• 4 strips bacon
• 3 carrots (roughly chopped)
• 3 sticks celery (sliced)
• 1 onion (roughly chopped)
• 6 garlic cloves (crushed)
• 2 TSP dried Italian herb mix
• 2 TBS tomato purée
• 14 OZ canned ptite diced tomatoes
• 2 QT good-quality chicken stock
• 14 OZ canned cannellini beans in water (rinsed and drained)
• 3½ OZ frozen cut green beans
• 4 OZ dried pasta
• Salt and freshly ground black pepper to taste
• 1 OZ Parmesan (grated) (optional)

1. Put a large frying pan over a low heat, add the bacon and cook for 10 minutes until crisp, golden and the fat has run from the meat. Transfer onto a plate.
2. Tip the carrots, celery and onion into the bacon fat and fry for two minutes before adding the garlic, herbs and tomato purée. Cook for 1 minute, then add the tomatoes and most of the stock. Bring to the boil. Carefully transfer the soup to a slow cooker, cover with the lid, then cook on high for 4 hours until the vegetables are tender. Alternately you can cook using an Instant Pot for 10 minutes of high pressure.
3. Stir the beans and pasta into the soup, adding the rest of the stock if it seems overly thick. Cover and cook for 30 minutes until the pasta is tender. Check seasoning, then serve in bowls with plenty of Parmesan.

Yields 8 servings.

https://www.bbc.co.uk/food/recipes/slow_cooker_minestrone_24914

• 14 OZ package Italian chicken sausage (casing removed)
• 12 OZ uncooked Orecchiette pasta, or gluten-free pasta
• 6½ C (16 oz) fresh broccoli florets, no stems
• 5 cloves garlic (minced)
• ¼ C Pecorino Romano or Parmesan cheese (grated)
• 2 TBSP olive oil, divided
• Kosher salt and fresh cracked pepper

1. Bring a large pot of salted water to a boil.
2. Meanwhile heat a large nonstick skillet and brown the sausage over medium-high, breaking it up as it cooks with a wooden spoon until browned, 5 to 7 minutes; remove from heat.
3. When the water boils, add the pasta and bring back to a boil, when the water is boiling, add broccoli and cook according to pasta instructions for al dente.
4. When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside. Drain pasta and broccoli.
5. Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic. Cook until golden, about 1 minute, reduce flame to low and add pasta back to the pot with the sausage.
6. Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up.
7. Add 1/2 cup of reserved pasta water and mix well adding more if needed.
8. Serve in pasta bowls with additional grated cheese on the side, if desired.

Yields 7 servings (9½ C).

Serving: 1 1/3 cups, Calories: 324 kcal, Carbohydrates: 42 g, Protein: 19 g, Fat: 10 g, Saturated Fat: 1 g, Cholesterol: 2 mg, Sodium: 375 mg, Fiber: 4 g, Sugar: 3 g

https://www.skinnytaste.com/orecchiette-pasta-with-chicken-sausage

• 3 TBS paprika
• 1 TBS red pepper flakes
• 1 TBS sea salt
• ½ TBS cayenne pepper
• 2 TSP cumin powder
• 2 TSP ground cloves
• 1 TSP ground cardamom
• 1 TSP fenugreek seed or powder
• 1 TSP ground coriander
• 1 TSP black pepper
• 1 TSP turmeric
• ½ TSP ground allspice
• ½ TSP cinnamon
• ½ TSP nutmeg
• ½ TSP garlic powder
• ½ TSP ground ginger

1. Combine all ingredients, store in a sealed container.
2. This should make around 1 C of berbere spice.
3. This spice blend makes a medium-spicy Ethiopian stew. If you don’t like spice, try halving the cayenne and red pepper flakes. If you like it really spicy, try doubling them.

https://sweetpeasandsaffron.com/slow-cooker-ethiopian-chicken-lentil-stew/

• 2 TBS butter
• 1 onion (finely diced)
• 2 TBS berbere spice mix (*see note)
• ½ TSP ground cardamom
• 2 TSP paprika
• 1 TBS ginger (minced)
• 3 cloves garlic (minced)
• 2 carrots (peeled and sliced)
• 2 ribs of celery (sliced)
• 2 C sweet potatoes (peeled and cubed)
• 2 chicken breasts
• 1 C green split lentils dried
• 540mL/19oz canned diced tomatoes (including juices)
• 1 C chicken stock

After cooking:

• 1½ TBS lemon juice (~½ a lemon)
• 1 TSP brown sugar
• Salt (if needed)

1. Melt butter in a medium pan over medium heat. Add the onion and cook 5-8 minutes, until cooked through.
2. Add the berbere, cardamom, paprika, ginger and garlic, and cook for 1-2 more minutes, until fragrant.
3. Place the onion mixture in the slow cooker along with all remaining ingredients.
4. Cook on low for 6 hours.
5. Gently stir in the lemon juice, brown sugar, and salt (if needed).
6. Serve with flatbread and yogurt.

NOTES:

• *Berbere is an Ethiopian spice blend. You may be able to find it in specialty stores, however it can be made using this recipe.
• This stew is medium-spicy. If you don’t like spice, you will need to reduce the cayenne/red pepper flakes in the berbere spice blend. If you want it SPICY!! then you will want to double the cayenne/ red pepper flakes.
• This is a very hearty stew! ¾ cup is plenty for one person.

Yields 8 servings.

Calories: 228kcal, Carbohydrates: 32g, Protein: 20g, Fat: 2g, Cholesterol: 33mg, Sodium: 486mg, Fiber: 6g, Sugar: 9g

https://sweetpeasandsaffron.com/slow-cooker-ethiopian-chicken-lentil-stew/

• 6 boneless skinless chicken thighs
• 4 carrots (chopped)
• 4 C squash – acorn, butternut, etc. (peeled & seeded) (cut into 1 inch cubes)
• 2 onions (diced)
• 2 TBS fresh ginger (grated)
• 3 TBS Thai red curry paste
• ⅔ C wild rice or wild rice blend
• 4 C chicken stock

After cooking:

• 3 tablespoons fish sauce
• 27 oz coconut milk 2 400 mL cans; see note 5
• 1 tablespoon lime juice

1. Combine all ingredients except the coconut milk in a 6 quart slow cooker (* see note).
2. Cook on low for 6 hours or high for 4 hours.
3. Stir in the fish sauce, coconut milk and lime juice and cook for 10 or so minutes until completely combined.
4. Shred chicken with two forks.
5. Serve with lime wedges and cilantro (if desired).

Yields 8 servings.

Calories: 288kcal, Carbohydrates: 26g, Protein: 18g, Fat: 12g, Saturated Fat: 9g, Cholesterol: 54mg, Sodium: 815mg, Fiber: 3g, Sugar: 8g

https://sweetpeasandsaffron.com/thai-slow-cooker-chicken-wild-rice-soup/

• 3 TBS vegetable oil
• 3 onions (chopped fine)
• Salt and pepper
• 7 TSP curry powder
• 4 TSP garam masala
• 6 garlic cloves (minced)
• 1 serrano chile (stemmed, seeded, and minced)
• 1½ TBS grated fresh ginger
• 1½ TBS tomato paste
• 2½ C chicken or vegetable broth, plus extra as needed
• ¾ head cauliflower (~1.5 pound) (cored and cut into 1-inch florets)
• 18 OZ sweet potatoes, peeled and cut into ¾” pieces
• 22 OZ canned chickpeas (rinsed)
• 21 OZ canned diced tomatoes
• 12 OZ green beans (trimmed and cut into 1″ lengths)
• ¾ C canned coconut milk
• ⅓ C minced fresh cilantro

If you prepare this recipe using the pressure cook setting, it will take ~45 minutes. If you prepare this recipe using the slow cook setting, it will take ~5 hours 30 minutes.

1. Using highest sauté or browning function, heat oil in multicooker until shimmering. Add onions and 1 TSP salt and cook until onions are softened, 3 to 5 minutes. Stir in curry powder, garam masala, garlic, serrano, ginger, and tomato paste and cook until fragrant, about 1 minute. Stir in broth, scraping up any browned bits, then stir in cauliflower, potatoes, chickpeas, and tomatoes and their juice.
2. TO PRESSURE COOK: Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 2 minutes. Turn off multicooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Gently stir green beans into curry and cook using highest sauté or browning function until crisp-tender, 6 to 8 minutes.
3. TO SLOW COOK: Lock lid in place and open pressure release valve. Select low slow cook function and cook until vegetables are tender, 4 to 5 hours (if using Instant Pot, select high slow cook function and increase cooking range to 6 to 7 hours). Add the green beans for the last hour of cooking. Carefully remove lid, allowing steam to escape away from you.
4. Turn off multicooker. Stir in coconut milk and adjust consistency with extra hot broth as needed. Stir in cilantro and season with salt and pepper to taste. Serve.

Yields 6 – 8 servings.

• 1 LG sweet potato (peeled and cut into cubes)
• 1 TBS olive oil
• 1 onion (sliced)
• 2 cloves garlic (minced)
• 1 jalapeno pepper (seeded and minced)
• 1 can Old El Paso Traditional Refried Beans
• 1 TSP chili powder
• 1 TSP cumin
• ⅛ TSP cayenne pepper
• 6 8″ flour tortillas (soft taco size)
• 1 can Old El Paso Green Enchilada Sauce
• ⅓ C shredded cheddar cheese

1. Heat oven to 400°F.
2. Bring a large pot of water to a boil. Add the sweet potatoes and cook until tender, 10-15 minutes. Darin and mash.
3. Meanwhile, heat the olive oil in a sautee pan set over medium heat. Add the onions and garlic. Cook, stirring occasionally until soft and golden, about 15 minutes. Transfer half of the onions to a small dish; set aside. Add jalapeno to pan and cook 3 minutes.
4. Add the mashed sweet potatoes, refried beans, and spices to the pan of onions. Mix well.
5. Pour the enchilada sauce into a shallow dish. Dip a tortilla in the sauce, coating both sides. Spoon half cup filling onto center of tortilla; top with reserved onions. Roll up and place seam-side down in a 6″x8″ baking dish. Repeat with remaining tortillas. Top with cheese and bake 15 minutes, until the enchiladas are warm and the cheese is melted.

Yields 6 servings.

• 5-6 LB chuck roast (cut into chunks)
• ½ C beef broth
• ½ C pepperoncini juice
• 1 envelope Ranch Dressing Mix
• 1 envelope Au Jus Gravy Mix (or Brown Gravy Mix)
• 2 OZ butter
• 6-8 pepperoncinis

1. Pour the broth and juice in the pressure cooker.
2. Add roast.
3. Sprinkle mixes over roast.
4. Top with butter and pepperoncinis.
5. Cook at high pressure on manual for 90 minutes. Do not allow warming cycle to kick on.
6. Then use natural release for 15 minutes and switch to quick release.

• 1 TBS coriander seed
• 1 TBS black peppercorns
• 1½ TSP cumin seeds
• ¾ TSP brown mustard seed
• 4 cloves
• 1 (4-inch) cinnamon stick
• 7 green cardamom pods
• ¼ TSP freshly grated nutmeg
• ¼ TSP red pepper flakes
• 1 C plain whole milk yogurt (not Greek-style)
• 1 TBS kosher salt, divided
• 2 turkey thighs, boned and skinned
• ¼ C canola oil, plus more for brushing the grill pan
• 1 LG onion, diced
• 2 TBS freshly grated ginger
• 4 garlic cloves (grated)
• 2 fresh red chiles (thinly sliced)
• 28 OZ canned whole peeled tomatoes (drained and diced)
• 13½ OZ can coconut milk
• 2 TBS fresh lime juice
• Fresh mint and cilantro, for garnishing

1. Toast the coriander, black peppercorns, cumin, brown mustard, cloves, and the cinnamon stick in a dry cast iron skillet until fragrant, about 3 minutes. Grind the toasted spices along with the cardamom pods, nutmeg and red pepper flakes in a spice grinder until fine, about 1 minute.
2. Transfer roughly 2/3 of the spice mixture (about 2 tablespoons plus 2 1/2 teaspoons), the yogurt, and 1 teaspoon of the salt followed by the turkey thighs to a 1-gallon zip-top bag. Seal the bag, squish to fully coat the thighs, and refrigerate for 1 to 3 hours.
3. Place a 12-inch sauté pan over medium-high heat for 2 minutes. Add the canola oil and, when shimmering, add the onion and the remaining 2 teaspoons of salt. Stir occasionally, until the onion begins to brown around the edges, about 8 minutes.
4. Reduce the heat to low and stir in the ginger, garlic and chiles. Continue stirring occasionally until the onion is evenly brown, 7 to 8 minutes more. Add the remaining spice mixture and the tomatoes and cook until reduced and darkened in color, 15 to 20 minutes, stirring every 5 minutes.
5. Stir in the coconut milk and lime juice. Kill the heat. Puree until smooth. Cover to keep warm.
6. Park a grill pan over medium heat for 5 minutes, then lightly brush with oil. Remove the turkey from the bag, keeping as much yogurt on the meat as possible, and grill until the yogurt is well-charred, approximately 5 minutes per side. Remove thighs from heat and rest for 5 minutes before cutting into bite-sized pieces.
7. Add the turkey pieces to the sauce and simmer over medium-low heat, stirring occasionally, until cooked through, about 20 minutes, taking care to not let the sauce boil as the yogurt may curdle.
8. To serve, spoon over basmati or jasmine rice and garnish with fresh mint and cilantro.

Yields 6 servings.

https://altonbrown.com/recipes/turkey-tikka-masala/

• 8 OZ premium unsalted butter
• 1 C parsley leaves
• 2 TBS rosemary needles
• 8 LG sage leaves
• 1 (6-to7-pound) whole turkey breast, skin-on and bone-in
• 1 TBS plus 2 TSP kosher salt, divided
• 1 TBS plus 1 TSP maple sugar, divided

1. Melt the butter in a small, high-sided saucepan over medium heat. When the butter starts to foam up, drop the heat to low until it reaches 300°F. Fry the parsley, rosemary and sage until bright green and crisp, about 60 seconds. (Be careful: when you add the herbs, there will be splattering.) Strain the butter through a fine-mesh sieve into a heat-safe container and transfer the herbs to a paper towel-lined plate. When cool enough to handle,roughly chop.
2. Carefully remove the skin from the turkey breast and lay flat on a piece of parchment paper set inside a sheet pan. Cover with plastic wrap and refrigerate.
3. Debone the breast, remove the tenderloins, and place the breast smooth-side down. Make a shallow diagonal cut in the thickest part of each lobe to open them up and then score the breast.
4. Cover a half sheet pan with plastic wrap, allowing 8 inches of overhang in both directions. Sprinkle the center with 2 teaspoons of kosher salt and 1 teaspoon of maple sugar and place the two breasts, flush together, directly in the center. Cover with plastic wrap and lightly pound to an even thickness. Remove the plastic wrap, realign the breasts if they’ve separated and brush the scored side with 3 tablespoons of the herb butter. Massage in the chopped herbs and season with 2 teaspoons of kosher salt and 1 tablespoon of maple sugar. Roll the breast into a cylinder and wrap tightly with the plastic wrap. Refrigerate overnight.
5. Place a rack in the center of the oven and heat to 450°F.
6. Remove the plastic from both the skin and the roll. Carefully position the roll on the bottom of the skin. Roll up as tightly as possible, tucking the skin’s edges in as you go: we’re looking for full coverage here. With the seam-side down, truss the roll with twine at 1-to-2-inch intervals.
7. Place the roll on a rack set inside a half sheet pan, brush with 2 tablespoons of the herb butter and season with the remaining teaspoon of salt. Insert a remote probe thermometer into the center of the roll at a 45-degree angle.
8. Roast the turkey until the thermometer reads 100 degrees F, about 40 minutes, then baste with an additional 2 tablespoons of herb butter and rotate the pan 180 degrees. Continue to roast until the thermometer hits 150 degrees F, about 20 minutes more. Rest 20 minutes before slicing and serving.

Yields 8 servings.

https://altonbrown.com/recipes/turketta/