Crockpot Vegetable Stew

The combination of eggplant, tomatoes and beans is classic to the cuisines of many different countries. This recipe is easily made in the crockpot and is truly delicious served with some rice or couscous. You could add some spicy sliced sausage if you felt the need to add meat.

Crockpot Vegetable Stew

1 medium eggplant, peeled and cut into 1/2 inch cubes
2 cups chopped tomatoes
1 1/2 cups sliced carrot
1 (15-oz) can garbanzo beans, rinsed and drained
1 (15-oz) can kidney beans, rinsed and drained
1 cup onion
1 cup sliced celery
3 cloves garlic, minced
3 cups vegetable broth
1 (6-oz) can Italian-style tomato paste
1/2 tsp dried oregano, crushed
1/2 tsp dried basil, crushed
1/2 tsp salt
1/4 tsp fresh ground pepper
1/4 tsp crushed red pepper flakes
1 bay leaf

Combine all ingredients in crockpot. Cover and cook on low heat for 8-9 hours. Discard bay leaf before serving with some brown rice or fluffy couscous or polenta.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Red Cabbage with Apricots

A recipe for red cabbage and apricots made in the crockpot.

Red Cabbage with Apricots

2 1/2 pounds red cabbage, sliced thin
1 cup dried apricots, chopped
1/4 cup honey
2 Tbs lemon juice
1/2 cup dry red wine
Salt

In a 4-quart or larger crockpot, combine cabbage and apricots. In a small bowl, mix honey and juice; drizzle over cabbage mixture. Pour in wine. Cover crockpot and cook LOW until cabbage is very tender (5 1/2 to 6 1/2 hours.) Season to taste with salt.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Mexican Lasagna

Did you know you could make Mexican Lasagna?

Mexican Lasagna

3 lbs ground beef
1 large onion,chopped
4 cloves garlic, finely crushed
1 large jar salsa
2 packages taco seasoning mix
2 15-ounce cans tomato sauce
1 15-ounce can whole kernel corn (retain juice)
Salt and pepper to taste
1 pound shredded cheese
24 small thick flour tortillas

In a very large skillet brown the beef, onion and garlic well, drain. Return beef mixture to skillet and add salsa, taco seasoning, tomato sauce, corn (with juice), salt and pepper. Cook until liquid is mostly gone, about 20 minutes, stirring occasionally. Grease a 9 x 13 inch casserole dish with cooking spray or oil.

Meanwhile, cut the tortillas into squares, reserving the ends. Layer the bottom of the dish with doubled tortillas, using the doubled end pieces to fill in the blank spaces. Spread about 1/3 meat mixture on top of tortillas. Sprinkle with 1/3 of the cheese. Repeat this process until you have 3 layers, reserving the last 1/3 pound of cheese.

Bake in 350 F oven for 25 minutes. Remove from oven, add the remaining cheese and return to oven for another 5 minutes or until the cheese has melted. Let lasagna sit for 10 minuted before serving. Serve with Mexican corn bread or garlic bread. Serves 8 or more.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Cashew Chicken

Here's a recipe you can use after Christmas when you have to get rid of all those cashew nuts.

Cashew Chicken

6 boneless skinless chicken breast halves, cut into 1"
strips
4-5 mushrooms, sliced
3 green onions, sliced into 1/2" pieces
1/4 cup soy sauce
2 tsp grated gingerroot
1/2 cup chicken broth
1/4 tsp salt
1/2 tsp pepper
1 (8 oz) can sliced bamboo shoots, drained
1/2 cup cashews, toasted
1/2 cup chinese pea pods
2 Tbs cornstarch
3 Tbs water
Cooked rice

Place chicken and mushrooms in a slow cooker. Add green onions, soy sauce, ginger, broth, salt and pepper. Cover and cook on low about 4 hours. Add bamboo shoots, cashews and pea pods. Turn control to HIGH. In a small bowl, dissolve cornstarch in water. Stir into chicken mixture in cooker. Cover and cook on HIGH 20-30 minutes or until thickened, stirring at least once. Serve over cooked rice.

Josh Day
Editor, Crockpot Crazy
http://crockpotrecipes101.com

Green Bean Casserole

A crockpot recipe for green bean casserole.

Green Bean Casserole

About 6 cups fresh trimmed and cut green beans OR 2
16-ounce packages frozen cut green beans
4 to 6 medium red-skinned potatoes, sliced about 1/4"
1 large onion, sliced
1 tsp dried dill weed
1 tsp salt
1/2 tsp pepper
1 can cream of chicken soup or other cream soup,
undiluted
1 Tbs butter

Spray the pot with cooking spray or lightly grease withbutter. Layer sliced potatoes, sliced onion and green beans, sprinkling with dill and salt and pepper as you go. Dot with butter, about 1 tablespoon total, and add about 2 tablespoons of water. Cover and cook on HIGH for 4 hours (LOW about 8 hours). Stir in soup or sauce; turn to LOW and cook an additional 30 minutes. Serves 6 to 8.

Optional: Add bits of cooked bacon for extra flavor.

Josh Day
Editor, Crockpot Crazy
http://www.crockpotrecipes101.com/

Crockpot Stewed Tomatoes

Stew up a mess of tomatoes in your crockpot!

Crockpot Stewed Tomatoes

6 whole to 8 large ripe tomatoes
2 tablespoons butter
1 medium onion, thinly sliced
1/2 cup chopped celery
1/4 cup chopped green pepper
1/2 tsp sugar
1/2 tsp dried sweet basil
1 small bay leaf
1 tsp salt
1/8 tsp pepper
2 Tbs chopped parsley
2 cloves garlic, chopped

Quickly dip tomatoes in boiling water; remove skin. Quarter tomatoes and remove core and seeds. In crockpot, combine all ingredients except parsley. Cover and cook on low 8 to 10 hours. Remove bay leaf. Sprinkle top with parsley. Makes 4 to 5 servings. Note: Recipe can be doubled and still fit in a 3 1/2 quart crockpot.

Josh Day
Editor, Crockpot Crazy
http://www.crockpotrecipes101.com/

Artichoke and Cheese Dip

Here's a recipe for an excellent holiday dip. And you make it in, you guessed it, the crockpot.

Artichoke and Cheese Dip

1 pound shredded Mozzarella
1 cup grated Parmesan
1 cup mayonnaise - (8 oz jar)
1 cup artichoke hearts - (8 1/2 oz) -- drained, chopped
Minced onions -- to taste

Mix ingredients together. Bake in casserole at 350 degrees for 20 to 30 minutes or in lightly buttered 3 1/2-quart crockpot on HIGH for about 1 hour. Serve with broken up French bread or wheat crackers.

Josh Day
Editor, Crockpot Crazy
http://www.crockpotrecipes101.com/

Coconut and Pecan Sweet Potatoes

This one is for special sweet potatoes with coconuts and pecans.

Coconut and Pecan Sweet Potatoes

2 lb sweet potatoes, peeled and shredded
1/3 cup brown sugar, packed
1/4 cup melted butter
1/4 cup coconut
1/4 cup broken pecans, toasted
1/4 tsp ground cinnamon
1/4 tsp coconut flavoring
1/4 tsp vanilla
Toasted coconut -- opt

In a slow cooker, combine potatoes, sugar, butter, coconut, pecans and cinnamon. Cover; cook on LOW for 6 to 8 or on HIGH for 3 to 4 hours. Stir in coconut flavoring and vanilla. Sprinkle with toasted coconut if desired.

Josh Day
Editor, Crockpot Crazy
http://www.crockpotrecipes101.com

Swedish Cabbage Rolls

Swedish chefs everywhere are raving about this crockpot cabbage roll recipe.

Swedish Cabbage Rolls

1 large head cabbage (See Note)
1/4 cup egg
1/4 cup skim milk
1/4 cup finely chopped onion
1 tsp salt
1/4 tsp black pepper
14 oz ground beef, browned
1 cup cooked rice
8 oz tomato sauce
1 tbs brown sugar
1 tbs lemon juice
1 tsp vegetarian Worcestershire Sauce

Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain. Combine egg, milk, onion, salt, pepper, browned beef and cooked rice. Place about 1/4 cup ground beef in center of each leaf, fold sides and roll ends over mixture. Place in slow cooker. Combine tomato sauce with brown sugar, lemon juice and vegetarian Worcestershire Sauce. Pour over cabbage rolls. Cover and cook on LOW for 7-9
hours.

NOTE:
Separate the head of cabbage into 10 or 12 large leaves. Use the rest for another dish.

Josh Day
Editor, Crockpot Crazy
http://www.crockpotrecipes101.com