My kids love chicken as well as Indian flavors. I wanted to incorporate some vegetables in the recipe however I didn’t want to cook them together with the chicken. All I did was add the fresh spinach after the chicken was done, which it wilted in just about a few minutes. It was perfect.I am glad I was able to double the batch because when the recipe was done I actually froze half of it to have later during the week. This is key for me right now, if you are as busy as me saving time in the kitchen by making bigger batches is actually working for us. This is a recipe that can be frozen easily.

To obtain the turmeric chicken with spinach recipe make sure you visit my friends at Nuts.com

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Finally a couple of days ago I got around to trying the slow cooker mac and cheese I have been wanting to try for a while. It was all an experiment that I wished it did turn out a winner recipe… and so it did!

My husband raved about this recipe so many times that I don’t know if he was being nice or really the recipe was that good. He said it was a fantastic tasty recipe and he loved the fact that the broccoli was minced since it was much easier to eat that way. Perfect for the kids too!

I was surprised at how fast the recipe cooked on the slow cooker. I placed the slow cooker on high for 2 hours and that is all it took. After cooking the mac and cheese for two hours, the broccoli followed. To cook the broccoli only took another 20 minutes so all in all about 2 1/2 hours. I am sure you could cook this slow cooker broccoli mac and cheese recipe on low for 4 hours if you need it more time. Then the broccoli will also need another 30 minutes or so.

I used a couple of my favorite cheeses for my slow cooker broccoli mac and cheese but you can use combination of your choice.

I have many other recipes on my to do list for recipe development I want to try. I hope they all turn out as good as this one. Today I am attempting a gluten free lemon poke cake so lets see how that goes.

I am going to be developing other recipes using this broccoli minced method but for now I leave you with this simple recipe I hope you like.

Enjoy!

Slow cooker broccoli mac and cheese

Miryam's original recipe

Yield: 8 servings

Total Time: 2 1/2 hours

Ingredients:

• 12 oz fresh broccoli
• 13-16 oz extra-sharp cheddar cheese, shredded
• 4 oz gorgonzola cheese
• 4 cups organic milk
• 19 oz whole wheat elbow macaroni ( 1 1/2 containers)
• 1/2 tsp celtic salt
• 1/2 tsp arrowroot powder, or cornstarch

 

Directions:

Place all the ingredients in the slow cooker, except the broccoli and arrowroot powder, mix through and set the slow cooker on high for 2 hours. Alternatively you can place the slow cooker on low for 4 hours. (I stirred the mixture two times while cooking)

Place the broccoli on a food processor and pulse until minced, about 20 seconds. Set aside.

Add the broccoli and arrowroot powder in the slow cooker, stir and cook for an additional 20 minutes on high. Serve immediately with some extra gorgonzola cheese.

NOTE: I did stir the mac and cheese a couple of times while cooking. I don't know if this is necessary but I wanted all the elbow macaroni to get coated with the milk and cheese. You can also use any other cheese mixture of your choice.

Some people have complained that they needed less time to cook the past because theirs become to soft with 2 hours. Watch the pasta and see how it is doing after 1 hour on high and 2 hours on low!!

The post Slow cooker broccoli mac and cheese appeared first on Eat Good 4 Life.

If you don’t owned a slow cooker I suggest you purchase one. It is extremely easy to use, kind of inexpensive, and very convenient. This one is one of my favorites slow cooker models. I have actually taken it to gatherings since it closes hermetically and there is no spills. Love it!

Anyhow, onto the recipe now.

Like many of you guys know, I am in school and on top of other things going on in my life, I am redoing my entire house since it flooded. Talk about having management time issues. My life is pretty much scheduled to the minute so I have no time to spare and waste. Very stressful to say the least.

This type of recipes is what I like making lately. Super easy, and convenient. This slow cooker moroccan chicken is super hearty, filling and delicious. I love using all the Moroccan type of spices as well as one of my favorite natural sauces, Mina Harissa. This sauce is made with top of the line ingredients, all real ingredients I must add, and it is extremely versatile. You can add add this sauce pretty much onto anything that requires some spicy component. I also made this Harissa beef burgers the other day and they were juicy and extremely tasty. If you haven’t tried this Mina Harissa sauce you should try it soon. Check out their website for their sauce varieties.

Well I hope you get to make this slow cooker Moroccan chicken recipe soon. Like I said, it is very easy and super tasty.

Giveaway:

Mina Harissa has provided 3 packs of their Harissa sauce to 3 Eat Goo 4 Life readers.

To enter:

• Comment on the section below and let me know how would you Harissa in your recipes.
• I will pick 3 winners November 17th!

Enjoy!

This slow cooker moroccan chicken is super easy to put together. You can serve it with brown rice, couscous or quinoa. You can keep it gluten free this way.

Slow cooker moroccan chicken

Miryam's original recipe

Yield: 8 servings

Total Time: 4 hours

Ingredients:

• 1 lb organic breast chicken tenders, or chicken breast cut into chunks
• 6 organic chicken drumsticks
• 6 organic chicken thighs
• 1 onion, chopped
• 2 tomatoes, quartered
• 3 garlic cloves, chopped
• 1/3 cup vegetable or chicken stock
• 2 tbs Red Mina Harissa
• 2 tsp coriander powder
• 2 tsp cumin powder
• 1/2 tsp cinnamon powder
• 1/2 tsp cardamon powder
• 1 tsp Himalayan salt
• 2 tbsp tomato puree
• 15 oz canned chick peas
• 15 oz pitted green olives
• 1/4 cup golden raisins

Directions:

Mixed the spices, cumin, coriander, cardamon and cinnamon. Toss the chicken in the spices. Add the chicken to the slow cooker followed by the rest of the ingredients reserving the chick peas, olives and raisins for later on.

Set the slow cooker on high and cook the chicken for 3 hours. After the 3 hours add the rest of the ingredients. Cook for another hour on high.

Serve over some brown rice, couscous or quinoa.

NOTE: I added 3 tsp of arrowroot powder mixed with two tablespoons of water to thicken my sauce the last 2-3 minutes of cooking. You can also use cornstarch instead of arrowroot powder.

The post Slow cooker moroccan chicken appeared first on Eat Good 4 Life.

Red lentils are extremely healthy and these red lentils can be used just as you would regular lentils. They can be swamp  on any of your recipes so go ahead and get creative.

Here a few healthy facts about lentils. If you haven’t used lentils or hardly use them I suggest you incorporate them into your diet more regularly.

5. Good Protein – Of all legumes and nuts, lentils contain the third-highest levels of protein. 26 percent of lentil’s calories are attributed to protein.

6. Increases Energy – Lentils increase steady, slow-burning energy due its fiber and complex carbohydrates. Lentils are also a good source of iron, which transports oxygen throughout your body and is key to energy production and metabolism.

Red lentils are one of my favorite legumes to use especially in curries. I have tried them in quinoa salads as well and they work very well when mixed in with more veggies. If you need more ideas on how to incorporate lentils into your diet stay tuned because I have many more recipes coming your way using this fabulous legume.

I served my slow cooker lentil curry with brown rice but you can do it plain or with some nan or pita bread. I hope you get to make this slow cooker lentil curry recipe. It is extremely easy, delicious and healthy.

Enjoy!

Disclaimer: This post is sponsored by Bob’s Red Mill. This post contains affiliate links. All opinions are my own and I speak from personal experience. The end :-)

slow cooker lentil curry

Miryam's original recipe

Ingredients:

• 1 lb Bob's Red Mill red lentils
• 14 oz coconut cream or coconut milk
• 6 oz tomato paste
• 1 tbsp red curry paste
• 2 tsp curry powder
• 2 tsp Himalayan salt
• 1 large onion, chopped
• 4 garlic cloves, chopped
• fresh cilantro, chopped
• 6 cups hot water

Directions:

Place all the ingredients, except cilantro, into your slow cooker and mix through. Cook on high for 3 1/2 hours or 7 on slow. You many have to add a little bit more water while the lentils cook. I added a bit more water for mine.

Once the lentils are cooked through add the fresh cilantro to the cooker and serve over brown rice or as desired.

 

The post slow cooker lentil curry appeared first on Eat Good 4 Life.

I love making recipes on my slow cooker. Ever since I discovered to cook on a slow cooker I like taking advantage of this piece of equipment. It is so easy to to use and most of the recipes I have done in them have been excellent, case in point this slow cooker orca bean soup.

I have never used orca beans before but I know it will not be my last. Orca beans, also known as calypso beans, are a small and tasty heirloom bean, gorgeously dappled in black and white. High in fiber and iron, orca beans are terrific in salads, soups and side dishes. Unlike many beautiful beans, Orca beans hold their lovely markings after cooking, making them a lovely addition to your dishes. Our orca beans are grown in Moses Lake, Washington, exclusively for Bob’s Red Mill.

If you like to purchase some they are now 25% off on their site.

I like using spices with most of my soup recipes. This is what gives them distinctive flavors. I used cumin for my recipe but If you don’t like it you can use any other type of spice of your choice. Basil, oregano and garlic powder will work really good as well. I also like to use tomato paste because it gives my soups a thicker consistency and body.

I hope you like this slow cooker orca bean soup. I have some leftover in the freezer right now which I will keep for my busy days ahead and have when ever I need something comforting, and healthy.

Enjoy!

Disclaimer: This post is sponsored by Bob’s Red Mill. This post contains affiliate links. All opinions are my own and I speak from personal experience. The end :-)

Slow cooker orca bean soup

Miryam's original recipe

Yield: 8 servings

Total Time: 4 hours

Ingredients:

• 1 lb dried Bob's Red Mill Orca beans, soaked overnight
• 8 oz organic frozen corn
• 6 oz tomato paste
• 12 oz fresh kale
• 48 fl oz vegetable stock or water (1.5 liters)
• 1 tsp Himalayan salt
• 2 tsp cumin powder
• 1 tsp paprika
• 1/2 tsp pepper

 

Directions:

Add all the ingredients, except the corn and kale into the slow cooker and cook for 3 30 minutes on high or until beans are almost tender. At this time add the kale and corn and cook on high for another 30 minutes. If you like the soup to be more liquid like you may add more water or vegetable stock if you like.

Keep soup warm or serve immediately. You can add some grated cheese over each serving if you like. You can also freeze leftovers covered on glass hermetic containers for up 3 months.

The post Slow cooker orca bean soup appeared first on Eat Good 4 Life.

I am finding myself using my crock pot quite often lately. Given the fact that it is so convenient and easy I take it out from storage at least twice a week.

For this sweet and sour recipe I almost doubled my batch. If you have been reading my other recipes you will know that more often than not I tend to double my recipe so that I can have leftovers to use for the days ahead. This way I don’t have to cook every single day since we  don’t mind leftovers!

Also, for this recipe, I used dried white beans but you can use any other beans of your choice. I think red beans or even a mixture of them will be good as well. If you like you can also add some other veggies as well as some sort of protein. Lean ground turkey, chicken or beef will complement the beans and veggies rather well. I just left my version vegetarian though.

I cooked the beans on a high setting but if you have more time you can cook it on low for longer. I don’t think that should be a problem. Also, if you like, you can freeze part of the beans and used later on. Beans freeze very well.

On another note, how cold it is where you are? We are experiencing a rather cold winter, however, I think some other parts of the country as well as Canada are way worse than here in NJ. I think I need to move to a hotter area with a warmer climate. It is way too cold for me here.

I leave you with this recipe that I hope you will enjoy.

Slow cooker Sweet and sour beans

Yield: 8 servings

Ingredients:

• 1/4 cup ketchup
• 1/4 cup dry sherry
• 1/4 cup soy sauce, gluten free
• 1/4 cup cider vinegar
• 2 tbsp unrefined sugar
• 1 tbs dried marjoram
• 1 tbs dried thyme
• 2 tsp black pepper
• 6 oz tomato paste
• 1 cup water
• 1 quart vegetable broth
• 1 lb white beans, soaked over night
• 3 potatoes, diced
• 3 carrots, diced
• 1 tbsp arrowroot powder, or corn starch

Directions:

In your crock pot, place the first 10 ingredients and mix through with a whisk. Add the vegetable broth and beans and cook on high setting for one hour.

Add the diced carrots and potatoes and cook further on high for 4 hours. When the 4 hours have gone by dissolve the arrowroot powder in some of the bean broth and incorporate to the soup. Cook for another 15 minutes or so until the broth thickens.

At this stage you can add some celtic salt if you like. Serve while warm.

Recipe adapted from the Slow Cooking Book

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