Ham Vegetable Soup -- Slow Cooker

 

Ham Vegetable Soup (Slow Cooker)

1 ham bone with meat

3 15 oz. bags frozen mixed vegetables (I used less)

1 bay leaf

2 tsp freshly ground pepper

14.5 oz. can diced tomatoes

1 1/2 Cups tomato Juice (I used V-8 juice)

6 oz. can tomato paste

1 Cup chicken broth

Enough water to cover top of Veg's. 

Put. ham in slow cooker, add veg's, bay leaf, pepper & diced tomatoes.  Stir in tomato juice, tomato paste, broth.  Stir to combine thoroughly.  Top with enough water to cover vegetables.  Cook 8 hours on low.

Remove meat, and cut away meat, putting it back into the soup.  

Freezes for 3 months.   

Pasta Sauce with Chicken Sausage, Pine Nuts, oil packed sundried tomatoes

 

Pasta Sauce with Chicken Sausage, Pine Nuts, oil packed Sun-dried Tomatoes

Lightly brown slices of chicken sausage (or cook completely if uncooked) in olive oil.  Add slices of oil packed sun-dried tomatoes, pine nuts, garlic and more oil from the tomatoes.  Cook a few minutes.  Take off heat, stir in sliced fresh basil.

Stir in a little pastta cooking water.  Serve over pasta.  Serve with parmesan.   

Chicken Provençal

 

Chicken Provençal

Slow Cooker Revolution Cookbook

3 onions, minced

12 garlic cloves, minced

2 tbS EVOO

2 TBS tomato paste

2 tsp minced fresh oregano or 1/2 tsp dried

1 (28 oz) can or boxes of crushed tomatoes 

1/2 C dry white wine

2 bay leaves

12 bone-in chicken thighs, skin removed

Salt & pepper

1/2 C pitted calamara olives (get from salad bar at market, and take out pits), chopped coarsely

1/4 C minced fresh parsley

Lemon wedges, for serving

Microwave onions, garlic, oil, tomato paste and oregano in owl, stirring occasionally, until onions are softened, about 5 minutes.  Transfer to slow cooker.

Stir tomatoes, wine, and bay leaves into slow cooker.  Season chicken with salt and pepper and nestle into slow cooker.  Cover and cook for 4-6 hours on low.

Transfer chicken to serving platter.  Let braising liquid settle for 5 minutes, remove fat using spoon.  Discard bay leave.  Stir in olives and parsley and season with salt & pepper

Roasted Pork and Tomatoes

Pork Tenderloin with Honey-Roaster Cherry Tomatoes

2 pints cherry tomatoes

1 TBS Italian Seasoning

2 TBS olive oil

3 TbS honey

1 pork tenderloin

Preheat oven to 425. Add tomatoes to parchment lined 18X13" baking sheet.  In small bowl combine Italian seasoning, oil, honey.  Season with salt and pepper.  Heat slightly in microwave to thin honey (10 seconds).  Drizzle half over tomatoes.  Place tenderloin in center.  Drizzle remaining over it.  Roast for 35 minutes.  Let pork rest for 10 minutes. 

Salmon Bowl

 

Salmon Bowl

Keep cooked rice available in the fridge.

Serve with steamed veg's.

Marinade:

12 oz. Salmon fillets

2 TbS soy sauce

2 tsp honey

1 tsp rice vinegar

1 garlic clove grated

Small cube fresh ginger grated

Bowl:

1 C cooked white rice

1 med. cucumber

1 med. carrot

1/2 C frozen edamame beans, thawed

1/2 avocado

Green onions

Optional garnish: spicy mayo, sriracha oil, sesame seeds, or green onions.

Slice salmon into large cubes (1"). Remove skin and any bones.   Mix marinade together and add salmon.

(You can make a double batch of the marinade and keep it on the side to use as a sauce when serving.

Marinate for 10 minutes up to 2 hours in fridge.

Slice the cucumber, shred carrot, dicing avocado into cubes. For the edamame place them in a colander and run under cold water to defrost.

Air Fryer:  Preheat to 390.  Air fry in single layer for 5-8 min, flipping halfway and brushing leftover marinade.  

Put rice, veggies, avocado and salmon, drizzle remaining marinade over top.

Garnish with spicy mayo, sriracha aioli, sesame seeds, or green onions.   

Sat Fat:  3 g.

Roasted Carrots with Herby Vinaigrette

Roasted Carrots with Herby Vinaigrette

Serves 4

1 shallot, thinly sliced

5 Tablespoons white wine vinegar, divided

2 lb. carrots

8 Tablespoons olive oil, divided

1/2 cup chopped fresh dill, plus more for garnish

1/2 cup chopped fresh cilantro, plus more for garnish

1/4 cup crumbled feta

Preheat oven to 400.  To a small bowl, add shallots and 3 Tablespoons vinegar.  Stir and set aside until ready to serve.

Peel and trim ends of carrots.  Slice into 2" pieces on a bias.  Place carrots on parchment-lined baking sheet and drizzle with 2 Tablespoons oil.  Season with salt and pepper and toss to coat.  Roast until tender 25-30 minutes (I had to roast an additional 15 minutes for a total of 45, tossed twice).

Meanwhile, to a medium bowl, add remaining 2 Tablespoons vinegar, remaining 6 Tablespoons oil, dill and cilantro.  Season and set aside until ready to serve.

Place carrots on a platter and drizzle vinaigrette over the top.  Toss to coat.  Strain shallots from vinegar and sprinkle over carrots.  Garnish with feta, dill and cilantro

Thai Noodle and Vegetable Salad

 Thai Noodle and Vegetable Salad

8 ounces dried rice noodles (rice vermicelli) soaked in warm water for 20 minutes, drained

1 teaspoon Asian sesame oil

1/2 cup fresh bean sprouts

1/2 cucumber, cut lengthwise in half, seeded, and cut into 2-inch julienne

1 carrot, cut into 2-inch long julienne

1/4 cup chopped green onions

1/4 cup chopped fresh coriander (cilantro) or mint

1 to 3 red chillies, seeded and minced, or 1/2 to 1 teaspoon red pepper flakes

1 clove garlic minced

2 tablespoons rice vinegar

3 tablespoons fresh lime juice

2 tablespooons fish sauce, or to taste (optional)

2 tablespoons sugar

2 to 3 tablespoons chopped unsalted dry-roasted peanuts

Bring water to al boil.  Add noodles and stir to separate.  When the water returns to a boil, cook until tender to the bite, 1 to 2 minutes.  Drain.  Toss with the sesame oil.

Toss the bean spouts, cucumber, carrot, green onion, and half the fresh coriander into the noodles.  Combine the chilies, garlic, vinegar, lime juice, fish sauce, and sugar in a bowl.  Add to the vegetables and toss to combine.  Garnish with the remaining coriander.  Sprinkle peanuts over the top.  Serve.

4 servings

~Pacific Light Cooking, Ruth Law~