Tag Archives: shallots

Split-Pea Soup

Here’s another one that may be better the next day! I tend to cook in a hurry, so four hours in the slow-cooker on High may not be ideal for this recipe. Cooking something else to accompany this is recommended, and it’s actually what I did…luckily (pork chops) or just plan better!

After chopping, everything in the pot.

I stirred it every few hours to check on its progress. Not needed.

This is after eight hours on Low. It doesn’t look like much, in my opinion, but it was very flavorful and filling.

It’s also very chunky since I don’t have a food-processor or blender, and I can’t use my Bullet to smooth it out, so this was it!

This was the leftovers! The peas are more broken down into a paste and a less watery base. It was impressively easy in the end.

Split-Pea Soup

8 oz chopped deli ham

2 cubes beef bouillon

Lb dried split peas, rinsed

One celery stalk, chopped

Half of one large carrot, chopped

One shallot, chopped

One bay leaf

One teaspoon salt

1/4 t crushed peppercorns

1/4 t dried thyme

8 c water



Creole Chicken Gumbo

Better as leftovers? Possibly. Portioning out servings of rice with the leftover Gumbo for lunch the following day, one for my man, plus one to give away, and one for myself, I noticed the rice absorbed quite a bit of the liquid the next day even though I dropped spoonfuls of rice in the storage containers as opposed to mixing it in.


Creole Seasoning

T dried onions 

T dried melange peppercorns, milled with dried onions to make powder

T garlic powder

T dried oregano

T dried basil

T dried thyme

½ T cayenne

2 ½ T paprika 

1 ½ T salt


Chopped carrots, celery, and shallots. Honestly, I’d rather eat not-so-fresh veggies than something from a box.

Brown the roast chicken and chicken Andouille sausage on medium-high with olive oil.

In the same pan after chopping the chicken breasts and adding all of the browned meat to the Crock-Pot, brown the flour and equal part olive oil, stirring constantly.

The darker, the better from what I understand; as long as you don’t let it burn.

It will make the kitchen smell amazing! Or if you just start getting nervous that it’s going to burn, add the veggies. Cook for about four minutes. Then, add the remaining ingredients to the pot.

Cook on High for 4 hours or Low for 8-10 hours.

This was the result after four hours on High.

This was the leftovers! Both were delicious, but there was no soupiness to the leftovers. I feel like a true Gumbo is more like a stew after the rice has time to soak up the soup…but what do I know?

Chicken Gumbo

Lb chopped roasted chicken

Lb chicken Andouille sausage, sliced on a bias

One stalk celery, chopped

One medium carrot, chopped

One shallot, chopped

5 cloves of garlic, minced

8 c water

8 t Better Than Bouillon – Chicken

One large bay leaf

2 t Creole seasoning (see recipe towards beginning of post)

½ t dried thyme

½ c flour

½ c olive oil

Slow Cooker Pot Pie

2 large chicken breasts, roasted and chopped

4 cups water

4 teaspoons Better Than Bouillon Chicken

12 oz bag frozen peas and carrots

½-1 cup sliced fresh mushrooms

One large shallot, chopped

Lb bacon cooked, extra crispy and crumbled

One cup of heavy cream

2 T flour, for thickening (can substitute or leave out)

Salt and pepper


Biscuits: (optional)

1 ½ cups Bisquick

½-1 cup milk, start with ½ c and add a little at a time until all flour is moistened

Don’t let the photos make you dizzy! They do look sideways because they are; that was the best angle for optimum lighting. I had food on my hand and used my iPhone camera. This recipe went quick!

Starting with frozen chicken breast I had cooking in the Crock-Pot on High for two hours, I used tongs to remove and chop them on a cutting board and transfer them to my second Crock-Pot. Side note: I absolutely love having two! The frozen chicken releases a bunch of goo. If I remember correctly, it’s protein which makes a mess in the pot. Instead of removing the chicken and having to clean the pot before continuing, I just use the second pot when I’m in a hurry.

Add the chopped shallots, sliced mushrooms, bag of frozen veggies, water, and Better Than Bouillon, and then salt and pepper everything. Cook on High for two hours.

I waited to add the bacon with the cream and flour to keep it as crispy as possible. Stir the flour into the carton of cream to save from dirtying another dish and add it 30 minutes before serving as well as dollops of the biscuit mix.

Bacon and cream stirred in.


Result after two hours. I added a tab of butter to my bowl of goodness. So yummy!

I noticed the result was better after I turned off the heat and let the leftovers cool for storage. This is common when making recipes with gravy (flour). The leftovers, I suspected, would be ever more delicious!

Notice the biscuits cooked this way are not crispy, but more like dumplings or pancakes without the browning on the outside. That’s the give for this method. The Crock-Pot steams the dough rather than baking it, and I actually added foil under the lid of the pot during the last 30 minutes to make sure the dough cooked through. You would have to use the conventional oven for crispy biscuits which I love, but they take more time, dishes, and effort. Also, using the oven warms up the kitchen which I like to avoid.

Garlic Butter Ravioli

Bend asparagus spears as close to the bottom as possible breaking off the stiffest part of the stalk and discard (or add to compost pile). Chop shallot, mince garlic.

Melt two tablespoons of butter with two tablespoons of olive oil.

Brown both side of the chicken (pre-cooked in the slow cooker on High for four hours) in butter after adding three cloves minced garlic and one chopped shallots and cooking until clear.

I actually steamed the asparagus while the pasta was cooking. Drain pasta when floats. Plate ingredients and sprinkle with sliced almonds. Add extra olive oil and melted butter to the pasta if preferred. Easy.

Mee Hoon

You may know this dish as pancit. Depends on what kind of restaurant you visit or where you’re from. It’s difficult memorizing the names of all the foreign dishes you like unless you eat out a lot…or you cook them yourself. I honestly didn’t even know the name of this dish until I was an adult trying to duplicate something my mom had cooked on occasion while I was growing up. I had to ask her, describing it as best I could not knowing the name of mushrooms she used but only how they crunched in my mouth; the noodles by how she prepped them before cooking.

It doesn’t have the exact same flavor as my mom’s cooking it myself, but I’m able to leave out the ingredients I didn’t like, especially onions, and replace them with shallots while choosing other vegetables I like.

This time I used Napa cabbage, shredded carrots, and shallots…

Also, rice noodles and frozen shrimp whereas traditionally, you use dried shrimp.

Having a variety of colors adds to the culinary experience.

Here’s some of the prep: soaking the noodles, chopping the shallots, washing/drying the cabbage. Similarly to https://cookingupuneecrivaine.wordpress.com/2017/03/29/classic-fried-rice/ , you make sure everything that needs to be cooked is cooked and then combine everything, including sauce, to heat through. Very simple.


Cincinnati Chili

Did somebody say chocolate?! Until I saw this recipe, I had only heard of chocolate added to mole in a savory dish. This was surprisingly fantastic! I’m not sure if it was the cocoa or if it was the right balance of spices, but this may be may favorite chili yet.

Begin, of course, with sautéing the shallots and browning the and ground turkey.

Add the spices and seasoning, tomatoes…

Toss in the cooked ground turkey and shallots.

Mmm…can’t wait!

All those spices and seasoning, yes!

Crock-Pot Slow Cooker Recipes binder, p.120

Lemon Chicken Piccata

I love finding a variety of recipes with the same main ingredients. It just takes a simple change in seasoning to make a recipe different, and seasonings keep well throughout the year if stored properly, so if you cook as much as I do, it’s worth having an assortment of dried herbs and spices in your kitchen. I also have a small garden of our most used herbs growing fresh in the backyard. The pint of cream I bought for this recipe, I split to also use for the Zuppa Toscana so as not to waste the cream which is not a common item in my kitchen. So, on with the show…

There’s an Italian grill chain restaurant that makes a piccata which is actually my favorite dish to order making this recipe that much more satisfying to be able to cook at home. I absolutely love cooking and love knowing exactly what is in my food.

I think I want to make double the recipe next time! There just wasn’t enough leftovers.

Here’s the sauce with all the yummy bits from browning the chicken. Add heavy cream.


Add capers and lemon juice. *I’ve made this over and over, and the milk can curdle easily, so adding before serving tastes just as good as the recipe calls for it and saves you from that. Unless you’re a pro at cooking with milk and cream, I would recommend it at the end which also gives you that fresh taste.

The chicken breaded and browned a nice golden brown. Remove from pan to finish the sauce. It has a nice crust of parmesan and flour with salt and pepper.

I actually cheated and cooked frozen chicken in the crockpot for four hours on High. It always comes out perfectly cooked and tender that way. Cold from refrigerating it the night before, I then breaded it and browned it on the skillet with olive oil. I think there’s less chance of it drying out if you start with cold chicken since the breading doesn’t take long to brown. It came out perfectly delicious.

Creamy Lemon Parmesan Chicken (Piccata)

Zuppa Toscana

Doesn’t that look scrumptious and satisfying? It is. I feel like I can say that because I didn’t make up this recipe. It is supposed to be a copy-cat of a popular chain Italian restaurant. The link to the recipe is at the end of this post.

This was much more flavorful than I expected. Eight ingredients, but very well chosen. The  Italian sausage is perfectly seasoned to balance the mild veggies in this recipe.

Add browned sausage, chicken broth, potatoes or Cannellini beans.

Add kale and cream in last half hour of cooking.


Update: I recently substituted the potatoes with Cannellini beans as a low-carb option. Not only are the beans as hearty as potatoes, but they offer a good amount of fiber as well as a different array of vitamins and minerals. This is our new favorite Zuppa Toscana! Needless to say, it went over very well in my house.

Saffron Rice


I can’t believe how easy this was! I used my rice cooker. Replacing the water to cook the rice with more flavorful chicken bouillon to pair with Chicken Korma from the slow-cooker, this felt like an accomplishment I’ve been waiting for for a very long time. Saffron being one of the culinary world’s most expensive ingredients. Along with fresh-made hummus, this meal was something I am very proud to add to my cooking portfolio.


Rice in the rice cooker along with chicken bouillon, chopped shallots, dried chopped onion (which I would leave out next time and just use more shallots, personal taste), and saffron. I made a pot-full.

3 cups of dry rice, rinsed

4 cups of chicken bouillon

1 shallots, chopped

3 tablespoons of dried, chopped onions (personally, I would replace this with another shallot since I don’t like the crunch of onions!)

1/4 teaspoon of crushed saffron or 1 pinch for each cup of rice

Cook in rice cooker or as you would cook rice on stove-top.


I found this dried saffron at Costco, of all places. Not the same as the high-end restaurants would use, but a great introduction to this fine ingredient for me.