Thursday, December 27, 2012

Red Lentil and Barley Soup

Red Lentil and Barley Soup

1 onion finely diced
1 large carrot, diced
3 cloves garlic
1 1/2 tsp smoked paprika
1 tsp dried thyme
1/2 cup red lentils
1/2 cup barley
1 can diced tomatoes
2 tbsp tomato paste
3 cups veggie broth
1/4 cup soy sauce

Combine ingredients in slow cooker and cook on high for 4-6 hours.

Adapted from this recipe.

Monday, December 17, 2012

Southwestern Three-Bean & Barley Soup

Southwestern Three-Bean & Barley Soup

1 large onion, diced
1 large stalk celery, diced
1 large carrot, diced
3-4 cloves garlic, minced
4 cups broth
3/4 cup pearl barley
1 can black beans, drained and rinsed
1 can great northern beans, drained and rinsed
1 can kidney beans, drained and rinsed
3 tbsp chili powder
1 tbsp ground cumin
1 tsp dried oregano
2 tbsp soy sauce

Combine ingredients in slow cooker.  Cook on high 4-6 hours.

Based on this recipe from Eating Well.

Friday, December 14, 2012

White Bean and Chicken Soup

White Bean and Chicken Soup

2 cans white beans, drained and rinsed
1 tsp each basil, oregano, parsley, thyme, and rosemary
1 bay leaf
1 small onion, diced
1 large carrot, diced
1 stalk of celery, diced
3-4 cloves garlic, minced
1 can diced tomatoes
1/4 cup white wine vinegar
1/4 cup soy sauce
4 cups broth
1 1/2 lbs chicken breast
3 cups fresh baby spinach

Combine all the ingredients except spinach in a slow cooker.  Cook on low 4 hours.  Add the spinach the last 30 minutes.

Dried Beans:  Soak 1 1/2 cups of dried cannelloni beans in cool water overnight.  Allow at least 5 hours on high for cooking time. 

Wednesday, December 12, 2012

Lentil Minestrone

2 cups lentils, rinsed
1/2 cup diced celery
1/2 cup diced carrot
1 onion, peeled and diced
4 cloves garlic, minced
1 (28-ounce) can diced tomatoes
1 tsp each basil, oregano, thyme, rosemary and parsley
2 tsp paprika
1 tsp poultry seasoning
1/2 tsp black pepper
2 tbsp balsamic vinegar
2 tbsp soy sauce
4-5 cups vegetable broth
2 cups baby spinach (at end)

Add all of the ingredients except the spinach to the slow cooker.  Cook on low 8-10 hours.  Add spinach the last 30 minutes. 

Can be served over pasta.

Adapted from this recipe.

Saturday, December 8, 2012

Spiced Chicken with Peaches

1 can peaches with juice
3-4 cloves garlic, minced
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp mustard
1 tsp chili powder
1/8 tsp pepper
1 1/2 pounds chicken breasts
3 large carrots, diced

Combine peaches through pepper in slow cooker and mix together. Add chicken, tossing to coat.  Top with carrots.  Cook on high 3-4 hours.


Mustard and Horseradish Pot Roast

Mustard and Horseradish Pot Roast

1 bag baby carrots
1 medium onion, roughly diced
4-5 Yukon Gold potatoes cut into 1-inch pieces
1 bay leaf
3 sprigs fresh thyme
3 whole cloves
1/4 tsp mustard seeds
1 cup beef broth
1 cup white wine
2 tbsp arrow root powder
2 tbsp tomato paste
2 tbsp soy sauce
2 tbsp white wine vinegar
3 lb sirloin roast
3 tbsp prepared horseradish
3 tbsp prepared grainy mustard
3-4 garlic cloves, minced
1/8 tsp pepper
1/4 tsp salt

Combine vegetables and ingredients though mustard seeds in the bottom of slow cooker.  Whisk together broth through vinegar and pour into slow cooker.  Place roast on top of veggies.  Combine horseradish through salt in bowl and then spread on top of roast.  Cover and cook on low 10 hours.

Based on this recipe from Fine Cooking.