- 3 large turnips, peeled and cubed
- 1 acorn squash, peeled and cubed
- 2 lbs pork stew meat
- 1 c. lentils, any flavor
- garlic powder
- onion powder
- course black pepper
- 1 can sun dried diced tomatoes
Spray oil a large slow cooker. Peel and cube the turnips, place in bottom of cooker. Place the pork meat on top of turnips. Sprinkle the meat with garlic powder till covered well, same with the paprika and half as much of onion powder. Sprinkle to taste the pepper. Peel and cube the acorn squash and place on top of the meat. Pour on top the lentils. Add water till all is covered well.
Cook on low 5-6 hours. In the last 30 minutes add the tomatoes. Serves 12-15 with corn bread.
- 1 bag of dried black eyed peas, about a pound or less
- 1 bunch of cilantro, chopped
- 1 pound of fresh green beans, trimmed and cut into 1-2 inch pieces
- 1/4 c. coconut flour
In a slow cooker, prepare the black eyed peas after rinsing the peas. Place them in the slow cooker and add water to about half way to fill cooker. Making sure that it covers the peas completely. Cook the peas for about 5-6 hours on low.
When the peas get almost at the end of the 5 hour mark, prepare the green beans and cilantro. When it’s been at least 5 hours, add the green beans to cooker and stir. Add the Cilantro to the top but do not stir, cook for and additional 2-3 hours. just before ready to serve about 10-15 minutes, place the cooker on warm if you have that option or turn heat off, and stir the cilantro in while adding the flour. Let sit till ready to serve and they will have a creamy sauce and a wonderful flavor. The green beans will still be fresh and crunchy.