Crock Pot Chickpea, Butternut Squash and Red Lentil Stew

Ingredients:
1 yellow onion, chopped
1 tbsp olive or canola oil
1 large carrot, chopped
3 cloves garlic, minced
1 jalapeno, seeded and minced
2-3 tsp garam masala
1 butternut squash (about 3 lbs--average sized), peeled and chopped
1 28-oz can diced tomatoes in tomato juice
1 quart vegetable broth
1 cup red lentils
2 15-oz cans chickpeas, drained and rinsed
1-2 tsp sea salt (to taste)
fresh minced cilantro for serving

Directions:
Heat the oil in a large skillet over medium high heat. Add the onion, carrot and jalapeno and saute for about six minutes. Add the minced garlic and saute for 30 more seconds, and then add the garam masala, stirring well to coat. Take off heat.

Place the chickpeas, butternut squash, canned diced tomatoes, red lentils, vegetable broth and onion mixture in your slow cooker. Turn the heat on LOW and cook for 8-10 hours...the longer you cook, the thicker your stew will be.

Season with sea salt to taste and serve. This stew freezes extremely well and will keep in the fridge for up to five days.

Time:
10 hours

Slow Cooker Shredded Chicken

• Prep time: 10 minutes
• Cook time: 3 hours
• Yield: Serves 6 to 8

Ingredients

The rub:

• 2 Tbsp chili powder
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1 1/2 teaspoons dried oregano, crumbled fine between your hands
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon allspice (can sub a scant pinch of ground cloves)
• 1/4 teaspoon cayenne (optional, add more or less depending on how much heat you want)

The chicken:

• 2 pounds boneless skinless chicken thighs (do not remove excess fat)
• 6 ounces (3/4 cup) pineapple juice
• 2 Tbsp tomato paste

The rest:

• Corn tortillas
• Finely shredded cabbage
• Thinly sliced radishes
• Chopped avocado
• Cilantro
• Lime wedges

Method

1 Whisk the rub ingredients together in a bowl. Dredge the boneless skinless chicken thighs in the rub. Place the chicken thighs in a slow cooker.

2 Pour the pineapple juice over the chicken. Add the tomato paste to the juice.

3 Cover and cook in the slow cooker for 3 hours on high setting or 6 hours on low.
4 When the chicken is done, it should be fork tender. Use two forks to shred the meat completely in the slow cooker bowl.

Use the taco meat with heated and softened corn tortillas, sprinkle with lime juice, adding garnishes of finely shredded cabbage, thinly sliced radishes, avocado, and cilantro.

Read more: http://www.simplyrecipes.com/recipes/slow_cooker_shredded_chicken/#ixzz3sWiPQw2Q

Carrot, squash and ginger soup

Ingredients

• 1/2 medium butternut squash
• 2 tablespoons olive oil
• 1 onion, diced
• 1 pound carrots - peeled and diced
• 3 cloves garlic, crushed or to taste

• 1 (2 inch) piece fresh ginger, peeled and thinly sliced
• 4 cups water
• salt and pepper to taste
• 1 pinch ground cinnamon
• 1/4 cup heavy cream (optional)

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
2. Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
3. Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
4. Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.