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

Sour Cherry Rice Pudding

Sour Cherry Rice Pudding

• 1 cup water
• 3/4 cup Arborio rice, rinsed and drained
• 1 can (12 oz.) evaporated milk
• 2/3 cup sugar
• 1/2 cup milk
• Pinch salt
• 1/2 cup cherry juice
• 1 cup dried cherries
• 1/8 tsp. ground cinnamon
• Pinch ground nutmeg

Combine water, rice and evaporated milk in a 2- to 3- quart Crockpot.  In a saucepan, mix together the sugar and milk; cook over medium-high heat for 1 minute or until bubbles appear around the edges and the sugar has dissolved.  Stir into Crockpot with salt.  Cover and cook on LOW for 4 1/2 hours.

Meanwhile, bring cherry juice to a boil and pour over cherries in a small bowl; let stand 10 minutes.  Drain, reserving the juice.

After cooking the rice 4 1/2 hours, stir in the cherries, 3 Tbsp. cherry juice, cinnamon and nutmeg.  Cover and cook on LOW for 20 minutes more, then turn the cooker off, slide the lid open so it is partially covered and allow to sit an additional 30 minutes.  Scoop into a bowl, cover and refrigerate.  (To clarify, the whole cooking and sitting amount of time is just under 5 1/2 hours).  Makes four servings.

Source

Crock Pot Mixed Grain Porridge Recipe

Crock pot mixed grain porridge (adapted from "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann)

1/2 cup steel-cut oats

3/4 cup wild and brown rice blend (or use any combo of rices)

1/2 cup millet

1/4 cup stone-ground grits

3 Tbsp flax seeds

5 1/2 cups water

pinch of salt

Combine everything in a medium crock pot (I used a 3 1/2 quart one) and cook on low for 8-9 hours. Serve with dried fruit, nuts, honey, or anything else that comes to mind. To reheat, add a splash of water or milk before microwaving. Serves 6.

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