Easy surf food
Eager for a quick turn-around session. Don’t want to spend all your valuable time in the kitchen, prepping a healthy enough meal to give you the proper fuel supply you need to sustain a healthy and energized round 2. Well, as surfers, we all know the ocean waits for no one and waves can be extremely infrequent at times; which in return makes us never want to commit to anything. If the waves are good we all want to be in the water. So in this regard, I am sooooo into Easy surf food . Time management is essential if you want to maximize efficient surf time . This way, you can get things done quick and to the point so you can maintain that surfing lifestyle.
This is why I love crock pot cooking. Talk about Easy surf food ! Put everything into a pot, put the lid on and….. Go surfing. It is so nice to come in from a power session and have a home cooked meal all warm, ready, and waiting for you. Here are 5 Easy surf food recipes to keep you strong and satisfied. It is the best infusion of aromas that waft into your nose when you walk into the door after that hard surfed session and your crock pot is done……. Pure joy! As we speak… writing this blog is getting me all hungry for some crock pot chicken. Now that’s what I’m talking about, Easy surf food !
– 1 whole chicken (about 2.5 pounds) (you can substitute with thighs, drumsticks or breast meat)
– 2 cups soy sauce
– 11/2 cups brown sugar
– 1/2 cup water
– 1 teaspoon white vinegar
– 1/2 cup green onion, chopped
– 3 cloves garlic, chopped
– 2 tablespoons ginger, chopped
– 1/2 teaspoon black pepper
Place all of the ingredients in slow cooker, cover and cook (turning chicken over once halfway through the time) on HIGH for 3-4 hours or LOW for 6-7 hours. Frozen chicken may be used by adjusting the cooking time to HIGH for 5 hours and LOW for 8 hours. Makes 4 servings.
Approximate Nutrient Analysis per serving including all the sauce: (based on 2.5 pounds whole
chicken and includes skin)
800 calories, 28 g fat, 8 g saturated fat, 150 mg cholesterol,
greater than 8000 mg sodium, 90 g carbohydrate, 1 g fiber, 82 g sugar,
49 g protein
Approximate Nutrient Analysis per serving including all the sauce: (based on 2.5 pounds chicken
with skin removed skin)
Chicken or Beef curry
– 2 lb boneless skinless chicken breasts or chicken thighs, cut into cubes or beef.
– 5 large carrots, peeled and diced
– 1 medium onion, peeled and quartered
– 2 cloves garlic, peeled
– 1 large bell pepper, seeded and chopped (I used a green pepper)
– 1 (5 oz ) can tomato paste
– 1 (14 oz) can coconut milk
– 1 1/2 tsp salt
– 1 tbsp curry powder
– 1 tbsp garam masala
– 1 jalapeno, seeded and halved OR 1 tsp crushed red pepper flakes
– 2 tbsp water
– 1 1/2 tbsp cornstarch
1Grease your slow cooker with Pam. Place the chicken and carrots on the bottom of slow cooker.
2Place the rest of the ingredients (except water and corn starch) in a food processor and process together until mixture is mostly smooth. ***If your food processor is too small to hold everything, process everything but the coconut milk. Transfer mixture to a medium bowl then mix in the coconut milk.
3Pour the sauce over the chicken and carrots, mix well, then cover and cook on low for about 6 hours.
4An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved. Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour. **This will thicken up the sauce. When the sauce is to your desired thickness, turn slow cooker to warm setting until ready to serve.
5Serve over rice, with Naan, and garnish with cilantro.
*if you want you can chop the bell pepper into larger pieces and place in with the chicken and carrots rather than processing into the sauce. This is what I did and we loved the different textures of the carrots, chicken, and pepper in the sauce.
Slow Cooker Vegetarian Lasagna Soup
SERVES: SERVES 10
•1 yellow onion, diced
•2 cups brown mushrooms, sliced
•2 zucchinis, sliced
•4 cloves garlic, minced
•1 15 ounce can tomato sauce
•1 28 ounce can crushed tomatoes
•6 cups vegetable broth
•2 bay leaves
•2 teaspoons dried oregano
•1 tablespoon dried basil
•⅛ teaspoon red pepper flakes
•2 teaspoons kosher salt
•2 teaspoons freshly ground black pepper
•12 ounces lasagna noodles
•4 cups fresh spinach leaves
For the ricotta cheese topping
•1 8 ounce container ricotta cheese
•½ cup mozzarella cheese, shredded
•¼ cup parsley, chopped
•¼ cup basil leaves, chopped
•generous pinch of kosher salt
1Add the onion, brown mushrooms, zucchini, garlic, tomato sauce, crushed tomatoes, vegetable broth, bay leaves, oregano, basil, red pepper flakes, kosher salt and black pepper to the liner of a 6 quart slow cooker, I use this one. Set the slow cooker on low and cook for 7 hours or on high and cook for 3½ to 4 hours.
2Once the cooking time is done, cook the lasagna noodles according to the package directions, drain and rinse and add to the soup. Cut them into smaller pieces if you’d like. Add the spinach and warm until wilted then ladle into soup bowls and top with a dollop of the ricotta cheese topping.
1 pound ground turkey
2 (10.75 ounce) cans low sodium tomato soup
2 (15 ounce) cans kidney beans, drained
1 (15 ounce) can black beans, drained
1/2 medium onion, chopped
2 tablespoons chili powder
1 teaspoon red pepper flakes
1/2 tablespoon garlic powder
1/2 tablespoon ground cumin
1 pinch ground black pepper
1 pinch ground allspice
salt to taste
- Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
- Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
- Cover, and cook 8 hours on Low or 4 hours on High.
Slow cooker butter nut squash soup
Cream cheese is the secret to a creamy ready-when-you-want-it squash soup.
- 1 tablespoons butter or margarine
- 1 medium onion, chopped (1/2 cup)
- 1 butternut squash (2 lb), peeled, cubed
- 2 cups water
- 1/2 teaspoon dried marjoram leaves
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground red pepper (cayenne)
- 4 chicken bouillon cubes
- 1 package (8 oz) cream cheese, cubed
- 1 In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.
- 2 In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese.
- 3 Cover; cook on Low heat setting 6 to 8 hours.
- 4 In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese. Cover; cook on Low heat setting about 30 minutes longer or until cheese is melted, stirring with wire whisk until smooth.
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