Curry Tomato/Shrimp Soup

curry tomato

Curry Tomato & Shrimp

I’ve done another tomato soup in the blog, but this one cut out the dairy & replaced with coconut milk – and adding a bit of spice. Trying to do a few more soups in my crock quest & this one did not disappoint (except for one item, revealed later).

Pretty darn simple & really not a ton of ingredients compared to some of the crocks that I do – I love that.

Ingredients:

  • 2 cans (14oz ones) diced fire roasted tomatoes
  • 1 can of coconut milk.
  • 3 tbsp red curry paste
  • 1/2 large yellow onion, diced
  • 1 large yellow/red pepper cut into strips (I used sliced fire roasted in jar)
  • 1/2 head of cauliflower, cut large chunks of florets – try to keep as much of stem as possible
  • 1 bunch of chopped green onions (keep the green tops for garnish)
  • 1 cup of chopped carrots
  • 1 cup chopped celery
  • 1 pound uncooked shrimp (thawed)

Cook it:

  • Set on LOW for 6hrs, but heres the trick for nice veggies… put the first 5 ingredients in for 3hrs – then at the 1/2 way mark put in the cauliflower, green onion, carrots & celery.
  • 10-15 mins before the time is up, place thawed shrimp in to cook.

Serve it up. I served this w/ Allens | Kale Greens in a can – holy crap these are super good.

Oh, I didn’t get any of the shrimp – my son decided any shrimp in the soup was his & fished out every single one. The soup was good enough anyways & enjoyed eating sans crustacean.

Onward, P.

Salmon Loaf

salmon1

Salmon Loaf

I know what you are thinking – a loaf of salmon = bad news. Let me tell you that it is not so. Loafing with the salmon is pretty darn excellent.

This was a mid-week dinner solution that turned out great to say the least. Was a tad skeptical with this one, but once it was done all my issues were put aside. If you choose to accept this recipe you won’t be let down – my son thought it tasted like a dish from a fancy restaurant, need I say more… no, here is recipe:

  • 1 can salmon (drained & de-skined/de-boned – 14 oz)
  • 2 eggs, beaten lightly
  • 2 cups stuffing croutons
  • 1 cup chicken broth
  • 1 cup parmeasan cheese
  • 1 tsp ground mustard (rub this on top of loaf)
salmon3

Salmon Loaf Dinner

Cook it:

  • Make a pinwheel with foil to make it easier pull out (see pix).
  • Form the concoction into a loaf like…loaf I suppose & rub the mustard on.  Set the crock to 4-6hrs on LOW.

Let the party begin. Ok, so if it isn’t a party per say, just have a nice salmon loaf meal.

 

 

Paella Slow Xmas Dinner

seafood

I See Food I Eat It

Not down with all the traditional stuff for the most part & we have excellent seafood around these parts, so… thought we’d go all rogue on xmas & do some Paella.

These folks were great: http://wildsalmonseafood.com/

There were so many recipes & different takes on this dish it made it hard, but decided upon full seafood feast. Knew this would be a tough one in the crock since doing seafood or rice in slow cooker is a challenge – challenge accepted. I got served on one of those – read on.

The ingredients for the most part are quite standard with the exception of one: saffron. Seriously saffron, get over yourself. You are not worth $12.00 for a pinch (unless a happy ending was involved). Maybe the dish suffered cause I wouldn’t put out, but my kid gave it a “delicious” so there.

Ingredients:

  • paella_plate_1

    Tentacles

    1 cup long grain white rice

  • 1 cup water
  • 1 cup chic broth
  • 1 onion, diced
  • 2 small tomatoes, diced
  • pinch of ground saffron ( I don’t think so)
  • 3 cloves garlic, minced
  • 1/2 t cayenne pepper
  • 1 tsp salt
  • 1 lb fresh medium shrimp, shelled and tails removed
  • 1/2 lb fresh sea scallops, cleaned
  • 1 1/2 lb mussels (debearded – rub the crap off them)
  • 1/2 lb squid parts (tentacles included, whee!)
  • 1 8 oz bag frozen peas, thawed and drained
  • 1 sliced red bell pepper
  • 1 lemon cut into wedges

Rections:

paella_plate

Plate of It

Put rice, water, broth, tomato, onion, garlic, cayenne, salt/pepper, (once again – screw you saffron) in crock & mix up thoroughly. Set to HIGH for 2 hrs ( I forgot time, let it go extra hr & that was a mistake).

At the 2hr mark, add the seafood & place red bell on top – cook on HIGH for 30+ mins (red bell I forgot, too many eggnogs possibly) – keep an eye on it. I said keep eye on it dammit!  Once the squid starts to curl & the mussels start to open up you should take it out! This is important as the squid will get chewy & the mussels will start to cook to the shell.

Remarks:

This turned out pretty darn good & as mentioned, my son ate tentacles & all. Was a bit wary cooking this in the crock, but if you have the time to check on it – you’ll come out a winner. The only thing I’d like to figure out is the rice aspect – either it is not done or over done. What the hell rice make up your mind!

Sidenotes:

acorns

Acorns / Buckeyes

We also made “buckeyes“. Seriously not a baker – way to messy, but  wanted cookies or something… my fav is peanut butter cups so thought this would do the trick. DO NOT confuse blender with beaters. Once we smelled burnt plastic, it was all manual. After slight SNAFU, treat came out quite nice. Although the 2 cups of confectioners sugar – excuse me – powdered sugar made me wonder if this was a good idea.

Had a great afternoon & got to share something that I love doing – cooking. Bought gifts, booze, romance novels & whatnot, but my son said to me (queue the strings) – “Can you show me how to cook?”. Can I? Hell yes I can.

You complete me (sob). Merry/Happy whatever you celebrate, P.

Clam Chowder Fest

makin bacon

Makin' Bacon

Hey folks, week late post, but made promise to myself that I’d keep this up.

Wanted to do some sort of soup in the crock & felt like I needed some type of dish w/ some gumption so I landed on Clam Chowder. This is one of my all time favs. I don’t so much consider it in the soup philum (thinking more of chili w/ clams & milk). So, that doesn’t really make any sense, none the less – love me some clams (no sexual innuendo here).

This is pretty much a painless operation to make this chowder happen. I was going to get all foodie on your asses, but lost all my will & just wanted to eat some chowder. So here goes:

  • 2 small cans clams – don’t drain
  • 1 package bacon – center cut works best w/o fat fatty fat fat
  • 1 medium onion – diced as small as you can
  • 3 potatoes – cubed kinda small
  • 1  cup water
  • 1 tblsp pepper
  • 1 cup 1/2 & 1/2
  • 1 cup milk
  • 1 1/2-2 tablespoons cornstarch
  • 1 tblsp red pepper flakes
cooked chowder

Chowder & Biscuits

Crock on:

  • cook bacon – this is for the best so you don’t get botcholism (crumble the bacon after cooking)
  • put bacon & clams in crock
  • add rest of stuff – execpt for 1/2 & 1/2 & milk
  • cook on HIGH for 3 hrs
  • in the last hr: stir cornstarch into the 1/2 & 1/2 & milk – then add to crock
  • turn crock to LOW for 1 hr

Serve w/ hot biscuits (I just did the flakey pilsbury ones – always tasty & loaded w/ serious carbs)

Top w/ a sprig of parsley or cut up parsley & sprinkle over the top. This makes it fancy pansy.

Once again, this is almost better once it has sat a day & you have the leftovers cause ingredients have coagulated.

Clamtastic!