Thursday, February 14, 2008

Recipes without Pics

Here's a couple of recipes I've made recently that I don't have pictures for. They were both excellent and I have to say the cookbook that they both come from "Not Your Mother's Slow Cooker Cookbook" is great. There are some recipes that I've tried that haven't been as great as others, but for the most part it was worth the $17.00. What a buy! Let me know what you think.

Mahogany Glazed Pork
-1/3 cup soy sauce
-1/2 cup orange marmalade
-2 cloves garlic
-1 ts red pepper flakes
-3 TBL ketchup
-One 3.5lbs boneless Boston pork butt, cut into large pieces or 3.5lbs country-style pork spare ribs (we used the ribs)
-Optional: Sugar snap peas and red bell peppers
Coat slow cooker with nonstick cooking spray. Combine the soy sauce, marm, garlic, red pepper flakes, and ketchup in a small bowl and mix until smooth. Brush mixture ive both sides of meat. Arrange the pork butt or ribs in the cooker (If you have a round cooker stack the ribs). Pur over any extra sauce. Cover and cook on LOW until fork tender and the meat starts to separate from the bone, 8 to 10 hours. Stir in the sugar snap peas and bell pepper, cover and let stand for a few minutes to warm (we omitted this step and served the meat with brussell sprouts on the side instead).
Moroccan Chicken Thighs with Chickpeas and Cumin
-Two 16-ounce cans chickpeas, rinsed and drained
-One 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-sized red onion, chopped
-1/4 cup golden raisins
-2 Tbl tomato paste
-2 Tbl water
1 1/2 ts cumin
-Pinch of paprika
-4 boneless, skinless chicken thighs, cut into 1-inch cubes
-2 Tbl peanut butter
Put chickpeas, tomatoes, bell pepper, onoin, raisins, tomatoe paste, water, cumin, and paprika in the slow cooker; stir well. Scatter the chicken on top. Cover and cook on LOW until the chicken is tender and cooked through, 6 to 7 hours. Stir in peanut butter. Serve over hot couscous.

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