January 21, 2015

Slow cooker shredded beef chili with beans

Slow cooker shredded beef chili, topped with guacamole and lime. Sublime!

On a cold day a few weeks ago, my husband Ted and I had pre-theater dinner with our friends Mary and Mike at our favorite across-the-street-from-the-house restaurant. We shared an appetizer-sized portion of short rib chili, just a few heavenly rich and sweet bites for each of us. When I decided to make my own version, I knew I wanted something a bit leaner; after all, some of the amazingness of the chili came from the fatty short ribs. So, instead, I used my stand-by, brisket. Coffee and cocoa give this chili a deep Mexican mole undertone. A hit of fresh lime juice at the very end is an absolute must, and a blob of guacamole on top makes the dish just about perfect. The chili freezes well, so make the full recipe and you'll be all set for weeknight dinners or that upcoming big football game.

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January 11, 2015

Slow cooker chicken stew with onions, mushrooms, and at least 40 cloves of garlic

The more garlic, the merrier in this crockpot chicken stew.

Cross a traditional French coq au vin, chicken with forty cloves of garlic, and old-fashioned chicken stew, and only good things can happen. And then, add more garlic! This recipe sprung from my husband Ted's craving for chicken stew, a half bottle of unspectacular red wine that needed to be used, and my own wish to toss something into the slow cooker that would make the house smell wonderful all day. Please don't be afraid of the amount of garlic in this recipe; it mellows and sweetens with the long cooking, and is essential to the success of the dish. Serve the stew on its own, or over rice or egg noodles, with a bowl of sliced crusty bread for mopping up every last bit of the sauce. Like all stews, it's wonderful on the day you make it, and even more wonderful the following day.

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December 17, 2014

Sweet and sour slow cooker red cabbage with apples and onions {vegan, gluten-free}

Slow cooker red cabbage, just as good on hot dogs as on the holiday table! #vegan #glutenfree #crockpot

Nothing revolutionary here, just a reliably delicious traditional side dish that you can serve hot or cold. In fact, my husband Ted's first reaction after taste testing was, "This would be great on a hot dog!" And so you see it, served at room temperature, piled on an organic beef hot dog. Ted was absolutely right; it's a great pairing. I'd love to see this sweet and sour cabbage on the holiday table, slightly warm and oh-so-holiday-red. The stunning color and tangy flavor, which comes from a mix of vinegars, compliment a range of menus, from Christmas goose to roast chicken to fish tacos. The recipe calls for pomegranate vinegar, which I buy at Trader Joe's (or online); if you can't find this, substitute a tablespoon of balsamic vinegar plus a teaspoon of red wine vinegar, or swap in pomegranate juice. Top a rice bowl with red cabbage and some chunks of cheese, for a quick vegetarian lunch. With five minutes of prep, you can set cabbage in the slow cooker to do its thing all day, while you are at work or running errands. Make it a few days ahead, and let it get happy in the refrigerator for up to a week.

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October 15, 2014

Slow cooker spicy shredded beef with soy, ginger and garlic

Spicy shredded beef with garlic and ginger makes a perfect rice bowl topping.

If there were a contest for Brisket Queen, I'd toss my tongs into the ring. I've shared so many beef brisket recipes with you, starting with my grandmother's brisket, barbecue brisket, Mediterranean brisket, apple cider brisket, hoisin brisket, Pakistani brisket, and Southwestern brisket, that I deserve the title and a sparkly little crown. Just when I thought I'd done it all, however, I remembered this spicy Asian brisket, with soy sauce, ginger, garlic, and chili paste. I make it in the slow cooker, using my new method of cutting the meat into quarters and browning the edges (more pieces, more edges, more wonderful chewy bits when you shred the meat). This is a super-simple, slightly salty, slightly spicy brisket, perfect served on a rice bowl with any steamed vegetables. Crunchy snow peas provide a nice contrast; broccoli, bok choy, or green beans are good, too. If you have a sweet tooth, you can add a spoonful of brown sugar near the end of the cooking. There's sugar in dark soy sauce, and that's plenty for me, but you can (and should) adjust to your own taste.

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September 28, 2014

Slow cooker Korean-style chicken

Slow cooker Korean-style chicken. #crockpot

Ever since Ken, a long-time reader of The Perfect Pantry, sent me a pile of Hawaiian cookbooks a couple of months ago, I've been having a wonderful time reading recipes and learning more about the island's multicultural cuisine. The book I reach for most often, Hurry Up and Wait: Hawaii's Favorite Recipes for the Pressure Cooker and the Slow Cooker, has yellow stickies on dozens of pages. When the oven is occupied with roasting and baking, both the slow cooker and the pressure cooker get pressed into service in my kitchen. I used my pressure cooker to make Hawaiian sweet potato salad, and the slow cooker to cook a batch of this chicken. If you like Korean barbecue, you'll love this dish, which mimics the spicy-salty barbecue flavor. I always have chicken breasts in the freezer, so I use those instead of thighs. The chicken is delicious hot, as the star of a rice bowl, but I think it's even better cold, sliced and served with crunchy munchy vegetables like crisp celery sticks, bell pepper strips, green beans or snap peas -- and that makes it perfect for take-to-work lunch.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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