Guest guest Posted September 19, 2000 Report Share Posted September 19, 2000 For anyone who downloaded the Crockpot Recipes cookbook I put on Driveway, here are some more recipes to add to it. I just rec'd my October Vegetarian Times magazine which includes a feature on crockpot recipes. Hearty Vegetable-Rice Soup Herbed White Beans Potato and Eggplant Casserole Ratatouille Spiced Chickpeas Spinach Manicotti * Exported from MasterCook * Hearty Vegetable-Rice Soup Recipe By :Vegetarian Times, October, 2000 Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 ounce dried shiitake mushrooms -- (1/2 cup) 1 large onion -- chopped 1 medium carrot -- diced 1 medium turnip -- diced 1 medium parsnip -- diced 1 large stalk celery -- sliced 4 cloves garlic -- (to 6) minced 1/2 cup uncooked long-grain brown rice 1/2 cup uncooked wild rice -- rinsed well 7 1/2 cups low-sodium vegetable stock -- or water 8 ounces button mushrooms -- very thinly sliced 1 tablespoon fresh chopped dill OR 1 tsp. dried dill mellow barley miso or salt to taste chopped fresh parsley for garnish In a small bowl, combine shiitakes and boiling water to cover. Let stand 30 minutes. Drain shiitakes though fine-mesh strainer fitted with cheesecloth into bowl; set water aside. Trim off shiitake stems and discard; slice caps. In a 3 1/2-quart or larger slow cooker, combine reserved water, sliced shiitakes, onion, carrot, turnip parsnip, celery, garlic, both rices, and broth. Mix well. Cover and cook on low until vegetables and rices are tender, about 8 hours. Stir in button mushrooms and dill. Season with miso mixed with a little hot soup stock or salt to taste. Serve hot, garnished with fresh parsley if desired. - - - - - - - - - - - - - - - - - - - Per serving: 201 Calories (kcal); 2g Total Fat; (8% calories from fat); 9g Protein; 39g Carbohydrate; 0mg Cholesterol; 102mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 209 1651 0 0 3360 0 0 0 * Exported from MasterCook * Herbed White Beans Recipe By :Vegetarian Times, October, 2000 Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups dried white beans -- rinsed 2 teaspoons olive oil 1 large red onion -- chopped 1 large carrot -- finely chopped 2 cloves garlic -- minced 3 cups vegetable broth 1 small bay leaf 1/2 teaspoon dried rosemary 1/2 teaspoon dried thyme salt & pepper to taste 1/4 cup chopped fresh parsley -- for garnish (optional) Place beans in a 3 1/2 quart or larger slow cooker. Set aside. In a large skillet, heat oil over medium heat. Add onion and carrot and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Transfer mixture to beans in slow cooker; stir in broth, bay leaf, rosemary, and thyme. Cover and cook on low setting until beans are tender, about 10 hours. Remove and discard bay leaf. Season with salt & pepper to taste. Serve hot, garnished with parsley if desired. - - - - - - - - - - - - - - - - - - - Per serving: 113 Calories (kcal); 4g Total Fat; (27% calories from fat); 4g Protein; 17g Carbohydrate; 1mg Cholesterol; 820mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato and Eggplant Casserole Recipe By :Adapted from Healthy Crockery Cooking, Mable Hoffman Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- olive oil spray 1 medium eggplant -- (1 lb) thinly sliced 2 6 oz jars marinated artichoke hearts 3 medium potatoes -- (1 -1 1/2 lbs) thinly sliced 3 teaspoons dried basil 2 cups shredded muenster cheese Preheat oven to 425ºF. Coast large, shallow baking pan with cooking spray; add eggplant slices in single layer. Drain artichokes, reserving marinade; set artichokes aside. Brush eggplant with some artichoke marinade; reserve remaining marinade. Bake until slices are golden brown and tender when pierced, 20-25 minutes. In a 3 1/2 quart or large slow cooker, arrange about 1/3 of the potato slices. Sprinkle with 1 teaspoon of basil, then layer on 1/3 of the eggplant and 1/3 of the artichokes. Repeat layering twice. Drizzle with reserved artichoke marinade. Cover and cook at low setting until potatoes in center of mixture are tender when pierced, 8 to 10 hours. Sprinkle cheese evenly over the top. Increase cooker setting to high; cover and cook until cheese is melted, about 15 minutes. Serve hot. Source: " Vegetarian Times, October, 2000 " - - - - - - - - - - - - - - - - - - - Per serving: 259 Calories (kcal); 15g Total Fat; (49% calories from fat); 13g Protein; 21g Carbohydrate; 36mg Cholesterol; 425mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Eggplant isn't usually a good candidate for inclusion in slow cooker dishes. But if baked before going in the pot, it can make a delicious contribution to vegetable combinations like this one. Nutr. Assoc. : 0 0 0 0 0 4184 * Exported from MasterCook * Ratatouille (Vegetarian Times) Recipe By :Vegetarian Times, October, 2000 Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- olive oil spray 1 medium eggplant -- (1 lb) cut into 2x1 " chunks 1 1/2 pounds plum tomatoes -- halves, seeded & cut into 1/4 " slices 1 large onion -- chopped 1 medium red bell pepper -- chopped 3 cloves garlic -- minced 1 cup chopped fresh basil OR 1/3 cup dried basil 1/2 teaspoon salt 1/2 teaspoon dried oregano 1/8 teaspoon freshly ground black pepper 1/4 cup olive oil 2 medium zucchini -- cut into 1/4 " thick slices Preheat oven to 425ºF. Coat a large, shallow baking pan with cooking spray. Arrange eggplant in a single layer; coat with cooking spray. Bake until golden brown and tender when pierced, 20-25 minutes. In a 3 1/2-quart or large slow cooker, combine tomatoes, onion, bell pepper, garlic, basil, salt, oregano, and pepper. Stir in baking eggplant. Drizzle with oil. Cover and cook at low setting until tomatoes have cooked down to form a sauce, 6 to 8 hours. Stir in zucchini. Increase cooker heat setting to high; cover and cook until zucchini is crisp-tender, about 15 minutes. Serve hot. - - - - - - - - - - - - - - - - - - - Per serving: 110 Calories (kcal); 7g Total Fat; (54% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 145mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : After hours of slow cooking, the flavors of oven-browned eggplant, tomatoes, sweet red pepper, garlic, and fresh basil blend harmoniously. THis is wonderful served over pasta. The photo in the magazine shows this dish served over fusilli pasta and looks great! Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spiced Chickpeas Recipe By :Adapted from Healthy Crockery Cooking, Mable Hoffman Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 15 oz cans chickpeas 1 14.5 oz can diced tomatoes 3 cloves garlic -- minced 1 medium onion -- chopped 1 1-inch piece fresh ginger -- peeled & finely chopped 1 teaspoon freshly ground black pepper 1 teaspoon ground cloves 1 teaspoon cumin 1/2 teaspoon ground cardamom 1/2 teaspoon coriander 1/2 teaspoon salt 3 dried red chiles 2 bay leaves 1 cinnamon stick chopped fresh cilantro -- for garnish Drain chickpeas, reserving 3/4 cup of liquid. In a 3 1/2 quart slow cooker, combine chickpeas and reserved liquid, tomatoes, garlic, onion, and ginger. Stir in pepper, cloves, cumin, cardamom, coriander, salt, chiles, bay leaves, and cinnamon stick. Cover and cook on low 8-9 hours. Remove and discard chiles, bay leaves, and cinnamon stick. Serve hot, garnished with cilantro. Source: " Vegetarian Times, October, 2000 " - - - - - - - - - - - - - - - - - - - Per serving: 552 Calories (kcal); 9g Total Fat; (14% calories from fat); 29g Protein; 94g Carbohydrate; 0mg Cholesterol; 221mg Sodium Food Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spinach Manicotti Recipe By :Adapted from Healthy Crockery Cooking, Mable Hoffman Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- finely chopped 1 stalk celery -- thinly sliced 3 cloves garlic -- minced 2 teaspoons Italian seasoning 1 pound soft tofu -- rinsed & drained 1 10 oz package frozen chopped spinach -- thawed & squeezed dry 1/4 cup Parmesan cheese 1/8 teaspoon freshly ground pepper 12 manicotti shells 2 15 oz cans tomato sauce 1/2 cup dry red wine 1 cup shredded lowfat mozzarella cheese -- (4 ounces) In a 5-quart or large slow cooker, combine onion, celery, garlic, and Italian seasoning. Mix well and set aside. In a large bowl, combine tofu, spinach, Parmesan, and pepper; mix well. With small spoon, stuff manicotti shells with tofu mixture. Arrange stuffed manicotti in one or two layers over onion mixture in cooker. In same large bowl used for filling, mix together tomato sauce and wine and pour over manicotti. Cover and cook on low until manicotti are tender and pierced, 4 to 6 hours. Sprinkle mozzarella evenly over top. Increase cooker heat setting to high; cover and cook until cheese is melted, about 15 minutes. Serve hot. Source: " Vegetarian Times, October, 2000 " - - - - - - - - - - - - - - - - - - - Per serving: 271 Calories (kcal); 5g Total Fat; (17% calories from fat); 14g Protein; 41g Carbohydrate; 13mg Cholesterol; 1076mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 27271 0 0 0 Quote Link to comment Share on other sites More sharing options...
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