I have a small, 4 cup crock pot, so this recipe is based on that size. Double for larger.
3/4 c barley
6 -8 mushrooms, sliced (I used Baby Bella's)
2 cloves garlic, minced
1/2 onion, chopped
2 veggie bouillon cubes
1 T red wine
1 t Worcestershire sauce
1T soy sauce
Fresh ground pepper
Fresh rosemary, medium sprig
I bay leaf
1-2 T olive or favorite cooking oil
4 cups water
Coat crock pot with a little oil. Put all ingredients into pot, stir. Cook at low for 8 hours. Smelled heavenly when I got home from work & class. I ate it plain but you could add more broth or water for a soup, serve with salad or sautéed greens. Gets thicker in the fridge (ie, sludge) so thin with broth or water for leftovers.
Sunday, January 27, 2013
Crock pot! Black bean & sweet potato chili
1T chopped canned chipotle pepper in adobo sauce
1 oz unsweetened baking chocolate, chopped (or 3 T cocoa+1 T oil)
2 t ground cumin
2 t dried oregano
1T chili powder
1/2 t cinnamon
4 garlic cloves, minced
2 15-oz cans black beans, rinsed and drained
3/4 lb sweet potatoes, peeled and cut into 1/2 inch pieces
1 1/2 cups fresh or frozen corn
1 green or other bell pepper, diced
1 28-oz can diced tomatoes
Shredded cheese, fresh cilantro, lime, sour cream garnishes
Coat inside of slow cooker with cooking oil. Combine all ingredients in cooker, set on low for 7-8 hours. Serve with toppings in bowl, or in tortillas, or as part huevos rancheros, or with chips as a hot dip. Michelle & Corn loved it!
1 oz unsweetened baking chocolate, chopped (or 3 T cocoa+1 T oil)
2 t ground cumin
2 t dried oregano
1T chili powder
1/2 t cinnamon
4 garlic cloves, minced
2 15-oz cans black beans, rinsed and drained
3/4 lb sweet potatoes, peeled and cut into 1/2 inch pieces
1 1/2 cups fresh or frozen corn
1 green or other bell pepper, diced
1 28-oz can diced tomatoes
Shredded cheese, fresh cilantro, lime, sour cream garnishes
Coat inside of slow cooker with cooking oil. Combine all ingredients in cooker, set on low for 7-8 hours. Serve with toppings in bowl, or in tortillas, or as part huevos rancheros, or with chips as a hot dip. Michelle & Corn loved it!
Sunday, January 6, 2013
Homemade Granola Bars
these look great and pretty easy!
2012 Ree Drummond, All Rights Reserved- Prep Time:
- 15 min
- Inactive Prep Time:
- 15 min
- Cook Time:
- 40 min
- Level:
- Easy
- Serves:
- 12 servings
Ingredients
- 6 cups rolled oats (not quick oats)
- 1/4 cup canola oil
- 4 tablespoons butter, melted, plus more for greasing
- 1 teaspoon salt
- 1 cup brown sugar
- 1/2 cup honey
- 1/4 cup apple juice
- 1/4 cup molasses
- 3 teaspoons vanilla extract
- 1 1/2 cups rice cereal
- 1 cup wheat germ
- 1/2 cup finely chopped pecans
- 1/4 cup roughly chopped almonds
- 8 ounces milk chocolate, melted
Directions
Preheat the oven to 350 degrees F.
In a bowl, toss the oats with the canola oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 15 to 20 minutes, shaking the pan twice and making sure they don't burn. Remove from the oven and set aside. Reduce the heat to 325 degrees F.
In a medium saucepan, combine the brown sugar, honey, apple juice and molasses. Heat the mixture slowly, stirring until all combined. Stir in the vanilla and remove from the heat.
Toss together the toasted oats, rice cereal, wheat germ, pecans and almonds. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky.
Press into 1 baking sheet (thoroughly greased with butter) and bake until golden, about 25 minutes. Remove from oven and let cool. Cut pieces with a sharp knife and remove from the pan. You can cut them while they're still warm if that's easier.
Dip the cooled granola bars straight into the melted chocolate so that the top is plain and the bottom is chocolate-covered. Set on parchment until set, sticking in the fridge to hasten this along if necessary.
In a bowl, toss the oats with the canola oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 15 to 20 minutes, shaking the pan twice and making sure they don't burn. Remove from the oven and set aside. Reduce the heat to 325 degrees F.
In a medium saucepan, combine the brown sugar, honey, apple juice and molasses. Heat the mixture slowly, stirring until all combined. Stir in the vanilla and remove from the heat.
Toss together the toasted oats, rice cereal, wheat germ, pecans and almonds. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky.
Press into 1 baking sheet (thoroughly greased with butter) and bake until golden, about 25 minutes. Remove from oven and let cool. Cut pieces with a sharp knife and remove from the pan. You can cut them while they're still warm if that's easier.
Dip the cooled granola bars straight into the melted chocolate so that the top is plain and the bottom is chocolate-covered. Set on parchment until set, sticking in the fridge to hasten this along if necessary.
To build the blood, eat red foods!
I bought fresh dill and a baguette, and am enjoying with a homemade white bean hummus.
Details
- Prep Time:
16 min - Cook Time:
35 min - Ready Time:
51 min
Servings
4 servings
Ingredients
- One head red cabbage chopped
- 2 or three roasted beet roots can or jar beets will work too
- One onion
- One carrot
- 2 cups vegetable stock
- ½ bottle red wine
Directions
Put the onions, garlic and carrots in a food prep and blitz until you have crud now hot pot, olive oil sauté them until they have the rawness cooked out of them and they are soft but no color.Now add the red wine and reduce to almost ¼, now add the cabbage, beets and veg stock and let cook for about an hour check for seasoning along the way. You can serve it rustic like this but I like to blend ¾ of it and add it back to the remaining soup so you still have some rough chopped cabbage for texture.
I serve it with a little Cumin Sour Cream (mix lemon or lime juice with sour cream and cumin to taste) and finish with a drizzle of olive oil. This is a truly delicious vegetarian soup that meat eaters would appreciate.
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