Olive Oil Dough

Yield: Makes 6-8 pizzas

Ingredients:

2-3/4 cups lukewarm water
1-1/2 tablespoon granulated yeast (2 packets)
1-1/2 tablespoons Kosher salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6-1/2 cups unbleached all-purpose flour

Directions:

1. In the bowl of your stand mixer fitted with the dough hook attachment, or in a large (5 quart) bowl working with a wooden spoon, mix the yeast, salt, sugar, and olive oil with the water.

2. Mix in the flour without kneading. I found this process to be incredible simple with my stand mixer, but it will certainly come together the old fashioned way. If you are not using a machine, you may need to wet your hands in order to incorporate the bit of flour.

3. Transfer dough to large (5 quart) bowl or lidded food container. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.

4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.

Notes:

Turnip Casserole

Ingredients:

2 turnips, peeled and diced 1 cup applesauce 6 tablespoons butter, softened 4 teaspoons brown sugar 2 eggs, beaten

1 tablespoon salt 1/4 teaspoon ground black pepper 1 3/4 cups soft bread crumbs, divided 2 tablespoons butter, melted

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.
2.	Bring a pot of water to a boil and add turnips. Reduce heat to low, and simmer turnips until tender, about 15 minutes. Drain.
3.	Transfer turnips to a large bowl and mash with applesauce, 6 tablespoons softened butter, brown sugar, eggs, salt, black pepper, and half the bread crumbs. Spoon turnip mixture into the prepared casserole dish, and sprinkle with remaining half of bread crumbs. Drizzle with 2 tablespoons melted butter.
4.	Bake in the preheated oven until set, about 30 minutes.

Turnip and Potato Patties Recipe

• Yield: Makes six patties.

Ingredients

• 1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)
• 6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup)
• 2 1/2 Tbsp thinly sliced scallion greens
• 1 egg, beaten lightly
• 1/4 cup all-purpose flour
• Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils)
• Salt and pepper

Method

1 In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, until they are tender, and drain them. In a bowl, mash them with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste.
2 Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke. Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.

Read more: http://www.simplyrecipes.com/recipes/turnip_and_potato_patties/#ixzz3VPZpzy4h

Sliced turnip and bacon bake

Ingredients

• 85g butter
• 6 rashers smoked streaky bacon, chopped
• 1 tbsp fresh thyme leaf
• large onion, finely sliced
• 1½ kg turnips, peeled and sliced
• 100g mature cheddar, grated

Method

1. Heat oven to 180C/fan 160C/gas 4. Heat half the butter in an ovenproof frying pan. Add the bacon and cook for a few mins, then add the thyme and onions, season and cook for a further 8-10 mins until the onions are soft and golden. Scoop the onions into a bowl, leaving the buttery juices in the pan.
2. Off the heat, layer the sliced turnips in the pan with a scattering of fried onions, a sprinkling of cheese and some dots of butter between the layers. Season with a little salt and plenty of pepper as you go. Cover the pan with foil and bake for 1-1¼ hrs until the turnips are tender when prodded with the point of a knife. Leave the cake to relax for 5 mins. Turn it upside down onto a plate or board, then cut into wedges and serve.

Shadow of the Sun

1.5 oz bourbon (Woodford Reserve)

0.5 oz Cointreau

0.25 oz cinnamon simple syrup*

4 droppers Apothecary Bitters The Darkness bitters

Orange twist, for garnish

Add bourbon, Cointreau, cinnamon simple syrup and The Darkness to a mixing glass with ice. Stir well, then strain into a chilled coupe.

Twist the orange peel over the drink, rub the rim of the glass, then drop it in as a garnish.

*To make cinnamon simple syrup, combine in a small saucepan over medium-low heat:

1 cup water, 1 cup brown sugar and 1 stick of cinnamon.

Stir frequently until the sugar is dissolved. Remove from heat and let steep for 15 minutes. Cool and strain. Keep refrigerated.

Gluten-Free Banana Oat Pancakes

Ingredients

• 3 small bananas (9.5 ounces), mashed
• 2 tablespoons coconut oil or butter, melted
• 1 tablespoon lemon juice (about 1 small lemon, juiced)
• 1 teaspoon honey or maple syrup
• 2 eggs
• 1 cup oat flour*
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Instructions

1. In a small mixing bowl, stir together the mashed bananas, coconut oil (or butter), lemon juice and honey (or maple syrup).
2. Beat in the eggs. (If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 20 second bursts in the microwave, stirring between each, until it is melted again.)
3. In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
4. Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix!
5. Let the batter sit for 10 minutes. You may want to thin out the batter a bit with a touch of milk or water.
6. Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface with coconut oil, butter or cooking spray. (If you're using a non-stick electric griddle, you might not need any oil at all.)
7. Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.
8. Once the underside of the pancake is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
9. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

Notes

Recipe adapted from King Arthur Flour Whole Grain Baking.
Yields about 8 pancakes.
A note on the gluten free: These pancakes are gluten-free, so long as you used certified gluten-free oat flour or certified gluten-free old-fashioned oats.
*How to make your own oat flour: To make oat flour out of old-fashioned oats, simply pour one cup of oats into a food processor and process until it is ground well. One cup before and after grinding measures just about the same, believe it or not! That's a fun little tip I picked up from the King Arthur cookbook.
Preparation tips: This whole grain batter is thicker than most, so it's more difficult to gauge when the pancakes are ready to flip. I learned that it's easier to go by the timer: set it for for 3 minutes for the first side, then flip and wait another 90 seconds for the other side to finish. The time will vary depending on your temperature setting, but that's about the time it should take for pancakes that are fully cooked and golden on each side.
Freeze it: These pancakes freeze well. (I've never met a pancake that doesn't.) Commenter Megan had good luck making the batter the night before, refrigerating it overnight, and proceeding with the recipe the next morning (add a splash of milk to thin out the batter).
Make it dairy free: Just use coconut oil instead of butter.

Vegan Lentil Soup

Author: Cookie and Kate

Recipe type: Soup

Cuisine: Mediterranean

Prep time:  10 mins

Cook time:  45 mins

Total time:  55 mins

Serves: 4 servings

 

This simple vegan lentil soup comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four bowls of soup.

Ingredients

• ¼ cup extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, pressed or minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• ½ teaspoon dried thyme
• 1 28-ounce can of diced tomatoes, drained
• 1 cup brown or green lentils, picked over and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon salt, more to taste
• Pinch red pepper flakes
• Freshly ground black pepper
• 1 cup chopped fresh collard greens or kale, tough ribs removed
• Juice of ½ to 1 medium lemon, to taste

Instructions

1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
3. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape. Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
4. Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately.

One Pot Curried Quinoa with Butternut Squash and Chickpeas

Ingredients

• 2 tablespoons olive oil
• 1 medium red onion, diced
• 1 teaspoon curry powder
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cardamom
• 1 (14-ounce) can light coconut milk
• 1 cup water
• 1 cup quinoa, rinsed well
• 1 teaspoon salt, plus more to taste
• 1 pound frozen butternut squash
• 1 pound frozen mixed peppers
• 1 (14-ounce) can chickpeas, drained and rinsed
• 1 tablespoon lemon juice
• 2 tablespoons minced fresh parsley

Instructions

1. Add the olive oil to a large pot over medium heat. When hot, add the onion and saute until translucent and tender, 3-4 minutes.
2. Stir in the curry powder, ginger, turmeric, and cardamom. Sauté for 30 seconds, until fragrant, stirring constantly. Add the coconut milk, water, quinoa, and 1 teaspoon salt, scraping the bottom of the pot to remove any stuck bits. Bring to a boil and then lower heat to a simmer. Cover and cook for 15 minutes, then stir in the frozen vegetables and chickpeas. Return the lid to the pot and cook for 5-15 minutes more, or until the quinoa is tender and most of the liquid has been absorbed.
3. After the quinoa is done, turn off the heat and let sit, covered, until the vegetables and chickpeas are warmed through, 5-6 minutes. Stir in the lemon juice. Taste and add additional salt if desired. Garnish with parsley and serve.

Notes

Make this meal your own by using 2 pounds of whatever frozen veggies you happen to have in your freezer.

Read more at http://ohmyveggies.com/one-pot-curried-quinoa-with-butternut-squash-and-chickpeas/#9cXok6ODVC4Ox7iW.99

Slow-Cooker Indian-Spiced Chickpeas & Red Potatoes

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours, 20 minutes

Yield: 4-6 servings

Ingredients

• 2 teaspoons olive oil
• 1 medium yellow onion, diced (about 2 cups)
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground ginger
• 1/4 teaspoon turmeric
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt
• 1 (15-ounce) can diced tomatoes
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 pound red potatoes, cut into 1/2-inch dice
• 1 lime
• Small bunch fresh cilantro
Equipment:
• 3-quart or larger slow cooker

Instructions

1. Drizzle the olive oil into a large saute pan over medium heat and swirl to coat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic, coriander, cumin, garam masala, ground ginger, turmeric, red pepper flakes, and salt. Cook, stirring occasionally, for 1 minute. Add the diced tomatoes, tomato paste, and vegetable broth. Stir until combined. Pour into the slow cooker, then stir in the chickpeas and potatoes.
2. Cook on high for 4-5 hours or low for 8-10 hours, or until the potatoes are fork-tender.
3. Ladle into bowls and serve with fresh cilantro and lime wedges for squeezing over the top.

Read more at http://ohmyveggies.com/slow-cooker-indian-spiced-chickpeas-potatoes/#ZR2ldrAxKztBLlKo.99

Singapore Noodles with Pan Fried Tofu

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Read more at http://ohmyveggies.com/singapore-noodles-with-pan-fried-tofu/#32I4Zoc7pAHDcBtx.99

Ingredients

• 8 ounces rice vermicelli noodles
• 4 green onions
• 3 tablespoons grapeseed oil (or other neutral flavored vegetable oil), divided
• 1 pound extra firm tofu, drained, pressed at least 20 minutes and cut into 1-inch cubes
• Salt and pepper, to taste
• 1 teaspoon toasted sesame oil
• 3 garlic cloves, minced
• 2 teaspoons fresh grated ginger
• 1 red bell pepper, sliced into strips
• 3 cups shredded napa cabbage
• 2 tablespoons Madras curry powder
• 1/2 teaspoon turmeric
• 2 tablespoons soy sauce
• 1/4 cup finely chopped fresh cilantro

Instructions

1. Bring a large pot of water to a boil. Remove from heat. Submerge the noodles in the water and soak until al dente, about 3 minutes (but refer to package instructions). Drain the noodles in a colander and rinse with cold water. Set aside.
2. Separate the white and green parts of the green onions. Finely chop the white parts, then cut green parts into 1-inch sections. Set aside.
3. Heat 1 tablespoon of grapeseed oil in a large skillet over medium heat. Add the tofu cubes and season with salt and pepper. Cook for about 10 minutes, flipping once or twice to achieve browning on multiple sides. Transfer the tofu cubes to a paper towel-lined plate.
4. Add the remaining 2 tablespoons of grapeseed oil and 1 teaspoon of sesame oil to the skillet. Raise the heat to medium-high. Add the white parts of the green onions, garlic, ginger and bell pepper. Stir-fry for 2 minutes. Add the napa cabbage and continue to stir-fry until wilted, about 1 minute. Sprinkle with curry powder and turmeric. Stir fry another 30 seconds, until fragrant. Add the noodles and soy sauce. Stir fry 1 minute more, using a fork to separate noodles. Add the cilantro, remaining green onions and tofu cubes. Use a fork to distribute ingredients evenly and season with additional salt and pepper, if desired.
5. Remove from heat. Divide the noodles onto plates and serve.

Read more at http://ohmyveggies.com/singapore-noodles-with-pan-fried-tofu/#32I4Zoc7pAHDcBtx.99

Asian Salmon in Foil

Ingredients

• 1/4 cup honey
• 3 cloves garlic, minced
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoons seasoned rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon freshly grated ginger
• 1 teaspoon Sriracha, optional
• Freshly ground black pepper, to taste
• 2 pounds salmon
• 2 green onions, thinly sliced
• 1/2 teaspoon sesame seeds

See a Hawaiian Sweet & Sour Sausage Recipe

 

Instructions

• Preheat oven to 375 degrees F. Line a baking sheet with foil.
• In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste.
• Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
• Place into oven and bake until cooked through, about 15-20 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred.
• Serve immediately, garnished with green onions and sesame seeds, if desired.

One Pan Mexican Quinoa

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Yield 4 servings

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapenos, minced
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

See a Hawaiian Sweet & Sour Sausage Recipe

 

Instructions

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
• Serve immediately.

Szechuan Beef Recipe

Serves 2 | Prep Time: 20 Minutes | Cook Time: 5 Minutes

Ingredients:

2 tablespoons oil
8 oz beef, cut into thin strips
2 cloves garlic, minced
1/4 small green bell pepper, cut into long strips
1/4 small red bell pepper, cut into long trips
1-2 baby carrots, cut into matchstick strips
1/2 teaspoon chili oil (bottled chili oil), optional
2 stalks scallions, cut into 2-inch strips
Marinade:
1 teaspoon cornstarch
1/2 teaspoon Shaoxing wine (Chinese rice wine)
1 teaspoon dark soy sauce
Sauce:
1/2 heaping tablespoon oyster sauce
1/2 tablespoon chili garlic sauce
1 1/2 teaspoons soy sauce
2 teaspoons sugar
2 tablespoons water
1/2 teaspoon chili oil
1/2 teaspoon sesame oil

Method:

Marinate the beef with all the ingredients in the Marinade, for 15 minutes.
Combine all the ingredients in the Sauce, stir and mix well, set aside.
Heat up a wok and add 1 tablespoon of oil. When the oil is fully heated, add the beef and do a few quick stirs, until the surface turns opaque and slightly charred. Transfer out and set aside.
Clean the wok and add the remaining 1 tablespoon of oil. When the oil is fully heated, add the garlic and stir-fry until aromatic. Add all the peppers and carrots and stir a few times before adding the beef back into the wok. Add the Sauce and stir to combine well. Stir in the scallion and chili oil, dish out and serve immediately with steamed rice.

Sichuan Orange Beef Recipe

Ingredients:

8 oz. beef sirloin – cut into thin strips
2 tbsp peanut oil
1 tbsp Season with Spice’s Sichuan Peppercorns – crushed
1 tsp Shaoxing rice wine or dry sherry (optional)
1 small red bell pepper – sliced thinly
2-3 scallions – cut into 2-inch pieces
2 tsp toasted sesame oil
For the marinade:
Juice from one orange (about 1/3 cup*)
Zest from one orange (about 1 tablespoon)
2 tablespoons reduced sodium soy sauce
1 tbsp honey
1 tbsp fresh ginger – minced
2 teaspoons cornstarch

Method:

1. In a bowl, whisk together all the marinade ingredients. Add in the beef and coat well. Leave to marinate for 10-15 minutes in the fridge.
2. Heat a wok on high fire. Add peanut oil, and swirl to coat. Toss in the crushed Sichuan peppercorns and do a few quick stirs until fragrant. Add in the beef, but keep the leftover marinade to the side. Pour in Shaoxing wine if using. Let sear for 1-2 minutes until slightly charred, then do a few quick stirs. Add in bell pepper and the white parts of the scallions, and give it a few more stirs.
3. Keep the heat on high, add in the leftover marinade, and toss to coat all the ingredients. When the sauce starts to simmer, stir in the scallion greens and toasted sesame oil. Dish out and serve immediately with rice.

Slow Cooker Red Lentil Dal Recipe

Prep time 10 mins

Cook time 5 hours

Total time 5 hours 10 mins

A hearty, comforting slow cooked dal made from red lentils, split yellow peas, and Indian spices.

Author: Lindsey Johnson

Recipe type: Main, Side, Vegetarian, Vegan

Cuisine: Indian

Serves: 10-12

Ingredients

• 3 cups red lentils, yellow split peas, or split mung beans (or a combination)
• 6 cups water
• One 28 ounce diced tomatoes
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 Tablespoons fresh grated ginger
• 1 Tablespoon turmeric
• 3 green cardamom pods
• 1 bay leaf
• 2 teaspoons each: cumin seeds, mustard seeds, onion seeds, fenugreek seeds
• 1 teaspoon fennel seeds
• 1 teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• For serving:
• Hot cooked brown rice
• cilantro, optional
• extra onion and cumin seeds, optional
• fresh lemon juice, optional

Instructions

1. Place red lentils and yellow split peas into a large bowl and cover with water. Let soak for a few minutes and swish to wash the lentils and split peas. Drain well and rinse. Place in a slow cooker and add the 6 cups water. Add the diced tomatoes, onion, garlic, ginger, turmeric, cardamom pods, bay leaf, salt and black pepper.
2. Heat a small skillet over medium heat. Add all of the seeds to the pan. Shake the pan while on the heat, or use a wooden spoon to stir, while toasting the seeds. When they smell fragrant, remove from heat and transfer to the slow cooker. (It will probably bubble up a bit as the hot seed hit the liquid.) Stir well to combine all ingredients. Place lid on slow cooker and let cook on high for 4-5 hours or low for 8-10 hours.
3. Remove lid after cooking time and stir. Taste and if lentils are not soft, cook for another 30-60 minutes, if needed. Add more salt and pepper, if needed.
4. To serve - Ladle the daal over brown rice and top with a squeeze of fresh lemon, cilantro, and more seeds, if desired.

Crockpot Red Curry Lentils

Author: Pinch of Yum

Serves: 16

 

Ingredients

• 4 cups regular brown lentils (I used maasor lentils this time)
• 2 onions, diced
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 4 tablespoons butter (optional)
• 5 tablespoons red curry paste
• 1 tablespoon garam masala
• 1½ teaspoon turmeric
• 2 teaspoon sugar
• a few good shakes of cayenne pepper
• 2 cans tomato puree (29 ounces each)
• 1 teaspoon salt plus more to taste
• ½ cup coconut milk or cream
• cilantro for garnishing
• rice for serving

Instructions

1. Rinse the lentils and place them in a large crockpot. Add the diced onions, garlic, ginger, butter, curry paste, garam masala, turmeric, sugar, and cayenne. Stir to combine.
2. Pour just 1 can of tomato puree over the lentils. Re-fill the can with water twice and add to the crockpot. Stir to make sure that the lentils are covered with liquid. Cover and cook on high for 4-5 hours or low for 7-8 hours.
3. Check once or twice during cooking to add more water or tomato puree if the lentils are soaking up all the liquid. The amount of water or tomato puree you add depends on how soupy your want your lentils to be. For me, 1½ cans of tomato puree plus the two cans of water was perfect. Taste and season with salt. Lentils will be soft when they are done cooking.
4. Stir in the coconut milk and sprinkle with cilantro just before serving. Serve over rice or naan bread.

Slow cooker sweet potato, chicken and quinoa soup

Author: Chelsea

Serves: 6-8

Ingredients

• 1 and 1/2 pounds boneless skinless chicken breasts
• 1 cup quinoa
• 2 large sweet potatoes (1 pound or ~3-1/2 cups)
• 1 can (15.25 ounces) black beans
• 1 can (14.5 ounces) petite diced tomatoes
• 1 teaspoon minced garlic
• 1 packet (1.25 ounces) chili seasoning mix
• 5 cups chicken broth*
• Optional: fresh parsley

Instructions

1. Spray the slow cooker with nonstick spray. Remove the fat from the chicken breasts and put them into the slow cooker along with the rinsed quinoa.
2. (I found a black beans seasoned quinoa package which I used and loved, but regular quinoa will work as well, just make sure to rinse it well.)
3. Remove the skins and chop the sweet potatoes into cubes adding them into the slow cooker.
4. Drain and rinse the black beans and add those in. Add in the undrained petite diced tomatoes, minced garlic, chili seasoning mix, and chicken broth.
5. Place on high for 3-5 hours (It took 4 hours on high for my crockpot.)
6. Using two forks, shred the chicken and stir all the ingredients together.
7. Add salt and pepper and if desired fresh parsley.
8. Serve immediately.

Notes

Instead of chicken broth, I used chicken flavor bouillon cubes and made my own chicken broth

Mexican Quinoa

Prep time

10 mins

Cook time

4 hours

Total time

4 hours 10 mins

Author: Chelsea

Serves: 6-8

Ingredients

• 1 and 1/2 pounds (~4 cups) butternut squash
• 1 cup frozen corn
• 1 can (15.25 ounces) black beans
• 1 cup uncooked quinoa, rinsed
• 1 teaspoon minced garlic
• 1 can (14.5 ounces) fire-roasted petite diced tomatoes
• 1 small jalapeno, optional
• 2 cans (19 ounces each) mild red enchilada sauce
• 1 cup vegetable or chicken broth
• 1 packet (1.25 ounces) taco seasoning
• Optional toppings: shredded cheddar cheese, fresh lime juice, sour cream, chopped cilantro

Instructions

1. Spray your slow cooker with nonstick spray. Be generous!!
2. Peel and deseed the butternut squash. Cut it into cubes and place in the slow cooker.
3. Add in the corn, drained and rinsed black beans, rinsed quinoa (I rinse mine in a fine mesh sieve), minced garlic, undrained fire-roasted petite diced tomatoes, diced jalapeno (if desired), the 2 cans of enchilada sauce (make sure you have the right ounce amount - these are the large cans), the vegetable or chicken broth, and the packet of taco seasoning.
4. Give everything a really good stir, cover and cook on high for 3-4 hours or until the quinoa is cooked and the butternut squash is tender.
5. Remove the lid and stir everything together really well. Allow the liquid to absorb while on low for another 30 minutes or until mostly absorbed.
6. Season with any additional spices and/or salt and pepper if desired.
7. Top bowls with optional toppings - some shredded cheese, fresh lime juice, sour cream, and cilantro is what we love!

Skillet Tomato Casserole with White Beans and Parmesan Croutons

A tomato "casserole" of croutons baked with juicy tomatoes, spinach, white beans, and Parmesan cheese.
Your entire family will love this healthy one-pan meal!

Yield: Serves 4 to 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients:

• 5 tablespoons extra virgin olive oil, divided
• 3 cups, 1/2-inch-diced bread (use a good, crusty whole grain bakery loaf or sourdough)
• 2 1/2 pounds fresh tomatoes, cut into 1/2-inch dice
• 3 garlic cloves, minced
• 2 teaspoons sugar
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1 can Great Northern Beans, rinsed and drained
• 10 ounce package frozen spinach, thawed with excess moisture pressed out
• 1/2 cup fresh basil leaves, julienned
• 1/2 cup freshly grated Parmesan cheese

Directions:

1. Place rack in the upper third of oven and preheat the oven to 350 degrees F.
2. Heat 3 tablespoons of olive oil in a large and deep ovenproof skillet over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
3. To the skillet, add the tomatoes, garlic, sugar, salt, and pepper. Continue to cook, stirring often, for 5 minutes, until the tomatoes break down.
4. Off the heat, stir in the beans, spinach, and basil until well mixed. Sprinkle with Parmesan cheese and drizzle with the remaining 2 tablespoons olive oil.
5. Bake for 30 to 40 minutes, until the top is browned and the tomatoes are bubbly. Enjoy hot or warm.

One Skillet Sweet Potato Burrito Bowls

Author: Chelsea

Serves: 6-8

Ingredients

• 1 pound (heaping 2 cups) sweet potatoes
• 3 tablespoons olive oil, separated
• 1 cup chopped sweet bell peppers (I used miniature assorted red, yellow, and orange)
• 1 cup white rice
• 1 can (14.5 ounces) petite diced tomatoes
• 1 can (15.25 ounces) black beans
• 1 cup frozen corn
• 1/2 teaspoon minced garlic
• 1/2 teaspoon chili powder
• 1 teaspoon cumin
• 2 cups vegetable or chicken broth (vegetable for a vegetarian meal)
• 2 tablespoons fresh lime juice, optional
• 1 and 1/2 cup shredded cheddar cheese
• Sour cream, for topping
• Optional: chopped cilantro, chopped avocado or guacamole, 1 small roma tomato, chopped

Instructions

1. Peel the sweet potatoes and chop into small pieces (refer to picture for size).
2. In a large skillet over medium high heat, combine two tablespoons olive oil with all of the sweet potatoes. If you don't like any amount of crunch to your sweet peppers, add them after the sweet potatoes have been cooking for about 6-8 minutes. (I added mine in with the black beans, corn, and spices)
3. Saute the sweet potatoes for 8-10 minutes or until pretty tender. Add in remaining tablespoon of olive oil and the rice.
4. Cook, stirring constantly for 2-3 minutes at medium heat.
5. Add in the undrained diced tomatoes, drained & rinsed black beans, frozen corn, minced garlic, chili powder, cumin, and vegetable or chicken broth. Give everything a really good stir, bring to a boil, and then reduce the heat to a little bit above low, but not quite to medium heat.
6. Cover the skillet with a lid and allow to simmer for 10-15 minutes or until all the liquid is drained and the rice is cooked through.
7. Remove the lid and stir in the lime juice. Top with the shredded cheddar cheese and then cover the pot with the skillet for 1-2 minutes to allow the cheese to melt.
8. Top your burrito bowls with sour cream (I used fat free), a chopped tomato, chopped cilantro, chopped avocado or guacamole, or any other desired toppings.
9. Enjoy immediately.

Slow Cooker Mexican Quinoa Bake

Prep Time: 10 minutes

Cook Time: 2 hours, 40 minutes

Ingredients

• 2¼ cups vegetable broth
• 1 cup uncooked quinoa
• 15 ounces can black beans
• 15 ounces can corn kernels
• 14.5 ounces can diced tomatoes
• ½ cup chopped red bell pepper
• ½ cup chopped green bell pepper
• ½ medium onion, chopped
• 2 cloves garlic
• 1 tablespoon chili powder
• ½ teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1 cup shredded Mexican cheese

Make Easy Crockpot Beef & Potato Stew

 

Instructions

1. Add the broth, quinoa, and tomatoes to the slow cooker. Stir to combine.
2. Add all the other ingredients except the cheese and stir a few times to combine.
3. Set the slow cooker to high for 2 ½ to 3 hours (different models of slow cookers cook for different lengths of time). I set mine for 2 hours and 40 minutes.
4. Check to see that all the ingredients are set together and that the quinoa bake is very thick. Add the cup of shredded cheese on top and turn the slow cooker back on high for a remaining 10 minutes or until cheese is melted.