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Found 4 results

  1. In my quest for a healthier lifestyle, I have been experimenting some with a lot healthier foods. This weekend I tried this out in the crock pot and was really happy with the results. Here's the nutritional breakdown for this recipe: Slow Cooker Black Bean Chili Ingredients: 2 tbsp Vegetable Oil 6 cloves of minced garlic 1 medium onion, coarsely chopped 1/4 tsp red pepper flakes 1 to 2 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon dried oregano 1 bay leaf 28 ounce can of diced tomatoes 1 tsp salt 1 1/2 cups of water 6 ounces tomato paste 1 tbsp red wine vinegar 2 16oz cans black beans, drained and rinsed 2 16oz cans great northern beans, drained and rinsed 3 ounces of sharp cheddar cheese, grated (use 1/2 oz per serving as a garnish) Chopped green onions, for garnish Directions: Heat the oil in a skillet and saute the onions, garlic and red pepper flakes. Cook 1 minute, then add chili powder and cumin and cook, stirring, for 2 minutes. (You may need to add 1/4 cup of water after you add the dry ingredients depending on your particular cook). Add this mixture to the slow cooker along with all remaining ingredients except canned beans and garnishes. Stir well and cook on low for 6 to 8 hours. Stir in canned beans about an hour before serving. Notes: Before you serve this dish, taste it to see if it needs more salt. This recipe is not particularly healthy for anyone who might be on a low sodium diet, but this recipe does contain a very significant amount of potassium. Reducing this serving size to 1 cup instead of 1 1/2 cup brings the calorie count per serving down to about 360 calories per serving. I was really pleased with this recipe and I plan to do it again. I fed myself and my girlfriend dinner with it and have 4 containers leftover that went in the freezer that I can reheat for lunch or take to work with me for dinner.
  2. ** Video Content Removed ** Here's a great side to go along with your meals from the grill... this can also be done on the grill if you like. These would need to cook in a covered dutch oven at 250° for eight hours or so... Ingredients 1 pound (2 to 2 1/4 cups) dry white beans such as Navy beans or Great Northern beans (can also use kidney beans) 1/3 cup molasses 1/3 cup brown sugar 3-4 Tbsp Dijon mustard 1/8 teaspoon ground cloves 3 cups hot water 1/2 pound salt pork (can sub bacon), cut into 1/2-inch to 1-inch pieces 1 medium onion, (1 1/2 cups) chopped Method 1 Place beans in a large pot and cover with 2 inches of water. Soak overnight and drain. Alternatively, bring a pot with the beans covered with 2 inches of water to a boil, remove from heat and let soak for a hour, then drain. 2 Mix the molasses, brown sugar, mustard, and ground cloves with 3 cups of hot water. 3 Line the bottom of a slow-cooker (or a Dutch oven if you are cooking in the oven) with half of the salt pork (pick the fattiest pieces). Layer over with half of the drained beans. Add all of the onions in a layer, then top with another layer of beans and the remaining salt pork. Pour the molasses water mixture over the beans to just cover the beans. 4 Cover and cook in a slow-cooker on the low setting for 8 hours (or in a 250°F oven), until the beans are tender. Check the water level a few hours in, and if the beans need more water, add some. Add additional salt to taste if needed. Note that fresher beans will cook faster than older beans. Your beans may be ready in less than 8 hours, or they may take longer. Best the next day.
  3. 500g best sausages(as you north american's would know as pork breakfast sausages)think is 1.1lb 250g smoked bacon(thats back bacon,you could sub for smoked ham) 1-2 cups water 6 medium potatoes 2 medium onions salt and pepper 1 sprig parsley chopped Cut the bacon into 1in squares. Bring the water to the boil in a medium saucepan, add the sausages and the bacon and simmer for about 5 minutes. Remove the sausages and bacon and save the liquid. Cut each sausage into four or five pieces. Peel the potatoes and cut into thick slices. Skin the onions and slice them. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon. Repeat the process once more and then finish off with a layer of potatoes. Pour the reserved stock over and season lightly to taste. Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot. I like to serve with some irish soda bread and some brown sauce(think hp sauce)
  4. This product has a good story behind it. It would save a lot of fuel if it works as advertized. http://www.amazon.com/gp/feature.html/ref=amb_link_398553662_2?ie=UTF8&docId=1002990081&nav_sdd=aps&pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-B1&pf_rd_r=0H5X7D4CNHJSYWJHK081&pf_rd_t=101&pf_rd_p=1945886622&pf_rd_i=507846
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