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Yesterday I wasn't feeling so good. But I got some sleep and today I feel a bit better. Still a little under the weather, but changing weather/seasons will do that...and the weather is nothing if not changeable right now.
Sunday night I made Chicken with Chinese Black Bean Sauce from The Everyday Low Carb Slow Cooker Cookbook. I added dried Shitakes to the recipe, because, well I bought a HUGE bag of them at Costco last fall, and I do need to use them. And I like mushrooms. :) It was pretty damn good -- but I did need to make some tweaks.
2 tbsp sesame oil
2 tbsp sake
1/4 cup water
6 cloves garlic halved (I actually used minced)
1 tbsp minced ginger
1 tbsp soy sauce
2 tbsp Chinese black bean sauce
1 tsp Splenda
1/2-1/2 tsp crushed red pepper (optional, but I really recommend it)
3 lb assorted chicken pieces (bone in), skinned and fat trimmed (I actually used boneless, skinless chicken thighs, and they worked just fine)
Add all ingredients except chicken to the slow cooker crock; mix well. Add the chicken and toss with the sauce to coat chicken thoroughly. Cover and cook on LOW for 6 hours.
I increased the ginger taste by mixing in powdered ginger as well as the fresh minced. I added the dried mushrooms as I said at first. :) The sauce seemed a bit watery at the end of cooking, so I took the chicken out, and poured the sauce into a pan and boiled it down to reduce it. I added some additional crushed red pepper, some more soy sauce and a touch of Annie Chun's Shitake Mushroom sauce. In the end, I also thickened it with a couple of pinches of guar. I poured the sauce back over the chicken.
I liked the dish and will most likely make it again.
Last night I made Maple Pecans (from the same cookbook), because I need some snacks for when I'm at work...
1/4 cup butter (1/2 a stick)
1/4 cup real maple syrup (I used Grade B, which is darker)
1/4 tsp vanilla
1/4 tsp maple extract (I didn't have any, but did have some praline extract and used that)
1 lb raw pecan halves
Melt the butter in the slow cooker on HIGH. Then turn the cooker down to LOW and add syrup, vanilla & maple extract; mix well. Add nuts and toss to coat with syrup mixture. Cover and cook on LOW for 2 1/2 hours, stirring several times.
I added a pinch of salt and about a tsp of cayenne, because I like some heat with my sweet stuff. :) I stirred just about every half hour.
Sunday night I made Chicken with Chinese Black Bean Sauce from The Everyday Low Carb Slow Cooker Cookbook. I added dried Shitakes to the recipe, because, well I bought a HUGE bag of them at Costco last fall, and I do need to use them. And I like mushrooms. :) It was pretty damn good -- but I did need to make some tweaks.
2 tbsp sesame oil
2 tbsp sake
1/4 cup water
6 cloves garlic halved (I actually used minced)
1 tbsp minced ginger
1 tbsp soy sauce
2 tbsp Chinese black bean sauce
1 tsp Splenda
1/2-1/2 tsp crushed red pepper (optional, but I really recommend it)
3 lb assorted chicken pieces (bone in), skinned and fat trimmed (I actually used boneless, skinless chicken thighs, and they worked just fine)
Add all ingredients except chicken to the slow cooker crock; mix well. Add the chicken and toss with the sauce to coat chicken thoroughly. Cover and cook on LOW for 6 hours.
I increased the ginger taste by mixing in powdered ginger as well as the fresh minced. I added the dried mushrooms as I said at first. :) The sauce seemed a bit watery at the end of cooking, so I took the chicken out, and poured the sauce into a pan and boiled it down to reduce it. I added some additional crushed red pepper, some more soy sauce and a touch of Annie Chun's Shitake Mushroom sauce. In the end, I also thickened it with a couple of pinches of guar. I poured the sauce back over the chicken.
I liked the dish and will most likely make it again.
Last night I made Maple Pecans (from the same cookbook), because I need some snacks for when I'm at work...
1/4 cup butter (1/2 a stick)
1/4 cup real maple syrup (I used Grade B, which is darker)
1/4 tsp vanilla
1/4 tsp maple extract (I didn't have any, but did have some praline extract and used that)
1 lb raw pecan halves
Melt the butter in the slow cooker on HIGH. Then turn the cooker down to LOW and add syrup, vanilla & maple extract; mix well. Add nuts and toss to coat with syrup mixture. Cover and cook on LOW for 2 1/2 hours, stirring several times.
I added a pinch of salt and about a tsp of cayenne, because I like some heat with my sweet stuff. :) I stirred just about every half hour.
