Slow Cooker Chicken and Dumplings- Saturday Weekly Recipe post

Slow Cooker Chicken and Dumplings


Serves 4

The Stuff you need:

  • 4-6, boneless chicken breast halves (may use frozen if you want)
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 (14 ounce) can low sodium chicken broth
  • 1 onion, finely diced
  • 4 cloves garlic chopped
  • 3 stalks celery chopped
  • salt, pepper, dried parsley, garlic powder, and onion powder to taste
  • 1 bag frozen mixed veggies, (peas carrots corn)- thawed
  • 1 package refrigerated biscuit dough, torn into pieces
  • Pillsbury’s Grands Homestyle Buttermilk biscuits work really well
What to do with the Stuff
  • Place the chicken, butter, soup,broth, and garlic and onion in a slow cooker
  • Cover, and cook for 6 hours on low
  • Shred chicken breasts, return to cooker
  • About 90 minutes before serving, add  torn biscuit dough in the slow cooker
  • Make sure you push them down into the liquid mixture a little, so that they get cooked on the tops, too and saturated with the chicken
  • Add mixed veggies
  • Turn cooker onto high for remaining time
  • Cook covered for 90-120 minutes, until dough is done

Vegetarian White Bean Jalapeno’ Chili, with Bulgur – Saturday Weekly Recipe Post

Vegetarian White Bean Jalapeno’ Chili, with Bulgur

serves 4


The Stuff you need: 

  • 1/2 cup bulgur wheat
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 jalapeños, seeded and chopped ( to your taste)
  • 6 cloves garlic, chopped
  • 1 TBS crushed cumin seeds
  • 2 teaspoons chili powder, salt, and black pepper (all to your taste)
  • 1, 14.5-ounce can diced tomatoes
  • 2, 15-ounce cans cannellini beans, rinsed
  • 1 1/2  cup veggie stock (or water)
  • 1 TBS fresh lemon juice
  • 2 scallions, thinly sliced
  • Fresh Cilantro chopped for garnish

 What to do with the Stuff: 

  • Bring 1 cup water to a boil, add 1 tsp salt or Tamari (or soy sauce) to taste
  • Add to the bulgur in a bowl, cover tightly with saran wrap, until all the water is absorbed and the bulgur is tender, (about 25-30 min)
  • Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium-high heat
  • Add onion, jalapeno’, and bell pepper and cook until tender, 8-10 min
  • Add the garlic, cumin, chili powder, 1 teaspoon salt, and ½ teaspoon pepper and cook about 5 min- (note: season to your taste)
  • Add the tomatoes, their liquid and 1 ½ cups veggie stock (or water) Bring to a boil
  • Add the beans and simmer until slightly thickened, 8 to 10 minutes
  • Stir the lemon juice, scallions, and remaining tablespoon of oil, and ¼ teaspoon each salt and pepper into the bulgur
  • Serve Chili bean mixture in individual bowls
  • Top with the bulgur, and chopped cilantro, and chopped jalapeno if desired

Spicy Tom Yum Soup – Saturday weekly recipe post

Spicy Tom Yum Soup


The stuff you need:

  • 2 pounds tiger prawns with heads and shells
  • 5 cups veggie stock
  • 2 tablespoons vegetable oil
  • 1 TBS fish oil
  • 3 TBS minced garlic
  • 2 stalks fresh lemon grass, tough outer leaves removed and and white part slightly crushed
  • 5 kaffir lime leaves (found in Asian market)
  • 5 shallots, thinly sliced
  • 5 slices galangal (in ginger root family-found in Asian market)
  • 1 cup thinly sliced bok choy
  • 1/2 cup thinly sliced carrot
  • 10 chile padi (bird’s eye chiles), thinly sliced (found in Asian market)
  • 1 tablespoon Asian red chili paste (found in Asian market)
  • 1 skinless, boneless chicken breast – cut into cubes
  • 1/4 cup lime juice
  • 2 large squid, cleaned and sliced into rings
  • 1/2 (15 ounce) can baby corn, drained
  • 1/2 (6 ounce) can whole straw mushrooms, drained
  • 3 fresh tomatoes, quartered
  • 1/2 cup coconut milk
  • salt to taste

What to do with the Stuff:

  • Wash the prawns, remove the heads, shells, and black veins, retain the heads
  • Set the cleaned prawns aside
  • Place the prawn heads in a large saucepan or soup pot with the veggie stock
  • Bring to a boil over high heat to reduce the stock and concentrate the flavor
  • Strain out the prawn heads and discard
  • Heat the vegetable oil in a large skillet over medium heat; cook and stir the garlic, lemon grass, lime leaves, shallots,  galangal, and red chilies until the shallots are translucent and the seasonings are fragrant (3-5 minutes)
  • Stir in the chili paste,and fish oil, cook and stir for 2-3 minutes
  • Add the chicken breast and lime juice
  • Stir well to evenly mix in the chili paste, and let the mixture simmer for 3-5 minutes
  • Pour the seasoned chicken-lime juice mixture into the prawn stock, bring to a boil over medium-low heat
  • When the soup begins to boil, stir in the squid rings, bokchoy, carrots, baby corn, straw mushrooms, cleaned prawns, and tomatoes
  • Turn the heat to low, stir in the coconut milk, and let the soup simmer until the prawns are pink and opaque, about 5 minutes
  • Add salt to taste, and serve

Homemade Split Pea Soup – thick, SIMPLE, EASY delicious! (Saturday weekly recipe post)

Homemade Split Pea Soup SIMPLE, EASY delicious


The stuff you need:

1 Ham Bone with meat
3 large carrots chopped
5 celery stalks chopped
2 medium onions diced
8 garlic cloves diced
1 large potato peeled & cut into cubes
2 – 14 oz bags Split Peas
1 TBS Black Pepper
1 TBS Thyme
1 TBS Sage
½TBS Ground Cloves
Salt to Taste
What to do with the stuff:

Put the bone into a large, heavy bottomed soup pot and cover with veggie or chicken stock ( or water)
Bring to a boil,
Saute’ all diced veggies, in olive oil
Add veggies to large pot, reduce to a hard simmer
Pour the dry peas into a container and pick them over looking for bad peas and stones
*****On the package of peas – there will be directions to soak/soften the peas, don’t do it******
The starch in the peas will be lost, and your soup will never thicken !! ANCIENT SECRET HERE !!!
Pour the dry peas into the pot, reduce to slow/soft boil
Add all the spices, (except salt)
Stir for a while to make sure peas aren’t stuck to the bottom and start to burn
Don’t cover the pot right away, the steam needs to evaporate so your soup will thicken
A gas stove set on low flame keeping at the slow soft boil-simmer
On an electric stove, the best setting is about halfway between simmer and low
Slowly continue to boil, stirring every 25-30 minutes, allowing the boiling water to remove all the meat and marrow from the ham bone
After 2- 3 hrs remove bone, peel off the loosened meat before returning all the meat AND bone back to the pot
Allow soup to continue to simmer, stirring about every 30 minutes, (this is to keep things from sticking to the bottom of the pot)
Simmer roughly 5-6 hours, as it takes about this long to thicken
The longer it cooks the thicker it gets
The peas and veggies will dissolve, the bone will be cleaned of remaining meat and marrow
Remove the large bones and any fat/gristle you see
Taste the soup to adjust the seasonings
The hambone may have had a lot of salt, you may not need to add any, or you may need to add to taste
Trust your palate, increase the other spices accordingly

If your soup happened to stick to the bottom and is burned lightly-don’t loosen anymore of the burned soup from the bottom
Simply transfer the soup into another pot, (don’t scrape the burned part on the bottom until after the good soup is transferred)
Put new pot on the stove, finish cooking
This is AWESOME for leftovers! and freezes really well too, so- you can cut the recipe in half, OR make the large quantity, and freeze the rest for another great meal
For vegetarians, omit the hambone-may cut the simmer time down a bit, add Tamari for a deep flavour



Chili Verde con Pollo (Chicken Chili Verde) slow cooker – Saturday Weekly recipe post

Chili Verde con Pollo (Chicken Chili Verde)

chili verde con pollo

The stuff you will need :

  • 2 lbs tomatillos husked, cut in half
  • 2 large tomatoes, chopped
  • 10 medium Poblano (or Anaheim) peppers
  • 2 jalapeño peppers, seeded and diced (wear gloves)
  • 1 large onion diced
  • 8 garlic cloves
  • 1 large bunch cilantro, chopped
  • 1 TBS cumin
  • 1 tsp paprika
  • 1 TBS chili powder with lime
  • Juice of 2 limes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups chicken broth
  • 2 lbs boneless skinless chicken breast (whole)
  • Serve with Fresh Tortillas, or over roasted potatoes or Mexican rice

What to do with the stuff :

  • Preheat oven to 450
  • Place tomatillos and Poblanos on lightly greased baking sheets
  • Roast respectively at separate times, (the tomatillos take less time) do them first
  • Roast until tomatillos are golden brown approx 8-10 min
  • Roast until peppers are charred being sure to turn once so they are fully roasted all around  (approx 12-15 min)
  • Place peppers in a glass bowl, seal with saran wrap until cooled (about 20-30 min)
  • When cooled, peel the peppers, removing stem and seeds (save these for making a great veggie stock) and dice
  • In a food processor, (or blender) combine about 1/2 of the roasted peppers, all the tomatillos, jalapeños, onion, garlic, 3/4 of the chopped cilantro, cilantro, cumin, paprika, chili powder, 1/2 of the tomatoes, lime juice, salt and pepper to taste. Blend until smooth
  • Combine the blended mixture, chicken broth, remaining diced Poblano peppers, remaining tomatoes, remaining cilantro, and chicken into the crock pot
  • Add salt,pepper, garlic powder, onion powder to taste
  • Cook on high, for 4 hours or on low for 8 hours
  • Take chicken breasts out, and shred the meat, add back to crock pot stir through.
  • Serve warm with tortillas, over roasted potatoes, or Mexican rice

Mediterranean Mussels


Stuff you Need 🙂

  • 3 lbs Mussels-rinsed (still in shell)
  • 2 tomatoes- chopped
  • 1 small onion- diced
  • 8 cloves garlic- crushed
  • 8-10 leaves Fresh basil- chopped (or 1 TBS dried)
  • 1/4 C fresh oregano ( or 1 TBS dried)
  • 1/4 C Fresh cilantro (or Parsley)-chopped ( or 1 TBS dried)
  • 1-2 serrano chilis diced (optional)
  • 1/2 C wine (whatever bottle you have opened)
  • 1 C Kermato, or Clamato, or V-8 or Tomato juice
  • Olive oil
  • Salt, Pepper, crushed red pepper to taste 
What you do with all the stuff 😉

  • Rinse Mussels, drain and set aside.
  • In Dutch over or large soup pan, sautee garlic, onion and tomato, in olive oil
  • Add all herbs, serranos, wine, salt, pepper and tomato juice
  • Add all mussels, stir to coat all mussels, and bring to hearty simmer
  • Cover, lower heat and let steam for approx 8-10 min
  • Stir, make sure all are heated through.

INCREDIBLY YUMMY, HEALTHY, (resourceful, non-waste) Veggie stock ;-)

INCREDIBLY YUMMY, HEALTHY, (resourceful, non-waste) Veggie stock 😉

veggie stock

What’s in it !

Basically, this is what I do weekly from all the ‘waste” that most people throw in the trash. I save all parts of veggies in a large ziplock baggie, it varies from week to week depending on what I make, but includes the “kitchen sink” of all veggie peels, and ends that you cut off, including garlic skins, ends, peelings, and ends of all veggies. Heres an example of what I had this week. You can chop these things down to make them easier to sautee, (or not)

  • onion left overs skin, ends AND one additional small yellow onion cut in 1/4’s
  • cabbage ends and some leaves
  • cauliflower ends
  • cilantro ends and some leaves
  • carrots ends and peels
  • potato peelings
  • tomato ends
  • Celery hearts, and ends
  • garlic ends skins, AND 6 additional whole cloves crushed
  • 3 T olive oil
  • 1 bay leaf – split in half
  • 1 T dried thyme
  • fresh parsley stems
  • 4-6 whole black peppercorns
  • 1 whole clove
  • about 1 gallon water

Whatcha gotta do:

    • In a dutch oven, stock or soup pot, heat the oil over medium heat.


    • Add the onion, garlic, carrot, celery, tomato ends and garlic, sautee gently  with the lid on, for about 5 minutes or until the onions are softened and slightly translucent. Don’t brown the vegetables, though.


    • Add water, bay leaf, thyme, peppercorns, and clove, bring to a boil, then lower to a simmer. Cover, and simmer for 45-60 minutes. Skim off any scum that rises to the surface. Allow all veggies to simmer undisturbed, with minimal stirring.


  • Remove from heat, pour through a strainer into another large pot or container. Cool, and then refrigerate. I use 2- 2 qt plastic V-8 containers, thats’ how I store mine, easy to store, and pour.

Makes approx 1 gallon of vegetable stock.

Tom Ka Gai (Coconut Chicken Soup)

Tom Ka Gai (Coconut Chicken Soup)

Tom Ka Gai.jpg
Stuff you need to make it 😉
  • 3/4 pound boneless, skinless chicken meat (range fed if possible)
  • 3 tablespoons coconut oil
  • 2 (14 ounce) cans coconut milk
  • 2 cups organic veggie stock (or water)
  • 2 tablespoons minced fresh ginger root
  • 4 fresh basil leaves
  • 1 small green pepper
  • 1 small sweet red pepper
  • 4 tablespoons fish sauce
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons thinly sliced green onion
  • 1 tablespoon chopped fresh cilantro

What to do with the Stuff ;-):

*  Cut chicken into thin strips and saute with the peppers in coconut oil for to 4-5 minutes until the chicken turns white
*  Bring coconut milk and stock to a boil, reduce heat.
*  Add peppers, ginger, fish sauce, lime juice, cayenne pepper, and basil leaves
*  Simmer until the chicken is done, 15-20 minutes.
*  Sprinkle with scallions and fresh cilantro and serve steaming hot.