Lunchbreak: Slow cooker recipes from Lynn Dugan, Marcel’s Culinary Experience

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Lynn Dugan

Marcel's Culinary Experience
490 N. Main Street
Glen Ellyn
(708) 790-8500

Event:
Savvy Slow Cooking Class
Friday, February 5
9:30 a.m. - 11:00 a.m.

To register:

www.marcelsculinaryexperience.com

Slow Cooker White Chicken Chili with Cilantro-Lime Finish

Ingredients:
1 Tablespoon olive oil
1 large green pepper, seeded, large dice
1 poblano pepper, seeded, large dice
1 large jalapeno pepper, seeded and diced
1 medium onion, large dice
1 Tablespoon minced garlic
1 1/2 Tablespoons ground cumin, divided
1 1/2 teaspoons ground coriander, divided
1 1/2 pounds boneless, skinless chicken breasts
2 cans (14 1/2 oz. each) cannellini beans, rinsed and drained
1 cup low-sodium chicken broth
1 Tablespoon lime juice
1/2 teaspoon salt
1/4 cup plain non-fat Greek yogurt or non-fat sour cream (optional)
1/4 cup cilantro leaves (optional)

Directions:
Using the “saute” function on the slow cooker, heat oil until shimmering. Add peppers, onion, garlic, 1 tablespoon cumin and 1 teaspoon coriander.  Cover and cook for 6 minutes or until softened, stirring occasionally. (Note: If your slow cooker lacks a saute function, cook as directed in a skillet over medium heat. Then add the contents to the slow cooker.) Add chicken, beans and broth to the slow cooker. Cover and cook “high” for 4-6 hours or “low” for 8-10 hours. Shred chicken with a fork and stir in the reserved cumin and coriander, the lime juice and salt.  Serve in individual bowls garnished with cilantro and yogurt.
Serves 6.

Jalapeno & Portobello Braised Beef Over Creamy Polenta

Ingredients:
1 1/2 pounds boneless short ribs or stew meat
1/4 cup packed brown sugar
1/4 cup reduced sodium soy sauce
2 jalapeno peppers, seeded and sliced thin
1/4 cup Worcestershire sauce
2 Tablespoons red wine vinegar
1 Tablespoon quick-cooking tapioca
4 cloves garlic, chopped
2 large portobello mushrooms, stemmed and sliced
1 medium onion, sliced
1/2 cup fresh cilantro, for garnish

For serving: 1 cup quick-cooking polenta, prepared as directed with 3 cups water and 1/2 cup shredded manchego cheese added when done.

Directions:
Trim fat from meat.  Place pieces in a slow cooker.  In a medium bowl, stir together brown sugar, soy sauce, Worcestershire, jalapenos , vinegar, tapioca and garlic.  Pour mixture over meat in cooker.  Top with mushrooms and onion. Cover and cook on low for 6-8 hours.  Serve over cooked polenta and garnish with cilantro.
Serves 6.