Mung Bean Stew
"Saute" 2 onions in the crock pot (either in olive oil or leftover chicken fat). Add about 1 tsp each of dried spices: Oregano, Dill Weed, Parsley and 1/2 tsp turmeric. Stir and let cook until it smells fragrant. Add 2 cups of pre-soaked mung beans, 1 peeled and chopped sweet potato, and one red pepper. Cover with filtered water. Stir to combine. Place two bay leaves just beneath the water. Cook about 5 hours on high or 8 hours on low. When its done, gently stir in some salt but make sure not to mush the sweet potato, keep it chunky or it won't look pretty;) Serve over Fusilli pasta, spooning the extra juice on top too.
Chicken Crock Pot Three Ways
1. Whole chicken over 2 cups of rice + 4 cups filtered water. Cover chicken in salsa or matbucha and cooked black beans.
2. Whole chicken rubbed with oil and salt, freshly squeezed lemon juice, and thyme or fresh dill (or other spice you love), surrounded by sweet potatoes. Cook on low all day. Can also be cooked over rice+water.
3. Coat pot in canola oil. Place whole chicken in pot. Cover chicken in honey and then unsweetened coconut shreds. Cook on low all day.
Beef or Veal Stew This is not as good as beef stew cooked in a dutch oven but if you want meat for dinner and you are short on time, it's pretty good. Layer onions, mushrooms, carrots, garlic, celery. Add cubed beef, 1 cup of red wine, 1/2 cup of water, chopped packaged tomatoes or canned stewed tomatoes, bay leaf, thyme, coarse salt, black pepper. When it's done stir in some red wine vinegar.
3 cups combination of pre-soaked beans (kidney, white beans, and chickpeas work well)
4 stalks celery
1 bunch carrots
4 cloves garlic
3 zuchini zucchini
Spices of your choice (we used: paprika, cayenne, cumin, pepper).
When cooking beans, always add salt after the beans are cooked or they won't get tender. Put everything in the crock pot, add the spices and water to cover. Cook on low all day. gently add salt to taste. Make some brown rice or another grain to serve it with and enjoy!
Place in crock pot in the following order (all chopped): Olive oil to coat bottom of pot, 2 medium eggplants, 2 onions, 2 zucchini, 8 oz. Mushroom, 2-3 potatoes, 4 cloves garlic. Add seasonings: pepper, basil, oregano, ¼ cup balsamic vinegar, 2 tbs maple syrup. Add chopped packaged (r canned) tomatoes. Add 2 cups cooked chickpeas. Drizzle with some more olive oil. Don't stir. Cook all day. The reason why you need pre-cooked beans here is because beans dont cook well in the presence of tomatoes. Cook on low all day. Serve hot or cold
Split Pea Soup
1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano or more to taste
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled
1 pound dried split green peas
8 cups chicken stock or water
Sliced hot dogs (nitrate-free)
Optional: celery, bay leaves, parsley
1-1/2 teaspoons coarse salt before serving
"Saute" the onions and garlic with the olive oil, oregano, pepper until the onions are translucent, about 20 minutes while you are getting dressed in the morning.. Add the carrots, potatoes, split peas, chicken stock, and hot dogs. If you are home, skim off the foam while cooking. Cook on low all day. Add salt.
If you prefer your split pea soup with thyme, replace the oregano with thyme.