recipes

Roasted Vegetable Stock

Roasted Vegetable Stock

Portions:9 cups
Preparation Time: 7 uur 45 minuten
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Equipment

Ingrediënten

  • 5 carrots peeled, cut in half crosswise
  • 2 stalks celery cut in half crosswise
  • 2 small parsnips peeled, cut in half crosswise
  • 3 potatoes peeled, halved
  • 1 large onion quartered
  • 4 cloves garlic
  • 3 tablespoons olive oil
  • 3 tablespoons soy sauce
  • 5 sprigs fresh parsley
  • 8 small sprigs fresh thyme
  • 12 whole peppercorns
  • 12 cups water

Instructies

  • Heat oven to 450°F.
  • In 15x10x1-inch pan, place carrots, celery, parsnips, potatoes, onion and garlic.
  • Drizzle with oil; toss until well coated.
  • Roast uncovered 30 minutes, stirring once halfway through cooking time.
  • (Vegetables will be browned, but may not be tender or fully cooked. )
  • In 6-quart slow cooker, place roasted vegetables and remaining ingredients.
  • Cover; cook on Low heat setting 7 to 9 hours or on High heat setting 2 hours 30 minutes to 3 hours 30 minutes hours.
  • Pour stock through fine mesh colander to strain out vegetables and herbs; discard vegetables and herbs.

Notes / Tips / Wine Advice:

Use stock in 3 to 4 days, or for longer storage, pack stock in freezer containers, label and freeze. Be sure to pack the stock in containers with about the amount of stock you anticipate using in a recipe, for example, 2 cups. Freeze for up to 3 months. To use, thaw the stock overnight in the refrigerator.

Nutritional Information

Calories: 120 kcal
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Recipe Category Crockpot / Stock
Diets Low Fat / Vegetarian

Marinara Sauce with Spaghetti

Marinara Sauce with Spaghetti

Portions:12 servings
Preparation Time: 8 uur 25 minuten
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Ingrediënten

  • 4 cans14.5 oz each organic diced tomatoes with Italian herbs, undrained
  • 1 can 6 oz tomato paste
  • 1 large onion chopped (1 cup)
  • 8 cloves garlic finely chopped
  • 1 tablespoon olive or vegetable oil
  • 2 teaspoons sugar
  • 2 teaspoons dried basil leaves
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 24 oz uncooked spaghetti
  • Shredded Parmesan cheese if desired

Instructies

  • Spray 3- to 4-quart slow cooker with cooking spray.
  • In cooker, mix all ingredients except spaghetti and cheese.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Cook and drain spaghetti as directed on package.
  • Serve sauce over spaghetti.
  • Sprinkle with cheese.

Notes / Tips / Wine Advice:

This all-purpose sauce is simple to prepare. Make it often and keep a few extra containers in the freezer. Ladle the cooked sauce into airtight freezer containers; cover and freeze up to 1 month.

Nutritional Information

Calories: 310 kcal
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Recipe Category Crockpot / Pasta / Sauce

Mediterranean Bulgur and Lentils

Mediterranean Bulgur and Lentils

Portions:8 servings
Preparation Time: 3 uur 30 minuten
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Equipment

Ingrediënten

  • 1 cup uncooked bulgur or cracked wheat
  • ½ cup dried lentils sorted, rinsed
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • 3 cloves garlic finely chopped
  • 1 can 15.25 oz whole kernel corn, drained
  • 2 cans 14 oz each vegetable broth
  • 2 medium tomatoes chopped (11⁄2 cups)
  • 1 can 2 1⁄4 oz sliced ripe olives, drained
  • 1 cup crumbled feta cheese 4 oz
  • Pita bread if desired

Instructies

  • In 3- to 4-quart slow cooker, mix all ingredients except tomatoes, olives, cheese and pita bread.
  • Cover; cook on Low heat setting 3 to 4 hours.
  • Stir in tomatoes and olives.
  • Increase heat setting to High; cover and cook 15 minutes longer.
  • Sprinkle each serving with cheese.
  • If desired, serve with toasted wedges of pita bread.

Notes / Tips / Wine Advice:

If you’ve never tried the whole grain goodness of bulgur, this is a great recipe to start with. This nutritious food has a chewy, nutty texture that is a nice complement to the lentils.

Nutritional Information

Calories: 200 kcal
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Recipe Category Crockpot
Diets Low Fat / Vegetarian

Savory Garbanzo Beans with Vegetables

Savory Garbanzo Beans with Vegetables

Portions:8 servings
Preparation Time: 4 uur 30 minuten
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Equipment

Ingrediënten

  • 1 bag 16 oz dried garbanzo beans (2 cups), sorted, rinsed
  • 51 ⁄2 cups water
  • 1 teaspoon salt
  • 1 ⁄2 teaspoon pepper
  • 2 tablespoons olive or vegetable oil
  • 2 cups sliced fresh mushrooms
  • 1 cup shredded carrots 11⁄2 medium
  • 4 medium green onions thinly sliced (1⁄4 cup)
  • 2 cloves garlic finely chopped
  • 2 tablespoons lemon juice
  • 1 to 2 tablespoons prepared horseradish
  • 2 teaspoons yellow mustard

Instructies

  • In 4- to 5-quart slow cooker, place beans, water, salt and pepper.
  • Cover; cook on High heat setting 4 to 5 hours.
  • In 12-inch skillet, heat oil over medium heat.
  • Add mushrooms, carrots, onions and garlic; cook about 5 minutes, stirring occasionally, until vegetables are tender.
  • Stir vegetables into beans.
  • Stir in remaining ingredients.
  • Cover; cook on High heat setting 15 minutes longer to blend flavors.

Notes / Tips / Wine Advice:

Want to make this even easier? Use a drained 8-ounce can of sliced mushrooms instead of the fresh mushrooms. Skip the sautéing in step 3 and just add the canned mushrooms, carrots, onions and garlic to the cooked beans. Stir in a tablespoon of olive oil for added flavor.

Nutritional Information

Calories: 250 kcal
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Recipe Category Crockpot
Diets Vegetarian

Spicy Black-Eyed Peas

Spicy Black-Eyed Peas

Portions:8 servings
Preparation Time: 3 uur 15 minuten
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Ingrediënten

  • 1 bag 16 oz dried black-eyed peas (2 cups), sorted, rinsed
  • 1 medium onion chopped (1⁄2 cup)
  • 6 cups water
  • 1 teaspoon salt
  • 1 ⁄2 teaspoon pepper
  • 3 ⁄4 cup chunky-style salsa

Instructies

  • In 3- to 4-quart slow cooker, mix all ingredients except salsa.
  • Cover; cook on High heat setting 3 to 4 hours.
  • Stir in salsa.
  • Cover; cook on High heat setting about 10 minutes longer or until hot.

Notes / Tips / Wine Advice:

Cooked greens, like spinach, mustard or collards, are perfect mates for black-eyed peas. Serve the greens with red wine vinegar to splash on top. Add a special touch by topping each serving of beans with sour cream and salsa.

Nutritional Information

Calories: 200 kcal
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Recipe Category Crockpot
Diets Vegetarian

White Beans with Sun-Dried Tomatoes

White Beans with Sun-Dried Tomatoes

5 servings
Preparation Time: 4 uur 10 minuten
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Equipment

Ingrediënten

  • 1 bag 16 oz dried great northern beans (2 cups), sorted, rinsed
  • 2 cloves garlic crushed
  • 6 cups water
  • 1½ teaspoon dried basil leaves
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup finely chopped sun-dried tomatoes in olive oil
  • 1 can2 1⁄4 oz sliced ripe olives, drained

Instructies

  • In 31⁄2- to 6-quart slow cooker, mix all ingredients except tomatoes and olives.
  • Cover; cook on High heat setting 4 to 5 hours.
  • Before serving, stir in tomatoes and olives.

Notes / Tips / Wine Advice:

Sun-dried tomatoes add a robust meaty flavor and a bit of chewiness to this dish. You can add a cup of finely chopped seeded fresh tomatoes instead of the sun-dried tomatoes if you want.
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Recipe Category Crockpot
Diets Low Fat / Vegetarian

Red Beans and Rice

Red Beans and Rice

8 servings
Preparation Time: 4 uur 40 minuten
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Ingrediënten

  • 1 bag 16 oz dried kidney beans (2 cups), sorted, rinsed
  • 1 large green bell pepper chopped (11⁄2 cups)
  • 1 large onion chopped (1 cup)
  • 2 cloves garlic finely chopped
  • 7 cups water
  • 1½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups uncooked instant rice
  • Red pepper sauce

Instructies

  • In 4- to 5-quart slow cooker, mix all ingredients except rice and pepper sauce.
  • Cover; cook on High heat setting 4 to 5 hours.
  • Stir in rice.
  • Cover; cook on High heat setting 15 to 20 minutes longer or until rice is tender.
  • Serve with pepper sauce.

Notes / Tips / Wine Advice:

Our test kitchen had good results using instant rice in slow cooker recipes. Instant rice is fully or partially cooked before dehydration and packaging. It produces less starch, so the finished dish is not as sticky as in some dishes using regular long-grain rice. And it’s easier to cook everything all in one pot! The beans are great topped with chopped avocado and sliced green onion.

Nutritional Information

Calories: 280 kcal
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Recipe Category Crockpot / Rice
Diets Low Fat / Vegetarian

Cuban Black Beans and Rice

Cuban Black Beans and Rice

6 servings
Preparation Time: 6 uur 20 minuten
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Equipment

Ingrediënten

  • 1 bag 16 oz dried black beans (2 cups), sorted, rinsed
  • 1 large onion chopped (1 cup)
  • 1 large bell pepper chopped (1 1⁄2 cups)
  • 5 cloves garlic finely chopped
  • 2 dried bay leaves
  • 1 can 14.5 oz organic diced tomatoes, undrained
  • 5 cups water
  • 2 tablespoons olive or vegetable oil
  • 4 teaspoons ground cumin
  • 2 teaspoons finely chopped jalapeño chile
  • 1 teaspoon salt
  • 3 cups hot cooked rice

Instructies

  • In 3- to 4-quart slow cooker, mix all ingredients except rice.
  • Cover; cook on High heat setting 6 to 8 hours.
  • Remove bay leaves.
  • Serve beans over rice.

Notes / Tips / Wine Advice:

Serve with bowls of chopped red onion and hard-cooked eggs to sprinkle on top for traditional black beans and rice. Or instead of rice, top each serving of beans with a poached egg and sprinkle with shredded Cheddar cheese and chopped fresh cilantro.

Nutritional Information

Calories: 430 kcal
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Recipe Category Crockpot / Rice

Great Northern Bean and Veggie Sausage Cassoulet

Great Northern Bean and Veggie Sausage Cassoulet

6 servings (11⁄2 cups each)
Preparation Time: 7 uur 50 minuten
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Equipment

Ingrediënten

  • 3 carrots sliced (11⁄2 cups)
  • 1 large onion finely chopped (1 cup)
  • 3 cans 15.5 oz each great northern beans, drained, rinsed
  • ¾ cup dry white wine or vegetable broth
  • ¼ cup chopped dry-pack sun-dried tomatoes
  • 2 teaspoons dried minced garlic
  • 1 teaspoon dried thyme leaves
  • 1 dried bay leaf
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 package Italian-style soy-protein sausages with sun-dried tomatoes & basil, each cut into 3 pieces 14 oz frozen
  • 1 can organic diced tomatoes, undrained 14.5 oz
  • 2 tablespoons finely chopped fresh Italianflat-leaf parsley
  • 1 tablespoon finely chopped fresh thyme leaves

Instructies

  • Spray 3- to 4-quart slow cooker with cooking spray.
  • In cooker, gently mix carrots, onion, beans, wine, sun-dried tomatoes, garlic, dried thyme, bay leaf, salt and pepper.
  • Arrange soy-protein sausage pieces on top of beans.
  • Pour tomatoes over all.
  • Cover; cook on Low heat setting 7 hours 30 minutes to 8 hours 30 minutes or on High heat setting 3 hours 30 minutes to 4 hours 30 minutes.
  • Just before serving, remove bay leaf.
  • Sprinkle with parsley and fresh thyme.

Notes / Tips / Wine Advice:

Be sure to keep the soy-protein links frozen until ready to add to the cassoulet. They will thaw and cook without overcooking while the cassoulet cooks. If you have a veggie sausage that is not frozen, cut it into 1- to 2-inch chunks and add it during the last hour of cooking.

Nutritional Information

Calories: 580 kcal
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Recipe Category Crockpot
Diets Low Fat / Vegetarian

Baked Potato Bar

Baked Potato Bar

12 servings
Preparation Time: 6 uur 10 minuten
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Equipment

Ingrediënten

  • 12 unpeeled russet potatoes 6 to 8 oz each
  • 2 tablespoons olive or vegetable oil
  • 11 ⁄2 teaspoons salt
  • 1 teaspoon coarse ground black pepper
  • 1 cup sour cream
  • 1 ⁄4 cup bacon flavor bits
  • 11 ⁄2 cups shredded cheese 6 oz
  • 4 medium green onions sliced (1⁄4 cup)

Instructies

  • Pierce potatoes with fork.
  • In large resealable food-storage plastic bag, place potatoes and oil; toss to coat potatoes with oil.
  • Sprinkle with salt and pepper.
  • Wrap potatoes individually in foil.
  • In 5- to 6-quart slow cooker, place wrapped potatoes.
  • Cover; cook on Low heat setting 6 to 8 hours.
  • Serve potatoes with remaining ingredients as toppings.
  • Potatoes will hold on Low heat setting up to 2 hours.

Notes / Tips / Wine Advice:

Set out the cooked potatoes and toppings and let your family or guests top their own, just the way they like them.

Nutritional Information

Calories: 260 kcal
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Recipe Category Crockpot
Diets Low Fat / Vegetarian
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