We’re changing pace for the next two recipes. We found this wonderful slow cooker recipe book by Ricardo called “Slower is Better”. We can use our slow cooker in the basement which stops the house heating up. Plug in two or three and you have a complete meal ready when you get home, plus some extra for the freezer.
First we made Lentil and Mushroom Spaghetti Sauce. Slice 1 onion, chop 1lb mushrooms and 2 cloves of garlic and fry in olive oil. Chop 2 carrots and 2 stalks celery. Put the fried mushroom mixture into the slow cooker with the carrots and celery, 1 cup (210g) brown lentils, 5 cups (1.25 litres) tomato sauce and 1 cup (250 ml) vegetable stock. Season. Turn on low for 6 hours.
Today Becky was at her new art program, so I decided to make Breakfast Potatoes. Cut up 3 lbs/1.4 kg unpeeled red potatoes into 2 inch chunks and put them in the slow cooker. Pour 3 tbsp melted butter over them. Sprinkle with 1 tsp paprika, 1 tsp chili power, 1 tsp dried oregano and 1/2 tsp onion powder. Stir and turn to low for 8 hours. We only had 1 lb potatoes and used garlic powder and paprika. They cooked in about 4 hours so I just switched to ‘warm’ setting.
We enjoyed a hearty meal with very little effort and kept the house cool. There’s a recipe for an omelette to go with the potatoes, which looks really good and there’s also a recipe for scalloped potatoes which is going on our list of recipes to try.
Becky started an art program 2 days a week and is loving it. So far she has brought home a beautiful bookmark for me…
Cheryl and Becky