Archive for the ‘I love my Crockpot.’ Category

Halloween Spooks & Spiders Beware

October 29, 2014

Halloween spirit & sounds visited our home early this season. In August my sweet musician decided to fulfill his dream of creating a creepy eire completely original Halloween album. This proves that God has a sense of humor to put me, Ms unicorns & rainbows with Mr. Jack-O-Lantern. Well, I tried to be as encouraging & supportive as I could. And of course created a few cute Halloween edible ideas to nibble on while the music plays. So if your feeling inspired to create a Spooktacular Ghostly Good Meal, feel free to follow along.

Such a festive meal as this requires playing with your food. May I recommend the Spooky meal ideas from my Hastings Ranch  whole foods class. Or if you want to mix it up a bit, the pumpkin pancakes recipe  (under seasonal recipes) with nutella to draw the jack o lantern face would be fun too.

To be continued

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Crockpot Barley and Lentils

February 23, 2014

I made this for my family and my daughter liked it so much that she told me to put it on the blog. So here it is. The best part is that you load it up in the morning and the crockpot does all the work. I love that. Lentils are high in fiber and a vegetarian source of protein. You can use it as a main or as a tasty side dish. It freezes well so you make once and eat twice. It is important to use as little sodium in this recipe as possible because salt will make the skins of the lentils toughen up. (as it will with beans too).

Software-1 bag of lentils, 2 C of pearl barley, diced sweet onion, chopped celery, chopped carrots, sliced mushrooms, diced green/red pepper, 1 bay leaf, red wine vinegar (optional), 1-14 oz can of italian stewed tomatoes, 1 box of extremely low sodium chicken stock, teaspoon of minced garlic

Hardware-cutting board, knife, colander, bowl, crockpot, ladle,

Steps

Wash lentils and barley carefully to make sure there aren’t any pebbles. Now it is just a matter of layering ingredients in the crock pot. Put them in as the base layer, Add celery, add onions, add mushrooms, add, diced peppers, add bay leaf, minced garlic, tomatoes, chicken stock. Let it go on low for 4-5 hrs. You should stir from time to time. Towards the end of the cooking time, add Garlic Salt and give it a final stir. Ladle it up. I like to splash a little red wine vinegar on top of each bowlful but that is optional. Enjoy.

ps. This is a beautiful base under a nice piece of halibut, salmon, sea bass or seared scallops