Filipino Tamarind Soup
6 filet (I used flounder) or 1# white/flaky fish
1 can coconut milk
1/2 can water - to rinse out coconut milk
1 package tamarind soup base (I used Gold Medal brand from local Filipino market
2 bell peppers, diced
3 carrots, sliced thin
1/2 to 1 head green cabbage, shredded or chunked
1 lb cocktail shrimp
In Slow Cooker/Crockpot or Ninja on Slow Cook Low add the filets, coconut milk, soup mix and water. Leave alone for 6 hrs. After 6 hours, add the carrots and peppers, stirring the soup to break up the filets. It should be evenly disbursed and no big chunks. Cook for 2 hours. Then add the cabbage and let it sit for about 15 minutes just to par boil it.
Sausage & Onion Ragout
1 pound each sweet and hot Italian sausage without casings
1 onion diced garlic cloves - I used several that I had soaking into olive oil to infuse it
1 jar of marinated red peppers, drained
1 box of roasted pepper tomato soup - like the box soy milk comes in off the shelf (I get mine at Costco)
1 cup French fried onions (the dried ones for green bean casserole
bunched basil - think I used about a 1/2 cup loose packed
Brown the sausage and sauté the onions. Add the garlic - I left mine in big chunks - and continue to sauté. Add the soup and drained peppers - chopped or whole, they will break down then place in Slow Cooker/Crockpot or Ninja on Slow Cook Low for several hours, or at least an hour before serving, add the fried onions to thicken the ragout and serve over noodles.
Zucchini 'pie' Filling
Fresh zucchini (or chayote)
sugar (or sweetener of choice)
I slice the squash thickly so they can pass for apples. Add them to a saucepan with ½ cup or more of lemon juice and heat until they are fork tender. Make a crumble topping with flour, sugar, cinnamon and butter. Put some of that in the zucchini and lemon juice, return to heat so it thickens, then sprinkle the rest on top and serve. I have literally been in arguments with people who refused to believe it was zucchini.
These are my own recipes that I have made or tailored/altered to suit our family's taste buds. I hope you enjoy them :)
Filipino Tamarind Soup Sausage & Onion Ragout
Zuchinni 'pie' Filling Pork Chops & Cabbage
Chili Verde Spinach Pesto Pasta
Corned Beef & Cabbage
Pork Shoulder (2-4#) (browned then put Slow Cooker/Crockpot or Ninja on Slow Cook Low for 6-8 hours)
All fire roasted on BBQ grill: 2# tomatillo, 2# Roma tomatoes, 1-2 Serrano, 1-2 Jalapeño, 2# Anaheim or Hatch chili and 1# Tomatillo.
1/2 onions, diced
3 cloves garlic, crushed
1 nopale (cactus pad), sliced or diced
1 bunch cilantro
sour cream (I like El Salvador style)
Directly after roasting on a grill (skins should be slightly blackened), place chili in plastic bags and leave to cool. Once everything is cool enough to handle, WEARING GLOVES, seed and skin chili. Skins should come off very easily. Dice everything and set aside.
Brown pork shoulder or butt roast. I used 6# of shoulder precut in 2# hunks. After browned, turn setting to Slow Cooker/Crockpot or Ninja on Slow Cook Low for 8 hrs. Once pork is cool enough to handle; bone and shred all the meat, reserve all liquid. Set aside.
Sauté onion and garlic until caramelized then add the cilantro and nopale, heat through then add the chili & tom-tom (with all liquid that will accumulate) and all the shredded pork and it's liquid and set on slow cook for 2 hrs. I use up to 1Tbs. salt to taste. This FILLS a giant crockpot or Ninja. Serve with more fresh chopped cilantro & I also love a dollop of El Salvadoran sour cream.
This recipe is in the process of being 'improved'. I ate some CV at a place in Oceanside and it was the best ever...so I have some work to do.
Pork Chops & Cabbage
9 strips of bacon then removed to cool.
2 thin sliced giant Costco pork chops in the bacon grease.
1-1 1/2 head(s) cabbage
After the chops were done, I piled 1.5 heads shaved cabbage and put the top on till it reduced, then added the bacon back in after cutting it up real good. I used the Ninja 3-in-1 cooking system.
Corned Beef & Cabbage
1 can/bottle Guinness or any darker Indian Pale Ale (IPA)
1 rinsed brisket (to reduce some of the sodium)
1 - 1 1/2 head(s) cabbage, shredded
In Slow Cooker/Crockpot or Ninja on Slow Cook Low, put brisket and beer (and any spice packet that came with the brisket) in pot and cook low for 8 hours. Turn off, add the cabbage, cover and let sit for 15-20 minutes, then serve.
Spinach Pesto Pasta
1 lb precooked noodles
1 box frozen spinach
1/2 cup butter
1/2 cup (generous) bagged Parmesan cheese (fresh)
1 Tbs. Parmesan (dried)
1/2 pint heavy cream
2 generous Tbs. pesto (used Costco kind)
Put the precooked noodles, frozen spinach and butter in large pan and saute until butter is melted and spinach is wilted then add everything else. Stir until the cream and cheese combine into a sauce, serve immediately.