In my slow cooker today...

Nancy888

I regularly make 2 lots of chilli - one with red kidney beans and one with baked beans because DS2 doesn't like them....

hayley11

Today in my slow cooker is a pack of diced beef and a jar of curry sauce. I'm a total cheat

I just reheated some beef casserole from the freezer but it wasn't very nice at all The potatoes and parsnips were either hard or mushy and weird. So I didn't eat it. But it was the first thing I made in the slow cooker and it wasn't that great when we first ate it. Oh well I don't feel too bad

Gingham_Ribbon

Soup:

2 mugs red lentils
1 onion
1 large leek
3 large carrots
veg stock to cover
1 tin chopped tomatoes

5 hours on high, then blitzed.

homealone_2

Cat_Addict wrote: »

lbt - no I didn't mix the sauce in, I just dropped a few teaspoons of it on top of the veg and stock. It mixed itself in and the dish was gorge. My OH came home and said he didn't feel like any tea and disappeared upstairs. When I dished up he said go on put a little out for him and then promptly refilled his plate with twice as much seconds!

that sounds delicious!!!! and i have in almost everything you used but how long does it take? i have the mr family slo-cooker

sunshine6650

Mine..(well tonight, just prepared it)

Will have the big pack of mince, 950g i think, 3 grated carrots, handful & bit red lentils, handful porridge oats, 2 tinned toms, hand blended first, some herbs, garlic.few other bits..

Idea from a post on here will make it stretch & turn into lasagna(s) bolognase, chilli, some wrap mixture, & anything else by adding to it once cooked!

Burlesque_Babe

beef, potato and mixed root vegetable casserole. I've just re-started slimming world and have used 2 oxo cubes instead of gravy granules for the sauce, so hoping it will be ok. Seems to be, although the meat is still a bit tough and it's been in there since 10.

I was given a slow cooker recipe book for Christmas and it's great - I'd nver have thought of doing steamed pudding or pate by putting the ingredients in a tin/bowl and then sitting it in water in the SC.

elsie52

We have a large onion, some chopped potatoes, peas, three different types of beans and chick peas, noodles and a tin of beef broth, salt and pepper, and a few slices of left over cooked beef. Its more of a soup with a hint of Beef, but it smells good, and with some crust bread it will make a filling lunch for tomorrow. Will be doing more of these over the next few weeks, its going to be a long January before pay day.

holiday_lover

Hi this is a great recipe for entertaining and always goes down a treat when entertaining...

LAMB TAGINE
2 1/2 lb cubed lamb
3 onions finely chopped
1/4 tsp coriander
1 tsp cinnamon
1 tsp ginger
80z dried apricots
2 tbls clear honey
1 1/2 pts boiling chicken stock

Put all in sc and cook on low for 7-10 hours. Blend 1 tbls cornflour +water and stir into lamb 2 hrs before end of cooking

serves 6 ish, great with rice and green salad

Enjoy....


Anyone got a mild curry recipe???
Thankx . x

justpeyton4now

Today I tossed some pre-soaked dried beans. lentils, barley, a couple veg stock cubes, chopped onions, celery and carrots in with water. Added freshly ground pepper, a bit of rosemary, marjoram and garlic. Had a few bits of ham left and tossed them in also.

I like buying the dried "salad" beans or "exotic" beans as they call them in ASDA and Tesco. :rotfl: Good variety in them and the flavours blend nicely I think. We each had a huge bowl full and the wee doggy had some too. Three portions in the freezer and one in the refrige for DH's lunch at work on Monday.

Served it with buttered cornbread hot from the oven. Rib sticking comfort food.

gairlochgal

I did a topside today and found it a bit dry and tough. I used my default approach of quite a small amount of liquid, so guess that's where I went wrong. I assumed the steam would moisten it but I guess it's too dense a cut?

I made loads of gravy so it was ok but will try with a lot more liquid next time. I froze 3 meals' worth thinly sliced in gravy for quick future meals, so grateful for anyone's thoughts about how to use them. It was a very nice piece of meat - definitely my cooking to blame!