[Jennifer 3FC]

Does anybody have some good ones they'd like to share? If there are some responses, we can make a sticky of the recipes.

[Jennifer 3FC]

I just found this recipe on FoodBuzz, and I'm definitely going to try it this weekend! For Step By Step pictures of the finished product and recipe tips, go to the Cooking Canuck.

Crockpot Gingered Chickpeas with Spicy Tomato Sauce

1 tbsp olive oil
2 onions, finely chopped
4 cloves garlic, finely chopped
2 tbsp minced fresh ginger
2 tsp ground coriander
1 tsp coriander seeds
1 tsp salt
1/2 tsp freshly ground black pepper
2 tsp balsamic vinegar
2 cups coarsely chopped tomatoes, canned or fresh
2 cans (15 oz each) chickpeas, rinsed & drained, or 2 cups dried chickpeas, cooked & drained
2 cups (packed) fresh spinach leaves

Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring, until the onions begin to brown. Add garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper. Cook, stirring, for 1 minute. Add balsamic vinegar and tomatoes. Bring the mixture to a boil. Spread the chickpeas in the bottom of a crockpot (slow cooker). Pour the tomato mixture over the chickpeas and stir well.

Cover the crockpot and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Just before serving, stir in spinach. You could use any leafy green that appeals to you, such as Swiss chard or kale. Serve as a side dish or over rice as an entrée.

Serves 4-6.

[mayness]

Ratatouille in the Crock Pot

From http://www.recipezaar.com/Ratatouill...rock-Pot-52757 -- I always do my own thing with the spices, but it's the easiest way to make ratatouille ever, and you can make plenty to freeze.

Ingredients:
* 2 large onions, cut in half and sliced
* 1 large eggplant, sliced, cut in 2 inch pieces
* 4 small zucchini, sliced
* 2 garlic cloves, minced
* 2 large green bell peppers, de-seeded and cut into thin strips
* 2 large tomatoes, cut into 1/2 inch wedges
* 1 (6 ounce) can tomato paste
* 1 teaspoon dried basil
* 1/2 teaspoon oregano
* 1 teaspoon sugar
* 2 teaspoons salt
* 1/2 teaspoon black pepper
* 2 tablespoons fresh parsley, chopped
* 1/4 cup olive oil
* red pepper flakes, to spice it up

Directions
1. Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
2. Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.
3. Dot with half of the tomato paste.
4. Repeat layering process with remaining vegetables, spices and tomato paste.
5. Drizzle with olive oil.
6. Cover and cook on LOW for 7 to 9 hours.
7. Serve, refrigerate to store, or freeze up to 6 weeks.

[mauvaisroux]

1 cup rice
1 tbsp curry powder
3 1/2 cups vegetable stock
1/2 cup lentils
2 vegetarian bouillon cubes
1/2 tsp garlic powder
1/4 tsp pepper
1 onion, diced

Combine all the ingredients in a crock pot. Cover and cook on low for 4 to 5 hours.

Makes four servings.


Calories: 309, Total Fat: 2.2g, Saturated Fat: 0.6g Fiber: 9.0g

[mauvaisroux]

3 potatoes, chopped
1 small head cauliflower, chopped
1 1/2 cups green peas
3 tomatoes, chopped
3/4 tsp turmeric
1/2 tsp chili powder
1 1/2 tsp cumin
1 tsp curry
1 cup water

Place all ingredients in a crock pot or slow cooker. Cook on low for 5 to 6 hours.

Makes 6 servings.

Calories: 125,Total Fat: 0.6g Dietary Fiber: 6.1g

[EmmaD]

I posted this in the South Beach section, but it is vegetarian so it works here as well. It includes tofu and if you don't use the optional dairy garnishes, it's vegan. I made it in a crockpot but it would work on a stovetop.

I might try adding green chiles and/or hominy next time...

Very Veggie White Chili

[Jennifer 3FC]

That sounds delicious! I will definitely try this soon!