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
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
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