Tag: pot

Slow Cooker Pork and Green Chile Stew

Chunks of lean pork, slow cooked in the crock pot with tomatoes, green chiles and jalapeño for a delicious weeknight meal with a little bit of heat!

Serve this with tortillas, or over brown rice with a little light sour cream and a slice of avocado if you wish and you’ll have a delicious meal.

This recipe is really so versatile – you can add more broth if you
want more liquid, you can also add tomatillos, cilantro, and make it
your own. For speed and convenience I used canned green chiles and
jalapeno, but you can certainly use fresh and roast your own. This has a little bit of kick, but you can certainly turn it up by adding more jalapeños or chile powder.

I bought a boneless loin roast and trimmed quite a bit of the fat off before cooking, so keep it in mind that you’ll lose some meat.  I
like to brown the meat before adding it to the crock pot for best
results and add a little flour to pork as it browns
before adding it to the crock pot so that it thickens a bit. If you have gluten allergies, you can
skip this step. If you don’t have time to brown your meat no worries, it
will still work out fine. Enjoy!



Slow Cooker Pork and Green Chile Stew
gordon-ramsay-recipe.com
Servings: 6 • Serving Size: little over 3/4 cup • Old Points: 6 pts • Points+: 6 pts
Calories: 253 • Fat: 9 g • Carbs: 5.5 g Fiber: 0.5 g • Protein: 33 g • Sugar: 1.5 g
Sodium: 836 mg (without salt)

Ingredients:

  • 
2 lbs* boneless pork loin roast, lean, all fat trimmed off
  • salt and pepper to taste
  • cooking spray
  • 2 tbsp unbleached all-purpose flour
  • 
3/4 cup diced onion
  • 2 cans (4.25 oz each) whole green chiles, sliced into thick rounds
  • 2 tbsp chopped jalapeño, or more to taste
  • 10 oz can diced tomatoes and green chilies (Ro*Tel Mild)

  • 1/2 cup fat-free low-sodium chicken broth
  • 
1 tbsp cumin
  • 1/2 tsp garlic powder

  • salt and fresh ground black pepper, to taste

Directions:

Cut pork into 2-inch pieces. Season with salt and pepper.

Heat a large non-stick skillet on high heat; when hot lightly spray the pan with oil and brown the pork over medium heat on all sides, about 3 – 4 minutes total. Sprinkle 1 tbsp of flour over pork and stir to cook 30 seconds, sprinkle remaining flour over pork and cook an additional 30 seconds.

Add browned pork to the crock pot, along with the remaining ingredients.

Cook on LOW for 8 hours or HIGH for 4 houts (if using a Dutch oven, cook on low heat for 3-4 hours). When done, adjust season, salt and pepper to taste if needed.

Makes about 5 cups.

*Weight after all fat is trimmed.

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Mango salsa

SORRY NO PIC, BLOGGER PLAYING UP. COMING SOON. IT SORT OF LOOKS LIKE A BOWL OF CHOPPED MANGO WITH GREEN AND RED BITS IN IT. VERY NICE. YOU CAN FIND SOMETHING SIMILAR BY GOOGLING “MANGO SALSA

It’s been an epiphanous week.

It started when my nanny got flu. “I can come in, I suppose,” she said faintly down the phone last Monday. “My temperature is only 103.”

“No you’re alright,” I said. And then started to panic about how the fuck I was going to cope alone, no nanny, no cleaner (holiday) no husband (out covering the Olympics) no mummy (holiday) no sisters (holiday) no local friends (holiday – and I don’t have that many anyway) for an entire week.

I won’t lie, I have never looked forward to being in sole charge of Kitty. It’s a thing that depresses me – both spending a lot of time alone with her and also being depressed about being depressed about it.

At first it was ghastly. She didn’t seem to want to be with me any more than I wanted to be with her. I dragged her hither and thither in her buggy, shunting her quickly from one activity to the next, shied away from the tv like it was an unexploded bomb. If it got turned on, I fretted, it would never turn off again until she goes to nursery next September.

When Kitty would go down for her lunchtime nap I would get in to bed and pull the duvet over me, squeeze my eyes shut and think “Christ, how are we going to manage this?”

But by Tuesday afternoon I had it licked.

I don’t know if all toddlers are the same but Kitty has this incredibly short attention span, like a drunk, and what she likes to do is roam. So I turned the ground floor into a sort of toddler fresher’s fair, with small activities ranged around, from telly at one end, stickers, drawing and playdoh in the middle, the iPad somewhere around, books and rice cakes towards the kitchen, a paddling pool in the garden and her own mini-buggy with which to commute between these activities.

The telly was on all day, every day, all week, set to a murmuring background volume, tuned to CBeebies, although she was not, in the end, as interested in it as I feared. And anyway I ceased to care one way or the other. I let go. She ranged around, singing, talking to herself, talking to me, talking to the mirror, climbing on and off furniture, digging around in the dirt, flopping out on her beanbag in front of Mr Tumble, gorging on raspberries from the garden, vomiting dramatically and then saying “Oh dear!!” while she regarded the red puddle. Meanwhile, I found that I did actually have time to cook and the house didn’t fall into irreparable chaos, (although there has been an awful lot of scrabbling around for things at the last minute).

We had a wicked time. Honestly we did. I’m not just saying that, in some sort of “Ooo and then everything was alright” kind of way. It was great. I learned all sorts of things about her I didn’t know. It was genuinely hilarious. I didn’t miss any of the things I do when I’ve got a nanny. I realised, in fact, that I don’t especially enjoy myself when I do have that free time.

Like now. I am sitting alone in my huge, spooky house while Kitty is out with her nanny and 40,000 other Caribbean children somewhere in Peckham having an amazing time and will not be back until bathtime.

And if I think about it too much, I might get upset. So let’s go; let’s fly you and I away from this gloomy now, to a different time, back to 2006 when I had just started on Londoner’s Diary, which as I’m sure you know is the gossip page of the Evening Standard.

One day appeared a new girl in the editor’s office. The editor liked to have a lot of girls around and she was very mean to all of them. She thought she was in the Devil Wears Prada or something and that being mean to your assistants is terribly glamorous, but we knew that we were actually in a scummy daily newspaper office in West London and that people who are mean to their assistants are bitches who will rot in hell.

The editor’s girls didn’t usually last. They all had office affairs eventually, which then went sour, then they went on sick leave, then never came back. But Connie, or “Beautiful Connie” as she quickly became known, was different. She was smart. She couldn’t have been less interested in the skinny boys on news or any of the fast-talking, grizzled and jowly back bench. Her boyfriends were always incredibly tall mega-Sloanes that she’d known she was six, who thought journalists were dismal little people. Yet there was a steely glint in her sleepy brown eyes and a taut resiliance in her long, long blonde hair and perky tiny-flower-patterned mini dresses.

The editor had finally met her match.

She was my best – and, sometimes, only – friend at the Standard. I would often poke my head into the editor’s office, where she sat drinking pot after pot of fresh ginger tea that was so strong that when you drank it, it felt like your whole face was on fire and she would shriek, quietly: “ESTHER!! Oh my god I’ve just eaten an entire Bounty and TWO packets of Maltesers!!!”

I have been thinking about Connie recently because I came across a recipe for a mango salsa, which she used to make for me in the weeny galley kitchen of her top floor flat in Notting Hill. Roasting in summer and freezing in winter, (“I think another bad January might finish me off”),  Connie’s flat was a miracle of survival, like those plants you get in the desert, or 100,000 miles under the sea.

Anyway she almost always has the ingredients in her kitchen for this spicy mango salsa, and it’s quite, quite delicious. My husband and I had this with a very rich jerk pork belly, which didn’t work at all, it was too rick and gacky and yuk. It would be very good instead with some plain steak, or a tuna steak (although these days one cannot really eat such things) or a plain white fish like turbot or pollock.

Makes enough for 2-3

1 mango – diced
juice of 1 lime
small handful coriander
a sprinkling of fresh mint
1 chilli – no seeds – chopped finely
1 avocado, diced
salt

1 Put everything in a bowl and mix

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Beef Barley Soup


A hearty bowl of soup made with carrots, celery, onions, lean beef and pearl barley.

When I was a kid, we had soup for dinner almost every night. Sometimes we had a bowl as a first course, and other times as a main dish. I wasn’t always very happy about this, because believe it or not I was a very picky kid. But when my Mom served Beef Barley, I never complained.

This soup is perfect for the cooler evenings as we head into Fall. It’s a one pot meal that’s really simple to make, but it takes a little over an hour for the meat to get tender, so keep that in mind if you’re pressed for time. The pressure cooker is perfect to speed this up, I’ve also included instructions if you own one.

I wasn’t sure what my toddler would think, but I fed it to her anyway and to my surprise she ate it. Leftovers only get better and make a great lunches; this also freezes great if you want to make freezer meals for the month. To make this soup gluten-free, you can sub the barley for quinoa.

Beef Barley Soup
gordon-ramsay-recipe.com
Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 7 pts • Points+: 8 pts
Calories: 336 • Fat: 11 g • Carbs: 27 g Fiber: 6 g • Protein: 32 g • Sugar: 1.5 g
Sodium: 453 mg (using 1 tsp kosher salt)

Ingredients:

  • 1 tsp oil
  • 1-1/2 lbs lean beef round stew meat
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 2 cloves garlic, chopped
  • 6 cups water
  • 1 – 2 tsp kosher salt, to taste
  • 2 bay leaves
  • 2/3 cup dry barley
  • fresh ground black pepper

Directions:

Heat a large heavy pot or dutch oven on medium heat. Add oil and beef, season with a little salt and brown meat a few minutes.

When meat is browned, add carrots, onion, celery and garlic to the pot and give it a good stir.
Add water, salt and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the meat is soft, about 1 1/2 – 2 hours.

Add the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30-35, remove bay leaves and serve. Makes 7 1/2 cups.

———————————————————————————————————

Pressure cooker instructions: Follow all the steps with the meat and carrots as instructed above, when you add the water and cover and lock the lid. Cook in the pressure cooker for about 30 minutes on medium low heat. Remove from heat and when the pressure cooker is cool enough to unlock the lid, remove and add barley. Cook an additional 30 minutes uncovered.

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