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A lazy day needn’t mean time off from a healthy meal. Beef up your zinc levels for a healthy immune system with this smart-but-satisfying soup of Stew Meat, chickpeas, veggies and pasta.

Lazy Day Beef &amp; Vegetable Soup

beef Stew Meat,

(14 beef broth

(15 ounces) chickpeas, rinsed, drained

(14-1/2 ounces) no-salt added diced tomatoes, undrained

water

Italian seasoning

salt

pepper

mixed vegetables

ditalini

Shredded Romano cheese (optional)

Combine beef, broth, chickpeas, tomatoes, water, Italian seasoning, salt&#160;and pepper in 4-1/2 to 5-1/2-quart slow cooker; toss to coat well. Cover and cook on HIGH 5 hours or on LOW 8 hours. (No stirring is necessary during cooking.) 

Stir in mixed vegetables and pasta. Continue cooking, covered, 1 hour or until beef and pasta are tender. Season with salt and pepper, as desired. Stir well before serving. Serve with cheese, if desired. 

This recipe can be made in a 6-quart electric pressure cooker.&#160;Use 1 cup elbow noodles for ditalini.&#160;Place beef, broth, chickpeas, tomatoes, water,&#160;Italian seasoning, salt and pepper&#160;in pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program&#160;25 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add vegetables and pasta; close and lock pressure cooker, set timer for additional 5 minutes. When complete, use quick-release feature to release pressure; carefully remove lid.&#160; Garnish with cheese, if desired. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)

With the help of a pressure cooker, you'll be rewarded with a rich red wine sauce and beef so tender it'll cut like butter.

Beef & red wine hotpot with parsley pasta

tbsp Gravox Traditional Box gravy mix

beef

olive oil

butter

speck,

carrot, peeled, coarsely chopped

(about 200 grams) large French shallots, peeled

garlic cloves, peeled

tomato paste

185 milliliters (3/4 cup) red wine

thyme leaves

penne rigate

tbsp extra virgin olive oil

parsley leaves

crusty bread, to serve (optional)

Get ready for winter with this delicious pressure cooker pork and chickpea dish. To cook on the stove or in a slow cooker, please see the notes section.

Greek pork with chickpeas

cumin seeds

fennel seeds

oregano leaves

1.2kg-piece pork scotch fillet

red onion,

garlic cloves, finely chopped

milliliters (1 cup) passata (tomato pasta sauce) (see note)

tbsp red wine vinegar

bay leaves

cinnamon

can chickpeas, rinsed, drained

coriander

white rice,

Greek-style natural yoghurt, to serve

Put all the ingredients in the slow cooker and then come home to a hearty vegetarian meal.

Slow-cooker red lentil soup

brown onion, diced

carrots, diced

celery stalks, diced

garlic cloves, thinly sliced

ginger, peeled, finely chopped

tsp cumin

tsp coriander

red lentils

litre Massel vegetable liquid stock

Plain Greek-style yoghurt, to serve

Warmed garlic naan bread, to serve

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5348771529001-5599487302001

Pressure cooker halves the cooking time for this dish featuring moist, golden chicken and spicy Spanish chorizo.

Saffron chicken pilaf with cucumber salad

(about 130 grams) chorizo sausage, thinly sliced

(about 1.5kg) chicken thigh

brown onion, halved, thinly sliced

celery sticks, thinly sliced

saffron

milliliters (1 cup) Massel salt reduced chicken style liquid stock

(1 cup) Basmati rice, rinsed, drained

asparagus, woody ends trimmed, cut into 4cm lengths

Lebanese cucumber, coarsely chopped

punnet cherry tomatoes, halved

shallots, trimmed, thinly sliced

mint leaves

lemon juice

There's something about dinner in the slow cooker, plus it's so convenient. But, no time? Just pop the same ingredients in the pressure cooker!

Slow-cooker lamb chops in red wine sauce

1kg lamb forequarter chops,

red onion, halved, thinly sliced

can chopped tomatoes

dry red wine

thyme

rosemary

risoni

low-fat feta, crumbled

lemon

Panang is a creamy curry based on coconut milk and is mild in flavour making it perfect for the whole family.

Slow-cooker panang chicken curry

peanut oil

(600 grams) chicken thigh fillets

brown onion,

carrots, sliced

56.00 gm panang curry paste

coconut milk

255.00 gm chicken style liquid stock

kaffir lime leaves, torn

brown sugar

24.40 gm fish sauce

peanuts

rice,

Green beans, to serve

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Cook Chana Paratha And Halwa... in the comfort of your home with BetterButter. Tap to view the recipe!

Chana Paratha And Halwa... recipe by ZMA A at BetterButter

(FOR THE PARATHA DOUGH) Wheat flour

Salt

tbsp oil

chickpeas (soaked overnight)

LARGE ONION CHOPPED

cumin powder

tsp Turmeric

tsp crushed coriander seeds

green chillies

tsp garam masala

tbsp Oil

tsp chole masala

tbsp chopped coriander

FOR THE HALWA, 1 cup semolina

Ghee

dry nuts

Sugar

milk

Knead a smooth dough using all the ingredients for the paratha. Use water as required.

Cover and keep aside for 15 minutes. Roll into big or medium sized parathas as desired. Cook them well smearing ghee or oil. Stack them up in casserole to keep them soft and warm.

Boil chickpeas using salt and turmeric. Do not over boil them. Heat oil in a pan. Add coriander seeds and ginger garlic paste. Saute for a few seconds and then add chopped onion. Saute until done with all the spices added.

Finally add the boiled chickpeas. Cover and simmer for a few minutes. Garnish with coriander leaves. Adjust salt at this point. Sprinkle garam masala too.

As for the halwa, heat ghee and roast semolina until fragrant and done. Stir in sugar and milk after about 6-7 minutes of roasting. Keep stirring along until ghee starts separating. Garnish with dry nuts of choice.

Serve this piping hot breakfast to your loved ones and relish it's awesome taste and aroma. You will definitely love it. Enjoy!

Cook Doli ki roti in the comfort of your home with BetterButter. Tap to view the recipe!

Doli ki roti recipe by Aditi Bahl at BetterButter

For First water to create yeast: [A]

moti illaichi/black cardamom

Saunf/fennel seeds

chana dal

khus khus / poppy seeds

water (I glass =250 ml)

For Yeast: [B]

whole wheat flour

For Roti/ Bread: [C]

flour/Whole wheat flour

Tsp. Sugar

yeast

water flour

For the filling: [D]

chana Dal

Red chili powder (degi mirch) 1 tsp. or to taste

Coriander powder 2 tsp.

Garam masala powder ½ tsp.

Water

Turmeric 1/4th tsp.

ginger 2 inch

onion

Preparation of Yeast Step 1: Take a sauce pan and add 2 glasses water in it.Now, put this on flame and bring to a boil. As soon as it starts boiling, add the (A) ingredients to it.Immediately cover simmer and let it boil up till 2 boils .

This will just take two minutes. Just keep the flame on only for next 2 minutes and switch off the flame .Let it remain covered.Now,wrap this pan in two fold in some warm cloth or blanket and keep at the warmest place  of your house. 

This shall remain there covered for next 24 hrs.Remember,if you have made this in the morning at 9 A.M then don&#x2019;t open it before next day morning 9a.m.

Preferably, prepare the water early morning only ,so that when you take it out you have a bit of time at hand to prepare the yeast.

Preparation of Yeast Step 2: After 24 hrs. Take the water out. The water should look frothy. If there is no froth, then the water was not prepared well and it is not useful to prepare yeast. Discard the water and make again. 

If you see some bubbles on the top and a little froth, then the water if ready and you may proceed with making of your yeast.

Now, Sieve the water in another bowl with a lid. In this water, add 3 tbsp. flour and mix well. The batter should be like a pancake batter. Not very thick and not very liquidy.Just flowy

.Now, cover it again and keep the bowl again in two folds in the blanket and keep it in the warm place again for next 3 hours.

Please make a note of the time here, as you need to check the yeast after 3 hours precisely.After 3 hour check your yeast. It it&#x2019;s all bubbly and frothy, and then voila your yeast is ready. Now, you may proceed with your dough.

Take the prepared yeast and take out &#xBD; cup for next use. Put the rest of the yeast mixture in a bowl and add the (C) ingredients in the bowl except water and knead the dough. Add water gradually to knead the dough. 

The dough should be like a chatpati dough, not too hard and not too soft just ok.Now, knead it till smooth. Please use warm water only to knead the dough, so it rises nicely. 

This dough should triple in size to make roti&#x2019;s/bread. Keep the covered again, wrapped in the blanket in the same spot for another 3hours to rise. 

Check after 3 hours, if the dough is ready take out, if not just keep for another half an hour.Don&#x2019;t keep it for too long, as it would make the dough sour and kill the taste of the bread/roti.

To prepare the filling first wash the chana dal nicely to remove impurities. Now, in a pressure cooker add dal, salt, turmeric powder, ginger and water and cook till done. Cook for 1 whistle on high. Then simmer and cook again for 1 whistle.

Then switch off the flame and let it sit till the pressure releases automatically. The dal should be cooked. Just in case you have a little water lying in the base then sieve it and let it cool and dry a bit.

Once the dal has cooled then add all the spices and onion. Mix well and keep aside.

Take the flour out. Heat oil in a deep pan/wok/kadhai.Heat on full flame once hot, reduce the flame to medium. The roti&#x2019;s should be fried on slow-medium heat to ensure they cook well till the Centre. These are fermented breads/roti so they rise as put through heat.

Take a big ball of flour, little more that you take for a paranthas as the dough is soft and to keep the filling intact inside we need a bit of flour to cover.

These breads are served as big as the size of your hand. You may although try a smaller version to begin with.

Make an indent in the Centre, put 2 tbsp. filling and close the mouth of the ball softly.Now, start rolling the ball flat between your palms. Please remember these roti&#x2019;s are to be made with your hands only. 

The dough is soft and a rolling pin with just break the bread .You may use a little dry flour if you find the dough too soft to handle.

Make one and put to fry on medium flame .Keep turning on both sides to ensure even cooking. Also meanwhile you can make the next one.

Like this fry all the roti&#x2019;s and keep aside.These breads/roti&#x2019;s can be stored in the fridge for a week and in the freezer for about 15-20 days.

We have these with curd or just like that. Find your favorite and enjoy these yummy traditional Doli Ki roti&#x2019;s with a hot cup of Tea!

<p>Use your pressure cooker to create a tasty risotto. It's the easiest, quickest way and the results are delicious.</p>


Pressure cooker chicken risotto

Chicken Thigh Fillets, trimmed, cut into 3cm pieces

brown onion, finely chopped

arborio rice

828.75 gm chicken style liquid stock

dry white wine

parmesan,

butter, diced

baby spinach

Delicious moist fall apart corned beef slow cooked in a Ginger Ale broth

Slow Cooker Corned Beef with Ginger Ale

1.5 Kg Corned Beef Silverside

Dry Ginger Ale, heated

Ginger, fresh, peeled & finely grated (or 1 Tablespoon ground)

Honey

Rinse the corned beef silverside well to remove...

Rinse the corned beef silverside well to remove the salty brine

Pat dry and place in the slow cooker

In a large saucepan or large bowl add...

In a large saucepan or large bowl add the ginger ale and heat until warm either on the stove top or microwave, not boiling

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Lazy Day Beef & Vegetable Soup