Slow cooker
- 3/4 cups lentils
- 1 cup brown rice
- 4 cups cups water
- 1 pkg sloppy joe seasoning
- 1 tsp garlic powder
- 1 Tbsp minced onions
- 1/2 can tomato paste
- 6 Tbsp ketchup
- Bbq sauce to taste
- Combine lentils, rice, water and seasoning in the slow cooker. Cook on high for 4 hours. Add water if necessary.
- When they are desired consistency, add sauces to taste.
- Serve on hamburger buns.
Published: Thursday, January 2nd, 2014
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- 4 cups vegetable broth
- 2 cups tomato broth
- 1 15 oz can small Great Northern beans, drained and rinsed
- 1/2 cup uncooked brown rice
- 1/2 cup finely chopped onion
- 1 tsp dried basil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 garlic cloves, chopped
- 8 cups coarsely chopped fresh spinach
- Finely shredded Parmesan cheese
- 1 cups mushrooms, sliced
- Combine broth, beans, rice, onion, basil, salt, pepper, and garlic in a slow cooker.
- Cook on low-heat setting 5 to 7 hours.
- Just before serving, stir in spinach.
- Sprinkle with mushrooms and Parmesan cheese.
Published: Sunday, December 15th, 2013
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- 2 large eggplants
- 3 Tbsp olive oil, divided
- 1 large onions, thinly sliced
- 6 oz. mushrooms, diced
- 6 cloves garlic, minced
- 2 tsp dried oregano, crumbled
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp pepper
- 1 bay leaf
- 2 cups vegetable broth
- 1 can chickpeas
- 1 28-oz can diced tomatoes
- 1/4 cup finely chopped fresh parsley
- Meanwhile, peel eggplants and cut in half lengthwise. Brush the cut sides liberally with 2 tablespoons oil. Place on a rimmed baking sheet, cut-side down, and roast until tender, about 25 minutes. Let stand until cool enough to handle. Cut into 1-inch cubes and place in slow cooker.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add onions and mushrooms and cook, stirring frequently, until softened, 3 to 6 minutes. Add garlic, oregano, cinnamon stick, salt, pepper, and bay leaf; cook, stirring, for 1 minute. Add broth and chickpeas. Bring to a boil and cook, stirring occasionally, for 5 minutes. Transfer to the slow cooker and stir to combine with the eggplant.
- Cover and cook until the chickpeas are very tender, about 4 hours on High 8 hours on Low.
- Remove bay leaf. Stir in tomatoes and parsley.
Published: Tuesday, October 22nd, 2013
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This is a delicious fall stew!
- 1 tsp butter
- 1/2 onion, sliced
- 1 bottle pumpkin beer
- 2 cups vegetable broth
- 1/2 small head cabbage, diced
- 4 small potatoes, peeled and diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 Tbsp apple cider vinegar
- 1 Tbsp parley
- salt and pepper to taste
- heat butter in pan and saute onions until golden brown (about 5 minutes).
- Combine onions, beer, broth, cabbage, potatoes, garlic, and carrots into a crock pot and cook on low for 6-8 hours.
- Add vinegar and spices just before serving.
Published: Monday, October 7th, 2013
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