Baked Penne with Fennel

Adapted from Food Network Magazine's Great Easy Meals, this is an ooey-gooey cheesy pasta bake that incorporates bacon and fennel. If you've never used fennel before, it's a little like a cross between celery and onion and has a slight licorice flavor. The licorice flavor totally disappears in this dish though, so don't think it will be weird. This is most definitely not low glycemic, so I don't recommend making this if you are on Phase 1 of the Live Well lifestyle program.

Baked Penne with Fennel, serves 6
sea salt
1 lb penne
EVOO for sauteeing and drizzling
1/2 lb bacon or pancetta, diced
1 med onion, diced
1 fennel bulb, trimmed and thinly sliced
28 oz can diced tomatoes
½ cup heavy cream
½ cup chopped fresh basil
1 cup grated parmesan cheese
2 cups grated mozzarella cheese
1½ cups grated fontina cheese

Preheat oven to 450ºF and grease a 9x13" baking dish. Bring a large pot of salted water to a boil. Cook penne to just under al denté. Meanwhile, heat a large skillet over medium-high heat. Add bacon and cook, stirring occasionally, until beginning to crisp. Add onion and fennel and cook until tender, about 5 mins, stirring occasionally. Pour tomatoes with their juices into skillet. Add ½ cup of the pasta water and bring to a simmer, scraping up any browned bits on the bottom of skillet. Stir in the cream and simmer gently for about 5 mins to meld flavors.

Add drained pasta to sauce and stir in the basil and ½ cup of the parmesan. Season to taste with sea salt. Toss well to combine. In a large bowl, combine remaining parmesan with the mozzarella and fontina.

Layer pasta mixture and then cheese mixture into prepared baking dish, alternating and ending with cheese. Drizzle lightly with EVOO. Bake uncovered about 15 mins or until browned and bubbly. Let rest about 5 mins before serving.

Linguine with Tuna Puttanesca

This is a quick and delicious way to get your fish in! The capers and olives add that great salty flavor that I often crave.

Linguine with Tuna Puttanesca Recipe, adapted from Food Network Magazine's Great Easy Meals,
serves 4

12 oz linguine pasta, cooked to al dente, some pasta water reserved after cooking
EVOO, about 2 Tbs, enough to coat bottom of pan
4 garlic cloves, thinly sliced
1/2 tsp red pepper flakes (more or less to taste)
2 Tbs capers, drained
1/2 cup chopped kalamata olives
28-oz can plum tomatoes
4 large basil leaves, roughly chopped, plus more for topping
5-oz can tuna packed in oil (look for a variety packed in olive oil instead of vegetable oil)
fresh cracked black pepper

While the linguine is cooking, heat the EVOO in a large skillet over med heat. Add garlic, red pepper flakes, capers and olives. Cook until fragrant, a few mins. Crush the tomatoes into the skillet with clean hands. Add juices from tomatoes, basil, and salt and pepper to taste and cook a couple mins, until sauce thickens. Add tuna with it's oil, breaking up with a fork, and salt to taste. Add cooked pasta to skillet and toss well to coat. Add upto 1/2 cup of pasta water to loosen pasta and sauce if needed. Top with cracked black pepper and chopped or torn basil.

Cheesy Baked Pasta with Spinach and Mushrooms

This is like a gourmet version of mac 'n' cheese. Even though it has lots of veggies, my two girls liked it. I guess that isn't saying a lot since they both tend to like vegetables, depending on the kind. For some reason they like mushrooms, even though that was the one food, as I can remember, that I didn't like as a kid. They must get it from their dad :)

Cheesy Baked Pasta with Spinach and Mushrooms Recipe, serves 4
10 oz mini penne or corkscrew pasta
2 Tbs butter or rendered bacon fat plus more if needed
1 large shallot (or half an onion), chopped finely
1 package sliced mushooms
1 Tbs tapioca flour or  2 Tbs all-purpose flour
2 cups milk
½ tsp sea salt
½ tsp garlic powder (not garlic salt)
several turns of the pepper mill
a good grating of nutmeg (if you're using ground, about ¼ tsp)
½ cup shredded mozzarella
¾ cup grated Parmesan or Romano cheese, divided
2 cups chopped spinach (or other hearty green)

Cook pasta according to package directions, but drain a minute or two early so it's nice and al denté. Reserve about a cup of pasta water in case your sauce needs thinning.

Preheat oven to 400ºF and position rack in lower third.

Meanwhile, melt butter or lard in Dutch oven. When hot, add shallot and cook, stirring, until tender. Add mushrooms and cook, stirring, until browned and tender. Add tapioca flour and stir, cooking for one minute. Whisk in milk and add salt, garlic powder, pepper and nutmeg. Bring up to a boil, stirring constantly, and immediately reduce heat to low simmer and cook until sauce is thickened. Add mozzarella and ½ cup of the Parmesan. Stir to melt and incorporate and remove from heat. Stir in spinach just to wilt. Add pasta and stir to combine everything. Top with remaining Parmesan and place in oven for about 10 mins, until everything is bubbly. Turn oven to broil and broil about 3 minutes, until cheese is nicely browned. Remove from oven and let cool in the Dutch oven a few minutes before serving.

Week 44

We got our side of grass-fed beef, so there will be lots of beef recipes in this post and in the coming weeks! Hooray for the meat-eaters!


Steak with Chickpea, Pomegranate and Arugula Salad (adapted from Woman's Day Magazine, Oct 2011)
2 Tbs plu 1 tsp EVOO
1lb strip or sirloin steak (1" thick)
kosher salt and cracked pepper
1 (15 oz) can chickpeas, drained and rinsed
1/2 cup pomegranate seeds (from one small pomegranate)
1/4 cup fresh mint, chopped
2 scallions, sliced
1 Tbs fresh lemon juice
4 cups baby arugula (or other salad green)

Heat 1 tsp oil in large skillet over med heat. Season steak w/salt and pepper. Cook in skillet to desired doneness, about 4-5 mins per side for medium rare (which is the best way to eat beef, especially grass-fed beef since it gets tough if over cooked). Let rest 5 mins before slicing.

Meanwhile, in large bowl, combine chickpeas, pomegranate seeds, mint, scallions, lemon juice, 2 Tbs EVOO and salt and pepper to taste. Fold in arugula. Serve along side sliced steak. Serves 4.

Cheesy Greens Stuffed Shells, serves 4

16 jumbo shells or manicotti
3 cups marinara sauce, divided
1 bunch broccoli spigarello (or broccoli rabe or other sturdy green), thick stems removed, leaves chopped coarsely
15 oz ricotta cheese
2 oz Parmesan, grated (about 1/2 cup)
4 oz mozzarella, grated (about 1 cup)
1/2 tsp kosher salt
1 egg
cracked pepper
grated nutmeg

Spread 2 cups marinara sauce on bottom of large broiler-proof baking dish.

Heat oven to 400F. Cook shells according to package directions. Remove from water with slotted spoon and run under cold water to stop cooking. In same pasta water, blanch spigarello. Drain and run under cold water to stop cooking and squeeze out excess moisture. Chop a bit more and place in large bowl. Stir in ricotta, Parmesan, 1/2 cup of the mozzarella and salt. Add egg and then crack some pepper and grate some nutmeg over the top. Mix well. Spoon the mixture evenly into shells and place on top of sauce in baking dish. Spread remaining cup of sauce over top. Sprinkle with remaining mozzarella and bake until heated through, about 20 mins. Increase heat to broil and broil until cheese begins to brown, about 2 or 3 mins.

Tangy Baked Steak with Mushrooms
This is really good and has a tangy flavor with homemade steak sauce. I wasn't sure how I'd like it but I really enjoyed the flavors.

8 oz mushrooms, sliced
2 stalks celery, sliced on diagonal
1 small lemon, washed and thinly sliced
1 small red onion or 2 shallots, sliced
2 Tbs EVOO
1/4 tsp each kosher salt and pepper
2lb sirloin steak
2 cloves garlic, minced
1/2 small can tomato paste
1/4 cup lemon juice
1/4 cup Worcestershire sauce
more salt and pepper to taste

Heat oven to 400F. In 8x8" oven safe baking dish or roasting pan, combine mushrooms, celery, lemon, onion, oil and salt and pepper.

Season steak on both sides with more salt and pepper and rub in the minced garlic. Place steak on top of veggies in roasting pan.

In small bowl, whisk tomato paste, lemon juice and Worcestershire sauce. Add salt and pepper to sauce and taste for seasoning. Pour sauce over steak and place uncovered in oven. Roast about 30 mins or until desired doneness. (I did 30 mins and checked internal temp and it was 115 so I pulled it out because we like our meat pretty rare.) Let sit 5 mins before slicing and serving. I served ours with homemade baked purple potato chips.

Middle Eastern Noodles with Pumpkin
This is really delicious and different withe flavors of mint and pumpkin.
Yogurt Sauce:
Whisk the following in small bowl and refrigerate until ready to use:
1 cup plain full fat yogurt
1 large clove garlic, pressed through garlic press
1 Tbs fresh chopped mint
1/4 tsp kosher or sea salt

1 Tbs EVOO or grapeseed oil
1 onion, chopped
1 small pumpkin (about a pound), peeled, seeded and cubed
1/2 Tbs ground corriander
1/2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp ground pepper
1/8 tsp cinnamon
1 28oz can crushed tomatoes
1/2 cup water
cooked wide noodles for serving
chopped walnuts and fresh mint for topping

Heat wide skillet over medium heat. Add oil and when hot add onion and pumpkin. Saute about 10 mins, stirring regularly. Stir in spices and cook until fragrant, about a minute. Add tomatoes and water. Cover and simmer over medium low heat about 20 minutes or until pumpkin is tender. Serve over hot cooked noodles and top with yogurt sauce, walnuts and mint.

Baby Bok Choy Stir Fry with Chicken
I got several sunchokes in my produce box and I had never used them before. Turns out they are similar to water chestnuts but with a sweeter flavor. They can be eaten raw or cooked (I liked them better raw).
Grapeseed oil for stir-frying
crushed red pepper flakes
2 chicken breasts, cut into bite-sized pieces
5-6 baby bok choy bunches, separated and washed well
1 cup chopped fresh pineapple
1/2 bottle of good sweet and sour sauce (by good I mean check the ingredients!)
1 cup sliced sunchokes (scrubbed well first)
salt and pepper to taste

Sunchokes (look like ginger but taste more like carrot)

In wok or large skillet, heat oil over high heat. Add red pepper flakes (more or less according to your preference) to season oil. Add chicken and stir fry until cooked. Remove chicken and set aside. Add bok choy (with more oil if necessary) and stir fry until tender-crisp, about 5 mins. Add pineapple and stir fry another minute. Add sauce and sunchokes and heat through. Adjust seasonings to taste. Serve as-is or over hot cooked brown rice.

Week 35

Ratatouille (this is basically a mixture of summer veggies that can be prepared in a number of ways. I like to dice my veggies into bite-sized pieces then sautee them before letting them simmer for a bit to meld the flavors)
EVOO for sauteeing
1 onion, chopped
1 small eggplant (or half a large one), cubed
3-4 garlic cloves, minced
1-2 yellow summer squash, cut in half the long way then sliced thickly
1-2 zucchini, cut in half the long way then sliced thickly
1 red bell pepper, roughly chopped
28 oz can diced or stewed tomatoes
1/2 tsp thyme or oregano or your choice of herbs
kosher salt and pepper to taste

Heat EVOO in large dutch oven. Add onion and eggplant and sautee until starting to soften. Add garlic, squash, zucchini and bell pepper and cook, stirring, until starting to sweat. Add tomatoes, thyme, salt and pepper. Bring to boil, reduce to simmer, cover and cook about 20 mins or until veggies are tender but not falling apart. You can serve as-is, with some crusty bread, over pasta, or as a side dish.

Chicken Tortilla Soup (this was a total throw it together, clean out the fridge kinda meal)
EVOO for sauteeing
1 onion, chopped
3 celery stalks w/leaves, chopped
2 cups chicken stock
4 cups water
1 zucchini, sliced
1 cup frozen corn kernels
shredded meat from 4 cooked chicken thighs
salt and pepper to taste
1/2 cup or so chopped cilantro
lime wedges, tortilla chip strips, salsa, sour cream and/or cheese for topping

Sautee onion and celery  in EVOO in stock pot. Add stock and water and bring to boil. Add zucchini, corn, chicken and salt and pepper. Cook until heated through. Add cilantro and remove from heat. Serve in bowls with lime squeezed over the top and with additional toppings as desired.

Eggplant Parmesan (adapted from the All New Good Housekeeping Cookbook)
Cut one eggplant into 1/2" thick slices. Brush both sides of cut pieces w/EVOO, sprinkle w/kosher salt and place in single layer on baking sheet. Place in 450 F oven for about 15 mins, then turn slices and bake another 10 mins or until soft and golden.

Meanwhile, in 12" skillet, heat 28 oz can of diced tomatoes (w/juices), 1/4 tsp salt and 1/4 tsp pepper. Heat until reduced and thickened some. Stir in 1/4 cup chopped fresh parsley.

Reduce oven temp to 400. In 8x8 baking dish, layer half of eggplant, spread on some sauce, and top with sliced mozzarella. Repeat layers, ending w/mozzarella and then sprinkle grated parmesan over top. Bake until bubbly, about 15-20 mins. Let sit about 10 mins before cutting and serving.

Penne with no-cook Tomato Sauce
2 lbs ripe tomatoes, chopped
1 cup loosely packed basil leaves, sliced
8 oz fresh mozzarella cheese, cubed
2 Tbs EVOO
1 Tbs red wine vinegar
1 tsp salt
1/4 tsp pepper
1 lb penne

Combine all ingredients except penne in bowl and toss to combine. Let sit 15 mins to one hour for flavors to meld. Cook penne to al dente, drain and toss with marinated tomatoes.

Green Bean and Pesto Pasta

This is a really good pesto dish. You can make it with chicken or make it vegetarian by just leaving out the chicken. I've done it both ways and it's fantastic either way.


Green Bean Pesto Pasta, 6 servings
1 Tbs EVOO
1/2 lb boneless, skinless chicken breasts or thighs, sliced thinly (or leave out for vegetarian option)
1 med red onion, chopped
1 small eggplant (about 4 oz), diced
2-3 garlic cloves, minced
1/2 tsp dried oregano (or 1 Tbs fresh)
about 6 artichoke heart quarters, coarsely chopped
3 med red potatoes, cut into 1/2" cubes
1/2 lb fresh green beans, trimmed and cut into 2" pieces
1/2 lb spaghetti
1 cup pasta water or white wine
6 oz pesto
juice of 1/2 lemon

Bring large pot of water to boil. Salt generously (I'm talking a couple Tbs). Add potatoes, cook for 8 mins then add pasta and cook about 8 more mins, until pasta is al dente. Add the green beans the last minute of cooking, just to blanch. Scoop out one cup of pasta water if you're not using the wine. Set aside.

Meanwhile, heat EVOO over med heat in large deep-sided skillet or dutch oven. Add chicken if using and saute until golden. Remove and set aside. Add onion and eggplant to same skillet and saute until tender. Add oregano and garlic and saute another minute. Stir in artichokes. Add wine or pasta water and pesto. Bring to boil and boil until reduced by about half. Stir into pasta, adding back in chicken if using. Mix well and squeeze lemon juice over before serving.

onions and artichoke hearts (didn't have eggplant the time I took pics)

simmering with pesto and wine

drained pasta, potatoes and green beans

all mixed up and ready to eat!

Week 18

Pasta with homemade sauce frozen from the last time I made it :)

Slow Cooker Brunswick Stew (adapted from Betty Crocker's Slow Cooker Cookbook) serves 10
1 1/2 lbs boneless skinless chicken, cut into 1" pieces
3 med sweet potatoes, cut into 1/2" pieces
1 med onion, chopped
28 oz can crushed tomatoes, undrained
15 oz can lima beans, rinsed and drained
1 can whole kernel corn or equivalent frozen or fresh kernels
1 Tbs Worcestershire sauce
3/4 tsp salt
1/2 tsp dried marjoram
8 slices bacon, cooked and crumbled
1/4 tsp red pepper sauce

Mix all ingredients except bacon and pepper sauce in 4 qt or larger slow cooker. Cover and cook on low for 8-10 hours or until potatoes are tender. Stir in bacon and pepper sauce.

Blue Cheese Burgers w/Homemade Sourdough Buns and homemade sweet potato fries
1 lb ground beef (preferably from a grass-fed cow)
1 oz blue cheese crumbles
1 tsp Worcestershire sauce
salt and pepper
Toppings of choice, possibly sliced red onion, bacon, fresh bib lettuce, tomato slices, pickles, etc

Mix beef with cheese, Worcestershire, salt and pepper. Shape into 3 or 4 patties and chill in fridge for a few hours. Grill to desired doneness, place on fresh baked sourdough buns, and top with your favorite fixings.


Slow Cooker Italian Herb Chicken with Pasta (adapted from McCormick)
2 1/2 lbs bone-in chicken parts, skin removed
8 oz fresh mushrooms, sliced
1/2 onion, chopped finely
2-3 cloves garlic, minced
2 tsp dried basil
2 tsp dried oregano
1 Tbs dried parsley
1 tsp salt
1 tsp pepper
28 oz can stewed tomatoes, undrained
6 oz can tomato paste

Place chicken and mushrooms in slow cooker. Mix remaining ingredients together and pour over chicken. Cover and cook on low for 8 hrs. Remove bones from chicken and sauce and serve over cooked pasta of choice and a side salad.

Slow Cooker 40 Cloves of Garlic Chicken from A Year of Slow Cooking

Week 16 - Easter!

I usually make lamb for Easter. This year I am not sure what cut I will use, as I need to check out what they have at Costco. I like their lamb because it's Australian. And delicious. So this year will be some sort of roasted lamb (with accompanying mint sauce) and probably homemade Easter bread, simple baked yams, and some sort of green vegetable. Simple, yet sometimes the simple things are actually the best.

Other recipes this week will be:


Slow Cooker New England Pot Roast (adapted from Betty Crocker's Slow Cooker Cookbook), serves 8
3 lbs boneless beef roast of some sort
2 turnips, peeled and cut into thick wedges
1 rutabaga, peeled and cut into thick wedges
3 cups baby cut carrots
1-2 large onions, cut into wedges
5 oz prepared horseradish
1 tsp salt
1/2 tsp pepper
1 cup water

Place veggies in bottom of 4 to 6 qt slow cooker. Place beef on veggies. Mix horseradish, salt and pepper and spread evenly over beef. Pour water into slow cooker, cover and cook on low 8-10 hours.

Chicken Cacciatore with Peppers and Broccoli (adapted from Low Glycemic Meals in Minutes), 4 servings
Cut broccoli into florets and steam just until tender-crisp.
Saute in large skillet:
EVOO
4 cloves garlic, minced
2 stalks celery, diced
1 large onion, chopped
1 red bell pepper, sliced
1/2 tsp dried oregano
1/2 tsp dried thyme
Add:
1 can diced tomatoes
Whisk together:
2 Tbs flour
1 1/2 cups milk
Add to ingredients in pan, stirring constantly until thickened
Add:
2 cups cooked cubed chicken
cooked broccoli (or you could serve the broccoli on the side if you don't want to mix it in)
1/2 tsp each of salt and pepper

Jenna's Summer Squash and Pasta (vegetarian)

Cook penne or similar pasta according to package directions. Mince some garlic, slice some onions, and slice some yellow and green summer squash. Saute onions in EVOO until almost tender. Add garlic and squash and saute until tender but not mushy. Toss with drained pasta, adding more EVOO if needed. Top w/parmesan cheese. You can also add cooked, sliced Italian sausage if desired.

Pork Green Chili (this recipe comes from my bunco group)
2 lbs pork steak (or chops) trimmed of fat and cubed
4 Tbs EVOO
2-3 cloves garlic, minced
1/3 cup flour
2 small cans diced green chilies
1-2 small can diced jalapenos
16 oz can diced tomatoes
3 cups chicken stock
2 tsp garlic salt
1 tsp onion salt
1 tsp oregano
salt and pepper to taste

In stockpot, saute pork in oil until browned. Add garlic and saute another minute. Add flour and stir another min. Mix in everything else and bring to boil. Reduce heat to low and simmer 30-45 mins. Serve with tortillas or chips and sour cream.

Week 15

Potato and Kale Galette
I've got both potatoes and kale coming in my produce box this week. I don't normally use a lot of potatoes in my cooking because they are high glycemic. These potatoes are local though and I do like to include the local produce when it's available. So, I searched online for a recipe that would incorporate both the potatoes and the kale and I found this delicious sounding recipe for a galette (which I have never heard of before). I'm planning to add some pancetta or bacon in the layers to make it into a more hearty meal but you could certainly leave it out and have a vegetarian meal.

Ravioli with Asparagus and Walnuts

Okay, this is not exactly a 100% made from scratch meal, but I have asparagus sitting in the fridge and saw this recipe in Woman's Day magazine (which I somehow get now. Not really my style but I have gotten some recipes from it that are good). Maybe a good goal for me will be to eventually make the raviolis myself. I don't think it could be that terribly hard.

14 oz package ravioli (fresh or frozen)
1/4 cup EVOO
2 cloves garlic, thinly sliced
1/2 cup walnuts, roughly chopped
8 oz asparagus, trimmed and sliced on diagonal
1 oz grated Parmesan cheese

Cook ravioli according to package. Meanwhile, heat oil in skillet and add the garlic and walnuts and cook just a couple minutes, stirring, until fragrant. Be careful not to over cook garlic. Add asparagus and cook until just tender, about 2 mins. Serve over ravioli and top with grated Parm.

Cod Cakes w/orange and radish salad and sugar snap peas

2 navel oranges
1 1/2 lb cod fillet cut into 2" pieces
2 scallions, thinly sliced
1 large egg white
1/2 tsp salt
1/4 tsp pepper
----------------
1 cup panko breadcrumbs
2-3 Tbs EVOO
1 bunch radishes, thinly sliced
1 jalapeno, thinly sliced
1/2 sweet onion, thinly sliced

Grate 2 tsp zest from oranges and add to food processor with remaining ingredients through pepper (reserving oranges). Pulse until combined but do not over process. Form cod mixture into eight 3/4" patties. Coat each patty in panko breadcrumbs. Heat 1 Tbs EVOO in large skillet. Add fish cakes and cook until golden brown, 2-3 minutes per side. Transfer to baking sheet and bake in oven set to 400F until cooked through, about 5-8 mins.

Meanwhile, peel oranges and cut away as much of the white pith as possible. Slice into thin rounds. Toss oranges, radishes, jalapeno, onion and remaining Tbs oil in bowl. Add S&P to taste. Serve with cod cakes and sugar snap peas. Sugar Snap Peas with Orange and Mint recipe here.

Slow Cooker Thai Chicken (adapted from Woman's Day Magazine)

forgot the Cilantro but still yummy!

3/4 cup coconut milk
2 Tbs natural (no sugar added) peanut butter
1 Tbs curry paste (the original recipe calls for red but I have green so I'm using that)
1 tsp grated fresh ginger
1 1/2 lbs boneless chicken thighs, cut into large chunks
2 red bell peppers, sliced thick
1 large onion, sliced
1 lb rice noodles, cooked according to package directions
1 cup frozen peas
1/4 cup chopped cilantro
lime wedges

In 5 qt or larger slow cooker, combine all ingredients through onion. Cover and cook on low 5-6 hours. Stir in peas and cover and cook another 3 mins. Serve over cooked noodles and garnish with cilantro and lime wedges.

Week 14

Quinoa with Grilled Zucchini and Chickpeas (Vegetarian)
From Epicurious.com


Slow Cooker Jambalaya (adapted from Betty Crocker's Slow Cooker Cookbook)
1 large onion, chopped
1 med green bell pepper, chopped
2 med celery stalks, chopped
3 cloves garlic, minced
28 oz diced tomatoes
2 cups chopped, cooked Andouille sausage
1 Tbs parsley flakes
1/2 tsp dried dried thyme
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper sauce
hot cooked rice, for serving

Mix all ingredients except rice in 4 qt or larger slow cooker. Cover and cool on low 7-8 hours. Serve over rice.

Slow Cooker Hungarian Goulash (adapted from Betty Crocker's Slow Cooker Cookbook)
2 lb beef stew meat, cut into 1" pices
1 large onion, sliced
15 oz beef broth
6 oz can tomato paste
2 cloves garlic, finely chopped
1 Tbs Worcestershire sauce
1 Tbs paprika
1 tsp salt
1/4 tsp caraway seed (or more, to taste. I like 1 tsp)
1/4 tsp pepper
-------------
1/4 cup cold water
3 Tbs flour
1 med bell pepper, cut into strips
8 cups hot cooked wide noodles
butter and poppy seeds, optional

Mix all ingredients above line in 4 qt or larger slow cooker. Cover and cook on low 8-10 hours until beef is very tender.

Mix water and flour and gradually stir into slow cooker. Stir in bell pepper. Cover and cook on high 30 mins longer. Serve over hot buttered noodles tossed w/poppy seeds.

Zesty Beef (salad one night, soup another)
From Recipe.com

Myka's Mac N Cheese (this recipe comes from my neighbor Myka who so graciously brought this dish to me after my daughter was born 4 years ago. We didn't know each other at all but that meal was the start of a wonderful friendship!)
1/2 onion, chopped
1/2 stick butter
3 (14 oz) cans diced tomatoes
1 (1 lb) package rigatoni pasta
24 oz shredded cheese (any mix you like, I like sharp cheddar), divided
5 Tbs A-1 or other steak sauce

Preheat oven to 400 F. Saute onion in large skillet with butter until translucent. Add diced tomatoes w/their juice. Bring to boil. Add steak sauce and simmer about 10 mins. Meanwhile cook pasta according to package, draining when al dente. Combine pasta, tomato mixture, and 2/3 of cheese. Pour into 9x13" baking dish and top with remaining cheese. Bake uncovered 10 mins, reduce oven to 375 and continue baking about 20 mins or until cheese is melted and beginning to brown.

Week 12

African Chicken Stew (serves 4-6)
2 lb boneless skinless chicken thighs
2 large sweet potatoes, peeled and cut into large chunks
1/2 tsp ground ginger
1 tsp smoked paprika
1/2 tsp cinnamon
2 Tbs dried parsley
1 14.5 oz can diced tomatoes, undrained
1 onion, chopped
2 cloves garlic, minced
1/4 cup non-sweetened natural peanut butter
3 cups chicken stock
1 tsp salt
S& P and red pepper flakes to taste (add to individual servings at the end)

Mix all ingredients in 4 1/2 qt or larger crock pot. Cover and cook on low for 8 hours or until sweet potatoes are tender and chicken is cooked through. You can serve as-is or would be great over brown rice or quinoa.

Carrot and Fennel Soup
I'm getting some fennel in my produce box this week and I've never cooked with it before. So, I found this recipe from 101 Cookbooks and am going to try it out. I'll do it with the poached egg on top so we have a full meal.

Broccoli and Cauliflower Pasta (serves 4, vegetarian)

1 head broccoli, cut into florets and stems saved for another use (I've been putting all my veggie trimmings in the freezer for when I make stock)
1 head cauliflower, cut into florets
1 onion, sliced
3-4 garlic cloves, minced
1/2 lb pasta of choice (I used penne)
EVOO for drizzling
Parmesan

S & P and red pepper flakes to taste

Cook pasta in large pot according to package directions. About 5 minutes before pasta is done, add broccoli and cauliflower to pot and cook until pasta is al dente and veggies are tender crisp. Drain all. Drizzle with EVOO, sprinkle w/fresh grated parmesan, and add salt, pepper and red pepper flakes to taste. You could also add chicken if you wanted a heartier meal.

Cowboy Ribeye with Creamed Swiss Chard (I've never tried a creamed Swiss chard before and thought this recipe sounded good, so I'm giving it a whirl)
Tyler Florence's Recipe


Slow Cooker Beef Enchiladas (adapted from The New Homemaker's Recipe)
1 lb ground beef
1 onion, chopped
3-4 cloves garlic, minced
1/2 tsp each salt and pepper
6 corn tortillas
2 cups corn kernels (fresh, frozen or canned)
1 recipe enchilada sauce (see below)
2 cups (8 oz) shredded cheddar cheese
2 1/2 oz can sliced ripe olives, drained
sour cream and fresh pico de gallo for serving

Brown ground beef and drain if desired. Mix in onion and garlic. Place 2 tortillas on bottom of slow cooker. Top with meat mixture, corn, sauce, cheese and olives (in layers). Repeat layers so there are a total of 3 layers. Cover and cook on low 6-8 hours. Serve with sour cream and salsa or pico de gallo.

Enchilada Sauce (my friend Melanie's version)
3 tbsp vegetable oil
1 tbsp flour (I use gluten free)
1/4 cup chili powder
1 tsp oregano
1 tsp cumin
1 tsp cayenne (optional for those who want more heat)
1/2 tsp salt
2 cups chicken stock
6 oz tomato paste

Heat oil in a med sized saucepan.  Stir in flour, chili powder, oregano, cumin and salt. Stir continuously until mixture is bubbly, about 3-5 min. Slowly whisk in chicken stock. Whisk in tomato paste. Continue whisking until mixture thickens slightly.

Week 9

Tortellini Gratinata with Mushrooms and Parsnip Bechamel
(adapted ever so slightly from Bon Appetit, serves 10)
2 large parsnips, peeled and cut into 1/2" thick rounds
2 1/2 cups whole milk, divided
1 cup fresh grated parmesan cheese, divided
freshly grated nutmeg
4 1/2 Tbs butter, divided
1 1/4 lb crimini mushrooms, thinly sliced
2 large garlic cloves, finely chopped
2 tsp minced fresh rosemary (or 1 tsp dried and crushed)
24 oz cheese-filled tortellini
6 oz creamy Gorgonzola dolce cheese, cut into small pieces

Cook parsnips in boiling salted water until very tender, about 20 mins. Drain. Transfer parsnips to food processor and add 1 1/2 cups milk. Blend until smooth, then add remaining 1 cup milk through feed tube as processor is running. Add 3/4 cup parmesan cheese and nutmeg, blend well. Return sauce to saucepan and simmer over low heat until reduced to about 3 cups, whisking often, about 5 mins. Season bechamel sauce to taste w/salt and pepper.

Melt 2 1/2 Tbs butter in heavy large skillet over med heat. Add mushrooms, garlic, rosemary and saute until brown and tender, about 6 mins. Season to taste w/S&P.

Preheat oven to 400°F. Butter a 12-cup capacity baking dish. Cook pasta according to package just to al dente. Drain and return to pot. Add remaining 2 Tbs butter and toss to coat. Stir in mushroom mixture. Transfer pasta to prepared baking dish. Spread bechamel sauce over and sprinkle w/gorgonzola  and remaining 1/4 cup parmesan. Bake until heated through and bubbling, about 20 mins. Turn oven to broil and brown the top for about 2 mins, or until desired level of brown-ness is reached. Let stand 10 mins before serving.

Slow Cooker Cabbage Rolls (adapted from All Recipes)
12 leaves cabbage
1 cup cooked brown rice
1 egg, beaten
1/2 cup milk
1/2 cup tomato sauce
1/4 cup minced onion
1 pound extra-lean ground beef
1 tsp salt
1/2 tsp black pepper
1 (15 oz) can tomato sauce
3 Tbs brown sugar
3 Tbs lemon juice
1 Tbs Worcestershire sauce

1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain (alternatively, I read that you can freeze the whole head, then when you pull it out and thaw it, it will be wilted and soft, eliminating the need to boil the leaves first).
2. In large bowl, combine cooked rice, egg, milk, 1/2 cup tomato sauce, minced onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
3. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
4. Cover and cook on Low 8 to 9 hours.

Gourmet Chili (12 servings)
EVOO for sauteeing
2 onions, chopped
4 cloves garlic, minced
2 lbs ground beef or bison or a combination
4 oz Italian sausage, without casings
4 Tbs chili powder
2 tsp ground cumin
2 tsp paprika
1/2 tsp cayenne pepper
1/4 tsp ground corriander
1/4 tsp ground cardamom
1/4 tsp ground turmeric
2 Tbs unsweetened cocoa powder
15 oz can tomato sauce
30 oz beef broth or stock
2 Tbs balsamic vinegar
1 can beer
1 can kidney beans
1 can pinto beans (or use a total of 3 cups cooked beans)

Saute onions and garlic. Add meat and cook through, breaking up. Add spices and saute one minute to release flavors. Add remaining ingredients except beans, bring to a boil, then reduce heat and simmer 2 hours. Add beans and heat through. Makes 12 servings (freeze half for another week)!

Spicy Tangerine Beef (4 servings, from the All New Good Housekeeping Cookbook)
4 tangerines or 3 navel oranges
1 large bunch broccoli, cut into florets and stalks peeled and sliced
3 Tbs grapeseed or coconut oil
12 oz boneless beef top sirloin steak or top round steak, thinly sliced crosswise
2 Tbs plus 1/2 tsp cornstarch
2 Tbs water
3 green onions, cut on diagonal into 2" pieces
1 red bell pepper, thinly sliced
3 garlic cloves, minced
1 Tbs minced peeled fresh ginger
3 Tbs soy sauce
1/4 tsp crushed red pepper flakes

Peel one tangerine, then hold over small bowl and cut on either side of membranes to release each section, allowing fruit and juice to drop into bowl. Set aside. With vegetable peeler, remove 8 strips (about 3"x 3/4" each) peel from remaining tangerines. With knife, remove any remaining white pith from your peel strips. Squeeze 3/4 cup juice and set aside.

 In 12" skillet or wok, melt oil until very hot. Add strips of tangerine peel and cook until lightly browned, about 3 mins. Transfer to large bowl.

Toss beef with 2 Tbs cornstarch, coating evenly. Add beef to wok (in batches if necessary) and stir fry until crisp and lightly browned on both sides, about 5 mins. Use slotted spoon to transfer beef to bowl w/peel as it's done. Add broccoli and water to skillet. Reduce heat to med, cover and cook 2 mins. Increase heat to high, remove cover, and add green onions and red pepper. Stir fry about 2 mins, add garlic and ginger and stir fry another min.

Meanwhile, combine 3/4 cup tangerine juice, soy sauce, crushed red pepper and remaining 1/2 tsp cornstarch. Stir to blend. Stir into wok and stir fry until sauce has thickened and boils. Return beef and peel to wok, add citrus sections and juice from bowl; toss to combine.

This post is part of Real Food Wednesday hosted by Kelly the Kitchen Kop

Week 7

Cold Sesame Noodle Salad (This may end up being a lunch - serves 4)
For the sauce, mix the following ingredients:
3 Tbs toasted sesame oil
3 Tbs soy sauce
1 Tbs grated ginger
1 large clove garlic, pressed
Sriracha sauce (or similar) to taste - I put about a 1/4 teaspoon

Toss the following in large bowl with the sauce:
8 oz soba noodles (if you can't find soba noodles in the Asian section, you could use whole-wheat spaghetti), cooked according to package, drained and rinsed in cold water
1 cucumber, quartered lengthwise and sliced
4 scallions (white and light green parts), sliced
2 med carrots, grated
1 cup fresh cilantro, chopped
1/2 cup peanuts, toasted and chopped

Waiting for their crusts

Chicken Pot Pie (This pie only has a top crust which keeps the glycemic index lower)
3 lbs bone-in chicken (parts or whole)
8 cups low sodium chicken broth or stock
3 Tbs olive oil
2 leeks (white and light green parts, sliced into 1/2 moons. After slicing, place in bowl of water and swish to remove dirt, then drain in colander)
1 cup coarsely chopped cauliflower 
4 med carrots, thickly sliced
kosher salt and pepper
1/4 cup flour
1/2 cup dry white wine
1 1/2 cups frozen peas
1 cup fresh flat leaf parsley, chopped
1 Tbs chopped fresh tarragon
 1 homemade pie crust

Topped and ready to bake

Place chicken in large pot and add enough broth to cover (add water if the broth doesn't cover). Bring to boil, reduce heat and simmer until chicken is cooked through, about 20 mins. Transfer to bowl and when cool, discard bones and shred meat. Reserve 2 1/2 cups broth and freeze the remaining broth for another use. Meanwhile, heat oven to 375 degrees F. Heat oil in large pot over med-high heat. Add leeks, cauliflower, carrots, and 1/2 tsp salt and cook about 10 mins, until veggies begin to soften. Stir in flour and cook 1 min. Gradually stir in wine and the 2 1/2 cups reserved chicken broth; bring to boil. Add peas, parsley, tarragon, chicken, 1/2 tsp salt and 1/4 tsp pepper. Transfer mix to 2 qt baking dish (9" round or 8" square). Place the pie crust on top and cut vents in the top of crust. Or, place filling into individual serving bowls and top with individual pie crusts. Place dish or bowls on rimmed baking sheet and bake until top is golden brown, about 35-40 mins. If needed, protect the edge of the crust from over-browning w/a pie shield. Let rest about 15 mins before serving.

Slow-Cooker BBQ Beef (Serves 6)
1 8-oz can tomato sauce
1/4 cup blackstrap molasses
2 Tbs cider vinegar
2 Tbs brown sugar OR succanat OR coconut sugar
1 Tbs chopped chipotles in adobo plus 2 tsp adobo sauce
2 tsp chili powder
1/2 tsp kosher salt
1/4 tsp black pepper
2 red onions, sliced
2 cloves garlic, chopped
2 1/2 lb beef brisket
6 whole grain rolls for serving
coleslaw and pickles for serving (see below for coleslaw recipe)

In large slow cooker, combine all ingredients through pepper. Stir in onions and garlic. Cut beef crosswise into 3 pieces and add to slow cooker. Cover and cook on low about 8 hours or until meat easily pulls apart. Shred beef w/two forks and stir back into the cooking liquid. Serve on rolls and top w/coleslaw and pickles.

Coleslaw:
1/4 cup mayo
1/4 cup plain yogurt (I prefer full-fat)
1 Tbs agave nectar
1 tsp lemon juice
1/2 Tbs white vinegar
1/2 Tbs dijon mustard
1/4 tsp either celery seed OR caraway seeds
1/4 tsp salt
a few turns of the pepper mill
2 1/2 cups shredded cabbage (about 1/2 small head)
1 cup grated carrots

In large bowl mix everything through pepper. Add cabbage and carrots and stir well to combine. Chill well before serving (make this in the morning when you put your meat in the crock and you'll have homemade coleslaw to top your bbq beef sandwiches when you get home from work!)

Roasted Cipollini Onions and Tomatoes with White Beans (Vegetarian)
I'm getting some Cipollini onions in my produce box this week so I had to Google them to find out what they are. Sounds like they are delicious when roasted so I'm going to make this recipe I found from the Smitten Kitchen. It looks amazing!

Garlicky Shrimp and Spinach w/Ciabatta  (This fed 2 adults and 2 small children. If you want to feed 4 adults or bigger kids, I'd double. You will be able to use the loaf of ciabatta in both the cipollini recipe and this one.)
EVOO for sauteing + extra for drizzling
4 cloves garlic, thinly sliced
1 red chile, thinly sliced (you can seed this for less heat or use red pepper flakes)
kosher salt and pepper
1 lb raw medium shrimp, peeled and deveined (I use wild-caught shrimp b/c farmed shrimp is usually fed an unnatural diet)
1/3 cup dry white wine
1 bunch spinach, thick stems removed, washed and drained
4 thick slices ciabatta bread

Heat EVOO in large skillet and saute the garlic, chile and 1/4 tsp salt and a few turns of cracked pepper. Add shrimp and cook 1 min. Flip shrimp, add wine and bring to boil. Add spinach and cook, tossing, until just beginning to wilt, about 1 min. Toast your ciabatta bread, drizzle w/EVOO and top w/shrimp and spinach.

Salmon w/Pineapple Rice (serves 4)
1 cup brown rice
8 oz pineapple chunks, drained
1-2 jalapenos, seeded if desired and finely chopped
1/2 cup fresh cilantro, chopped
4 pre-marinated salmon fillets (I like the wild Alaskan marinated salmon from Costco)

Cook rice according to package, fluff w/fork and fold in the pineapple, jalapeno and cilantro. Meanwhile, cook salmon in skillet or on grill according to package and serve atop rice and serve with a side salad or grilled veggies of choice.


Slow Cooker Pork & Black Bean Soup (serves 6)
6 cups low sodium chicken broth
1 large red onion, chopped
4 cloves garlic, chopped
1 Tbs chopped chipotles in adobo sauce, plus 2 Tbs sauce
2 tsp ground cumin
1 lb dried black beans, sorted, rinsed, and soaked overnight
2 lb pork shoulder (you'll have to fish out the bones later or if you go w/boneless you only need 1 1/2 lbs)

Combine all ingredients in large (6 qt) slow cooker and cook on high about 8 hours or until beans are tender and pork pulls apart easily. Shred pork w/forks if needed, and use a potato masher or immersion blender to puree the soup to desired consistency (I like some beans still whole but a thick sauce). Season to taste w/salt and pepper and serve topped w/salsa, sour cream and chopped cilantro.

Week 6

Alfredo tossed w/Linguine

Chicken, Broccoli, and Bell Pepper Alfredo, serves 4
2 boneless skinless chicken breasts or other chicken parts to equal the same amount
1 small/med bunch broccoli, chopped into florets and stalks peeled and chopped
1 red bell pepper, coarsely chopped
2-3 cloves garlic, minced
S & P to taste
EVOO for sauteeing chicken
1 tsp lemon juice (optional)
pasta of choice

Sauce:
3 Tbs real butter (preferably from grass-fed cows or organic)
3 Tbs all-purpose flour
1 1/2 cups whole milk
5 oz freshly grated parmesan cheese
1/2 tsp salt
1/2 tsp mustard powder
1/8 tsp sweet paprika

Cook pasta according to package, being sure not to over cook. During the last 5 mins of cooking, add the broccoli. Drain pasta and broccoli and keep warm.

Meanwhile, season chicken w/S & P and saute in EVOO and lemon juice until done but don't overcook. Remove chicken, chop into bite-sized chunks and set aside. In same skillet, saute the bell pepper and garlic to desired tenderness (I like my peppers still firm) and set aside.

Meanwhile, make sauce: melt butter in med saucepan. Whisk in flour until smooth and then gradually whisk in milk until hot and smooth. Reduce heat to low and add cheese, stirring. Mix in salt, mustard powder and paprika.

Mix everything together, top with additional cracked pepper and grated parmesan and enjoy. Edit to add: this one is definitely another keeper! The whole family enjoyed it, including both kids :)

Buffalo Vegetable Soup, serves 4-6
(Adapted from a recipe by Vitamin Cottage Natural Grocers; seems easy enough to do in a slow-cooker, too, if you wanted to - I would just brown the meat and then throw everything in the cooker)
2 Tbs olive oil
1 lb ground bison (I'm sure you could use ground grass-fed beef, too)
5 carrots, peeled and sliced
5 celery stalks, sliced
1 med onion, diced
1 Tbs black pepper
2 tsp salt
1 tsp paprika
1 tsp turmeric
1 tsp cardamom
2 cups homemade bison (or beef) stock
2 cups water
1 14-oz can crushed tomatoes
2 cups chopped spinach

Heat half the oil in heavy stock pot over med-high heat. Add ground bison and brown. When mostly browned, add remaining oil and carrot, celery and onion. Saute until veggies are starting to soften. Add seasonings, stir and saute a minute or two longer. Add stock, water and tomatoes, bring to boil, reduce heat to low, cover and simmer for 30 mins. Add spinach and cook until just wilted. Season to taste. Serve with a side salad and a hearty, crusty homemade bread if desired.

Now that I've made this, I must say that it is so, so delicious! The mix of spices and seasonings is different and really good. I did have to add more water towards the end because a lot had evaporated out. I presume this would not be needed if you made this in a slow cooker. Definitely make this one!!

Lasagna (Vegetarian, frozen from the last time I made lasagna, you can find the recipe in Week 2)

Red Beans and Rice (serves 4, adapted from The All New Good Housekeeping Cookbook)
1 Tbs grapeseed or olive oil
2 stalks celery with leaves, diced
1 med red onion, chopped
2 cloves garlic, minced
1/2 tsp dried thyme
1 bay leaf
1 1/2 cups dried red kidney beans, soaked overnight
1 cup chicken stock + enough water to cover beans
6 oz Canadian bacon, cut into strips (be sure to use Canadian bacon, which is similar to ham, and preferably a natural, nitrate-free version. Alternatively, you can use ham hocks or shanks and boil them w/the beans then shave off the meat at the end)
5 Tbs chopped fresh parsley, some reserved for garnishing at the end
1 tsp Worcestershire sauce
1/4 tsp to 1 tsp hot pepper sauce (I usually do 1/4 in the pot so it's not too spicy for the kids and then add more to mine when I serve it)
S & P to taste
cooked brown rice for serving

In 4-qt or larger saucepan, heat oil over med heat. Add celery, onion, garlic, thyme, and bay leaf. Cook, stirring occasionally, about 5 mins. Stir in beans, add stock and enough water to cover beans completely. Bring to a boil, cover and simmer until beans are tender, probably about an hour. Once beans are tender, stir in Canadian bacon, most of the parsley, Worcestershire, and hot pepper sauce. Heat through and discard bay leaf. Serve over hot rice in shallow bowls and sprinkle with remaining parsley.

Week 4

This week I'm actually organizing what we eat when because I need to use up certain things first. Also, I've just started getting organic produce delivered on Thursdays, so I'm taking that into account. Luckily I can go online and see what I'm getting delivered on Thursday. I'm getting apples, leeks and potatoes, and coincidentally, I just happened upon a recipe for those exact items last week when looking through a magazine. How weird is that?!

Mon - Slow Cooker Bulgur Pilaf with Broccoli and Carrots (vegetarian, 6-8 servings), adapted from Betty Crocker's Slow Cooker Cookbook
2 cups uncooked bulgur (cracked wheat)
1 Tbs butter
1 tsp salt
4 med carrots, shredded
1 large onion, chopped
30 oz vegetable broth
4 cups chopped fresh broccoli
1 cup shredded cheese (the recipe called for Colby but I'm using cheddar)

Mix all ingredients except broccoli and cheese in slow cooker. Cover and cook on low 6-8 hrs or until bulgur is tender. Stir in broccoli and sprinkle with cheese. Cover and turn heat to high for about 15 more mins.


Tue - White Fish with Chickpea Ragu (from Woman's Day magazine, 4 servings), serve with baked sweet potatoes
1 Tbs EVOO
1 onion, chopped
2 cloves garlic, finely chopped
kosher salt and pepper to taste
1/2 tsp smoked paprika (or regular if you don't want to buy smoked just for this recipe)
1 (15oz) can garbanzo beans, rinsed (or about 1 cup dried garbanzos, soaked and cooked)
1 (14oz) can diced tomatoes
4 pieces cod, halibut or other mild white fish (about 1 1/4 lbs total)
1/2 cup flat leaf parsley, chopped

Sautee onion in EVOO, add garlic and salt and pepper and cook until onion softens. Add paprika and saute another min. Add chickpeas and tomatoes and bring to boil. Reduce heat, simmer, stirring occasionally for 4-5 mins. Season fish w/S&P, place on top of chickpea mixture in pan. Cover and simmer until fish is cooked through, about 8-10 mins. Stir in parsley before serving. (For the baked sweet potatoes, treat them like you would russet potatoes - scrub well, dry off, pierce with fork, and bake at 400 degrees F for about 30-45 mins, depending on size of potatoes. Serve with salt and butter.)


Wed - Meatballs with Spaghetti serve with side salad
This is my mom's recipe and not rigid by any means. You can play with the ingredients to your liking.
For the Sauce:
saute 6-8 cloves sliced garlic in EVOO for a minute, just before they start to brown, add a big can of crushed tomatoes and a normal can of tomato sauce. Stir in about a Tbs of basil, Tbs of oregano, and 1/2 Tbs of anise seeds. Add about 3/4 cup red wine (something dry and good enough to drink). If you have a pressure cooker, do it in that, add the browned meatballs (recipe below), cover and pressure cook for 20 mins. If sauce needs thickening, you can add a small can of tomato paste at the end. Also add S&P to taste. If you don't have a pressure cooker, you can simmer the sauce for about 3 hours and then add the browned meatballs and simmer another hour.

For the meatballs:
Mix together 2 lbs of ground meat (you can do all ground beef or you can do about half beef and half pork), 1 egg, just enough breadcrumbs to hold mixture together, a little lemon zest, a few good grates of Parmesan (or other hard Italian cheese), some oregano and basil, chopped garlic and thinly sliced onion, S&P, Italian (flat-leaf) parsley, and a little red wine or milk. Mix just until it comes together. Form into balls and brown in EVOO on all sides before transferring to sauce.

Serve over spaghetti cooked al dente. If you are watching the glycemic index of your foods, you can opt for something like Dreamfields pasta which has a lower GI, or you can go for whole wheat pasta.

Thu - Roasted Sausage, Apples, Leeks and Potatoes (from Woman's Day magazine, serves 4)
2 small crisp red apples (such as Braeburn or Empire), quartered
2 leeks (white and light green parts only), halved crosswise and then lengthwise
2 yellow potatoes, cut into 1/2" thick wedges (I'm using red since they are coming in my produce box)
8 sprigs fresh thyme
2 Tbs EVOO
kosher salt and pepper
1 1/2 lbs chicken sausage links (the recipe calls for 8 small ones, but I opted for 4 large ones that are made in-house at our Sprouts market - they had chicken and basil)

Heat oven to 425 degrees F. Toss apples, leeks, potatoes, thyme, oil, S&P in large roasting pan. Roast 15 mins. Stir the veggies and then add the sausage to the pan. Roast until sausage is cooked through, about 15-20 mins more.


Fri - Slow Cooker Moroccan Chicken serve over couscous and with side salad (from Betty Crocker's book again, serves 4)
8 chicken drumsticks, skin removed
1 8oz can pineapple chunks in juice, undrained
1 large onion, chopped
2 cloves garlic, finely chopped
2 Tbs lemon juice
1 tsp salt
1 tsp dried marjoram leaves
3/4 tsp crushed red pepper
1/4 tsp turmeric
1 Tbs cornstarch
1 Tbs cold water
1/4 cup sliced pimento-stuffed green olives
1 Tbs chopped fresh parsley
cooked couscous for serving

Place chicken in 5-6 qt slow cooker. Mix pineapple through turmeric. Pour over chicken. Cover and cook on low 4-5 hrs. Remove chicken. Mix cornstarch and water and stir into sauce. Turn up to high, cover and cook another 15 mins, stir in olives, sprinkle with parsley and serve over couscous.


Sat - Kung Wow Chicken
I am making this recipe as written, only also adding zucchini.

Week 3

I have a very good friend from high school coming to visit me this week! I am so excited to spend some time with her and show her around the Denver area. I am planning two slow cooker meals for the days I'm working, and a couple meals for while my friend is here, but I am not sure if we will end up eating out some, so we may not get to all these meals this week. The great thing is that I can buy frozen veggies and either buy my meat frozen or freeze it myself and if we don't end up making one of the meals this week, we can have it next week.

The other thing I am planning on doing is getting a dedicated freezer for the garage so we can purchase a side of 100% grass-fed beef. This is something I've been wanting to do for a while, and it's just finding a source that is taking so long! Really, there should be boundless sources out here in the west since I see cattle grazing all over. It's just figuring out how to get some and get it processed for a reasonable fee.

Okay, on to the recipes :)


Ginger-glazed Mahi Mahi (from Allrecipes.com) Serve with veggie(s) of choice and brown rice or quinoa

• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Slow Cooker Chicken and Dumplings 
This is another recipe I'm going to try from A Year of Slow Cooking. Read through the ingredients and directions. I am ashamed to say that I have two cans of "cream of something" soup in my pantry, that have been there a very long time (ever since I've decided to cook w/less processed ingredients.) I just don't have it in me to throw them out, so I will use them for this recipe and then happily never buy them again! I love how Steph put a recipe to make your own "cream of something" right on her blog, so I can just do it that way next time :) I checked out Pamela's Baking Mix like she mentioned for the dumplings, but I ended up buying Bob's Red Mill Wheat-Free Biscuit and Baking Mix and will use the instructions for dumplings on their website.


Slow Cooker Burgundy Stew (from Betty Crocker's Slow Cooker Cookbook), 8 servings

2 lbs boneless beef bottom or top round, cut into 1" pieces (or you can do what I did and get pre-cut stew meat from 100% grass-fed cows)
4 med carrots, cut into 1/4" slices (or 2 cups baby-cut carrots)
2 stalks celery, sliced
2 med onions, sliced
1 can (14 oz) diced tomatoes, undrained
8 oz sliced mushrooms (the recipe calls for canned, but you can use fresh, and I like to quarter them)
3/4 cup dry red wine
1 1/2 tsp salt
1 tsp dried thyme leaves
1 tsp ground mustard (dry)
1/4 tsp pepper
1/4 cup water
3 Tbs flour (the recipe calls for all-purpose, but I'm going to use whole wheat)

Mix all ingredients except water and flour in a large slow cooker. Cover and cook on low 8-10 hrs or until veggies and beef are tender. Mix water and flour together and gradually stir into slow cooker, turn to high and cook about 10-15 mins or until slightly thickened.


Pasta with Swiss Chard and Cannelini Beans (vegetarian)

1 bunch swiss chard, washed thoroughly, leaves cut into 1" strips and stalks chopped
EVOO for sauteeing
garlic cloves, finely chopped, to taste (for me, about 4 cloves)
crushed red pepper flakes, again to taste
S & P to taste
1 can cannelini beans, drained (or you can cook up some dried ones)
Cooked pasta of choice

This is super easy. Heat the EVOO in a skillet, add the chard stalks, garlic and red pepper flakes. Saute until soft. Add the chard leaves and add a bit of the pasta cooking liquid, add beans, cover and cook about 1 min. Add salt and pepper to taste. Serve over pasta.


Indian Food Night (vegetarian)
I love Indian food. This meal will consist of two vegetarian Indian recipes, and you can serve with basmati rice or naan flatbread. I think I'm going to try this naan recipe and make it with whole wheat flour. It looks authentic at least :)

Curried Cauliflower with Potatoes and Peas Recipe
1 Tbs grapeseed or olive oil
1 onion, finely chopped
1 large potato, peeled and cut into 1/2" pieces
1 Tbs minced, peeled fresh ginger
2 garlic cloves, finely chopped
1 tsp curry powder
1/4 tsp ground cumin
1 1/2 cups water
1 tsp salt
1 med head cauliflower, cut into small florets
1 cup frozen peas
1/4 cup chopped fresh cilantro

In large skillet, heat oil and saute onions about 5 mins. Add potatoes, ginger, garlic, curry, and cumin. Saute about 2 mins until fragrant. Add water and salt. Heat to boiling, reduce heat to med, cover and cook 10 mins. Stir in cauliflower, cover and cook until tender, about 10 mins longer. Stir in frozen peas and cook uncovered until most of liquid has evaporated. Stir in cilantro and serve.

Lentil Dahl Recipe
Saute one sliced onion in about 4 Tbs butter. Add 1 Tbs curry powder and 1 1/2 tsp mustard seeds. Saute until seeds start popping. Mix with cooked lentils (you can alternatively do this with canned garbanzo beans). Stir in a fresh chopped tomato. Add some lemon juice, fresh chopped cilantro and salt to taste.

Week 2

Here's the meal plan for the week of January 9th:

Slow Cooker Cabbage and Pork Stew (adapted from Betty Crocker's Slow Cooker Cookbook), 6-8 servings

1 lb boneless pork (the original recipe called for country style ribs, but I'm just using chops)
4 med carrots, cut into 1/4" slices (2 cups)
2 celery stalks, chopped
1 med potato, peeled and cut into 1/2" pieces (I'm using 2 red potatoes and not peeling)
1 med onion, chopped
4 cups chopped cabbage (about 1 med head)
1/4 cup packed brown sugar
4 cups water
1 tsp crushed red pepper
1/2 tsp salt
1/2 tsp pepper
4 chicken bouillon cubes
1 can (28 oz) crushed tomatoes, undrained

Mix all ingredients in large slow cooker, cover and cook on low for 8-9 hours or until pork and veggies are tender.


Super-Fast Spinach, Pesto and Cheese Lasagna, 8 servings

3 cups ricotta cheese
1 cup shredded Parmesan cheese
1 large egg
2 10-ounce packages frozen chopped spinach, thawed, squeezed dry
1 7-ounce package prepared pesto

4 cups bottled chunky pasta sauce
12 no-boil lasagna noodles from one 8-ounce package

2 cups grated Fontina cheese

Preheat oven to 350°F. Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.

Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.

Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles, and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes for easier slicing and serving.


Slow Cooker Pho

We tried Pho at a Vietnamese restaurant once and did not care for it (likely because we tried it with authentic cow intestines or something). I'm going to give it a shot at home though, using this recipe from A Year of Slow Cooking. I'll probably serve mine w/cilantro, shredded cabbage, green chili rings, and lime wedges, since I'm using those ingredients for some of the other recipes this week. Traditionally I believe you should do bean sprouts, but I hate buying a whole bag of bean sprouts and then not using it all. Next time I will plan better and do a second meal that requires them :)


Stir Fried Pumpkin with Lamb (this comes from The Pumpkin Cookbook) 4-6 servings

2 garlic cloves
1/4" piece fresh ginger
1 tsp coriander seeds, toasted
1 Tbs grated lemon zest
3 Tbs lemon juice
1/2" piece green chili, seeded
1 lb lamb from leg, cut into thin strips

Process above ingredients except lamb to make a paste (in food processor or w/large mortar and pestle). Rub paste on lamb, cover and refrigerate 4-6 hrs.

2-3 Tbs EVOO
1 3/4 lb pumpkin, peeled, seeded and cut into 3/4" thick cubes
1 tsp coriander seeds
1/2" piece green chili, seeded
1/2 cup vegetable stock
2 Tbs chopped cilantro
S & P

Stir fry pumpkin, coriander seeds, and green chili in EVOO until browned. Add a little vegetable stock, cover and cook on low about 2 mins.

Heat a wok and add EVOO. Add lamb with marinade and stir fry over high heat 4-5 mins until browned. Add pumpkin mixture and stir fry until heated through, adding more stock if necessary. Stir in the cilantro, add S&P to taste.


Fajitas, about 4 servings, but you can easily add more chicken and peppers

Combine:
1 clove minced garlic
1 1/2 tsp seasoned salt
1 1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp crushed red pepper
1 Tbs olive oil
2 Tbs lime juice (fresh is best)
1 1/2 lbs sliced chicken

marinate in fridge a couple hours

Saute chicken with sliced bell peppers and onions and serve with warm tortillas, avocado, tomatoes, cilantro and salsa or pico de gallo.

Week 1

Happy New Year everyone! I will try to keep the "chit-chat" to a minimum each week and just post the menu and the recipes :) Enjoy!

Slow-cooker Herbed Turkey (or Chicken) Casserole (adapted from Betty Crocker's Slow Cooker Cookbook) 6 Servings

30 oz chicken stock (if I don't have any homemade on hand, I like to use the organic "Better than Bouillon")
1 can condensed cream of chicken soup (I really should just make this from scratch, too)
1/4 tsp dried marjoram
1/8 tsp pepper (or several good turns of the pepper mill)
1 lb turkey breast tenderloins, cut into 1" pieces (I'm using chicken since I have it on hand)
1 med onion, chopped
1 med carrot, sliced
1 med celery stalk, sliced
1 1/4 cups uncooked wild rice, rinsed and drained.

In 3 1/2-6 qt slow cooker, combine stock, cream of chicken soup, marjoram and pepper, stir or whisk until smooth. Add remaining ingredients and stir. Cover and cook on high for 30 mins. Turn to low and cook 6-7 hrs or until rice is tender and liquid is absorbed.


Slow-cooker Lentil and Canadian Bacon Soup (adapted from Betty Crocker's book, again) 8 Servings

16 oz dried lentils (2 1/4 cups) sorted and rinsed
30 oz vegetable or chicken stock
6 oz sliced Canadian bacon, coarsely chopped
3 med carrots, sliced to 1/2" pieces
1 med onion, chopped
1 med stalk celery, sliced to 1/2" pieces
4 cups water
1 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper

Mix all ingredients in large slow cooker, cover and cook on low 8-9 hrs. Stir well before serving.


Great Grandma's Squash and Beans (4-6 servings), vegetarian

EVOO (you'll see this a lot: Extra-Virgin Olive Oil) for Sauteeing 
1 butternut squash, peeled, seeded, and cubed
1 med onion, chopped
3-4 garlic cloves, chopped
2 cans pinto beans, undrained
elbow macaroni, cooked to package directions
S & P (salt and pepper) to taste
Parmesan cheese

In large stock pot, saute the squash and onion in EVOO until beginning to soften. Add garlic and saute a min more. Add the beans w/their liquid. Simmer, covered, until squash is tender, usually about 20 mins, depending on how big you cut the pieces. Salt to taste. Ladel over hot cooked elbow macaroni, grate fresh Parmesan over the top and add cracked pepper to taste.


Chicken Enchiladas

1 recipe enchilada sauce from the Knitting Siren
Cooked chicken (breast or thighs are nice), shredded
large whole-grain flour tortillas (watch out for hydrogenated veg. oils)
grated cheese (I like pepper jack but cheddar or plain jack are fine, too, or you can go more authentic and use Mexican cheeses like queso blanco or asadero). 
Veggie like brocolli or cauliflower for serving, and/or a green side salad

This is not so much a recipe as a "just put it together". Make the enchilada sauce from my friend, Melanie's, site. It's the best. Really. Except I don't always add the sour cream. It's good both ways. Ladel some of the sauce on the bottom of a baking dish. I usually use a 9x12 and it makes enough for leftovers for our family of two adults, one preschooler and one baby. Heat the tortillas a bit to make them easier to manipulate (if they're cold they will usually tear as you try to fold or roll them). I do one at a time - heat tortilla, fill w/chicken, roll up, place in baking dish. Repeat until you have as many enchiladas as you want. Pour more enchilada sauce over the top, sprinkle w/cheese, and bake at 350 until hot and bubbly, about 1/2 hr.


Stuffed Acorn Squash 8 servings (I'm halving this one), vegetarian

1 onion, diced finely
3 garlic cloves, diced finely
3 celery stalks, chopped
EVOO for sauteeing
3 cups cooked brown rice
12 oz extra firm tofu, cubed (be sure to buy tofu and other soy products organic to stay away from GMO soy)
S & P to taste
4 medium acorn squash

Saute onion and celery in EVOO. Add garlic. Add tofu and cooked rice. Season w/S & P. Cut squash in half, remove seeds, and stuff w/rice mixture. Bake at 350 in covered glass dish about 45 mins or until squash is tender. To make it a bit easier to stand squash in dish, you can cut a little off the pointy end.