Curry Cauliflower

INGREDIENTS:

• 1 Tbsp Olive oil
• 1 Medium yellow onion, diced
• 3 Cloves garlic, minced
• 1 Tbsp Fresh ginger, minced
• 3 Tbsp Yellow curry powder
• 2 tsp Cinnamon
• 2 tsp Cumin
• 1 1/2 -2 tsp saltSea salt
• 1 (14oz) Can diced tomatoes
• 3 (14oz) Cans coconut milk, unsweetened
• 1 Large head of cauliflower, cut into florets
• Cilantro (otpional)

DIRECTIONS:

1. In a 5 quart (or medium sized pot) heat olive oil over medium heat. Add in onions and sauté until translucent, about 5 minutes. Add in garlic and ginger and continue sautéing until fragrant, about 1 minute.
2. Add in curry powder, cinnamon, cumin, 1 1/2 teaspoon salt and diced tomatoes and stir until combined with the onion mixture.
3. Stir in coconut milk, turn heat to high and bring to a boil. As soon as the curry begins to boil, return the heat to low, allow to simmer for 5 minutes, stirring often.
4. Using an immersion blender, blend the base of the curry until smooth. Alternatively, remove from heat, transfer the curry to a blender, blending until smooth.
5. Turn the heat to high again and bring the curry back to a boil add the cauliflower. Turn the heat to low and simmer until fork tender, about 15 minutes.
6. Serve over rice with with fresh cilantro and warm naan.

from themodernproper.com

Pulled Pork

INGREDIENTS:

• 1/2 cup Chicken stock
• 1/4 cup Apple cider vinegar
• 4-5 lbs Boneless pork shoulder/butt, cut into 4 pieces
• 1/4 cup Brown sugar
• 2 tsp Mustard powder
• 1 Tbsp Garlic powder
• 2 tsp Onion powder
• 1 Tbsp Chili powder (omit if you are making teriyaki pulled pork)
• 1 Tbsp Kosher salt
• 1 tsp Finely cracked black pepper
• 1/4 tsp Cayenne pepper

DIRECTIONS:

To cook pork in a slow cooker:

Add the chicken stock and vinegar to the base of your slow cooker. Add in the pork pieces. Sprinkle the pork with the brown sugar, mustard powder, garlic powder, onion powder, chili powder (if using), salt, pepper and cayenne. Cover with lid. Cook on LOW for 8-10 hours or high for 4-6 hours, until pork is tender and shreds easily with a fork. Serve with bbq or teriyaki sauce on rolls or hamburger buns.

from themodernproper.com

Honey Garlic Slow Cooker Chicken

• INGREDIENTS
• 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
• 1/3 cup low-sodium soy sauce
• 1/3 cup honey
• 2 tablespoons tomato paste
• 2 teaspoons chili paste sambal oelek, sriracha, or hot sauce of choice
• 4 cloves garlic minced
• 1 tablespoon rice vinegar
• 2 tablespoons cornstarch
• green onion, sesame seeds & rice for serving

DIRECTIONS

• Place the chicken in the bottom of a 6-quart or larger slow cooker. In a medium mixing bowl or very large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour over the chicken. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer. If you are available, flip the chicken over once halfway through to coat both sides. (If not, don’t stress; it will still be tasty.)
• Remove the chicken to a plate and let cool slightly. Whisk the cornstarch into the slow cooker cooking liquid. Cover and cook on HIGH for 15 minutes, until the sauce thickens slightly, stirring occasionally. If you’d like the sauce particularly thick, you can cook it for a full 30 minutes in the slow cooker OR follow the stovetop method below.
• For quicker sauce thickening, reduce the sauce on the stove: After whisking in the cornstarch, transfer the cooking liquid to a medium saucepan. Cook on the stovetop over medium heat, stirring often until the sauce thickens, 5 to 10 minutes. (If your slow cooker insert is stovetop safe, you can remove it from the slow cooker and place it directly on the burner, but do not do this unless you are POSITIVE your insert is stovetop safe or it may crack.)
• With two forks (or your fingers if the chicken is cool enough), shred the chicken and place it in the slow cooker. If you reduced the sauce on the stove, add it back to the slow cooker now. Stir to coat the chicken with the sauce. Serve over rice, sprinkled with green onions and sesame seeds.

from wellplated.com

Fancy Crackers

• 3 sleeves Ritz crackers
• 1 stick (8 tablespoons) unsalted butter, melted
• 2 tablespoons Worcestershire sauce
• 2 teaspoons pepper
• 1 teaspoon seasoned salt
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4-1/2 teaspoon cayenne pepper
• 1 tablespoon sesame seeds

INSTRUCTIONS

1. 1. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper. In a large bowl combine all the ingredients. Toss, gently, making sure the Ritz get evenly coated in the butter and seasonings.
2. 2. Spread the Ritz out in an even layer on the 2 baking sheets. Bake for 15-25 minutes turning them halfway through cooking. You want the Ritz to be golden brown. Allow the Ritz to sit on the baking sheet until cooled and dry, about 20 minutes. Store the Ritz in an air tight container for up to 2 weeks.

from halfbakedharvest.com

Baked Wild Rice

INGREDIENTS:

• 3T olive oil
• 1/2 c chopped onion
• 1 lb chopped mushrooms
• 2 c long grain rice (wild preferably)
• 1/4 c chopped parsley
• 3/4 c melted butter
• 2 1/2 c chicken stock

DIRECTIONS:

1. saute onions & mushrooms in olive oil
2. add in rice and saute for 2 min
3. layer all ingredients in casserole dish
4. bake 350 for 1hr
5. top with chopped parsley

from Meriwether Godsey

How to Cook Potatoes in a Skillet

The secret to perfectly cooked skillet red potatoes—brown and crispy on the outside, creamy on the inside—is to boil them first! You can make this quick and easy one-skillet dinner even faster by boiling the potatoes ahead of time—it’s an ideal meal prep day task.

Here’s how to make the best skillet potatoes:

• Cut the red potatoes into uniform pieces before you boil them, so that they cook quickly and evenly.
• Salt the water you boil them in! That way the potatoes are already pre-seasoned before they even hit the skillet.
• When you’re ready to fry the potatoes in the skillet, let the oil get hot before you add the red potatoes to the pan.
• Add the potatoes to the warm oil and resist the urge to stir them! Instead, let them fry in the hot oil for a while before you move them around in the pan. This allows them to develop a nice brown, crispy crust. Once you see some good browning, begin to stir them occasionally so that all sides of the potato pieces have a chance to get crispy.

from themodernproper.com