VEGETARIAN PAELLA

2 tbs olive oil
1 med yellow onion, chopped
1 small green bell pepper, seeded and diced
4 oz green beans, ends trimmed and cut into 1″ pieces
1 (28 oz) can whole plum tomatoes, drained and chopped
2 cloves garlic, minced
1 (9 oz) pkg frozen artichoke hearts, thawed
1 (15.5 oz) can dark red kidney beans, drained and rinsed
3 cups vegetable stock
1/2 tsp red pepper flakes
1/4 tsp saffron threads
2 bay leaves
salt and freshly ground black pepper
1 cup converted white rice OR valencia rice
8 oz vegetarian sausage links, cut into 1″ pieces
4 oz oyster mushrooms, stems trimmed and cut into 1″ pieces
1 cup frozen peas, thawed
1 tbs minced fresh parsley leaves
1 lemon, cut into 4-6 wedges

heat 1 tbs of the oil in a medium skillet over medium heat. add the onion, cover, and cook until softened, about 5 minutes.

transfer the onion to a 5 1/2-6 qt slow cooker. stir in the bell pepper, green beans, tomatoes, garlic, artichoke hearts, kidney beans, stock, pepper flakes, saffron, and bay leaves and season with salt and black pepper. cover, and cook on LOW for 4 hours.

stir in rice, cover, and cook on LOW for another hour, until the rice is tender.

meanwhile, heat the remaining 1 tbs oil in a medium skillet over medium heat. add the sausage links and cook until browned, about 5 minutes. remove from pan and set aside. add the oyster mushrooms to the same pan and cook, stirring, until tender, about 3 minutes.

about 10 minutes before ready to serve, stir the sausage links, oyster mushrooms, and peas into the paella. cover and finish cooking. serve garnished with parsley and lemon wedges.

4-6 servings

SLOW BEANS BOURGUIGNON

8 oz fresh pearl onions
1 tbs olive oil
8 oz white mushrooms, quartered
8 oz baby carrots, halved lengthwise
2 cloves garlic, minced
2 tbs tomato paste
2 tsp minced fresh thyme OR 1/2 tsp dried
2 bay leaves
1 1/2 cups vegetable stock
1 cup dry red wine
2 (15.5 ) cans dark red kidney beans, drained and rinsed
salt and freshly ground pepper

blanch the onions in a medium-size saucepan of boiling water, then drain, remove the root ends, and peel them. cut a shallow “x” in the bottom of each onion and place in a 4-6 qt slow cooker.

heat the oil in a large skillet over medium-high heat. add the mushrooms and cook quickly to brown, about 2 minutes. remove with a slotted spoon and set aside.

reheat the same skillet over medium heat. add the carrots, cover, and cook until slightly softened, about 5 minutes. stir in the garlic and cook until fragrant, about 30 seconds. transfer the carrot mixture in the slow cooker. add the tomato paste, thyme, bay leaves, stock, wine, and beans; season with salt and pepper, cover, and cook on LOW for 6-8 hours.

about 20 minutes before serving, stir in the mushrooms.

4 serving

TANGY BARBECUE SANDWICHES

3 cups chopped celery
1 cup chopped onion
1 cup ketchup
1 cup barbecue sauce
1 cup water
1 tbs vinegar
2 tbs worcestershire sauce
2 tbs brown sugar
1 tsp chili powder
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 (3-4 lb) boneless chuck roast, trimmed

in a slow cooker, combine the first 12 ingredients; mix well.add roast. cover and cook on HIGH 6-7 hours, or until tender. remove roast; cool. shred meat and return to sauce; heat through.

14-18 servings

SLOW COOKER CHEESEBURGER SOUP

1 med clove garlic, minced
1 med onion, chopped
1 med rib celery, chopped
1 lb lean ground beef
2 tbs flour
3 cups chicken broth, divided
1 cup low-fat evaporated milk
8 oz reduced-fat velveeta cheese, cubed
1/2 tsp paprika
1/4 tsp salt
1/8 tsp black pepper
24 baked corn tortilla chips, crumbled

coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds.

add garlic, onion and celery to skillet; cook, stirring frequently, until veggies are tender, about 5-10 minutes.

coat a 3 qt or larger slow cooker with cooking spray; spoon in veggies.

place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5-6 minutes; pour off any liquid and add meat to slow cooker.

in a small cup, combine flour and 1/2 cup of broth; stir until lump-free.

pour flour mixture into same skillet; add remaining 2 1/2 cups broth.

bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper.

cover slow cooker and cook on LOW for 2 hours.

serve soup topped with crumbled chips.

8 (3/4 cup) servings

THREE-BEAN CHILI WITH CHIVE-FLECKED CORNMEAL DUMPLINGS

CHILI:

1 tbs olive oil
1 lg sweet yellow onion, chopped
1/2 small green bell pepper, seeded and chopped
2 cloves garlic, minced
3 tbs tomato paste
1 tbs chili powder, or more to taste
1 (28 oz) can crushed tomatoes
1 (15.5 oz) can black beans, drained and rinsed
1 (15.5 oz) can pinto beans, drained and rinsed
1 (15.5 oz) can kidney beans, drained and rinsed
1 1/2 cups water
1 tsp salt
1/4 tsp freshly ground black pepper

DUMPLINGS:

2/3 cup flour
1/3 cup yellow cornmeal
2 tsp baking powder
1 tsp minced fresh chives
1/8 tsp salt
1/2 cup fresh OR thawed frozen corn kernels
1/2 cup milk OR soy milk
2 tbs olive oil

to make the chili, heat the oil in a large skillet over medium heat. add the onion, bell pepper, and garlic, cover, and cook until softened, about 5 minutes. stir in the tomato paste and chili powder and cook about 30 seconds longer.

transfer the mixture to a 4-6 qt slow cooker. add the tomatoes, beans, and water, season with salt and pepper, cover, and cook on LOW for 6-8 hours.

to make the dumplings, combine the flour, cornmeal, baking powder, chives, and salt in a medium-size bowl about 45 minutes before serving time. stir in the corn, milk, and oil until just combined. do not overmix.

turn the slow cooker to HIGH and drop the batter by the spoonful onto the hot chili. cover and cook on HIGH until the dumplings are cooked through, 30-40 minutes. serve immediately.

4-6 servings

ITALIAN MEATBALL AND BEAN SOUP

1 egg
3 tbs milk
1/3 cup seasoned bread crumbs
1 lb ground sausage
1/2 lb ground turkey
2 (14 1/2 oz) cans diced tomatoes
1 (15 oz) can white kidney OR cannellini beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 (8 oz) can tomato sauce
1 cup water
2 green onions, thinly sliced
1 tsp italian seasoning
1 tsp dried minced garlic
1/2 tsp crushed red pepper flakes

in a large bowl, combine the egg, milk, and bread crumbs. crumble sausage and turkey over mixture and mix well. shape into 1″ balls. in a large skillet, brown meatballs in batches; drain.

transfer meatballs to a 3 qt slow cooker. stir in the remaining ingredients. cover and cook on LOW fo 5-6 hours or until a thermometer inserted in a meatball reaches 160 degrees.

6 servings

SLOW COOKER CHICKEN TACO SOUP

1 onion, chopped
1 (16 oz) can chili beans
1 (15 oz) can black beans
1 (15 oz) can whole kernel corn, drained
1 (8 oz) can tomato sauce
1 (12 oz) can OR bottle beer
2 (10 oz) cans diced tomatoes with green chilies, undrained
1 (1.25 oz) pkg taco seasoning
3 whole boneless, skinless chicken breasts
shredded cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. add taco seasoning and stir to blend. lay chicken breasts on top of the mixture, pressing down slighlty until just covered by the other ingredients. set slow cooker to LOW, cover, and cook for 5 hours.

remove chicken breasts from the soup and allow to cool long enough to be handled. shred the chicken and stir it back into the soup. cook an additional 2 hours. serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

8 servings

LENTIL SOUP WITH RIBBONS OF KALE

1 tbs olive oil
1 lg yellow onion, chopped
1 rib celery, chopped
1 lg carrot, chopped
2 cloves garlic, minced
1 1/4 cups dried brown lentils, picked over and rinsed
6 cups vegetable stock OR water
1 tbs tamari OR other soy sauce
salt and freshly ground black pepper
4 or 5 large kale leaves, tough stems removed

heat the oil in a large saucepan over medium heat. add the onions, celery, carrot, and garlic, cover, and cook until softened, 8-10 minutes.

transfer the cooked vegetables to a 4-6 qt slow cooker. add the lentils, stock, and tamari; cover, and cook on LOW for 8 hours. season with salt and pepper.

meanwhile, or beforehand, tightly roll the kale leaves up like a cigar and cut them crosswise into thin ribbons. cook the kale in a pot of boiling salted water until tender, about 5 minutes, and add to the soup when ready to serve.

6 servings

CAPONATA

2 tbs olive oil
1 med yellow onion, chopped
1 rib celery, minced
1 lg eggplant, peeled and diced
1 med red OR green bell pepper, seeded and chopped
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, drained and chopped
1 tbs tomato paste
2 tbs red wine vinegar
1 tbs sugar
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp red pepper flakes, or to taste
salt and freshly ground black pepper
1/3 cup black olives, drained, pitted, and sliced
1 tbs capers, drained and chopped
1 tbs minced fresh parsley leaves

heat the oil in a large skillet over medium heat. add the onion and celery, cover, and cook until softened, about 5 minutes. add the eggplant, cover, and cook, stirring occasionally, until the eggplant begins to soften, about 5 more minutes.

transfer the mixture to 4-qt slow cooker. add the bell pepper, garlic, tomatoes, tomato paste, vinegar, sugar, basil, oregano, and red pepper flakes, and season with salt and pepper. cover and cook on LOW until the vegetables are soft but still hold some shape, about 6 hours.

when the vegetables are cooked, stir in the olives, capers, and parsley. taste to adjust the seasonings. transfer the caponata to a bowl and let cool. serve at room temperature. if not serving right away, cover and refrigerate until needed.

serves 6

GINGER-PEACH SPIKED TEA

1/4 cup loose peach tea leaves
1 qt boiling water
8 slices fresh ginger
1/2 cup firmly packed light brown sugar
1 qt peach juice
1/4 cup fresh lemon juice
1/2 cup ginger brandy
thinly sliced lemon for garnish (optional)

combine the tea and boiling water in a teapot or other heatproof container until steeped, about 10 minutes.

strain the tea into the slow cooker and add the fresh ginger, brown sugar, peach juice, and lemon juice. cover and cook on LOW until hot, 1-2 hours.

when ready to serve, scoop the ginger slices out of the liquid and add the ginger brandy. turn the heat down to KEEP WARM setting if your slow cooker has that function; otherwise, keep it on LOW to serve. float lemon slices on the top, if desired.

makes about 2 qts