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# Slow Cooker Black Bean Soup
## Ingredients:
- **Beans**:
- 2 cups dried black beans, soaked overnight and drained
- **Veggies**:
- 1 large onion, chopped
- 1 bell pepper (red or green), chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- **Liquid**:
- 6 cups chicken or vegetable broth
- 1 can (14 oz) diced tomatoes (optional)
- **Seasonings/Spices**:
- 1 tsp ground cumin
- 1 tsp smoked paprika (or regular paprika)
- 1 bay leaf
- ½ tsp cayenne pepper (adjust to taste)
- ½ tsp dried oregano (optional)
- Salt and freshly ground black pepper to taste
- **Finish**:
- Juice of 1 lime
- Fresh cilantro, chopped for garnish
- **For Creaminess (Optional)**:
- 1 cup sour cream or plain yogurt (or coconut milk for a dairy-free option)
## Instructions:
1. **Beans Prep**: After soaking the black beans overnight, drain and rinse them to remove any impurities.
2. **Layering in Slow Cooker**: Add onions, bell pepper, garlic, carrots, and celery to the slow cooker. If using, add the diced tomatoes.
3. Place the black beans over the veggies.
4. Sprinkle with cumin, smoked paprika, bay leaf, cayenne pepper, dried oregano (if using), salt, and black pepper.
5. Pour in the broth, ensuring the beans are well submerged.
6. Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until beans are tender.
7. Once cooked, remove the bay leaf. For a creamier texture, use an immersion blender to partially blend the soup, leaving some beans whole for texture.
8. Stir in the lime juice and adjust seasonings if needed.
9. Serve hot, garnished with fresh cilantro. If desired, swirl in some sour cream, plain yogurt, or coconut milk for added creaminess.
## Tips:
- **Toppings**: Offer toppings like shredded cheese, chopped green onions, diced tomatoes, crumbled queso fresco, diced red onions, or avocado slices for added flavor and texture.
- **Accompaniment**: This soup pairs wonderfully with crusty bread, tortilla chips, a side of rice, or a fresh green salad.
- **Storage**: It stores well in the refrigerator for up to 4 days and can be easily reheated on the stovetop or microwave.
- **Heat Levels**: Adjust cayenne pepper to suit your spice preference. For an extra kick, consider adding a chopped jalapeño or chipotle pepper to the mix.
**Dive into this comforting and rich Slow Cooker Black Bean Soup, a delightful blend of flavors and textures!**

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## Slow Cooker Carnitas
### Ingredients:
- 3 to 4 pounds pork shoulder or pork butt, cut into large chunks
- 1 onion, finely chopped
- 5 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 2 bay leaves
- 1 cinnamon stick (optional)
- 2 oranges, juiced (and keep the spent halves)
- 2 limes, juiced
### Instructions:
1. **Preparation**: Combine the salt, black pepper, oregano, cumin, chili powder, and paprika in a small bowl. Rub this spice mixture all over the pork pieces.
2. **Layering Ingredients**: Place the spiced pork chunks in the slow cooker. Spread the chopped onion and minced garlic over the pork. Tuck in the bay leaves and cinnamon stick around the meat.
3. **Adding Citrus**: Squeeze the juice of the oranges and limes over the pork. After squeezing, add the spent orange halves to the slow cooker as well.
4. **Slow Cooking**: Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, or until the pork is tender and easily shreds with a fork.
5. **Crisping (optional)**: Once cooked, transfer the pork to a baking sheet, shred it with two forks, and spread it out in a single layer. Place under a broiler for about 5 minutes or until the edges become crispy and golden. Alternatively, you can crisp up the pork in a hot pan with a bit of the cooking juices.
6. **Serve**: Use the carnitas for tacos, burritos, salads, or any of your favorite Mexican dishes. Drizzle with some of the remaining juices from the slow cooker for added flavor.
### Tips:
- Skim off the fat from the juices left in the slow cooker and use it to moisten the pork before broiling or frying.
- The addition of citrus, especially orange, gives a unique flavor to the carnitas, distinguishing it from other pulled pork dishes.

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# Slow Cooker Cowboy Beans (Charro Beans)
## Ingredients:
- 1 lb pinto beans, rinsed and soaked overnight
- 6-8 cups vegetable broth (or a combination of broth and water)
- 1/2 lb bacon, chopped
- 1 white onion, finely chopped
- 4 cloves garlic, minced
- 2 jalapeños or serrano chilies, seeds removed and chopped
- 1 can (14 oz) diced tomatoes or 3 fresh tomatoes, chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano (preferably Mexican oregano)
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (optional)
## Instructions:
1. **Beans Prep**: After soaking the beans overnight, drain and rinse them.
2. **Layering in Slow Cooker**: Place the soaked beans at the bottom. Add the bacon, onion, garlic, chilies, tomatoes, cumin, and oregano on top.
3. **Liquids**: Pour the vegetable broth ensuring beans are covered by about an inch. If needed, you can add more water or broth.
4. **Cooking**: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, checking occasionally. If the liquid gets absorbed too quickly, add more as needed.
5. **Seasoning**: Once beans are tender, season with salt and pepper to taste. Stir in the cilantro for added freshness just before serving.
## Serving Suggestions:
Serve your Cowboy Beans with warm tortillas, Mexican rice, or even as a filling for tacos and burritos.
## Note:
For those who prefer a creamier texture, take out a cup of the beans once they're tender, mash them, and then stir them back into the slow cooker.

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# Slow Cooker Refried Beans
## Ingredients:
- 1 lb pinto beans, rinsed and soaked overnight
- 1 white onion, finely chopped
- 4 cloves garlic, minced
- 3 tablespoons lard, bacon fat, vegetable oil, or unsalted butter
- Salt to taste
- 4 cups of vegetable broth (or enough to cover the beans)
- Optional ingredients as per variations (bacon, chorizo, cheese, jalapeños, cream)
## Instructions:
1. **Bean Prep**: Drain and rinse the soaked beans.
2. **Slow Cooker Combine**: Place the beans, onion, garlic, and vegetable broth in the slow cooker. Ensure beans are covered by the broth.
3. **Cooking**: Set the slow cooker on HIGH for 4-5 hours or LOW for 6-8 hours, or until the beans are very tender.
4. **Refrying in Skillet**: Once the beans are cooked, heat the lard (or other fat) in a large skillet over medium heat. Using a slotted spoon, transfer the beans to the skillet, saving the cooking liquid. Fry the beans, mashing them with a potato masher or back of a spoon. Add reserved cooking liquid as needed to reach your desired consistency.
5. **Seasoning**: Season with salt and serve warm.
## Variations:
1. **Bacon Refried Beans**: Start by frying 2-3 strips of chopped bacon in the skillet. Use the rendered fat to fry the beans.
2. **Chorizo Refried Beans**: Sauté 1/2 lb of chorizo before adding the beans. Break it up well and combine.
3. **Cheesy Refried Beans**: Stir in 1 cup of grated cheese (like cheddar or Monterey Jack) at the end until melted.
4. **Spicy Refried Beans**: Add 1-2 chopped jalapeños or serrano chilies with the beans in the slow cooker.
5. **Creamier Beans**: Add a splash of cream or a dollop of sour cream after mashing, stir until combined.
---
# Refried Cowboy Beans
## Ingredients:
- Beans from the Slow Cooker Cowboy Beans recipe (strained, liquid reserved)
- 3 tablespoons lard, bacon fat, or vegetable oil
- Additional salt and pepper, to taste (if needed)
## Instructions:
1. **Refrying Beans**: Heat the chosen fat (lard, bacon fat, or vegetable oil) in a skillet over medium heat.
2. Transfer the strained Cowboy Beans to the skillet. Use a potato masher or the back of a spoon to mash the beans, adding reserved cooking liquid as needed to reach your desired consistency.
3. **Taste and Adjust**: Since the Cowboy Beans already have a good deal of seasoning, taste them and adjust with more salt or pepper if needed.
4. **Serving**: Serve warm with toppings of your choice, such as cheese, sour cream, or chopped cilantro.
---

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# New Mexico Green Chile Stew
A hearty and flavorful dish perfect for cold days, made with succulent pork or beef, vibrant green chiles, and simmered potatoes.
## Ingredients:
- 1 1/2 lbs. pork meat or beef chuck/steak, cut into cubes
- 2 tbsp olive oil (for searing)
- 1 medium white or yellow onion, chopped
- 3 garlic cloves, minced
- 1 1/2 cups Hatch green chile, roasted, peeled, and chopped
- 4 russet potatoes, cut into bite-sized cubes
- 2 tomatoes, chopped into cubes
- 5 cups chicken or beef broth (adjust based on the meat used)
- 1 1/2 tsp. salt (adjust to taste)
- 1/2 tsp. ground pepper
- 1 tsp. cumin
## Instructions:
1. Heat 2 tbsp of olive oil in a large saucepan over medium-high heat.
2. Add the pork or beef cubes and sear until browned on all sides.
3. Remove any excess liquid from the pan.
4. Create a well in the center of the meat and add the chopped onions. Sauté until translucent.
5. Stir in the minced garlic, followed by the tomatoes and green chiles. Cook for 2-3 minutes until the mixture is fragrant.
6. Add the cubed potatoes to the pot.
7. Pour in the chicken or beef broth, ensuring all ingredients are submerged.
8. Season with salt, pepper, and cumin.
9. Bring the stew to a boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 45 minutes to an hour, or until the meat and potatoes are tender.
10. Taste and adjust the seasoning if needed before serving.
## Tips:
- For added heat, include more green chiles or a spicier variety.
- If Hatch green chiles are unavailable, Anaheim or poblano peppers are excellent substitutes.
- The stew can be made in advance. Once cooled, store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat on the stovetop over low heat.
## Variations:
- Introduce vegetables like corn kernels or carrots.
- Try using chicken, lamb, or goat as an alternative to pork or beef.
- Mix in a can of beans for an added protein boost.
- Serve with tortillas, rice, crusty bread, or your choice of sides.
- Garnish with sour cream, shredded cheese, and fresh cilantro for an added burst of flavor.

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# Tasty Picadillo Recipe
## Ingredients:
- **1 pound** ground beef or ground turkey (for a lighter version)
- **1** onion, finely chopped
- **4** cloves garlic, minced
- **1** bell pepper (red or green), diced
- **1** jalapeño pepper, seeded and minced (optional for heat)
- **2** ripe tomatoes, chopped (roasting them adds depth)
- **1/2 cup** homemade vegetable broth
- **1/2 cup** green olives, chopped
- **1/3 cup** raisins
- **1** bay leaf
- **1 teaspoon** cumin
- **1/2 teaspoon** paprika
- **1/2 teaspoon** ground oregano
- **1/4 cup** chopped cilantro
- Salt and pepper to taste
- **2 tablespoons** olive oil (for sautéing)
- **1 tablespoon** red wine vinegar or a squeeze of lime (optional for acidity)
## Instructions:
1. In a large skillet or pot, heat olive oil over medium heat.
2. Add the onion, bell pepper, and jalapeño (if using). Sauté until onions are translucent (~5 minutes).
3. Add the garlic and sauté for an additional 1-2 minutes, or until fragrant.
4. Add the ground beef or turkey to the skillet, breaking it up with a spoon as it cooks.
5. Once the meat has browned, drain any excess grease if necessary.
6. Add the chopped tomatoes, vegetable broth, cumin, paprika, oregano, bay leaf, salt, and pepper. Stir well and bring the mixture to a gentle boil.
7. Once boiling, reduce heat to low and add the olives, raisins, and half of the cilantro. Cover and let simmer for 15-20 minutes, allowing the flavors to meld.
8. Near the end of the cooking process, add the red wine vinegar or lime juice if desired.
9. Taste and adjust seasonings if needed. Remove from heat and discard the bay leaf.
10. Stir in the remaining cilantro and serve warm.
## Serving Suggestions:
- Serve over steamed rice, quinoa, or use as a filling for tacos, burritos, or empanadas.
- Garnish with additional fresh cilantro or a dollop of sour cream.
## Tips:
- For a richer flavor, you can replace half of the vegetable broth with red or white wine.
- If you like a smoky flavor, consider adding a touch of smoked paprika or roasting the bell pepper and tomatoes before adding.
Enjoy your meal!
---
# New Mexico Picadillo Recipe
## Ingredients:
- **1 pound** ground beef
- **1** onion, chopped
- **2** cloves garlic, minced
- **1** jalapeño pepper, seeded and minced (optional)
- **1** Hatch green chile, roasted, peeled, and chopped
- **2** tomatoes, chopped (or roasted for added depth)
- **1** potato, diced
- **1/2 cup** beef broth
- **1 tablespoon** chili powder
- **1 teaspoon** cumin
- **1/2 teaspoon** paprika
- **1/4 teaspoon** oregano
- Salt and pepper to taste
- **1/4 cup** chopped cilantro
- **1/4 cup** green olives, chopped
- **1/4 cup** raisins
- **1** bay leaf
## Instructions:
1. In a large skillet, brown the ground beef over medium heat. Drain excess grease.
2. Add the onion, garlic, jalapeño, and Hatch green chile. Sauté until onions are translucent (~5 minutes).
3. Incorporate the tomatoes, potato, beef broth, chili powder, cumin, paprika, oregano, salt, pepper, and bay leaf. Bring mixture to a boil.
4. Once boiling, reduce to a simmer. Add the olives, raisins, and half of the cilantro. Cover and let it simmer for 15-20 minutes or until the potatoes are tender.
5. Remove from heat. Discard the bay leaf. Stir in the remaining cilantro for freshness.
6. Serve over rice or as a filling for tacos or empanadas.
## Tips:
- For a smokier flavor, roast the tomatoes and Hatch green chile before adding to the skillet.
- Adjust the heat level by modifying the amount of jalapeño or adding a pinch of red pepper flakes.
- This picadillo can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Enjoy your meal!
---

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### Pinto Bean Chili:
#### Ingredients:
- 1 lb pinto beans, rinsed and soaked overnight
- 1 lb ground beef or turkey
- 1 white onion, chopped
- 4 cloves garlic, minced
- 2 cans (14 oz each) diced tomatoes
- 2-3 tablespoons chili powder (adjust to taste)
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 6 cups water or beef/chicken broth
- 1/4 cup fresh cilantro, chopped (optional)
#### Instructions:
1. **Preparation**: Drain and rinse the soaked beans.
2. In a large pot, **brown the meat** over medium heat.
3. Add the **onion** and sauté until translucent.
4. Add **garlic**, followed by **tomatoes**, **chili powder**, **cumin**, and **oregano**.
5. Stir in the **beans** and the **water** or **broth**.
6. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until beans are tender.
7. Season with **salt** and **pepper**. Stir in **cilantro** just before serving if desired.
#### Variations:
1. **Beer-infused Chili**: Add a 12 oz bottle of dark beer for a richer flavor.
2. **Vegetarian Chili**: Omit the meat and add an assortment of vegetables such as bell peppers, zucchini, and corn.
3. **Spicy Chili**: Incorporate 1-2 chopped jalapeños or serrano chilies during cooking, or stir in some hot sauce to taste.
4. **Chunky Chili**: Add diced bell peppers and corn for added texture and flavor.
5. **Cheesy Chili**: Top individual bowls with shredded cheddar or Monterey Jack cheese before serving.

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**Classic Slow-Cooked Pinto Beans**
#### Ingredients:
- 1 lb pinto beans, rinsed and soaked overnight
- 6-8 cups water (for cooking)
- 1 white onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 ham hock or 2-3 strips of bacon, chopped
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (optional)
#### Instructions:
1. **Preparation**: Drain and rinse the soaked beans.
2. In a large pot, add beans, onion, garlic, bay leaves, and ham hock (or bacon).
3. Cover the beans with **water** by about an inch.
4. Bring to a boil, reduce to a simmer, cover, and cook for 2-3 hours, or until beans are tender. Check occasionally and add more water if needed.
5. Season with **salt** and **pepper**. Add cilantro if desired just before serving.
#### Variations:
1. **Beer-infused Beans**: Add a 12 oz bottle of dark beer to the cooking beans for a richer flavor.
2. **Vegetarian**: Omit the ham hock/bacon and add smoked paprika for a smoky flavor.
3. **Spicy Beans**: Add 1-2 chopped jalapeños or serrano chilies during the cooking process.
4. **Tomato Beans**: Add a 14 oz can of diced tomatoes or 3 chopped fresh tomatoes for added depth.
5. **Creamy Texture**: Mash some of the beans towards the end of the cooking process and stir them in for a creamier texture.

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# Slow Cooker Lentil & Chickpea Curry
## Ingredients:
- **Legumes**:
- 1 cup dry lentils, rinsed, soaked overnight, and drained
- ½ to ⅔ cup dry chickpeas, rinsed, soaked overnight, and drained
- **Veggies**:
- 1 medium onion, finely chopped
- 2 large tomatoes, chopped (or a 14 oz can of diced tomatoes)
- 1 bell pepper, chopped (any color)
- 3 garlic cloves, minced
- 1-inch ginger, minced or grated
- **Liquid**:
- 2 to 2½ cups vegetable or chicken broth (you might need a bit more due to the soaked legumes)
- 1 can (13.5 oz) coconut milk
- **Seasonings/Spices**:
- 2 tsp curry powder
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp red chili powder (adjust to taste)
- Salt and freshly ground black pepper to taste
- **Finish**:
- Juice of ½ lemon or lime
- Fresh cilantro, chopped for garnish
## Instructions:
1. **Toasting Spices**: (Optional but recommended) In a small pan, toast curry powder, turmeric, cumin, coriander, and chili powder for 1-2 minutes until fragrant. Set aside.
2. **Layering in Slow Cooker**: Begin by placing onions, tomatoes, bell pepper, garlic, and ginger at the bottom.
3. Spread the overnight-soaked and drained lentils and chickpeas over the veggies.
4. Sprinkle all the toasted spices (from step 1) along with salt and pepper over the legumes.
5. Pour in the broth, making sure the legumes are submerged. Pour the coconut milk on top without stirring it in.
6. Cook on LOW for 7-9 hours or HIGH for 4-5 hours, until lentils and chickpeas are tender.
7. Before serving, stir in the lemon or lime juice for brightness and adjust seasoning if needed.
8. Garnish with fresh cilantro when serving.
## Tips:
- **Texture**: For a creamier texture, you can blend a portion of the curry with an immersion blender and then mix it back in.
- **Accompaniment**: Serve this curry with naan bread, flatbread, or rice.
- **Storage**: The curry stores well in the refrigerator for up to 4 days and often tastes even better the next day as flavors meld.
- **Spice Levels**: Adjust the chili powder to suit your heat preference.
**Relish the deep flavors and heartwarming vibes of this Slow Cooker Lentil & Chickpea Curry!**

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**Pinto Bean Soup (Sopa de Frijol)**
#### Ingredients:
- 1 lb pinto beans, rinsed and soaked overnight
- 1 white onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 ham hock or bacon strips, chopped (optional)
- Salt and pepper to taste
- 6-8 cups water or chicken broth
- 2 tomatoes, chopped
- 1 teaspoon ground cumin
- 1/4 cup fresh cilantro, chopped (optional)
#### Instructions:
1. **Preparation**: Drain and rinse the soaked beans.
2. In a large pot, if using, cook **bacon** until crisp or add **ham hock**.
3. Add **onion**, and sauté until translucent.
4. Add **garlic**, **tomatoes**, and **cumin**.
5. Incorporate the **beans** and **water** or **broth**.
6. Add **bay leaves**.
7. Bring to a boil, reduce heat, and simmer for 2-3 hours, or until beans are tender.
8. Once done, you can blend the soup for a smoother consistency or leave it chunky.
9. Season with **salt** and **pepper**. Add **cilantro** just before serving if desired.
#### Variations:
1. **Creamy Soup**: After the beans are tender, blend the soup with an immersion blender or in batches in a standard blender. Return to the pot and heat through.
2. **Spicy Soup**: Add 1-2 chopped jalapeños or serrano chilies during cooking.
3. **Vegetable Bean Soup**: Add chopped bell peppers, zucchini, and carrots for a hearty vegetable soup.
4. **Smokey Soup**: Add a touch of smoked paprika or a chipotle chili for a smoky flavor.
5. **Toppings**: Serve the soup with avocado slices, tortilla strips, and a dollop of sour cream on top.

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# Traditional Strawberry Agua Fresca Recipe
Agua Fresca, which translates to "fresh water," is a popular drink in Mexico and Central America. Made from fruits, seeds, or flowers blended with sugar and water, it's traditionally served during festive occasions. Our version features strawberries, offering a refreshing, sweet, and slightly tart flavor that's perfect for hot summer days.
**Preparation time:** 10 minutes
**Chill time:** 1 hour (optional)
**Ingredients:**
- 1 pound fresh strawberries
- 1/2 cup granulated sugar, or to taste
- 4 cups of water
- Juice of one lime (optional)
- Ice for serving
- Mint leaves or sliced lime for garnish (optional)
**Instructions:**
1. Rinse the strawberries and remove the stems.
2. In a blender, combine the strawberries, sugar, and 1 cup of water. Blend until smooth.
3. Optional: Strain the mixture to remove any seeds and ensure a smooth texture.
4. Pour the strawberry puree into a large pitcher.
5. Add the remaining 3 cups of water and lime juice to the pitcher. Stir until well combined.
6. Taste and adjust the sugar, if necessary.
7. Chill in the refrigerator for about an hour or serve immediately over ice. Garnish with mint or lime slices, if desired.
# Creamy Strawberry (Agua de Fresas) Recipe
Agua de Fresas is a variation of the traditional agua fresca, enriched with milk for a creamy, indulgent twist. It's a perfect, delicious balance of the classic fruitiness of agua fresca and the comforting creaminess of a milkshake.
**Preparation time:** 15 minutes
**Chill time:** 1 hour (optional)
**Ingredients:**
- 1 lb strawberries
- 1½ cup water, filtered and cold
- ½ cup sweetened condensed milk, or to taste
- 2 cups whole or 2% milk (Skim milk or almond milk can be used for a lighter version)
**Instructions:**
1. Rinse the strawberries and remove the stems.
2. In a blender, combine the strawberries and water. Blend until smooth.
3. Optional: Strain the strawberry-water mixture to remove any seeds or unwanted strawberry parts.
4. Return the strained puree to the blender, add the sweetened condensed milk and whole milk. Blend until well combined.
5. Taste and adjust the sweetness, if necessary.
6. Chill in the refrigerator for about an hour or serve immediately, as preferred. Pour over ice or garnish with fresh strawberries for a festive touch.