KK Profile - Allrecipes.com (180790801)

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KK


KK
 
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Member Since: Sep. 2013
Cooking Level: Not Rated
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Recipe Box 2 recipes
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Recipe Reviews 4 reviews
Slow-Cooker Chicken Tortilla Soup
I have made this recipe both by the book (mostly) and by substituting the enchilada sauce with dried peppers, per one reviewers recommendation - both ways were delicious, but using dried peppers gave the soup a deeper, more complex flavor. For the soup, I used two negro chiles (also known as pasillas or dried poblanos), and one chipotle, tops and seeds removed, then soaked in hot water and pureed (I learned how to make enchilada sauce from this recipe http://www.homesicktexan.com/2011/04/beef-enchilada-recipe-chili-gravy.html) Both times I added more cumin, one can of rinsed black beans, and I gradually added water, so that I could adjust as needed. You can do this recipe on the stove top if short on time, it's fine. Smoked sea salt made this recipe amazing, if using low-sodium ingredients. I always cook the chicken in the soup then shred it. A little fresh lime juice is a great addition, also.

0 users found this review helpful
Reviewed On: Apr. 24, 2014
Laura's Quick Slow Cooker Turkey Chili
I loved this, but like others, I omitted the tomato soup. Instead I used 1 can no-sodium diced tomatoes, 1 can Rotel tomatoes w/ chiles and added 3/4 can of water. Only used 2 cans of beans (pinto & black) - the perfect bean-to-meat ratio unless you really like a lot of beans. I also only added 1 TBSP plus 1/4 tsp chili powder and omitted the pepper flakes. I seasoned with cayenne pepper and sea salt to taste after cooking (am a bit of a spice wimp). Used one small onion and browned with the meat and fresh garlic. Been eating this for the last few days, and I love every bite!! Probably the best chili I have ever had (so glad I left out the kidney beans since I don't care a lot for them!)

1 user found this review helpful
Reviewed On: Dec. 30, 2013
Lentil Soup with Lemon
My first time cooking lentils. This recipe is a great starting-off point. We don't buy chicken stock, just use Better than Buillion and adjust the salt. I doubled everything except the onion and added celery, kale and fresh ginger. I had a "curry spice" from Trader Joe's, which had cumin, ginger, nutmeg, onion, garlic and chili - I put about a tsp of that, also. I messed with it, added more water, kept tasting, kept messing with it, and the soup adjusted amazingly. I added a tsp or two of sea salt towards the end, with more spices in a bit of water. This recipe is pretty hard to mess up. The lentils cooked down to pretty much mush by the time it finished absorbing the water (as in, the leftovers), but it's just as amazing regardless.

0 users found this review helpful
Reviewed On: Dec. 2, 2013
 
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