Vegetable Beef Stew!

3-5 russet potatoes, cut into 1 inch pieces
3-5 carrots, cut into 1 inch pieces
1-2 onions, cut into 1 inch pieces
1/2 lb. beef stew meat
2 cloves of garlic, minced
15 oz. can diced tomatoes
30 oz. water + 2 T. flour, whisked
2 T. red wine vinegar
1 t. salt
1 t. black pepper
4 sprigs of rosemary
4 sprigs of thyme
parsley

Layer potatoes, carrots, onions, beef, garlic and tomatoes in a slow cooker.  Mix with water and flour mixture and red wine vinegar.  Season with salt, pepper, rosemary, and thyme. Cover and cook on low for 6 hours or until meat is cooked and vegetables are soft.  Remove rosemary and thyme sprigs and garnish with fresh parsley.

Squash and Lentil Stew!

1 butternut squash
1 T. olive oil
3 carrots, sliced
1 onion, diced
1 c. red lentils
4 c. vegetable broth
2 T. tomato paste
15 oz. chickpeas
1 t. ginger
1 t. cumin
1 t. curry powder
1 t. black pepper
1 lime, juiced
cilantro
1/2 c. peanuts
plain yogurt

Peel, seed and dice squash.  Saute with carrots and onion in olive oil in a large pot.  Once soft, add lentils, broth, tomato pasts, chickpeas, and spices.  Simmer for 20 minutes or until lentils are cooked.  Add lime juice and cilantro and top with peanuts.  Stir in yogurt if desired.

Apple Crisp!

4 large apples, cored and diced
2 T. cinnamon
1/4 c. brown sugar
1/2 c. oats
1/4 c. chopped walnuts
1/2 c. yogurt

Toss apples with 1 T. cinnamon and 1 T. brown sugar in a slow cooker.  Top with remaining cinnamon, brown sugar, oats, and walnuts.  Cook on high for 4 hours or low for 8 hours.  Serve with a dollop of yogurt.

Broccoli Cheese Strata!

1 whole wheat baguette, cut into 1 inch cubes
1 head of broccoli, chopped into florets
1 onion, diced
2 t. olive oil
8 eggs and 8 egg whites
2 c. milk
1 c. cheddar cheese, shredded
1 t. nutmeg
1 t. black pepper

Place bread cubes in a large casserole dish.  Top with broccoli florets.  Saute onion until soft and let cool.  Whisk eggs, egg whites, milk, cheese, nutmeg, pepper, and onions in a large bowl.  Pour mixture over bread and broccoli.  Cover and refrigerate for 8 hours or overnight so bread absorbs the egg mixture.  Uncover and bake at 350 degrees for 1 hour or until the top is golden brown.

Black Bean Sweet Potato Hash!

1 T. olive oil
2 sweet potatoes, peeled and diced
1 red bell pepper, seeded and diced
1 t. cumin
1 t. cinnamon
2 c. black beans
1/2 c. salsa
1/4 c. cilantro, chopped
1 avocado, diced

Saute sweet potatoes and bell pepper in olive oil with cumin and cinnamon until soft.  Stir in black beans, salsa, and cilantro and cook for a few more minutes.  Top with diced avocado and a sprig of cilantro.  Serve with a poached egg, tortilla chips, or quinoa if desired.

Caramel Apple Ricotta Tart!

15 oz. ricotta
2 egg yolks
1/4 c. sugar
2 T. lemon zest
2 T. maple syrup
4 T. heavy cream
2 t. olive oil
1/4 c. cornmeal
2 apples, diced
2 t. cinnamon
1/2 c. sugar
1/4 c. heavy cream

Whisk together ricotta, egg yolks, sugar, lemon zest, maple syrup, and 4 T. heavy cream.  Meanwhile, saute apples with cinnamon until soft. Grease a pie pan with olive oil and dust with cornmeal.  Fill with the ricotta mixture and top with apples.  Bake at 350 degrees for 30 minutes.  Heat 1/2 c. sugar until caramelized.  Remove from heat and add 1/4 c. heavy cream.  Drizzle caramel over tart.

Chicken Tortilla Soup!

1 T. olive oil
1 onion, diced
1 jalapeno, seeded and diced
2 cloves garlic, minced
6 c. chicken broth
15 oz. fire-roasted tomatoes with chiles
2 c. black beans
1 lb. chicken breast
1 t. cumin
1 t. black pepper
2 limes, juiced
1/4 c. cilantro, chopped
4 tortillas, cut into strips
1 t. chili powder
1 avocado, diced

Saute onion in olive oil until soft.  Add jalapeno and garlic, and saute for a minute more.  Add chicken broth, tomatoes, black beans, chicken, and spices.  Simmer for 20 minutes or until chicken is cooked.  Remove chicken and shred with 2 forks.  Add chicken back to the pot, along with lime juice and cilantro, and simmer for a few more minutes.  Meanwhile, place tortilla strips on a greased sheet pan and coat with olive oil spray and chili powder.  Bake at 350 degrees for 10 minutes or until crisp.  Serve soup garnished with tortilla strips, diced avocado, and a sprig of cilantro.