Authors: Sara Hughes,Heather Klein,Eunice Hines,Una Soto
Tags: #Cookbooks; Food & Wine, #Baking, #Cookies, #Kitchen Appliances, #Slow Cookers, #Health; Fitness & Dieting, #Diets & Weight Loss, #Other Diets, #Diets
Moroccan Seasoning:
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon granulated garlic
¾ teaspoon ground cumin
¾ teaspoon ground ginger
¼ teaspoon all spice
¼ teaspoon cinnamon
¼ teaspoon ground turmeric
Directions:
In a large mixing bowl, sprinkle lamb with Moroccan seasoning. Coat lamb evenly and transfer to slow cooker.
Smear honey on top of lamb. Add sweet potatoes, carrots, parsnips and onion on top of lamb and honey.
Sprinkle tapioca on top and add tomatoes, raisins, zest from the orange and lemon, and lemon juice.
Pour vegetable broth over all ingredients. Cover and cook on low for 10 hours or on high for 5 hours.
Serve with cooked brown rice and top with almonds, if desired.
Yield: 6 Servings
Ingredients:
2 ¾ pounds of lean lamb, cubed
¼ cup of flour
1 finely chopped onion
1 ¼ cups of vegetable stock
5 oz. dried apricots
½ cup of pinenuts
3 tablespoons of lemon juice
¾ teaspoon of ground ginger
1 teaspoon of ground cinnamon
2 teaspoons of paprika
Directions:
Put the onion and lamb into the slow cooker.
Combine the flour, ginger, cinnamon and paprika and add to the slow cooker, tossing the lamb and onions through the mixture.
Add the stock and mix well.
Set the temperature to low and cook for 7-8 hours.
When there is 45 minutes of cooking time left, turn it up to high and add the apricots and continue cooking.
Ten minutes before the end of the cooking time, stir in the pinenuts and lemon juice an
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season in necessary with salt and pepper.
Yield: 5-6 Servings
Ingredients:
1 kg of venison cut into cubes
3 crushed cloves of garlic
4 tablespoons of flour
Zest of 1 orange
Zest of 1 lemon
¾ cup orange juice
1 tablespoon of minced ginger
2 tablespoons of tomato paste
1 teaspoon of chopped chilli
¾ cup of red wine
6 oz. of Portabello mushrooms sliced
6 oz. of fresh blueberries
Directions:
Dry the meat with paper towels and place into the slow cooker bowl. Drop the flour in and toss the meat to coat.
Add the zests, garlic, juice, tomato paste, ginger, red wine and chilli. Stir gently.
Set the temperature to low and cook for 7-8 hours.
When there is 40 minutes to go, turn up to high and add the blueberries and mushrooms.
Finish cooking for the last 40 minutes. Season to taste with salt and pepper.
Yield: 4-5 Servings
Ingredients:
38 oz. diced venison
1 finely chopped onion
½ cup unsweetened blackcurrant juice
¼ teaspoon of ground nutmeg
¼ cup of flour
2 teaspoons of dried thyme
½ cup of port
5 crushed juniper berries
½ cup of light evaporated milk
1 tablespoon of fresh chopped rosemary
Directions:
Put the onion and venison into the slow cooker.
Mix together the flour, thyme and nutmeg and sprinkle on the meat, tossing to coat.
Pour over the port and juice.
Add the juniper berries and the rosemary and stir thoroughly.
Set the temperature to low and cook for 7-8 hours.
When there is 10 minutes of cooking time left, stir in the evaporated milk.
Cover and continue with the rest of the cooking time.
Yields: 12 Servings
Ingredients:
¾ cup of wild rice, rinsed and uncooked
1 ½ cups of onion chopped
2 cloves of minced garlic
¾ cup of whole kernel corn, frozen
2 ½ cups of sweet peppers chopped
1/3 cup of chopped fresh basil
2 ¼ cups of boiling water
½ teaspoon of salt
Directions:
Heat 2 teaspoons of vegetable oil in a skillet on a medium heat.
Add the garlic and onions and cook until soft.
Spray the slow cooker lightly with cooking spray.
Add the onions and garlic, the rice, corn, peppers and salt.
Add the boiling water and stir.
Set the temperature to low and cook for 4 hours.
When cooked, stir through the fresh basil and serve.
Yields: 6 Servings
Ingredients:
1 can cream of mushroom soup, reduced fat and reduced salt
1 can of chopped tomatoes
1 cup of onion chopped
1 cup of celery sliced
1 cup of carrots sliced
2 cloves of minced garlic
8 ounces of dried wide noodles
16 ounces of extra firm tofu
½ cup of cheese shredded (reduced fat)
1 ½ teaspoons of dried Italian seasoning
¼ teaspoon of salt
¼ teaspoon of ground black pepper
2 ½ cups of water
Directions:
Whisk together the cream of mushroom soup and the water.
Add in the vegetables and the seasonings.
Set the temperature to low and cook for 7-8 hours.
Alternatively cook on high for 4 hours.
Then add in the noodles and cook for a further 20 to 30 minutes until they are soft.
Carefully stir in the tofu cubes.
Sprinkle on the cheese, put a cover on, and stand until the cheese has melted.
Yields: 6 Servings
Ingredients:
2 cups of pearl barley
1 large butternut squash chopped
2 tablespoons of margarine
4 cups of broth, chicken or vegetable
2 cups of water
2 shallots chopped
2 sprigs of fresh thyme
2 tablespoons of flat leaf parsley chopped
1 oz. of parmesan cheese
Salt and pepper
Directions:
Melt 1 tablespoon of margarine in a skillet on a medium-high temperature.
Add the shallots and cook until a golden color.
Add the thyme and cook for a further 30 seconds.
Next add the barley and cook until toasted, around 2 minutes, stirring frequently.
Put into the slow cooker and add the rest of the ingredients.
Set to high and cook for 3 ½ to 4 hours.
Squash should be tender and the liquid should have been absorbed.
Remove the thyme.
Add the cheese, the other tablespoon of margarine, salt and pepper.
Stir gently until the cheese and margarine have melted.
Yield: 6 Servings
Ingredients:
410g can of cannellini beans
25g of dried mushrooms
250g of brown mushrooms, cut into halves or quarters
1 large onion chopped
3 sticks of celery sliced
2 cloves of crushed garlic
200 ml of dry white wine
150 ml of vegetable stock
1 tablespoon of sunflower oil
25g of margarine
3 tablespoons of flour
2 teaspoons of Dijon mustard
¼ teaspoon of cayenne pepper
Fresh thyme
Directions:
Place the dried mushrooms in a bowl and cover with boiling water, then soak for around 20 minutes until soft.
Heat the oil and the margarine together in a frying pan.
Add the chopped onion and cook for 2 minutes.
Stir in the fresh mushrooms, the garlic and the celery and cook for a further 2 or 3 minutes.
Mix in the flour, and then slowly add the stock and the wine.
Stir in the mustard and cayenne pepper, then a few sprigs of thyme, the soak mushrooms, and the liquid from the soaking.
Bring the mixture to the boil, stirring frequently.
Place into the slow cooker along with the cannellini beans.
Set to low temperature and cook for around 2 ½ to 3 hours.
Yield: 5 Servings
Ingredients:
1 ¼ cups of dried baby lima beans
1 finely chopped onion
3 crushed cloves of garlic
10 oz. of sweet potato diced
10 oz. of pumpkin diced
2 large red peppers thickly sliced
3 ½ cups of vegetable stock (use hot)
½ cup of tomato paste
1 teaspoon of chopped chilli
1 ½ teaspoons of smoked paprika
Directions:
Place all of the ingredients into the slow cooker.
Set the temperature to high and cook for around 5 hours.
Serve sprinkled with fresh chopped herbs and a dollop of Greek yogurt or sour cream.
Yield: 4-5 Servings
Ingredients:
1 large aubergine (eggplant)
1 finely chopped red onion
2 red peppers sliced thinly
1 can chopped tomatoes
4 crushed cloves of garlic
2 tablespoons of olive oil
2 tablespoons of tomato paste
Directions:
Wash the aubergine and cut into small cubes.
Add to the slow cooker along with the onion, red peppers and garlic.
In a separate bowl mix the olive oil, tomatoes and tomato paste together until well combined.
Spoon the tomato mixture over the vegetables that are already in the slow cooker and stir well.
Set the temperature to high and cook for around 3 ½ hours.
Yields: 2 Servings
Ingredients:
10 oz. of salmon fillets
12-16 oz. of frozen Asian stir fry vegetable mix
2 tablespoons of soy sauce
2 tablespoons of lemon juice
2 tablespoons of honey
1 teaspoon of sesame seeds
Salt and pepper
Directions:
Pour the frozen vegetable mix into the slow cooker.
Use salt and pepper to season the salmon, and then place the fillets on top of the vegetables.
Combine the honey, soy sauce and lemon juice and drizzle it over the fish.
Add the sesame seeds over the fish.
Set to a low temperature and cook for around 2 or 3 hours, until the fish is cooked to your preference.