Crockpot Main Dishes

[Guest guest]

Cauliflower and Potato Curry

 

4 cups potatoes, peeled and quartered

1 small cauliflower, cut into florets

a pinch of asafetida

3/4 teaspoon ground turmeric

1/2 teaspoon chilli powder

1 1/2 teaspoons ground cumin

3/4 teaspoon salt

1 big pinch of sugar

2 tomatoes, chopped

1 1/4 cups water

1/2 teaspoon garam masala

1/2 cup wheat berries (optional)

Add all ingredients to a crockpot and cook on low for approximately

six hours. If you're adding wheat berries, cook them on high with an

additional cup of water for an hour, then add remaining ingredients

and cook on low.

 

With the wheat berries, if things start drying out, add more water.

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Layered Dinner

potatoes - -- sliced

1 large onion - -- sliced

2 carrots - -- sliced

1 green pepper - -- sliced

1 zucchini - -- sliced

1 cup corn, frozen or fresh

1 cup peas, frozen or fresh

Optional Vegetables

 

mushrooms

broccoli

green beans

Sauce

 

2 1/2 cups tomato sauce

1/4 cup tamari, low-sodium

1 teaspoon thyme - -- ground

1 teaspoon dry mustard

1 teaspoon basil

2 teaspoons chili powder

1/2 teaspoon cinnamon

1/8 teaspoon sage

2 tablespoons parsley flakes

Layer vegetables in large casserole in order given. Mix together

ingredients for sauce and pour over vegetables.

 

Cook 6 hours at high or 12 at low.

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Pasta Shells and Sauce with Chick-Peas

 

3 1/2 to 4-quart cooker

 

Makes 6 servings

 

1 can (28 ounces) crushed tomatoes

 

1 can (19 ounces) chick-peas, rinsed and drained

 

6 cloves garlic, minced

 

1 teaspoon sugar

 

1 teaspoon Italian herb seasoning

 

1 tablespoon red wine vinegar

 

4 slices dried eggplant, finely chopped (optional)

 

6 fresh basil leaves, finely snipped

 

12 ounces medium pasta shells

 

2 tablespoons grated Parmesan cheese

Combine the tomatoes, chick-peas, garlic, sugar, seasoning, vinegar,

and eggplant (if you wish to use eggplant) in an electric slow

cooker. Cover and cook on LOW for 6 to 8 hours to make the sauce.

During the last hour, cook the shells separately and drain them; keep

warm. Stir the basil into the sauce and serve it over the pasta. Top

each serving with the cheese.

 

Per serving: About 444 calories, 3.8 g fat (8% of calories), 0.5 g

saturated fat, 1.6 mg cholesterol, 382 mg sodium, 2.2 g dietary

fiber.

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Rice, Corn, and Spinach Casserole

 

Serves 6

 

10 ounces packaged frozen chopped spinach, partially thawed but not

drained

1 1/2 cups converted white rice

10 3/4 ounces canned cream of mushroom soup

2 cups water

4 ounces canned diced green chiles

15 1/4 ounces canned whole kernel corn -- drained

1/2 teaspoon garlic powder

1 cup shredded sharp Cheddar cheese

1. In a 3 1/2- or 4-quart electric slow cooker, combine the undrained

spinach, rice, undiluted soup, water, chiles, corn, and garlic

powder. Mix well.

 

2. Cover and cook on the high heat setting 2 to 21/4 hours, or just

until the rice is tender but not mushy.

 

3. Sprinkle the cheese on top, cover, and cook 5 minutes longer, or

until the cheese is melted. Serve immediately.

 

MAKES 6 TO 8 SERVINGS

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Sweet Hot Bean Casserole

 

Serves 6

 

1 pound dried Great Northern beans, rinsed

6 cups water

1 cup crushed gingersnaps (about 16)

2 tablespoons sweet-hot mustard

1 tablespoon vegetarian Worcestershire sauce

1/2 cup molasses

3 green onions, chopped

1/2 teaspoon salt

1/8 teaspoon pepper

In slow cooker, combine dried beans and water; let stand overnight or

at least 8 hours. Drain; reserve 2 1/2 cups liquid from beans.

 

In slow cooker, combine drained beans, reserved liquid, crushed

gingersnaps, mustard, Worcestershire sauce, molasses, green onions,

salt & pepper. Cover and cook on low for about 10 hours.

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