by Roy Fisher
Close the lid and cook the dish on LOW for 6 hours.
Stir the dish after 3 hours of cooking.
When the fish is cooked – stir it one more time and serve.
Enjoy!
Nutrition: calories 248, fat 6.3, fiber 5, carbs 31.19, protein 20
Carp Soup
Prep time: 15 minutes
Cooking time: 6 hours
Servings: 10
Ingredients¼ cup millet
8 cup water
1-pound carp, peeled, chopped
1 teaspoon black peas
1 teaspoon cilantro
¼ cup fresh parsley
1 tablespoon garlic, sliced
1 carrot, chopped
1 tablespoon salt
1 teaspoon ground celery root
1 teaspoon ground black pepper
Directions:
Put the millet in the slow cooker and add water.
Sprinkle the chopped carp with the cilantro and ground celery root.
Mix it carefully and transfer to the slow cooker.
Then add the sliced garlic, ground black pepper, chopped carrot, and salt.
Chop the fresh parsley and add it in the slow cooker too.
After this add the black peas and close the lid.
Cook the carp soup for 6 hours on LOW.
When the soup is cooked – ladle it into the serving bowls.
Add the sour cream if desired and serve.
Enjoy!
Nutrition: calories 83, fat 2.8, fiber 1, carbs 5.07, protein 9
Spicy Perch
Prep time: 25 minutes
Cooking time: 4.5 hours
Servings: 6
Ingredients14 oz perch, peeled
1 teaspoon cayenne pepper
1 chili pepper
1 onion
3 garlic cloves
1 teaspoon ground ginger
1 teaspoon cilantro
1 tablespoon harissa paste
1 teaspoon curry paste
1 teaspoon olive oil
3 tablespoon fish sauce
3 tablespoon water
Directions:
Chop the chili pepper and peel the onion.
Slice the garlic cloves and dice the onion.
Rub the perch with the cayenne pepper, ground ginger, cilantro, harissa paste, and curry paste.
Then fill the perch with the sliced garlic, diced onion, and chopped chili pepper.
Combine the olive oil and fish sauce in the bowl.
Add the water and whisk it.
Put the foil in the slow cooker and transfer the perch there.
Sprinkle the fish with the fish sauce liquid and wrap it in the foil carefully.
Close the lid and cook the fish on HIGH for 4.5 hours.
When the fish is cooked – remove it from the slow cooker.
Let it for 15 minutes in foil and then discard it.
Serve!
Nutrition: calories 88, fat 1.5, fiber 1, carbs 4, protein 14
Stuffed Squid
Prep time: 20 minutes
Cooking time: 7 hours
Servings: 4
Ingredients1-pound squid tubes
2 oz capers
1 cup tomatoes, chopped
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon butter
1 tablespoon tomato paste
1 garlic clove, chopped
1 cup chicken stock
6 oz ground chicken
1 teaspoon cilantro
Directions:
Combine the chopped tomatoes, salt, cayenne pepper, ground black pepper, butter, capers, chopped garlic clove, ground chicken, and cilantro in the bowl.
Mix the mixture carefully.
Fill the squid tubes with the ground chicken mixture.
Sprinkle the squid tubes with the tomato paste and put them in the slow cooker.
Add the chicken stock and close the lid.
Cook the stuffed squid on LOW for 7 hours.
Stir the squid tubes frequently during the cooking.
When the dish is cooked – let it chill.
Slice it with the help of the knife and serve.
Enjoy!
Nutrition: calories 216, fat 7, fiber 1, carbs 10.1, protein 28
Halibut with Peach
Prep time: 25 minutes
Cooking time: 1 hour
Servings: 6
Ingredients16 oz halibut fillet
4 tablespoon peach puree
2 peach, pitted
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon white sugar
1 tablespoon sour cream
½ teaspoon ground white pepper
3 oz tangerines
1 tablespoon maple syrup
1 teaspoon oregano
1 teaspoon olive oil
1 teaspoon garlic, sliced
½ teaspoon sage
Directions:
Peel the peaches and chop them.
Combine the chopped peaches with the peach puree.
Add salt, turmeric, white sugar, and sour cream.
Mix the puree mixture carefully.
Then rub the halibut fillet with the ground white pepper, maple syrup, oregano, and stir it carefully.
Pour the olive oil into the pan.
Add sliced garlic and sage.
Roast it for 1 minute on high heat.
Then add the halibut and roast it for 45 seconds on high heat from the each side.
Put the peach puree mixture in the slow cooker.
Add the roasted halibut and all the remaining oil from the pan.
Close the lid and cook the fish on LOW for 1 hour.
Serve it!
Nutrition: calories 198, fat 11.7, fiber 1, carbs 11.82, protein 12
Glazed Sesame Salmon
Prep time: 20 minutes
Cooking time: 1.5 hours
Servings: 7
Ingredients5 tablespoon brown sugar
2 tablespoon sesame seeds
1 tablespoon balsamic vinegar
1 tablespoon butter
3 tablespoon water
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon ground paprika
1 teaspoon turmeric
¼ teaspoon fresh rosemary
1 teaspoon olive oil
21 oz salmon fillet
Directions:
Combine the salt, ground black pepper, ground paprika, turmeric, and fresh rosemary in the bowl and grind the spices to have the homogenous texture.
Sprinkle the salmon fillet with the spices from the both sides.
Pour the olive oil into the pan and roast the salmon fillet on the high heat for 3 minutes or till you get the crunchy crust. The fish should be halved cooked.
Meanwhile, put the brown sugar and sesame seeds in the slow cooker.
Add the balsamic vinegar and butter.
Sprinkle the mixture with water and cook it on HIGH for 30 minutes.
Stir it frequently to not let the sugar burn.
Then add the salmon fillet and cook it on low for 1 hour more.
Stir the salmon fillet to make it glazed from every side.
Serve the cooked salmon hot.
Enjoy!
Nutrition: calories 170, fat 9.9, fiber 1, carbs 1.43, protein 18
Japanese Style Cod Fillet
Prep time: 15 minutes
Cooking time: 1.5 hours
Servings: 9
Ingredients24 oz cod fillet
2 tablespoon miso paste
3 oz pickled jalapeno
2 tablespoon oyster sauce
¼ cup soy sauce
¼ cup fish stock
1 teaspoon sesame oil
½ teaspoon chili flakes
¼ teaspoon cayenne pepper
1 tablespoon sugar
Directions:
Chop the pickled jalapeno.
Combine the mi
so paste with the oyster sauce, soy sauce, fish stock, and sesame oil.
Add the chili flakes, cayenne pepper, and sugar.
Whisk it with the help of the fork to make the miso paste dissolve.
Then brush the cod fillet with the miso paste sauce.
Put the cod fillet in the slow cooker and sprinkle it with the remaining sauce.
Add the chopped pickled jalapeno pepper and close the lid.
Cook the fish on LOW for 1.5 hours.
When the fish is cooked – transfer it to the plate and shred gently with the help of the fork.
Sprinkle the fish with the slow cooker fish sauce and serve immediately.
Enjoy!
Nutrition: calories 95, fat 2.5, fiber 1, carbs 4.81, protein 13
Slow Cooker Crab
Prep time: 15 minutes
Cooking time: 1 hour
Servings: 6
Ingredients15 oz crab
6 oz fennel bulb
1 lemon
1 tablespoon kosher salt
1 tablespoon oyster sauce
1 teaspoon black peas
6 cup water
1 tablespoon fresh parsley, chopped
1 oz bay leaf
4 oz shallot, peeled
Directions:
Put the crab in the slow cooker bowl.
Chop the fennel bulb and shallot roughly.
Put the vegetables in the slow cooker.
Add the kosher salt, black peas, and water.
Then add the bay leaf and close the lid.
Cook the crab on HIGH for 1 hours or until it is cooked. The crab will change the color into the red.
Meanwhile, squeeze the lemon juice and combine it with the chopped fresh parsley.
Add the oyster sauce and stir it.
When the crab is cooked – peel it to get the crab meat.
Put the crab meat in the serving bowl and sprinkle it with the oyster sauce mixture.
Serve it immediately.
Nutrition: calories 103, fat 1.3, fiber 3, carbs 9.78, protein 14
Light Lobster Soup
Prep time: 10 minutes
Cooking time: 3.5 hours
Servings: 6
Ingredients5 cup fish stock
1 tablespoon paprika
½ teaspoon powdered chili
1 teaspoon salt
8 oz lobster tails
6 oz Cheddar cheese
1 teaspoon ground white pepper
1/3 cup fresh dill
1 tablespoon almond milk
1 garlic clove, peeled
3 potatoes
Directions:
Pour the fish stock into the slow cooker vessel.
Peel the potatoes and cut them into the cubes.
Put the potato cubes in the slow cooker vessel.
Add the powdered chili, paprika, salt, ground white pepper, almond milk, and peeled garlic cloves.
Close the lid and cook the liquid for 2 hours on HIGH.
Meanwhile, chop the fresh dill.
When the time is passed – add the fresh dill and lobster tails.
Close the lid and cook the soup on HIGH for 1.5 hours more.
Shred Cheddar cheese.
Ladle the prepared soup into the bowls and sprinkle with the shredded cheese.
Serve!
Enjoy!
Nutrition: calories 261, fat 4.8, fiber 5, carbs 37.14, protein 19
Flounder Casserole
Prep time: 20 minutes
Cooking time: 6 hour
Servings: 11
Ingredients8 oz rice noodles
2 cup chicken stock
12 oz flounder fillet, chopped
1 cup carrot, cooked
½ teaspoon ground black pepper
2 sweet peppers, chopped
3 sweet potatoes, chopped
2 tablespoon butter, melted
3 tablespoon chives
4 oz shallot, chopped
7 oz cream cheese
5 oz Parmesan, shredded
½ cup fresh cilantro, chopped
1 cup water
Directions:
Sprinkle the slow cooker vessel with the melted butter.
Then put the chopped flounder fillet in the bottom of the slow cooker.
Sprinkle it with the chopped carrot.
Then make the layer of the chopped sweet potatoes and sweet peppers.
Add the chives and chopped shallot.
Crush the rice noodles and add them in the slow cooker.
Sprinkle the mixture with the fresh cilantro.
Combine the water, ground black pepper, chicken stock, and whisk the mixture.
Pour the liquid into the slow cooker.
Cover the casserole with the shredded cheese and add the cream cheese.
Close the lid and cook it on LOW for 6 hours.
When the casserole is cooked – let it cool well.
Serve it!
Nutrition: calories 202, fat 9.1, fiber 2, carbs 19.86, protein 11
Fish Tacos
Prep time: 20 minutes
Cooking time: 2 hours
Servings: 6
Ingredients9 oz mackerel fillet
1 teaspoon salt
¼ cup fish stock
1 teaspoon butter
1 teaspoon paprika
½ teaspoon ground white pepper
6 corn tortillas
¼ cup salsa
1 teaspoon minced garlic
½ teaspoon mayo sauce
Directions:
Rub the mackerel fillet with the salt, paprika, butter, ground white pepper, minced garlic, and mayo sauce.
Put the fish in the slow cooker.
Add the fish stock and close the lid.
Cook the fish on LOW for 2 hours or until the mackerel is cooked.
Meanwhile, spread the corn tortilla with the salsa carefully.
When the mackerel fillet is cooked – remove it from the slow cooker and shred.
Then sprinkle it with 2 teaspoons slow cooker liquid and stir.
Put the shredded mackerel fillet in the corn tortillas and wrap them.
Enjoy!
Nutrition: calories 120, fat 2.4, fiber 3, carbs 14.37, protein 11
Dill Crab Cakes
Prep time: 21 minutes
Cooking time: 1 hour
Servings: 12
Ingredients12 oz crab meat, canned
4 tablespoon fresh dill
1 teaspoon salt
½ teaspoon cilantro
1 tablespoon turmeric
3 tablespoon almond flour
¼ cup mashed green peas
1 teaspoon olive oil
1 large egg
1 teaspoon lemon juice
Directions:
Put the canned crab meat in the blender.
Add the fresh dill, salt, cilantro, turmeric, and almond flour.
After this, add the mashed green peas, beat the egg, and sprinkle the mixture with the lemon juice.
Pulse the mass for 2 minutes or until you get the smooth dough.
Make the balls from the crab meat mixture and flatten them into the shape of the cakes.
Pour the olive oil in the slow cooker.
Put the crab cakes in the slow cooker.
Close the lid and cook the crab cakes for 1 hour on HIGH.
Turn them into another side after 30 minutes of cooking.
Remove the excess fat from the cakes and serve them.
Enjoy!
Nutrition: calories 45, fat 1.5, fiber 1, carbs 2.3, protein 6
Desserts
Easy Chocolate Cake
Prep time: 20 minutes
Cooking time: 3.5 hours
Servings: 8
Ingredients1 cup skim milk
2 cup brown sugar
1 cup cocoa powder
1 teaspoon baking soda
1 tablespoon vinegar
¼ teaspoon salt
2 cup flour
3 eggs
1 tablespoon caster sugar
; Directions:
Beat the eggs in the mixer bowl and whisk them.
Add the skim milk, salt, and baking soda.
After this, add the vinegar and whisk it until homogenous.
Then sift the flour into the egg mixture.
Add the brown sugar and cocoa powder.
Mix it carefully till you get smooth but little bit liquid dough.
The texture of the dough should look like the sour cream.
Cover the slow cooker bowl with the parchment and pour the cocoa dough there.
Close the lid and set the LOW regime.
Cook the chocolate cake for 3.5 hours. Check if there are no liquid parts in the cake with the help of the toothpick.
Then remove it from the slow cooker or cook it for 30 minutes more (depends on the level of readiness of the cake.
Chill the chocolate cake and sprinkle it with the caster sugar.
Enjoy!
Nutrition: calories 419, fat 5.4, fiber 4, carbs 89.43, protein 10
Fruit Cobbler
Prep time: 10 minutes
Cooking time: 4 hours
Servings: 5
Ingredients1 cup cream
1 teaspoon cinnamon
7 oz biscuit mix
¼ cup sugar
6 oz bananas
4 oz peach, pitted
1 teaspoon vanilla extract
Directions:
Peel the bananas.
Chop the bananas and peaches roughly and put them in the slow cooker bowl.
