Let’s get that straight. As far back as I can remember, both my grandmother and mom used theirs for an array of purposes. From homemade baked beans, cocktail meatballs, vegetarian chili, lentil soup and more stew variations than I could ever tell you. Why did my family love their crock pots so much? Well, they are a one-pot cooking wonder that revolutionized home-cooked slow cooking. Basically, when cooking with a crock pot, you can put whatever the recipe calls for inside of the cooking dish before you go to work in the morning, set to slow cook, and voila! By the time you get home at night, you have a warm, decadant dinner. Plus, you are actually saving a lot of energy by cooking in your crock pot as opposed to warming up that oven. Kudos to you!
Growing up, my mom’s stuffed peppers were to die for. Honestly, I could not think of a better recipe to make this week while enduring the polar vortex. Plus, it gives me a chance to try out my new crock pot that my mom so graciously bought me for Christmas. For this week’s foodie-phile post, I have constructed my own vegetarian version that can be cooked in your crock pot.
Crock Pot Image via Shutterstock
January 10, 2014 at 2:42 pm
I love this kind of dish and will definitely give it a try in the next week or so.I’ve started using Quinoa a lot, as I have a relative who sends me over a lot of the stuff from South America, so it’s great to see it used in this recipe