Guest guest Posted March 27, 1999 Report Share Posted March 27, 1999 * Exported from MasterCook * Black Bean Chili Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 5 Preparation Time :0:00 Categories : Beans And Legumes Vegetables Main Dishes, Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces packaged dried black beans rinsed and picked over 4 cups boiling water 1 large onion -- chopped 1 green bell pepper cut into 1-inch squares 1 red bell pepper cut into 1-inch squares 1 1/2 tablespoons chili powder 1 1/2 tablespoons ground cumin 1/4 teaspoon seasoned salt 3 garlic cloves -- minced 1/2 teaspoon liquid smoke hickory seasoning 6 ounces canned tomato paste 6 large plum tomatoes -- chopped, OR 28-ounces canned Italian peeled tomatoes drained and chopped The cooking time of black beans can vary a great deal depending on how long they were stored and where they were grown. With the same slow-cooker technique, black beans have at different times taken as little as 5 1/2 or 6 hours on low or as long as 9 hours on the same heat setting; so start checking after 5 or 6 hours, but leave yourself some extra time, just in case. I like to top this meatless chili with shredded lettuce and carrots, chopped tomatoes, scallions, and avocado, and a dollop of sour cream or yogurt. MAKES 5 TO 6 SERVINGS 1. In a 3 1/4-quart electric slow cooker, mix together the beans, water, onion, green and red bell peppers, chili powder, cumin, seasoned salt, garlic, and liquid smoke. 2. Cover and cook on the low heat setting 6 to 9 hours, or until the beans are tender. Stir in the tomato paste and tomatoes. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garden Fresh Tomato Sauce Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 7 Preparation Time :0:00 Categories : Vegetables Sauces And Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds ripe tomatoes -- up to 4 peeled and chopped 6 ounces canned tomato paste 1/2 cup dry white wine 1 large red onion -- chopped 1 tablespoon extra-virgin olive oil 4 large garlic cloves -- minced 2 teaspoons dried basil 1/4 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 teaspoon sugar -- or to taste 1 tablespoon balsamic vinegar 1/4 cup chopped fresh basil When your summer garden is overflowing with fresh-from-the-vine tomatoes, use the slow cooker to whip up several batches of this sauce to stash in the freezer. If you don't grow your own, try Roma tomatoes from the market. Serve over your favorite pasta, grilled vegetables, chicken, or fish. MAKES ABOUT 7 CUPS 1. In a 31/2- or 4-quart electric slow cooker, mix together the tomatoes, tomato paste, wine, red onion, olive oil, garlic, dried basil, oregano, salt, and pepper. 2. Cover and cook on the low heat setting 4 to 4 1/2 hours. 3. Stir in the sugar, vinegar, and fresh basil. Increase the heat setting to high and cook, uncovered, 1/2 hour longer to thicken the sauce slightly. VARIATIONS: MUSHROOM SAUCE: Along with the sugar, vinegar, and fresh basil, stir in 1 ounce dried porcini mushrooms that have been rinsed quickly under running tap water and coarsely chopped. Cover and cook on the high heat setting 30 to 40 minutes longer, or until the mushrooms are soft. PUTTANESCA sAucE: Along with the sugar, vinegar, and fresh basil, stir in 1/4 cup drained capers and 3/4 cup coarsely chopped pitted kalamata olives. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ratatouille Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Main Dishes, Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large eggplant -- peeled and cut into 1-inch chunks Salt 2 medium onions -- chopped 2 cups chopped fresh tomatoes (about 3 medium) 1 large green bell pepper cut into 1/4-inch squares 1 large red or yellow bell pepper cut into 1/2-inch squares 3 medium zucchini -- sliced 3 tablespoons olive oil 3 tablespoons dried basil 2 garlic cloves crushed through a press 1/2 teaspoon freshly ground pepper 6 ounces canned tomato paste 5 3/4 ounces canned pitted ripe olives drained and coarsely chopped 3 tablespoons chopped fresh basil Make a whole meal of this French vegetarian classic while its warm or offer it chilled as a salad course. Serve with crusty bread and top with crumbled feta cheese, if you like. MAKES 6 TO 8 SERVINGS 1. Sprinkle the eggplant with salt; let stand in a colander 1/2 to 1 hour to drain. Press out excess moisture. Rinse the eggplant with water and pat dry with paper towels. 2. Place the eggplant in a 5- or 6-quart electric slow cooker. Add the onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper, and 1/2 teaspoon salt. Mix well. 3. Cover and cook on the high heat setting about 3 hours, until the vegetables are tender but still hold their shape. Stir in the tomato paste, olives, and fresh basil. Serve hot, at room temperature, or chilled. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice, Corn, And Spinach Casserole Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Vegetables Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces packaged frozen chopped spinach partially thawed but not drained 1 1/2 cups converted white rice 10 3/4 ounces canned cream of mushroom soup 2 cups water 4 ounces canned diced green chiles 15 1/4 ounces canned whole kernel corn -- drained 1/2 teaspoon garlic powder 1 cup shredded sharp Cheddar cheese This savory dish doubles as a vegetarian main course or a side dish to serve with grilled meats or chicken. MAKES 6 TO 8 SERVINGS 1. In a 3 1/2- or 4-quart electric slow cooker, combine the undrained spinach, rice, undiluted soup, water, chiles, corn, and garlic powder. Mix well. 2. Cover and cook on the high heat setting 2 to 21/4 hours, or just until the rice is tender but not mushy. 3. Sprinkle the cheese on top, cover, and cook 5 minutes longer, or until the cheese is melted. Serve immediately. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Peppers Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Vegetables Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large green bell peppers 2 large red bell peppers 1/2 cup converted white rice 15 1/4 ounces canned whole kernel corn -- drained 2 1/4 ounces canned sliced ripe olives -- drained 3 scallions -- chopped 1/4 teaspoon seasoned salt 1/4 teaspoon garlic pepper 14 1/2 ounces canned cut-up peeled tomatoes 1/3 cup dry red wine 6 ounces canned tomato paste These rice and vegetable stuffed peppers are versatile. whole peppers can be presented as a colorful main dish, halves as a vegetable accompaniment to grilled meats or fish. MAKES 4 MAIN-COURSE OR 8 SlDE-DISH SERVINGS 1. Slice the tops off the green and red bell peppers and carefully remove the seeds and inner ribs. Remove the stems from the tops and chop the remaining pepper pieces. Stand the peppers upright in a 5-quart electric slow cooker. 2. In a medium bowl, combine the chopped pepper tops, rice, corn, olives, scallions, seasoned salt, garlic pepper, and 1/4 cup of the tomatoes with their liquid. Mix well. Stuff the peppers with the corn mixture, dividing evenly and packing lightly. Mix the remaining tomatoes and their liquid with the wine and tomato paste until well blended. Pour over and around the peppers in the slow cooker. 3. Cover and cook on the low heat setting 6 1/4 to 7 hours, or until the rice is cooked and the peppers are tender but still hold their shape. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Mushroom Sauce Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 9 Preparation Time :0:00 Categories : Vegetables Sauces And Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 28 ounces canned crushed tomatoes with puree 28 ounces canned diced peeled tomatoes 6 ounces canned tomato paste 1 medium onion -- chopped 2 garlic cloves crushed through a press 1 tablespoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon freshly ground pepper 1/2 pound fresh white mushrooms -- sliced 1/2 teaspoon sugar Salt Try this sauce over steamed zucchini or spaghetti squash as well as on your favorite pasta. MAKES ABOUT 9 CUPS 1. In a 31/2-quart electric slow cooker, mix together the crushed tomatoes, diced tomatoes with their liquid, tomato paste, onion, garlic, basil, oregano, pepper, and mushrooms. 2. Cover and cook on the low heat setting 61/2 to 7 hours. Mix in the sugar and season with salt to taste. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tortellini With Broccoli Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Vegetables Pasta, Couscous, Etc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 26 ounces jarred tomato and basil pasta sauce 1 9 ounce pack fresh spinach three-cheese tortellini (available in the refrigerator section of supermarkets) 1 tablespoon dried basil 16 ounces packaged frozen cut broccoli spears This is one recipe that you don't want to overcook, or you 'II end up with mush. Serve a salad and Italian bread on the side. MAKES 4 SERVINGS 1. In a 3 1/2- or 4-quart electric slow cooker, place about 1/2 cup of the pasta sauce. Top evenly with all the tortellini. Add half of the remaining sauce, sprinkle on the basil and then all of the frozen broccoli. Top with the remaining sauce. 2. Cover and cook on the high heat setting 2 3/4 to 3 hours. Do not overcook, or the pasta will lose its shape and become mushy. Serve immediately. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Chili Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Vegetables Beans And Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium zucchini -- chopped 1 medium red bell pepper -- chopped 1 medium green bell pepper -- chopped 3 carrots peeled and chopped 3 celery ribs -- chopped 2 medium onions -- chopped 2 large tomatoes -- chopped, OR 14 1/2-ounce canned Italian peeled tomatoes drained and chopped 15 1/4 ounces canned whole kernel corn -- well drained 15 1/4 ounces canned garbanzo beans -- (chick-peas), rinsed and well drained 2 teaspoons chili powder 2 teaspoons ground cumin 15 ounces canned mild salsa 1/3 cup tomato paste Salt and pepper When you want a lighter version of chili try this variation. Chopping the vegetables takes a little time, but after turning everything into the slow cooker, the machine does all the work. Serve over brown rice and top with a little shredded cheese and plain nonfat yogurt. MAKES 4 TO 5 SERVINGS 1. In a 4-quart electric slow cooker, mix together the zucchini, bell peppers, carrots, celery, onions, tomatoes, corn, garbanzo beans, chili powder, cumin, and salsa. 2. Cover and cook on the low heat setting about 8 hours, or until the vegetables are almost tender. 3. Stir in the tomato paste. Season with salt and pepper to taste. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Curry Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Vegetables Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium russet potatoes -- (about 13/4 pounds) peeled and cut into 1/2-inch dice 1 large onion -- chopped 1 red bell pepper -- chopped 2 carrots -- peeled and cut into 1/2-inch dice 2 large plum tomatoes -- chopped 6 ounces canned tomato paste 3/4 cup water 2 tablespoons curry powder 2 teaspoons cumin seeds 1/2 teaspoon garlic powder 1/2 teaspoon salt 1 medium head cauliflower cut into 1-inch florets 10 ounces packaged frozen peas OR cut green beans -- thawed Served over rice, this fragrant, spicy stew provides an excellent vegetarian meal. Pass chutney, whole wheat pita bread and shredded cucumber mixed with plain yogurt on the side. MAKES 4 TO 6 SERVINGS 1. In a 4- or 5-quart electric slow cooker, toss together the potatoes, onion, bell pepper, carrots, and tomatoes. Stir in the tomato paste, water, curry powder, cumin seeds, garlic powder, and salt. Mix well. Place the cauliflower florets on top. 2. Cover and cook on the low heat setting 8 to 9 hours, or until the potatoes are tender but still hold their shape. Gently stir in the peas. Increase the heat to the high setting and cook 15 minutes longer. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Paella Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Vegetables Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces packaged frozen chopped spinach thawed but not drained 2 cups converted white rice 4 cups homemade vegetable stock OR 29-ounces canned vegetable broth 1 green bell pepper -- chopped 3/4 cup chopped roasted red peppers 1 large onion -- chopped 2 garlic cloves -- minced 1/2 teaspoon saffron threads 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 13 3/4 ounces canned quartered artichoke hearts rinsed and well drained 16 ounces packaged frozen mixed vegetables -- thawed This is one slow-cooker dish you have to pay attention to near the end, because overcooking will turn the rice into mush. Serve as a vegetarian main course or as a side dish with chicken, sausage, or shrimp. MAKES 6 TO 8 SERVINGS 1. In a 31/2- or 4-quart electric slow cooker, combine the undrained spinach, rice, stock, bell pepper, roasted peppers, onion, garlic, saffron, salt, and pepper. 2. Cover and cook on the low heat setting about 4 hours, or until the rice is just tender but the grains are still separate and not mushy; watch closely near the end of the cooking time. 3. Stir in the artichokes and thawed vegetables. Increase the heat to the high setting and cook, uncovered, 10 minutes longer. Serve immediately. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable-Tomato Sauce Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 5 Preparation Time :0:00 Categories : Vegetables Sauces And Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups packed shredded zucchini 1 pound plum tomatoes -- chopped 1 medium onion -- chopped 1 red or green bell pepper -- chopped 1/4 cup dry red wine 2 garlic cloves -- minced 6 ounces canned tomato paste 1/4 cup chopped fresh basil Salt and freshly ground pepper When your garden or farmer's market is overloaded with zucchini and red ripe tomatoes is the time to make this easy sauce. Make several batches, ~f you like, and freeze for another time. Serve over your favorite pasta, with grated Parmesan or Romano cheese on the side. MAKES ABOUT 5 CUPS 1. In a 3 1/2- or 4-quart electric slow cooker, mix together onion, bell pepper, wine, garlic, and tomato paste. 2. Cover and cook on the low heat setting about 7 hours. 3. Stir in the fresh basil. Season with salt and pepper to taste. the zucchini, tomatoes, Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetarian Enchilada Casserole Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 5 Preparation Time :0:00 Categories : Vegetables Main Dishes, Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 28 ounces canned crushed tomatoes in tomato puree 14 1/2 ounces canned chunky salsa 6 ounces canned tomato paste 30 ounces canned black beans rinsed and drained 15 1/4 ounces canned whole kernel corn -- drained 4 ounces canned diced green chiles 1 1/2 tablespoons ground cumin 1/2 teaspoon garlic powder 5 corn tortillas 2 1/4 ounces canned sliced ripe olives -- drained Stick to corn tortillas here as they yield a more desirable result than the flour variety, which falls apart in the slow cooker. For best results, don't cook beyond the time recommended in the recipe. Sprinkle shredded Cheddar or Monterey Jack cheese over the top, if you like, just before serving. MAKES 5 TO 6 SERVINGS 1. In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well. Ladle about 1 cup of this mixture in to the bottom of a 4-quart electric slow cooker; spread evenly. Top with 1 1/4 tortillas, cutting to fit as necessary. Spread on 1/4 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top. Sprinkle the sliced olives over all. 2. Cover and cook on the low heat setting about 5 hours. Serve hot. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.