Chanpuru-No Rules-Cooking☆ #194

Filed under:Chanpuru-No Rules-Cooking☆,Chicken,Crockpot/Crockette — posted by IOjaw on December 28, 2006 @ 2:26 pm

This is a simple way to create a new flavor for leftovers, Papa’s Herb-Chicken Curry:

Papa's Herb-Chicken Curry

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Hubby was feeling a little experimental again, for the meal he simply add chopped onion, dried curry powder, and (believe it or not) leftover mushroom gravy to the last of the Creamy Herb-Chicken Stew; then ladled it over a bed of rice. As a garnish, I added zasai and cracked black sesame seeds.

Chanpuru-No Rules-Cooking&#9734 #192

Filed under:Chanpuru-No Rules-Cooking☆,Chicken,Crockpot/Crockette,Potato,Rice — posted by IOjaw on December 25, 2006 @ 1:17 pm

This is a simple and tasty meal hubby created using leftovers, Papa’s Creamy Herb-Chicken Stew:

Papa's Creamy Herb-Chicken Stew

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For the meal, hubby used boiled chopped potatoes, carrots, and fresh broccoli; added leftover Crockpot Herb-Chicken with stock, cream, and flour for thickening; and served over rice.

Chanpuru-No Rules-Cooking☆ #190

Filed under:Chanpuru-No Rules-Cooking☆,Cheese,Chicken,Crockpot/Crockette,Tortilla — posted by IOjaw on December 21, 2006 @ 11:29 pm

With the weather changing, hubby thought he’d give the crockpot a go and did some experimenting with overnight cooking, Papa’s Crockpot Herb-Chicken Wraps:

Papa's Crockpot Herb-Chicken Wraps

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For the meal, hubby mixed chopped fresh basil and rosemary, olive oil, dried tarragon flakes, white pepper, minced garlic paste, freshly-squeezed shikwasa juice, and chicken broth granules; poured the mixture over frozen chicken wings placed in the bottom of a crockpot; and cooked on low for 16 hours. Once done, the chicken meat literally fell off the bones. Hubby drained the liquid (sort of) from the chicken with a spoon; seperated the meat from the bones; and placed the meat in heated tortillas lined with iceberg lettuce and cheddar cheese. As an accompaniment, he added whole cherry tomatoes.

Chanpuru-No Rules-Cooking☆ #145

The weather is cooling is a bit, so I decided it’s time to drag out the slow cooker, Crockpot Seafood Minestrone Stew Dinner:

Crockpot Seafood Minestrone Stew Dinner

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This original meal for two consisted of 1 potato, 1 small carrot, 1 small bell pepper, 1/2 medium onion, 1 1/2 cups frozen seafood mix, 1 tablespoon minced garlic paste, 1 tablespoon minced ginger paste, 1 tablespoon chicken broth granules, 1/2 teaspoon red chili pepper flakes, one 15 ounce can tomato sauce, 1 tablespoon soy sauce,1 tablespoon lemon juice, 1 tablespoon white pepper, 10 Spanish olives, 2 tablespoons dried parsley flakes, 3 small bay leaves, 100 grams pasta, 1 whole wheat dinner roll, 1 teaspoon minced garlic paste, 1 teaspoon almond baby cheese, and four fresh basil leaves. View this video for further details.

Chanpuru-No Rules-Cooking☆ #64

Filed under:Chanpuru-No Rules-Cooking☆,Chicken,Crockpot/Crockette,Pork,Rice,Seafood — posted by IOjaw on May 4, 2006 @ 2:20 am

Here is one use for the Crockpot Paella leftovers, Crockpot Paella Croquette Dinner:

Crockpot Paella Croquette Dinner

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Simply form the paella into balls, roll in flour, dip in raw beaten egg, cover with panko, and freeze until needed. Partially defrost prior to deep frying.

Placed on a bed of blanched cabbage and apple strips with crushed walnuts added and tossed in a cinnamon-orange sauce, the croquettes are topped with a honey/mustard-toasted almond/mint sauce then garnished with fresh parsley. To complete the meal, I served a Japanese style clear broth with leeks, seaweed, shrimp, and scallions.

Chanpuru-No Rules-Cooking☆ #61

Filed under:Chanpuru-No Rules-Cooking☆,Chicken,Crockpot/Crockette,Pork,Rice,Seafood,Tortilla — posted by IOjaw on April 28, 2006 @ 9:33 am

Crockpot Paella Gone Wrong

We’ve all had an occasion when, even with the best of intentions, the dish just goes horribly wrong. A car breaks down, traffic is outrageous and unrelenting, a late last minute meeting at the office, or whatever – you get stuck far away from the cooking crockpot meal. Well this is one of those dishes when I couldn’t get to it in time and the crockpot just kept steaming the rice until I ended up with a Crockpot Paella Mushy Mess:

Crockpot Paella Mushy Mess

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But that doesn’t mean it can’t be saved, Baked Crockpot Paella:

Baked Crockpot Paella

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Preheat the oven to 375 degrees.

Place the mushy mess in a small paella pan (or pie dish) and bake in the oven for 15 minutes. Remove the paella from the oven and using a fork turn the mixture. Return to the oven and bake for 15 more minutes.

Remove from oven, sprinkle with approximately ½ cup crushed tortilla chips for added texture, ½ teaspoon capers, and freshly snipped parsley.

Serve with a salad of fresh crunchy salad greens and veggies (such as radishes) dressed with a vinaigrette.

Chanpuru-No Rules-Cooking&#9734 #59

Filed under:Chanpuru-No Rules-Cooking☆,Crockpot/Crockette,Seafood — posted by IOjaw on April 25, 2006 @ 12:42 pm

One of the great things about leftovers is that they challenge a person to be creative in developing new recipes and dishes. Here is one I came up with for leftover fish stew, Curried Fish Stew Pot Pie:

Curried Fish Stew Pot Pie

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I simply added 2 tablespoons curry powder and 1 cup frozen peas to approximately 3 cups Crockpot Fish Stew and heated thoroughly in a skillet on medium heat.

Meanwhile I preheated the oven to 375 degrees, buttered and lined a casserole dish with 1 pot pie dough sheet, then added the curried stew and topped with a second dough sheet.

I then baked the pie in the oven for approximately 25 minutes.

Tabletop Dinner for Two☆ #6

Filed under:Bread,Cheese,Crockpot/Crockette,Pork,Tabletop Dinner for Two☆ — posted by IOjaw on March 24, 2006 @ 12:21 am

Here’s a way to have a relaxing fondue meal without worrying about an open flame, Crockette Fondue:

Crockette Fondue

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Approximately one hour prior to serving, begin preheating by placing 2 cups of water in the Crockette (mini slow cooker) and heating on high. When you are ready to serve the fondue, empty the water from the Crockette and transfer prepared fondue cheese into the mini slow cooker. Place the Crockette on a table and plug into an electric outlet. Serve with a prepared Fondue Platter.

Crockette Fondue Platter

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For our platter we chose bread pieces, raw broccoli, raw cauliflower, raw carrot, and bratwurst.

(NOTE: Because we could not find Gruyere cheese this time, we used a prepackaged fondue cheese product found in a local supermarket. This was a real time and energy saver because all that was required to prepare the product was to heat it in the microwave for three minutes. The flavor was not that bad at all – which surprised us because we had tried a prepackaged fondue cheese product two years ago without much satisfaction.)

Tabletop Dinner for Two☆ #1

Filed under:Crockpot/Crockette,Seafood,Tabletop Dinner for Two☆,Tofu — posted by IOjaw on January 31, 2006 @ 11:06 pm

I often sing the praises of one of my favorite household appliances around this time every year, the kotatsu or table heater. Tonight I’ll show one of the advantages of having such a convenient and energy saving item in the house. This recipe is one variation on a very popular wintertime dish in Japan:

Kani (Crab) Nabe for Two

Kani Nabe

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Dashi

Nabe Dashi

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3 cups water
1 ½ pieces dashi konbu (a variety of seaweed) – break as needed

Dashi Konbu

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6 pieces musubi konbu (another variety of seaweed)

Musubi Konbu

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1/3 cup katsuo dashi (liquid type)

Katsuo Dashi and Mirin

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1 tablespoon mirin
½ teaspoon minced ginger

Platter

Kani Nabe Platter

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Crab legs (halved)
Shungiku (spring chrysanthemum stems) – cut into large chunks
Nametake mushrooms
Shironegi (leek) – cut into 1 inch pieces
1 block Shimadofu (tofu) – cubed
Chinese cabbage – cut into large chunks

Other Items Needed

Nabe Pot

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1 ceramic nabe pot with lid
1 crockette (mini-slow cooker)
1 portable tabletop butane burner

I began in an unconventional way by using a crockette (mini-slow cooker) to prepare the dashi. I did this for three reasons:

• Hubby’s schedule is so spontaneous; we have a hard time setting specific timetables for meals.
• It’s my belief that stocks taste better when given lengthy steeping periods.
• I don’t like having to stand over or repeatedly check the stove while the stock is steeping.

Place the water, dashi conbu, and musubi conbu in the crockette and cover.
After four hours remove two-thirds of the dashi conbu. Leave the remaining one-third for additional flavor.
Stir in katsuo dashi, mirin, and ginger. Cover and let continue to cook for at least another four hours.

You can prepare the platter at your convenience and place in the refrigerator, if needed. I usually start preparations approximately one-half hour prior to setting table for dinner.

Tabletop Dinner for Two

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At dinnertime, prepare the table with the tabletop burner, eating utensils, and individual bowls.
Place the platter on the table.
Transfer two-thirds of dashi and musubi conbu to the nabe pot. Place the pot on the tabletop burner and add small portions of each item of the platter. Cover with the nabe pot lid and let come to a low boil. (Veggies are done when slightly soft to the touch. Crab is done when red in color.)

Serve cooked items combined in individual bowls accompanied by a small amount of dashi liquid.

After dinner, strain any remaining dashi liquid into a container. Remove the final one-third dashi konbu from the crockette. Add the crockette liquid to the container and store in refrigerator or freezer to use as starter dashi for the next time you prepare nabe.

Chanpuru-No Rules-Cooking☆Recipe#29

Filed under:Bean,Chanpuru-No Rules-Cooking☆,Crockpot/Crockette,Pork,Potato — posted by IOjaw on January 11, 2006 @ 10:09 pm

Here’s another yummy recipe that will fill you up and warm your tummy during these cold winter months.

Crockpot Sausage and Potato Stew

2 medium potatoes (quartered and thinly sliced)
1/2 medium onion (quartered and thinly sliced)
12 ounces spicy sausage (sliced into bite-size pieces)
1 15 ounce can red kidney beans (drained and rinsed)
1 15 ounce can diced tomatoes (undrained)
1 tablespoon dried oregano
1 tablespoon minced garlic
1/2 teaspoon sugar
1 teaspoon white pepper
1/2 teaspoon ground cumin
1 cup beef bouillon
1/2 cup flour

Layer potatoes, onion, and sausage on bottom of crockpot. Add kidney beans, tomatoes with liquid, oregano, garlic, sugar, pepper, and cumin. Mix flour in bouillon and pour on top of other ingredients in crockpot. Cover and cook on high for 6 to 8 hours. Serve with bread or over rice.


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