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)
Slow Cooker Lentil Curry December 13, 2008
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)
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
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 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#
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)
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
Vegetable Stew/Casserole December 13, 2008
Ingredients:
Basically whatever you have in the fridge…. some things I usually use are:
Pumpkin
Potato
Corn
Peas
Zucchini
Broccoli
Carrot
Onion
Garlic
Pasta /rice – about a 1/2 cup of rice or 1 cup small pasta
herbs and spices
Tomato paste (1/2 small tin)
Wholegrain mustard (about 1ts)
meat – chicken, beef, sausages.. whatever I have
Powdered milk
Gravy powder
cornflour
Method:
1). Chop the vegetables and meat into bite sized pieces.
2). In a large casserole dish put all the ingredients in – except the last 3 and mix well.
3). In a coffee mug, mix about 2 teaspoons of cornflour and about 1-2 tablespoons of gravy powder with about 1/2 cup of water. Mix well. Add about 2 tablespoons of milk powder, stir well and add to the casserole dish.
4). Top up with water to cover the ingredients. Put the lid on and place in an oven at about 150C for a good 2 hours. Keep stirring it every 15 mins or so, to make sure it doesn’t stick. You can cook it on the stove top in a saucepan if you wish
If you are in a hurry, fry the meat first, and cut the vegetables (like the pumpkin, carrot and potato) into smaller pieces, and it will cook quicker.
Or you could do this in a slow cooker instead of the oven
