Texas Pinto Beans

Texas Pinto Beans 2.5 cups dried pinto beans 4 cups water 1 onion, diced (can sub 2 tsp dried onion) 2-3 cloves garlic (can sub 2 tsp garlic powder) 1.5 cup salsa verde 1-2 tbsp cumin 1 tbsp salt pepper Saute onion for a few minutes, add garlic cook a bit more. Add remaining ingredients and cook on the bean setting for 75 minutes.

Black Bean and Sweet Potato Soup

Black Bean and Sweet Potato Soup

2 cups dried black beans
4 cups water
1 onion, diced
6 cloves garlic, minced
1 sweet potato, diced
2 tsp coriander
1 tsp cumin
1/2 tsp fennel (sub for anise)
3 cups broth
dash of hot sauce
salt and pepper to taste

Cook beans and water in slow cooker for 3 hours.

Pre-heat oven to 425 degrees.

Toss sweet potato in olive oil and roast for 20 minutes.

Saute onion for 10 minutes over medium-low heat.  Add garlic and cook 5 more minutes. 

Combine all the ingredients in slow cooker and cook on low 3-4 hours.

Adapted from this Fine Cooking recipe. 

Slow Cooker Coq au Vin

Slow Cooker Coq au Vin

1 cup dried white beans
2 cups water
1/4 lb good-quality bacon
1 onion, diced
6 cloves garlic, minced
1 cup diced baby bella (cremini) mushrooms
3 carrots, diced
2 tbsp tomato paste
1 tbsp red currant jelly
1 tbsp soy sauce
1 tbsp fresh thyme leaves (1 tsp dried)
1 bay leaf
salt and pepper
1 cup broth
1 tbsp arrow root
1 cup red wine
1 1/2 lbs chicken breasts

Put beans and water in slow cooker and cook on high for 3 hours.

In a skillet over medium-low heat, cook bacon for 10 minutes.  Remove from skillet with a slotted spoon and add to slow cooker.  Add onion to skillet and cook for 10 minutes.  Add garlic and cook 5 more.

While the onion is cooking, add the ingredients through salt and pepper to the slow cooker.  Be generous with the salt as the beans are unseasoned.  Mix the arrow root and broth then pour into slow cooker.

Once the onions and garlic are cooked, add them to the slow cooker.  Use the red wine to de-glaze the pan and then pour in to slow cooker.

Bury the chicken breasts in the veggies and then cook on high for 3-4 hours.

Adapted from the All Around the World Cookbook by Sheila Lutkins.  

Texas Pinto Beans

Texas Pinto Beans

2 cups dried pinto beans
4 cups water
1 onion, diced
2-3 cloves garlic
1/3 cup salsa verde
1 tsp cumin
1 cup broth
salt and pepper

Put beans and water in slow cooker for 3 hours on high.  Add in the remaining ingredients and cook another 3 hours on high.  Be generous with the salt and pepper as the beans are very plain.

Serve on quinoa with corn, or mash and spread for quesadillas.

Inspired by this recipe. 

Pasta e Fagioli Soup

Pasta e Fagioli Soup

2 cup dried white beans
4 cups water
1 lb ground beef
1 onion, diced
3-4 cloves garlic, minced
3 celery stalks, diced
4-5 carrots, diced
28 oz can diced tomatoes
2 cups beef broth
1 can tomato sauce
1 tbsp minced each, fresh rosemary, oregano, thyme, basil
1/4 cup balsamic vinegar
1-2 tsp crushed red pepper flakes
salt and pepper

Put beans and water into slow cooker and cook on high 3 hours.

Brown ground beef with salt, pepper, and fennel.  Add to slow cooker.

Brown onions over med heat.  Add garlic and cook 30 sec.  Add the celery and carrots.  Cook 5 minutes.  Dump veggies into slow cooker.  De-glaze the skillet with broth and pour into slow cooker. 

Add the remaining ingredients to slow cooker and cook on high 3-4 hours.

Serve over cooked pasta.

Based on these two recipes.

Moroccan White Beans

Moroccan White Beans

1 cup dry white beans
3 cups water
1 onion, diced
3 cloves garlic, minced
1 14oz can diced tomatoes
1 bullion cube
1 tsp dried parsley
2 tsp paprika
2 tsp cumin
1 tsp ground ginger
1-2 tsp kosher salt
fresh ground black pepper

Place beans and water in slow cooker on high 2-3 hours. 

Brown onions over medium heat.  Add garlic and cook 1-2 minutes more.  Place in slow cooker with remaining ingredients.  Cook on low 4-6 more hours. 

Adapted from this recipe on about.com

Stewed Lentils and Tomatoes

Stewed Lentils and Tomatoes

2 onions, diced
5 medium carrots, diced
1 tbsp garlic, minced
1 28oz can diced tomatoes
1 cup green lentils
3 cups broth
1 tsp coriander
1/2 tsp turmeric
1/2 tsp mustard powder
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp cardamon
2 tsp fresh thyme leaves
2 tsp kosher salt
1/4 tsp fresh pepper
1 tbsp red wine vinegar

Heat olive oil over medium heat.  Add onions and carrots and cook until onions are browned.

Add remaining ingredients except vinegar.  Reduce heat and simmer for 40 minutes.

Stir in vinegar and serve.

Based on these two recipes. 

Orzo and Zucchini Salad

Orzo and Zucchini Salad

1 package whole wheat orzo
4 tbsp extra virgin olive oil, divided
3-4 cloves of garlic, minced
2 medium zucchini, thinly sliced
1 pint cherry tomatoes, quartered
2 tsp lemon juice
2 tbsp champagne vinegar
1 package crumbled feta
3 tbsp fresh oregano, minced

Cook the orzo according to package directions.

Heat 2 tbsp olive oil over med heat.  Add the garlic and saute 30 seconds.  Add the zucchini and tomatoes and saute another 5 minutes until the zucchini is tender.  Toss the zucchini mixture and remaining ingredients with the orzo. 

Allow the salad to come to room temperature.

Adapted from these two recipes. 

Pineapple and Black Bean Chili

Pineapple and Black Bean Chili

1 cup dried pinto beans
1 cup dried black beans
2 cups water
1 tsp kosher salt

28 oz can fire roasted tomatoes
1 cup frozen corn
1 onion, diced
1 zucchini, diced
2-4 cloves garlic
2 tbsp chili powder
2 tsp Mexican oregano
1 can pineapple chunks with liquid
Salt and pepper to taste

Combine beans through salt in slow cooker.  Cook on HIGH 3 hours. 

Add the remaining ingredients and cook on LOW 4-6 hours.

White Bean Tomato Sauce

White Bean Tomato Sauce

1 cup dried white beans
2 cups water
bay leaf
1 cup white wine
1 tsp oregano
1 tsp cumin
3-4 cloves garlic
1 onion, diced
2 stalks celery, diced
1 cup carrots, diced
1 pint cherry tomatoes, halved
2 tbsp balsamic vinegar
salt and pepper
(can add any other veggies available)

Place the beans, water, and bay leaf in the slow cooker.  Cook on high for 3-4 hours.  Add the remaining ingredients and cook another 3-4 hours.  Serve over noodles.

Roasted Cherry Tomatoes and Sage

Roasted Cherry Tomatoes and Sage

2 pints cherry tomatoes
1 medium onion, finely diced
4 cloves garlic, minced
1/4 cup chopped fresh sage
3 tbsp extra-virgin olive oil
2 tbsp red-wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
(Can add other finely diced veggies such as mushrooms and squash)

Pre-heat oven to 450 degrees.

Toss all the ingredients together in a bowl.  Roast for 20-30 minutes. 

Based on this recipe from Eating Well.  

Cajun Chicken

Cajun Chicken

1 lb chicken breast
1 cup diced mushrooms
1 cup frozen corn
1 onion diced
3-4 cloves minced garlic
1 can white beans, rinsed
1 can diced tomatoes
1 tbsp Cajun seasoning
1/2 tsp smoked paprika
1 cup white wine

Combine everything in slow cooker and cook 3-4 hours on high.

Chicken Lentil Soup with Kale

Chicken Lentil Soup with Kale

1 onion, diced
3-4 carrots, diced
2 celery sticks, finely diced
3-4 garlic cloves, minced
4 cups broth
2 cups water
1 bullion cube
1 cup lentils
1 1/2 lbs chicken breasts
2 bay leaves
1 tsp dried basil
1/4 cup balsamic vinegar
1/4 cup soy sauce
1 can diced tomatoes
4 cups chopped kale
salt and pepper

Combine all the ingredients in the slow cooker and cook on low 8-10 hours.  May need more water as lentils absorb liquid. 

Based on recipe from food.com. 

Balsamic Chicken

Balsamic Chicken

1 1/2 pounds chicken breasts
salt and pepper
1 onion, thinly sliced
4 garlic cloves, minced
1 tsp oregano

1 tsp dried basil

1 tsp dried rosemary
½ tsp dried thyme
½ cup balsamic vinegar

1 can diced tomatoes

1 can tomato sauce

 

Place chicken in slow cooker and sprinkle with salt and pepper.  Cover with onions.  Sprinkle with herbs and garlic.  Pour in vinegar then tomatoes.  Cook on high 3-4 hours.

 

Based on this recipe from MSPI Mama.

 

Serve with noodles or quinoa.  

Moroccan Beef and Sweet Potato Stew

Moroccan Beef and Sweet Potato Stew

2 medium sweet potatoes, peeled and cut
3 carrots, diced
1 medium onion, diced
2 cups broth
1/4 cup soy sauce
4 cloves garlic
1 1/2 tbsp paprika (smoked or sweet)
1 tbsp cumin
1 tsp ginger
1/2 tsp cinnamon
1 tsp lemon peel
1 lb lean stew meat

Combine ingredients in slow cooker and stir to mix.  Cook on low 8-10 hours.

Based on this Epicurious recipe. 

Honey Sesame Chicken

Honey Sesame Chicken

1/2 cup honey
1/2 cup soy sauce
1/3 cup white wine
1/4 cup ketchup
4 cloves garlic
1 small onion diced
1 tsp siracha
1-2 tbsp roasted sesame oil
2 tbsp arrow root
1 1/2 lbs chicken breast
1 bag frozen shelled edemame
1 cup diced carrots


Combine the ingredients through arrow root in the slow cooker.  Add in the chicken breasts, tossing to coat in the sauce.  Add in the veggies.  Cook on high 3-4 hours.  Serve with brown rice or quinoa. 

Adapted from this recipe. 

Mahogany Beef Stew

Mahogany Beef Stew

4 tablespoons olive oil
3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
3 1/2 cups chopped onions
2 tsp minced garlic
2 cups Shiraz
1 14.5-ounce can diced tomatoes
1/2 cup hoisin sauce
2 bay leaves
1 tsp each, basil, thyme, and oregano
1 tsp horseradish
1 pound baby carrots
2 tbsp cornstarch mixed with 2 tbsp red wine

Heat the olive oil over low heat.  Add the onions and saute 15 minutes.  Add the garlic and saute another minute or two.  Use some of the red wine to deglaze the pan.  Pour the contents into the slow cooker.  Add the remaining ingredients.  Cook on low 10-12 hours. 

Read More http://www.epicurious.com/recipes/food/views/Mahogany-Beef-Stew-with-Red-Wine-and-Hoisin-Sauce-106212#ixzz2JfYYsCen

Lemon Chicken Breasts

Lemon Chicken Breasts

1/4 cup good olive oil
3 tbsp minced garlic
1/3 cup dry white wine
1 tbsp grated lemon zest (2 lemons)
2 tbsp freshly squeezed lemon juice
1 1/2 tsp dried oregano
1 tsp thyme
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breasts
1 lemon

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Place the chicken breasts in the pan.  Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done.

Based on this recipe by Ina Garten.  

White Bean and Chicken Chili

White Bean and Chicken Chili

1 large onion, chopped
4 garlic cloves, minced
2 pounds boneless, skinless chicken breasts
2 tbsp ground cumin
2 tbsp ground fennel 
1 tbsp dried oregano
2 tsp chili powder
2 tbsp Worcester sauce
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 1/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes

Combine the ingredients in the slow cooker and cook on high 4-6 hours until the chicken can be easily shredded.  

Adapted from this Giada recipe. 

Red Lentil and Barley Soup

Red Lentil and Barley Soup

1 onion finely diced
1 large carrot, diced
3 cloves garlic
1 1/2 tsp smoked paprika
1 tsp dried thyme
1/2 cup red lentils
1/2 cup barley
1 can diced tomatoes
2 tbsp tomato paste
3 cups veggie broth
1/4 cup soy sauce

Combine ingredients in slow cooker and cook on high for 4-6 hours.

Adapted from this recipe.