[AngelBabe]

getting 3/4 of my front garden weeded even if it about killed me

[AngelBabe]

AngelBabe wrote:

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.

Frittata with Kale, Roasted Red Pepper and Feta

this is low carb also sophia

[AngelBabe]

Sophia wrote:

Angel, can we please have something less fattening!!!

Tall wanted choc deserts

ive put a couple of low carbs ones up and a nice salmon one also

i will keep adding them but at the mo im doing my garden or i wastill i took 5  mins out of weeding  

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Sophia

[AngelBabe]

https://www.youtube.com/watch?v=bYB0YPi7L0E

[AngelBabe]

https://www.youtube.com/watch?v=5-X91IstwqA

1 member liked this post.

Reason

[AngelBabe]

Peanut butter fudge cake
Ingredients
Serves: 8

200g plain flour
100g soft brown sugar
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
250g chunky peanut butter
175g soured cream

3 tablespoons butter, melted
2 tablespoons boiling water
175g dark chocolate chips
150g caster sugar
6 tablespoons (30 g) cocoa powder
180ml whole milk, warmed
1 teaspoon vanilla extract

Method
Prep 15min    Cook 1hr45min    Ready in 2hr

Whisk together flour, brown sugar, baking powder, bicarbonate of soda and salt in a bowl. Whisk together peanut butter, soured cream, butter and boiling water in a large bowl (mixture will be very thick). Stir flour mixture into peanut butter mixture until fully combined, then stir in chocolate chips.
Generously grease the ceramic dish of your slow cooker; pour in cake mixture.
Whisk together caster sugar, cocoa powder, milk and vanilla in a small bowl until smooth. Pour over cake mixture in slow cooker.
Cover and cook on High until sides of cake begin to pull away from sides of ceramic bowl and appear solid (the centre will still be soft), about 1 1/2 to 2 hours.

[AngelBabe]

https://www.youtube.com/watch?v=NEJniCCuqR4

[AngelBabe]

https://www.youtube.com/watch?v=Jj4nJ1YEAp4

[AngelBabe]

Amazing slow cooker chocolate cake

Ingredients
Serves: 12 

• 400g caster sugar
• 225g plain flour
• 65g cocoa powder
• 1 1/2 teaspoons bicarbonate of soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt

• 2 eggs
• 240ml milk
• 120ml vegetable oil
• 2 teaspoons vanilla extract
• 240ml boiling water
• Spray the bowl of a large slow cooker with cooking spray.
• In a medium bowl, whisk the sugar, flour, cocoa, bicarbonate of soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.
• Pour the cake mixture into the prepared slow cooker.
• Set slow cooker to “Low”. Cook until cake has no wet spots on top and has pulled away from the sides of the bowl, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before

• This reply was modified 9 years, 1 month ago by  AngelBabe.

[AngelBabe]

Slow cooker chocolate orange sponge pudding

Ingredients
Serves: 6 

• 175g caster sugar
• 175g butter, softened
• 3 eggs, beaten
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

• zest of 2 oranges
• 2 tablespoons Cointreau® liqueur
• 175g self raising flour
• 35g cocoa powder
• 1 teaspoon baking powder

1. Preheat the slow cooker to high. Grease six 150ml ramekin dishes. In a mixing bowl beat together the sugar and butter until light and fluffy. Beat in the eggs, one at a time until the mixture is pale and creamy. Add the milk and the vanilla extract. Add the orange zest and Cointreau and mix well. Fold in the flour, cocoa powder and baking powder until the mixture is well blended.
2. Divide the mixture between the ramekins. Cover each one with a piece of pleated greaseproof paper and secure with tin foil and kitchen string.
3. Place the puddings in the preheated slow cooker over four stacked layers of greaseproof paper and pour in enough boiling water in to come half way up the ramekins. Cover and cook for 90 minutes.
4. Take the moulds out of the water bath and remove the paper and foil. Invert over a serving plate and gently tap out. Serve hot.

• This reply was modified 9 years, 1 month ago by  AngelBabe.

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