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What is your favorite slow-cooker meal?

Posted by on Nov. 16, 2009 at 9:06 AM
  • 2 Replies

  Mine is chili.

by on Nov. 16, 2009 at 9:06 AM
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Replies (1-2):
grace2joy
by on Nov. 16, 2009 at 9:13 AM

I like chicken soup or chili!

 

rkoloms
by on Nov. 17, 2009 at 8:32 AM

This is my current favorite:

Vegetable Stew with Cornmeal Dumplings
3 cups peeled butternut or acorn squash cut into 1/2-inch cubes
2 cups sliced fresh mushrooms
2 14-1/2-ounce cans diced tomatoes, undrained
1 15-ounce can Great Northern beans, rinsed and drained or 1.5 cups homecookes; any bean will do
1 cup water or vegetable broth
4 cloves garlic, minced
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour (I use whole wheat pastry flour)
1/3 cup cornmeal
2 tablespoons grated Parmesan cheese or nutritional yeast (lots of B vitamins and a nice cheesey flavor)
1 tablespoon snipped fresh parsley
1 teaspoon baking powder
1/4 teaspoon salt
1 egg or egg replacer
2 tablespoons milk (plant or animal)
2 tablespoons olive oil
1 9-ounce package frozen Italian green beans or frozen cut green beans (I hate green beans, so I use frozen chopped spinach)
Paprika
In a 3-1/2- or 4-quart slow cooker, combine squash, mushrooms, undrained tomatoes, Great Northern beans, the water, garlic, Italian seasoning, and pepper. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
For dumplings: In a medium bowl, stir together flour, cornmeal, Parmesan cheese, parsley, bakiing powder, and salt. In a small bowl, whisk together egg, milk, and oil. Add to the flour mixture; stir with a fork just until combined. If using low-heat setting, turn to high-heat setting. Stir frozen green beans into stew. Drop the dumpling dough into six mounds on top of the stew. Sprinkle with paprika. Cover and cook for 50 minutes more. (Do not lift lid while dumplings are cooking.)

Robin in Chicago

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