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monday mommas

Slow Cooker Barley and Chickpea Risotto

Slow-Cooker-Barley-Chickpea-Risotto2

Sent by Amanda Ryan 

Ingredients

  • 1-1/2 tablespoons extra virgin olive oil
  • 3 carrots, peeled and chopped
  • 3 garlic cloves, minced
  • 1/2 head cauliflower, cut into small florets
  • 1/2 small yellow onion, minced
  • 4 sprigs fresh thyme
  • 1-1/4 cups pearl barley, rinsed
  • 1 can (15.5 ounces) garbanzo beans, rinsed and drained
  • 2-1/2 cups less-sodium chicken or vegetable broth
  • 1-1/4 cups water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1-1/2 tablespoons fresh lemon juice
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley

Instructions

Heat oil in large saucepan over medium-high heat. Add carrots, garlic, cauliflower and onion. Cook until vegetables being to soften, about 5 minutes, stirring occasionally.

Stir in thyme and barley; cook 2 minutes, stirring frequently.

Transfer mixture to slow-cooker bowl. Stir in garbanzo beans, broth, water, salt and pepper. Cook on high 2 to 2-1/2 hours or until barley is tender and most liquid is absorbed.

Remove and discard thyme sprigs; stir in lemon juice. Serve in warm bowls garnished with cheese and parsley.

 

Notes

This can be made as a main dish or as a side.  When I make this risotto as a side, I prepare a green salad and grill a steak.

 

Source

http://foxeslovelemons.com/slow-cooker-barley-and-chickpea-risotto/

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Slow Cooker Sweet Potato and Lentil Chili

Sent by Amanda Ryan

Ingredients

  • 1 yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 sweet potatoes, chopped
  • 2 796ml/28oz cans of diced tomatoes
  • 1 398ml/14 oz red kidney beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 3 1/2 cups vegetable broth
  • 1 1/2 cups dried green lentils (be sure to pick through them for any non-lentil things)
  • 2 tbsp chili powder
  • 2 tsp cumin
  • salt and pepper to taste
  • diced avocado for garnish, optional
  • fresh parsley or cilantro for garnish, optional

Instructions

  1. Add all ingredients to slow cooker. Mix well.
  2. Cover and cook on low for 8 hours or on high for 4.5 hours
  3. Season with salt and pepper to taste. More chili powder can be added if you’d like. Give it a taste test and if you find it can use some more, go ahead and add, 1 tsp at a time.

Notes

I added ground Italian sausage (without fennel) from Lunardi’s and a drizzle of Sriracha.  You can also add sour cream.

Source

http://delightfuladventures.com/lentil-sweet-potato-chili/#IBKC

Slow Cooker Enchilada Quinoa Bake

slow-cooker-quinoa-enchilada-bake-srgb.

Sent by Amanda Ryan

Ingredients

  • 1 Tbsp canola oil
  • 1 1/4 cups chopped yellow onion (1 medium)
  • 1 1/4 cups chopped red bell pepper (1 medium)
  • 3 cloves garlic, minced
  • 1 1/2 cups dry quinoa
  • 2 1/4 cups vegetable broth
  • 1 (14.5 oz) can tomatoes with green chilies, undrained
  • 1 (8 oz) can tomato sauce
  • 2 Tbsp chili powder
  • 1 1/2 tsp ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 (14.5 oz) can pinto beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 1 1/2 cups cheddar or monterey jack, or Mexican blend cheese

For serving

Diced avocados, diced Roma tomatoes, chopped cilantro, lime wedges, chopped green onions (optional)

 

Instructions

Heat canola oil in a skillet over medium-high heat. Add onion and bell pepper and saute 3 minutes. Add garlic and saute 30 seconds longer. Pour mixture into a slow cooker.

Stir in quinoa, vegetable broth, canned tomatoes, tomato sauce, chili powder and cumin and season with salt and pepper to taste. Cover and cook on HIGH heat about 2 hours 45 minutes – 3 hours 15 minutes (cook time can vary because all slow cookers cook a little differently so just keep an eye on it near the end to make sure it’s neither getting soggy or drying out near the edges).

Add corn, black beans and pinto beans and toss mixture. Even top then sprinkle with cheese. Cover and cook until heated through and cheese has melted about 10 – 15 minutes longer. Serve warm with desired toppings.

 

Notes

I like to spoon this bake into some warm tortillas.  I also mix in ground beef or ground pork for Miles and Grace.

 

mkh

Source

http://www.cookingclassy.com/2014/12/slow-cooker-enchilada-quinoa-bake/

Slow Cooker Carnitas

Sent by Elizabeth Stavis

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crumbled dried oregano
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1 (4 pound) boneless pork shoulder roast
  • 2 bay leaves
  • 2 cups chicken broth

 

Instructions

Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.

Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.

 

Source

http://allrecipes.com/recipe/139603/slow-cooker-carnitas/print/?servings=10

Eggplant Parmesan

eggplant parmesan

Sent by Elizabeth Stavis

Ingredients

  • 1 box Eggplant Cutlets
  • 1 25 oz jar marinara (I used Organic Tomato and Basil Marinara)
  • 1 1/2 cups Shredded Mozzarella cheese
  • 1/2 cup Shredded Parmesan Cheese
  • Fresh basil or parsley, optional

 

Instructions

Preheat oven to 375 degrees.

In the bottom of an 8×10 or 9×12-inch baking dish, spread one cup of marinara. Place the frozen eggplant cutlets in the dish in one layer, overlapping as necessary.

Cover the eggplant cutlets in sauce, then sprinkle with the two cheeses.

Bake uncovered for 35 minutes. Remove from oven and let rest 5-10 minutes. Top with fresh herbs before serving.

 

Source

http://www.cooktj.com/trader-joes-recipes/eggplant-parmesan

Caramelized Salmon

salmon-33

Sent by Elizabeth Stavis

Ingredients

  • ½ cup sugar
  • 2½ tablespoons coarse sea salt, pulsed gently in a food processor
  • a few dashes of freshly crushed black pepper
  • 16 ounces salmon, cut into 4 filets, with skin
  • olive oil

 

Instructions

Combine the sugar, salt, and black pepper in a shallow bowl. Dip each filet into the bowl and coat the entire surface of the salmon with the sugar/salt mixture.

Heat a little bit of olive oil in a large nonstick skillet over medium heat. When the oil is hot, add the salmon, skin side down in the pan, and saute for about 5 minutes. If you’re worried about the burnt sugar in the pan (or if there’s too much oil/liquid) just drain it off or spoon it out of the pan. If there’s a lot of oil splattering, turn the heat down. I would not recommend going higher than medium heat.

Flip each salmon filet (carefully! keep the skin on there because it helps the filets hold together) and saute for another 2-3 minutes. Flip to the side and saute each of the sides for another 2-3 minutes, if the filet is thick enough.

Preheat the broiler to 450 degrees. Sprinkle the top of each salmon filet with a teaspoon or two of additional sugar/salt mixture. Transfer the pan from the stovetop into the oven. Let the salmon broil for 5-10 minutes, checking occasionally to make sure it’s not burning. The sugar in the pan might look burnt but that’s okay as long as the tops of the salmon are looking golden brown. When the salmon is done cooking, remove from the oven and allow to cool for a few minutes (that sugar gets HOT). Gently peel off the skin before eating – it will be very dark because it’s totally caramelized with sugar, and it should come off very easily.

 

Notes

If you’re using regular table salt, start with just 1 tablespoon and add more salt as necessary.

Source

http://pinchofyum.com/caramelized-salmon

 

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Mexican Black Beans

Sent by Elizabeth Stavis

 

Ingredients

 

  • 1 tablespoon olive oil
  • 4 garlic cloves, finely chopped
  • 1 large jalapeño chili, seeded, chopped
  • 1/2 teaspoon (generous) ground cumin
  • 2 15-ounce cans black beans, rinsed, drained
  • 1 14 1/2-ounce can low-salt chicken broth
  • Fresh lime juice
  • Chopped fresh cilantro

 

Instructions

 

Heat oil in heavy large saucepan over medium-high heat. Add garlic, chili and cumin and sauté 30 seconds. Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher. Continue boiling until thick, stirring frequently, about 10 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.

 

Source

http://www.epicurious.com/recipes/food/views/mexican-black-beans-84

Creamy Thai Sweet Potato and Lentils

lentils

Sent by Elizabeth Stavis

 

Ingredients

  • 1 cup lentils, rinsed
  • 4 cups vegetable broth
  • 2 medium sweet potatoes, unpeeled and diced.
  • 1 teaspoon turmeric
  • 3 tablespoons oil
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • ½ onion, thinly sliced
  • ½ head green cabbage, thinly shredded
  • 2 jalapenos, ribs and seeds removed, minced
  • 2 teaspoons fresh minced ginger
  • 14.5 ounce can fire roasted tomatoes
  • ⅔ cup regular coconut milk
  • cilantro for topping
  • salt to taste

 

Instructions

Pour lentils, broth, and sweet potatoes into a large pot. Bring to a boil and then simmer on low for 30-45 minutes, or until lentils and sweet potatoes are just barely done cooking. Add the turmeric, tomatoes and ginger to the pot and cook for another 10 minutes.

Heat the oil and butter in a large skillet. Add garlic, onions, and jalapeños. Saute for 2-3 minutes. Add the cabbage and cook for 10 minutes, or until cabbage is cooked through.

Add cabbage to lentil pot and stir in coconut milk. Top with cilantro.

 

Notes

The turmeric is important because it helps with flavor, but also with bright yellow color. Without it, the color of the dish starts to look a little dull.

Source

http://pinchofyum.com/creamy-thai-sweet-potatoes-and-lentil

lentils2

 

 

 

Butternut Squash Soup with Parmesan and Fried Sage Leaves

Sent by Elizabeth Stavis

Ingredients

  • 3 tablespoons butter
  • 1 onion, coarsely chopped
  • 1 tablespoon chopped fresh sage
  • 1 2 3/4-pound butternut squash, halved, peeled, seeded, chopped (about 5 cups)
  • 5 cups canned low-salt chicken broth
  • 1/3 cup freshly grated Parmesan cheese
  • 24 fresh sage leaves

Instructions

Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)

Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes.Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.

 

Source

http://www.epicurious.com/recipes/food/views/butternut-squash-soup-with-parmesan-and-fried-sage-leaves-105771

 

 

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