Category: Slow Cooker

Pre-cooking Lentils…
Alliyah Dawud
August 2, 2019

Why I pre-cook and freeze gram lentils….

I love cooking however I don’t always have time to leisurely cook and that’s where my kitchen short cuts come in.

I use gram lentils quite a bit. They are the base ingredient of vegetarian kebabs, Pakistani Bun kebab and also my favourite spinach and gram lentil curry. But I’ll be honest with you. I dislike having to watch food simmer on the stove for hours. It’s just not in my nature. I’ll happily place something in the oven and leave it for hours but on the stove? Nope. Just not happening.

I discovered a while ago that you can pre-cook and then FREEZE gram lentils to create meals that slash the time on stove top simmering. A revolution!

Since then I boil approximately 900 grams of Gram Lentils in my rather large Slow Cooker on high for a good few hours (mine took 5 hours to cook to the tenderness level I required), cool then and then freeze them up in portion sizes I know I will use.

I also do this with green lentils (for my tacos). If a lentil is going to take hours I’d rather go through the pain of pre-boiling in a slow cooker, cooling and freezing instead.

So here is my method:

1) I wash the lentils and then soak them for around a hour.

2) I place them in the slow cooker to boil HOWEVER I add the following ingredients to my 900 grams of lentils for a bit of flavour penitration. Here’s my recipe:

900 grams Gram Lentil
As much water as you can add to the slow cooker. If you find your slow cooker is on the small side boil half the amount of daal. Simples.
1 onion-halved
1 large piece of ginger-whole (skin can be kept on)
4 whole cloves of garlic peeled only
Salt-to your own taste
1 TBSP chili powder OR 5 dried red chilies
1 TBSP turmeric (Haldi)

2) Place all the ingredients in the Slow Cooker and turn to high. Check on your lentils every hour or so and give them a stir.
3) After a few hours your Lentils will be tender. I don’t let the lentils turn to ‘mush’ and leave a little bit to allow me to ‘cook them out’ when I use them on the stove.
4) Drain the lentils (because if you leave them in the Cooker they will cook further) and allow to cool. Fish out the garlic, ginger and onion. Throw them away.
5) Decant the lentils into suitable freezer bags (or containers), label and freeze!
6) To defrost: you can do this in the Microwave or leave the bag overnight in the Fridge.

Enjoy.

Meat Free Mondays…
Stylemesisteradmin
July 29, 2019

Easy Lobia Masala

As part of my Meat Free Mondays I am featuring Curries. Why? Because I love cooking Curries.

One of my favourite lentils/daals is the classic Black Eye Pea aka Lobia. I love the earthiness of it. It’s a robust bean and is versatile. You can mash it up for burgers and nuggets, cook it in a curry or add it to salads.

I usually pre-boil the peas and freeze them. I find this the most economical way. However if you don’t have freezer space yet have a Slow Cooker you can utilise that and pre-cook the peas the night before. It’s not much work but it keeps costs low.

This is a rather spicy dish. Feel free to adjust the spices to your own taste buds.

I do serve my daals/pulses with plain boiled rice or naans. You can select what works for you.

To serve four you will need:

225 grams pre-cooked Lobia aka black eye peas (or raw lentils, washed and soaked in BOILING water for 1 hour prior to cooking).

ALTERNATIVE: 2 x 400 grams (Approx) cooked Black eye peas. Rinse and drained. If you take this option you need to reduce the cooking time by a few minutes (so around 5 minutes) rather than a full 10 minutes. This is to stop turning it to mush.

1 heaped TBSP garlic paste (or 4 cloves of fresh garlic; crushed)

4 TBSP pre-fried onions soaked in water and drained (or 1 medium onion; peeled and finely sliced)

2 TBSP oil

3 green chilies-sliced in half

150 ML of passata (or half a tin of tomatoes; chopped)

750 ML (0.75 litre) water

1 small piece of ginger-sliced (you could use half a TSP of ginger powder if you wish. I generally fish out the ginger before serving)

4 TBSP fresh coriander (including stalks) finely chopped

Cooking salt-to your taste

1 heap TSP turmeric

1 TSP amchoor aka mango powder. If you can’t find any you can use the juice of two limes. Amchoor is a souring agent.

Please note: the measurements given are in line with what I like. Please feel free to adjust according to your own needs. I avoid telling people how much salt to add as it really is down to your own daily consumption and needs.

1) Pre-heat the oil in a large pan on a medium heat. Add the onions and fry for 30 seconds. If the onions stick stir and add a little water if needed (I TBSP at a time). If you are using fresh onions fry until lightly golden.

2) Add the garlic and ginger. Fry for 1 minutes stirring well.

3) Now add the salt, turmeric and chili powder. Stir well. Fry for around 1 minute to cook the spices through. Add a TBSP of water is the mixture sticks.

4) Add the green chilies and stir in. Fry for 1 minute.

5) Add the passata. Stir well for around 5 minutes. This step creates the masala for the Lobia.

6) Add the lobia and coriander and stir to cover the lentils in the sauce. It will look dry but don’t worry. Now add the water and bring to the boil.

7) Reduce the heat and simmer until the lentils are tender. Now if you used pre-cooked lentils it takes around 15 minutes for this to happen. But it can take longer or less time depending on your lentils and how much you cooked them in the first place.
If you are using non-pre cooked lentils I find it takes over 3.5 hours to become tender and I don’t have the patience for this! What you can do is if you have a Slow Cooker you could transfer the daal at this point to the cooker and let it simmer away. I’ve done this a few times and find it works well. But ask me to keep an eye on lentils for hours on a stove and I will literally cry.

Remove the ginger pieces (if you used slices).

8) Garnish as you wish or serve as is. Lobia Masala is ready to eat.

My Green Lentil Bolognese (with hidden vegetables).
Alliyah Dawud
June 12, 2019

Make meat free VEGETARIAN meals AWESOME!

Green Lentil Spaghetti Bolognese with hidden vegetables

I have to admit that when I find/create a recipe I love and the family are happy to have seconds of I not only write it down but I schedule to blog it so it’s out in the blog world forever.

I first came across green lentils when I was looking at a robust lentil to add to my salads. As a daal fan I thought I knew most lentils. Turns out I didn’t.

I am making 2019 a year of big changes and adding more non-meat protein meals to our monthly planners is a big deal for me. The reduction in fat in my humble opinion is vital for my children’s future. They need to understand healthy can meat yummy food.

My preferred method of cooking is a two step process.

Starting the meal off on the stove.

Transferring it to a Slow Cooker.

Green lentils are small, earthy bursts of flavour that make a great alternative to meat because they pack a punch in the flavour department.

This recipe is economical and is started off on the stove and transferred to the Slow Cooker. But it can be cooked completely on the stove. However I love the carefree nature of my Slow Cooker.

My youngest ate bowls of this sauce without pasta; that’s how much she loved it.

So the actual recipe (serves 6).

NOTES:

Herbs used are dried.

Keep an eye on liquid levels especially if you are cooking on the stove. I like a semi wet sauce so some clings to the pasta and there isn’t much on the plate. You can adjust the stock/water amounts to make the sauce fit your needs.

  • 250 grams green lentils (I bought mine in Tesco-they have the best range ever).
  • 1 carton passata
  • 225 ml water (or stock of your choice. Note that stock cubes contain salt so you need to adjust accordingly)
  • 2.5-3 TBSP rapeseed oil
  • 2 medium onions-diced
  • 6 gloves of garlic-crushed
  • 3 medium carrots-peeled and grated (coarsely)
  • 2 red bell peppers-cored and grated (coarsely)
  • Handful of mushrooms-chopped finely
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp thyme
  • Salt-to taste
  • Freshly ground black pepper
  • Optional: chili flakes

To serve:
Pasta
Vegetarian Italian style hard cheese
Garlic Bread

1) Wash the lentils. Soak them in boiling water for a minimum of 1 hour. I placed them in a bowl and cling filmed it. It worked a treat. You could also place the lentils in a thermos and it would have the same affect.
2) Heat the oil in a large pan on a medium heat. Add the onions, black pepper, chili (if using) and herbs. Fry until softened. Add the garlic and fry for 20-30 seconds.
3) Add the carrots and peppers. Fry for 3 minutes. If the mixture starts to stick add a TBSP of stock or water.
4) Add the mushrooms and fry for a further minute.
5) Drain the lentils and add to the pan. Fry for a couple of minutes (I fried them for about 3 minutes).
6) Add the passata and stir well. Add the water (or stock). Lower the heat.
7) Taste the salt levels and add more if required.
8) Now transfer the mixture to your Slow Cooker and cook for 3.5 hours on High. I generally check the sauce and stir after 1.5 hours. I also add more stock if I want a more ‘sauce’.
9) If you are continuing to cook on the stove lower the heat and simmer until the lentils are tender. This can take a while. I would check regularly and stir well and keep an eye on liquid levels as you will need to add more as the amount I have added is more suited to evaporation during Slow Cooking.
10) Once cooked serve.

This dish freezes well.

You can add this to a Pasta Bake, Jacket potatoes or add a bit more stock and serve as a soup.

You could add olives and sun dried tomatoes for an extra hit of flavour.

Enjoy!

My awesome Tacos
Alliyah Dawud
April 19, 2019

Green Lentil Tacos!

For those that know me will know I love green lentils. They are bloody awesome.

Here is my version of a ‘vegetarian taco meat’ which I believe is the bloody best!

It’s an awesome ‘Meat Free Monday’ recipe. It’s also great for a big crowd as everyone can build their own tacos to their own tastes. If you do serve this for a big group add some tortilla chips as a side.

Its cooked in the Slow Cooker however it’s started off on the stove. It’s awesome because you can freeze it. It’s also awesome because about 15 minutes work results in Tacos that are soooooo good you will be singing me praises.

For this recipe (which makes enough for 8 large tacos) you will need:

(Ingredients):

  • 2 medium onions-sliced
  • 8 cloves of garlic-crushed
  • 2 TBSP rapeseed oil
  • 1 TBSP oregano
  • 1 TBSP cumin
  • 1 TBSP coriander powder
  • 1 TSP smoked paprika
  • 1 TBSP salt (adjust to your own needs)
  • 1 TBSP onion powder
  • 250 grams green lentils (my go to super food).
  • 800 ml of water (or stock)

1) Wash and soak the lentils in boiling water for at least an hour. I cover the bowl with cling film and this works great. You can also place the lentils in a thermos.
2) Heat the oil in a large pan and fry the onions until soft. You don’t need them to be browned. Add the garlic and stir and fry for 30 seconds.
3) Drain and add the lentils and fry. Add a bit of stock (or water) if the lentils start to stick.
4) Add the herbs and spices. Mix well.
5) Bring to the boil. Transfer to the Slow Cooker and cook on high for 4 hours. Check after 1.5 hours. Stir well. Check again at 2.5 hours. If you notice that the liquid (Stock) has evaporated add more water as you need the lentils to cook.
6) Once the lentils are tender turn off the Slow Cooker. If there’s stock left transfer to a pan on the stove and heat the mixture on a high heat without a lid.
7) Remove from the heat and mash the lentils lightly.
8) BOOM! Lentils are done.

To assemble: You will need:

  • Tortilla wraps (I used the mini ones I get in Aldi)
  • Salsa
  • Cheese
  • Sour cream
  • Jalepenos
  • Shredded Lettuce
  • Chopped tomatoes
  • Sliced red onion
  • Wedges of lime

To put together this awesome delight of a taco:
1) Warm your wrap.
2) Spread on the lentil mix.
3) Add the lettuce, tomatoes, onions, salsa and a dollop of sour cream. Squeeze on the lime.
4) Sprinkle on some cheese and add some jalapeno’s.
5) Stuff face. Enjoy. Repeat.

Notes:

  • This recipe is also used in my Crunch wraps.
  • You can freeze the lentil mixture.
  • It’s also great for stuffing Burritos and filling Enciladas.

My Slow Cooker (Crockpot) Low carb Soup.
Alliyah Dawud
March 8, 2019

When I switched my diet to low carb I started to notice exactly how many dishes contain carbs…soups with pasta being one of them. So one day I got thinking and came up with this soup that I have to admit I really really like. Packed with lots of protein it’s pretty amazing really. It also uses my browned mince hack that helps cut prep time on the day no end.

Now this is a recipe INSPIRED by Bolognese (the American-Italian pasta sauce). Note that I have added cannelloni beans. You can however use any beans that you feel fit your taste buds.

Even my daughters love it. So to add carbs to their meals I add cooked pasta. The oldest takes this to School with her Thermos (apparently the other kids wanted to know what the awesome smell was-result).

As you can see from the ingredients list I have my ‘mince hack’ on there which is mince browned with onions.

This soup tastes awesome to the last drop. It’s that good.

If you want to serve this to the family and want to add pasta then that’s cool too. I didn’t miss the lack of carbs so doubt anyone else would…enjoy.

PS: you can switch the mince for Quorn mince and make it vegetarian.

To serve 4/6

Ingredients:
500 grams browned mince (with onion and garlic)
1/2 can of chopped tomatoes
1 carton of passata
125 ml of water
1 tablespoon dried Italian herb mix (or x1 tsp basil, 1 tsp oregano, 1 tsp thyme)
Salt-to taste
Handful of kale
80 grams sliced mushrooms
1 can white cannellini beans rinsed and drained (or use any pulse you wish)

1) Place all the ingredients APART from the kidney beans in a Slow Cooker and cook on a high heat for 2 hours. Stir half way.
2 Add the kidney beans 15 minutes before the end cooking time.
3) Turn off the Slow Cooker and serve.