RED Lentil Soup

RED Lentil Soup

Ingredients:

28oz can diced tomatoes
4 cups broth
1 cup red lentils
1 onion, diced
2 sweet potatoes, peeled and cubed
3-4 medium carrots, sliced
3-4 cloves garlic, chopped
4 tbsp soy sauce
3 tbsp white wine vinegar
3 tbsp balsamic vinegar
2 tsp garam masala
2 tsp minced ginger
1/4 tsp cayenne pepper
2 cups spinach (optional as it ruins the RED!)

Combine all the ingredients except the spinach in the slow cooker.  Cook on low 8-10 hours.  Add the spinach for the last 30 minutes. 

Carrots Braised in Butter

Carrots Braised in Butter
from Mastering the Art of French Cooking

Ingredients
1 1/2 lbs carrots, peeled and quartered
1 T sugar (to develop the flavor)
1 1/2 c water
1 1/2 T butter
1/2 tsp salt
pinch of pepper

Instructions
Combine carrots, sugar, water, butter, and salt in a medium saucepan, bring to a boil. Cover and boil slowly for 30-40 minutes or until the carrots are tender and most of the water has evaporated. Correct the seasoning.

Greek Chicken with Artichokes and Peas

Greek Chicken with Artichokes and Peas

Ingredients:

1 cup white wine
1/2 cup chicken broth
2 tbsp white wine vinegar
2 tbsp lemon juice
1 tbsp Dijon mustard
1 tbsp Greek seasoning
1 tsp dried oregano
1/4 tsp cayenne pepper
 4 cloves garlic, pressed
1 lb chicken breasts
1 cup frozen peas
1 bag frozen artichoke hearts
4 oz cream cheese
cornstarch as needed

Combine the ingredients through cayenne pepper in the slow cooker.  Add the chicken.  Pour on the peas and artichokes.  Cook on high 3-4 hours. Chop or shred the chicken.  Stir in the cream cheese and use cornstarch to thicken as needed. 

Serve with quinoa or rice. 

Inspired by these two recipes from Epicurious. 

Chicken Clay Pot

Chicken Clay Pot

1/4 cup brown sugar, packed
1 cup chicken broth (divided)
1/4 cup soy sauce
3 tbsp fish sauce
2 tbsp rice wine vinegar
1 tsp lemon juice
1 tbsp arrow root
1 tsp garlic powder
1 tsp ground ginger
1 lb chicken breasts
1 bag unshelled, frozen edemame

Heat a pot over low heat. Combine 1/2 chicken broth, with the soy sauce through ground ginger.  Add brown sugar and melt slowly over medium heat, stirring frequently to avoid sticking and burning.  Add the soy sauce mixture, stirring to combine.

 Add the chicken to the slow cooker and toss with sauce. Add the edemame.  Add the remaining chicken broth as need.  Cook on high 3-4 hours. 

Adapted from this Epicurious recipe.

Dijon-Cheddar Mac N Cheese

Dijon-Cheddar Mac N Cheese

Ingredients:

1 lb whole wheat pasta
4 tbsp butter, divided
2 tbsp whole wheat pastry flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mustard (powder)
2 tbsp Dijon mustard
2 cups milk
2 cups shredded sharp cheddar cheese
1/4 cup whole wheat bread crumbs

Pre-heat oven to 350 degrees.

Cook pasta according to package directions, but for 1-2 minutes less than directed.

Melt 3 tbsp of butter over medium heat.  Add flour and the three spices.  Stir for a few minutes.  Mix in the dijon mustard and milk.  Cook over medium-high heat until the sauce is thick.  Remove the pan from the heat and mix in almost all of the cheese.

Mix the pasta and sauce in a sprayed baking dish.  Sprinkle with remaining cheese and bread crumbs.  Cut up the remaining butter and sprinkle over pasta.

Bake for 20-25 minutes.

Parmesan, Spinach Rice

Parmesan, Spinach Rice

Ingredients:
3 cups water
1 1/2 cups brown rice
1 bullion cube
1-2 cups fresh spinach, minced
1/4 cup fresh grated parmesan

Bring water, rice, and bullion cube to boil.  Reduce heat and simmer 25 minutes.  Mix in spinach and cheese. 

Spicy, Tangy Tomato Chicken

Spicy, Tangy Tomato Chicken

Ingredients:
1 can diced tomatoes
1/4 cup balsamic vinegar
1/4 cup red wine
1 tbsp pasta seasoning
1 tsp garlic powder
1/4 -1/2 tsp cayenne pepper
1 lb chicken breasts
1cup frozen peas

Combine first six ingredients in slow cooker.  Add chicken and toss to coat.  Add frozen peas.  Cook on high 3-4 hours.