The cocoa powder and coffee in the sauce give the sauce a rich depth of flavour.
1 lb. pork tenderloin
1 small can tomato paste
1 small can of water
1 T. molasses
1 T. brown sugar
1 tsp. smoked paprika
1 tsp. Mrs. Dash southwest chipotle spice mix
1 tsp. cumin
1 T. mustard
1 T. each instant coffee and cocoa powder
salt and pepper to taste
Place tenderloin in the slow cooker liner. Sprinkle with salt and pepper. In a small bowl combine tomato paste, water, molasses, brown sugar, paprika, the southwest chipotle spice mix, cumin and mustard and more salt and pepper if you wish. Spread over the tenderloin. Place slow cooker liner into the slow cooker. Cook for 6-8 hours on low or 4 hours on high. Shred the pork with a knife and fork after it is cooked (you can keep it in the slow cooker for this). Serve in buns, or over rice or quinoa. 4 -6 servings.
Adapted from The Healthy Slow Cooker: More Than 100 Recipes for Health and Wellness
My slow cooker is getting a workout this week, this is the third recipe I’ve made in it!
You will need a large (5 quart or higher) slow cooker for this recipe.
You will also need a loaf pan or 6 cup souffle pan or baking dish. I used a 1.5 quart round casserole dish.
2 cups whole wheat flour
2 tsp. caraway seeds
2 tsp sugar
1 tsp. baking soda
1/2 tsp. salt
3/4 c. soured milk (add one T. vinegar to milk and let stand for a few minutes) or buttermilk
2 T. olive oil
1/4 c. water
Combine dry ingredients in a large bowl. Mix liquid ingredients in a small bowl. Make a well in the center of the dry ingredients and add liquid ingredients. Stir just until blended. Scrape batter into greased baking pan. Place pan inside slow cooker. Add boiling water into the slow cooker until the water comes approximately one inch up the side of the baking pan. Cook on high 2 – 3 hours. (I cooked it on high about 2 hours). Bread is done when the top springs back when lightly pressed.
1 tsp. each oregano, garlic, cumin and cocoa powder
1 – 2 T. each chili and curry powder (depending on heat preference)
Brown ground beef in large skillet adding a little oil if necessary (our ground beef is extra lean so we need to brown it with a little oil). Place in large (7 quart) slow cooker. Chop onions and peppers. Add to slow cooker along with the canned tomatoes, salsa, beans and spices. Don’t forget to plug the slow cooker in (like I did once). Cook on low 6 – 8 hours or on high for four hours. Serves approximately 10 – 12 (or more if part of a potluck, as this was).
I bough a 2 pound boneless turkey breast on Saturday and cooked it in the slow cooker Sunday. Here’s what I did:
1 turkey breast
Place into the slow cooker. Brush with the following: 2 T. herb and spice mix, combined with 2 T. oil. Add 2/3 c. of water. Cook on low for 6 hours.
Remove turkey breast roast to a cutting board. Allow to rest 10 minutes. In the meantime, make gravy from the drippings. Dissolving 2 T. cornstarch in 1/4 c. of water and whisk into the drippings. Crank the slow cooker temperature to high. After a few minutes, the gravy will begin to simmer a bit. Allow it to simmer until it is thickened. Prepare the potatoes and green beans. I microbaked the potatoes for 10 minutes and steamed the green beans until tender. Since I’d frozen some cranberry sauce from Christmas, I thawed it and served it with the turkey. This was a great meal for not a lot of effort. There’s no better meal than turkey dinner! I’ll also have turkey leftovers to make such things as turkey curry, hot turkey sandwiches, etc.
This is done in the slow cooker
2 lbs. beef stew
1 red pepper
1 1/2 c. light coconut milk
1 c. chili sauce
1/4 c. natural peanut butter
juice of 1 lime
1 T. dried cilantro
1 T. dried basil
1 tsp tumeric
1 tsp. curry powder
1 tsp. dried mint
1 tsp garlic
dash of dried red chili pepper
1 T. brown sugar
Cut onion, peppers and tomatoes into chunks. Place in slow cooker. Add stewing beef. Combine sauce ingredients in a microwave-safe dish. Stir to combine and microwave for about a minute. Pour over beef-vegetable mixture. Cook in the slow cooker on low 8 hours. Serve with rice. makes lots.
Prep Time – about 25 minutes [excludes pureeing time]
13 Roma Tomatoes, cored, seeded and halved
1 large (28 oz.) can diced tomatoes
1 large onion, chopped
1 pepper, chopped
2 stalks celery, chopped
Spices: Italian Seasoning, Garlic Powder, Cayenne powder, to taste
Brown onion, pepper and celery in a bit of oil or cooking spray. Place in cooker along with the prepared fresh tomatoes and the canned tomatoes. Add spices. Cook on low for about 10 hours. If you prefer your sauce “chunky” or want to save more time, leave it as is after cooking. If you prefer a smoother sauce, puree it a bit with a hand blender or in the blender. This makes quite a bit of sauce. It would help to buy a package of pre-chopped peppers and onions if the same is available in your area.