"Red braising" is a classic Chinese technique of slowly cooking meat in a flavorful stock rich with soy sauce, which makes the braising liquid reddish. Since it's already a slow cooking method, I've adapted it to the crock pot. This is a SMALL recipe, enough for two people. It WILL NOT scale up well - larger quantities will not need as much liquid as this would produce.
Adapted from a recipe at Serious Eats (from Cooking Light The Complete Quick Cook). Slices of pork tenderloin are quickly seared, then the sauce ingredients are quickly cooked down to make a tasty glaze. Feel free to substitute red vermouth, sherry, or another sweet red wine if you have no ruby port. Add more mustard if you want it more piquant. Go wild.
I cobbled this together from a couple of recipes for sweet and sour pork I found here on food.com. I served it with rice, which I made with a smashed garlic clove and a slice of fresh ginger in the pot.
These little cakes are very light, because there's no butter or oil in the batter. However, do not use fat-free yogurt; you still need a little bit of the fat in here. Different brands of pumpkin butter vary in their sweetness and spice level, so adjust the sugar and spices to suit your taste. (I used my own homemade pumpkin butter, recipe #509564). Adapted from http://bit.ly/1b1AUII at Serious Eats.
Pumpkin and other winter squashes are already lightly sweet. Roasted, pureed and cooked down with spices, they make a delicious sweet spread, reminiscent of pumpkin pie, but lighter. Adapted from http://bit.ly/18GjP1b at Food52.
Remember those big-as-your-face, tender-crumbly, buttery sweet bakery cookies studded with chocolate chips? This recipe gets pretty close. Feel free to substitute sprinkles (or jimmies) or colored sugar for the chips. Adapted from http://bit.ly/1bN476p by Yvonne Ruperti
Adapted from "A Taste of the Virgin Islands" by Angela Spencely. The glaze is the secret; it freezes well and goes great on other cakes, so make double. The rum preserves the cake, so it travels well, too
Adapted from "A Taste of the Virgin Islands" by Angela Spencely. The glaze is the secret; it freezes well and goes great on other cakes, so make double. The rum preserves the cake, so it travels well, too.
This makes a deliciously saucy Asian-flavored shredded chicken. The original recipe called for blackberry jam, but I bet almost any kind of jam or jelly would be tasty. Adapted from a recipe at Just a Taste: http://bit.ly/16vVq36