Posted in /Cooking/Entrees/Red_Meat on Wednesday, March 29, 2017
Ingredients
2 pounds chuck beef, cubed into 1.5 inch cubes
1 pound peeled sweet potatoes, cubed into 1.5 inch cubes
1 medium onion, diced
1 cup cherry tomatoes, halved
2 garlic cloves minced (the more the merrier)
1 cups beef broth
1 cups chicken broth
2 heaping tablespoons creamy peanut butter
2 teaspoons red curry paste
Kosher salt
4 cups chopped kale
Optional garnish - chopped roasted peanuts
Directions
- Add the beef, sweet potatoes, onions, tomatoes, and garlic to a slow cooker lined with a Reynolds Slow Cooker Liner.
- In a large bowl or blender, mix both broths, peanut butter, tomato paste, and curry paste.
- Taste the broth and season with additional salt if needed.
- Pour the broth over the ingredients in the slow cooker.
- Place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
- 5 minutes before the cooking time has ended, add in the kale.
- Optional garnish: Add a spoonful of chopped roasted peanuts to every bowl.
Inspired by: Savory Sweet Life
Posted in /Cooking/Entrees/Red_Meat on Wednesday, March 29, 2017
This is my go to easy Italian meal. It's the Italian answer to stirfry, which is great on a cold winter week night.
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Posted in /Cooking/Entrees/Poultry on Wednesday, March 29, 2017
Ingredients
2 tbsp. olive oil
2 lb. chicken breasts (You can use thighs and drumsticks)
Kosher salt and freshly ground black pepper
4 shallots, halved lengthwise and thinly sliced
3 cloves garlic, thinly sliced
1/2 cup dry white wine
1 cup chicken stock
1/4 cup whole grain mustard
1 tbsp. finely chopped thyme
Directions
- Heat oven to 375F. Heat oil in a large cast iron frying pan over medium-high heat.
- Season chicken with salt and pepper; working in batches, cook chicken, flipping once, until browned, about 10 minutes.
- Transfer chicken to a plate; set aside.
- Add shallots and garlic to pan, cook, stirring occasionally, until golden, 3-5 minutes.
- Add wine, stock, mustard, and thyme; bring to a boil. Return chicken to the pan with any juices, cover with a lid, and transfer to the oven.
- Bake until chicken is cooked through, about 45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 70C.
- Transfer chicken to a serving platter and keep warm.
- Return saucepan to stove; bring to a boil. Cook, stirring occasionally, until reduced by half, 8-10 minutes.
- Spoon sauce over chicken; serve with roasted root veggies.
Posted in /Cooking/Entrees/Red_Meat on Wednesday, March 29, 2017
On a cold winter night beef or venison stew is what you need to warm you up.
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Posted in /Cooking/Entrees/Pork on Tuesday, March 28, 2017
This slow cooker version of pulled pork allows for superior flavour and extreme juiciness
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