Fixed Up Cauliflower

NEED:
1 small head cauliflower or 3 cups frozen cauliflower
1 tablespoon olive or vegetable oil
1 stalk celery, thinly sliced
2 tablespoons cider vinegar
2 tablespoons lower-sodium chicken broth or water
1 tablespoon chopped drained canned pimientos
1 teaspoon sugar
1⁄4 teaspoon dried thyme leaves
1⁄8 teaspoon black pepper

Cut fresh cauliflower into flowerets. In a large saucepan, bring 1⁄2 inch of lightly salted water to a boil over high heat. Add the cauliflower. Lower the heat and simmer, covered, for 8 to 10 minutes or until crisp-tender. (Or, cook the frozen cauliflower according to package directions.) Drain; transfer cauliflower to a serving bowl.

Meanwhile, in a small saucepan, heat the oil over moderate heat. Add the celery and cook for 5 minutes or until tender. Stir in the vinegar, chicken broth, pimientos, sugar, thyme, and pepper. Drizzle over the cauliflower and toss until mixed.

ENJOY!

Artichoke Pasta

NEED:
3 14.5-ounce cans diced tomatoes with basil, oregano, and garlic
2 14-ounce cans artichoke hearts, drained and quartered
6 cloves garlic, minced
1/2 cup whipping cream
12 ounce dried linguine, fettucine, or other favorite pasta
Sliced pimiento-stuffed green olives and/or sliced pitted ripe olives (optional)
Crumbled feta cheese or finely shredded Parmesan cheese (optional)

Coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. Drain two of the cans of diced tomatoes (do not drain remaining can). In the prepared cooker, stir together drained and undrained tomatoes, the artichoke hearts, and garlic.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in whipping cream; let stand about 5 minutes to heat through.

Meanwhile, cook pasta according to package directions; drain. Serve sauce over hot cooked pasta. If desired, top with olives and/or cheese.

Makes 6 servings.

ENJOY!

Sweet Potatoes with Warm Black Bean Salad

NEED:

4 medium sweet potatoes
1 15-ounce can black beans, rinsed
2 medium tomatoes, diced
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro

Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)

Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)

When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.


ENJOY!

Mushroom Tacos

NEED:
1 teaspoon ground cumin
1 teaspoon chili powder
2 cloves garlic, minced
1/4 cup vegetable oil
20 ounces brown mushrooms, roughly chopped
Salt and freshly ground black pepper
2 medium tomatoes, diced
1 small onion, diced
1/2 jalapeno pepper, finely minced
1 lime, juiced
2 Tablespoons fresh cilantro leaves, chopped
8 small corn tortillas
Cilantro sprigs, for garnish

In a medium mixing bowl, combine cumin, chili powder, garlic, and 2 tablespoons vegetable oil and mix well. Add mushrooms and toss to coat. Marinate for 15 minutes. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms to skillet and saute for 5-7 minutes, stirring occasionally. Season with salt and pepper and remove from heat. To make pico de gallo, add tomato, onion, jalapeno, lime juice, and cilantro to a small mixing bowl and mix well. Season to taste with salt and pepper. Heat corn tortillas in skillet over medium heat for 1 minute per side. Top each corn tortilla with mushrooms and pico de gallo. Garnish with cilantro sprigs.

Enjoy!

Vegetable Soup For The Crock-Pot

You can change the veggies to match your tastes or for what is in season.
NEED:
1 Tbsp. olive oil
2 medium-sized carrots, chopped
1 medium-sized yellow onion, chopped
1 celery stalk, chopped
2 small red potatoes, diced
1/2 small red bell pepper, seeded and chopped
4 oz. green beans, ends trimmed and cut into 1-inch pieces1
large garlic clove, minced
6 cups vegetable stock
15.5-oz. can navy beans, or other white beans, drained and rinsed
1/2 cup green peas
Salt and pepper, to taste
2 tbsp. chopped parsley
Place the oil, carrots, onion, and celery in a 6-quart slow cooker. Cover and cook on high to soften slightly while you assemble the remaining ingredients. Add the potatoes, bell pepper, green beans, garlic, and stock to the crock pot . Cover and cook on low for 8 hours. • About 30 minutes before serving, add the beans and peas and season with the salt and pepper. Just before serving, stir in the parsley.

Enjoy!

Dumpling Soup

NEED:
For the Soup:
15-oz. can kidney beans
15-oz. can black beans
3 cups vegetable broth
20 oz. Mexican-style chopped tomatoes
1 1/2 tsp. chili powder
3 garlic cloves, minced
10 oz. frozen corn
2 large carrots, sliced
1 cup chopped onion
4 oz. chopped green chili peppers
Hot sauce, to taste

Combine all the ingredients in a crock pot. Cover and cook on low for 8 to 10 hours.

For the Dumplings:
1/3 cup flour
1/4 cup cornmeal
1 tsp. baking powder
Salt and Pepper to taste
1/2 tbsp. soy milk
1 tbsp. oil

In a small bowl, combine the flour, cornmeal, baking powder, salt, and pepper. •In another bowl, combine the soy milk and oil. Add to the flour mixture and stir until just combined. Turn the crock pot to high and drop the dumpling batter by the teaspoonful over the soup. Cover and cook for 30 to 40 minutes, or until the dumplings are cooked.

Enjoy!

Crock-Pot Veggie Chow Mein

NEED:
1 lb. vegetarian chicken, chopped ( Morning Star or like brand of "chicken")
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
6 scallions, chopped
1 cup vegetable broth
1/3 cup soy sauce
1/4 tsp. red pepper flakes
1/2 tsp. ginger
1 can bean sprouts
8-oz. can sliced water chestnuts, drained
1/4 cup cornstarch
1/3 cup water
Combine all the ingredients, except the cornstarch and water, in the crock pot. Cover and cook on low for 6 to 8 hours. In a small bowl, mix the cornstarch and water until smooth. Stir into the slow cooker. Cook, leaving the lid askew to allow steam to escape, for 20 minutes, or until thickened. Serve with rice if desired.

Enjoy!

"Chicken" with Artichokes and Olives

A perfect non-chicken dish for the crock-pot.
NEED:
3 Tbsp. flour
3 Tbsp. quick-cooking tapioca
1 1/4 cups vegetable broth
8 oz. button mushrooms,
sliced 14.5-oz. can diced tomatoes
8 oz. frozen artichokes hearts
1/2 cup chopped white onion
3-4 oz. sliced olives
2 tsp. curry powder, or to taste
3/4 tsp. dried thyme, crushed
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 lbs. veggie chicken, shredded (try Morningstar Farms or like brands of veggie "chicken" strips)
4 cups hot cooked rice
Mix together the flour, tapioca, and broth. In a 3 1/2- to 5-quart slow cooker, combine the broth mixture, mushrooms, tomatoes, artichoke hearts, onion, and olives. Stir in the curry powder, thyme, salt, pepper, and “chicken.” • Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours. Serve with the rice.

Enjoy!

Curried Rice and Lentils

This is a great crock-pot meal. You can do it on the stove top. Cook on low to medium for about 2 hours.
1 cup long-grained rice
1 tbsp. curry powder
3 1/4 cups water
1/4 cup lentils
3 vegetable bouillon cubes
1/4 tsp. garlic powder
1/4 tsp. pepper
1 medium onion, quartered and thinly sliced
Combine all the ingredients in a slow cooker. Cover and cook on low for 4 to 5 hours.