Crock Pot #12 & 13

February is here & I’m progressing well.  How are you doing with your goals and dreams for 2010?  Cooking is definitely one of the habits I will continue.  I’m eating way healthier & saving tons of money.  I do have those voices that tempt me to be lazy & stay on the couch or go to a restraunt…. I have given into those voices only a few times.  I am many miles from where I used to be & have practiced more self descipline than I have demonstrated in the past.  Feeling good about February and looking to add on to what I have implemented into my life.

• My February Nutrition Challenge:  Drink 64+oz of water & take my vitamins daily.
• My February Physical Challenge:  45 min Stair or Stadium Climb 3x’s a week.
• My February Self Care Challenge:  Alseep by 10:30am Sunday-Thursday

Crock Pot #12  (I’m not a fan.  I just didn’t feel like it deserved a picture either.  Maybe if this is doctored up it would taste better)

Mexican Gumbo

• 1 – 15.5. o.z. Can Red beans drained or or Pintos
• 1 – 15 o.z. Can Mexican Style diced tomatoes
• 1 – 8 o.z. Can Tomato sauce
• 1 Cup Water mixed with 1 T.b. Tomato Paste
• 1/2 Cup Brown or Basmati rice
• 1/2 Cup Chopped onions
• 1 Tbsp. Minced garlic
• 1 – Chilipote in adobo sauce chopped-Not the whole can just one!
• 1 Tbsp. liquid sweetener (such as agave nectar, maple syrup)
• 1 tsp. Mexican oregano or 2 tsp. oregano
• 1/2 tsp. Smoked Bittersweet paprika
• 1 Bay leaf
• Dash of Cinnamon

Place all ingredients in the crockpot stir well to mix. Cook for about 6 hours or till rice is done.

Crock-Pot #13… Yum!  I am very fond of Chick Peas.

 

Gingery Chickpeas in Spicy Tomato Sauce

Nutritious vegetarian/vegan meals. It’s wonderful served with a green salad.  Originally found the recipe in Judith Finlayson’s 150 Best Slow Cooker Recipes.

SERVES 6

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, large, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons minced gingerroot
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons balsamic vinegar
• 2 (14 ounce) cans diced tomatoes
• 2 (15 ounce) cans chickpeas, rinsed and drained (or cook 2 cups dried garbanzo beans until tender, drain, and use)
• chopped green onion

Directions

1. In a large pot or Dutch oven, heat oil over medium heat. And diced onion and cook, stirring, for about 10 minutes, until it begins to brown.
2. Add garlic, ginger, cumin, salt, and pepper. Cook, stirring, for 1 minute.
3. Add balsamic vinegar and tomatoes, and bring to a boil over medium-high heat.
4. Add chickpeas to crock-pot. Pour in hot tomato mixture and stir to combine. Cook on high for 2-3 hours, or low for 6 hours.