1 tsp olive oil

1/2 cup chopped onion

1/2 cup diced carrots

1/2 cup diced celery

2 garlic cloves, minced

2 (15 oz) cans chickpeas, rinsed and drained

1 (28 oz) can crushed tomatoes or 2 tbs of tomato paste & some water

3 cups chicken broth (or vegetable)

2 tsp dried rosemary 

fresh black pepper

2 cups fresh baby spinach

1/4 cup shredded parmesan cheese, plus extra optional for garnish

1.Heat oil in a large nonstick pan over medium heat. Add the carrots, celery, onion, garlic and saute until they are soft, about 6 to 8 minutes. Put it all into the crock pot along with the broth, tomatoes, chickpeas, parmesan cheese, rosemary and pepper. Cook on low for 6 hours.

about 2 or 3 chicken legs
1 cello onion
2 garlics
2 celery stalks
1/2 - 1 cups of shredded, pickled peppers
1 tbs of tomato paste
1 tsp black pepper
1 tsp paprika powder
1 tsp salt
1 tsp garlic salt
1 tbs rosmary
3 tbs soy
14 ounces of tomato passata
some water

Peel the onion and garlics and chop them into small bits. Cut the celery small as well and take the pickled peppers out from the pickle juice.

Mix all the spices in a bowl, add the tomato paste, soy and a little bit of water. Mix it all together to a paste. Cover the chicken with the paste and if possible, let it marinade in a plastic bag over night in the kitchen.

Add all the vegetables in the Crock-Pot, pour over the tomato passata and stir it all together. Ad some water if needed. Put the chicken legs on top and set the Crock-Pot for 5-6 hours on low heat for 2-3 hours or on high heat.

When the time has passed remove the chicken legs from the pot and with a blender, mix the sauce that is left in the pot to a smooth and creamy sauce. Serve with rice or what ever you'd like to enjoy this yummy chicken with.

Enjoy! 😀

about 1 kg of beef
2 yellow onions
2 carrots
1 parsnip
1 ½ cups water
1 cup of water with 1 tbs of vinager (or 1 cup of red, cooking, wine if ou please)
black pepper
white pepper
salt
dried thyme
3-4 bay leaves
½ red cabbage
2 cups cream
1 meat stock cube
little soy

directions:

Peel the root vegetables and onion. Cut the carrots, cabbage and cut up the parsnips into small pieces and chop the onions. Add these in Crock-Pot. Cut the meat into pieces and put in these also.

Pour in water and wine (or vinegar) with the stock/broth and season with spices and add the bay leaves. Set the Crock-Poten for 6-8 hours on low heat for 3-4 hours or on high heat.

When the time has passed add cream and soy sauce, and possibly more spices. Let it simmer for about five minutes before serving.

This dish can be eaten by its owne or with mashed potato, rice or even cottage cheese, that i really liked it with!

Enjoy! 😀

6 bell peppers
1 cup uncooked quinoa, rinsed
1 14 ounce can blacked beans, rinsed and drained
1 tbs of tomato paste
1 1/2 cups of red enchilada or taco sauce
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic salt
1 1/2 cups shredded cheese
Toppings! Cilantro, avocado, sour cream etc.


directions:

1 sweet onion, diced
3 garlic cloves, minced
3 carrots, peeled and sliced
1 (28 ounce) can of diced tomatoes
2 (15 ounce) cans of cannellini beans, drained and rinsed
3 cups low-sodium vegetable stock
3 cups water
8 ounces of uncooked ditalini pasta
12 thin asparagus spears, stems removed and cut into thirds
1 cup of frozen sweet peas
1 (6 ounce) bag of fresh spinach
1/3 cup freshly grated romano cheese + more for topping
salt and pepper to taste