Slow Cooker Lentil Chili

stock photo

INGREDIENTS:
1 small yellow onion, diced
1/2 green pepper, diced
3 large carrots, peeled and sliced
2 cloves garlic, minced
1 cup dry lentils, rinsed
2 cups chicken broth or vegetable broth
1 can black beans, rinsed
1 can dark red kidney beans, rinsed
1 can diced tomatoes
1 can corn, drained
Chili spices: salt, cumin, chili powder, garlic powder
OPTIONAL TOPPINGS:
1 ripe avocado
Sour cream
Shredded cheese

1. In a medium skillet saute onion and pepper for 2-3 minutes. Sprinkle with salt. Add garlic and sauté for another 30 seconds, just until fragrant. Add to slow cooker. Add all other ingredients to the slow cooker. Sprinkle to your liking with salt, cumin, chili powder, and garlic powder. (I never measure...sorry.) Mix well. Turn setting to low. Cook for 7-8 hours on low. Serve with desired toppings.

NOTE: Sometimes instead of eating our chili with a spoon we scoop it with tortilla chips. Yum!

Spaghetti Squash Dinner

I'm calling this "spaghetti squash dinner" because there are so many variations on it that you can do. I originally pinned a recipe from "Gluten Free with L.B." titled Spinach Artichoke Spaghetti Squash Boats with Chicken and it was really fantastic. Since I first made this recipe with spaghetti squash I began making variations of my own. Each has turned out great! I hope you try one of these or come with your own variations!

SPAGHETTI SQUASH COOKING 101:
1. Preheat oven to 400 degrees.
2. Always wash your produce. A million hands have touched it, plus it was on that nasty conveyer belt with packaged meat. Yuck! On a cutting board, slice the squash lengthwise down the middle. Use a good, sharp knife and put some muscle into it. Scrape out the seeds and discard. Place each half in a 9x13 dish. Drizzle each squash half with olive oil, sprinkle with salt and garlic powder. Place in oven for 30-35 min or until you can easy stick a fork into the squash. Remove from oven and began to shred with a fork. The squash should be stringy and resemble spaghetti.

INGREDIENTS:
1 spaghetti squash
2-3 Plum or a pint of cherry tomatoes
2 cloves of garlic
1-2 TBSP pesto
2 TBSP cream cheese
2 handfuls of fresh spinach
parmesan cheese
OPTIONAL MEATS:
Cooked chicken cut up OR Trader Joe's fully cooked chicken sausage (it comes in a variety of flavors) sliced and browned

SPAGHETTI SQUASH DINNER:
1. While your spaghetti squash is in the oven, slice a handful or two of tomatoes. Cut them in half or quarters, which ever you prefer. Drizzle some olive oil in a medium frying pan and add tomatoes. Sprinkle sort of generously with sea salt to enhance the flavor, maybe 1/2-3/4 of a tsp. Cook for 3-4 minutes stirring frequently. Add garlic and spinach. Cook an addition 1-2 minutes, careful not to let the garlic brown. take off of the heat and spoon into a bowl.
2. In the same frying pan you cooked the tomatoes (no need to dirty another one or even wash this one...) add the pesto and cream cheese. Using a rubber spatula, stir mixture over medium heat while breaking up the cream cheese. Once the pesto and cream cheese are fully combined, remove from heat and set aside.
3. Remove squash from oven and shred using the skin as a bowl. Combine tomato and spinach mixture with the pesto and cream cheese. If you added a meat, incorporate it into this. Divide up the tomato and pesto mixture into each half of the squash. Mix with the squash to combine. Sprinkle with parmesan cheese and serve.

Pumpkin Scalloped Potatoes

What I love about this recipe is that it incorporates white and sweet potatoes, while the pumpkin and havarti cheese give it a rich flavor!

INGREDIENTS:
3-4 medium yucon gold potatoes, peeled and sliced thin
3-4 medium sweet potatoes, peeled and sliced thin
1 1/2 cups milk
1/2 cup canned pumpkin
1 sprig fresh rosemary (optional)
2 cloves garlic
1/2 tsp cinnamon
3/4 cup Havarti cheese, shredded or broken into small chunks
1/4 parmesan cheese
salt and pepper

1. Preheat oven to 375. After you have peeled and sliced the potatoes, layer them in a 9x13 pan, alternating sweet and white. (great job for the kids) Meanwhile, in a medium saucepan combine milk, pumpkin, rosemary (just throw the whole sprig in their), and cinnamon. With a garlic press, press the two cloves and add to the milk mixture. Warm over medium-low heat, stirring occasionally so the milk doesn't burn or curdle. Heat for only about 5 minutes. Remove the rosemary and discard.
2. Sprinkle both cheeses over potatoes. Season with salt and pepper. Pour milk mixture over potatoes and cheese. Bake for 50-55 minutes or until potatoes are tender.

NOTE: I look for the havarti cheese in the speciality cheese section of the food store or I ask the deli counter to cut me a slice about 1/2 an inch thick.

Vegetarian Lentil Soup with Kale

INGREDIENTS:
3 TBSP butter
1/2 large onion, diced
4 carrot sticks, peeled and chopped
3 celery stalks, rinsed and chopped
2-3 garlic cloves, chopped finely or pressed through a garlic press
6 cups chicken broth
2 cups water
1 cup or 8oz dried lentils  - rinse under cold water
3-4 stalks of kale, rinsed and torn into bite sized pieces
fresh grated parmesan cheese, optional



1. In a large stock pot melt butter. Add onion, carrot, celery, and garlic. Cook over medium heat for about 6-8 minutes, stirring occasionally. This allows the vegetables to soften while bringing out their flavor. Salt generously. Add lentils and stir. Add broth and water. With a lid, bring the soup to a boil, then turn down to a simmer. Simmer for 20 minutes. Add kale and continue to simmer for 20 more minutes, until lentils are tender. Spoon into bowls; top with fresh grated parmesan cheese.

New Baked Oatmeal

I discovered this recipe from Real Simple magazine. I give them all the credit. I have made it once a week since I found it; it's that good! Every saturday morning consists of homemade pancakes. Now Sunday morning's breakfast is baked oatmeal. I love this recipe because it's hearty, wholesome and healthy - not much sugar! I hope it becomes a regular in your rotation too.

INGREDIENTS:
2 cups old fashioned rolled oats
3/4 cup pecans, or walnuts
1/4 cup dried cranberries
1 tsp cinnamon
1/2 tsp salt
1/4 (1/2 a stick) unsalted butter, melted and slightly cool
1 3/4 cup 2 percent or whole milk
2 large eggs
1/3 cup maple syrup - the real stuff only
1 tsp vanilla extract

1. Preheat oven to 350 degrees. Grease an 8x8 or 9x9 glass pan. In a large mixing bowl add oats, pecans, cranberries, cinnamon and salt. Stir well. Add to the dry mixture the butter; stir well. Continue to add wet ingredients - milk, eggs, syrup and vanilla. Mix well with a rubber spatula. Spoon into greased pan. Bake for 35-45 minutes, until edges are golden brown and the center is firm. Serve warm. Store leftovers for one day in fridge. Serves 4-6 people.

NOTE: For just my husband and I, I cut the recipe in half. I bake it in a round corningware dish for 28-30 minutes.

Homemade Chicken Stock

I love soups, especially in the winter. They are so rewarding, delicious, and are way better the second and third day. My mom's soups are REALLY GOOD. Her secret is that she often makes her own chicken broth. At first this really intimidated me. How in the world do you do this? Is it hard? Time consuming? Once I learned some tips and ideas from my mom and Joy the Baker, it's a breeze and totally worth it! It does take a while, but you walk away for 2 hours. Then come back to magic. I would highly recommend trying it. It's a soup changer!

**Plan to make this after you've cooked a whole roasted chicken or after you eaten a rotisserie chicken.

Makes about 12-16 cups of broth, depending on how large a pot you use and how much water you add.

INGREDIENTS:
1 chicken carcass
2 garlic cloves, peeled
1/2 large onion, cut once
1 whole carrot cut in thirds, no need to peel, just give it a good rinse
1 celery stalk (including the leafy ends) rinsed well and cut in thirds
salt
pepper

1. In your largest stock pot (mine is an 8 qt. pot) place chicken carcass and all ingredients. Salt and pepper everything generously. Add water and fill the pot about 2/3's of the way full. Bring to a boil. Cover and let simmer on low heat for at least 1.5-2 hours. Remove the carcass and discard. Also discard the vegetables and garlic leaving only liquid. Allow to cool. Store half of the batch in a large bowl in the fridge for 2-3 days to be used in a soup. Place the rest in a freezer ziplock bag, label it, stick it in the freezer, and use it for another meal.

Wheat-Free Blueberry Oatmeal Muffins

I spent some time on vacation thumbing through magazines in search for delicious recipes. I found a few that are keepers! Here's one from Eating Well magazine. What I really like about this recipe is the flavor that comes from soaking the oats in milk for 8-12 hours. It gives the muffins a sweet flavor that is unique. They aren't sugary at all, but served warm with vanilla ice cream will delight your guests or family.
I do have to say, this is a recipe that you have to plan when you are going to make it because the oats soak for at least 8 hours. BUT, the assembly is very quick.

INGREDIENTS:
2 1/2 cups old-fashioned rolled oats
1 1/2 cups milk
1 large egg
1/3 cup pure maple syrup
2 TBSP vegetable or canola oil
1 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla
3/4 cup blueberries, fresh or frozen

1. Combine oats and milk in a large mixing bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed at least 8 hours and up to 12 hours.

2. Preheat oven to 375. Line a full muffin pan and half of another one with papers. Take oats and milk out of the refrigerator. Remove lid and add egg, syrup, oil, cinnamon, baking powder, and vanilla. Stir well with a rubber spatula until well combined. Gently stir in blueberries.

3. Fill muff tins about 2/3's full. Bake 25-30 minutes or until oatmeal muffins spring back when touched. Let cool in pans for 10 minutes. Transfer to cooling rack or serve warm with vanilla ice cream. Otherwise, store in airtight container and enjoy as a snack or part of breakfast.