White Chili

I cook dried beans in a small crockpot and do not bother to pre-soak them. After rinsing and sorting the beans, I cover them with boiling water, salt, peppers or onions (optional, depending on their intended use) and then put the crock pot on high until the beans are soft. Black beans, peruano beans, red beans and white kidney beans cook the fastest of the legumes I have tried. Today I cooked a pot of white kidney beans for Pasta e Fagioli soup. After mentioning this to my daughter on Skype, she suggested I try making white chili, a dish I have never heard of before. I had cooked chicken on hand and the chili came together quickly. A vegetarian version is included. Adjust the seasonings and hot peppers to your taste.

1 tbsp oil
1 medium white onion, chopped
2-4 finely chopped jalapeno peppers, seeds removed (could use poblano peppers instead)
1 tsp ground cumin
1 tsp ground coriander
1/2 -1 tsp dried oregano
1/4-1/2 tsp cayenne pepper (or to taste)

Heat oil in large pan. Add onion, peppers and spices and cook until softened.

Add:

2 cups chicken or vegetable broth
2 cups cooked white kidney beans
2 cups chopped chicken breast (can use ground turkey or chicken instead) OR
2 cups chopped mushrooms or vegetarian "chicken breast"

Simmer for 10-15 minutes until thickened. I added 1/2 cup mashed white beans to thicken it faster.

Add 1/4-1/2 cup chopped cilantro and serve with salsa verde and grated cheese.

I made burritos with the chili using 10" whole wheat wraps. It can also be served with tostadas or tortilla chips

Vegetable Barley Soup

This is a hearty vegetable soup/stew which takes just a few minutes to put in a slow cooker in the morning. It can be served over rice or pasta or with biscuits.  Ingredients can be changed according to the vegetables you have on hand.

3 onions finely diced 
1 cup sliced celery
1 diced green pepper
1 diced red or yellow pepper

Saute the first 4 ingredients in a frying pan in a little oil or broth until softened.
Put in slow cooker and add:

1 large carrot sliced
8 ounces sliced mushrooms
3 cups kidney beans, rinsed and drained (other beans can be used)
1 28 ounce can stewed tomatoes
1/2 cup pot barley (not quick-cooking)
2 teaspoons dried Italian seasoning or a mixture of oregano, basil, thyme, hot pepper flakes to taste
1 carton vegetable broth (4 cups)

Cook on low for 8-10 hours or on high for 4-5 hours. One half hour before serving add:

1/4 teaspoon ground black pepper
3 cloves garlic, minced 
4 cups or more of chopped fresh spinach or kale
salt to taste

Slow Cooker Squash and Chickpea Moroccan Stew

If you enter the words "squash and chickpea Moroccan stew" in Google search, a number of variations of this recipe will pop up. I made this today in the crockpot and it was warm and delicious after an afternoon spent walking on snowy trails. I could not convince The Becka to eat squash even when there were other textures and flavours in the stew. But her dad thinks it is delicious and I do too!

Crush 1 tbsp cumin seeds with mortar and pestle
Dice 2 onions

Add a tablespoon of olive oil to a small frying pan and fry onion and cumin until soft.

Place the cooked onion in a crockpot and add

1 large butternut squash, diced
1 28 oz tin diced tomatoes
1/2 teaspoon cayenne pepper or to taste

Cook on low for 8 hours. About 1/2 an hour before cooking time is over add

2-3 cups cooked chickpeas
1/2-1 cup cut up dried apricots
2 cloves minced garlic
salt to taste ( I didn't need any with canned tomatoes and beans)

Serve with flatbread, over couscous, quinoa or rice. Garnish with cilantro, thick yogurt, sliced almonds and olives as desired.

BBQ Pulled Pork Sandwich

I have been asked to make this recipe for a church luncheon this weekend. I have been supplied with a six pound pork roast and will cook it overnight. I am not a pork person, but will add this recipe for meat lovers everywhere.

Barbecued Pulled Pork Sandwich

Makes 8 servings

1 pork shoulder roast (about 2 1/2 pounds)

1 bottle (14 ounces) barbecue sauce (not smokey or too hot)

1 tablespoon fresh lemon juice

1 teaspoon brown sugar

1 medium onion, chopped

1: Place roast in CROCK-POT® slow cooker. Cover; cook on LOW 10 \12 hours or on HIGH 5 to 6 hours.

2 Remove roast from CROCK-POT® slow cooker; discard cooking liquid

Shred pork with 2 forks. Return pork to CROCK-POT® slow cooker. Add barbecue sauce, lemon juice, brown sugar and onion. Cover; cook on HIGH 1 hour or on LOW 2 hours.

3. Serve shredded pork on hamburger buns or hard rolls.

Tip : For 5-, 6-, or 7-quart CROCK-POT® slow cookers, double all ingredients except barbecue sauce. Increase barbecue sauce to 21 ounces.

From CROCK-POT® SLOW COOKER BEST-LOVED RECIPES

Shredded Beef

My daughter called and asked for this recipe. It is a family creation, with no specific measures.

Beef roast and/or pork roast approx 2-3 pounds
We use pork tenderloin or beef round rather than fattier cuts. If you don't like hot peppers, use more tomato or sweet chili sauce.

Put in crockpot with

1- 28 oz tin diced tomatoes
1 cup canned salsa or chili sauce
pickled or canned hot peppers if desired

Cook in crockpot until meat shreds. Add more liquid or salsa during cooking to keep meat moist.
If you slice or dice the meat before cooking, it will finish faster. I usually cook this overnight for 8-10 hours.

Serve on buns, in tacos or over rice or noodles.