Chinese Chicken with Pineapple or Mango Sauce (slow cooker)

"Kowloon" is a Chinese-Amerian dish with Asian ingredients and Polynisian flavor. Plus, preparing it in a slow cooker, you will have more free time.

九龙鸡 (Mandarin Chinese)

/jiǔlóng jī/

Serves 4

~Use organic as much as possible.~

2 chicken thighs

1 tsp. ground ginger

minced garlic

1 cup (240 ml) chicken broth

1/2 can (4 ounces/120 ml) of pineapple syrup and 4 slices of pineapple cut into fourths or 1 peeled and diced mango 

cut green onions or scallions 

1/4 cup (30 g) cornstarch

1/4 cup (60 ml) soy sauce, tamari,  or gluten-free liquid aminos

1 Tbs. (15 ml) vinegar

Himalayan salt and black or lemon pepper

optional: drained water chestnuts

cooked rice or (gluten-free) noodles

~Chinese~

一 /yī/ 1. Rub salt and pepper on the chicken.

二 /èr/ 2. Place in the slow cooker.

三 /sān/ 3. Place the sliced pineapples/mangos and optional water chestnuts on top.

四 /sì/ 4. Whisk together: ginger, broth, and syrup.

五 /wǔ/ 5. Pour over the chicken.

六 /liù/ 6. Cook an hour on HIGH.

七 /chī/ 7. Then cook 2 more hours on LOW.

八 /bā/ 8. Add the green onions.

九 /jiǔ/ 9. In a bowl, mix cornstarch, vinegar, and soy/liquid aminos.

十 /shí/ 10. Turn the chicken thighs over and stir in the soy sauce.

十 一 /shíyī/ 11. Cook on HIGH 10 minutes, inside temperature of the chicken 165ºF/74ºC.

好胃口 

/hǎo wèikǒu/

Good appetite

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Pork Chops (Slow Cooker)

In little over an hour, you'll have dinner ready. Talk about a "quick", well, easy meal.

Servers 4

4 boneless organic pork chops

1 tbs.(2 g) or more to taste, each: Himalayan salt, lemon pepper, paprika, garlic powder, oregano, and basil

1 cup (240 ml) organic chicken broth

2 minced organic garlic cloves

1. Cut small slits in a diamond pattern to one side of each pork chop.

2. Mix the spices.

3. Rub a little on the side with the slits. 

4. Whisk garlic and broth into the spice mixture.

5. Pour the broth into the slow cooker.

6. Add the pork chops.

7. Cook on HIGH for an hour. Inside temperature 145ºF/63ºC.

8. Serve with the added sauce on top. 

We have serveral more pork chops recipes for you to try. How does "Hungarian Pork Chop Casserole" sound for dinner?

 https://veggiefernandezs.blogspot.com/search/label/pork%20chops

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Pineapple Chicken à la Hawaiian (slow cooker or instant pot)

The chunks of pineapple and red peppers make a colorful dish served over rice. Two recipes are listed, one for slow cooker the other for instant pot. 

ʻO ka moa paina Hawaiʻi (Hawaiian)

Serves 4-6

1/4 cup (30 g) organic honey

1/4 cup 60 ml) soy sauce or gluten-free liquid aminos

2 Tbs. (30 g) dark brown organic sugar

1 Tbs. (15 g) minced or grated ginger

2 organic garlic cloves, minced

pinch or two of red pepper flakes

1/2 cup (120 ml) organic chicken broth

1 Tbs. (15 ml) olive oil

1 organic onion, cut into 1-inch (2,5 cm) chunks

1 1/2 - 2 pounds (680 -910 g) organic boneless, skinless chicken breasts

2 cups (260 g) organic fresh pineapple or drained canned chunks

1 large or 2 small organic red bell peppers, chopped 

2 Tbs. (30 g) cornstarch

cooked basmati or brown rice

Slow Cooker

ekahi 1. Whisk: honey, soy sauce/liquid aminos, sugar, ginger, garlic, red pepper flakes, and broth. Set aside.

elua 2. In a skillet, heat the oil over medium-high heat. Add the onions and still 4-5 minutes.

ekolu 3. Put the onions in the slow cooker and add the chicken, pineapple, and bell peppers.

ʻehā 4. Pour the honey sauce over the top.

elima 5. Cover and cook on Low for 2 1/2 t0 3 1/2 hours, inside temperature of 165F (75C).

eono 6. Transfer the chicken to a cutting board and slice it on an angle. Set aside.

ehiku 7. Carefully transfer the vegetables and juices to a medium saucepan.

ewalu 8. In a small bowl, stir together the cornstarch and 2 Tbs. (30 ml) water.

eiwa 9. Add it to the pan with vegetables. 

umi 10. Bring to a boil over high heat.

umikumākahi 11. Reduce the heat and simmer, whisking about 3 minutes.

umikumālua 12. Return the chicken, thickened sauce, and vegetables to the slow cooker and stir gently.

umikumākolu 13. Serve over rice.

Instand Pot

1. Whisk: honey, soy sauce/liquid aminos, sugar, ginger, garlic, red pepper flakes, and broth. Set aside.

2. Set to "Sauté". Pour the oil into the pot and heat until shimmery.

3.  Add the onion and cook, stir about 4-5 minutes.

4. Add the chicken, pineapples and bell peppers.

5. Pour the honey sauce on top.

6. Lock and seal the lid.

7. Cook at high pressure for 7 minutes or until the chicken is cooked through, then quick release the pressure.

8. Transfer the chicken to a cutting board and slice in angles. Set aside.

9. Set the pot to "Sauté" again. 

10. In a small bowl, stir together the cornstarch and 2 Tbs. (30 ml) water.

11. Stir the cornstarch mixture into the vegetables and sauce in the pot and bring to a boil.

12. Cook, whisking, until thickened, about 3 minutes. Press "Cancel".

13. Return the chicken to the pot and stir gently. 

ʻumikūmāhā 14. Serve over rice. 

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Fish à la Provençal (slow cooker)

A trip to southeastern France with its distinct cultural and linguistic identity, is rewarding with a local fish dish. Any dense flesh fish works well.

lou Peissounas (Provençal)

"the fish"

le Poisson (French)

Serves 4

1/4 cup (60 ml) olive oil

zest of 1 organic lemon

1/4 cup (30 ml) organic lemon juice

minced organic garlic

black pepper and paprika to taste

1 tsp. (5 ml) herbes de Provençe*

1/4 cup (25 g) each: capers and sun-dried tomatoes, both drained

1/2 pound (225 g) organic potatoes, cut into fourths

4 wild fish fillets (halibut, salmon, sea bass, or cod)

chopped parsley for garnish

-Provençal (provençau) dialect-

un /un/ 1. Whisk together: olive oil, lemon zest and juice, garlic, pepper, paprika, herbes de Provençe, sun-dried tomatoes, and capers. Set aside.

dos /doos/ 2. Coat the inside of the slow cooker with cooking spray.

tres /th-re-ss/ 3. Add the potatoes with some of the lemon sauce and toss.

quatre /KAH-tray/ 4. Add the fish with the rest of the sauce.

cinc /seenk/ 5. Cook on hight for 2 hours or low for about 3 1/2 hours, to a fish temperature of 165F (64C).

sièis /seei-s/ 6. Surround the fish with potatoes on a platter or individual plates. Spoon some of the sauce over the top.

sèt /seht/ 7. Garnish with the chopped parsley.

*herbes de Provençe is a mixture of: dried basil, safe, rosemary, marjoram, thyme, savory, fennel and/or lavender.

Fish market in Provençe

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Italian Hunter's Style Chicken (slow cooker)

An Italian hunter would cook over an open fire, without the canned ingredients and anything he found that day. Back up a little and into a kitchen, this slow cooker recipe would not have you shooting and skinning anything!

Cacciatore (Italian)

"hunter's style"

Serves 6

organic fingerling potatoes or cut larger ones in bite size pieces

olive oil

black or lemon pepper to taste

4 organic chicken breast, cut into bite size pieces [Now, if you choice to have rabbit, pheasant, boar, wild turkey, etc....]

sliced (nitrate-free) pancetta or ham

6 organic garlic cloves, sliced

1 sliced organic onion rings

2 Tbs. (30 g) rosemary 

1/2 cup (120 ml) organic chicken broth

1/4 cup (60 ml) balsamic vinegar 

optional: (dairy-free) feta or goat cheese

uno 1. Placed the potatoes in the slow cooker.

due 2. Sprinkle with olive oil and some pepper. Stir. 

tre 3. Sprinkle the chicken with some pepper.

quattro 4. Sauté the pancetta/ham in some olive oil.

cinque 5. Add the chicken pieces and brown on all sides.

sei 6. Transfer to the slow cooker.

sette 7. Sauté the garlic, rosemary, and onion rings about 2 minutes.

otto 8. Add the balsamic vinegar and broth to the skillet and bring to a boil.

nove 9. Pour over the chicken in the slow cooker.

dieci 10. Cover and cook on high for 2 1/2  hours or on low for 4 hours. Check the temperature inside the chicken to read 165F/75C.

undici 11. Remove the chicken and place on a platter or individual plates.

dodici 12. Add some potatoes and sauce over both of them.

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Chicken and Quinoa (Slow Cooker)

Quinoa is used because it is gluten free. It is an annual plant grown as a crop. Indignant Peruvian nickname: chisiya mama "mother of all grains", which is 3-4 000 years old.

Wallpa ima Chisiya Mama (Quechua)

Serves 4

1 pound (455 g) organic, boneless, skinless chicken breasts

1 cup (240 ml) organic chicken broth

2 organic tomatoes, chopped

1 organic onion, cut in half and sliced or half a can of diced tomatoes

1 organic lemon, zest and juice

1 tsp. herbes de Provence* or thyme

1/2 tsp. (2,5 g) each: Himalayan salt and black or lemon pepper

3/4 cup (95 g) quinoa 

organic black and green olives cut in half

chopped parsley

Quechua (Quechua: Runasimi “people’s language”, indigenous language)

Cuzco Quechua (dialect)

huk 1. Cut each chicken breast into 4 pieces.

iskay 2. Place in the slow cooker along with rest of the ingredients, except the quinoa and olives.

kimsa 3. Cook on High for 90 minutes or on Low for 2 1/2 to 3 hours.

tawa 4. Cook the quinoa by adding 1 1/2 cups (360 ml ) water or broth and little salt. Bring to a boil, lower the heat and simmer, uncover about 15 minutes, until the quinoa is tender and white "tail" appears around the grain.

pichqa 5. Release the steam on the slow cooker, stir in the cooked quinoa and olives OR serve over the quinoa.

suqta 6. Serve garnished with parsley.

*herbes de Provence recipe

1 cup (130 g)

2 Tbs. (30 g) each dried: 

• rosemary
• thyme
• basil
• lavender flowers
• Italian parsley

1 Tbs. (15 g) each dried

• fennel seed
• oregano
• tarragon

1 tsp. (5 g) bay powder

1. Grind rosemary and fennel seeds.

2. Add the rest of the herbs.

3. Store in an airtight container. 

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Pork Chops with Pineapple-Slow Cooker

 A tasty Hawaiian dish!

ʻOki puaʻa me ka paina (Hawaiian)

Serves 4

Serve with organic rice.

4 organic, thick pork chops

2 cans of organic, sliced pineapple, save the juices

1/2 cup (65 g) corn starch

3 Tbs. (30 ml) soy sauce or gluten-free liquid aminos

3 Tbs. (30 ml) rice wine vinegar

organic garlic

3 Tbs. (30 g) organic: honey or sugar

1 Tbs. (15 ml) organic ketchup

ʻekahi 1. Place a single layer of pineapple slices on the bottom of slow cooker.

ʻelua 2. Add the pork chops in a single layer.

ʻekolu 3.  Add another layer of pineapple

ʻehā 4. Pour in the pineapple juice.

ʻelima 5.  Add the corn starch, soy sauce/liquid aminos, honey/sugar, garlic, ketchup, and rice wine vinegar. 

ʻeono 6. Cook on HIGH about 4 hours. (meat temperature 145F/63C).

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Spicy Chicken and Sweet Potato Stew (Slow Cooker)

Sweet potato young shoots and leaves can be eaten as greens but not in this recipe. Sweet potatoes are only distantly related to the common potato! 

Yams are different vegetables, native to West Africa, South America and the Caribbean, Asia, and Oceania. While the sweet potato is native to tropical regions of the Americas, which include Hawai'i and Florida.

Serves 6

1 1/2 pounds (680 g) organic chicken thighs, cut into 1 1/2-inch (3,70 cm) pieces

2 organic sweet potatoes, cut into 1 1/2-inch pieces

1 can (14.5 ounces/625 g) organic stewed tomatoes, with the juice

1 chopped organic onion

3 minced garlic cloves or 3/4 tsp. (12 g) granulated garlic

1-inch (2,5 cm) chopped ginger or 1 1/4 tsp. (175 g) ginger

1/8-1/4 tsp. (18 g - 35 g) cayenne pepper or more to taste

2 1/2 cups (600 ml) organic chicken broth

1/4 cup (30 g) (dairy free) butter

1 brunch of organic spinach

organic toasted chopped almonds

chopped cilantro or parsley

2-3 spoonful of organic peanut butter

1. Add to the slower cooker: the chicken, sweet potatoes, tomatoes, onions, garlic, ginger, and cayenne pepper.

2. Add the broth, mix, cover and cook on low for 6-7 hours or on high for 3 hours.

3. If on low, switch to high. Use a ladle to remove 1/2 cup (120 ml) of the liquid. Set aside.

4. Stir in the spinach, cover and cook 15 minutes more.

5. Whisk the butter and peanut butter into the cooked liquid.

6. Stir it into the stew.

7. Serve with sprinkled almonds and cilantro/parsley.

Try some of the other stew recipes: https://veggiefernandezs.blogspot.com/search/label/Stews

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Mexican Chicken, Slow Cooker

Add a few ingredients to the slow cooker, turn on, walk away, just add rice dish and salad, and enjoy a prepared meal tonight, 

Pollo mexicano (Spanish)

Serves 4

3 Tbs. (45 ml) olive oil

4 boneless, skinless organic chicken breast

2 (16-ounce/455 g) cans of organic pinto beans or cans of 3-bean, with the liquid

2 (10-ounce/285 g) cans organic diced tomatoes

2 Tbs. (18 g) fajita seasoning* or more to taste

black pepper to taste

cilantro or parsley

organic lime juice or wedges

cooked organic Mexican rice (with cumin and organic chicken broth) or

https://veggiefernandezs.blogspot.com/2022/02/mexican-rice.html

Try one of our salad recipes, also.

uno 1. Heat the oil in a skillet over medium-high heat.

dos 2. Season the chicken with black pepper.

tres 3. Cook the chicken for about 2 minutes on each side.

cuatro 4. Add the beans to the slow cooker.

cinco 5. Add the chicken breast.

seis 6. Pour the tomatoes in.

siete 7. Add the fajita seasoning.

ocho 8. Cook on LOW for 3-4 hours (chicken temperature of 165F/74C)

nueve 9. Serve with sprinkle of cilantro or parsley, lime juice or wedges, cooked rice, and salad.

*fajita seasoning: makes about 3 Tbs. (29 g)

Stir all together:

1 Tbs. (15 g) cornstarch

2 tsp. (4 g) chili powder

1 tsp. (2 g) paprika

1 tsp. (5 g) organic sugar

1 tsp (2 g) each: onion, garlic, and cumin powders

1/2 tsp. (1 g) cayenne pepper

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Eggplant Casserole à la Turkish , Slow Cooker

eggplant (US, Canada, and Australia)

aubergine (UK and Ireland)

brinjal (Indian subcontinent, Singapore, Malaysia, and South Africa)

patlıcan (Turkish)

It is grown worldwide for its edible fruit,  but typically used as a vegetable. It is related to the tomato, chili pepper, and potato. 

I enjoyed the way my Turkish landlady made an eggplant casserole for me.-Mike

While it is cooking, serve a Turkish appetizer plate.*

Patlıcanlı Güveç (Turkish)

Serves 4-6

Heat the boiler

Sauces Sos:

1 cup (240 ml) (dairy-free) organic yogurt

chopped parsley and mint

1-2 minced organic garlic cloves

bir /beer/ 1. Combine all ingredients. Refrigerate until ready to serve.

Bulgur Bulgur:

2 tsp. (4 g) each: paprika and cumin

pinch or two each: cayenne pepper or red chili flakes and cinnamon

1 organic eggplant, sliced into thin rounds

1/4 cup (60 ml) olive oil

1 chopped organic onion

4 minced organic garlic cloves

1 Tbs. (15 g) organic tomato paste

1 cup (130 g) bulgur (not gluten free)

1 cup (240 ml) organic vegetable broth

4 organic tomatoes, thinly sliced

iki /ee-kee/ 2. Place the oven rack 6 inches (15 mm) from the broiler.

üç /üch/ 3. Mix the spices with 1 Tbs. (15 ml) oil.

dört /durt/ 4. Spay oil or line a baking sheet with foil. 

beş /besh/ 5. Place the sliced eggplants in single layer on the baking sheet.

altı /al-tuh/ 6. Brush each side with some oil and sprinkle with the spice mixture.

yedi /ye-dee/ 7. Boil 5 minutes, then flip for another 5 or more minutes, until soft and begins to brown.

sekiz /se-keez/ 8. Lightly coat the slow cooker with oil spray.

dokuz /doo-kuz/ 9. Microwave the onions, garlic, tomato paste, and 1 Tbs. (15 ml) oil in a bowl, about 5 minutes.

on /on/ 10. Stir in the broth and bulgur in the slow cooker.

on bir 11. Alternate the slices of eggplant and tomato into 3 rows on top of the bulgur mixture.

on iki 12. Cover and cook 3-4 hours on LOW or 2-3 hours on HIGH.

on üç 13. Serve with the sauce on the side. 

Afiyet olsun!

/a-feh-yet ol-sun/

Bon Appétite

*Turkish appetizer plate

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Slow Cooker Sausage and Eggs à la Portuguese

A spice lunch at a café in Lisbon one summer, modified for a slow cooker-Mike, Judy, and Alia

Salsicha e Ovos (Portuguese)

Serves 4

1 pound (455 g) smoked sausage, example linguiça, cut into 1/2 inch (12 mm) rounds

1 organic onion, chopped

minced organic garlic clove(s)

1 organic red bell pepper, chopped

1 tsp. (2 g) crushed saffron

1 can organic tomatoes with juice (14 1/2 ounce/430 g)

1 cup (240 ml) chicken broth

2 cups (340 g) frozen organic peas, defrosted

4-8 organic eggs

black pepper

1/2 cup (30 g) chopped parsley

um 1. In a skillet over medium-high heat, cook the sausage about 5 minutes.

dois 2. Sauté the onions, garlic, bell pepper, and saffron about 3 minutes.

três 3. Stir in the tomatoes.

quatro 4. Transfer to the slow cooker.

cinco 5. Stir in the broth.

seis 6. Cover and cook on high for 2 hours or low for 3-4 hours.

sete 7. Stir in the peas and break the eggs on top.

oito 8. Sprinkle the eggs with pepper and parsley.

nove 9. Cover and cook high for 35 minutes or low for 45 minutes.

 (a) for eggs cooked through and not runny, cook to 55-65 minuets on high.

dez 10. Ladle the eggs and some sauce onto plates.

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Slow Cooker Stuffed Eggplant à la Turkish

After living a year in Turkey, I enjoy Turkish cuisine (Türk mutfağı ).-Mike

It is a fusion of Mediterranean, Balkan, Middle Eastern, Central Asian, Eastern European, Armenian, Kurdish, and Georgian cuisines, with each village and woman's variation. 

Although meat-based foods are common, meals are largely center around rice, vegetables, and bread, filled with dozen of spices and herbs.

iman bayildi (Turkish)

"the priest fainted"

(dish prepared by the wife of an imam, 

Turkish priest)

Serves 6

~Serve as a cold meze (Turkish: "snack or appetizer") (Spanish: tapa), hot entrée, main dish, or with grilled lamb, beef, or seafood.~

1/2 cup (120 ml) olive oil

3 small organic eggplants, cut in half, the lengthwise (do not remove the stem)

sea salt

black pepper

1 large organic onion, chopped

minced organic garlic

1 can of organic chopped tomatoes with its juice [14 1/2 ounce/430 g)]

1/4 cup (15 g) chopped parsley or 1/8 cup (7 g) dry parsley

6 toasted pita breads cut in quarters (or a gluten-free bread)

1 cup (240 ml) (dairy-free) yogurt

chopped dill or basil leaves

optional: drizzle of lemon juice

bir /beer/ 1. Pour 1/4 cup (60 ml) olive oil in the slow cooker. Brush the bottom and sides.

iki /ee-kee/ 2. Score the flesh of each eggplant. Do not cut the skin.

üç /üch/ 3. Place the eggplant skin-side down and sprinkle with some salt and pepper.

dört /durt/ 4. In a skillet, heat the rest of the oil over medium-hight heat.

beş /besh/ 5. Sauté the onions and garlic for 3 minutes.

altı /al-tuh/ 6. Add the tomatoes and parsley. Sauté another 5 minutes.

yedi /ye-dee/ 7. Spoon it over the eggplant, covering each half with some of the sauce.

sekiz /se-keez/ 8. Cover and cook for 2 hours on high or 4 hours on low.

dokuz /doo-kuz/ 9. Uncover and rest for 10 minutes.

on /on/ 10. Transfer to a plate and spoon any juice over the eggplants, sprinkled dill or basil leaves, and optional lemon juice.

on bir 11. Serve with bread and bowl of yogurt. 

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Slow Cooker Potatoes with Lemon and Olives

The Middle Eastern dish can be a main dish or a side-dish with other vegetables, meats, and/or fish.

Serves 6

1/4 cup (60 ml) olive oil

1/2 tsp. (2,5 ml) each: ground cumin and crushed saffron

3 tsp. (15 ml) paprika

chopped organic garlic cloves

1/4 cup (25 g) preserved lemon rind (*see bottom)

1 tsp. (5 ml) ground ginger

3 pounds (1,4 kg) mixed organic potatoes (gold, purple, red, and/or white) cut into fourths

12 organic onions

1 cup (120 g) pitted green olives

2 Tbs. (30 ml) chopped mint for garnish

1. Add to the slow cooker: oil, saffron, paprika, garlic, preserved lemon, ginger, and cumin.

2. Stir in the potatoes and onions.

3. Cover and cook on high for 2-3 hours or on low for 4-5 hours.

4. Stir in the mint and olives.

5. Serve hot or at room temperature.

Homemade preserved lemon rind 

#1

Makes 1 quart (1 L)

Takes a month

OR 

look for it in a Middle Eastern grocery store

3 organic lemons

1/4 cup (60 ml) organic lemon juice

1/4 cup (50 g) sea salt

1 cinnamon stick

1 bay leave

2-3 each: whole cloves and black peppercorns 

1. Cut an end off each lemon and stand it on its end, then cut into fourths. Leave a little attachment at the bottom.

2. Push the lemons into a jar and sprinkle with the salt.

3. Add the cinnamon stick, cloves and peppercorns.

4. Pour in the lemon juice to cover the lemons.

5. Seal the jar and leave in a dry, cool place for a month.

6. Discard the flesh and chop the rind into small pieces.

7. Store in the refrigerator for up to 6 months.

#2

lemon slices

1. Sauté the sliced lemons with a touch of olive oil and salt.

2. Put the skillet in the oven add a pinch of salt and tablespoon or two (15-30 ml) water.

3. Cook for 10-12 minutes at 375F (190C).

4. Remove and chop.

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