Slow Cooker Ratatouille

Adapted from:    http://www.food.com/recipe/ratatouille-in-the-crock-pot-52757

I received my first produce box from www.hungryharvest.net and there was one big beautiful eggplant.  Roasting eggplants has not been my favorite to prepare (it's ok if someone else bothers with it).  So I looked for a slow cooker recipe so there'd be no piercing, roasting, scooping, etc.  And I was able to use the red peppers and cilantro from the box.

As I mentioned in a previous slow cooker post, herbs get faded out in this method of cooking.  If you're changing from a traditional stovetop recipe, you usually need to triple the herbs needed.  Fresh herbs especially lose their flavor.  Since I prefer to use fresh rather than dried spices,  I added them to this recipe by putting in a 1/4 cup of basil at the beginning, and another 1/4 cup when the dish was finished and just waiting on 'warm' to be eaten.  I also added plenty of cilantro, a sweet potato and a few scallions ... just because I had them.  I was concerned this time because I've never filled my slow cooker close to the brim.  Since these ingredients don't expand like grains that I use in other dishes, though, I thought I'd be safe.  In fact, the cooker was only half full by the end!

Think of this as a slow cooker version of stir fry to use up any extra veggies. The sweetness of the 1 teaspoon of sugar and the tomatoes and Vidalia onions went a LONG way.  This was really good - and the house smelled great!

Ingredients (think of these as a rough guide):

2 large sweet onions, cut in half and sliced
1 large eggplant, sliced, cut in 2 inch pieces (skin on)
1-2 sweet potatoes
2 small zucchini, sliced
2 large garlic cloves, minced
2 large green or red bell peppers, de-seeded and cut into small chunks
28 oz can diced tomatoes with their juice
1 (6 ounce) can tomato paste (optional)
1 teaspoon dried basil (I used 1/2 cup of fresh basil- half added at the beginning, half at the end)
1/4 cup cilantro (optional - also half at the beginning, half at the end)
1⁄2 teaspoon dried oregano (I prefer ground, but flakes are fine)
1 teaspoon sugar
2 teaspoons salt
1⁄2 teaspoon black pepper
1⁄4 cup olive oil
red pepper flakes, to spice it up

Directions:

1) Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
2) Next sprinkle half the basil, oregano, sugar, salt and pepper on the veggies.
Dot with half of the tomato paste, if using.
3) Repeat layering process with remaining vegetables, spices and tomato paste.
4) Drizzle with olive oil.
5) Cover and cook on LOW for 7 to 9 hours.

Refrigerate to store.
May freeze up to 6 weeks.

Ratatouille hungry harvest 2/14/2017

Slow Cooker Moroccan Turkey Stew

http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-moroccan-turkey-stew-recipe2.html

Roasted butternut squash

I bought butternut squash, thinking I would make butternut squash chili, one of my favorite hearty dishes, but it does take some time to cook and the squash was starting to not look so good.  So I simply roasted it with other vegetables that needed to be used and used a light swirl of date syrup and it was delicious.

Ingredients: 
1 pound butternut squash, pre-cut
1 red pepper, in bite-size pieces
1/2 red onion, in bite-size pieces
1 cup cherry tomatoes, cut in half

Olive oil - to coat ~14" baking dish
Olive oil - few Tbsp to lightly coat the vegetables

Salt and Pepper to taste
1 Tbsp white balsamic vinegar
1 Tbsp low sodium soy sauce or tamari
Thin swirl of date syrup - see photo for estimate

Directions:
1) Preheat oven to 415 degrees.  Coat baking dish with oil.
2) Toss vegetables in light coating of oil.  Then lightly sprinkle with salt and pepper, then add the vinegar, soy and date syrup.
3) Toss after 20 minutes, then check every 10 minutes until done.  Vegetables should be browning on the outside and tender inside.  They can be served hot or room temperature.

Sautéed Spinach

After a trip to Costco we had way more spinach than two of us could possibly use, so I simply sautéed about 1/2 pound and served it topped with pine nuts, served along side some leftover roasted vegetables.  You can add tofu, lentils, chicken or fish to your dinner plate to complete the meal.

Ingredients:
1/2 pound baby spinach
1/4 red onion, roughly chopped or 1 bunch scallions
2 cloves garlic
1 tsp dried mustard
Optional - 1 Tbsp grated ginger
Optional - 1/2 teaspoon red pepper flakes
Optional - pine nuts as topping
Kosher salt and fresh ground pepper to taste

2 Tbsp canola oil for pan

Directions:
1) Heat oil in deep pan.
2) Add onion or scallions, garlic and ginger.  Saute until onion softens.
3) Add spinach, mustard and pepper flakes (if using).  Saute, stirring frequently, until spinach is wilted.  Add salt and pepper to taste.
4) Top with pine nuts if desired.

Adapted a lot from http://www.epicurious.com/recipes/food/views/spiced-chicken-stew-with-carrots-56389612

YIELDServes 4 ACTIVE TIME10 minutes TOTAL TIME4 hours 10 minutes

This doesn't have much in the way of spices, and turned out much better than I thought it would.  This is cooked without any broth, but it surprisingly cooks in its own juices and improves with time.  I plan to try it again with chopped tomatoes.

INGREDIENTS:

8 bone-in chicken thighs and/or breasts (about 2 1/2 pounds total)
Coarse salt and freshly ground pepper
2 tablespoons olive oil (optional)
2 pounds baby carrots
4 small round potatoes
2 garlic cloves, thinly sliced
1 cinnamon stick
1/2 teaspoon ground cumin
1/2 tsp ground coriander
1/2 tsp cocoa chili powder

1/4 cup golden raisins
1/2 cup fresh cilantro leaves
1/4 cup sliced almonds, toasted (optional)

Directions:

1) Season chicken with salt and pepper.  Add carrots, potatoes, any other veggies you might want, garlic, cinnamon stick, and cumin to pot. Place chicken on top. Cover and cook on high until chicken is cooked through, 4 hours (or up to 8 hours on low).
2) Add raisins 15 minutes before done.
3) Using a slotted spoon, transfer chicken and carrots to a serving dish.  Remove cinnamon stick; top with cilantro and almonds. Season cooking liquid with salt and pepper. Spoon over chicken before serving.

Warm Lentil and Sweet Potato Salad with Maple Vinaigrette

Warm Lentil and Sweet Potato Salad with Maple Vinaigrette
By Stephanie Sedgwick, adapted by Julia Korenman

Ingredients:
1 large or 2 medium sweet potatioes (1 pound)
1 cup lentils,
1 ½ tablespoons apple cider vinegar,
1 ½ tablespoons maple syrup,
2 teaspoons Dijon mustard,
¼ teaspoon nutmeg,
2 tablespoons finely chopped chives,
salt,
3 tablespoons olive oil.

Directions:
1) Preheat oven to 375 degrees
2) Prick each potato several times and place in oven on aluminum foil.  Bake for 45-90 minutes until the juices ooze out a bit and the sweet potato is soft.  Let cool.

3) Rinse lentils and place in 3-4 quart pot. Add enough water to cover 1-2 inches above the lentils. Place pot over medium heat and cover with lid ajar.  When the water starts to boil adjust the heat so the water stays at a low boil.  Cook for about 25 minutes until the lentils are tender but not falling apart. Drain.

4) Whisk together the vinegar, maple syrup, mustard, nutmeg, chives and salt to taste (I do not use salt) in a large bowl.  Slowly add the oil, whisking to incorporate.  Add the lentils to the dressing.

5) Carefully peel the sweet potatoes and discard the skins.  Cut the flesh into ½ inch chunks;  and place into the bowl with the lentils.  Gently toss to coat evenly with the dressing.

Serve warm or at room temperature.

Crock Pot Vegetable Soup with Pearled Barley

I'm trying random combinations of ingredients to come  up with the most simple way to make a hearty vegetable soup for these cold days.  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 setting they cook through well enough so that I don't mind them.  Using them makes it easy to have ingredients on hand all the time.  I was glad to use up the frozen veggies that have been in my freezer for a while. Buying them always seem like a good idea when I see them in the store, since they usually retain the nutritional value of fresh vegetables.  Actually cooking and eating them is another story.

Ingredients:
About 30 oz low sodium vegetable broth (365 brand, e.g.)
28 oz diced tomatoes
16 oz frozen vegetables (e.g. carrots, peas, string beans cut in 2 to 3 pieces)
6 ounces sliced mushrooms
16 oz canned corn, drained
1/2 cup uncooked pearled barley or other healthy grain
1 tsp dried oregano
1 tsp dried basil
15 oz chickpeas, rinsed and drained

To serve, can add a splash of white balsamic vinegar or lime; or top with cheese and reheat.

Directions:
1) Combine broth, tomatoes, mixed vegetables, pasta and herbs in slow cooker.
2) Cook on low for 6 hours or high for 2-3 hours.  Stir in chickpeas, then cook on high 10 minutes or until heated through.
3) When serving, can add a splash of white balsamic vinegar, lime or cheese.  Vinegar is my preference.

Classic Potato Latkes

From Everyday Cooking for the Jewish Home  BY Ethel Hofman

Makes 24

Ingredients:

2 eggs
1/4 small onion grated or finely chopped
4 medium potatoes (made with 1/2 sweet and 1/2 white)
1/4 tsp baking powder
3 Tbsp flour - or 1-2 Tbsp matzo meal
1 tsp salt
1/4 tsp pepper
vegetable oil for frying
Apple sauce, sour cream or cinnamon sugar (1 part cinnamon to 5 parts sugar)

Directions:

1) Put onion and potatoes thru shredding/grating tool of food processor.  Add baking powder, flour salt and pepper and onions.

2) Heat 1/8 inch oil in a large skillet over medium heat.  Drop rounded tablespoonfuls of potato mixture into skillet; press lightly with the back of a spoon to flatten slightly.  Cook on both sides until brown, about 3 minutes per side.  Continue frying, adding more oil as needed.

3) Drain on paper towels.  Serve hot with applesauce for a meat meal or sour cream for a dairy meal or cinnamon sugar for either.  Can keep warm in a 250 degree oven.

Thai Carrot Sweet Potato Soup

http://cookieandkate.com/2016/thai-carrot-sweet-potato-soup-recipe/

challah stuffing with wild rice and raisins

http://www.foodnetwork.com/recipes/food-network-kitchens/challah-bread-mushroom-stuffing-with-wild-rice-and-raisins-recipe.html

vegetarian stuffing for thanksgiving with sourdough

http://www.foodnetwork.com/recipes/dave-lieberman/sourdough-bread-stuffing-recipe.html#communityReviews

"ROAST" Brussels Sprouts

From epicurious

Consider adding orange sauce from my other brussels sprouts recipes and using walnuts instead of almonds, and skip the parmesan.  Can use Nutritional yeast instead.


YIELDServes 4 ACTIVE TIME5 minutes TOTAL TIME30 minutes
INGREDIENTS

2 cups fresh brussel spouts, halved
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 cup raw sliced almonds
juice of 1/2 lemon
2 tablespoons parmesan cheese, grated
 Buy all at Peapod
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PREPARATION

Preheat oven to 400° F.
Place the brussel spouts, olive oil and salt on a sheet tray and toss to combine.
Bake the brussel sprouts, cut side down, for 20 minutes.
Remove from oven and top brussel sprouts with sliced almonds. Bake for an additional 5 minutes.
Place the roasted brussel sprouts and almonds in a bowl, top with Parmesan cheese and the juice of half a lemon.
Serve.

mixed nuts with rosemary and cayenne

http://cookieandkate.com/2013/rosemary-roasted-nuts/#comments

additional similar recipe in Earthbound Cook

I substituted thyme for the rosemary and thought it was excellent.  Need more spice mix relative to the nuts than described.

Oven at 365 not 375.  Watch carefully - especially cashews.  Used less cayenne initially, but added more after mixed up.  Used EVOO instead of butter.

Added date syrup afterwards, but the sweetness cut the taste.  Consider using instead of brown sugar. Used coconut sugar -- same 15 calories per tsp, "0" fat in that amount.

Bring as appetizer for Aruna's house.

Moroccan Chickpeas with Apples

From Julia Korenman, adapted from the Washington Post by her and further by me.

This was a quick delicious dish - not too many ingredients!  Since no one was ready for dinner when it was done cooking, I kept it warming on the stove for another 30 minutes or so.  In that time, the chick peas became softer, to a perfect texture.  I'll be aiming for that same time frame in the future.  The red pepper took up the flavorings so well, that next time I'll increase it from 1 red pepper to two.

Ingredients:
1-2 Tbsp olive oil
1 medium sweet onion, diced (used 1/2 of a large Vidalia)
1-2 medium red bell pepper, diced
1 medium Granny Smith apple, diced (I didn't peel it)
1/4 - 1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp cumin
1/4 tsp ground allspice
1/4 tsp ground cloves (ran out; so used Ras El-harout, a blend of all the spices included here)
pinch of cayenne pepper
8-12 oz tomato sauce (worked well with Rao's tomato basil sauce)
1 Tbsp water
2 16-oz cans chick peas, rinsed and drained
1 Tbsp light brown sugar

Directions:
1) Heat just enough oil to coat the bottom of a large saute pan or skillet over medium heat.  Add the onion and bell pepper and cook for 3 minutes.
2) Add the apple and 1/4 tsp salt.  Cook for about 4 minutes, stirring occasionally, until the vegetables soften.
3) Add the cinnamon, cumin, allspice, clovers, cayenne, tomato sauce and water.  Mix well and cook for one minute.
4) Add the chickpeas and brown sugar; mix well.  When the liquid comes to a boil, cover the pan, reduce the heat and simmer for 15 minutes.  Taste and add additional 1/4 tsp salt if needed.  If there's such liquid, increase the heat to high and cook for 2-3 minutes until the liquid has reduced.  Serve hot or at room temperature.  This is where an extra 30 minutes at a VERY low temperature (even on 'OFF' on an electric stove) can improve the texture in my opinion.

Serve hot or at room temperature;

plain or with quinoa, couscous or brown rice.