Gingered Chickpeas in a garlicky tomato sauce

I've wanted to do this recipe for a while and don't know what I was waiting for - it was really yummy!

The recipe is here.

Ingredients

• 1 tbsp olive oil
• 2 onions, finely chopped
• 4 cloves garlic, finely chopped
• 2 tbsp minced fresh ginger
• 2 tsp ground coriander
• 1 tsp coriander seeds
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tsp balsamic vinegar
• 2 cups coarsely chopped tomatoes, canned or fresh
• 2 cans (15 oz each) chickpeas, rinsed & drained, or 2 cups dried chickpeas, cooked & drained
• 2 cups (packed) fresh spinach leaves

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring, until the onions begin to brown.
2. Add garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper. Cook, stirring, for 1 minute.
3. Add balsamic vinegar and tomatoes. Bring the mixture to a boil.
4. Spread the chickpeas in the bottom of a crockpot (slow cooker). Pour the tomato mixture over the chickpeas and stir well.
5. Cover the crockpot and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
6. Just before serving, stir in spinach. You could use any leafy green that appeals to you, such as Swiss chard or kale.
7. Serve as a side dish or over rice as an entrée.

Mediterranean Lentil Soup with Spinach

Recipe from the 125 Best Vegetarian Slow Cooker Recipes

Ingredients:
1 cup green lentils
1 TBS vegetable oil
2 onions, chopped
2 stalks celery, chopped
2 large carrots, peeled and chopped
1 clove minced garlic
1 tsp cumin OR 1 tsp toasted cumin seed, crushed
zest of one lemon
1 potato, peeled and grated
6 cups of vegetable stock
8oz fresh spinach leaves
2 TBS fresh lemon juice
Directions:
Place lentils in a colander and rinse thoroughly with cold water.

Heat oil over medium heat. Cook onions, celery, and carrots, stirring until softened for about 5 minutes. Add garlic cumin and lemon zest and cook for 1 minute.  Transfer mixture to slow cooker, add lentils, shredded potato and stock.

Cover and cook on low for 8-10 hours or on high for 4-6 hours. When vegetables are tender, add spinach and lemon juice. Cover and cook on high for 20 minutes until spinach is cooked and mixture is hot and bubbling.

African Peanut Chicken (slow cooker)

This tasty, full-flavored dish makes lots of good sauce and is great served over steamed rice. Pop it in your slow cooker before heading off to work for a delicious meal to come home to!

Makes about 4 servings
1 lb SUNSET® Campari® Tomatoes, halved (i used one 14 oz. can of drained, diced tomatoes)
1/2 cup chopped onion
1/3 cup chunky peanut butter
1 – 1 1/2 tsp hot sauce (depending on how much spiciness you like), or substitute a pinch of cayenne pepper
4 large boneless skinless chicken breast halves
3/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground coriander

Place tomatoes in bottom of slow cooker. Distribute onion over tomatoes, dollop with peanut butter, and drizzle with hot sauce. Arrange chicken on top of onions, sprinkle evenly with salt and spices, and then turn chicken pieces over.

Set slow cooker on high and cook chicken for 8 hours, or on low for 12 hours. When chicken is done, transfer the pieces to a deep platter or bowl. Stir sauce to mix ingredients, and spoon over chicken.

Chef's Notes: If you happen to have ground cloves in your pantry, they make a nice addition; try adding 1/8 tsp to the spices.

Slow Cooker Fresh Veggie Lasagna

Makes 6 Servings
Prep Time: 20 min
Cook Time: 4-6 hours

Ingredients
• nonstick cooking spray
• 1 1/2 cups Mozzarella cheese, shredded
• 1/2 cup part-skim Ricotta cheese
• 1/3 cup Parmesan cheese, grated
• 1 egg, lightly beaten
• 1 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1 cup low-sodium, fat-free marinara sauce (plus additional for serving)
• 1 medium zucchini, diced
• 4 no-boil lasagna noodles
• 1 bag baby spinach (I used frozen)
• 1 cup thinly sliced mushrooms (did not include)
• fresh basil leaves (optional)

Directions
Spray crockery pot of slow cooker with nonstick cooking spray; set aside. In a small bowl, mix together mozzarella, ricotta, parmesan, egg, oregano and garlic powder.

Spread 2 tablespoons of pasta sauce in bottom of pot. Sprinkle 1/2 of zucchini over sauce and top with 1/3 of the cheese mixture. Break 2 noodles into pieces to cover cheese. Spread 2 tablespoons of sauce and then layer 1/2 of the spinach and 1/2 of the mushrooms. Repeat layering, ending with cheese and the remaining sauce. Firmly press ingredients into pot.

Cover and cook over low heat for 4-5 hours. Allow lasagna to rest 20 minutes before cutting into wedges to serve. Spoon a little extra sauce over each serving and top with a basil leaf, if desired.

Nutritional Facts
Calories: 240
Total Fat: 10 g
Saturated Fat: 6 g
Cholesterol: 60 mg
Sodium: 380 mg
Calcium: 35% Daily Value
Protein: 16 g (11.4 g dairy protein)
Carbohydrates: 21 g
Dietary Fiber: 3 g

Greek Chicken for the Crock Pot

1 onion, sliced
1 clove garlic, minced
1 lb chicken breast, thin sliced
1 14 oz can diced tomatoes, undrained
1/2 cup olives, pitted and halved
1 tbsp oregano
½ tsp Salt
½ tsp pepper

Spray crock pot with nonstick cooking spray.
Layer sliced onions and garlic on the bottom of the crock pot.
Add chicken, salt, pepper, oregano.
Add tomatoes and olives.
Cook for 4-6 hours on low setting. My crock pot seems to cook things quickly – 4 hours and it was done.

Add crumbled feta during last 15-20 minutes of cooking.

Vegetarian Crock Pot Soup

• 1 1/2 cups cooked garbanzo beans
• 1 1/2 cups cooked kidney beans
• 1/2 cup pearl barley or rice
  
• 6 - 8 cups water or bean cooking liquid
• 2 - 3 Tbsp olive oil
  
• 2 med. carrots, peeled & diced
• 1 med potato, peeled & diced
• 1 med sweet potato, peeled & diced
• 2 celery stalks, diced
• 1/2 lb green beans, 1" slice
• 1/2 red pepper, seeded & diced
• 1/2 green pepper, seeded & diced
• 1 pinch cayenne
  
• 2 thin slices fresh ginger, peeled & minced, OR 1/2 tsp dried ginger
• 1 -2 cloves garlic, crushed, peeled & minced
• 1 tsp each: basil, thyme, paprika
• 1 tsp salt or to taste
• 1 veggie bouillon cube
• 2 - 3 Tbsp tomato paste
• 1 Tbsp soy sauce or miso
• 2 Tbsp. minced fresh parsley

Add all ingredients except for the barley to the crock pot, cook on high for 4-6 hours. Add barley one hour before the soup finishes cooking. Top with Parmesan cheese and enjoy!

Slow Cooker Buffalo Chicken Sandwiches

Slow Cooker Buffalo Chicken Sandwiches

Ingredients

* 4 skinless, boneless chicken breast halves
* 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
* 1/2 (1 ounce) package dry ranch salad dressing mix
* 2 tablespoons butter
* 6 hoagie rolls, split lengthwise
* crumbled blue cheese for topping

Directions

1. Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
2. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce and crumbled blue cheese to serve.

Red, Gold and Black and Green Chili – for the Crock Pot

Adapted from Moosewood Restaurant Cooks at Home

1/2 cup bulgur
3 cups undrained canned tomatoes (28-ounce can)

3 tablespoons olive oil or vegetable oil
2 cups chopped onions
3 garlic cloves, minced or pressed
2 generous teaspoons ground cumin
2 generous teaspoons chili powder

2 green bell peppers, chopped
2 cups fresh or frozen cut corn
11/2 cups drained cooked black beans (1 14-ounce can)
1 1/2 cups drained cooked red kidney beans (1 14-ounce can)
salt to taste

Add all ingredients except the bulgur wheat to the crock pot, cook for 4-6 hours. Add bulgur wheat during the last hour of cooking. Serve with grated cheese.

Easy Slow Cooker French Dip

Got this from Allrecipes (surprise, surprise)
:)
The version I gave you was scaled down to serve 5 instead of 9.
(recipe below serves 9)
I also added a couple of things to the meal you received; 1 tbsp Worcestershire Sauce, 1 tbsp minced garlic and 1 tsp thyme.
Before serving, thinly cut the meat then return it to the crock pot for half and hour to allow the meat to take in a little more juice.
Lastly, if you have cheese on hand you may want to add it to the bread before toasting. Just an idea.
Enjoy!


INGREDIENTS

* 4 pounds rump roast
* 1 (10.5 ounce) can beef broth
* 1 (10.5 ounce) can condensed French onion soup
* 1 (12 fluid ounce) can or bottle beer
* 6 French rolls
* 2 tablespoons butter

DIRECTIONS

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Hoisin Pork Roast for the Crock Pot

From Every Day with Rachel Ray

Ingredients:

* Cooking spray
* 1 boneless pork loin roast (about 3 pounds)
* 5 ounces hoisin sauce
* 3 cloves garlic, smashed and peeled
* 2 tablespoons grated fresh ginger
* 1 tablespoon chili paste (I used Thai Kitchen curry paste)
* 1 tablespoon rice wine vinegar
* 1 tablespoon soy sauce
* 2 teaspoons dark sesame oil
* 4 teaspoons cornstarch
* 2 scallions, white and light green parts only, thinly sliced on the diagonal
* 1/3 cup chopped cilantro
* 1/2 cup chicken stock


Spray the slow cooker with cooking spray and add the pork roast. In a small bowl, combine the hoisin sauce, garlic, ginger, chili paste, rice wine vinegar, chicken stock, soy sauce and sesame oil. Whisk in the cornstarch. Pour the sauce over the pork. Cover the slow cooker and cook the roast until fork-tender and an instant-read thermometer registers 160°, 3 1/2 hours on high heat or 8 hours on low heat. Transfer the pork to a platter, cover with foil and let stand for 10 minutes. Pour the cooking liquid into a bowl and let stand for 10 minutes, then skim any fat from the surface. Slice the pork and arrange on a platter. Sprinkle the scallions and cilantro on top. Serve the Asian sauce on the side.

Rustic Style Chicken for the slow cooker

Rustic Style Chicken for the slow cooker

from about.com southern food

-1 to 1 1/2 pounds of boneless chicken breast, cut in 1-inch strips

-1 tablespoon real bacon bits or crumbled cooked bacon

-1 can (14.5 oz) diced tomatoes, drained

1 can (15 oz) artichoke hearts, quartered, drained, or cooked frozen

-1 can (4 oz) sliced mushrooms, drained

-1 packet dry chicken gravy mix (about 1 ounce)

-1/4 cup red wine, such as cabernet or pinot noir

-2 tablespoons of Dijon mustard

Preparation-

Combine all ingredients in slow cooker; stir to combine. Cover and cook on low 6 to 8 hours. Serve over pasta or rice.

casserole club- I combined all ingredients (raw) and froze. To reheat- defrost in fridge (take a while), re-stir in slow cooker- low 6 to 8 hrs. or high for about 5

serve over rice (provided) or try it over pasta

Carnitas Tacos for the slow cooker

2.5 pounds pork roast
1 onion, sliced
1/2 cup orange juice
1/2 cup water
1 teaspoon salt
1/2 teaspoon pepper

This recipe is really easy. Add all ingredients to crock pot, cook on high for 4-6 hours. Shred pork with a fork. Serve in taco shells (provided), with cheese (provided), and other desired toppings: tomatoes, avocado, etc.

Gentle Lentil Soup

3 cups lentils (about 16 oz)
7 cups water or stock (I usually use both)
2 cups chopped onions (2 cups or so)
2 stalks of celery, chopped
1 carrot, chopped or grated
2-3 cloves of garlic
1 tsp oregano
1 tsp salt
1 small can of tomato paste
1 can of diced tomatoes

Sauté veggies until tender, add garlic and seasoning. Put in to the crock pot along with everything but the can of diced tomatoes. Cook on low for 6-8 hours. About 30 minutes before serving, add diced tomatoes. Season with salt and pepper. Drizzle with balsamic or red wine vinegar before serving if desired.

Serve with bread and fruit.

For the Gentle Lentil Soup kit:
Your kit includes 4 cups of stock, lentils, seasonings, sautéed veggies, tomato paste, and diced tomatoes. You will need to add three cups of water.

Defrosting is optional. If you choose not to defrost, put the crock pot on high for an hour or so to melt the stock blocks.

Put everything in to the crock pot except diced tomatoes. Cook on low for 6-8 hours. Add the diced tomatoes about 30 minutes before serving. There is salt in with the veggies, but you will need to add salt and pepper to taste.

Slow Cooker Pepper Steak

Frozen Directions:

Thaw overnight in fridge.

Place meat mixture into slow cooker.

Cook for half the time recommended cooking time (see above).

Slice pepper and onion (provided), add to slow cooker and cook for remaining half of cooking time.

If sauce isn't thick enough, combine extra cornstarch (provided) to 4 tbsps of water. Mix well and pour into slow cooker. Continue to heat until sauce thickens.

Serve over white rice (provided).

Chicken Cacciatore for the slow cooker

Chicken Cacciatore- A savory Crock-Pot Recipe

from- "Don't Panic-Dinner's in the Freezer"

2 medium onions, sliced thin
2 cloves of garlic, minced
1-15 oz can diced tomatoes
1-8 oz can tomato sauce
1 t. salt
1/4 t. pepper
2 t. oregano
1/2 t. basil
12 t. celery seed
1 bay leaf
1/4 dry white wine (I used a bit more)
6 boned chicken breasts (I used boneless)


for serving day- pasta


Cooking day instructions- Mix together onions, garlic, tomatoes, tomato sauce, salt, pepper, herbs, and wine, Place this mixture together with chicken breasts in a freezer bag. Freeze, using freezer bag method.

Serving Day instructions- Place in Crock Pot and cook on low 6-8 hours or on high 2 1/2-4 hours. Serve over pasta

NOTE- I used boneless chicken breasts so it need less cook time- It seemed to be done in about 4 hrs on high- but then I put it on low to keep it warm until dinner time.