Mattis Lundqvist - 49 Slow Cooker Recipes: From soups and stews to delicious vegetarian dishes
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- Book:49 Slow Cooker Recipes: From soups and stews to delicious vegetarian dishes
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49 Slow Cooker Recipes: From soups and stews to delicious vegetarian dishes: summary, description and annotation
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Recipes:
Delicious Italian Beef
Spinach and Mushroom Quiche
Chile Lasagna
Eggplant Sauce
Tacos with Beef and Radish
Chili Slow Cooker Style
Chicken Enchilada
Sausage with Rice
Cabbage Rolls
Sweet and Sour Chicken
Roast Turkey
Fine Potato Soup
Delicious Veggy Chili
Slow Cooker Spinach Sauce
Vegetarian Minestrone
Slow Cooker Cassoulet
Risotto with Fennel and Cheese
Slow cooked beans
Black Bean with Mushroom Chili
Chickpea and Lentil Stew
Chickpea and Eggplant Stew
Barley Soup
Squash Quinoa Casserole
Pinto Bean Mix
Mexican Spaghetti and Sauce
Chicken Soup
Slow Cooked Macaroni with Cheese
Turkey Stew with Green Chilies
Refried Beans
Vegetable and Cheese Soup
Vegetable and Black Bean Soup
Pasta with Homemade Tomato Sauce
Delicious Rice Casserole
Potato Soup Slow Cooker Style
Split Pea Soup
Onion Soup
Zucchini Soup
Lentil Soup
Taco Soup
Cabbage Soup
Corn Chowder
Tofu Curry
Oatmeal with Cherries
Sauerkraut soup
Lima Bean Soup
Veggy Minestrone Soup
Spicy Thai Soup
Lentil and Mushroom Stew
Pumpkin Goulash
Mattis Lundqvist: author's other books
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BookRix GmbH & Co. KG
80331 Munich
Ingredients:
750g pound beef brisket
2 onions (thinly sliced into rings)
2 tbsp corn starch
Water (desired preference)
70g chili sauce
1 bay leaf
1 bunch of dried thyme (crushed)
1 garlic clove (minced)
10 Italian Bread Rolls
Method:
1.Start by trimming off any excess fat from the beef. Place it in a 6 quart/6 liter slow cooker along with onions and bay leaf.
2.In a mixing bowl, mix the chili sauce with thyme, salt, pepper and garlic. Combine well and pour it over the meat.
3.Cover the cooker and cook on low heat for approximately 10-12 hours.
4.Once the beef is cooked, transfer it along with the onions onto a serving platter and cover it with a foil.
5.Next, in a medium sauce pan, pour the remaining mixture and stir it together with cornstarch and water. Cook the mixture for approximately 2 to 3 minutes or until the gravy thickens.
6.Serve the beef on the Italian rolls and top it off with the gravy.
Nutritional Information:
Calories; 325, Fats 8g, Carbohydrates 35g, Protein 25g
Ingredients:
Disposable liner and non stick cooking spray
1 package frozen chopped spinach; thawed and drained
4 slices bacon
1 tablespoon olive oil
150g Portobello mushrooms; coarsely chopped
90g sweet red pepper; chopped
150g grated Swiss cheese
8 eggs
500ml whole milk or half and half
2 tablespoons fresh chives; snipped
teaspoon salt
teaspoon black pepper
60g cup biscuit mix
Method:
1.Line the slow cooker and spray liner with non stick spray.
2.Cook bacon until crisp; drain and crumble.
3.Heat olive oil and add mushrooms and pepper. Cook until tender then add spinach and cheese.
4.Combine eggs, milk, chives, salt, and pepper and stir into spinach mixture. Add the biscuit mixture and gently fold. Pour into slow cooker and sprinkle with prepared bacon crumbs.
5.Cook in slow cooker on low for 4 to 5 hours. If using high heat cook for 2 to 2.5 hours. Cool 15 to 30 minutes before serving.
Nutritional Information:
Calories; 431, Fats 31g, Carbohydrates 66g, Protein 25g, Sugar 2g
Ingredients:
500gbulk breakfast sausage
130gchopped sweet green pepper; finely chopped
1jalapeno pepper; stemmed, seeded, and finely chopped
5eggs beaten lightly
2teaspoons vegetable oil
a bunch of green onions; sliced
snipped cilantro or parsley
teaspoon salt
teaspoon cumin
9corn tortillas; 6 inch/15cm
200gMonterey jack cheese/hard cheese; shredded
1x500g ounce jar green salsa
Method:
1.Lightlycoat the inside of the slow cooker with non stick cooking spray.
2.Brownsausage in skillet and drain off fat. Add the sweet pepper andjalapeno pepper to skillet and cook over medium heat for 1 minute.Transfer sausage and peppers to bowl.
3.Inthe same pan cook eggs in hot oil just until set; stir to break upeggs. Combine eggs with sausage and peppers. Stir in green onions,cilantro, salt, and cumin.
4.Place3 of the tortillas in the bottom of the slow cooker; it is fine ifthey over lap. Put half the egg and sausage mixture in the slowcooker and sprinkle with 1/4 of the cheese. Pour 2/3 of the salsaover the mixture in slow cooker. Continue layering until alltortillas, sausage mixture, and salsa are in slow cooker.
5.Coverand set to low heat for 3 to 4 hours. Let stand for 15 minute beforeserving. Can top with sour cream and cilantro if desired.
NutritionalInformation:
Calories;429, Fats 29g, Carbohydrates 18g, Protein 21g, Sugar 3g
Ingredients:
1 eggplant
2x 210g. cans diced tomatoes
180g. tomato paste (canned)
1x 120g. can sliced mushrooms; drained
60ml red wine (optional)
60ml water
75g onion (chopped)
2 cloves of garlic (chopped)
1 teaspoon oregano
60g cup olives (pitted)
2 tablespoons fresh parsley; chopped
Black pepper
Parmesan cheese (shredded; optional)
Method:
1.Peel eggplant and cut into small cubes.
2.In the slow cooker combine the eggplant, onion, canned tomatoes with juice, tomato paste, mushrooms, wine, water, garlic, and oregano.
3.Cover the slow cooker and allow it to cook on low heat for approximately 7 to 8 hours.
4.Add the olives and parsley.
6.Serve over cooked noodles and sprinkle with Parmesan cheese.
Nutritional Information:
Calories; 346, Fats 4g, Carbohydrates 65g, Protein 13g, Sugar 5g
Ingredients:
1,5kg beef; trimmed and cut into 2 inch/5cm cubes
1 large onion; sliced thin
4 chopped cloves of garlic
1 to 3 tablespoons chopped chipotle; canned in adobo sauce
1 teaspoon oregano
2 bay leaves
Kosher salt
400g cabbage; thinly sliced
4 radishes (halved and thinly sliced)
15g fresh cilantro
2 tablespoons lime juice
Corn tortillas
Toppings: sour cream, salsa, jalapenos, shredded cheese
Method:
1.In the slow cooker toss together the beef, garlic, onion, chipotles, oregano, bay leaves, and salt. (tip: add just a bit of water to bottom to avoid sticking)
2.Cook on high for 3.5 to 4 hour or on low for 7 to 8 hours.
3.Twenty minutes before meat mixture is done wrap tortillas in foil and place in oven (350F/180C ) for 5 to ten minutes to warm.
4.While tortillas are warming and meat is finishing up, toss together the cabbage, radishes, lime juice, and teaspoon salt.
5.Transfer the meat to a bowl and shred with a fork; save the broth. Strain the liquid into the meat and stir to combine.
6.Fill tortillas with beef and slaw; top with your choice of toppings.
Nutritional Information:
Calories; 521, Fats 6g, Carbohydrates 34g, Protein 57g, Sugar 5g
Ingredients:
500g ground pork
500g pork shoulder; trimmed and cut into inch cubes
300g bell pepper; chopped
450g chopped onion
3 minced cloves of garlic
3 tablespoons tomato paste
3 tablespoons chili powder
1 tablespoon cumin
2 teaspoons oregano
teaspoon black pepper
6 tomatillos (quartered)
2 bay leaves
2x 450g cans plum tomatoes; chopped and drained
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