Recipe swapping?

[saxikath]

So, I don't cook much anymore, and I should change that. Ergo, recipe swapping. I have interesting recipes. I want new interesting recipes. Anyone wanna share favorites? I'd be especially interested in slow cooker recipes, having recently acquired a slow cooker, but any sort of recipes would be good. I'm thinking particularly dinnery recipes rather than bakingy recipes, but hey, I'm flexible.

(And, totally unrelated, thank you Cute Overload. I had seen this one before, but I needed it today.)

Comments

[chenoameg.livejournal.com]

I'm not a big crockpot user. My one real crockpot recipe is:
Put chicken wings or legs into crockpot.
Cover with Bullseye bbq sauce.
Cook for a while.

I would be happy to share non-crockpot dinner recipes though. Can you offer any genres to help me narrow it down?

[gnomi.livejournal.com]

I have a crockpot cookbook I'd be happy to loan you. I can send it to work with mabfan.

I also have a ton of non-crockpot recipes I can share.

[meranthi.livejournal.com]

My recipe box is at home. I'll dig it out and see what I can get you.

I will warn you that most of my recipes are for more than one. If you like, I can lend you a cooking for one book. It's from the 70s, but it has some good ideas.

[chanaleh.livejournal.com]

I just got a slow cooker too, but haven't tried it out yet! (because it will be meat, and thus requires my brushing the dust off all my meat dishes... oh, and buying some actual kosher meat...)

So I'll be interested to see what gets recommended to you. In the small amount of poking around I've done online, the only must-try recipe I've turned up so far is this one -- sort of a chicken pozole -- because it has things in it that Tiger Boy likes, and nothing he doesn't, and does not include any dairy ingredients. (Who decided that cream of mushroom soup was crucial to all chicken recipes? Honestly.)

Everything I've been making of late (thus, necessarily stovetop-based and vegetarian) are bean dishes: lentil stew (from dried, takes an hour), chickpea curry with spinach (from canned, takes 10 mins). I can write those up if you're interested.

I made a black bean Thing last night: soak a pound of black beans overnight, rinse thoroughly, then cook for 45 minutes. Drain and rinse again, then mix in the following: two normal-sized cans of diced tomatoes, one diced raw onion, a can of green chilies, and a package of frozen corn (nuked to unfreeze). Sort of a veggie chili, but fresher, instead of all cooked into oblivion together. I made brown rice on the side which I intended to also stir in, but haven't yet. Either way, I'm looking forward to trying it with some cheese melted on top.

[42itous.livejournal.com]

I have two recipes for you. They each make rather a lot of food for one person, but both do well as leftovers for lunch-at-work. The soup might freeze well, though I haven't tried that.

Olive Chicken (4-6 servings)

You need:
1 to 1.5 lb chicken (thighs or drumsticks, with or without skin)
small package or jar sundried tomatoes
1/2 pint kalamata olives
1/2 pint spicy green olives (available from the olive cart at Porter Star)
lots of garlic -- like a whole head if you like the stuff.
1 large onion, sliced in half-arcs
1 10oz package mushrooms, sliced
basil, oregano, thyme, salt, pepper
red wine vinegar, worchestershire sauce
olive oil
big bowl, frying pan, 9x13 glass baking dish

Slice the olives and sundried tomatoes into 1/4" slices. Peel garlic and cut into smaller pieces (small cloves in half, big ones in quarters or something). Combine olives, tomatoes, and garlic with herbs, salt & pepper, vinegar, and worchestershire sauce. Layer this mixture with chicken in large bowl, refrigerate for at least 2 hours.
Preheat oven to 350. Grease glass pan with olive oil. Lay chicken in glass pan and pour the marinade on top, spreading it fairly evenly. Bake for 1/2 hr, during which...
Slice onion and mushrooms if not already done. Sautee them in olive oil with a bit of salt & pepper. When the chicken has been baking for a half hour, take it out, add the onions and mushrooms on top, and bake for another 1/2 hour.
Serve with rice (Zatarain's long grain & wild rice works well).

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Thai Red Curry Soup (6-8 servings)

big can chicken broth (is it 16 oz?)
13oz can coconut milk
small (4oz?) can red curry paste (I buy mine at Reliable market in Union Square)
2 tablespoons soy sauce
4 tablespoons fish sauce (also from Asian grocery)
canned straw mushrooms
canned baby corn
snow peas
scallions
red bell pepper, cut in strips
chicken cut in strips
rice noodles, cooked separately
Cooking the above ingredients isn't a very exacting process; the only two things you need to make sure of are (1) the chicken gets cooked through, and (2) the bell pepper doesn't get overcooked.

When you're done cooking & ready to serve, add the juice of 1 lime. Garnish with mung bean sprouts and fresh basil leaves.

[elainetyger.livejournal.com]

You can mix virtually any bean and grain and get something good. With beans, you need to wait until at least halfway through cooking before adding salt to get the best texture. I got many good comments from a mix of whole rye grain and black (turtle) beans, lightly herbed, cooked about 8 hours. The slow cooker likes starchy foods.