Crockpot Curried Veggie Rice

An easy and delicious vegetable curry with rice. Colorful and spicy.

3 cups coarsely chopped red potatoes
2 cups peeled and coarsely chopped sweet potatoes
1 cup coarsely chopped carrot
1/2 cup chopped onions
3 cloves garlic, minced
1 Tbs grated fresh ginger
1 1/2 tsp salt
2 tsp curry powder
1/2 tsp ground cumin
1 (14-oz) can vegetable broth
1 (13.5-oz) can unsweetened coconut milk
1 1/2 cups quick-cooking rice
1 cup frozen peas
1/2 cup dry-roasted cashews

Add the first 9 ingredients to your crockpot; stir the ingredients to mix them up. Pour the broth and coconut milk over the vegetable mixture. Cover and cook on LOW for 7-8 hours. Stir in the rice and frozen peas; cover and cook 5 more minutes. Ladle mixture onto individual plates and sprinkle with cashews.

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

Tomato Rice Casserole

4 tsp butter
1/2 upup uncooked rice
1 cup liquid from canned tomatoes
1-3/4 cup canned tomatoes, drained
2 tsp chopped parsley
1-1/2 tsp salt
1/2 tsp pepper
4 Tbs grated Parmesan cheese
Chopped chives

Saute rice in butter in fry pan until rice is golden brown. Put in crockpot. Pour tomato liquid, tomatoes, parsley, salt & pepper into pot. Mix well. Cover & cook on low 6-8 hours. Sprinkle with parmesan cheese & chopped chives before serving.

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

Crockpot Beef and 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

Tuscan Chickpea Soup

2 1/2 cups dried garbanzo beans or 3 (15 ounces) cans chickpeas
2 Tbs olive oil
2 cups chopped onions
8 cloves garlic (pressed or minced)
2 cups vegetable stock
2 cups water or additional vegetable stock
2 tsp chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/4 tsp pepper (freshly ground is always better)
1 (15 ounces) can diced tomatoes (undrained)
3 Tbs balsamic vinegar
1 1/2 ounces grated fresh parmesan cheese (6 tbs)

Soak dried garbanzo beans in water to cover overnight. Rinse and inspect the beans and set aside. In a skillet heat the olive oil over medium heat, add the garlic and onion and cook of 10 minutes stirring frequently. Put the onion mixture, garbanzo beans, and next 5 ingredients in your crockpot. Simmer in the crockpot for 2 to 4 hours. (I will start this on low in the morning, and turn up the heat when I come home for lunch). To make the soup thicker, blend 4 cups of the soup in a blender, 1 cup at a time (very carefully, this is hot soup!) then place all 4 cups back into the soup. Stir in the balsamic vinegar and let the soup simmer another 15 minutes. (this is the perfect time to throw together a salad). Place the soup in bowls (1 1/2 cups for 6 servings) and sprinkle with parmesan (1 tbs).

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

Potato Stuffed Cabbage

1 head cabbage
5 lb potatoes peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper ground
2 egg whites
1 can tomatoes (28 oz)
1 apple peeled and sliced
1/4 tsp ginger, dried ground

Parboil cabbage and separate the leaves. Slice off part
of the heavy stalk of each leaf by slicing parallel to
the leaf (do not cut into the leaf).

Grate potatoes, small inner leaves of cabbage, and one of
the onions. Mix together. Add rice, dill, and black
pepper. Beat egg whites until frothy and add to potato
mixture.

Set aside two or three of the largest leaves. Fill each
remaining cabbage leaf with approximately 2 Tbsp of the
potato mixture. Fold up bottom of leaf, then fold in the
sides, and roll up. Secure with toothpick if necessary.

Slice the reserved leaves and line the bottom of crock
pot with them. Slice second onion and layer on top of
cabbage. Add tomatoes, apple, and ginger. Place rolled
stuffed cabbages into pot.

Cook at low heat for 4 to 5 hours. Yield: 8 servings...
So this recipe makes for a lot! Adjust ingredients
accordingly (ie 3 lbs potatoes, 1/4 cup raw rice, etc)
for smaller servings.

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