Spicy Black Bean Soup - Slow Cooker

This soup may not be the most appealing looking but it has so much flavour and is so good for you.  When traveling in the south black beans are a big staple in all the Mexican restaurants.   It can be made quite thick or thin.  Today I made it thinner by adding a higher ratio of stock to beans.  Also you will have to have a blender or food processor to finish properly.  A hand masher will not quite work.

Optional:
Long method is to start with black beans and soak them overnight in water.  Short version would be to purchase canned black beans.

In slow cooker combine the following:
4 slices of ham finely chopped
1/2 finely chopped sweet onion
3 cloves garlic finely chopped
1 large tomato skinned and chopped
1 tsp ground cumin
1 tsp chili powder 
1/2 tsp red pepper flakes
1 tbsp red wine vinegar
2 cans black beans drained and rinsed with water
6 cups Knorr Suisse chicken broth
salt and pepper to taste
Sour cream to top

Set on high and cook for 4 to 6 hours/low 6 to 8 hours.
Allow to cool completely - at least 1 to 2 hours.  DO NOT SKIP THIS STEP.  You cannot blend if hot, the top will pop off your blender.
Pour in about 1/4 at a time and blend on ice setting.  Doesn't take long.  Gradually add more or remove blended soup to a serving bowl.  Once all the soup is blended then you can serve in soup bowl servings.  Microwave till heated through about 2 to 3 minutes.  Serve with a dollop of sour cream on top.
Optional: thinner version, use 1/2 half the beans.

Slow Cooker Brown Rice

This seems like a no-brainer but I have to post it since I have always been curious about cooking rice in the Slow Cooker.   The few times I have made it was with white long grain and I always found it was overcooked.  But this time with the Brown Rice it turned out perfect.  In the motorhome this is the easiest and least cleanup way to make rice.
2 cups of Whole grain natural brown rice
3 2/3 cup of organic chicken stock
(you can substitute water or vegetable or other stock if you choose)
I use the slow cooker bag from Reynolds and pour in the above 2 ingredients.  Set the machine on high and within 3 hours it is perfect.  Stir a few times if you think of it.

This will make enough for a week of eating with other dishes.

Sweet and Sour Meatballs - Slow Cooker - Potluck

I first had these years ago when my parents belonged to a  Street Rod Car Club.  They used to have potluck dinners and one of the members brought this dish.  It is the best sauce I have come across....  Unfortunately I cannot give credit to the wonderful cook as my Mom's memory just can't come up with a name.  But we can all enjoy it.  Get your prep work completed before starting the meatballs.  While the meatballs are cooking you have time to make the sauce if you have all the ingredients ready for the saucepan.
Once the meatballs are baked and the sauce is ready just add the 2 together into the crockpot.  Perfect to make ahead and wait to cook in the crockpot till the next day when you have to take it somewhere.

Prep work
Layout 2 cookie sheets that have rims (jelly roll pans)- brush lightly with olive oil.  Not necessary if you use lean ground but necessary if you use extra lean meat.
1 medium size bowl of all purpose flour - 1 1/2 cups
paper towels or a sink of warm soapy dishwater for rinsing your hands after
preheat oven to 350F
put oven trays at least a few inches apart so you can put the sheets in to bake the meatballs
have a flipper handy
Meatballs - Homemade are by far the best and you will get the raves from others by making them. 
2 lbs extra lean ground beef
2 eggs
1 cup breadcrumbs
1/4 tsp ground onion flakes
1/2 tsp garlic salt
Mix together with your hands in a large bowl.  
Start shaping small meatballs about 1 1/2 inch.  Not too big and not too small.  Think of the perfect bite size to eat.
Make about a dozen and put them into the flour one at a time as you finish rolling each.
Once you have about a dozen then fluff them into the flour without crumbling the balls.
Place each ball 1 at a time on the about a finger apart from each other. 
Wash hands, dry hands with papertowels.  Then go back and make another dozen balls. 
Continue this till both pans are full.  If you still have meat mixture left you will have to do another batch later.
Pop the pans into the hot oven and bake for about 1/2 hour.  Every 10 minutes roll the meatballs in the pan and use a flipper for the stubborn ones. 
Try one meatball after the half hour.  If baked enough take them out of the oven.  I do this done-ness test since not everyone makes the same size meatballs.  If they are not baked through put in the oven for another 10 minutes.
Sit them on top of the stove to cool.
Sauce
6 tbsp brown sugar
1/4 tsp ginger
1/2 tsp garlic salt
1/4 tsp dry mustard
1/2 tsp salt
1/2 tsp onion powder
2 tbsp cornstarch
1/4 cup white vinegar
1 cup water
2 tbsp soy sauce - low sodium
liquid from can of crushed pineapple
6 tbsp ketchup
1 10oz can of crushed pineapple
Mix all dry ingredients together in a bowl.  Put all wet ingredients but not the crushed pineapple int a large saucepan.  Slowly add the dry to the wet in the pan and whisk to avoid lumps.  Then heat on medium till sauce comes to a low boil and thickens.  Stir often.  When complete add crushed pineapple to the sauce.  Ready to go on the meatballs when you are.

Slow cooker Beef Stroganoff

The great thing about this is that it really doesn't have the sour stroganoff taste you sometimes get since it is up to you how much you put in at the end of the slow cooking.  What I mean is about 1/2 hour before you serve it you then add in 1/2 of Philadelphia Cream Cheese or 1/3 cup of sour cream - not both.  Honestly most of the time I don't add either its delicious the way it is.  Funny thing is that today when we had it I did not have Egg Noodles for the base which I really prefer but my hubby said not to worry just use macaroni.  He is so easy to please.  One other super cleanup breeze is these slow cooker liners by Reynolds.   I have looked every where in Canada and none of the grocery stores have them.   When in the States I buy several boxes.  When your cooking is done you just pick up the bag and deposit it and the mess in the garbage.  The pot is virtually spotless.

On high setting add following to the slow cooker and leave for about 6 hours.
1/4 cup water
1 can golden mushroom soup
1 tblsp worchestire sauce
1/2 cup chopped spanish onion
1/2 cup chopped celery leaves and stalk
up to 1 lb of thin sliced steak (I use the ones that are marked for steak sandwiches)
cut into 2 inch strips, can be frozen
paprika
salt & pepper
1 tub of Knorr Suisse Homestyle Broth (this add great flavour)
Optional - add 1/2 cup cream cheese or 1/3 cup sour cream before serving and cook for 1/2 hour
Serve on Egg noodles. 
Today we improvised and used macaroni!

Lasagna - Slow Cooker or Microwave

Slow Cooker Lasagna (for my boys)

I knew my guys would want this recipe since they love to use their slow cooker.  Takes 10 minutes to prepare, 4 hours at a minimum to cook but will taste just as good at 6 hours.

1/2 lb Italian sausage - mild, medium, hot you decide
1/2 lb lean ground beef 
1 package no boil lasagna noodle
1 large tub of cottage or ricotta cheese (500 grams)
1 egg 
1 tsp dried parsley and basil and thyme
3 cups shredded mozzarella cheese
2 cans of 26 oz pasta sauce

PAM veggie spray
Parchment paper (keeps slow cooker clean)

1)spray inside of slow cooker with non-stick veggie spray - PAM  then line with parchment paper  - you will be happy you did this when it is time for cleanup
2)remove Italian sausages from links by squeezing from middle and pushing out of casing - both end, chop coarsely and fry in medium skillet with lean ground beef till cooked through
3)in the cottage cheese container crack the egg and add the spices, then using a fork stir altogether slowly, be careful not to top over the sides
4)assemble in slow cooker: pour in pasta sauce till bottom is covered, then add 1/2 of the meat on the bottom, a layer of noodles which you may need to break and lay to fit , 1/2 of the cottage cheese mixture, 1/2 of the mozzarella cheese then make 1 more layer of above.
5)cover and cook on low for 4 to 6 hours.
6)cut into pieces to serve and use a large spatula and large spoon to attempt to keep it together when dishing to plates

Microwave Lasagna - needs to be 600 watts or higher.
Adjust portions to a glass dish that can fit into your microwave, might be half since most would not accommodate a 13 x 9 x3.
Do add the 1/2 cup water to the sauce.
To bake - cover with plastic wrap and cook at High for 8 minutes, then at Medium low for 35 to 38 minutes.  Check if noodles are tender, if necessary cook a bit longer.  You may need to shield the ends of the dish the last ten minutes of cooking with a small strip of aluminum foil.  Don't worry it won't ignite or blow up - just use a small strip around the ends on top.  To finish remove and let stand 15 minutes before serving.