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  • 11 March, 2017 at 7:59 pm #1025754

    AngelBabe

    Vegetarian Indian Spiced Squash and Lentil Curry
    Ingredients

    Vegetable Oil
    1 large onion, diced
    5cm piece of fresh ginger, peeled and finely chopped
    2 large cloves of garlic, finely chopped
    1 medium red chilli, deseeded, finely diced
    1 tablespoon ground cumin
    1 tablespoon ground coriander
    1 teaspoon ground turmeric
    2 tablespoons tomato puree
    400g tinned chopped tomatoes
    350g red lentils, rinsed and drained
    1.4 litres of hot vegetable stock
    500g – 600g Butternut squash, peeled, deseeded and diced to approx 3cm pieces
    Juice and zest of 1 lime
    100g baby spinach leaves
    1 large handful of coriander, chopped
    Instructions

    1. Heat a suitable pan over a medium heat; add 2 tbsp of vegetable oil and sauté the onion until golden, approx 5 minutes. If you have a  slow cooker, use the pot to sauté your onions.
    2. Add the ginger, garlic and chilli and cook for a further 30 seconds.
    3. Reduce the heat, add the spices, stir well and continue sautéing for a further 2 minutes.
    4. Spoon the mixture into the removableslow cooker bowl.
    5. Add the puree, tomatoes, lentils, stock, and squash, mix well, cover with the lid and cook on High for 3-4 hours or low for 5-6 hours.
    6. To finish, stir in the lime juice and zest, spinach leaves and coriander. Serve with a dollop of natural yoghurt and some warmed flatbreads.

    11 March, 2017 at 8:30 pm #1025757

    Tricia@devon

    1 cup flour = 140g

    1 cup caster sugar = 200g

    1 cup gran sugar = 225g

     

     

     

    12 March, 2017 at 12:56 pm #1025803

    AngelBabe

    There are a number of dos and don’ts for this handy little

    machine. most common slow cooker mistakes and our best tips on how to avoid them.
    1. Raw meat and the slow cooker.
    There’s no doubt that slow cookers are wonderfully

    convenient and can truly transform a piece of meat. To get

    the most delicious flavor out of your meal, it’s best not to

    add raw meat straight in the bowl of the slow cooker.
    → Follow this tip: Brown meat on the stove top before

    adding it to the slow cooker. It adds a wonderful

    caramelized flavor you won’t get from the slow cooker, and

    it seals in the meat’s natural juices.
    ( of course raw meat can be added, but it will have a

    different flavour)
    2. Don’t use the wrong type of meat.
    Ok, so there aren’t technically right and wrong cuts of meat

    to make in the slow cooker. But there are certain cuts that

    work way better than others. It’s best to stay away from lean

    and more expensive cuts, like chicken breast, and save

    them for grilling, stovetop or oven cooking. When lean meat

    is cooked for a long time can get super tough.
    → Follow this tip: Slow cookers are ideal for tougher, fattier

    and inexpensive cuts of meat, like stew meat and shoulder

    cuts. The longer cook time breaks down the tough

    connective tissue, and you end up with tender, juicy meat.
    3. Don’t open the lid during cooking!
    It’s mighty tempting to lift the lid to see what’s going on

    inside, or even to take a taste. Try to avoid this. Slow

    cookers work by trapping heat and cooking food over a long

    period of time. Every time you remove the lid the slow

    cooker loses heat, and it takes a while to heat back up.
    → Follow this tip: Unless you really have to, there’s no need

    to remove the lid. And, if you do open the lid keep it as brief

    as possible.
    4. Don’t add too much wine or liquor. ( or vineger )
    Unlike cooking on the stovetop or oven, where the heat is

    much higher and food often simmers without a lid, wine and

    liquor don’t boil down and reduce in a slow cooker. So,

    instead of subtle wine undertones, you may end up with the

    harsh flavor of “raw” alcohol, which is far from appetizing.
    → Follow this tip: Use wine or liquor to deglaze the pan

    after browning the meat, then add it to the slow cooker. The

    high heat will cook off the alcohol. You can also skip the

    liquor altogether.
    5. Don’t add dairy products too soon.
    Adding dairy products, like milk, cheese, sour cream or

    yogurt, too soon will cause them to curdle.
    → Follow this tip: Wait until the very end of cooking when

    food has come off the boil to add any dairy products to the

    slow cooker. stir in well , you can then reheat if you wish

    6. Veg needs to have an initial burst up to boiling, in order to

    start the breakdown of cellulose. Once this has happened

    both veg and meat will happily cook on low. Try either

    bringing veg up to boil separately, or putting slow cooker on

    high for first 2 or 3 hours. Potatoes, onions, celery and

    carrots all need to reach 100°c before they can start to

    soften, meat can simmer away at a much lower

    temperature.

    7. Leftovers/ precooked/ frozen ready meals, should not be

    reheated in the slow cooker, my advice would be any

    lefovers chill asap, use from fridge within 3 days, or heat

    from frozen,only reheat once, to boiling right through ,on the

    hob, oven or microwave

    12 March, 2017 at 12:57 pm #1025804

    AngelBabe

    The Dos and Don’ts of a Slow Cooker ? Xx
    Choose the right cut: Chuck roasts, short ribs, pork

    shoulders and lamb shanks (think fatty and tougher meats)

    become meltingly tender with the moist, low heat of a slow

    cooker. Leaner cuts like pork tenderloin tend to dry out.

    Likewise, dark meat chicken — thighs, drumsticks, etc. —

    will remain juicier than white meat breasts.
    Keep the lid closed: Each peek you take during the cooking

    process will add an additional 15 to 20 minutes of cooking

    time. And curb the urge to stir; it’s usually not necessary and

    tends to slow down the cooking.
    Care for your crock: The ceramic insert in a slow cooker

    can crack if exposed to abrupt temperature shifts. In other

    words, don’t place a hot ceramic insert directly on a cold

    counter; put down a dishtowel first. The same goes for

    using a filled insert you’ve stowed overnight in the

    refrigerator: Let it come to room temperature before putting

    it in a preheated base.
    Browning boosts flavor: You can certainly just pile food into

    the slow cooker, turn it on and get tasty results. But when

    you take a couple of minutes to brown your meat and saute

    your vegetables before adding them to the crock, you’re

    rewarded with an additional layer of deep, caramelized

    flavor. (This is doubly true with mince meat.) Want a thicker

    sauce? Dredge the meat in flour before browning.
    Don’t use frozen food: Loading a slow cooker with icy

    ingredients will keep food in the danger zone where

    bacteria can flourish (40 to 140 degrees F). So make sure

    your meat and vegetables are fully thawed before turning

    the cooker on. The exception: Prepackaged slow-cooker

    meals sold in the freezer case are fine to use as long as

    you follow the package’s directions.
    Avoid overcrowding: For the best results, fill a slow cooker

    between one-half and two-thirds full. Go ahead and cook

    big roasts and whole chickens; just make sure you use a

    large crock and that the lid fits snugly on top.
    Trim fat: For silky sauces and gravies, take a minute or two

    and cut the excess fat from the meat. Skip this step and you

    risk ending up with oily, greasy cooking liquid. When

    possible, remove chicken skin too.
    Layer wisely: For even cooking, cut food into uniform-size

    pieces. Place firm, slow-cooking root vegetables like

    potatoes and carrots at the bottom of the crock and pile the

    meat on top.
    Set the heat level: A general rule of thumb is that cooking on

    the low setting (170 degrees F for most models) takes

    about twice as long as cooking on high (280 degrees F on

    most models). Keep in mind that some cuts of meat and

    recipes are better suited to one setting over the other. (See

    tips on choosing the right cut, above.)
    Add dairy last: Sour cream, milk and yogurt tend to break

    down in the slow cooker, so stir them in during the last 15

    minutes of cooking.
    Watch the wine: Because the cooker is sealed, the alcohol

    in wine doesn’t evaporate out as it would in a regular pot or

    skillet. Just a splash goes a long way.
    End on a fresh note: A sprinkle of fresh herbs or squeeze

    of lemon juice at the end of simmering can brighten flavors

    and cut through the richness of long-cooked recipes. Other

    excellent finishing touches: hot sauce, citrus zest, grated

    Parmesan, good-quality olive oil or even sauteed garlic.
    Adjust for high altitude: For high-altitude cooking, add an

    additional 30 minutes for each hour of time specified in the

    recipe. Legumes take about twice as long as they would at

    sea level.
    Unplugged means unusable: Forgot to turn on your cooker

    (or accidentally tried to “cook” your meal on warm)? Any

    food that sits between the temperatures of 40 and 140

    degrees F can harbor bacteria. Toss the contents and start

    again.

    12 March, 2017 at 12:59 pm #1025805

    AngelBabe

    Slow Cooker Poached Salmon

    Serves 4 to 6

    2 cups water
    1 cup dry white wine
    1 lemon, thinly sliced
    1 shallot, thinly sliced
    1 bay leaf
    5-6 sprigs fresh herbs, such as tarragon, dill, and/or Italian parsley
    1 teaspoon black peppercorns
    1 teaspoon kosher salt
    2 pounds skin-on salmon (or 4-6 fillets), preferably farm-raised
    Kosher salt and freshly ground black pepper
    Lemon wedges, coarse sea salt, and olive oil for serving

    Combine water, wine, lemon, shallots, bay leaf, herbs, peppercorns and salt in the slow cooker and cook on high for 30 minutes.

    Season the top of the salmon with salt and pepper and place in the slow cooker, skin side down. Cover and cook on low until salmon is opaque in color and flakes gently with a fork. Start checking for desired doneness after 45 minutes to an hour and continue cooking until preferred doneness is reached. (Salmon can be held on the warm setting for several hours.)

    Drizzle salmon with good-quality olive oil and sprinkle with coarse salt. Serve with lemon wedges on the side.

    1 member liked this post.
    Sophia
    12 March, 2017 at 1:00 pm #1025806

    AngelBabe

    Ingredients:
    1 – 2 tsp olive oil to saute the kale (only 1 teaspoon for the Ninja, but 2 teaspoons to saute on the stove.)
    5 oz. baby kale
    non-stick spray or oil (to spray the slow cooker if you don’t use the Ninja)
    6 oz. roasted red pepper (from a jar), diced fairly small
    1/4 cup sliced green onion
    4-5 oz. crumbled Feta
    8 eggs, well beaten
    1/2 tsp. spike seasoning (or other all-purpose seasoning blend)
    fresh-ground black pepper to taste
    low-fat sour cream for serving (optional, but good)

    Instructions:

    Wash kale if needed, and spin dry or dry with paper towels.  Heat the oil, either in the Ninja Cooker on the Stovetop/High setting or in a large frying pan on medium-high.  When the oil is hot, add the kale and saute until it’s softened into a flat layer, about 3-4 minutes in the Ninja Cooker and slightly less in a pan.  If you’re using a regular slow cooker, spray it well with non-stick spray or oil and transfer the cooked kale to the slow cooker.  If you’re using the Ninja Cooker, turn to Slow Cook/Low setting.
    Drain red peppers and chop into fairly small pieces.  Slice the green onions and crumble the Feta.  Add the chopped red pepper and sliced green onion to the slow cooker with the kale.  Beat the eggs well, pour over other ingredients in the slow cooker, and stir so all ingredients are well-combined.  Season with spoke seasoning and black pepper, then sprinkle on the Feta.
    Cook on low for 2 – 3 hours, or until the frittata is well set and cheese is melted.  (I cooked mine for 2 hours and 45 minutes and it was perfect, but I got distracted with a phone call and it may have been done slightly sooner than that.  I think the Ninja cooks a little hotter than other slow cookers, so it may take slightly longer if you don’t use the Ninja Cooker.)   Serve hot, with a dollop of low-fat sour cream if desired.

    This will keep well in the fridge for several days and can be reheated in the microwave.

    12 March, 2017 at 1:06 pm #1025807

    AngelBabe
    Slow Cooker Lemon and Olive Chicken
    Prep time
    15 mins
    Cook time
    6 hours
    Total time
    6 hours 15 mins
     Serves: 6 to 8 servings
    Ingredients
    • 2 carrots, chopped
    • 2 ribs celery, chopped
    • 1 bulb fennel, cored and chopped
    • 1 onion, chopped
    • 16 large stuffed green olives
    • 4 cloves garlic, crushed
    • 2 bay leaves
    • ½ tsp dried oregano
    • ¼ tsp salt
    • ¼ tsp pepper
    • 12 boneless skinless chicken thighs
    • ¾ cup sodium-reduced chicken broth
    • ¼ cup all-purpose flour
    • 2 tbsp lemon juice
    • ½ cup chopped fresh parsley
    • Grated zest of 1 Lemon
    • Instructions
    1. In slow cooker, combine carrots, celery, fennel, onion, olives, garlic, bay leaves, oregano, salt and pepper.
    2. Arrange chicken pieces on top of vegetables. Add broth and ¾ cup water. Cover and cook on low until juices run clear when chicken is pierced, 5-1/2 to 6 hours. Discard bay leaves.
    3. Whisk flour with 1 cup of the cooking liquid until smooth; whisk in lemon juice. Whisk into slow cooker; cook, covered, on high until thickened, about 15 minutes.
    4. Mix parsley with lemon zest; serve sprinkled over chicken mixture.
    5. Enjoy!
    • This reply was modified 7 years, 1 month ago by  AngelBabe.
    12 March, 2017 at 1:12 pm #1025811

    AngelBabe

    Gluten free, low carb and perfect for diabetics,

    .75 lb ground beef, cooked
    .75 lb bulk Italian sausage, cooked
    1-15 ounce jar pizza sauce
    3 cups mozzarella cheese, shredded
    3 cups fresh spinach
    16 slices pepperoni

    Toppings

    (optional. Add your faves)
    1 cup olives, sliced*
    1 cup mushrooms, sliced*
    1/2 green pepper, chopped*
    1/2 cup sweet onion, chopped*
    1/4 cup marinated artichoke hearts, chopped
    1/4 cup sun-dried tomatoes, chopped
    2 cloves garlic, minced*

    In slow cooker, combine sausage and hamburger with sauce and onions. Place half of sauce mixture in pot. Place half of fresh spinach on top of sauce mixture. Place pepperoni and 1/2 desired toppings on top. Place half of mozzarella cheese on top of pepperoni. Repeat layers ending with mozzarella. Cook on low 4-6 hours. Let cool slightly and cut into 8 slices. Refrigerate remaining.

    Makes 8 ginormous slices.

    1 member liked this post.
    Sophia
    12 March, 2017 at 5:12 pm #1025857

    AngelBabe

    Slow Cooker Bananas Foster

    Ingredients
    Serves: 4

    4 bananas, peeled and sliced
    4 tablespoons butter, melted
    220g dark brown soft sugar
    4 tablespoons rum
    1 teaspoon vanilla extract
    1/2 teaspoon ground cinnamon
    30g walnuts, chopped
    30g desiccated coconut

    Method
    Prep:10min  ›  Cook:2hr  ›  Ready in:2hr 10min

    Layer sliced bananas in the bottom of a slow cooker.
    Combine butter, dark brown soft sugar, rum, vanilla and

    cinnamon in a small bowl; pour over bananas.
    Cover and cook on Low for 2 hours. Top bananas with

    walnuts and coconut during the last 30 minutes of cooking.

    12 March, 2017 at 5:16 pm #1025858

    AngelBabe

    Rice pudding

    Ingredients
    Serves: 4

    110g (4 oz) pudding rice
    55g (2 oz) sugar (granulated or caster)
    25g (1 oz) margarine
    1.2L (2 pints) of milk (whole, semi skimmed or skimmed)
    1/2 teaspoon of cinamon

    Method
    Prep:10 min  ›  Cook: 5 hr  ›  Ready in:5 hr10min

    Put it all into the slow cooker, stir it and turn it on to high

    and cover. After about an hour stir it then you can leave it till

    it has finished cooking. Add jam, syrup or honey to taste.

    but will also taste fab on its own. Hope you all enjoy – let me

    know what you think of it.

    Coconut Rice Pudding

    Ingredients
    Serves: 4

    1-2 handfuls per person rice (any will do)
    1 (400ml) tin coconut milk
    1 (170g) tin evaporated milk (normal milk will do for low

    fat)
    1 handful sultanas or any dried fruit

    Method
    Prep:7min  ›  Cook:4hr  ›  Extra time:10min cooling  ›

    Ready in:4hr17min

    Add one to two handfuls of rice per person. For four

    people add 1 tin of coconut milk (or hot water and two small

    sachets of coconut block), one small tin of evaporated milk,

    or a small cup of milk. Add a handful of sultanas if you like

    that sort of thing! Cook in slow cooker for 4 hours on low,

    until tender and bubbly :)

    Tip

    Ensure rice is only just covered, and leave the lid on.

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