Vegetable and Chick Pea Curry

Michele Sauk, from myrecipes.com

6 servings

1 Tbs. olive oil

1 1/2 c. chopped onion

1 c. sliced carrot (1/4 inch thick)

1 Tbs. curry powder

1 tsp. brown sugar

1 tsp. grated peeled ginger

2 garlic cloves

1 serrano chile, seeded and minced

3 cups cooked chickpeas (garbanzo beans)

1 1/2 cups cubed, peeled baking potato

1 cup diced green bell pepper

1 c. cut green beans

1/2 tsp. salt

1/4 tsp. black pepper

1/8 tsp. ground red pepper

1 can diced tomatoes, undrained

1 can vegetable broth

3 cups fresh baby spinach

1 c. light coconut milk

6 lemon wedges

Heat oil in large nonstick skillet over med. heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic and chile; cook 1 minute, stirring constantly.

Place onion mixture in 5-qt. electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until veggies are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.

calores 276, per 1 1/3 cups serving

Crock Talk BBQ ribs

Barbecue Boneless Pork Ribs

Michele

1-4 lbs. country style boneless pork ribs

1-24 oz. ketchup

1 medium yellow onion

4 cloves fresh garlic

1/2 cup brown sugar

1 1/2 cups coke

1 tsp. salt

1 tsp. tabasco sauce

2 tsp. worchestershire sauce

1. Place the ribs in the slow cooker

2. Mix the rest of the ingredients together and pour over ribs

3. Cook on high 4-5 hours or low 8-10 hours

4. Remove lid and cook, uncovered, on HIGH the last 30-60 minutes until sauce thickens