recipes

Paprikosh

Paprikosh

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Ingredients

  • 2 lb beef cubes
  • 5 large carrots cubed
  • 8 large potatoes cubed
  • 2 large onions sliced thin
  • 3 tblsp paprika*
  • salt & pepper to taste

Instructions

  • Throw all ingredients into the crockpot, add water to top veggies (it makes a sort of “gravy”) and cook on high for 4 hours.

Notes / Tips / Wine Advice:

*I use quite a bit more paprika than this, but you know your own
taste.
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Course Beef / Crockpot / Vegetables

Orange Cinnamon Chicken

Orange Cinnamon Chicken

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Ingredients

  • 3-4 lb chicken cut into serving pieces
  • 1 cup chicken broth homemade or canned
  • ¼ lb butter
  • 2 cups orange juice
  • 1 cup raisins I used sultanas
  • salt and fresh black pepper to taste
  • ¼ tsp cinnamon
  • 2 Tbs flour

Instructions

  • Heat butter in large skillet, and brown chicken.
  • Remove chicken pieces to slow cooker as they brown.
  • Combine all other ingredients, except flour, mix well and pour over chicken.
  • Cover pot, turn on LOW and cook 4-6 hours, or until chicken is tender.
  • Remove 1 cup of sauce from the pot and combine with flour, mixing well.
  • Return sauce – flour mixture to pot.
  • Turn pot on HIGH, and cook additional half hour.
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Course Chicken / Crockpot / Fruit / Poultry

Millet Stew

Millet Stew

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Ingredients

  • 1 cup millet
  • 4 cup water
  • 2 onions – cut in wedges
  • 2 potatoes – cut in large chunks
  • 2 carrots – cut in large slices
  • 1 cup celery – cut in large slices
  • ½ lb mushrooms – chopped
  • 2 bay leaves
  • ½ tsp basil
  • ½ tsp thyme

Instructions

  • Toast millet in dry skillet for about 5 minutes.
  • Stir constantly to prevent burning.
  • Add all ingredients to crockpot and cook 4 hours at high or 8 hours at low.
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Course Crockpot / Stew
Diets Vegan

Marinated Chicken And Pork

Marinated Chicken And Pork

Portions:6 servings
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Ingredients

  • 3 lb chicken pieces
  • 1 lb lean boneless pork cubed
  • 1 cup dry red wine
  • ½ tsp black pepper
  • 3 cups beef broth (Campbell’)
  • 2 cloves garlic crushed
  • 3 to matoes chopped
  • ½ tsp rosemary
  • 1 tsp salt

Instructions

  • Place chicken pieces and pork cubes in a large bowl.
  • Mix all other ingredients thoroughly, pour over chicken and pork.
  • Allow meat to marinate in sauce for about 2 hrs. (you could leave it over night)
  • Transfer chicken, pork and marinade to cooker.
  • Cover pot, turn on LOW and cook 6-8 hrs.or until chicken and pork are thoroughly cooked.
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Course Chicken / Crockpot / Poultry

Marinated Beef Pot Roast

Marinated Beef Pot Roast

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Ingredients

  • 3 lbs lean beef pot roast
  • 2 tblsp oil
  • Flour and water paste opt

Marinade:

  • 1 cup tomato juice
  • 3 tblsp made mustard
  • 4 tblsp worcestershire sauce
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp onion powder
  • 1 tsp garlic salt
  • ¼ tsp fresh ground black pepper

Instructions

  • Combine marinade ingredients and pour over roast in a shallow bowl.
  • Cover and refrigerate overnight or for 24 hrs. Remove meat from marinade and pat dry with paper towels.
  • Heat oil in large skillet and brown meat on all sides.
  • Place in cooker.
  • Cover and cook on LOW 8-10 hrs. serve with accumulated gravy. (This may be thickened in a saucepan with flour and water paste if you wish.
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Course Beef / Crockpot

Layered Dinner

Layered Dinner

Portions:8 servings
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Ingredients

  • 6 potatoes sliced
  • 1 large onion sliced
  • 2 carrots sliced
  • 1 green pepper sliced
  • 1 zucchini sliced

Optional Vegetables:

  • mushrooms
  • broccoli
  • green beans

Sauce:

  • 2 ½ cups tomato sauce
  • ¼ cup tamari low-sodium
  • 1 tsp thyme ground
  • 1 tsp dry mustard
  • 1 tsp basil
  • 2 tsp chili powder
  • ½ tsp cinnamon
  • ⅛ tsp sage
  • 2 Tbsp parsley flakes

Instructions

  • Layer vegetables in large casserole in order given.
  • Mix together ingredients for sauce and pour over vegetables.
  • Cook six hours at high or 12 at low.
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Course Crockpot / Vegetables
Diets Vegan

Lamb & Tomato Casserole

Lamb & Tomato Casserole

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Ingredients

  • 2 lb shoulder lamb
  • 2 oz butter
  • 1 oz plain flour
  • 1 tsp marjoram
  • 8 oz can tomatoes
  • 1 large onion
  • 2 tblsp oil
  • ¼ pint beef stock
  • salt and pepper

Instructions

  • Cut the lamb into 1 inch cubes and chop the onions.
  • Cook in the butter and oil until the onions are soft and golden and the lamb is lightly browned.
  • Stir in the flour and cook for 2 minutes.
  • Add seasoning, marjoram, stock and tomatoes with their juice.
  • Bring to the boil, stirring well.
  • Pour into crockpot, cover and cook on HIGH for 30 minutes, then on LOW for 6-7 hours.
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Course Crockpot / Lamb / Vegetables

Lamb And Apple Casserole

Lamb And Apple Casserole

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Ingredients

  • 2 lb middle neck lamb chops
  • salt and pepper
  • 2 medium onions
  • 2 medium carrots
  • 1 cooking apple
  • 1 oz plain flour
  • 2 tblsp oil
  • ¾ pint stock
  • 1 stick celery

Instructions

  • Coat the chops with the flour seasoned with the pepper and salt.
  • Brown on both sides in the oil and remove the chops.
  • Cook the chopped onions in the oil until soft and golden and put into the crockpot.
  • Work any remaining flour into the fat, cook for 2 minutes, and stir in the stock.
  • Bring to the boil, stirring well.
  • Put the thinly sliced carrots, celery and apple into the crockpot.
  • Put the chops on top and pour over the thickened stock, seasoning to taste.
  • Cover and cook on HIGH for 30 minutes, then on LOW 6-7 hours.
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Course Crockpot / Fruit / Lamb / Meat / Stew

Israeli Wheat Berry Stew

Israeli Wheat Berry Stew

Portions:8 servings
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Ingredients

  • 5 cup Trader Joe’s maranara and the rest water
  • 1 ½ cup Great northern beans
  • 1 cup wheat berries
  • 6 small potatoes cut in half
  • 1 large onion sliced
  • 4 clove garlic minced
  • 5 tsp cumin ground
  • 3 tsp tumeric
  • ½ tsp black pepper ground
  • 2 green peppers

Instructions

  • Mix together all ingredients in crockpot.
  • Cook at high 8 to 10 hours.
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Course Crockpot / Stew
Cuisine Israel
Diets Vegan

Hearty Bean And Vegetable Stew

Hearty Bean And Vegetable Stew

Hearty Bean And Vegetable Stew

Portions:12 servings
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Ingredients

  • 1 lb beans assorted, dry
  • 2 cup vegetable juice
  • ½ cup dry white wine
  • ⅓ cup soy sauce
  • ⅓ cup apple or pineapple juice
  • vegetable stock or water
  • ½ cup celery diced
  • ½ cup parsnips diced
  • ½ cup carrots diced
  • ½ cup mushrooms diced
  • 1 onion diced
  • 1 tsp basil dried
  • 1 tsp parsley dried
  • 1 bay leaf
  • 3 clove garlic minced
  • 1 tsp black pepper ground
  • 1 cup rice or pasta,cooked

Instructions

  • Sort and rinse beans, then soak overnight in water.
  • Drain beans and place in crockpot.
  • Add vegetable juice, wine, soy sauce, and apple or pineapple juice.
  • Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).
  • The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
  • Cook at high for 2 hours.
  • Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender.
  • When tender, add rice or pasta and cook for one additional hour.

Notes / Tips / Wine Advice:

For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby
lima, lentil, and green and/or yellow split peas.

Nutritional Information

Calories: 170 kcal | Fat: 0.3 g
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Course Crockpot / Stew / Vegetables
Diets Vegan