Yes, Chili in the Summer…
Posted: June 12, 2012 Filed under: Crock-pot | Tags: Chili, chili powder, Crock-pot, garlic cloves, kidney beans, Paprika, Sea salt, Slow-cooker, Sweet Potato, tomato 1 Comment »Some think of “slow cooker” aka “crock-pot” cooking as a winter kind of thing, but I’d have to disagree. Who doesn’t want to throw a bunch of ingredients in a container and have dinner ready in 6-8 hours? Plus, you don’t have to heat up the house by turning on the oven. Efficient? I’d say so.
Below is a Chili recipe but it’s slightly different and “lighter” tasting because of the sweet potatoes that are used.
Sweet Potato Chili
Ingredients
2 big sweet potatoes, peeled and cut into 2 inch chunks
2 big garlic cloves, minced
1 (15 ounce) can red kidney beans, drained and rinsed
1 green or red bell pepper, seeded and chopped
1 (14.5 ounce) diced tomatoes (I used Hunts Diced No Salt Added, Basil, Garlic and Oregano)
1-tablespoon chili powder
1 teaspoon smoked (or regular) paprika
½ teaspoon sea salt
1 and ½ cups of water
Directions
Use a 5-6 quart slow cooker. Peel and chunk the sweet potatoes and add to the pot. Follow with the peppers, can of tomatoes, the beans, garlic and seasonings. Pour in the water. Cover and cook on low for 6-8 hours.
Such great flavor and so healthy for you!
Recipe from crockpot365.blogspot.co.uk
*I’ve revised it.
Bean, Rice and Spinach Soup
Posted: March 25, 2012 Filed under: Soup | Tags: Basil, Black pepper, Brown Rice, Crock-pot, garlic cloves, Great Northern Beans, Sea salt, Slow-cooker, Spinach, Tomato Sauce Leave a comment »As I was preparing this post, my husband politely said to me “Instead of writing about this recipe, how about you make it?” I wasn’t about to remind him that we just had it for dinner, three days ago. Why ruin a good thing. This soup is so easy to prepare and absolutely delicious.
Ingredients
3 14-ounce cans vegetable broth (preferably organic)
1 15-ounce can of tomato sauce
1 15-ounce can Great Northern beans, drained and rinsed
½ cup uncooked brown rice (I used a little bit more than a ½ cup)
1 teaspoon dried basil
¼ teaspoon sea salt
¼ teaspoon black pepper
3-4 garlic cloves, sliced finely
1 bag of fresh spinach
Directions
Combine all ingredients except spinach in slow cooker.
Cover; cook on low-heat setting for 5 to 7 hours or on high setting 2 ½ to 3 ½ hours.
Around 5-10 minutes before serving, stir in spinach.
Enjoy!
Original recipe (and picture) from fitnessmagazine.com. I’ve slightly revised it.
SAUERKRAUT AND RIBS
Posted: March 16, 2012 Filed under: Least Amount of Ingredients Recipes | Tags: Crock-pot, Potatoes, ribs, Sauerkraut, sauerkraut and ribs, Slow-cooker, St. Patrick's Day 4 Comments »I know it’s traditional to have Corned Beef and Cabbage for St. Patrick’s Day but I was brought up on Sauerkraut and Ribs so I decided to post a quick and easy crock-pot recipe. I haven’t made this in a couple of years because I rarely eat animal products and my husband doesn’t really like sauerkraut but when I’m in town visiting my parent’s, my mom usually makes it. I feast on the sauerkraut and potatoes! :)
INGREDIENTS
3 to 4 pounds of ribs
2 large cans of sauerkraut (partially drained)
5 to 6 large potatoes, quartered (skin on or off)
DIRECTIONS
Place ribs in slow cooker. Place the potatoes on top of ribs. Top with sauerkraut. Add a little water. Cover and cook on low 6 to 8 hours basting if necessary.
HAPPY ST. PATRICK’S DAY EVERYONE!
Cuban Black Beans, Rice and Shrimp
Posted: February 26, 2012 Filed under: Crock-pot, My own recipe creations | Tags: Black Beans, Brown Rice, Crock-pot, Cumin, Garlic, Lime Juice, red pepper flakes, Slow-cooker 2 Comments »ALERT: SPICY SLOW COOKER RECIPE
Proceed with caution 
INGREDIENTS
4 cups vegetable broth (low sodium)
1 and 1/2 cups uncooked brown rice
1 teaspoon red pepper flakes
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon sea salt
2 cans (15 ounces each) black beans, rinsed and drained
1 (6 ounce) already peeled, cooked shrimp (de-thawed)
1 tablespoon lime juice
DIRECTIONS
Place broth, rice, red pepper flakes, garlic, cumin and salt in slow cooker; mix well. Cover and cook on LOW for 5-7 hours (depends on your crock-pot) or until rice is tender.
Stir in beans shrimp and lime juice. Cover and cook 20-30 minutes or until heated through.
ENJOY! :)
Slow and Steady recipe
Posted: January 10, 2012 Filed under: Crock-pot, Detox | Tags: baked potatoes, Brown Rice, chili powder, Crock-pot, Detox, Garlic, Potatoes, Slow-cooker, Vegetable broth, Vegetables, Wild Rice 4 Comments »Whether I’m “detoxing” or not, I try to eat only one warm meal a day (the rest are raw) and with winter here, I love to use my slow cooker (crock-pot). I found this recipe yesterday and I can’t wait to try all different variations of veggies and grains.
Ingredients
One to two cups of dried beans, peas or lentils
Two to three cups of sweet or baked potatoes
Two to four cups of low sodium vegetable broth
Seasonings of choice
Optional: Quick cooking veggies such as tomatoes or green beans
Optional: Brown or wild rice or quinoa
Directions
- Place one to two cups of dried beans, peas or lentils at the bottom of slow cooker.
- Add two to three cups of sweet potatoes or baked potatoes.
- Add two to four cups of liquid such as low sodium vegetable broth.
- Season with one to two tablespoons of dried herbs and spices such as oregano, cumin, chili powder or garlic.
- Cover and cook for four hours on high heat or eight hours on low heat.
- Optional: With one hour to go add tomatoes or green beans. Anything that cooks faster than the above ingredients.
- Optional: With one hour to go, you can add cooked brown or wild rice or cooked quinoa.
*Revised from: Oxygenmag.com
