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Ingredients:
1 large onion, diced into large pieces
1 pound peeled and cut carrots
24 stalks of celery, cut into 1-inch pieces
2 tablespoons olive oil
6 chicken breasts cut into 2-inch pieces
1/2 pound pepperoni slices
2 tablespoons flour
1 cup red wine
1 (28-ounce) can peeled plum tomatoes, roughly broken up
2 (15-ounce) cans garbanzo beans, drained and rinsed
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Instructions:
Set the slow cooker on high. Add the onion, carrots and celery to the bottom of the crock. Heat the oil in a large nonstick skillet. Add the chicken and pepperoni and sauté over high heat until the chicken starts to brown. Add the chicken and pepperoni to the crock. Return the skillet to the heat and sprinkle in the flour. When the flour starts to brown, deglaze with the wine. Add the wine sauce and the tomatoes to the crock along with the drained beans. Give the pot a good stir. Put the lid on and set to low. Continue cooking at least 6 hours on low. Serve with rice or crusty bread and salad.
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Ingredients:
2 tablespoons softened butter
8 ounces slices almonds
1 cup sugar
Zest of 1 lemon
4 eggs
3 egg yolks
1/2 cup flour
2 teaspoons baking powder
1 pinch salt
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Instructions:
Preheat the oven to 350 degrees and lightly butter a 9-inch pie pan. Put the almonds, sugar and lemon zest into the bowl of a food processor and blend until the almonds are very fine. Add the eggs and egg yolks and process until a batter forms. In another bowl mix the flour with the baking powder and salt. Fold in the egg mixture until the dry ingredients are incorporated. Pour into the pie pan and smooth the top. Bake on the center rack for around 30 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Top with a little powdered sugar or a small scoop of dulce de leche ice cream.
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