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A Lighter Take on a Slow-Cooker Classic

A Lighter Take on a Slow-Cooker Classic

New York Times2 days ago
Good morning! Today we have for you:
A hearty but light slow-cooker chicken dish
Versatile cold noodles with a spicy peanut sauce
Plus, Yewande Komolafe's new recipe for stir-fried pork and plums
Good morning. It was around 25 years ago, as near as I can figure it, that a woman named Robin Chapman came up with the slow-cooker dish that would come to be known as Mississippi Roast: top round beef simmered with butter, pepperoncini, ranch dressing and gravy. The dish has been an internet darling pretty much ever since.
Folks make Mississippi Roast with pork, with venison and elk. I've even seen a vegan version, made with jackfruit. All excellent. But my current favorite, light enough for summer, is Kia Damon's new recipe for Mississippi chicken.
Kia eschews the packaged ranch seasoning and au jus powder that gave the dish its original tang and oomph, replacing them with soy sauce, garlic and a ton of fresh herbs. But she doesn't stint on the peppers or butter, so it's still recognizably (and tastily) an heir to the original. I like it with rice, cornbread and the greenest green salad. You might scatter some fresh or frozen peas into the mix at the end, for sweet pops of flavor against the salty richness of the sauce.
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Get that going after lunch, and you've got Sunday dinner sorted. As for the rest of the week. …
There's something both light and substantial about Hetty Lui McKinnon's recipe for a cold noodle salad with spicy peanut sauce. She uses the Japanese buckwheat noodles known as soba because they're in the running for best-tasting cold noodles, with crunchy vegetables — I like cabbage and carrot in addition to her cucumbers and radishes — and a marvelously fiery peanut sauce that you could make with any nut or seed butter. Leftovers make for an awesome desk lunch the next day.
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