Vegetable Soup

- Cooking Light- Slow Cooker

Fantastic slow cooker recipe. The veggies can be varied too. (I'm not a huge fan of cauliflower, but I love onions, and corn. I'd actually love to try sweet potatoes in here next time. Throw in whatever you want as long as the mass amount adds up to what they call for.)

1 garlic clove, minced

2 c. vegetable broth

1 envelope onion soup mix

2 medium potatoes, chopped

3 c. water

14.5 ox can diced tomatoes

1 c. broccoli pieces

1 c. carrots, chopped

1 c. cauliflower, chopped

1 c. green beans (or 1 can)

1 c. frozen peas

1/4 tsp. black pepper

Combine all ingredients in a slow cooker, cook 4 hrs. on high OR 8 hrs. on low. 4-6 servings. (Add peas during last hour or so.)

Tangy Carolina BBQ Sauce

We all know how Mr. Picky #2 loves his barbeque sauce, especially CAROLINA barbeque sauce which is vinegar based instead of tomato based. We tried this recipe today and he gave it ****1/2. It isn't spice but does have some kick!


Tangy Carolina BBQ Sauce

1 cup cider vinegar
1 cup ketchup
1/3 cup spicy brown mustard
1/2 cup chopped white onion
1/2 cup brown sugar
2 tbls butter
1/4 tsp chili powder
dash of Worcestershire sauce
pinch of cayenne pepper
salt to taste
pepper to taste

Saute the onions in the butter until clear. Place the remaining ingredients in a small sauce pan and bring to a boil. Allow sauce to cook at a rolling boil for 3-4 mins. Remove the sauce from the heat and add salt and pepper. Refigerate until ready to use.

African Sweet Potato Stew with Red Beans

-Cooking Light: Slow Cooker

Wow, this soup rocks. I couldn't stop raving about it last night. The hubby gave it around 4 stars, but perked up and gave it a definite 5 stars when I told him it was vegan approved.

2 tsp olive oil

1 1/2 c chopped onion

1 garlic clove, minced

4 c sweet potato, cubed & peeled (I used 2 med/large)

1 1/2 c cooked small red beans (I used one can)

1 1/2 c vegetable broth

1 c chopped red bell pepper

1/2 c water

1 tsp ginger

1/2 tsp salt

1/2 tsp ground cumin

1/4 tsp black pepper

1 can diced tomatoes, drained (14.5 oz)

1 can chopped green chilies, drained (4.5 oz) (I left this OUT for sure)

3 tbs creamy peanut butter

3 tbs chopped peanuts

6 lime wedges

Saute onion and garlic in oil in a pan. Put onion & garlic in 5 quart slow cooker, add remaining ingredients except for peanut butter, peanuts, and limes. Cook on low for 8 hours or until vegetables are tender. Spoon 1 cup of cooking liquid out of slow cooker and whisk peanut butter into it. Put new mixture back into stew, stir, and ladle into bowls. Garnish with peanuts and lime wedges. Serves 4-6.

Crock Pot Pesto Lasagna

-Cooking Light- Slow Cooker

Looking for a vegetarian lasagna? This one's awesome. Hubby gave it 4 stars. The pesto's great.

I just realized Kris posted a very similar recipe. Oops. Well, now you have two to choose from. :)

4 c. torn spinach, steamed

2 c. cremini mushrooms, sliced (though the type doesn't matter so much)

1/2 c. commerical pesto

3/4 c. mozzarella chhese, shredded

3/4 c. provolone, shredded

15 oz. carton ricotta cheese

1 egg, beaten

1/4 c. parmesan cheese (plus 1/2 c. for later)

26 oz. jar tomato pasta sauce

8 oz. can tomato sauce

8 oz. package precooked lasagna noodles

cooking spray/ shortening

Steam spinach, squeeze dry, chop coarse, and combine with mushrooms and pesto in medium bowl.

Combine cheeses & egg in another bowl (add 1/4 c. parmesan last)

Combine tomato sauces in another bowl.

Grease large 6 quart oval slow cooker. Line: 1 c. tomato sauce, 1 c. lasagna noodles, 1 c. cheese mix, 1 c. spinach mix. Continue til noodles gone, top with sauce and add remaining 1/2 c. parmesan.

Cover and cook on low 5 hours.

Yields 8 servings.

So not vegan, but very vegetarian. And very good.

p.s. let me just testify of the miracle that is precooked lasagna noodles. I'm a convert.

Crockpot Mexican Minestrone

2 15-ounce cans black beans, rinsed and drained
2 14 1/2-ounce cans Mexican style stewed tomatoes
2 14-ounce cans vegetable broth
1 15 1/4-ounce can whole kernel corn, rinsed and drained
1 15-ounce can garbanzo beans, rinsed and drained
2 cups diced red-skinned potatoes
1 1/2 cups frozen or canned green beans
1 cup salsa

cheese, sour cream and taco chips

In a 5 or 6 -quart slow cooker combine drained black beans, undrained tomotoes, broth,corn, garbanzo beans, potatoes, green beans and salsa. Cover and cook on low-heat setting for 8 hours or high-heat setting for 4 1/2 hours to 5 hours. Serve with cheese, sour cream and taco chips.
Makes 12 servings.

Chocolate Zucchini Cake - King Arthur Flour

1/2 cup butter
1/2 cup vegetable oil
1 3/4 cups granulated sugar
1 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cup sour cream, buttermilk or yogurt
2 1/2 cups unbleached all-purpose flour
3/4 cup Dutch-process cocoa
2 cups peeled/shredded zucchini
1/2 cup chocolate chips
1 cup chocolate chips for icing

Preheat oven to 325 degrees, lightly grease 9 x 13 pan

In large mixing bowl, cream together butter, oil, sugar, vanilla, baking soda, baking powder and salt. Beat in eggs.

Stir in the sour cream (buttermilk or yogurt) with the flour. Then add the cocoa powder, mixing until smooth. Finally, fold in the zucchini and 1/2 cup chocolate chips.

Spoon the batter into the prepared pan. Bake the cake for 30 to 35 minutes until the top springs back lightly when touched. Slide the cake out of the oven, sprinkle it evenly with the 1 cup chocolate chips and return to the oven for 5 minutes. Remove the cake from the oven and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze. Cool on a rack.

Crockpot Pesto Spinach Lasagne
from "A Year of Slow Cooking"
Serves 8-10

1 (26 ounce) jar prepared pasta sauce
1 (10 ounce) box lasgna noodles
1 (11 ounce) container pesto
1 (15 ounce) container ricotta cheese
1 (12 ounce) bag baby spinach
1 cup grated Parmesan cheese - fresh
1/4 cup dry Parmesan cheese
16 ounces mozzarella cheese - sliced
1/4 cup water

Spray bottom and sides of Crockpot with Pam. Put about 1/4 cup pasta sauce in bottom of Crockpot and spread around. Add of layer of uncooked lasagna noodles (you are going to have to break them to layer them). Smear with ricotta cheese then add pesto. Add a handful or two of baby spinach and top with layer of Parmesean and sliced mozzarella cheese. Repeat layers starting with pasta sauce until you run out of ingredients. The spinach is fluffy so you will need to squish it down. Before putting the lid on the Crockpot, pour the 1/4 cup water into the pasta sauce jar and swirl around. Pour this water on top of everything. Sprinkle with dry Parmesan cheese. Cover and cook on low for 6 hours or on high for about 3 hours. You will know it is done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides. Uncover and let sit for 15 minutes.