July 25, 2019
It’s worthwhile investing in a slow cooker for those one-pot wonders. A slow cooker can be an essential tool in the kitchen, especially on those winter nights when you arrive home and the last thing you want to do is cook and clean up. It is as simple as preparing all the ingredients, add them to the slow cooker, let simmer for several hours and voila, done! The appliance itself is a heatproof ceramic pot inserted into a metal outer casing. Low, even heat from the side allows for a simmer which creates tender, delicious meals such as stews, soups, curries and casseroles.
Tips for using a slow cooker:
Moroccan Beef Casserole
Step 1: Place oil in a large frying pan over high heat. Cook one-third of the beef, turning for 3 mins or until browned all over. Transfer to the bowl of a 20-cup (5L) capacity slow cooker. Repeat with remaining beef.
Step 2: Add the onion, ginger, cinnamon, cumin, turmeric, tomato, stock, and sweet potato to the beef in the slow cooker. Cook on high for 4 hours, on low for 6 hours, or until beef is tender.
Step 3: Spoon the beef mixture into serving bowls. Sprinkle with fetta, almonds and coriander and sliced lime wedge, add steamed broccoli for added fibre, vitamins and minerals
Slow Cooker Vegetarian Chilli
Step 1: Combine tomatoes, beans, sweet potatoes, broth, onion, bell peppers, tomato paste, chili powder, cumin, pepper, salt, and garlic in a slow cooker. Cover and cook on low until the vegetables are tender, which will be about 6 hours.
Step 2: Serve into bowls and stir in coriander, chilli and lime juice to serve as desired
Ratatouille with Lentils
Step 1: In a slow cooker, combine lentils, undrained tomatoes, eggplant, onions, squash, zucchini, bell pepper, water and black pepper. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4½ hours. Add fresh herbs and serve.
Vegetable Minestrone soup (Suitable while on Be Rapid – 2 vegetable serves)
Step 1: Combine carrots, celery, onion, garlic, green beans, tomatoes, broth, Italian seasoning, crushed red pepper, ¼ teaspoon salt, and pepper in a slow cooker. Cover and cook on low for 6 hours.
Step 2: Stir in zucchini, and the remaining ½ teaspoon salt. Cover and cook for 15 to 20 minutes more. Serve immediately. Can freeze extra serves for another day, for a quick meal when hungry.
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