Archive for crockpot
I love chili. But it’s hard to find a good veggie chili. Here is my favorite chili recipe sans the meat, yet it’s satisfying and thicker. My secret weapon? Refried beans.
garlic, 4 cloves, minced
onion, small, chopped
carrots, 1 cup, chopped
green pepper, medium, chopped
red pepper, medium, chopped
celery, 1 cup, chopped
whole peeled tomatoes (with liquid), 28oz can
black beans, 2 – 15oz cans, undrained
bean tri-mix, 1 -15oz can, undrained
refried beans, 1 – 15oz can
corn, frozen, 1 cup
chili powder, 2 tablespoon
cumin, 1 tablespoon
basil, 1 1/2 tablespoon
granulated garlic, 1/2 tablespoon
pepper, to taste
cayenne powder, 1 teaspoon
cajun seasoning, 1 1/2 teaspoons
1. Combine all ingredients in a crockpot.
2. Cook on high for 4 hours.
3. Top with cheese if desired. And enjoy!
It is tomato season. The harvest is ripe, as evidenced by my over-flowing counter, and each day brings a new crop. I can barely keep up with all the tomatoes (as I am sure any of you out there growing your
own tomato plants can testify to as well).
Even if you aren’t growing your own tomatoes this year, you can snag up some great deals at your local grocer since tomatoes are in season.
I am all about simple, easy, one-pot meals. My favorite meals are crock-pot meals. Set it and forget it!
So in an attempt to use all of my beautiful fresh tomatoes, I wanted to create a simple, fresh tomato sauce that didn’t take any time to prepare.
Here is the result:
6-8 fresh large tomatoes, diced
1 onion, chopped (I used this from my garden too!)
3 cloves garlic, minced
3 Tbsp fresh basil (this came from the garden too, but if you don’t have access to fresh basil, substitute
with 3 teaspoons dried)
1 tsp dried oregano
½ cup of your favorite dry white wine
Salt and Pepper to taste
Combine all ingredients in your crock-pot. Set on 8 hours low heat. Half way through cooking, use an immersion blender to blend ingredients (blend until desired consistency; I like my sauce slightly chunky).
Place sauce back in crock-pot and continue cooking for another 2-4 hours or until sauce is thick. Store in an airtight container in refrigerator for up to a week or place in airtight containers and put in the freezer to use later.
Use this sauce to top your favorite pasta or polenta. Use in lasagna or eggplant parmesan. Or better yet, make some homemade pizza! Delish!
-Heather @ BloomEveryday