Indian Tofu with Spinach

Ingredients

2 boxes of frozen spinach, drained (I used one chopped, and one whole leaf)
1 lb of extra firm tofu
1 yellow onion, diced
3 smashed and chopped garlic cloves
1 can garbanzo beans, drained
2 inches of ginger, peeled and grated
1/2 tsp kosher salt (and then more later to taste)
1 tsp cumin
1 tsp curry
1 Tbsp coriander
1/2 tsp chile powder
1/2 tsp garam masala
1/2 cup water

cornstarch (to coat the tofu)
butter (to fry the tofu)

Directions

Use a 3 or 4 quart crockpot.

Drain your tofu. Squeeze it in between some paper towels or a clean dish cloth if need-be to get as much of the liquid out as you can.

Cut it into 1-inch cubes and toss it with corn starch. Fry in butter until golden brown--resist the urge to flip; tofu takes a while to brown.

While the tofu is browning, squeeze out all of the moisture from the spinach and dump it into your crockpot. Dice up the onion, and mince the garlic. Add that, too. Drain your garbanzo beans, and pour them in. Add all of the spices.

Stir in 1/2 cup of water.

Add the tofu to the very top of the spinach.

Cover and cook on low for about 4 hours. This doesn't take very long to cook. Serve over basmati rice, and scoop up with naan, pitas, or corn tortillas.

Morroccan Lentil Soup

Ingredients

1 cup dried lentils
1 can garbanzo beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 onion, chopped
2 garlic cloves, smashed and chopped
1/2 cup chopped celery
1/2 cup chopped carrots
28 oz can of diced tomatoes (and juice)
4 cups vegetable broth
1 1/2 tsp garam masala
1/2 tsp cayenne pepper
1/2 tsp cumin
1/4 tsp nutmeg
1/4 tsp cinnamon
1 inch ginger, peeled and grated

Directions

Use at least a 5 quart crockpot for this. It makes a lot.

Chop up all of your vegetables and add them to the crockpot. If you are rushed in the morning, consider chopping the vegetables at night---it took me longer than I wanted it to. Drain and rinse off the beans, add to the pot. Add the dried lentils. Grate your ginger, and add it along with the dried spices. Stir in the vegetable broth and tomatoes.

Cover and cook on low for 8-10 hours. Soup tastes best the longer you cook it, and it is even better the next day.

Before serving, use an immersible blender and pulse to blend some of the vegetables and beans together. This isn't necessary, but it really improves the texture of the soup and melds the flavors nicely.

From a Year of Crockpotting
Submitted by Shelli

Orange Couscous with Carrots and Raisins

Ingredients

1 1/3 cup Israeli couscous
1 cup plus 1 Tbs. no-pulp orange juice
3 med carrots, grated (1 1/2 cups)
1/2 cup raisins
1 tsp ground cumin

Coat medium saucepan with cooking spray, and heat over medium heat. Add couscous, and roast 4 minutes, or until pale brown, stirring frequently. Add 1 cup orange juice and 1 cup water; season with salt and pepper, if desired. Bring to a boil. Reduce heat to low, cover, and simmer 12 minutes or until liquid is absorbed. Remove from heat, and steam, covered, 5 minutes. Stir in remaining orange juice, carrots, raisins, and cumin. Serve warm or at room temperature.

From Vegetarian Times
Submitted by Shelli

Lime Steamed Salmon

Ingredients

• 2 limes
• 1 pound salmon fillet, skinned and cut into 3 pieces about 1 inch thick
• 1 tablespoon grated fresh ginger
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons toasted sesame oil
• 2 cups trimmed baby (small) green beans (about 8 oz.) or one 9-ounce package frozen French-cut green beans
• Lime wedges (optional)

Directions

1. Finely shred 2 teaspoons peel from the limes; set aside. Thinly slice limes and lay slices evenly in the bottom of a steamer basket. Place the fish in a single layer on top of the lime slices. Stir ginger, reserved lime peel, salt, and pepper into sesame oil; brush generously over fish.

2. Place fresh or frozen beans in the upper section of the steamer container. Steam the fish and beans according to the manufacturer's directions for 12 to 15 minutes or until just cooked through. (If beans are not tiny, you may need to remove the fish and steam beans for an additional 4 to 5 minutes.) Let stand 1 minute.

3. To serve, arrange beans in a serving dish; remove fish from lime slices and arrange fish on top of beans. If desired, serve with lime wedges. Makes 3 servings.

Conventional Method: Shred lime peel and stir oil mixture together as above in Step 1. In a small saucepan place fresh or frozen green beans in a small amount of boiling salted water. Return to boiling; reduce heat . Simmer, covered, for 15 minutes (5 to 6 minutes for frozen beans). Drain well. Meanwhile, place 4 cups water in a very large skillet. Bring to boiling; reduce heat. Place lime slices and salmon in a steamer basket. Brush with oil mixture as above in Step 1. Carefully place steamer basket into skillet. Cover and steam over gently boiling water about 10 minutes or until fish flakes easily. Serve as above.

From BHG.com

Submitted by Shelli

Crockpot Pineapple Chicken

Ingredients

enough chicken for 4

20 oz can of pineapple chunks

1/4 cup soy sauce (Tamari wheat free or La Choy are gluten free)

1 t red pepper flakes

Directions

Plop the chicken into the crockpot. I used frozen breast tenders. Drain the pineapple, and add the chunks with the soy sauce and the red pepper flakes.

cook on low for 4-6 hours, or on high for 3-4.

The cooking time will depend on how thick your pieces of chicken are, and if they are frozen or not.

My frozen breast tenders only needed to cook on low for 4 hours.

Serve over rice, quinoa, or on a bed of fresh spinach.

From A Year of Crockpotting
Submitted by Shelli

Crockpot Hot and Sour Soup

Ingredients

1 cup cubed firm tofu

2 cups chicken broth

2 cups water

1 package of sliced mushrooms

1 can bamboo shoots

1 can sliced water chestnuts

2T soy sauce (La Choy is gluten-free)

1t sesame oil

2T rice wine vinegar (and some more later)

1/4t red pepper flakes (and some more later)

green onion for garnish

Directions

Combine everything in your crockpot.

Cook on low for 7-9 hours or high 4-5. I was impatient and cooked it on high for 3 1/2. The mushrooms would have been better if I had waited.

Taste. If you need more of the sour flavor, add more rice wine vinegar. If you need more of the hot flavor, add more red pepper flakes. I like my soup very hot and sour, so I added another 1T of the vinegar and another 1/4t of the pepper flakes. Garnish with sliced green onion.

From A Year of Crockpotting
Submitted by Shelli

Crockpot Butternut Squash Soup

Ingredients

1 butternut squash
2 T olive oil
2 small medium onions, or 2 T onion flakes
4 cups broth, chicken or vegetable
2 small apples, peeled and cubed
1 1/2 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp coriander
1/4 tsp cinnamon

Use at least a 5 quart crockpot for this soup.

Cut the squash in half long ways. This is terribly hard to do. If you microwave the entire squash for 2 to 5 minutes on high, the skin will soften, but you will still need to use a pretty powerful knife. If you can find already peeled and cubed butternut squash use that.

I couldn't believe how difficult it was for me to cut the squash. My knife got stuck.

Scoop out the seeds and stringy pulp. Brush olive oil on the inside of the squash and roast it in the oven at 400 degrees for about 15 minutes, or until you can peel the skin away from the flesh.

Plug in your crockpot and turn to high. Add the broth, and the onion and apple. Stir in the spices. Cover to let heat.

When the squash has finished roasting, add it to the pot. Cover and cook on low for 6 to 8 hours, or on high for about 4.

Blend in small batches with a stand blender, or carefully blend with an immersible wand.

From a Year of Crockpotting
Submitted by Shelli