Quarter two onions and spread on the bottom of a slow-cooker.
Place chicken breasts on top of onions.
Season slow-cooker contents liberally with adobo seasoning, paprika and any other desired seasonings, squeeze half of a lime too if desired.
Let cook on low for 8 hours. Cooking on high for less time is possible as well, but a slower cook is preferable.
Dice the tomato, cilantro, any lettuce and the third onion for taco contents.
Shred chicken with forks once cooked.
Chicken Tikka Masala
Preparation
In a 5-qt. slow cooker, combine the first 13 ingredients (Can blend these first for convenience). Add chicken, jalapeno and bay leaf. Cook, covered, on low 4 hours or until chicken is tender. Remove jalapeno and bay leaf.
In a small bowl, mix cornstarch and cream until smooth; gradually stir into sauce. Cook, covered, on high 15-20 minutes or until sauce is thickened. Serve with rice. If desired, sprinkle with cilantro.
Slow-cooked Pork Carnitas
Preparation
Season pork with kosher salt and pepper.
In a medium sauté pan on medium-high heat, brown pork on all sides.
Remove from heat and allow to cool, about 10 minutes.
Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers as far in as you can.
Pour chicken broth in slow cooker.
Add pork and season with cumin, adobo, sazon, and oregano.
Add bay leaves and chipotle peppers.
Cover and cook low for 8 hours.
After 8 hours, shred pork using 2 forks and combine with juices.
Let cook for ano
Beef Goulash
Preparation
Heat up the frying pan and add some oil.
Cut the potatoes into small pieces and fry them on the frying pan over medium-heat, add some salt.
Chop the onion.
Cut the beef into small enough pieces and dust with flour.
After about 15 minutes of frying the potatoes, add the onions and beef to the pan and fry for another 10-15 minutes, or until brown.
While the beef, potatoes and onions are frying, cut the carrot and mushrooms, and chop the parsley and cilantro.
Once the beef is brown, add water to the pan, and add the rest of the ingredients,
Chili Con Carne
Preparation
Brown the beef by adding it to a pot with neutral oil. Start breaking it into small pieces. Allow water to leave the meat. Salt it to expel more water. Once water is gone, the sound will change and it will start to fry. Let it get a dark brown. Remove beef and set aside.
Dice onions, red peppers, and chili peppers into small pieces. Sautee until translucent.
Beef and Broccoli
Preparation
Heat oil, add beef and stir-fry until meat is browned and push to sides of pan.
Add broccoli and carrots. Cover and steam vegetables until they are only slightly crunchy.
Remove vegetables to a bowl. Add bouillon, salt and pepper to meat.
Combine corn starch, 2 Tbsp water, and soy sauce. Add to meat to thicken sauce.
Add vegetables and heat. Serve over rice.
Zurich-Style Meat Saute
Preparation
Fry the meat in butter at high heat until it starts loosing liquid.
Take the meat out of the pan and set aside.
Saute the onions.
Add the mushrooms, saute, then add a tbsp of flour and mix well. The flour will make the sauce thicker, so use carfully.
Add the white wine and let it boil for a few minutes.
Add cream, boil until the sauce is very creamy.
Add the meat, boil until the meat is warm.
Add parsley, and serve.
Creamy Tomato and Lentil Soup
Preparation
Rinse lentils in a fine sieve until the water runs mostly clear. Finely dice onion and carrot; chop garlic. Heat oil in a large pot over medium heat. Cook onion and carrot with salt for 6 minutes, stirring regularly, until softened. Add garlic, paprika and cumin; stir for 30 seconds.
Add tomatoes, stock, lentils and pepper. Bring to the boil, then reduce to a gentle simmer. Cook partially covered for 20 to 25 minutes, stirring every 5 minutes so lentils do not catch on the base, until the lentils are very soft.
Finely chop parsley.
Mushroom and Spinach Toast with Poached Egg
Preparation
For Mushroom and Spinach Toast with Poached Egg, prepare 4 slices of wholemeal bread, 300 g button mushrooms, 120 g baby spinach, 4 eggs, 1 shallot and keep the bread, wraps or pastry separate.
Cut the filling evenly and cook it through before it goes into the bread or wrap.
Mix sauces or creamy components just before assembly to prevent sogginess.
Warm or toast the bread or wraps and distribute the filling evenly.
Roll, fold or seal firmly; warm briefly in a pan or oven if appropriate.
Serve immediately, allowing hot fillings to stand for a mome
Vegetable Frittata with Herb Salad
Preparation
Heat the oven to 190 C conventional or 170 C fan. Dice courgette and pepper into 1 cm pieces. Thinly slice spring onions, keeping green tops aside. Whisk eggs with 1/4 teaspoon salt and pepper in a bowl.
Heat 1 tablespoon oil in a 24 cm ovenproof frying pan over medium heat. Cook courgette and pepper for 5 minutes, stirring, until softened. Add spring-onion whites for 1 minute.
