list of stew ingredients, but the addition of spicy canned tomatoes and hominy give it a slightly Southwestern bent. Hominy is made from dried corn kernels that have been soaked in a lye or lime solution. Soaking removes the tough outer shells of the kernels and produces a  more flavorful and nutritious niblet that has a creamier texture than corn. It is used in Native American and Mexican cooking and it is a popular addition to dishes in the Southern and Southwestern United States. While this dish can be prepared stovetop, today's recipe, developed by Family Circle magazine, utilizes a slow-cooker to make the stew. It is the type of entrée that will appeal to very busy cooks, and it certainly is easy enough for a novice to make. I must admit that I fussed a bit with this recipe. I browned the meat and vegetables before putting them into the slow cooker. I think browning adds enormous flavor to the stew and it is something that I always do, though I'm willing to admit it probably falls into the category of not necessary but nice. I also cut back on the length of time I cooked the stew because I wanted the meat to retain some texture. Those of you who try this recipe will not be disappointed. It is not gourmet fare, but it is perfect for a rainy fall night. Here's how the stew is made.

Beef and Hominy Stew...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1 large onion, chopped
1-3/4 pounds boneless beef chuck, cut into 1-1/2-inch pieces
1/4 teaspoon salt
1 green pepper, cored, seeded and chopped
3 carrots, peeled and cut into 1-inch pieces
3 ribs celery, cut into 1-inch pieces
3 cloves garlic, chopped
1 can (14.5 ounces) petite diced tomatoes with chiles
1 cup reduced-sodium beef broth
2 tablespoons cornstarch
1 can (15 ounces) hominy, drained and rinsed
Corn tortillas and salad (optional)

Directions:
1) Coat slow cooker bowl with nonstick cooking spray. Place onion in bottom and add beef; season with salt. Add green pepper, carrots, celery and garlic. Pour tomatoes and 3/4 cup of the broth over the top.
2) Cover and cook on HIGH for 6 hours or LOW for 8 hours.
3) Mix cornstarch with remaining 1/4 cup of broth until smooth. Stir into slow cooker during last 15 minutes of cooking. Add hominy and heat through. Serve with corn tortillas and salad, if desired. Yield: 6 servings.

One Year Ago Today: Turkish Delight - Lokum

Two Years Ago Today: Cherry Cupcakes

Three Years Ago Today: Walnut Bread from Southern Burgundy

Effortless Ham and White Bean Soup

From the kitchen of One Perfect Bite...When our fall rains begin, the sun moves behind banks of clouds and hibernates until prevailing spring winds blow away its cover. While it rarely gets truly cold here, the pervasive Pacific damp still chills the bones, and whets appetites that now need more substantial fare to satisfy them. Slow cookers come off the shelves, and soups and stews fill gaps left by the abandoned grills and salads of summer. The tempo of the kitchen and the aromas emanating from it change with the season. I have bread baking in my oven as we speak and I've just finished the first of my winter soups. You can't imagine how good my kitchen smells right now. I made an almost effortless bean soup that I found in Family Circle magazine. I've just had my first taste of it and I like it well enough to share with you. My version is not as thick as some. If you prefer a thicker soup, mash a portion of the beans until it reaches the consistency you like. While the beans for this soup soak overnight, the soup can be made in 15 minutes and the slow cooker does the rest of the work. This soup ages wonderfully well and, like almost all soups and stews, its flavor improves with time. If you are looking for a bean soup, I hope you'll give this one a try. Here's the recipe.

Ham and White Bean Soup - Slow Cooker...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1 pound dry cannellini beans
1 large onion, chopped
2 carrots, peeled and sliced
3 cloves garlic, chopped
1 can (14 1/2 ounces)stewed tomatoes
1-1/2 teaspoons dried Italian seasoning
8 ounces low-sodium ham, diced
1/2 teaspoon salt
1/2 teaspoon black pepper
Crusty bread (optional)
Fresh parsley (optional)

Directions:
1) Place beans in a large pot and cover with water. Bring to boiling, cover and turn off heat. Allow to soak overnight.
2) Coat slow cooker bowl with nonstick cooking spray. Drain beans and add to bowl. Add 4 cups water, onion, carrots, garlic, tomatoes, Italian seasoning and ham. Stir to combine, breaking up tomatoes with a wooden spoon.
3) Cover and cook on HIGH for 6 hours.
4) Season with salt and pepper; mash beans slightly to thicken soup. Serve with crusty bread and garnish with parsley, if desired. Yield: 6 servings.

One Year Ago Today: Cranberry Almond Coffee Cake

Two Years Ago Today: Baked Stuffed Tomatoes

Three Years Ago Today: Berry Patch Cake

Slow-Cooker Weeknight Chili

From the kitchen of One Perfect Bite...This is an all-American recipe for a chili that packs some punch. While it is spicy, it has a depth of flavor to match its heat and I think chili lover's will enjoy it. You can, of course, moderate that heat by using cayenne in amounts more acceptable to your taste and tolerance. The recipe was developed for Cook's Country magazine and, like all their recipes, it works really well, but I think they've given it a misleading name. While the chili does indeed simmer in a slow cooker, all the ingredients used to make it are cooked separately before they are added to the pot. It is not the kind of recipe that devotees of the slow cooker have come to expect. It is also important to note, that the developers at the magazine, warn against cooking the chili for more than 8 hours. They've found that the beef becomes dry and sandy once it passes the 8 hour mark. I personally think 6 hours is plenty. If you make it with the full compliment of cayenne, have sour cream available to help cool the burn. This is a nice chili and I think you will enjoy it. Here's how it is made.

Slow-Cooker Weeknight Chili...from the kitchen of One Perfect Bite courtesy of Cook's Country magazine

Ingredients:
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
8 ounces bacon, chopped fine
2 onions, chopped medium
1 red bell pepper, chopped medium
6 cloves garlic, minced
2 pounds 85 percent lean ground chuck
1 (28-ounce)can tomato puree
1 (28-ounce) can diced tomatoes
2 (15.5-ounce) cans dark red kidney beans, drained and rinsed

Instructions:
1) Toast chili powder, cumin, coriander, oregano, cayenne, and pepper flakes in large Dutch oven over medium heat until fragrant, about 2 minutes. Transfer toasted spices to bowl. Add bacon to Dutch oven and cook over medium heat until crisp, 8 to 10 minutes. Transfer bacon to plate lined with paper towels and pour off all but 1 teaspoon fat from pot. Return pot to medium heat, add onions and bell pepper, and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
2) Add beef, 2 teaspoons salt, and 1 teaspoon pepper. Increase heat to medium-high and cook, using wooden spoon to break up beef into 1/2-inch pieces, until just slightly pink, about 5 minutes. Drain beef and vegetables in colander.
3) Add tomato puree, diced tomatoes, and toasted spices to empty pot and bring to simmer over medium-high heat, scraping up any browned bits from bottom of pot. Return drained beef and vegetable mixture and bacon to pot, stir to combine, and bring to simmer. Transfer contents to slow-cooker insert.
4) Set slow cooker to low, cover, and cook until tender, 6 to 8 hours, stirring in beans during last hour of cooking. (Alternately, cook on high for 3 to 4 hours.) Adjust seasonings and serve. (Leftovers can be refrigerated for several days or frozen for several months). Yield: 10 to 12 servings.

Make Ahead: If you’d prefer to just dump the chili ingredients into the slow cooker before running off to work, you can do all the work the night before. Follow the recipe through step 3, but continue to simmer the assembled chili for 10 minutes. Transfer the chili to an airtight container and refrigerate overnight. In the morning, simmer the chili in a Dutch oven for 10 minutes, then transfer it to your slow cooker and proceed with step 4.

One Year Ago Today: Cranberry Mousse

Two Years Ago Today: Chunky Plum and Tomato Chutney

Three Years Ago Today: Creamy Broccoli and Cheddar Soup

Slow Cooker Baked Potato Soup

From the kitchen of One Perfect Bite...I'd like you to close your eyes and imagine you've just had a bite of a loaded baked potato. There is, of course, the flavor and texture of that lovely potato, but can you also taste the butter and bacon and onion and cheese that smother it? Believe it or not, chef Gina DiLeone-Dodd has been able to capture all those flavors in a soup that comes together in a slow cooker. I must admit I was dubious about this recipe, but I was drawn to its simplicity and egged on by the hope that something this simple to make could actually deliver the flavors my memory brought to mind. So, I dutifully peeled a boatload of potatoes, nearly enough to feed the entire Fifth Army, threw them into my slow cooker and let nature take its course. At the appointed hour, I uncovered the pot and added the butter and cream and threw some salt over my shoulder for luck, because a taste at this point gave no indication of how this soup was going to get from here to there. Twenty minutes later, I gave it another taste and was still disappointed. Then a kitchen miracle occurred. The addition of the bacon and onions took the soup to a whole nother level and the finished pot really did taste like a loaded baked potato, one that you would actually enjoy eating. I did not puree the soup because I wanted it to retain some texture and I thought the remaining chunks would enhance the potato flavor as they hit the tongue. The recipe for this soup first appeared in the cookbook, Not Your Mother's Slow Cooker, written by Beth Hensperger and Julie Kaufmann. It's a great book for those who use their slow cookers a lot. This is a nice recipe to have on hand when those cold north winds begin to blow. I do hope you will try this inexpensive and almost effortless soup. Here's the recipe.

Baked Potato Soup...from the kitchen of One Perfect Bite courtesy of Gina DiLeone-Dodd as featured in Not Your Mother's Slow Cooker

Ingredients:
5 pounds russet potatoes, peeled and cut into 1-inch cubes
1/2 cup (1 stick) butter
1 cup half-and-half
1/2 cup sour cream (don't use nonfat)
Salt and freshly ground black pepper to taste
8 ounces bacon, cooked until crisp, drained on paper towels and crumbled
6 green onions (white and green parts), sliced, or 3 tablespoons minced fresh chives

Directions:
1) Put potatoes in the slow cooker and add water to cover. Cover and cook on HIGH until potatoes are cooked and falling apart, about 5 hours.
2) Turn cooker to LOW; add butter, half-and-half and sour cream, and season with salt and pepper. Cover and cook until hot, about 20 minutes.
3) Stir in the crumbled bacon and sliced green onions. Serve immediately, or keep warm on LOW, adding milk or water to thin, if necessary. Yield: 12 servings.

One Year Ago Today: Corn and Red Pepper Orzo

Two Years Ago Today: Chocolate Zucchini Cake

Three Years Ago Today: Irish Barnbrack for  Halloween

Winter Tomato Soup for the Slow Cooker

From the kitchen of One Perfect Bite...I found this terrific recipe in Not Your Mother's Slow Cooker Cookbook, by Beth Hensberger and Julie Kaufman. Those of you who try the recipe are in for a real taste treat. The soup is outstanding and once you've tasted it, I suspect the recipe will find its way into your regular rotation. It uses a lot of butter, and I know many of you will instinctively want to cut back on it as you prepare the soup. I urge you not to. This soup uses a handful of ingredients and cutting back on any of them is an invitation to disappointment. The slow cooker frees you from attending the soup as it cooks, so once you have sauteed the onions, the soup becomes an effortless creation. I hope you'll try this. It almost - almost - made my socks go up and down. Here's the recipe.

Winter Tomato Soup for the Slow Cooker...from the kitchen of One Perfect Bite courtesy of Beth Hensperger

Ingredients:
1/2 cup (1 stick) unsalted butter
1 large or 2 medium-size yellow onions, chopped
1 quart home-canned tomatoes or one 28-ounce can imported Italian whole or chopped plum tomatoes, with their juice
1/2 cup dry vermouth or dry white wine
1 tablespoon sugar
1 heaping teaspoon dried tarragon
Kosher or sea salt to taste
Cold sour cream for serving

Directions:
1) Melt butter in a large skillet set over medium heat. Add onion and cook until golden, about 15 minutes, stirring often to cook evenly.
2) Combine tomatoes, vermouth, sugar, and tarragon in a slow cooker. Scrape contents of skillet into tomato mixture.Cover and cook on LOW for 5 to 6 hours.
3) Purée in batches in a food processor or with a handheld immersion blender. Stain soup if you wish. Season with salt. Keep warm on LOW without letting it come to a boil until serving. Ladle hot soup into bowls and top with a spoonful of cold sour cream. Yield:4 servings.









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Two Years Ago Today: Australian Busters







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Tomato Soup with a Twist - Bon Appetit Hon
Rustic Tomato Soup - Umzzy's Easy Eats
Creamy Tomato Soup - Plain Chicken
Tomato Leek and Basil Soup - The Galley Gourmet
Fire Roasted Tomato Bisque - My Kitchen Adventures