Recipe Review catch up

Life and work got a bit busy, we took a trip to New Orleans, and with all of that I fell behind getting my recipes posted. So this is a recap new recipes from the last several weeks. 


Slow Cooker Carne Picada Tacos (Eating Well, Sept 2019)
It's slow cooker season again, and with busy schedules I need meals that don't require a lot of prep and provide leftovers for several meals.This fit the bill.

I will note one major substitution - I swapped out the beef and used a pork shoulder. I combined the sliced jalapenos with the meat rather than serving separately. I also confess I used a pico de gallo I bought at the store. Like I said, I needed easy easy easy.

Would I make this again? Absolutely! This was perfectly seasoned for us, it made enough for the week, and it's kinda versatile. The base recipe can be used in a variety of ways such as enchiladas, over baked potatoes, or even on top of nachos. Recommended!

Serves 8-10

2 pounds beef brisket (flat end), trimmed (I used a pork shoulder)
2 teaspoons ancho chile powder

photo from eatingwell.com

2 teaspoons ground cumin
1 teaspoon salt
½ teaspoon dried oregano
1 cup water
2 tablespoons tomato paste
8 small jalapeño peppers
16 corn tortillas, warmed
2 cups thinly sliced romaine lettuce skipped

½ cup crumbled cotija (see Tip) or feta cheese

Avocado Salsa (I skipped this)
1 avocado, diced
1 cup chopped fresh cilantro
1 cup quartered grape tomatoes
2 mini sweet peppers, diced
½ jalapeño pepper, seeded and minced
1½ tablespoons lime juice
¼ teaspoon salt

Place brisket in a 4- to 7-quart slow cooker and sprinkle with chile powder, cumin, 1 teaspoon salt and oregano. Whisk water and tomato paste in a small bowl and add to the slow cooker. Cover and cook on Low for 8 hours or High for 4 hours.

About 20 minutes before serving, heat a medium skillet over medium-high heat. Add whole jalapeños and cover. Cook, shaking the pan occasionally and turning the jalapeños with tongs as needed, until charred and blistered on all sides, 10 to 12 minutes. Remove from heat and let stand, covered, for 10 minutes to soften.

Meanwhile, prepare avocado salsa: Combine avocado, cilantro, tomatoes, sweet peppers, minced jalapeño, lime juice and salt in a medium bowl. Transfer the brisket to a clean cutting board. Shred it, then finely chop.
Slice the blistered jalapeños. Serve the brisket in tortillas, with lettuce, the jalapeños, cheese and the salsa.

Recipe Tip: Traditionally made with cow's milk, cotija is a salty Mexican cheese that's crumbly, dense and best used sprinkled on top of dishes just before eating. Look for it with other specialty cheeses at most supermarkets, or use feta in a pinch.

BBQ Pork and Broccoli Stuffed Potato (Eating Well, Sept 2019)
The link above will take you to the recipe and four or five other variations and options for loading up your potato including: Cheeseburger stuffed, Salmon Stuffed, Chicken Curry, Pesto/Spinach/Fried Egg topped, and Mexican.

I had set aside some pork from the recipe above to make this. I use both russet potatoes and sweet potatoes because I like sweet potatoes.

Easy, very filling, versatile.  Recommended.

Serves 4. 

photo from eatingwell.com

4 medium russet potatoes (about 8 ounces each)
½ cup barbeque sauce
8 ounces shredded cooked pork, warmed
1 cup chopped steamed broccoli
4 teaspoons shredded sharp Cheddar cheese

Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425°F until tender, 45 minutes to 1 hour.) Transfer to a clean cutting board and let cool slightly.

Holding them with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don't cut all the way through. Pinch the ends to expose the flesh. Top each potato with some barbecue sauce, pork, broccoli and cheese. Serve warm.

Slow Cooker Vegan Butternut Squash Soup (Eatingwell.com) vegan/vegetarian
I have something like 20lbs of squash in my basement right now and I am exploring all sorts of ways to make soup and other squash dishes. Remember me mentioning "easy" and "several meals"? Yup - here too, except this was for lunches.

When all was said and done, I was not a fan of this soup and it could have been in part due to the squash I used. I have no idea what variety it was (along the lines of a butnut, but not a butnut), I don't think it was as ripe as it should have been/could have been (not a good fall for our squash), it was much more watery than a butnut, and I think those two factors definitely impacted the overall recipe. I prefer my squash soup thick and creamy.

Recommended with reservations - maybe with a true butnut squash this would have been better. 

photo from eatingwell.com

1 large sweet onion, diced
2 cloves garlic, minced
4 cups no-salt-added vegetable broth
1 small butternut squash (about 2½ pounds), peeled and diced
1 Granny Smith apple, peeled and sliced
¼ cup extra-virgin olive oil
3 tablespoons pure maple syrup
2 tablespoons cider vinegar
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon ground pepper
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg


Combine onion, garlic, broth, squash, apple, oil, maple syrup, vinegar, thyme, salt, pepper, cinnamon and nutmeg in a 5- to 6-quart slow cooker. Cover and cook on Low for 8 hours or on High for 4 hours.

When the time is up, remove the lid and stir well. Puree with an immersion blender or in batches in a blender. (Use caution when blending hot liquids.) Serve topped with pepitas (or croutons), if desired.


Slow Cooker Thai Braised Butnut Squash and Tofu (modified from America's Test Kitchen website)
I really enjoyed this dish - chop, plop, walk away. Make your rice and serve! I do use full-fat coconut milk, I like the extra richness it provides. If possible, don't skip the cilantro; if not a cilantro fan, I suggest a little basil.

I made this for my lunches one week - so easy to pack ahead and grab 'n go.  I did have to remember to pack my cilantro separately - it got a bit wilt-y when reheating in the microwave at work.  

Recommended. Serves 4 to 5 with rice.

1 onion, chopped fine

photo from americastestkitchen.com

3 tablespoons Thai red curry paste
2 tablespoons grated fresh ginger
4 garlic cloves, minced
4 teaspoons vegetable oil
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups)
14 ounces extra-firm tofu, cut into ¾-inch pieces
1 cup vegetable broth,plus extra as needed
2 teaspoons instant tapioca
1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips
1 cup canned coconut milk
1 tablespoon lime juice, plus extra for seasoning
Salt and pepper ⅓ cup fresh cilantro leaves
¼ cup chopped dry-roasted peanuts (I skip)


Preheat a medium sized pan over medium-high. Saute onion until just starting to soften. Add curry paste, 1 tablespoon ginger, garlic, and 1 tablespoon oil in bowl, stirring occasionally, until fragrant. Transfer to slow cooker. Stir in squash, tofu, broth, and tapioca. Cover and cook until squash is tender, 3 to 4 hours on low or 2 to 3 hours on high.

Stir bell pepper, coconut milk, lime juice, and remaining 1 tablespoon ginger into slow cooker. Cover and cook on high until heated through, about 10 minutes.

Adjust sauce consistency with extra hot broth as needed. Season with salt, pepper, and extra lime juice to taste. Sprinkle individual portions with cilantro and peanuts before serving.