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Online Recipe File for Joshua & Deb Boyd

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Lamb & Pear Tagine

http://www.astray.com/recipes/?show=Lamb%20%26%20pear%20tagine
Adapted for crock pot

2 large Onions, peeled & sliced
2.5 pounds lamb, leg or shoulder cut into 4cm cubes.
4 Pears, peeled cored & cut into 2cm chunks
1/2 cup Sultanas
1/2 cup Slivered almonds
1 tablespoon Olive oil
1 teaspoon Cumin
1 teaspoon Ground coriander
1 teaspoon Ground ginger
1 teaspoon Cinnamon
1 teaspoon Black pepper
Water, to cover the meat
Salt, to tast

Using lamb cuts down the cooking time, but if you can find good hogget
(older than lamb, younger than mutton, commonly labelled “baking legs”
and sold cheaply) that will do very well.

1. In a large pan gently fry the onion in the olive oil until soft,
add the meat to the pan and cook until it changes color. Move from pan
to crock pot

2. add the spices. Add water to just cover the meat and salt to
taste. Cover and cook on low until the meat is tender, about 4-8
hours. (Displace the lid a little after a few hours if there appears to be
too much liquid.) 3 hours was too short. 7 hours was good. I’d
imagine a middle value would work.

3. Add the pears to the meat together with the sultanas & almonds at
least 30 minutes before service.

Serve with rice, or crusty bread.

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Red Enchilada Sauce

2TB oil
2/3C onion (diced)
1/4C green pepper

1clove garlic
1C tomata sauce
2TB chili powder
1/2tsp oregeno

Saute veggies
stir in sauce + spice/herb

Fill tortillas, place in pan, cover with sauce, bake 15min at 300, then add cheese on top.

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Apricot Chicken Tagine

6 large boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 3 lbs)
1 tablespoon flour or 2 tablespoons cornflour
2 large onions, chopped
3 -4 garlic cloves, chopped finely
1 -2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper
chopped fresh coriander, to serve (Cilantro)
2 carrots, peeled & diced (optional)
1 preserved lemon, chopped into small wedges (optional)

Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic until soft and translucent

Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.

Add herbs,spices & finely chopped ginger with salt & pepper to taste.

Finally add tinned tomatoes & mix well.

Pour the above tomato,onion & spice mix into slow cooker or tagine.

Add chicken & chickpeas & mix well.

Add dried apricots making sure they are covered by juice. (Add the carrots if using, same for lemon).

Give it a gentle but good stir to mix everything together well.

Crock Pot or Slow Cooker – Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).

If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.

Electric Tagine cooking – same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine – mix well.

Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads.

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Crock Pot Macaroni and Cheese

from http://www.food.com/recipe/paula-deen-crock-pot-macaroni-and-cheese-257276

2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
1/2 cup sour cream
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in water for six minutes. Drain.

In a medium saucepan, mix butter and cheese. Stir until the cheese melts.

In slow cooker, combine cheese mixture and add the sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.

Cook on low for 2 1/2 hours, stirring occasionally.

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Beer Simmered Smoked Sausage and Potatoes

From Hillshire Farm’s somewhere.

1 lb sausage
¼ cup butter or margarine
1 onion, diced fine
4 garlic cloves, minced
1 bottle (12 ounces) regular beer
2 lbs. red potatoes, cut into 1” cubes (about 6 cups)
3 green onions, thinly sliced
1 teaspoon salt
½ teaspoon ground black pepper

Cut sausage into ½”slices.

Melt butter in a 4-5 quart pan (or dutch oven) over medium-high heat.

Add sausage, onion and garlic; cook 3-4 minutes, stirring frequently until onion is soft and sausage is lightly browned.

Add beer and potatoes; bring to a boil.

Reduce heat to medium, cover and cook 15-20 minutes or until potatoes are just tender.

Stir in green onions, salt and pepper.

Increase heat to medium-high and cook uncovered for 4 minutes or until liquid thickens slightly.

Serve.

1

Apple Braised Pork Chops

Derived from http://www.rachaelrayshow.com/food/recipes/braised-pork-chops/

1 tbsp olive oil
2 thick-cut (about an inch), bone-in, pork chops
1 cup apple vinegar
1/4 cup salt
1/4 cup sugar
1 cup water.

Heat water and vinegar to disolve salt and sugar, cool back down, then brine pork chops 1+ hour.

Salt and pepper
4 medium red potatoes cut into large bite sized pieces
1 medium red onion
1/2 cup apple sauce
2 sprigs fresh thyme
1/2 cup cloudy apple cider (eyeball it)
1 cups chicken stock (eyeball it)
1.5 tablespoons real maple syrup or brown sugar
Juice of 1/2 lemon
Crusty bread, to serve alongside for mopping up sauce

Dry pork chops. Salt and pepper them.

Bring dutch oven with oil to 350 on stove. Brown pork chops, then set them aside.

Brown potatoes for about 5 minutes. Then add onions and brown them about another 5 minutes.

Add everything else but the lemon juice. Bring to a boil, insert pork chops, reduce to low and let simmer 25 minutes.

Remove thyme and add lemon juice.

Serve.

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Moroccan Pot Roast over Couscous

1 T olive oil
1 1/2 pound chuck roast or bottom round roast
1 white or yellow onion chopped
3 carrots, chopped
4 garlic cloves, chopped, smashed, etc.
1 t cayenne pepper
2 T Ras Al Hanout (spice mix)
16 oz can of beef broth
15 oz can of chickpeas, rinsed and drained

Preheat oven to 375.

Cut beef into 4 equal pieces.

Season the roast with salt and pepper.

Heat olive oil in a dutch oven over med-high heat and sear roast in the pan about 4 minutes per side, remove from pan and set aside.

Place the vegetables and all remaining ingredients except the chick peas into the dutch over, add in the roast.

Move to oven. Bake covered until fork tender (about 2 hours).

For couscous,
1 cup broth
juice of half a lemon
zest of half a lemon
1 tbsp butter
1 cup couscous
1 tsp garlic powder
1 tsp onion powder

Bring to broth and butter to boil, add the rest, cover and remove from heat, sit 5 minutes.

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Lemony Rice

1 tablespoon unsalted butter
1 small onion minced
1 garlic clove minced
1 cup basmati (or white) rice
1 tablespoon lemon juice
Zest from 1 lemon
2 cups chicken broth

In a medium skillet (yes, skillet, fish will later be added) heat butter over medium heat, add in onion and garlic cook and stir until softened. Stir in rice and cook for another minute, then add in lemon juice, lemon zest, and water, bring to a boil then cover and simmer for about 13 minutes.

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Pork Loin Roast with Rosemary & Garlic

4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper

2-3 pound boneless pork loin roast, well trimmed

Make non-pork ingredients into a paste and rub on pork 1+ hours in advance of cooking.

Sear non-fat side in advance.

Roast fat side up at 180 for 3 hours, then raise oven to 450 until 150-155, then remove, cover and let sit until carry over to 160-165 (about 10-20 minutes).

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