Slow Cook: Mujadara

May 29, 2019


Prep Time: 20 minutes

Total Cooking Time: 2 hours

Mujadara is an Iraqi recipe that dates back to the 13th century. This dish consists of lentils and rice flavored with a variety of different herbs and spices. We like to think that this recipe has lasted for as long as it has because it is highly flavored and incredibly delicious. Some recipes call for the finished dish to be topped with caramelized onions and tangy yogurt, which add..

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Slow Cook: Vegetarian Black Eyed Peas and Collard Stew with Cornbread

May 14, 2019

Serves 4

Prep Time: 30 minutes

Total Cook TIme: 5 hours and 40 minutes

This recipe is our vegetarian adaptation of Hoppin’ John, a southern dish traditionally served on New Year’s Day to bring good luck and wealth in the year ahead. The black-eyed peas, vegetables, and collards are simmered until saucy and fragrant. The stew is served over perfectly cooked white rice and alongside fluffy, rich cornbread. All these delectable elements cook..

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My Cook: Beet, Barley, and Blue Cheese Salad

April 16, 2019

Serves 2

Active Time: 15 minutes

Total Time: 5.5 hours

Cooking beets can be a messy and labor intensive endeavor, but their sweet flavor and rich texture make them worth the challenge. Luckily with Suvie, the low and slow method of cooking brings out even more sweetness in the beets without the hassle of boiling or roasting. We recommend you peel your beets before cooking, but you can always leave the peels on and remove them after cooking, just..

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My Cook: Red Lentil Daal

April 15, 2019

Serves 2-3

Active Time: 15 minutes

Total Time: 4 hours

Daal is a warm and comforting Indian stew made with lentils, aromatics and spices.  Red lentils make delicious stews because they cook fairly quickly and begin to break down and create a naturally creamy stew without the addition of dairy or other thickeners. This lentil daal is garnished with a splash of coconut milk to add a little fat and richness to the dish to keep you feeling full,..

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My Cook: Kuku Sabzi (Persian Herb Frittata)

March 22, 2019

Prep Time: 15 minutes

Total Cook Time: 2.5 hours

Kuku Sabzi is as fun to say as it is to eat! This Persian style egg dish is packed with fresh herbs and cooked similar to a frittata. Fresh parsley, cilantro, and dill work in harmony along with a good dash of olive oil and a few scallions to make a flavorful meal. Don’t let the herb chopping intimidate you, just keep that knife rocking and you’ll have mowed down the piles of herbs in no time. A..

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My Cook: Manicotti

March 13, 2019

Serves 2

Active prep time: 15 minutes

Total cook time: 1 hour 30 minutes

Traditional manicotti recipes call for rolled, homemade crepes instead of store bought pasta. While homemade crepes stuffed with ricotta and topped with marinara sound delicious, we wanted a recipe that wouldn’t take hours to make. Our version only takes about 15 minutes to assemble thanks to the uncooked manicotti tubes, which are a breeze to fill. The filling for the..

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My Cook: Baked Stuffed Shells

March 1, 2019

Serves: 2-3

Active prep time: 25 minutes

Total cook time: 1 hour 30 minutes

Baked stuffed shells are the perfect parcel of pasta, filling, and sauce. We stayed with a classic combination of large pasta shells, marinara sauce (jarred or homemade, up to you), and creamy ricotta filling flecked with basil and red pepper flakes. No need to boil the shells before you put them in your Suvie, the long cook time will adequately soften them. Filling..

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My Cook: Saag Paneer

February 27, 2019

Saag paneer is a beloved Indian dish featuring lots of chopped leafy greens, which in this case is spinach, and cubes of paneer cheese simmered in a spicy, creamy sauce. Paneer is a mild cheese similar in texture to cheese curds which softens beautifully during the slow cook. Spiced with garam masala for a blend of warming spices like cumin, cinnamon, and coriander the crushed red pepper gives this dish a little kick, while the spinach and..

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My Cook: Green Chili Eggs

February 18, 2019


These green chile eggs are a cheesy, fluffy, and delicious way to start your day. The green chiles offer more tang than heat, making this recipe a hit with all ages and taste buds. Assemble this recipe the night before and wake up to a hot and portable breakfast. If you want to have leftovers, or if you have a big crowd to feed you can double this recipe, split it between two pans, and cook in the top two zones of your Suvie. Use canned..

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My Cook: Black Bean Chili

February 14, 2019

This vegetarian chili is a hearty, rib-sticking meal packed with tons of flavor. Poblano peppers are not overly spicy, but they are very flavorful and add a lot of depth to this dish. Cumin and dried oregano are classic chili spices, and a dash of red pepper flakes kicks up the heat a notch. A quick broil of the veggies and spices helps to unlock their fragrance, and softens the onion and garlic. This chili is served over quinoa, a fantastic..

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