WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, December 20, 2012

SLOW-COOK VEGETABLE-BARLEY STEW

1/2 cup lentils
1/2 cup navy beans
2 cups chopped onion
2 cups sliced celery
5 carrots, sliced into 1/2-inch slices
1/4 cup brown sugar
1 cup barley
1/2 tsp dried thyme
1/4 tsp garlic powder
2 bay leaves
1 tsp freshly ground black pepper
1/2 cup red cooking wine
1 quart vegetable juice cocktail
2 cups water

Combine all the ingredients in a crockpot or slow cooker.  Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.

Remove the bay leaves before serving.

Yield: 8 servings of 1 1/2 cups
Per serving: 246 calories

Note: This recipe does not use salt.  If you just have to have it, add 1/2 to 1 teaspoon.

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