Slow Cooker Recipes

[Henbane]

Fall is finally here! My favorite season of the year and my favorite time to cook

Mediterranean Vegetable Stew

You Will Need:
-2 Tbsp. olive oil
-3 shallots
-1 large carrot, halved lengthwise and thinly sliced into half moons
-2 garlic cloves, minced
-1 large fennel bulb, stalks discarded, diced
-1 lb. small red potatoes, quartered
-1 small red bell pepper, seeded and cut into 1-inch pieces
-One 9 ounce package frozen artichoke heartys, thawed
-One 14.5 ounce can diced tomatoes, drained
-15.5 ounce can chickpeas, drained and rinsed
-1/3 cup dry white wine
-1 1/2 cups vegetable stock
-1 teaspoon minced fresh thyme leaves or 1/4 tsp dried
-1 teaspoon minced fresh oregano leaves or 1/4 tsp dried
-1 large bay leaf
-Salt and fresh ground black pepper

Heat the oil in a medium size skillet over medium heat. Add the shallots, carrot, cver, and cook until softened, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.

Transfer the cooked vegetable mixture to a 4 to 6 quart slow cooker. Add the fennel, potatoes, bell pepper, artichoke hearts, tomatoes, chickpeas, wine, stock, dried thyme and oregano, bay leaf; season with salt and pepper. Cover and cook on low for 6 to 8 hours, If useing fresh herbs, add them a few minutes before the end of cooking time. Remove and discard the bay leaf before serving. Serves about 6.  

[Henbane]

Slow-Cooked Tomato Sauce for Pasta


You will need:
2 tbsp olive oil
1 large yellow onion, chopped
1small red bell pepper, seeded and chopped
1 medium sized caroot, finely shredded
2 garlic cloves, minced
Three 28-ounce cans crushed tomatoes
1/2 cup dry red wine
1 to 2 tsp packed light brown sugar, to your taste
2 tsp dried basil
1 tsp dried oregano
1 tsp salt
1/4 tsp freshly ground black pepper


1. Heat the oil in a medium-size skillet over medium heat. Add the onion, bell pepper, carrot, and garlic, cover and cook until softened, about 5 minutes

2. Transfer the vegetable mixture to a 4-quart slow cooker. Add the tomatoes, wine, brown sugar, basil, oregano, salt, and pepper. Cover and cook on low for 6 hours

Notes: Using fresh herbs is always best! As a rule you should use 3 times as much herbs if you are using fresh.