Sausage and Kale Stew with Olive Oil Mashed Potatoes

1 lb sweet Italian sausage links, casings removed and broken into pieces
1 large onion, chopped
1 28-oz can diced tomatoes
2 Tbsp tomato paste
2 cloves garlic, chopped
1 cup water
Kosher salt and black pepper
2 large russet potatoes (about 1 pound)
1 small bunch kale, stems discarded and leaves torn (about 7 cups)
1/2 cup milk
1/2 cup olive oil, plus more for serving

1. Combine the sausage, onion, tomatoes and their juices, tomato paste, garlic, 1 cup water, and 3/4 tsp each salt and pepper in a 4- to 6-quart slow cooker.  Nestle potatoes in the liquid and top with the kale.
2. Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours.  Transfer the potatoes to a medium bowl.  Add the milk, oil, and 1/2 tsp each salt and pepper to the bowl and mash.
3. Serve the stew topped with the mashed potatoes.  Drizzle with more olive oil, if desired.

Source: Real Simple magazine, November 2013

Try #1 - February 8, 2014
So, this was not as good as I had hoped.  The kale turned out pretty chewy, and there wasn't as much flavor as I would have liked.  I think I'll stick to some of my other kale and sausage recipes.

Squash Lasagna

2 cups marinara sauce, homemade or purchased
9 lasagna noodles, cooked
1 egg
1/2 teaspoon salt
1/4 teaspoon fresh pepper
2 cups roasted winter squash
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1/4 cup grated Parmesan
2 cups shredded mozzarella, divided

1. Preheat the oven to 350F.
2. In the bottom of an 8×10 casserole, spread 1/2 cup of marinara sauce and top with three lasagna
noodles.
3. In a medium bowl, whisk the egg, salt and pepper together until foamy. Add the roasted squash and beat it into the egg until combined. Don’t worry if there are a few lumps.
4. Sprinkle the thyme and the Parmesan into the squash mixture and mix well. Spread the mixture over the lasagna noodles in the pan. Sprinkle with 1 cup of mozzarella cheese.
5. Layer another 3 noodles in the casserole and top with 1 cup of marinara sauce. Place the remaining 3 noodles in the dish and spread the last 1/2 cup of sauce over the top of them.
6. Finish the lasagna with 1 cup of grated mozzarella cheese and a few sprigs of fresh thyme. Top with 5-7 roasted tomatoes, if you wish.
7. Place in the middle rack of the oven and bake for about 45 minutes or until the cheese is golden and the sides of the lasagna are bubbling.
8. Remove from the oven and let stand for 10 minutes, then slice and serve.

Source: Let's Eat!

Country Coleslaw

1 cup mayonnaise
3 tablespoons fresh lemon juice
2 tablespoons sugar
1 teaspoon salt
6 cups shredded cabbage
1 cup (about 3) shredded carrots
1/2 cup chopped or thinly sliced green bell pepper

In a large bowl, combine mayonnaise, lemon juice, sugar, and salt. Add cabbage, carrots, and green pepper; toss to coat well. Cover and chill until ready to serve.
Source: http://www.mrfood.com/Deli-Salad/Country-Coleslaw-3931/ct/1

Marinara Sauce

http://www.formerchef.com/2009/09/01/how-to-make-basic-marinara-sauce/

http://thepioneerwoman.com/cooking/2012/09/spaghetti-sauce/

http://www.food.com/recipe/slow-cooker-marinara-with-fresh-basil-421371

Don't forget to add some summer squash!

Linguine with Leeks, Radicchio, and Walnut Pesto

8 ounces linguine
4 tablespoons extra-virgin olive oil, divided
4 cups thinly sliced leeks (including some dark green parts)
1/2 cup (packed) fresh Italian parsley leaves
1/4 cup grated Parmesan cheese plus shaved Parmesan for garnish
1/4 cup walnut pieces (about 1 ounce) plus additional for garnish
2 teaspoons fresh lemon juice
2 cups thinly sliced radicchio

1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

2. Heat 1 tablespoon oil in large nonstick skillet over medium high heat. Add leeks; season with salt and pepper. Cover; cook until tender and beginning to brown, stirring occasionally, about 10 minutes.

3. Puree parsley, 1/4 cup Parmesan, 1/4 cup walnuts, lemon juice, and 3 tablespoons oil in mini processor until coarse puree forms. Season pesto with salt and pepper. 

4. Drain pasta, reserving 1 cup cooking liquid. Add pasta, pesto, and radicchio to leeks; toss, adding cooking liquid by tablespoonfuls if dry. Garnish with walnuts and shaved Parmesan.

Source: Epicurious

Slow Cooker Chile Verde

4 pound chuck roast, or pork shoulder/butt
1 green bell pepper, seeded and diced
1 small onion, diced
1 (4 ounce) can diced chiles
1 (14.5 ounce) can diced tomatoes
10 tomatillos, diced (peel off the outer wrapper, if they have one)
4 cloves garlic, minced
2 teaspoons kosher salt
2 teaspoons cumin
2 teaspoons sage
1 Tablespoon oregano
1/2 teaspoon red pepper flakes (or more, to taste)
1/4 cup chopped cilantro leaves

1. Trim any visible fat from the meat, and plop into your slow cooker stoneware. Add diced bell pepper and onion. If your tomatillos have the leafy-outer skin left on them, take the skin and stem off, and dice finely (use the pampered chef chopping thingy). 

2. Pour in the contents of the diced chile can and the tomato can. Add spices. Stir a bit to get the spices down the sides of the meat. Add chopped cilantro to the top.
3. Cover and cook on low for 8-10 hours, high for 6, or until meat shreds easily with a fork.

Serve with rice, corn tortillas, shredded cheese, refried beans, and a dollop of sour cream.

Source: A Year of Slow Cooking

Try #1 - August 2013
We got tomatillos in our CSA box and I had never cooked with them... but found this recipe and it was delicious!  It made a ton, so we ate it with rice etc. one night and then used the leftovers for enchiladas a couple of nights later.  Yum!

Fresh Tomatillo Salsa

1/2 pound tomatillos, husked, rinsed, and quartered
2 serrano peppers or 1 jalapeño pepper, chopped*
1 clove garlic, peeled and chopped
1/2 cup packed cilantro leaves
heaping 1/2 teaspoon salt
squeeze of fresh lime juice**

Place all ingredients in a blender or food processor and pulse to combine and get juices flowing. Blend on low speed until a coarse puree is formed. Pour into a dish, taste and add more salt or lime if desired. Salsa can be thinned with a bit of water if desired.

Recipe Notes: *This amount of chiles produces a medium-spicy salsa; if you’d like it milder, use only one serrano or half a jalapeño. If you want an extremely mild salsa (no heat), remove seeds from peppers. **The lime juice is entirely optional as the tomatillos will lend their own tartness to the salsa. I like lime with cilantro, so I always use a bit.

Source: http://pinchmysalt.com/fresh-tomatillo-salsa/

Zucchini-Oat Chocolate Chip Cookies

1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
1 large egg
3/4 teaspoon vanilla extract
1 1/2 cups shredded zucchini (1 medium)
1 cup quick oats
1 cup chopped nuts
1 2/3 cups (10-oz. pkg.) chocolate chips

1. Preheat oven to 350° F. Lightly grease baking sheets.

2. Combine flour, cinnamon and baking soda in small bowl. Beat butter, sugar in large mixer bowl until well combined. Add egg and vanilla extract, beat well. Add zucchini; gradually beat in flour mixture. Stir in oats, nuts and morsels. Drop by rounded teaspoon 2 inches apart onto prepared baking sheets.

3. Bake for 9 to 11 minutes or until light golden brown around edges. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Store in tightly covered container at room temperature.

Source: http://www.verybestbaking.com/recipes/145079/Zucchini-Oat-Dark-Chocolate-Chip-Cookies/detail.aspx

Golden Spice Rice with Chickpeas

2 Tbsp butter, ghee, or olive oil, divided
1 cup brown basmati rice, rinsed and drained
1/4 tsp turmeric
1 3/4 to 2 cups water
2 green cardamom pods
1/2 tsp sea salt
1 cup cooked chickpeas
1/2 cup frozen green peas
1/4 cup currents (or golden raisins)

1. Heat 2 tsp of the butter in a 2-qt pan over low to medium heat.  Add rice and saute until well coated.  This makes the finished grain fluffier and less sticky.
2. Add turmeric and stir again.  Add water, cardamom, and salt.  Bring to a boil.  Turn heat to low, keeping a light simmer.  Cover the pan and let the rice simmer for 45 to 50 minutes, or until all the water is absorbed.  Don't stir the rice while cooking.  Check rice doneness by tipping the pan.  If any water remains, continue cooking until wall water is absorbed.
3. Heat remaining butter in a large skillet over low to medium heat.  Add chickpeas, green peas, and currants and stir.  Fold cooked rice into skillet a little at a time.  Serve while warm.

Source:  Feeding the Whole Family

Try #1 and 2 - June 2013
Simple and good.

Massaged Kale and Currant Salad

1 bunch kale (or mustard greens)
1 tsp sea salt (or less, to taste)
1/4 cup diced red onion
1/3 cup currants (or golden raisins)
1/4 cup diced apples (about 1/2 apple)
1/3 cup sunflower seeds, toasted (or pine nuts)
1/4 cup olive oil
4 Tbsp unfiltered apple cider vinegar (or less, to taste)
1/3 cup Gorgonzola cheese, crumbled (or feta)

1. Destem kale by pulling leaves away from the stems.  Wash leaves.  Spin or pat dry.  Stack leaves, roll up, and cut into thin ribbons.  Put kale in large mixing bowl.  Add salt, and massage it into the kale with your hands for 2 minutes.
2. Stir onion, currants, apple, and sunflower seeds into kale.  Dress with oil and vinegar.  Taste for salt and vinegar, adding more if necessary.  When at desired flavor, toss in cheese.  The salad will keep for several days and still be great!

Source: Feeding the Whole Family

Try #1 and 2 - June 2013
I used kale the first time and mustard greens the second.  I also made the substitutions in italics.  One teaspoon of salt was a little too much for the first time, so the second time I added just a couple pinches.  This is a good salad, and could probably be done with any hearty green.

Mediterranean Quinoa

1 cup quinoa
1 3/4 cups water
1/2 tsp sea salt
1/4 cup toasted pine nuts
1/4 cup olive oil
1/4 cup lemon juice
3 Tbsp chopped fresh mint
3 Tbsp chopped fresh Italian parsley
2 scallions
1/4 cup currants
1/3 cup crumbled feta cheese

1. Wash, rinse, and drain quinoa.  Place in a 2-quart pot, add water and salt, bring to a boil, lower heat, and simmer with lid on until all water is absorbed (15 to 20 minutes).  Don't stir the grain while it's cooking.  Test for doneness by tilting the pan to one side, making sure all of the water has been absorbed.  Remove lid and let rest for 5 to 10 minutes.
2. Dry-toast pine nuts in skillet or 300 degree oven until they begin to change color and give off aroma, about 10 minutes.
3. Combine olive oil, lemon juice, mint, and parsley in a large bowl.  Add scallions, currants, feta cheese, and toasted pine nuts and toss.  Add cooked warm quinoa a little at a time.  Toss well.  Serve at room temperature.

Source: Feeding the Whole Family

Try #1 - May 2013
I really liked this... despite making many changes based on what I did/didn't have.  To start, I burned the pine nuts.  Oops.  But pine nuts are expensive so I used them anyway.  They weren't really charred, just a little darker than they should be...  Second, I had no scallions.  Third, I used golden raisins instead of currants.  Fourth... I had no feta, so our quinoa was cheese-less.  NO MATTER.  Despite all the changes, it still was a tasty salad, and I will make it again!  Maybe I'll try using more of the ingredients this time. :)

Cooking Light Slow Cooker Recipes

http://www.myrecipes.com/recipe/knife-fork-barbecued-brisket-sandwiches-10000000701153/

http://www.myrecipes.com/recipe/barley-bean-corn-burritos-50400000124271/

http://www.myrecipes.com/recipe/pesto-lasagna-with-spinach-mushrooms-10000000549820/

http://www.epicurious.com/recipes/member/views/AFRICAN-SWEET-POTATO-STEW-WITH-RED-BEANS-1251816

http://www.recipelink.com/msgbrd/board_11/2007/DEC/9304.html

Greek Citrus-Honey Cake

1/2 cup olive oil (mild, or mix of mild and fruity), plus extra for greasing
1 3/4 cup sugar
1 1/2 cup unbleached all-purpose flour
1/2 cup cornmeal
1 tsp baking soda
1 tsp baking powder (double-acting)
1/2 tsp ground cinnamon
1/2 tsp salt
8 oz (1 cup) plain yogurt (regular or low-fat)
2 tsp orange oil or 1 Tbsp orange extract
6 large eggs
1/2 cup slivered almonds, or pine nuts

Syrup:
1/4 cup honey
3 Tbsp fresh lemon juice

1. Grease bottom and sides of a 5-quart slow cooker insert with a small amount of olive oil.  Cut a piece of parchment paper to fit the bottom.  Set in the paper and grease it.
2. In a mixing bowl, stir together the sugar, flour, cornmeal, baking soda, baking powder, salt, and cinnamon.  Separately combine the yogurt, olive oil, orange oil or extract, and eggs, beating with a wire whisk.  Pour the yogurt mixture into the bowl holding the dry mixture and combine until uniformly mixed.  Stir in the nuts.  Pour the batter into the slow cooker.
3. Lay a fold dishtowel across the top of the crock (covering the batter without touching it), cover with the lid, and cook on high 2 hours and 15 minutes, or until the edges turn brown and pull away slightly from the insert, and a wooden skewer poked in the center comes out clean.  Lift the insert (using potholders) out of the cooker and let it rest, uncovered, 15 minutes.  Loosen the sides of the cake with a knife or spatula.  Place a plate over the top and, holding it securely, flip the crock over, so the cake falls onto the plate.  Remove the parchment.  Let the cake cook slightly.
4. Stir the honey and lemon juice together until completely combined.  While the cake is warm, poke holes in the top with a fork, about 20 times.  Spoon the glaze over the top and sides, letting the glaze seep in slowly before adding more.  Serve in thin slices.

Source: Cooking Green

Salsa Chicken and Black Bean Soup

1 pound chicken
1 cup dried black beans (or 2 cans, drained and rinsed)
4 cups chicken broth
1 cup sliced mushrooms
1 cup frozen corn
1 jar prepared salsa (16 oz)
1 1/2 tsp cumin
1/2 cup sour cream (to stir in at the end)
shredded cheddar cheese, avocado slices, cilantro (all optional)

1. Soak the black beans overnight in enough water to cover plus two inches.  In the morning, drain the water and rinse the beans.  Add to the crockpot.  Put in the chicken, and add the broth and salsa.  Pour in the corn and mushrooms and add the cumin.  Stir, but don't disturb the beans - let them stay at the bottom of the pot.

2. Cover and cook on low for 6-8 hours or high for 4-5 hours.  (If you forgot to soak the beans, you can cook it on high for 9 hours).

3. To thicken the soup, blend a bit of the beans and chicken with an immersion blender, if desired.

4. Remove the lid and let stand for 10 minutes.  Stir in the 1/2 cup of sour cream, and garnish with shredded cheese and avocado slices.

 Source: http://crockpot365.blogspot.com/2008/11/salsa-chicken-and-black-bean-soup.html

Try #1 - May 2013
This was a hit!  It was turned out a really gross brown-gray color, but it was a hit!  I was afraid the salsa would be too spicy for the kids but it was fine.  Nathan really liked it.  We served it with tortilla chips as well.  Mmmmmm............

Banana Cupcakes with Honey-Cinnamon Frosting

1 1/2 cups all-purpose flour, (spooned and leveled)

3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
2 large eggs
1/2 teaspoon pure vanilla extract

Honey-Cinnamon Frosting (beat ingredients until smooth, 4 to 5 minutes):
1 1/4 cup confectioners' sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon honey
1/8 teaspoon ground cinnamon

1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with honey-cinnamon frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

Source: http://www.marthastewart.com/314063/banana-cupcakes-with-honey-cinnamon-fros

Try #1 - May 10, 2013
I made these for Lucy's first birthday, and they were a hit!  I halved the recipe to make just 6 cupcakes (brilliant... why haven't I thought of this before?), so our family could enjoy birthday cupcakes without having a million leftovers.  I was pleasantly surprised with how moist they were.  Also, with how incredibly EASY they were!  I would definitely make these again.

Arugula Salad

4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
1/4 cup pine nuts
2 Tbsp grapeseed oil or olive oil
1 Tbsp rice vinegar
Salt to taste
Freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
1 large avocado - peeled, pitted and sliced

1. In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese.  Season with salt and pepper to taste.  Cover, and shake to mix.
2. Divide salad onto plates, and top with slices of avocado.

Source: Allrecipes

Try #1 - May 9, 2013
Yum!  This was an excellent combination of ingredients to retain the flavor of the arugula but cut the bite.  The avocado was an excellent addition.  We didn't have any tomatoes, but I don't think the salad needed it.  I will definitely use this recipe again when we get more arugula in our CSA box.

Swiss Chard and Salmon Frittata

5 eggs
1 tablespoon water
1 teaspoon olive oil
1/4 cup chopped onion
1/2 teaspoon minced garlic
2 cups swiss chard, packed down (stems removed)
2 tablespoons chopped fresh basil (or 2 teaspoons dried basil)
1 (170 g) can boneless skinless salmon, chunk, drained
1/4 cup grated Parmesan cheese

1. Whisk together eggs and water in a small bowl, and set aside.

2. Heat olive oil in an 8 inch non-stick skillet over medium high heat.
3. Cook onions and garlic for 1 to 2 minutes. Add Swiss chard and basil and cook for 3 to 4 minutes or until the leaves are wilted. Remove mixture from skillet and reserve.
4. Using a paper towel, wipe skillet clean and then reheat over medium heat.
5. Spread swiss chard mixture and salmon over the bottom of the skillet.
6. Pour egg mixture over top, and cook for about 5 minutes, or until the bottom is golden and the eggs have set.
7. Sprinkle with Parmesan cheese on top.
8. Gently turn frittata over with a spatula and cook for 1 to 2 minutes, until golden and fully cooked.
9. Remove from skillet and cut into four wedges.
10. The Swiss chard can be easily replaced by fresh spinach or kale leaves.

Source: http://www.food.com/recipe/swiss-chard-and-salmon-frittata-211100

Try #1 - May 9, 2013
I was pleasantly surprised that the kids like this so much!  I've decided that I don't love the taste of swiss chard... but this was a decent dish to use it in, and I was happy that it was well received by the kiddos.

Lemon-Mint Potato Salad

1 3/4 to 2 pounds red potatoes (2-3 inches in diameter) (I used russets)
1 tsp salt
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice (from 1 1/2 to 2 lemons)
Zest from the lemons (optional)
1/2 cup finely chopped red onion
3 Tbsp chopped fresh Italian parsley
2 Tbsp chopped fresh mint
3/4 tsp freshly ground pepper

1. Scrub the potatoes and leave them wet.  Poke each one with a fork twice, on opposite sides.  Place in the crock of a slow cooker, cover, and cook on high 2 to 2 1/2 hours, or just until tender when poked with a skewer.
2. Slice into 1/4-inch-wide rounds while still hot (hold the hot potatoes with a fork while slicing, and don't worry about being exact; the potatoes will fall apart slightly when mixed).  Toss with the salt first, then add the olive oil and toss.  Pour in the lemon juice, and toss again.  Then add the zest, red onion, parsley, mint, and pepper and toss until mixed.  (Can be made earlier in the day.  Cover, chill, and bring to room temperature before serving.)
3. Taste to correct the seasonings; if too sharp or dry, splash a bit of white balsamic vinegar or a little olive oil; or add a flavor-finish with something completely different, like basil oil or walnut oil. Leftover salad will keep refrigerated 3 days.

Source: Cooking Green, Kate Heyhoe

Try #1 - May 9, 2013
This was interesting.  It was the first time I tried cooking potatoes in the crock pot... and it worked!  It gave the potatoes a nice firm but soft texture which might have been lost had I tried boiling or microwaving them.  The kids were not down with the lemony flavor, and ended up adding ketchup... but I thought it was pretty good (full disclosure - I tried some with ketchup and it WAS good :) ).  Mostly I tried this recipe because we had lemons and mint in the fridge to use up.  Not sure I'd make this particular salad again, but I would try cooking the potatoes in the crock pot again for a different potato salad or even just to slice into rounds and salt as a side dish (with ketchup, perhaps... :) ).

Avocado and Beet Salad with Citrus Vinaigrette

6 medium red or golden beets
Salt and pepper
1 Tbsp red wine vinegar
Extra virgin olive oil
1 large shallot, diced fine
2 Tbsp white wine vinegar
1 Tbsp lemon juice
1 Tbsp orange juice
Chervil sprigs
1/4 tsp chopped lemon zest
1/4 tsp chopped orange zest
2 firm ripe avocados

1. Preheat the oven to 400.
2. Trim and wash the beets. Put them in a baking dish, add a splash of water, and cover tightly.  Roast the beets in the oven for about 45 minutes until cooked through.
3. When the beets are cooked, allow them to cool uncovered.  Peel and cut them into wedges.  Place them in a bowl and season generously with salt and pepper.  Add the red wine vinegar and 1 Tbsp of olive oil.  Toss gently.
4. Place the shallot in a bowl and add the white wine vinegar, lemon juice, orange juice, and a pinch of salt.  Let macerate for 15 minutes.
5. Whisk in 3/4 cup oil and stir in the chopped chevril, lemon zest, and orange zest.  Taste for seasoning.
6. Cut the avocados in half lengthwise and remove the pits.  Leaving the skin intact, cut the avocados lengthwise into 1/4 inch slices.  Scoop out the slices with a large spoon and arrange them on a platter or individual dishes.  Season with salt and pepper.  Arrange the beets over the avocado slices and drizzle with the vinaigrette.  Garnish with a few chevril sprigs.

Source: Your Organic Kitchen

Applesauce Oatmeal Cookies

1 cup whole grain pastry flour
1 tsp baking powder
3/4 tsp salt
1/2 tsp ground cinnamon
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1/2 cup applesauce
3/4 tsp vanilla extract
2 cups oats
1/2 cup raisins (optional)
1/4 cup ground walnuts or pecans (optional)

1. Preheat the oven to 375.  Line a baking sheet with parchment paper.
2. In a medium bowl, combine the flour, baking powder, salt, and cinnamon.  Set aside.
3. In a large bowl with an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy.  Add the egg, applesauce, and vanilla extract.
4. Gradually combine the flour mixture with the egg mixture.  Stir in the oats, raisins, and nuts, if using.
5. Drop by large teaspoonfuls onto the prepared baking sheet.  Bake for 10 minutes, or until lightly browned.

Source: Your Organic Kitchen

Blackberry Spice Cake

2 large eggs
1/3 cup vegetable oil
1 cup vanilla yogurt
1 cup packed brown sugar
1 1/2 cup whole grain pastry flour
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp baking powder
3/4 tsp ground allspice
1/2 tsp freshly ground nutmeg
1/2 tsp baking soda
1/2 tsp salt
2 cups blackberries

1. Preheat the oven to 350.  Lightly oil a 9 inch cake pan.
2. In a medium bowl, combine the eggs, oil, and yogurt.  Stir in the brown sugar.
3. In a large bowl, combine the flour, cinnamon, ginger, baking powder, allspice, nutmeg, baking soda, and salt.  Form a well in the center and add the yogurt mixture, stirring just until blended.  Fold in the blackberries.
4. Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a wooden pick inserted in the center comes out clean.  Cool on a rack for 5 minutes.  Run a knife around the inside of the pan and tap it on all sides to loosen.  Invert onto a serving plate.  Serve warm with vanilla ice cream or slightly sweetened whipped cream.

Note: You can substitute frozen berries for the fresh ones.  Instead of mixing them into the batter, scatter them on the bottom of the pan before baking.  When you invert the pan, the juices will act like glaze.

Source: Your Organic Kitchen, Jesse Ziff Cool

Black Bean Soup with Bananas

1 pound dried black or turtle beans
3 quarts water
1/2 cup brown rice
8 ounces pancetta or very lean unsmoked or lightly smoked bacon
2 medium onions (12 ounces), cut into 1-inch pieces
8 large garlic cloves, coarsely chopped (1/4 cup)
1 tablespoon herbes de Provence
1 tablespoon chili powder
1 14 1/2-ounce can diced tomatoes
1 tablespoon salt (less if the pancetta or bacon is salty)
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 1/2 teaspoons Tabasco sauce (I used 1 tsp hot sauce)

Garnishes:
2 bananas
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/4 cup coarsely chopped fresh cilantro

1. Remove and discard any damaged beans or debris, and wash the remaining beans well in cool water. Drain the beans, place them in a bowl, cover with cold water, and soak for 3 hours.
2. Drain the beans, put them in a stainless steel pot with the 3 quarts water, and add the rice. Cut the pancetta or bacon into 1/4-inch cubes and add them to the pot. Bring to a boil over high heat, uncovered (this will take about 20 minutes), stirring occasionally. Skim off and discard any foam that rises to the top. Reduce the heat to very low, cover, and cook for 1 hour.
3. Add the onions, garlic, herbes de Provence, chili powder, tomatoes, and salt to the pot, stir well, and bring to a boil. Reduce the heat to very low, cover, and cook for 1 1/2 hours.
4. Using a hand blender, emulsify the mixture in the pot for 5 to 10 seconds. (Alternatively, remove 2 cups of the mixture, puree it in a food processor, and return it to the pot.) You want to thicken the mixture slightly while still maintaining its overall chunkiness.
5. Mix together the oil, vinegar, and Tabasco in a small bowl, and add to the soup.
6. Just before serving, prepare the garnishes. Peel the bananas and cut them into 1/4-inch-thick slices. Toss them in a small bowl with the lemon juice and pepper.
7. Divide the hot soup among four bowls. Top with the banana slices, sprinkle on the cilantro, and serve.

Source: Essential Pepin

Try #1 - April 28, 2013
This was a unique soup, Puerto Rican in flavor.  The bananas and cilantro were great as garnishes.  Abby loved it... she kept asking for more!  William was kind of "eh" about this dish, but he's been like that lately for most things. :)  Lucy seemed to like it too.  I did take out some soup for the kids and pureed it before adding the hot sauce, so it wasn't spicy.  I thought it had just the right kick.

Salmon and Swiss Chard

http://allrecipes.com/Recipe/Salmon-and-Swiss-Chard-Quiche/

http://allrecipes.com/recipe/quinoa-with-salmon-and-swiss-chard/

Spring Beet Soup

1 Tbsp extra-virgin olive oil or butter
1 medium onion, cut into thin crescents
1 clove garlic, minced
1 tsp sea salt
3 to 4 cups water
1 bunch spring beets, cut into large matchsticks (save the beet greens)
1 carrot, cut into large matchsticks
1/4 head cabbage, shredded
2 Tbsp freshly squeezed lemon juice
1 Tbsp tamari or shoyu (I omitted this)
1 Tbsp snipped fresh dill or 1 tsp dried, for garnish
1/4 cup sour cream, for garnish
Sliced radishes, for garnish (optional)

1. Heat oil in a 4-quart pot.  Add onion, garlic, and salt; saute until soft.  Add water, beets, carrots, and cabbage and bring to a boil.  Lower heat and simmer, covered, for 10 to 15 minutes, until vegetables are tender.
2. Meanwhile, wash beet greens, remove tough stems, and cut greens into short, thin strips.  Add beet greens, lemon juice, and tamari to soup; simmer another 3 to 5 minutes.  Serve at once, garnished with dill and sour cream.

Source: Feeding the Whole Family

Try #1 - April 21, 2013
This was great, and easier than borscht.  I pureed it for the 3 kids, and they all liked it too!  We used sliced radishes as well as the sour cream for garnish.

Winter Vegetable Pasta with Cheese

12 oz angel hair or linguine pasta
3 Tbsp extra virgin olive oil
1 onion, peeled and cut into small wedges
2-3 garlic cloves, minced
2 Tbsp balsamic vinegar
1/2 cup chicken or vegetable broth
4 cups cooked winter vegetables (such as parsnips, rutabagas, winter squash, beets, broccoli, cauliflower, cabbage, and kale), cut into bite size pieces
2 Tbsp chopped fresh oregano
3 Tbsp chopped fresh Italian parsley
Salt
Freshly ground pepper
6 oz cheese (such as feta, goat, Cheddar, or Monterey Jack), crumbled or shredded
1/4 cup (1 oz) grated Romano, Parmesan, or Asiago cheese

1. Cook the pasta according to package directions.  Drain and place in a large bowl.
2. Meanwhile, heat the oil in a large skillet over medium heat.  Add the onion and cook for 4 minutes, or until almost soft.  Add the garlic, vinegar, and broth.
3. Bring to a boil.  Reduce the heat to low and simmer for 5 minutes.  Add the cooked vegetables, oregano, and parsley and season with salt and pepper.  Simmer for 3 minutes, or until heated through.  Pour over the pasta, top with the cheeses, and toss to coat well.

Source: Your Organic Kitchen

Tiny French Beans with Smoked Sausage

2 lbs smoked sausage, cut into 1 1/2-inch pieces
1 Tbsp canola oil
1/3 cup minced shallots
3 garlic cloves, minced
2 cups dried flageolets or other dried white beans (about 1 pound)
2 cups water
1/4 cup minced fresh or 1 Tbsp dried thyme
1 tsp celery seeds
1/4 tsp fresh ground pepper
2 (14-oz) cans chicken broth
Fresh thyme sprigs (optional)

1. Heat a large nonstick skillet over medium heat.  Add sausage, saute 5 minutes or until browned.  Remove from pan; place in a 5-qt slow cooker.  Heat oil in pan over medium heat.  Add shallots and garlic; saute 1 minute.
2. Sort and wash beans.  Add beans, shallot mixture, water, thyme, celery seeds, pepper, and chicken broth to cooker.  Cover and cook on HIGH 8 hours or until beans are tender.  Garnish with thyme sprigs, if desired.

Note: Soaking beans overnight will yield a much faster cook time.

Source: "Cooking Light Slow Cooker"

Try #1 - April 15, 2013
This was good... and has the potential to be even better.  I used chicken apple sausage from Trader Joe's, which was ok, but next time I will definitely use a more flavorful sausage, probably beef.  Also, I didn't have any chicken broth so I substituted water.  I think the broth would have given it a richer flavor (plus I ended up needing to add some salt).  But the fresh thyme was delicious, and it was a hearty stew, great served with fresh bread.  I soaked the beans overnight and cooked it for about 4 hours on HIGH and then 2 hours on LOW.  I also used only 12 oz instead of 2 lbs of sausage... which I think was plenty.

Slow Cooker Beef Stroganoff

1 (1-pound) top round steak (1 inch thick), trimmed
1 cup chopped onion
2 Tbsp chopped fresh parsley
2 Tbsp Dijon mustard
3/4 tsp salt
1/2 tsp dried dill
1/2 tsp black pepper
8 oz (2 cups) mushrooms, sliced
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup beef broth
8 oz sour cream
2 cups hot cooked medium egg noodles (about 1 1/2 cups uncooked pasta)
Chopped fresh dill (optional)

1. Cut steak diagonally across grain into 3/4-inch slices.  Place steak and next 8 ingredients (all except sour cream, noodles and fresh dill) in a 3-quart slow cooker; stir well.
2. Lightly spoon flour into a dry measuring cup and level with a knife.  Place flour in a small bowl, and gradually add broth, stirring with a whisk until blended.  Add broth mixture to cooker and stir well.  Cover and cook on HIGH 1 hour.  Reduce heat to LOW, and cook 7 to 8 hours or until steak is tender.
3. Turn cooker off, remove lid.  Let stroganoff stand 10 minutes (this is important so as to prevent the sour cream from curdling).  Stir in sour cream.  Serve over noodles.  Sprinkle with chopped dill, if desired.

Source: "Cooking Light Slow Cooker"

Try #1 - March 19, 2013
This was really excellent.  Restaurant quality, in my opinion.  I think it's important not to substitute anything for the sour cream... I will sometimes substitute plain yogurt for sour cream in recipes, but the sour cream definitely makes this dish.  Everyone except silly William loved it.  Something I could definitely serve to guests... and super easy since it just goes in the crockpot!

Try #2 - May 1, 2013
William liked it this time!  Yay!

Hungarian Stoup

2 T olive oil
1 1/2 lb. hot Italian sausage (I used mild)
3 cloves garlic, chopped
1 med. onion, chopped
8 mushrooms, sliced
1 c. shredded carrots
1 c. lentils
1 large potato, peeled and chopped
4 c. kale, shredded and chopped (can substitute spinach, but kale holds up better)
salt and pepper
1 bay leaf
2 t. paprika
pinch dried rosemary, crushed
14 oz. can diced tomatoes
6 c. chicken broth
Pumpernickel bread for serving

1. Heat pot over med-high heat.  Add olive oil and sausage.  Brown 2-3 minutes.
2. Add garlic, onions, and mushrooms.  Cook a few minutes, then add carrots, lentils, potatoes, salt, pepper, bay leaf, paprika, and rosemary.  Add tomatoes and chicken broth and cover pot.
3. Raise heat to high and bring to a fast boil.  Remove lid, stir in kale and boil until lentils are just tender, about 15 minutes.
4. Serve in shallow bowls and pass bread and butter to dip and mop up "stoup."

Source: My friend Melissa!

Noodles with Peanut Sauce

12 oz lo mein noodles (or 8 oz thin spaghetti)
1/4 cup smooth peanut butter
3 Tbsp soy sauce
1 Tbsp mirin (rice wine) or dry sherry
2 tsp apple cider vinegar
2 tsp sugar
1 tsp chili oil
1/2 small garlic clove
1/3 cup sliced scallions

1. Cook the noodles according to package directions.  Drain and rinse under cold water until cool.
2. While the noodles are cooking, place the peanut butter, soy sauce, mirin, vinegar, sugar, chili oil, and garlic in a blender or food processor.  Cover and process until thoroughly combined.
3.  Toss noodles with peanut sauce and scallions.

Variation: Toss 1 cup blanched bean sprouts or julienned cucumber with the noodles and sauce.

Note:  Although you can make this dish ahead, the noodles soak up the sauce and you may want to stir in some water before serving.  Or just make the noodles and store them in a plastic bag in the refrigerator, prepare the sauce, then combine them and add the scallions just before serving.

Source: 100 Best Vegetarian Recipes, by Carol Gelles

Try #1 - February 2013
I thought this was pretty good.  I made a few changes - I used rice vinegar instead of rice wine by accident, and used a few drops of hot sauce instead of chili oil.  I also totally missed the direction about cooling the spaghetti, so I served ours hot.  I used whole wheat spaghetti because Trader Joe's didn't have any lo mein that I could see. :)  The hot sauce gave it just enough kick - the perfect amount, I thought, but the kids declared it to be too spicy and wouldn't eat it.  But Nathan and I enjoyed it, and it made good leftovers.  I think this would have been excellent with the addition of chopped peanuts on top... but I didn't have any peanuts to add.

Vegetable Couscous

1 12 oz box of Israeli couscous (about 1 1/3 cups dry pearl couscous)
12 oz broccoli florets (5 cups of broccoli florets)
1 Tbsp olive oil
2 tsp sesame oil
4 eggs
2 cloves garlic, crushed
1 1/2 cups shelled edamame
1 cup sliced green onion
2 Tbsp soy sauce or tamari
Sprinkle on extra soy sauce to taste when serving, optional

1. Prepare couscous according to package instructions, but add broccoli florets to the pot during the last 5 minutes (just toss them on top and put the lid back on). Allow the broccoli to steam in the pot along with the couscous until both are done.
2. In a non-stick skillet or wok, heat the olive oil over medium-high heat.. Beat together the eggs and sesame oil in a small bowl, then pour into skillet. The egg will spread out in the pan. Cook only for about 30 seconds, just until it starts to set up, and then use a wooden spatula to push the eggs to one side, breaking it up.
3. Quickly toss the garlic into the exposed part of the pan. Add couscous and broccoli and stir-fry for an additional minute.
4. Add edamame and green onions. Sprinkle in the soy sauce and stir to combine.

Source: Let's Eat!

Rustic Tomato Rice Kale Stew

28 oz can fire roasted tomatoes
3 cups vegetable broth
1/2 cup nutritional yeast (or to taste, optional)
1 heaping Tbsp chili powder
Pepper/Salt to taste (at least 1/2 tsp salt)
1 tsp garlic powder or 2 cloves, chopped
2-4 pinches of cayenne
2 bay leaves
3/4 cup organic frozen peas + sliced carrot blend
1 bunch kale, finely sliced
1 1/4 cups cooked rice
1 Tofurky Beer Brat vegan sausage, sliced; or cooked white beans or lentils (optional)
Fresh parsley, for garnish

1.  Add tomatoes to a blender or food processor. Blend on low until smooth. Add one cup of vegetable broth to ease the blending a bit.
2.  Pour the tomato mixture plus remaining broth in a large soup pot.  Bring to a boil.
3.  Add in the spices, bay leaves, and frozen vegetables and reduce heat to simmer. When the frozen vegetables have broken up and appeared cook through, add all remaining ingredients. Season to taste, adding more spice and salt if desired.
4.  Simmer on low until ready to serve, at least 10 minutes or until Tofurky becomes tender.
5.  Serve with fresh parsley on top.

Source: http://kblog.lunchboxbunch.com/2013/02/rustic-tomato-rice-kale-stew-comfort.html

Creamy Stove-Top Mac-N-Cheese

2 c. elbow macaroni
1 T. butter
2 eggs
3/4 c. milk
1/4 c. plain Greek yogurt
1 t. salt
3/4 t. pepper
3/4 t. dry mustard
1 1/4 c. shredded cheddar cheese
3/4 c. shredded mozzarella cheese

1. In a large pot, boil and cook elbow macaroni according to package directions.  Drain well and return pasta to the pot.  Stir in butter.
2. In a medium bowl, whisk together eggs, milk, yogurt, salt, pepper and mustard.  Pour the egg/milk mixture into the pot and stir.  Add the cheese and continue stirring over medium heat until sauce has thickened and is very creamy {will take a few minutes}.  Serve hot.

Source: http://www.sweetandsavoryfood.com/2013/02/creamy-stove-top-mac-n-cheese.html

Cinnamon-Raisin Bread

First set of ingredients for a small 1 pound loaf; amounts in italics for a 1 1/2 pound loaf.

1 3/4 cup bread flour (2 2/3 cups)
1/2 cup whole wheat flour (3/4 cup)
2 Tbsp nonfat dry milk (3 Tbsp)
1/2 tsp ground cinnamon (3/4 tsp)
1/4 tsp ground cloves (1/2 tsp)
1/2 cup mashed banana (about one medium), (3/4 cup) 
1/2 tsp salt (3/4 tsp)
1/2 cup water (3/4 cup)
1/2 cup raisins (3/4 cup)
1 1/4 tsp dry yeast (1 3/4 tsp)

1. Add all ingredients except raisins in the order suggested by your bread machine manual and process of the basic bread cycle according to the manufacturer's directions.
2. Add the raisins at the beep or at the end of the first kneading in machines without a beeper to signal addition of fruit and nuts.

Source: The Best Low-Fat, No Sugar Bread Machine Cookbook Ever, by Madge Rosenberg

Try #1 - February 12, 2013
I made this to use for French toast for Abby's birthday.  Not my favorite bread ever, but it was pretty good.  I made the 1 pound loaf which came out pretty small, but was about perfect for what we needed.  It reminded me of cinnamon raisin bagels, especially when toasted with butter.

North African Lentil Stew

1 to 2 tablespoons olive oil
1 cup chopped onions
3 jalapeño peppers, seeded and minced
4 garlic cloves, minced
1 tablespoon New Mexico style chili powder
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1 cup dried gray-green lentils, rinsed
3 large tomatoes (about 1 pound), peeled (drop in boiling water for 45 seconds, remove and let cool, peels will slip off easily) and chopped (I used canned)
3 cups vegetable broth
2 pounds hard-shelled winter squash, peeled and cubed
1 bunch red or green Swiss chard, chopped (including stems)
2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste

1. Heat oil in a large, heavy-bottomed soup pot, over medium heat. Add onion, chilies, and garlic and sauté for about 5 minutes, until tender.
2. Add chili powder, cumin and coriander and cook 1 minute more. Add lentils, tomatoes and vegetable broth, and heat to boiling. Reduce heat to low and simmer for about 30 minutes, until lentils are soft and tender.
3. Add squash cubes and a little water (if necessary) and simmer an additional 10 to 15 minutes, or until squash is tender. Add chopped chard, pushing it underneath, and cover. Simmer for about 5 minutes or so — don't overcook — just until the chard is wilted, and still brightly colored. Add lemon juice, salt and pepper, and serve at once. Eat with good bread or serve it piled on plain steamed basmati or other rice or hot grains.

Note: It is delicious carefully reheated, but not allowed to cook again.

Source: http://www.pccnaturalmarkets.com/pcc/recipes/north-african-lentil-stew

Try #1 - February 2013
This was pretty good, and better the next day.  I didn't use Swiss chard because I didn't have any.  I also omitted the jalapeno peppers because my children don't really appreciate spicy foods... but I threw in some colorful bell pepper strips I had in the freezer.  I served it over bulgur.

Masala Sweet Potato Stew

2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, crushed
1/2 teaspoon mustard seeds
1 teaspoon curry powder
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon garam masala
2 large carrots, peeled and chopped
2 medium sweet potatoes or yams, peeled and chopped
1 large stalk of celery, chopped
6 cups water or vegetable broth
1/2 teaspoon sea salt (use 1 teaspoon if using water instead of broth)
1 cup cooked quinoa
1 cup cooked lentils
For garnish: lime wedge, dash of cayenne pepper, shredded, unsweetened coconut, and parsley (optional)

1. In a saucepan, heat oil on medium. Add onion and sauté until translucent. Add garlic and spices, cook 2 to 3 minutes until quite aromatic. Stir in carrots, sweet potatoes, celery and water or broth. Cover and bring to a boil.
2. Add salt and lower heat to simmer for about 15 minutes or until the vegetables are tender. If you wish, puree the soup in a blender until creamy or serve as is atop quinoa and lentils.
3. Garnish with lime wedge, a dash of cayenne, coconut and fresh parsley.

Source: http://www.pccnaturalmarkets.com/pcc/recipes/masala-sweet-potato-stew

Curried Lentils and Swiss Chard Stew with Garbanzo Beans

2 Tbsp olive oil
1 large onion, thinly sliced
5 tsp curry powder
1/4 tsp cayenne pepper
5 1/4 cups vegetable broth (or three 14-oz cans)
1 bunch chard, tough stalks removed, coarsely chopped
1 lb red lentils
2 cups cooked garbanzo beans (or one 15-oz can)
Plain yogurt (optional)

1. Heat oil in heavy large saucepan over medium-high heat.  Add onion; saute until golden, about 13 minutes.
2. Mix in curry and cayenne.  Add broth and chard.  Increase heat; bring to a boil.
3. Add lentils and garbanzo beans; reduce heat to medium.
4. Cover; simmer until lentils are tender, stirring, 10 minutes.  Top with yogurt.

Source: Tiny's Organic Newsletter, January 30, 2013

Try #1 - February 1, 2013
Pretty good... still pretty lentil-y tasting, but I suppose that's to be expected.  Just kind of variation on the lentil soup theme for me.  Not sure I'd make it again, but it used up our swiss chard.  We topped ours with cottage cheese.

Baked Oatmeal

1/2 cup canola oil (I use 1/3 cup)
3/4 cup sugar (I reduce to 1/2 cup, and have gone as low as 1/4 cup)
2 eggs
3 cups oats (quick or old-fashioned both work)
2 tsp baking powder
1/2 tsp salt
1 1/2 cups milk
1/2 tsp cinnamon
1 chopped pear or apple (optional, but highly recommended)

Mix oil, sugar, and eggs until yellow and glossy.  Add remaining ingredients and beat until blended.  Put in 8x 11 pan and bake at 350 degrees for 30-40 minutes.

Note: Can be assembled the night before and refrigerated, then put in the oven in the morning!

Source: adapted from MOPS 2008 Cookbook

Try #1, 2, 3... - January 2013
I've made this recipe 3 times already in the last month... it's that good.  I add chopped pear, which really makes the recipe for me.  A hit with the whole family, and a nice change from boring old oatmeal.  I even ate it as a snack... it reheats well in the microwave.

Note: The original recipe is actually double what I posted, and says you can still bake it in a 9x13... this probably works fine, but 6 cups seemed like a ton of oats to me, and 3 cups feeds my family of 5 perfectly.

Try #4 - February 5, 2013
I reduced the oil to 1/3 cup and sugar to 1/4 cup and while it was obviously less sweet, it was still good, especially with the pear chunks to give a burst of sweetness every few bites.  The kids still wanted seconds and thirds, so I guess they didn't notice the decreased amount of sugar, and I feel better about including this in our regular breakfast rotation with a reduced amount of oil and sugar.

Seven Grain Bread

3 3/4 cup whole wheat flour (18 2/3 oz)

2 tsp salt
2 Tbsp dry milk
2 1/2 Tbsp butter
3/8 cup 7-grain cereal
2 Tbsp molasses
1 11/16 cup water (13 1/2 fl oz)
1 1/2 tsp dry yeast

Put all ingredients in bread machine.  Bake on multigrain setting (5 hours).

Source: Bread Bakery (recipes that came with my bread machine)

Try #1 - January 29, 2013
This came out amazingly soft and rose perfectly!  Other times that I've tried 100% whole wheat (with no bread flour) have produced low, dense loaves, but this one worked great!  I wonder if it had anything to do with the fact that I actually weighed the flour for the first time...  Also, my "7 grain cereal" was actually a 5 grain toasted mix of millet, quinoa, brown rice, wheat berries, and spelt.

Try #2 - February 4, 2013
I made this with the actually 7-grain cereal this time, and was surprised that it didn't rise as well and wasn't as  soft as my first try with the 5-grain mix.  Still about the same taste, though, and delicious when dipped in cauliflower soup.

Crockpot Pasta Fagioli

1 pound lean ground beef, browned and drained
1/2 large red onion, chopped
1 cup carrots, chopped
2 celery stalks, sliced
2 cans (14.5 oz) diced tomatoes (and juice)
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth
1 jar (26-ounce) pasta sauce
2 tsp oregano
1 T Tabasco sauce
1/2 tsp salt
1/4 tsp black pepper
1/2 cup dry pasta, to add at end of cooking time
10 oz chopped spinach, to add at end of cooking time (optional)

1. Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot.
2. Brown the meat on the stovetop, and drain well. Let it cool a bit.
3. Chop up the carrots, onion, and celery. Add it to the empty crockpot.
4. Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobasco sauce. Stir in your meat.
5. Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.
6. Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.
7. Serve with a bit of parmesan cheese if you have it.

Source: A Year of Slow Cooking

Try #1 - April 22, 2013
This was a quick and easy meal, with ingredients I usually have on hand.  It was good, although fairly rich, and too salty for my taste.  Next time I would omit the 1/2 tsp extra salt. I added 1 cup of pasta instead of 1/2 cup because 1/2 cup just sounded ridiculously small.  I also just added a few drops of hot sauce instead of a full Tbsp because I didn't want to risk it being too spicy for the kids.  It was not spicy at all and they seemed to like it.  I also added about 10oz of frozen chopped spinach just before serving, because I wanted to give the meal some green.  The spinach made no difference in the taste or texture, since it was finely chopped, so I think it was a good addition.

Monster Cookies

1/2 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
1 1/2 cups peanut butter
3 eggs
3/4 tsp corn syrup
3/4 tsp vanilla extract
2 tsp baking soda
4 1/2 cups rolled oats
1/4 lb M&Ms
1/4 lb chocolate chips

1. Preheat oven to 350.
2. In a large bowl, cream together the butter, white sugar, brown, sugar, and peanut butter until smooth.  Beat in the eggs, then stir in the corn syrup and vanilla.  Mix in baking soda and oats until well blended.  Stir in the M&Ms and chocolate chips.
3. Roll dough into 2 inch balls, and place 3 inches apart on an ungreased cookie sheet.  Flatten slightly with a fork.
4. Bake for 12 to 15 minutes in the preheated oven.  Cool on cookie sheets for a few minutes before transferring to wire racks to cool completely.

Source:  Allrecipes

Try #1 - January 22, 2013
These were fun to make with the kids.  I used slightly less white and brown sugar than the recipe called for.  I also didn't roll the dough as that would have been quite messy, so I just used the normal two spoon scoop method.  I also didn't make them "monster" size, so my cookies only took about 10 minutes to bake.  Pretty yummy!

Cheddar Herb Bread

2 cups flour (I used 1 1/2 cup all purpose, 1/2 cup whole wheat)
1 Tbsp sugar
1 Tbsp dried parsley (I used 1/2 Tbsp)
1 Tbsp dried dill (I used 3/4 Tbsp)
1 Tbsp dried rosemary (I used 3/4 Tbsp)
2 tsp baking powder
1/2 tsp salt
1/4 cup butter
4 oz white cheddar cheese, shredded
3/4 cup milk
1 egg, slightly beaten

1. Preheat oven to 350.  Lightly grease a loaf pan.
2. Mix flour, sugar, parsley, dill, rosemary, baking powder and salt.
3. With a pastry blender, cut in 1/4 cup butter until mixture resembles coarse crumbs.  Stir in cheese.
4. In a bowl combine milk and egg.  Add to crumb mixture all at once.  Stir quickly with a fork to moisten.  Spread in prepared pan.  Bake 45 minutes or until a wooden pick inserted in center comes out clean.
5. Cool in pan on wire rack for 10 minutes.  Turn loaf out onto wire rack; cool completely.

Source: http://www.sweetandsavoryfood.com/2013/01/cheddar-herb-bread-mix-great-gift-idea.html

Steel-Cut Oats with Dates and Cinnamon

1 cup steel-cut oats
3 cups water
4 pitted dates, cut into small pieces
1/2 tsp ground cinnamon
1/2 tsp sea salt
1 Tbsp butter

Place all ingredients in a pan and stir briefly; bring to a boil.  Reduce heat to low, cover, and simmer for 20 to 25 minutes.

For a quicker version, soak steel-cut oats in 2-quart pan with water for 8 to 12 hours or overnight.  In the morning add remaining ingredients, bring to a boil, reduce heat to low, and simmer, stirring constantly for 5 minutes.

Serve with your favorite toppings.

Source: Feeding the Whole Family

Try #1 - January 18, 2013
I've struggled in the past to like steel-cut oats, but this recipe did it for me!  I left out the dates, but stirred raisins into the kids' oatmeal after it was cooked.  I also topped each bowl with homemade applesauce.  Delicious - I even went for seconds!  Amazing what a little cinnamon, salt, and butter can do to improve breakfast.

Split Pea Soup with Fresh Peas and Potatoes

1 cup green split peas
1 Tbsp butter or extra-virgin olive oil
1 onion, chopped
1 to 2 tsp sea salt
1 rib celery, chopped
1 carrot, chopped
2 small red potatoes, chopped
1 tsp ground cumin
Freshly ground pepper
4 cups water or vegetable stock
1 large bay leaf
1 small ham bone (optional)
2 tsp apple cider vinegar (if using ham bone)
1/2 cup fresh or frozen peas
1 Tbsp snipped fresh dill or 1 tsp dried

1. Soak split peas 4 to 6 hours in 4 cups of water.  This will help digestibility, quicken cooking time, and improve the texture of the soup.  Discard soaking water.
2. Heat butter in a pressure cooker or 4-quart pot.  Add onion and salt and saute until onion begins to soften.  Add celery, carrot, potatoes, cumin, and pepper to taste; saute 3 to 4 minutes more.  Add split peas, water, and bay leaf.  Add ham bone, if using, and vinegar.
3. If pressure-cooking: Bring up to pressure on high heat, then lower heat and cook 40 minutes.
If using a soup pot: Bring to a boil, lower heat, and simmer 60 to 90 minutes.
4. Once split peas have softened and the soup has become creamy, remove the ham bone.  Cut off any meat, discard skin and bone, dice meat into small pieces, and add to soup with peas and dill.  Check seasonings; add more salt and pepper if needed.  Continue cooking a few minutes more until peas are tender.

Source: Feeding the Whole Family

Try #1 - January 18, 2013
Yums!

Country Captain Chicken

1 3/4 pounds boneless, skinless chicken thighs
2 Granny Smith apples, peeled, cored, and diced
1 onion, peeled and diced
1 green bell pepper, seeded and diced
3 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 cup raisins (or 2 T currants)
1 (14.5-ounce) can diced tomatoes
1/2 cup chicken broth
1 cup raw long-grain basmati white rice (to add later)
1 pound fully cooked shrimp (optional, to add later)

1. Use a 6-quart slow cooker. Put the chicken into the bottom of your stoneware. Add chopped apple, onion, and bell pepper. Add garlic and all spices. Toss in the raisins and the entire can of diced tomatoes. Stir in the chicken broth. Cover and cook on low for 6 hours, or until chicken is tender, but still intact.
2. Using tongs, remove chicken carefully from the slow cooker and place in a covered dish to keep warm.
3. Stir in raw white rice. Cover and cook again for about 30 minutes, or until rice is bite-tender. Stir in frozen shrimp, and recover cook for about 15 minutes, or until shrimp is heated through.
4. Serve rice and shrimp mixture on a plate with chicken pieces arranged on top.

Source: A Year of Slow Cooking

Try #1 - February 4, 2013
A hit with Nathan and Abby, not so much with William... but overall a good recipe.  The apples completely dissolved by the time I served it.  I used brown Jasmine rice, and had to increase the final cooking time to about 90 minutes (and had to add about 2 cups of additional water).  I omitted the shrimp, although that sounds yummy.

Ethiopian Chicken Stew (Doro Wat)

1 (14.5-ounce) can diced tomatoes, undrained
1 1/2 pounds boneless, skinless chicken thighs
1/4 cup fresh lemon juice
2 tablespoons butter
3 large onions, diced (or 3 tablespoons dried minced onion flakes)
1 teaspoon ground ginger
1 tablespoon paprika
1 teaspoon cayenne pepper, and more to taste if you'd like (I used 1/4 tsp)
1/2 teaspoon black pepper (I used 1/4 tsp)
1 teaspoon ground turmeric
2 cups water
I added 1/2 tsp salt
8 hard-boiled eggs (peeled, to add later)

Use a 6-quart slow cooker. Empty the tomato can into your cooker. Put in the chicken thighs, and add the lemon juice. Now add butter, onion, and ALL of the spices. Pour in the water. Cover and cook on low for 6 to 8 hours, or high for 4 to 5. Your soup is done when the onions are soft and translucent and the chicken is cooked through and begun to fall apart. Ladle into a wide-mouth bowl and place a whole hardboiled egg into each dish.

Source: A Year of Slow Cooking

Try #1 - January 15, 2012
The hardboiled egg on top is brilliant!  And, a little spice definitely goes a long way... even reducing the cayenne to 1/4 tsp still made it a little too spicy for the kids, and the spice intensified the day or two after.  It was, however, better tasting the next day (for my husband and I to enjoy, since it was too spicy for the kids!).

Cauliflower Soup

2 Tbsp olive oil
1/2 whole onion, finely diced
2 whole carrots, finely diced
2 stalks celery, finely diced
1 whole (to 2 whole) cauliflower heads, roughly chopped
2 Tbsp fresh or dried parsley, chopped
2 quarts low-sodium chicken broth or stock
4 Tbsp butter
6 Tbsp all-purpose or whole wheat flour
2 cups whole milk
2 tsp salt

1. In a large soup pot or dutch oven, heat 2 Tbsp olive oil. Add the onion and cook for a few minutes, or until it starts to turn brown.
2. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.
3. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
4. In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly, until thickened.
5. Add milk mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Source: adapted from The Pioneer Woman

Try #1 - January 11, 2013
This was really good - everyone liked it.  I made several changes from the original recipe because I just couldn't imagine consuming a soup with a whole stick of butter plus a cup of half-in-half plus a cup of sour cream.  I think this would have made it way too rich - and it was rich enough as it was.  I blended it up for Lucy, and decided to serve it to the older kids that way too, which I think was a good move.  Nathan and I liked the chunks of cauliflower and other veggies.

Try #2 - February 5, 2013
Still yummy!  Two teaspoons of salt was just right.  I served it with Seven Grain Bread, and the bread was extra yummy when dipped in the soup.

Greek Lemon Chicken Soup

2 tablespoons olive oil
1 onion, finely diced
2/3 cup Arborio rice
5 cups chicken stock, plus 1 cup water
1 pound boneless, skinless chicken breast, diced
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon salt
1 teaspoon ground pepper
Fresh parsley for garnish

1. In a medium pot, heat the olive oil and sauté the onions until they are soft and translucent. While the onions are cooking, bring another pot of salted water to a boil and add the rice.
2. When the onions are ready, add the chicken stock and water and bring to a bare simmer.
3. When the rice is nearly done — firm, but mostly cooked — drain the boiling water and add the rice to the chicken broth. Add the diced chicken breast to the pot. Let this cook 5 to 8 minutes.
4. In a small bowl, beat the eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper and garnish with parsley. Serve hot.

Source: http://www.pccnaturalmarkets.com/pcc/recipes/avgolemono-soup-greek-lemon-chicken-soup

Try #1 - January 14, 2013
This soup was a nice change, but a bit too lemony for me... I did use bottled lemon juice, and I wonder if that's more concentrated than fresh would have been.  Adding some frozen sweet corn balanced out the lemon a little bit.  Still, an interesting twist on a chicken/rice soup.

Crock Pot Black Beans

1 lb dried black beans, picked over and rinsed
Water to soak
1 to 2 medium onions, chopped
2 cloves garlic, minced
1 jar of prepared salsa (green or red), or 2 cups homemade salsa
Chicken or vegetable broth to cover soaked beans
Ham bone (optional)

1. Pick over the beans for small stones or any other foreign matter, rinse them and soak in about four times the volume of water to beans for about 8 hours.
2. Drain the beans and put them in the crock pot with the onions, garlic, salsa, and ham bone.
3. Cover with the broth.  Cook on low for 8 hours or high for 4 hours.
4. Serve over rice or in a bowl as a side dish.

Source: http://www.thefeastwithin.com/2009/01/28/crock-pot-black-beans/

Try #1 - January 2013
Pretty good, made a ton... I ended up freezing a bunch.  I added some of them to some chili, which gave the chili a nice twist.  Leftovers work well in Quinoa Chili.