Crock Pot Harvest Veggie Stew (Ratatouille)

A stop at a local farm stand inspired me this weekend. I walked away with some fresh veggies, not sure of what I was going to do with it all. I could not walk away from the fresh purple basil, it smelled so amazing! So I have decided on a veggie stew. This works well in the crock pot, but comes out equally yummy from the oven in less time.

I have listed ingredients below that I happened to get fresh today, but if there is a particular one you do not like, by all means just skip it. (I know a few people that do not like eggplant. Fortunately they won't have to suffer this particular dinner. :-)

Ingredients:

• 1 small eggplant
• 1 zucchini
• 1 summer squash
• 1 large tomato
• 1 large onion
• 1 red pepper
• 2 cloves garlic, minced
• 1/2 cup olive oil
• small bunch fresh basil
• 6 oz tomato paste (1 small can)
• 1 tsp ground black pepper
• chives or scallions (optional)
• 1 tsp Bells No Salt Seasoning (optional)

Directions:

1. Wash and prep veggies. I prefer to slice all the veggies thinly, but you can cut them into chunks if you find that easier. The thing to remember is to try to maintain them about the same size, so they will cook evenly.
2. Use only the leaves of the basil, rip them into half or quarters.
3. Once veggies are prepped, layer into crock pot adding a layer of basil half way through, and then topping with another layer of basil.
4. In a bowl, blend together olive oil, tomato paste, garlic and ground black pepper. This mixture needs to be thick, but pourable, so if you need to loosen it up, add a small amount of water.
5. Pour tomato paste/olive oil mixture over veggies.
6. Set crock pot on low for 5 hours. (for heartier vegetables, such as carrots and turnip, cook on low for 6 hours, or until everything is tender)
7. Ready to serve.

Oven method:
Prep as described above, use an oven safe casserole with a lid. Cook @ 350 for about one and a half hours. (uncover the last 15 minutes for browning)

This makes a large amount, about 4-6 servings. Use more veggies for a greater amount of servings.

Easy Crock Pot Veggie Soup

Was not feeling great this weekend, decided to make something seriously easy that might make me feel better. After sending my poor husband to get a few things at the grocery store, decided to make this. I have made this many times and I change out the ingredients to make it a little different each time, so feel free to omit veggies you do not like, or add whatever you may have on hand.


As you can tell, most ingredients are prepped, minimizing the work. There are suggestions on optional ingredients at the end.

*Note: This can be made in your crock pot or stove top. Equally as easy either way.

Ingredients:

Carrots, 1/2 small bag of petite prepped or 3 carrots sliced
2 celery stalks, sliced
1/2 bag fresh cole slaw (thinly sliced cabbage-from the prepped salad section of your store)
1 can diced tomatoes (about 14 oz)
1/2 cup rice (regular, not instant)
scallions, sliced
2 tbsp garlic
1 can tomato paste (6-8 oz)
2 large containers chicken stock or water (about 6 cups)
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano, or italien seasoning
1 tsp ground pepper
1 tsp Bells no salt seasoning

Directions:
Clean and prep veggies, place in crockpot. Add rice on top.
In a separate bowl, mix broth, tomato paste and seasonings. Wisk to blend. Pour over veggies.
Cook on high for 4 hours, or low for 6-7 hours. I would maybe give it a stir half way through.

Options:

Any and all veggies can be changed out. In the past I have used a handful of frozen green beans, corn, peas, minced onion, spinach (already chopped in the frozen form), zucchini or summer squash. I would suggest choosing your favorites and to keep in mind not to overload it so it remains a soup rather than a stew.

Make it Mexican!
Add a handful of frozen corn and some red kidney beans (canned, rinsed). Replace the oregano and Bells with 1/2 packet of taco seasoning mix (or your own blend).

Make it Greek!
Use frozen chopped spinach instead of the cabbage, replace oregano and Bells with 1/2 tsp clove and 1 tsp cumin.

Make it Indian!
Instead of oregano and Bells, use curry or garam masala (maybe 2 tsp, depending the intensity you want). Top with a dollop of plain yogurt when serving.

Make it Asian!
Adding 1/4 cup rice vinegar,  2 or 3 tablespoons soy sauce, and a few dashes of hot sauce makes this taste like hot & sour soup. I would taste it to see if you have the right amount of hot sauce and vinegar, to get the intensity you prefer. Some people like it intense, some - not so much.

Crock Pot Morrocan Chicken

The Ultimate Crock-Pot Crock-Star(tm) 1st Prize Winning Recipe.
Savory with a touch of sweetness, this dish has international flair while using ingredients found at your local grocery store. It is crock pot easy to boot. Set it up in the morning and let it cook all day, then come home to the heavenly smell and a warm dinner ready to serve.  


Ingredients:

4 medium carrots, sliced
1 large onion, halved and sliced
8 chicken thighs, skin removed
1/2 cup chopped dried apricots
1/2 cup raisins
2 tablespoons corn starch
2 cups white wine or chicken broth
6-8oz tomato paste (1 can)
2 tablespoons lemon juice
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
2 teaspoons ground cumin
1-1/2 teaspoons ground cinnamon
3/4 teaspoon pepper

Directions:

Place carrots and onions in slow cooker first. Add chicken to slow cooker. Top with apricots and raisins. In a small bowl, combine cornstarch, spices, garlic, lemon juice, tomato paste and wine. Whisk to combine. Pour over chicken.

Cover and cook on low for 6 to 7 hours or until chicken is tender. Serve with rice.

Optional: chopped dates or figs would work well with or instead of the raisins and dried apricot.