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

The Family Crockpot Applesauce Recipe

Click here for full recipe and instructions. 

BEST. Applesauce. Ever.

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 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

Loaded Baked Potato Soup

6 large potatoes, peeled and diced - I used Yukon, russet, & red potatoes
1 large onion, chopped
5 cups of chicken stock or use vegetable stock to make this soup vegetarian
1 (15-ounce) can evaporated milk
1/4 cup butter
salt
pepper

toppings - shredded cheddar cheese, corn niblets, petite peas, and sour cream

extra vegetable stock to thin soup

Place potatoes, onions, and stock in a crock pot. Cook on low for 9 hours. After the cooking time, mash potatoes with a potato masher and add evaporated milk and butter. Stir to combine. Season with salt and pepper.


Source

Light Potato Cheese Soup

Ingredients:

• 6 large potatoes
• 2 1/2 cups vegetable broth
• 4 green onions, chopped (some reserved for garnish)
• 2-3 cloves garlic, minced
• 2 cups evaporated skim milk
• Fresh ground black pepper, to taste
• 1 cup reduced fat sharp cheddar cheese, shredded
• 
  

Directions: Combine all ingredients in crock of slow cooker except cheese. Cook on low for 6-8 hours or high for 3-4 hours. Remove lid and mash potatoes with a potato masher, stir in cheese, replace lid and cook an additional five minutes, or until cheese is melted through. Pour into bowls and garnish with additional green onions. Serves 6.

Tips: Make your potato soup zesty by adding a few hits from your favorite bottle of hot sauce. Customize your soup without adding too many calories or fat grams by adding healthful mix-ins: crumbled vegetarian bacon, fresh corn, roasted red peppers, or diced japaneno are all welcome additions.

You can use regular skim milk, but evaporated skim has a creamier texture.

Source

Broccoli & Cheese Soup

Ingredients


1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans vegetable broth
1 (1 pound) Velveeta (or cheap brand), cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water


Directions


In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.


Source

How to Cook Dried Beans in a Crock Pot

This is a great article on how to cook dried beans in a crock pot!

Crockpot Breakfast Burritos

Adapted from Cooking Light Slow Cooker

Place the following in a crockpot, give it all a stir, and set the pot on low. Cook for 4-5 hours.

1 15oz can black beans, drained and rinsed
1 10oz can diced tomatoes with green chiles, don't drain
1 cup uncooked pearl barley
2 cups vegetable broth
3/4 cups frozen corn, no need to thaw
1/4 cup chopped green onions
1 tablespoon fresh squeezed lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground red pepper
3 garlic cloves, chopped

When the filling is done, scramble however many eggs you intend to eat, and spread some of the filling on an flour tortilla along with the eggs. Garnish with any or all of the following:

Shredded cheddar cheese
Fresh cilantro
Salsa
Lettuce
Guacamole

Source