PermaLink at: http://thistlebearhome.blogspot.com/2013/04/slow-cooker-split-pea-soup.html
This particular night, we had crusty sourdough bread with our soup. But I also love to serve pea soup with corn bread. Something about the sweet-sour flavor of the cornmeal works really well with the smoky ham and starchy peas.
- bay leaves
- dried thyme
- chopped cooked ham*
- Salt and pepper
24 Nov 2013 — So good and so easy.
- cornstarch
- red pepper flakes
- vegetable oil
- cider vinegar
- canned tomato sauce
- diced onion
- soy sauce
- honey
- Salt and pepper
- boneless skinless chicken thighs
- sesame oil
- Sesame seeds
From the Perfect Pantry: Permalink at: http://www.theperfectpantry.com/2011/07/recipe-for-slow-cooker-punjabi-eggplant-with-potatoes.html
- ground cumin
- ground red chile pepper
- garam masala
- turmeric
- canola oil
28 July 2013 — Very good and easy – Art made it!
- diced dry onion
- olive oil
- maple syrup
- yellow mustard
- low sodium soy sauce
- pork tenderloin
- garlic salt or powder
ALANNA’s TIPS & KITCHEN NOTES
GREEN CURRY PASTE The inspiring recipe called for a whole three tablespoons of green curry paste. I’ve learned from experience that (1) different brands vary in “heat” and (2) tolerances for heat vary too! I started off with just one teaspoon and then later added another two teaspoons. That was “perfect” heat for me, taste-wise, and for my three male taste-testers as well.
SWEET POTATOES If cooking on the stovetop, cut the sweet potato cubes quite small so they cook more quickly and evenly.
LENTILS Red lentils are the softest lentils, they “melt” into whatever you’re cooking. Brown and black and green lentils would work too but the texture would be considerably different.
ROASTED PEPPERS Roasted red peppers can be every-so-pricey in every-day grocery stores. I stock up at Trader Joe’s and, for St. Louisans, at Global Foods in Kirkwood. You could also roast your own, either in the oven or on a gas stove.
SPINACH Baby spinach cooks so quickly, add it at the very last minute. I take the time to slice off the stems but this is mostly for aesthetics. If you use regularly curly spinach, it takes longer to cook so add it with the roasted peppers.
SLOW COOKER vs STOVETOP Regular readers know that I like the “idea” of slow cookers but am often disappointed by the bland, mushy-texture results. NOT HERE! In fact, I liked the slow cooker version a tiny bit better than the stovetop version, the flavors really melded together with longer, slower cooking.
NUTRITION INFORMATION Per Cup: 209 Calories; 3g Tot Fat; 1g Sat Fat; 1mg Cholesterol; 486mg Sodium; 37g Carb; 6g Fiber; 9g Sugar; 10g Protein. WEIGHT WATCHERS POINTS: WW Old Points 3.5 & WW PointsPlus 5 CALORIE COUNTERS 100-calorie serving, 1/2 cup; 50-calorie serving, 1/4 cup.
- olive oil
- JUST BEFORE SERVING
9 June 2013 — I used some date sugar instead of all brown sugar — see if you can cut the sugar and maybe the amount of BBQ sauce a little: The barbecue sauce is (see attached photo for my choice) really adding the most flavor to these beans. So use one that you know you love. If you want a smokier tasting bean, then try using a hickory barbecue sauce.
- yellow mustard
- barbecue sauce
- diced onion
PermaLink at: http://eatathomecooks.com/2012/02/slow-cooked-peaches-and-cream-oatmeal.html
- steel cut oats
- enough milk to bring liquid to 4 cups
- salt
PermaLink at: http://www.thekitchn.com/recipe-mid-wint-163084
- steel-cut oats
- water
- dried cranberries
- chopped apricots
- chopped dates
- chopped figs or raisins
- cinnamon
- ginger
- nutmeg
- brown sugar
- salt
- zest of 1 orange
from A Year of Slow Cooking
PermaLink at: http://crockpot365.blogspot.com/2008/04/crockpot-honey-and-orange-tofu-recipe.html
- --2 cloves of minced garlic
- --1/4 cup orange juice
- --1/4 cup honey
- --fresh broccoli florets
via Slow Cooker from Scratch
PermaLink at: http://whiteonricecouple.com/recipes/slow-cooker-scalloped-potatoes/