Slow Cooking

Most recipes I've come across call for sauteeing onions or adding oils
to vegetarian dishes. As it turns out slow cooking carrots, lentils,
onions and fresh tomatoes works out very well, since they all cook at
the same rate. 4 hours in my slow cooker works perfect and of course
there is no fat. I season with a small amount of garlic salt and
pepper. It's one of the quickest, healthiest, vegetarian recipes I
know. I use 1/4 cup lentils, 1.5 cups tomatoes, 2 cups carrots, and
3/4 cups onions. All the vegetables are in large chunks. I use about 2
cups of water. This huge meal is 300 calories, about 12 grams protein
and essentially fat free. One warning. Your entire house will smell
like onions....and you will too if you eat this several days in a row.
You could always just leave out the onions if you wish. I don't need
to measure anymore since I do make it so often, except for the
lentils. It is 4 larger carrots, 2 roma tomatoes, and half a large
onion. I keep the other half in a well-sealed polybag in the refrig.
dkw

..
you might try fewer onions

it really surprised me
how many recipes there are for Crockpots

waterboy

On Feb 22, 9:59*pm, WaterBoy wrote:
.
you might try fewer onions

it really surprised me
how many recipes there are for Crockpots

waterboy

Can't. I bought a bunch of big yellow onions on sale and have to use
them up. 4 more left. After that, I might just drop the onions
altogether. They do smell up the house. I can even catch occasional
smells on my breath and skin, and since I'm in the middle of the
action, I can only guess what other sensitive noses are noting. Garlic
is even stronger and I occasionally smell that on someone just passing
by them. Reminds me of Chicago. The Indians named it that because it
means "stinking onion". Still lots of wild onions growing all over the
midwest. dkw

On Feb 22, 5:14 am, " wrote:
Most recipes I've come across call for sauteeing onions or adding oils
to vegetarian dishes. As it turns out slow cooking carrots, lentils,
onions and fresh tomatoes works out very well, since they all cook at
the same rate. 4 hours in my slow cooker works perfect and of course
there is no fat. I season with a small amount of garlic salt and
pepper. It's one of the quickest, healthiest, vegetarian recipes I
know. I use 1/4 cup lentils, 1.5 cups tomatoes, 2 cups carrots, and
3/4 cups onions. All the vegetables are in large chunks. I use about 2
cups of water. This huge meal is 300 calories, about 12 grams protein
and essentially fat free. One warning. Your entire house will smell
like onions....and you will too if you eat this several days in a row.
You could always just leave out the onions if you wish. I don't need
to measure anymore since I do make it so often, except for the
lentils. It is 4 larger carrots, 2 roma tomatoes, and half a large
onion. I keep the other half in a well-sealed polybag in the refrig.
dkw

When the recipe asks for sautéing and I wish to use less oil, I add a
little oil to plenty of water. I keep adding more water as the water
boils and the vegetables (especially onions and carrots) end up
tasting as though they were sautéed.

..
i buy onions on sale [actually at the .99 store]
chop them up, and freeze them

waterboy

On Mar 1, 7:11*pm, WaterBoy wrote:
.
i buy onions on sale [actually at the .99 store]
chop them up, and freeze them

waterboy

Thanks. I bought too many onions. Think I'll try freezing them. Now
that I think about it, I see pearl onions frozen, so I know it will
work. Actually, I think I prefer my lentils and carrots seasoned with
just a little garlic salt and curry. Onions are a little too smelly,
esp. with the larger ones that not only make my house smell like
onions all day, but smell up the refrigerator from the left over
portion of the onion. Good food I know, so I will still eat them
occasionally, but I've had them for about 2 weeks straight now. dkw