“Oh, the weather outside is…”

By: Katrina; Udi’s Team Member and Author of Gluten Free Gidget

 

Well it’s not yet “frightful”, but the weather is quickly becoming brisk. Fall is here and has brought with it cravings for hot soups, stews, and hearty fare.  No matter how great our desire is to spend hours preparing the perfect Beef Bourguignon, with school in session and the holidays upon us, there simply aren’t enough hours in the day!

 Enter the Slow Cooker!  One of the greatest gifts to grace the kitchen since the invention of the refrigerator! Like magic, and without much timely preparation, ingredients are transformed into flavorful concoctions that warm the stomach and soothe the soul. We did a little digging through our recipe box and came up with a few of our slow cooker favorites. So, bundle up in your favorite sweater and join us as we share some delicious and easy to prepare fall recipes!

 

Halloween-y Pumpkin Bean-y Soup

(Gluten Free, Dairy Free, Vegan)

Ingredients:

1 teaspoon Extra Virgin Olive Oil
1 yellow Onion, chopped
4 cloves Garlic, minced
1 (28oz.) can Peeled Whole Roma Tomatoes, chopped2 cups Dried Black Beans, soaked overnight
1 (15oz.) can Pumpkin Puree
4 cups Low Sodium, Vegetable Stock
1/4 cup Coconut Oil
1/4 cup White Wine
2 teaspoons Cumin
1 teaspoon Chili Powder
pinch of Salt
a few grinds of Black Pepper

 

Directions:

  1. Drizzle crockpot with Extra Virgin Olive Oil.
  2. Place ingredients in the crockpot in the order listed.
  3. Cook on low for 8-10 hours.
  4. Puree to desired consistency using an immersion blender, or in 4 batches in a regular blender.
  5. Garnish with Sour Cream.

 

Crock Pot Vegetable Stew

(Gluten Free, Dairy Free, Vegan)

Ingredients:

Extra Virgin Olive Oil
1 Yellow Onion, chopped
6 cloves Garlic, minced
1 Leek, chopped
1 small Russet Potato, chopped
1 Sweet Potato, chopped
1/3 Purple Cabbage, shredded
2-3 Carrots, chopped
2 Yellow Squash, chopped
1 Zucchini, chopped
2 stalks Celery, chopped
1 cup frozen Peas
1 can Chickpeas, drained and rinsed
1 14.5 oz. can Diced Tomatoes
1/4 cup fresh Italian Parsley, chopped
2 tablespoons fresh Rosemary, chopped
2 tablespoons fresh Oregano, chopped
3 sprigs fresh Thyme
Herbamare and Black Pepper, to taste
2 quarts Low Sodium Vegetable Broth
1 tablespoon Light Agave Nectar

Directions:

  1. Place ingredients in you crock pot in the order listed.
  2. Cook on low 6-8 hours.

 

Slow Cooker Apple Cider Dijon Chicken

(Gluten-Free, Dairy-Free)

Ingredients:

2 boneless, skinless Chicken Breasts
1 teaspoon Curry Powder
1 teaspoon Poultry Seasoning
1/2 Yellow Onion, sliced
2 Tablespoon Dijon Mustard
1 Tablespoon pure Maple Syrup
1/2 cup Cold Pressed Apple Cider

 

 

Directions:

  1. Season chicken breasts with curry powder and poultry seasoning and place in a slow cooker.
  2.  Place onion slices on and around chicken.
  3. Combine remaining ingredients in a small bowl and pour over chicken.
  4. Cook on low for 4-5 hours.

4 Responses to ““Oh, the weather outside is…””

  1. Oh! OK. I didn’t know that. I think mine? might be a tad taller than yours. I don’t even know where my mama got them. Anyway, thanks for sharing your taco soup recipe.

  2. pauline says:

    is this a restaurant or store and where is the store located

  3. Thanks for finally getting some real recipes. These two are great. I copied both. Real health foods do not include sweets.

  4. BeckyS says:

    Thanks for the post! All three will be appearing at my dinner table in the very near future!!

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