Each Month

Chef Mimi, a novice at slow cookin, will choose 1 ingredient (meat/veggie/fruit/herb) to be thrown in the crock. Chef Tiffany, an experienced slow cookin specialist, will then post a recipe featuring the ingredient of the week, challenging Mimi to learn new moves in the kitchen.

Join us
as we discover tips and tricks to getting down with your slow cooker.

Saturday, February 20, 2010

The Consumption: RIDIC Asian-Style Chicken Soup

After reading through the ingredients, I was stoked to begin preparation...

My mom (pictured to the left) and I cut all the veggies and stored them together with the fresh grated ginger. Then we marinated the chicken in soy sauce and let sit over night. This time I cut everything the night before so I could come home after a long day of work and simply throw it all in the crock.

At 7PM, I dumped the chicken, veggies, broth, water and garlic into my slow cooker. I eyed the amount of crushed red pepper by shaking until I could really smell it; learning that measuring spoons really do have a purpose!

After cooking on High for 2 1/2 hours, I put 10 more mins on the timer and added the sugar snap peas, spinach and egg to the crock.

By this time the kitchen smelled DELISH and I couldn't wait to show off my new moves to my favorite NSB couple, Tyler and Swiss. Everyone was unanimous:

"This was one of the best crock recipes we ever had!"

"Good till the last drop!"

The French's Fried Onions were a yummy addition to the soup and a necessity to help take the spice down a notch!

Tips and Tricks:

Friday, February 19, 2010

The Recipe: Asian-Style Chicken Soup


Prep: 25 mins
Cook:  Low 5 hours, High 2 1/2 hours; plus 10 mins on High
Serving Size: 4
Category:  Soups/Stews

  • 1 pound skinless, boneless chicken breast halves, cut into bite-size pieces 
  • 2 14-ounce cans chicken broth
  • 1 cup water
  • 2 1/2 tablespoons soy sauce
  • 2 teaspoons fresh ginger root
  • 1/4 teaspoon fresh minced garlic
  • 1/4 teaspoon crushed red pepper
  • 1 medium red sweet pepper, cut julienne style
  • 3 medium carrots, cut julienne style 
  • 1/4 cup sliced green onion
  • 2 cups fresh sugar snap peas, cut in half
  • 2 cups fresh spinach 
  • 1 well-beaten egg
  • Rice Noodles 
  • Can of French's Fried Onions

Place chicken in a 3 1/2 - 4 quart slow cooker. Stir in the chicken broth, water, soy sauce, ginger, garlic, crushed red pepper, sweet red pepper, carrots and green onions. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

If using low-heat setting, increase to high-heat setting. Stir in sugar snap peas and spinach. Slowly pour in the well-beaten egg; stir gently. Cover and cook 10 minutes more.

Prepare rice noodles according to package.

Place noodles in bottom of bowl, fill with chicken soup and top with French's Fried Onions.

Tips and Tricks:

Chef Tiffany

Sunday, February 14, 2010

The Ingredient: Sugar Snap Peas

For week 2 I have chosen sugar snap peas as the ingredient to throw in the crock. Although this is one of my favorite vegetables, I only use it when I make stir-fry.

Can't wait to see this weeks recipe...

Need help distinguishing between the different types of peas? Click here for help.

Chef Mimi