If you’ve been to ConQuesT in the past few years, you know that the ConSuite is a lifesaver and the folks who run it are the best cooks ever. Since the ConSuite doesn’t get to cook for you this year, we can cook together during the con. Below you’ll find recipes for what they would have been serving in the ConSuite. Check out our Convention Cooking with ConSweetie video(s) (below) to see how we can feed you virtually! The following slow cooker recipes will be served for dinner in the ConSuite: taco night (Friday) and Tikka Masala (Saturday).
These abbreviations are used in the recipes below:
- c = cup
- t = teaspoon
- T = tablespoon
- oz = ounce
Friday Night Menu
Taco Bar Protein
- 2-3 pounds meat of your choice or 2-3 15 ounce cans of beans
- 1 T carne adovada mix or taco meat seasoning for every pound of meat
- 1/2-1 c water
Place 1/2-1 cup of water into the slow cooker. Add seasoning and protein. Cover the cooker and turn the unit on. Cook meat until it has reached the USDA recommended temperature and turn the cooker off. Remove the meat and shred. Remove the cooking liquid into a measuring cup and reserve. Return protein to the pot and moisten with reserved cooking liquid. To thicken the liquid into a sauce, place in an uncovered sauce pan and reduce by boiling. Serve with your favorite salsa, veggies, cheese, and other toppings as desired. Serve over rice (for a bowl), with tortilla chips (for nachos) ,or inside a tortilla (for a burrito or taco).
For chicken, add the seasoning to the water and mix well. Remove skin and trim fat. Place trimmed chicken into the cooker. Cook covered on high for 3 hours or low for 4-6 hours.
For roasts, trim meat. Rub the seasoning on all sides of the meat and place into the cooker containing the water. Cook on high for 4-6 hours or low 8-12 hours.
For beans, drain and rinse to remove the canning liquid as well as some of the salt. Add half the seasoning for meat and half (or less) of the water to the cooker. Add the drained beans and check to see the liquid-to-bean ratio. If needed, add additional water with the knowledge that any extra water at the end may need to be reduced by removing the lid while boiling the cooker contents. Cook on high for 30-45 minutes or low 1.5-2 hours or until desired texture is achieved.
Cooking with ConSweetie Video: Taco Bar
Saturday Night Menu
- 3 oz tomato paste
- 28 oz crushed tomatoes
- 3 T dried minced onion (or 1 medium-large fresh small diced onion)
- 2 t garlic powder (or 4 cloves minced)
- 1/2 t ground ginger
- 1/8 t galangal powder (optional)
- 1 T brown sugar
- 1/2 t ground cumin
- 1/3 t ground coriander seeds (aka heaping 1/4 t)
- 2 t table salt
- 1-2 T garam masala
- 2 pounds protein (ie boneless skinless chicken thighs, pork chops, or rinsed chickpeas)
- 1/2 – 2 cups plain greek yogurt or dahi (can be omitted or use vegan version)
- fresh cilantro leaves, chopped (optional)
Place the tomato and paste into the slow cooker. Combine the spices into a bowl and blend together. Add the spice mixture into the tomatoes and mix well. Place the protein of choice into the cooker and submerge in the liquid. Cover the cooker and turn the unit on. Cook meat on high for 2-4 hours or low for 4-7 hours. Cook chickpeas on high 30-45 minutes or low 1.5-2 hours or until desired texture is achieved. When the meat has reached the USDA recommended temperature, turn the slow cooker to keep warm or off. After the boiling has stopped and contents have cooled slightly, stir in the yogurt or dahi until desired creaminess is reached. Note that adding yogurt to boiling sauce could cause it to curdle and look unappealing (but it still tastes great). Serve over rice and garnish with a sprinkle of chopped cilantro.
For stovetop cooking, follow slow-cooker directions above combining ingredients into a large covered saucepan or small dutch oven. Bring to a boil, cover, and reduce to a simmer for 15-45 minutes depending upon thickness of the meat.
To cook in the oven, follow slow-cooker directions above combining ingredients in a covered dutch oven or baking dish. Cook at 350 F for 45-120 minutes depending on thickness of the meat.
Note that using fresh onion or garlic will raise the water content of the sauce making it thin. To thicken sauce, uncover the dish and reduce by boiling before adding the yogurt.
Cooking with ConSweetie Video: Tikka Masala
Two Ingredient Naan
- 2 c self-rising flour (separated)
- 1 c fat free plain greek yogurt
- Butter (optional)
- Roasted onions or garlic (optional)
Add 1 c and 2 T flour and yogurt to a bowl. Mix and knead with your hands until a ball forms. If the dough is sticky, you should slowly incorporate more flour until it stops sticking. On a floured surface or parchment paper, roll the dough into a circle or rectangle. Cut the dough into 8 pieces and shape with your hands so they are rectangular or oval. Alternatively, you could make 8 small balls of dough and roll each out, but I like to roll out one and done.
Place a dry nonstick skillet onto the stove and preheat using medium-high heat. Place the flattened dough pieces onto the preheated skillet. Cook for 2 minutes and flip. Cook for two minutes and flip. Cook for 1 minute and flip, continue until the bread is browned and no longer doughy in the middle. Repeat with remaining pieces of dough.
If desired, melt butter and brush on top of the naan. The tops may be garnished with roasted garlic or onions sprinkled on top.
For extra-flavored naan: add 1/4 t garlic powder or onion powder into the flour before adding the yogurt. After cooking, brush with butter and top with roasted onions or garlic
Cooking with ConSweetie Video: Two Ingredient Naan
- 1 c flour
- 1.5 t baking powder (equivalent to 0.5 T)
- 1/4 t salt
Put all ingredients in a bowl and whisk together.