Tag Archives: red onion

Slow Cooker Moroccoan Beef Tangine

I love this one pot recipe, so delicious and rich. You can make couscous or rice with this recipe. I many times eat is as a stew, nothing added! This recipe makes 4-6 servings of deliciousness.Moroccoan Beef Tangine

Ingredients
2 tablespoons oil
2 pounds cubed stew beef
1/2 tablespoon salt
1/4 tablespoon black pepper
1  tablespoon garam masala
2  tablespoons ground cumin
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon sweet paprika
1/2 tablespoon chili powder
1 large onion, diced
4 cloves of garlic, minced
1/4 cup coriander
1 16 ounce can of stewed tomatoes
1 6 ounce can of tomato paste
2 cups beef stock
1 small pumpkin, seeded and diced
1/4 cup dried prunes or apricots, minced (leave out if desired, for my low-carb meals I do not add this at all and instead use dried sugarless cherries)
1 16 ounce can of chickpeas, drained and rinsed (for low-carbers use soy balls that are soaked in hot water instead)
4 tablespoons slivered almonds

Couscous, a low-carb couscous alternative or rice

Directions
Combine the spices together and rub massage it into the beef and allow it to marinate in the refrigerator overnight or for a minimum of an hour.

Bring a large pot to medium heat, add oil and brown meat.

Throw all of the ingredients but the chick peas in the slow cooker and set on medium heat for 6 hours.

Add the chick peas and prunes and cook for another 30 minutes.

Serve with slivered almonds sprinkled on top for added crunch.

Cooking 101: Slow Cooker Herb Chicken Soup

Welcome to Cooking 101 series. I am going to introduce you to simple recipes that anyone can perfect and add their own touch to.Slow Cooker Herb Chicken

Ingredients
2 tablespoons olive oil, coconut oil, butter or bacon grease 9I prefer to use anything but olive oil in this recipe because the reason we use certain oils is to get the health benefit, olive oil’s heath benefits degrade in high heats)
1 onion,finely diced
4 cloves of garlic, minced
4 stalks celery, chopped
3/4 teaspoon fresh rosemary
3/4 teaspoon fresh oregano
3/4 teaspoon fresh tarragon
3/4 teaspoon fresh thyme
2 quarts  chicken stock
4 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs (about 2 lbs)
1/2 tablespoon pepper
1 tablespoon salt
3/4 teaspoon flat-leaf Italian parsley, finely chopped
1/4 teaspoon mint, finely chopped
1 tablespoon fresh chives, finely chopped

Directions
Place the rosemary, oregano, tarragon and thyme in a cheese cloth or any other safe cloth and tie with food-safe string.

Place all of the ingredients but the last three in the slow cooker and set to low and for six hours.

After the six hours, remove the cheese cloth with the herbs and add the two fresh herbs. Using two forks, tear apart the chicken and serve.

TIP: Use whatever fresh herbs you have on hand, if you don’t have any use dry herbs and leave them in, no need to fish them out. Just use 1/2 as much dry herbs because they are very strong.

What if you don’t have any? Then leave it all out, I have made this soup without any herbs and let me tell you, it is amazing! Cooking is about improvising and learning to use what you have. I have a herb garden so I love to grow my own organic herbs and use them in everything!!

I love to add additional veggies that are sitting around the house, one of my favorites is mushrooms. You can add any of the following: jicima, peas, carrots, potatoes, sweet potatoes or anything else your heart wishes or your fridge is filled with.

Slow Cooker Low-Carb Moroccan Lemon and Green Olive Chicken

This is an easy 1 pot meal that is flavorful and exotic, the perfect blend of spices is infused through the chicken and couscous. You can cook the chicken separately to create a low-carb meal or add the couscous to make it a complete meal for your family. This recipe feeds 4 very hungry people.Moroccan Chicken

Ingredients
1 tablespoon olive oil
2 lbs chicken thighs, drumsticks or any other piece of chicken that has the bone in and the skin still on
1 onion, medium, peeled, quartered
2 cloves of garlic, minced
1 pinch of saffron
1/2 tablespoon ground cumin
1 teaspoon Hungarian paprika
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 lemon, juiced
the zest of 1 lemon
3 cups chicken stock
1 cup Couscous, a low-carb couscous alternative or rice
1 lemon, sliced into discs
1/4 cup pitted green olives
2 tablespoons cilantro, minced

Directions:Add all of the ingredients to the slow cooker and set to low heat for 6 hours.

Add the couscous to the mixture and keep covered for 7 minutes until it is fully cooked. If additional liquid is required, add more chicken stock.

Mix in the green olives, cilantro and lemon discs and serve.

Citrus Chicken Salad

Citrus Chicken SaladWith the holiday season upon us, it is so easy to snack on cookies from a cookie party and those delicious chocolates a client dropped off for the office. I like to add a few salads to the mix to help maintain my weight during the holiday season. This is a very simple recipe that balances sweet, acidity and the earthly flavors. You can dress this salad up any way you want and add bacon, avocados or any other ingredient you like.
Salad Ingredients
2 chicken breasts, grilled and sliced
1/2 cup walnut halves
4 cups mixed greens, I like to use a baby spinach mix or arugula mix
1 large navel orange, peeled and sectioned
1 green apple, cored and sliced
4 tablespoons raisins
1/3 cup red onions, sliced
1/2 cup grape tomatoes
1/4 cup Gorgonzola cheese
1/4 cup grated Parmesan cheese
1/3 cup croutons, if desired (i prefer to leave these out for myself)

Citrus Vinaigrette Ingredients
2/3 cup rice wine vinegar
4 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon dijon mustard

Citrus Vinaigrette Directions
Whisk together all of the ingredients and store in an airtight container in the refrigerator.
2 chicken breasts

Salad Ingredients
Mix together the salad ingredients and add a healthy serving of the vinaigrette.

The Ultimate Hawaiian Burger

The Ultimate Hawaiian Burger As with any construction project, it is important to start with the base. If your burger patty is not flavorful and delicious, the toppings can’t do anything but mask the flavor.

This makes 4 very generous hamburgers.

Patty Ingredients
1 egg, beaten
1 bunch fresh chives, minced
2 cloves garlic, minced
Pinch of sea salt
Freshly ground black pepper
1 pound fresh ground chuck
2 to 3 tablespoons canola oil

Topping Ingredients
4 fresh pineapple slices, 1/2-inch thick slices
1/4 cup unsalted butter, melted
1 cup mozzarella cheese
4 brioche buns, toasted and cut in half
Red onion, sliced into 4 ½ inch thick slices
8 pickle slices
Jalapenoe, sliced
4 slices of pepper jack or plain jack cheese

Sauce Ingredients
½ cup crumbled Feta cheese or blue cheese
1/4 cup mayonnaise
1 avacado, mashed
Pinch sea salt
Freshly ground black pepper

Directions
Add the beef and seasonings and gently mix together  for 30 seconds but you don’t want to over mix, cover and set aside.

Turn the grill on to high heat and once up to temperature, turn it down to medium. Brush the pineapple slices with a bit of oil and allow them to cook for 30-60 seconds on each side until beautiful grill marks are visible. Set this aside.

Divide the ground beef mixture into four equal parts and create the patties so they are 1-inch thick. Add the patties to the grill and allow them to cook for 3-5 minutes on each side depending on how you like your patties cooked.

In a non-stick pan, toast the jalapeno and pickle slices, add the mozzarella cheese and dump into a plate immediately and cover with the hot pan. This will melt the cheese.

Sauce Directions
Combine together the ingredient.

Assembly
On the bun, add the sauce to the bottom followed by the patty, sliced cheese, onion, quarter of the mozzarella topping. Place the pineapple slices on the side along with the top of the bun.

Harini’s Hot & Spicy Seafood Fritters

Seafood FrittersIngredients
1 tablespoon oil
1/4 cup red onion, diced
1 tablespoon paprika
1/2 tablespoon cayenne powder
1 tablespoon salt
1 tablespoon garlic powder
1/2 tablespoon black pepper
1/2 tablespoon onion powder
3 cups flour
2 teaspoons baking powder
3 large eggs, beaten
A total of 1 pound of the following mix: diced scallops, shrimp or white fish (feel free to use this mix or any other seafood that you enjoy, I may this with just shrimp at times)
1/2 cup green onions, diced
1 1/2 teaspoons chopped jalapenos
1/4 cup bottled clam juice
1/4 cup pale ale
vegetable or regular shortening for frying

lemon wedge, for squeezing
tartar sauce
sweet and sour sauce

Directions
Heat 1 tablespoon of oil in a large skillet and add the first 8 ingredients (onions and the seasonings) and cook for two minutes. Remove from the heat and set aside.

Heat a large skillet to medium-high heat and add the shortening so there is enough shortening to fry the fritters. The oil should reach 360 degrees F.

Mix together the flour, baking soda and eggs.

Add the eggs, seafood, red onion mixture, green onions, jalapenos. clam juice, and ale. Stir to combine the ingredients together.

Drop the batter by spoonfuls into the oil and allow them to cook 3 minutes per side when the fritters float to the top- it is time to roll them onto the other side. Remove and allow the excess oil to drain. Do not overcrowd the pan or the temperature of the oil will drop and the fritters will absorb too much oil.

Serve with lemon wedges, tartar sauce or sweet and sour sauce.

Best Beer Bratwurst

Beer BratwurstHappy Bratwurst Day! Yeah, it is an actual thing.

Ingredients
4 pounds of bratwurst
3 bottles of light ale beer (low-carbers can use chicken stock)
3 onions, thinly sliced
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon mustard seeds
2 whole cloves garlic, smashed
2 teaspoons red pepper flakes

Directions
In a large stockpot combine together all of the ingredients and bring to a boil. Allow it to cook for 10-15 minutes.

Preheat your grill to medium-high and lightly grease.

Remove the bratwurst and grill on each side for 5 minutes on each side.

Remove the onions from the liquid and caramelize in a pan with some oil.

Serve onions with bratwurst.