Baba Ganoush Recipe Slow Cooker

Recipe: Baba Ganoush

Time to Prepare: 15 Min
Time to Cook: 45 Min
Number of Servings: 6

Ingredients:

1 large eggplant
1 can chickpeas, drained (garbanzo beans)
3 cloves garlic
1/4 cup lemon juice
3 tbsp tahini
dash sea salt
1/4 cup olive oil
2 tbsp fresh chopped parsley

Directions:

Slice eggplant in half, and roast in 400 degree oven for approximately 45 minutes, or until soft.

Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.

In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand. Serves eight.

Enjoy with veggies, pita, or anything you like the combination.

Azorean Stew Crock Pot Recipe

Recipe: Azorean Stew Crock Pot

Time to Prepare: 15 Min
Time to Cook: 45 Min
Number of Servings: 6

Ingredients:

2 tablespoons olive oil
1 medium yellow onion, chopped
5 cloves of garlic, chopped
1/2 cup white wine
2 bay leaves
1 teaspoon red pepper flakes
1 pound linguica sausage, cut into large pieces
6 cups water
Salt
1/2 pound collard greens, stems removed and sliced very thin
1 15-ounce can cannellini beans or other white beans
Ground black pepper

Directions:

Rinse the beans out thoroughly and set aside.

Heat the olive oil in a large pot over medium-high heat and saute the onions, stirring occasionally, until they just begin to brown, about 5 minutes. Add the garlic and cook for another minute.

Add the white wine and cook this down by half.

Add the bay leaves, red pepper flakes, sausage and water. Stir well and bring to a simmer. Add salt to taste. Cover, turn the heat to medium-low and simmer gently for 30 minutes.

Uncover the pot and add the beans and collard greens. Cook for another 10 minutes. Serve with ground black pepper.

Avocado Chipotle Soup Recipe

Recipe: Avocado Chipotle Soup

Time to Prepare: 15 Min
Time to Cook: 25 Min
Number of Servings: 6

Ingredients:

1 cup sour cream
1/4 teaspoon ground chipotle chile pepper
2 tablespoon olive oil
1 large onion, chopped (about 1 cup)
1 clove garlic, minced
6 cup Swanson Chicken Broth (Regular, Natural GoodnessTM or Certified Organic)
2 tablespoon chopped fresh cilantro leaves
2 tablespoon lime juice
4 avocado, pitted, peeled and cut into cubes (about 5 cups)

Directions:

Stir the sour cream and chile pepper in a small bowl.

Heat the oil in a 6-quart saucepot over medium heat. Add the onion and cook for 4 minutes. Add the garlic and cook for 30 seconds. Stir the broth, cilantro, lime juice and avocados in the saucepot. Heat to a boil.

Place 1/2 of the avocado mixture in a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process with the remaining avocado mixture. Return all of the puréed mixture to the saucepot. Cook over medium heat until the mixture is hot. Divide the soup among 8 serving bowls. Top each with about 1 tablespoon of the sour cream mixture.

Autumn Sausage Casserole Recipe

Recipe: Autumn Sausage Casserole

Time to Prepare: 20 Min
Time to Cook: 25 Min
Number of Servings: 6

Ingredients:

1 pound bulk pork sausage
1 medium apple, peeled and chopped
1 medium onion, chopped
1/2 cup chopped celery
3 cups cooked long grain rice
1/2 cup raisins
1/3 cup minced fresh parsley
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon pepper


Directions:

In a large skillet, cook the sausage, apple, onion and celery over medium heat until meat is no longer pink drain.

Stir in the remaining ingredients.

Transfer to a greased 2-qt. baking dish.

Cover and bake at 350° for 25-30 minutes or until heated through.

Asian Shredded Beef Recipe

Recipe: Asian Shredded Beef

Time to Prepare: 15 Min
Time to Cook: 8 Hrs
Number of Servings: 6

Ingredients:

4 lbs boneless beef roast or 4 lbs pork roast
1/2 cup gluten-free soy sauce
1/2 cup gluten-free hoisin sauce
6 tablespoons ketchup
6 tablespoons honey
2 teaspoons Chinese five spice powder
2 teaspoons garlic powder (or 6 cloves, minced)


Directions:

Use a 5 quart slow cooker. Trim any visible fat from the meat, and plop it into your stoneware. My meat was fresh, but it's okay if your meat is still frozen.

Sprinkle the dried spices directly onto the meat, and top with the ketchup and honey.

Pour in the soy and hoisin sauces.

Cover and cook on low for 8-9 hours, or until meat shreds easily with a fork. You may need to take the meat out and cut in chunks after 8 hours, then turn to high for an hour or so to get it to shred nicely (I did this).

Serve over white or brown basmati rice, or over shredded cabbage.

Asian Turkey Breast Recipe

Recipe: Asian Turkey Breast

Time to Prepare: 20 Min
Time to Cook: 1 Hour
Number of Servings: 4

Ingredients:

3/4 lb. turkey breast, cut into small 1/2 inch cubes
2 medium cucumbers
2 green onions
1/2 t grated fresh ginger
5 T peanut oil, separated
1 T soy sauce mixed with 1 T cornstarch
1 garlic clove, chopped fine
1/4 to 1/2 t pepper flakes
Sesame seeds, toasted, for garnish

Directions:

Prepare the vegetables. For the cucumbers peel and cut in half lengthwise. Scoop out the seeds and slice. For the green onions, slice on the diagonal both the green and white part.

Preheat a large skillet with the 4 tablespoons of peanut oil. Toss the pork and cucumbers with the 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Add the pork and cucumber mixture to the hot pan and stir with a wooden spoon. Stir fry for about a minute. Transfer pork and cucumbers to a bowl, and give the pan a quick wipe with a paper towel.

In a small mixing bowl, whisk the soy sauce, toasted dark sesame oil, red wine vinegar, sugar, salt, cornstarch and water together until well blended.

Place the pan back on the burner, and add in the remaining peanut oil to the large skillet. Heat the pan over medium high heat until a drop of water sizzles on the bottom of the pan. Add in the green onions and ginger. Stir fry for about a minute.

Add in the pork and cucumber and continue to cook until the pork tenderloin is cooked all the way through.

Pour in the reserved sauce mixture, and continue to cook for a minute, stirring constantly to coat the pork and vegetables.

Remove from heat, transfer to serving dish and serve immediately.

Stuffed Artichokes Recipe

Recipe: Stuffed Artichokes

Time to Prepare: 20 Min
Time to Cook: 1 Hour
Number of Servings: 4

Ingredients:

2 lemons
4 medium artichokes
4 cloves garlic, smashed
1/2 bunch mint, picked and cut into a chiffonade
1/2 bunch Italian parsley, leaves picked and finely chopped
1 cup grated Parmesan
1 cup bread crumbs
1/2 teaspoon crushed red pepper
1/2 cup pine nuts, toasted, optional
3 anchovy fillets, minced, optional
Extra-virgin olive oil
Kosher salt
2 cups white wine

Directions:

Squeeze 1 lemon into a large bowl filled with water and place the lemon halves in the water.

Cut off the pointy tops of the artichokes. Remove and reserve the stem of the artichoke. Peel off the tough green outer leaves and discard.

Gently spread the leaves of the artichoke. Using a melon baller, scoop out the hairy "choke" in the center of the artichokes. When clean reserve them in the lemon water. Remove the tough outer skin on the stems and reserve them in the lemon water as well.

In a small bowl combine the garlic, herbs, Parmesan, bread crumbs, crushed red pepper, pine nuts and anchovies, if using. Finely chop the reserved artichoke stems and add them to the bowl. Zest and juice the remaining lemon and add that to the bowl. Slowly drizzle in olive oil until the mixture forms a paste. Season with salt.

Stuff the artichokes with the paste.

Place the artichokes standing up in a saucepan large enough to accommodate them. Add the wine to the saucepan and enough lemon water to come 3/4 up the sides of the artichokes. Add the lemon halves to the pan also. Drizzle generously with olive oil and season with salt.

Cover the saucepan and bring to a boil. Reduce heat to a simmer and cook for 15 to 20 minutes or until the base of the artichokes are tender when poked with a fork.

Serve hot or room temperature drizzled with generous amount of olive oil.