Slow Cookin’ Monday
One of the fun things about cooking is experimenting.
The more comfortable you get in your kitchen, and with your kitchen tools, the more likely you are to get really creative.
I’m fairly comfortable with my slow cooker. So, I mess about sometimes.
On December 1st I cooked another turkey. We’re “tentatively” calling it December Firsties. *it’s similar to Thanksgiving, but on December 1st*
So, I’ve got left-over turkey (again).
I started out thinking White bean Turkey Chili. I ended up with something more like a goulash.
- 1 pound of pre-soaked Navy beans
- 6 cups of turkey stock
- 2 cups of shredded turkey meat
- 1 can of green chillies
- 2 TBSP garlic
- 1 cup of diced onion
- 2 cups of shredded carrots
- 2 TBSP cumin
- 2 TBSP dried (or freshly chopped) oregano
- 3 tsp black pepper
- 1 pinch of red pepper flakes
- 2 tsp of tarragon
- 1 can (or package of frozen) corn
- 1 package of potato gnocchi
What to do:
- Place the pre-soaked beans into your slow cooker.
- Add the turkey stock
- Add the remaining ingredients (except the carrots, corn and gnocchi)
- Cook on high for 4 hours.
- Add the carrots and corn, cook for 2 more hours
- reduce the heat to the low setting and add the gnocchi, cook on low for 1-1 1/2 hours.
Serve with corn bread, biscuits, or crusty bread.
Make sure to pop on over to Allie’s Blog and check out her slow cooker meal.
If you’ve got a recipe to share, please link up with us! Follow the link below to add your post to our slow cooker link-up.
- Posted in: blogging ♦ Cooking ♦ Family ♦ food ♦ homemaking ♦ Meat ♦ savory ♦ slow cooker ♦ Texas ♦ things that make you go Yum
- Tagged: Bean, blogging, Broth, Common bean, cook, Cooking, dinner, Family, food, frugal living, Fruit and Vegetable, Garlic, Home, homemade, Homemaking, Recipe, Slow cooker, Soup, Soups and Stews, Tablespoon, Texas