Crockpots and Slow Cookers

Crockpots and slow cookers are so diverse and if you follow my articles, you know I believe that they are an important part of the kitchen. This article will feature recipes for vegetables are so delicious when you make a slow cooker. Butternut Squash corn and tomatoes is a tasty vegetarian food such as Italian eggplant dish. Because I love potatoes, potato and cheese casserole is a personal favorite.

Potato casserole CHEESE

2 lb Frozen hashed brown potatoes, partially thawed

2 cans (10 oz each) Cheddar cheese soup

1 can (13 oz) evaporated milk

1 can of French onion rings

Salt and pepper

Spray a crockpot or slow cooker nonstick cooking spray.

In a large bowl combine potatoes, soup, milk and half onion rings. Add salt and pepper to taste and mix well. Cover the cooker and cook for 8-9 hours at low temperature or high setting for 4 hours. Before serving, sprinkle the remaining half onion rings on top.

Note: I also like the frozen O'Brien potatoes instead of hashed browns.

Crockpot ITALIAN Eggplant

1 1/4 kg of eggplants, cut into one inch cubes

2 medium onions, sliced ​​thin

2 ribs celery, coarsely chopped

1 tablespoon olive oil

1 can (1 lb.) diced tomatoes and juice

3 tablespoons tomato sauce

1/2 cup sliced ​​ripe olives

2 tablespoons balsamic vinegar

1 tablespoon sugar

1 tablespoon capers, drained

1 teaspoon basil

1/2 teaspoon oregano

add salt to taste

pepper to taste

Combine eggplant, onion, celery, olive oil, tomatoes and tomato sauce is a slow cooker or crockpot, cover and cook on low 3 1/2 for 4 hours, until the eggplant is tender. Stir in the olive oil, balsamic vinegar, sugar, capers and spices. Put the lid on and cook for another hour mix flavors and heat through. Read More