COOKING LIGHT CROCK POT. CROCK POT
COOKING LIGHT CROCK POT. COOKING GAMES WITH REAL RECIPES.
Cooking Light Crock Pot
- Cooking Light is an American food and lifestyle magazine founded in 1987. Each month, the magazine includes approximately 100 original recipes as well as editorial content covering food trends, fitness tips, and other culinary and health-related news.
- an electric cooker that maintains a relatively low temperature
- A slow cooker
Curried Vegetable and Chickpea Stew
Both Leo and I really like this stew. The original recipe calls for veggie broth but I didn’t have any around so I used chicken. I bumped up the spices and chickpeas, added more broth, included kale and cooked the onions much longer than specified. I think you could get pretty creative with this stew, using anything that takes well to slow cooking. Very nice recipe.
Based on this cooking methods in china
You’ll need a big slow cooker for this recipe. Halve it if you have a smaller slow cooker. We got at least 10 servings out of it.
1 large sweet onion, diced
5 large fingerling potatoes cut into bite sized pieces
Salt and pepper to taste
1.5 tbs curry powder
1 tsp of cinnamon
1 tsp of paprika
1 tsp of cayenne pepper
2 tsp brown sugar
2 tbs ginger minced
5 garlic cloves minced
3 cups chicken broth
3 (16-ounce) cans chickpeas, drained and rinsed
1 red bell pepper, diced
1 medium head of cauliflower, cut into bite-sized florets
1.5 bunches of curly kale cut into 1” pieces
1 (28-ounce) can diced tomatoes with their juices
5-ounces baby spinach
1 can of light coconut milk
In a large pot (my slow cooker has a stove safe insert so I cooked everything in that) saute onions until they begins to turn a little brown. Add potatoes and cook for another minute or two. Add salt and pepper (oh about a tbs of the first and 6 grinds of the latter), spices, sugar, ginger and garlic and cook about 1 minute. Add broth, bell pepper, cauliflower, kale and tomatoes. Bring to a boil.
Put boiling mixture into the crock pot and cook on low for 4 hours or until potatoes are tender. Check seasoning of broth throughout and add more salt, pepper or herbs as desired.
After the stew is done cooking, add coconut milk and spinach and allow spinach to wilt. Serve with fresh ground pepper.
Slow Cooker Buffalo Chicken Pasta
4 Bonelss Skinless Chicken Breasts
1/2 cup Franks hot wing sauce
2 Tbsp white vinegar
2 Tbsp melted light margarine
1/8 tsp celery seeds
black pepper to taste
4 wedges Laughing Cow Light Creamy Herb and Garlic
4 cups cooked whole wheat pasta
Place the chicken breasts in a slow cooker. Combine the wing sauce, vinegar,
margarine, celery seeds and black pepper in a bowl and mix well. Pour over the
chicken and cook on low for about 6 hours ( Mine actually cooks much faster than
this but it probably depends on your crock pot). When chicken is cooked, cut it
up into small pieces and add the 4 wedges of cheese, stirring until melted.
Cover and let it cook for awhile longer, just to let the cheese mix in well.
Serve over hot cooked pasta.
Makes 4 servings at 8 points each.
If you do Core, it's Core plus 2 points.
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