Recipes: - Black Beans and Mushroom Chili - Split Pea Soup - Pumpkin Goulash - Beef Rolls - Spinach-Mushroom-Quiche - Chile Verde Lasagna - Eggplant Sauce - Beef Tacos - Chili Slow Cooker Style - Chicken Enchilada Slow Cooker Style - Overnight Oatmeal - Sauerkraut Soup - Sausage with Celery and Chicken - Cabbage Rolls - Sweet and Sour Chicken - Chickpea Curry - Roast Turkey - Potato Soup - Vegetarian Chili - Spinach Sauce Slow Cooker Style - Vegetarian Minestrone - Chickpea-Squash-Lentil-Stew - Chickpea-Eggplant-Stew - Bean-Barley-Soup - Squash Quinoa Casserole - Pinto Bean Mix - Spicy Thai Soup - Lentil-Mushroom-Stew - Mexican Spaghetti with Sauce - Chicken Soup - Slow Cooked Macaroni with Cheese - Turkey Stew Chilies - Crock Beans - Vegetable-Cheese-Soup - Vegetable-Bean-Soup - Bowtie Pasta with Sauce - Rice Casserole - Creamy Potato Soup - Slow Cooker Cassoulet - Risotto with Fennel and Barley - Slow Cooker Beans - Onion Soup - Zucchini Soup - Lentil Soup - Veggy Taco Soup - Cabbage Soup - Corn Chowder - Tofu Curry - Lima Bean Soup - Vegetarian Soup
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Liczba stron: 35
Odsłuch ebooka (TTS) dostepny w abonamencie „ebooki+audiobooki bez limitu” w aplikacjach Legimi na:
500 g of black beans
1 tablespoon of extra virgin olive oil
25 g of mustard seeds
2 tablespoons of chili powder
1 ½ teaspoons of cumin
½ teaspoon of cardamom
2 onions, chopped
500 g of mushrooms, chopped
240 g of tomatillos, husk them and rinse and chop
60 ml of water
1400 ml of mushroom broth
180 g of tomato paste
2 tablespoons of minced garlic
150 g of pepper jack cheese (semi-hard cheese)
120 g of sour cream
25 g of cilantro
2 limes cut into wedges
Place the beans in a large pot with water and boil on medium to high heat for about an hour.
Drain and mix in the rest of the ingredients in a Dutch oven.
Cook on low to medium heat for about five hours.
Serve and enjoy, try with some sour cream and shredded cheese.
Calories: 306 kcal, Fats: 10 grams, Carbohydrates: 40 grams, Protein: 18 grams
500 g of split peas
1 onion, chopped
3 carrots, chopped
3 stalks of celery, chopped
2 cloves of garlic, minced
1/8 teaspoon of pepper
1 pinch of red pepper flakes
2 liter of chicken broth
Chop everything up that needs to get cut and place all of the ingredients into the slow cooker.
Cook on high heat for about five hours, stirring every so often.
Serve and enjoy.
Calories: 273 kcal, Fats: 3.4 grams, Carbohydrates: 44 grams, Protein: 17.7 grams
6 diced tomatoes
1 tablespoon of brown sugar
2 tablespoons of olive oil
1 onion, chopped
1 teaspoon of ginger
1 teaspoon of cinnamon
1 teaspoon of cumin
1 tablespoon of coriander
1 can of garbanzo beans
1.5 kg of fresh pumpkin, peeled and cut into small chunks
1 teaspoon of salt
1 teaspoon of cornstarch
60 ml of water
Peel and cut the pumpkin up.
Chop up everything else that needs to get cut up.
Place it all in the slow cooker.
Cook on high heat for about four hours.
Serve and enjoy.
Calories: 330 kcal, Fats: 7.9 grams, Carbohydrates: 37.2 grams, Protein: 28.4 grams
750 g beef brisket
2 onions, thinly sliced into rings
2 tbsp corn starch
2 tbsp cold water
270 g chili sauce
1 bay leaf
½ tsp dried thyme (crushed)
2 tbsp granular sugar substitute
1 garlic clove, minced
10 Italian Bread Rolls
Start by trimming off any excess fat from the beef. Place it in a 6 quart/6-7 liter slow cooker along with onions and bay leaf.
In a mixing bowl, mix the chili sauce with beer, sugar substitute, thyme, salt, pepper and garlic. Combine well and pour it over the meat.
Cover the cooker and cook on low heat for approximately 10-12 hours.
Once the beef is cooked, transfer it along with the onions onto a serving platter and cover it with a foil.
Next, in a medium sauce pan, pour the remaining mixture and stir it together with cornstarch and water. Cook the mixture for approximately 2 to 3 minutes or until the gravy thickens.
Serve the beef on the Italian rolls and top it off with the gravy.
Calories; 325, Fats 8g, Carbohydrates 35g, Protein 25g
Disposable liner and non stick cooking spray/cooking oil to grease
1 package (about 300 g) frozen chopped spinach, thawed and drained
4 slices bacon
1 tablespoon olive oil
150 g Portobello mushrooms; coarsely chopped
90 g sweet red pepper; chopped
150 g grated Swiss cheese
500 ml whole milk or half and half
2 tablespoons fresh chives; snipped
½ teaspoon salt
½ teaspoon black pepper
50 g biscuit mix
Line the slow cooker and spray liner with non stick spray.
Cook bacon until crisp; drain and crumble.
Heat olive oil and add mushrooms and pepper. Cook until tender then add spinach and cheese.
Combine eggs, milk, chives, salt, and pepper and stir into spinach mixture. Add the biscuit mixture and gently fold. Pour into slow cooker and sprinkle with prepared bacon crumbs.
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