Guest guest Posted August 22, 2002 Report Share Posted August 22, 2002 Potato Stuffed Cabbage 8 Servings 1 head cabbage 5 lb potatoes -- peeled 2 onions 1/2 cup rice, raw 1 tsp dill, dried 1/4 tsp black pepper -- ground 2 egg whites 1 can tomatoes (28 oz) 1 apple -- peeled and sliced 1/4 tsp ginger, dried -- ground DIRECTIONS --------------------- ------ Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf). Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together. Add rice, dill, and black pepper. Beat egg whites until frothy and add to potato mixture. Set aside two or three of the largest leaves. Fill each remaining cabbage leaf with approximately 2 Tbsp of the potato mixture. Fold up bottom of leaf, then fold in the sides, and roll up. Secure with toothpick if necessary. Slice the reserved leaves and line the bottom of crock pot with them. Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger. Place rolled stuffed cabbages into pot. Cook at low heat for 4 to 5 hours. Source: The Pritikin Program ********************* Crockpot Couscous 1 tablespoon dried onion flakes 2 carrots chopped 1 can diced tomatoes 1 can garbanzos drained 1 veggie boullion cube 1 tablespoon diced garlic 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 1 teaspoon cumin 1/2 teaspoon tumeric 1/4 cup raisins 1 1/2 cups cooked couscous Directions: Put all ingredients except for couscous into the crockpot. I usually spray the crockpot with pam, so the mixture dosn't stick. Cover and put on the high setting for 3 hours. After 3 hours, stir the mixture, shut off the crockpot, and then add the cooked couscous. Let set for 10 minutes. Serves: 4-6 Preparation time: 3 hours ********************* Vegetarian Crockpot Chili 2 med. onions, chopped 2 med. green peppers, chopped 2 ribs celery, sliced 3 carrots, thin sliced 1 clove garlic, minced 16 oz. crushed tomatoes 15 oz. red kidney beans, drained 8oz. tomato sauce 2 Tbls. red wine vinegar 1 Tbls. firmly packed brown sugar 1 Tbls. chili powder 1 tsp. oregano 1 tsp. ground cumin 1 tsp. salt Mix all together in a slow-cooker and leave all day. ****************** Sloppy Vegetable Sandwiches Serves 8 1 cup chopped carrot 1 cup chopped celery 2/3 cup dry lentils -- rinsed & drained 2/3 cup uncooked brown rice 1/2 cup chopped onion 2 cloves garlic -- minced 2 tablespoons brown sugar 2 tablespoons prepared mustard 3 1/2 cups vegetable broth 1 8 oz can tomato sauce 2 tablespoons vinegar 8 hamburger buns or French rolls In a 3 1/2, 4, or 5-quart crockpot, combine carrot, celery, dry lentils, uncooked brown rice, onion, garlic, brown sugar, and mustard. Stir in vegetable broth. Cover and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours. Stir in tomato sauce and vinegar, cover and cook for 30 more minutes. To serve, spoon mixture onto buns or rolls. ***************** Make necessary adjustments on this recipe Sweet Potato Casserole By Rival Serves 4 2 16 oz. cans sweet potatoes or yams -- drained and mashed 1/2 cup milk 1/4 cup dry sherry 6 tablespoons butter or margarine -- softened 1 teaspoon freshly grated lemon peel 1/2 teaspoon salt 1/4 teaspoon nutmeg Dash cayenne pepper 4 eggs In a bowl, beat sweet potatoes, milk, sherry, and butter with an electric mixer until smooth. Add remaining ingredients and beat well. Pour into greased Crock-Pot. Cover and cook on High setting for 1 hour, then turn to Low setting for 3 to 4 hours. ******************* Vegetable Gumbo 1 onion, chopped 1/2 green pepper, diced 2 ribs Celery, diced 1 garlic clove -- minced 1 pound okra, sliced, fresh, frozen 1 pound tomatoes, fresh, or canned 2 cup corn, fresh, frozen, canned 1 tablespoon vegetable bouillon granules 1/2 cup white grape juice 1/2 cup water 1/4 teaspoon Tabasco sauce 1/4 teaspoon paprika 2 tablespoon fresh chopped parsley 1 tablespoon basil or rosemary, minced vegetable coating spray In a large heavy stew pot, place bouillon and 1/2 cup white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes. Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom. Cover and simmer gently until corn and okra are done (or simmer in crockpot 6-7 hours). Note: Cut fresh corn from cob with a sharp knife, then scrape the remaining corn off the cob. Four ears will make about two cups. If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their aroma and goodness. ********************** Vegetarian Enchilada Casserole From The Best Slow Cooker Cookbook Ever Serves 5 to 6 28 ounces canned crushed tomatoes in tomato puree 14 1/2 ounces canned chunky salsa 6 ounces canned tomato paste 30 ounces canned black beans, rinsed and drained 15 1/4 ounces canned whole kernel corn -- drained 4 ounces canned diced green chiles 1 1/2 tablespoons ground cumin 1/2 teaspoon garlic powder 5 corn tortillas 2 1/4 ounces canned sliced ripe olives -- drained 1. In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well. Ladle about 1 cup of this mixture in to the bottom of a 4-quart electric slow cooker; spread evenly. Top with 1 1/4 tortillas, cutting to fit as necessary. Spread on 1/4 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top. Sprinkle the sliced olives over all. 2. Cover and cook on the low heat setting about 5 hours. Serve hot. ****************** Stuffed Peppers From The Best Slow Cooker Cookbook Ever Serves 4 2 large green bell peppers 2 large red bell peppers 1/2 cup converted white rice 15 1/4 ounces canned whole kernel corn -- drained 2 1/4 ounces canned sliced ripe olives -- drained 3 scallions -- chopped 1/4 teaspoon seasoned salt 1/4 teaspoon garlic pepper 14 1/2 ounces canned cut-up peeled tomatoes 1/3 cup dry red wine 6 ounces canned tomato paste 1. Slice the tops off the green and red bell peppers and carefully remove the seeds and inner ribs. Remove the stems from the tops and chop the remaining pepper pieces. Stand the peppers upright in a 5- quart electric slow cooker. 2. In a medium bowl, combine the chopped pepper tops, rice, corn, olives, scallions, seasoned salt, garlic pepper, and 1/4 cup of the tomatoes with their liquid. Mix well. Stuff the peppers with the corn mixture, dividing evenly and packing lightly. Mix the remaining tomatoes and their liquid with the wine and tomato paste until well blended. Pour over and around the peppers in the slow cooker. 3. Cover and cook on the low heat setting 6 1/4 to 7 hours, or until the rice is cooked and the peppers are tender but still hold their shape. MAKES 4 MAIN-COURSE OR 8 SlDE-DISH SERVINGS *********************** Pecan-Rice Cabbage Packets Adapted from Smart Crockery Cooking A symphony of fruity, nutty flavor simmers in these fast-to-fix bundles, each of which makes a complete meal. If currants and pecans aren't readily available, substitute raisins and walnuts. 5- to 6-quart cooker Makes 4 servings 1 medium onion, chopped 1/4 cup long-grain white or brown rice 1/4 cup snipped fresh parsley 1/4 cup finely chopped pecans 1/4 cup currants 1 can (6 ounces) tomato paste 1/2 teaspoon sugar 1/4 teaspoon ground allspice 1/4 teaspoon paprika 4 large green cabbage leaves 1 cup vegetarian chicken-flavor broth 1 cup water Kitchen string Mix together the onions, rice, parsley, pecans, currants, tomato paste, sugar, allspice, and paprika for the filling. Remove the tough rib from each cabbage leaf. Divide the filling among the leaves, placing some in the center of each. Fold in the leaf edges, and fasten each packet together with the string. Place the packets in an electric slow cooker. Combine the broth and water; pour it over the cabbage packets. Cover and cook on HIGH for 4 to 6 hours. Per serving: About 195 calories, 5.7 g fat (25% of calories), 0.5 g saturated fat, 0 mg cholesterol, 126 mg sodium, 4.1 g dietary fiber. Cook's note: To make tightly rolled packets, first blanch the cabbage leaves for 3 to 5 minutes and cool them; then add the filling. Finish cooking as per the recipe. ***************************** CROCKPOT VEGETARIAN STUFFED PEPPERS The Best Slow Cooker Cookbook Ever Posted by: LyndaMc994 2 large green bell peppers 2 large red bell peppers 1/2 c converted white rice (Uncle Ben's) 1 (15.25 oz) can whole kernel corn, drained 1 (2.25 oz) can sliced ripe olives, drained 3 green onions, chopped 1/4 tsp seasoned salt 1/4 tsp garlic pepper 1 (14.5 oz) can diced tomatoes, undrained 1/3 c dry red wine 1 (6 oz) can tomato paste Slice tops off peppers & carefully remove seeds & inner ribs. Remove stems from tops & chop remaining pepper pieces. Stand the peppers upright in a 5 qt crockpot. In a medium bowl, combine chopped pepper tops, rice, corn, olives, green onions, seasoned salt, garlic pepper, & 1/4 cup tomatoes. Mix well. Stuff peppers w/ corn mixture, dividing evenly & packing lightly. Mix remaining tomatoes & their liquid w/ wine & tomato paste until well blended. Pour over & around the peppers in crockpot. Cover & cook on LOW for 6 - 7 hours, or until rice is cooked & peppers are tender, but still hold their shape. Makes 4 main course or 8 side courses. ****************** This is not a crockpot recipe CREAM SOUP MIX 2 c. instant nonfat dry milk powder 3/4 c. cornstarch 1/4 c. bouillon granules/powder 1 t. onion powder 1/2 t. dried thyme 1/2 t. dried basil 1/4 t. pepper Combine all ingredients; mix well. Store in an airtight container. Yield: 3 c. dry mix. For condensed soup substitute: Blend 1/3 c. mix and 1 1/4 c. water in a 1 qt. saucepan or microwave- safe dish until smooth. Bring to boil or microwave for 2 1/2 - 3 minutes. Stir occasionally; cool. Use as a substitute for one 10 3/4 oz. can condensed cream of chicken, celery or mushroom soup. 1/3 c. dry mix equals 149 calores, 168 mg sodium, 5 mg cholesterol, 25 gm carbohydrate, 10 gm protein, 1 gm fat. Quote Link to comment Share on other sites More sharing options...
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