I'll post the original recipe with my modifications beside it
Slow Cooker Lentil Chili
2 large onions, diced (I only had about 1/4 an onion, so that's what it got)
2 large carrots, peeled and diced (I used 1 1/2 chopped bell peppers instead)
2 celery ribs, diced
1 tbsp oil
3 garlic cloves, finely chopped (see note)
1 1/2 cups green lentils (I used dried red lentils)
3 small red chilies (see note)
1 tsp harissa (see note)
1 tsp cumin (see note)
2 (400g) cans chopped tomatoes with juice (I used 1 can with juice and then another can drained)
500 mL vegetable stock (I used beef broth and actually used closer to 700 mL I think
2 (400g) cans red kidney beans, rinsed and drained
2 tbsp concentrated tomato paste
(**NOTE: In place of the garlic, chilies, harissa, and cumin I used a couple tablespoonfuls of a chili seasoning mix I mixed up beforehand... I did later add more chili powder to the crockpot because it seemed like it needed more)
Heat oil in large skillet and gently fry onions, celery, and carrot until soft (about 8 mintues.)
Add garlic cumin, harissa, and finely chopped fresh chili. Fry for a minute.
Add the lentils, chopped tomatoes, tomato paste, and stock and bring to a simmer.
Transfer to slow cooker. Cook on low for 6-8 hours. (I ended up cooking this on high because I didn't start it in time to cook on low for that amount of time... so probably cooked it 4 1/2 hours on high, but then dumped it back into a large pot and cooked it for another half hour or so on the stove because the lentils weren't quite ready... but we were LOL)
Add kidney beans for the last half hour, tasting and adding salt and pepper to your taste then. (I added the kidney beans when I dumped everything into the crockpot).
**I made rice and served the chili on the rice, sprinkled with cheese, and used tortilla chips (the scooped kind) for scooping. Dh approved it, though he did request I still make chili with hamburg sometimes **
This is the chili seasoning recipe I put together (I was missing a couple things so combined a couple)... it still needs some tweaking but it's close to where I want it LOL
4 tsp chili powder
1 tbsp red pepper flakes
1 tbsp garlic powder
2 tsp white sugar
2 tsp cumin
2 tsp salt
1/4 tsp pepper
1 tsp dried basil
1 tsp oregano
1 tbsp seasoned salt
Store in airtight container.
Chicken Gnocchi Veronese
1/4 cup extra virgin olive oil
1 small vidalia onion, chopped
1 red bell pepper, sliced (julienned)
1/2 zucchini, sliced (julienned)
4 chicken breasts, sliced in 1/2 strips
2 small rosemary sprigs
1 garlic clove, minced
1/2 lemon, juice of
1 cup parmesan cheese, grated
1/2 cup ricotta cheese
14 fluid ounces heavy cream
Gnocchi (or 1 pound prepared gnocchi cooked per package directions)
2 quarts water
6 ounces all-purpose flour
2 lbs russet potatoes
2 teaspoons salt
WASH potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator. PEEL cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough. COMBINE potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed). DIVIDE dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½” pieces. Push fork tines on each piece for the classic gnocchi appearance. BRING water to a boil in a sauce pot. Drop in gnocchi and cook until they float.
Chicken & Sauce
COMBINE garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.
COMBINE Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.
HEAT sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown). ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F Reduce heat and add sauce mixture. Bring to a simmer. DRAIN cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.
SERVE gnocchi topped with extra Parmesan cheese.
**This was YUMMY!! Definitely a "make again" recipe I think you could definitely add more chicken/veggies/gnocchi though because there was quite a bit of sauce**
I saw this recipe in Eating Well magazine. I haven't made it yet, BUT I WILL!
SQUASH, CHICKPEA, AND RED LENTIL STEW
* 3/4 cup(s) dried chickpeas
* 2 1/2 pound(s) kabocha squash, or butternut squash, peeled, seeded and diced
* 2 large carrots, peeled and cut into 1/2-inch pieces
* 1 large onion, chopped
* 1 cup(s) red lentils
* 4 cup(s) vegetable broth
* 2 tablespoon(s) tomato paste
* 1 tablespoon(s) minced peeled fresh ginger
* 1 1/2 teaspoon(s) ground cumin
* 1 teaspoon(s) salt
* 1/4 teaspoon(s) saffron
* 1/4 teaspoon(s) freshly ground pepper
* 1/4 cup(s) lime juice
* 1/2 cup(s) chopped roasted unsalted peanuts
* 1/4 cup(s) packed fresh cilantro leaves, chopped
1. Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use.
2. Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.
3. Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.
4. Stir in lime juice. Serve sprinkled with peanuts and cilantro.
I was trying to find some recipes using quinoa that weren't too odd to try on my guinea pigs (aka dh and the kids )... found this one... made it tonight, Culin wouldn't eat it and Janessa picked and took forever, but I'm more inclined to think they were just being ornery than anything LOL ... dh said it was fine and he was OK with it though he would've liked more chicken in it. I haven't tried it yet myself though.
Quinoa, Chicken, and Red Lentil Stew
1 1/2 tbsp olive oil
2 cups finely diced red onion
1 bell pepper, diced
1/2 cup sliced celery
2 carrots, sliced (the recipe doesn't call for the carrots, I decided to add them in for more veggie and colour)
1 cup quinoa
1 tbsp chopped fresh oregano leaves
2 tbsp chopped fresh thyme leaves
3 cloves garlic, crushed
3 boneless, skinless chicken breast halves, cut into bite-size pieces
1/3 cup red lentils
4 (14 oz) cans chicken broth
In a heavy-bottomed stockpot, heat oil over medium heat. Add onion, bell pepper, celery, and carrot and saute for 2 minutes.
Add quinoa, oregano, and thyme and saute for 4 minutes
Add garlic and chicken and saute for another 4-5 minutes or until chicken is fully cooked. Stir in lentils and cover with chicken broth. Bring to a gentle boil and then reduce heat and simmer for 40 minutes or until both lentils and quinoa are tender.
Italian Style Meatloaf
1 lb lean ground beef
1 lb spicy italian sausage
1.5 c breadcrumbs
1 onion, finely diced
1 small zucchini grated
1/2 c of marinara sauce
1/2 c parmesan cheese
4 cloves garlic, minced
Salt, pepper, and Italian seasoning
Mix it all up with your fingers and densely pack into a greased loaf pan lined with aluminum foil. Cook on 350 for 60-90 minutes, or until a thermometer reads 165 F. Serve with more marinara sauce if desired.
DH was impressed, and I was very pleased wtih my first meatloaf. It did come out of the pan pretty well. I took the aluminum foil liner out first...I was expecting way worse from what you all said.
Here is the couscous recipe I tried (from allrecipes.com)... it wasn't bad... not sure I'd want to eat it all the time (like I could potatoes or rice), but dh thought it was OK too, so I may occasionally use it.
Spinach and Red Pepper Couscous
1 medium red bell pepper, diced
1/2 large red onion, diced
3 large cloves garlic, minced
2 tbsp olive oil
1/4 cup NAKANO seasoned rice vinegar-Original
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1 (14 oz) can chicken or vegetable broth
1/2 cup currants or raisins (optional)
1 1/2 cups couscous
2 cups fresh spinach leaves, chopped
In a large saucepan, saute bell pepper, onion, and garlic in oil, stirring occasionally until onion is soft, about 6 minutes.
Add rice vinegar, herbs, salt and pepper; cook 1 minute.
Stir in broth and currants; bring to a boil. Stir in couscous and spinach; cover and remove from heat.
Let stand 5 minutes; fluff couscous lightly with fork.
**I didn't have rice vinegar, so I used lemon juice as per some of the reviews (cider vinegar was also used by some reviewers), if I make it again, I'd probably add a little more because I didn't notice any "lemon" taste at all. Also suggested, but I forgot to add, was slivered almonds to give it a bit of a "crunch". I omitted the raisins/currants... ICKY! LOL**
Was browsing for recipes and stumbled across this one... looks interesting, might try it one of these days...
Almond Cranberry Couscous
1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
1/4 tsp each, salt and pepper
1 cup chopped celery
1/2 tsp dried rosemary
1 1/2 cups cranberry juice
1 cup whole wheat or regular couscous
1/3 cup slivered almonds, toasted
1/3 cup dried cranberries
In small saucepan, heat vegetable oil over medium heat; cook onion, garlic, salt, pepper, celery, and rosemary stirring often, until softened, about 4 minutes.
Pour in cranberry juice, bring to boil. Stir in couscous. Remove from heat. Cover and let stand for 5 minutes.
Add almonds and cranberries; fluff with fork.
ETA: I made this the other night... I like this one better than the other couscous recipe I tried... very good actually! Dh really likes it too... so will definitely be making it again
Sweet Squash Chocolate Chip Muffins
Preheat oven to 400°, grease regular size muffin tin.
8 oz pureed squash (acorn, butternut, pumpkin, whatevs)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup white sugar
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
3/4 cup milk
1 egg, beaten
1 tablespoon butter, melted
In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.
In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened. Add chocolate chips.
Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven.
*I cannot be held responsible for weight gained if you make these. I am not kidding they are awesomely delicious, and I have already eaten 3 of them today.*
OK I know I posted a shrimp scampi recipe before but this one is SO much better! We had it tonight with bowtie pasta and just used shrimp from a frozen pre-cooked shrimp ring and it was great. How awesome it would have been with better quality shrimp!
1 pound large raw shrimp, peeled and deveined
3 tablespoons unsalted butter, softened
1/8 cup olive oil
4-6 cloves of garlic, chopped
1 tablespoon lemon juice
1/4 cup white wine (optional - see Variations below)
salt and pepper to taste
1/4 cup parmesan cheese
Place butter and oil into large sauté pan and heat to melt the butter. Add garlic and sauté for 1 minute. Add wine, lemon juice, salt and pepper, and the shrimp. Cook until shrimp turn opaque or pink, stirring occasionally. Stir in parmesan cheese before serving.
This is great served over pasta (or steamed rice if you prefer).
- You can add chopped cooked asparagus (I did broccoli) to the shrimp scampi recipe and add the cooked pasta right to the pan with the shrimp.
- If you don't have wine or don't want to use it, add an equal amount of pasta cooking water to thin the sauce a bit.
Made this recipe tonight... found it on allrecipes.com... rather unimaginative name but definitely a "make again" recipe!
Chicken in Sour Cream
6 chicken thighs
1 tbsp vegetable oil
1 can condensed cream of chicken or mushroom soup
1 pkg dry onion soup mix
1 cup sour cream
1 tbsp lemon juice
1 tsp dill weed
Brown chicken in oil over medium heat. Place in a 9x13" greased baking dish. Sprinkle with salt, pepper, and paprika to taste.
Combine soup, onion soup mix, sour cream, lemon juice, and dill weed. Pour over chicken.
Bake at 350°F for 1 hour or until chicken is tender and sauce is brown.
**VERY YUMMY! I served with mashed potatoes and used the sauce for gravy. I used two packages of thighs and there was still plenty of sauce, so I would suggest maybe halving the sauce bit if only using one package of thighs. I also added a big tablespoonful of minced garlic to the sauce**