••••FRUIT AND NUT BAKED APPLES••••

(Source: Publications International, Slow Cooker Bible & photos)

••••GREAT FOR A COLD DAY!!!

••••FRUIT AND NUT BAKED APPLES ••••

•4 large baking apples, such as Rome Beauty or Jonathan

•1 tablespoon lemon juice

•1/3 cup chopped dried apricots

•1/3 cup chopped walnuts or pecans

•3 tablespoons packed light brown sugar

•1/2 teaspoon ground cinnamon 

•2 tablespoons butter or margarine, melted 

1. Scoop out center of each apple, leaving 1-1/2-inch-wide cavity about 1/2 inch from bottom. Peel top of apple down about 1 inch. Brush peeled edges evenly with lemon juice.  Mix apricots, walnuts, brown sugar and cinnamon in small bowl. Add butter; mix well. Spoon mixture evenly into apple cavities.

2. Pour 1/2 cup water in bottom of slow cooker. Place 2 apples in bottom of cooker. Arrange remaining 2 apples above but not directly on top of bottom apples.

3. Cover; cook on LOW 3 to 4 hours or until apples are tender.  Serve warm or at room temperature with carmel ice cream topping, if desired.

•Makes 4 servings

••HELPFUL HINT••

•Acidic lemon juice is brushed onto the cut surfaces of apples and pears to prevent them from discoloring when they are exposed to air.

••••DOUBLE-HEARTY AND QUICK VEGGIE CHILI••••

(Source: Publicatiions International, Slow Cooker Bible & photos)

••••PERFECT FOR A COLD DAY!!

••••DOUBLE-HEARTY AND QUICK VEGGIE CHILI••••

•2 cans (about 15 ounces each) dark kidney beans, rinsed and drained

•1 package (16 ounces) frozen bell pepper stir-fry mixture, thawed, or 2 bell peppers, *chopped

•1 can (14-1/2 ounces) diced tomatoes with peppers, celery and onions

•1 cup frozen corn kernels, thawed

•3 tablespoons chili powder

•2 teaspoons ground cumin, divided

•1 tablespoon olive oil

•1/2 teaspoon salt

•+Sour Cream

•+Chopped cilantro leaves

*If using fresh bell peppers, add 1 small onion, chopped.

1. Combine beans, bell peppers, tomatoes, corn, chili powder, sugar and 1-1/2 teaspoons cumin in slow cooker; mix well.

2. Cover; cook on LOW 6 hours or on HIGH 3 hours.

3. Stir in olive oil, salt and remaining 1/2 teaspoon cumin. Serve with sour cream and cilantro.

•Makes 4 to 6 servings 

NOTE: If using fresh bell peppers, add 1 small onion, chopped

••••NO-CHOP BLACK BEAN SOUP••••

(Source: Publications International-SlowCookerBible & photos also)

••••SO COLORFUL!!!

••••NO-CHOP BLACK BEAN SOUP••••

•3 cans (about 15 ounces each) black beans, rinsed and drained

•1 package (12 ounces) frozen diced green bell peppers, thawed

•2 cups frozen chopped onion, thawed

•2 cans (about 14 ounces each) chicken broth

•1 can (14-1/2 ounces) diced tomatoes with pepper, celery and onion, I drained

•1 teaspoon bottled minced garlic

•1-1/2 teaspoons ground cumin, divided

•2 tablespoons olive oil

•3/4 teaspoon salt

•1. Combine beans, bell peppers, onions, broth, tomatoes with juice, garlic and 1 teaspoon cumin in slow cooker.

•2. Cover; cook on LOW 8-10 hours or on HIGH 4-5 hours.

•3. Stir in oil, salt and remaining 1/2 teaspoon cumin just before serving.

•Makes 8 servings

••••PERSIMMON AND POMEGRANATE CUPS••••

(Source: happyfoodstube.com & photos also)

••••DELICIOUS!!!

Persimmon & Pomegranate Cups Recipe:

INGREDIENTS:

2 Persimmons

200g Dried Dates

100g Hazelnuts

30-40ml Coconut Oil

2 Tablespoons Chia Seeds (optional)

½ of a Large Pomegranate

Makes: 6 portions

Time: Preparation 20 minutes + Freezer 15 minutes + 1 hour in the Fridge

METHOD:

Process the hazelnuts and dates (soak the dates first – best overnight. I don’t always soak them, it depends on how soft they are) and set aside.

Wash, peel, dice and puree 2 persimmons (taste them first – make sure you have sweet ones. Some of them can have bitter taste).

Add chia seeds (optional) and 2 tablespoons pomegranate seeds into the persimmon puree. Mix well with a spoon.

In a bowl mix the dates, hazelnuts and coconut oil until well blended.

Line each hole in a muffin tray with tin foil. Spoon in the dates mix (divide equally into six portions) into the muffin holes. Using a small spoon (and your fingers if necessary), create a cup like shapes by pressing the mixture down and to the sides.

Once ready, freeze it for 15 minutes.  Afterwards, take it out and fill it with persimmon puree. Top with a few pomegranate seeds and place in a fridge for about an hour.

••••SUN DRIED TOMATO SOUP WITH CODFISH AND ARGULA••••

(Source: junedarville.com & photos also)

••••LOOKS COLORFUL AND DELICIOUS!!!

Sun Dried Tomato Soup with Codfish & Arugula

 

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

A 15-minute sun dried tomato soup with arugula and codfish... this is powerful stuff!!

Serves: 2

Ingredients

• 2 small codfish fillets
• 1 fresh sprig rosemary
  
  
• 1 bay leaf
• 1 medium garlic clove, sliced
• 2 tbsp yellow onion, chopped
• 2 tbsp olive oil
• 5,5 oz (155 g) sun dried tomatoes
• 3 cups (720 ml) chicken stock
• 2 handfuls fresh arugula
• pepper
• salt
  

Instructions

1. Pour the olive oil in a large casserole and add the fresh rosemary, bay leaf and the sliced garlic clove.
2. 
3. Place the casserole over medium heat and gently fry the garlic and herbs for 5 minutes. Then add the sun dried tomatoes.
4. 
5. Give it all a good stir and cook for 2 minutes. Then pour in the chicken stock and season with a dash of pepper and a small pinch of salt.
6. 
7. Stir and bring the soup to a light simmer. Add the chopped onion and cook for a minute.
8. 
9. Add the arugula to the soup.
10. 
11. Then add the codfish fillets.
12. 
13. Put a lid on the casserole, turn the heat lower and let the fish poach in the soup for 3 minutes. Then check the seasoning of the soup and add extra pepper or salt to taste if necessary. Scoop the soup onto large bowls and top with a piece of the codfish. Serve hot.
14.