Prep time: 20 min    Cook time: 15 min    Serves: 2

Ingredients

• 200 g spaghetti (use gluten-free if you are gluten-intolerant)
• 3 tbsp / 45 ml olive oil
• 2-3 garlic cloves, finely diced
• 2 cups of cubed butternut squash / pumpkin*
• about 100 g spinach
• ½-1 tsp chilli flakes (depending on level of heat and your preference)
• ½ lemon, zest and juice
• salt and pepper, to taste
• 30 g walnuts, finely chopped

Directions

1. Coat cubed butternut squash in 1 tbsp of olive oil and season with salt. Bake in a hot oven (225º C / 435º F) for about 40-50 minutes, until butternut squash turns soft and gets lightly caramelised.
2. Heat up 2 tbsp of olive oil in a pan. Fry off garlic gently on a low-medium heat, stirring frequently so it doesn’t burn. Add chilli flakes and cook for another minute or two stirring frequently.
3. Cook spaghetti for a minute shorter than you would normally.
4. Mash half the butternut squash with a fork or potato masher (you can also use a food processor or blender for a smoother texture). Put both mashed and whole butternut squash chunks into the pan with chilli and garlic.
5. Add drained pasta and washed spinach into the pan. Incorporate them well into the pumpkin. Taste and season with pepper, a squeeze of lemon juice and additional salt and chilli if needed.
6. Serve immediately with chopped walnuts and lemon zest on top.

Am slow-cooking inspired of late, I was surfing on-line for recipes and decided to look for slow-cooker inspired desserts. Viola!

Prep time 20 m    Cook time  3 h    Total time 3 h 50 m   Serves 12

Ingredients

• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions

Recommended: Use a liner in your slow cooker for easier cleanup.

1. Spray crock of a large slow cooker with cooking spray.
2. In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.
3. Pour the cake batter into the prepared slow cooker.
4. Set slow cooker to "Low". Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.
5. Serve warm, topped with vanilla ice cream

Prep time 15 m      Cook time 7 h      Total time 7 h 15 m     Serves 8


Call this a soup/Chili, anything you like but either way it's awesome. I really hope you enjoy this! If you like, Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.

Ingredients

• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• 1 (8 ounce) package shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Directions

A quick note; Use a liner in your slow cooker for an easier cleanup.

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Prep time 10 m        Cook time 8 h      Total time  8 h 10 m   Serves: 12

This recipe is designed for the working person who really doesn't have time to cook all day, but it  really tastes like you did.

Ingredients

• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 1/4 cups water
• 5 1/2 pounds pot roast

Directions

A quick note; use a liner in your slow cooker for an easier cleanup.

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

If you do not like spicy foods, go easy on the hot pepper sauce.


Prep time 20 m   Cook time  10 h    Total time  10 h 20 m

Ingredients

• 5 pounds chuck roast
• 3 cloves garlic, crushed
• 1 tablespoon paprika
• 1 tablespoon celery salt
• 1 tablespoon garlic powder
• 1 tablespoon dried parsley
• 1/2 tablespoon ground black pepper
• 1/2 tablespoon chili powder
• 1/2 tablespoon cayenne pepper
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon mustard powder
• 1/2 teaspoon dried tarragon
• 4 fluid ounces beer
• 1 1/2 tablespoons Worcestershire sauce
• 4 tablespoons hot pepper sauce
• 2 teaspoons liquid smoke flavoring
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 jalapeno chile peppers, chopped

Directions

Using a sharp knife, poke several 1 inch deep holes in the roast. Insert the garlic slivers into the holes.


In a small bowl, combine the paprika, celery salt, garlic powder, parsley, ground black pepper, chili powder, cayenne pepper, seasoned salt, mustard powder, and dried tarragon; mix together well and rub over the meat.


In a separate small bowl, combine the beer OR cola, Worcestershire sauce, hot pepper sauce and liquid smoke and mix well. Place the roast in a slow cooker and pour this mixture over the meat.
Add the onion, green bell pepper and jalapeno chile peppers to the slow cooker.


Cook on low setting for 10 hours, or more, if desired.

ELDT notes: For easier cleanup, you can try using a liner in your slow cooker.

In South Africa it is called 'Bruinpoeding' meaning 'Brown Pudding'.

Prep time  10 m     Cook time  1 h 10 m    Total time 1 h 20 m    Serves 16

Ingredients

• 2 cups white sugar
• 4 eggs
• 2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 tablespoons distilled white vinegar
• 2 tablespoons apricot jam
• 2 cups milk

Sauce

• 1 cup sugar
• 1 cup water
• 1 cup milk
• 1/2 cup butter or margarine
• 2 teaspoons vanilla

Directions

Preheat an oven to 350 degrees F (175 degrees C).


Beat 2 cups sugar and eggs with an electric mixer in a large bowl until light and fluffy. Stir in the flour, baking powder, baking soda, salt, vinegar, and apricot jam. Pour in 2 cups of milk and stir until well combined. Spoon the batter into a greased, 2 quart oven-proof baking dish.


Bake in the preheated oven for 60 to 70 minutes, or until a knife inserted into the center comes out clean. Pierce the baked pudding several times with a skewer or fork.


Place 1 cup sugar, water, 1 cup milk, butter, and vanilla in a saucepan and stir over medium heat.


When the mixture comes to a boil remove it from the heat and slowly pour the mixture over the hot pudding. Serve warm.

Prep time  15 m   Cook time  9 h 5 m   Total time   9 h 20 m     Serves  8

Ingredients

• 2 teaspoons celery salt
• 2 teaspoons ground black pepper
• 1 1/2 teaspoons salt
• 1 teaspoon garlic salt
• 1 teaspoon onion salt
• 2 teaspoons Worcestershire sauce
• 3 pounds beef brisket
• 1 cup Russian dressing
• 1 cup hickory-flavored barbeque sauce

Directions

Mix celery salt, black pepper, salt, garlic salt, and onion salt in a small bowl; add Worcestershire sauce. Spread mixture over beef brisket; transfer to a slow cooker.


Cook on Low until beef is tender, about 8 hours.


Transfer beef to a cutting board; shred into small pieces using 2 forks.


Measure 1/2 cup cooking liquid from the slow cooker into a saucepan. Mix in Russian dressing and barbecue sauce; bring to a boil.


Combine shredded beef and sauce mixture in the slow cooker. Cook on Low until flavors combine, about 1 hour.

It is a traditional Easter time classic in Cape Town, South Africa.

Prep time: 30 m   Cook time:  1 h    Total time: 1 d 1 h 30 m       Serves: 6 servings

Ingredients

• 1/2 cup vegetable oil for frying
• 3 pounds cod fillets, cut into 2 to 3 ounce portions
• salt to taste
• 2 large onions, peeled and sliced into rings
• 2 cloves garlic, chopped
• 8 whole black peppercorns
• 4 whole allspice berries
• 3 bay leaves
• 1 red chile pepper, seeded and sliced lengthwise
• 2 cups red wine vinegar
• 1/2 cup water
• 1/2 cup packed brown sugar, or to taste
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander

Directions

Heat the oil in a large skillet over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through, about 5 minutes per side. Remove from the skillet and set aside.


Fry the onions and garlic in the same skillet over medium heat until translucent. Add the peppercorns, allspice berries, bay leaves, and red chile pepper. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and adjust the sweetness if desired.


Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to cool then cover and refrigerate for at least 24 hours before serving.

Prep Time: 30 m
Cook Time: 2 h
Total Time: 2 h 30 m
Serves: 6

Ingredients

• 1 tablespoon vegetable oil
• 3 1/2 pounds lamb or mutton breast chops, chopped into portions
• 2 tablespoons cake flour
• 1 large onion, chopped
• 2 1/4 pounds fresh tomatoes, chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 whole white peppercorns
• 2 bay leaves
• 1 teaspoon brown sugar
• 1 tablespoon white vinegar
• 1 dash Worcestershire sauce
• 1 cube beef bouillon cube
• 2 medium potatoes, quartered (optional)

Directions

1. Heat oil over medium-high heat in a large, heavy-bottomed saucepan. Dredge meat in flour, and cook in hot oil until well browned.
2. Stir in onions, and cook until onions are soft, about 5 minutes. Mix in tomatoes. Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worcestershire sauce, and beef bouillon cube. Cover, reduce heat, and simmer for 1 1/4 hours. Stir occasionally, making sure nothing sticks on the bottom of the pot.
3. Stir in the potatoes and cook for an additional 45 minutes, until the potatoes are done and the meat is tender.

Prep Time: 10 m
Cook Time: 35 m
Total Time: 45 m
Serves: 4

Ingredients

• 1 cup long grain white rice
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground turmeric
• 3 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup black raisins
• 1 tablespoon butter
• 2 1/2 cups water

Directions:

1. In a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. 
2. Bring to a boil uncovered. When it comes to a boil, reduce the heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed. 
3. Remove from the heat and fluff with a fork. Keep warm until serving time.

Servings 36 -40 small meatballs

Ingredients

• 1 pound ground pork
• 1 egg yolk whisked
• 1/4 cup soy sauce
• 1 heaping tablespoon ginger grated or finely minced (about 1-inch knob)
• 2 cloves garlic pressed or finely minced
• 1 teaspoon freshly ground black pepper
• 1/4 cup chopped green onion about 3 green onions
• 1/4 cup fresh cilantro leaves minced
• 1/2 cup panko bread crumbs
• 3/4 cup Kroger Sriracha ketchup or 3/4 cup regular ketchup mixed with XX Sriracha sauce
• 1/4 cup regular ketchup
• 1 10- ounce jar pepper jelly
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1 teaspoon sesame oil
• Green onion and sesame seeds for garnish

Directions

1. In a medium bowl, add the pork and drizzle with the egg yolk, soy sauce, ginger, garlic and ground pepper and gently mix together with your fingers. Add the green onion, cilantro leaves and panko bread crumbs and mix gently until incorporated. Refrigerate for 30 minutes.
2. Line a baking sheet with aluminum foil or parchment paper and preheat the oven to 400 degrees F.
3. Use a small scoop or spoon to form 1/2-inch balls and gently roll between your palms and place on the baking sheet. Bake for 10 minutes or until golden brown. The meatballs may not be cooked all the way through and will continue to cook in the slow cooker. Transfer to a slow cooker.
4. For the sauce, in a medium size bowl or 4 cup measuring cup, mix the Sriracha ketchup with the regular ketchup, pepper jelly, soy sauce, brown sugar and sesame oil. Pour over the meatballs and cook on high for 2-3 hours or low for 4-6 hours.
5. Garnish with chopped green onion and sesame seeds and serve.

Ingredients

Vietnamese Peanut Pesto

• 2 cups roasted peanuts
• 5 garlic cloves
• 3 bunches cilantro
• 1 bunch mint, leaves picked
• 2 bunches green onions
• 1 cup Red Boat fish sauce
• 1 cup dark brown sugar
• 3 limes, juiced

Whole Grilled Fish

• 1 whole red snapper, 2-3 lbs, scaled and cleaned
• 2 tbsp. vegetable oil
• 1⁄4 red onion, shaved
• 1 lime, halved
• 1⁄2 red chili, thinly shaved
• garlic chives, cut into 1-inch sticks, for garnish
• crushed peanuts, for garnish
• salt and pepper to taste

Directions

1. Heat grill to 400 degrees.
2. Make the Vietnamese Peanut Pesto: Place all ingredients in blender except for the peanuts and blend until smooth. Transfer to a food processor, add the peanuts and pulse until peanuts are chopped but still chunky. Set aside.
3. Season the snapper on both sides with salt and pepper and drizzle with oil. Place on a hot grill, and grill evenly on both sides, allowing fish to cook for 10-12 minutes or until done.
4. Carefully remove the fish from the grill smear even layers of the pesto over the entire fish. Reserve extra pesto.
5. Place fish on serving plate and garnish with red onions, red chiles, garlic chives and crushed peanuts. Serve with sliced lime wedges.

Serves 6-8 
Time: 1 Hr, 30 mins

Ingredients

• 3 lb. white-fleshed sea fish (such as threadfin, bream, fluke, or sea bass), scaled and gutted
• 1 tsp. Thai thin soy sauce
• 1⁄2 tsp. fine sea salt
• 15-18 dried Thai chiles (¼ oz.), stemmed
• 2 tsp. whole black peppercorns
• 6 garlic cloves, peeled and sliced (¼ cup)
• 3 lemongrass stalks, green tops trimmed, tough outer layers discarded, thinly sliced (½ cup)
• 1 tbsp. sliced fresh turmeric
• 1 tbsp. Thai shrimp paste
• 2 cups fresh or thawed frozen shredded coconut
• 12 kaffir lime leaves
• 1 tsp. sugar (optional)
• 1⁄2 tsp. Thai chicken bouillon powder (optional)
• Fish sauce (optional)
• 4 cups cooked khanom jeen or bún noodles
• Pineapple slices, Thai eggplants, hard-boiled eggs, thinly sliced long beans, or Thai basil, for garnish

Directions

1. In a large pot, add the fish, soy sauce, and 3 cups water; bring to a boil, then lower the heat and simmer until the fish is cooked, 8–10 minutes. Transfer the fish to a plate to cool.
2. Strain the stock and discard any solids. ­Measure 2 cups liquid, then reserve the rest for another use. Clean out the pot.
3. Flake the meat from the cooled fish. Reserve 1 cup and save the rest for another use.
4. In a mortar and pestle, pound the salt and chiles to a coarse powder. Add the peppercorns and repeat. Add the garlic, lemongrass, and turmeric, and pound and grind to a coarse paste. Pound in the shrimp paste. Set aside.
5. Make the coconut cream and milk: In a large bowl, add the coconut and 2 cups of water. Mix until totally saturated, then squeeze and strain the meat, reserving the liquid. (This is the coconut cream.) Add the meat back to the bowl, along with 4 more cups of water. Mix until saturated, then strain the liquid into the stock pot. (This is the coconut milk.)
6. In a blender, purée the fish, curry paste, stock, and half of the prepared coconut cream, then add to the stockpot. Bring to a simmer over medium-low heat. Add the kaffir lime leaves, the remaining coconut cream, and the sugar and bouillon powder if using. Return to a low simmer for 18–20 minutes; do not boil. Taste and adjust the seasoning with fish sauce as needed.
7. To serve, top ½ cup of noodles in a shallow bowl with about 1⅓ cups of the curry. Serve with the toppings on the side.

Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 12

Ingredients

• 1/4 cup butter
• 1 cup sugar
• 3 bananas mashed
• 2 eggs
• 1/3 cup milk
• 1 tsp vanilla
• 1 cup all-purpose flour
• 1 cup whole wheat flour or use all-purpose
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 cup smooth peanut butter crunchy would also work
• 1/4 cup brown sugar
• 1/2 cup whole wheat flour or sub all-purpose
• 1 tbsp oil
• 1/4 cup chocolate chips optional

Directions

1. Preheat oven to 350 degrees F. Grease an 8x5" loaf pan.
2. In a large bowl, beat butter and sugar until creamed (by hand or with a stand mixer). Stir in bananas, eggs, milk and vanilla until combined.
3. Add flours, baking soda, salt and cinnamon and stir until just combined. Spread into loaf pan and set aside.
4. In a medium bowl, combine peanut butter, sugar, and flour. Add just enough oil to make it crumbly like a streusel (I like to use my hands, but you could use a fork or pastry cutter). Stir in chocolate chips.
5. Sprinkle on top of batter in loaf pan and press down gently.
6. Bake for 45 minutes to 1 hour, until a toothpick comes out clean.

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 8

Ingredients

4 oz cream cheese, room temperature 1/2 package
3 tablespoons sugar
1 egg yolk
1 sheet puff pastry 1/2 450g box, cold
1 egg white
1 tablespoon water
16 strawberries very thinly sliced
3 tablespoons strawberry jam warmed

Directions

1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
2. In a medium bowl, beat cream cheese, sugar and egg yolk until smooth.
3. Roll out puff pastry into a rough 12" by 12" square. Cut in half down the middle and cut each side into 4 rectangular pieces. Divide cream cheese mixture between 8 pieces of puff pastry and spread to within ½" of the outside.
4. With a fork, beat egg white and water until combined. Brush around the exposed edges of the puff pastry.
5. Bake for 15 minutes or until golden brown. Remove from the oven and let cool 20-30 minutes.
6. Top with a layer of strawberries and brush with jam. Serve immediately.
7. Cover leftovers loosely with plastic wrap and serve within 6-8 hours.