Crock Pot Cooking on The View With Ming Tsai
I was absolutely thrilled to see crock pot cooking on The View today. Ming Tsai, chef of Blue Ginger and host of Simply Ming offered viewers some great money-saving recipes (with servings at less than $6 a person).
Elisabeth Hasselbeck is a retard and can’t cook to save her life. I guess she’s lucky she’s got her job at The View, since it’s unlikely she could do anything else. Whoopi burned her mouth out of eagerness to taste Ming’s food…there’s a good lesson there…crock pot food is delicious!
The only problem you’ll face is having enough room in the freezer. Check out Ming’s recipes…
Asian Beef Stroganoff
2 pounds hanger steak, 1 by1 inch pieces or 2 pounds steak tips
1 head of garlic, peeled, sliced
3 large carrots, peeled, roll cut
5 stalks celery, roll cut
2 yellow onions, 1 inch dice
2 cups red wine
1 tablespoon dried thyme
1/4 cup naturally brewed soy sauce or wheat free tamari
Water to cover
Kosher salt and freshly ground black pepper to taste 2 cups sour cream or Fage Greek yogurt
1 bunch scallions sliced thinly, separate white and green sliced
Directions: Place a stove-top-safe slow cooker insert over medium-high heat lightly with oil. Season meat well with salt and pepper. Place in oil and sear until browned on all sides, about 8 minutes. Remove to a plate and wipe out pan. Add just enough oil to lightly coat and add garlic, carrots, celery and onions. Season with salt and pepper and sweat until just softened. Deglaze with wine. Add back meat and thyme and pour in just enough water to almost cover. Add naturally brewed soy sauce. Check for flavor and season if necessary. Cook on high setting in slow-cooker for 3 hours. Cook to fork tender. Meanwhile, mix scallions with sour cream. Serve hot over mashed potatoes. Garnish with scallion sour cream.
Mashed Potatoes
4 large Idaho potatoes, washed, pricked, boiled 7-10 minutes until done
3 tablespoons butter
Kosher salt and freshly ground black pepper to taste
Directions: Mash hot potatoes with butter and season. Yes, keep the skin for flavor and nutrition.
Braised Chicken and Apples
2 pounds chicken thighs
2 onions sliced
3 large carrots, peeled, roll cut
zest and juice of 2 lemons
1 cup apple juice
5 apples, 2 julienne tossed in acidulated water, 3 cored and quartered
1 cup craisins, plus 2 tablespoons for apple salad
1 cinnamon stick
1 teaspoon nutmeg
Directions:
Place a stove-top-safe slow cooker insert over medium-high heat lightly with oil. Season chicken well with salt and pepper. Place in oil and sear until browned on all sides, about 12-15 minutes. Remove to a plate and drain off fat, leaving 2 tablespoons in the insert.. Add onions, carrots, zest and juice, season with salt and pepper and sweat until just softened. Deglaze with apple juice. Add back meat, apples, craisins, cinnamon stick and nutmeg and pour in just enough water to almost cover. Check for flavor and season if necessary. Cook on high setting in slow-cooker for 1.5-2 hours. Cook to fork tender. Meanwhile, to make apple salad, toss julienne apples with craisins. Garnish on top
Pork and Chile Stew
2 pounds pork Shoulder, cut into 1 inch cubes
2 onions sliced
2 tablespoons minced fresh garlic. Buy the whole peeled type. Very economical easy to use and tasty
1 tablespoon five spice, most commonly gluten free (just check label)
1 tablespoon
chipotle en adobo, minced
1 jicama, peeled, ½ inch dice
juice of 3 large limes, 1 lime for the avocado
1 cup Edamame
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper to taste
1 bag medium corn tortillas, heated (no wheat in corn tortillas)
2 avocadoes
1 tablespoon chopped cilantro
Directions: Place a stove-top-safe slow cooker insert over medium-high heat lightly with oil. Season meat well with salt and pepper. Place in oil and sear until browned on all sides, about 8 minutes. Remove to a plate and wipe out pan. Add just enough oil to lightly coat and add onions, garlic, five spice, chipotle, jicama, lime juice and ,season with salt and pepper and sweat until just softened. Add back meat, Edamames and oregano and pour in just enough water to almost cover. Check for flavor and season if necessary. Cook on high setting in slow-cooker for 2-3 hours. Cook to fork tender. Meanwhile, gently toss the avocdoes, lime juice and cilantro and season. Plate on a tortilla and garnish with guacamole.
