Recipes
Chicken, Mushroom, and Brown Rice Slow Cooker Casserole
Ingredients
2 spray(s) cooking spray
8 thigh skinless chicken thigh(s), about 2 1/2 oz each (I used 2 large Costco chicken breasts)
2 cup(s) canned chicken broth, reduced-sodium
1/2 pound(s) cremini mushrooms, sliced
1 cup(s) leek(s), white and pale green parts only, thinly sliced, washed
1 cup(s) carrot(s), thinly sliced
1 cup(s) celery, thinly sliced
3/4 cup(s) uncooked brown rice, medium-grain (such as brown Arborio)
2 tsp Worcestershire sauce
1 tsp Dijon Mustard
1 tsp dried sage
1 tsp table salt
1/2 tsp black pepper, freshly ground
Instructions
Coat a large nonstick skillet with cooking spray; warm over medium heat. Add the chicken thighs and brown, turning once, about 6 minutes; set aside.
Combine the remaining ingredients in a 5- to 6-quart slow cooker; nestle the chicken thighs in the mixture. Cover and cook on low for 7 hours. Yields 1 chicken thigh and about 2/3 cup rice-vegetable mixture per serving.
Carrot, Celery and Leek Soup with Cornbread Dumplings
From 300 Sensational Soups, by Carla Snyder and Meredith Deeds
Ingredients:
For the Soup:
2 Tbsp olive oil (25 mL)
2 Tbsp unsalted butter (25 mL)
3 leeks, white part only, thinly sliced
6 carrots (about 12 oz/375 g), thinly sliced
2 stalks celery, thinly sliced
1/2 tsp each salt and dried thyme (2 mL)
Pinch each freshly ground black pepper and cayenne pepper
6 cups chicken or vegetable stock (1.5 L)
1 cup half-and-half (10%) cream (250 mL)
1/4 cup minced fresh flat-leaf (Italian) parsley (50 mL)
For the Cornbread Dumplings:
1 cup all-purpose flour (250 mL)
1/4 cup stone-ground cornmea (l50 mL)
1 tsp baking powder (5 mL)
1/4 tsp each baking soda and salt (1 mL)
2 eggs, beaten
1/2 cup buttermilk (125 mL)
2 Tbsp unsalted butter, melted (25 mL)
1/2 cup frozen corn kernels, thawed (125 mL)
Instructions:
1. In a large pot, heat oil and butter over medium-high heat. Add leeks and sauté until starting to soften, about 2 minutes. Add carrots, celery, salt, thyme, black pepper and cayenne; sauté until vegetables start to soften, about 5 minutes. Add stock, cream and parsley; bring to a simmer. Reduce heat and simmer, stirring occasionally, while you assemble the dumplings.
2. Prepare the dumplings: In a large bowl, combine flour, cornmeal, baking powder, baking soda and salt.
3. In another bowl, whisk together eggs, buttermilk and butter. Pour over dry ingredients, along with corn. Using a large spatula, fold the dry ingredients into the wet just until mixed. (Don't overmix, or the dumplings will be heavy and tough.) Drop dumpling batter by tablespoonfuls (15 mL) into simmering soup. Cover, reduce heat to low and simmer until vegetables are tender and dumplings are cooked through, about 20 minutes.
4. Ladle into heated bowls.
Variation:
This recipe turns into a pot pie with the addition of chicken or turkey. You can poach a few chopped breasts in the stock with the vegetables or simply add leftover cooked chicken or turkey just before topping with the dumplings.
Ingredients
2 spray(s) cooking spray
8 thigh skinless chicken thigh(s), about 2 1/2 oz each (I used 2 large Costco chicken breasts)
2 cup(s) canned chicken broth, reduced-sodium
1/2 pound(s) cremini mushrooms, sliced
1 cup(s) leek(s), white and pale green parts only, thinly sliced, washed
1 cup(s) carrot(s), thinly sliced
1 cup(s) celery, thinly sliced
3/4 cup(s) uncooked brown rice, medium-grain (such as brown Arborio)
2 tsp Worcestershire sauce
1 tsp Dijon Mustard
1 tsp dried sage
1 tsp table salt
1/2 tsp black pepper, freshly ground
Instructions
Coat a large nonstick skillet with cooking spray; warm over medium heat. Add the chicken thighs and brown, turning once, about 6 minutes; set aside.
Combine the remaining ingredients in a 5- to 6-quart slow cooker; nestle the chicken thighs in the mixture. Cover and cook on low for 7 hours. Yields 1 chicken thigh and about 2/3 cup rice-vegetable mixture per serving.
Carrot, Celery and Leek Soup with Cornbread Dumplings
From 300 Sensational Soups, by Carla Snyder and Meredith Deeds
For the Soup:
2 Tbsp olive oil (25 mL)
2 Tbsp unsalted butter (25 mL)
3 leeks, white part only, thinly sliced
6 carrots (about 12 oz/375 g), thinly sliced
2 stalks celery, thinly sliced
1/2 tsp each salt and dried thyme (2 mL)
Pinch each freshly ground black pepper and cayenne pepper
6 cups chicken or vegetable stock (1.5 L)
1 cup half-and-half (10%) cream (250 mL)
1/4 cup minced fresh flat-leaf (Italian) parsley (50 mL)
For the Cornbread Dumplings:
1 cup all-purpose flour (250 mL)
1/4 cup stone-ground cornmea (l50 mL)
1 tsp baking powder (5 mL)
1/4 tsp each baking soda and salt (1 mL)
2 eggs, beaten
1/2 cup buttermilk (125 mL)
2 Tbsp unsalted butter, melted (25 mL)
1/2 cup frozen corn kernels, thawed (125 mL)
Instructions:
1. In a large pot, heat oil and butter over medium-high heat. Add leeks and sauté until starting to soften, about 2 minutes. Add carrots, celery, salt, thyme, black pepper and cayenne; sauté until vegetables start to soften, about 5 minutes. Add stock, cream and parsley; bring to a simmer. Reduce heat and simmer, stirring occasionally, while you assemble the dumplings.
2. Prepare the dumplings: In a large bowl, combine flour, cornmeal, baking powder, baking soda and salt.
3. In another bowl, whisk together eggs, buttermilk and butter. Pour over dry ingredients, along with corn. Using a large spatula, fold the dry ingredients into the wet just until mixed. (Don't overmix, or the dumplings will be heavy and tough.) Drop dumpling batter by tablespoonfuls (15 mL) into simmering soup. Cover, reduce heat to low and simmer until vegetables are tender and dumplings are cooked through, about 20 minutes.
4. Ladle into heated bowls.
Variation:
This recipe turns into a pot pie with the addition of chicken or turkey. You can poach a few chopped breasts in the stock with the vegetables or simply add leftover cooked chicken or turkey just before topping with the dumplings.
