Saag Paneer

Slow Cooker Saag Paneer

6 medium or 4 large garlic cloves, minced
3 Tbsp minced (or grated) ginger (can sub 1 t dried, if necessary)
3 medium yellow tomatoes, chopped
1 Tbsp garam masala
1 Tbsp ground coriander
1 Tbsp ground cumin
1 tsp sea salt
1/8 tsp cayenne pepper (if desired)
1 can low fat coconut milk
2 16 oz. bags frozen spinach (or 3 10 oz. boxes), thawed
1 bag fresh baby spinach
1 container of extra firm tofu, cubed into 1/2" squares

Place all ingredients except the fresh spinach and tofu into your slow cooker, stir well to combine, cover, and cook on low for 4 hours. Pulse with an immersion blender (or transfer to a regular blender in small batches), until everything is well mixed and slightly creamy. Add fresh spinach and tofu, and cook for another hour on low. Serve over fragrant rice (I like jasmine rice with a pinch of turmeric and cardamom), and enjoy!

Recipe originally from Healthy Girl's Kitchen
 

Crockpot Moroccan Lentil Stew

This stew is both unusual and delicious! VERY hearty, and sure warms you up on a nice chilly day. Originally from a A Year of Slow Cooking.

 

Crockpot Moroccan Lentil Stew

–1 cup dried lentils
–1 can garbanzo beans, drained and rinsed
–1 can pinto beans, drained and rinsed
–1 onion, chopped
–2 garlic cloves, minced
–1/2 cup chopped celery
–1/2 cup chopped carrots
–28 oz can of diced tomatoes (and juice)
–4 cups vegetable broth
–1 1/2 tsp garam masala
–1/2 tsp cayenne pepper
–1/2 tsp cumin
–1/4 tsp nutmeg
–1/4 tsp cinnamon
–1 inch ginger, peeled and grated


Use at least a 5 quart crockpot for this. It makes a lot.

Chop up all of your vegetables and add them to the crockpot. Drain and rinse off the beans, add to the pot. Add the dried lentils. Grate your ginger, and add it along with the dried spices. 

Stir in the vegetable broth and tomatoes.

Cover and cook on low for 8-10 hours. Soup tastes best the longer you cook it, and it is even better the next day. I thought it needed a bit of salt added, but that could just be because I used no-salt tomatoes, and low sodium broth. - If it's a bit spicy for your taste, add a dollop of sour cream or plain yogurt to each individual bowl.

Before serving, use an immersible blender and pulse to blend some of the vegetables and beans together. This isn’t necessary, but it really improves the texture of the soup and melds the flavors nicely.

Old Fashioned Beans and Cornbread

 

Old Fashioned Beans and Cornbread

 

1 pkg dry pinto beans (2 cups)
1 large onion, chopped
1 habenero pepper in adobo sauce
freshly milled black pepper
chunk of smoked ham (optional)
chicken broth (if needed)
salt (if needed)

Sort and groom the dry beans to weed out any stones or shriveled beans. Rinse well. Place in a crockpot and cover with about 8 cups of water (enough to cover the beans by about 2 inches). Add in the onion, habenero, and black pepper. If you choose to add in a chunk of ham* do so now as well.

Cover and cook on low for 8-10 hours or high for 5-6 hours. If the beans soak up the water too soon and you need to add more liquid, you can heat up some chicken broth and add it to the crockpot. Do NOT add cold liquid!- When the beans are done, fish out the habenero pepper to discard, shred the ham, and season if necessary.

Serve with or over warm cornbread.

*When we get a spiral ham, I save the "butt" end that is not pre-sliced, and cut it into chunks to freeze for soup use.

Indian Spiced Eggplant and Cauliflower

I just chop up the vegetables, and throw everything into the crock pot for 3-4 hours on high. Can also be cooked on low for 6-8 hours. Delicious alongside brown rice, quinoa, or whole wheat couscous. As a side note: I don't particularly like either eggplant -or- cauliflower, but I love this dish! Just sayin'...

 

 Indian Spiced Eggplant and Cauliflower

 

• 2 tablespoons curry powder, preferably hot Madras *I used regular curry, and it was S.P.I.C.Y.
• 1 teaspoon garam masala
• 1 teaspoon mustard seeds
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon finely grated fresh ginger
• 3/4 teaspoon salt
• 1 1-pound eggplant, cut into 1-inch chunks
• 3 cups cauliflower florets
• 1 15-ounce can diced tomatoes
• 1 15-ounce can chickpeas, rinsed
• 1/2 cup water
• 1/2 cup nonfat plain yogurt, (optional) *Do NOT place this in the crockpot*
  

For serving, top each plate with a dollop of yogurt, if desired.

I LOVE this easy, delicious recipe! Please note that this is not "Bourbon Street" chicken, this stuff really does have bourbon in it. I've served it over rice, as well as in a bun - and it's equally yum both ways! For the sandwiches pictured below, I sprinkled one thinly sliced onion over the chicken and sauce mixture before turning the crock pot on.

Crockpot Bourbon Chicken

 

1 tbsp. ground ginger
1 tbsp. garlic powder
1/2 cup soy sauce
2 tsp. onion powder
1/2 c. (scant) sucanot or brown sugar
2 nip-sized bottles of bourbon (also known as sample or airplane-sized)
2 lbs boneless, skinless chicken thighs or breasts

Whisk together the first six ingredients. Place chicken in the bottom of the crockpot and pour sauce over top. Cook on low for 5-7 hours or on high for 4-6.

Crockpot Peach Mustard Pork

Originally found in Southern Living Magazine, I adapted this recipe to be made in the crockpot, and my goodness...is it overflowing with flavor! Sweet, spicy, warm, and slightly exotic, we love it served with roasted veggies and some hearty bread!

Crockpot Peach Mustard Pork Tenderloin

 

2 (1 1/4-lb.) pork tenderloins
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
1/4 cup sweet onion, minced
1 cup peach preserves
1/2 cup bourbon (or two nip bottles)
4 tablespoons country-style Dijon mustard
1/4-1/2 teaspoon dried crushed red pepper (depending on the spice level you like)

Sprinkle tenderloins with salt and black pepper. Cook in hot oil in a large skillet over high heat 3 to 4 minutes on each side or until lightly browned (*note: I just use a tiny drizzle of oil since I have a non-stick pan).

Carefully transfer browned meat to crockpot.

Meanwhile, melt butter in a small saucepan over medium-high heat; add onion, and sauté 2 to 3 minutes until tender. Remove from heat, and stir in peach preserves and next 3 ingredients. Cook over medium heat, stirring often, 1 minute or until preserves are melted. Pour half of the peace mixture over tenderloins, placing the rest in the refrigerator for later.

Place lid on the crockpot, and cook on low for 4-6 hours.

When ready to serve, you can remove the pork loin to a cutting board, and carefully slice, or just pull it apart by chunks if it has gotten excessively tender. Heat up the reserved sauce, and serve over the meat along with some remaining au jus from the crockpot.

Soooo delicious! I hope you enjoy!

Crockpot BBQ Pulled Chicken Sandwiches

We love this recipe, and I make it fairly often! It's great for days when you're busy with projects - you can throw this together before you dive in to your to-do list, and it's done by dinnertime! You just can't beat homemade BBQ sauce, and any leftovers freeze perfectly...

 

Crockpot BBQ Pulled Chicken Sandwiches

1 package (1-2 lb.) boneless, skinless chicken breasts

Sauce:

3 cloves of garlic, minced

1 c tomato puree

1/4 c dark molasses

2 T dijon mustard

2 T white wine vinegar

1 t chili powder

Whisk all ingredients for sauce together. Place chicken in bottom of crockpot, and cover with sauce. Cook on High for 2 hours, then turn to Low for 3-4 hours. Shred chicken with 2 forks (it will fall apart very easily), and serve on your favorite hamburger buns. Great w/ slaw too!

Crockpot Irish Oatmeal

Do you remember when I posted about loving breakfast foods, but hating the fact that breakfast takes place in the morning? Yup. Not a morning person. BUT, non-morning people unite and take heart! I have found a recipe for Irish Oats that I am in love with. You just throw everything into your crockpot before you go to bed, and wake up to a nice hearty bowlful of steaming oatmeal. {{cue angel chorus}}

 

Crockpot Irish Oats

1 cup steel cut oats (also called Irish Oats) - CANNOT substitute rolled oats!
4 cups water
1/2 cup milk
1 t cinnamon (opt.)

Spray crockpot with non-stick cooking spray - trust me, this will make clean up soooo much easier! Stir together oats, water, milk, and cinnamon if desired. Cover and set on warm for 8-10 hours. If you have an older crockpot, set on low. If you wake up in the morning, and the oats are too watery for your tastes, turn the crockpot up to high for a few minutes. - The original recipe called for dried fruit, but I thought the extended cooking time leached the sweetness out of the fruit, and into the oatmeal - which made the oatmeal taste good, but the fruit taste a bit bitter. I prefer adding my raisins/craisins/cherries/blueberries/whatever-fruit-I-have right before eating now. I also like maple syrup, honey, and yogurt as optional stir ins!

*This recipe works just as well with non-dairy milks such as rice, almond, and soy.

Enjoy!