Beef, Vegetable, and Almond Stir-Fry

1/2 cup rice
3/4 pound flank steak, sliced 1/4 inch thick
3 tsp reduced-sodium soy sauce
2 tsp toasted sesame oil
1 Tbsp grated fresh ginger
2 cloves garlic, minced
2 medium carrots, thinly sliced
1 medium onion, chopped
1 medium red bell pepper, thinly sliced
8 oz snow peas
3 Tbsp sliced almonds
2 Tbsp hoisin sauce

1. Cook rice per package directions.
2. Prepare steak while rice cooks. Toss steak with 2 tsp soy sauce. Heat 1 tsp oil in nonstick frying pan or cast-iron skillet over medium-high heat. Add ginger and garlic. Cook, stirring, 30 seconds. Add steak and cook, stirring occasionally, 2 to 3 minutes. Transfer to a plate.
3. Return pan to heat, and add remaining 1 tsp oil, carrots, onion, and pepper. Cook stirring occasionally, until it starts to soften, about 3 minutes. Stir in snow peas and almonds. Cook, stirring occasionally, 2 minutes.
4. Add reserved beef and juices, hoisin sauce, and remaining 1 tsp soy sauce. Cook, stirring, 1 minute. Stir over rice.

Source: Prevention Magazine, February 2011

Linguine with Walnut-Tomato Pesto

1 cup fresh basil leaves
1/4 cup walnut pieces
2 cloves garlic
6 oil-packed sun-dried tomatoes
2 Tbsp grated Parmesan
1/2 tsp salt
1/4 tsp red pepper flakes
6 Tbsp olive oil
12 oz linguine

1. Chop basil, walnuts, and garlic and food processor. Add tomatoes, cheese, salt, and red pepper. Pulse to combine, scraping down sides. Drizzle in oil with machine running. Process to a coarse paste.
2. Cook pasta per package directions. Add 1 cup of cooking water to processor and pulse until smooth. Toss pesto with drained pasta in warm pot.

Source: Prevention Magazine, February 2011

Chicken with Walnuts and Spinach

1/3 cup chopped onion
1 Tbsp olive oil
1 cup walnut pieces, chopped
1 cup baby spinach, chopped
1/2 cup grated provolone
4 thin-sliced, boneless, skinless chicken breasts, seasoned with 1/4 tsp salt and 1/4 tsp black pepper

1. Heat oven to 375. In frying pan, cook onion in oil over medium-low heat until softened, 5 minutes. Add 1/2 cup walnuts and cook 1 minute. Increase heat to medium. Add spinach. Cook until wilted, 2 minutes.
2. Put mixture in bowl and stir in cheese. Divide among chicken slices and roll up to enclose. Brush or spray chicken with remaining oil and roll in remaining nuts. Bake on greased baking sheet 30 to 35 minutes.

Source: Prevention Magazine, February 2011

Linguini with Leeks, Shrimp, and Arugula

1 (16-oz) bag linguini (or another long pasta), cooked and drained
1 Tbsp olive oil
1 Tbsp butter
2 leeks, cleaned and thinly sliced
1 tsp minced garlic
1/2 cup vegetable broth
1/2 pound medium shrimp, peeled and deveined
a handful of arugula
1/4 cup freshly grated Parmesan cheese
salt and pepper

In a medium saute pan, heat the olive oil and butter. Saute the leeks over medium-high heat until tender, about 5 minutes. Add the garlic and saute 1 to 2 minutes, until fragrant. Add the vegetable broth and bring to a boil. Reduce heat and simmer 5 minutes, until the sauce is slightly reduced. Add the shrimp and cook 3 to 4 minutes, until pink. Toss the leek-shrimp mixture with the cooked pasta. Add the arugula and toss. Add the grated Parmesan, toss, and adjust seasonings to taste with salt and pepper.

Source: The I Love Trader Joe's Cookbook

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.

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.

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.

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.

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.

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.