Guest guest Posted June 7, 1999 Report Share Posted June 7, 1999 * Exported from MasterCook * Potatoes With Fresh Fennel Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Potatoes Side Dishes Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds baking potatoes peeled and halved -- and thinly sliced (about 5 medium potatoes) 1 red bell pepper cut into thin strips 3/4 cup homemade or canned vegetable broth 1 large fennel bulb (about 1 1/2 pounds) , quartered lengthwise and thinly sliced Seasoned salt and garlic pepper 2 tablespoons extra-virgin oil -- (optional) Fennel looks like very fat celery, but has a subtle anise taste. MAKES 4 TO 6 SERVINGS 1. In a 3 1/2-quart electric slow cooker, layer the potatoes and bell pepper strips. Pour on half of the broth. Top with all of the fennel pieces, covering the potatoes. Pour the remaining broth over all. 2. Cover and cook on the low heat setting 5 to 6 hours, or until the potatoes and fennel are tender. Season with seasoned salt and garlic pepper to taste; mix gently. For extra flavor, drizzle the oil on top. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 822 Calories (kcal); 2g Total Fat; (1% calories from fat); 23g Protein; 188g Carbohydrate; 0mg Cholesterol; 179mg Sodium Food Exchanges: 12 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potatoes, Peppers, And Tomatoes 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 -------- ------------ -------------------------------- 3 pounds red potatoes scrubbed and cut into 1/4-inch-thick 1 slices OR 1-inch cubes 1 teaspoon garlic pepper 3 tablespoons dried basil 1 onion -- sliced 3 large tomatoes -- thinly sliced (about 1 1/4 pounds) 1 red bell pepper -- cut into strips 1 green bell pepper -- cut into strips 1/2 cup red wine vinegar 2 tablespoons olive oil 2/3 cup coarsely chopped pitted kalamata olives OR 1 (5 3/4-ounce) can pitted ripe olives drained and coarsely chopped This is a wonderful combination and a good accompaniment to grilled chicken, fish, or beef. It also makes a good meatless main dish when topped with crumbled feta cheese. MAKES 8 TO 10 SERVINGS 1. Arrange 1/2 of the potatoes in the bottom of a 6-quart electric slow cooker. Season with 1/2 of the garlic pepper and 1/2 tablespoon of the basil. Repeat in 2 more layers. Top with the onion, tomatoes, and bell pepper strips. Mix together the vinegar, olive oil, and remaining 11/2 tablespoons basil. Pour evenly over all. 2. Cover and cook on the high heat setting 41/2 to 5 hours, or until the potatoes are fork-tender but still hold their shape. Mix gently once or twice during cooking, if possible. Before serving, drain off the excess liquid, if desired. Stir in the olives. Serve hot or refrigerate and serve cold. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 1549 Calories (kcal); 31g Total Fat; (16% calories from fat); 37g Protein; 302g Carbohydrate; 0mg Cholesterol; 129mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Primo Pasta Pazool Sauce Recipe By :from Michelle Marie Hankins, mmhankin Serving Size : 6 Preparation Time :0:00 Categories : Sauces & Gravies Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large can tomato sauce 1 large can tomato puree 1 large yellow or green bell pepper -- chopped bite-size 2 handfuls mushrooms -- chopped 1 zucchini -- sliced & quartered 2 baby carrots -- left same size 1 handful parsley 4 cloves garlic -- minced 1/2 handful fresh oregano 2 pinches crushed red pepper Combine all ingredients in a crock pot in the morning. Mix all this together & set on low all day. If you're home, stir once an hour & drain water condensing on lid. Open the lid a crack for the last hour (this may be a wholly psychological effect that this makes the sauce taste better, but your house will smell fantastic ) At 6:30ish, the sauce is ready. Dig out the carrots & toss (they absorb the acid). When I make the lasagne, I sometimes use fresh spinach to augment, but this sauce is chunky enough that I don't really need it. MC_Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - - Per serving: 43 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 422mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : This recipe was posted for use in making lasagna, but can be used as a general pasta sauce too. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ratatouille Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Vegan Vegetables 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. - - - - - - - - - - - - - - - - - - - Per serving: 133 Calories (kcal); 7g Total Fat; (45% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Cabbage And Apples Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Fruits Side Dishes Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large head red cabbage -- shredded (about 12 cups) 2 apples -- seeded and chopped into small pieces 1/2 cup red wine vinegar 2 tablespoons water 3 tablespoons brown sugar Seasoned salt Cabbage shrinks considerably when cooked this way; so while it may seem like you're starting out with a lot, you really won 't end up with as much as you think. This reminds me of my grandmother's cabbage and is one of my favorite ways to eat the vegetable. It's great hot from the slow cooker as well as chilled a day or two later. MAKES 6 SERVINGS 1. In a 5-quart electric slow cooker, combine the red cabbage and apples. Mix together the vinegar, water, and 2 tablespoons of the brown sugar. Pour over the cabbage mixture. 2. Cover and cook on the low heat setting 6 hours, or until the cabbage is tender. Stir in the remaining 1 tablespoon brown sugar and seasoned salt to taste. Serve immediately as a vegetable side dish or refrigerate until cold and serve chilled. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 306 Calories (kcal); 1g Total Fat; (3% calories from fat); 2g Protein; 81g Carbohydrate; 0mg Cholesterol; 22mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 3 Fruit; 0 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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