Guest guest Posted June 3, 1999 Report Share Posted June 3, 1999 * 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 : Sauces & Gravies Vegan Vegetables 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. - - - - - - - - - - - - - - - - - - - Per serving: 86 Calories (kcal); 3g Total Fat; (28% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 173mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Green Beans, Peppers, And Tomatoes W/Balsamic Vinegar Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Side Dishes Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh green beans cut into 1 1/2-inch-long pieces 3 tomatoes halved and thinly sliced 1 onion -- thinly sliced 1 large red bell pepper halved and cut into thin strips 1 large green bell pepper halved and cut into thin strips 3 garlic cloves -- minced 5 3/4 ounces canned pitted ripe olives drained and coarsely chopped 3 tablespoons balsamic vinegar 3 tablespoons extra-virgin olive oil 1 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1/3 cup slivered sun-dried tomato Full title: This steamed vegetable potpourri is attractive and delicious whether served hot as a vegetable course or cold as a salad It's also good topped with crumbled Gorgonzola, feta, or goat cheese. Be sure to use tender young green beans and cook until they are still a tad crisp, but still tender. MAKES 6 SERVINGS 1. In a 4-quart electric slow cooker, mix together the beans, tomatoes, onion, red and green bell peppers, garlic, olives, 2 tablespoons each of the vinegar and olive oil, the basil, salt, and pepper. Sprinkle the sun-dried tomatoes on top. 2. Cover and cook on the low heat setting about 3 hours, or just until the vegetables are crisp-tender. Stir to mix. 3. Drain off the excess cooking liquid and stir in the remaining 1 tablespoon each vinegar and olive oil. Serve warm, at room temperature, or chilled. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 568 Calories (kcal); 42g Total Fat; (62% calories from fat); 7g Protein; 49g Carbohydrate; 0mg Cholesterol; 1110mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hearty Bean And Vegetable Stew Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Soups & Stews Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound beans -- (assorted dry) 2 cups vegetable juice 1/2 cup dry white wine 1/3 cup soy sauce 1/3 cup vegetable stock or water 1/2 cup celery -- diced 1/2 cup parsnips -- diced 1/2 cup carrots -- diced 1/2 cup mushrooms -- sliced 1 onion -- chopped 1 teaspoon dried basil 1 teaspoon dried parsley 1 bay leaf 3 cloves garlic -- minced 1/2 teaspoon black pepper salt to taste 1 cup rice or pasta -- cooked Sort and rinse beans, then soak overnight in water. Drain beans and place in crockpot. Add vegetable juice, wine, soy sauce, and apple or pineapple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less). The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt. Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour. NOTES: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas. Calories per serving: 170; Number of Servings: 12; Fat grams per serving: 0.3; Cholesterol per serving: 0; Source: Dr. Dean Ornish's Program owl MC_Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - - Per serving: 159 Calories (kcal); 1g Total Fat; (3% calories from fat); 10g Protein; 29g Carbohydrate; 0mg Cholesterol; 618mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Herbed Vegetable Soup Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Soups & Stews Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 10 oz pkg frozen Italian-style green beans 1 10 oz pkg frozen whole kernel corn 1 cup chopped onion 1 cup finely chopped carrots 1 cup coarsely chopped zucchini 2 cloves garlic -- minced 6 cups vegetable broth 1 6 oz can tomato paste 2 tablespoons fresh parsley -- snipped 1 teaspoon dried marjoram 1/2 teaspoon dried basil 1 bay leaf 4 ounces small pasta In a 3 1/2, 4, or 5-quart crockpot, combine green beans, corn, onion, carrots, zucchini, and garlic. Add broth, tomato paste, parsley, marjoram, basil, and bay leaf. Stir to combine. Cover and cook on low for 7 to 9 hours or on high for 3 to 4 hours. Add pasta. Cook or low or high for 1 more hour. Discard bay leaf. - - - - - - - - - - - - - - - - - - - Per serving: 180 Calories (kcal); 3g Total Fat; (15% calories from fat); 7g Protein; 33g Carbohydrate; 2mg Cholesterol; 1390mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hot Curried Fruit Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Desserts Fruits Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 40 ounces canned unsweetened pineapple chunks 29 ounces canned fruit cocktail 29 ounces canned sliced cling peaches 17 ounces canned apricot halves 2 tablespoons butter 1/2 cup packed brown sugar 2 1/2 teaspoons Madras curry powder 1 tablespoon cornstarch 1 tablespoon cold water Tangy fruits make an excellent accompaniment to ham or turkey as well as an interesting condiment for brunch with quiche or simple egg dishes. MAKES 8 TO 10 SERVINGS 1. Drain all the fruits well. Turn into a 31/2-quart electric slow cooker. In a small glass bowl or measure, heat the butter in a microwave oven on high power 30 to 40 seconds, or until melted. Stir in the brown sugar and curry powder until well blended. Pour over the fruits; stir gently. 2. Cover and cook on the high heat setting 2 1/2 hours. 3. 3. Dissolve the cornstarch in the cold water and stir into the fruit mixture. Cook, uncovered, on high heat 30 minutes longer, or until thickened slightly. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 777 Calories (kcal); 24g Total Fat; (26% calories from fat); 4g Protein; 145g Carbohydrate; 62mg Cholesterol; 293mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4 1/2 Fat; 7 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 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.