Tortilla Soup

1.5 to 2.0 pounds boneless, skinless chicken breasts
~1 1/2 t cumin
~1/2 to 1 t garlic powder
~1 to 2 t chili powder
~ 1 t Mrs Dash Fiesta Lime
Salt & pepper
1 small onion, cut in half and then sliced thinly (raw, or sauteed in olive oil until lightly browned - see instructions below)
1 15-ounce can of corn, rinsed and drained
1 15-ounce can of black beans, rinsed and drained
1 15-ounce can of crushed tomatoes
1 15-ounce can of diced tomatoes
4 ounce can of diced jalepenos or green chilis (depending on your heat preference)
About 24-32 ounces of chicken broth (depends on preferred broth thickness)
About 5 or 6 small corn tortillas, sliced, brushed with oil, and baked at 350 for about 15 minutes; or in a pinch, store bought tortillas (check ingredient list to be sure there are no undesirable ingredients in the corn chips you purchase)

Optional garnishes: Greek yogurt, avocado, sliced lime, chopped cilantro, skim-mozzarella cheese, peppers of any kind, etc.

Version 1 (Use if you will be gone all day and cannot do an intermediary step)
Place chicken, the majority of all seasonings, both cans of tomatoes, jalepenos/green chilis, raw onions, chicken broth in slow cooker on low. Cook for about six to eight hours. Add the corn and beans. Re-season with remaining spices to taste. Make sure chicken has "shredded" during cooking or use a fork to break apart. Cook another 30 minutes. Serve in a bowl over tortilla chips and garnish as desired.

Version 2 (Use if you will be home and can do an intermediary step about halfway to 3/4s of the way into the cooking process)
Place chicken, the majority of all seasonings, both cans of tomatoes, jalepenos/green chilis, and chicken broth in slow cooker on low. About 2 or 3 hours before serving, add sauted onions, corn, and beans. Break chicken apart with a fork, as desired. About 30 minutes to an hour before serving, re-season as necessary. If making tortilla chips, begin them now. Serve in a bowl over tortilla chips and garnish as desired.

This serves about 8 to 10.

Comments: My husband cooks a very highly processed version of tortilla soup, which is quite tasty. I really love his soup, but wanted a healthier, more nutritious, and less processed version. This soup was very delicious and everyone in the family loved it. We all prefer the home made tortilla chips, but make it with store bought chips when we are short on time.

Picture shows soup with store bought blue corn chips as garnish (and at the bottom of the bowl)

Provencal Beef Pot Roast

~2 lbs. boneless chuck roast trimmed and cut into large chunks (mine was 2.35 lbs.)
1-2 T olive oil
5-6 garlic cloves minced
1/2-3/4 cup red wine
1/4-1/2 cup beef broth (low-sodium)
2 ounces dried porcini mushrooms
1/3 cup pitted kalamata olives
1 large carrot peeled and thickly chopped
1 large parsnip, peeled and thickly chopped
1/2 large onion, chopped
1 15-ounce can of diced tomatoes
Chopped fresh parsley and thyme
Salt & pepper

Sachet - see comments below**
1 t whole black peppercorns
5 flat-leaf parsley sprigs
3 thyme sprigs
1 bay leaf
Rind from 1/2 small orange

Brown meat in olive oil on stove top (brown on all sides) and add to crock pot (on low, covered). Add broth, wine, minced garlic, and dried mushrooms. **Ideally, using a sachet is the best method so you don't have large chunks of peppercorn or orange rind in your broth. However, I did not have cheese cloth today and so I just threw everything in the pot and sifted it off at the end. This worked out just fine, if not a little annoying. If using a sachet, combine all ingredients in a cheesecloth & secure with twine. Add bundle to slow cooker. 

So, either add sachet or add the sachet ingredients to the slow cooker. With about 3 hours left add the olives, carrots, onion, parsnips, tomatoes, and remaining seasonings. Cook for another 3 hours, meat should be tender and veggies should be soft but not mushy.

Total cook time about 7 to 8 hours optimally. I ran out of time today and cooked mine for 5 1/2 or 6 hours and it was fine, maybe not quite as tender as I expected. I would suggest the 7+ hours if you have it. Prep time is not too much, maybe about 15-20 minutes.

Comments: This is really very good, we all enjoy it. I served it with dilled squash and roasted sweet potatoes.

 

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Asian BBQ Pork

Ingredients:
2 pound boneless butt pork roast, visible fat trimmed
1/4 cup low-sodium soy sauce/ Tamari
1/4 cup hoisin sauce (see comments below)
3 tbsp tomato paste
4 tbsp honey
1 teaspoon garlic powder
3 teaspoons fresh ginger, peeled & grated
1 teaspoon sesame oil
1/2 teaspoon 5-spice powder
1/2 cup chicken broth/ stock

Very Easy How To:
Place pork in slow cooker and cover with the rest of the ingredients above. Cook on the lowest setting for 8-10 hours, turning once during cooking. Serve.

Comments:
This recipe is extremely easy and results in a deliciously flavored pork roast. Be careful with the settings on the slow cooker as we had an issue with the sauce burning (heat was way too high) the first time we made this. I would suggest cooking longer at the lowest setting possible for best results.

Also, I would highly suggest making your own hoisin sauce if possible because the only ones I could find in the grocery store had sugar as the first or second ingredient! You can try the following mixed together (4 T low-sodium soy sauce, 2 T no-sugar peanut butter or black bean/miso paste, 1 T honey or molasses, 2 T white vinegar, 1/8 t garlic powder, 2 t sesame oil, 20 drops chinese hot sauce, jalepeno or habanero, and 1/8 t black pepper) to make half a cup.

We served this with the Almond Flour & Chedder Muffins and a salad and it was so delicious.

 

This post was shared on Foodie Friends Friday Crocktober Party.