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Mushroom Lentil Barley Stew (slow cooker)

Another great slow cooker stew recipe. Great for Michigan winters!soup bowls and dried lentils

Ingredients

  • 2 quarts vegetable broth
  • 2 cups sliced fresh button mushrooms
  • 1 ounce dried shiitake mushrooms, torn into pieces
  • 3/4 cup uncooked pearl barley
  • 3/4 cup dry lentils
  • 1/4 cup dried onion flakes
  • 2 teaspoons minced garlic
  • 2 teaspoons dried summer savory
  • 3 bay leaves
  • 1 teaspoon dried basil
  • 2 teaspoons ground black pepper
  • salt to taste
  1. In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
  2. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

GRANDMA’S SLOW COOKER CHILI

RECIPE CORNER.different chili spices

NOW THAT WINTER IS UPON US, SLOW COOKERS ARE THE WAY TO GO.

I LIKE TO THROW EVERYTHING IN THE CROCK THE NIGHT BEFORE, PLACE THE CROCK POT OUT IN THE MICHIGAN FRIDGE TILL MORNING AND SET IT ON LOW WHILE I AM IN THE office…..there is nothing nicer than coming home to the smell of a healthy meal waiting for you.

1 (19 ounce) can black bean soup

1 (15 ounce) can kidney beans,

rinsed and drained

1 (15 ounce) can garbanzo beans,

rinsed and drained

1 (16 ounce) can vegetarian baked

beans

1 (14.5 ounce) can chopped

tomatoes in puree

1 (15 ounce) can whole kernel

Corn drained

 1 onion, chopped

1 green bell pepper, chopped

2 stalks celery, chopped

2 cloves garlic, chopped

1 tablespoon chili powder, or to

taste

1 tablespoon dried parsley

1 tablespoon dried oregano

1 tablespoon dried basil
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High  or 8-10 hours on low.

Gingerbread Biscotti

Yield: 30 to 34

Ingredients

2 cups plus 2 tablespoons (265 grams) all-purpose flour, plus extra for flouring hands
2 teaspoons (10 grams) baking powder
2 teaspoons (4 grams) ground cinnamon
2 teaspoons (4 grams) ground ginger
1/8 teaspoon ground cloves
A few grinds of black pepper
1/2 teaspoon coarse sea salt
1/2 cup (95 grams) dark brown sugar
1/2 cup (100 grams) granulated sugar
7 tablespoons (100 grams) unsalted butter, melted and cooled
2 large eggs
2 teaspoons (10 ml) vanilla extract
1 1/3 cups toasted, chopped nuts or white or dark chocolate chunks (optional, I kept mine plain)
1 large egg white

Cinnamon-sugar (optional)
1/3 cup (65 grams) granulated sugar
1 tablespoon (6 grams) ground cinnamon

Directions

Heat oven to 350°F (175°C). Line one large or two small baking sheets (if yours are small you’ll probably prefer using two, as the logs will spread a lot) with parchment paper or a silicon baking mat. In a large bowl, stir together dry ingredients — 2 cups plus 2 tablespoons flour, baking powder, spices, pepper and salt. In a medium bowl, whisk together sugars, butter, 2 large eggs and vanilla. Add wet ingredients along with any optional additions (nuts or chocolate) to dry mixture and stir to combine. It’s going to seem a bit soft and sticky; it’s a-okay.

Divide dough in half. Using floured hands, transfer first half to the prepared baking sheet(s) and form it into a slightly flatted log about 11 inches (28 cm) by 2 1/2 (6 1/2 cm) inches, going down one side of a baking sheet intended for two logs, or the center of a baking sheet intended for one log. Repeat with second half of dough. Whisk egg white in a small bowl until a little foamy and loose. Brush over top and sides of each log.

Bake logs until golden brown all over, about 25 minutes. Transfer tray to cooling rack; let cool about 25 minutes, until lukewarm. Gently transfer each log to a cutting board. Using a sharp serrated knife and gently sawing motion, cut logs on the diagonal into 1/2-inch wide slices. If using cinnamon-sugar, stir the two together and dip both cut sides in the mixture.
Arrange slices, a cut side down, on baking sheet(s). Bake for another 10 to 12 minutes, until golden underneath. Turn each biscotti over and bake for a final 6 to 8 minutes, until lightly bronzed all over. Let cool on rack.

Do ahead: Baked biscotti should keep in airtight containers at room temperature for weeks.

ROASTED CAULIFLOWER AND GRAVY

ROASTED CAULIFLOWER AND GRAVY   for 6roasted-cauliflower-and-gravy

Ingredients

  • 1 big head of cauliflower
  • 4 tbsp. butter, melted (divided)
  • 4 garlic cloves (skin-on)
  • 6 sage leaves
  • 4 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • kosher salt
  • Freshly ground black pepper

Gravy

  • 1 tbsp. butter
  • 1/2 Onion, finely chopped
  • 4 oz. cremini mushrooms, finely chopped
  • 3 tbsp. unsalted butter
  • 3 tbsp. all-purpose flour
  • 2-4 c. vegetable stock

Directions

  1. Preheat oven to 450 degree F.
  2. Rub the cauliflower all over with melted butter. Season with salt and pepper. Place in cast iron skillet, surrounded by garlic, 4 sage leaves, 2 sprigs of thyme and 2 sprigs of rosemary. Bake for 1 – 1/2 hours until charred in parts and tender throughout, brushing with more melted butter
  3. Pierce the cauliflower with a paring knife skewer to check the tenderness.
  4. Make gravy. Chop remaining thyme and rosemary leaves. Melt remaining butter in a small saucepan over medium heat. Add the onion and sauté until beginning to soften, about 3-5 minutes. Stir in the mushrooms and season mixture with salt and pepper. Add herbs and cook until the mushrooms are tender and browned. Add 1-2 cloves of the roasted garlic (skins removed), breaking up the cloves with a whisk or wooden spoon. Stir in flour and cook for 1 minute. Whisk in 2 cups of vegetable stock and bring mixture to a boil. Reduce heat slightly and simmer for 5 minutes, until the mixture has thickened to your desired consistency. Add more vegetable stock if desired.

 

Roasted Butternut Sunset for 8

Ingredients:

  • 1 large butternut squash (2 1/2 – 3 pounds), peeled, seeded and cut into 3/4 inch pieces
  • 3 large carrots, peeled and thickly sliced (1/4 inch slice)
  • 2 small beets, peeled and diced (1/2 inch dice or less)
  • 3/4 cup fresh cranberries
  • 1 Tbsp extra-virgin olive oil
  • 1 tsp salt
  • 3/4 cup orange or tangerine juice
  • 1/4 cup + 3 Tbsp maple syrup
  • 1/4 cup white miso
  • 1 tsp orange or tangerine zest
  • 1 green onion, diagonally sliced, OR 1 Tbsp minced fresh parsley, for garnish

Directions

  1. Preheat the oven to 375 Degrees F.
  2. Put the squash carrots, beets, cranberries, olive oil and salt in a large bowl and toss well to coat the vegetables
  3. Transfer the vegetable mixture to a largish rimmed baking sheet.
  4. Bake for 15 minutes
  5. Meanwhile combine the orange juice, maple syrup, miso and orange zest in a small bowl and whisk until smooth.
  6. Remove the vegetables from the oven and pour the orange juice mixture over them
  7. Bake another 15 – 20 minutes, or until the vegetables are tender
  8. Spoon the vegetables into a serving bowl or platter and garnish with the green onion slices or parsley if desired

Cooking Tips:

To make sure that the beets and carrots cook in the same time as the squash: Slice the beets in ½ inch or less dice, and the carrots 1/4 inch thick or less. If the carrots are large, cut them in half lengthwise before slicing.

I couldn’t find fresh cranberries when I made this recipe, so I added frozen cranberries in the last 5 minutes of roasting. That worked. I also used 2 Tbsp agave syrup instead of 1/4 cup maple syrup for the glaze. That worked too.

WILD RICE PILAF

Great as Stuffing!

Ingredients

  • 2/3 cup wild rice, rinsed
  • 1 3/4 cups water
  • 1 vegetable bouillon cube
  • 2/3 cup long-grain brown rice, rinsed
  • 2 tablespoons extra-virgin olive oil
  • 1 large red onion, finely chopped
  • 1/2 cup finely diced celery
  • 2 medium tart apples, such as granny smith, peeled, cored and diced
  • 1/3 cup orange juice (from 1 large orange)
  • 2 scallions, green parts only, thinly sliced
  • pinch each: cinnamon and nutmeg
  • 1/2 tsp salt and freshly ground pepper OR to taste
  • 1/4 to 1/2 cup minced fresh parsley
  • 1/2 cup finely chopped pecans

Directions

  1. Combine the wild rice and the bouillon cube with 1 3/4 cups of water in a medium saucepan
  2. Bring to a gentle boil, then lower the heat to a simmer for 5 minutes.
  3. Stir in the brown rice, return to a slow simmer, then cover and cook until the water is absorbed, about 35 minutes
  4. Heat the oil in a large skillet.
  5. Add the onion and celery and sauté until the onion is golden.
  6. Add apple and sauté 5 minutes longer.
  7. Stir in the cooked rice mixture along with the juice, scallions, cinnamon, and nutmeg.
  8. Season with salt and pepper.
  9. Sauté over low heat, stirring frequently, another 5 minutes.
  10. Stir in the parsley and pecans

NOTES:

The rice is slightly under-cooked in this recipe, because it’s intended to be used as a stuffing, and cooks more inside the peppers or squash.

When serving this dish as a side, instead of using it as a stuffing, increase the cooking time to 45 minutes, adding the juice, scallions, apple, cinnamon and nutmeg in the last five minutes.

Sauteed mushrooms are a nice alternative to apples in this dish, especially when served as a side.

This can be used for peppers, buttercup squash, acorn squash or even a pumpkin… and it’s wonderful on its own.

HASSELBACK POTATOES

Serves 2

Ingredients

  • 2 whole Golden Potatoes
  • 2 Tablespoons Butter
  • 1 piece (about 2 Inches long) Parmigiano-Reggiano, Sliced Thinly
  • ⅛ teaspoons Garlic Powder
  • ¼ teaspoons Kosher Salt
  • 2 teaspoons Olive Oil
  • ¼ cups Heavy Cream
  • ¼ cups Cheddar Cheese Blend

Directions

  • Preheat oven to 400ºF.
  • Scrub potatoes.
  • You need 2 wooden spoons with handles of the same width.
  • Place a spoon on each side of the potato and start slicing the potato into thin slices. The spoons will stop the knife from cutting all the way through the potato.
  • Slice the butter into thin pieces.
  • Alternate the butter and the Parmesan, stuffing them in between the slices of the potato.
  • Season the potato with garlic powder and kosher salt.
  • Drizzle the potato with olive oil.
  • Bake at 400ºF for 45 minutes.
  • Remove from the oven and drizzle heavy cream over the potatoes.
  • Top with cheddar cheese. Place back in the oven for 10-12 more minutes.
  • Remove and serve!

Hasselback Apples

  “Oh seriously yummy.” ~Dr C.

Choose firm apples with sweet-tart flavor, such as Pink Lady or Honeycrisp; in our tests, Fuji and Granny Smith fell apart.

Ingredients

  • 2 large firm apples, peeled, cored, and halved vertically
  • Cooking spray
  • 4 tablespoons brown sugar, divided
  • 2½ tablespoons butter, melted and divided
  • ¾ teaspoon ground cinnamon, divided
  • 2 tablespoons old-fashioned rolled oats
  • 1 teaspoon all-purpose flour
  • ¼ teaspoon kosher salt
  • 1½ cups low-fat vanilla ice cream

Directions

  • Preheat oven to 400°.
  • Starting at the outermost edges, cut most (but not all) of the way through each apple half at 1/8-inch intervals.
  • Place apple halves, cut sides down, in an 8-inch square glass or ceramic baking dish coated with cooking spray.
  • Combine 1 tablespoon sugar, 1 tablespoon butter, and ½ teaspoon cinnamon; brush mixture evenly over apple.
  • Cover pan with foil; bake at 400° for 10 minutes. Remove foil. Bake at 400° for5- 10 minutes or until apples are tender.
  • Remove pan from oven; cool 10 minutes.
  • Combine remaining 3 tablespoons sugar, remaining 1½ tablespoons butter, remaining ¼ teaspoon cinnamon, oats, flour, and salt.
  • Carefully fan open apple halves.
  • Spoon oat mixture evenly over apples.
  • Bake at 400° for 10 minutes.
  • Turn broiler to high (leave pan in oven); broil 2 minutes.
  • Serve with ice cream.

Sweet Potato Crust Spinach Feta Quiche

Serves 4

Ingredients

  • 2 medium sweet potatoes
  • 1 teaspoon canola oil
    1 (5-ounce) bag baby spinach
  • 1/2 cup 1% low-fat milk
    1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
    1/4 teaspoon crushed red pepper
  • 4 large eggs
    2 large egg whites
  • 1.5 ounces feta cheese, crumbled

Directions

(A note from Dr. C: I think next time I plan to grate the potato as I was not a 100% happy with the crust…It still worked but I think it needs a tweak).

  1. Preheat the oven to 350°,
  2. Peel and slice sweet potatoes.. The mandoline speeds up the process significantly and gives you even slices.
  3. Coat a pie dish with cooking spray, then fill the bottom of the dish with a layer of sweet potato slices.
  4. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up.
  5. Once the entire dish is filled, coat one more time with cooking spray. Bake for 20 minutes.
  6. Turn heat up to 375°.
  7. For the filling, heat a nonstick skillet over medium heat.
  8. Add spinach; sauté 3 minutes. Remove from heat; cool.
  9. Combine milk and next 5 ingredients in a bowl; stir with a whisk.
  10. Arrange spinach mixture in crust;
  11. pour egg mixture over spinach.
  12. Sprinkle with feta.
  13. Bake at 375° for 35 minutes.
  14. Let stand 5 minutes;
  15. cut into 4 wedges.

BUTTERNUT RISOTTO

Seriously yummy..a fall favorite!butternut-risotto

Serves 4     

Ingredients

  • 4 c. veggie stock…home-made if possible
  • 3 tbsp. extra-virgin olive oil
  • 1 small onion, finely chopped (about 1 1/2 c.)
  • Kosher salt
  • 1/2 butternut squash, peeled and cut into 1/2-in. cubes (2 cups)
  • Freshly ground black pepper
  • 1 1/2 c Arborio rice
  • 1/2 c. dry white wine
  • 1 tbsp. chopped fresh rosemary
  • 2 tbsp. butter
  • 1/2 c. grated Parmesan

Directions

In medium saucepan over medium-high heat, heat stock until simmering, then reduce heat to low and let simmer.

Heat oil in large, deep-sided skillet over medium-high heat. Add onion and butternut and cook until beginning to soften, 8-10 minutes.

Season with salt and pepper.

Add rice and let cook 1 minute, stirring constantly.

Add white wine and simmer, stirring frequently, until nearly absorbed, 2 to 3 minutes.

Reduce heat to medium and add ½ cup stock.

Let simmer until absorbed, stirring frequently.

Continue adding stock and simmering until all stock has been used, about 15 minutes.

Stir in rosemary, butter, and Parmesan.

Serve risotto topped with additional grated Parmesan.