Red Bean Stew

I missed SO many recipe posts this past week!  I shared Dill Potatoes for Meatless on Monday #27 and then all of a sudden it was Thursday!  Do ever have weeks where you just don't know what happened.  Well, I know what happened...Spring!!!  Which means planting time and it also means a HUGE rush on heirloom seed orders.

Friday was an easy one with Fruit and Yogurt.  I'm loving these 4-Ingredient recipes!  However,  I'm taking a little extra time for prep on this one.  I'm really trying to cut out a bunch of food that we eat that may be upsetting husband's stomach.  I'm thinking he might be gluten sensitive but we'll see as we eliminate a few other things first.

I was first inspired to try this recipe from Foodie in WV but I know my husband isn't a big fan of pinto beans.  He says "A little bit goes a long way for me."  But he loves red beans (chili beans).  So I did a little switcheroo and surprise...He loved it!

Red Bean Stew
adapted from Eating Well 
Ingredients

Serve over Quinoa

1 pound dry red beans, soaked (see Tip)

6 cups water

1 medium onion, chopped

1 medium red bell pepper, diced

2 stalks celery, sliced

1 cup frozen corn, thawed

2 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

2 tablespoons lime juice

1 1/2 teaspoons salt

Optional:

Garnish

1/2 cup chopped fresh cilantro

1/2 cup sliced radishes

Directions

Drain the soaked beans. Combine the beans, water, onion, bell pepper, celery, corn, garlic, chili powder and cumin in a 5- to 6-quart slow cooker. Cook on High for 4 hours (or on Low for 8 hours).

After the stew has cooked for 4 (or 8) hours, stir in lime juice and salt.

Cover and cook on High for 1 hour. Serve each portion of stew topped with a dumpling (I skipped the dumplings). Garnish with cilantro and radish.

Tip: Before using beans in a slow-cooker recipe, soak them to ensure even cooking. Start by sorting beans to remove any pebbles; rinse well with cold water. To soak overnight: Place beans in a large bowl, cover with 3 inches of cold water and soak at room temperature for 8 to 24 hours. To “quick soak”: Place beans in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.

 
Sharing at Wildcrafting Wednesday and HERE.

Low Carb Slow Cooker Chicken

My husband and I aren't picky eaters.  We could eat similar meals every day and not really get bored.  As long as we eat adequate amounts of protein throughout the day, small snacks in between and drink LOTS of water, we're A-OK!

source

On a side note, I'm thrilled to share that I am still enjoying the results of my last It Works! Wrap.  It was a GREAT way to keep me motivated to eat the right foods and continue drinking adequate amounts of water each day.  It's hard to cheat when you see those kind of results.

Since I am working on eating healthier, reducing inflammation and getting back in shape (check out my results so far), I thought I would share one of the easiest recipe I make.

Low Carb Simple Slow Cooker Chicken
adapted from Sparks
Ingredients:

2 cups chicken broth (low sodium or homemade)

1 large carrot, chopped

1 large potato, diced

3 stalks celery, diced

1 large onion, chopped

½ cup tomato sauce (low sodium or homemade)
2 cups water

28 ounces chicken breast

1 teaspoon cayenne pepper

½ teaspoon marjoram

½ teaspoon black pepper

½ teaspoon chili powder

½ teaspoon basil

3 cloves garlic, chopped or crushed

Directions:

Add everything to your slow cooker.

Cook on High for 4 hours or Low for 8 hours.

Serve Hot!

**You could easily add in cooked Quinoa or low-carb pasta at the end if this is too boring**


In case you missed it:
Calling all Homesteaders, Gardeners and Eco-Coscience...
People/Bloggers/Wannabes!  Or maybe you are none of these but you like to read and are comfortable sharing your (family-friendly) opinion... 

I would like to start a dialogue on a book I'm reading.  
I-LOVE-IT!!  So I want to share.  Would you like to join me?

Send me an email to mari_backtonature@yahoo.com for the details.  I'd like to make this a project we can all get involved in and hopefully spread the word through our blogs.

Reviews will start in 4 weeks!  

 

Slow Cooker Spicy Fajita Chicken

One of the most raved about Christmas gifts I gave this year was my DIY Fajita Mix.  It's a great spice mix for just about anything (including fajitas).

My sister made a delicious Baked Yam and Cabbage Tortilla Soup.  I'll share the recipe Monday.  I have even sprinkled the fajita mix on Ramen noodles instead of the super-salty package of spices (2 teaspoons per package of noodles).

I made a huge bowl of the fajita mix and then added the mix to cute little jars as gifts.  The recipe below is the original recipe if you just want to make a small amount of mix.

originally posted at Back to the Basics

Steak Fajita Spice blend
3 tablespoons cornstarch
2 tablespoons chili powder
1 tablespoon kosher salt
1 tablespoon paprika (for more kick, use hot paprika)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper

To Make: Mix all ingredients in jar or food processor and store in an airtight container.

Spicy Fajita Chicken

Ingredients:
8 Chicken Breast
1 can tomato paste or 2 cans tomato sauce
4 cups water
3 tablespoons Fajita Spice Blend

Directions:
Mix tomato, water and fajita mix.  Place chicken in your slow cooker and cover with mix.  Cook on high for 4 hours or low for 6-8 hours.

The chicken is fantastic over brown rice, in tacos and burritos OR in Healthy Chicken Taco Soup (below)

Slow Cooker Chicken Taco Soup
Adapted from allrecipes.com

*Use ingredients above* PLUS:
(canned, fresh or home-canned)
1 can black beans
1 can chili beans
1 can whole kernel corn
1 carrot, chopped
2 cans tomatoes with green chiles
1/4 cup fresh cilantro, chopped
cheddar cheese, optional
light sour cream, optional
tortilla chips, crushed

Directions:
Use half of the chicken from above.  Combine chicken, beans, corn, carrot and tomatoes in your sow cooker.  Cover and cook on low for 5 hours.  Remove chicken and shred.  Add the chicken back in and cook on low for 2 more hours.

To serve, top with cilantro, sour cream, cheddar cheese and tortillas chips.

Slow Cooker: Pulled Pork, DIY Sauce

I love using my slow cooker.  Most of the time I just throw everything in and turn it on.  This is one of those recipes.  I prefer to make my own BBQ Sauce.  It takes a bit more time but it's so much tastier!

Pulled Pork with Homemade BBQ Sauce

Ingredients

14 ounces beef broth (or homemade veggie broth)

3 pounds boneless pork ribs (or Boston Butt roast)

18 ounces bottle barbeque sauce (or Homemade)

Directions

Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.

Place pork back into slow cooker and add BBQ Sauce.

DIY BBQ Sauce

Maple BBQ Sauce

Ingredients

2 teaspoons grapeseed or olive oil

1 small onion, finely chopped

3/4 cup reduced-sodium ketchup,

1/2 cup Southern Comfort liqueur, or apple juice

1/4 cup maple syrup

3/4 cup cider vinegar

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce, or reduced-sodium soy sauce

1 1/2 teaspoons hot sauce, such as Tabasco

5 cloves garlic, minced

Preparation

Heat oil in a medium saucepan over medium-low heat. Add onion and cook, stirring often, until softened but not browned, 3 to 5 minutes. Add ketchup, Southern Comfort (or apple juice), maple syrup, mustard, Worcestershire sauce (or soy sauce), hot sauce and garlic and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Let cool for about 10 minutes. Transfer to a food processor or blender and puree until smooth. (Use caution when blending hot liquids.)

Super Simple Spicy Wings

This is another recipe that I literally through together.  There was no prep.  I took stuff out of the fridge and cabinet, dumped it in the slow cooker and that's it!

Super Simple Spicy Wings

Ingredients:
20 large wings
1 can tomato soup
1 1/2 cups water
1 cup salsa
1/2 onion, chopped
2 jalapenos, sliced or chopped
pepper  (approx 1/2 teaspoon)

Directions:
Mix all liquid ingredients in a large bowl.  Place Wings in the slow cooker on high.  Add jalapenos, onions and pepper.  Pour prepared sauce over wings.

Cover and cook for 3 hours.


Linking up HERE.

Slow Cooker Apple Butter

This recipe can be frozen or canned.  Apple butter is a great substitute for butter or oil in baking recipes.

All Day Apple Butter

from allrecipe.com

Ingredients

5 1/2 pounds apples - peeled, cored and finely chopped

4 cups white sugar

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

Directions

Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.

Cover and cook on high 1 hour.

Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.

Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.

Spoon the mixture into sterile containers, cover and refrigerate or freeze. 

To preserve, I found canning instructions for 

Homemade Applesauce at Foodin Jars:

To process, bring your applesauce to a boil and pack into clean, hot jars, leaving a half inch of headspace.

Remove the air bubbles, wipe the rims and apply lids. Process in a boiling water bath for 15 (pints) or 20 (quarts) minutes. Store in a cool, dark place and enjoy homemade applesauce all year long.

Slow Cooker Red Thai Curry

Carnivore?  Vegetarian?  Vegan?  Whichever way you choose to live and eat, this Red Thai Curry dish will rock your world!  This recipe may need a bit of explanation.  "Mock Duck" is a vegan meat substitute so the original recipe is vegan/vegetarian.  If you prefer meat, substitute with chicken or pork (or whichever meat you choose).  I like Mock Duck but I have made this recipe many different ways and I always add more veggies.

Slow Cooker Red Thai Curry with Mock Duck

Ingredients

2 cups mushrooms

1 pepper

2 cans mock duck

1 can coconut milk

3T red curry paste

**Suggestions: 

Add sliced onions, julienned carrots and/or broccoli florets

Instructions

Remove stems from mushrooms and chop the caps. Remove the seeds from the pepper and chop. Drain the mock duck and cut into bite-size pieces.

Place chopped mushrooms, pepper, and mock duck in the slow cooker. Add coconut milk and curry paste; stir well to mix in curry paste to coat veggies & mock duck.

Cook on low for 5-6 hours, until veggies are cooked. Be mindful not to overcook the peppers.  If you’d like it a little spicy, try adding some Sriracha or Thai chili sauce.

Serve by itself or over white or brown rice.

Slow Cooker Jambalaya

YUM!  This is an "everything but the kitchen sink" recipe.

Slow Cooker Jambalaya

Ingredients

3 cups Chicken Broth

1 tablespoon Creole seasoning

1 large green pepper, diced

1 large onion, diced

2 cloves garlic, minced

1/2 teaspoon ground black pepper

2 large stalks celery, diced

1 (14.5 ounce) can diced tomatoes

1 pound kielbasa, diced

3/4 pound skinless, boneless chicken thighs, cut into cubes

1 cup uncooked regular long-grain white rice

1/2 pound fresh medium shrimp, peeled and deveined

Directions

Stir the broth,Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.

Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.

Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.Serve by itself or over rice.

Slow Cooker: Texas Chili

This recipe was originally posted at Back to the Basics.  I normally use my slow cooker when I make chilli.  Chili is easy to make and can be eaten by itself, topped with cheese or scallions or used as a taco filling or topping.

Texas Chili (my version)

Ingredients:

2 pounds lean ground beef

1 large onion, chopped

1 large bell pepper, chopped

6 stalks of celery, thinly chopped

2 (28 ounce) cans diced tomatoes

4 (8 ounce) cans tomato sauce

3 jalapeno peppers, minced (optional)

1/2 cup chili powder

1 teaspoon crushed red pepper flakes

1 teaspoon ground black pepper

1/4 teaspoon garlic powder

16 ounce dry chili (or pinto) beans, cooked  

OR  3 (15 ounce) cans pinto beans

Directions:
Turn on your slow cooker to high and add tomatoes, tomato sauce, beans, jalapenos (if using), chili powder, red pepper flakes, black pepper, salt, and garlic powder
 

Cook and stir the beef, onion, and bell pepper in a large pan over medium heat until the beef is brown and onion, celery and pepper are tender, about 10 minutes. Drain grease from beef and add to your slow cooker.

Simmer chili at least 60 minutes, stirring occasionally. 

This chili can be simmered for several hours; the longer you simmer, the more flavor you will get.