Crock Pot Dominican Bean Soup

 Ingredients:

4 cups of Cooked Beans
7 cups water
2 small red onions diced
1 chicken bullion cube
1 tsp chopped parsley
1 tbsp chopped cilantro
1 tbsp tomato sauce
2 roma tomatoes diced
1 tbsp olive oil
1 lb smoked pork chops in bone
1 lb Linguiza sausage cut up
½ tbsp finely chopped garlic
1 pinch oregano
½ lb yams peeled and cubed (1/2" cubes)
1 tsp salt
2 green plantains peeled and cut into 1/2" rounds


Directions:

1. Heat the oil and sautee onion and garlic with a pinch of salt.  
2. Once onions are translucent, add sausage and brown.
3. Add to crock pot along with remaining ingredients.
4. Cook on high till plantains and yams are tender to a fork, and soups consistency is thick.

**Serve with rice and Avocado**

 

Irish Beef Stew

Ingredients

• 1/4 cup olive oil
• 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
• 6 large garlic cloves, minced
• 6 cups beef stock or canned beef broth..
• I cup of Guinness beer
• 1 cup of fine red wine
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 tablespoon dried thyme
• 1-2 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 tablespoons (1/4 stick) butter
• 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
• 1 large onion, chopped
• 2 cups 1/2-inch pieces peeled carrots
• Salt and Pepper
• 2 tablespoons chopped fresh parsley
• 1Tsp Dried oregano or 2 sprigs of fresh
• 2 Tbsp Sofrito
• 2Tbsp Corn Starch

Directions

1. Marinade the beef in the Sofrito and salt and pepper.
2. Heat olive oil in heavy large pot over medium-high heat.  
3. Add the beef  (do not crowd the pan, or the meat will steam and not brown) and Brown. Turning beef every 2-3 minutes to allow it to caramelize. Continue to cook in this manner until all sides are browned, about 7 minutes. 
4. Add garlic and sauté 1 minute. 
5. Add to Crock pot set on High.
6. De-glaze the pan with the Wine, and add drippings to Crock Pot.
7. Add remaining ingredients except potatoes,onions and carrots. Stir to combine. Allow to tenderize/cook for a few hours (about 3)
8. While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
9. Add vegetables to beef stew. and turn to Low until Vegetables and beef are very tender, about 4 more hours. 
10. Discard bay leaves and add salt and pepper to taste. Sprinkle with parsley and serve. 

 (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

** If I don't have the beef stock or broth I'll use the Bullions about 3 or 4
** If I don;t have the red wine at home, I use dry sherry.
**If I don't have Guiness I'll substitute for another beer, whatever I have in the house.. Except LIGHT beer..

Slow Cooked Chili

 

 

 

Ingredients:

• 1can cooked black beans
• 1can cooked Red Kidney Beans
• 1/4 cup chopped onion
• 1/4 cup chopped green peppers
• 1/2 cup diced green chile peppers
• 3 tbsp. tomato paste
• 3 to 4 beef bouillon cubes, or beef base
• 1/4 tsp. ground cumin
• 1 tsp. minced garlic
• 1/2 tsp. salt and pepper
• 1lb Lean Ground Beef
• 1 cup shredded Monterey Jack or mild Cheddar cheese

Preparation:

Brown meat with onion and green pepper (add a little salt and pepper). Combine all ingredients except cheese and cook 6 to 8 hours on low.

Serve hot in bowls with a little cheese sprinkled over each serving.


*Many times I add some Italian Sausage ground out of casing... SUPER yummy

Tortilla Soup

Ingredients

• 6 tablespoons cooking oil
• 8 6- inch corn tortillas, halved and cut crosswise into 1/4-inch strips
• 1 onion, chopped
• 4 large cloves garlic, smashed
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne
• 1 1/2 quarts canned low-sodium chicken broth or homemade stock
• 3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
• 2 bay leaves
• 2 1/2 teaspoons salt
• 1/4 cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro (optional)
• 1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
• 1 avocado, cut into 1/2-inch dice
• 1/4 pound cheddar, grated
• Lime wedges, for serving

Preparation

1. In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
2. Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
3. In a blender, puree the soup in batches; pour it back into the pot. Add the chicken, bring the soup back to a simmer, and cook until just done, about 1 minute. Stir in the avocado.
4. To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges.

Beefsteak (Filipino Style)

Ingredients 

1 Flank Steak, thinly sliced
1/2 cup light soy sauce
1/2 cup dark soy sauce
1/4 cup water
Juice of 1-2 lemons
2 tablespoons of vegetable oil
2 large onion, sliced in rings
3 cloves of garlic (minced)
1 tsp Ginger (minced)

Directions 

In a pan add the beef, along with the soy sauces, water and lemon juice. Bring to the boil and let it simmer for about 10-15 mins until the beef is tender. Taste the sauce. If it's too sour, add more soy sauce or if too salty, add more lemon juice. It should be a balance of sourness and saltiness.
Once tender, remove the liquid to a bowl and leave aside. Let any remaining liquid in the pan evaporate off then add the oil. Gently fry the beef for a couple of minutes then add the remaining ingredients. Cook till the onions are translucent and still have a little crunch. Add back the liquid and let simmer for another 2 minutes.
Serve with steam rice.

** today, once the meat was browned, I added everything to the crock pot and cooked there (had to run a few errands and didn't want to babysit hehehehe) on low for 2 hrs... it was AWESOME....

Crock pot Chili

 

 

 

Ingredients:

• 1can cooked black beans
• 1can cooked Red Kidney Beans
• 1/4 cup chopped onion
• 1/4 cup chopped green peppers
• 1/2 cup diced green chile peppers
• 3 tbsp. tomato paste
• 3 to 4 beef bouillon cubes, or beef base
• 1/4 tsp. ground cumin
• 1 tsp. minced garlic
• 1/2 tsp. salt and pepper
• 1lb Lean Ground Beef
• 1 cup shredded Monterey Jack or mild Cheddar cheese

Preparation:

Brown meat with onion and green pepper (add a little salt and pepper). Combine all ingredients except cheese and cook 6 to 8 hours on low.

Serve hot in bowls with a little cheese sprinkled over each serving.


*Many times I add some Italian Sausage ground out of casing... SUPER yummy