Black Beans and Sausage

2 teaspoons extra-virgin olive oil
1 pound Kielbasa or other smoked sausage cut into one inch pieces
4 medium carrots, diced small
1 medium onion, chopped small
coarse salt, ground pepper
2 garlic cloves, minced
2 cans (4 cups) black beans, rinsed and drained
2 cups chicken broth
3 TB chopped fresh parsley, plus more for serving
1/4 cup plain yogurt, for serving - optional

1. In a large skillet, heat oil over medium high. Add sausage and cook until browned on all sides, about 8 minutes. Transfer to a plate.
2. Add carrots and shallots to the skillet, and cook until beginning to soften, about 4 minutes. Season with salt and pepper.
3. Add garlic and cook until fragrant - about one minute.
4. Add black beans and broth and bring mixture to a boil. Add sausage, reduce heat to a rapid simmer, and cook until carrots are tender - about 12 minutes.
5. Remove from heat, stir in parsley, serve with more parsley and a dollop of yogurt.

Source: Let's Eat!

Chicken and Apple Curry

8 skinless, boneless chicken breasts (I prefer chicken thighs, and 3-4 is plenty!)
3 Tbsp butter
2 small onions, chopped
2 apples - peeled, cored and finely chopped
1 Tbsp curry powder
3 Tbsp all-purpose flour
1 cup hot chicken broth
1 cup milk
1 tsp salt
Pepper to taste

1. Preheat oven to 350 degrees F.
2. Saute apple and onion in butter until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.
3. Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.

Source: allrecipes.com

Try #1 - December 29, 2010
This was excellent. Nathan and the kids loved it, and it would be great to feed a larger crowd as well. The curry sauce was creamy and spicy. I chopped up 3 chicken thighs and cooked them in a separate pan (most of the way through) instead of putting them raw into the baking dish. (Eight chicken breasts seems like a lot for this recipe!! I think if I used this many I would have to double the sauce.) I also added potatoes to the apple/onion mix while I was sauteing them. I didn't cook the potatoes all the way through in the pan, and it took about 30 minutes in the oven to get them cooked. We served it over brown rice, with a side of peas.

Try #?? - June 27, 2011
This has become a family favorite. We've made it several times, and I don't bother to bake it anymore - I just do it all in the skillet and let it simmer for a while. It's simpler, faster, and less dishes. Chickpeas (as well as potatoes) are another good addition to this dish.

Saudi Chicken Stew

3 cups cooked long grain rice (1 cup uncooked)
2 1/2 to 3 lb chicken, skinned and cut into pieces
1 quart water
1 tsp salt, or to taste
pepper to taste
3 Tbsp butter
2 medium onions, thinly sliced
6-8 carrots, thinly sliced
2-inch stick cinnamon, or 1 tsp ground cinnamon
1 tsp whole cardamom pods or 3/4 tsp ground cardamom
6 whole cloves or 1/2 tsp ground cloves
2 cups tomato juice (or 1 cup tomato sauce mixed with 1 cup water)
2 cups chicken broth

1. Simmer chicken, water, salt, and pepper for 25 minutes.
2. Remove chicken from broth and set aside. Skim fat, strain broth (optional), and reserve.
3. Heat butter in a large saucepan with tight-fitting lid. Add and saute onions. Push onions to the side and saute carrots on medium heat about 10 minutes until browned.
4. Mix cooked rice, cinnamon, cardamom, and cloves in a bowl.
5. Lay pieces of cooked chicken evenly over sauteed vegetables. Cover with rice-and-spice mixture. Pour tomato juice and chicken broth over rice. Cover and simmer slowly for one hour. If contents become too dry, add a little reserved chicken broth.

Note: Whole spices give a better flavor and color to this stew than ground spices, although stew is tasty both ways. Remove whole spices just before serving or while eating.

Source: Extending the Table

Try #1 - January 2011
This was interesting. A bit time-consuming, but worth it for the new combination of flavors with fairly common ingredients. As usual, I used boneless, skinless thighs, which made that step easier. Cardamom can be expensive, but it seems like there is no good substitute, so I wanted to use it. I found whole cardamom pods at PCC, and bought just enough for this recipe, so it costs me about 20 cents. So... not so bad afterall. :)

Baked Macaroni and Cheese

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard (I used regular dijon mustard)
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded (I used medium cheddar)
1 teaspoon kosher salt
Fresh black pepper

Topping:
3 tablespoons butter
1 cup panko bread crumbs

1. Preheat oven to 350 degrees F.
2. In a large pot of boiling, salted water cook the pasta to al dente.
3. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
4. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
5. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Source: Food Network

Try #1 - December 14, 2010
This was really good... and I'm not necessarily a fan of homemade mac and cheese. I strangely enough didn't have any onions, so I used celery instead. It was still great! It wasn't overpoweringly cheesy, and the paprika gave it a slight bite. I used homemade bread crumbs (torn-up leftover peasant bread), which were AWESOME. The dish was a hit was the family. Relatively easy to make, with ingredients I usually have around the house.

Pizza Dough

2 1/2 cups bread flour (can substitute up to 1 cup whole wheat flour)
1/2 tsp salt
2 Tbsp olive oil
1 cup water
1 tsp yeast

1. After cycle finishes (45 minutes), knead dough on a lightly floured surface until it becomes elastic and springs back when touched.
2. Let rest for 10 minutes.
3. Shape into a flat circle and place on a baking tray. Prick with a fork
4. Let rest for 15 minutes at room temperature.
5. Add sauce, toppings, and cheese.
6. Bake in a preheated 400 degree oven for 15-20 minutes.

Source: Ingredients from Melissa, instructions from my bread machine manual.

Shrimp in Spiced Tomato Sauce

1 tablespoon extra-virgin olive oil
3/4 cup diced onion
1 tablespoon plus 2 teaspoons minced fresh ginger
1 1/2 teaspoons ground coriander
1/8 teaspoon cayenne pepper
1 teaspoon fresh grated lemon zest
28 ounce can whole peeled tomatoes (I used diced tomatoes)
16 ounces (1 pound) peeled and deveined shrimp
cooked couscous, for serving
chopped cilantro, for serving

1. In a medium saucepan, heat oil over medium. Stir in onion and ginger - cook until the onion has softened, about 3 to 5 minutes. Stir in coriander, cayenne and lemon zest - cook, stirring, until fragrant, about 2 to 3 minutes. Add tomatoes, breaking them up as you go - bring mixture to a boil, then reduce heat to a simmer and cook for 10 minutes. Season sauce generously with salt and fresh ground black pepper.
2. Stir in shrimp and simmer until shrimp have cooked through, about 2 to 4 additional minutes. Serve each portion with couscous and a scattering of chopped cilantro on top.

This recipe also freezes well: after finishing the sauce, let cool to room temperature. Place shrimp in a 1-gallon freezer bag and pour cooled tomato sauce on top. Press out air, seal bag, and freeze flat. Store in the freezer, up to 2 1/2 months. To serve, thaw shrimp mixture in a refrigerator overnight. Transfer to a medium saucepan and bring to a simmer over medium-high, cooking 3-5 minutes longer until shrimp is cooked through.

Source: Let's Eat!

Try #1 - December 9, 2010
Easy and yummy! The couscous was a nice change of pace. I left out the ginger (didn't have any, and found several websites that said NOT to substitute with ground ginger), but it was still good.

Chicken with Apricots and Dates

1 1/2 pounds chicken meat (boneless, skinless thighs are the best. If you're going to use chicken with bones, fish them out about halfway through cooking)
1 large yellow onion, finely diced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 cup dried apricots, coarsely chopped
1/2 cup dried pitted dates, coarsely chopped
3/4 cup chicken broth
1/4 cup orange juice

1. Put the chicken into the bottom of a 4 to 6-quart slow cooker. If you are using fresh (instead of frozen) chicken, shave off about 90 minutes or so of cooking time.
2. Add diced onion, and spices. Sprinkle on the apricots and dates. Pour the broth and orange juice evenly over the top. Cover and cook on low for 6-7 hours, or on high for 3-5. The chicken should be quite tender and shred easily with a fork. If your chicken isn't tender enough, stir well and cook for a bit longer on low.

Serve with quinoa or brown rice with the juices----the broth is delicious!

Source: A Year of Slow Cooking

Try #1 - December 8, 2010
I made this for small group, so I had to stretch it to serve 12... but it worked great! I doubled the recipe (actually quadrupled the chicken broth, but it still could have used more), and added 3 cans of garbanzo beans, as well as 3 chopped carrots. I used golden raisins instead of dates. With the extra beans, and served over rice, the recipe was more than enough for our group. We actually took home leftovers! The chicken cooked perfectly - I used thighs, and it fell apart on it's own when I stirred everything together, after several hours of cooking. I will definitely make this again!

Try #? - January 23, 2013
I've made this a couple times now (although not in a while), but I made it again for small group last night, and it was just as good as I remembered!  I used dates this time, which didn't seem to make much of a difference... they basically dissolved into the sauce.  I'm sure they made the sauce extra yummy, though, right?  I added carrots and garbanzo beans again, doubled the chicken and tripled the spices and liquids, used water instead of chicken broth (because I had none), and accidentally added 1/4 cup extra orange juice.  No matter; this recipe seems to be pretty forgiving.  Still a hit!

October 31, 2017
I hadn't made this for a while, but I had all of the ingredients (except orange juice) in the house, so I tried it again today.  The lack of orange juice wasn't a problem - there was definitely enough sweetness with the apricots and dates.  Still a great (and easy) recipe!

Sweet Potato Fries

I've made sweet potato fries before, but after looking at some recipes on allrecipes.com, I decided to try it a little differently this time. This isn't really a recipe, but just a reminder to myself to try it this other way.

1. Boil (10-20 minutes - check!) or microwave (3-5 minutes) whole sweet potatoes until fork tender.
2. Cut into wedges.
3. Brush with olive oil and sprinkle with sea salt. Bake in a 400 degree oven for 20-30 minutes, or until fries are crispy.

Try #1 - December 2, 2010
These were good... not sure if cooking them in the microwave ahead of time was necessary, but they came out well. These took closer to 30 minutes for me.

Pumpkin Bread

3 cups sugar
1 cup cooking oil
4 eggs
3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
2/3 cup water
1 15-oz can pumpkin (or 2 cups pumpkin puree)

1. Preheat oven to 350 degrees. Grease the bottom and 1/2 inch up the sides of two 9x5x3 inch, three 8x4x2 inch, or four 7 1/2x3 1/2x2 inch loaf pans; set aside. In an extra-large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set sugar mixture aside.
2. In a large bowl combine flour, baking soda, salt, cinnamon and nutmeg. Alternately add flour mixture and the water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
3. Bake for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.

Source: Better Homes and Gardens New Cookbook

I usually halve this recipe and bake it in a 10 inch loaf pan. It takes right around 60 minutes to bake. Always a hit!

Dinner in a Pumpkin

From my sister-in-law, Erin! (Or more accurately, from her mom, Patty!)

1 small pumpkin
1 chopped onion
1.5 pounds ground beef/turkey
2 Tbsp soy sauce
2 Tbsp brown sugar
4 oz mushrooms
1 can cream of chicken or mushroom soup (I made a white sauce)
1.5 cups cooked rice
1-8oz can sliced water chestnuts- drained
Additional vegetables, if desired

This is a very forgiving recipe. You can add green beans, bell pepper rings, zucchini slices, or peas for added color. Any other vegetables or corn mixed in are great too.

1. Clean pumpkin and scrape out seeds (easier to do if zapped in microwave first –like 7 minutes. Turn often so sides don’t get soft). Paint a face on the pumpkin in permanent marker.
2. Saute onion until tender. Brown meat and drain. Add soy sauce, brown sugar, mushrooms, and soup, and any other veggies you choose.
3. Simmer 10 minutes, add rice and water chestnuts.
4. Spoon into pumpkin shell.
5. Bake 1 hour at 350 degrees (may need to be baked longer for the side of the pumpkin to be soft enough to scrape out when you serve it). Bake the top of the pumpkin on the cookie sheet also so it will shrink to fit the opening of the pumpkin.

Try #1 - November 18, 2010
We made this for William's first birthday (happy birthday, buddy!). It definitely needs a full hour (or maybe longer) to cook the pumpkin through - I took it out a little early and ended up having to stick it back in after we'd eaten some of the filling out of it. The original recipe from Patty called for doubling or tripling the soy sauce and brown sugar... I think next time I would follow that advice. It was good, but could have used a little more flavor. I didn't have any water chestnuts so I used celery instead, which gave it a little crunch. I also added frozen beans, peas, and corn.

Spinach and Feta Pasta

From allrecipes.com

1 (8 ounce) package penne pasta
2 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, minced
3 cups chopped tomatoes
1 cup sliced fresh mushrooms
2 cups spinach leaves, packed (I used 16oz frozen spinach)
salt and pepper to taste
1 pinch red pepper flakes
8 ounces feta cheese, crumbled

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

Try #1 - November 16, 2010
This was good, and easy. I left out the mushrooms because I didn't have any. I added some basil and red wine to the sauce. Nathan and I liked it, although it wasn't such a hit with the kids. This is a good option, though, for a fast and easy meal.

Pumpkin Turkey Chili

From allrecipes.com

1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 dash salt
1/2 cup shredded Cheddar cheese
1/2 cup sour cream

Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

Try #1 - November 2010
This was good, and the pumpkin more or less disappeared into the chili. I used tomato paste because I didn't have any diced tomatoes, and it was just as good. A good way to use up/disguise pumpkin (we were starting to get sick of it, but still had a ton left!).

Italian Chickpea Soup

4 cups low-sodium vegetable broth
1 medium onion, chopped (1 1/2 cups)
3 cloves garlic, minced (1 Tbs.)
1 small bay leaf
1 tsp. dried thyme
1 tsp. dried oregano
1/8-1/4 tsp. cayenne pepper
2 16-oz. cans chickpeas, rinsed and drained
2 large sweet potatoes, peeled and cut into 1/2-inch cubes (6 cups)
1 stalk celery, finely diced (1/2 cup)
1 Tbs. Dijon mustard
1/3 cup chopped fresh parsley, plus a few sprigs for garnish
Feta cheese, for garnish (optional)

Bring broth, onion, garlic, bay leaf, thyme, oregano, cayenne pepper, and 2 cups water to a boil in large saucepan over medium heat. Simmer 5 minutes. Add chickpeas, sweet potatoes, celery, and mustard, and simmer 10 to 12 minutes more, or until vegetables are very soft.

Mash vegetables and chickpeas to chunky purée with potato masher or large spoon. (Chickpeas will remain mostly whole.) Stir in parsley, and season with salt and pepper, if desired. Garnish each serving with parsley sprig, or use feta.

Source: Let's Eat!

Try #1 - February 2011
This was just ok. It was easy to make, and the kids liked it. We didn't have any fresh parsley, so I just used dried. I mashed it a little bit with a spoon, but I didn't think it was necessary. I like a chunky soup.

Pumpkin Chocolate Chip Muffins

3/4 cup packed brown sugar
1/4 cup oil
2 eggs
1 cup canned pumpkin
1/4 cup water
1 1/2 cups flour (I used 1 cup of whole wheat)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cloves
1 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 cup chocolate chips

Preheat oven to 400.

Mix sugar, oil, and eggs. Add pumpkin and water and mix well. In another bowl, mix dry ingredients. Add in the pumpkin mixture and stir until well combined. Stir in chocolate chips. Fill greased or lined muffin cups 3/4 full and bake for 20-25 minutes. Makes 12 muffins.

Source: Let's Eat!

Pumpkin Chocolate Chip Cookies

From MOPS newsletter, recipe by Rachel Gough

1 1/2 sticks butter, softened
1 cup white sugar
1/2 cup brown sugar
3 beaten eggs
2 cups pumpkin puree (15 oz can)
1 1/2 cups white unbleached flour
1 1/2 cups whole wheat flour
2 Tbsp baking powder
1/2 Tbsp salt
1 1/2 to 2 Tbsp cinnamon
1/4 to 1/2 tsp ginger
3 cups semisweet chocolate chips (1 1/2 12 oz. bags)

Cream butter, add sugar, cream until ight and fluffy. Add eggs and pumpkin; mix well. Stir flour, baking powder, salt, and spices together. Add to wet ingredients and mix well. Add chocolate chips. Drop by rounded spoonfuls onto greased cookie sheets. Bake at 350 for 12-14 minutes.

Try #1 - November 6, 2010
Yummy! I used 2 cups of whole wheat flour and 1 cup of all-purpose flour. I also used only one 12 oz bag of chocolate chips (which was plenty... although the more chocolate, the better!). These cookies are a bit cake-like, but delicious!

Root Vegetable Mash

From Prevention magazine, Nov. 2010. A recipe from Mario Batali!

2 large carrots, cut into 1/2 inch rounds
2 russet potatoes, peeled and cut into 1/2 inch cubes
2 medium turnips, cut into 1/2 inch cubes
2 medium onions, cut into 1/4 inch dice
2 medium parsnips, cut into 1/4 inch rounds
2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
1/4 tsp ground cinnamon
1/4 cup extra virgin olive oil
Grated zest of 2 oranges
Salt and freshly ground black pepper
1 bunch chives, finely chopped

1. Bring the carrot, potato, turnip, onion, parsnip, sweet potato, and water to cover a boil in a 4-quart saucepan. Then lower to a simmer and cook until all the vegetables are soft, about 15 minutes.
2. Drain the vegetables and pass through a food mill into a large bowl or mash thoroughly by hand. Stir in the cinnamon, oil, and orange zest and season with salt and pepper. Stir in the chives and serve.

Try #1 - November 5, 2010
I made this without the parsnips or turnips (not something we usually have lying around the house...), and it turned out well. I also left out the orange zest and chives... so, I only used about half of the actual ingredients. :) Still good, and a good alternative to traditional mashed potatoes!

Pumpkin Coconut Curry

From allrecipes.com

2 skinless, boneless chicken breast halves - cut into small chunks
1 teaspoon poultry seasoning
1 tablespoon olive oil
1 (2 pound) sugar pumpkin -- peeled, seeded and cubed
1 tablespoon butter
1 onion, chopped
2 cloves garlic, chopped
1 (1 inch) piece fresh ginger root, finely chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
1 pinch ground turmeric
1 teaspoon red pepper flakes
1/2 cup canned coconut milk
1 1/2 cups chicken broth
salt to taste

1. Season the chicken pieces with poultry seasoning and set aside. Heat the olive oil in a large skillet over medium heat. Add chicken to the skillet; cook and stir until browned on the outside and cooked through. Remove from the heat and set aside.
2. Melt the butter in a separate skillet over medium heat. Add onion, garlic and ginger; cook and stir until onion is transparent. Season with coriander, cumin, turmeric, and red pepper flakes. Continue to cook and stir until spices are fragrant. Add pumpkin, cooked chicken, coconut milk and chicken broth. Season with salt to taste. Cook for 15 to 20 minutes over medium heat. Serve over rice or noodles.

Try #1 - November 2010
This has probably been my favorite pumpkin recipe so far. Delicious, creative way to use pumpkin!

Pumpkin Soup

From allrecipes.com

1 2/3 pounds sugar pumpkin -- peeled, seeded and cubed (I used 6 cups of pureed pumpkin)
2 carrots, coarsely chopped
2 onions, cut into wedges
2 1/2 tablespoons vegetable oil
1 large potato, sliced
1 quart water (or use some pumpkin stock!)
3 cubes chicken bouillon, crumbled
1 cup heavy cream (I used plain yogurt)
1 1/4 tablespoons ground nutmeg (I used 1/2 Tbsp)
1 teaspoon ground black pepper
salt to taste

1. Preheat oven to 425 degrees F (220 degrees C).
2. Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
3. Bake in preheated oven 40 minutes, until soft but not blackened.
4. In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
5. Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

Try #1 - November 9, 2010
I made some changes to this recipe - I sauteed the onions, potatoes, and carrots together in the olive oil instead of roasting them. This just seemed easier to me, and less chance of error. Plus I already had pureed pumpkin cooked from last weekend. I also used plain yogurt instead of the heavy cream. I could definitely taste the yogurt flavor in the soup, but it was still good. Made a lot! I don't know how much a nearly 2 pound pumpkin would make, but I used 6 cups of pumpkin puree. I also used about 2 cups of pumpkin stock (so I only needed to add 2 more cups of water). Also, 1 1/2 Tbsp of nutmeg sounded like a lot of nutmeg, so I only used about 1/2 Tbsp.

Honey Nut Oatmeal Bread

1 1/2 cup bread flour
1/2 whole wheat flour
1 cup oats
1 tsp salt
2 Tbsp honey
2 Tbsp vegetable or walnut oil
1 cup water
1 1/2 tsp yeast

1/2 cup chopped walnuts (optional) - add after first kneading cycle

Whole wheat, sweet, or basic cycle. Medium loaf.

Source: Melissa

One of my favorite bread machine breads!

Quick Chicken Divan

8 oz gemelli, rotini, or ziti
1 lb broccoli, tops cut into florets and stems peeled and sliced
1 Tbsp butter
2 tsp dried basil
4 1/2 tsp all-purpose flour
1 cup reduced-sodium chicken broth
2/3 cup milk
3/4 tsp salt
1 small rotisserie chicken, meat pulled off the bone (2 1/2 - 3 cups total)
1/2 cup shredded Cheddar

1. Boil pasta. Add broccoli during last 5 minutes. Drain.
2. Melt butter with basil in pasta pot and stir in flour. When light brown, whisk in broth, milk, and salt. Bring to a boil.
3. Toss with chicken, pasta/broccoli mixture, and cheese. Season to taste with salt and pepper.

Source: Prevention magazine

Pumpkin Soup with Chorizo

From Prevention Magazine, November 2010

Diced chorizo (or other sausage)
2 Tbsp olive oil
2 Tbsp butter
Sweet onion, chopped
Celery, chopped
2 peeled and diced apples
Salt and pepper
Cinnamon
Nutmeg
16-ounce canned pumpkin
Chicken stock
Heavy cream

Brown diced chorizo (or other sausage) in 2 Tbsp each olive oil and butter. Remove from the pan and saute chopped sweet onion and celery. Add 2 peeled and diced apples and cook a few minutes longer. Season with salt, peppr, cinnamon, and nutmeg. Stir in a 16-ounce can of pumpkin and chicken stock to thin it somewhat, and let simmer about 30 minutes. Finish with a touch of heavy cream, season again, add the chorizo, and serve.

Try #1 - October 2010
This was very interesting. I used Italian sweet sausage, which wasn't exactly the right choice for this soup. Next time I would pick a spicier sausage, to balance out the sweetness of the soup. I'm also glad I let it simmer for a while (sometimes we're in a hurry to eat!), because it really thickened the soup up. I added plain yogurt on each serving instead of cream at the end - another good way to cut the sweetness a bit. This might be a once-a-season soup for us.

Bean and Barley Soup

From back of Trader Joe bag :)

2 cups TJ's 17 Bean and Barley Soup Mix
2 32oz vegetable broth
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 cup bell pepper, chopped
1 tsp dried basil
1 clove garlic, crushed
2 Tbsp olive oil
1 bay leaf
1/2 tsp Italian seasoning
1 can canned tomatoes
salt and pepper, to taste

1. Soak beans overnight (optional) in a large pot of water, then rinse and drain. Pour 4 cups of vegetable broth into pot with the beans.
2. In a separate pan, cook onion, celery, carrot, pepper, basil and garlic in olive oil until soft. Combine this mixture and remaining ingredients into the bean pot and cover with more broth. Simmer covered for about 1 hour to desired tenderness. Be sure to occasionally check liquid level and add more broth if necessary. Salt and pepper to desired taste. Makes about 8 hearty servings.

To quick soak dried beans: In a large saucepan, cover dried beans with triple their volume of cold water. Bring water to a boil, then lower heat and cook uncovered beans over moderate heat for 2 minutes. Remove pan from heat and soak beans for 1 hour.

Roasted Butternut Squash and Garlic Lasagna

From allrecipes.com

3 pounds butternut squash, halved and seeded
3 tablespoons vegetable oil
1/2 teaspoon salt
1/4 cup unsalted butter
2 tablespoons minced garlic
1/4 cup all-purpose flour
1 quart milk
salt and ground black pepper to taste
1 cup heavy cream
9 no-cook lasagna noodles
1 1/3 cups finely grated Parmesan cheese

1. Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2. Brush the butternut squash halves with vegetable oil and season with salt. Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside.
3. Heat the butter in a large skillet over medium-low heat. Cook and stir garlic in the butter until softened. Stir in flour and cook for 3 minutes. Whisk in the milk until smooth. Bring to a simmer, and cook until thick, about 10 minutes, whisking occasionally. Stir in the butternut squash and season with salt and pepper. Sauce can be made 3 days ahead and refrigerated.
4. Reduce oven temperature to to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
5. Beat the heavy cream until foamy in a large glass or metal mixing bowl. Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly. Set aside.
6. Pour 1 cup of the butternut sauce into the baking dish and place 3 lasagna noodles on top in a single layer. Spread half of the remaining sauce over the noodles and sprinkle with 1/2 cup of Parmesan cheese. Place another layer of noodles and spread the remaining sauce on top and sprinkle with 1/2 cup of Parmesan cheese. Place the final layer of noodles on top. Spread the whipped cream over the final layer of noodles making sure the pasta is completely covered. Sprinkle with the remaining 1/3 cup of Parmesan. Cover baking dish tightly with aluminum foil.
7. Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.

Try #1 - October 26, 2010
This was very good, although a bit time-consuming. I also skipped the whipped cream step - it seemed a bit excessive to me, and I didn't have heavy cream nor did I want to take the time (or extra dishes) necessary to make it. I think the dish was rich enough without the addition of the cream. But very good - I would make it again.

Butternut Squash Stuffed Shells

2 butternut squash, quartered and seeded
3 cloves garlic
1/2 cup cream
2 tablespoons butter
1 teaspoon minced rosemary
salt to taste
1 (16 ounce) package jumbo pasta shells
1 tablespoon olive oil
1 red onion, sliced thin (or sweet onion)
2 tablespoons brown sugar
1/4 cup butter
3 tablespoons all-purpose flour
3 1/2 cups cream (can use whole milk)
2 tablespoons goat cheese (can use feta cheese)
1 teaspoon chopped fresh rosemary
cooking spray
1 (10 ounce) bag spinach
1 tablespoon chopped fresh parsley

1. Fill a large pot with water and bring to a boil over high heat. Boil squash until very tender, 8-10 minutes. Lift squash out of water with a slotted spoon; cool slightly and peel. Combine cooked squash, garlic, 1/2 cup cream, 2 tablespoons butter, and 1 teaspoon rosemary in a food processor; process until squash is smooth. Salt to taste.
2. Bring the water back to a boil, adding more if necessary. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still very firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
Preheat an oven to 375 degrees F (190 degrees C).
3. Heat olive oil in a large skillet. Stir in red onion and brown sugar. Cook and stir over low heat, until onion is very soft and sweet, about 15 minutes. Remove from skillet; reserve. Melt 1/4 cup butter in the same skillet. Sprinkle flour into butter and stir until incorporated. Pour in 3 1/2 cups cream; whisk in goat cheese and remaining 1 teaspoon rosemary. Cook until sauce is thick, 4-6 minutes. Stir in the reserved onions.
4. Spray a 9 x 13-inch baking pan with cooking spray. Scatter spinach over bottom of dish. Stuff pasta shells evenly with butternut squash mixture and place atop spinach. Bake shells in preheated oven until hot, about 10 minutes. Top with sauce, and sprinkle with parsley to serve.

Note: Some reviewers of this recipe suggested adding the cheese to the squash mixture inside the shells, instead of putting it in the sauce.

Butternut Squash Bake

From allrecipes.com

1 (4 pound) butternut squash - peeled, seeded, and cubed
1/3 yellow onion, minced
1/4 cup extra-virgin olive oil
1/2 cup Italian bread crumbs
1 tablespoon minced fresh thyme
6 ounces crumbled blue cheese (can use feta)
sea salt and ground black pepper to taste
1/4 cup Italian bread crumbs

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
4. Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.

Black Bean Burgers

From Whitney's blog

1 (16 ounce) can black beans, drained and rinsed or 2 cups
1/2 diced bell pepper
1/2 cup corn
1/2 onion diced
1/2 tbls minced garlic
1 egg
1 tbls chili powder
1/2 tbls cumin
1/2 tsp chipotle
1/2 cup bread crumbs

1. Preheat oven to 375 and lightly oil a baking sheet.
2. In a food processor grind bell pepper, corn, onion, garlic and beans. Put paste on plate and lay paper towels over it and press any excess moisture out of the paste.
3. In a bowl, stir together egg, chili powder, cumin, and chipotle add in veggie and bean paste.Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
4. Place patties on baking sheet and bake about 10 minutes on each side.

Butternut Squash Soup with Sage

1 tablespoon vegetable oil
2 1/2 pounds butternut squash, peeled and seeded and cut into 1-inch cubes
2 medium Granny Smith apples, cored and sliced
1 large onion, chopped
1 tablespoon sugar
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
3 cups chicken broth
1 tablespoon butter or margarine
12 fresh sage leaves (or 1 tsp dried)

1. Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and red pepper. Cook and stir 2 minutes.
2. Add broth. Heat to a boil. Cook over low heat 10 minutes. or until squash is tender.
3. Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.
4. Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.

Source: allrecipes.com

Try #1 - October 8, 2010
This was a thick, creamy, filling soup. We didn't have any sage, so I added a little cinnamon to the soup instead. We served it with fresh bread. A delicious fall soup!

Try #1 - November 5, 2012
I guess the last time I made this was 2 years ago... and it was just as good this time around!  I do now have rubbed sage, so I added 1 tsp of that to the soup.  Really yummy, although Abby said she didn't like it... not sure why, since at first she told me it tasted like honey...

Beef, Barley, and Sweet Potato Stew

After realizing I didn't have all the ingredients for Barley-Beef Soup, I found this recipe instead.

1 tablespoon extra-virgin olive oil
2 pounds beef stew meat
1 tablespoon all-purpose flour
2 cups chopped onions
1 cup sliced celery with leaves
4 cups low-sodium beef stock or broth
1 bay leaf
¾ cup hulled barley, rinsed and drained
4 cups peeled sweet potato chunks, 1-inch squares (about 1½ pounds)
2 cups sliced carrots, 1-inch rounds
1½ cups cubed parsnips
½ tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 28-ounce can whole tomatoes in juice, broken apart
1½ cups frozen peas

Heat oil in a Dutch oven or large saucepan on medium-high. Add meat and sprinkle with flour, stirring well to coat. Cook until beef is no longer pink. Stir in onions and celery and sauté for 5 minutes or until onions are soft. Add stock or broth and bay leaf. Bring to a boil, reduce heat, and simmer, covered, for 1½ hours.

Add barley, sweet potatoes, carrots, parsnips, Worcestershire sauce, and oregano. Cover and simmer 50-60 minutes or until vegetables are tender.

Stir in tomatoes and peas. Reheat and simmer for 10-15 minutes. Season to taste with salt and pepper.

Ingredient tip: Instead of using refined pearl barley, add whole-grain goodness with hulled barley, which retains its germ and bran. Prep tips: This stew becomes thicker the next day; add broth or water when reheating. If you use a slow cooker, combine everything except peas and cook on low for 8-10 hours; stir in peas during the last 10 minutes of cooking.

Try #1 - September 24, 2010
YUM YUM!

Barley-Beef Soup

12 ounces beef stew meat, cut into 1-inch cubes
1 Tbsp cooking oil
4 14-ounce cans beef broth
1 cup chopped onion (1 large)
1/2 cup chopped celery (1 stalk)
1 tsp dried oregano or basil, crushed
1/2 tsp black pepper
2 cloves garlic, minced
1 bay leaf
1 cup frozen mixed vegetables
1 14.5 ounce can diced tomatoes, undrained
1 cup 1/2-inch slices peeled parsnip or 1/2-inch cubes peeled potato
2/3 cup quick-cooking barley (or regular if using slow cooker)

1. In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, 1/2 tsp black pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours.
2. Stir in frozen vegetables, undrained tomatoes, parsnip (or potatoes), and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.

Can also use slow cooker - Brown meat, add it and remaining ingredients (substituting regular barley for quick-cooking) to slow cooker. Cook on low for 8-10 hours or high for 4-5 hours.

Source: Better Homes and Gardens New Cookbook

Try #1 - November 11. 2010
This was great! I used 1/2 chicken broth and 1/2 vegetable broth. Didn't seem to make a difference in the taste. I also added carrots with the onions and seasonings at the beginning. Note to self: quick barley does not equal pearl barley! I thought they were one in the same, but I just had regular pearl barley, which takes more like 30-45 minutes to cook! So I will have to factor that in next time. Otherwise, this was a great recipe, and I'll definitely make it again!

Pear Crisp

1/2 cup all-purpose flour
1/3 cup quick-cooking oats
1/3 cup packed brown sugar
1 teaspoon ground cinnamon, divided
3 tablespoons butter, cut into pieces
4 cups sliced peeled pears
2 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon ground ginger

1. In a bowl, combine the flour, oats, brown sugar and 1/2 teaspoon cinnamon. Cut in butter until coarse crumbs form; set aside.
2. Place pears in a large bowl. Sprinkle with sugar, lemon juice, lemon peel, ginger and remaining cinnamon; toss to coat.
3. Transfer to an 8-in. square baking dish coated with nonstick cooking spray. Sprinkle with crumb mixture. Bake at 350 degrees F for 45-50 minutes or until pears are tender.

Source: Allrecipes.com

Note: You can use this recipe if you want to, but this one is definitely better.

Black Bean, Corn, and Avocado Salad on Quinoa

From the back of the Trader Joe's Red Quinoa box :)

1 cup red quinoa
2 cups chicken or vegetable broth
1-15 oz. can black beans, drained and rinsed
2 cups roasted corn kernels
1 avocado, cut into 1/2 inch pieces
1 pint grape tomatoes, halved (I used fresh heirloom tomatoes)
1/2 cup red onion, finely diced
3/4 cup cilantro salad dressing (?? didn't use this)
1/2 bunch cilantro, chopped
1/4 cup olive oil
Zest of 1 lime (I used lime juice)
Sea salt and pepper

Cook quinoa with broth according to package directions. While quinoa is cooking, combine beans, corn, avocado, tomatoes, and onion. Top with salad dressing and toss gently. Add salt, pepper, and lime zest to taste. Add 1/2 of cilantro and gently toss once more. Set aside.

When quinoa is cooked, toss with olive oil; add salt and pepper to taste. Set aside to cool. When ready to serve, spread quinoa on a large serving platter and top with corn and bean mixture. Garnish with remaining cilantro.

Try #1 - September 12, 2010
I loosely followed this recipe, and it was great! I actually don't love the taste of quinoa, but the salad on top is where the flavor for this dish comes from. You could also serve the salad over rice, couscous, etc. This was a great way to use the fresh tomatoes we got from Nathan's parents' garden!

Spaghetti and Meatballs

From "Fix-It and Forget-It"

Sauce:
2 Tbsp oil
1/4-1/2 cup chopped onions
3 garlic cloves, minced
29-oz can tomato puree
29-oz can water
12-oz can tomato paste
12-oz can water
1 tsp salt
1 Tbsp sugar
2 tsp dried oregano
1/4 tsp Italian seasoning
1/2 tsp dried basil
1/8 tsp pepper
1/4 cup diced green peppers

Meatballs:
1 lb ground beef
1 egg
2 Tbsp water
3/4 cup Italian bread crumbs
1/8 tsp black pepper
1/2 tsp salt
2 Tbsp oil

1. Saute onions and garlic in oil in saucepan.
2. Combine all sauce ingredients in slow cooker.
3. Cover. Cook on Low.
4. Mix together all meatball ingredients except oil. Form into small meatballs, then brown on all sides in oil in saucepan. Drain on paper towels. Add to sauce.
5. Cover. Cook on Low 4-5 hours.

Slow Cooker Spaghetti Sauce

From "Fix-It and Forget-It"

1 lb ground beef
1 medium onion, chopped
2 14-oz cans diced tomatoes, with juice
6-oz can tomato paste
8-oz can tomato sauce
1 bay leaf
4 garlic cloves, minced
2 tsp dried oregano
1 tsp salt
2 tsp dried basil
1 Tbsp brown sugar
1/2-1 tsp dried thyme

1. Brown meat and onion in saucepan. Drain well. Transfer to slow cooker.
2. Add remaining ingredients.
3. Cover. Cook on Low 7 hours. If the sauce seems too runny, remove lid during last hour of cooking.

Vegetable Spaghetti Sauce

From "Fix-It and Forget-It"

6-7 fresh tomatoes, peeled and crushed
1 medium onion, chopped
2 green peppers, chopped
2 cloves garlic, minced
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp salt
1/4 cup sugar
6-oz. can tomato paste, optional

1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 8-10 hours. If the sauce is too watery for your liking, stir in 6-oz can of tomato paste during the last hour of cooking.
3. Serve over cooked spaghetti or other pasta.

African Chicken Treat

From "Fix-It and Forget-It"

1 1/2 cups water
2 tsp chicken bouillon granules
2 ribs celery, thinly sliced
2 onions, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
8 chicken thighs, skinned
1/2 cup extra crunchy peanut butter
crushed chili pepper of your choice

1. Combine water, chicken bouillon, celery, onion, and peppers in slow cooker.
2. Spread peanut butter over both sides of chicken pieces. Sprinkle with chili pepper. Place on top of ingredients in slow cooker.
3. Cover. Cook on Low 5-6 hours.

Try #1 - October 21, 2010
This was good, not great. I think I put way too many onions in, and they were kind of strong and overpowering. I also didn't cook it the full 5-6 hours... the chicken was done and I didn't want to overcook it. But perhaps cooking the dish a little longer would have softened the onions a bit and made them not so strong. The chicken was pretty good, though, and it made for good leftovers.

Applesauce #2

From "Fix-It and Forget-It"

10 medium Winesap or Golden Delicious cooking apples
1/2 cup water
3/4 cup sugar
cinnamon, optional

1. Core, peel, and thinly slice apples.
2. Combine all ingredients in slow cooker.
3. Cover. Cook on Low 5 hours.
4. Stir until well blended. If you want a smooth sauce, put through blender or mix with a hand mixer. Cool and serve.

Spiced Applesauce

From "Fix-It and Forget-It"

12 cups pared, cored, thinly sliced, cooking apples
1/2 cup sugar
1/2 tsp cinnamon
1 cup water
1 Tbsp lemon juice
freshly grated nutmeg, optional

1. Place apples in slow cooker.
2. Combine sugar and cinnamon. Mix with apples. Stir in water and lemon juice, and nutmeg, if desired.
3. Cover. Cook on Low 5-7 hours, or High 2 1/2 - 3 1/2 hours.
4. Stir for a chunky sauce. Serve hot or cold.

Dutch Green Beans

From "Fix-It and Forget-It"

1/2 lb bacon, or ham chunks
4 medium onions, sliced
2 qts. fresh, frozen, or canned green beans
4 cups canned stewed tomatoes, or diced fresh tomatoes
1/2-3/4 tsp salt
1/4 tsp pepper

1. Brown bacon until crisp in skillet. Drain, reserving 2 Tbsp drippings. Crumble bacon into small pieces.
2. Saute onions in bacon drippings.
3. Combine all ingredients in slow cooker.
4. Cover. Cook on Low 4 1/2 hours.

Apple Bean Bake

From "Fix-It and Forget-It"

4 Tbsp butter
2 large Granny Smith apples, cubed
1/2 cup brown sugar
1/4 cup sugar
1/2 cup ketchup
1 tsp cinnamon
1 Tbsp molasses
1 tsp salt
24-oz can Great Northern beans, undrained
24-oz can pinto beans, undrained
ham chunks, optional

1. Melt butter in skillet. Add apples and cook until tender.
2. Stir in brown sugar and sugar. Cook until they melt. Stir in ketchup, cinnamon, molasses, and salt.
3. Add beans and ham chunks. Mix well. Pour into slow cooker.
4. Cover. Cook on High 2-4 hours.

Slowcooker Beans with Rice #2

From "Fix-It and Forget-It"

3 cups dried small red beans
8 cups water
3 garlic cloves
1 large onion, chopped
8 cups fresh water
1-2 ham hocks
1/2 - 3/4 cup ketchup
2 tsp salt
Pinch of pepper
1 1/2-2 tsp ground cumin
1 Tbsp parsley
1-2 bay leaves

1. Soak beans overnight in 8 cups water. Drain. Place soaked beans in slow cooker with garlic, onion, 8 cups fresh water, and ham hocks
2. Cover. Cook on High 12-14 hours.
3. Take ham hocks out of cooker and allow to cool. Remove meat from bones. Cut up and return to slow cooker. Add remaining ingredients.
4. Cover. Cook on High 2-3 hours.
5. Serve over rice with dollop of sour cream.

Tomato Red Beans and Rice

1 lb. package (2 cups) dried red beans
Water
Salt pork, ham hocks, or sausage, cut into small chunks
2 tsp salt
1 tsp pepper
3-4 cups water
6 oz can tomato paste
8 oz can tomato sauce (or substitute 3/8 cup (6 Tbsp) tomato paste + 5/8 cup water)
4 garlic cloves, minced

1. Soak beans for 8 hours. Drain. Discard soaking water.
2. Mix together all ingredient in slow cooker.
3. Cover. Cook on Low 10-12 hours, or until beans are soft. Serve over rice.

Source: "Fix-It and Forget-It" cookbook

Try #3ish? - February 28, 2011
I've made this a couple times before. The kids love it... Nathan and I agree that it's nothing super special taste-wise, but it's easy, healthy, and good enough. :) I used pinto beans this time, and even though I soaked them overnight, it did take almost a full 10 hours to cook them in the crockpot (and that was after switching from "low" to "high" setting after about 7 hours).

Note: I doubled the recipe, which filled the crockpot to the brim and made a TON... but I'm thinking I could use these beans for Puerto Rican Rice and Beans, since that recipe also calls for tomato sauce.

Vegetable Beef Borscht

From "Fix-It and Forget-It Cookbook"

1 lb. beef roast, cooked and cubed
half a head of cabbage, sliced thin
3 medium potatoes, diced
4 carrots, sliced
1 large onion, diced
1 cup tomatoes, diced
1 cup corn
2 cups beef broth
2 cups tomato juice
1/4 tsp garlic powder
1/4 tsp dill seed
2 tsp salt
1/2 tsp pepper
water
sour cream

1. Mix together all ingredients except water and sour cream. Add water and fill slow cooker three-quarters full.
2. Cover. Cook on Low on 8-10 hours.
3. Top individual servings with sour cream.

Variation: Add 1 cup diced cooked red beets during the last half hour of cooking.

Steel-Cut Oatmeal Pancakes

From food.com

2 cups all-purpose flour (if substituting whole wheat, use 1 3/4 cup)
1 cup steel-cut oats
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 cup sugar
2 eggs
2 teaspoons pure vanilla extract
1 cup whole milk
1 cup water
butter (optional, for greasing)

1. Combine dry ingredients in a large mixing bowl.
2. Combine wet ingredients in another bowl.
3. Add wet ingredients to dry ingredients. Mix until well blended.
4. Pour 1/4-cup batter onto a hot, lightly greased griddle for each pancake. Cook until golden brown on each side.

Try #1 - September 11, 2010
Good, hearty pancakes. The steel-cut oats gave it a bit of a chewy texture, but overall I enjoyed them. I could only eat 3 (and that's saying a lot for a girl who knows how to pack away her pancakes!). We'll make these again.

Honey Walnut Bread

From Panasonic Bread Maker book

3 cups whole wheat flour
1 1/2 tsp salt
1 1/2 Tbsp dry milk
1 1/2 Tbsp butter
1/4 cup walnuts, finely chopped (optional)
1 1/2 Tbsp honey
1 1/4 cup water
1 tsp dry yeast

Whole wheat setting. Medium loaf. 5 hours. Timer can be used.

Zucchini Lasagna

This is inspired by a former co-worker in New York (thanks, Susan!). This can be vegetarian or made with meat, and can be served alone or with a side of pasta.

1 large zucchini
15 oz. ricotta cheese
1/4 cup Parmesan cheese
1 tsp dried basil
1 tsp dried oregano
1 Tbsp dried parsley
1 jar spaghetti sauce
2 cups mozzarella cheese
Fresh basil (optional)
1/2 pound ground beef or turkey (optional)
1 medium onion (optional)
1 Tbsp minced garlic (optional)
1/2 pound pasta of any kind (optional)

1. Peel zucchini, if desired (I don't). Cut into long, thin strips resembling lasagna noodles.
2. In a small bowl, mix ricotta, Parmesan, basil, oregano, and parsley.
3. If you want to add meat to this dish, brown meat in a skillet with onions and garlic. Mix with spaghetti sauce.
4. Pour enough spaghetti sauce into a 9x13 inch pan to cover the bottom. Add one layer of zucchini strips on top. Add 1/3 of the ricotta mixture, then some more spaghetti sauce, then 1/2 cup of mozzarella cheese. Repeat zucchini, ricotta, sauce, and mozzarella layers two more times. Add the remaining mozzarella cheese on top and sprinkle additional Parmesan cheese over top. Fresh basil can also be added to any of the layers.
5. Bake, uncovered, in a 350 degree oven for 30 minutes or until bubbly.

Try #1 - August 2010
This was as delicious as I remembered. However, our little family of 4 easily ate almost the whole thing. To make the dish stretch a little longer (we love leftovers!) next time I will serve it over spiral pasta. It would also stretch longer if we added meat, but we're trying for more vegetarian dishes these days. :)

Pakistani Kima

From "More-with-Less"

3 Tbsp butter (I used 2 Tbsp)
1 cup chopped onion
1 clove garlic, minced
1 lb ground beef (I used 3/4 lb ground turkey)
1 Tbsp curry powder
1 1/2 tsp salt (I used 1 tsp and that was plenty for us)
dash pepper
dash each cinnamon, ginger, and tumeric (I omitted the tumeric since I don't have any)
2 cups cooked tomatoes (I used 20 oz diced tomatoes)
2 potatoes, diced
2 cups frozen peas or green beans (I used both)

Saute butter, onion, and garlic in skillet. Add ground beef and brown well. Stir in remaining ingredients. Cover and simmer 25 minutes. Serve with rice.

Try #1 - August 31, 2010
Great flavors! I didn't have any potatoes so I added some carrots instead. Still turned out great. This dish is a good twist on some standard ingredients I usually have around the house. I will make it again!

P.S. Equally as good (if not better) as leftovers!

Whole Wheat Herb Bread

From Panasonic Bread Bakery (my bread machine booklet)

3 cups (14 3/4 oz) whole wheat flour
1 1/2 tsp salt
1 1/2 Tbps dry milk
1 1/2 Tbsp butter
1 1/2 Tbsp brown sugar
1 Tbsp basil flakes
1 Tbsp parsley flakes
1 1/2 Tbsp garlic powder
1 1/4 cup (10 fl.oz.) water
1 1/4 tsp dry yeast

Setting: Whole Wheat Bake Sandwich
Time: 5 hours (ok to use timer up to 13 hours)

Spinach Souffle

The actual name of the recipe is "Spinach Loaf," but I think that sounds kind of gross so I renamed it the more sophisticated (if not entirely accurate) "Spinach Souffle."

2 cups frozen spinach OR 2 qt.-saucepan fresh spinach, heaping full
2 Tbsp butter
3 Tbsp flour
1/8 tsp pepper
1 tsp salt
1 cup milk
2 eggs, slightly beaten (can increase number of eggs)
3 small potatoes, cooked and diced, optional

Preheat oven to 350. Cook spinach briefly and drain well. Make a white sauce with the butter, flour, pepper, salt, and milk. Combine spinach, white sauce, and eggs, and pour into a buttered casserole dish. Bake 35-40 minutes, until knife inserted comes out clean.

Options:
- Saute 1 onion, chopped, in butter when making white sauce.
- Add 3/4 cup grated cheese to white sauce.

Source: More-With-Less

Try #1 - August 23, 2010
I used fresh spinach. I was trying to make this as a main dish, so I added the extra "options" (onion and cheddar cheese), and also added one small potato (cooked and chopped). Next time I would add up to 3 potatoes (I only had one in my pantry tonight). I served it with whole wheat herb bread and a side of corn. We ate the whole thing... a kid-pleaser once again! Yay for kids eating spinach! :)

Try #2 (or 3?)
Changes I made: increased potatoes to 4 small gold. Incresed eggs to 4. This made the meal go much further (and included leftovers!). Note to self: 1 lb of spinach is too much (at least of TJ's fresh baby spinach). 1/2 lb spinach is about right.

Try #4 - January 11, 2011
Used 2 cups frozen spinach, 4 eggs, and 4 golden potatoes (cooked with the onions at the beginning). Added shredded carrots to the white sauce. Cooked it in a shallower dish this time (glass 8x11 pan). This may have been our best one yet!

Basic Corn Bread

From "More-With-Less"

1 cup cornmeal
1 cup flour (may use part or all whole wheat - we prefer whole wheat)
4 tsp baking powder
1/2 tsp salt
2 Tbsp brown sugar
1/2 cup dry milk powder (optional)
2 eggs, beaten
1 cup milk
1/4 cup oil

Preheat oven to 400. Mix cornmeal, flour, baking powder, salt, brown sugar, and dry milk. Make a well and add eggs, milk, and oil. Stir just until smooth. Pour into a greased 9x9 inch pan and bake 25 minutes.

Options:
- Reduce cornmeal to 3/4 cup. Add 3 Tbsp soy flour, 3 Tbsp wheat germ, 3 Tbsp bran.
- To use sour milk in place or sweet, reduce baking powder to 2 Tbsp and add 1 tsp baking soda.

Try #1 - August 22, 2010
We served this with Mexican Bean Bake. Perfect!

Sunny Summer Squash Soup

I found this recipe here.

1 large onion, chopped
3 cloves garlic, minced
1 small hot pepper, seeds removed and chopped
2 ribs celery, strings removed and chopped
2 medium (12-14 ounces) gold potatoes, peeled and diced
1 1/2 pounds small yellow squash, chopped (or young zucchini)
1 pinch white pepper
4 cups vegetable broth (I used chicken broth)
1 tsp oregano
1/2 tsp turmeric (optional)
2 Tbsp nutritional yeast (optional)
1 Tbsp tahini (optional)
salt and white pepper, to taste (optional)

Garnish: slivers of red bell pepper

Heat a large non-stick or enamel-coated pot over medium-high heat. Add the onion, reduce the heat to medium, and cook, covered but stirring every minute or so, until it begins to brown, about 5 minutes (add a little water if it tends to stick). Add the garlic and hot pepper and cook for another minute.

Add all remaining ingredients except the optional ones. Cover and cook until the potatoes are completely tender (they will mash if lightly pressed with a spoon), about 25-40 minutes.

Remove half of the soup and put it into a blender and puree at high speed until completely smooth. (Be careful--hot liquids can erupt from your blender; I always remove the center cup from the lid and cover the opening with a kitchen towel.) Once it's blended, pour the soup into another pot. Add the remaining soup to the blender, along with any optional ingredients you choose to use, and blend well. Add to the other half of the soup, and simmer for about 5 minutes. Ladle into bowls, garnish with slices of red bell pepper, and serve.

Try #1 - August 19, 2010
Delicious! I like potato-thickened creamy soups. We had a huge yellow squash from Nathan's parent's garden, and this was a great way to use it. We didn't use any of the optional ingredients. I almost never peel potatoes for recipes, and when the unpeeled red potatoes I used went in the blender, it produced a red-flecked soup - which was very aesthetically pleasing, in my opinion. :)

Sausage-Sweet Potato Bake

1 pound bulk sausage
2 medium raw sweet potatoes, peeled and sliced
2 medium apples, peeled and sliced
2 Tbsp sugar
1 Tbsp flour
1/4 tsp ground cinnamon
1/4 tsp salt
1/2 cup water

1. Brown sausage in skillet. Break up large pieces and drain excess fat.
2. In a 2 quart casserole, arrange sweet potatoes, apples, and browned sausage.
3. Combine sugar, flour, cinnamon, salt, and water, and pour over.
4. Cover and bake at 375 for 50-60 minutes, or until potates and apples are tender.

Source: More-with-Less

Try # 1 - August 9, 2010
Soooooooooooooooooooooo good. Definitely an autumn-tasting meal, though, so I will wait until fall to make it again. But soooooooooooooooooo good.

Zucchini Provencal

From allrecipes.com

1 small onion, thinly sliced
1 tablespoon olive or vegetable oil
1 medium zucchini, cubed
2 plum tomatoes, peeled, quartered and chopped
2 tablespoons chopped green pepper
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon grated Parmesan cheese
2 teaspoons minced fresh parsley
Pasta (optional)

1.In a small skillet, saute onion in oil until tender. Add the zucchini, tomatoes, green pepper, garlic, salt and pepper. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with Parmesan cheese and parsley.
2. Serve with pasta, if desired.

Try #1 - August 18, 2010
Ok, so this really isn't any different than something I would make on my own... basically stir-fried vegetables with tomato sauce and pasta. I added a splash of red wine and some basil, and cooked the pasta right in the skillet. Good way to use up some zucchini.

Zucchini Casserole with Parmesan

From Angela's blog

4-6 medium zucchini, grated
4 eggs
1/3 cup light cream (15%) (can use whole milk)
1/2 tsp salt
1/2 tsp Italian seasoning
2-3 Tbsp Parmesan

Spread the zucchini in a large baking dish. In a bowl, beat the eggs then add cream, salt and Italian seasoning. Mix well and pour over zucchini. Stir gently to coat.

Bake in preheated oven at 350° for about 25-30 or until the egg mixture sets. Sprinkle with Parmesan and bake another 5 minutes.

Serve warm. (Reheats well.)

Try #1 - August 21, 2010
Easy... healthy... delicious... we ate the whole thing! This was a real crowd pleaser - Abby and William (not to mention Nathan) gobbled it up! I added a smidgen of frozen spinach. I think you could also add shredded carrots.

Peach Salsa

From Angela's blog

4 ripe but firm yellow peaches, chopped (skin on or off, your choice, skin on makes for better color)
2-3 Tbsp chopped shallots or onions
2-3 jalapenos, chopped (stem, seeds and ribs discarded)
Juice of a lemon
2 Tbsp chopped fresh mint
2 Tbsp grated ginger
1 teaspoon sugar
Salt and black pepper to taste

Put the chopped peaches, shallots, and jalapeños in the bowl of a food processor. Add the remaining ingredients. Pulse 2-3 times, just enough to get most the pieces small and to well combine the salsa. Do not liquefy it. Blender ok to use.

Place salsa into a bowl and cover. Let stand for an hour before serving to give the ingredients time to meld.

Serve with chips, fish, pork, or chicken.

Makes about 2 cups.

Greek Salad Dressing

From "Extending the Table"

Combine:
1/2 cup red wine vinegar
1 tsp salt
1/4 tsp pepper
1/2 tsp sugar
1 1/2 tsp dry mustard
1 1/2 tsp oregano
1/2 tsp garlic, minced
1/2 tsp lemon juice

Let stand 15 minutes. Add gradually:
1 1/2 cup olive oil

Store in refrigerator.

Make a large tossed salad of leafy lettuce, crumbled feta cheese, chopped tomatoes, sweet onions, fresh black olives, and chopped or sliced cucumber. Add salad dressing to taste, toss, and serve.

Vietnamese Chicken Salad

From "Extending the Table"

1 lb chicken pieces, deboned (I used 2 chicken breasts)
3-4 cups cabbage, chopped in thin slices
1 tsp salt
1 1/2 Tbsp vinegar
1 Tbsp sugar
3 green onions, chopped (I used walla walla sweet onions)
3 sprigs cilantro or fresh parsley, finely chopped
1/2 cup peanuts or cashews, coarsely chopped (optional) (I used peanuts)
black and ground red pepper to taste

1. Cook and debone chicken, chop into pieces.
2. Place cabbage in a serving bowl. Rub salt into cabbage and let stand a few minutes.
3. Add chicken and remaining ingredients. Mix and serve.

Try #1 - August 19, 2010
I was pleasantly surprised with this dish. I didn't really know what to expect with the ingredient combination, but it was light and flavorful. I definitely would not make the nuts optional - it added a lot to the dish. I didn't think it was going to be enough for dinner, though, so I served it with summer squash soup.

Ethiopian Lentil Salad

2 cups dried lentils (or a 1 pound bag)
5 cups water
3-4 Tbsp lemon juice or vinegar
3 Tbsp oil
1 tsp salt
1/2 tsp pepper
1/2 cup red shallots or onions, cut in thin strips, 1/2 inch long
1-2 hot green chili peppers, cute into thin strips, 1/2 inch long

1. In large saucepan, combine lentils and water. Bring to a boil. Cover and cook on low heat until tender, but still somewhat firm, about 25 minutes. Drain.
2. Add remaining ingredients. Marinate at room temperature for 30 minutes. Refrigerate several hours or overnight before serving.

Prepare this salad a day ahead of time to mix flavors. Use pieces of Ethiopian flat bread to scoop up the salad, which can be used as a side or main dish.

Try #1 - August 20, 2010
This is really good! Really fresh tasting. The lentils were the perfect consistency - the 25 minutes was right on. I used half lemon juice, half vinegar. Easy to make, and great with Injera. I will definitely make this again!

Note: 2 cups of lentils is just under a 1 pound bag. Next time I will use a whole bag, and maybe increase the lemon juice/vinegar and oil a bit.

Bean Soup with Eggs

From "Extending the Table"
Nicaragua

1 lb. black or red beans, presoaked
2 qt. water (2 L)
1 tsp salt
3-4 cloves garlic, peeled
1 Tbsp butter
1/2 cup onion, chopped
1/4 cup green pepper, chopped
salt to taste
2 Tbsp cilantro leaves, chopped (optional)
1/2 cup milk (optional)
1/4 cup sour cream (optional)
4-6 eggs (1 per person)

Combine beans, water, 1 tsp salt, and garlic in large saucepan or pressure cooker. Cook until beans are tender. Remove beans from saucepan. Return 2-3 cup beans to broth along with butter, onion, green pepper, salt, cilantro, milk, and sour cream. Bring soup to a boil and carefully break in eggs. Cook over medium heat without stirring until eggs are cooked. Dish into soup bowls, placing one egg in each bowl. Serve with tortillas and salad.

*Options:
- Instead of cooking eggs in soup, chop hard-cooked eggs and sprinkle over soup.
- Instead of stirring sour cream into soup, add a dab of sour cream or yogurt to each bowl at the table.

Serve leftover beans with rice.

Country Bean Soup

From "Extending the Table"
Serbia

2 cups white or pinto beans
2 quarts water (2 liters)
8-10 slices bacon or end of ham bone
1-2 carrots, thickly sliced
1 1/2 tsp salt or to taste
2 Tbsp butter
2 Tbsp flour
1 Tbsp paprika

1. Soak beans in water overnight. Add carrots and salt. Cook 35-40 minutes until carrots and beans are tender.
2. In small frypan, melt butter. Stir in flour an paprika. Add flour mixture to soup. Cook until thick. Serve with fresh bread.

*Slow cooker option:
Soak beans in water overnight. In morning, add bacon, carrots, and salt. Cook on high 1-2 hours, followed by 8-10 hours on low. Or cook 5-6 hours on high, or 10-12 hours on low. Add flour mixture 1 hour before serving.

Belizean Chicken Stew

From "Extending the Table"

3 Tbsp oil
2-3 lb chicken, cut in pieces (bone-in)
2 quarts water (2 liters)
1-2 cloves garlic, minced
salt and pepper to taste
3 whole cloves
2 tsp oregano
1/4 cup vinegar
2-3 whole hot chili peppers (optional)
1 lb onions (about 4 medium onions)

In large soup pot, brown chicken in oil. Add all other ingredients except the onions. Bring to a boil, then simmer until chicken is tender, about 20-30 minutes. Meanwhile, cut onions into rings. Soak in warm water for 30 minutes. Drain and add to other ingredients. Cook for 2 minutes. Serve with tortillas.

Creamy Carrot Soup (Germany)

3 Tbsp butter
2 medium carrots, sliced
1 Tbsp sugar
2 Tbsp flour
1/2 tsp curry powder or more to taste
2 cups chicken or beef broth
salt to taste
1-2 Tbsp sour cream or yogurt
2 Tbsp white wine (optional)

1. Melt butter in large saucepan. Add and saute carrots. Sprinkle sugar over carrots to glaze.
2. Add flour, curry powder, and broth. Bring to a boil while stirring and cook until carrots are tender.
3. Remove from heat and puree in blender until smooth. Add salt, sour cream/yogurt, and white wine.
4. Pour into soup bowls and serve immediately.

*Option: Swirl a dab of sour cream or yogurt decoratively on top of each bowl instead of adding it to pot.

Source: Extending the Table

Try #1 - October 18, 2010
YUM! Rich, creamy, delicious. I followed this recipe pretty much exactly as it was written, except I increased the amount of carrots (and the other ingredients, proportionally). I don't think the two medium carrots would have fed my whole family. As it was, we ate it all!

Try #2 and 3- December 2012
We rediscovered this delicious soup and made it twice this month.  In order to make it more substantial, I doubled the recipe and, on a whim, added one cup of cooked couscous at the end.  The couscous was a great addition, because the amount of butter makes it a fairly rich soup.  The couscous balanced it out a bit, plus gave it some texture.  I didn't use the white wine.  I also froze some of this soup (minus couscous) and gave it to Lucy (7 months) - she loved it!

Note: When doubling the recipe, it's probably not necessary to double the butter... in general, the amount of butter could be decreased.

Zucchini Soup

From "Extending the Table"
Germany
Recommended as an appetizer or luncheon soup, served hot or cold.

1/4 cup butter (I used 2 Tbsp butter)
2 onions, chopped
2 cloves garlic, chopped
2 1/4 cup zucchini, shredded
2 cups vegetable stock or chicken broth
1/4 tsp salt
1/4 tsp basil
dash of pepper
1/2 cup wine (optional) (I used 1/4 cup white cooking wine)
1/2 cup yogurt

Melt butter in saucepan. Add and saute onions and garlic. Add zucchini and stock/broth. Simmer 12 minutes. Add salt, basil, pepper, and wine. Place soup in blender and puree until creamy. Add yogurt.

Try #1 - August 9, 2010
This was a surprisingly rich and flavorful soup, yet also light and fluffy (if you can describe soup that way...). My husband said "I never would've guessed it was zucchini!" A great way to use the abundance of summer zucchini.

Easy Pumpkin Soup

From "Extending the Table"
Venezuela

1 Tbsp butter
2 cloves minced garlic, or 1/4 tsp garlic powder
2 cups chicken broth
5 cups fresh pumpkin, pared and cut in 1 inch cubes

1. Melt butter in large saucepan. Add garlic and saute.
2. Add chicken broth and bring to a boil.
3. Add pumpkin. Cook 10-15 minutes until pumpkin is transparent. Puree for smooth soup, or serve with pumpkin chunks, adding water if soup is too thick.

*Tip: To quickly process pumpkin, cut whole pumpkin in 8 pieces. Scoop out fiber and seeds. Cut each piece, shell side down, into 1 inch cubes. Cut shell from cubes.

*Options: Substitute other winter squash for pumpkin.

Kentucky Corn Bread

From "Extending the Table"
This basic recipe does not use eggs, oil, or sugar.

1 cup flour
1 cup cornmeal
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 1/2 cup milk

Preheat oven to 350. Mix ingredients together to cake-batter consistency. Pour into greased 8x8 inch pan or greased muffin tins. Bake 30-35 minutes. Serve warm with butter.

Try #1 - September 2, 2010
This corn bread was ok, but definitely not my favorite. I like my cornbread a little sweet, and since there is no sugar added, it was kind of bland for my taste. However, it was much improved with the addition of butter and honey! :) This would be an acceptable substitute if you are out of eggs, oil, or sugar, but otherwise I would probably stick with Basic Corn Bread.

Native Biscuit Bread (Bannock)

From "Extending the Table"
Canada

4 cups flour
1/2 tsp salt
5 tsp baking powder
1 1/2 cup water

Preheat oven to 400 degrees. Combine ingredients and mix to form stiff dough. Knead on floured surface, adding additional flour if necessary. Form into round or oblong loaf about 1-inch high. Bake on greased baking sheet approximately 30 minutes, or fry in frypan in a little hot oil. Serve warm with butter and jam or honey.

Mexican Flour Tortillas

From "Extending the Table"

2 cups flour
1 tsp salt
1/4 cup shortening
1/2 cup lukewarm water

Combine flour and salt in a mixing bowl. Cut in shortening with a pastry blender. When particles are fine, add water gradually. Toss with fork to make stiff dough. Form into ball and knead thoroughly on lightly floured board until smooth and flecked with air bubbles. To make dough easier to handle, grease surface, cover tightly, and refrigerate 4-24 hours before using. Let dough return to room temperature before rolling out.

Divide dough into 8 balls for large tortillas, 11 balls for 8-inch size. Roll as thin as possible on lightly floured board or between sheets of waxed paper. Drop onto very hot ungreased griddle. Bake until freckled on 1 side, about 20 seconds. Lift edge, turn, and bake on second side. Wrap in clean tea towel to keep warm. Refrigerate or freeze leftover tortillas in airtight wrap.

Native American Fry Bread

From "Extending the Table"

We had some of this up at the Lummi Reservation... soooo good. We'll have to see if this recipe measures up. :)

3 cups flour
1 1/4 tsp baking powder
1 tsp salt
2 Tbsp dry milk powder (optional)
1 1/3 cup warm water (or slightly less)

Combine flour, baking powder, salt, and dry milk in a large mixing bowl. Gradually stir in water. Mix until dough forms ball and comes clean from edge of bowl. Knead on lightly floured surface until well mixed and elastic. Divide dough into 8 pieces and roll into balls. Using palms of hands, pat into circles about 1/2 inch thick. Heat 3/4 inch oil to 450 degrees in frypan. Carefully slip rounded, flat piece of dough into hot oil. Bread will start to rise to top of hot oil. When underside of bread is brown, turn over and brown other side. Drain well on paper, then place in baking pan in 200 degree oven and cover with damp towel to keep warm and chewy. Repeat with remaining dough.

Indian Flat Bread (Chapati)

From "Extending the Table"

2 cups whole wheat flour
1 tsp butter, melted
pinch of salt
1/2 cup (or more, but less than 3/4 cup) lukewarm water

1. Combine flour, butter, and salt. Gradually add water.
2. Knead until dough is soft. Cover with damp cloth and let rest 1 hour.
3. Divide dough into 10 pieces. On floured surface, roll each piece into 4-inch circle, 1/4 inch thick.
4. Heat heavy ungreased frypan. Cook each Chapati until it starts to bubble on bottom, turn, try other side, and remove. Stack in tea towel to keep warm.

*Options:
- Substitute white flour for half the whole wheat flour.
- After turning Chapati, rub with a few drops of butter or oil. When second side is finished, turn over again and cook briefly on first side. Rub oil on second side and fry briefly.

Ethiopian Vegetable Stew (Alecha)

From "Extending the Table." Pronounced ah-LEE-chah.

2 Tbsp butter or oil
1 clove garlic (1/2 tsp minced)
1 onion, chopped
1/2 cup water
3 medium potatoes, chopped in large pieces
2-3 carrots, chopped
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground turmeric (I omitted this because I don't have any)
1/4 tsp pepper
1 lb cabbage, chopped (about 1/2 or 1/3 of a cabbage)
1/2 cup water
1/4 tsp salt or to taste
1 green chili pepper, seeded and quartered

1. In large saucepan, combine oil, garlic, and onion. Saute until onions are soft, but do not brown.
2. Add 1/2 cup water, potatoes, carrots, 1/2 tsp salt, and spices. Cook about 10 minutes until potatoes and carrots begin to soften.
3. Add cabbage, 1/2 cup water, 1/4 tsp salt, and green chili. Cook until vegetables are tender. Stir gently to combine, taking care not to mash vegetables.
4. Serve with Ethiopian flat bread or rice.

Try #1 - August 7, 2010
Turned out great! I used red potatoes (instead of our normal russet) and red cabbage, because a friend had given us some. The flavor of the stew was delicious, and just a hint of spice with the green chili. It went great with the Injera flat bread. I'll definitely make this again!

The whole stew (not counting chopping the vegetables) takes about 45 minutes to an hour to cook. This was just the right amount of time to simultaneously cook the flat bread.

All told, the stew and flat bread took about 3 hours, start to finish. Not difficult, just time consuming.

Ethopian Flat Bread (Injera)

From "Extending the Table"

3 cups self-rising flour** (or 3 cups all-purpose flour + 4 1/2 tsp baking powder + 1 1/2 tsp salt)
1/2 cup whole wheat flour
1/2 cup cornmeal or masa harina
1 Tbsp active dry yeast (1 package)
3 1/2 cup warm water

Mix. Let set in a large bowl, covered, an hour or longer, until batter rises and becomes stretchy. It can sit as long as 3-6 hours. When ready, stir batter if liquid has settled on bottom. Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 to 3/4 cup water each time. Batter will be quite thin.

Cook in nonstick frying pan without oil over medium or medium-high heat. Use 1/2 cup batter per Injera for 12-inch pan or 1/3 cup batter per Injera for 10-inch pan. Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible. Batter should be no thicker than 1/8 inch. Do not turn. Injera does not easily stick or burn. It is cooked through when bubbles appear all over top. Lay each Injera on a clean towel for a minute or two, then stack in covered dish to keep warm. Finished Injera will be thicker than a crepe, but thinner than a pancake.







To serve, overlap a few Injera on large platter and place stews on top. Or lay 1 Injera on each dinner plate, and ladle stew servings on top. Give each person 3 or more Injera, rolled or folded in quarters, to use for scooping up the stews. Try with Ethiopian vegetable stew.


*Option: For a more authentic Injera, add 1/2 cup teff flour and reduce whole wheat flour to 1/4 cup.

**To substitute all-purpose flour for self-rising flour: For each cup of all-purpose flour, add 1 1/2 tsp baking powder and 1/2 tsp salt.

Try #1 - August 7, 2010
This is relatively easy, just time consuming. Notes on cooking Injera:
- Wait until pan is hot before pouring batter in.
- Spread around quickly!
- Wait until Injera starts to curl up on edges before removing from pan, about 2 minutes. If you do it too soon, the bread will stick to the pan. When done, it should slid easily from the pan with the help of a spatula.
- Stir batter periodically while you're cooking the Injera.
- This takes a long time! It's fun, but you definitely need to set aside at least an hour just to cook them all... figure 2 minutes per Injera, times about 30 that I made in a 10 inch pan... that's a full hour. Maybe next time I will use a 12 inch pan, or halve the recipe. The good thing is that if you pre-chop all the vegetables for the stew, you can make and cook the stew in about the same time it takes to cook the Injera.