Herb Crusted Dijon Pork with Prunes

The Zen lab is busier than usual as we prepare a new series of 5 minute prep recipes for all of our spice blends. Continue reading

Anise Pork Tenderloin with Mango Mojo

The final recipe in our series of adaptations from The Bread and Buddha blog features pork tenderloin with a fennel and black pepper crust.P1000509-1 Continue reading

Chocolate Banana Bread Pudding

Flour Bakery carries the tagline “make life sweeter…. eat dessert first!” Well I wasn’t P1010060so sure about that but was certain that my love for a freshly baked loaf of bread and sweet pastries at breakfast would not die.  Continue reading

Chicken Tortilla Soup

Chicken Tortilla SoupsouthwestF

Shopping list at a glance: chicken breast, onion, red bell pepper, black beans, canned
tomatoes, tomato paste, chicken broth, tortilla

From your pantry at a glance: oil


Chicken Tortilla Soup
Prep Time: 15m, Cook Time: 6 hours LOW / 3 hours HIGH, Servings: 4-6
  1. 1 tbsp olive oil
  2. 1 cup / 1 small onion, diced
  3. 1 cup / 1 small red bell pepper, diced
  4. 1 Southwest Fiesta blend
  5. 1 1/2 lbs chicken breast, skinless
  6. 1 x 14oz can black beans
  7. 1 x 14oz can diced tomatoes
  8. 2 tbsp tomato paste
  9. 1 chipotle chili in adobo, chopped (optional)
  10. 4 cups / 32 fl oz chicken broth
  11. 1 cup / 8 oz water
  12. 4 corn tortilla toasted and sliced
  13. cilantro
  14. lime juice
  15. cotija or other sharp cheese, crumbled
  16. 4 scallions, sliced
  17. light sour cream
  1. heat the oil in a skillet on a medium heat; sauté the onion and pepper
  2. transfer the onion mixture to slow cooker
  3. rub the Southwest Fiesta blend onto the chicken breast; place on top of onion mixture
  4. add the black beans, tomatoes, tomato paste, chipotle chili, and chicken broth
  5. stir, cover and cook on LOW" 6 hours or HIGH: 3 hours
  6. shred the chicken breast in the slow cooker using 2 forks
  1. ladle into bowls and top with tortilla strips, cilantro, sour cream, and a squeeze of lime juice
  2. pair with a crisp Syrah rosé, iced tea or light Mexican beer
the zen of slow cooking http://www.blog.thezenofslowcooking.com/


Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Breadsweet&spicyF

Shopping list at a glance: butter, sugar, eggs, pumpkin puree, vanilla, 1 tbsp sweet & spicy ground spice blend, chocolate chips.

From your pantry: flour, baking soda, milk

Chocolate Chip Pumpkin Bread
Prep Time: 15m, Cook Time 2 1/2 HIGH, Servings: 8-10 slices
  1. 1 stick butter, softened (or 1/2 cup light olive oil)
  2. 1 cup sugar (or 2/3 cup maple syrup)
  3. 2 eggs
  4. 3/4 cup / half a 15oz can pumpkin puree
  5. 1 tsp vanilla extract *we use Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  6. 1 tbsp milk
  7. 2 cups all purpose flour or *gluten free King Arthur
  8. 1 tsp baking soda
  9. 1/2 tsp salt
  10. 1 tbsp sweet & spicy ground spice blend
  11. 3/4 cup / 4oz chocolate chips
  1. spray a 2 pound loaf pan with non stick spray and shake 1 tbsp flour to coat the edges.
  2. place a piece of aluminum foil onto the bottom of the slow cooker insert and turn onto HIGH.
  3. in a mixing bowl, blend together the butter and sugar to a paste.
  4. break the eggs one at a time into the butter and sugar mixture and stir until combined. (This is the wet mixture)
  5. stir in the pumpkin puree, vanilla extract and milk.
  6. mix the flour, baking soda, salt and sweet & spicy ground spice blend into the wet mixture before stirring in the chocolate chips.
  7. pour the cake mixture into your loaf pan and place onto the aluminum foil in your slow cooker. Cover and cook on high for 2 1/2 hours.
  1. this works well with gluten free King Arthur flour
the zen of slow cooking http://www.blog.thezenofslowcooking.com/