* Exported from MasterCook *
Slow Cooker Cauliflower Chowder - 1 pt; Carbs 16g; Fiber 6g
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 10%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds cauliflower flowerets
2 quarts roasted vegetable stock, slow cooker homemade -- see below, or water
1 onion -- chopped
3 garlic cloves -- minced
1 teaspoon white pepper
1/4 teaspoon salt
1 1/2 cups broccoli florets
2 carrots -- cut into coins
1 celery stalk -- diced
Place the cauliflower, stock, onions, garlic, pepper, and salt into a 4-quart slow cooker. Stir. Cook on low for 6 hours or until the cauliflower is fork tender.
Use an immersion blender to puree the cauliflower in the slow cooker until very smooth. Add the broccoli, carrots and celery. cook for 30 minutes or until the vegetables are fork-tender.
Serves 6
AuthorNote: in this rich chowder, pureed cauliflower takes the place of heavy cream.
Per serving: Cals 90 (10% fat); Fat 1g; Carbs 16g; Fiber 6g; Sodium 540mg; Protein 6g.
* Exported from MasterCook *
Slow Cooker Roasted Vegetable Stock - 1 pt
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 carrots -- peeled
3 parsnips -- peeled
3 large onions -- quartered
3 whole turnips
3 rutabagas -- quartered
3 bell peppers -- halved
2 shallots
1 head garlic -- whole head
1 bunch fresh thyme
1 bunch parsley
5 quarts water
Preheat oven to 425F. Arrange the vegetables and herbs in a 9x13-inch baking pan lined with parchment paper. Roast for 30 minutes or until browned.
Add the vegetables to a 6-quart slow cooker. Add 5 quarts of water and cover. cook on LOW for 8 to 10 hours. Strain the stock, discarding the solids. Freeze or refrigerate the stock until ready to use.
Yields 5 quarts (20 one-cup servings)
Per 1 cup: 100 cals; 0g fat; 24g carbs; 5g fiber; 45mg sodium; 3g protein.
AuthorNote: Use this in vegetarian recipes as a substitute for chicken stock or in other recipes as a flavorful alternative to water.
Description:
"1 pt"
Source:
"Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010"
S(Formatted by Chupa Babi):
"Dec 2010"
Yield:
"5 quarts"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 56 Calories; trace Fat (4.0% calories from fat); 1g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 33mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable.
NOTES : Cooker: 6-quart
Time: LOW for 8 to 10 hours
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Description:
"1 pt"
Source:
"Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010"
S(Formatted by Chupa Babi):
"Jan 2011"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 198 Calories; trace Fat (1.5% calories from fat); 8g Protein; 46g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 214mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fat.
NOTES : Cooker: 4-quart
Time: LOW for 6 hours, and 30 mins
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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