In my slow cooker today.... part 2

Raksha

1kg chicken thighs (skin off) Sharwoods Korma paste, thinly sliced sauted onions and a can of coconut milk in the Big One.
Self saucing choc pudding going in the Medium One....

mambury

As much as I would love to read the whole thread, I simply don't have the time
I have searched for veggie recipes but I would quite like some recommendations.
I have a large slow cooker that I have used sparingly and just purchased a little 1.5l one from Morrisons for £10 today for puddings and sides. I am generally out a lot of the day and two very hungry kids at the end of the day means I feel I need to get back on the wagon.
TIA

Mambury

Berni888

mambury wrote: »

As much as I would love to read the whole thread, I simply don't have the time
I have searched for veggie recipes but I would quite like some recommendations.
I have a large slow cooker that I have used sparingly and just purchased a little 1.5l one from Morrisons for £10 today for puddings and sides. I am generally out a lot of the day and two very hungry kids at the end of the day means I feel I need to get back on the wagon.
TIA

Mambury

These might be helpful, just some of the links I've stored in my favourites

Leek and Potato Soup

Full Recipe Index

Vegetarian Index

Vegetarian Slow Cooker Website

Spiced Carrot & Lentil Soup

MoneyMission

sausage and new potato casserole

x

Alisha2008

Going to try my first piece of lamb on the slow cooker tomorrow.. I struggle with the amount of liquid that's left everytime I cook something (compared to the oven or the hob), so I'll try not to use much. . Any tips on this?

Tink_04

Alisha2008 wrote: »

Going to try my first piece of lamb on the slow cooker tomorrow.. I struggle with the amount of liquid that's left everytime I cook something (compared to the oven or the hob), so I'll try not to use much. . Any tips on this?

I havd this problem too but found if I make the liquid in a jug seperate and add gradually as its cooking and I dont use too much - not much good unless you are home while its cooking but might help you get an idea of how much you need

chinagirl

Mediterranean style Stuffed Peppers:-
Cut tops of 4 peppers and scoop out seeds.
Dry fry mince, and drain off any fat.
Stir in mixed chopped veges, tops of peppers,onions, leeks, celery, garlic, tin chopped toms, stock cube.
Stir in some canneloni beans and chick peas.
Stir in handful of rice.

Stuff mixture into each pepper and stand in slow cooker. Pour the remaining mixture in over the peppers.
Leave on Low for 6 hours.:D

Beautiful :j!!! Even my fussy DH ate it and actually liked it :T

chinagirl

chinagirl wrote: »

Mediterranean style Stuffed Peppers:-
Cut tops of 4 peppers and scoop out seeds.
Dry fry mince, and drain off any fat.
Stir in mixed chopped veges, tops of peppers,onions, leeks, celery, garlic, tin chopped toms, stock cube.
Stir in some canneloni beans and chick peas.
Stir in handful of rice.

Stuff mixture into each pepper and stand in slow cooker. Pour the remaining mixture in over the peppers.
Leave on Low for 6 hours.:D

Beautiful :j!!! Even my fussy DH ate it and actually liked it :T

Veggi option - use Quorn mince and a vegi stock cube. Equally as tasty

mha_2

Ladies, how do i cook fish in one of these crock pot things? After reading through this thread yesterday, thought id grab myself one of these slow cooker things today. Cooked a beef stew ealier but was very watery tasting and not much flavor. Thinking of a nice bit of fish tomorrow. Any advice?

Soworried

mha wrote: »

Ladies, how do i cook fish in one of these crock pot things? After reading through this thread yesterday, thought id grab myself one of these slow cooker things today. Cooked a beef stew ealier but was very watery tasting and not much flavor. Thinking of a nice bit of fish tomorrow. Any advice?

Just wrap your fish in foil with some lemon salt and a touch of black pepper. I'd put it on low for 4 to 5 hours. Add a knob of butter, some peas and some baby corn around it and you have a lovely meal.

With the stew I always add just a third of the liquid content of any recipe