Slow Cooker Split-Pea Soup

[fairly unappetizing pic that doesn't do justice to the taste forthcoming]

As per what passes for an editorial policy here, I'm just acknowledging a dearth of recent posts then moving on. Hi!

Seeing that it's finally fall, we pulled out our trusty copy of Slow Cooker Revolution and mostly followed the split pea soup recipe -- albeit with more ham hocks, carrots and garlic. It turned out quite well -- smoky and rich, though I may try it with less salt and a bit less liquid next time. Happy soup and stew weather, everyone.

• 2 onions, minced (about 2 c)
• 6 garlic cloves, minced (about 1-1/2 T)
• 1/8 t red pepper flakes
• 1-1/2 T fresh thyme, minced
• 1 T vegetable oil
• 4 c beef broth
• 3 c water
• 1 lb. split peas
• 6 carrots, peeled and cut into 1/2 in. pieces (about 2 c)
• 2 bay leaves
• 2 smoked ham hocks, rinsed and scored
• 1 T lemon juice
• salt and pepper to taste

Place onions, garlic, red pepper flakes, thyme and oil in a microwave-safe bowl. Microwave for five minutes, stirring occasionally, till onions are softened; transfer to slow cooker.

Add broth, water, split peas, carrots, ham hocks and bay leaves to slow cooker. Cover and cook till peas are tender, 9-11 hours on low or 5-7 hours on high (everything was super soft at five hours on high with our cooker).

When done, remove bay leaves, stir in lemon juice and season to taste. Skim fat and remove meat from bone, then return to soup if you want; we didn't bother.

Chicken Adobo 5: The Saga Continues

It's been quite a while since I've made adobo for myself. But now that my tweaking of the spicy souse soup recipe is almost complete (need to post the modded version soon), I'm taking a break from pig's ears (much to John's relief) and moving on to a childhood favorite: chicken gizzards. Though I found some promising recipes that involve two hours of simmering and optional deep-frying, I decided to start with the classic: adobo. Since I actually have Filipino cane vinegar and soy sauce at my disposal, I decided to tweak this recipe, skipping the sugar and salt and more than doubling the garlic. It's one of the more delicate takes on the dish, but still satisfying. Next time I'll add some pork and make a few other tweaks for extra oomph.

• 2.5 lb. chicken thighs, skin-on (about 6 thighs)
• 1/2 lb. chicken livers
• 1/2 lb. chicken gizzards
• 2/3 c water
• 2/3 c cane vinegar
• 4 T soy sauce
• 2 bay leaves
• 6-7 cloves garlic, minced (about 3 T)
• 2 t black peppercorns

Combine all the ingredients in a pot and let sit for at least half an hour.

Bring the pot to a boil; simmer till the chicken's done (about 20-30 minutes).

Optional steps: Remove the chicken and reserve it. Bring the sauce back to a boil and reduce till it's thick enough to coat with a spoon. Brown the chicken in a tbsp. of oil (or stick it under the broiler for a bit), then return to pot.

Serve over white rice.

Black Bean and Pork Chili

We've been pretty good about making a mess of beans or other stew in the slow cooker every weekend (myself, less so about posting them). This past Sunday, we un-vegetarianned a Slow Cooker Revolution black bean chili recipe, adding in a hefty four-pound (five with the bone in) hunk of pork shoulder and skipping the mushrooms (only because there was no more room for them). We also lessened the hot chili powder and de-seeded the jalapenos, since my tummy's still a bit roiled. Despite the gentling, the Cook's Illustrated folks delivered yet again - it's a rich, flavorful stew, though there's perhaps a tad too much liquid. Our version below.

Future tweaks: less pork, add mushrooms and perhaps other vegetables, perhaps lessen the cooking liquid.

• 2 T vegetable oil
• 2 onions, minced
• 2 red bell peppers, stemmed and seeded
• 2 jalapeno chiles, stemmed, seeded and minced
• 10 garlic cloves, minced
• 2 T chili powder
• 4 t mustard seeds
• 1 T cumin powder
• 1 T dried oregano
• 3 c vegetable broth
• 2 c water
• 1 lb. black beans, picked over and rinsed
• 4 lb. pork butt roast, cut into 1-1/2 to 2 in. pieces
• 1 T canned chipotle chile in adobo sauce, minced
• 2 bay leaves
• 1 28 oz. can whole tomatoes, drained and chopped
• 2 T minced fresh cilantro
• salt and pepper to taste

Heat oil in a large skillet over medium heat. When it shimmers, add onions, bell peppers, jalapenos, garlic, chili powder, mustard seeds, cumin and oregano. Cook till vegetables are soft and slightly browned, 8-10 min. Stir in a cup of the broth. Scrape up any brown bits, then transfer to slow cooker.

Put water, broth, beans, mushrooms, meat, chipotles and bay leaves in slow cooker. Cover and cook till beans are tender and meat is fall-apart soft, 5-7 hours on high or 9-11 on low (took us 5 hours on high).

Stir in cilantro, salt and pepper to taste, and serve.

Navy Bean Stew with Chicken and Sausage

From our trusty copy of Slow Cooker Revolution. I used dried beans instead of canned and made a couple of other tweaks. Though I was worried about the adjustments to liquid level and cooking time, the tweaks worked out fairly well; in the interests of boosting flavor, I increase the stock-to-water ratio or decrease the liquid altogether, as well as adjust the levels of  spices and aromatics. The recipe itself is a bit fussy, but as far as I can tell, all steps are worth it.

• 2 lbs. boneless, skinless chicken thighs
• salt and pepper
• 3 T vegetable oil
• 1 lb. Italian sausages, sliced 1 in. thick
• 2 onions, minced
• 1 fennel bulb, tops discarded; bulb halved, cored and sliced thin
• 6 plump garlic cloves, minced (about 3 T)
• 1 T tomato paste
• 1 T fresh thyme, minced (halve for dried)
• 1/8 t red pepper flakes (may increase this in the future)
• 1/3 c all-purpose flour
• 1/2 cup dry white wine
• 4 c chicken stock
• 3 c hot water
• 2 bay leaves
• 1 lb. dried navy beans 
• 6 oz. baby spinach
• grated Parmesan cheese, for serving

Dry chicken with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brown half the chicken lightly on both sides, working in batches if necessary (5-8 min.), then transfer to a bowl. Add 1 more tablespoon of oil and repeat with the rest of the chicken; move to bowl.

Add the last tablespoon of oil to the skillet. Brown the sausage well (3-5 min.); transfer to a bowl with the chicken.

Pour off all but 1-2 tablespoons of oil. Add onions, fennel, garlic, tomato paste, thyme and red pepper flakes. Cook over medium-high heat till vegetables are soft and lightly browned (8-12 min.).

Stir in flour and cook for 1-2 minutes. Whisk in wine; scrape up any browned bits and smooth out any lumps (whisk in a cup of the broth if necessary). Transfer the vegetables and liquid to the slow cooker.

Stir the remaining liquid and bay leaves into the slow cooker. Add the beans (skipped the initial soaking, but they seemed fine) and the meat (as well as any accumulated juices) to the slow cooker as well.

Cover and cook till beans are done and chicken is tender. I had success with 3 hours on low and 2 hours on high.

Let stew settle, then remove fat from surface using large spoon (skipped this step). Remove chicken, shred and return to the pot, if you like (I left it whole, as it was falling-apart soft later).

Stir in spinach, cover, and cook on high till heated through, about 10 minutes. Adjust seasoning and serve with grated Parmesan.