Crockpot Chicken & Leek Stew

Serves: 6

           9    chicken drumsticks, skin removed

• 6cups water
• 2medium carrot, sliced
• 2stalk celery, sliced
• 3/4cup barley
• 3teaspoons chicken bouillon
• 2teaspoons salt
• 1⁄4teaspoon pepper
• 1bay leaf
• 2cups leeks, with tops (sliced and cleaned very well)

Add all ingredients to a crockpot and cook on high for 4 hours or on low for 8 hours.



Adapted from:
http://www.food.com/recipe/cock-a-leekie-chicken-and-leek-soup-7702

Best Pancakes

INGREDIENTSNutrition

YIELD9 small pancakesUNITSUS

• 1egg
• 3⁄4cup milk
• 2tablespoons butter or 2 tablespoons margarine, melted
• 1cup flour
• 1tablespoon sugar (or 1/2 teaspoon honey or molasses)
• 1teaspoon baking powder
• 1⁄2teaspoon salt

DIRECTIONS

Watch how to make this recipe

1. Beat egg until fluffy.
2. Add milk and melted margarine.
3. Add dry ingredients and mix well.
4. Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
5. The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
6. Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
7. When bubbles appear on surface and begin to break, turn over and cook the other side.

Credit: http://www.food.com/recipe/pancakes-25690

BOMB Coconut Curry!!

INGREDIENTS

• 
  1 large onion, cut into 10 wedges
  
• 
  1 red bell pepper, cored and cut into squares
  
• 
  2 tablespoons (30 ml) olive oil
  
• 
  1 1/2 lb (675 g) skinless, boneless chicken breast, cut into cubes
  
• 
  2 cloves garlic, finely chopped
  
• 
  2 teaspoons (10 ml) chili powder
  
• 
  2 teaspoons (10 ml) curry powder
  
• 
  1/2 teaspoon (2.5 ml) ground turmeric
  
• 
  1 can (398 ml/14 oz) coconut milk
  
• 
  1 tablespoon (15 ml) honey
  
• 
  Salt and pepper
  

PREPARATION

1. In a large skillet over high heat, sauté the onion and bell pepper in the oil until soft and gold-coloured. Add the chicken, garlic and spices. Sauté for about 2 minutes. Season with salt and pepper.
2. Add the coconut milk and honey. Bring to a boil, reduce the heat and simmer gently until the chicken is cooked through, about 8 minutes. Adjust the seasoning.
3. Serve with basmati rice.

Debbie's Crockpot Chili

FAVORITE CHILI IN OUR HOME!

INGREDIENTS

Recipe on food.com found here

• Seasoning Mix

• 4 tablespoons  chili powder
• 2 1⁄2teaspoons  ground coriander
• 2 1⁄2teaspoons  ground cumin
• 1 1⁄2teaspoons  garlic powder
• 1 teaspoon  oregano
• 1⁄2teaspoon  cayenne pepper

• Chili

• 1 1⁄2lbs  ground beef
• 1 tablespoon minced onion
• 1(28 ounce) can diced tomatoes
• 1(15 ounce) can tomato sauce
• 2(15 ounce) cans kidney beans
• 
  

Directions:

1. Mix together seasoning mix.
2. Store in an airtight container in a cool, dry place. (You will only use 5 tsp in this recipe - save the rest for next time!).
3. In a skillet, cook ground beef until no longer pink.
4. Drain.
5. Add onion and 3 tsp of seasoning mix.
6. In Crock-Pot, add tomatoes, tomato sauce, one can of beans and two more teaspoons of seasoning mix.
7. Place the other can of beans in a blender and process until smooth.
8. Add beans and meat to the crock pot.
9. Stir together.
10. Cook on low for 6 to 8 hours.

Aussie Bites

ReAdapted from: The Stay at Home Chef

Ingredients

• 1 3/4 cup rolled oats
• 1/4 cup dried apricots
• 1/4 cup raisins
• 1/4 cup ground flaxseed 
• 1/4 cup unsalted sunflower seeds
• 1/4 cup unsweetened shredded coconut
• 1/4 cup cooked quinoa 
• 2 tablespoons chia seeds 
• 1/4 tsp baking soda
• 1/4 cup honey
• 1/4 cup unsalted butter, melted (or 1/4 cup coconut oil to make it vegan)
• 1/4 cup canola oil
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees. Lightly grease a 24 count mini-muffin pan.
2. Pour 1 cup of rolled oats into a food processor. Process for about 1 minute until oats are pulverized.
3. Add in the remaining 3/4 cup rolled oats, sugar, dried apricots, raisins, flax seed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Pulse until apricots and raisins are in small bits. 
4. Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.
5. Divide batter among the prepared muffin tin.
6. Bake in the preheated oven for 10 to 12 minutes until golden brown (I do 10 tops).
7. Remove pan from oven and let cool in pan on a wire cooling rack for 10 minutes. Remove muffins from tin and let cool completely on the wire rack. 
8. Once completely cooled, store in an airtight container for 4 to 5 days.

Crockpot Mushroom, Barley & Lentil Soup

INGREDIENTS

• 6 cups vegetable broth
• 1 cup water
• 3 large carrots, chopped
• 2 stalks celery, chopped
• 1 medium onion, diced
• 4 cloves garlic, minced
• ¾ cup pearled barley
• ¼ cup brown or green lentils
• 16 oz button mushrooms, chopped
• 2 bay leaves
• 1 tsp thyme
• 1¼ tsp salt (or to taste)
• Freshly ground black pepper

INSTRUCTIONS

1. Place all ingredients in a crockpot. Cook on high for about 3 hours, or until grains are cooked through and vegetables are tender. Season with salt and pepper to taste.

Found here: http://www.hummusapien.com/crockpot-mushroom-barley-lentil-soup/