Black Bean and Sweet Potato Soup

Black Bean and Sweet Potato Soup

2 cups dried black beans
4 cups water
1 onion, diced
6 cloves garlic, minced
1 sweet potato, diced
2 tsp coriander
1 tsp cumin
1/2 tsp fennel (sub for anise)
3 cups broth
dash of hot sauce
salt and pepper to taste

Cook beans and water in slow cooker for 3 hours.

Pre-heat oven to 425 degrees.

Toss sweet potato in olive oil and roast for 20 minutes.

Saute onion for 10 minutes over medium-low heat.  Add garlic and cook 5 more minutes. 

Combine all the ingredients in slow cooker and cook on low 3-4 hours.

Adapted from this Fine Cooking recipe. 

Slow Cooker Coq au Vin

Slow Cooker Coq au Vin

1 cup dried white beans
2 cups water
1/4 lb good-quality bacon
1 onion, diced
6 cloves garlic, minced
1 cup diced baby bella (cremini) mushrooms
3 carrots, diced
2 tbsp tomato paste
1 tbsp red currant jelly
1 tbsp soy sauce
1 tbsp fresh thyme leaves (1 tsp dried)
1 bay leaf
salt and pepper
1 cup broth
1 tbsp arrow root
1 cup red wine
1 1/2 lbs chicken breasts

Put beans and water in slow cooker and cook on high for 3 hours.

In a skillet over medium-low heat, cook bacon for 10 minutes.  Remove from skillet with a slotted spoon and add to slow cooker.  Add onion to skillet and cook for 10 minutes.  Add garlic and cook 5 more.

While the onion is cooking, add the ingredients through salt and pepper to the slow cooker.  Be generous with the salt as the beans are unseasoned.  Mix the arrow root and broth then pour into slow cooker.

Once the onions and garlic are cooked, add them to the slow cooker.  Use the red wine to de-glaze the pan and then pour in to slow cooker.

Bury the chicken breasts in the veggies and then cook on high for 3-4 hours.

Adapted from the All Around the World Cookbook by Sheila Lutkins.  

Texas Pinto Beans

Texas Pinto Beans

2 cups dried pinto beans
4 cups water
1 onion, diced
2-3 cloves garlic
1/3 cup salsa verde
1 tsp cumin
1 cup broth
salt and pepper

Put beans and water in slow cooker for 3 hours on high.  Add in the remaining ingredients and cook another 3 hours on high.  Be generous with the salt and pepper as the beans are very plain.

Serve on quinoa with corn, or mash and spread for quesadillas.

Inspired by this recipe. 

Pasta e Fagioli Soup

Pasta e Fagioli Soup

2 cup dried white beans
4 cups water
1 lb ground beef
1 onion, diced
3-4 cloves garlic, minced
3 celery stalks, diced
4-5 carrots, diced
28 oz can diced tomatoes
2 cups beef broth
1 can tomato sauce
1 tbsp minced each, fresh rosemary, oregano, thyme, basil
1/4 cup balsamic vinegar
1-2 tsp crushed red pepper flakes
salt and pepper

Put beans and water into slow cooker and cook on high 3 hours.

Brown ground beef with salt, pepper, and fennel.  Add to slow cooker.

Brown onions over med heat.  Add garlic and cook 30 sec.  Add the celery and carrots.  Cook 5 minutes.  Dump veggies into slow cooker.  De-glaze the skillet with broth and pour into slow cooker. 

Add the remaining ingredients to slow cooker and cook on high 3-4 hours.

Serve over cooked pasta.

Based on these two recipes.

Moroccan White Beans

Moroccan White Beans

1 cup dry white beans
3 cups water
1 onion, diced
3 cloves garlic, minced
1 14oz can diced tomatoes
1 bullion cube
1 tsp dried parsley
2 tsp paprika
2 tsp cumin
1 tsp ground ginger
1-2 tsp kosher salt
fresh ground black pepper

Place beans and water in slow cooker on high 2-3 hours. 

Brown onions over medium heat.  Add garlic and cook 1-2 minutes more.  Place in slow cooker with remaining ingredients.  Cook on low 4-6 more hours. 

Adapted from this recipe on about.com

Stewed Lentils and Tomatoes

Stewed Lentils and Tomatoes

2 onions, diced
5 medium carrots, diced
1 tbsp garlic, minced
1 28oz can diced tomatoes
1 cup green lentils
3 cups broth
1 tsp coriander
1/2 tsp turmeric
1/2 tsp mustard powder
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp cardamon
2 tsp fresh thyme leaves
2 tsp kosher salt
1/4 tsp fresh pepper
1 tbsp red wine vinegar

Heat olive oil over medium heat.  Add onions and carrots and cook until onions are browned.

Add remaining ingredients except vinegar.  Reduce heat and simmer for 40 minutes.

Stir in vinegar and serve.

Based on these two recipes. 

Pineapple and Black Bean Chili

Pineapple and Black Bean Chili

1 cup dried pinto beans
1 cup dried black beans
2 cups water
1 tsp kosher salt

28 oz can fire roasted tomatoes
1 cup frozen corn
1 onion, diced
1 zucchini, diced
2-4 cloves garlic
2 tbsp chili powder
2 tsp Mexican oregano
1 can pineapple chunks with liquid
Salt and pepper to taste

Combine beans through salt in slow cooker.  Cook on HIGH 3 hours. 

Add the remaining ingredients and cook on LOW 4-6 hours.

White Bean Tomato Sauce

White Bean Tomato Sauce

1 cup dried white beans
2 cups water
bay leaf
1 cup white wine
1 tsp oregano
1 tsp cumin
3-4 cloves garlic
1 onion, diced
2 stalks celery, diced
1 cup carrots, diced
1 pint cherry tomatoes, halved
2 tbsp balsamic vinegar
salt and pepper
(can add any other veggies available)

Place the beans, water, and bay leaf in the slow cooker.  Cook on high for 3-4 hours.  Add the remaining ingredients and cook another 3-4 hours.  Serve over noodles.

Roasted Cherry Tomatoes and Sage

Roasted Cherry Tomatoes and Sage

2 pints cherry tomatoes
1 medium onion, finely diced
4 cloves garlic, minced
1/4 cup chopped fresh sage
3 tbsp extra-virgin olive oil
2 tbsp red-wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
(Can add other finely diced veggies such as mushrooms and squash)

Pre-heat oven to 450 degrees.

Toss all the ingredients together in a bowl.  Roast for 20-30 minutes. 

Based on this recipe from Eating Well.  

Cajun Chicken

Cajun Chicken

1 lb chicken breast
1 cup diced mushrooms
1 cup frozen corn
1 onion diced
3-4 cloves minced garlic
1 can white beans, rinsed
1 can diced tomatoes
1 tbsp Cajun seasoning
1/2 tsp smoked paprika
1 cup white wine

Combine everything in slow cooker and cook 3-4 hours on high.

Chicken Lentil Soup with Kale

Chicken Lentil Soup with Kale

1 onion, diced
3-4 carrots, diced
2 celery sticks, finely diced
3-4 garlic cloves, minced
4 cups broth
2 cups water
1 bullion cube
1 cup lentils
1 1/2 lbs chicken breasts
2 bay leaves
1 tsp dried basil
1/4 cup balsamic vinegar
1/4 cup soy sauce
1 can diced tomatoes
4 cups chopped kale
salt and pepper

Combine all the ingredients in the slow cooker and cook on low 8-10 hours.  May need more water as lentils absorb liquid. 

Based on recipe from food.com. 

Balsamic Chicken

Balsamic Chicken

1 1/2 pounds chicken breasts
salt and pepper
1 onion, thinly sliced
4 garlic cloves, minced
1 tsp oregano

1 tsp dried basil

1 tsp dried rosemary
½ tsp dried thyme
½ cup balsamic vinegar

1 can diced tomatoes

1 can tomato sauce

 

Place chicken in slow cooker and sprinkle with salt and pepper.  Cover with onions.  Sprinkle with herbs and garlic.  Pour in vinegar then tomatoes.  Cook on high 3-4 hours.

 

Based on this recipe from MSPI Mama.

 

Serve with noodles or quinoa.  

Honey Sesame Chicken

Honey Sesame Chicken

1/2 cup honey
1/2 cup soy sauce
1/3 cup white wine
1/4 cup ketchup
4 cloves garlic
1 small onion diced
1 tsp siracha
1-2 tbsp roasted sesame oil
2 tbsp arrow root
1 1/2 lbs chicken breast
1 bag frozen shelled edemame
1 cup diced carrots


Combine the ingredients through arrow root in the slow cooker.  Add in the chicken breasts, tossing to coat in the sauce.  Add in the veggies.  Cook on high 3-4 hours.  Serve with brown rice or quinoa. 

Adapted from this recipe. 

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.

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.

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. 

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.

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.

Chicken with Artichokes and Broccoli

Chicken with Artichokes and Broccoli

1 can diced tomatoes
1 cup white wine
2 tbsp white wine vinegar
1 tsp salt
3-4 cloves garlic
1 tsp dried oregano
1 1/2 lbs boneless chicken breasts
1 bag frozen artichoke hearts
1 bag frozen broccoli

Combine ingredients in slow cooker.  Cook on high 4 hours.  For firmer broccoli add it just an hour before serving. 

Adapted from this Taste of Home recipe.