1 1/2 cups rolled (old-fashioned) oats
4 cups cold water
1 tsp salt
1 tsp ground cinnamon
1 med size cooking apple, such as granny smith or rome beauty, cored, peeled, & shredded
3 tbs raisins
1/2 cup granola, or to taste
combine all the ingredients except the granola in a lighly oiled 3 1/2-4 qt slow cooker. cover and cook on LOW for 6 hours.
to serve, spoon the oatmeal into bowls, sprinkle with the granola, and serve hot.
serves 6
2 cups boiling water
1 3/4 cups unbleached flour
2 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp ground allspice
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1/2 tsp salt
2/3 cup sugar OR a natural sweetener
3 lg ripe bananas, mashed
1 lg egg OR egg replacement mixture for 1 egg
2 tbs corn oil OR other mild-tasting oil
1 tsp vanilla
1/2 cup dried cherries
place a rack or trivet in a 6-qt slow cooker. add the boiling water, cover, and turn the heat setting to HIGH. lightly oil a baking pan that will fit in the cooker and set aside.
in a medium-size mixing bowl, sift together the flour, baking powder, spices, and salt. add the sugar and stir to combine.
in a large mixing bowl, combine the bananas, egg or egg replacement, oil, and vanilla. add the dry mixture to the wet mixture about 1/3 at at time, mixing well as you go. fold in the cherries.
transfer the batter to the prepared pan and cover with aluminum foil, making several holes in the foil for steam to escape. place on the rack, cover, and cook on HIGH for 3 1/2-4 hours, until a tester inserted in the center comes out clean.
take the cake out of the cooker, remove the aluminum foil, and let cool for 15 minutes before serving.
serves 8
1 lg ripe pineapple, peeled, cored, & cut into chunks
3/4 cup sweetened dried cranberries
3 scallions, finely chopped
1 tbs chopped crystallized ginger
3/4 cup firmly packed light brown sugar OR a natural sweetener
1/2 cup white wine vinegar
juice and grated zes of 1 lemon
1/4 tsp red pepper flakes
place all ingredients in a 3 1/2 qt slow cooker. cover & cook on LOW for 4 hours.
remove the lid and let cool completely before storing in the refrigerator in tightly covered containers. this chutney is best when used within a week or two.
6 shallots, halved
2 large cloves garlic, minced
1 1/2 cups baby carrots
1 lb small red potatoes
1 small red bell pepper, seeded & diced
1 1/2 cups cherry tomatoes, halved
1/4 cup vegetable stock OR water
3 tbs olive oil
1 1/2 tsp dried herbes de provence
salt & freshly ground black pepper
1 cup fresh bread crumbs
combine all the veggies in a 3 1/2-4 qt slow cooker. add the vegetable stock & 2 tbs of the olive oil. season with the herbes de provence & salt & pepper. combine well to coat the veggies. cover & cook on LOW for 6-8 hours.
in a small skillet, toast the bread crumbs in the remaining 1 tablespoon olive oil over medium heat until golden brown. set aside.
when the tian is done, sprinkle the bread crumbs mixture over the top and serve.
NOTE: IF THE HERB MIXTURE IS UNAVAILABLE, YOU CAN APPROXIMATE IT BY USING A COMBINATION OF THREE PARTS DRIED MARJORAM, THYME, & SAVORY TO ONE PART BASIL, ROSEMARY, TARRAGON, & FENNEL SEEDS.
4-6 servings
1 (3-3 1/2 lb) whole chicken, cut up, skin removed
1/3 cup flour
2 tbs vegetable oil
1 med green bell pepper
2 med onions
1 (14.5 oz) can diced tomatoes, undrained
1 (4.5 oz) jar sliced mushrooms, drained
1/2 tsp dried oregano leaves
1/4 tsp dried basil leaves
1/2 tsp salt
2 cloves garlic, finely chopped
grated parmesan cheese
coat chicken with flour. in a 12″ skillet, heat oil over medium- high heat. add chicken; cook 15-20 minutes or until brown on all sides; drain.
cut bell pepper and onions crosswise in half; cut each half into fourths.
in a 3 1/2-6 qt slow cooker, place half of the chicken pieces. mix bell pepper, onions and remaining ingredients except cheese; spoon half of the mixture over the chicken. add remaining chicken; top with remaining vegetable mixture.
cover; cook on LOW 4-6 hours or until juice of chicken is clear when thickest piece is cut to the bone (170° for breasts; 180° for thighs & legs). serve with cheese.
6 servings
2 lbs boneless, skinless chicken thighs
1/2 tsp salt
3/4 cup buffalo wing sauce (from a 12 oz jar)
3/4 cup ranch dressing
1 (11.5 oz) pkg flour tortillas for burritos (8 tortillas)
3 cups shredded lettuce
in a 1 1/2 qt slow cooker, place chicken; sprinkle with salt.
cover; cook 6-7 hours on LOW.
with a slotted spoon, remove chicken from slow cooker & place on a cutting board; discard liquid in slow cooker. in slow cooker, mix buffalo wing sauce & 1/4 cup of the ranch dressing. with two forks, shred chicken. return chicken to slow cooker; stir gently to mix with sauce.
to serve, spread each tortilla with 1 tbs remaining ranch dressing; top each with about 1/2 cup chicken mixture & about 1/3 cup lettuce. roll up tortilla; secure with toothpicks.
8 servings
1 pound beef stew meat
1 tsp beef base
3 lg carrots, cut into 1″ pieces (2 cups)
2 med stalks celery, cut into 1″ pieces (1 1/2 cups)
2 cloves garlic, finely chopped
1 med onion, coarsely chopped (1 1/2 cups)
1/4 tsp pepper
1 (19 oz) can cannellini beans, rinsed and drained
1 (28 oz) can crushed tomatoes in puree, undrained
1 (12 oz) jar beef gravy
2 tsp italian seasoning
1 tsp sugar
2 cups frozen cut green beans (from a 1 lb bag)
place beef, beef base, carrots, celery, garlic, onion, pepper cannellini beans, tomatoes and gravy in order listed in a 3 1/2-4 qt slow cooker.
cover and cook on LOW for 10-12 hours.
stir in italian seasoning, sugar & frozen green beans. increase heat to HIGH. cover & cook about 15 minutes or until green beans are tender.
6 servings
2 tbs olive oil
1 large yellow onion, chopped
2 ribs celery, chopped
1 teaspoon ground sage
1 teaspoon dried marjoram
1 teaspoon dried thyme
10 cups 1/2″ bread cubes
1/4 cup minced fresh parsley leaves
1 tsp salt
1/4 tsp freshly ground black pepper
1-1 1/2 cups vegetable stock
heat the oil in a large skillet over medium heat. add the onion and celery, cover, and cook until softened, about 5 minutes. stir in the sage, marjoram, and thyme.
place the bread cubes in a 4-quart slow cooker and add the parsley, salt, pepper and onion mixture. stir in just enough stock to moisten. cover & cook on LOW for 3-4 hours. serve hot.
8 servings
1 (15.5 oz) can cannellini OR other white beans, drained and rinsed
1 cup vegetable stock
2 tbs pesto, homemade OR store-bought
1 tbs olive oil
2 lg yukon gold potatoes, peeled and thinly sliced
1 lg yellow onion, cut in half and thinly sliced into half moons
salt and freshly ground black pepper
1 med red bell pepper, seeded and thinly sliced into rings
1 lg zucchini, thinly sliced
1 lg tomato, thinly sliced
in a food processor or blender, process the beans, stock, and pesto together until well blended. set aside.
heat the oil in a large skillet over medium-high heat. add the potato slices and cook, turning once, until golden brown on both sides, about 10 minutes. set aside. add the onion slices to the same pan and cook until browned on both sides, about 5 minutes. set aside.
lightly oil the insert of a 3 1/2-4 qt slow cooker. spooning a small amount of the bean mixture between each layer of vegetables, layer the potato slices and season with salt and pepper. top with the onions, followed by the bean mixture, bell pepper slices, more bean mixture, zucchini slices, more bean mixture, and tomato. pour the remaining bean mixture over all. cover and cook on LOW for 6-8 hours.
4 servings
BASIC BEANS
1 lb dried beans, picked over & rinsed
1 lg yellow onion, quartered (optional)
2 cloves garlic, crushed (optional)
2 bay leaves (optional)
soak the beans in enough water to cover plus an inch or two for 8 hours or overnight.
drain the beans and place them in a 5 1/2-6 qt slow cooker. add the onion, garlic, and bay leaves, if using, and enough water to cover (6-8 cups). cover & cook on HIGH for 8-12 hours, or longer, depending on the type of bean.
makes 5-6 cups
SOUTHWEST BEANS
1 recipe BASIC BEANS
1 (4 oz) can chopped green chilies, drained
1 tsp ground cumin
1 tsp paprika
salt and freshly ground black pepper
drain the cooking liquid from the beans, then stir in the chilies, cumin, and paprika, and season with salt and pepper. reduce the heat setting to LOW, cover, & cook for 30 minutes to blend the flavors. add some water or stock if you prefer a saucier consistency.
ASIAN-FLAVORED BEANS
1 recipe BASIC BEANS
2 tbs tamari OR other soy sauce
2 scallions, minced
1 tbs toasted sesame oil
just before serving, drain the beans & stir in the tamari, scallions, & sesame oil.
MEDITERRANEAN BEANS
1 recipe BASIC BEANS
1 tbs olive oil
2 cloves garlic, minced
1/4 cup pesto (homemade OR store-bought)
1/4 cup sun-dried tomatoes, soaked in hot water to cover until softened, drained, & chopped
just before serving, heat the oil in a small skillet, add the garlic, and cook until fragrant, about 30 seconds. stir in the pesto and tomatoes. drain the beans, then stir in the pesto mixture.
VERY VEGGIE BEANS
1 recipe BASIC BEANS
1/3 cup fresh OR frozen corn kernels, cooked until tender in boiling water & drained
1/3 cup chopped roasted red bell pepper
1/3 cup chopped fresh tomato
1 tsp liquid smoke (optional)
salt & freshly ground black pepper
shortly before serving, drain the beans ,then stir in the corn kernels, roasted bell pepper, tomato, & liquid smoke, if using. season with salt & pepper.
