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Here are a few lip-smacking vegetarian slow cooker recipes that not only save your time, but also serve your entire family for a lovely family dinner.
The Chilli Beans Recipe
YOU NEED:
black bean soup can (19oz), rinsed and drained garbanzo beans can and kidney beans can (both 15 oz), baked beans can (16oz), can of tomato puree (141/2 oz), a can of drained whole kernel corn (15oz), one onion, one green bell pepper, 2 garlic cloves, 2 celery stalks - all these should be chopped, one tablespoon each of dried parsley, basil, and oregano, and chilli powder.
DO THIS:
Take your crockpot. Put the black bean soup, garbanzo beans, kidney beans, baked beans, tomato puree, onion, corn, celery stalks, and bell pepper in the pot. Season the mixture with parsley, garlic, oregano, basil, and chilli powder. Let it cook for a couple of hours on high heat.
Slow Cooking Apple Delight
Here is another one of the series of healthy slow cooker recipes that will tickle your tastebuds and make you a fan of crockpots.
YOU NEED:
5 apples (half pound each), peel, core, and chop them finely; ground cinnamon and cloves, 2 tsps and ¼ tsps, respectively; ¼ tsp salt; white sugar, 4 cups.
DO THIS:
Put the apples in the crockpot. Take a bowl and mix cinnamon, cloves, sugar, and salt. Add this mixture in the crockpot containing apples. Mix everything well. Cover the crockpot and let it cook on high heat for 60 minutes. After that, bring the heat to low and let it cook for 9-11 hours. Stir the mixture once in a while. You will find the mixture turning dark brown and thick.
Remove the lid of the crockpot and continue to cook on low heat for another hour. If you wish to make the mixture smoother, use a whisk for stirring.
Take small containers and fill the mixture in them. Cover and refrigerate. You can also freeze.
Hot Tip On Easy Slow Cooker Recipes:
Prepare all the ingredients of your recipe as well as the crockpot the night before. Refrigerate the ingredients. When you wake up the next morning, simply toss the ingredients into your ready crockpot and plug it in. Your recipe will cook the whole day. When you return home after a hard day, you get a savory and piping hot meal to relish.
More Tips On Vegetarian Slow Cooker Recipes...
You must allow 8 hours cooking time when on low heat and 4 hours when on high heat in a slow cooking pot. When not sure about the cooking time of a recipe, leave the pot on low the whole day or overnight. A good adjustment for slow cooker demands that you cut the quantity of all liquids to half.
It's time to try one of the above vegetarian slow cooker recipes. You can make a great dish even if you have never cooked before.
So why do we eat corned beef and cabbage on St. Patrick's Day?
St. Patrick's Day, (also known as St. Paddy's Day) falls on March 17 every year and is celebrated in the United States, New Zealand, Australia, Britain, and of course Ireland.
There are many traditions on St. Patrick's Day such as wearing green, shamrock symbols, going out drinking (for all you college students) and the main one that I like, making my corned beef and cabbage recipe.
But do you know why we eat corned beef and cabbage on St. Patrick's Day? Well after you read this article not only will you know why, but I'll show you a simple corned beef and cabbage recipe you can do, and if you are daring enough, you can visit my site link at the bottom to find out how you can get a great Irish cookbook.
But first a little history lesson...
St. Patrick was born Maewyn Succat during the 4th century in Britain to a wealth family. During his mid teens, his home was attacked by raiders whom kidnapped him and forced him to become a slave as a shepherd.
While in slavery he turned to God and eventually had a dream of escaping, which he did, and returned to his homeland. There he spent the next 15 years studying to become a priest and chose the name Patrick as his Christian Saint name.
So why does everyone take out their corn beef and cabbage recipe on St Patrick's Day?
Well, in the early century, beef was mostly eaten by the wealthy and on special occasions. The lower class had cows that they used to provide them with dairy products, both to sell and for the family. They were a very valuable animal to have. It wasn't until the cattle couldn't produce milk that they ate beef, (sad but true).
Pork at the time was much more affordable and since Ireland's climate is good for growing cabbage, they ate pork and cabbage. It wasn't until later, when the Irish migrated to America that they found beef to be more affordable than pork, hence, corned beef and cabbage. (A little side note, it's called corned beef because the beef is rubbed with salt the size of corn kettles, which helps to preserve the beef and keep it from going bad).
Today, you can buy corned beef for about 3.99lb, and.80 cent a lb. for cabbage, still affordable.
So here's the simple corned beef and cabbage recipe:
Boil your corned beef for about 1 hour per pound. Throw in your potatoes, carrots and cabbage leaves during the last half hour of cooking.
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