Throw Everything in Your Slow Cooker

in the morning and enjoy it for dinner later on

Lentil soup with pepper and toast
Credit: Alexandra E Rust on flickr / Licensed under Creative Commons Attribution 2.0 Generic

The Perfect Meal

after hitting the slopes

If there's one thing I love more than skiing, it's the hot thing waiting for me at home.

Picture this: carrot-lentil stew with Indian and Moroccan spices. And since carrots are one of the few vegetables I can serve without getting that "it's yucky" face from my daughter, I just had to share this recipe with you.

My recipe is adapted from one I found by Amanda Barnier and The Test Kitchen in Canadian Living Magazine: November 2012 edition titled Indian-Spiced Carrot Soup.[1] Since I've been making more Moroccan dishes (like warm chickpea salad and beef tagine), I tweaked some of the Indian spices to include some fabulous Moroccan flavours too.

You'll Need 4 Cups of Diced Carrots

About 5 - 8 carrots (buy a 2 lb. bag of them)

stew fixings
Credit: liz west on flickr / Licensed under Creative Commons Attribution 2.0 Generic

Spicy Carrot Lentil Soup

Prep: 30 mins | Total: 6 - 8 hrs


4 cups carrots (diced)
2 medium onions or 4 shallots (diced)
1 celery stalk (diced)
1 cup dried green lentils
1 tbsp. fresh ginger (minced)
3 garlic cloves (minced)
1 tsp. ground cumin
1 tsp. ground coriander
1/4 - 1/2 tsp. chili powder
1 tsp. sweet paprika (OR paprika with a pinch of icing sugar)
1/2 tsp. turmeric
1 pinch cinnamon (OR ground allspice)
1/3 tsp. ground thyme (OR 2 bay leaves)
3.8 cups (900 mL carton) chicken broth (low sodium preferably) 
2 cups water
1/4 cup fresh cilantro (chopped)
salt and freshly ground pepper to taste
Wash, peel and/or dice carrots, onions and celery (I throw them right in the removable liner of my slow cooker). 
In a shallow pan or dish, pour out dried lentils and sort through them (discard any tiny stones or debris that shouldn't be there). Lentils do not need to be soaked[2] but should be rinsed a few times under cool water. There's no need to dry them afterwards.
Add the rinsed lentils to the carrots, onion, and celery in your slow cooker liner. 
All of the remaining ingredients can be added except for the fresh cilantro.
Once you've added the broth and water, give everything a good stir to combine spices thoroughly. Cover slow cooker and cook on low for 6 - 8 hours.
Note: If you used bay leaves instead of ground thyme, you'll want to discard those before pureeing or serving.
Using an immersion hand blender, puree soup to desired consistency. Alternately, you can put about 2 cups of soup in a blender to puree until smooth and return it to the slow cooker. Lastly, stir in chopped fresh cilantro (and garnish with a few leaves). I sometimes squeeze a lemon wedge over mine.
TIP: If you find it too spicy hot, adding some yogurt to individual servings will help.

My Ingredients

Ingredients for my Spicy Carrot Lentil Soup
Credit: RoseWrites on InfoBarrel / All rights reserved

Crock-Pot Cook' N Carry

6-Quart Oval Manual Portable Slow Cooker

Crock-Pot SCCPVL600S Cook' N Carry 6-Quart Oval Manual Portable Slow Cooker, Stainless Steel RoseWrites 2014-09-15 4.5 0 5

Crock-Pot SCCPVL600S Cook' N Carry

6-Quart Oval Slow Cooker

Crock-Pot SCCPVL600S Cook' N Carry 6-Quart Oval Manual Portable Slow Cooker, Stainless Steel
Amazon Price: $49.99 $22.99 Buy Now
(price as of Oct 31, 2016)
The main reason I love this slow cooker is the removable stoneware liner which is great for storing the prepped vegetables. You can also serve food in the liner. And cleaning this unit couldn't be easier. The lid locks securely on both ends and the handles make transporting food safe and easy. Amazon provides a little video demo of this slow cooker which is also available in a sexy shiny red colour.

Cottage Cheese Scones with G-F option

Makes: 12 | Prep: 15 - 20 mins | Total: 40 mins

Instead of serving up bread, I often make these cottage cheese scones. The original recipe, "Auntie Blanche's Cottage Cheese Scones" is on page 23 of Not Just for Vegetarians by Geraldine Hartman. I tweaked the recipe to make these gluten-free by adding the appropriate amount of xanthan gum according to the guidelines set out in Bob's Red Mill Xanthan Gum Use guide.[3]

The cottage cheese adds additional protein and calcium (important nutrients for vegetarians). Plus my daughter refuses to eat cottage cheese because (you guessed it) it looks yucky and lumpy.


2 cups gluten-free all purpose flour
1.5 tsp. xanthan gum (omit if using regular flour)
2 tsp. baking powder
1/2 tsp. sea salt
3 tbsp. firm butter
1 egg
1 cup creamed cottage cheese
1/4 cup unsweetened evaporated milk (or cream)
Ensure oven racks are adjusted so that scones will bake in the center and preheat oven to 400 - 425 F (205 - 215 C).
Line a baking sheet with parchment paper (or lightly grease) and set aside.
In a med-large bowl, whisk together flour, xanthan gum (if using gluten-free flour), baking powder, and sea salt.
Cut up butter into 1 cm squares and add to flour mixture. Use the back of a wooden to mash up butter until crumbly.
In a small bowl, lightly beat egg and add cottage cheese and evaporated milk (or cream) and combine thoroughly. Slowly add to flour-butter mixture (a little at a time) and keep stirring until just combined. If too dry, add small amounts of milk while you stir.
The dough should be soft but not sticky. Allow dough to rest for 5 - 10 mins.
On a lightly floured counter or pastry board, turn out dough and flatten out until about 1/2-inch (1.3 cm) thick. Cut like a pizza into wedges (or use a cookie cutter).
Place scones on prepared baking sheet (about 1-inch apart) and bake 9 - 12 minutes or until light brown on top. If after 8 minutes scones are beginning to brown, cover with a tented piece of foil and reduce heat. 
Remove from oven and allow to cool 5 minutes before serving.

I Flatten Out the Scone Dough Ball

and slice it up like a pizza

Slicing Scone Dough
Credit: RoseWrites on InfoBarrel / All rights reserved

Scones Only Need an Inch Between Them

Scones Set for Oven
Credit: RoseWrites on InfoBarrel / All rights reserved

Just Out of the Oven

Scones just out of the oven
Credit: RoseWrites on InfoBarrel / All rights reserved

Not Just for Vegetarians

by Geraldine Hartman

Not Just for Vegetarians
Amazon Price: $24.99 Buy Now
(price as of Oct 31, 2016)
I've only just begun browsing this book (it belongs to my man-servant). So far, I like the simplicity of the recipes. The author uses Mrs. Dash (instead of salt and other spices) in many of her culinary creations. On page 23 is where I found the original cottage cheese scone recipe.