Crockpot Chop Suey: Just Set it and Forget it!
September 12th, 2007 by Caryn Talty | 700 views |
Be the first to comment on this article! »Categories: Feingold Diet, Gluten, Maize (Corn) & Casein-Free, Recipes

Here is a healthy, wholesome meal that you can organize the night before and then dump into your 2 quart crockpot after breakfast. Let it cook all day long while you run your errands, go shopping, or to work. This recipe is gluten and corn-free and also suitable for the Feingold diet. It cooks for 4-8 hours in the crockpot depending on your settings, and can be frozen and reheated.
Ingredients:
2 lbs of chunky stewing meat (I like to combine pork and beef)
1/2 large yellow onion, chopped
2 medium celery stalks, sliced on a slight angle
4 oz of fresh mung bean sprouts (you may substitute for canned, but if you are highly sensitive to corn be wary of the citric acid)
1 cup fresh sliced mushrooms
1 eight ounce can of bamboo shoots (preservative free, only in water)
1 eight ounce can of water chestnuts (preservative free, only in water)
2 cups dry rice
2 T arrowroot starch
1 jar of Dynasty Bead Molasses (5.25 oz) *or any other variety of unsulphured molasses
San-J Organic Wheat-Free Tamari Soy Sauce
Directions:
Place meat into bottom of the crock pot. Add jar of molasses, then fill empty molasses jar with San-J and pour into crockpot. (For a lower-sodium dish add less molasses and less soy sauce in equal parts.) Next add two pints of water, then all remaining ingredients.
Please note: when adding arrowroot starch it is best to add it to cold water to avoid clumping. Be sure to stir the powder until it dissolves into a smooth creamy liquid. Uncover and unplug the crockpot when the dish is ready to be served, then in a separate saucepan prepare rice as directed. Serves 6-8 adult-sized portions.

Tags: Chop Suey, Corn-free, Crockpot, Feingold Diet, Gluten-free, Recipe
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