Vegetarian Curry

ingredients

• 4
  medium carrots, sliced
• 2
  medium potatoes, cut into 1/2-inch cubes
• 1
  15-ounce can garbanzo beans (chickpeas), rinsed and drained
• 8
  ounces fresh green beans, cut into 1-inch pieces
• 1
  cup coarsely chopped onion
• 3
  cloves garlic, minced
• 2
  tablespoons quick-cooking tapioca
• 2
  teaspoons curry powder
• 1
  teaspoon ground coriander
• 1/4
  to 1/2 teaspoon crushed red pepper
• 1/4
  teaspoon salt
• 1/8
  teaspoon ground cinnamon
• 1
  14-ounce can vegetable broth 
• 1
  14-1/2-ounce can diced tomatoes, undrained
• Hot cooked rice

directions

1.In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon. Pour broth over all.

2.Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.

3.Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve over hot cooked rice. Makes 4 servings.

Source

Potato Salad

If you are using Russets and not Yukon Gold potatoes, peel them first, then cut them into 1-inch pieces for cooking. The bacon is entirely optional, feel free to skip it, or experiment with other ingredients. My dad likes adding minced carrots and chopped hard boiled egg to his potato salad.

INGREDIENTS

• 2 lbs of Yukon Gold potatoes (you can leave the peel on if you want), cut into 1-inch pieces
• 3/4 cup sour cream
• 1/4 cup mayonnaise
• 2 teaspoons of mustard 
• 1/2 cup thinly sliced green onions
• 1/2 cup chopped celery
• 1/4 cup chopped parsley
• 2 dill pickles, chopped into 1/4 in cubes (about 3/4 cup)
• Coarse salt
• Freshly ground pepper

METHOD

1 In a large pot, cover potatoes with cold, salted water (1 teaspoon salt). Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, and rinse with cold water to stop the cooking. (If you want, add some pickle juice to the drained, still slightly warm potatoes. The potatoes will absorb some of the juices, making them even tastier!)

2 In a large bowl, whisk together the sour cream, mayonnaise, and mustard. Add a little salt and pepper. Add the potatoes and use a rubber spatula to gently combine. Add the rest of the ingredients, again gently combining. (Include a couple tablespoons of the pickle juice for good measure.) Season to taste with salt and pepper.

Yield: Serves 4-6.

Source

Crock Pot Roasted Summer Vegetables

Crock pot roasted summer vegetables (adapted from "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann)

(Printable version)

2 red onions, cut into small wedges

2 green bell peppers, seeded and cut into strips

1 large zucchini, halved lengthwise and sliced into 1/2" chunks

1 large yellow squash, halved lengthwise and sliced into 1/2" chunks

1 pound yellow or green beans, ends trimmed

5 garlic cloves, peeled

3 Tbsp olive oil

1 Tbsp dried basil

salt and pepper to taste

2 Tbsp balsamic vinegar

Combine first 6 ingredients in a large crock pot (I used a 5 1/2 quart, and it was extremely full). Add oil, basil, and salt and pepper and stir well to coat all veggies. Cook on high for 2 hours, or until all veggies are tender (you may want to stir everything after about an hour). Stir in vinegar before serving. Serves 5.

This was delicious, and I can't stop eating it. I've become a roasting fiend in the last year, but using the crock pot was a nice alternative because it prevented the kitchen from heating up. It's also great because you can put a variety of vegetables in at the same time, even though they would have different cooking times in the oven. I will definitely be making this again soon, and can't wait to try out new veggie combinations.

Source