1 can (15oz) dark red kidney beans, drained
1 can (150z) garbanzo beans, drained
1 bag (1lb) frozen mixed vegetables
1 can (14.5 oz) diced tomatoes with basil, garlic, oregano, undrained
1 vegetable bouillon cube (or equivalent in granules)
1 can (11.5 oz) vegetable juice (v8)
1 cup water
1/2 cup uncooked elbow macaroni
refrigerated basil pesto
1. in slow cooker, mix all ingredients except macaroni and pesto.
2. cover; cook on low 8-10 hours.
3. stir in macaroni 15-20 minutes prior to serving. top each serving with teaspoon of pesto.
notes: so easy and so good! i usually serve with cheese toast or grilled cheese on the side.
Showing posts with label slow cooker. Show all posts
Showing posts with label slow cooker. Show all posts
Tuesday, January 19, 2010
Thursday, December 10, 2009
beef stew
adapted (very liberally) from bhg.com; 6 servings
1 package stew meat (already cubed)
2 tablespoons quick-cooking tapioca
1 package baby carrots
1 can french-cut green beans (no salt added)
2 cups diced frozen onions
2 cloves garlic, minced
1 14-ounce can reduced-sodium chicken broth
1 can beef consomme
1 package egg noodles
1. salt and pepper meat. in a skillet, heat 1-2 tbsp olive oil and sear on med-high, then lower heat to cook meat through.
2. place meat in a 3-1/2- or 4-quart slow cooker. sprinkle with tapioca. stir in carrots, onions, and garlic. pour broth and consomme over meat mixture in cooker.
3. cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. add green beans (drained) 1-2 hours prior to serving. salt and pepper to taste and serve over bed of egg noodles.
notes: this was a new recipe that i totally winged b/c, as i went to make it, i discovered i didn't have any of the right ingredients. :) still, it came out pretty well and i'd make it again (although it wasn't a big hit with the kids). i seared the meat the night before to make my morning prep all the more easy. also thickened stew before serving with cornstarch paste because i felt it was a bit thin.
1 package stew meat (already cubed)
2 tablespoons quick-cooking tapioca
1 package baby carrots
1 can french-cut green beans (no salt added)
2 cups diced frozen onions
2 cloves garlic, minced
1 14-ounce can reduced-sodium chicken broth
1 can beef consomme
1 package egg noodles
1. salt and pepper meat. in a skillet, heat 1-2 tbsp olive oil and sear on med-high, then lower heat to cook meat through.
2. place meat in a 3-1/2- or 4-quart slow cooker. sprinkle with tapioca. stir in carrots, onions, and garlic. pour broth and consomme over meat mixture in cooker.
3. cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. add green beans (drained) 1-2 hours prior to serving. salt and pepper to taste and serve over bed of egg noodles.
notes: this was a new recipe that i totally winged b/c, as i went to make it, i discovered i didn't have any of the right ingredients. :) still, it came out pretty well and i'd make it again (although it wasn't a big hit with the kids). i seared the meat the night before to make my morning prep all the more easy. also thickened stew before serving with cornstarch paste because i felt it was a bit thin.
Monday, November 2, 2009
slow cooker: vegetable curry
recipe from slow cooker cookbook shared by friend, a.
prep time: 15 min; 8-10 servings
ingredients:
16oz package baby carrots
2 medium potatoes, cubed
1 green pepper, chopped
1 onion, chopped
1-2 garlic cloves, minced
15oz garbanzo beans, drained
28oz canned crushed tomatoes
3 tbsp minute tapioca
3 tsp curry powder
2 tsp salt
1 3/4 cup boiling water
2 tsp chicken bouillon granules (or 2 cubes)
1 lb green beans (if canned add towards end)
basmati rice
1. combine veggies in large bowl. stir in tapioca, curry and salt.
2. dissolve bouillon in boiling water. pour over veggies. mix well.
3. spoon into large cooker. cover. cook on low 8-10 hours or high 3-4 hours.
4. serve over basmati rice.
notes: this recipe makes tons so either 1/2 it or plan on enough to freeze. i usually do the latter. this is a great way to get the veggies in and the kids can't seem to get enough. it's not at all spicy (i think some curry dishes can be?)...and not terribly ethnic tasting (my taste buds are pretty simple)...mostly just a tomato vegetable dish served over fragrant rice.
prep time: 15 min; 8-10 servings
ingredients:
16oz package baby carrots
2 medium potatoes, cubed
1 green pepper, chopped
1 onion, chopped
1-2 garlic cloves, minced
15oz garbanzo beans, drained
28oz canned crushed tomatoes
3 tbsp minute tapioca
3 tsp curry powder
2 tsp salt
1 3/4 cup boiling water
2 tsp chicken bouillon granules (or 2 cubes)
1 lb green beans (if canned add towards end)
basmati rice
1. combine veggies in large bowl. stir in tapioca, curry and salt.
2. dissolve bouillon in boiling water. pour over veggies. mix well.
3. spoon into large cooker. cover. cook on low 8-10 hours or high 3-4 hours.
4. serve over basmati rice.
notes: this recipe makes tons so either 1/2 it or plan on enough to freeze. i usually do the latter. this is a great way to get the veggies in and the kids can't seem to get enough. it's not at all spicy (i think some curry dishes can be?)...and not terribly ethnic tasting (my taste buds are pretty simple)...mostly just a tomato vegetable dish served over fragrant rice.
Subscribe to:
Posts (Atom)
