Lentil Stew Over Couscous
As we move toward colder weather, there’s nothing like a prepare-ahead hot meal to warm the soul. This season, I plan to increase my use of the slow cooker in order to simplify food prep and minimize take-out. I’d like to help you do the same. Almost always, when I use a recipe meant for…
Yellow Split Pea Dal with Mango
As the weather turns cold, thoughts turn to hearty dishes and slow cookers. This recipe was in a cookbook that came as a free option with a Kindle years ago. It has been a hit time after time and requires very little prep time. Use it as a main dish or side. Serves 6-8 SLOW…
Leftover Thanksgiving Vegetable Stir Fry
In an effort to limit food waste, I sometimes make a random stir fry from all the odds and ends in the refrigerator. After Thanksgiving last year I had red peppers, Vidalia onion, Brussels sprouts, sweet potato and a container of brown rice. I cut the firmest veggies (Brussels sprouts) into the smallest pieces so…
Slow Cooker Vegetable Soup with Pearled Barley
I’m trying random combinations of ingredients to come up with the simplest way to make a hearty vegetable soup for the cold winter days ahead. Here’s an initial try that was quite good, and with the pearled barley was filling. I don’t generally like the texture of frozen vegetables other than peas but in this…
Warm Lentil and Sweet Potato Salad with Maple Vinaigrette
By Stephanie Sedgwick, adapted by Julia Korenman If you have vegetarians at your Thanksgiving feast, consider a tasty lentil dish as a protein alternative to turkey. Ingredients: 1 large or 2 medium sweet potatoes (1 pound)1 cup lentils1 ½ tablespoons apple cider vinegar1 ½ tablespoons maple syrup2 teaspoons Dijon mustard¼ teaspoon nutmeg2 tablespoons finely chopped…
Slow Cooker Ratatouille
Adapted from a food.com recipe I received my first produce box from Hungry Harvest and there was one big beautiful eggplant. Roasting eggplants has not been my favorite cooking activity – too much trouble. Or maybe I’ve burned my fingers too many times trying to work with it before allowing it to cool. So instead I looked…
Cucumber Soup with Watercress
Adapted from myherbsmag.com I had a few extra cucumbers from my Hungry Harvest take this week. I saw this recipe and thought it was a simple, low calorie way to use the cukes without having to eat endless salads. I always like to try new herbs, and watercress is something I don’t recall cooking with…
Aloo Gobi – Indian Cauliflower and Potatoes – in the Slow Cooker
Indian Cauliflower and Potatoes – Variant of Aloo GobiAdapted from http://www.theperfectpantry.com/2013/04/recipe-for-slow-cooker-aloo-gobi-spiced-cauliflower-and-potatoes.html As found on Hungry Harvest Recipe site, posted by another Hungry Harvest Happy Chef. I adjusted the spice by using only 1/2 of a jalapeño, without the seeds. That gave it just a little zing, without actually being spicy. And it has the healthy…
Spiced nuts
I was looking for a spiced nut recipe to match one we had recently at The Little Beet – slivered almonds with turmeric and pepper. I couldn’t find anything equivalent so I combined several recipes that seemed interesting, and added turmeric.. I used all the nuts and seeds below, in similar proportions, but with overflowing…
Fall Fruit Salad
Adapted from www.passthechallah.com I made this for Thanksgivingand New Years Day and everyone loved it! It’s a good change from the usual fruit salads. The lemon in the dressing keeps the apples from turning brown. It’s best, though, if used the same day as it is prepared because the pears start to get soft overnight. Ingredients:⅔…