Thursday, December 27, 2012

Slow Cooker Indonesian Chicken

Slow Cooker Indonesian Chicken
Servings: 4

4-6 boneless, skinless chicken thighs
1 large onion, thinly sliced
1 15-oz can coconut milk
4 garlic cloves, minced
1 tsp. ground ginger
1 tsp. paprika
2 tsp. salt
1/2 tsp. black pepper
1/2 tsp cinnamon
1 tsp. coriander
Juice from 2 limes
Zest from 1 lime
1/4 c. water
1 Tbsp. cornstarch
1/4 c. cilantro, chopped
2 c. cooked rice, kept warm

In a small bowl, combine 1 tsp salt, pepper, cinnamon, coriander, ginger, garlic and lime zest. Rub over chicken thoroughly (save leftover spice mix for later).

Place chicken in a crock pot, and cover with onions. Pour in coconut milk, lime juice, remaining salt and remaining spice mix, if any.

Cover and cook on low for about 6-8 hours. Remove chicken from pot. Mix water with cornstarch, and pour into sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.

Serve over rice, and garnish with lime zest and cilantro.

NOTES: So easy and so delicious. Savory, a little sweet, and a perfect weeknight meal - throw it together in the morning and it's ready to eat when you get home.

Wednesday, December 19, 2012

Guinness Gingerbread

Stout Gingerbread
From Megan Garrelts of Bluestem

1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. brown sugar (packed)
1/2 c. dark molasses
1/2 c. vegetable oil
1/4 c. Guinness
1/4 c. grated fresh ginger

Preheat oven to 325 degrees. Butter a 9x13-inch baking dish and set aside.

Sift together flour, baking soda, cinnamon and salt in the bowl of a stand mixer. Using the mixer's whisk attachment, beat in brown sugar and molasses until combined. Add vegetable oil and mix again, until combined.

Add the Guinness and ginger and beat until batter is smooth. Pour into prepared pan and bat for 18-20 minutes. Cook completely before serving.

NOTES: We haven't tried this recipe yet. Megan recommends serving the gingerbread with chocolate ice cream and butterscotch sauce.