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A few weeks ago I signed up for an e-newsletter from Twin Cities.com that would be sent to me each week with a Slow Cooker recipe. I’ve received three recipes so far and not once has sounded appealing. The options have been Peanut Chicken Thighs, Brisket and Pork with Plums. I’m not sure why, but none of those really caught my eye.

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But then, I was nosing around the web and I ran across this article on Epicurious.com about using slow cookers and I found a list of delicious recipes to try. Husband and I are preparing for a major change in our lives, and the slow cooker might just be a major help when it comes to dinner.Take a look at the options: Chicken Paprikash, a Chicken Stew and even Chocolate Chip Cookies! I think I know what our first dinner with the slow cooker will be….

Anyone have a favorite slow-cooker recipe to share?

PS: I got the weekly email blast this morning after I posted this last night. And guess what? This one sounds great. healthy, full of vegetables and great for a, um, snowy day.

Red Lentil and Vegetable Curry

Lentil Curry

This low-fat meatless main course is good with a side of yogurt and chutney. It’s also great over rice or wrapped in a tortilla and eaten burrito-style. The recipe can be cut in half, but since it freezes well, make the full recipe and freeze the leftovers.
-Kathie Jenkins, Food Editor

Makes 6 to 8 servings
  • 1 pound dried red lentils, picked over and rinsed
  • 1 onion, cut into 1/4-inch dice
  • 3 ribs celery, cut into 1/4-inch dice
  • 3 carrots, peeled and cut into 1/2-inch dice
  • 2 cups zucchini, cut into 1/2-inch dice
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 tablespoon garam masala
  • 1 teaspoon freshly grated ginger
  • 4 cups water
  • Salt and pepper to taste
  • Fresh cilantro, optional

To assemble: Place lentils, onion, celery, carrots, zucchini, coriander, cumin, garam masala and ginger into crockpot. Add water. Stir well. Press mixture down so most of it is covered by water.
To cook: Cover and cook on low heat for 8 hours or until lentils are tender.
To serve: Season with salt and pepper. Garnish with fresh cilantro. Serve with yogurt.

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