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    98 recipes in

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    4 Reviews |  By duonyte

    From the Chicago Tribune. A fast and easy combination of chicken, veggies and noodles. A couple of pork chops could be subbed for the chicken.

    Recipe #382536

    4 Reviews |  By duonyte

    I found this recipe in the Chicago Tribune. It's based on a recipe from "Mushroom", by Alastair Hendy. Bravo, Alastair! I've made two servings at once, but I think anything more than that should be made in batches. I subbed half-and-half for the whipping cream, for a slight calorie saving. Use whatever mushrooms you like - I used oyster, shiitake and button. Use fresh herbs in this dish, because of the short cooking time. Even parsley would be preferred to dry herbs.

    Recipe #358240

    5 Reviews |  By duonyte

    This recipe is by Anupy Singla, whose cookbook, "The Indian Slow Cooker", is a publishing sensation. She says slow cookers are particularly suitable for Indian cooking, reminiscent of clay cookers that would have been used for village cooking. This recipe is a traditional and classic North Indian dish that you would find in every home, but not in restaurants. Comfort food for Punjabis, this is the dish her family requests the most.

    Recipe #466289

    1 Reviews |  By duonyte

    Cookbook author Frances Levine created this recipe for her husband, who needed to follow a low-sodium diet. She suggests serving this over pasta with a sprinkling of Parmesan. I also like a little fresh chopped parsley. Add garlic, thyme or other seasonings, as you please, or enjoy the pure goodness of mushrooms. I use whatever dried mushrooms I have on hand.

    Recipe #374647

    4 Reviews |  By duonyte

    I adapted this recipe from a now out of print Sunset cookbook, Cooking for Two. I used to buy it and a good chef's knife as a bridal shower present years ago for every wedding. This makes a generous two servings, and can be easily increased.

    Recipe #147022

    4 Reviews |  By duonyte

    This is an unashamedly indulgent dish that I got from a friend. I use half-and-half instead of heavy cream and it turns out fine. I also don't use the entire amount of butter - I "saute" the mushrooms in a bit of broth with just a tablespoon of butter. But for those of you who live dangerously, I am submitting as in the original.UPDATE: I am checking against the original to see if I made an error in posting - will update.

    Recipe #132455

    6 Reviews |  By duonyte

    I have been making this recipe for more years than I care to admit to. It's simple to put together and very flavorful. I usually serve with boiled potatoes.

    Recipe #380135

    3 Reviews |  By duonyte

    I love lemon thyme and always have several plants available. This recipe makes use of the wonderful melons of summer and fresh thyme. You can make up just the syrup and drizzle it on any fruit you want, as needed, if this quantity is too large for you. The syrup keeps for about a week in the refrigerator. From Woman's Day magazine.

    Recipe #380111

    2 Reviews |  By duonyte

    Chickpeas you cook yourself are so much nicer than the canned ones. Plus, you can control the salt content. And using the slow cooker makes it fool-proof.

    Recipe #466329

    4 Reviews |  By duonyte

    If you are on Chicago's Miracle Mile near the Marriott, watch out for bees! Chef Myk Banas keeps hives on the rooftop and uses the honey in dishes served at the restaurant. This is a very nice potato salad, very fresh tasting. The nutritional information is off, because there is twice as much dressing as you will need, but according to the chef it will keep for several weeks, so make the entire quantity. Chilling time not included in cooking time. From Midwest Living, June 2011.

    Recipe #460660

    6 Reviews |  By duonyte

    From Cooking Light. The recipe originally called for water, but I believe that broth adds a great deal of flavor. I use either chicken or vegetable broth. You can also make this with regular barley, but need to adjust the cooking time in the first step.

    Recipe #462314

    2 Reviews |  By duonyte

    From Good Housekeeping, 8/11. This main dish salad uses both barley and chickpeas, which makes a very satisfying meal. I think some chopped scallion is a nice addition. I cook my own chickpeas from dried, less sodium and a superior flavor, I feel.

    Recipe #460267

    3 Reviews |  By duonyte

    This is a "flexitarian" recipe - meaning, it's readily adaptable to a vegetarian/non-vegetarian version - a boon for those who have to deal with both in a household. While this recipe is vegetarian, the author, Dawn Jackson Blatner, says 4 ozs of cooked salmon or tuna can be used instead of the chickpeas. Check your quinoa package for prep information - usually quinoa needs to be washed to get rid of a bitter coating, although it sometimes comes pre-washed.

    Recipe #383241

    3 Reviews |  By duonyte

    These are a great side, but I also love to just scoop some up in a warm tortilla as a meal. Found in the Chicago Tribune, with some modifications. I usually make this without the chili powder. Cooking time does not include soaking beans.

    Recipe #137659

    1 Reviews |  By duonyte

    Trader Joe's was serving samples of this recipe. The bruschetta was ready-made and a traditional tomato/garlic combo. This could be served as a salad on lettuce leaves, but I think it's better served as a bruschetta on toasts. Servings is a guess.

    Recipe #383707

    2 Reviews |  By duonyte

    A fun appetizer or side dish, courtesy of Vegetarian Times. I found malt vinegar at a couple of supermarkets in my area.

    Recipe #451168

    2 Reviews |  By duonyte

    From Prevention magazine. This looks really good and nutritionally it's sound, as well.

    Recipe #466936

    1 Reviews |  By duonyte

    I was inspired by a recipe that I saw somewhere on the internet. I've changed it quite a bit to suit personal tastes. A nice side with grilled meats.

    Recipe #244445

    2 Reviews |  By duonyte

    From the Italian Slow Cooker by Michele Scicolone. It's wonderful to be able to use the slow cooker to make side dishes, especially on those occasions when the oven is engaged by the main event. You cannot go wrong with butternut squash, potatoes and rosemary. While this appears in an Italian cookbook, the ingredients are very familiar to North Americans, as well.

    Recipe #403239

    2 Reviews |  By duonyte

    I can often get a large package of beets for a dollar or so at the reduced produce rack, but then need to use them up fairly quickly. Taking a cue from a couple of other recipes, I've found that roasting them in the slow cooker works really well. I just entered the number of beets I used most recently, use whatever amount you have.

    Recipe #450084

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