GREEN CHILI IN A THERMAL POT

Thermosrecipe: A super bowl recipe for your thermal cooker-
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GREEN CHILI IN A THERMAL POT

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Written by kmcgra
Monday, 22 September 2008

Step into any Mexican Restaurant in the the Southwestern United States and you will find Green Chili on the menu.  My favorite are green chili burritos, and I decided to make these to chow down during the superbowl.  It was a great game, and my wife and I had great food.

We got ourselves a “thermal pot” shortly before Christmas, and I wanted to give a go at making green chili in the thermal pot. The cooking process for green chile calls for a long simmer to allow the meat to break down and become tender. Once it is tender then you can shred it with a pair of forks.

What better way to do tenderize the meat than in the thermal pot. Temperatures are kept just below boiling point for long periods of time during the cooking process.

The one thing I was concerned about was that the chili would come out with too much liquid. The pot seals tightly, and does not allow steam to escape. Thus, there is no chance for the liquid to boil down.  I like my chili to be a little on thick side. This concern turned out to be a valid one, but there is a simple work around. The overall cooking time in a thermal pot was a little longer, but I did use less energy than using the stove.

First, cut about about 3 pounds of pork into 1 or two inch cubes. I used a pork loin roast, with some of the fat trimmed off.  Place the meat in the inner pot, Pour in equal parts of chicken broth, water, and your favorite beer.  Yes, beer.  Put in just enough liquid to cover the meat.

Cubed pork in beer and spices

Cubed pork in beer and spices

A variet of spices were used in this batch of green chili

A variety of spices were used in this batch of green chili


I am serious about spices, and I use a wide variety in my chili.  I drop a little bit of each of the following:

A Bay leaf
Celery salt
A dash of powdered chicken bullion
Black pepper
Red pepper
Coriander
Garlic
Basil
Chili powder
Paprika
Cumin
Basil

Other ingredients you will need:
A can or bottle of your favorite beer
6 or 7 or 8 – 4oz. cans of green Chile peppers. 
Chopped cilantro
Chicken broth
water

Also, if you can get your hands on Mexican oregano, use that as well. Mix all the spices with the meat, water, broth, and beer, yes beer, together well. Put in whatever else you may like. Place the inner pot on the stove and and bring to a boil. I let it boil for a few minutes. Then I placed the inner pot into the thermal pot and sealed it.  I let it sit for 3 hours in the thermal pot. Do not open it to check! Just let it go. The thermal pot is extremely well insulated and will retain a nearly stationary temperature for that time period with no use of electricity.

Still steaming after three hours in the thermal pot

Still steaming after three hours in the thermal pot


After three hours I opened the pot, and I was greeted with a steaming hot pot. It was as if I had never taken it off the stove.  Now, remove the meat from the liquid and place it into a large bowl.  Place the inner pot on the stove and start to boil some of the liquid off.  This is how I dealt with the excess liquid.  Grab two big forks and shred the meat in the bowl.  With a three hour cook time at around 200 degrees, the meat will be very tender and pulling it apart should be easy.

Add the shredded meat back to the liquid, along with 6 or 7 cans of green Chile peppers.  If you like more, than add more. Let everything cook down for about another hour. Add a little cilantro near the end.

If you think the sauce still has too much liquid then add a little cornstarch to a cool cup of water, and mix it into the chili while it is boiling. That will help it thicken. 

Serve the green chili on a warm tortilla with a little lettuce, tomato, cheese, and whatever else you like.

Cooking Rice in your thermal cooker « Thethermalcook’s Blog

Cooking Rice in your thermal cooker « Thethermalcook’s Blog.

Cooking Rice in your thermal cooker

Rice fields in Indonesia

Probably like you, many of the meals I cook, involve serving them with rice. If you own a thermal cooker there are two way to deal with this.
If your thermal cooker has only one inner pot (some thermal cooker have two) I can either put a trivet in the bottom (its legs in the food) and put something like my cake tin containing part boiled rice on the trivet or cook your rice about 30 minutes before I want to eat in a separate saucepan. If you on the other hand have a Mr D’s top pot you can follow the recipe and then put the top pot in the inner pot before placing the inner pot into the outer container.
In the past I have tried many methods of cooking rice. These include Jamie Oliver’s rice cooking method from his book “Ministry of Food” and Madhur Jaffrey’s methods from her book “Illustrated Indian Cookery”. All of these work but take far more time than my method and do not seem to be any better.

Ingredients:

  • 1/2 cup of rice per person. I always use Basmati rice except for when I am cooking Thai food. With Thai I prefer Jasmine rice.
  • 1 cup of water for each 1/2 cup of rice.
  • Salt to taste.

Method:

  1. Add the water to a saucepan.
  2. Add salt tasting the water until you can taste the salt. Vary the amount to your taste but remember if you can’t taste the salt in the water your rice will tend to be bland.
  3. Bring the water to the boil.
  4. Pour the rice into the boiling water and bring it back to the boil.
  5. Boil it gently (a rolling boil) for 5 minutes.
  6. Turn off the heat and put a lid on the pan.
  7. Leave for about 30 minutes and you then will have perfectly cooked rice.
  8. Before serving fluff up with a fork.

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Chicken Carbonara – thermalcookware.com

Chicken Carbonara

There is no need to precook the pasta in this dish.

Ingredients:
Meat Balls
400 grams of chicken mince
2 cloves of garlic 1 egg
1 tablespoon of finely chopped parsely
1 tablespoon of flour
A pinch of salt and pepper
Sauce
2 tablespoons of oil
2 onions coarsely chopped
1 stick of celery sliced
2 zucchini’s sliced
1 x 500 ml jar of carbonara sauce
500 ml of chicken stock
1/2 a cup of fresh parsely chopped
Salt and pepper to taste
1 1/2 cups of spiral pasta
Grated cheese to serve.

Simmering time on the stove top: 4 minutes

Thermal Cooking time: 1 hour minimum

Method:
1. Mix together the chicken mince, garlic, egg, finely chopped parsely, flour, salt and pepper.
2. Seperate into small portions.
3. Roll these portions into balls approximately 2 cm in diameter.
4. Heat 1 tablespoon of oil in the inner saucepan over a low-medium heat.
5. Brown half the meat balls and place them to one side.
6. Brown the other half of the meat balls and place them with the rest.
7. Add the other tablespoon of oil to the saucepan and brown the onions over a low heat for 2-3 minutes.
8. Add the garlic and celery and continue to cook for a few minutes until the onions start to clear and soften.
9. Add the zucchini and stir fry for a further minute.
10. Add the meat balls back into the saucepan and stir in the Parsely.
11. Add the carbonara sauce and the stock.
12. Bring the mixture to the boil.
13. Turn down the heat and simmer gently for 3 minutes.
14. Add the pasta to the simmering sauce and continue to simmer a further minute with the lid on.
15. Turn off the heat and transfer the saucepan into the vacuum insulated outer container.
16. Close the lid and leave for a minimum of 1 hour.
17. Serve with grated cheese and a tossed green salad of your choice.

http://shuttlechef.com/main.php?mod=Recipe&file=View&id=215

Thai Green Curry Chicken – thermalcookware.com

Thai Green Curry Chicken

A delightful mild curry chicken that has so much flavour.

Ingredients:
1 tablespoon of Oil
500 grams of sliced Chicken Fillets
3 tablespoons of Green Curry Paste (Valcom Brand is wonderful) NOTE: You can increase or decrease the amount of curry paste to suit your own requirements.
400 ml tin of Coconut Cream
2 tablespoons of Fish Sauce
2 teaspoons of Sugar
1 cup of chopped Pumpkin
1 cup of Green Beans (you can use dried or frozen also)
1 cup of fresh Basil Leaves, chopped
2 Kaffir Lime Leaves or 1 cup of freshly chopped Coriander
Fragrant Rice to serve.
NOTE: The supermarkets have excellent Basil and Coriander pastes that can be substituted if required.

Simmering time on the stove top: 5 minumtes

Thermal cooking time: 30 minutes minimum

Method:
1. Stir fry the curry paste in the oil over a low heat, until fragrant.
2. Add the chicken and pumpkin then stir fry over a medium heat for a few minutes.
3. Add the remaining ingredients, lower the heat and slowly bring it to the boil.
4. Put the lid on and simmer gently for 5 minutes.
5. Turn off the heat and transfer the pot into the outer insulated container and close the lid.
6. Leave for a minimum of 30 minutes.
7. Serve on a bed of fragrant steamed rice.
NOTE: If you are using the double pot Thermal Cooker you can be cooking the rice at the same time in the second pot.

http://shuttlechef.com/main.php?mod=Recipe&file=View&id=14

http://archives.starbulletin.com/2008/06/04/features/electric.html

These recipes are written for standard cooking on a stovetop or in an oven. To adapt them for a thermal cooker, use the same ingredients and follow the same steps, using the inner thermal pot.

Bring ingredients to a boil, making sure the internal temperature of the meat reaches 203 degrees (this may require 10 minutes of boiling). Place the inner pot into the insulated outer thermal pot; seal and let sit for the same amount of time as called for in the original recipe.

Sweet-Sour Spareribs
5 pounds spareribs
2 tablespoons soy sauce
1/4 cup flour
1/4 cup vegetable oil
2 cloves garlic, crushed
2 small pieces ginger, crushed
2/3 cup apple cider vinegar
1-1/2 cups water
1 cup brown sugar
2 teaspoons salt

Cut spareribs into 1-1/2-inch pieces. Sprinkle with soy sauce and flour; mix gently.

In large saucepan, heat oil. Brown spareribs with garlic and ginger; drain fat.

Add remaining ingredients and simmer 55 minutes to 1 hour. Serves 6.

Approximate nutritional analysis, per serving: 900 calories, 62 g total fat, 21 g saturated fat, 185 mg cholesterol, 1,300 mg sodium, 41 g carbohydrate, no fiber, 35 g sugar, 41 g protein

Chinese-StyleOxtail Soup
2 pounds oxtail pieces
2 quarts water
2 large carrots, in 2-inch pieces
1 cup shelled raw peanuts
5 dried red dates
2 teaspoons salt

Put oxtail pieces into large sauce pot; add water to cover. Boil 5 minutes; drain and rinse oxtail pieces.

Add 2 quarts water and remaining ingredients. Cover and bring to boil; simmer 2-1/2 to 3 hours. Serves 6.

Approximate nutritional analysis, per serving: 250 calories, 17 g total fat, 4 g saturated fat, 40 mg cholesterol, 800 mg sodium, 8 g carbohydrate, 3 g fiber, 3 g sugar, 18 g protein.

Baked Beans with Portuguese Sausage
1 pound Portuguese sausage
1 can (1 pound, 15 ounces) pork and beans
1 can (15 ounces) kidney beans, drained
1 large onion, chopped
1 cup ketchup
2 tablespoons Worcestershire sauce
1/3 cup brown sugar
3 tablespoons dark molasses
1 tablespoon mustard
1/2 teaspoon vinegar

Preheat oven to 350 degrees.

Cook sausage in water 10 minutes; drain and slice.

Put sausage, beans and onion into 3-quart baking dish. Combine remaining ingredients and stir into bean mixture. Bake, uncovered, 1 hour. Serves 10.

Approximate nutritional analysis, per serving: 350 calories, 14 g total fat, 4.5 g saturated fat, 25 mg cholesterol, 1,250 mg sodium, 45 g carbohydrate, 7 g fiber, 23 g sugar, 16 g protein

Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO’s database of recipes, accessible online at http://www.heco.com.

Easy Chicken Stew

WFMW – Easy Chicken Stew

Ingredients:

  • 2 chicken thighs (cut into small pieces) – marinate with 1 tbsp oyster sauce, dash of dark soy sauce, dash of pepper for about 20 mins.
  • 2 large potatoes – peel and cut into cubes
  • 2-3 medium carrots – peel and cut into cubes
  • 2 medium onions – peel and quartered
  • 1-2 star anise
  • 1/2 cinammon stick
  • 1 tbs oyster sauce (in addition to 1 tbs used to marinate chicken)
  • 1 tbs dark soy sauce (the thick sort)
  • 2 tbs light soy sauce
  • 1 tbs worchester sauce
  • 1/2 – 1 tbs sugar
  • 2 cups water
  • 1 tbs cornstarch

What I do is put everything into the inner pot of the cooker and bring it to a boil over the stove for about five minutes. Then I remove the inner pot from the stove and plonk it into the outer pot. The stew’s ready 2-3 hours later!

Lamb Shanks in Rich Tomato Sauce

Boiling time on stove: 15 minutes

Cooking time in Dream-Pot: 5 hours

Ingredients
4 Lamb shanks (each cut into 3 or 4 pieces)
4 tbsp plain flower (season with salt and pepper)
4 tblsp oil
2 cloves garlic
2 onions
2 tsp curry powder
2 tblsp sugar
4 tblsp cornflour
salt and pepper
2@400g tins peeled tomatoes
2 tblsp tomato paste
1 tsp salt
1 pinch dried mixed herbs
2 cups hot water

Method
1. Dust the shanks with seasoned flour
2. Brown the shanks in hot oil in a heavy based frying pan. set aside
3. Saute the garlic and onions in a little hot oil in the large inner pot. Ensure the heat is not too high so that the garlic does not burn. Stir continually
4. Mix the curry powder into the garlic and onion
5. qadd the tomatoes with liquid, tomato paste, salt , mixed herbs and hot water
6. Bring to boil, stirring continually
7. Add the lamb shanks.Stir,Cover with lid an dbring back to boil again , stirring intermittently
8. Adjust heat to maintain a continual gentle boil for 15 minutes, checking and still stirring occasionally
9.Transfer into Dream Pot
10. Prior to serving, thicken the liquid and adjust the seasoning to taste with salt and pepper. To do this, remove the lamb shanks. Place the inner pot back onto the heat and bring back to boil, stirring. Add the cornflour (mixed with a little water to make pourable paste). Continue to stir until thickened. Then add the sugar and extra salt and pepper to taste
11 Return the lamb shanks to the sauce , bring back to boil and serve

I am sure that some of the ingredients in the Cobb thread would add to what looks like a tasty recipe.

The beauty of the Dream Pot is that meals can be prepared well ahead and can be eaten several hours after the completed cooking time (5 hours for shanks).

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