Zoë's Vegetarian Chili, Slow Cooker or Crockpot Recipe

 

Ingredients:

• 3 cups cooked kidney beans, with 6 cups cooking liquid
• OR: 3 cans kidney beans, drained and rinsed, plus 6 cups water or stock
• 1 cup bulgar or cracked wheat
• One 6 oz can unsalted tomato paste
• 2 Tbsp olive oil
• Optional: 1 can crushed or chopped tomatoes
• Optional: Hot sauce to taste
• Optional: 1 medium red onion, peeled, quartered and diced
• 1 red pepper, diced
• 1 cup brown lentils

• 1 green pepper, diced
• 1 medium carrot, diced
• 2 stalks celery, diced small
• 1 jalapeno peppers, halved, seeded, and minced - approx. 1 Tbsp ((add another for more heat)
• 1 - 2 Tbsp fresh ginger (2 - 4 thin slices) peeled & minced, OR 1 tsp dried
• 2 - 4 cloves garlic, peeled and minced (approx. 1 Tbsp)
• 1/2 tsp chipotle chili powder to make it mild, 1 tsp to make it hot, more to make it fiery
• 2 bay leaves
• 1/2 cinnamon stick
• 2 tsp each: paprika, gr. cumin, coriander

• 1 tsp each: dried thyme, basil, oregano
• 1 cup fresh or frozen corn kernels
• 1/2 c. minced parsley or cilantro
• 2 Tbsp Braggs Liquid Aminos, or low sodium soy sauce
• Fresh ground black pepper to taste

Cooking Kidney beans:

1. 1 cup dried dark red kidney beans
2. Soak 4 hours in hot water, or overnight
3. Drain, rinse, add 6 cups unsalted water
4. Bring to a boil, skim foam, cover and simmer 2 hours

Chili Directions:

1. Add bulgar & tomato paste to lentils and kidney beans + cooking liquid or water
2. Add bay leaf and cinnamon stick
3. Return to boil, cover and simmer
4. Preheat sauté pan or frying pan on medium-low and add oil
5. Prep veggies
6. Sauté minced garlic, ginger and jalapeno on medium heat for 5 minutes
7. Add remaining veggies and sauté 5 more minutes
8. Add remaining spices, sauté another five minutes
9. Transfer the veggies to the bean + bulgar mix, cook another 30 minutes
10. Add corn, parsley or cilantro, and braggs or soy sauce to taste
11. Cook for a few more minutes and serve

Slow Cooker or Crockpot Chili Directions:

1. Turn an 8 - 10 qt crockpot on high
2. Add cooked beans, cooking liquid or water, bulgar or cracked wheat, lentils, tomato paste, bay leaves, and cinnamon stick to the crockpot
3. After sautéing the veggies & spices, transfer them to the slow cooker
4. Reduce crockpot heat to low, cover and cook 4 - 6 hrs
5. Add corn, minced parsley or cilantro, Braggs liquid aminos or soy sauce to taste. Cover and cook for another 1/2 hr on high heat.

Cooking Tips

Vegetarian chili is a great vegan meal by itself, or with salad and cornbread. Good with sour cream or parmesan cheese - non-dairy or dairy. You can also use black beans in this recipe, or a mixture of red chili beans & black beans, as pictured.

Note: If you're going to soak and cook beans, it's worth making extra, to freeze in small amounts for future meals (think soup).

easy red lentil dahl

Ingredients

8 oz red lentils

1 chopped onion

1/2 tsp turmeric

1/2 tsp cumin

1 tsp ginger

1 7 oz can chopped tomatoes

1 pint veg stock

salt and pepper

Just bung into your slow cooker and cook on high for 3-4 hours.

To serve just sprinkle with torn coriander leaves.

Provençale fish

This quick and easy version of a French classic blends white fish with a herby tomato sauce and cheese topping

Ingredients

To make this even quicker, you could use a ready-made pizza paste or sun-dried tomato paste, but cooking it fresh is better!

2x227g can tomatoes
Pinch of crushed chillies
1tbsp chopped fresh basil, oregano or thyme
4 thick white fish fillets (cod or haddock) about 150g (5oz) each
125g pack mozzarella, drained and thinly sliced
4tbsp freshly grated parmesan
Bread and pasta, to serve

Method

Place the fish in your slow cooker 

mix together  the tomatoes, chillies, and herbs 

pour over the fish and cook on high for 2 hours 

10 minutes before serving place cheese on top so that it melts and goes nice and gooey 

Cidered Pork with sage dumplings

I cooked this in celebration of Mabon, but it is so good you will not want to save it just for celebrations. I also made a batch of my ratatouille bread to mop up the appley sauce.

Ingredients

1 tbsp sunflower oil

1 1/2 lb pork shoulder, cubed

1 thinly sliced leek

2 tbsp plain flour

1/2 pint dry cider

1/2 pint chicken stock

2 sliced carrots

1 cored and sliced cooking apple

2-3 stems of sage

salt and pepper

method

Preheat the slow cooker.

Heat the oil in a frying pan and brown the pork. Transfer to your slow cooker.

Fry the leek untill softened.

Stir in the flour, then mix in the cider and the stock.

Add the carrot, apple, sage, and season with salt and pepper.

Bring to the boil, stirring.

Transfer to your slow cooker pot and cook on low for 8-10 hours.

Make the dumplings

Put the flour, suet,herbs and a little salt and pepper into a bowl and mix together.

Slowly add enough water to make into a soft dough.

Roll into 12 balls with floured hands.

Arrange on top of the pork and continue cooking on low for 1 hour.

Happy New Year Peas

Looking on-line I came across this recipe, not sure why their New year peas, but I bet you'd be happy eating them.         

Ingredients

      

   

1 pound dried black-eyed peas, soaked during the day before needed

3 cups water, or enough to cover peas

1 pound  sausage

1 small onion, chopped

3 tablespoons brown sugar

1 tablespoon prepared mustard

1 teaspoon salt  

8 ounces prepared barbecue sauce

The night before place some water in slow cooker to heat up. 

Place peas in a pan of boiling water and boil rapidly for 10 mins.

Drain peas and add to boiling water in your slow cooker.

Leave on low to cook overnight ready for morning.

In the morning

Drain and retain 1/4 the liquid. cool.

Brown sausage and onions together. cool

Place peas in slow cooker. Add sausage and onions with the rest of the ingredients.

Cook  for 6 hours on low.

                  

Serves 6.

Baked Beans In A Crock Pot

This is a simple baked beans recipe, don't be fooled tho because it's very tasty.

1 lb. yellow eye beans

2 tbsp. sugar

1 tbsp. salt

1/4 tsp. ginger

1/4 tsp. dry mustard

1 tsp. thyme

1/4 c. molasses

1 onion, sm.

2 tbsp. margarine

Method

Pick over 1 pound beans. Cover with cold water and soak overnight. 

In morning bring to boil and boil rapidly for 10 minutes. Allow to cool.

Put 1/2 the beans into pot. Cut 1/2 onion over them and dots of 1 tablespoon margarine. Repeat with second half. 

In a measuring cup put dry ingredients and mix. Add molasses to 1/2 cup mark.

Add hot water to top and mix. 

Pour over beans. Add more hot water to rinse out cup and barely cover beans. 

Cook all day in crockpot. 

Remove cover the last hour to cook down or cool and reheat. 

Can double recipe for 4 quart crock and freeze left overs.

Worth Waiting For Baked Beans

       These are absolutely delicious. The spices give them just the right kick of flavour. Worth a try even if the only baked beans you have tried are out of a tin.    

These are a completely different kettle of fish.

              Ingredients   

                  1 pound dried navy beans

                    2 teaspoons margarine

                    1 clove garlic -- crushed

                    1 cup onion -- finely chopped

                    2 teaspoons Worcestershire sauce or Hendersons Relish if your a Vegetarian.

                    2 tablespoons dark brown sugar

                    4 tablespoons molasses

                    5 tablespoons chili sauce

                    1 tablespoon dry mustard

                    1 teaspoon curry powder

                    1 1/2 teaspoons salt

                    1/2 cup dark rum

                    1 1/2 cups tomato juice -- or more as needed 

 Method

                  Place beans in large pot of  water soak overnight.

                  Place a pan off water on your stove and bring to the boil. Add the soaked beans and boil rapidly for 10 minutes. 

Grease casserole dish with the margarine. Rub with garlic. Drain beans. Place in large mixing bowl. 

Add onion, brown sugar, Worcestershire, molasses, chili sauce, dry mustard, curry

                  powder, salt and rum. Mix well. 

Stir in 1/4 cup of the tomato juice. Transfer to prepared dish. 

Cook, until beans are tender, gently stirring in additional tomato  juice as liquid is absorbed by beans.

      Serves 6.

English Baked Beans

I love experimenting, today I threw this together. It was absolutely delicious.

1 pound dried beans

1 clove garlic -- crushed

1 cup onion -- finely chopped

1 carrot--sliced

1 stick celery sliced

1 tsp coffee powder

2 tablespoons Hendersons relish

2 tablespoons dark brown sugar

2 tablespoons treacle

1/2 tablespoon dry mustard

1 teaspoon curry powder

vege stock cube
Handfull of red lentils

1 1/2 cups tomato juice -- or more as needed

Method

Soak beans overnight

In the morning drain and rinse

Add to a pan of boiling water and boil rapidly for at least 10 minutes

Simmer gently untill tender

Drain

Let beans cool untill their temperature matches that of your slow cooker

In the meantime add everything else to your slow cooker and start cooking on high

When beans are ready add to sauce mix

Cook on low for 5-6 hours untill sauce is nice and thick and vegetables are cooked
Add more liquid as needed

Season to taste
I served with grated cheese melting on top

Enjoy with crusty bread

Delicious

Any leftovers will freeze well

Slow Cooker Beef and Creamy Potato Casserole

1	lb lean (at least 80%) ground beef
1	can (10 3/4 oz) condensed cream of mushroom soup
1/2	cup milk
1/4	teaspoon pepper
1	can (2.8 oz) French-fried onions
4	cups frozen country-style shredded hash brown potatoes (from 30-oz bag)
2	cups Green Giant® frozen cut green beans (from 1-lb bag)

In 10-inch skillet,  cook beef over medium-high heat 5 to 7 minutes,  stirring occasionally, until brown; drain.  Stir in soup, milk, pepper and half of the onions.

Spray 3 1/2- to 4-quart slow cooker with cooking spray.  Layer potatoes and green beans in cooker.  Top with beef  spread evenly. Cover; cook on Low heat setting 6 to 7 hours.  Top with remaining onions before serving.

Slow Cooker Apple Bread Pudding

This cozy dessert is a snap to prepare — less than 10 minutes of prep time, and your slow cooker takes care of the rest!

Serves 8 to 10

Ingredients

• 8 slices raisin bread, cut into cubes (about 5 cups)
• 2 medium tart apples (such as Granny Smith), peeled and sliced
• 1 cup chopped pecans, toasted
• 1 cup sugar
• 11/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 3 large eggs, beaten
• 2 cups half-and-half
• 1/4 cup (4 Tbsp.) unsalted butter or margarine, melted
• 1/4 cup apple juice

Directions

1 Grease slow cooker lightly. In large bowl, combine bread cubes, apples and pecans. Mix well to blend and spoon into slow cooker.

2 In the same bowl, combine sugar, cinnamon and nutmeg, and blend well. Add eggs, half-and-half, butter and apple juice, mixing until thoroughly blended. Spoon over bread mixture.

3 Cook, covered, on low setting, for 3 to 4 hours, or until a knife inserted in the center comes out clean and dry. Spoon into bowls and serve warm with a scoop of vanilla ice cream, if desired.

Slow Cooker Apple and orange Bread Pudding

This cosy dessert is a snap to prepare — less than 10 minutes of prep time, and your slow cooker takes care of the rest!

Serves 8 to 10

Ingredients

• 8 slices white bread

• 2 medium tart apples (such as Granny Smith), peeled and sliced

• 1 cup sugar

• 11/2 tsp. ground cinnamon

• 4 large eggs, beaten

• 2 orange juice

• 1/4 cup (4 Tbsp.) unsalted butter or margarine, melted

Directions

1 Grease slow cooker lightly. Butter bread and cut off crusts. Layer half in slow cooker. Sprinkle with a little of the sugar.

2 Layer apples on top and sprinkle with more sugar.

3 Cover with half remaining bread and butter, sprinkle with remaining sugar.

4 Place remaining bread and butter on top.

5 Mix eggs, cinnamon and orange juice and pour over bread and butter. Stand for half an hour so the bread soaks up the eggy mix.

6 Cook, covered, on low setting, for 3 to 4 hours, or until a knife inserted in the centre comes out clean and dry. Spoon into bowls and serve warm with a scoop of vanilla ice cream, if desired.

Steaming puddings in your slow cooker

Any recipe for steamed pud can be steamed in your slow cooker.

Turn your slow cooker onto full to heat up.

Prepare your recipe as normal.

Place in a greased pudding bowl.

Grease a piece of baking parchment and fold in half so that the greased sides are together.

Next fold about 10cm over again and crease strongly.

Open up the main area of parchment leaving only this final fold closed on top of your paper.

This pleat will allow your pudding to rise.

Place your greased baking parchment over the top and tie with string.

Place (carefully) an upside down saucer in the bottom of your slow cooker.

Place your pudding basin on top of the saucer.

Carefully pour in boiling water until you are halfway up the side of your basin.

Place the lid on your slow cooker and steam for 2 hours.

I guarantee you will never steam puds any other way again.
Here's my recipe for:-

Chocolate steamed sponge recipe

Ingredients

100g (4oz) margarine

100g (4oz) caster sugar

2 medium eggs

2oog (7oz) self-raising flour

25g (1oz) cocoa powder

2x15ml spoon milk

Method

Cream margarine and sugar; beat in the eggs one at a time with a little flour.

Fold in remaining flour and milk.

Once cooked serve with custard.

Chicken and potato casserole

The pics the original one before I converted it to cook in a slow cooker

An easy casserole dish that'll feed the family. A hint of cider and apple give it extra flavour.

 Cooking time: slow cooker  

Serves: 4  

Costs: Cheap as chips

Ingredients

You can include more winter vegetables, such as parsnips, turnips and swedes, to make this a real winter warmer.

350g (12oz) new potatoes, scrubbed and halved  

2tbsp olive oil  

4 chicken boneless portions  

1 celery soup  

150g (5oz) baby carrots  

225ml (8fl oz)cider  

1 chicken soup  

2tbsp freshly chopped thyme  

Salt and black pepper  

1 bunch spring onions, cut into 3cm (1in) pieces  

1 apple, sliced

Method

Brown chicken

Add everything to slow cooker and cook on high for 6 to 8 hrs.

Kashmiri butter chicken recipe

My sis shared with me her favourite slow cooker recipe, this is one I must try:

This mild, delicately fragrant curry has a rich creamy sauce that is sure to please your guests, no matter what their preferences. Serve it with plain boiled rice or warm naan bread.

Serves 4

Preparation time 30 mins

Cooking time 5-7 hrs

Cooking temp low

Ingredients

2 onions, quartered

3 garlic cloves

4cm root ginger, peeled

1 large red chilli, halved, seeds removed

 Boneless chicken pieces

1 tbsp sunflower oil

25g (1 oz) butter

1 tsp cumin seeds, crushed

1 tsp fennel seeds, crushed

4 cardamom pods

1 tsp paprika

1 tsp ground turmeric

¼ tsp ground cinnamon

300ml (1/2 pint) chicken stock

1 tbsp light muscovado sugar

2 tbsp tomato puree

5 tbsp double cream

Salt

To garnish

2 tbsp flaked almonds, toasted

Sprigs of coriander

Method

Preheat your slow cooker to stop the bowl cracking when you add the hot ingredients.

Blend the onions, garlic, ginger and chilli in a food processor or liquidizer or chop finely.

Heat the oil in a large frying pan and add the chicken, a few pieces at a time, until all the meat has been added.

Cook over a high heat until evenly browned.

Lift the chicken pieces out of the pan with a slotted spoon and transfer to a plate.

Add the butter to the frying pan and when it has melted add the onion paste. Cook over a more moderate heat until it is just beginning to colour. Stir in the crushed seeds, cardamom seeds and pods and ground spices. Cook for 1 minute, and then mix in the stock, sugar, tomato puree and salt. Bring to the boil, stirring.

Transfer the chicken to the slow cooker pot, pour the onion mixture and sauce over the top and press the pieces of chicken below the surface of the liquid. Cover and cook on low for 5-7 hours.

Stir in the cream and serve garnished with toasted flaked almonds and sprigs of coriander.

Chocolate and summer fruit sponge pudding with white chocolate sauce recipe.

I finally managed to "steal" my Dad's amazing recipe for chocolate and summer fruit sponge pudding.

This pud is seriously too die for!

Thought I'd share

Summer fruit and chocolate sponge

Serves 4

Preparation time 25 minutes

Cooking time 2 ½ hrs

Cooking temp high

Ingredients

50g (2oz) butter plus extra for greasing

50g (2oz) sugar

50g (2oz) self-raising flour

1 egg

1 tbsp cocoa powder

¼ tsp baking powder

¼ tsp ground cinnamon

425g (14oz) mixed summer fruit

Chocolate sauce

100g (3 ½ oz) white chocolate broken into pieces

150ml (¼ pint) double cream

Method

Turn on your slow cooker and preheat.

Grease a pudding basin.

Put the butter, sugar, egg, flour, cocoa, baking powder and cinnamon in a bowl and beat them with a wooden spoon until smooth.

Mix the fruit into the mix.

Place mix in pudding basin and cover with pleated greaseproof paper.

Place on an upturned saucer in the slow cooker and pour boiling water into the pot so that it comes halfway up the pudding basin.

Cover and cook for 2 ½ hours.

Sauce

Add the cream and chocolate to a pan.

heat gently untill the chocolate melts.

serve warm.

Slow cooker rice pudding recipe

Just thought I’d share another favorite slow cooker recipe.

Slow Cooked Rice Pudding

This one really works and is so creamy you won’t believe it’s made with just normal milk.

25g butter

100g sugar

100g desert rice

1ltr milk

Grease the pot with the butter (use it all up)

Add the other ingredients to the pot

Stir gently together

Turn the slow cooker to high

Stir occasionally during cooking

Cooking time is approx 2.5hrs to 3.5hrs

It's ready when its to the thickness you like your rice pudding to be

We did this in a 3.5ltr slow cooker but it is enough for 2/4 people depending on serving size

Slow cooker sweet and sour pork recipe

My grandson has decided that he likes ripping paper; today he ripped one of my recipe cards, so I sat and typed the recipe onto my computer. This then led to this post being written. Hope you like it.

I am in love with my slow cooker; nearly all my recipes have been converted to slow cooking.

Anyone with small children or a busy lifestyle I would recommend that you invest in one, meals literally cook themselves whilst you do other things.

 I am seriously thinking of buying a second as then both my main and puds can be cooked without me having to bother about them. Steamed puds are the lightest when done this way.

This is what we are having today, it’s a family favorite.

Slow cooker sweet and sour pork

Ingredients

1lb lean pork, cubed
oil for frying

2 tbsp vinegar

1 tbsp soy sauce

1 tbsp Worcester sauce

1 tbsp brown sugar

Pinch of ginger

Salt and pepper

Enough orange juice to cover the meat
cornflour to thicken at end of cooking

Method
Brown pork cubes in a little oil

Easy peasy next just add everything to your slow cooker and cook for about 6 hours.
(except cornflour)

Mix 2 tbsp of corn flour with a small amount of water and add to your slow cooker.

Stir in gently as not to break up the pork too much.

When it thickens it’s done.

Serve with rice or noodles, and stir fried oriental veg.

Yuuuuummmmmmy!!!!!!!!!!!!!!!