BRINED PORK CHOPS

Brining the pork chops an hour ahead of time makes them much less likely to dry out in the pan. It forces salt and water into the meat, resulting in juicy, tender, flavorful chops. 

You can choose any cut of pork chop you prefer but be aware that different cuts are sliced to different thicknesses. I prefer to choose chops that are about 1-inch thick. Thinner cuts are fine but you may want to brine them for less time so they aren't too salty. 

6 cups cold water

3/4 cup brown sugar, firmly packed

1/4 cup table salt

4 boneless pork chops, about 1-inch thick

Ground black pepper

Cooking oil of choice (For pork chops, nothing is better than leftover bacon fat. Truly. Butter is good too.)

In a gallon size ziploc bag combine the water, brown sugar, and salt. Mix inside the bag until the salt and sugar dissolve, then add the pork chops and seal the bag, making sure to squeeze out as much air as possible. Brine for 1 hour in the refrigerator.

After brining, remove the pork chops and pat dry with paper towels. Season both sides with a little pepper.

Heat 1 tablespoon of oil over medium-high heat in a large skillet until shimmering. Cook chops until well-browned, being very careful not to overcrowd your skillet (cook in two batches, if necessary). The chops should not touch each other in the pan or they will steam instead of sear. Once the first side is nicely browned, turn the chops over, turn heat on stove to low, and continue to cook until the meat is cooked through. (Here's a guideline on pork doneness. If using a thermometer, safe temperature for pork chops needs to be at least 145 degrees. If you don't have a thermometer and want to check for doneness you can cut into the thickest portion of the meat--the meat can be a light pink, not dark pink. Don't cook too long or the pork chop will be dry and tough.)

BUTTERED CARROTS

serves 6-8

3 Tb. unsalted butter
2 pounds carrots, peeled and cut diagonally into 1/4-inch thick slices
Salt and pepper
2 Tb. finely chopped fresh chives (optional)

Melt butter in a large skillet over medium heat. Add carrots and 1/2 tsp. salt and cook, covered, until steam begins to escape from under the lid, about 5 minutes. Reduce heat to low and continue to cook covered, stirring occasionally, until carrots are just tender, 15 to 20 minutes.

Remove lid, add 1/4 tsp. pepper, and cook, stirring occasionally, until liquid is evaporated and butter begins to brown, about 5 minutes. Sprinkle with chives and season with salt and pepper. Serve.

ROASTED CAULIFLOWER

My boys love this recipe. Cooking cauliflower in this way really brings out a delicious toasty flavor because it browns on the baking sheet.

1 head cauliflower, cored and cut into relatively even-sized florets
Extra-virgin olive oil
Salt and ground black pepper (I like to use Kosher salt)

Preheat oven to 400 degrees. Spread the cauliflower out evenly over a baking sheet and drizzle with oil, salt, and pepper. Toss to coat the pieces evenly and bake for 25-30 minutes, or until pieces are tender and tops are light brown. Serve immediately.

Optional: After baking, sprinkle a little freshly grated Parmesan cheese on top and finish with a few squirts of fresh lemon juice.

CLASS THREE: CROCKPOT, FREEZER, AND MAKE-AHEAD MEALS

"I don't have time to cook."

Have you ever said that? Thought it? I think at one time or another many of us have. Planning and executing a meal every night, whether just for yourself or for multiple people, can be difficult and even exhausting. However, I think if we are being really honest with ourselves we can generally find a place in our schedule to cook. 

This may mean cooking all your week's meals on one day. I know people who plan and cook a week's worth of meals on a Saturday or Sunday or weekday evening so they can still enjoy a homemade meal but do not have to worry about throwing something together after work. These major cooking-cram-sessions take less time than you might think--usually 1 to 2 hours or less depending on what you make. Type "cooking for a week" into a search engine and you will be amazed at the amount of material available to you. 

The best part of making meals ahead of time, in my opinion, is not the time saved in the kitchen during the week. It is the time gained at the table. Even if you live alone, dinner time at the table (and even cooking time in the kitchen!) is valuable and worthwhile. It is a perfect excuse to turn off distractions and tune in to your own thoughts and meditations and give the Holy Ghost an opportunity to communicate. President Gordon B. Hinckley once said, 

"Our lives become extremely busy. We run from one thing to another.

 We wear ourselves out in thoughtless pursuit of goals which are highly ephemeral. 

We are entitled to spend some time with ourselves in introspection, in development." 

(Link to President Hinckley's full article here.)

For those cooking for more than one, dinner time at the table presents an opportunity to talk and spend time all together in one place. While I concede that meal time can be hectic with children and is not always a peaceful happy time, I also can say that some of the most meaningful and sacred experiences I have had as a mother have come from conversations at the dinner table--conversations that never would have happened in a restaurant. In what I believe was a landmark talk, Elder Dallin H. Oaks said in 2007,

"The number of those who report that their 'whole family usually eats dinner together' has declined 33 percent. This is most concerning because the time a family spends together 'eating meals at home [is] the strongest predictor of children's academic achievement and psychological adjustment.' Family mealtimes have also been shown to be a strong bulwark against children's smoking, drinking, or using drugs. There is inspired wisdom in this advice to parents: what your children really want for dinner is you."

("Good, Better, Best" Link to talk here.)

You can cook. You can find time. Make it a priority and do not get discouraged by setbacks or the inevitable dinnertime disasters. You never know when the special moments may occur, but one thing is sure: they will never happen if you don't provide the opportunity.

Freezable (see this post for tips on how long to freeze foods)

HONEY LIME CHICKEN ENCHILADAS

MY FAVORITE LASAGNA

SLOW COOKER SHREDDED BEEF FOR TACOS This is our favorite shredded beef taco recipe.

EVERYDAY SHREDDED BEEF FILLING Cook in crockpot then freeze in individual servings for use on tacos, burritos, tostadas, quesadillas, or enchiladas.

EVERYDAY SHREDDED CHICKEN FILLING Use same way as described above in Shredded Beef Filling.

CROCKPOT GROUND BEEF TACO FILLING

CROCKPOT SLOPPY JOES

CROCKPOT WEEKNIGHT BEEF CHILI My family's favorite chili recipe.

CROCKPOT EASY TACO CHILI Chili can be eaten as-is or used on top of chili dogs, frito pie, nachos, or chili burgers, etc.

CROCKPOT TEXAS CHILI Can be used same way as described for taco chili. 

CROCKPOT CLASSIC TURKEY CHILI Can be used same way as described for taco chili.

BROCCOLI CHEESE CHICKEN AND RICE CASSEROLE

HAWAIIAN HAYSTACKS

BEEF STEW

SOUR CREAM NOODLE BAKE

CHICKEN NOODLE SOUP

CHICKEN AND WILD RICE SOUP

CHICKEN SPAGHETTI

CHIMICHANGAS

FARMHOUSE CHICKEN CHOWDER

AREPAS Freeze the arepas (Venezuelan corn cakes) and make the filling the day of or even a day before.

HOMEMADE CHICKEN STOCK This can be used as a soup base; easy and delicious.

CHICKEN ENCHILADAS One of my favorite freezer meals.

BASIC BEEF AND BEAN CHILI Can be used same way as described for taco chili--see above.

STUFFED PASTA SHELLS OR MANICOTTI

GROUND BEEF TACOS Make a big batch and freeze for use as needed.

MAKE-AHEAD BREADED CHICKEN CUTLETS

Also good for freezing: cooked, shredded chicken; pre-formed burger patties; burritos (here's a good bean recipe)

Crockpot (read below for tips on slow cooking)

CROCKPOT WEEKNIGHT BEEF CHILI My family's favorite chili recipe.

CROCKPOT CLASSIC TURKEY CHILI Eat as-is or use on top of chili dogs, frito pie, chili burgers, or nachos.

CROCKPOT EASY TACO CHILI Eat as-is or use on top of chili dogs, frito pie, chili burgers, or nachos.

CROCKPOT TEXAS CHILI Eat as-is or use on top of chili dogs, frito pie, chili burgers, or nachos.

SLOW COOKER SHREDDED BEEF FOR TACOS

CROCKPOT BARBECUED DRUMSTICKS Very easy; crowd-pleaser.

EVERYDAY SHREDDED BEEF FILLING For use on tacos, burritos, tostadas, quesadillas, or enchiladas.

EVERYDAY SHREDDED CHICKEN FILLING For use on tacos, burritos, tostadas, quesadillas, or enchiladas.

CROCKPOT GROUND BEEF TACO FILLING

CROCKPOT SHREDDED BARBECUED CHICKEN Eat on white bread or hamburger buns.

CROCKPOT LOADED BAKED POTATO SOUP

CROCKPOT CHICKEN CURRY IN A HURRY

CROCKPOT WHITE CHICKEN CHILI My boys like this recipe, which makes me love it that much more.

CROCKPOT NO-FUSS BROWN RICE

CROCKPOT BACHELOR BEEF STEW

CROCKPOT SLOPPY JOES

CROCKPOT TORTILLA SOUP

CROCKPOT MASHED POTATOES

CREAMY WHITE CHICKEN CHILI

SLOW COOKER MEATLOAF

In reality, not all crockpot meals are created equally. Some recipes really fall flat in terms of flavor and end up being big disappointments. For those who are or want to be serious about slow-cooking meals in a crockpot, I would suggest finding a trusted recipe resource either in the form of a blog or a cookbook. My trusted source of choice is a cookbook called America's Test Kitchen Slow Cooker Revolution. Fair warning: many of their recipes require around 15 minutes of prep and cook time prior to the actual slow-cooking. Trust me, those 15 minutes are well worth it. They use that time to develop flavor from the spices, meat, and aromatics you put into the dish.

CROCKPOT EASY TACO CHILI

I like this recipe because the portion size is more reasonable for my family size and is very easy to put together. Sometimes I like to use pinto beans instead of black beans. From America's Test Kitchen Slow Cooker Revolution.

serves 4-6

2 cups frozen chopped onions (or 2 medium onions, minced)
1 (1-ounce) packet taco seasoning
2 Tb. tomato paste
2 Tb. vegetable oil (or reasonable substitute)
1 1/2 tsp. garlic powder (or 6 garlic cloves, minced)
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
1 Tb. brown sugar
1 slice white sandwich bread, torn into quarters
2 Tb. whole milk
1 pound 85 percent lean ground beef
Salt and pepper
1 cup frozen corn

Microwave onions, taco seasoning, tomato paste, oil, and garlic powder in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

Stir beans, tomato sauce, tomatoes with juice, and sugar into slow cooker.

Mash bread and milk into paste in large bowl using fork. Mix in ground beef and 1/4 teaspoon pepper using hands. Stir beef mixture into slow cooker, breaking up any large pieces. Cover and cook until beef is tender, 6 to 8 hours on low or 3 to 5 hours on high.

Let chili settle for 5 minutes, then remove fat from surface using large spoon. Break up any remaining large pieces of beef with spoon. Stir in corn and let sit until heated through, about 5 minutes. Season with salt and pepper to taste and serve.

CROCKPOT TEXAS CHILI

Texas-style chili has big chunks of beef in place of beans. This particular recipe calls for both. From America's Test Kitchen Slow Cooker Revolution.

serves 8 to 12

3 medium onions, minced (about 3 cups)

1/4 cup chili powder

1/4 cup tomato paste
3 Tb. vegetable oil (or reasonable substitute)

8 garlic cloves, minced

2 Tb. ground cumin

1 Tb. minced fresh oregano or 1 tsp. dried
2 (15-ounce) cans dark red kidney beans, drained and rinsed

1 (28-ounce) can tomato puree

2 cups low-sodium chicken broth

1/4 cup Minute tapioca

3 Tb. soy sauce

2 Tb. minced canned chipotle chile in adobo sauce (readily available in Hispanic foods section of grocery--use less if you are sensitive to spicy food)
2 Tb. brown sugar, plus extra as needed
2 bay leaves
1 (5-pound) boneless beef chuck roast, trimmed and cut into 1 1/2-inch chunks
Salt and pepper
3 scallions (aka green onions), sliced thin

Microwave onions, chili powder, tomato paste, oil, garlic, cumin, and oregano in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

Stir beans, tomato puree, broth, tapioca, soy sauce, chipotles, sugar, and bay leaves into slow cooker. Season beef with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.

Let chili settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. Season with salt, pepper, and sugar to taste, sprinkle with scallions, and serve.

CROCKPOT CLASSIC TURKEY CHILI

Do not use ground turkey breast here (also labeled 99% fat free) or the turkey will be very dry. From America's Test Kitchen Slow Cooker Revolution.

serves 8 to 10

2 slices white sandwich bread, torn into quarters

1/4 cup whole milk

2 pounds ground turkey

Salt and pepper

3 Tb. vegetable oil (or reasonable substitute)

3 medium onions, minced (about 3 cups)

1/4 cup chili powder

1/4 cup tomato paste

6 garlic cloves, minced

1 Tb. ground cumin

1 Tb. minced fresh oregano or 1 tsp. dried

1/2 tsp. red pepper flakes (use less if you are sensitive to spicy food)

1 (15-ounce) can tomato sauce

2 (15-ounce) cans dark red kidney beans, drained and rinsed

1 (28-ounce) can diced tomatoes

1 1/2 cups low-sodium chicken broth

3 Tb. soy sauce

1 Tb. brown sugar

2 tsp. minced canned chipotle chile in adobo sauce (readily available in Hispanic foods section of grocery--use less if you are sensitive to spicy food)

Mash bread and milk into paste in large bowl using fork. Mix in ground turkey, 1/2 teaspoon salt, and 1/2 teaspoon pepper using hands.

Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions, chili powder, tomato paste, garlic, cumin, oregano, and red pepper flakes and cook until vegetables are softened and lightly browned, 8 to 10 minutes.

Stir in turkey mixture, 1 pound at a time, and cook, breaking up any large pieces with wooden spoon, until no longer pink, about 3 minutes per pound. Stir in tomato sauce, scraping up any browned bits; transfer to slow cooker.

Stir beans, diced tomatoes with juice, soy sauce, sugar, and chipotles into slow cooker. Cover and cook until turkey is tender, 4 to 6 hours on low.

Let chili settle for 5 minutes, then remove fat from surface using large spoon. Break up any remaining large pieces of turkey with spoon. Season with salt and pepper to taste and serve.

SLOW-COOKER SHREDDED BEEF FOR TACOS

So easy, so yummy.

1 (2 lb.) boneless beef roast (I used chuck)
1 Tb. canola oil
1 small to medium-sized onion, sliced thinly
4 cloves garlic, minced
1/2 Tb. tomato paste
3/4 cup beef broth
1/2 tsp. dried parsley
2 tsp. chili powder
1 1/2 tsp. ground cumin
1/4 tsp. cayenne
1/2 tsp. paprika
1/2 tsp. dried oregano

Heat a large, heavy bottomed skillet over medium high heat, and add the oil.  Sprinkle the beef roast liberally with salt and pepper.  Once the oil is hot, add the roast to the pan and brown on all sides, about 2 minutes per side.  Place in the crockpot.

To the pan, add the onion and cook for about 2 minutes before stirring in garlic and tomato paste.  After another minute, stir in the beef broth and spices.  Scrape up any browned bits, and then pour the seasoned broth and onions over the top of the roast.
Cook on low for 8-10 hours.  Shred with two forks and serve.

MY FAVORITE LASAGNA

There are too many lasagna recipes to count, and chances are good your favorite recipe is the one your mom made growing up. This recipe happens to be my favorite and it should come as no surprise to those of you who have read this blog to find out that it comes from America's Test Kitchen. Those people know what they are doing.

It freezes beautifully and I highly recommend making a double batch of it--freeze one lasagna and eat the other. Also, here's a tip for those of you who are cooking for just yourself or only one or two other people: make your lasagnas in bread pans. One batch of a typical 9 x 13 lasagna will translate into three bread pan-sized lasagnas. A lasagna noodle is about the length of a bread pan so you end up with one cute little lasagna that's just the right size.

The lasagna will keep in the freezer for up to two months if wrapped first in plastic wrap and then in foil. The original recipe suggests defrosting the lasagna for a day or two in the refrigerator, then baking as directed but extending the baking time by 5 minutes. If you want to bake it straight from the freezer, keep the lasagna covered for a longer amount of time for the initial baking period and uncover for only the last 25 minutes. You will know when it is done baking and ready to serve if you see the sauce bubbling.

serves 8-10

Tomato-Meat Sauce  
1 tablespoon olive oil
1 medium onion, chopped fine (about 1 cup)
6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
1 pound meatloaf mix or 1/3 pound each ground beef chuck, ground veal, and ground pork (I use 1/2 pound ground beef and 1/2 pound mild Italian sausage--remove meat from sausage casings)
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1/4 cup heavy cream
1 (28-ounce) can tomato puree (Western Family brand sells this)
1 (28-ounce) can diced tomatoes, drained

Ricotta, Mozzarella, and Pasta Layers  
15 ounce container ricotta cheese (whole milk or part skim) (1 3/4 cups)
2 1/2 ounces grated Parmesan cheese (1 1/4 cups)
1/2 cup chopped fresh basil
1 large egg, lightly beaten
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
12 no-boil lasagna noodles from one 8- or 9-ounce package (I use Barilla no-boil noodles)
16 ounces whole milk mozzarella, shredded (4 cups)

Adjust oven rack to middle position and heat oven to 375 degrees.

Heat oil in large, heavy-bottomed Dutch oven or stockpot over medium heat until shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes. Add pureed and drained diced tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside. (Sauce can be cooled, covered, and refrigerated for up to 2 days; reheat before assembling lasagna.)

Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy; set aside.

Smear entire bottom of 9- by 13-inch baking dish with 1/4 cup meat sauce. Place 3 noodles on top of sauce. Drop 3 tablespoons ricotta mixture down center of each noodle and smear across the noodle to cover it. Sprinkle evenly with 1 cup shredded mozzarella. Spoon 1 1/2 cups meat sauce evenly over cheese. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.

CROCKPOT BARBECUED DRUMSTICKS

I love barbecued chicken legs. This recipe benefits hugely from a short sit under the broiler to caramelize the skin--watch it closely so it doesn't burn! From America's Test Kitchen Slow Cooker Revolution.

serves 4 to 6

1 Tb. brown sugar

1 Tb. paprika

1 tsp. dry ground mustard

1 tsp. ground cumin

1 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. cayenne pepper

Salt and pepper

4 pounds bone-in, skin-on chicken drumsticks, trimmed of excess skin or fat (if necessary)

1 1/2 cups barbecue sauce (my favorite is Bull's-Eye)

Vegetable oil spray

Mix sugar, paprika, mustard, cumin, garlic powder, onion powder, cayenne, 1 teaspoon salt, and 1 teaspoon pepper together, then rub mixture evenly over chicken; transfer to slow cooker. Pour 1/2 cup barbecue sauce over chicken and toss to coat. Cover and cook until chicken is tender, 4 to 6 hours on low.

Position oven rack 10 inches from broiler element and heat broiler. Place wire rack in aluminum foil-lined rimmed baking sheet and coat with vegetable oil spray. Transfer chicken to prepared baking sheet; discard braising liquid.

Brush chicken with 1/2 cup more sauce and broil until lightly charred and crisp, 10-15 minutes. Flip chicken over, brush with remaining 1/2 cup barbecue sauce, and continue to broil until lightly charred and crisp on second side, 5 to 10 minutes longer. Serve.

CROCKPOT SHREDDED BARBECUED CHICKEN

You can use all breast or all thigh meat for this recipe if you prefer. Serve on white bread or hamburger buns with pickles. From America's Test Kitchen Slow Cooker Revolution.

serves 6

2 tsp. chili powder
1 tsp. paprika
1/4 tsp. cayenne pepper
Salt and pepper
1 1/2 pounds boneless, skinless chicken breasts
1 1/2 pounds boneless, skinless chicken thighs
1 1/2 cups barbecue sauce (Bull's-Eye is my favorite)

Mix chili powder, paprika, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper together, then rub mixture evenly over chicken; transfer to slow cooker. Pour 1/2 cup barbecue sauce over chicken and toss to coat. Cover and cook until chicken is tender, 4 to 6 hours on low.

Transfer chicken to large bowl, let cool slightly, then shred into bite-size pieces; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. 

Microwave remaining cup barbecue sauce in bowl until hot, about 3 minutes. Toss shredded chicken with hot barbecue sauce and 1 cup braising liquid; add more liquid as needed to keep meat moist. Serve.

CROCKPOT LOADED BAKED POTATO SOUP

Just the title of this soup is good. Anything that starts with eight slices of bacon is all right in my book. From America's Test Kitchen Slow Cooker Revolution.

serves 6-8

8 ounces bacon (about 8 slices), chopped
1 onion, minced
2 garlic cloves, minced
1 1/2 tsp. minced fresh thyme, or 1/2 tsp. dried
2 Tb. all-purpose flour
4 cups low-sodium chicken broth
3 pounds russet potatoes (about 6 medium-sized), peeled and cut into 1/2-inch pieces
2 cups shredded cheddar cheese (about 8 ounces), plus extra for serving
1/2 cup heavy cream
Salt and pepper
3 scallions (aka green onions), sliced thin

Cook bacon in a 12-inch skillet over medium heat until crisp, 5 to 7 minutes. Transfer bacon to paper towel-lined plate and refrigerate until serving. Pour off all but 2 tablespoons bacon fat left in skillet.

Add onion, garlic, and thyme to fat in skillet and cook over medium-high heat until onion is softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1 cup broth, scraping up any browned bits; transfer to slow cooker.

Stir remaining 3 cups broth and potatoes into slow cooker. Cover and cook until potatoes are tender, 4 to 6 hours on low.

Transfer 2 cups cooked potatoes to bowl and mash smooth with potato masher. Stir cheddar into soup until evenly melted, then stir in mashed potatoes and cream. Let soup sit until heated through, about 5 minutes.

Microwave bacon on paper towel-lined plate until hot and crisp, about 30 seconds. Season soup with salt and pepper to taste and serve with scallions, crisp bacon, and additional cheddar.

CROCKPOT CHICKEN CURRY IN A HURRY

This recipe might look complicated or scary based on the ingredient list but be assured that these ingredients are all easily found at my local neighborhood grocery store. From America's Test Kitchen Slow Cooker Revolution.

serves 6-8

2 medium onions, minced
2 jalapeño chiles, stemmed, seeded, and minced
3 Tb. vegetable oil (or reasonable substitute)
6 garlic cloves, minced
2 Tb. minced or grated fresh ginger
2 Tb. curry powder
1 Tb. tomato paste
1 tsp. garam masala (an Indian spice mix--sold at most grocery stores)
2 (15-ounce) cans chickpeas (aka garbanzo beans), drained and rinsed
2 cups water, plus extra as needed
1 (14-ounce) can coconut milk
3 Tb. Minute tapioca
3 pounds boneless, skinless chicken thighs, trimmed of fat
Salt and pepper
12 ounces plum tomatoes (3 to 4), cored and chopped fine
1/2 cup golden raisins
1 cup frozen peas
1/4 cup minced fresh cilantro
Lime wedges, for serving

Microwave onions, jalapeños, oil, garlic, ginger, curry, tomato paste, and garam masala in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

Stir chickpeas, water, coconut milk, and tapioca into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let stew settle for 5 minutes, then remove fat from surface using large spoon.

Stir in tomatoes and raisins, cover, and cook on high until heated through, about 10 minutes. Stir in shredded chicken and peas and let sit until heated through, about 5 minutes. (Adjust stew consistency with additional hot broth as needed.) Stir in cilantro, season with salt and pepper to taste, and serve with lime wedges.

Serve on rice.

CROCKPOT WHITE CHICKEN CHILI

This is a definite crowd-pleaser in our home. You can find hominy in the Hispanic foods section of your grocery store. From America's Test Kitchen Slow Cooker Revolution.

serves 6 to 8

3 cups low-sodium chicken broth
1 (15-ounce) can white or yellow hominy, drained and rinsed
2 Tb. vegetable oil (or reasonable substitute)
2 onions, minced
4 jalapeño chiles, stemmed, seeded, and minced (use less if you are sensitive to spice)
6 garlic cloves, minced
4 tsp. ground cumin
2 tsp. ground coriander
3 (15-ounce) cans cannellini beans, drained and rinsed
3 pounds bone-in chicken thighs, skin removed, trimmed of excess fat
Salt and pepper
2 Tb. minced jarred pickled jalapeño chiles (we prefer to use canned green chiles)
1/4 cup minced fresh cilantro
2 avocados, pitted and cut into 1/2-inch pieces

Puree 2 cups broth and hominy in blender until smooth, about 1 minute; transfer to slow cooker.

Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions, jalapeños  garlic, cumin, and coriander and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in remaining 1 cup broth, scraping up any browned bits; transfer to slow cooker.

Stir beans into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

Transfer chicken to cutting board, let cool slightly, then shred into bite-sized pieces, discarding bones. Let chili settle for 5 minutes, then remove fat from surface using large spoon.

Stir in shredded chicken and pickled jalapeños and let sit until heated through, about 5 minutes. Stir in cilantro, season with salt and pepper to taste, and serve with avocado.

EVERYDAY SHREDDED BEEF FILLING

This filling is good on top of tostadas or in burritos, tacos, quesadillas, or enchiladas. It can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. From America's Test Kitchen Slow Cooker Revolution.

makes about 4 cups

2 onions, minced
1/3 cup chili powder
2 Tb. vegetable oil (or reasonable substitute)
6 garlic cloves, minced
1 Tb. ground coriander
1 Tb. ground cumin
1/2 tsp. cayenne pepper (use less if you are sensitive to spicy foods)
1 (15-ounce) can tomato sauce
2 tsp. sugar
1 (3-pound) boneless beef chuck roast, trimmed of some fat and cut in half
Salt and pepper
1 Tb. fresh lime juice

Microwave onions, chili powder, oil, garlic, coriander, cumin, and cayenne in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

Stir tomato sauce and sugar into slow cooker. Season beef with salt and pepper, add to slow cooker, and coat evenly with sauce mixture. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.

Transfer beef to large bowl, let cool slightly, then shred into bite-sized pieces, discarding excess fat; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.

Toss shredded beef with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful. Stir in lime juice and season with salt and pepper to taste.

CROCKPOT NO-FUSS BROWN RICE

Cooking brown rice takes a long time on the stovetop and doesn't always turn out just right. Here is a crockpot version that works well. If you like brown rice but don't have two hours to wait for it, just cook it a day or two ahead of time and store it in the refrigerator for later use. From America's Test Kitchen Slow Cooker Revolution.

serves 6

Vegetable oil spray
2 cups long grain brown rice
1 Tb. unsalted butter or vegetable oil
1/2 tsp. salt
3 cups boiling water

Coat slow cooker with vegetable oil spray. Add rice, butter, and salt to prepared slow cooker, then stir in boiling water. Cover and cook until rice is tender, about 2 hours on high.

Fluff rice with fork and season with salt and pepper to taste. Drape towel over top of slow cooker, cover with lid, and let sit for 5 minutes before serving. (This dish does not hold well on warm setting.)

CROCKPOT BACHELOR BEEF STEW

This recipe requires minimal hands-on work and delivers maximum flavor. From America's Test Kitchen Slow Cooker Revolution.

serves 6-8

2 cups frozen chopped onions (or 2 medium onions, minced)
3 Tb. tomato paste
2 Tb. vegetable oil
1 1/2 tsp. garlic powder (or 6 garlic cloves, minced)
2 tsp. minced fresh thyme (or 1/2 tsp. dried)
1 cup low-sodium chicken broth, plus extra as needed
1 cup beef broth
8 ounces baby carrots
1/4 cup soy sauce
2 Tb. Minute tapioca
2 bay leaves
3 pounds beef steak tips
Salt and pepper
1 pound frozen roasted potatoes, steak fries, or french fries
1 cup frozen peas

Microwave onions, tomato paste, 1 tablespoon oil, garlic powder, and thyme in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

Stir chicken broth, beef broth, carrots, soy sauce, tapioca, and bay leaves into slow cooker. Season beef with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.

Transfer beef to cutting board, let cool slightly, then shred into bite-size pieces. Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.

Microwave potatoes with remaining tablespoon oil in bowl, stirring occasionally, until thawed and warm, 5 to 7 minutes. Stir warm potatoes, shredded beef, and peas into stew and let sit until heated through, about 5 minutes. (Adjust stew consistency with additional hot broth as needed.) Season with salt and pepper to taste and serve.

CROCKPOT SLOPPY JOES

This recipe doubles easily if you are feeding a really big crowd. From America's Test Kitchen Slow Cooker Revolution. 

serves 8

2 slices white sandwich bread, torn into quarters
1/4 cup whole milk
2 pounds 85% lean ground beef
Salt and pepper
2 Tb. vegetable oil (or reasonable substitute)
2 onions, minced
4 garlic cloves, minced
1 tsp. chili powder
1 (15-ounce) can tomato sauce
1 cup ketchup
2 tsp. brown sugar
1/2 tsp. hot sauce
8 hamburger buns

Mash bread and milk into paste in large bowl using fork. Mix in ground beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper using hands.

Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions, garlic, and chili powder and cook until onions are softened and lightly browned, 8 to 10 minutes.

Stir in beef mixture, 1 pound at a time, and cook, breaking up any large pieces with wooden spoon, until no longer pink, about 3 minutes per pound. Stir in 1 cup tomato sauce, scraping up any browned bits; transfer to slow cooker.

Stir in remaining tomato sauce, ketchup, sugar, and hot sauce into slow cooker. Cover and cook until beef is tender, 6 to 8 hours on low or 3 to 5 hours on high. 

Let meat mixture settle for 5 minutes, then remove fat from surface using large spoon. Break up any remaining large pieces of beef with spoon. Season with salt and pepper to taste. Spoon mixture onto buns and serve.

EVERYDAY SHREDDED CHICKEN FILLING

This chicken is good on top of tostadas or in burritos, tacos, quesadillas, or enchiladas. You can use all breast or all thigh meat instead of the combination called for in this recipe. This filling can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. From America's Test Kitchen Slow Cooker Revolution.

makes about 4 cups

1 onion, minced
3 Tb. chili powder
2 Tb. vegetable oil (or reasonable substitute)
1 jalapeño chile, stemmed, seeded, and minced
3 garlic cloves, minced
2 tsp. ground coriander
2 tsp. ground cumin
1 (8-ounce) can tomato sauce
1 1/2 tsp. sugar
1 pound boneless, skinless chicken breasts, trimmed of fat
1 pound boneless, skinless chicken thighs, trimmed of fat
Salt and pepper
1 Tb. fresh lime juice

Microwave onion, chili powder, oil, jalapeño  garlic, coriander, and cumin in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker.

Stir tomato sauce and sugar into slow cooker. Season chicken with salt and pepper, add to slow cooker, and coat evenly with sauce mixture. Cover and cook until chicken is tender, 4 to 6 hours on low.

Transfer chicken to large bowl, let cool slightly, then shred into bite-size pieces; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.

Toss shredded chicken with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful. Stir in lime juice and season with salt and pepper to taste.

CROCKPOT GROUND BEEF TACO FILLING

Do you ever come home and want to eat delicious tacos and wish they were already made? Here is your answer to that problem. The filling can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. From America's Test Kitchen Slow Cooker Revolution.

makes about 6 cups

2 onions, minced
1/4 cup chili powder
3 Tb. vegetable oil (or reasonable substitute)
6 garlic cloves, minced
2 tsp. ground cumin
2 tsp. ground coriander
1 Tb. minced fresh oregano or 1 tsp. dried
1 (8-ounce) can tomato sauce
2 tsp. cider vinegar
2 tsp. light brown sugar
2 slices sandwich bread, torn into quarters
1/4 cup whole milk
2 pounds 90% lean ground beef
Salt and pepper

Microwave onions, chili powder, oil, garlic, cumin, coriander, and oregano in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir tomato sauce, vinegar, and sugar into slow cooker.

Mash bread and milk into paste in large bowl using fork. Mix in ground beef, 1/2 teaspoon salt, and 1/4 teaspoon pepper using hands. Stir beef mixture into slow cooker, breaking up any large pieces (do not overmix). Cover and cook until beef is tender, 6 to 8 hours on low or 3 to 5 hours on high.

Let beef filling settle for 5 minutes, then remove fat from surface using large spoon. Break up any remaining large pieces of beef with spoon. Season with salt and pepper to taste. 

CROCKPOT TORTILLA SOUP

I have a stovetop version of tortilla soup that cooks up pretty quickly, but here is a crockpot version. From America's Test Kitchen Slow Cooker Revolution.

serves 6-8

1 Tb. vegetable oil (or reasonable substitute)
2 tomatoes (about 12 ounces), cored and chopped medium
1 onion, minced
2 jalapeño chiles, stemmed, seeded, and minced (less if sensitive to spicy foods)
6 garlic cloves, minced
4 tsp. minced canned chipotle chile in adobo (found in the Hispanic foods aisle at grocery store--use less if you are sensitive to spicy foods)
1 Tb. tomato paste
8 cups low-sodium chicken broth
10 cilantro stems, tied together with kitchen twine (you can skip tying them together but you will have a harder time fishing them out of the soup)
1 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
Salt and pepper

Garnishes
4 cups crushed tortilla chips
2 cups crumbled Cotija cheese or shredded Monterey Jack cheese (about 8 ounces)
1 ripe avocado, pitted and cut into 1/2-inch pieces
1/2 cup sour cream
1/2 cup minced fresh cilantro
Lime wedges, for serving

Heat oil in 12-inch skillet over medium-high heat until shimmering. Add tomatoes, onion, and half of jalapeños and cook until onion is softened and browned, 8 to 10 minutes. Stir in garlic, 1 tablespoon chipotles (less if sensitive to spicy food), and tomato paste and cook until fragrant, about 30 seconds. Stir in 1 cup broth, scraping up any browned bits; transfer to slow cooker.

Stir remaining 7 cups broth and cilantro stems into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

Transfer chicken to cutting board, let cool slightly, then shred into bite-sized pieces. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Discard cilantro stems.

Stir in shredded chicken, remaining jalapeños  and remaining teaspoon chipotles and let sit until heated through, about 5 minutes. Season with salt and pepper to taste. Place tortilla chips in serving bowls, ladle soup over top, and serve with cheese, avocado, sour cream, cilantro, and lime wedges.

CROCKPOT MASHED POTATOES

Mashed potatoes in a crockpot? Yes! One less thing to worry about on Thanksgiving day or Sunday dinner. From America's Test Kitchen Slow Cooker Revolution.

serves 6

3 pounds Yukon gold potatoes (about 6 medium), peeled and cut into 1-inch chunks

1 1/2 cups water

Salt and pepper

6 Tb. (3/4 stick) unsalted butter, melted

1 cup half-and-half, warmed, plus extra as needed

Combine potatoes, water, and 1 teaspoon salt in slow cooker. Cover and cook until potatoes are tender, 4 to 6 hours on low.

Drain potatoes, then return to slow cooker. Mash potatoes thoroughly with potato masher. Fold in butter, then half-and-half. Add more half-and-half as needed to adjust consistency. Season with salt and pepper to taste and serve. (This dish can be held on warm setting for 1 to 2 hours before serving; loosen with additional warm half-and-half as needed before serving.)

FROZEN FOOD STORAGE GUIDE

This information comes from the Oregon State University Master Food Preserver Resource Notebook. Their recommendations are based on preserving the quality of the food being frozen--freezing a food for longer than the recommended period of time might result in a loss of quality, but won't necessarily affect the safety of that food.

Food quality can be preserved by using proper air-removal and wrapping techniques. Foods that are double-wrapped in plastic wrap and then aluminum foil tend to do best. Remove as much air as possible to prevent freezer burn.

Fresh Meats
Beef roasts/steaks: 12 months
Hamburger/chopped steak: 4 months
Ground chicken, turkey, pork, veal, lamb, etc.: 3-4 months
Pork roasts: 8 months
Pork chops: 4 months

Cured, Smoked, Ready-to-Serve Meats
Bacon, corned beef, hot dogs, etc.: 1 month
Ham (whole, half, sliced): 1-2 months
Luncheon meats: 1-2 months
Sausage: 2 months

Cooked Meats
Beef and pork: 2-3 months

Cooked Poultry
Dishes and cooked poultry slices or pieces covered with gravy or broth: 4-6 months
Fried poultry: 4 months

Fresh Poultry
Chicken and turkey: 12 months

Casserole Dishes
Meat: 4-6 months
Creamed meat, fish, poultry: 2-4 months

Commercially Frozen Seafood
Shrimp, uncooked: 1-2 months
Crab meat (Dungeness): 3 months
Clams, shucked: 3 months
Oyster, shucked: 4 months
Cooked fish and shellfish dishes: 3 months
Fillets (cod, flounder, halibut): 6 months
Fillets and steaks (salmon, trout, bass): 2-4 months

Fruits and Vegetables
Most fruits and vegetables and juice concentrates: 12 months

Milk Products
Pasteurized cheeses: 1-2 months
Cheddar-type cheeses: 6-12 months
Butter and margarine: 6 months
Cottage cheese: 1-2 weeks
Cream cheese: 4 months
Frozen milk desserts (ice cream, etc.): 3 months

Prepared Foods
Cookies: 6 months
Pre-baked cakes: 2-4 months
Fruit pies: 4-6 months
Breads: 2-3 months
Yeast bread dough and pie shells, unbaked: 1-2 months
Pastries, unbaked: 6-8 weeks
Pastries, baked: 2-3 months

CHIMICHANGAS

2 Tb. butter

4 Tb. vegetable oil (or reasonable substitute)
1 medium onion, chopped (about 1 cup)
3 cloves garlic, minced
1 jalapeno pepper, seeded and ribbed and diced
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
Salt
2 Roma tomatoes, chopped (1 for cooking, 1 for topping)
2 Tb. chopped fresh cilantro
2 1/2 cups cooked shredded chicken
1/4 cup sour cream
1 15-ounce can refried beans
4 10-inch flour tortillas
1 cup shredded monterey jack cheese, plus more for topping
Shredded lettuce, for topping

Preheat the oven to 450 degrees. Melt the butter with 2 tablespoons oil in a small bowl in the microwave and set aside. Heat the remaining 2 tablespoons oil in a 10 or 12-inch skillet. Add the onion and jalapeno and cook until soft, about 3 minutes. Add the garlic, chili powder, cumin, and 1 teaspoon salt and cook for about 30 seconds or until fragrant. Add 1 chopped tomato and the cilantro and cook until some of the tomato juice has evaporated off and mixture has thickened, about 2-3 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.

Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.

Put the chimichangas seam-side down on the baking sheet and brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with more cheese, lettuce and tomato and serve with the remaining refried beans, if desired.