Summary: Creamy Cauliflower Chowder

Creamy Cauliflower Chowder

Number of Servings: 8
You’ll Need:
 3 lb cauliflower florets
 3 quarts vegetable stock
 2 small onions, chopped
 4 cloves garlic, minced
 1 1/2 tsp white pepper
 1/3 tsp sea salt
 3 cups broccoli florets
 2 celery stalks, diced
 3 carrots, sliced into rounds

How to Prepare:
1. Combine the garlic, pepper, sea salt, cauliflower florets and vegetable stock into the Crock Pot. Mix well, then cook for 6 hours on low.
2. Use an immersion blender or food processor to puree the cauliflower. Return to the Crock Pot and stir in the celery, carrots, and broccoli.
3. Cover and cook for half an hour on low or until all the vegetables are fork tender. Chapter 5: Red Meat Dishes

Pot Roast with Prune Gravy

Number
Place the browned lamb shanks in the Crock Pot together with its juices from the pan.
3. Place a skillet over medium flame and heat the olive oil. Stir in the onion, salt, pepper, and sugar until onion is coated. Cover and cook for 10 minutes, stirring every now and then, to caramelize the onion.
4. Set heat to low and add the garlic. Saute until garlic becomes fragrant, then transfer to the Crock Pot.
5. As you cook the onion, take out a saucepan and mix together the beef stock and mushrooms. Place over high flame and bring to a boil, then turn off the heat and let the mushrooms soak for about 10 minutes. Use a slotted spoon to take out the mushrooms, then chop them up and pour into the Crock Pot. Strain the stock with a coffee filter into the Crock Pot.
6. Grate the zest from the oranges and add it into the Crock Pot together with the juices. Stir in the tomato paste, bay leaves, rosemary, and parsley.
7. Cover and cook for 10 hours on low or for 5 hours on high.
8. Combine the cornstarch with the cold water. Set Crock Pot heat to high and stir the cornstarch mixture into it until sauce thickens. Cook for 10 minutes, then remove the bay leaves.
9. Season to taste with salt and pepper, then transfer to a platter and serve. Easy Barbecue
Season the eggplant cubes with salt in a colander, then place a plate and some cans on top of the eggplants to press and drain them for about half an hour. Rinse the eggplant cubes and press out excess water.
2. Preheat the oven broiler and line the pan with aluminum foil. Broil the beef until browned, about 3 minutes for each side. Place the beef into the Crock Pot along with its juices from the pan.
3. Place a skillet over medium flame and heat half of the olive oil. Sauté the onion, green pepper, and garlic until onion becomes translucent. Transfer to the Crock Pot.
4. Pour the rest of the olive oil into the skillet and set heat to medium high. Sauté the eggplant cubes until softened, then scrape into the slow cooker.
5. Stir the apple cider, sugar, balsamic vinegar, parsley, tomato sauce, bay leaves, and marjoram into the Crock Pot. Cover and cook for 8 hours on low or for 5 hours on high, or until all the ingredients are fork tender and cooked through.
6. Combine the cornstarch and cold water. Set heat to high and stir the cornstarch mixture into the Crock Pot. Cook for 15 minutes more, then take out the bay leaves.
7. Season to taste with salt and pepper, then serve. Tropical Beef Ribs

Number of Servings: