Ingredients:
2 15 oz garbanzo beans
1 red bell pepper, seeded and diced
1 potato, diced
1/2 cup diced carrots
1/2 diced celery
1 16 can diced tomoatoes and juices
2 cups vegetable broth
3 garlic cloves, minced
1 tbsp curry powder
1/2 tsp ground coriander
1/4 tsp cayenne papper
1 15 oz can peas, drained
1 tbsp corn starch
1 cup water
Directions:
Put garbanzo beans in stoneware. Add vegetables and can of tomatoes. Pour in broth, and stir in garlic and spices. Cook on low for 8 hours or on high for 4 hours. Mix water and corn starch and stir in along with peas. Cook on high for 30 minutes. Serve over rice.
From Stephanie O'Dea's Make it Fast, Cook it Slow
Showing posts with label crock-pot. Show all posts
Showing posts with label crock-pot. Show all posts
Sunday, October 24, 2010
Orange Apricot Pork Chops
Ingredients:
6 pork chops
1 cup apricot jam
3 tbsp brown sugar
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 15 oz can mandarin oranges and juices
Directions:
Put pork chops into stoneware. Combine jam, brown sugar, salt, and spices. Spoon over pork chops. Pour in madarin oranges and juices. Cover and cook on low for 8 hours. Serve over rice.
From Stephanie O'Dea's Make it Fast, Cook it Slow
6 pork chops
1 cup apricot jam
3 tbsp brown sugar
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 15 oz can mandarin oranges and juices
Directions:
Put pork chops into stoneware. Combine jam, brown sugar, salt, and spices. Spoon over pork chops. Pour in madarin oranges and juices. Cover and cook on low for 8 hours. Serve over rice.
From Stephanie O'Dea's Make it Fast, Cook it Slow
Pasta E Fagioli
1 lb lean ground beef, browned, and drained of excess fat
1 cup carrots, chopped
1/2 large red onion, chopped
2 celery stalks, sliced
1 15 oz can kidney beans, drained and rinsed
1 15 oz can white beans, drained and rinsed
1 14.5 oz cans diced tomatoes with juice
1 16.5 oz jar pasta suace
4 cups beef broth
1/2 tsp kosher salt
1/4 tsp black pepper
2 tsp dried oregano
1 tbsp Tabasco sauce
1/2 dry gluten free pasta
Directions:
Put meat into stoneware. Add carrots, onion, and celery. Add beans, tomatoes, and pasta sauce. Pour in beef broth. Stir in salt, pepper, oregano, and Tabasco sauce. Cook on low for 8 hours. Add pasta and cook until al dente.
From Stephanie O'Dea's Make it Fast, Cook it Slow
1 cup carrots, chopped
1/2 large red onion, chopped
2 celery stalks, sliced
1 15 oz can kidney beans, drained and rinsed
1 15 oz can white beans, drained and rinsed
1 14.5 oz cans diced tomatoes with juice
1 16.5 oz jar pasta suace
4 cups beef broth
1/2 tsp kosher salt
1/4 tsp black pepper
2 tsp dried oregano
1 tbsp Tabasco sauce
1/2 dry gluten free pasta
Directions:
Put meat into stoneware. Add carrots, onion, and celery. Add beans, tomatoes, and pasta sauce. Pour in beef broth. Stir in salt, pepper, oregano, and Tabasco sauce. Cook on low for 8 hours. Add pasta and cook until al dente.
From Stephanie O'Dea's Make it Fast, Cook it Slow
Maple Dijion Chicken
Yes, this is another week of crock pot recipes.
Ingredients:
2 lb boneless chicken breasts
2 onions, chopped
6 garlic cloves, chopped
2 tsp dried thyme
1/4 cup and 2 tbsp maple syrup
1/4 cup Dijion mustard
4 sweet potatoes, peeled and chopped
2 cups chicken broth
4 bay leaves
Directions:
Put chicken into stoneware and toss with onion, garlic, thyme, maple syrup, and Dijion mustard. Place sweet potatoes on top of chicken. Pour in chicken broth and add bay leaves. Cook on high for 5 to 7 hours.
From Stephanie O'Dea's Make it Fast, Cook it Slow
Ingredients:
2 lb boneless chicken breasts
2 onions, chopped
6 garlic cloves, chopped
2 tsp dried thyme
1/4 cup and 2 tbsp maple syrup
1/4 cup Dijion mustard
4 sweet potatoes, peeled and chopped
2 cups chicken broth
4 bay leaves
Directions:
Put chicken into stoneware and toss with onion, garlic, thyme, maple syrup, and Dijion mustard. Place sweet potatoes on top of chicken. Pour in chicken broth and add bay leaves. Cook on high for 5 to 7 hours.
From Stephanie O'Dea's Make it Fast, Cook it Slow
Sunday, October 17, 2010
Sweet Potato Soup
Ingredients:
6 sweet potatoes
4 cups broth
2-3 apples, sliced
1/4 tsp ground allspice
Directions:
Peel and cube sweet potatoes. Add to crock pot with apples, broth, and allspice. Cover and cook on low for 8 hours. Blend with an immersion blender.
This soup is very simple and also very delcious. This is perfect soup for during the week.
Adapted from Stephanie O'Dea's Make it Fast, Cook it Slow
6 sweet potatoes
4 cups broth
2-3 apples, sliced
1/4 tsp ground allspice
Directions:
Peel and cube sweet potatoes. Add to crock pot with apples, broth, and allspice. Cover and cook on low for 8 hours. Blend with an immersion blender.
This soup is very simple and also very delcious. This is perfect soup for during the week.
Adapted from Stephanie O'Dea's Make it Fast, Cook it Slow
Eggplant "Parmesan"
A delicious alternative to chicken parmesan
Ingedients:
1 26 oz jar pasta sauce
1 large eggplant
1/4 cup gluten free bread crumbs
2 tsp Italian seasoning
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup olive oil
Directions:
Pout 1 cup of pasta sauce in bottom of stoneware. Wah eggplant and slice into 1/2 inch thick pieces. Combine bread crumbs, Italian seasoning, salt, and pepper in dish. Brush both sides of each eggplant with olive oil and dredge in bread crumb mixture. Stack eggplant pieces in crock pot on top of pasta sauce. Pour remaining pasta sauce on top. Cook on low for 4 to 6 hours. Serve over pasta.
Adapted from Stephanie O'Dea's Make it Fast, Cook it Slow
Ingedients:
1 26 oz jar pasta sauce
1 large eggplant
1/4 cup gluten free bread crumbs
2 tsp Italian seasoning
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup olive oil
Directions:
Pout 1 cup of pasta sauce in bottom of stoneware. Wah eggplant and slice into 1/2 inch thick pieces. Combine bread crumbs, Italian seasoning, salt, and pepper in dish. Brush both sides of each eggplant with olive oil and dredge in bread crumb mixture. Stack eggplant pieces in crock pot on top of pasta sauce. Pour remaining pasta sauce on top. Cook on low for 4 to 6 hours. Serve over pasta.
Adapted from Stephanie O'Dea's Make it Fast, Cook it Slow
Sweet and Sour Pork
2 lbs pork chops, diced
1 10 oz jar apricot jam
3 tbsp soy sauce or substitute (see substitutions page)
1 tbsp sesame oil
1 tsp red chili paste
2 garlic cloves, chopped
1/2 red onion, chopped
1/2 tsp kosher salt
1/4 tsp black pepper
1 inch piece fresh ginger
1 whole jalapeno
2 cucumbers, peeled, seeded, and diced
2 limes
Directions:
Put pork in slow cooker. Add jam, soy sauce substitute, sesame oil, and chili paste. Add garlic, onion, salt, black pepper, and ginger. Toss in jalapeno pepper and cucumbers. Cover and cook on high for 6 to 8 hours. Serve over rice and add a sprinke of lime juice.
I loved this recipe, but it was a little spicy even though I only used one jalapeno pepper. You should try this.
From Stephanie O'Dea's Make it Fast, Cook it Slow
1 10 oz jar apricot jam
3 tbsp soy sauce or substitute (see substitutions page)
1 tbsp sesame oil
1 tsp red chili paste
2 garlic cloves, chopped
1/2 red onion, chopped
1/2 tsp kosher salt
1/4 tsp black pepper
1 inch piece fresh ginger
1 whole jalapeno
2 cucumbers, peeled, seeded, and diced
2 limes
Directions:
Put pork in slow cooker. Add jam, soy sauce substitute, sesame oil, and chili paste. Add garlic, onion, salt, black pepper, and ginger. Toss in jalapeno pepper and cucumbers. Cover and cook on high for 6 to 8 hours. Serve over rice and add a sprinke of lime juice.
I loved this recipe, but it was a little spicy even though I only used one jalapeno pepper. You should try this.
From Stephanie O'Dea's Make it Fast, Cook it Slow
Indian Curry
Ingredients:
1 tbsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1 inch piece fresh ginger
3 garlic cloves, minced
1 14 oz can coconut milk
1/2 tsp Tabasco sauce
4 to 6 boneless chicken breasts
1 15 oz can garbanzo beans, drained and rinsed
1 yellow onion, chopped
1 green bell pepper, seeded and chopped
1/2 eggplant, chopped
1 sweet potato, peeled and chopped
Directions:
Combine spices, ginger, garlic, cocunut milk, and Tabasco sauce in bottom of slow cooker. Add chicken, and flip to coat with sauce. Add garbanzo beans. Chop vegetables and add. Don't stir vegetables! Cover and cook on low for 7 to 9 hours. Serve over rice.
From Stephanie O'Dea's Make it Fast, Cook it Slow
1 tbsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1 inch piece fresh ginger
3 garlic cloves, minced
1 14 oz can coconut milk
1/2 tsp Tabasco sauce
4 to 6 boneless chicken breasts
1 15 oz can garbanzo beans, drained and rinsed
1 yellow onion, chopped
1 green bell pepper, seeded and chopped
1/2 eggplant, chopped
1 sweet potato, peeled and chopped
Directions:
Combine spices, ginger, garlic, cocunut milk, and Tabasco sauce in bottom of slow cooker. Add chicken, and flip to coat with sauce. Add garbanzo beans. Chop vegetables and add. Don't stir vegetables! Cover and cook on low for 7 to 9 hours. Serve over rice.
From Stephanie O'Dea's Make it Fast, Cook it Slow
Tuesday, October 5, 2010
Chicken and Rice Soup
This is a really good substitute for chicken noodle soup. It is also a good way of cleaning out the pantry. From Make it Fast, Cook it Slow.
Ingrediens
2 cups blended vegetables (use whatever you have in the pantry)
1 cup cooked chicken
2 quarts chicken broth
1 cup water
1 cup raw brown rice
1 teaspoon herbes de Provence
kosher salt
black pepper
Directions:
Wash and trim vegetables and put them into blender. Place in slow cooker. Add chicken, broth, water, brown rice, herbes de Provence, salt, and pepper. Cover and cook on low for 8 to 10 hours.
Note: You can find herbes de Provence in the spice section of the grocery store or at the spice store.
Ingrediens
2 cups blended vegetables (use whatever you have in the pantry)
1 cup cooked chicken
2 quarts chicken broth
1 cup water
1 cup raw brown rice
1 teaspoon herbes de Provence
kosher salt
black pepper
Directions:
Wash and trim vegetables and put them into blender. Place in slow cooker. Add chicken, broth, water, brown rice, herbes de Provence, salt, and pepper. Cover and cook on low for 8 to 10 hours.
Note: You can find herbes de Provence in the spice section of the grocery store or at the spice store.
 |
| Chicken and Rice Soup |
Tuesday, September 28, 2010
Butternut Squash Soup
We happened to have a butternut squash in the firge and needed a way to use it up. The solution? Butternut Squash Soup.
Ingredients:
1 butternut squash
2 tbsp olive oil
4 cups chicken broth
2 small onions, diced
2 small apples, peeled and cubed
1 2/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground coriander
1/4 tsp ground cinnamon
Ingredients:
Microwave squash for 2 to 5 minutes on high, to soften skin. Cut squash in half lengthwise. Scoop out seeds and stringy pulp. Brush olive oil on the inside and roast in a 400 degree oven for 15 minutes. If the skin doesn't begin to peel off, you may need to cut it off with a paring knife. Add broth, onions, and apples to slow cooker. Stir in salt, pepper, and spices. Add squash when finished roasting and cook on low for 6 to 8 hours. Blend with an immersion blender.
From Make it Fast, Cook it Slow
Ingredients:
1 butternut squash
2 tbsp olive oil
4 cups chicken broth
2 small onions, diced
2 small apples, peeled and cubed
1 2/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground coriander
1/4 tsp ground cinnamon
Ingredients:
Microwave squash for 2 to 5 minutes on high, to soften skin. Cut squash in half lengthwise. Scoop out seeds and stringy pulp. Brush olive oil on the inside and roast in a 400 degree oven for 15 minutes. If the skin doesn't begin to peel off, you may need to cut it off with a paring knife. Add broth, onions, and apples to slow cooker. Stir in salt, pepper, and spices. Add squash when finished roasting and cook on low for 6 to 8 hours. Blend with an immersion blender.
From Make it Fast, Cook it Slow
Monday, September 27, 2010
Lazy Chicken
This is probably the easiest recipe I've ever seen. It is very simple and only requires two ingredients.
Ingredients:
3 chicken breasts
pasta sauce
Directions:
Put chicken breasts in crock pot and pour sauce on top. Cover and cook on low for 8 hours. Pull chicken apart with a fork and serve over pasta and rice.
Like I said this recipe is so easy. And the best part is that you can use any kind of meat and sauce. This should be my fallback for the crock pot. Maybe I should try a different kind of meat next time.
From Make it Fast, Cook it Slow
Ingredients:
3 chicken breasts
pasta sauce
Directions:
Put chicken breasts in crock pot and pour sauce on top. Cover and cook on low for 8 hours. Pull chicken apart with a fork and serve over pasta and rice.
Like I said this recipe is so easy. And the best part is that you can use any kind of meat and sauce. This should be my fallback for the crock pot. Maybe I should try a different kind of meat next time.
From Make it Fast, Cook it Slow
Sunday, September 26, 2010
Lemon Herb Chicken
Again this was a recipe I meant to post last week. And if you haven't already figured this out, all the recipes I made last week were crock pot recipes. This particular recipe is very easy.
Ingredients:
1 4 lb whole chicken
1/2 tsp kosher salt
1/2 tsp pepper
1 head garlic, cloves intact and peeled
2 lemons, sliced
3 to 4 sprigs fresh rosemary
Directions:
skin chicken and discard neck and giblets (the internal organs).Put whole cloves of garlic in cavity. Place in cork pot breast side down and lay rosemary on top. Place chicken in crock pot, cover, and cook on low for 8 hours. Remove chicken from crock. (the meat will fall off the bones) Serve with rice or vegetables. (I had it with a baked potato)
And yes I know I keep forgetting to take pictures of these recipes. I'll have to get better at doing it.
From Make it Fast, Cook it Slow
Ingredients:
1 4 lb whole chicken
1/2 tsp kosher salt
1/2 tsp pepper
1 head garlic, cloves intact and peeled
2 lemons, sliced
3 to 4 sprigs fresh rosemary
Directions:
skin chicken and discard neck and giblets (the internal organs).Put whole cloves of garlic in cavity. Place in cork pot breast side down and lay rosemary on top. Place chicken in crock pot, cover, and cook on low for 8 hours. Remove chicken from crock. (the meat will fall off the bones) Serve with rice or vegetables. (I had it with a baked potato)
And yes I know I keep forgetting to take pictures of these recipes. I'll have to get better at doing it.
From Make it Fast, Cook it Slow
Potato Leek Soup
Okay, so I meant to post this recipe last week, but I was really busy. So here is the recipe and I hope you enjoy it.
Ingredients:
3 large leek, diced (you only use the white part)
1 medium yellow onion, chopped
1 lb brown potatoes
1/2 tsp thyme
black pepper
5 cups chicken broth
2 cloves chopped garlic
Directions:
Chop up vegetables and add broth and spices. Cook on low for 8 hours or on high for 4. Use immersion blender to thicken soup or put small batches into a blender if you don't have one. But the immersion blender is the best thing to make it both creamy and dairy free.
From Make it Fast, Cook it Slow
Ingredients:
3 large leek, diced (you only use the white part)
1 medium yellow onion, chopped
1 lb brown potatoes
1/2 tsp thyme
black pepper
5 cups chicken broth
2 cloves chopped garlic
Directions:
Chop up vegetables and add broth and spices. Cook on low for 8 hours or on high for 4. Use immersion blender to thicken soup or put small batches into a blender if you don't have one. But the immersion blender is the best thing to make it both creamy and dairy free.
From Make it Fast, Cook it Slow
Tuesday, September 21, 2010
Chipotle Chicken with Sweet Potatoes
I love this recipe. It is a little spicy, so if you don't like spicy foods, you may want to use less chipotle.
Ingredients:
4 chicken breasts
1 10 oz package mushrooms
1 onion
6 garlic cloves
2 small sweet potatoes, peeled and chopped
4 green onions, chopped
1 diced red bell pepper
1 cup chicken broth
1 tsp chipotle pepper (I only used 1/2 tsp)
1 tsp paprika
black pepper
Directions:
Put chicken in crock pot. Add vegetables, broth, and spices. Cook on low for 6 to 8 hours until chicken is beginning to shred. Serve over rice.
From Make it Fast, Cook it Slow
One thing I might want to say about this week is that I'm making all crock pot recipes this week. Tomorrow, I'm making potato leek soup.
From Make it
Ingredients:
4 chicken breasts
1 10 oz package mushrooms
1 onion
6 garlic cloves
2 small sweet potatoes, peeled and chopped
4 green onions, chopped
1 diced red bell pepper
1 cup chicken broth
1 tsp chipotle pepper (I only used 1/2 tsp)
1 tsp paprika
black pepper
Directions:
Put chicken in crock pot. Add vegetables, broth, and spices. Cook on low for 6 to 8 hours until chicken is beginning to shred. Serve over rice.
From Make it Fast, Cook it Slow
One thing I might want to say about this week is that I'm making all crock pot recipes this week. Tomorrow, I'm making potato leek soup.
From Make it
Tuesday, September 14, 2010
Ratatouille
Ratatouille is a traditional French vegetable stew made from eggplant, zucchini and other summer vegetables. It is rather delicious. This version is made in the crock pot.
Ingredients:
1 large eggplant
1 zucchini
1 yellow summer squash
1/2 yellow onion
1 yellow bell pepper
1 orange bell pepper
1 tsp Italian seasoning
1 tsp kosher salt
1/2 tsp black pepper
3 garlic cloves, minced
1 15 oz can peeled whole tomatoes, drained
1 15 oz can diced fire roasted tomatoes and juices
2 tbsp olive oil
1/2 water
Directions:
Chop vegetables in bite sized chunks. Layer in slow cooker and cover with seasonings, tomatoes, oil and water. Cook on low for 5 to 6 hours or on high for 3 to 4 hours. I always serve it over rice, but it's also good on it's own.
From Make it Fast, Cook it Slow
I loved the ratatouille. The eggplant has a texture that's almost meaty. I love the other vegetables too. I had my ratatouille over brown rice, and it nicely complemented the vegetables.
Ingredients:
1 large eggplant
1 zucchini
1 yellow summer squash
1/2 yellow onion
1 yellow bell pepper
1 orange bell pepper
1 tsp Italian seasoning
1 tsp kosher salt
1/2 tsp black pepper
3 garlic cloves, minced
1 15 oz can peeled whole tomatoes, drained
1 15 oz can diced fire roasted tomatoes and juices
2 tbsp olive oil
1/2 water
Directions:
Chop vegetables in bite sized chunks. Layer in slow cooker and cover with seasonings, tomatoes, oil and water. Cook on low for 5 to 6 hours or on high for 3 to 4 hours. I always serve it over rice, but it's also good on it's own.
From Make it Fast, Cook it Slow
I loved the ratatouille. The eggplant has a texture that's almost meaty. I love the other vegetables too. I had my ratatouille over brown rice, and it nicely complemented the vegetables.
Monday, September 13, 2010
Tortilla Soup
Finally a gluten free tortilla soup. This one can be made in the crock pot, so it's quick and easy
Ingredients:
1 1/2 cups cooked chicken
1/2 onion, chopped
1 cup frozen corn
2 green onions, chopped
1 28 oz can tomatoes with juices
1 cup chopped fresh vegetables
4 garlic cloves, chopped
1/4 tsp crushed red pepper flakes
1/2 tsp cayenne pepper
1 tsp ground cumin
kosher salt
3 cups chicken broth
tortilla chips
Directions:
Add chicken, vegetables, garlic, spices, salt, and broth. Cook on low for 8 hours or on high for 4 hours. Serve with tortilla chips.
This soup is so delicious. The tortilla chips is really what makes the soup. I'm so bummed I forgot to take a picture to post on here.
Ingredients:
1 1/2 cups cooked chicken
1/2 onion, chopped
1 cup frozen corn
2 green onions, chopped
1 28 oz can tomatoes with juices
1 cup chopped fresh vegetables
4 garlic cloves, chopped
1/4 tsp crushed red pepper flakes
1/2 tsp cayenne pepper
1 tsp ground cumin
kosher salt
3 cups chicken broth
tortilla chips
Directions:
Add chicken, vegetables, garlic, spices, salt, and broth. Cook on low for 8 hours or on high for 4 hours. Serve with tortilla chips.
This soup is so delicious. The tortilla chips is really what makes the soup. I'm so bummed I forgot to take a picture to post on here.
Wednesday, September 8, 2010
Corn Chowder
So this one of the crock pot recipes I was just talking about. It's perfect on any day. I really like how it is creamy even though there isn't any dairy. The secret is a handheld immersion blender. It chops up all the vegetables and blends all the flavors. And since it's handheld, it's a lot easier to handle. I've found that if you stir the soup with it, you can blend it a lot easier. If you don't have an immersion blender, though, a regular blender will do fine, but you have to cool the soup first.
Ingredients:
1 yellow onion, diced
1 cup chopped carrots
1 red bell pepper, seeded and chopped
6 small white potatoes, peeled and diced
2 16 ounce bags frozen corn
2 quarts chicken broth
kosher salt
black pepper
Put onion, carrots, bell pepper, and potatoes in the slow cooker. Add frozen corn and chicken broth. Season with salt and pepper. Cook on low for 8 to 9 hours or on high for 4 to 5 hours. Use immersion blender to reach desired consistency.
I loved the creaminess of the chowder. The immersion blender perfectly blends the flavors. This is definitely a keeper.
Ingredients:
1 yellow onion, diced
1 cup chopped carrots
1 red bell pepper, seeded and chopped
6 small white potatoes, peeled and diced
2 16 ounce bags frozen corn
2 quarts chicken broth
kosher salt
black pepper
Put onion, carrots, bell pepper, and potatoes in the slow cooker. Add frozen corn and chicken broth. Season with salt and pepper. Cook on low for 8 to 9 hours or on high for 4 to 5 hours. Use immersion blender to reach desired consistency.
 |
| Corn Chowder |
I loved the creaminess of the chowder. The immersion blender perfectly blends the flavors. This is definitely a keeper.
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