by Roy Fisher
Directions:
Peel the pumpkin and slice it into the wedges.
After this, combine the lemon juice, salt, honey, ground cardamom, and lime juice in the bowl. Stir it.
Brush the pumpkin wedges with the spicy liquid and place them in the slow cooker bowl.
Sprinkle the pumpkin wedges with the remaining spicy liquid and close the lid.
Cook the dish for 6 hours on LOW.
When the pumpkin wedges are cooked – chill them for about 15 minutes.
Serve the pumpkin wedges warm.
Enjoy!
Nutrition: calories 35, fat 0.1, fiber 1, carbs 8.91, protein 1
Scalloped Potato
Prep time: 25 minutes
Cooking time: 7 hours
Servings: 12
Ingredients:
2-pound potato
1-pound sweet potato
1 tablespoon salt
1 teaspoon ground black pepper
1/3 cup butter, unsalted
4 tablespoon flour
1 tablespoon minced garlic
4 cup milk
¼ teaspoon nutmeg
4 oz Parmesan
5 oz Cheddar cheese
Directions:
Peel the potatoes and sweet potatoes.
Slice the vegetables.
Combine the ground black pepper and salt together. Stir it.
Cover the slow cooker bowl with the parchment.
Then make the layer of the sliced potato in the slow cooker bowl.
Sprinkle the potatoes with the salt-pepper mixture lightly.
Then make the layer of the sliced sweet potato and repeat this procedure till you put all the sliced vegetables in the slow cooker.
Then melt butter and combine it with the flour.
Add minced garlic and milk,
After this, add nutmeg.
Preheat the mixture on the medium heat till all the ingredients are dissolved.
Shred Parmesan and Cheddar cheese.
Pour the milk liquid in the slow cooker.
After this, make the layer of the shredded cheese and close the slow cooker lid.
Cook the dish on the LOQ for 7 hours.
When the dish is cooked – let it chill briefly.
Serve it!
Nutrition: calories 422, fat 21.6, fiber 5, carbs 46, protein 11
Mayo Eggplant Cubes
Prep time: 15 minutes
Cooking time: 6 hours
Servings: 8
Ingredients:
17 oz eggplants
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon cilantro
4 cup water
7 tablespoon mayo sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon nutmeg
3 tablespoon butter
Directions:
Peel the eggplants and rub the vegetables with the salt.
After this, chop the vegetables into the cubes and place in the slow cooker bowl.
Add water and cook the dish on HIGH for 3 hours.
After this, strain the eggplant cubes and return them back to the slow cooker bowl.
Add ground black pepper, cilantro, mayo sauce, onion powder, garlic powder, nutmeg, and butter.
Stir it carefully until homogenous and close the slow cooker lid.
Cook the dish on LOW for 3 hours more.
When the eggplant side dish is cooked – chill it well. The dish should get the room temperature.
Serve it!
Nutrition: calories 67, fat 4.8, fiber 2, carbs 6.09, protein 1
Turmeric Buckwheat
Prep time: 25 minutes
Cooking time: 4 hours
Servings: 6
Ingredients:
4 tablespoon milk powder
2 tablespoon butter
1 carrot
4 cup buckwheat
4 cup chicken stock
1 tablespoon salt
1 tablespoon turmeric
1 teaspoon paprika
Directions:
Combine the milk powder, buckwheat, chicken stock, salt, paprika, and turmeric in the slow cooker.
Stir the mixture until you get the homogenous mixture.
Then peel the carrot and cut it into the small strips.
Place the carrot strips in the buckwheat mixture and close the slow cooker lid.
Cook the dish for 4 hours on HIGH.
The buckwheat should absorb all the liquid.
After this, open the slow cooker lid and add the butter.
Mix it up well and close the slow cooker lid.
Leave the side dish for 15 minutes more.
Serve it immediately.
Enjoy!
Nutrition: calories 238, fat 6.6, fiber 4, carbs 37.85, protein 9
Mashed Sweet Potato
Prep time: 20 minutes
Cooking time: 3 hours
Servings: 6
Ingredients:
16 oz sweet potato
3 cup chicken bouillon
1 tablespoon salt
3 tablespoon margarine
2 tablespoon cream cheese
Directions:
Peel the sweet potato and cut them into the medium pieces.
After this, place the sweet potatoes in the slow cooker bowl and add chicken bouillon.
Add salt and close the slow cooker lid.
Cook the dish for 5 hours on HIGH.
After this, strain the sweet potato pieces and place them in the big bowl.
Mash the potato well and add the margarine and cream cheese.
Mix the mixture up and add 4 tablespoons of the remaining chicken bouillon.
Mix the mixture up and transfer the prepared mashed sweet potato in the serving plates.
Enjoy the dish warm or preheated.
Nutrition: calories 472, fat 31.9, fiber 6.7, carbs 43.55, protein 3
Cornbread Pudding
Prep time: 18 minutes
Cooking time: 10 hours
Servings: 8
Ingredients11 oz cornbread mix
1 cup corn kernels
3 cup heavy cream
1 cup sour cream
3 eggs
1 chili pepper
1 teaspoon salt
1 teaspoon ground black pepper
2 oz pickled jalapeno
¼ tablespoon sugar
1 teaspoon butter
Directions:
Beat the eggs in the bowl and whisk them with the help of the hand whisker.
After this, add the cornbread mix and heavy cream.
Use the hand mixer to get homogenous liquid mass.
After this, add sour cream and salt.
Chop the chili pepper and add it to the liquid mixture.
After this, add ground black pepper, sugar, and butter.
Chop the pickled jalapeno and add them to the dough.
Add the corn kernels and stir the mixture well with the help of the spoon.
Transfer the cornbread pudding mixture into the slow cooker bowl and flatten the surface of the mixture gently.
Then close the slow cooker lid and cook the dish on LOW for 10 hours.
When the cornbread pudding is cooked – remove it from the slow cooker.
Let it cool briefly and serve it.
Enjoy!
Nutrition: calories 398, fat 27.9, fiber 2, carbs 29.74, protein 9
Glazed Yam
Prep time: 20 minutes
Cooking time: 4 hours
Servings: 7
Ingredients2-pound yams
5 tablespoon butter
5 oz brown sugar
4 oz white sugar
½ teaspoon salt
1 teaspoon vanilla extract
2 tablespoon cornstarch
Directions:
Peel the yams and slice them.
After this, melt the butter in the microwave oven and sprinkle it with the salt and vanilla extract.
C
ombine the white sugar and brown sugar together. Mix the mixture up.
After this, combine the sugar mixture with the melted butter mixture and stir it carefully.
Place the sliced yams in the slow cooker and add the prepared sugar-butter mixture.
Stir it gently and close the slow cooker lid.
Cook the dish on HIGH for 4 hours.
After this, transfer the prepared yams in the serving plates.
Then take the 1/3 cup of the remaining liquid from the slow cooker and preheat it on the medium heat.
When the liquid starts to boil – add the cornstarch and whisk it.
When the liquid starts to be thick – remove it from the heat.
Sprinkle the prepared yams with the thick liquid and serve.
Enjoy!
Nutrition: calories 404, fat 16.4, fiber 6, carbs 63.33, protein 3
Zucchini Pate
Prep time: 19 minutes
Cooking time: 6 hours
Servings: 6
Ingredients3 medium zucchini
2 red onions
6 tablespoon tomato paste
½ cup fresh dill
1 teaspoon salt
1 teaspoon butter
1 tablespoon brown sugar
½ teaspoon ground black pepper
1 teaspoon paprika
¼ chili pepper
Directions:
Peel the zucchini and chop them roughly.
After this, place the chopped zucchini in the food processor and blend them for 3 minutes or till it is smooth.
After this, peel the onions and grate them.
Put the blended zucchini in the slow cooker bowl and add the grated onions.
After this, sprinkle the vegetable mixture with the tomato paste, salt, butter, brown sugar, ground black pepper, and paprika.
Chop the fresh dill and chili pepper and add them to the zucchini mixture too.
Mix the dish gently and close the slow cooker lid.
Cook the zucchini pate on LOW for 6 hours.
When the zucchini pate is cooked – open the slow cooker lid and stir it gently with the help of the wooden spatula.
Let the dish chill till the room temperature and serve it into the plates.
Enjoy!
Nutrition: calories 45, fat 0.8, fiber 2, carbs 9.04, protein 1
Red Cabbage with Onions
Prep time: 15 minutes
Cooking time: 8 hours
Servings: 9
Ingredients17 oz red cabbage
1 cup fresh cilantro
3 red onions
1 tablespoon almond flakes
1 cup sour cream
½ cup chicken stock
1 teaspoon salt
1 tablespoon tomato paste
1 teaspoon ground black pepper
1 teaspoon cumin
½ teaspoon thyme
2 tablespoon butter
1 cup green peas
Directions:
Slice the red cabbage.
Peel the red onions and wash the fresh cilantro.
Dice the onions and chop the fresh cilantro.
Place the sliced red cabbage in the slow cooker.
Sprinkle the cabbage with the chopped fresh cilantro and diced onion.
Add the almond flakes.
After this, combine the chicken stock, sour cream, salt, tomato paste, ground black pepper, cumin, and thyme.
Whisk the mixture until homogenous.
After this, toss the butter in the slow cooker.
Add the green peas.
Pour the chicken stock liquid in the slow cooker bowl and close the lid.
Cook the side dish on the LOW for 8 hours.
When the dish is cooked – stir it carefully to get the homogenous texture.
Place the prepared dish on the serving plates.
Enjoy!
Nutrition: calories 112, fat 5.9, fiber 3, carbs 12.88, protein 4
Broccoli Stuffing
Prep time: 16 minutes
Cooking time: 5 hours
Servings: 6
Ingredients10 oz broccoli
7 oz Cheddar cheese
4 eggs
½ cup onion, chopped
1 cup heavy cream
3 tablespoon mayo sauce
3 tablespoon butter
½ cup bread crumbs
Directions:
Chop the broccoli roughly and put it in the slow cooker.
Add the ½ cup of heavy cream and close the slow cooker.
Cook the dish on HIGH for 3 hours.
After this, mash the broccoli with the help of the fork.
Crack the eggs into the bowl and whisk them.
Add the chopped onion, the remaining heavy cream, mayo sauce, and bread crumbs.
Mix the mixture up and add it in the slow cooker.
After this, add butter.
Shred Cheddar cheese and add it in the slow cooker bowl too.
Mix it gently and close the lid.
Cook the dish for 2 hours on HIGH.
When the broccoli stuffing is cooked – mash it gently with the help of the fork and transfer in the serving plates.
Enjoy!
Nutrition: calories 289, fat 22.9, fiber 2, carbs 9.07, protein 13
Slow Cooker Shallot
Prep time: 15 minutes
Cooking time: 6 minutes
Servings: 7
Ingredients1 large carrot
1-pound shallot
1 cup heavy cream
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cilantro
1 tablespoon butter, unsalted
1 tablespoon minced garlic
Directions:
Peel the carrot and cut it into the small strips.
After this, chop the shallot.
Combine the carrot strips and chopped shallot in the slow cooker bowl.
After this, whisk the heavy cream with the sugar and salt in the mixing bowl.
Add the ground black pepper and cilantro.
After this, add butter and minced garlic.
Mix the mixture and pour it into the slow cooker.
Close the slow cooker lid and cook the dish for 6 hours on LOW.
When the time is over – remove the shallot and carrot strips from the heavy cream liquid and place it on the serving plates.
Sprinkle the prepared shallot dish with the 3 tablespoons of the remaining heavy cream mixture.
Enjoy!
Nutrition: calories 133, fat 8.1, fiber 3, carbs 14.5, protein 2
Lemon-Garlic Mushrooms
Prep time: 10 minutes
Cooking time: 8 hours
Servings: 6
Ingredients2-pound cremini mushrooms
1 lemon
½ cup fresh parsley
1 teaspoon salt
1 teaspoon ground black pepper
1/3 cup half and half
1 teaspoon thyme
1 teaspoon coriander
1 teaspoon turmeric
3 tablespoon garlic, chopped
Directions:
Cut the cremini mushrooms into 4 parts and place them in the slow cooker bowl.
After this, combine the half and half with the thyme, coriander, turmeric, and chopped garlic.
Add the ground black pepper and salt.
After this, chop the parsley and add it to the half and half mixture.
Mix it well.
Chop the lemon into the tiny pieces and add in the slow cooker.
After this, sprinkle the mushroom mixture with the half and half mixture and close the slow cooker lid.
Cook the dish for 8 hours on LOW.
When the mushrooms are cooked – remove them from the half and half sauce and serve.
Enjoy!
Nutrition: calories 55, fat 0.8, fiber 2, carbs 9.43, protein 6
Paprika Potato Strips
Prep time: 10 minutes
Cooking time: 5 hours
Servings: 8
Ingredients3-pound potato
2 tomatoes
1 tablespoon paprika
1 sweet pepper
1 teaspoon salt
½ teaspoon turmeric
2 tablespoon sesame oil
Directions:
Peel the potato and cut it into the strips.
Sprinkle the potato strips with the paprika, salt, and turmeric. Mix the mixture up.
Transfer the potato strips in the slow cooker bowl and sprinkle with the olive oil.
Close the slow cooker lid and cook the dish on HIGH for 3 hours.
Meanwhile, chop the tomatoes roughly and discard seeds from the sweet pepper.
Chop the sweet pepper.
Place the sweet pepper and tomatoes in the blender and blend them well.
When you get smooth mass – the mixture is cooked.
Open the slow cooker lid and transfer the tomato-pepper mixture there.
Mix it up with the help of the wooden spatula and close the slow cooker lid.
Cook the dish on HIGH for 2 hours more.
Serve the paprika potato strips only hot.
Enjoy!
Nutrition: calories 176, fat 3.8, fiber 5, carbs 32.97, protein 4
Macaroni with Cream Cheese
Prep time: 15 minutes
Cooking time: 3.5 hours
Servings: 6
Ingredients12 oz elbow macaroni
1 cup cream cheese
3 tablespoon fresh parsley