Tag Archives: Crockpot

I would actually bring this to a party and/or social gathering

I would actually bring this to a party and/or social gathering
Super Easy Mexican Crockpot Casserole

This is a follow up to my last blog post “Fairly Easy Chickpea, Lentil, Brown Rice & Broccoli Crockpot Casserole” as this week I made “Super Easy Mexican Crockpot Casserole” by Alexis.  Below is her recipe which I copied from her website.
 
INGREDIENTS
  • 1 cup long-grain brown rice
  • 2½ cups vegetable broth
  • 1-15oz can black beans, drained
  • ¾ cup chunky salsa
  • 1 cup frozen corn (I used Trader Joe's roasted corn)
  • 1 large bell pepper, chopped
  • ½ cup chopped onion
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1¼ tsp cumin
  • ½ cup shredded cheddar or Mexican blend cheese (or more, to taste)
  • Avocado, for topping
INSTRUCTIONS
  1. Place all ingredients except cheese and avocado in a 5-qt crockpot. Cook on high (covered) for about 2½ hours, or until rice is cooked through and most of the liquid is absorbed.
  2. Turn off crock-pot. Stir in cheese. Season with salt and pepper to taste. Serve with diced avocado and more salsa on top.
NOTES
Adapted from my Super Easy Chickpea, Broccoli and Brown Rice Crockpot Casserole
 
I recently bought measuring spoons and a measuring cup to do these recipes.  I did everything listed above.  I substituted one 15 oz. package of Fig Food Co. Black Beans instead of a can as it has less sodium.  I also used pink Himalayan salt instead of regular salt.

It took me exactly three hours to cooks this in my crockpot.  Below is my three hours later picture.

The title of this blog post is “I would actually bring this to a party and/or social gathering.”  I am impressed how well it came out.  I can see myself bringing this to a Super Bowl or a work place gathering.  It would be interesting to hear what others thought of it.  I am proud of myself for making this.  Below was my lunch this past Monday and it was just recipe alone.

While cooking the recipe I used the leftover vegetable broth and made Quinoa.  I don’t want to toss anything away.  It cooked well and added the leftover salsa to it.  I put this in a separate container and added this to my lunch Tuesday, Wednesday and Thursday.  It was a good combination however I would only feel comfortable sharing with others what I had on Monday.

Next week, a recipe that came with my crockpot.  This Sunday I will make Vegetable Curry.

All the best,

Alan
Alan Zibluk
e-mail: alan@internetguy.ws
 
 

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Fairly Easy Chickpea, Lentil, Brown Rice & Broccoli Crockpot Casserole

Fairly Easy Chickpea, Lentil, Brown Rice & Broccoli Crockpot Casserole

When I received my crockpot one of the first things I did was search “easy crockpot recipes”.  I immediately found “SUPER EASY CHICKPEA, BROWN RICE & BROCCOLI CROCKPOT CASSEROLE” by Alexis. 

According to her website she is a “Registered Dietitian and whole foods enthusiast”.  I love her site and I will try this weekend her “Super Easy Mexican Crockpot Casserole” and later “Slow Cooker Curried Butternut Chili”. Easy instructions as I do not like complicated.

Below is her recipe for Super Easy Chickpea, Brown Rice & Broccoli Crockpot Casserole.

INGREDIENTS

  • 1 cup long-grain brown rice
  • 2½ cups vegetable broth
  • 1-15 oz. can chickpeas, drained
  • 1-12 oz. package of frozen broccoli
  • ½ medium onion, diced
  • 2 garlic cloves, minced
  • ¾ tsp salt
  • 1-5.3 oz. container plain Greek yogurt
  • ½ cup shredded cheddar cheese (or more, to taste)

INSTRUCTIONS

  1. Place rice, vegetable broth, chickpeas, broccoli, onion, garlic and salt in a 5 qt. slow cooker. Cook on high (covered) for 2 to 2½ hours, or until rice is cooked through and most of the liquid is absorbed.
  2. Turn off crock-pot. Stir in Greek yogurt and cheese. Season with salt and pepper to taste.

I have never met Alexis but would like to thank her for the above recipe.  Seriously I would not have been able to figure out alone how well the ingredients worked with each other.  It has given me ideas and I give credit where credit is due.

This was the second time I made this recipe.  In both cases the cooking time was precisely three hours.  This time I used one 15 oz. package of Fig Food Co. Chickpeas instead of a can as it has less sodium.  I also used pink Himalayan salt instead of regular salt.

I have a tendency to mix brown rice and lentils together.  I decided to use the left over vegetable broth to make lentils.  I use Daily Pantry Medley of Lentils.  The instructions calls for two cups of water to cook the lentils in, I had exactly two cups of leftover vegetable broth.  It took longer for the liquid to absorb but it worked.

After three hours when the Super Easy Chickpea, Brown Rice & Broccoli Crockpot Casserole was completed I added the lentils above into the crockpot for another 30 minutes.  I then turned off the crockpot and stirred in the yogurt and cheese.  Below is a picture of “Fairly Easy Chickpea, Lentil, Brown Rice & Broccoli Crockpot Casserole.”

The original recipe makes for four servings, I wanted more for the work week.  The lentils made it happen and I was glad to use up the leftover vegetable broth.

All the best,

Alan
Alan Zibluk
http://alanzibluk.com
e-mail: alan@internetguy.ws

PS:  I was here before Dr. Oz.

 

 

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