Farmersgirl Kitchen

Monday, 28 April 2014

7-a-day Slow Cooker Challenge Round Up

It seems that packing 7 fruits or vegetables into a slow cooker recipe was quite a challenge as, other than my own, I only had two excellent entries which I will share with you.

First up was Pravina from Indo-Global Food with a simple vegetable curry: Aloo-Palak (Potato and Spinach) Curry which can be eaten with rice, naan, roti or paratha.

My own dish was Chicken with 7-a-day Mediterranean Vegetables a great one pot meal best served with something that will soak up the delicious juices.

Natalie at The Tofu Diaries brought a Vegan dimension to the Slow Cooker Challenge. Regular readers may have noticed I have a real love of paprika, so this Sweet Potato and Three Bean Paprikash is going on my recipe wish list.

Many thanks to Natalie and Pravina for taking part in the Slow Cooker Challenge. I hope you will join me on 1st of May to find out what we will be making in our Slow Cookers as we move towards the warmer weather.

Woo hoo! I must have left the linky open longer than I though and the lovely Sarah of Tales from the Kitchen Shed has snuck in at the last minute with a delicious Vegetable Biryani and what a gorgeous vibrant photograph.

Labels: 7-a-day, beans, Biryani, potoates, Round Up, Slow Cooker Challenge, spinach, Sweet Potato, Vegan, Vegetables

Sunday, 13 April 2014

Chicken and 7-a-day Mediterranean Vegetables

I thought I'd better make a recipe for my own blog challenge: The Slow Cooker Challenge. The theme this month is 7-a-day Fruits or Vegetables. Now it might be pushing it to get a full seven portions of fruit or vegetables onto one plate, but it isn't that difficult to add 7 fruits or vegetables to a single dish.

Chicken
with 7 Vegetables

8 chicken thighs
1 onion
2 cloves garlic
8 mushrooms
7 small vine tomatoes
2 Aubergines (Eggplant)
3 large or 12 mini red, orange or yellow (bell) peppers
2 large courgettes (zucchini)
12 pitted black olives
2 tablespoons of pesto
2 tablespoons of balsamic vinegar
small bunch of parsley

1. Brown the chicken pieces in a pan with a little oil, set aside.
2. Chop all the vegetables into even sized pieces and place them in the bottom of the slow cooker.
3. Mix the pesto and balsamic vinegar into the vegetables and top with the chicken pieces.
4. Cook on medium for 4 hours or on low for 7 hours.
5. Top with chopped parsley.
6. Serve with crusty bread to soak up the juices.