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
Yield: 6 Servings
Ingredients:
1 ½ cups of lentils
2 shallots
1 can of tomato paste
4 slices of fresh ginger
1 jalapeno chili
2 cloves of garlic
1 can of light coconut milk
3 cups of cauliflower
1 cup of frozen peas
2 teaspoons of ground cumin
2 teaspoons of ground coriander
2 cups of vegetable broth
1 tablespoon of lime juice
Salt and pepper
Directions:
Place the shallots, tomato paste, ginger, garlic, cumin, coriander, jalapeno, and a little salt and pepper into a food processor and pulse until almost smooth.
Add mix to the slow cooker with the other ingredients, placing the cauliflower on top.
Set the temperature to high and cook for 5 hours, and set on low and cook for 8 hours.
When almost cooked, stir in the peas, lime juice and a little more salt.
Yield: 4 Servings
Ingredients:
1 pound of stewing beef
1 small onion diced
2 teaspoons of grated ginger
2 cloves of minced garlic
1 ¾ cups of beef broth
2 teaspoons of curry powder
½ cup of fresh cilantro, chopped
Salt and black pepper
Directions:
Place all ingredients into the slow cooker.
Set the temperature on low and cook for about 7 or 8 hours, until the beef is tender.
If you want a thicker curry, you can thicken the sauce with a tablespoon of cornstarch mixed with a tablespoon of water.
Yield: 4 Servings
Ingredients:
4 chicken breasts
2 onions finely sliced
2 tins low fat condensed mushroom soup
12 oz. chestnut mushrooms finely sliced
2 tablespoons of curry powder
1 tablespoon of dried mixed herbs
Pepper and salt
Directions:
Brown the chicken in an oiled frying pan.
Place the chicken in the slow cooker.
Fry the onions until they are softened, then add to the chicken.
Pour in the mushroom soup and add the fresh mushrooms, herbs, curry powder, pepper and salt.
Set the temperature to low and cook for around 6 – 8 hours, until the chicken is cooked.
Yield: 6 Servings
Ingredients:
Curry:
1 teaspoon of olive oil
1 clove of minced garlic
1 tablespoon minced ginger
½ onion chopped
2 cups of chopped tomatoes
15 oz. can of chickpeas, rinsed and drained
2 cups of cauliflower
1 diced sweet potato
1 cup of vegetable broth
1 can of light coconut milk
1 tablespoon of garam masala
½ tablespoon of curry powder
3 cups chopped baby spinach
Coconut Rice:
1 ½ cups of basmati rice
1 can of light coconut milk
½ cup of water
Salt
Curry Directions:
Sauté the garlic, ginger and onions for around 7 minutes in a pan.
Transfer to the slow cooker and add in all the other curry ingredients except for the spinach.
Set the temperature to low and cook for around 6 hours.
Just before serving, add in the spinach and cook for around 5 more minutes.
Rice Directions:
Add all ingredients into a saucepan and bring it to a boil on a high heat.
Cover, and reduce the temperature to low, and then simmer for around 40 minutes.
Yield: 4 Servings
Ingredients:
4 apples
½ cup light brown sugar
2 tablespoons dried currents
3 tablespoons cubed cold butter
2 teaspoons cinnamon
¼ teaspoon nutmeg
½ cup finely chopped walnuts
¼ cup raisins
1 cup apple cider
Directions:
In a bowl, combine sugar, currents, butter, cinnamon, nutmeg, walnuts and raisins.
Rinse each apple and remove each core, carving out a cavity for the stuffed mixture. Stuff mixture firmly into apples.
Add apple cider to slow cooker than add all 4 apples. Cover and cook on low for 3 hours. Serve in bowls, topped with remaining liquid from slow cooker.
Yield: 8 Servings
Ingredients:
½ cup small pearl tapioca
2/3 cups sugar
3 cups almond milk
1 egg
1 cup raspberries
¼ cup mini chocolate chips
Nonstick cooking spray
Directions:
Spray slow cooker with cooking spray, set aside.
In a mixing bowl, combine tapioca, sugar and almond milk. Transfer to slow cooker. Cover and cook on low for 2 – 2 ½ hours. When done, consistency will be a little thin.
In a separate bowl, lightly beat egg. Take ¼ cup of the tapioca mixture from slow cooker and add to egg, constantly whisking. Add another ¼ cup of tapioca and whisk well. Add egg mixture back to slow cooker and give it a good whisk.
Cover and cook on low for an additional 30 minutes. Let stand for 30 minutes. Transfer to individual serving dishes and refrigerate for at least 4 hours.
When ready to serve, top with raspberries and mini chocolate chips.
Yield: 6 Servings
Ingredients:
Cooking spray
1 cup all-purpose flour
¼ teaspoon each baking soda and baking powder
½ cup sugar
¼ cup butter
½ teaspoon salt
2 eggs
½ cup low fat sour cream
1 ½ teaspoons vanilla extract
Topping:
1/3 cup brown sugar
¼ cup sugar
2 tablespoons cold butter, cubed
1 tablespoon ground cinnamon
¼ finely chopped walnuts
Directions:
In a round slow cooker, line the bottom and sides with parchment paper. Spray parchment paper with non-stick cooking spray and set aside.
In a small bowl, combine all the topping ingredients, making sure the butter is fully incorporated into the mixture. Set aside.
In large bowl, combine the flour, baking soda, baking powder and salt and set aside.
In an electric mixer, cream sugar and butter. Add the eggs and vanilla. Add flour mixture to the bowl slowly, allowing the batter to form. Fold in the sour cream and combine until fully integrated.
Pour batter into slow cooker and sprinkle topping on to it. Cover and cook on high for 1 ½ - 2 ½ hours, checking every 15 minutes to see if the cake has begun to brown. Once it has, remove the cover and allow the cake to rest and set for 1 -2 hours.
Remove from slow cooker with parchment and serve.
Yield: 8 Servings
Ingredients:
8 slices of bread, wholegrain
2 whole eggs
2 egg whites
3 cups of milk
3 teaspoons of vanilla extract
½ cup of honey
2 tablespoons of raisins
1 teaspoon of cinnamon
Directions:
Cut up the slices of bread into cubes or small pieces.
Simply add all of the ingredients to the slow cooker and stir gently.
Set on high and cook for 4-5 hours until the liquid has all been absorbed by the bread.
Yields: 16 Servings
Ingredients:
1 cup pastry flour, whole wheat
½ cup of honey
1 tablespoon of baking powder
1/3 cup of sugar free peanut butter
2 egg whites
½ cup of cocoa powder, unsweetened
¾ cup of apple sauce, unsweetened
2 teaspoons of vanilla extract
Directions:
Use parchment or baking paper to line the bottom of the slow cooker then spray with oil.
In a large bowl, mix together the cocoa powder, flour and baking powder.
In a separate bowl, mix all of the wet ingredients and the peanut butter, then combine with the dry ingredients.
Stir the mixture together until it is all well combined then pour into your slow cooker.
Set the temperature to low and cook for around 4 hours. Check with a skewer or a knife and if it comes out clean, the cake is cooked.
Yield: 8-10 Glasses
Ingredients:
2 cups warmed cranberry juice
2 oranges
6 whole cloves
4 cups of red wine
½ cup of brandy
1 cinnamon stick
½ cup of castor sugar
5 lightly crushed cardamom pods
Directions:
Stud one of the oranges with the whole cloves and place in the slow cooker with the cranberry juice, brandy, red wine and sugar.
Snap the cinnamon stick in half and add to the slow cooker along with the cardamom.
Set the temperature to high and cook for 1 hour, then reduce to a low heat and cook for a further 3-4 hours.
Before serving, remove the orange and the cinnamon stick pieces.
Slice the other orange and lay on top of the mulled wine.
Yield: 10-12 Glasses
Ingredients:
1 lemon
1 orange
1 cup of warmed orange juice
8 whole cloves
1 cup of warmed pineapple juice
1 ½ liters of apple cider
2 cinnamon sticks
¼ cup of castor sugar
Directions:
Cut the orange into quarters and stud each quarter with 2 cloves.
Put the studded orange quarters, orange juice, pineapple juice, cider and sugar in to the slow cooker and stir well.
Snap the cinnamon sticks in half and add them to the mixture.
Set the temperature to high and cook for 1 hour, then reduce the heat to low and cook for a further 3-4 hours.
Remove the clove studded quarters of orange and the cinnamon stick pieces.
Slice the lemon and float them on top of the cider.