Slow Cooker White Chicken Chili (adapted from a recipe a friend gave me - thanks, Julie!)
2 lbs boneless chicken, cut into chunks (or put it in whole and shred after cooking)
2 Tbs EVOO
1 med onion, diced
2 cloves garlic, minced
1 1/2 cups dried great northern beans, soaked overnight
1 cup frozen corn
1 4oz can green chilies, undrained
2 tsp cumin
2 tsp chili powder
1/8 tsp cayenne
3 cups chicken stock
grated cheese and chopped cilantro for serving
Place all ingredients except cheese and cilantro in slow cooker, cover and cook on high about 8 hrs. (I have to cook on high for the dried beans. If you've cooked dried beans in your cooker before on low with no problems, then you should be fine here on low). Edit - I ended up making this on a day I was home and cooked on high for about 6 hours (when the beans felt tender), and then reduced to low for another hour and a half and then added the frozen corn for the last 20 mins. Then I served w/tortillas for dipping.
Pumpkin and Sage Risotto with Pine Nut Sauce (vegetarian, 4 servings, from The Pumpkin Cookbook)
2 Tbs EVOO
1 large onion, finely chopped
1 garlic clove, minced
1-2 Tbs fresh sage
1 1/2 cups arborio rice
2 cups pumpkin flesh, diced
3 1/2 cups boiling vegetable stock
1/3 cup pine nuts
1/3 cup freshly grated parmesan cheese
4 Tbs milk
grate of fresh nutmeg (or a pinch of ground)
S&P to taste
shaved parmesan for serving
Heat oil in large pan and saute the onion, garlic and sage for about 5 mins or until golden. Add the rice and pumpkin and saute about a min longer or until rice is evenly coated. Add one cup of stock and simmer, stirring until absorbed. Continue to add the stock a cup at a time, stirring, until rice is creamy and all the liquid is absorbed (about a half hour).
Meanwhile, process the pine nuts, cheese, milk and nutmeg in a blender or food processor until smooth. Stir into the risotto, along with the final addition of stock, and simmer another 5 mins. Season to taste and serve with shaved parmesan.
Slow Cooker Bison Roast (we got some buffalo meat recently, but you can substitute grass-fed beef)
Mix up some salt, pepper and flour and dredge a 3-4 lb round roast. Sear in grapeseed oil over med heat until all sides are browned. Put roast into slow cooker and then deglaze the pan w/dark beer. Pour the pan juices into the slow cooker, along with any extra beer remaining in the bottle. If your roast is on the larger side, add a 2nd bottle of beer. Add herbs of your choice (I have some fresh thyme that I will use), whole peeled garlic cloves, chopped carrots, onion, and/or potatoes. Cover and cook on low 8-10 hours or until tender.
Sausage & Leeks and Moroccan Chicken from last week both didn't get made (we had more leftovers that I anticipated and we also had a semi-spontaneous date night) so they are on the menu again this week.