Slowcooker Lentil Soup June 7, 2009

Not so pretty to look at I admit, but tasty

Ingredients:
1 c dried green lentils
1 c chopped leek
1 bacon bone (one of the rib bits is best)
About 6 baby potatoes
1 tb ground cumin
1 c corn kernels

Method:
1). Wash and chop the potatoes into bitesize pieces. rinse the lentils.
2). Put everything except the corn into the slowcooker, with just enough water to cover the ingredients.
3). Cook on high until the potato is soft and breaking apart (about 5 hours)
4). Use tongs to remove the bacon bone, pull off any meat you can.
5). Use a potato masher to gently mash the soup. How much you wash depends on how smooth you want the soup to be. Mash just a little to make a chunky soup, or mash a lot (or even use a stick blender to puree it) if you like a smoother soup.
6). Stir in the bacon and corn into the slowcooker and turn it off. Allow to sit for about 5 minutes and then serve. Or allow to cool and spoon into containers for use later.

Slowcooker Chickpea Curry January 16, 2009

Ingredients:
500g chicken
Potato
Sweet potato
Pumpkin
Cauliflower
Broccoli
1 tin chickpeas
1 tun coconut milk
1 green chilli
Cardamon, Cumin, Coriander and Garlic to taste (about 1/2 tsp each)

 
Method:
Cut chicken into bite sized pieces and brown this is a frypan, then place the chicken in slow cooker. In the frypan, heat the spices, then add those to the slow cooker. Cut the vegetables into bitesized pieces, then add to the show cooker with the chickpeas and coconut milk. Cook on low for several hours.

Slow Cooker Lentil Curry December 13, 2008

Ingredients:
Handful of red lentils
1 onion (chopped)
1/2 butternut pumpkin (diced)
Small sweet potato (diced)
Red capsicum (diced)
Fresh tomato (chopped)
Green beans (sliced)
Spices – cumin, ground coriander, garam masala, tumeric and chilli

 
Method:
Add all ingredients to the slow cooker (Add water – but not sure how much), mix well, put the lid on and allow to cook for several hours.

 
(From http://www.joyousbirth.info)

Vegetable and chickpea curry December 13, 2008

Ingredients:
1 lge brown onion
2 garlic cloves
2 tbl sp curry powder
3 tsp cumin
800g can diced tomatoes
1/2 lemon juiced
300g chickpeas drained
1lge sweet potato
1lge carrot
4 squash
250g broccoli
250g cauliflower

 
Jasmine rice and natural yoghurt to serve

 
Method:
1. You can fry the onion and garlic in a frying pan first, or just put it in the crockpot with all but the last 2 ingredients.
2. cook on high for 4 hours, or slow for 6 hours.
3. Serve with rice and yoghurt.

 
(From http://www.joyousbirth.info)

Chocolate Self-Saucing Pudding December 13, 2008

Ingredients:
60g butter
½ cup sugar
1 cup SR flour
2 dessert spoons cocoa
½ cup milk
Vanilla
Egg
Salt

Method:
1. Cream butter and sugar
2. Beat in the remaining ingredients
3. Grease your slow cooker and pour the mixture in.
4. Mix another ½ cup sugar and 1 tablespoon spoon of cocoa and sprinkle this over the wet mixture
5. Pour 2 cups of hot water over this, then cook on low for around 3 hours.

(From Anaya at http://www.joyousbirth.info)

Mushroom Chicken December 13, 2008

This recipe originally called for 2 cups sour cream and 3/4 cup dry white wine… but I’m going to try a version leaving those out.

 
Ingredients:
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1/2 onion, chopped
1 cup fresh sliced mushrooms
1 teaspoon crushed garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 skinless, boneless chicken breast halves (or equivalent other meat)

 
Method:
Add all ingredients into the slow cooker, and cook on high for 4-5 hours

 
(Check the instructions for your slow cooker to ensure the cooking time is correct for your brand of cooker)

 
Adapted from a recipe posted on http://www.nappycino.com.au

Slow Cooker Beef Curry December 13, 2008

Ingredients:
800g beef, diced
1 onion – diced/chopped
2 cloves garlic, crushed/finely chopped
1 ½ tbs madras curry powder ( or 3 tsp of madras 3 tsp normal curry)
1 tbsp plain flour
1 cup beef stock
400g can diced tomatoes
2 med carrots diced
1c chopped pumpkin
400g chat potatoes quartered

 
Method:
1). Brown the meat.
2). Place all ingredients in the slow cooker, cook on low for around 6 hrs. serve with rice

 
Slightly adapted from http://www.nappycino.com.au

Crock-Pot Meatballs December 13, 2008

Ingredients (Meatballs):
500g beef mince
250g Italian sausage
2 eggs
1/4 cup of milk
1/2 cup dry breadcrumbs
3 tablespoons grated parmesan cheese
1 crushed garlic clove
Salt and crushed black pepper

 
Method:
1). Beat together the eggs and milk in a bowl.
2). Add all the ingredients together and mix until combined.
3). Shape the mixture into balls and place on a greased baking sheet.
4). Bake for 15 mins in a pre-heated oven at 180c.

 
Ingredients (Sauce):
1 tin chopped tomatoes
1 small tin tomato paste
1 small onion chopped
1/2 green capsicum, diced
1 cup beef stock
2 garlic cloves crushed
1 tabslespoon of oregano/basil/mixed herbs
1 teaspoon sugar

 
Method:
1). Mix all the sauce ingredients together
2). Place the cooked meatballs in the slow cooker, and pour the sauce mix over them.
3). Cook for 4-5 hours on Low setting.

 
From:
http://www.bellybelly.com.au/forums/showthread.php?t=17924

Irish Stew December 13, 2008

Ingredients:
2 carrots, sliced
1 parsnip, sliced
1 onion, diced
450g Potatoes, thinly sliced
4 lamb chops, fat removed and diced (or equivalent amount)
500mls chicken stock (boiling)
Salt and Pepper to taste
2 Bay Leaves

 
Method:
Brown the meat, then put all the ingredients into the Slow Cooker.

 
Cook on high for 6-8 hours.

Beef Stroganoff December 13, 2008

Ingredients:
1kg beef, cubed
2 cloves garlic
1 sachet continental mushroom soup powder mix
1 cup sliced fresh mushrooms
1 onion, diced
1 tin crushed tomatoes
1 tins worth of water (or beef stock)

 
Method:
Place all ingredients together in the slow cooker and cook on low for 6-8hrs low. You can add some cream about 15 min before serving.

 
If you want to thicken it up, mix 2tsp cornflour with 2tsp water and add this to the mixture.

 
Recipe from:
http://www.bellybelly.com.au/forums/showthread.php?t=17924

Creamy Chicken Stew December 13, 2008

Ingredients:
235ml Low Fat Evaporated Milk
1tb plain flour
4 Chicken thighs or breasts
2c sliced fresh Mushrooms
2 Potatoes, peeled and cubed
2 large Carrots, peeled and sliced
1c pumpkin, cubed
1c peas
235ml Chicken Stock
1ts mixed herbs
2 ts chopped fresh Parsley

 
Method:
1). In a small bowl/cup mix the flour and milk until smooth.
2). Place all the ingredients (including milk mixture), except parsley into the slow cooker
3). Cook on low for 6 hours. Add parsley just before serving. Serve with rice or pasta.

 
Recipe from:
http://www.bellybelly.com.au/forums/showthread.php?t=17924

Creamy Chicken Casserole December 13, 2008

Ingredients:
1 onion
4 rashers bacon, chopped
125g mushrooms, sliced
1 kg chicken, cubed
1 can cream of mushroom soup
100mls evaporated milk

 
Method:
1). Lightly fry the onion, chicken, bacon & mushrooms.
2). Add to the slow cooker with the milk.
3). Cook for about 6 hours.

 

Slightly changed from the recipe posted by Tigergirl1980
http://www.bellybelly.com.au/forums/showthread.php?t=17924

Minestrone Soup December 13, 2008

Ingredients:
1 Clove Garlic, crushed
1 Large Leek, sliced
1 Large Carrot, finely chopped
1 Large Potato, finely chopped
1 Large Onion, finely chopped
2 Celery Sticks, thinly sliced
175g Cabbage, finely shredded
397g Canned Tomatoes (including juice)
Salt and Pepper to taste
1 litre Chicken Stock
2 Bay Leaves
50g Thin Cut Macaroni
Grated Parmesan Cheese

 
Method:
1). Saute the garlic, leek, carrot, potato, onion and celery in a saucepan with a little butter.
2). Add all the ingredients, except for the macaroni and cheese, and bring to the boil.
3). Pour this into the slow cooker and cook on high for 4-5 hours. (1 Step Auto 12-13 hours. Auto 5-10 hours.)
4). Remove the bay leaves 45 minutes before serving, and add the macaroni. Serve with the grated parmesan cheese.

 
Recipe from:
http://www.bellybelly.com.au/forums/showthread.php?t=17924

Vegetarian Curry December 13, 2008

Ingredients:
1 Onion, finely chopped
1 Clove Garlic, crushed
1/2 tsp Chilli
1/2 tsp Turmeric
1/2 tsp Coriander
1/2 tsp Cummin
1c Lentils
1 litre vegetable Stock
1 tsp Lemon Juice
Salt and Pepper to taste
2 Carrots, diced
1c pumpkin, diced
1c potato, diced

 
Method:
Lightly fry the onion and garlic, then add the spices. Add the lemon juice, lentil and stock. Bring to the boil and boil for 5 minutes. Pour this into to the slow cooker and add the vegetables. (You may need to add more water/stock) Cook on high for 3-4 hours (or low 7-10 hours).

 
Slightly altered from the recipe posted by Debbie Lee:
http://www.bellybelly.com.au/forums/showthread.php?t=17924

Rogan Josh December 13, 2008

Ingredients:
4 Cloves Garlic, crushed
1 Large Onion, chopped finely
2-3 Red Chillis finely chopped
2 tsp ground cumin
1 tsp ground cardamom
1 tsp ground clove
2 tsp ground ginger
1 cinnamon stick
1 tin of canned tomatoes
400g tomato puree
1 cup plain yoghurt.

 
Method:
1). Saute the onion and spices together in a pan.
2). Add the Lamb and once browned, add the tomatoes.
3). Transfer to the slow cooker, and cook for about 3-4hours on high
4). Stir the yoghurt in just before serving.

 
Recipe posted by Tamara:
http://www.bellybelly.com.au/forums/showthread.php?t=17924

Lamb & Kumara Curry December 13, 2008

Ingredients:
1/3 cup plain flour
1.2kg diced lamb
2 tbsp olive oil
500g kumara (orange sweet potato), peeled, cut into 3cm cubes
1 large brown onion, cut into thin wedges
400g can chickpeas, drained, rinsed
1 cup chicken stock
1/3 cup korma curry paste
2 tbsp finely chopped coriander leaves to serve

 
Method:
1). Coat the lamb in flour, then brown in a frying pan with a little oil.. Transfer to slow cooker.
2). Add the vegetables and chickpeas.
3). Mix together the stock and curry paste, add to the slow cooker then cover with lid and cook on high for 4.5 hrs, stirring every 1.5 hrs.

 
Originally from Super Food Ideas Magazine, taken from thread:
http://members.essentialbaby.com.au/index.php?showtopic=91279&st=30

Lamb Shanks with Lentils December 13, 2008

Ingredients:
1 cup washed lentils
2 lamb shanks
2 cups beef stock
1 tin whole tomatoes
1 tablespoon brown sugar
Herbs & spices to taste

 
Method:
Place all the ingredients into the slow cooker and cook on low for about 9 hours or on high for about 4 hours.

 
Recipe from Donna Hay’s “Off The Shelf” Cookbook, adapted and posted by Annabel:
http://members.essentialbaby.com.au/index.php?showtopic=91279&st=40#

Feijoada December 13, 2008

Ingredients:
3 large onions diced
3 cloves garlic
1 kilo diced pork
1 jar plain pasta sauce
1 tin tomatoes
3 chorizo sliced
4 tins red kidney beans, drained

 
Method:
1). Lightly fry the onions, garlic and pork in a frying pan.
2). Transfer to the slow cooker, and add the tomatoes, pasta sauce, and sausages. Cook on low for about 9 hours.
3). In the last half hour, add the beans.

 

Taken from:
http://members.essentialbaby.com.au/index.php?showtopic=91279&st=40

Slow Cooker Vegie dhal December 13, 2008

Ingredients:
1 onion, diced
2 medium potatoes, diced
1/2 sweet potato, diced
2 cups of red lentils
2-3 teaspoons each of minced garlic and ginger
1 tablespoon of fennel seeds
1 tablespoon or more of curry powder
About 1 litre of stock
2/3c coconut milk

 
Method:
Add everything to the slow cooker, and cook on high for 3 hours then add in some vegetables of your choice (capsicum, pumpkin, carrot, cauliflower, peas, beans etc.) serve with yoghurt and mango chutney.

 
(Recipe by Brazen: http://members.essentialbaby.com.au/index.php?showtopic=91279&st=120)

Basic Slow Cooker Risotto December 13, 2008

Ingredients:
1/4 cup olive oil
1 small onion, diced
1 1/4 cup arborio rice
1/4 cup dry white wine
3 3/4 cups chicken broth
1 teaspoon salt
1/2 Parmesan cheese

 
Method:
Saute the onion in the olive oil until soft, stir in the rice until covered. Place this and the remaining ingredients (except cheese) into the slow cooker. Cook on high for 2 hours. Before serving stir in the cheese.

 
Recipe from: http://crockpot.cdkitchen.com/recipes/recs/478/Risotto56950.shtml

Slow cooker Beef Stroganoff December 13, 2008

Ingredients:
750g beef cut into strips
2 tb flour
2 tb oil
2 cloves garlic crushed
200g mushrooms sliced
2 onions sliced
1/4 tsp pepper
1 cup beefstock
3 tb tomato paste
300ml sour cream

Method:
1). Toss the meat in flour, then brown meat and onions in a frying pan with the oil.
2). Transfer to the Slow Cooker, then add the other remaining ingredients (except sour cream), stir well and cook on high for 4-5 hours or low for 8-10 hours.
3). 30 minutes before serving, add the sour cream. Serve with hot buttered noodles/rice.

Taken from http://members.essentialbaby.com.au/index.php?showtopic=91279&st=150

Slow Cooker Christmas Pudding December 13, 2008

Ingredients:
1kg of mixed fruit
1 cup of brown sugar, firmly packed
185 grams of butter or margarine
1/2 cup of water
2 tablespoons of sherry
1 teaspoon of bi-carb soda
3 eggs, lightly beaten
1 cup of plain flour
1 cup of self raising flour
1 teaspoon of mixed spice

 
Method:
1). Combine the fruit, sugar, butter, water & sherry in a saucepan and heat until the mixture begins to boil.
2). Remove from the heat, add bi-carb and allow to cool.
3). Grease and line the base of a 10 cup pudding bowl.
4). Mix in the eggs to the cooled mixture, then fold in the spices.
5). Pour into the prepared pudding bowl and cover with 2 layers of aluminium foil, tying string around this to form a tight seal.
6). Put this bowl in the slow cooker and fill to 2/3 of the slow cooker with water.
7). Cover and cook on High for 5 – 7 hours.

 
When you are going to serve it, re-heat on high for 2 – 3 hours.

 
Recipe from:http://members.essentialbaby.com.au/index.php?showtopic=248655

Slow Cooker Chicken & Rice December 13, 2008

Ingredients:
1 x tin of cream of mushroom or chicken soup
1 x tin from above of water
1/2 onion, finely chopped
Chicken pieces
1 x cup uncooked rice
Pinch paprika
Salt and pepper to taste

 
Method:
Mix all the ingredients together and place in slow cooker. If cooking on low – cook all day, if cooking on high, cook for 4 hours.

 
http://www.canadianparents.com/recipe/slow-cooker-chicken-and-rice

Slow Cooker Lasagne December 13, 2008

To make lasagne in the slow cooker, first make your bolognaise/tomato and the bechemel sauce as normal, and assemble in the slow cooker (grease the sides to prevent sticking). Cook for 1 hour on high, then for 2-3 hours on low.

Slow Cooker Tips December 13, 2008

* Lifting the lid off the slow cooker lets some of the heat (steam) to escape which can lengthen the cooking time by 30 minutes.
* Stirring is generally not necessary until time to serve.
* Your slow cooker should be at least 1/2 full to ensure proper cooking.
* Adapting favourite oven recipes to a slow cooker:
Conventional Oven Baking Time 15-30minutes/30-45 minutes/50 minutes-3 hours
Slow Cooker (High) 1 1/2 – 2 hours/ 3-4 hours / 4-6 hours
Slow Cooker (Low) 4-6 hours/ 6-10 hours/ 8-18 hours
* One hour on high heat is equal to 2 1/2 hours on low heat (heat varies from brand to brand)
* Don’t add more liquid than a recipe calls for, as liquid is retained.
* If there’s too much liquid at the end of cooking time and you want to thicken it, stir in some instant mashed potato flakes, instant tapioca, flour or cornstarch.

(From Anaya from http://www.joyousbirth.info – who got it from a cookbook)

* Spray the dish with cooking spray to stop food sticking
* Cut up the ingredients the night before and have them in the fridge ready to add to the slow cooker next morning.
* Warm rolls for your soup by wrapping in foil and placing on the lid of the slow cooker
* If you coat meats in flour it helps thicken the liquid
* Add dairy products in the last 10 (high) to 20 (low) mins to avoid curdling

from http://www.cocokids.org/index.taf?id=1000835