Archive for the ‘Recipes’ Category
Indian Lentil Soup for Crockpot
Summary: This recipe is a modified version of an authentic Indian recipe. Snap beans were listed in place of Zucchini. There was no extra vegetables.
Serves 8-10 people
Ingredients
- 1 cup of Lentils rinsed
- 1 Carrot
- 1 Small Zucchini
- 1 Celery Stalk
- 28 oz Can Diced Tomatoes
- 2 small ½” size ginger root (or 1-1/2 – 2 tsp ginger powder)
- 1 tsp turmeric
- ½ tsp black pepper
- 1 tsp Cumin
- 1 tsp Garam Masala
- 8 Cups of water
- Splash of lemon juice before serving (Optional)
- Add 1 more vegetable of your choice…
- 1/3 small cabbage (or 1-1/2 cups)
- OR
- 1-1/2 cups Broccoli
- OR
- 1-1/2 cups Cauliflower
Instructions
- Spread Lentils across bottom of Crockpot. Dice celery and ginger root, then chop Carrot, Zucchini, and vegetable of your choice in small bite size pieces. Place all over the lentils. Add diced tomatoes then, add water. Cover with lid and cook on low for 8 hours.
Quick notes
Do not stir. Liquid evaporates when you remove the lid. Try to avoid doing this. This recipe is for a large Crockpot. If you have a small Crockpot, cut the recipe in half.
Variations
If adding more than one extra vegetable cut each one back to 1 cup each then add 1-2 cups more water.
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Teriyaki Stir Fry with Vegetables
Summary: A quick and easy meal ready in less than one hour.
Ingredients
- 3/4 lb boneless Chicken breast (about 2 large pieces)
- 2 tbsp Olive Oil
- 1 bag of frozen mixed stir fry vegetables
- 2 servings cooked instant brown rice (or 2 cups cooked white)
- Homemade Teriyaki sauce (recipe below)
Instructions
- Make Teriyaki sauce as shown below. In a deep frying pan, lightly brown chicken in Olive Oil. Cover with lid and let steam until cooked all the way through. Turn off heat. Cut up chicken in bite size pieces with the edge of a spatula. Cook frozen vegetables according to package directions and add to chicken. Cook rice according to directions and add to chicken. Add sauce to chicken mixture. Serve in bowls.
Preparation time: 20 minute(s)
Number of servings (yield): 2
Teriyaki sauce recipe
Ingredients
- 1/4 cup soy sauce
- 1 cup water
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 5 tablespoons packed brown sugar
- 1 -2 tablespoon honey
- 2 tablespoons cornstarch
- 1/4 cup cold water
Instructions
- 1. Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
- 2. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
- 3. Heat until sauce thickens to desired thickness.
- 4. Add water to thin if it becomes to thick.
5 Layer Mexican Bean Dip
Summary: A delicious snack. Great for parties and special events.
Ingredients
- 1 can refried beans
- 1 16 oz tub sour cream
- 1 packet taco seasoning
- 1 can black beans blended to a paste
- 1 small jar salsa
- Shredded Colby Jack Cheese
- 1 bag tortilla chips
Instructions
- Using a square caserolle dish, spread refried beans covering the bottom.
- Spread black beans over the refried beans.
- Mix sour cream and taco seasoning in a separate bowl. Spread mixture over black beans.
- Top with shredded cheese and then with salsa.
Preparation time: 20 minute(s)
Number of servings (yield): 6
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Grilled Asparagus
Summary: Delicious barbecue flavored Asparagus finished in the microwave. For best results, cook on an outdoor barbecue grill with meat.
Ingredients
- Asparagus
- Oil (If cooking on an electric grill)
Instructions
- Rinse Asparagus and place on Barbeque grill. Cook until slightly charred.
- Place partially cooked Asparagus on plate and cut into bite size pieces.
- Transfer bite size pieces to a glass bowl, cover with a glass lid or plate, then finish cooking in the microwave for 5 minutes.
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 6
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