Category Archives: SLOW COOKER

CONGEE ANYTIME

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1 cup arborio OR other rice
1 small yellow onion minced
1 cup finely shredded napa cabbage
1 tbs peeled & minced fresh ginger
1 clove garlic, minced
6 cups vegetabls stock
1 tbs tamari OR other soy sauce, plus more to serve
chopped scallions for garnish
chopped dry-roasted peanuts for garnish

in a 3 1/2-4 qt slow cooker, combine the rice, onion, cabbage, ginger, and garlic. stir in the stock and tamari. cover and cook on LOW for 6-8 hours, until the texture is thick and creamy.

to serve, ladle the congee into soup bowls and garnish with scalions and peanuts. put extra tamari on the table for people to add according to taste.

6 servings

PEACH-BLUEBERRY TUMBLE…IN THE CROCKPOT!

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4 lg ripe peaches, peeled, pitted, and sliced
1 cup fresh blueberries, picked over for stems
1/2 cup firmly packed light brown sugar OR a natural sweetener
3/4 cup rolled (old-fashioned) oats
1/3 cup nonhydrogeneated margarine, softened
1 tsp ground cinnamon
1/4 tsp salt

place the peaches in a 3 1/2-4 qt slow cooker. add the blueberries and 1/4 cup of the brown sugar and stir to combine.

in a medium-size mixing bowl, combine the remaining 1/4 cup brown sugar, the oats, margarine, cinnamon, and salt. mix well and sprinkle on top of the fruit.

put the lid on the slow cooker slightly askew to let the steam escape. cook on HIGH for about 2 hours. if too much liquid remains, remove the lid and cook 30 minutes longer. serve hot.

4 servings

PEACH-DATE CHUTNEY

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5 large, ripe peaches, peeled, pitted and chopped
1/2 cup chopped pitted dates
2 tbs minced onion
1/2 cup firmly packed light brown sugar OR a natural sweetener
1/4 cup cider vinegar
1 tbs fresh lemon juice
1 tsp peeled and grated fresh ginger
1/2 tsp salt
14 tsp red pepper flakes (optional)

place all the ingredients in a 3 1/2 qt slow cooker. cover and cook on LOW for 2-3 hours.

remove the lid and let cool completely before storing in the refrigerator in tightly covered containers, where it will keep for 2-3 weeks.

makes about 3 1/2 cups

BELL PEPPERS STUFFED WITH SALSA RICE & BEANS

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4 lg bell peppers
2 1/2 cups cooked white OR brown rice
1 (15 1/2 oz) can red kidney beans, drained and rinsed
1 cup tomato salsa
3 scallions, chopped
salt and freshly ground black pepper
1 (14 1/2 oz) can crushed tomatoes
1/2 tsp ground cumin
1/4 tsp dried oregano
1/2 tsp sugar

cut the tops off the bell peppers, save them for later use, and remove and discard the seeds and membranes. arrange the peppers upright in a 5 1/2-6 qt slow cooker.

in a medium mixing bowl, combine the rice, beans, salsa, and scallions and season with salt and pepper to taste. mix well. fill the pepper cavities evenly with the rice mixture, packing it lightly. replace the pepper tops.

in the same bowl, combine the tomatoes, cumin, oregano, and sugar and season with salt and pepper. pour over and around the peppers in the slow cooker. cover and cook on LOW for 4 hour, until the peppers are fork-tender but still hold their shape. serve hot.

serves 4

ARROZ NON POLO

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1 tbs olive oil
1 med yellow onion, chopped
1 small carrot,chopped
2 cloves garlic, chopped
1/2 tsp dried oregano
1/2 tsp ground cumin
1/8 tsp saffron threads
1 (14.5 oz) can diced tomatoes, with their juices
3 cups vegetable stock
1 small red bell pepper, seeded and chopped
8 oz green beans, ends trimmed & cut into 1″ lengths
1 (15 oz) can chickpeas, drained and rinsed
salt and freshly ground black pepper
1 cup converted OR valencia rice
3/4 cup salsa of your choice
1/2 cup frozen peas, thawed
1/3 cup sliced pimiento-stuffed green olives, drained

heat the oil in a large skillet over medium heat. add the onion and carrot, cover, and cook until softened, about 5 minutes. stir in the garlic, oregano, cumin, and saffron and cook for 2 minutes longer.

transfer the veggie mixture to a lightly oiled 4-6 qt slow cooker. add the tomatoes, stock, bell pepper, green beans, and chickpeas; season with salt and pepper, cover, and cook on LOW for 6-8 hours.

about an hour before the end of cooking time, stir in the rice, cover, and cook on LOW until tender.

about 10 minutes before serving stir in the salsa, peas, and olives, and cover. taste to adjust the seasonings before serving.

serves 4

ORANGE AND BOURBON BAKED BEANS

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1 tbs olive oil
1 lg yellow onion, chopped
1 (14.5 oz) can crushed tomatoes
1/4 cup molasses
2 tbs cider vinegar
1 tbs prepared mustard
1 tbs tamari OR other soy sauce
2 (15.5 oz) cans navy beans OR other white beans,drained & rinsed
1/4 cup bourbon
1/4 cup frozen orange juice concentrate

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

transfer the onions to a 3 1/2-4 qt slow cooker. add the tomatoes, molasses, vinegar, mustard, and tamari, stirring to combine. stir in the beans, bourbon, and orange juice concentrate, cover and cook on LOW for 4-6 hours.

serves 4

SPICY BLACK BEAN CHILI

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1 tbs olive oil
1 lg yellow onion, chopped
1 med-size red bell pepper, seeded & chopped
2 garlic cloves, minced
2 tbs chili powder, or more to taste
1 (28 oz) can crushed tomatoes
2 (15.5 oz) can black beans, drained & rinsed
1 cup water
1 (4 oz) can diced green chiles, drained
salt & freshly ground black pepper

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

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

serves 4

THYME-SCENTED DUXELLES CROSTINI

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1/4 cup olive oil
3 medium shallots, minced
2 lbs white mushrooms, stems trimmed & wiped clean
2 tsp minced fresh thyme leaves OR 1 tsp dried
1/2 tsp salt
freshly ground black pepper
1/4 cup regular OR tofu cream cheese
3 tbs dry white wine
1 loaf french braed, cut into rounds and toasted

place the oil and shallots in a 4 qt slow cooker. cover and turn the setting to HIGH to soften the shallots while you prepare the mushrooms.

using a food processor or by hand, coarsely chop the mushrooms. add them to the slow cooker and change the setting to LOW. cover and cook until the mushrooms are very soft, 6-8 hours.

after the mushrooms are cooked, strain the excess mushroom liquid into a bowl and reserve for use in another recipe.

transfer the mushroom mixture to a food processor, add the thyme, salt, and pepper, and pulse to combine. add the cream cheese and wine and process until blended. taste to adjust the seasonings.

when ready to serve, spread the duxelles mixture onto the toasted bread rounds. alternatively, you may put the duxelles mixture in a bowl and allow guests to spread it on the toasted bread themselves.

makes about 2 1/2 cups

SPICED HOT MOCHA

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1 pint chocolate regular OR dairy-free ice cream
4 cups hot coffee
1/2 cup brandy, or to taste (optional)
ground cinnamon for garnish

place the ice cream in a 3 1/2-4 qt slow cooker. pour the hot coffee over the ice cream, stirring to melt. cover and cook on LOW for 1-2 hours. stir in the brandy, if using.

to serve, ladle into mugs and garnish with a sprinkle of cinnamon.

makes about 6 1/2 cups