Category Archives: Slow Cooker

Quick, Slow Cooker, Weekend Dinner, Weeknight Dinner

Sheet-Pan Feta, Garbanzos, and Tomatoes

December 17, 2023 Sam

Print Recipe

Sheet-Pan Feta, Garbanzos, and Tomatoes

Use sheep's milk feta if you can find it, because the higher fat content will hold up to roasting better.

Prep Time15

Cook Time30

Bean Cooking6

Total Time6 45

Course: Dinner

Cuisine: California

Keyword: Dry Beans, Inspired by New York Times, Slow Cooker

Servings: servings

Calories: 693kcal

Ingredients

0.65 lb dry chickpeas
2 pints cherry tomatoes
1 shallot thinly sliced
¼ cup extra-virgin olive oil
2 tbsp honey
1 tsp gochugaru chile flakes or ½ teaspoon red-pepper flakes
1 tsp salt
12 oz feta sheep's milk preferred; sliced 1-inch-thick

Instructions

Beans

Make the 0.65 lb dry chickpeas very simply, using just bay leaf. This can be in the slow cooker or Instant Pot, or any method in between. Don't overcook as you don't want them to mush. Drain, salt them well, and shake dry.

Dinner Time!

Pre-heat the oven to 400ºF. On a baking sheet, gently mix together the prepared chickpeas, 2 pints cherry tomatoes, sliced 1 shallot, ¼ cup extra-virgin olive oil, 2 tbsp honey and 1 tsp gochugaru chile flakes. Season with 1 tsp salt then spread in an even layer.
Place the sliced 12 oz feta among the chickpeas. Roast undisturbed in the oven about 30 to 40 minutes, until the feta and tomatoes are soft and the chickpeas are golden brown.
If you are saving leftovers, reheat before eating to remove the rubbery texture that cooked/cooled feta can get. Re-roasting briefly is preferred, but the microwave works fine too.

Notes

Makes four servings.

Nutrition

Nutrition Facts

Sheet-Pan Feta, Garbanzos, and Tomatoes

Amount Per Serving

Calories 693 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 14g88%

Polyunsaturated Fat 4g

Monounsaturated Fat 15g

Cholesterol 76mg25%

Sodium 1604mg70%

Potassium 1250mg36%

Carbohydrates 67g22%

Fiber 15g63%

Sugar 23g26%

Protein 29g58%

Vitamin A 1714IU34%

Vitamin C 57mg69%

Calcium 528mg53%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dry Beans, Fall, Meal Prep, Rice, Slow Cooker, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Tomatillo White Bean Soup

December 17, 2023 Sam

This was an invention of mine, and it’s actually just in testing.

Print Recipe

Tomatillo White Bean Soup with Rice

Rice on the side

Course: Dinner

Cuisine: California, Mexican

Keyword: Dry Beans, Slow Cooker

Servings: servings

Calories: 456kcal

Ingredients

2 tbsp olive oil
1 lb tomatillos husked, rinsed, and diced
1 tsp cumin
1 leek cleaned and half-moon sliced
2 stalks celery cleaned and chopped
6 cloves garlic minced
1 bunch cilantro thin stems chopped, leaves set aside
1 tsp salt
2 jalapeño sliced
2 poblano peppers
½ lb dry white bean

Rice / Serving

2 cup brown jasmine rice
3 limes

Instructions

Prepare all ingredients. This assumes you're using an Instant Pot slow cooker; if not, pre-cook the ingredients in a pot and then transfer to the slow cooker.
Turn IP to saute and add 2 tbsp olive oil to heat. Then add the 1 lb tomatillos, 1 leek, and 2 stalks celery and cook until they start to develop color.
Then add the 6 cloves garlic, the stems from the 1 bunch cilantro, 2 jalapeño, 1 tsp salt, and 2 poblano peppers, 1 tsp cumin and cook until fragrant.
Turn to low on the slow cooker and add the ½ lb dry white bean and 1-2 quarts of water (TBD). Cook for 4-6 hours until the beans are soft.

Rice and Serving

About an hour before serving, add 2 cup brown jasmine rice to a rice cooker along with 3 cups of water and a sprinkle of salt and some of the chopped leaves from the 1 bunch cilantro. Cook until done. Add a splash or two of lime juice and salt to taste.
When ready to serve, squeeze in lime juice from 3 limes to taste and serve over or next to the cilantro-lime rice.

Notes

Makes 6 servings

Nutrition

Nutrition Facts

Tomatillo White Bean Soup with Rice

Amount Per Serving

Calories 456 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Sodium 416mg18%

Potassium 1220mg35%

Carbohydrates 84g28%

Fiber 12g50%

Sugar 7g8%

Protein 16g32%

Vitamin A 702IU14%

Vitamin C 60mg73%

Calcium 150mg15%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Basics, Dairy-Free, Dry Beans, Farro, Favorites, Great Leftovers, Low Calorie, Meal Prep, Quick, Quinoa, Slow Cooker, Weekend Dinner, Weeknight Dinner

Jar Meal: Italian Barley (or Farro) Soup

December 9, 2023 Sam

Print Recipe

Jar Meal: Italian Barley (or Farro) Soup

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: California, Italian

Keyword: Barley, Dry Beans, Farro, Quick, Quinoa, Vegan

Servings: servings

Calories: 201kcal

Ingredients

1 cup pearled barley
3 tbsp pre-washed quinoa
3 tbsp dried mung beans
1½ tbsp dried minced onions
1 tbsp dried basil
½ tbsp dried thyme
½ tsp dried oregano
½ tsp fine grains salt plus more to taste
¾ tsp dried chili flakes
1 tbsp bouillon powder
5½ cups water
14 oz crushed tomatoes

Instructions

Layer all of the ingredients into the jar. Set aside for up to six months.
1 cup pearled barley, 3 tbsp pre-washed quinoa, 3 tbsp dried mung beans, 1½ tbsp dried minced onions, 1 tbsp dried basil, ½ tbsp dried thyme, ½ tsp dried oregano, ½ tsp fine grains salt, ¾ tsp dried chili flakes, 1 tbsp bouillon powder

Make Soup

Add 5½ cups water and 14 oz crushed tomatoes and the contents of the jar to a large Dutch oven or pot. Simmer over medium or medium-low heat for 35 to40 minutes. You want heat that produces steady, small, concurrent bubbles. You can cook either covered or uncovered, or a mix. If you cook uncovered, be sure the water level remains sufficient – ingredients should always be covered by liquid, and if not, add ½ cup of water at a time and let it come to a steady boil again before adding more water. If you cook fully covered, I'd recommend a final five minutes uncovered and at a slightly higher heat level once everything is nearly cooked through. Turn off the heat once the barley and mung beans have cooked through, which you can test by tasting the barley, which should end up chewy and not stiff. If you want to add any kale or broccoli, add just a few minutes before the soup is done cooking.
To serve, you can drizzle with a bit of olive oil, and/or top with cheese (mozzarella, Parmesan, etc.).

Notes

Makes six servings, especially with added fat from olive oil or cheese

Nutrition

Nutrition Facts

Jar Meal: Italian Barley (or Farro) Soup

Amount Per Serving

Calories 201 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 0.4g3%

Polyunsaturated Fat 1g

Monounsaturated Fat 0.2g

Sodium 351mg15%

Potassium 469mg13%

Carbohydrates 42g14%

Fiber 9g38%

Sugar 4g4%

Protein 7g14%

Vitamin A 254IU5%

Vitamin C 8mg10%

Calcium 80mg8%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Appetizer, Dinner Party, Dry Beans, Lunch, Pressure Cooker, Side, Slow Cooker, Summer

Ayocote Morado and Charred Corn Salad

September 2, 2023 Sam

Print Recipe

Ayocote Morado and Charred Corn Salad

Prep Time3

Cook Time30

Soaking Time8

Total Time11 30

Course: Appetizer, Lunch, Side Dish

Cuisine: California, Mexican, Vegetarian

Keyword: Dry Beans, Fresh Corn

Servings: servings (as a side)

Calories: 215kcal

Ingredients

1 large green pepper Anaheim, or 2 small
2 bunches green onions trimmed
3 tsp olive oil divided use
4 ears of corn shucked, cleaned and kernals removed, cobs can be saved for soup or discarded
1 tbsp butter
½ lb Ayocote Morado beans or similar large bean
¼ cup creme fraiche or sour cream
3 limes
1 tbsp hot sauce ideally smoky and deep
1 tsp Rancho Gordo New Mexican Red Chile Powder or other chile powder
1 tsp ground cumin
½ cup crumbled feta cheese
1 small bunch fresh cilantro roughly chopped (optional)

Instructions

Halve the pepper, remove the stems, pith, and seeds, then cut into thick strips. Put the pepper strips and 1 teaspoon of olive oil in a bowl and toss to coat. Heat a large skillet over medium-high heat; once the skillet is hot, add the peppers and char them for 2 to 3 minutes on each side. Transfer to a cutting board or plate to cool.
In the bowl, toss the green onions with 1 teaspoon olive oil. Add them to the skillet (in two batches if necessary) and char them for 2 to 3 minutes on each side, then transfer to the cutting board. Once cool, cut into 1-inch chunks. Return the green onions and pepper to the bowl. Sprinkle with salt and pepper.
In another bowl, toss the corn with a teaspoon of olive oil. Add to the hot skillet and cook, stirring occasionally, until softened and lightly charred, 4 to 6 minutes. Remove the skillet from the heat and stir in the butter. Return the corn to its bowl and stir in the beans.
In a small bowl, combine the sour cream, juice of 1 lime, hot sauce, a pinch of salt, and a tablespoon of water; mix well. Add to the bowl with the corn and beans, and mix well. Season to taste with salt and pepper.
In another small bowl, combine the chile powder, cumin, and a pinch of salt.
Arrange a third of the pepper-onion mixture and a third of the corn-bean mixture on a platter or in a serving bowl. Sprinkle with some of the feta, some of the chile mixture, and some cilantro. Repeat the layers until all the ingredients are used. Add a squeeze of lime before serving.

Notes

Serves six as a side dish

Nutrition

Nutrition Facts

Ayocote Morado and Charred Corn Salad

Amount Per Serving

Calories 215 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 4g25%

Trans Fat 0.1g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 16mg5%

Sodium 309mg13%

Potassium 380mg11%

Carbohydrates 29g10%

Fiber 7g29%

Sugar 6g7%

Protein 8g16%

Vitamin A 409IU8%

Vitamin C 18mg22%

Calcium 108mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Dry Beans, Farro, Great Leftovers, Meal Prep, Slow Cooker, Weeknight Dinner

Basic Bean and Barley Soup (Slow Cooker)

May 7, 2023 Sam

I want to get more into slow-cooker bean meals, to take the burden away from evening cooking when I am tired. I am doing what so many people before me learned is a great method for dinner: let it cook while I’m at work!

Print Recipe

Bean and Barley Soup (Slow Cooker)

Prep Time20

Cook Time8

Total Time8 20

Course: Dinner

Cuisine: American, Vegan, Vegetarian

Keyword: Dry Beans, Farro, Slow Cooker

Servings: servings

Calories: 519kcal

Equipment

1 Slow cooker

Ingredients

1 lb dried beans (adaptable!) rinsed
1 cup pearled barley rinsed
1 tbsp olive oil
28 oz can crushed tomatoes
8 cups water
2 bay leaves
1 tbsp dried Italian herb blend
1 tbsp red chili flakes
Salt and pepper

Vegetable Mix

6 cloves garlic minced or crushed
3 medium carrots roughly chopped
3 ribs celery roughly chopped
1 medium white onion roughly chopped

Serving

1 cup shredded cheese for serving

Instructions

Prepare all of the ingredients, including throwing the 6 cloves garlic, 3 medium carrots, 3 ribs celery, and 1 medium white onion in one bowl.
6 cloves garlic, 3 medium carrots, 3 ribs celery, 1 medium white onion
This works best using the Instant Pot. Turn to medium sauté and put in 1 tbsp olive oil. Then, add the vegetable mixture and saute until things have softened and smell fragrant.
1 tbsp olive oil
Add the 1 lb dried beans (adaptable!) and 1 cup pearled barley and 8 cups water. Add the 2 bay leaves, 1 tbsp dried Italian herb blend, 1 tbsp red chili flakes, and 28 oz can crushed tomatoes. Stir well. Bring to a boil on sauté.
1 lb dried beans (adaptable!), 1 cup pearled barley, 28 oz can crushed tomatoes, 8 cups water, 2 bay leaves, 1 tbsp dried Italian herb blend, 1 tbsp red chili flakes
Once boiling heartily, turn to slow cook on high for 3-4 hours, medium for 6-8 hours, or low for 8+ hours. Cook until beans are softened. Then add Salt and pepper to desired taste.
Salt and pepper
Serve with shredded cheese, likely a sharp cheddar.
1 cup shredded cheese

Notes

Makes six servings.

Nutrition

Nutrition Facts

Bean and Barley Soup (Slow Cooker)

Amount Per Serving

Calories 519 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 15mg5%

Sodium 1129mg49%

Potassium 1701mg49%

Carbohydrates 88g29%

Fiber 28g117%

Sugar 9g10%

Protein 28g56%

Vitamin A 5621IU112%

Vitamin C 17mg21%

Calcium 296mg30%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.