Loading
Showing posts with label light and healthy. Show all posts
Showing posts with label light and healthy. Show all posts

Honey Beans and Spinach Slow Cooker Dinner


HELLO THERE! I'm sorry for shouting. I just wanted to prove that I was still here, alive and kicking. I sort of took an extended vacation for the holidays. I was planning on one week, and then all of a sudden it was m u c h  longer.

but I'm back! and it's 2012, and that means I've been writing on the Internet for 4 years, which in cyberspace time is an ETERNITY (there I go again with the yelling).

I'm a slow cooking dinosaur.

Was your New Year's Resolution to cook more? Save money? Eat lighter/healthier fare? 

mine too.

I wanted to make a vegetarian dinner that we would all enjoy, and thought about making Honey Lentils, since it's always such a hit, but desperately needed to use up the sweet potatoes and spinach from the produce drawer. The end result was PHENOMENAL (shouting warranted, this time).

enjoy!

The Ingredients.
serves 4-6


1 (15-ounce) can garbanzo beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 onion, diced finely
2 medium (or 4 tiny) sweet potatoes, peeled and chopped
3 cloves garlic, minced (not pictured)
2 teaspoons cumin
1/2 teaspoon ground corriander
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 lemon, juiced
1/4 cup honey
1 (12-ounce) bag baby spinach, washed (even if the bag says washed, rinse it off again)
2 tablespoons cream cheese (optional)

The Directions.

Use a 6-quart slow cooker. Drain and rinse both cans of beans, and dump them into your crockpot. Add the onion, garlic, and sweet potato. Add dry spices, and stir in honey and lemon juice-- you want the beans and veggies in the pot to be coated with them. Rinse off your spinach, and add it to the pot. You'll need to squish it all in, but I promise it'll fit. Plop a dollop of cream cheese on top. Cover, and cook on low for 6 hours, or on high for about 3. Stir well before serving over a bed of white or brown basmati rice.

The spinach on top may stick to the edges of the pot and get a bit crispy. This is okay-- just peel them off and stir them in. The bit of cream cheese mixes with the lemon and honey to create a fabulous sauce. If you'd like to keep the dish dairy free, just omit the cream cheese; it's not necessary and won't be missed unless you do a side-by-side comparison, which would be kind of a weird thing to do if you're avoiding dairy.

The Verdict.

I get it that I can't rave about every dish each time I write and have it be believable. BUT I LOVED THIS. Dishes like this make me happy that I've learned how to cook with the slow cooker. I never ever ever would have attempted such a dinner 4 years ago; the ingredient list would have sounded funky.

ps: the kids ate salami and cheese.

more stuff you might like:





Follow RecipesDream

What to Do With Your Turkey Bones and Leftover Meat

Happy Thanksgiving!

Hey, what are you doing on the computer on Thanksgiving day anyway.....?
hmm.

it's okay. I won't tell.

Are you wondering what to do with your leftover turkey meat and the bones? Look no more--I've got you covered!

Here are three completely different but absolutely wonderful soups. I can't decide which one I'm going to do this year, but I'm leaning towards the stew because it's good cold-weather food and it's supposed to rain the next few days.

enjoy your family! and don't pick fights with the crazy uncles...

{PS: click on the words under the pictures--- for some reason Blogger isn't letting me add a URL to the photos today. grrr.}

turkey and wild rice soup

turkey stew

old fashioned chicken turkey and noodle soup


Have an absolutely wonderful day with your family. 


updated, November 28: Happy Cyber Monday! I'm giving away 5 Hamilton Beach Slow Cookers this week! Click on over to my review page for your chance to win! 
 
Follow RecipesDream

Sausage and Lentil Stew Slow Cooker Recipe

 

I love one-pot meals. This is a nutritiously sound meal that will hopefully keep your meat-loving husband, your carb-conscious mother-in-law, and veggie-hungry aunt all happy.

And that there is a very steep order. 

The Ingredients.
serves 4-6 depending on the size of the people
1 cup lentils 
2 cups beef broth
1 (12-ounce) package smoked chicken or turkey sausage, sliced--your choice of flavor. I used a spicy mango chicken from Aidell's.
1 cup chopped carrots
1 (14.5-ounce) can diced tomatoes
9 ounces (or so) fresh spinach (to add at the very end)

The Directions.

Use a 6-quart slow cooker. Rinse your lentils under cold water, and place them into an empty slow cooker. Add beef broth, and sliced sausage. Add the entire can of tomatoes and a cup of chopped carrots. The broth and the seasoning from the sausage is enough to flavor this dish-- there is no need for additional spices.

Cover and cook on low for 5 hours, then stir in fresh spinach. It'll look like a lot at first, but the spinach will wilt and I promise it will all fit. Cover again and let the spinach soften for about 15 minutes. Serve in a shallow bowl with cornbread.

unless you don't like cornbread. then you really shouldn't eat it.

The Verdict.
We all ate it! I usually pick a sausage that has a bit of heat instead of the sicky-sweet sausages (think chicken apple) when I make casseroles or stews because the spice dissipates enough to not upset the kid tongues, but there is still a great amount of flavor. I am now such a fan of lentils--- they're cheap, filling, fat free, and full of fiber.

I've partnered up with DinnerTool.com, and wanted to share their new recipe and grocery list maker with you. It's completely free, and uber-easy to use. Which is good, because yesterday I spent 45 minutes at Lucky's only to walk out without the one thing I walked in for: bananas. grr.

All Hail the Lentil!
Honey lentils
Indian spiced lentils with chicken
Moroccan Lentil Soup
16-bean soup (I'm pretty sure there's a lentil in there somewhere)


Follow RecipesDream

Slow Cooker General Tso's Chicken Recipe

 

When I began my everyday slow cooking challenge in 2008, I really didn't think I'd come up with recipes or new uses for the slow cooker. 

I just figured I'd post what I made in the pot and people would click over to see if I really did it or not. Once readers started commenting and emailing me ideas, I got really into the whole challenge and decided that I should not only use the crockpot everyday, the stuff I posted should be brand-new every day.

and that's when I had a mini panic attack.

you see, I like take-out. A lot.

Those late-night Jack in the Box commercials? They were pretty much written for me in mind.

I get sucked in, and I want what's being marketed RIGHTTHISVERYMINUTE, even if I'm full and have already flossed.

and don't get me started on infomercials...

I really shouldn't watch TV.

anyway. 

the good news is that I now have an arsenal of Take Out Fake Out recipes and when I'm hunkering (hankering?) for fast food or takeout, I can whip something up myself and cook it all by myself in my very own slow cooker.

and so can you!

The Ingredients.
serves 4

1 pound boneless, skinless chicken, cut in 1-inch chunks
4 garlic cloves, minced
3 tablespoons brown sugar
1 teaspoon dried ginger
2 tablespoons soy sauce (I use La Choy because it's gluten free)
1/2 teaspoon crushed red pepper flakes (add more to taste at the table if you'd prefer more heat)
1 (16-ounce) package stir-fry vegetables (to add later)

The Directions.

Use a 4-quart slow cooker. Put the chicken into the bottom of your crockpot and then add the garlic, brown sugar, ginger, soy sauce, and red pepper flakes. Toss the chicken to fully coat with the sauce ingredients. Cover and cook on low for 5 to 6 hours, then add the frozen vegetables. Re cover and cook on high for an hour, or until the veggies are fully hot and the chicken has reached desired tenderness.
Serve with white or brown rice.

The Verdict.

The kids and Adam love this sauce, which makes me love it even more than they do. This isn't the traditional General Tso's chicken you order from a local takeout joint, because the chicken hasn't been breaded and deep fried. This is a good thing! Not only is this not laden with gluten, it's better for your wallet, your waistline, and your heart.

a few of our other favorite takeout fakeouts:
falafel (yes! really! falafel!)
Indian Curry
Chow Mein
chimichangas
lemon/orange chicken
Korean Ribs
gyro
tamales (traditional, steamed in corn husks)
hot and sour soup
Thai coconut curry soup

I hope you're enjoying your day---today I took the time to watch grass grow. :-)




Follow RecipesDream

How to Make Vegetable Broth Using Your Slow Cooker


Yum! A big bowl of brown liquid!

It's spring break in our house, and I couldn't be happier. I feel the most at peace when we're all home together---even when the peace is broken every 2.7 seconds with bickering or boxes of spilled cereal.

For the record? If a brand new box of Cinnamon Chex cereal is "accidentally" dumped onto your freshly-mopped kitchen linoleum, the cinnamon and sugar will ADHERE to it and the floor will be speckled and sticky (and smell like a churro factory) for pretty much ever.

and you'll want to move.

or at least go outside and drink your coffee all alone while practicing your  lamaze yoga breathing.

Napping garden gnomes make everyone happy

I have a recipe for vegetable broth that I want to share. It's free, it's easy, and it's healthy.
If vegetable broth isn't your thing, that's okay. You can make beef or chicken, instead!
PS: vegetable broth and vegetable stock are the same thing. There are no bones, so I'm sticking with the term broth.


The Ingredients.
makes about 4 quarts
thoroughly washed vegetable peels
thoroughly washed vegetable ends and parts
water
salt (I do not add salt now, but prefer to salt to taste when using in a recipe)

The Directions.

Use a 6-quart slow cooker. This is a "free" recipe! When cooking, save your vegetable ends and peels. 
Many people have a large Tupperware container in their freezer that they use for just this purpose. In order for this to be safe, you'll need to wash your vegetables well and scrub off all of the dirt. I'd highly highly highly (three highlies!) recommend using certified organic produce when making broth/stock---or better yet, organic vegetables that you've grown in your own garden.

Some great veggie-broth-making candidates are: carrot peels, onion skin, celery ends, bell pepper stems, and garlic skins. Don't bother with potato skin, it's too starchy and has an overwhelming earthy (dirt) flavor.

Put the (washed) vegetable skins and pieces into your slow cooker and add a bunch of water. I don't measure, I just make sure the skins and pieces are submerged (you may need to poke them down a bit with a wooden spoon). Cover and cook on low for 10 to 12 hours. Place a colander in a large stock pot, and carefully strain the vegetable pieces from your broth.

Cool completely and freeze in containers until you are ready to use in your favorite recipe.

The Verdict.

It's quite interesting how garlic and onion peels infuse the water with so much flavor. This is a very customizeable recipe---if you'd like a greens-packed broth, save the ends from spinach or chard---it's really up to you!  If you use even the tiniest amount of beet skin, you'll end up with pinkish red broth. Neat!

Turtle prefers it when I save vegetable skins/pieces for her
2008 Flashback:

March 24: Baked Ziti
March 25: Walnut and Sage Potatoes AuGratin
March 26: Split Pea Soup
March 27: Perfect Gluten Free Bread
March 28: Smoky Refried Bean Soup
March 29: Honey and Cinnamon Glazed Carrots
March 30: Ratatouille
March 31: Pot Roast with Red Wine and Cranberries
April 1: Easy Taco Night
April 2: Bread Pudding
April 3: Eggplant "Parmesan" with Feta
April 4: Roasted garlic
Follow RecipesDream

Pesto Minestrone Soup Slow Cooker Recipe




Although it was bizaredly warm and we spent the day outside walking around a community farm (baby pigs couldn't possibly be any cuter), we're still smack dab in the middle of soup season.

Soup rocks.

This is a hearty (non-boring) minestrone with a funky and surprising twist: pesto. It's delicious, filling, low fat, and can be completely vegetarian/vegan if you opt for vegetable broth. 

The Ingredients.
serves 6
1 large onion, diced
1 cup chopped carrots
1 cup sliced celery
1 yellow or red bell pepper, seeded and diced
1 pound (any variety) potatoes, cut in 1-inch chunks (no need to peel)
1 (14.5-ounce) can diced tomatoes
2 (15-ounce) cans beans (undrained; your choice, I used black and kidney)
1 (11-ounce) container prepared pesto (or a cup or so homemade)
4 cups chicken broth (can use vegetable)
1 cup frozen peas (to add later)
1 handful baby spinach (to add later)

The Directions.

Use a 6-quart slow cooker. Put the veggies into the bottom of your slow cooker and add the entire can of tomatoes and both cans of beans. Pour in the pesto and broth. No additional seasoning is needed. Cover, and cook on low for 8 to 10 hours, or until the vegetables have fully cooked and softened and flavors have melded completely. stir well, and add frozen peas and a handful of spinach. Cook on high for another 10-15 min or until the peas are fully hot and the spinach has wilted.

The Verdict.

I love how the pesto flavors this soup so fully---I didn't want to sprinkle on a bunch of cheese the way I sometimes do when eating soup. I first had pesto minestrone soup at an Italian restaurant on vacation--it was a starter, and I liked it better than the meal and knew I needed to make it at home.
I prefer to use spinach rather than kale in my minestrone (Adam hates kale. I can't persuade him otherwise, and have decided it's not something to fuss about) but if you'd like to use kale  (it's traditional), the directions are exactly the same.

here's a bunch more soup!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 I have completed the very first webTV interview with Kim Demmon, of Today's Creative Blog. It took a while to figure out the software, but Kim was SO wonderfully patient, and hopefully things will continue to get easier and easier.
 Thank you for your suggestions for interviewees---I've got them all written down and plan on making my way down the list.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Thank you so much for your wonderful comments and emails about my Good Morning America appearance. I had the best time ever, and am so happy that it went smoothly on all accounts and that I'm home again with the kids.

and the laundry.




Follow RecipesDream

Introducing: More Make it Fast Cook it Slow

Today is the 362nd day of 2010.

I really don't know where the time went. This past year was a complete blur for me. 

I had a(nother) baby.
and I wrote a(nother) book.

Adam doesn't want me to post pictures of the kids on the Internet, so instead of a beautiful smiling baby face (and man, she really is a smiler!), you're stuck with the cover art of the book.

I wouldn't recommend having a baby and writing a cookbook all at the same time, but if you do, make sure you've got the best family in the world to help.

and a really big freezer.

Mike, who works at BarnesandNoble.com would like to remind you that you can use the Barnes and Noble gift card you got for a Holiday present online. He'd also like you to know that there is a NEW! not in the book! recipe for ribs (in the features tab) on BarnesandNoble.com and that this new cookbook is ONLY! $10.55! for a limited time only!!!!!!


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
an excerpt from the Introduction:

There are over 200 brand-new recipes in this book that have not been shared in the first Make It Fast, Cook It Slow cookbook.  I have separated the book into three sections: $7 and under, $10 and under, and $15 and under dishes. Within each section, there are chapters for beverages, appetizers, soups and stews, side dishes, main courses, and desserts. The main-course selections are bountiful, because I believe this is the most beneficial. 

I live in the SF Bay Area, which happens to be a terribly expensive place to live. The prices in this book are from my own hometown, from my own (regional chain) grocery store. I did not use coupons to purchase the food, although I did choose to buy items when they were on sale, and chose store brand items if the per-ounce cost was less expensive than that of the name brand.
Because of this, you may find that by shopping with the store circulars in your area, or by using coupons, or by purchasing meat in bulk at a warehouse store, you can find food at a lower price, and that my prices seem inflated. I'm okay with that! I'd much rather err on the side of overestimating the costs. 

In the past, many slow-cooker meals were made cheaply because they revolved around canned cream-of-something soup. While I do think there is a place in the world for condensed soup, this book does not have a single recipe that calls for this ingredient. My family doesn't use this product due to allergy and health concerns, and since so many recipes already exist with this key ingredient, I wanted to step away and prove to myself (and others!) that inexpensive slow cooker dishes can be made without it. I am such a sucker for a challenge. 

As in the first cookbook, everything has been prepared completely gluten-free. If you are not gluten-free, simply ignore my notes, or file them away in case you ever need to cook for someone with a gluten sensitivity.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This book is a group effort. I could not have finished my Year of Slow Cooking challenge in 2008 without the love, support, and hand-holding each one of you have provided, and I certainly wouldn't have kept it up to unearth ANOTHER 200 recipes without your suggestions, emails, and comments.
Thank you.

I'm blown away by your generosity and support. I don't have any current plans for a booktour, but I'd really like to set up a roadtrip with the family over the summer. If I can finagle something, I will certainly let you all know.

If you can help with word-of-mouth publicity for this new book via facebook, a blog post, or something else, please let me know. The contact information for the publisher's publicist is up above in the "contact" section, or you can email me at crockpotlady AT gmail DOT com.

thank you again.

I'm not sure what this new year will bring, but I'm excited.

I'll keep you posted.



and last, just in case...




Have a joyful and prosperous New Year. Lots and lots of love.


Follow RecipesDream

Herb Garden Chicken Slow Cooker Recipe







Crocktober is coming to an end.

It's been a lot of fun. Exhausting, but fun. I'm not quite sure how I handled cooking and posting everyday in 2008, but it certainly was much easier in that I didn't have a crawling infant in the house.

Cooking every day for a year in a crockpot? Super easy compared to daily baby wrangling. 

I'm a pooped mama.

We're having a houseful of people over today for Uncle John's 37th birthday. The crockpots will be all lined up, and guests can help themselves. I love entertaining with the crocks, I really do. Grandpa hates chicken? Cousin Sophia doesn't eat red meat?

no problem.

Most of us will be eating ropa vieja today, but I've got a chicken ready to go for the poultry people.

easy-peasy.

The Ingredients.
serves 4 adults and probably an extra 2 kids. save the carcass for broth!

1 (5-pound) whole chicken, skinned (you can read about my skin issues here)
2 tablespoons olive oil
1/4 cup powdered Parmesan cheese (or grated. whatever.)
 1 tablespoon dried parsley
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder

The Directions.
Use a 6-quart slow cooker. Using poultry shears, skin the bird the best you can, and remove the neck and gizzards (oh ick) from the body cavity. In a small mixing bowl, combine all of the spices with the Parmesan cheese and set aside. Rub the olive oil all over the bird, inside and out, and place it into an empty slow cooker. 
Sprinkle on the cheese and herb mixture, and rub it into all sides of the bird, shoving a bunch inside. Do not add water.
Cover and cook on low for 7 to 8 hours, or on high for 4 to 5. Check the internal temperature of the chicken with a meat thermometer to ensure doneness. The meat will be quite tender and fall from the bone easily.

The Verdict.

This is a great whole roasted chicken recipe, and a nice change of pace from the peppery flavor of rotisserie chicken (still a family favorite!). I prefer to cook my sides separately, but if you'd like, you can throw in some potatoes, carrots, and celery for an all-in-one-pot meal.

Or, after removing the chicken from the pot, you can cook rice as a side in the pan drippings (this makes amazing rice).

Happy Day 30 of Crocktober! 



Follow RecipesDream

The Very Best Brussels Sprouts, EVER! (slow cooker recipe)



This is it! 

You've come to the right place. 

Stop looking. 

This here, is 

THE BEST BRUSSELS SPROUTS RECIPE IN THE WORLD!!

LOL. sorry. I must have been channeling my inner infomercial guy.
but they really are super tasty...

The Ingredients.
serves 6
1 pound brussels sprouts
3 tablespoons butter
1 tablespoon Dijon mustard (ooh la la, fancy)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup water

The Directions.

Use a 2-quart slow cooker. Wash and trim the ends off of each Brussels sprout, and cut in half. Toss into the cooker. Add butter, mustard, salt, pepper, and water. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3. Stir well to distribute the sauce before serving. The sprouts on the edge get brown and bit crispy on the outer edge. This is a good, and not something to worry about!

The Verdict.

My newly-turned-nine-year-old's favorite food is brussels sprouts. And artichokes. She has learned (sadly, through peer pressure) to no longer give this as an answer when asked what her favorite food is because many, many people dislike these little guys.
If you're on the fence about brussels sprouts, I urge you to try them prepared like this. The Dijon gives a fantastic savory taste and is really quite wonderful.

and hey. At least they aren't beets... 

bwahahahahahaaaaa!!!
Follow RecipesDream

Orange Glazed Beets CrockPot Recipe


 

Beets. This is a recipe for beets.
I know.

I'm sorry.

the good news is that I've got Brussels Sprouts on the way!

ha! :-)

The Ingredients.
serves 6
4 medium beets, peeled and sliced in 1/4-inch slices
1/4 cup butter
1 tablespoon brown sugar
1/4 teaspoon orange zest
1/4 cup orange juice

The Directions.

Use a 4-quart slow cooker. Put on very old clothes, and then put on an apron---beets stain, TERRIBLY! If you've got a white countertop, consider putting down a layer of newspaper or paper bags while you're peeling.
Peel and slice the beets, and put them into your cooker. Add butter, brown sugar, orange zest, and orange juice. Toss with spoons to distribute the zest and sugar. Don't worry that your butter is still in a clump.
Cover and cook on low for 5 hours, or on high for 2 to 3. The beets are done when they have reached desired tenderness. You want a fork to insert easily, and the beets to be able to be cut with the edge of a fork.

The Verdict.

I am not a beet person. Someone in the house (whose name rhymes with Zadam), really likes beets, and gets excited when he gets them at a restaurant---either cooked, or the jelled kind from a can in a salad (the jelled kind reminds me of a blood clot).

You're welcome.

:-)

Anyhow, even though I'm not a beet person, I actually really enjoyed the flavor and texture. They were sweet and kind of earthy. I ate a few, but they were mostly devoured by the other grownup in the house. I ruined the chance of the kids even being in the same room while we were eating them because of my blood clot comment.

oops.

other stuff with beets:
borscht

that's it! I'm no Dwight Schrute...


Follow RecipesDream

Black Beans with Cilantro Slow Cooker Recipe


 
Happy 24th day of Crocktober! I'm a bit late with this morning's post---I slept in! We've got stormy weather all day today, a great day to stay inside with a nice bowl of beans.
and fold laundry.

and find all the little sprinkle candy pieces from the "almost" slumber party we had Friday night. The kids decorated their own cupcakes, which means that the sprinkles decorated the floor! 

HA!


This recipe comes straight from my friend, Kalyn Denny's site, and out of respect, I am not going to type it up here. You're going to have to click over to her Kalyn's Kitchen site for the ingredients and directions. Kalyn's recipes are all South Beach Diet-friendly, and after eating a few too many cupcakes, I really should dig through her archives for more great meals.

I will give you a verdict, however:

The Verdict.

This is my absolute favorite way to have black beans. Kalyn has perfected this recipe---there's no need to add any additional flavor or spices, it's just perfect. My kids do pick out the "green stuff," but that's not a problem to me. They also really like to munch on the beans cold the next day as an afternoon snack. The baby is now (9! months) and happily sits in her highchair munching on Kalyn's black beans.

 GO GIANTS!



other beany recipes you should make. for your heart.
cooking with dried beans tutorial
16-bean soup
beans and rice
coconut beans and rice
bean stew
black eyed pea soup
hoppin' john
traditional chili
presidential chili
sweet potato chili (vegan)
refried beans
cowboy beans
Follow RecipesDream
Subscribe to: Comments (Atom)