Place meat in a slow cooker; cover with onion and garlic. In a small bowl, combine salt, pepper, water, tomato paste, and paprika. Pour over meat mixture. Cover and cook on Low 8 to 9 hours. Turn control to High. In a small bowl, combine flour, water, and sour cream or yogurt. Stir into meat mixture. Cook uncovered on High 10 to 15 minutes or until slightly thickened. Serve over cooked noodles or rice. Sprinkle with dill weed or poppy seeds.
1 ham bone that has meat still on it OR 2 cups thickly diced boneless ham
2½ cups (1 regular bag) green split peas
1 small onion, chopped
2 carrots, sliced thickly
5 cups water
1 bay leaf
1 tsp salt
5 whole peppercorns
⅛ tsp dehydrated dill, or a sprig of fresh
1 clove garlic, crushed
Add all ingredients to a 5-6 quart slow cooker. Set on low and cook for 6-8 hrs. Soup may have to be thinned with more water, depending on how your individual slow cooker cooks–5 cups of water was about right for my cooker and produced a thick, hearty soup.
2 lb boneless skinless chicken breast
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano leaves
½ teaspoon salt
½ teaspoon pepper
3 tablespoons olive oil
1 tablespoon red wine vinegar
Juice of ½ medium lemon
⅓ cup water
Options for serving:
warm pita bread
Spray a slow cooker with cooking spray. Add the chicken to the slow cooker. In a small bowl combine onion, garlic, oregano, salt, pepper, olive oil, red wine vinegar, lemon juice, and water. Pour over chicken. Cook on low for 6-8 hours or high for 4-6.
To make the sauce: In a medium bowl combine greek yogurt, cucumber, garlic, white wine vinegar, dried dill week, dried oregano. Salt and pepper to taste and drizzle olive oil on top. Refrigerate for 30 minutes to let the flavors blend.
Prepare chicken on warm greek pita bread with desired veggies and sauce on top.