Posts tagged crock pot
I found the basic recipe for this in the The Quorn Kitchen Cookbook but it was made in a microwave and I could never really get it to work properly so I wanted to see if I could adapt it for the slow cooker.
1 pack fresh quorn chicken style pieces
1 small red onion (chopped)
250g easy cook basmati rice
200g frozen mixed vegetables (peas, carrots, sweet corn, pepper etc)
Chopped dried apricots (a couple of handfuls)
Flaked almonds (a good handful)
Jar of tikka masala paste
1 vegetable stock cube
650ml boiling water
1. Mix the chicken style pieces with two tablespoons of tikka masala paste and a bit of water and leave to marinade whilst you prepare the rest of the dish
2. In a little oil, gently fry the red onion until it softens slightly
3. Add the rest of the ingredients and three tablespoons of the tikka masala paste to the pan and bring to the boil
4. Add in the chicken style pieces and then transfer everything to the slow cooker
5. Cook on high for 1.5-2 hours, stirring after an hour. If it looks like the mixture needs a bit more liquid towards the end of cooking just add in a dash of boiling water. The meal is ready when the rice is cooked and most of the liquid has been absorbed.
6. Serve with naan bread and enjoy
This was an experiment based on a recipe I originally found on the Tesco website but I wanted to see if I could cook the veg in the slow cooker and I thought it needed a few added bits and pieces. It tasted absolutely delicious and there is very little preparation to do, just pop all the raw ingredients in the slow cooker and leave it to cook
1 red pepper
1 yellow pepper
2 cloves crushed garlic
A carton of baby plum tomatoes
1 tin chopped tomatoes
1 pack ready made polenta
Fresh basil leaves
1. Chop all all the veg into decent sized chunks
2. Put all the veg, including the whole tomatoes in the slow cooker dish, add a good drizzle of olive oil, the crushed garlic and season with black pepper. Add in a handful of torn fresh basil leaves. Give it a good mix with your hands before replacing the lid.
3. Leave to cook on high for about 2.5 hours (it leaves the veg with a bit of bite still)
4. About 45 minutes before you’re ready to eat, pour in a tin of chopped tomatoes and give the vegetables a stir.
5. Slice the polenta into slices about 1.5cm thick and fry in a pan for 3-4 minutes each side until they are golden.
6. Serve up and enjoy
I’m linking this recipe up to Mediocre Mum’s for Slow Cooker Sunday
This is one of those recipes where you just put everything in the slow cooker uncooked and then leave it to do the work for you. It’s so easy and tastes delicious even though it doesn’t look amazing
3 large baking potatoes, peeled and sliced
1 large leek, sliced
3 spring onions, sliced (these were just left over in my fridge so I threw them in as well)
2 teaspoons of coarse grain mustard
A 300ml tub of Creme fraiche
About 100-150ml milk
1. I used a mini food processor but you could do this in a bowl, mix the mustard, Creme fraiche and milk together.
2. Lightly grease the slow cooker pot and then start with a layer of half of the potatoes, add half of the leek and half of the spring onions. Add a bit of ground black pepper to taste.
3. Grate a layer of cheese over this and then pour over half of the Creme fraiche mixture.
4. Add the rest of the potato, leek and spring onions. Cover with grated cheese and then pour in the rest of the Creme fraiche mixture.
4. Put the lid on and cook on low heat for around 5 hours. About half an hour before you want to serve, grate more cheese over the top of the dish.
Now be warned, this dish will go brown and crispy around the edges but as with roast potatoes I think it just adds to the taste It does mean the pot needs a soak for a while before cleaning it though
It isn’t the prettiest looking dish but it’s absolutely delicious! We served it with baked beans but I imagine it would go lovely with a nice salad
I’ve linked this up over at Mediocre Mum’s Slow Cooker Sunday
This is a recipe I’ve adapted from another book I have, due to a lack of ingredients in my cupboard I ended up making a few changes to the recipe and to be honest I think it tastes nicer making it my way
6 Veggie sausages (I used tesco lincolnshire style veggie sausages but others would work)
1 tin chopped tomatoes
2 vegetable stock cubes
1 red pepper sliced
1 green pepper sliced
1 tin cannellini beans
2 cloves garlic crushed
1 small onion chopped
1 small red chilli chopped
200ml apple juice
1 tbsp honey
1 tsp paprika
1. In a little oil, fry the onion, garlic and chilli for a couple of minutes before adding the peppers.
2. Once the onions are softened, add in the tinned tomatoes, sweetcorn, cannellini beans, apple juice, honey and paprika. Crumble in a couple of vegetable stock cubes and bring to the boil.
3. Transfer to slow cooker and cook on a low setting for 3-4 hours.
4. About an hour before you are ready to serve, cook the veggie sausages as per instructions on the pack, chop into slices and add to slow cooker.
I based this recipe on another curry I’ve cooked before but decided to try it with chickpeas and spinach. As MissB loves quorn chicken style pieces at the moment, I decided to fry some of those and add them in at the last minute but that’s completely optional
2 tins chopped tomatoes
2 tins chickpeas
150g (ish) halved cherry tomatoes
1 small onion
2 cloves garlic
1 small red chilli, chopped
Grated fresh ginger (half inch root)
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp ground cumin
1 tsp ground coriander
Handful baby spinach leaves
Optional – quorn chicken style pieces
1. In a little oil, fry the onion, garlic, chilli and ginger until softened but not browned. Add in the spices for about the last 30 seconds or so.
2. Add in the tinned tomatoes, cherry tomatoes and the drained chickpeas and bring to the boil before transferring contents to slow cooker for around 4 hours, I tend to do first hour on high to get the temperature up.
3. About 45 minutes before serving, stir in a couple of handfuls of baby leaf spinach leaves and if you fancy it, a bag of quorn chicken style pieces (fry them first).
Serve with rice and naan bread
This is a recipe I’ve invented myself, it never occurred to me that you could do stuffed peppers in the slow cooker until I saw a recipe on a website somewhere. I didn’t particularly like their recipe though so I made up my own filling and I think it works. The hubby and the kids loved them so I guess they must be good
4 large red peppers
1 packet feta cheese
1 tin chopped tomatoes
2 packets of microwave wild rice (or if you want the normal cook rice but I like ones that are quick )
A handful of chopped olives
A handful of chopped sundried tomatoes
A handful of pine nuts
(as with most of my recipes just add as much as you like of each ingredient to suit your taste)
1. Chop the tops off the red peppers, scoop out the insides and stand them in the slow cooker dish.
2. Cook the wild rice as per instructions on packet.
3. In a large bowl mix the chopped feta, sundried tomatoes, olives, pine nuts and the cooked rice. Mix well.
4. Spoon the mixture into the peppers.
5. Take the tinned tomatoes, pour a little on top of each pepper before replacing the peppers top and then tip the rest into the bottom of the slow cooker dish.
6. I cooked them on high for the first hour then 2.5 hours on low but I reckon 4-5 hours on low would do the job fine
Serve with a nice salad and fresh bread but be warned they are very filling.