Recipe: Ginger Tea In Crockpot

Ginger Tea In Crock Pot

Okay, okay so you might be saying “Uhhhh, that ginger looks a lot more like apples than ginger.” And you are right… well, sorta. Technically, I made Apple Ginger Tea but I just threw the apples in because my kids didn’t eat the other half of the Fuji apple I cut for them. It works with or without apple slices!

The main reason I wanted to make my ginger tea in the crockpot was because I kept having to babysit it on the stovetop, I had several boil-overs on accident, and I was losing all of the water because it kept reducing! So, I figured, give it a go in the crock pot! It keeps all the water in there, and I can even leave while it “cooks”. It worked out great! I’m trying to have a cup of ginger tea every day for a month to see if it helps with the inflammation in my hip.

Ginger Tea In The Crockpot

  • 4 cups/1 Liter water, heated to boiling
  • 2 “knobs” of ginger (see the pic below)
  • optional 1/2 Fuji apple, sliced with peels ON
  • optional 1-2 teaspoons honey, to taste
  • optional 1-2 teaspoons lime juice, to taste

Instructions

  1. While you work, heat water to boiling.
  2. Peel the ginger and then “peel-shred” it into the crock pot. (I just use the vegetable peeler and make thin slices of the ginger to get more bang for my buck.)
  3. Add in the apples if you want and then pour in the boiling water.
  4. Cook on HIGH for 3-4 hours.
  5. Pour through a sieve (or, like me, just ladel it into your teavana tea maker to strain it) and then add in honey and lime juice.

Okay, since I could never figure out in recipes what a “knob” of ginger was supposed to be (is it just part of it or the whole thing?) I decided to take a picture of the ginger I used next to a quarter so that you could see exactly what I used. Use more for a stronger tea if you’d like!

Ginger Tea In Crock Pot

Recipe: Caribbean Black Beans (Crock Pot & Stove Top Versions)

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We… LOVE this recipe.

My reasons: tasty. easy. a man favorite. simple. fast to prep.
Hubby’s reasons: tasty. tasty. tasty. and ummmm, tasty.

Caribbean Black Beans (Crock Pot & Stove Top Versions)

Ingredients

  • 2 (15 oz) cans of black beans, drained (not rinsed)
  • 1 (8 oz) can unsweetened crushed canned pineapple
  • 1/2 cup barbecue sauce
  • 1/2 cup chopped onion (I use frozen)
  • 1/3 cup brown sugar (if fasting, leave this out… you won’t even notice)
  • 1 tablespoon lime juice
  • 1 tablespoon prepared yellow mustard
  • salt, to taste
  • black pepper, to taste
  • cooked rice

Instructions For Crock Pot (5 minute prep, 4-6 hours on LOW)

  1. Put all ingredients in crock pot and stir.
  2. Cook on LOW for about 4-6 hours.
  3. Allow to cool for 5-10 minutes and then serve with hot rice.

Instructions For Stove Top (5 minute prep, 30 minutes)

  1. Combine all ingredients in large soup pot on stove top.
  2. Turn to medium heat and simmer, covered, for 15 minutes, stirring every 5 minutes or so.
  3. Remove the lid, turn to medium-low heat, and continue to simmer for another 15 minutes, stirring every 5 minutes or so.
  4. Allow to cool for 5-10 minutes and then serve with rice.

I got the inspiration for this version from this recipe.

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Recipe: Easy Black Bean Soup (Vegetarian and Vegan)

The Covenant Diet - EASY Black Bean Soup

My sister-in-law made this soup for a getaway weekend when my husband’s family got together to celebrate his dad’s 60th birthday. She made a chicken tortilla soup for everyone else and then made this one for me (she is super considerate)!

It was sooooooo amazinggggggg that I got the recipe and made it again last night! We loved it and we loved the leftovers today for lunch!

I’m not much a photographer, but I did snag that one pic!

Easy Black Bean Soup (Vegetarian and Vegan)
(Below is the stovetop version and the crockpot variations are in {fancy brackets}!)

Ingredients
• 2 Tablespoons vegetable or olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4-5 cans (14-19 oz each) black beans, undrained
• 1/3 cup Frank’s RedHot Original Cayenne Pepper Sauce
• 2 cans (14.5 oz each) vegetable stock {1 can for crockpot}
• 1/4 cup minced fresh cilantro
• 1 1/2 Tablespoons ground cumin
• Sour Cream, optional
• Avocado slices, optional

Directions
1. Heat oil in 4 or 5 quart saucepan. Add garlic and onion; cook until tender.
{Skip this step if you want when making in the crockpot.}

2. Stir in beans with liquid, broth, Frank’s RedHot sauce, cilantro, and cumin. {Include chopped onion and garlic in crockpot.}

3. Bring to a boil. Reduce heat; simmer, partially covered, for 30 minutes, stirring often. {Cook on high for three to four hours. No need to stir.}

4. Remove 1 cup of soup. Place in blender; cover securely and process until smooth. Return to saucepan; stir. (Or do this with an immersion blender.)

5. Serve soup in individual soup bowls. Top with dollop of sour cream and avocado chunks or guacamole, if desired.

Note: This was a smidge over mild on my “tongue temperature” gauge, so if you are sensitive to heat then you might consider decreasing the hot sauce. And on the topic of hot sauce, I am not one for “brand name snobbery”, but I think the sauce really makes this recipe so it might be worth the extra trip or having this sauce for just this recipe. I seriously think you’ll want to make it again anyway!

Note: This soup freezes well. Freeze leftovers in individual portions. Thaw and reheat in microwave.

Prep Time: 10 minutes {5 minutes}
Cook Time: 35 minutes {3-4 hours}

Recipe: Crock Pot Creamy Ranch Scalloped Potatoes

I bought a big ol’ bag of yukon gold potatoes at Sam’s and was needing to use some and I wanted something really flavorful so I made these! They are based off of this recipe that I found on Pinterest.

For those of you curious how this fits into my hard-core Daniel Fast… I don’t really pay attention to salad dressings or sauces… meaning, I eat salads with dressing on them and foods with sauces… and well, I considered this a sauce. All I ate for dinner tonight was scalloped potatoes, and it was a great meal, and I totally felt like I was sticking by my agreement with God… I want you to know me more than I want burnt offerings. Hosea 6:6 And since it’s about knowing God… and not about my sauce, I feel like I’m in a good spot with Him!

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Crock Pot Creamy Ranch Scalloped Potatoes

1 can of cream of celery
1 cup of light sour cream
1 packet of dry ranch dressing mix
3/4 cup of grated parmesan cheese
5 or 6 medium sized yukon gold potatoes

1. Wash the potatoes and cut them into thin slices (you could probably do chunks of potatoes if you wanted… I chose scalloped because I wanted them to cook a little faster). No need to peel unless you want to do so.

2. In a separate bowl, combine the cream of celery, sour cream, parmesean cheese and ranch dressing mix. Stir until well mixed.

3. Put the potatoes into the crockpot and then add the soup mixture. Gently stir the potatoes and mixture together until all potatoes are coated in the creamy goodness!

4. Cook on high for 3-4 hours or on low for 6-8 hours. But beware… it will smell heavenly and you might just be sure that they are done before they are… but alas, it will probably take them the whole time.

5. Dish into bowls if a main course (it was for me!) and let cool about 10 minutes before serving.