Recipes

Slow Cooker Lentil Stew with Cornbread Dumplings

Slow Cooker Lentil Stew with Cornbread Dumplings

Couverts8 servings (about 1 cup stew and 1 dumpling each)
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Equipment

  • slow cooker

Ingredients

STEW

  • 1 lb dried lentils 2 cups, sorted, rinsed
  • 3 cups water
  • 1 teaspoon ground cumin
  • 1 teaspoon salt-free seasoning blend
  • 3 medium carrots thinly sliced (11⁄2 cups)
  • 1 medium yellow or red bell pepper cut into 1-inch pieces
  • 1 medium onion chopped (1⁄2 cup)
  • 1 can 14.5 oz diced tomatoes with green chiles, undrained
  • 1 can 14 oz vegetable broth

DUMPLINGS

  • 1 ⁄2 cup all-purpose flour
  • 1 ⁄2 cup yellow cornmeal
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup fat-free skim milk
  • 2 tablespoons canola oil
  • 1 egg or 2 egg whites slightly beaten

Instructions

  • In 31⁄2- to 4-quart slow cooker, mix all stew ingredients.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • In medium bowl, mix flour, cornmeal, baking powder and 1⁄4 teaspoon salt.
  • Stir in milk, oil and egg just until moistened.
  • Drop dough by spoonfuls onto hot lentil mixture.
  • Increase heat setting to High.
  • Cover; cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean.

Nutrition values

Calories: 330 kcal
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Course; Crockpot / Slowcooker / Stew
Diets; Low Fat / Vegetarian

Curried Sweet Potato and Lentil Stew

Curried Sweet Potato and Lentil Stew

Couverts6 servings
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Ingredients

Instructions

  • Spray 3- to 4-quart slow cooker with cooking spray.
  • In slow cooker, mix sweet potatoes, onion, carrots and lentils.
  • In 8-inch skillet, heat oil over medium heat.
  • Add curry powder, cumin, salt, pepper, gingerroot and garlic; cook 1 minute, stirring constantly.
  • Stir in broth.
  • Pour mixture into slow cooker; stir.
  • Cover; cook on Low heat setting 5 to 6 hours.
  • Stir in green beans.
  • Increase heat setting to High; cover and cook about 15 minutes longer or until beans are crisp-tender.
  • Serve topped with yogurt.

Notes & Wine Advice

Place the green beans in the refrigerator when beginning the recipe, and they will be thawed just in time to stir into the stew.

Nutrition values

Calories: 190 kcal
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Course; Crockpot / Slowcooker / Stew
Diets; Low Fat / Vegetarian

Slow Cooker Winter Vegetable Stew

Slow Cooker Winter Vegetable Stew

Couverts8 servings
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Equipment

  • slow cooker

Ingredients

Instructions

  • In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • In small bowl, mix cornstarch and water; gradually stir into stew until blended.
  • Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened.

Notes & Wine Advice

Parsnips, root vegetables that look like creamy white carrots, have a slightly sweet flavor. If you don’t have any on hand, you can use carrots instead.

Nutrition values

Calories: 160 kcal
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Course; Crockpot / Slowcooker / Stew
Diets; Low Fat / Vegetarian

Curried Carrot Soup

Curried Carrot Soup

Couverts6 servings (1 cup each)
Deel op Facebook Print Recipe

Equipment

  • slow cooker

Ingredients

SOUP

  • 12 ⁄3 cups chopped onions about 3 medium
  • 1 tablespoon dried minced garlic
  • 2 bags 1 lb each frozen sliced carrots, thawed
  • 1 to 2 tablespoons curry powder
  • 1 ⁄8 teaspoon crushed red pepper flakes
  • 1 ⁄4 teaspoon salt
  • 1 carton 32 oz reduced-sodium vegetable broth (4 cups)
  • 1 cup half-and-half

GARNISHES, IF DESIRED

Instructions

  • Spray 3 1⁄2- to 4-quart slow cooker with cooking spray.
  • In slow cooker, mix all soup ingredients except half-and-half.
  • Cover; cook on Low heat setting 7 to 9 hours.
  • Strain cooked vegetables from cooking liquid, reserving liquid.
  • In blender or food processor, place vegetables.
  • Cover; blend until smooth.
  • Return vegetable puree to slow cooker.
  • Stir in 11⁄2 cups of the reserved liquid and the half-and-half.
  • Cover; cook on Low heat setting about 10 minutes longer or until warm.
  • Garnish each serving with peanuts and cilantro.

Notes & Wine Advice

Adjust the amount of reserved liquid blended back into the soup to make a thicker or thinner soup, as you prefer. Cover and refrigerate the remaining reserved liquid. You may find that you will want to thin any leftover soup a little more when reheating it the next day. You can also use the flavorful reserved liquid for cooking rice, potatoes or other dishes.

Nutrition values

Calories: 150 kcal
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Course; Crockpot / Slowcooker / Soup
Diets; Low Fat / Vegetarian

Slow Cooker Zesty Black Bean Soup

Slow Cooker Zesty Black Bean Soup

Couverts9 servings (11⁄3 cups each)
Deel op Facebook Print Recipe

Equipment

  • 4-quart Dutch oven
  • slow cooker

Ingredients

  • 1 bag 16 oz dried black beans (2 cups), sorted, rinsed
  • 10 cups water
  • 2 cartons 3 2 oz each vegetable broth (8 cups)
  • 2 cans 14.5 oz each diced tomatoes with green chiles, undrained
  • 2 medium carrots coarsely chopped ( 1 cup)
  • 2 medium onions coarsely chopped ( 1 cup)
  • 1 ⁄4 cup chopped fresh cilantro
  • 2 teaspoons finely chopped garlic
  • 1 teaspoon salt
  • 1 ⁄4 teaspoon pepper
  • 1 ⁄8 teaspoon ground red pepper cayenne
  • Sour cream if desired
  • Chopped fresh cilantro if desired

Instructions

  • In 4-quart Dutch oven, heat beans and water to boiling.
  • Reduce heat; simmer uncovered 10 minutes.
  • Remove from heat; cover and let stand 1 hour.
  • Drain beans.
  • In 6-quart slow cooker, place beans and remaining ingredients except sour cream and cilantro.
  • Cover; cook on Low heat setting 10 to 12 hours.
  • Serve soup topped with sour cream and cilantro.

Notes & Wine Advice

Short on time? Soak the beans in cold water overnight rather than using the quick-soak method in the recipe.
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Course; Crockpot / Slowcooker / Soup
Diets; Low Fat / Vegetarian

Roasted Vegetable Stock

Roasted Vegetable Stock

Couverts9 cups
Deel op Facebook Print Recipe

Equipment

  • oven
  • slow cooker

Ingredients

Instructions

  • Heat oven to 450°F.
  • In 15x10x1-inch pan, place carrots, celery, parsnips, potatoes, onion and garlic.
  • Drizzle with oil; toss until well coated.
  • Roast uncovered 30 minutes, stirring once halfway through cooking time.
  • (Vegetables will be browned, but may not be tender or fully cooked. )
  • In 6-quart slow cooker, place roasted vegetables and remaining ingredients.
  • Cover; cook on Low heat setting 7 to 9 hours or on High heat setting 2 hours 30 minutes to 3 hours 30 minutes hours.
  • Pour stock through fine mesh colander to strain out vegetables and herbs; discard vegetables and herbs.

Notes & Wine Advice

Use stock in 3 to 4 days, or for longer storage, pack stock in freezer containers, label and freeze. Be sure to pack the stock in containers with about the amount of stock you anticipate using in a recipe, for example, 2 cups. Freeze for up to 3 months. To use, thaw the stock overnight in the refrigerator.

Nutrition values

Calories: 120 kcal
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Course; Crockpot / Slowcooker / Stock
Diets; Low Fat / Vegetarian

Marinara Sauce with Spaghetti

Marinara Sauce with Spaghetti

Couverts12 servings
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Ingredients

Instructions

  • Spray 3- to 4-quart slow cooker with cooking spray.
  • In cooker, mix all ingredients except spaghetti and cheese.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Cook and drain spaghetti as directed on package.
  • Serve sauce over spaghetti.
  • Sprinkle with cheese.

Notes & Wine Advice

This all-purpose sauce is simple to prepare. Make it often and keep a few extra containers in the freezer. Ladle the cooked sauce into airtight freezer containers; cover and freeze up to 1 month.

Nutrition values

Calories: 310 kcal
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Course; Crockpot / Slowcooker / Pasta / Sauce

Mediterranean Bulgur and Lentils

Mediterranean Bulgur and Lentils

Couverts8 servings
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Equipment

  • slow cooker

Ingredients

  • 1 cup uncooked bulgur or cracked wheat
  • ½ cup dried lentils sorted, rinsed
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • 3 cloves garlic finely chopped
  • 1 can 15.25 oz whole kernel corn, drained
  • 2 cans 14 oz each vegetable broth
  • 2 medium tomatoes chopped (11⁄2 cups)
  • 1 can 2 1⁄4 oz sliced ripe olives, drained
  • 1 cup crumbled feta cheese 4 oz
  • Pita bread if desired

Instructions

  • In 3- to 4-quart slow cooker, mix all ingredients except tomatoes, olives, cheese and pita bread.
  • Cover; cook on Low heat setting 3 to 4 hours.
  • Stir in tomatoes and olives.
  • Increase heat setting to High; cover and cook 15 minutes longer.
  • Sprinkle each serving with cheese.
  • If desired, serve with toasted wedges of pita bread.

Notes & Wine Advice

If you’ve never tried the whole grain goodness of bulgur, this is a great recipe to start with. This nutritious food has a chewy, nutty texture that is a nice complement to the lentils.

Nutrition values

Calories: 200 kcal
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Course; Crockpot / Slowcooker
Diets; Low Fat / Vegetarian

Savory Garbanzo Beans with Vegetables

Savory Garbanzo Beans with Vegetables

Couverts8 servings
Deel op Facebook Print Recipe

Equipment

  • slow cooker

Ingredients

Instructions

  • In 4- to 5-quart slow cooker, place beans, water, salt and pepper.
  • Cover; cook on High heat setting 4 to 5 hours.
  • In 12-inch skillet, heat oil over medium heat.
  • Add mushrooms, carrots, onions and garlic; cook about 5 minutes, stirring occasionally, until vegetables are tender.
  • Stir vegetables into beans.
  • Stir in remaining ingredients.
  • Cover; cook on High heat setting 15 minutes longer to blend flavors.

Notes & Wine Advice

Want to make this even easier? Use a drained 8-ounce can of sliced mushrooms instead of the fresh mushrooms. Skip the sautéing in step 3 and just add the canned mushrooms, carrots, onions and garlic to the cooked beans. Stir in a tablespoon of olive oil for added flavor.

Nutrition values

Calories: 250 kcal
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Course; Crockpot / Slowcooker
Diets; Vegetarian

Spicy Black-Eyed Peas

Spicy Black-Eyed Peas

Couverts8 servings
Deel op Facebook Print Recipe

Ingredients

  • 1 bag 16 oz dried black-eyed peas (2 cups), sorted, rinsed
  • 1 medium onion chopped (1⁄2 cup)
  • 6 cups water
  • 1 teaspoon salt
  • 1 ⁄2 teaspoon pepper
  • 3 ⁄4 cup chunky-style salsa

Instructions

  • In 3- to 4-quart slow cooker, mix all ingredients except salsa.
  • Cover; cook on High heat setting 3 to 4 hours.
  • Stir in salsa.
  • Cover; cook on High heat setting about 10 minutes longer or until hot.

Notes & Wine Advice

Cooked greens, like spinach, mustard or collards, are perfect mates for black-eyed peas. Serve the greens with red wine vinegar to splash on top. Add a special touch by topping each serving of beans with sour cream and salsa.

Nutrition values

Calories: 200 kcal
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Course; Crockpot / Slowcooker
Diets; Vegetarian