STEW

[Guest guest]

I was wondering what the split pea soup recipe is that

you do in the crock pot? That sounds wonderful and

easy. Thanks Emily

 

Emily Porter

The Pampered Chef

Independent Kitchen Consultant

New Catalogs Are Out!!!

 

--- The Stewarts <stews9 wrote:

> My wife makes delicious stew, for one thing. We use

> Better'n Burgers in

> it, usually, although you can make a good sausage

> stew, too.

>

>

> On Tuesday, August 20, 2002, at 03:17 AM,

> wrote:

>

> > I haven't had much luck

> > in finding good vegetarian crockpot recipes.

> There's chili,

> > and there's split pea soup. Then what?

> >

> > Pat

> >

> " I say that wisdom comes not from age, for the

> oldest man can be a fool

> while a younger one a prophet; wisdom comes from

> caring and through

> wishing to understand, and from observing the world

> around you. Wisdom

> comes from having an open mind. Wisdom comes from

> passion coupled with

> control, contained by logic and morals, and

> expresssed through poetry

> and art. "

>

> --Scott Alexandr Stewart

>

>

 

 

=====

 

 

 

 

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[Guest guest]

Hi all,

 

I'm new to this group. I have a few good crockpot recipes:

 

Root Vegetable Stew

 

5-6 red potatoes halved and quartered

1 sweet potato or yam diced

several stalks of celery chopped

1 onion chopped

2 parsnips chopped

5-6 cloves garlic coarsely chopped

3 medium carrots diced

1/4 cup red or brown lentils

4 cups fake chicken broth or veggie broth

1 tablespoon dried rosemary

 

Put all contents in the crockpot and cook on low for about 10 hours. It's

also really good if you add a veggie sausage.

 

Italian White Bean Stew

 

1 can cannelloni (white) or Northern beans

3 slices of veggie bacon cut into small pieces

1/2 cup frozen spinach, chopped

1/4 cup chopped onion

2 cloves garlic minced

2 tbs olive oil

1 can diced tomatoes

2 tsp dried basil or

1/2 teaspoon oregano

salt and pepper to taste

 

Cook on low about 6 hours. Really good on it's own or served over some

quick-cooking polenta.

 

 

Cuban Black Beans

 

1 can black beans

1/4 cup chopped onion

2-3 garlic cloves minced

2 tbs olive oil

2 tbs ketchup

2 tsp sugar or honey

1 tbs balsamic vinegar (white vinegar works too)

1 tsp salt

1/2 red pepper chopped

1/4 tsp oregano

1/4 tsp basil

1/2 tsp hot sauce (or more to taste) or a pinch or two of red pepper flakes

 

Cook on low about 6 hours. Awesome with brown rice, mango slices, and a

green salad.

 

 

 

--- The Stewarts <stews9 wrote:

> My wife makes delicious stew, for one thing. We use

> Better'n Burgers in

> it, usually, although you can make a good sausage

> stew, too.

>

>

> On Tuesday, August 20, 2002, at 03:17 AM,

> wrote:

>

> > I haven't had much luck

> > in finding good vegetarian crockpot recipes.

> There's chili,

> > and there's split pea soup. Then what?

> >

> > Pat

> >

> " I say that wisdom comes not from age, for the

> oldest man can be a fool

> while a younger one a prophet; wisdom comes from

> caring and through

> wishing to understand, and from observing the world

> around you. Wisdom

> comes from having an open mind. Wisdom comes from

> passion coupled with

> control, contained by logic and morals, and

> expresssed through poetry

> and art. "

>

> --Scott Alexandr Stewart

>

>

 

 

=====

 

 

 

 

HotJobs - Search Thousands of New Jobs

http://www.hotjobs.com

 

 

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[Guest guest]

Crockpot Creamy Leek, Potato & Mushroom Stew With Blue Cheese

 

Use only good-quality cheese, such as Maytag or gorgonzola.

 

Lesser-quality cheeses tend to be harsh.

 

Leftovers reheat well in a saucepan over low heat or in the microwave at

 

medium heat.

 

For convenience, use presliced baby portobellos and canned diced tomatoes.

 

1 (1/2-ounce) package dried porcini mushrooms

 

1 cup boiling water

 

1 pound portobello or cremini mushrooms (see tester's note)

 

1 tablespoon vegetable oil

 

2 large leeks, white part only, cleaned and thinly sliced

 

4 ribs celery, peeled and thinly sliced

 

2 cloves garlic, minced

 

1 teaspoon dried thyme leaves

 

1 teaspoon cracked black peppercorns

 

1 teaspoon salt

 

1 (28-ounce) can tomatoes, including juice, coarsely chopped

 

1 cup condensed chicken broth or vegetable stock (undiluted)

 

2 to 3 potatoes, peeled and cut into 1/2-inch cubes

 

1/2 cup heavy cream

 

3 ounces good-quality blue cheese, crumbled (see note)

 

In a heatproof measuring cup or bowl, combine dried mushrooms and boiling

 

water.

 

Let stand for 30 minutes, then strain, reserving liquid.

 

Pat mushrooms dry, chop finely and set aside.

 

Meanwhile, if you're using portobello mushrooms, discard stem.

 

Cut cap into quarters, then slice thinly.

 

If you're using cremini mushrooms, trim off tough end of stem; cut mushrooms

 

into quarters.

 

In a skillet, heat oil over medium heat.

 

Add leeks and celery; cook, stirring, until softened.

 

Add garlic, thyme, pepper, salt and dried mushrooms; cook, stirring, for 1

 

minute.

 

Add fresh mushrooms; cook, stirring, until they are well integrated into

 

mixture.

 

Add tomatoes, broth and reserved mushroom liquid; bring to a boil.

 

Place potatoes in crockpot.

 

Add contents of pan; stir.

 

Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours, until

 

potatoes are tender.

 

Stir in cream and cheese.

 

Cover and cook on high for 15 minutes or until cheese is melted into sauce,

 

and mixture is hot and bubbling.

 

To prepare ahead, combine potatoes and cooked mushroom mixture in crock pot;

 

cover crock and refrigerate overnight.

 

The next morning, insert pot in cooker.

 

Makes 6 servings.