Coconut curry lentils

 1 onion- diced

2 cloves minced garlic

1 sweet potato- cubed

2 carrots- sliced

2 cups lentils

2 T curry powder

1 can diced tomatoes

1 can tomato sauce

4 cups of vegetable broth

Put in a slow cooker and cook for 8 hours.

Add 1 can coconut milk at the end.  A great freezer meal as well!

Brown Rice "Enchiladas"

This is really more like taco filling and is great as a freezer meal that can be put in the crock pot.

1 can black beans

1 cup corn

1 can enchilada sauce

1 can tomatoes with green chiles

1 cup brown rice

1/2 cup water

Cook 8 hours on low.  Add in 1/2 cup of cream cheese and and handful of shredded cheese at the end.

Shakshuka

Another good vegetarian dish.  Something different to mix up dinner!

Ingredients:

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 1 large red bell pepper or roasted red bell pepper, chopped
• ¼ teaspoon fine sea salt
• 3 cloves garlic, pressed or minced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes, reduce or omit if sensitive to spice
• 1 large can (28 ounces) crushed tomatoes, preferably fire-roasted
• 2 tablespoons chopped fresh cilantro or flat-leaf parsley, plus addition cilantro or parsley leaves for garnish
• Freshly ground black pepper, to taste
• 5 to 6 large eggs
• Feta sprinkled on top

Directions:

1. Preheat the oven to 375 degrees Fahrenheit. Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Once shimmering, add the onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.
2. Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.
3. Pour in the crushed tomatoes with their juices and add the cilantro. Stir, and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavors time to meld.
4. Turn off the heat. Taste (careful, it’s hot), and add salt and pepper as necessary. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.
5. Carefully transfer the skillet to the oven (it’s heavy) and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They’re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you shimmy the pan. (Keep in mind that they’ll continue cooking after you pull the dish out of the oven.)
6. Using oven mitts (both hands!), transfer the hot skillet to a heat-safe surface like the stove. Top with the crumbled feta if desired. Serve in bowls with crusty bread on the side.
(From cookie and kate.com)

 

Pasta e Fagioli

 This one is a healthy vegetarian option that my kids really like.  It is less "soupy" than other versions of recipes by the same name and more of a pasta dish.

• 4 tablespoons olive oil divided
• 1 yellow onion diced
• 2 carrots diced or grated (see notes)
• 2 ribs celery diced
• 1 tablespoon fresh rosemary finely minced
• 3 cloves garlic minced
• 15 oz. crushed tomatoes
• 4 cups chicken broth
• 2 19 oz. cans white beans
• 8 oz. small or medium pasta such as shells, ditalini, orecchiette, or macaroni
• 1 teaspoon salt
• 1/4 teaspoon pepper
• fresh grated parmesan cheese, more olive oil, and crushed red pepper for serving, optional

Instructions

• Heat 2 tablespoons of the olive oil in a large pot over medium-high heat. Add the  onions, carrots, celery, and rosemary. Cook for about 5 minutes, until softened and starting to brown, stirring occasionally.
• Add the garlic and sauté until fragrant, about 30 seconds.
• Add HALF of the drained and rinsed cannellini beans, the crushed tomatoes, and the chicken stock. Use an immersion blender to puree everything directly in the pot for a few seconds. It shouldn't be perfectly smooth, but some of the beans and veggies should be mashed to thicken the mixture. See notes if you don't have an immersion blender.
• Bring the mixture to a boil. Turn the heat down to low, and add the rest of the beans and the pasta, as well as the 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Simmer, covered, until pasta is cooked (about 10 minutes).
• Stir in the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste (this dish requires a lot of salt, and how much you add depends on how much is in the stock/broth you use or if you've used water).
• Serve with freshly grated parmesan cheese, crushed red pepper, and drizzled with more extra-virgin olive oil, if desired.  From "Bowl of Delicious"

Bulgur "stir fry"

 There's nothing "stir fry" about it except the taste!

In an instant pot or on the stovetop: cook 2 (or so) cups of bulgur wheat.

In your oven: roast your choice of veggies.  I usually do bell pepper, cauliflower, carrots, and sometimes brussel sprouts

In a mason jar: mix sauce:

• 1 cup of low sodium soy sauce
• 2 T sesame oil
• 1 T brown sugar or honey
• 1 T minced ginger
• 1 t minced garlic
• 1/4 c seasoned rice vinegar

In a frying pan: fry up one block of tofu, then add the sauce.  Heat until the sauce is thickened. 

 Combine bulger, veggies, and tofu sauce in a large bowl.  Stir and serve!

Curried Split Pea Soup

Curried Split Pea Soup

1 or 1.5 cups of dry yellow split peas
1 qt chicken broth (or vegetable broth for vegetarian option)
1 cup water
1/2 cup salsa
2 tbsp curry powder
1/4 cup dried onion flakes
1/2 teaspoon salt
1/3 cup white rice

Directions:
Cook split peas ahead of time by following directions on the package.  Pour off foamy liquid 1-2 times as you cook (helps digestability of peas)
Throw all ingredients in the crockpot and cook on low for 8-9 hours or until rice is tender
Optional: puree soup with an immersion blender if you want a smoother soup

Vegan Pesto

2 cups packed of Basil or thai basil
4 cloves of garlic
1/4 cup peanuts or natural peanut butter
3 T sesame oil
1.5 T rice vinegar
dash of red pepper flakes
1 T agave nectar or honey
1 t soy sauce
1 T lime juice
salt to taste

Put all ingredients in a food processor and pulse until texture is smooth

Kristine's Vegetable Curry

This one was so delicious I just had to post it!
Kristine calls it "potato curry."  But really you can use any vegetables you want.  It can also easily be made as vegan or vegetarian.  You could also throw in some cubed chicken and not make it vegetarian at all!
Anway, here's the recipe.
You will need:

• 2 tablespoons curry powder
• 1 teaspoon garam masala (or a bit less)
• 4 T veg oil
• 1 large onion, chopped
• 3 garlic cloves, minced or pressed
• 1 tablespoon finely grated ginger
• 1 tablespoon of tomato paste (I didn't have any on hand, and it still turned out fine)
• 1 can diced tomatoes
• 1 cup water or chicken broth
• 1 can chickpeas, drained
• 1/2 cup heavy cream or coconut milk
• Your choice of 3 vegetables.  I used bell pepper, cauliflower, and tofu (not really a vegetable but whatever).  Other ideas include sweet potato, eggplant, zucchini, peas, green beans, carrots, etc.

Directions:

1. "Toast" the first two spices by warming in a dry, nonstick skillet on medium heat, until fragrant.  Kristine skips this step but I went ahead and did it.

2. Heat 3 T oil in dutch oven on med-high heat.  Add onions and vegetables and cook until cooked and golden.

3. Reduce heat to medium.  Add final T of oil to pan, then throw in garlic, ginger, tomato paste, and toasted spices.  Stir 1-2 min.

4. Add tomatoes, water/broth, chickpeas.  Stir and reduce to simmer, 15 min.  Add cream jus tbefore serving.

Scott's Festival Chili

We had this Halloween Night.  Yum!

ingredients

• 2 C onions -- chopped
• 2 garlic cloves -- minced
• 1/2 C water
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 C prepared Mexicann-style red salsa
• 2 red and/or green bell peppers -- chopped
• 2 15-ounce cans black beans -- drained and rinsed
• 1 28-ounce can whole tomatoes -- with juices
• 1 11-ounce package frozen corn kernels
• salt to taste
• Tabasco or other hot pepper sauce to taste

directions

In a covered soup pot, cook the onions and garlic in the water on high heat, stirring frequently, for about 5 minutes. Add the cumin and coriander and stir on high heat for a minute. Stir in the salsa and bell peppers, lower the heat, cover, and simmer for about 5 minutes, stirring occasionally. Add the black beans and tomatoes; simmer for 10 minutes. Add the corn and continue to cook for 10 minutes. Add salt and Tabasco to taste.

PW's Alfredo Pasta

 

 

Ingredients

• 1 pound Fettuccine Noodles
• 1 stick Butter
• 1 cup Heavy Cream
• Salt and Pepper, to taste
• 2 cups Freshly Grated Parmesan Cheese

Preparation Instructions

Cook pasta according to package directions.
In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.
Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.
Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan.
Toss to combine, thinning with pasta water if necessary.
Serve immediately as a main course or accompaniment to meat or salad.

 

Kristine's Mexican Rice

 

INGREDIENTS

• 2ripe tomatoes (about 12 ounces), cored and quartered
• 1bell pepper, diced
• 1/2 onion chopped
• 2cups basmati or white rice
• 1/3cup canola oil
• 4cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
• 2cups low-sodium chicken broth (or vegetable broth)
• 1tablespoon tomato paste
• 1 1/2teaspoons table salt
• 1/2cup minced fresh cilantro leaves
• 1lime , cut into wedges for serving (I'd skip this for Saturday, but include it in case you make this again : ))

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 350 degrees. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups). 
2. 2. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water.
3. 3. Heat oil in heavy-bottomed ovensafe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions ( and bell pepper), chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
4. 4. Stir in cilantro. Serve immediately, passing lime wedges separately.

Mexican Beans

This was a simple, cheap, and delicious meal. 

First I cooked up a 1 lb bag of dry beans using Suzi's "crockpot bean recipe." 

Once cooked, I drained the beans and put them in a large saucepan.  I added:

1 can diced tomatoes (with juices)

1/2 diced onion (previously sauted with butter and garlic)

optional: 1 small can of diced green chiles

Simmer beans on stovetop for 15-20 minutes.

 

Then, in individual bowls, place a handful of fritos, a large scoop of the beans, and sprinkle with shredded cheddar.  Put bowl in microwave for a few seconds to melt the cheese.  Top with sour cream.

Quinoa and cheese

We tried this last night and really enjoyed it.  This was a super basic version, and I'm excited to mix up the cheeses or add-ins for other recipes.  I'm thinking of a blue cheese and bacon and sundried tomato version, or with green chilies and corn for a mexican side dish.

Here is the basic cheddar recipe (which we enjoyed with hot sauce on top):

Ingredients:
2 tsp olive oil
1 onion, diced
1 1/2 cups dry quinoa
2 cloves minced garlic
3 cups chicken broth
salt
seasoning salt
2 eggs
1 cup milk
1 1/2 cups shredded cheddar, plus a little more for the top


Directions:

• In a skillet heat olive oil, and then saute onions until soft.
• Stir in quinoa and garlic and cook 3 or 4 minutes.
• Add chicken broth, and season with salt and seasoning salt.  Bring to a boil.
• Cover, reduce heat to low, and cook 15 minutes, (or length according to your quinoa directions.)
• Remove from heat and let stand 5 minutes.
• Whisk together eggs and milk in a large bowl.  Stir in quinoa and cheese.  Pour into a greased 9x13.
• Bake at 350 until it starts browning around the edges, 30-45 minutes.

Asparagus and Couscous salad

I based this off a recipe I found in the Bob's Red Mill Cookbook.  I borrowed it from the library, but I highly recommend it.  It is loaded with healthy recipes, using fun different grains, for all different occasions.  The recipes all seemed doable, though, and not daunting with a giant list of foods I've never heard of. 

 

1# fresh asparagus, ends snapped off and broken into smaller pieces

1 cup dried couscous (I had Bob's Red Mill tricolor pearl couscous)

Feta cheese

Dressing:

2 Tbl white wine vinegar

2 tsp olive oil

1/4 cup snipped chives

1/4 tsp kosher salt

1/4 tsp pepper

Boil water, and cook asparagus 2-4 minutes, or until crisp-tender.  Drain the asparagus and then plunge into ice water.

Meanwhile, cook the couscous according to directions.

Also, whisk together the dressing ingredients.

Toss couscous, asparagus, some feta and the dressing together in a large bowl and serve.  

We ate this warm the first day, and cold the second.

Homemade Crock Pot Mac N Cheese

Ingredients

• 1 package (16 ounces) elbow macaroni
• 1/2 cup butter, melted
• 2 eggs, beaten
• 4 cups (16 ounces) shredded cheddar cheese, divided
• 1 can (12 ounces) evaporated milk
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 1 cup 2% milk
1/2 cup bread crumbs

Directions

• Cook macaroni according to package directions; drain. Place in a
• 5-qt. slow cooker; add butter. In a large bowl, combine the eggs, 3
• cups cheese, evaporated milk, soup and 2% milk. Pour over macaroni
• mixture and stir to combine. Cover and cook on low for 4 hours.
• Sprinkle with remaining cheese and bread crumbs. Cover and cook 15 minutes longer or until cheese is melted.

Cheddar Fondue

We had fondue with the kids for the first time on New Years Eve.  I found a recipe that was more cheddar based, rather than the traditional swiss, so the kids might like it better.

12 oz sharp cheddar
4 oz swiss
1 Tbl flour
8 oz light beer (or chicken broth)
1 Tbl  + 1 tsp garlic powder
1 1 Tbl  + 1 tsp Worcestershire sauce
1 Tbl dry mustard

Shred cheeses and toss with the flour.

With the fondue pot on medium heat, pour in the beer (or broth.)  Since the kids were joining us I let it boil quite a while to burn off the alcohol content.  Add garlic, mustard powder and Worcestershire.

Add about 1/3 of the cheese and whisk very well.  Once it has melted add another third and wish, and then add the remaining and whisk again.

We served it with sourdough and rye bread, apples, celery and boiled red potatoes.

Cheese Manicotti

This one was delicious, not too difficult, and a great affordable vegetarian option.

You will need:
8-10 manicotti shells
1 lb cottage cheese
1 T parsley
1 egg beaten
1/2 t salt
1/2 t pepper
1/2 cup parmesan
1/2 cup mozzarella
1 jar spaghetti sauce
extra parm and mozz to sprinkle on top

Cook pasta shells until al dente and cool.  Mix filling ingredients together and spoon into shells.  Place in baking dish and cover with sauce and extra cheeses.  Bake at 400 degrees for 30 min until hot and bubbly.

Pasta w/ Creamy Mushroom Sauce and Homemade Garlic Bread

 

 

 

You will need:

1/2 onion finely chopped

2 T chopped garlic

2 T olive oil

1 1/2 cups sliced mushrooms

chicken stock

heavy cream

dill

 

Directions:

Heat up a pan and saute mushrooms, onion and garlic in 2 tablespoons olive oil until the mushroom starts to golden and the onion is soft.
Add 1/2 cup chicken stock, 1 1/2 cup cream and 2 tablespoons chopped fresh dill.
Let it simmer for 5 minutes and season with salt and pepper.  Toss with hot pasta.

 

 

You will need:

• 1 cup warm water (70° to 80°)
• 1 tablespoon butter, melted
• 1 tablespoon nonfat dry milk powder
• 1 tablespoon sugar
• 1-1/2 teaspoons salt
• 4-1/2 teaspoons dried parsley flakes
• 2 teaspoons garlic powder
• 3 cups bread flour
• 2 teaspoons active dry yeast

Directions

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
• Bake according to bread machine directions (check the dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf, 16 slices (about 1-1/2 pounds).

Garlic buttered noodles

I served this as a side dish, but it stole the show.  So simple, but garlicy buttery cheesy good.

2 1/4 cups uncooked egg noodles
1/4 cup shredded mozzarella
2 Tbl butter, melted
2 Tbl grated parmesan
2 tsp minced fresh parsley
1/4 tsp salt
1/4 tsp garlic (I was pretty generous with this measurement)
1/8 tsp pepper

Cook noodles according to package directions.  Drain.  Transfer to a serving bowl.  Immediately add other ingredients and toss to coat.

.

Crockpot beans

 

I have always been weary of dry beans.  The few times I've tried to cook them up I ended up soaking, boiling, simmering, and then enjoying beans that were somehow both crunchy and mushy.  So I quit trying.

But now I do them in the crockpot, and it is foolproof!  No soaking to remember, either.

This is about a pound of dried beans, which costs around $1 in the bulk section at Winco.

Rinse them and check for rocks or odd beans.

Put them in the crockpot and cover with several inches of water.  

Cook on high for 8 hours. 

Voila!  

This batch made at least the equivilant of 6 cans for about $1.

The other day I made pinto beans (included an onion in the crockpot), mashed them up, seasoned them, and had a giant pile of refried beans.  Mmmmm.  (I didn't take a picture of that, because it looked like a giant pot of refried beans.)