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		Roy Sperr Jason Walters and Shawn Hunter NMLS: 202418/295556/348864 Equity Source Mortgage, Inc. Phone: Roy (763) 657-2012 Phone: Shawn (763) 657-2017 Emails: roy@equitysourcemortgage.net roy@equitysourcemortgage.net www.equitysourcemortgage.com

November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016		Slow Food You don't have to spend hours in the kitchen in order to make a satisfying, healthy and tasty meal. This month, we're taking it slow with slow-cooker meals cooked to perfection. Chipotle Beef Tacos (Serves 6) 3 pounds beef chuck, trimmed and cut into 2-inch pieces 1 large onion, thinly sliced 4 cloves garlic, chopped 1 to 3 tablespoons chopped canned chipotles in adobo sauce 1 teaspoon dried oregano 2 bay leaves Kosher salt 4 cups thinly sliced cabbage (about 1/3 medium cabbage) 4 radishes, halved and thinly sliced 1/4 cup chopped fresh cilantro 2 tablespoons fresh lime juice, plus lime wedges for serving 12 6-inch corn tortillas Sour cream, pickled jalapeño peppers and hot sauce, for topping Toss together beef, onion, garlic, chipotles, oregano, bay leaves and 1 teaspoon salt in a 4- to 6-quart slow cooker. Cook covered until beef is very tender (Low: 7-8 hours; High: 3 1/2-4 hours). Then, 15-20 minutes before serving, heat oven to 350 degrees Fahrenheit. Toss together cabbage, radishes, cilantro, lime juice and 1/4 teaspoon salt in a mixing bowl. Wrap tortillas in foil and bake until warm (5-10 minutes). Shred beef in medium bowl with two forks (set aside cooking liquid). Strain the liquid through a fine-mesh sieve into the bowl, then combine with the beef. Fill tortillas with beef, slaw and your choice of toppings. Chicken Tikka Masala (Serves 4) 15-ounce can crushed tomatoes 1 medium onion, chopped 2 cloves garlic, chopped 2 tablespoons tomato paste 2 teaspoons garam masala (Indian spice blend) Kosher salt and black pepper 1 1/2 pounds boneless, skinless chicken thighs (about 8) 1 cup basmati or long-grain rice 1/4 cup fresh cilantro leaves 1/2 cup heavy cream Combine the tomatoes, onion, garlic, tomato paste, garam masala, 3/4 teaspoon salt and 1/4 teaspoon pepper in the slow cooker. Place chicken on top of the vegetables, cover and cook until the chicken is tender (Low: 7-8 hours; High: 3-4 hours). Approximately 15-20 minutes before serving, cook the rice according to the package directions. Just before serving, coarsely chop the cilantro. Stir the cream into the chicken tikka masala. Serve over the rice and sprinkle with cilantro. Source: Real Simple

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