It is sure to fill you up rather nicely especially with the upcoming
cool weather. Vegetable stew usually makes about six servings, depending
on how much it is stretched among you and your family.
Ingredients:
4 carrots – make sure they are sliced well enough to get inside
your slow cooker, it should equal about five cups.
2 turnips - If you like, two turnips should suffice in this meal
making about three cups.
1 large onion – diced
2 garlic cloves – minced
1 can of diced tomatoes along with either vegetable or chicken
broth. Of course, if you're a vegetarian you'll want the vegetable
broth.
1 teaspoon of salt
½ teaspoon of ground cumin
¼ teaspoon of crushed red pepper flakes
1 zucchini into half slices
450g can of chickpeas, which would be drained.
Combine all of these ingredients minus the zucchini and chickpeas
because you will add those later on. Everything else you'll need to
throw in your slow cooker for three hours on high heat and six hours on
high heat. At the end of that time, you'll then put in the chickpeas and
zucchini for the last hour on low heat. At the end of the hour, set the
table and get the cornbread or crackers ready to enjoy with your family.
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kllrchrd
Posted 156 days ago
One point, people with rhuemetism, fibromyalgia and such pains must avoid potatos, toms and bell peppers. The doctors won't tell you this.
Leagh Farrell
Posted 207 days ago
There is an error in the directions. In the second sentence, you say three hours on high heat and (should be 'or") six hours on high (should read "low") heat.
When purchasing a crockpot, look for one with a removable liner. They
are much easier to clean. If you have a nonremovable liner, however, all is
not lost! Line your crockpot with a cooking bag and you'll have no cleanup
at all. Spray the inside of the liner with cooking spray before you fill it
to make cleanup easier.
140F/60C is the temperature the food needs to reach as quickly as
possible. If you are at home during the cooking times, test the food
temperature after four hours of cooking on LOW - the temp should be at least
140F/60C.
For food safety reasons, it's a good idea to cook on HIGH for the first
hour to quickly bring the temperature up to 140F/60C. Then turn the dial to
LOW and finish cooking.
Experts recommend you do not put frozen foods in the crockpot. All foods
should be defrosted before cooking so the food temperature can reach
140F/60C as soon as possible. However, since none of my family members are
in a high-risk group, I often cook frozen foods in the crockpot. The
informed choice is up to you.
Remove cooked food from the crockpot or liner before you refrigerate the
cooked food. Because the liner is made of such thick material, the food
won't cool down quickly enough to prevent the growth of harmful bacteria.
