Sep 272014
 

Since the Slow Cooker North African Spiced Carrots recipe was a hit, I decided to try a sweet version in the slow cooker.

They turned out very good. The bite of the cayenne pepper added some needed spice with all the sweet.

Matches well with a good variety of meals. I serve it with spicy entrees often.

 

Slow Cooker Sweet Spiced Carrots
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Ingredients
  1. 12oz bag frozen carrots
  2. 1 Tablespoon water
  3. 2 Tablespoons butter or margarine
  4. 2 Tablespoons brown sugar
  5. 1 Tablespoon lemon juice
  6. 1/2 teaspoon cinnamon
  7. 1/8 teaspoon cayenne pepper
  8. Salt, to taste (optional)
Instructions
  1. Grease 2 quart or less slow cooker with butter.
  2. Add all ingredients and cook on high for 45 minutes.
  3. Turn to low and cook an additional 2-3 hours, stirring occasionally.
Notes
  1. My 1 quart slow cooker doesn’t have a high setting, or any setting for that matter, so I cook it for 4-5 hours or until the carrots are tender.
  2. Using blanched carrots? Check a little earlier for tenderness.
  3. Using fresh carrots? Cut into 1/4 slices and add an hour to cooking time.
Kryson's Kreations http://krysonskreations.com/

 

Sep 192014
 

I was looking for something to do with the frozen carrots I had, when I found this recipe on Eating Well. I decided to adapt it to a slow cooker to see how it turned out and I really liked the results.

Healthier, spicy, tasty and easy! I didn’t find it hot. It had a nice bite to it and was very far from bland.

Makes a great side dish for many different meals.

Slow Cooker North African Spiced Carrots
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Ingredients
  1. 12oz bag frozen carrots
  2. 1 Tablespoon olive oil
  3. 4 cloves garlic, minced
  4. 2 teaspoons paprika
  5. 1 teaspoon ground cumin
  6. 1 teaspoon ground coriander
  7. 1/4 cup water
  8. 3 Tablespoons lemon juice
  9. Salt, to taste (optional)
  10. 1/4 cup chopped fresh parsley or 2 Tablespoons dried
Instructions
  1. Coat inside of 2 quart or less slow cooker with olive oil. Add all ingredients and cook on high for 45 minutes. Turn to low and cook an additional 2-3 hours, stirring occasionally.
  2. My tiny 1 quart slow cooker doesn’t have a high setting, so I cook it for 4-5 hours or until the carrots are tender. Stir about once an hour.
Notes
  1. Using blanched carrots? Check a little earlier for tenderness.
  2. Using fresh carrots? Cut into 1/4 slices and add an hour to cooking time.
Adapted from EatingWell
Adapted from EatingWell
Kryson's Kreations http://krysonskreations.com/
Slow Cooker North African Spiced Carrots

 

Dec 072011
 
2 pounds sirloin cut in thin strips 1/4 cup tomato sauce
1 red bell pepper, chopped 1/4 cup sherry
2 cloves garlic, minced 1 Tablespoon oyster sauce
3 carrots, chopped 3 Tablespoons almonds, slivered
2 Tablespoons rice vinegar 12 ounces hot cooked vermicelli

Combine all ingredients except noodles in Crockpot. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours. Serve over noodles.

Makes about 6 servings

Nov 292011
 
2 pounds beef stew meat, 1 inch cubed 1 teaspoon paprika
1/4 cup flour 1 bay leaf
1/2 teaspoon salt 1 medium chopped onion
1/2 teaspoon pepper 4 sliced carrots
1 1/2 cups beef broth 3 diced potatoes
1 teaspoon Worcestershire sauce 1 sliced celery stalk
2 cloves minced garlic 1 cup frozen corn

Place meat in Crockpot. Mix flour, salt and pepper, and pour over meat. Stir to coat. Add remaining ingredients and mix well. Cover and cook on low 10 to 12 hours or 4 to 6 hours on high. Stir before serving.

Makes about 6 servings

Aug 252011
 
6 ounces spaghetti 3 Tablespoons soy sauce
1 teaspoon cornstarch 1/3 cup cold water
1/2 teaspoon curry powder 3 Tablespoons cooking oil
1 clove garlic, minced 1 medium onion, sliced
1/2 cup chopped fresh broccoli 1 cup sliced fresh mushrooms
1/2 cup shredded carrot 1 Tablespoon cooking oil
3 cups shredded cabbage
  1. In saucepan cook noodles according to package directions. Rinse in cold water and drain well.
  2. Stir soy sauce into cornstarch. Stir in water and curry.
  3. Heat wok over high heat.  Add 1 tablespoon oil.  Add half the noodles.  Stir-fry for 7 to 9 minutes or until lightly browned.  Remove to plate.  Repeat with 1 tablespoon more oil and the remaining noodles.
  4. Add 1 tablespoon more oil and stir-fry garlic for 30 seconds.  Add onion and stir-fry 2 minutes.  Add broccoli and stir-fry 2 minutes.  Add mushrooms and carrot.  Stir-fry 2 minutes.
  5. Stir soy sauce mixture.  Stir into vegetables.  Cook and stir until thickened and bubbly.  Cook and stir 2 minutes more.
  6. Stir in noodles and heat through.  Remove from wok and keep warm.
  7. Add 1 tablespoon oil to wok.  Stir-fry cabbage 3 minutes or until crisp-tender.
  8. Arrange on platter and top with noodle mixture.

Makes 6 to 8 servings

Works best in a wok, but can be made in skillet.

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