Bubbe's Brisket

Taken from Not Your Bubbe's Kitchen

The ingredients:

2 cups yellow onion (about 2 medium large onions), sliced

2-3 garlic cloves, minced

2 tablespoons vegetable oil

2 large carrots, chopped

2 large celery stalks, chopped

1 bay leaf

2.5 lbs of beef brisket

1 tbsp kosher salt

cracked black pepper, to taste

1/4 cup of water

4 cups of pale dry ginger ale - it's about 1 liter.

1/2 cup light or dark brown sugar1/2 cup Ketchup

1/2 cup- brown sugar & hickory BBQ sauce

a touch of honey (maybe 1 tbsp-- yes, eye ball it)

4 Yukon gold potatoes, quartered

Slice the onions, mince the garlic. In the meanwhile, set your crockpot to high).

In your dutch oven or crock pot insert (make sure it's one that can be used on the stove top!), heat 1 tbsp of the oil.

Add the sliced onions and minced garlic until onions are translucent in color; and softer to touch.

Remove onions and garlic for the time being to a small bowl.

Add other tbsp of oil to crock pot. Season brisket with half the salt and some pepper. Place this

side down in the crock pot. Season the other side with remaining salt and more pepper. Let each side of the brisket cook on high for about 3 minutes- until the brisket is more brown and has a bit of a crust on it.

Next, add the onions/garlic back to the crock pot.

Place the crock pot insert into the crock pot. Add 1/4 cup water, 4 cups or so of ginger ale, the carrots, the celery, the ketchup, the brown sugar, the bbq sauce, the honey, and the bay leaf.

Cook this on high for 6- 8 hours. When it is done, place it in the fridge over night.

Wake up the next morning, and place it in your crock pot again. Add the quartered potatoes. Cook on high for 4 more hours.

In a small bowl, take 1 -2 tbsp of cornstarch and add some water- enough to dissolve the cornstarch. Add this mixture to the crock pot.

Now, set the crock pot to low for another 4 hours.

Crock Pot Coconut Peanut Curry Chicken

Taken from Cara's Cravings: My Life in the Kitchen

Ingredients
10oz boneless, skinless chicken breast, cut into chunks
salt & pepper
1 garlic clove, minced
2 tsp minced fresh ginger
1 tbsp curry powder
1/2 tsp ground coriander
1 jalapeno pepper, minced
1 cup light coconut milk
1/2 tsp coconut extract
4 tbsp peanut butter
juice from 1/2 lime
1 large scallion, chopped
2 tbsp chopped fresh cilantro
additional lime wedges

Directions
Stir together the garlic, ginger, curry powder, coriander, jalapeno, coconut milk, peanut butter, and lime juice. Season the chicken breasts with salt and pepper and place in the crock pot. Pour the sauce mixture over, turn to coat, and cook on low for 6-8 hours. Serve over rice with chopped cilantro, scallions, and lime wedges.

Note: if you have a large crock pot that tends to overcook small portions of food, place your dinner-for-two inside an ovenproof casserole dish with a lid. This will reduce the amount of food surface area exposed to the heat and keep your food nice and moist.