Orange Wild Rice

Today's recipe is for orange wild rice.

Orange wild rice

1 1/2 cups wild and white rice mix
3 cups vegetable OR chicken broth
3 Tbs grated orange peel or 1 Tbs dried orange peel
2 Tbs fresh orange juice
1 tsp salt
1 Tbs unsalted butter
1/2 to 3/4 cup chopped pecans, to your taste, toasted
1/4 cup chopped scallions
1/2 cup packed chopped fresh Italian parsley leaves

Rinse the wild rice mix in a strainer under cold running water. In a slow cooker, combine the rice, broth, orange zest and juice, salt and butter. Cover, set on High and cook until the kernels are open and tender, but not mushy for 2-3 hours. Stir in the pecans, scallions and parsley and serve. Serves 6-8.

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

Beefy Peppers

How about some beefy peppers for your crockpot today?

Beefy Peppers

2 pounds round steak -- trimmed
2 medium green bell peppers -- sliced thin
1/2 medium onion, finely chopped
1 cup beef broth
2 Tbs low sodium soy sauce
1/2 tsp ground ginger
1 clove garlic -- minced
1 tsp Worcestershire sauce

Finely chop about 1/2 of a fresh onion. Cut the steak into serving size pieces. If desired, you can brown the meat in a little hot oil before adding to crockpot. Place the thinly sliced pepper rings in bottom of crockpot, reserving a few to place on top of meat if desired. (Vegetables cook better when placed on bottom of pot.)

Arrange the meat on pepper, careful to not stack one piece directly on top of another. Mix all other ingredients and pour over meat and peppers. Cover and cook on low for 8-10 hours or on high for about 4 hours. Serve with mashed potatoes and simply seasoned vegetables. Serves 8.

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

Crockpot Stuffed Acorn Squash

Here's a neat crockpot recipe for acorn squash.

Crockpot Stuffed Acorn Squash

1 large acorn squash, halved and seeded and brushed with olive oil
1 cup water
1/2 cup wild rice
1/4 cup raw pumpkin seeds or pine nuts (sunflower seeds can work too)
1 Tbs minced garlic
1 Tbs tomato paste
1/2 tsp salt
1/3 tsp pepper
1/2 tsp dried basil
1/4 tsp dried thyme
1 cup vegetable broth
Optional: crumbled cheese of your choice

Cut squash in half and scoop out seeds. Brush squash halves with olive oil and place in slow cooker (slice off bottoms to level, if necessary). Pour 1 cup water into the cooker, around (not into) squash. In a small bowl, combine wild rice blend, pumpkin seeds or pine nuts, minced garlic, tomato paste, salt, pepper, and spices; stir until well-mixed. Stuff rice mixture into each squash half. Slowly pour about 1/2 cup vegetable broth into each squash cavity until full (don't let stuffing overflow). Pour any remaining broth around squash. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Just prior to serving, sprinkle with crumbled cheese of your choice if you like cheese.

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

Asian Spicy Chicken

Today's recipe is for crockpot chicken with an Asian flare.

Asian Spicy Chicken

1 (15-ounce) can Navy beans, rinsed, drained
1 (15-ounce) can red beans, rinsed, drained
1 pound boneless, skinless chicken breast, cut into 1/2-
inch cubes
3 large carrots, diagonally sliced
2-3 tsp minced garlic
2-3 tsp minced ginger or 1-2 tsp ground ginger
1 (14 1/2-ounce) can reduced-sodium, fat-free chicken
broth (divided use)
2 Tbs cornstarch
1/2 tsp crushed red pepper
2 to 3 Tbs reduced-sodium soy sauce
4 cups cooked rice
Sliced green onions and tops as garnish
Chopped peanuts as garnish

Place beans, chicken, carrots, garlic, ginger and 1 1/2 cups chicken broth in slow cooker, and stir well. Cover and cook on low until beans are tender, 51/2 to 6 hours. Turn slow cooker to high. Stir in combined cornstarch and remaining 1/2 cup chicken broth; stir in crushed red pepper.

Cover and cook until thickened, about 30 minutes. Stir in soy sauce.

Serve over rice; spinkle with green onions and peanuts. Makes 6 servings.

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

Italian Pot Roast

Today's recipe is for crockpot Italian pot roast.

Italian Pot Roast

1 3-5 pound roast
1 package Au Jus seasoning
1 package Dry Italian Dressing seasoning
1 12 oz can Tomato Juice
1 small package baby carrots
3 medium potatoes, cubed

Place the roast in the crock pot. Put the carrots and the potatoes in with the roast.
Put the seasoning packets in a mixing bowl with the tomato juice and mix. Don't worry if there are lumps, they will work out during cooking. Pour the mix over the roast and
veggies. Put on low for 8 1/2 hours or high for 4 1/2 hours.

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

Squashed Apples

Today's recipe is for squash and apples cooked into a delicious crockpot stew.

Squashed Apples

5 lbs Butternut squash
4 baking apples
1/2 cup butter, melted
1 cup brown sugar, packed
2 Tbs flour
2 tsp salt
1 tsp mace

Cut squash in half, remove seeds and fibers; pare and cut in 1/2 inch slices. Pare and core apples; cut in 1/2 inch slices. Combine the melted butter, sugar, flour, salt and mace. Layer one half the squash in the bottom of the removable liner; top with one half the apple slices and one half the sugar mixture. Repeat layers. Place in base. Cover and cook on auto 5 hours, low 6-7 hours or high 3 1/2 hours.

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

Marmalade Carrots

Hope you like your carrots sweet and soft, cause today's crockpot recipe is for marmalade carrots.

Marmalade Carrots

1 package fresh baby carrots - (32 oz)
1/2 cup marmalade
1 Tbs water
2 Tbs brown sugar
1 Tbs butter
1/2 tsp cinnamon
1/4 tsp nutmeg
1 Tbs cornstarch
2 Tbs water
Salt to taste

Freshly-ground black pepper to taste.

Combine all ingredients in crock pot and cook on LOW for 7 to 9 hours, until carrots are tender.

About 15 minutes before serving, make a paste of the cornstarch and cold water; stir into carrots. Taste and adjust seasonings.

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