Did you think the holidays ended for a while at 12:01am January 1st?
Well, you would be wrong, my friend.
January is National Hot Tea Month. Thirty-one days to revel in warm, herbal goodness.
January is also the California Dried Plum Digestive Health Month, National Clown College Month, Radon Action Month, and Manuary (apparently an official 31-day period when it's okay for men to grow facial hair). While the opportunity to celebrate effective digestive health, clean air and rugged men is overwhelming, hot tea seems to be a safer bet for the crockpot. And, clowns are never a thing to be celebrated. Have you ever seen IT?
Recent research findings have reported that drinking black tea may improve the body’s defenses and quicken the response to bacteria and viruses. This, coupled with the fact that my sister-in-law is 7 months pregnant, gave me the perfect excuse to try out a new crockpot Chai Tea recipe at a Baby Shower I threw for her this past Saturday. Chai Tea is black tea with milk and spices. Pair a cup of the warm tea with lemon blueberry biscotti and you'll almost forget that you don't have a day off of work until Memorial Day.
Chai Tea and Lemon Blueberry Biscotti
Crockpot Chai Tea(original recipe from the official Crock Pot website)
Combine the following ingredients in the insert of a slow cooker:
2 quarts water
8 bags black tea
1/2 cup sugar
16 whole cloves
16 whole cardamom seeds, pods removed
5 whole cinnamon sticks
1 cup milk
Cook on high until the tea boils. Then turn to warm until ready to serve.
Bonus Recipe! Lemon Blueberry Biscotti
Ingredients:
1 tsp baking powder
4 large eggs
4 cups flour
2 cups sugar
Zest of one lemon
1 package (or 1 1/2 tsp) of vanilla sugar (available in specialty grocery stores)
1/2 cup dried blueberries
1/2 cup sliced almonds
1/8 tsp salt
Preheat oven to 400 degrees.
Mix together eggs, sugar and vanilla sugar until creamy. Add the lemon zest, dried blueberries and almonds.
In a separate bowl sift flour with salt and baking powder. Then add flour to the creamy mixture to make a dough. Add flour if dough is too sticky to work with. Cut the dough in 2 pieces and roll out each one into a sausage shape on a floured surface. Flatten each roll to 1/2 inch thick rectangles.
Lower the oven to 375 degrees. Place dough on lightly greased cookie sheets. Bake for 20 minutes or until golden in color. Cool and with a serrated knife, slice diagonally.
Lower the oven to 350 degrees. Place slices on a cookie sheet and bake for an additional 5-10 minutes to make the biscotti "twice-baked".
Warning: The following post is not politically correct.
Back in December, I received the following email from Leigh, a former co-worker and friend of mine, chastising me for a wrong I was committing weekly at Crockpot Mondays - a wrong I have since rectified.
Subject: Crockpot Mondays.... a request
Hey Jen,
I know we don't work together any more but.....I still eat and I still like new foods and flavors. I see you are having brown people at Crockpot Mondays...........where are the BLACK PEOPLE!?!?!?!? I promise not to yell in the kitchen like "we" do at the movies. I will sit down and quietly enjoy the meal. You don't have to make any "soul food" like collard greens and ham hocks in the crock pot, anything you come up with will be fine with me. So with that said, and the fact that you have had Al-n-Val(white) and Bindi and Amish(brown) for CM (Crockpot Mondays) I feel it is time for me and Mandy(black - light black) to participate. I know that the holidays are around the corner so we can wait. We will be patient, if it takes until after the holidays that is fine. But I want to see some black folks on the blog!!!!!
Despite the subtlety of her message, I picked up on the fact that I needed to diversify my blog. And, I'm more than willing to except her challenge. So, for this week's meal we're having SOUL FOOD.
Which one's not like the others? A virtual United Nations.
In preparation for this challenge I flipped through my trusty crockpot cookbooks, but I didn't really find anything that suited Leigh's request. Instead I decided to attack this challenge Iron Chef-style. I am going to choose a random soul food ingredient and let that inspire me. My ingredient of choice? Ham hocks. Nothing says sould food to me like ham hocks. The ham hock is the joint that connects the pig's foot to its leg and is an essential ingredient in soul food. Because it isn't the choicest selection of meat on the pig, it's cheap and therefore, perfect for the slow cooker.
Soul food originated in the 14th century when slaves infused their West African cooking techniques and food staples with new types of foods in the Americas. But, the name "soul food" really came about in the 1960s. This is a work-with-what-God-gave-you cuisine. Every part of the animal is used and reused. Whatever produce that is in season is what ends up on the table. Soul food is often times synonymous with Southern food. So, as a displaced midwesterner, I felt the pressure, but I rolled up my sleeves and tried my hand at a few dishes.
For tonight's meal we had:
Ham Hocks and Beans in the crockpot
Fried Chicken
Stewed Okra, Squash and Tomatoes (made by Bindi)
Corn Bread
Green Beans
Red (not cherry) Kool-Aid - Mandy's contribution :)
The consensus? Pretty darn good.
The ham and beans had a great flavor due to the tomatoes with jalapenos and a great texture. This was the first time I've ever made fried chicken - or anything in a half-inch of hot oil - and I was pleasantly surprised. However, there is a learning curve involved with making sure the oil is hot enough to cook the chicken through and yet, not burn it, so some chicken pieces ended up a little burnt. Fried chicken is a lot of effort - what with the soaking overnight in buttermilk, dredging in flour and frying messily in batches, but it is quite tasty. Bindi's okra stew was excellent and spicy and crunchy - as opposed to the gelatinous snot-like texture that okra can often take. The cornbread was to die for - sweet with kernels of corn interspersed throughout.
At the end of the meal my black dinner guests inducted me into the unofficial soul food cooking club. While my fair complexion prevents me from repeating their exact comments, I feel honored nonetheless. A culinary and cultural accomplishment for Jenny from the block. (Actually I think by quoting that song, I just revoked my privileges.) FYI - Jiffy cornbread and shortcut fried chicken won't cut it in this club.
We finished the meal off with wonderful cupcakes from Cami Cakes, thanks to Leigh.
So, now I've done brown and black, and, obviously white. Does this mean I need to go yellow next Crockpot Monday with Char Su Pork? Or perhaps go red and make Borscht? We'll see what hits my inbox this week...
Here are the recipes
Ham Hocks 'n Beans
Ingredients:
2 cups dried beans
2 ham hocks
3-4 garlic cloves, optional
14 oz can of diced tomatoes with jalapenos
garlic salt and pepper to taste
Rinse 2 cups dried beans and pick out any unsatisfactory beans. (I had Great Northern beans in my cupboard).
Soak in water overnight.
Place beans in slow cooker with just enough water to cover and 3-4 garlic cloves. Cook on low for 2 hours.
At the same time, boil 2 ham hocks for 2 hours.
Remove bones from ham and add ham and water into slow cooker with beans and cook for 5 hours.
Add 1 14 oz can of diced tomatoes with jalapenos and garlic salt and pepper and cook on low for an additional 2 hours.
Servings: 6
Fried Chicken - from thegutsygourmet.net
Ingredients:
Chicken pieces (selection of drumsticks and thighs)
2 cups buttermilk
1 tsp pepper
1/4 tsp salt
1 1/4 cup flour
1 1/2 tsp seasoned salt (I used Emeril's seasoning, you can also use Lawry's)
2 cups lard (I was all out of lard (?), so I used vegetable shortening)
1 stick butter
1.) Rinse the chicken pieces and blot with paper towel. In a large bowl combine the buttermilk, 1/4 tsp pepper and salt. Stir to combine
2.) Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 2 hours or overnight.
3.) Combine the flour, seasoned salt and the remaining 3/4 teaspoon of black pepper in a shallow baking
dish and blend well. Line a baking sheet with three layers of paper towels and place it near the stove.
4.) Put the shortening and butter in a large, deep frying pan. Melt over medium-high heat. The fat should be about 1/2-inch deep.
5.) Heat until it registers 365 degrees on a candy thermometer or until a small cube of bread dropped in
the oil browns in about 1 minute.
6.) Using tongs, remove the chicken pieces from the marinade, draining well. Dredge them in the flour mixture, turning to coat evenly. Shake off any excess flour. Place them in the pan. Do not crowd the chicken pieces.
7.) Don't move the chicken for about 5 minutes or until the coating is set and looks firm. Check the
underside by lifting with the tongs--it should be deep golden. Cook the pieces between 8 and 20
minutes (depending on size), turning them periodically until crispy brown and cooked through.
8.) Remove chicken from pan and place on paper towel-covered baking sheet. Repeat with more batches.
Cornbread - (I wish I could call this my own because it was ridiculous but it's Maryanne's recipe)
Ingredients
3 cups biscuit baking mix
1 cup white sugar
2 1/2 tsp baking powder (make sure it's fresh)
1/2 cup cornmeal
3 eggs
1 1/4 cup milk
1 cup butter, melted
2 cups frozen corn kernels
1.) Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking sheet.
2.) In a large mixing bowl, combine baking mix, sugar, baking powder and cornmeal. In a separate bowl, whisk together eggs, milk and butter. Stir in flour mixture until blended. Fold in frozen corn. Pour into prepared pan.
3.) Bake for 30-45 minutes, or until a toothpick inserted in the middle comes out clean.
Sledding at Piedmont Park.
Photo courtesy of The Veg
At the present moment Atlanta is encased in a shell of ice. I thought I left this ice and snow behind in Ohio, but apparently it has followed me here. And because there are about 5 snow plows, the city has essentially shut down. I went to sleep Sunday night with beautiful big fluffy snow flakes falling from the sky and I awoke Monday morning to the sound of sleet pelting my window. This is not a good sign.
Mornings aren't necessarily my favorite, but cold mornings are even worse. This morning I played a little game I like to call "how-can-I-turn-off-my-alarm-clock-without-getting-out-from-underneath-my-covers-because-it-feels-like-it's-12 degrees-in-my-bedroom". This was trickier than you think because my alarm clock is located on the other side of the room.
When I get married I think I'll institute the following rule on cold mornings: I will make you dinner and do the laundry if you make the coffee in the morning, turn the shower on for me so the water gets hot before I get there and put my towel in the dryer so it's warm when I get out of the shower. I think that's more than fair.
On this cold winter morning I thought of the last time that it was uncomfortably hot outside to remind myself that the grass is not always greener. Vietnam and the trip I took there in September immediately came to mind. It was extremely hot and humid there, but, memories of the country's food really started warming my spirits. It can be compared to Thai and Chinese cuisines without the fattening coconut milk of Thai or the heavy oil in Chinese food. Vietnamese food also has a significant French influence, particularly in Ho Chi Minh City (aka Saigon). In a nutshell, it's light and flavorful... worth the flight over there.
With Vietnam as my inspiration I decided to make Chicken Soup with Rice this Monday. The flavors are akin to Pho, which is probably Vietnam's most well known dish to Americans. The soy sauce and fish sauce combine with red chili, cilantro, green onions and lime to give the soup a nice savory, spicy, sour flavor. The heat from the chilis warmed me up and the chicken and rice filled me up. It was a perfect recipe for a cold week. Next time I'll try the soup with rice noodles.
Here's the recipe...
Vietnamese Chicken Soup
Combine the following ingredients in the insert of a slow cooker:
8 cups chicken broth
2-4 frozen chicken breasts
1 cup dry rice (I used basmati)
1 TB soy sauce
1 TB fish sauce
1-2 TB chili garlic sauce (Huy Fong is the brand I used)
Cook on low for 6 hours.
Shred the chicken.
Add the following ingredients:
A bag of sliced cabbage and carrots (I used a bag of slaw to add veggies to the soup)
Optional: 1 sliced red chili pepper (for more spice and it looks pretty when serving)
Cook on low for an additional 2 hours.
Serve with cilantro, chopped green onions and fresh lime juice.
As we enter 2011, I like to look back at 2010 and thank God for various things in my life. There are many things I am thankful for... a loving family, steady employment, Liz Lemon, half bottle-sized wine, but one of the things I'm most grateful for is my lack of food allergies. I can eat pretty much anything, within reason, and not develop an itchy rash, have my throat swell shut or double over in gastrointestinal pain. I think this has something to do with my mom's unwillingness to throw food away and her love of creating new and exciting leftover dishes. Has your block of cheddar cheese turned a ghastly shade of green? No worries. Just cut the edges off and it's as good as new. Don't know what to do with the leftover pasta salad that has been in the fridge for over a week? Throw it in a pot with chicken broth and some seasoning and call it vegetable soup. Thank you, mom, for my digestive fortitude!
On the other hand, my dear friend, Valerie, has wheat allergies, is slightly lactose intolerant, and can't digest red meat. Any one of these conditions would cause me to seriously question why I was put on this Earth. If she eats too much ice cream she spends the night curled up in the fetal position on the bathroom floor. A big cheeseburger would knock her out of commission for a week, easily. Poor girl.
I mention this because for the first Crockpot Monday of 2011, I made a dish that probably should've sent her to the ER. I made Rigatoni Lasgna with Vodka Cream Sauce (a recipe I found in The Best Cookbook Ever and changed a bit) and Smoked Cheddar and Scallion Scones (from one of my favorite blogs, Farmgirl Fare). And it was amazing!
This is a meal that the "responsible-good intentioned-new years resolution making" you would never order at a restaurant. Instead you would stare longingly at the plate of lasagna sitting in front of the guy at the neighboring table while you forlornly cut your grilled chicken and steamed vegetables.
The following are a few of the ingredients used to make the dish:
1 stick butter
1 cup heavy cream
olive oil
1 can crushed tomatoes, 8 ounces mushrooms, 1 jar of roasted red peppers
1 pound ground beef (or turkey)
onion, garlic, fresh parsley and basil
4 links of Italian sausage
1 pound pasta
1 pound mozarella cheese
and plenty of Pecorino Romano cheese to melt on top
This meal is not for the faint of heart - it is quite involved and I used nearly every pot and pan in my kitchen. But, I had the day off from work, so I was willing to give it a try. You can make the meatballs a day in advance, but everything else must be prepared the day of cooking.
Interestingly enough, Valerie fought through her digestive deformities and ate the meaty, cheesy pasta and seemed to enjoy it. (Happy Birthday Val!) But, if you too have food allergies, I would forgo this meal and make yourself a salad.... but go easy on the toppings.
I probably should've jogged around the block a few times after this meal, but all I could do was lay on the couch and watch reruns of the Biggest Loser. I'll start my New Year's Resolutions tomorrow.
Here's the recipe....
Rigatoni Lasgna with Vodka Cream Sauce
Coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner. I have Reynolds brand liners. This was the first time I used them and they are magical. Cleanup was so easy.
Combine in a large bowl:
Vodka cream sauce (recipe follows)
1 pound pasta (rigatoni or penne), cooked just short of al dente
Spread one-third of the pasta on the bottom of the insert. Top the pasta with a layer of:
4-5 cooked meatballs, halved or quartered (recipe follows)
a jar of roasted red peppers, sliced
Top with half of the remaining pasta, followed by a layer of:
4 links cooked Italian sweet sausage (recipe follows)
8 oz sauteed button mushrooms (recipe follows)
1/2 lb cubed fresh mozzarella
Top with the remaining pasta. Top with grated Pecorino Romano cheese.
Cover and cook on low for 4-5 hours, until lasagna is bubbling. Remove cover and cook for additional 30 minutes.
Vodka Cream Sauce
Soak 1 tsp red pepper flakes in 1 cup vodka for 1 hour.
Strain vodka through a fine-mesh sieve into a medium saucepan, discarding pepper flakes. Over high heat, bring the vodka to a boil and reduce to 1/4 cup. (I tried this step and accidentally let the vodka burn up, so I just used plain vodka and added red pepper flakes to the sauce.)
Add and stir to combine:
1 stick butter
One 28- to 32- ounce can crushed tomatoes
1 cup heavy cream (I'd use a lighter cream)
1/4 cup each of finely chopped fresh Italian parsley and fresh basil.
Optional: 1 tsp red pepper flakes
Meatballs
makes 6-8 meatballs
Combine the following in a large bowl:
1 lb. ground turkey
1/2 c finely chopped onion
1 clove garlic, finely sliced
Grated zest of 1 lemon
1 tsp salt
1 tsp pepper
2 TB chopped fresh parsley
1/2 c soft bread crumbs
1 large egg, beaten
Form the mixture into small balls and set on a plate or baking sheet. At this point, you can cover and refrigerate the meatballs for up to 2 days.
Heat 1/4 inch olive oil in a large skillet. Add meatballs and brown on all sides. Transfer to parchment-lined baking sheet and bake at 350 degrees until cooked through.
Cooked meatballs may be cooled and refrigerated for up to 2 days, or frozen for up to 2 months.
Sausage
Place sausages in a skillet, add 1/2 cup water, prick the sausages with the tip of a sharp knife, cover and bring to a boil. Simmer the sausages for 10 minutes, remove cover, and saute until the liquid has evaporated and the sausages have browned.
Mushrooms Heat 1-2 TB olive oil in skillet, and saute sliced mushrooms until the begin to color, seasoning with salt and pepper.
