1 ½ – 2 pounds Flank Steak
¼ Cup cornstarch
2 tbs. olive oil
1 tbs. garlic, minced
1 tbs. ginger, grated
¼ tsp. red pepper flakes
¾ Cup soy sauce
¾ Cup water
¾ Cup brown sugar, packed
1 Cup carrot, grated
green onions for garnish
Cut flank steak into thin strips, cutting across the grain. Put steak into a ziploc bag with the cornstarch and shake to coat.
Add the olive oil, garlic, ginger, chili flake, soy sauce, water, and brown sugar to the slow cooker. Stir to combine, add the flank steak. Stir again until completely coated with sauce.
Cover with lid and cook on high for 2-3 hours, on low 4-5 hours, or until meat is cooked through and tender. About 30 minutes before done stir in the grated carrots. Can serve over rice, garnished with sesame seeds and green onions.
8 boneless, skinless chicken thighs
1 teaspoon salt
⅛ teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon curry powder
½ teaspoon ground ginger
3 sweet potatoes, peeled and cubed
1 onion, chopped
1 cup peach preserves OR apricot preserves
3 tablespoons apple cider vinegar
1 tablespoon soy sauce
½ cup chicken broth or water
2 tablespoons cornstarch
Sprinkle chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Add peach preserves, vinegar, and soy sauce to crockpot. Add in sweet potatoes and onion, and top with chicken.
Cover and cook on low for 6-8 hours until chicken is thoroughly cooked and sweet potatoes are tender when pierced with fork.
Combine chicken broth and cornstarch and mix well. Add to slow cooker. Cover and cook on high 10-15 minutes until sauce is thickened.
2 qts. apple cider
1/4 cup packed brown sugar
1/8 tsp. ground ginger
1 orange (unpeeled)
2 cinnamon sticks
1 tsp. whole cloves
Combine cider, sugar, ginger and orange in a slow cooker. Tie cinnamon and cloves in a small cheesecloth bag; add to cooker. Cover and heat on LOW 2 to 5 hrs. The entire house will smell great! Remove cheesecloth bag. In a mug put a shot of brandy, then fill with hot mix from cooker.
2 pounds baby carrots
2 tablespoons butter, melted
1/2 cup firmly packed brown sugar
1 1/2 teaspoons McCormick® Cinnamon, Ground
1/2 teaspoon McCormick® Ginger, Ground
1/2 teaspoon salt
Spray inside of 4-quart slow cooker with no stick cooking spray. Add carrots and melted butter; toss to coat. Cover.
Cook on HIGH 3 to 4 hours or until tender.
Meanwhile, mix brown sugar, cinnamon, ginger and salt in small bowl until well blended. Toss cooked carrots with brown sugar mixture in slow cooker just before serving.
6 cups medium cauliflower florets
4 cups cubed potatoes
1 can (540ml/19-oz) chickpeas, drained and rinsed
1 onion, chopped
2 cloves garlic, minced
1 tbsp. curry powder
1 tbsp. minced ginger
½ tsp salt
½ tsp pepper
1 cup peas
1 cup canned diced tomatoes
¼ cup tomato paste
2 tbsp. Indian curry paste
2 tbsp. butter (room temperature)
2 tbsp. chopped fresh cilantro (optional)
Lemon wedges, for serving (optional)
Stir cauliflower, potatoes, chickpeas, onions, and garlic with curry powder, ginger, salt and pepper. Scrape into FoodSaver® Bag. Add peas to another FoodSaver® Bag.
Seal both FoodSaver® Bags and freeze. When you’re ready to cook, thaw overnight in your refrigerator before placing the meal into your Crock-Pot® Slow Cooker.
To cook, add thawed contents of cauliflower from the FoodSaver® Bag, diced tomatoes, tomato paste, curry paste and butter to Crock-Pot® Slow Cooker.
Cover, cook on low heat setting for 4-6 hours or until potatoes are tender, adding peas in the last 10 minutes of cooking. Garnish with chopped fresh cilantro and serve with lemon wedges if desired.