I cook alot of healthier foods, but mine tend to be middle budget, but alot of the stuff we use in other foods, and make a TON on food. My Fiance has diet restrictions, and his new fav is a coconut curry mushroom soup I made up.
1 tb red curry paste (thia, not indian)
Fish sauce (optional, but helps with the curry
2 cans coconut cream
1 box chicken broth
1 lb Crimini mushrooms (bulk is cheaper, and you can pick the better ones)
7 shitaki mushrooms (I skimp sometimes cuz they are expensive, but worth it for the flavor
a handful of bean sprouts
a small can of sliced bamboo shoots
1 package of tofu (can be subsituted for chicken I bet)
one sweet onion
2 tb soy sauce (although I tend to go on taste, so it might be a little more)
1 TB salt
1 tsp baisl
1 tb crushed garlic (I buy in jars)
Chop the mushrooms, tofu, and onion to bite sized peices
squirt a tb of fish sauce (optional) and the red curry in the bottom of a large pot, over medium high. move around until you smell it roasting, or about 3 minutes after getting hot.
lower temp to medium
Add everything else, but wait on the salt.
stir occasionally, and make sure it doesnt boil too hot, or the cream will get scortched on the sides
let simmering for an hour, or more to bring out the mushroom and onions flavor.
salt and taste to see if it needs more. There is a obvious difference in flavor when there is enough salt. You may also like a little more soy sauce, sometimes Fiance adds more.
a good cost saver slow cooker recipe is:
1/2 a lager beer
1 cup barbeque sauce
some steak sauce
a couple squirts of horshister sauce (sp?)
3-4 pounds boneless pork ribs
marinate in ziplock for a few hours or over night
put in slow cooker on low for 8 hours, stiring ever 2 hours (I usually do over night for FIs lunches, so I only stir until I go to bed.)