CROCKtober - break out your crock pot recipes for October!

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My personal favorite. The directions are for stovetop but just putting everything in the crock pot on low when I leave for work and pureeing when I get home is about perfect. I generally omit the oil from the crock pot, but may add a touch of oil or butter when it is finished if it needs it.

Veggie Curry Soup

Spice Mix:
2 t cumin powder
1 T garam masala or curry powder (pick your favorite)
1 t garlic powder (fresh to taste is really good as well)
1 t ginger powder (fresh to taste is really good as well)
1 t turmeric powder
2-3 t chili powder or according to your taste

1 large onion, chopped

Veggies (Any will work- pick your favorites- suggestions follow):
1 can of stewed tomatoes
Cauliflower cut into pieces
Potatoes (white or sweet), cut into cubes
Carrots sliced
Squash cubed
Frozen peas
Lentils (not really a veggie, but they are good!)

5-6 T oil
3-8 cups of water (or vegetable or chicken stock) enough to cover vegetables
Salt and pepper to taste

In a pan or pot, heat the oil on medium heat. Add the cumin powder, garlic powder, ginger powder, and chopped onion. Sauté for 3 minutes or until the onions are translucent. Add the rest of the ingredients, add water until just covered and cook until vegetables are soft.

Once completely cooked puree, or mash the vegetables until the soup is a consistency you like.

Serve either smooth as a soup with naan or pita bread or topped with plain yogurt, pumpkin seeds, toasted almonds or crumbled cooked hot or sweet sausage. Frozen sweet peas added at the last minute so that they just warm up also add a texture and additional nutrition. This is also good served chunky with baked chicken and plain rice.

Try these combinations:

Sweet potato and carrot
White potato and cauliflower
Tomato, white potato and cauliflower

Different curry mixtures will create entirely different soup tastes.

This sounds delicious and I have short ribs in the freezer! Thanks!

Red Wine Short Ribs
(measurements can be approximated!)

1 cup red wine, such as Merlot
2/3 cup of ketchup
3 tablespoons soy sauce
2 cloves garlic, crushed
2 tbls light or dark brown sugar
½ tsp ground black pepper
4 pounds beef short ribs (no need to trim)
2 medium or 1 large yellow onion, chopped

Combine first 6 ingredients in your crock pot, stir them together until blended. Add ribs in, submerging them in the sauce, or you can stack them. Add onions over the top. Cook on LOW until tender – 7-8 hours (I leave mine on all day, no choice!)

Transfer meat to a plate. Spoon the fat off the top of the liquid and pour a little sauce over the ribs before serving.

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Thank you, everyone!!

BUMP!!! thanks

Currently eating:

Chicken Enchilada Soup

1 can black beans, drained and rinsed
1 can diced tomatoes (rotel)
1 can corn
1 can enchilada sauce
1 can cream of chicken soup
1 1/2 cups milk
3 chicken breasts

In bottom of crock pot combine beans, tomatoes, and corn. Top with chicken breasts. In large bowl, whisk together enchilada sauce and soup. Gradually whisk in the milk until smooth. Pour mixture over top of chicken. Cook on low 6 hours. Shred chicken and top with cheese. Serve with cheese and tortilla chips.

I doubled the recipe and it filled my large crockpot to the brim. Approximately 20 cups. I normally eat 1.5-2 cups as a serving.

1 cup = 181 calories.

OMG! I made this last night (while I slept, shredded the chicken in the AM when I woke up) after seeing this recipe...it is AMAZINGLY delicious!! It made about 70 oz total. A 10 oz serving for me was 287 cal, 3g fat, 31g carbs, 4g fiber, 29g protein. Served it over brown rice...absolutely delicious.

Surprisingly, I didn't see my two favorites

Apple Pie Breakfast
Ingredients
- 1 cup of steel cut oats*
- 3 diced apples (I use Gala)
- 1 cup apple juice
- 3 cups water

Directions

For Best Results: Combine all ingredients in slow cooker and cook for 2-4 hours on high or 4-6 hours on low until it reaches the consistency that you like. Be sure to stir every hour or so. Makes 4 servings.

*must be steel cut. Rolled oats get MUSHY in the slow cooker


Balsamic Chicken

Ingredients:
4-6 boneless, skinless, chicken breasts
2 14.5 oz can diced tomatoes
1 onion thinly sliced (Not chopped)
4 garlic cloves
1/2 cup balsamic vinegar
2 tblsp olive oil
1 tsp each: dried oregano,basil, and rosemary
1/2 tsp thyme
ground black pepper and salt to taste

Preparation:

Pour the olive oil on bottom of crock
place in chicken breasts, salt and pepper each breast
put sliced onion on top of chicken
then put in all the dried herbs and garlic cloves
pour in vinegar and top with tomatoes

Cook on high 4 hours, serve over pasta.

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What a wonderful thread. I love my crock pot and am lucky if I use it twice a month. With all these recipes I think I am going to set a goal for myself to do at least once a week if not more often. Some of these are soooo easy and most of them sound delicious. Thanks to everyone who put their ideas in. Maybe I can come up with one to contribute.