Gorden - Quick & Easy, Crock Pot, Pressure Cooker Recipes For Easy Meals: 1000 Crock Pot and 1000 Pressure Cooker Recipes

Crock Pot: Pressure Cooker 2000 Quick & Easy, Crock Pot, Pressure Cooker Recipes For Easy Meals ROBBIE GORDEN Copyright 2015 All legal rights reserved. You cannot offer this book for free or sell it. You do not have reselling legal rights to this book. This eBook may not be recreated in any file format or physical format without having the expressed written approval. All Violators will be sued. While efforts have been made to assess that the information contained in this book is valid, neither the author nor the publisher assumes any accountability for errors, interpretations, omissions or usage of the subject matters herein.

Disclaimer : The Information presented in this book is created to provide useful information on the subject areas discussed. The publisher & author are not accountable for any particular health or allergic reaction needs that may involve medical supervision & are not liable for any damage or damaging outcomes from any treatment, application or preparation, action, to any person reading or adhering to the information in this book. References are presented for informational reasons only & do not represent an endorsement of any web sites or other sources. Audience should be informed that the websites mentioned in this book may change. This publication includes opinions & ideas of its author & is meant for informational purposes only. The author & publisher shall in no event be held liable for any damage or loss sustained from the usage of this publication .

INDEX

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Vegetarian Jambalaya

Time: six a half hours
Servings: six Ingredients: one tablespoon olive oil
two shallots, chopped
two garlic cloves, chopped
eight oz. seaman, cubed one red bell pepper, cored & diced one celery stalk, sliced two cups vegetable broth/stock one teaspoon miso paste one teaspoon Cajun seasoning one cup white rice a half teaspoon turmeric powder Salt & pepper to savor Instructions:

1. Heat the oil in a skillet & add
   the shallots & garlic. Saut for
   two minutes till softened then
   switch in your slow cooker.
2. Add the remaining ingredients
   and season with salt & pepper
   as wanted. Prepare dinner on low settings
   for six hours & serve the dish
   warm & fresh.

Pearl Barley Mushroom Stew

Time: six a quarter hours Servings: six Ingredients: one pound mushrooms, sliced one shallot, chopped two garlic cloves, chopped
one celery stalk, sliced
a half cup dried red lentils
a half cup pearl barley, rinsed two cups vegetable broth/stock Salt & pepper to savor one bay leaf one cup diced tomatoes Instructions:

1. Mix all of the ingredients in
   your slow cooker.
2. Regulate the savor with salt and

pepper & prepare dinner on low settings for six hours.

1. The dish is finest served warm.

Spicy Vegetarian Chili

Time: six a half hours
Servings: eight Ingredients: two tablespoons olive oil
two shallots, chopped
four garlic cloves, chopped
two cups cauliflower florets
one zucchini, cubed one can (15 oz.) chickpeas, drained one can (15 oz.) black beans, drained one can fireplace toasted tomatoes one cup canned corn, drained two red bell peppers, cored & diced one celery stalk, diced one teaspoon chili powder one cup tomato sauce
two cups vegetable broth/stock
one bay leaf Salt & pepper to savor
Bitter cream for serving Instructions:

1. Heat the oil in a skillet & add
   the shallots & garlic.
   1. Prepare dinner on low settings for six hours.
   2. Serve the chili warm, topped
      with bitter cream.

Mediterranean Stew

Time: six a half hours Servings: eight Ingredients: two tablespoons olive oil
one giant onion, chopped
four garlic cloves, minced one giant eggplant, peeled & cubed four roasted red bell peppers, chopped two zucchinis, cubed two cups okra one carrot, sliced one tomato, diced one cup tomato sauce one cup vegetable broth/stock a quarter cup golden raisins a half teaspoon cumin powder
a half teaspoon turmeric powder
one pinch red pepper flakes
a half teaspoon dried oregano
a half teaspoon dried basil
Salt & pepper to savor Instructions:

1. Heat the oil in a skillet & add
   the onion & garlic.
   1. Prepare dinner on low settings for six hours.
   2. Serve the chili warm, topped
      with bitter cream.

Mediterranean Stew

Time: six a half hours Servings: eight Ingredients: two tablespoons olive oil
one giant onion, chopped
four garlic cloves, minced one giant eggplant, peeled & cubed four roasted red bell peppers, chopped two zucchinis, cubed two cups okra one carrot, sliced one tomato, diced one cup tomato sauce one cup vegetable broth/stock a quarter cup golden raisins a half teaspoon cumin powder
a half teaspoon turmeric powder
one pinch red pepper flakes
a half teaspoon dried oregano
a half teaspoon dried basil
Salt & pepper to savor Instructions:

1. Heat the oil in a skillet & add
   the onion & garlic.

   Cook dinner for two
   minutes till softened.

2. Switch in your slow cooker &
   add the remaining ingredients.
   Season with salt & pepper.

1. Prepare dinner on low settings for six hours.
2. Serve the stew warm.

Tomato Chickpea Stew

Time: six a half hours
Servings: six Ingredients: one a half cups dried chickpeas, rinsed one massive onion, chopped two red bell peppers, cored & diced one zucchini, sliced two ripe tomatoes, peeled & diced one a half cups tomato sauce one a half cups vegetable broth/stock one pinch chili powder a half teaspoon cumin powder Salt & pepper to savor Instructions:

1. Mix the chickpeas, onion,
   bell peppers, zucchini, tomatoes,
   tomato sauce, broth/stock, chili
   powder & cumin powder in
   your slow cooker.
2. Add salt & pepper to savor &
   prepare dinner on low settings for six hours.
3. Serve the stew warm.

Autumnal Stew

Time: six a quarter hours Servings: six Ingredients: four cups butternut squash cubes one shallot, chopped two garlic cloves, chopped two red apples, peeled & diced one celery stalk, sliced one carrot, sliced two ripe tomatoes, peeled & diced a quarter teaspoon cumin powder one pinch chili powder a half cup tomato sauce a half cup vegetable broth/stock
Salt & pepper to savor Instructions:

1. Mix all of the ingredients in
   your slow cooker.
2. Add salt & pepper to savor &
   prepare dinner on low settings for six hours.
3. Serve the stew warm & fresh.

Vegetarian Coconut Curry

Time: 7 a half hours
Servings: eight Ingredients: one a half kilos potatoes, peeled & cubed two carrots, sliced one cup green peas one teaspoon curry powder a half teaspoon chili powder a half teaspoon red pepper flakes two red bell peppers, cored & diced one a half cups coconut milk a half cup vegetable broth/stock
Salt & pepper to savor Instructions:

1. Mix the potatoes, carrots,