Roasted Carrot and Fresh Ginger Soup

Here's a comforting* soup you can pull together when 
there is practically nothing in the refrigerator or pantry...
and you are busy. With other things.

Besides being healthful and budget friendly,
the additional bonus is that it goes together quite quickly.

All that is required are a few carrots, an onion, clove of garlic, 
bay leaf, chicken or vegetable broth or stock, oil/butter, 
salt and pepper ~

and fresh ginger (which I always have on hand for

cooking and use in smoothies.)

*I've been needing extra comforting recently,

and I'll explain why at the close of this post  . . .

The method goes like this:

Peel and cut the carrots into large chunks, toss with oil and 

roast in hot oven until tender.

Sweat chopped onion in a large pot, when translucent add minced garlic and

minced ginger for just seconds. Add broth/stock to pot, then bay leaf

and roasted carrots carrots. Add salt and pepper. Bring to a boil,

then reduce to a simmer, cook for 20 to 30 minutes.

Remove bay leaf. Taste and adjust seasonings.

Using either a blender (or an immersion blender) puree the

contents of the pot until silky smooth.

At this point you can stir in some heavy cream to make it creamy,

or a tiny amount of Harissa sauce (to make it spicier),

a little finely grated orange zest

Garnish as desired;  here are some suggestions:

For each individual serving:

Shelled, roasted pumpkin seeds ~ (Pepitos)

a little lump of butter

finely chopped chives

finely grated orange zest

a small dollop of sour cream

toasted chopped nuts of your choice

buttery, crisp croutons

a tiny sprinkle of nutmeg or cinnamon

If you would like a printable copy of the recipe you

can get it here.

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You may be familiar with the seasoning Harissa, 

the North African spicy red paste (or sauce),

if not here is the kind I use. (If you cannot find it locally, it's available

from amazon.com.)  It is really convenient to keep

a tube in the refrigerator to add a good, deep spicy 

flavor to all kinds of dishes.  You can also make your own,

but I don't use it that frequently so the tube version is the

way to go for me.

Word of warning ~ 
Do taste whatever brand you choose before
adding it to your recipe ~ it is potent!!


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I've been a little distracted lately, 

my old faithful friend ~ my Black Labrador dog whom I've had

since he was just a little over 2 months old 

has been having some health issues, surgery, etc.  

It was non cancerous, he healed very nicely. 

He has been doing well for over a year.

and behaves much younger than his 13 years. 

Friendly, full of life and character, but so gentle and easy-going.

Sadly we recently learned he has bone cancer in his

foreleg... it is inoperable and the Dr. estimates the blasted

cancer will take over within 4 to 6 weeks. He is doing fine

at this time, on pain meds, and we will not allow him to suffer.

Lots of extra TLC being showered upon him now, while he's with us. 

Too soon 'THE' decision must be made, 

thus, the gray cloud hangs overhead. :(

Being "dog people", the news has affected us deeply ~ 

spending much more time with my pal, and not

so much the internet, or other things.

If I've neglected visiting your blog, or responding

to your lovely comments, emails, etc. I hope

you'll understand.  I'll try to do better.

Thanks for listening (reading!)

Thank you for stopping by today friends,
enjoy each minute of the day.

xo  ~Mari

Chicken Enchiladas (Slow Cooker Mexican-style Chicken Meat and Seasoning Mix)

Today I'm sharing my favorite Mexican-Style chunk/shredded

chicken that can be used in a variety of ways.

The good news is ~ 
It can be made in your slow cooker.
You can make just what you need 
or make plenty as this freezes really well.  
Just portion into freezer safe containers or plastic bags 
in the amount you'll need for each meal.

Use it for filling for:

Enchiladas

Tacos

Tamales

Taquitos

Quesadillas 

or in 

Mexican-style Chicken Salads
Mexican-style casseroles
Mexican-style Soups (Caldo de Pollo)

Nachos

Chilaquiles
Mexican Sandwiches Tortas

Spanish-Portuguese-style Migas

Empanadas

Colombian and Venezuelan-style  Arepas
In omelettes and frittatas
Also really good served warm over rice with melted cheese.

To season the chicken you can use a commercial

packet of Taco seasoning ~ but I really recommend making

your own.

 It's very simple, just combine the dry ingredients (you probably already
have them in your spice collection.)
This tastes much better than the commercial version 
and you know just what goes into the seasoning you make. 
You can control the degree of spiciness you prefer, 
as well as the salt content. 
Plus you can avoid preservatives, chemicals and artificial colors.

 For the Taco seasoning mix recipe Click here.
I always quadruple the recipe and store in an airtight jar 
and keep it with my spices.


To cook the chicken using the slow cooker:

Click here for the Mexican-style Chicken (Slow Cooker) recipe

You can use the chicken pieces you like best. Some prefer
boneless chicken breasts, but I prefer using bone-in, skin-on for
the extra flavor those pieces provided. (After the chicken is cooked
the bones and skin are easily discarded, then I skim any excess
surface fat with a spoon ~ or you can chill the boned/skinned cooked
chicken and broth and lift the solidified fat from the broth.)

If you are using 1 pound of boneless chicken breasts, 
this can usually be ready in less than 3 hours. 
But this depends upon the amount of chicken you are cooking,
the size of your slow cooker and if using boneless chicken
or not.

When using other pieces, I do cook longer to compensate for the

thicker pieces and bones, beginning on high for a couple of hours, then
shifting to the low temperature setting.

I cook until the chicken is very tender, until it easily be pierced, 
and using forks or your fingers, can easily be removed from the bones 

(but I make sure not to overcook so it remains moist and

flavorful, not dry and stringy.)

You can see that if I'm going to freeze some of the meat, I don't really shred it, but leave it in chunks. 
The quality seems better when frozen in larger chunks 
(If I use it shredded, I do so just before adding to the recipe.)

Here it is again, already to eat or use in your favorite recipes, skinned, 
boned, broken into large chunks after cooking. 
I de-fat the delicious, flavorful broth and spoon some over 
the chicken that will be eaten that day.

I divide the remainder, spooning it over the cooked, chunked chicken 
in each container before freezing. 

Besides being ready to use in your favorite recipes, 
it is delicious served over rice, or rice and beans. 
You can use some of the broth to flavor the cooking liquid for your 
rice and beans, too. 
I divide the remainder, spooning it over the cooked, chunked chicken 
in each container before freezing. 

The recipe for the seasoning and directions for slow cooking the chicken
can be found here. 
(Again, I always increase the amounts so I can have plenty of left-over chicken and broth to freeze.)


I don't freeze many things besides homemade soups/broth, marinara,
and pizza/bread dough, but I do freeze this. It is so handy to have on hand,
and tastes delicious even after freezing.







And here it is transformed into simple Chicken Enchiladas ~
for this version, I just warm some to the cooked chicken in a pan with
some broth, dip the corn tortillas in hot oil (until they are flexible) and
drain them on paper towels.  While still warm I fill the tortillas with
the chicken meat and roll them*. 

Secure with a toothpick if necessary and
place in baking dish (or place them in baking dish, 
seam side down so they do not unroll.) Spoon some enchilada
sauce** over and sprinkle lightly with shredded cheese.
Cover very loosely with foil and warm in a preheated 350ºF oven 
until hot throughout and cheese garnish has melted. This
only takes about 5 to 10 minutes if you've filled the tortillas
with warm chicken.

*May add shredded cheese with the chicken filling, but I didn't this time.

**For the Enchilada Sauce you may~

Used a canned commercial enchilada sauce; your favorite brand.

or

Here is a Red Sauce recipe I've shared in the past.

or

My favorite way for sauce

when making this version of enchiladas:

Use some of the broth from cooking the chicken--
chop a fresh onion, saute in a pan with hot oil until tender,
but not browned. Place the cooked onion in the container of
a food processor or blender, 
add some of the broth from the cooked chicken along with 
some jarred salsa (choose your favorite brand.)
Whiz until smooth, adding chicken broth to make it desired
consistency ~ taste and adjust seasonings.

Tip:

To serve~

You might want to offer the following at the table, for
those who want to make them "supreme":

 grated or crumbled cheese --your favorite kind
sliced or diced avocado --or guacamole
diced/chopped tomatoes
fresh cilantro
sliced green onions
pitted black olives, sliced or halved
sour cream,
salsa or hot sauce 

I hope you enjoy!

30 Minute Flavorful & Healthful Split Pea Soup

Home Made, from scratch Split Pea Soup in 30 minutes?

Yes. You can have one of the best you've ever tasted on the table in about 30 minutes or less  - - - If you use a pressure cooker.

Made with ingredients you probably have on hand in the fridge and pantry.  (Bay leaves are missing in the pic.)

You can make this with bacon, kielbasa, ham, or leave the meat out entirely ~ use vegetable stock or water and have a vegetarian version.


Click here if you would like the recipe.
I like to garnish each bowl/dish with toasty croutons and a bit of crumbled bacon (or finely diced ham or sausage.)
One of my favorites! It is so good ~ a warming and filling meal on a chilly, blustery day.

Without the pressure cooker the recipe usually takes a couple of hours.  But the pressure cooker allows me to whip up dishes that I wouldn't normally even consider on short notice ~ it opens up all kinds of possibilities.  Which, in turn, helps me to be more flexible with meal planning.

So yes, I'm a pressure cooker fan!

Of all the brands and types I've tried (dating back to my Vegetarian days back in the 70's) my favorites are the stove top models, particularly Swiss made  Kuhn Rikon Duralon® brand.
As soon as I began cooking with these, I donated my self contained, countertop electric model to charity, (and also said good-by to the old fashioned,  hissing stove top versions -- you know the ones, with their obnoxious 'rocker' mechanisms.)
The New York Times named the Kuhn Rikon the Mercedes-Benz of pressure cooker, with good reason. It's stylish, classic, good looking, and  performs seamlessly!

Click here for :  My  favorite Pressure Cookers

Of course, you can get by with just one (most experts suggest going  with about a 5 to 6 quart version) for your first, as most traditional p/c recipes are written for that size. 

 I have several for convenience, and it would be difficult to give any one of them up, I use them ALL. 
The larger ones for making big batches, for company ~ or to make plenty for freezer meals; good for making homemade stock, canning food, too.
The mid-size (5 to 6 quart are a good choice for all around everyday cooking.)
I like the 3.7 quart for cooking smaller portions (for 1 to 4 people), and I use it all the time for cooking vegetables, soups, and rice, and other side dishes. (My electric rice cooker is designated for charity as well.)

Here are some of the main reasons I love cooking with pressure cookers,  Kuhn Rikon brand in particular:
You can prepare in minutes meals/dishes that take hours by traditional methods. Stainless steel (not teflon lined, or aluminum based) Extra safety designs built in Ease of operation/use Nearly silent operation (amazing!) Vitamin retention Flavor retention Besides time, they save energy. Swiss design, and built to last.
Excellent for campers and boaters, too!

And more from the Kuhn Rikon product description:

• 18/10 stainless steel that won't interact with food.
• Solid thermal aluminum sandwich in bottom for even browning and rapid heat absorption.
• Five over-pressure safety systems, UL listed; automatic locking system; spring-loaded precision valve.
• Saves time and 70 percent of energy normally consumed while cooking; 10-year warranty

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Some of the foods I favor making in the pressure cooker:
Braised dishes; Short Ribs, Stews, etc. (They always come out with full flavor, tender and juicy.) Pork, Lamb Chicken Your own wholesome homemade stock in minutes Chili Pasta Sauces Soups Fresh vegetables Vegetarian recipes White Rice Brown Rice Risotto (delicious, and perfectly cooked) in 7 minutes! Polenta Grains Beans/legumes (pre-soaked) Pasta Casseroles Potatoes Yummy Desserts


Here's a closeup of a handy guide that's included on the lid of the 3.7 quart Anniversary edition, to give you an idea of the time savings:
 

Love that! :)

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By using different techniques, almost anything you cook can be adapted to preparation in a pressure cooker. It's easy, just requires common sense ~ and here is one of my favorite websites to help you get started:
Hip Pressure Cooking


Check out Hip Pressure Cooking's video to see how you can make risotto in 7 minutes:


Am I a fan of modern pressure cooking? An emphatic ~ Yes!
I'll be sharing a few of my favorite recipes in the near future . . . you just might want to get your pressure cooker out of storage and give them a go! ;)



Happy Cooking, friends!
~mari :)
P.S. The opinions expressed here are my own, the Kuhn Rikon people have no idea of who I am.  But I am very pleased with their pressure cookers, and am happy to share the good news with you.

Smoky Cheddar Spritz Crackers

As we were growing up our mother would make Spritz Butter Cookies  almost every year during the holidays, and also cheese 'straws' throughout the year.  Maybe your mom or grandmother did as well?

My sister and I followed the same tradition as we started our own families, we would decorate the cookies in all sorts of pretty ways  and sometimes with colored cookie dough ~  They are a perpetual favorite and always look so festive on the cookie tray.



Sadly, my cookie press finally went kaput after many years of use, so when I saw good reviews about this set made by OXO I was compelled to replace my old Mirro metal version.  Plus, I fell for the pumpkin disk in the Autumn set. :)
OXO's great reputation and all of the unique disk motifs,  its' ease of use and care sold me. 

The press comes with 12 decorative disks; all of the traditional ones I remember -
snowflake, heart, wreath, tree, buttercup, daisy, etc. as well as some, new to me (all really cute!) :
shell, sunflower, fleur de lis, bear (little teddy bear!), leaf, butterfly
See more about the press and other disks below.


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Of course you can use any cookie press or disk to make these delicious cheese straw crackers, follow your favorite recipe or choose the one I favor (it's over on my recipe blog, link below.)
This is my favorite recipe for a savory cracker using the cookie press.

Like most all Spritz-type cookies the recipe is really simple,  just a bit more involved than a shortbread dough.  
But for the cheese crackers I jazz mine up a little by adding 1/4 teaspoon dry mustard powder and 1/4 teaspoon Turmeric (it adds a very subtle warm flavor and nice color.)
Sometimes I mix it up by using Smoked Paprika (as I did this time) instead of plain sweet paprika.  If you like them spicier, increase the amount of cayenne pepper, or hot paprika.



Tip for crispy crackers:
I like these crackers to be crisp, but not brown, so after baking and cooling all of the batches,  I place them in a single layer on the baking sheets and place in a 175ºF oven for a several minutes until they dry out a little, they will crisp even further after cooling. Keep an eye on them while they're in the oven so they don't turn dark. 
Alternately you can place in your oven set to 'warm',  or the lowest temperature available and do the same.  
Either way you choose, do watch them as ovens vary.
When the crackers are crisp, I turn off the oven and leave the oven door open just a bit until the crackers are completely cool, then store in airtight containers for up to a week or so.
These are really good served on the cheese/fruit tray or along with soup or a salad. They make a nice gift from the kitchen, too.
If you give them a try, I hope you enjoy!
A printable version of the recipe and tips can be found on my recipe blog by clicking this link.





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Additional Disks for the OXO Cookie Press
Also available separately are two sets of additional seasonal disks, (six disks in each set):  
OXO Good Grips Cookie Press ~ Autumn or Springtime ~ Disk Sets
The Autumn set includes:  Spider, Web, Owl, Turkey, Leaf and Pumpkin
The Springtime set includes: Cherry Blossom, Rose, Love, Double Heart, Shamrock, Bouquet

(You can click the link above to learn more)

Thanks for coming by today, friends.
Bon Appetit!
~m.


Note:  The folks at OXO don't know who I am, (no compensation from them.) I'm just sharing a product I like... I hope you like it, too.  :o)