Tonights dinner my slow cooker in action, 🥘 - Healthy Eating

Healthy Eating

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Tonights dinner my slow cooker in action, 🥘

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Hi everyone,

I've been experimenting with my slow cooker as you just chuck everything in and forget about it. You're also rewarded with a the aroma of nice food cooking.

I used local organic mushrooms onions baby tomatoes with frozen veg spiced up with ginger chilli and black pepper, I never cook with salt and really don't like salty foods any more. I've also baked some bread so will have this soup with freshly made bread and I like the thought of that.

I just want to show that with a little effort we can cook a really nice healthy easy meal.

Enjoy your Friday now folks. 😊

15 Replies

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SenateurDupont5 years ago

Slow cooking can be really fun, everything is in a pot and you kind of forget it on the counter! Same with pressure cooking in an instant pot. I love those cooking techniques!

• in reply toSenateurDupont5 years ago

Hey thats right I've only used mine a few times and it's wonderful this afternoon as it smells so nice and thats great on a grey winters afternoon. 😊

5 years ago

That looks so yummy Jerry, I love my slow cooker although today I made a soup in a saucepan, creamy carrot and parsnip soup with ginger.

• in reply to5 years ago

Thanks Alicia your soup sounds delicious and I bet it was. 😊

• in reply to5 years ago

Sounds like you are really enjoying your slow cooker, a fabulous piece of kitchen equipment.

Yes thank you, the soup was delicious.

Alicia😊

MamaOnTheRun• in reply to5 years ago

Ooooh! Could you post the recipe? That sounds delish!

• in reply toMamaOnTheRun5 years ago

Of course. I'll post it when I'm using the computer, which I will be later today, as it's from a book. It's a liw fodmap recipe, very easy to make.

MamaOnTheRun• in reply to5 years ago

Thank you!

• in reply toMamaOnTheRun5 years ago

Here's the recipe - enjoy

Cream of Carrot and Parsnip Soup

680g mixed carrots and parsnips, peeled and cut into 2 inch pieces (I cut mine up smaller so they’d cook more quickly)

3 ½ cups of water or Vegetable stock (I used my homemade low fodmap stock)

1 large potato, peeled and coarsely chopped

2 tablespoons garlic-infused olive oil

1 ½ tablespoons light brown sugar or unbleached cane sugar

1 tablespoon peeled and grated fresh ginger or 1 teaspoon ground ginger (I used ground ginger)

1 teaspoon dried thyme, well crushed between your fingers, or dill weed (I didn’t crush the thyme)

½ teaspoon sea salt, plus more as needed (I used Pink Himalayan salt)

½ teaspoon freshly ground black pepper

¼ teaspoon cayenne (optional) – I didn’t use this

1 cup light coconut milk

Garnishes (choose one, two or all three) – I didn’t use any garnish

8 strips Tempeh Bacon, whole or crumbled

2 tablespoons chopped fresh flat-leaf parsley, lightly packed

2 tablespoons thinly sliced chives or scallion greens

Put the carrots and parsnips in a large soup pot. Add the water, potato, oil, brown sugar, ginger, thyme, salt, pepper and optional cayenne and bring to a boil over medium-high heat. Decrease the heat to medium-low, cover and simmer until the carrots and parsnips are very soft and the potato is tender and starting to fall apart, 50 to 60 minutes. Mine too about 35 to 40 minutes as I’d cut the vegetables into smaller pieces.

Process with an immersion blender (I used a normal liquidiser and it worked very well) until smooth. Alternatively, process in batches in a high-speed blender and return to the soup pot. Stir in the coconut milk (I actually added the coconut milk in with the vegetables in the blender and it worked very well.

I had some last night and have frozen 3 more servings.

Alicia

MamaOnTheRun• in reply to5 years ago

Sounds great! I can have all but the sugar. Do you think you would miss it if you omitted it?

• in reply toMamaOnTheRun5 years ago

To be honest I doubt it as the coconut gave the lovely creaminess of the soup. I'll probably miss the sugar out next time, I only put the sugar in as it was the first time I made it.