Rachel Adams

I made this dish and served it over pasta. My son loved this dish minus the eggplant which I left out and the mushrooms I didn't give him. I think that the sauce could of used something but I couldn't quite figure it out maybe next time.

Fix it and Forget it Big Book
Page: 540
5-6 quart slow cooker

1 Tbsp. olive oil   1 shallot, chopped   6 cloves garlic, minced
1 green pepper, cut into strips 1 red pepper, cut into strips  2 C. mushrooms thickly sliced
4 tomatoes, cubed  1 C. low sodium tomato puree 1/4 C. red wine  1 Tbsp. lemon juice
2 tsp. dried thyme  1 tsp. dried oregano  1 tsp. ground cumin  1/2-1 tsp. salt
1/4-1/2 tsp. black pepper  1 Tbsp. basil 


Turn the slow cooker on High for 2 min. Pour oil into slow cooker and add remaining ingredients except parsley and basil. Cover and cook for 2 hours on High, then low 4-5 hours. Stir in basil. Sprinkle with parsley. Serve over pasta.
Rachel Adams

Hit another one out the park for our son with the vegetarian meals...he loved this dish! I would not suggest eating this if you have a sore throat or your sick. Hubby found out the hard way.

Fix it & Forget It Big Book
Page: 510

1 shallot, chopped   1/2 C. green bell pepper, chopped  2 cloves garlic, minced
1 Tbsp. parsley, minced  3 16 oz. cans red beans, drained and rinsed  3/4 C. water
1/2 tsp. salt  1 tsp. ground cumin  1/4 tsp. black pepper


In large skillet, saute shallot, green pepper and garlic in oil until tender. Or wilt onion, pepper, and garlic in the microwave for 2 min. on high. Add parsley. Stir in beans, water, salt, cumin, and pepper. Transfer to slow cooker. Cover and cook on low 5-6 hours. Once done serve over rice.
Rachel Adams

So I made this dish and found that it needs some tweaking but other than that it was pretty good. As we all know I love a good tweaking...when it comes to cooking :)

Fix it and Forget it Big Book
Pg. 520
Crock-pot Size: 4-5 quart

16 oz. pg. baby carrots   3 med. potatoes ( change this to a acorn/butternut squash)
1 lb. fresh/frozen green beans, cut in 2in. pieces   1 green pepper, chopped
1 shallot, chopped  1-2 cloves garlic, minced   15oz. can chick peas, drained
28 oz. can tomatoes crushed   3 Tbsp. minute tapioca   1-2 Tbsp. curry  
1 3/4 C. boiling water   2 tsp. chicken bouillon


Combine the first 8 ingredients in a large bowl. Stir in tapioca & curry powder by taste. Dissolve bouillon in boiling water. Pour over vegetables. Mix well. Spoon into large cooker, cover and cook on low 8-10 hours or high 3-4 hours. Serve with rice.
Rachel Adams

Yes, YES I did it...I found a new vegetarian meal that my son will eat willingly and it's pretty tasty too!

This done in the crock-pot which is awesome for us cos we all know I LOVE my crock-pots :)

1 16oz. can pinto beans, drained and rinsed   1 16 oz. can kidney beans, drained
28 oz. can stewed tomatoes   1 Tbsp. oil  1 green pepper, chopped  1 shallot, chopped
1 garlic clove, minced  1 tsp. salt  1 tsp. dried oregano  1 tsp. dried basil  Parmesan cheese


Combine beans & tomatoes in slow cooker. Saute green pepper and shallot for 1 min. in olive oil until shallots become translucent. Add garlic and cook 1 min more and then transfer to slow cooker. Stir in seasonings. Cover and cook on low 7-9 hours or on high for 1-2 hours till beans are tender. To serve, sprinkle with Parmesan cheese.
Rachel Adams

So lately we are doing a lot of vegetarian meals to help expand our 5 year old's eating palate. I have notice alot of issues in trying to help him with him being a vegetarian by choice. There are not lot of options that appeal to children his age or most meals are beyond his food palate.

Why is so hard to make meals that are appealing to children that are vegetarian? I understand that most vegetarians are adults but 60% of vegetarians in the United States are children and I also found out that his new school doesn't provide adequate vegetarian meals except a salad bar...a SALAD BAR??? Where's the protein they need??? Doesn't the school understand that children ages 5-8 years of age need 20-30 grams of protein a DAY, more if they are very active.

So with that said and done our menu for the past 3 weeks have been vegetarian and to my surprise some of them have been very good and some could use some tweaking. I hope that the few recipes I can remember to post will help other parents who have a vegetarian child when they might not be vegetarian themselves.
Rachel Adams
Don't it look so pretty?

I must thank Fort Lewis for the FREE crabapples that are 100% organic. If wasn't for you I couldn't make this jam nor could my neighbor that I have been teaching canning and preserving too. I love free fruit and veggies to process and can up for the winter :)

7 1/4 lbs. crabapples stems removed quartered
equal sugar to juice made
1 evelope liquid pectin


In a big pot place washed and quarted crabapples without peeling them. Place in a preserving pan, just cover with cold water, and simmer gently until soft and tender.Drain through a jelly bag or a metal sieve. Shift the pulp occassiaonally to keep juice flowing ; do not force the juice as this will make the juice cloudy which in turn will make cloudy jelly. Measure out juice to ensure equal parts of sugar and bring to boil. Once to a rolling boil that can not be stirred down add the liquid pectin and continue to boil till dropped on a cold plate until it jells on the plate (plate test) . Fill jars ( I got 4 pints) seal and process for 10-20 min. min.

This would be best served on a nice brown cinnamon bread or a cinnamon swirl bread to bring out that nice apple taste taste. Surprisingly it's not tart at all and has very nice lemon undertone considering that I never put lemon juice in it.