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Tag: Slow Cooker

Slow Cooker Cajun Alfredo Pasta

Slow Cooker Cajun Alfredo Pasta

I admit I get tired of brown rice and beans recipes.  They are healthy but sometimes boring.  Sometimes I need to do something different.  In honor of Mardi Gras I searched “Cajun Crockpot Recipes”.  I found “Slow Cooker Cajun Alfredo Pasta Recipe” and decided to have fun.  It looked easy too. 

 

Here is the link for the original recipe. http://www.budgetsavvydiva.com/2012/09/slow-cooker-cajun-alfredo-pasta-recipe

 

I did make one notable change as I thought 10 to 14 ounces of pasta would be too much.  I settled for 8 ounces which worked well here.  Below are the ingredients I used.

  • 1 Teaspoon — Garlic Powder
  • 1 Tablespoon — grated parmesan (powdered kind)
  • 1 Teaspoon of Pepper
  • 1 15 oz. jar of Alfredo Sauce (I accidentally bought the roasted garlic one)
  • 1/4 Teaspoon of Cayenne Pepper
  • 1/2 Teaspoon of Paprika
  • Pinch of Nutmeg
  • Pinch of Salt
  • 1/3 Cup of Fresh Grated Parmesan
  • 1 8 oz. box of Banza Chickpea Pasta (Shells)

 

I added all the ingredients with the exception of the pasta to my crockpot.  The picture below is just the liquid.  I am following the original recipe to a tee at this point.

 

After 2 hours in the low position I added Banza Chickpea Pasta (Shells).  I just discovered them at my local grocery story and am now a fan.  Fooducate lists them as a Top Product (A-) and it takes like regular pasta.  I looked at their store locator which indicates you can buy at Target stores.

 

Below is my picture after turning the crockpot off.  I cooked the pasta for one hour.  I probably should have cooked it just a little bit longer.  I am thinking 90 minutes to 2 hours instead of one but still this recipe came out well.

Below is my last picture which was my lunch Monday, Wednesday and Thursday.  Tuesday I went to a Fred Pryor seminar in North Haven, Connecticut and I had no place to heat it up.

I will make this again.  I think next time I will make my own Alfredo Sauce as I know the one I used was not the healthiest.  Still I am pleased with this.

 

For more of the different crockpot recipes I have tried, visit my site at http://alzibluk.com/category/crockpot/.

All the best,

Alan
Alan Zibluk
http://alzibluk.com

PS:More Family Time?

Alan Zibluk Markethive Founding Member

Slow Cooker Red Lentil Cauliflower Curry

Slow Cooker Red Lentil Cauliflower Curry

I have been experimenting with cauliflower lately as it is so versatile. I do like curry. I did a search for “curry cauliflower crockpot” and found “Slow Cooker Red Lentil Cauliflower Curry” by Erin.

 

Below is the link to her site. This is her recipe. I added a few more cloves of garlic and one avocado to it but that was it. I pretty much put avocado in everything.

http://www.wellplated.com/cauliflower-curry/

 

Below are the ingredients and directions from her site. I just copied and pasted.

 

Ingredients:

  • 2 cups Bob’s Red Mill Red Lentils
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 head cauliflower, chopped
  • 1 tablespoon minced ginger
  • 2 tablespoons red curry paste
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground cardamom
  • 1 (29 ounce) can tomato puree (not tomato sauce)
  • 1/2 cup coconut milk (use full fat—it’s worth it)
  • Freshly chopped cilantro, for serving
  • Brown rice, cooked quinoa, farro, or similar for serving

Directions:

  1. Place the lentils in the bottom of a 4-quart or larger slow cooker. Add the onions, garlic, cauliflower, ginger, curry paste, salt, turmeric, coriander, cumin, cayenne, and cardamom, then stir to combine.
  2. Pour the tomato puree over the top of the cauliflower and lentils. Refill the tomato puree can halfway with water, then pour it over the top of the slow cooker ingredients so that they are covered with liquid. Cover and cook on high for 4-5 hours or low for 7-8 hours, until the lentils are soft.
  3. Just before serving, stir in the coconut milk. Serve over brown rice, quinoa, or farro, topped with fresh cilantro.

 

Below is the picture before I turned the power on to high.

Below is the picture after 5 hours in the high position. I added this to cooked quinoa.

I am glad my local grocery store carries Bob’s Red Mill Red Lentils. Fooducate gave it a grade of A-.

 

I am a huge cilantro fan. Besides taste, it possesses good amounts of antioxidants, vitamins, essentials oils, etc. Cilantro is our friend.

 

I will make this again as I believe it is healthy.

 

All the best,

Alan
Alan Zibluk
http://alanzibluk.com
e-mail: alan@internetguy.ws

PS: Antioxidants are our friends.

 

Alan Zibluk Markethive Founding Member

I would actually bring this to a party and/or social gathering

I would actually bring this to a party and/or social gathering
Super Easy Mexican Crockpot Casserole

This is a follow up to my last blog post “Fairly Easy Chickpea, Lentil, Brown Rice & Broccoli Crockpot Casserole” as this week I made “Super Easy Mexican Crockpot Casserole” by Alexis. Below is her recipe which I copied from her website.
INGREDIENTS
  • 1 cup long-grain brown rice
  • 2½ cups vegetable broth
  • 1-15oz can black beans, drained
  • ¾ cup chunky salsa
  • 1 cup frozen corn (I used Trader Joe’s roasted corn)
  • 1 large bell pepper, chopped
  • ½ cup chopped onion
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1¼ tsp cumin
  • ½ cup shredded cheddar or Mexican blend cheese (or more, to taste)
  • Avocado, for topping
INSTRUCTIONS
  1. Place all ingredients except cheese and avocado in a 5-qt crockpot. Cook on high (covered) for about 2½ hours, or until rice is cooked through and most of the liquid is absorbed.
  2. Turn off crock-pot. Stir in cheese. Season with salt and pepper to taste. Serve with diced avocado and more salsa on top.
NOTES
Adapted from my Super Easy Chickpea, Broccoli and Brown Rice Crockpot Casserole
I recently bought measuring spoons and a measuring cup to do these recipes. I did everything listed above. I substituted one 15 oz. package of Fig Food Co. Black Beans instead of a can as it has less sodium. I also used pink Himalayan salt instead of regular salt.

It took me exactly three hours to cooks this in my crockpot. Below is my three hours later picture.

The title of this blog post is “I would actually bring this to a party and/or social gathering.” I am impressed how well it came out. I can see myself bringing this to a Super Bowl or a work place gathering. It would be interesting to hear what others thought of it. I am proud of myself for making this. Below was my lunch this past Monday and it was just recipe alone.

While cooking the recipe I used the leftover vegetable broth and made Quinoa. I don’t want to toss anything away. It cooked well and added the leftover salsa to it. I put this in a separate container and added this to my lunch Tuesday, Wednesday and Thursday. It was a good combination however I would only feel comfortable sharing with others what I had on Monday.

Next week, a recipe that came with my crockpot. This Sunday I will make Vegetable Curry.

All the best,

Alan
Alan Zibluk
e-mail: alan@internetguy.ws

 

Al Zibluk