BEAN RAGOUT WITH CILANTRO-CORNMEAL DUMPLINGS

2 cans (14.5-oz each) tomatoes, chopped and juice reserved

1 1/2 cups chopped red bell pepper
1 large onion, chopped
1 can (15.5-oz) pinto or kidney beans, rinsed and drained
1 can (15.5-oz) black beans, rinsed and drained
2 small zucchini, sliced
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 poblano chili pepper, seeded  and chopped (wear gloves when handling)
2 garlic cloves, minced
3 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt, divided
1/8 tsp black pepper
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1/2 tsp baking powder
1 tbsp vegetable shortening
2 tbsp shredded Cheddar cheese
2 tsp minced fresh cilantro
1/4 cup milk

Combine tomatoes with juice, bell peppers, beans, zucchini, celery, poblano pepper, garlic, chili powder, cumin, oregano, 1/4 tsp salt, and black pepper in slow cooker; mix together well. Cover and cook on low 7 to 8 hours.

1 hour before serving, make the dumplings: Mix flour, cornmeal, baking powder and remaining salt in a medium bowl. Cut in the shortening until mixture resembles coarse crumbs. Stir in cheese and cilantro. Pour milk into the flour mixture and blend just until dry ingredients are moistened. Turn slow cooker to high. Drop dumplings, 1 level tablespoonful at a time (large will not cook properly) on top of the ragout. Cover and cook 1 hour or until a wooden toothpick inserted into dumplings comes out clean.

Yield: 6 servings

FILE PHOTO

CREAMY TURNIP SOUP

 4 cups unsalted chicken stock

1 1/4 lb medium turnips, chopped
1 1/4 lb Yukon Gold potatoes, peeled and chopped
1 medium yellow onion, chopped (about 1 1/2 cups)
2 garlic cloves, smashed
4 thyme sprigs
1 tsp kosher salt
3/4 tsp black pepper
1/4 cup heavy cream
6 thick-cut bacon slices
6 cups chopped turnip greens (about 1 lb)

Combine chicken stock, turnips, potatoes, onion, garlic, thyme, salt and pepper in a 6-quart slow cooker. Cover and cook on low until vegetables are very soft, about 6 hours. Remove and discard thyme. Add cream and process soup using an immersion blender until smooth. If using a regular blender, remove center of lid to allow steam to escape. Place a clean towel over hole and process until smooth.

Just before serving, cook bacon over medium heat until crisp; drain on paper towels, reserving drippings in pan. Add turnip greens to skillet; increase heat to medium-high and cook, stirring occasionally, until wilted - about 3 minutes.

Crumble bacon.

Ladle soup into bowls and top with bacon and greens.

Note: This is my version of a SL recipe.

BACON-RANCH CHICKEN PASTA

1 lb skinless boneless chicken breasts

6 slices bacon, cooked and diced
2 to 3 garlic cloves, finely chopped
1 pkg (1-oz) Ranch dressing and seasoning mix
1 can condensed cream of chicken soup
1 cup sour cream
1/2 tsp pepper
1/2 cup water
8-oz spaghetti, cooked

Spray 4-quart slow cooker with cooking spray; place chicken breasts in cooker.

In medium bowl, mix remaining ingredients except spaghetti. Pour over top of chicken.

Cover; cook on Low heat setting 6 hours or on High heat setting 3 to 4 hours.

 

 When about 15 minutes are left, cook and drain spaghetti as directed on package.

Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti.

 Betty Crocker Photo and Recipe

ARROZ CON QUESO

1 can (16-oz) whole tomatoes, mashed

1 can (16-oz) chili beans
1 1/2 cups uncooked long-grain rice
1 finely chopped large onion
1 cup large curd cottage cheese
1 can (4-oz) green chili peppers, drained, seeded & chopped
2 tbsp canola oil
3 garlic cloves, minced
2 cups grated Monterey Jack cheese, divided
1 small green pepper, sliced into thin slices for garnish

Lightly spray the interior of crock-pot or slow cooker.

In a large bowl combine the tomatoes, chili beans, rice, onion, cottage cheese, chili peppers, oil, garlic, and 1 cup of the cheese.  Stir to combine well and pour into the cooker.  Place lid on cooker and cook on low setting for 6 to 9 hours.

Before serving, sprinkle with the remaining cup of cheese.  Garnish with the fresh slices of green bell pepper.

file photo

SAUSAGE AND COLLARD GREENS STEW

1 lb mild sausage links, casings removed

1 cup chopped leek
4 cups unsalted chicken stock
8-oz chopped fresh collard greens
1 tbsp chopped garlic
1 tsp kosher salt
3/4 tsp black pepper
3  cups cooked ditalini (small) pasta
1/4 cup heavy cream

Cook sausage in a large skillet over medium heat, stirring to break apart with a wooden spoon, until just beginning to brown, about 6 minutes. Add the leek and cook until sausage is browned and leek begins to soften, about 5 minutes.

Add sausage, leek, and pan drippings to a 6-quart slow cooker. Add stock, greens, garlic, salt and pepper. Cover and cook on low until vegetables are softened and sausage is cooked through, about 4 hours. Stir in the cooked pasta and heavy cream just before serving.

Yield: 6 (approximately 1 1/3 cups) servings

This recipe and photo are from an old SL magazine.

EASY PEPPER STEAK

1.5 lbs of beef strips (I used thinly sliced round steaks and sliced them into strips)

1 green bell pepper, sliced thick
1 red bell pepper, sliced thick
1/2 onion sliced thick
1 1/2 cups of beef stock
3 tablespoons of soy sauce
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 teaspoon brown sugar

Place the beef, bell peppers and onions in a slow cooker.
Add the seasonings, brown sugar, and soy sauce over the beef and peppers.
Pour the beef stock in the crock pot.
Stir to combine.
Cover and cook on low for 5 hours or until the steak is cooked through.
Serve over a bed of white rice.
Note: if you could like your sauce to be thicker; One hour before dinner is ready – In a small bowl combine 1 tablespoon of cornstarch with a 1/4 cup of cold water. Mix together. Stir in to the crock pot. Turn the crock pot to high and let the sauce thicken for the last hour of cook time.

If I remember correctly, I got this recipe from cooking on a dime.

HOMEMADE FRESH TOMATO SAUCE

4 cups peeled, seeded, and finely chopped tomatoes

1 medium onion, minced
1 can (6-oz) tomato paste
1 1/2 tsp dried basil
1 tsp sugar
3 garlic cloves, crushed

Combine all ingredients in a lightly oiled slow cooker. Cover and cook on low 6 to 10 hours or in high 4 hours. If you desire a thicker sauce, remove cover and cook on high until sauce is reduced.

Delicious for any recipe calling for tomato sauce.

Note: You can make double this recipe in a 5-quart slow cooker.

Yield: Approximately 5 cups

File Photo

MARINARA SAUCE

2 cans (28-oz each) whole tomatoes

1 onion, finely chopped
2 carrots, peeled and finely chopped
1 garlic clove (or 2 if you prefer), chopped
2 tbsp olive oil
1 1/2 tsp sugar
1 1/2 tsp salt

Place tomatoes in batches in a blender container and process until smooth.

In a skillet, saute onion, carrots, and garlic just until tender (do not brown).

Combine all ingredients in slow cooker; place cover on cooker and cook on low 6 to 10 hours. If you want a thicker marinara, remove cover and cook on high the last hour.

Yield: Approximately 6 cups

Note: File Photo

LENTIL STEW OVER COUSCOUS

3 cups water

1 lb lentils, rinsed
1 can (14-oz) reduced sodium chicken broth
1 large onion, chopped
1 green bell pepper, chopped
4 celery ribs, chopped
1 medium carrot, halved lengthwise, cut into 1-inch pieces
2 garlic cloves, minced
1 tsp dried marjoram
1/4 tsp black pepper
1 tbsp cider vinegar
1 tbsp olive oil
5 cups cooked couscous
carrot curls and/or small celery leaves for garnish, optional

Combine water, lentils, tomatoes, broth, onion, bell pepper, celery, carrot, garlic, marjoram and black pepper in a slow cooker. Cover and cook on low setting 8 to 9 hours.

Stir in the vinegar and olive oil. Serve over the couscous.

Garnish each bowl with the carrot and/or celery garnishes, if desired.

Yield: 12 servings
Note: This stew will keep in the refrigerator for up to a week. May be frozen in airtight container for up to 3 months.

file photo

STEAK AND PEPPERS WITH RICE

2 1/2 lb chuck roast, trimmed and cut into 1/4-inch slices

1 tsp kosher salt, divided
3/4 tsp black pepper, divided
2 tbsp canola oil
1 cup unsalted beef stock
3 tbsp soy sauce
2 tbsp tomato paste
3 red bell peppers, sliced
1 large yellow onion, sliced
1 pkg (5-oz) yellow rice, cooked according to pkg directions
2 tbsp chopped fresh cilantro

Sprinkle beef with 1/2 teaspoon each of salt and pepper.

Heat oil in a large skillet over medium-high heat. Cook beef in batches, turning to brown on all sides about a minute per side.

Whisk together the beef stock, soy sauce, and tomato paste in a small bowl.

Place peppers and onion in a 5 1/2 to 6-quart slow cooker and sprinkle with the remaining salt and pepper. Place the beef atop the vegetables and pour the stock mixture over all.

Place cover on cooker and cook on low about 7 to 8 hours until the beef is tender and veggies are beginning to caramelize.

Divide the hot cooked rice among 4 serving bowls. Using a slotted spoon, spoon the peppers and onions over the rice and top with the beef and the slow cooker sauce. Garnish with the cilantro.

Yield: 4 servings

 This is an old SL recipe and photo.

MEDITERRANEAN STEW

1 medium butternut or acorn squash, peeled, cut into 1-inch cubes

2 cups unpeeled eggplant, cut into 1-inch cubes
2 cups sliced zucchini
1 can chick-peas, rinsed and drained
1 pkg (10-oz) frozen cut okra
1 can (8-oz) tomato sauce
1 cup chopped onion
1 medium tomato, chopped
1 medium carrot, sliced thin
1/2 cup vegetable broth
1/3 cup raisins
1 garlic clove, minced
1/2 tsp ground cumin
1/2 tsp ground tumeric
1/4 to 1/2 tsp ground red pepper
1/4 tsp ground cinnamon
1/4 tsp paprika
6 to 8 cups hot cooked couscous or rice, for serving
Fresh parsley for garnish, optional

Combine all ingredients, except couscous or rice and parsley, in a slow cooker; mix well.

Place lid on cooker and cook on low 8 to 10 hours or until vegetables are crisp tender.

Serve over the couscous or rice and garnish with parsley, if desired.

Yield: 6 to 8 servings

file photo

HAPPY JULY 4TH WEEKEND

 

HERBED SALMON BAKE

2 chicken bouillon cubes

1 cup boiling water
1 can (15-oz) salmon, drained and flaked
2 cups seasoned stuffing croutons
1 cup grated Cheddar cheese
2 eggs, beaten
1/4 tsp dry mustard

Thoroughly spray the inside of the slow cooker with nonstick cooking spray.

Dissolve bouillon cubes in the boiling water. Combine all ingredients, mixing well. Pour into slow cooker and place lid on cooker. Cook on high 2 to 4 hours.

Not a brand recommendation. Just used photo for reference.

SLOW COOKER LAYER BARS

2 tbsp soft tub butter, melted

1/2 cup graham cracker crumbs
1/4 cup chocolate chips
2 tbsp butterscotch chips
1/4 cup flaked coconut
1/2 cup chopped pecans
1/2 cup sweetened condensed milk

In a crockpot or slow cooker that has a removable liner, layer the above ingredients in the order given.  DO NOT STIR OR MIX IN ANYWAY! Place lid on cooker and cook on high 2 to 3 hours until firm.

Immediately remove liner from cooker and remove lid.  Allow to stand 5 to 10 minutes.

Run a thin knife or spatula around edge to loosen bars.  Carefully unmold onto a plate or tray and cut into bars.

File Photo Credit upper left corner

LITE CHICKEN VEGETABLE SOUP

1 can (28-oz) diced tomatoes, undrained

2 cups reduced-fat & reduced sodium chicken or vegetable broth
2 cups cubed or shredded cooked chicken
1 cup frozen whole-kernel corn
2 celery ribs, chopped
1 can (6-oz) tomato paste
1/4 cup dry lentils, rinsed
1 tbsp Splenda (or sugar)
1 tbsp Worcestershire sauce
2 tsp dried parsley flakes
1 tsp dried marjoram

In a slow cooker, combine all ingredients. Cover and cook on low for 6 to 8 hours or until vegetables are tender.

1 cup serving = approximately 140 calories, 17 g carbs, 15 g protein (With Splenda)