24 slow cooker recipes

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chana dal soup

https://www.ohsweetmercy.com/easy-chana-dal-soup/

December 26, 2018

First try.  I did not boil the beans first and then add ingredients.  So, perhaps the spices were overcooked.  I also shortened the cooking time from two hours to one hour and I think that was a mistake for a very creamy soup. I  used sour cream instead of yogurt.  That worked fine.  I used turmeric too. I used my homemade veggie broth instead of water and 5 cloves of garlic.  I did not have red pepper or chives.   I can see how this would be good with red pepper, but on top of the garlic and onion I think the chives would just be decoration.

Very tasty.  Elizabeth liked it.  I'd like it more with a bit of ginger and I add that to my portion. 

I do think soaking was important.  I rarely soak chana dal, but I will from now one.  The baking soda helps destroy any lingering pesticides.  

Ingredients

2 c dry chana dal, soaked FOR AT LEAST SEVEN HOURS IN SIX CUPS OF WATER AND A TEASPOON OF BAKING SODA, and THEN drained

INGREDIENTS

Water to cover chana dal by about 2 inches, plus more if needed 

1 tsp baking soda, for soaking 

3 cloves garlic 

1/2 small onion, quartered 

1-3 tsp yellow curry powder, or to taste 

High mineral sea salt to taste 

1/4 tsp or more black pepper 

2 tsp high quality olive oil 

2 Tbs fat free Greek yogurt 

Fresh snipped chives (optional)

Sweet pepper rings (optional)

Instructions

1. The night before you want to make this, sort and rinse your chana dal. Put in a pot with 6 cups of water and 1 tsp of baking soda.
2. After soaking at least 7 hours, drain the soaking water. Add enough fresh water to cover the chana dal by 2 inches or so.
3. Add garlic and onion and bring just to a boil.
4. Simmer on low heat for 2 hours or until the chana dal is soft and mushy.
5. Add remaining seasonings, olive oil and yogurt.
6. Using an immersion blender, carefully blend until smooth.
7. Check for seasoning and adjust to your taste.
8. Serve garnished with a dollop of Greek yogurt, fresh chives and peppers if desired

Notes

Be sure to plan ahead for soaking and long, slow cooking! But other than that this is a super easy recipe and worth the wait.

BERNADETTE'S SWEET POTATO soufflé

Sweet potato soufflé recipe

Inbox

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Bernadette Hill <bern1974@att.net>	Thu, Nov 29, 5:16 PM
to me, Elizabeth

MAIN INGREDIENTS

4 cups mashed sweet potato (canned sweet potato works!)

1 cup sugar

2 eggs

1/2 cup milk

1/2 tsp salt

1/3 stick melted butter

1 tsp vanilla

Mix well and pour into buttered 9x13 dish.

TOPPING INGREDIENTS

1 cup brown sugar

1/2 cup flour

1/3 cup melted butter

1 cup chopped pecans

*I usually increase the topping ingredients---almost double it for the recipe

Crumble topping evenly over potato mixture. Bake uncovered at 350 for 35-45 minutes.

turkdy under a brick

I just did one leg and put parchment paper instead of tin foil, using a chicken skewer to keep it on the brick.  Seemed to work really good.