Colombian-style Beans and Rice

• 1 pound large dried red beans (kidney beans work fine)
• Kosher salt
• 2 tablespoons vegetable oil
• 1/2 pound pork belly, cut into 1-inch cubes
• 2 medium tomatoes, chopped (about 2 cups)
• 1 large onion, chopped (about 1 1/2 cups)
• 1 tablespoon sugar
• 4 cups cooked white rice
• To Serve (all optional):
• Sliced Avocado
• Fried sweet or starchy plantains
• Chicharrones
• Fried Eggs
• Grilled skirt steak
• Ají

DIRECTIONS

1. 1.
   Place beans in a large bowl and add 2 tablespoons salt. Cover with cold water by 6 inches and allow to sit at room temperature overnight. If using a pressure cooker, this step can be skipped.
2. 2.
   The next day, drain beans and set aside. Heat oil in a large heavy-bottomed saucepan or pressure cooker over high heat until shimmering. Add pork belly and cook, stirring occasionally, until well-browned and crisped on all sides, about 10 minutes total. Add tomatoes and onions and cook, stirring frequently until softened, about 3 minutes.
3. 3.
   Add beans, sugar, and 1 tablespoon salt. Cover with water by 2 to 3 inches and bring to a boil. Reduce to a simmer and cook, stirring occasionally and adding water as necessary, until beans are completely softened and liquid is thickened but still soupy, about 3 hours. (If using a pressure cooker, cook on high pressure until beans are tender, about 45 minutes).
4. 4.
   Season beans to taste with more salt and sugar and serve with cooked rice, avocado, plantains, fried eggs, steak, and ají as desired
5. 
   

Rice with Corn Recipe

Ingredients:
3 cups rice 
3 ½ cups water 
¼ cup corn oil 
2 cans of corn (one drained and one with water) 
1 chicken bullion   
2 teaspoons salt or to taste 
2 tablespoons tomato sauce 
1 teaspoon saffron or achiote (annato) -optional for color 
2 teaspoons (4 cloves) of garlic paste or to taste 
1 tablespoon minced fresh cilantro (optional) 
4 tablespoons seasoning check, Sazón or 1 onion finely chopped  and ½ bell pepper chopped 

nstructions:
1. Heat oil in a large saucepan, over medium heat.

2. Add seasoning and onions and peppers, saute for three minutes, add broth, salt, tomato sauce, saffron and garlic. Stir until well blended.

3.  Raise the heat to high and add the water plus water from  one can of corn, reserving corn. When boiling, add washed and drained rice. Reduce heat to medium and cook uncovered until dry. Reduce heat to medium low, cover and cook for 15 minutes.

4. Add corn, stir to mix well with rice and cover. Cook for 20 minutes

Yield: Serves 5.

Note:
a) The amount of water depends on the type of rice you use, it also depends if you like loose or mushy.  I use American Select Rice (long grain) and I cook the rice to be loose and grainy because that's they way my family like it.
For a loose rice grainy rice - use less water.
For a more soft mushy like rice- used more wate

Arroz Poblano

• 1 poblano chile
• 1/2 cup onion, coarsely chopped
• 1 clove garlic, finely chopped
• 1 cup long-grain rice
• 1/4 or 1/2 cup canned corn kernels
• 2-1/2 cups water
• 1 teaspoon chicken bouillon
• 1/4 teaspoon salt

Heat a small skillet over medium-high heat. Heat the chile pepper until the skin begins to blister and turns a dark brown. Turn the pepper until it is evenly roasted on all sides.  Place the pepper in a plastic bag and set aside for 5 minutes. (This causes the pepper to sweat, which makes the skin much easier to remove.)  Peel the blistered skin off of the pepper. Carefully, slice off the top of the pepper. (Cut as close to the stem as possible.) Remove seeds and veins with a spoon. Slice or chop the Poblano chile.

Heat 2 tablespoons of vegetable oil in medium saucepan or skillet over medium-high heat. Saute the onion and the garlic for 1 to 2 minutes. Add the rice and the Poblano chile; saute for 3 minutes. Stir in the corn kernels.  Pour the water over the rice. Season with the chicken bouillon and salt. Cover saucepan and bring rice to a boil. Reduce heat to low and let simmer until all liquid has been absorbed, about 15 to 20 minutes. Enjoy!!!

CROCK-POT MUSHROOM STROGANOFF

• 600g mushrooms, diced (I left any very small ones whole, and halved or quartered larger ones)
• 3 cloves garlic, minced
• 1 onion, halved then thinly sliced
• 250ml (~1 cup) vegetable stock
• 2tsp smoked paprika
• 1tbsp (heaped) sour cream
• Salt
• Black pepper
• 4tbsp fresh parsley, chopped

Instructions

1. Add the first five ingredients to a slow cooker, and mix well. Cook on high for 4 hours.
2. After 4 hours, stir in the sour cream, and season to taste. Serve with a carb of your choice, topped with plenty of fresh parsley.

Read more at http://www.amuse-your-bouche.com/crock-pot-mushroom-stroganoff/#w0j42ZfbQTdUlGHu.99

CROCK POT QUINOA WITH VEGETABLES

• 1½ cups Quinoa
• 3 Cups Chicken or Vegetable Stock
• 1 small onion, chopped
• 1 tablespoon olive oil
• 1 medium sweet red pepper, chopped
• 1 small carrot, chopped
• 1 Cup Fresh Green Beans chopped
• 2 garlic cloves, minced
• 1 teaspoon fresh cilantro or basil (depending on your taste)
• ¼ teaspoon pepper

INSTRUCTIONS

1. Rinse Quinoa
2. Dump it into the crock pot. (I used 6 quart)
3. Add 1 tablespoon of olive oil to coat.
4. Stir in broth, veggies, pepper and garlic. Reserve cilantro for before serving.
5. Cover and cook on low for 4-6 hours, or on high for 2-4.
6. The quinoa is done when you can fluff it with a fork and it is tender. Liquid should be absorbed into quinoa.
7. Top with fresh cilantro and serve.
8. You can mix in garbanzo beans or black beans to add protein to this dish and turn it into a meal

Make this Crock Pot Side Dish into a meal by mixing in beans or even grilled chicken to make this a more substantial dish. Either way it is easy and delicious.

Crock Pot Vegetable Soup

• 4 cups vegetable broth
• 4 cups tomato juice
• 1 cup sliced carrots
• 1 cup sliced celery
• ½ cup chopped onion
• 1 cup sliced mushrooms
• 1 can of diced tomatoes
• 1 tablespoon dried basil
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 cups uncooked rotini pasta
• shredded Parmesan cheese for topping if desired

Instructions

1. Add all the ingredients except the uncooked pasta and cheese to a 6 quart crock pot.
2. Cover and cook on low heat for 8 hours.
3. Add pasta and stir. Turn heat setting to high and cook for 20-30 minutes or until pasta is done.
4. Serve with each bowl topped with a sprinkling of cheese.

SLOW-COOKER BARLEY AND CHICKPEA RISOTTO

• 1-1/2 tablespoons extra virgin olive oil
• 3 carrots, peeled and chopped
• 3 garlic cloves, minced
• 1/2 head cauliflower, cut into small florets
• 1/2 small yellow onion, minced
• 4 sprigs fresh thyme
• 1-1/4 cups pearl barley, rinsed
• 1 can (15.5 ounces) garbanzo beans, rinsed and drained
• 2-1/2 cups less-sodium chicken or vegetable broth
• 1-1/4 cups water
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1-1/2 tablespoons fresh lemon juice
• 1/3 cup grated Parmesan cheese
• 3 tablespoons chopped fresh parsley

DIRECTIONS:

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1. Heat oil in large saucepan over medium-high heat. Add carrots, garlic, cauliflower and onion. Cook until vegetables being to soften, about 5 minutes, stirring occasionally.
2. Stir in thyme and barley; cook 2 minutes, stirring frequently.
3. Transfer mixture to slow-cooker bowl. Stir in garbanzo beans, broth, water, salt and pepper. Cook on high 2 to 2-1/2 hours or until barley is tender and most liquid is absorbed.
4. Remove and discard thyme sprigs; stir in lemon juice. Serve in warm bowls garnished with cheese and parsley.

QUINOA BLACK BEAN CROCKPOT STUFFED PEPPERS

• 6 bell peppers
• 1 cup uncooked quinoa, rinsed
• 1 14 ounce can black beans, rinsed and drained
• 1 14 ounce can refried beans
• 1½ cups red enchilada sauce
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• ½ teaspoon garlic salt
• 1½ cups shredded Pepperjack cheese
• toppings! cilantro, avocado, sour cream, etc.

INSTRUCTIONS

1. Cut the tops off of the peppers and scrape out the ribs and seeds.
2. In a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1 cup of the cheese. Fill each pepper with the quinoa mixture.
3. Pour ½ cup water into the bottom of a crockpot. Place the peppers in the crockpot so they're sitting in the water. Cover and cook on low for 6 hours or high for 3 hours. Remove lid, distribute remaining cheese over the tops of the peppers, and cover again for a few minutes to melt the cheese.
4. Serve topped with anything you like! These are also great with chips and guacamole, believe it or not.

Curried Vegetable and Chickpea Stew

1 teaspoon olive oil
1 large onion, diced
2 medium red or yellow potatoes, diced
1 tablespoon kosher salt
1 tablespoon curry powder
1 tablespoon brown sugar
1-inch piece ginger, peeled and grated (about 1 tablespoon)
3 garlic cloves, minced
1/8 teaspoon cayenne pepper, optional
2 cups vegetable broth
2 (15.5-ounce) cans chickpeas, drained and rinsed
1 green bell pepper, diced
1 red bell pepper, diced
1 medium head of cauliflower, cut into bite-sized florets
1 (28-ounce) can diced tomatoes with their juices
1/4 teaspoon black pepper
1 (10-ounce) bag baby spinach
1 cup coconut milk

Heat the oil in a skillet over medium heat. Sauté the onion with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and sauté until just translucent around the edges.

Stir in the curry, brown sugar, ginger, garlic, and cayenne and cook until fragrant, about 30 seconds. Pour in 1/4 cup of broth and scrape up any toasty bits from the bottom of the pan. Transfer this onion-potato mixture into the bowl of a 6-quart or larger slow cooker. (Halve this recipe for a smaller slow cooker.)

To the slow cooker, add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with their juices, pepper, and final teaspoon of salt. Stir to combine. The liquid should come about halfway up the sides of the bowl; add more broth as necessary. Cover and cook for 4 hours on HIGH.

Stir in the spinach and coconut milk. Cover with lid for a few more minutes to allow the spinach to wilt. Taste and correct the salt and other seasonings as needed.

Serve on its own or over couscous, Israeli couscous, or orzo pasta.

Recipe Notes:

• Smaller slow cookers: Cut this recipe in half for a smaller slow cooker.
• Dutch-oven version: Instead of cooking in a slow cooker, simmer the stew in a large Dutch oven or soup pot over low heat on the stovetop or in a 350°F oven for 45 to 60 minutes, or until the potatoes are tender. Add the spinach and coconut milk and stir until the spinach has wilted. Taste and add more seasonings if needed.