Category Archives: Crockpot Recipes

This is where I keep all my crockpot recipes.

Crockpot Recipes, General, Markethive

Slow Cooker Red Lentil Cauliflower Curry

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Slow Cooker Red Lentil Cauliflower Curry

I have been experimenting with cauliflower lately as it is so versatile.  I do like curry.  I did a search for “curry cauliflower crockpot” and found “Slow Cooker Red Lentil Cauliflower Curry” by Erin.

 

Below is the link to her site.  This is her recipe.  I added a few more cloves of garlic and one avocado to it but that was it.  I pretty much put avocado in everything.

http://www.wellplated.com/cauliflower-curry/

 

Below are the ingredients and directions from her site.  I just copied and pasted.

 

Ingredients:

  • 2 cups Bob’s Red Mill Red Lentils
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 head cauliflower, chopped
  • 1 tablespoon minced ginger
  • 2 tablespoons red curry paste
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground cardamom
  • 1 (29 ounce) can tomato puree (not tomato sauce)
  • 1/2 cup coconut milk (use full fat—it’s worth it)
  • Freshly chopped cilantro, for serving
  • Brown rice, cooked quinoa, farro, or similar for serving

Directions:

  1. Place the lentils in the bottom of a 4-quart or larger slow cooker. Add the onions, garlic, cauliflower, ginger, curry paste, salt, turmeric, coriander, cumin, cayenne, and cardamom, then stir to combine.
  2. Pour the tomato puree over the top of the cauliflower and lentils. Refill the tomato puree can halfway with water, then pour it over the top of the slow cooker ingredients so that they are covered with liquid. Cover and cook on high for 4-5 hours or low for 7-8 hours, until the lentils are soft.
  3. Just before serving, stir in the coconut milk. Serve over brown rice, quinoa, or farro, topped with fresh cilantro.

 

Below is the picture before I turned the power on to high.

Below is the picture after 5 hours in the high position.  I added this to cooked quinoa.

I am glad my local grocery store carries Bob’s Red Mill Red Lentils.  Fooducate gave it a grade of A-.

 

I am a huge cilantro fan.  Besides taste, it possesses good amounts of antioxidants, vitamins, essentials oils, etc.  Cilantro is our friend.

 

I will make this again as I believe it is healthy.

 

All the best,

Alan
Alan Zibluk
http://alanzibluk.com
e-mail: alan@internetguy.ws

PS: Antioxidants are our friends.

 

Alan Zibluk – Markethive Founding Member

Crockpot Recipes, Markethive

Crockpot Black Beans and Brown Rice

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Crockpot Black Beans and Brown Rice

My Favorite Crockpot Recipe So Far

This is the first blogpost in the Markethive Group called Crockpot Recipes.  I encourage anyone reading this to join and share their crockpot recipes.  It will be featured on different websites.  I also plan in the future to make a Pinterest board for crockpot recipes to pin the ones I like.

 

The recipe I am sharing I got from mostly homemade mom.  Below is her link.  The recipe is perfect.  I was impressed how easy and delicious it came out.  I am not a fan of sour cream so I did not use it.

 

http://www.mostlyhomemademom.com/2014/01/crockpot-black-beans-rice.html

 

Although the recipe is wonderful, I can’t help myself but always add more things to it.  It is fun to experiment.  Below are the ingredients I used.

  • 2 (14 oz) packages of black beans, drained and rinsed. (I use Fig Foods Black Beans)
  • 1 uncooked cup of brown rice (I use Texmati Brown Rice)
  • 2 cups water
  • 1 cup salsa (I used Frontera Hot Roasted Habanero Salsa)
  • 2 tsp cumin (I bought Cumin Seeds from Amazon)
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ½ tsp salt (I use Himalayan Pink Salt)
  • ¼ tsp black pepper
  • 1 diced onion (my idea)
  • 5 minced gloves of garlic (my idea)
  • 1 avocado (my idea)
  • 1 jalapeno pepper (my idea)
  • A handful of mushrooms cut into smaller pieces (my idea)

 

I greased my crockpot with coconut oil and threw all the contents in it.  Below is my picture of it before I turned on the power.

 

Following the original recipe I put my crockpot in the low setting.  The original recipe called for 3 hours cooking time, the picture below was 4 hours 30 minutes later.  I waited for the liquid to soak up.

 

 

This was the third time I have made this.  It is great by itself.  You can use it for dipping tortilla chips or making burritos.  This time I am using it for soft shell tacos.

 

I like using Maria and Ricardo’s Soft Corn Tortillas.  They taste great and do not fall part like other soft shell tacos.  I have experimented with others but keep coming back to them.

All the best,

Alan
Alan Zibluk
http://alanzibluk.com
e-mail: alan@internetguy.ws

PS:  Visionex for supporting clear vision and optimal long-term eye health.
Alan Zibluk – Markethive Founding Member