RECIPES TO TRY

Slow Cooker Lazy Cabbage Rolls

2 lbs hamburger browned and drained
1/2 cabbage chopped
1/2 green pepper diced
1 onion diced
2 cans stewed tomatoes
salt, pepper to taste
1/2 tsp mustard
several drops of Worcestershire sauce

Put the cabbage on the bottom and the tomatoes on top. Cook on low for 8 hours or high for 4 hours.

Slow Cooker Chicken Soup

1 Small cabbage chopped

2 lbs chicken cut small (cooked)

4 to 6 slices of bacon cut small (cooked)

1 Onion diced

2 New potatoes diced

Carrots cut thin (as many as you like)

1/2 Green pepper diced

1/4 cup of corn (you can leave this out)

2 Jalapeño Peppers seeded and chopped fine

Salt and pepper to taste

Chicken stock

Add cabbage on the bottom chicken on top and the rest in the middle. Top up with chicken stock (just below the top of ingredients) and cook on low for 6 to 8 hours. (depends on how you like the cabbage).

Slow Cooker Chicken And Veggies.

1 Medium onion (diced)

4 medium new potatoes (diced)

2 cups baby carrots

1/4 cup chicken stock

1/4 cup dry white wine or chicken stock (if you don’t want wine)

1 tsp minced garlic

1/2 tsp dried thyme (I prefer to chop it up fine)

1 1/4 tsp salt

1/2 tsp pepper

1 tsp paprika

7 skinned bone in chicken thighs

Mix spices and sprinkle on chicken. Add in everything but chicken then place chicken on top. Cook on low for 6 or 7 hours depending on your slow cooker.

Slow Cooker Beef Goulash

2 lbs gravy beef (or stewing beef)

2 Red peppers diced

2 small yellow onions diced

1 clove crushed garlic

1 small can diced tomatoes

2 tsp tomato paste

2 tsp sweet paprika

1/2 cup beef stock

1/2 cup water (or red wine)

1/2 cup new potatoes diced

1/4 cup carrots diced

Salt and pepper to taste

1/4 cup sour cream (optional)

Cooked rice or egg noodles

Add all but rice to the slow cooker and cook on low for 8 hours. If you want it creamy add in the sour cream at the end and mix in. Serve over rice or egg noodles.

Slow Cooker Lamb Shanks

4 Lamb Shanks (fat trimmed)
2 Cups of Stock (Chicken or Vegetable)
1 Cup of Flour
Salt and Pepper
Olive Oil
Mixed Italian Dried Herb mix to taste
2 Cloves of Garlic (Crushed)
3 Bay Leaves

Coat with flower and brown in fry pan (heat oil first) for about 5 min. Deglaze the pan with 1 cup of stock. Place lamb on the bottom. Cook on high for 8 hours.

Slow Cooker Pot Roast

4 lbs chuck roast

Salt and pepper to taste

1 packet dry onion soup mix

1 cup water

3 carrots chopped

3 potatoes cubed

1 stalk celery chopped

Season the roast with salt and pepper to taste. Brown on all sides in a large skillet on high heat. Place roast in slow cooker and the rest of the ingredients. Cook on low for 8 to 10 hours.

Mississippi Crock Pot Roast

Roast (I used a 2.5lb roast which was perfect)
1 packet of dry Ranch dressing mix
1 packet of Au Jus gravy mix (found near the taco seasoning and gravy mixes)
1 Jar of pepperocini's 
1 stick of butter (optional)

Directions
Place roast in crock pot
sprinkle packet of ranch onto roast
sprinkle packet of au jus gravy mix on top
place stick of butter on top if using (doesn't have to be melted)
place pepperoncini's on top of roast. (removing the stems is optional)

Cook for 8 hours on low.

Smoky Veggie Chilli

INGREDIENTS

2 onions

olive oil

1 heaped teaspoon cumin seeds

2 heaped teaspoons smoked paprika

2 teaspoons quality cocoa powder

1 heaped tablespoon peanut butter

1–2 fresh red chillies

3 large mixed-colour peppers

2 sweet potatoes (10oz each)

1 bunch of fresh coriander (1/3oz)

2 x small can of butter beans

3 x small can of plum tomatoes

8 small jacket potatoes

5oz Cheddar cheese

4 little gem lettuces

8 tablespoons natural yoghurt

DIRECTIONS

Put a large casserole pan on a medium-low heat and a griddle pan beside it on a high heat. The idea here is to work in batches, starting by charring the veg on the griddle to add a smoky flavour dimension. Peel the onions and cut into ¼ inch dice, char on the griddle for 3 minutes, then place in the casserole pan with 2 tablespoons of oil, the cumin seeds, paprika, cocoa and peanut butter, stirring occasionally. Slice the chilli(es) ¼ inch thick and griddle while you deseed and roughly chop the peppers and chop the sweet potatoes into rough ½ inch chunks (leave the skin on for extra nutritional benefit, just give them a wash). Griddle it all, adding to the casserole pan as you go. Finely chop and add the coriander stalks.

Preheat the oven to 180°C/350°F/gas 4. Drain the beans in a sieve over the casserole pan so the juices go in, then tip the beans into the griddle pan in an even layer. Have faith and leave them without stirring until they start to char and burst, then add to the veg. Pour in the tinned tomatoes, breaking them up with a wooden spoon. Stir well, then pop the lid on ajar and leave for 1 hour, or until thickened, stirring occasionally. Meanwhile, wash the potatoes, prick, then bake for 1 hour, or until crispy on the outside, fluffy in the middle.

Just before serving, finely chop the coriander leaves and stir through the chilli, taste and season to perfection. Cut a cross into each spud, pinching the bottoms so they open, then grate the cheese and divide it between them, stuffing it in well. Pick apart the gem lettuces, and serve each cheesy spud with a good portion of chilli, some gem leaves and a dollop of yoghurt.

Nik's Chicks

1 can of Lentils (drained and rinsed)

1 can of Chick Peas (drained and rinsed)

6 stalks of Celery chopped

6 large Carrots or an equivalent amount of baby carrots chopped

1 tablespoon of Cumin

1 teaspoon of Cayenne powder or a few shots of hot sauce depending on your affinity toward heat

1 teaspoon of Salt or Celery Salt

1 teaspoon of Black Pepper

2 tablespoons of Olive Oil

4 cloves of Garlic chopped

A few dashes of Worcestershire Sauce

The best way to prepare this is with a cast iron pan but a large non-stick pan will work fine too.

Heat up the oil in the pan to about medium heat and add the chick peas, lentils and garlic to it.

Add your spices/sauces and mix it all up.

Add a cup of water. Don't put a lid on them.

You want to brown them for 5-10 minutes just like you would with a piece of meat and evaporate the water. Don't overcook them.

Now you add your carrots and celery and a cup of water again.

Put a lid on it and simmer for about 15-20 minutes while checking the softness of the carrots occasionally because once they are soft you should take it off the heat.

White Chicken Chili

2 c. deboned (organic) chicken, cut in bite sized pieces

2 cans navy or Northern beans (or better yet, soak your own)

3 c. chicken broth (use what you cooked your chicken in)

1 small can diced green chilis

1 medium onion, diced

2 cloves garlic, minced

1 t. oregano

1 t. cumin (or more)

1/2 t. chili powder

Place everything in a crockpot and cook on low for four hours.