200 Slow Cooker Creations by Stephanie Ashcraft, Janet Eyring

By Stephanie Ashcraft, Janet Eyring

Don't permit your belly endure simply because you're brief on time-use two hundred gradual Cooker Creations to create a simple, mouthwatering meal with no all of the difficulty. simply toss a number of parts within the solid ol' gradual cooker within the morning and, come dinnertime, your meal should be prepared! test the bird sous-chef, candy beef ribs, or effortless flank steak for dinner; pizza fondue or broccoli cheese soup for a snack; or have a few cherry biscuit cobbler, caramel fondue, or scorching fudge brownie cake for dessert!

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Extra resources for 200 Slow Cooker Creations

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38 sh e sa i d Maggie serves 4 Black Bean and Sweet Potato Cakes with Jalapeño-Chive Sour Cream Jalapeño-Chive Sour Cream 1 cup sour cream ½ cup fresh minced chives 1 tablespoon lemon juice 2 to 3 jalapeños, minced (remove seeds for milder taste) Sea salt and pepper to taste Mix all ingredients in a small bowl until well blended. Set aside to infuse the flavors. Cakes 2 pounds sweet potatoes, cooked and mashed 2 cups black beans, cooked or canned 1 to 2 tablespoons chili oil 1½ cups cheddar cheese ¼ cup minced scallions or chives 1 tablespoon cornmeal 2 tablespoons ground flax seed 2 teaspoons dried oregano 1 tablespoon toasted cumin seed 1 teaspoon dried tarragon 2 teaspoons sea salt 2 teaspoons black pepper Preheat the oven to 400 degrees (if baking).

Drizzle the stuffed peppers with the remaining tablespoon of margarine or drippings and set aside. For the black bean mojo, sauté the onion, garlic, and the reserved pepper seeds and flesh until golden brown. Add the black beans, tomato sauce, oregano, cumin, coriander, and salt. Cover and simmer for 10 minutes. Remove from the heat. Using an immersion blender or food processor, purée until smooth and creamy. Place the stuffed peppers in a baking dish and broil for 4 minutes in the lower center of the oven.

To toast sesame seeds, place seeds in a dry skillet over medium heat until they begin to turn golden. ) this is not your tra ditional Middle Eastern hummus. The pungent cumin and spicy cayenne give it a nice, unexpected twist. This is served at my café as a low-fat dish because water is substituted for the more commonly used olive oil. If you like a bright citrus flavor, use lemon juice for all the liquid in place of the oil. However, if you have a really good-quality olive oil, use it for its flavor.

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