Beef Stew

 Prep:  15 minutes  Total:  2 hrs 45 mins

Servings:  6

3 lbs beef chuck, trimmed of visible fat and cut into 1 1/2 -inch cubes

1/3 cup tomato paste

3 Tbsp balsamic vinegar

2 Tbsp all-purpose flour

coarse salt and ground pepper

1 lb medium onions (about 2) , cut into 1-inch chunks

1 lb small white or red new potatoes (about 6), well scrubbed, halved if large

1 lb carrots, cut into 1/2-inch lengths

6 garlic cloves, smashed

2 bay leaves

Preheat oven to 350 degrees.  In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper. Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water.  Bring to a boil.  Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours.  Remove bay leaves and, if desired, season with salt and pepper before serving.

Crock Pot variation: Place beef in a 5-quart slow cooker.  Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper.  Add onions, potatoes, carrots, garlic, and bay leaves.  Cover crock pot; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

Recipe:  Martha Stewart

Braised Cabbage

 small leafy cabbage, cut into 2" pieces

1 onion, chopped, cut into 1/2 " pieces

1 apple, chopped

1 cup apple cider

1/2 cup raisins

1/4 cup apple cider vinegar

salt

1 Tbsp olive oil

In a stainless steel pot add cabbage, onion, apple, apple cider, raisins, apple cider vinegar, slat and oil.  Put on lid and let it get to a strong boil for 35 minutes.

Crock pot Chicken Cordon Bleu

 1 cup milk

1 can cream of chicken soup

4 chicken breasts

5-6 slices Swiss cheese

5-6 slices ham

6 oz stuffing mix

1/4 cup butter, melted

In a small bowl mix together milk and cream of chicken soup.  Spread a thin layer of milk mixture on the bottom of crock pot. Place breasts on top and pour remain milk mixture on top of chicken. Top with Swiss cheese slices and then ham slices.  Add stuffing mix and then melted butter.  Cook for 2-3 hours high or 4 hours on low.

Roasted Sweet potato, Parsnip and Quinoa

 1 1/2 lb sweet potatoes, peeled and cut into 1/4 inch pieces

1 lb parsnips, peeled and cut into 1/4 inch pieces

1 small red onion, diced

1/4 cup plus 2 Tbsp olive oil

2 tsp kosher sal

1 cup quinoa, rinsed in cool water an drained

1/4 tsp ground cinnamon

3 Tbsp apple cider vinegar

2 Tbsp maple syrup

1 Tbsp Dijon mustard

2 Tbsp fresh thyme leaves

1 tsp finely chopped fresh sage (about 4 medium leaves)

1 small apple, preferably Gala or Honeycrisp, cut into 1/4 inch pieces

 3 oz roasted pepitas

1.  Heat oven to 425 degrees

2.  Toss the sweet potatoes, parsnips and red onion with 2 Tbsp of th olive oil and 1 tsp of the salt and spread evenly onto two half sheet pans.  Roast for 15 minutes, then toss the vegetables, rotate the pans and roast for another 10 minutes, or until the vegetables are tender and golden brown.  While the vegetables are roasting, prepare the quinoa.

3.  Bring 2 cups water and 1/2 tsp of the salt to a boil in a 2-quart saucepan.  Whisk the rinsed quinoa into the boiling water, add the cinnamon cover, reduce the heat to low and simmer for 15 minutes.  Remove from the heat and cool, covered, for 5 minutes.  Fluff with a fork.

4.  Combine the remaining 1/4 cup olive oil, the vinegar, maple syrup, mustard and the remaining 1/2 tsp salt in a small canning jar.  Cover and shake the dressing like a martini to emulsify.

5.  Toss the warm vegetable, quinoa, thyme, sage and dressing together in a large bowl.  Add the apple and pepitas just before serving warm or at room temperature.

Recipe: Alisa Stone

Roasted Thanksgiving Salad

Lasagna Rolls

 12 lasagna noodles, cooked

olive oil

1/2 lb sausage

1/4 cup chopped onion

1 tsp garlic

jar tomato sauce

1 tsp fresh parsley

15 oz ricotta cheese

10 oz frozen spinach

1 egg

salt and pepper

3/4 cup mozzarella cheese

1/2 cup Parmesan cheese 

Brown sausage in olive oil with onions. Add garlic, tomato sauce and parsley.  Set aside.  In a bowl, mix together ricotta, spinach, egg, salt and pepper, mozzarella and Parmesan cheeses. Lay out a lasagna noodle and top with cheese mixture and then meat mixture. Roll up the filled noodle and place in a greased 9x13 pan.  Top with rest of meat sauce and sprinkle with mozzarella and Parmesan cheese. Top with parsley.  Cover with foil.  Bake in 375 degree oven for 35 minutes.

Recipe:  Nicole Schellhous

Overnight Oats

 1/2 cup oats

1/2 cup almond milk

1/2 mashed babana

2 tsp peanut butter

honey

 chia seeds

 blueberries

At night add to individual mason jars. Cover with lids and put in the fridge overnight.  Eat in the morning. No need to heat it up.  Good for up to 3 days.

Recipe:  Nicole Schellhous

Baked Acorn Squash

 Prep Time:  10 min     Cook Time:  45 min   Total Time:  55 min

4-6 serving

2 acorn squash

1/4 tsp salt

2 Tbsp butter, melted

2 Tbsp brown sugar

1/4 to 1/2 tsp cinnamon

Preheat oven to 400 degrees.  Thoroughly wash the squash and use a sturdy, sharp knife to cut them in half, lengthwise.  Use a spoon to scrape out the seeds and strings.  Cut each piece in half again.  Place the pieces cut side down (peel side up) in a large baking dish and add about 1 inch of water.  Cover with foil and bake for 30 to 35 minutes, until the aquash pierces easily with a sharp knife.

Remove from oven and increase oven temperature to 450 degrees.  Drain off most of the water from the baking pan, leaving just a small amount.  Flip the pieces of squash over.  Season each piece with a small amount of salt and drizzle with melted butter.  Sprinkle with brown sugar and just a dusting of cinnamon.  Return to oven and allow to roast, cut side up, uncovered, for an additional 15 minutes.

If you'd like a more caramelized surface, set your oven broil for a minute or two at the end of the cooking time.  Watch closely so it does not burn.

Note:  Microwave whole acorn squash for one to two minutes to make it a bit easier to cut but no more than 2 minutes or the interior of the squash will begin to cook and change texture.

Baked Sweet Potatoes

 2 Tbsp olive oil

3 large sweet potatoes

2 pinches dried oregano

2 pinches salt

2 pinches black pepper

Preheat oven to 350 degrees.  Coat the bottom of a glass dish or nonstick with oil, just enough to coat. Wash and peel the sweet potatoes and cut them into medium sized pieces. Place the sweet potatoes in the baking dish and turn them to coat them with the olive oil. Sprinkle them with oregano, salt and pepper to taste. Bake in a preheated 350 degree oven for 60 minutes or until soft.

Oven Roasted Sweet Potatoes

 4 cups peeled, chopped sweet potatoes

1 sweet onion, cut in wedges

2 cloves garlic

3 Tbsp olive oil

1 Tbsp balsamic vinegar, or more to taste

salt and pepper

Preheat oven to 425 degrees.  In a bowl mix together sweet potato, onion and garlic.  Toss with olive oil until completely coated.  Place in a rimmed sheet pan. Roast in the oven, turning frequently until soft and golden brown, 30 -35 minutes. Drizzle balsamic vinegar over vegetables and season with salt and pepper.

Quinoa Chickpea Salad

 2 cups quinoa

1 cup chick peas

1 cup black beans

2 cups spinach

1 avocado, pitted and sliced

1 mango, peeled and sliced

1 red pepper, thinly sliced

1/2 cup basil, finely chopped

2 Tbsp lemon juice

1/3 cu avocado oil

1 Tbsp white wine vinegar

1/2 tsp garlic powder

salt and pepper to taste

 

Boil quinoa for 8-10 minutes.  Stir occasionally and urn heat off when soft and slightly transparent. Drain and let it sit in a separate bowl with a cloth covering to cool for about 10 minutes.

In a large bowl, add chickpeas, black beans, spinach, avocado, mango, red pepper and basil and mix them together. Once cooled, add in quinoa.

Blend lemon juice, avocado oil, white with vinegar, garlic powder, salt and pepper in a blender until well combined. Drizzle over salad and gently toss.

Chicken Verde Casserole

 4 cups (14 oz) fresh cauliflower florets

8 Tbsp low-fat cream cheese, softened

16.5 oz cooked chicken, shredded

1/2 cup Salsa Verde

1/2 tsp kosher salt

1/2 tsp ground black pepper

1 cup shredded sharp reduced-fat cheddar or pepper jack cheese

3 oz low-fat plain Greek yagurt

1 Tbsp chopped fresh cilantro, optional

1.  Put your cauliflower in a microwave safe dish and cook for 10-12 minutes or until fork tender.  Add the cream cheese and microwave for another 30 seconds.  Stir.

2.  Add the chicken, Salsa Verde, salt pepper, cheddar cheese, greek yogurt and cilantro.  Stir.  

3.  Bake in a preheated oven at 375 degrees in an oven proof casserole dish for 20 minutes.  OR you could microwave on high for 10 minutes.

Breakfast Stuffed Peppers

4 large bell peppers, varied colors

1 Tbsp avocado oil, or olive oil

1/2 medium onion

8 oz mushrooms

8 oz nitrate-free sausage 

8 large eggs

sea salt and black pepper, to taste

1/2 cup shredded cheese

chopped parsley or green onions as garnish

 

Preheat your oven to 375 degrees. and line a baking dish with parchment paper.  Thoroughly wash you bell peppers and pat the excess moisture with a paper towel. Carefully slice each bell pepper in half lengthways all the way through the stem. Discard the membrane and seeds.  Arrange your peppers cut side up in the prepared baking tray. 

Dice the onion and chop the mushrooms.  Next, heat oil in a large skillet over medium-high heat.  Add onion and saute for 2 or 3 minutes, until translucent.  Add mushrooms and cook until slightly golden brown. Stir in sausage and stir well breaking it apart with a wooden spoon until it's in small crumbles.  Cook until browned about 6-8 minutes.

Stuff each pepper with your cooked sausage and veggie mixture.  Leaving about 1/2 of the space to fill with the eggs.  Next, gently crack an egg on top of the filling.  Season with sea salt and pepper.

Sprinkle with shredded cheese.  Cover the dish and bake for 15-20 minutes until eggs are cooked to your liking. Once done, remove from the oven, garnish with chopped parsley or green onions and serve warm.

 

Bacon Cheese Wreath

 2 packages (8 oz each) cream cheese, softened

1/2 cup mayonaise

1/3 cup grated Parmesan cheese

1/4 cup sliced green onions

10 bacon strips, cooked and crumbled

parsley sprigs

pimientos, diced

Assorted crackers

1.  In a small bowl, beat the cream cheese, mayonnaise, Parmesan cheese and  onions.  Stir in bacon.  Cover and refrigerate for 1-2 hours.

2.  Invert a small bowl in the center of a serving platter.  Drop cream cheese mixture by rounded tablespoonfuls around edge of bowl.  Remove bowl.  Smooth cream cheese mixture, forming a wreath.  Garnish with parsley and pimientos to look like holly.  Serve with crackers in the middle of the wreath.

Tomato Pesto Cucumber Sub

 1 cucumber, sliced long way in 2 pieces (take out seeds)

pesto

mozzarella balls

tomato, sliced

After slicing and taking out the seed from the cucumber spread pesto on both pieces of cucumber.  Add mozzarella balls on one side and tomato slices on the other. Cover like a bun (sub sandwich)

Trible Decker Cucumber Sub

 1 cucumber, sliced long way in half (take out seeds)

mustard

mayonaisse

cheese slices

roast beef and/or ham

After slicing in half the cucumber and taking out the seeds. Spread mustard to one side and mayo to the other. Line with cheese and roast beef and ham.  Cover together like a bun (sub sandwich)

Lasagna Rolls

 2 Tbsp oil

2 Tbsp butter

8 oz mushrooms, chopped

1 onion divided, chopped

7 cloves garlic, divided

salt and pepper

2 cups chicken broth, divided

lg handful of kale or spinach

1/2 cup celery, chopped

1 lb ground beef

6 oz tomato paste 

1 Tbsp parsley

1 Tbsp Italian seasoning

lasagna noodles

1/2 to 1 cup ricotta cheese

1/2 cup to 1 cup mozzarella cheese or cheddar cheese

 

Put oil and butter in a pan.  Add mushrooms, 1/2 cup onion and 2 cloves garlic, salt and pepper.  Saute. Add 1/2 cup chicken broth and kale. Set aside and add more salt and pepper to taste.

In pan add 1 Tbsp oil. Add 1/2 cup onion, 5 garlic cloves, 1/2 cup celery, 1 lb ground beef, tomato paste, 1 1/2 cups diced tomatoes, 1 1/2 cup chicken broth, 1 Tbsp parsley, 1 Tbsp Italian seasoning and salt and pepper. Cook together for 20 minutes with a lid on top.

Meanwhile, cook lasagna noodles in a lg pot of boiling water. Drain.

Layer each noodle with 3 layers.  First, spread on ricotta cheese onto each noodle. Second, spread mushroom mixture. Third, Spread meat sauce mixture. Then roll up and place individual noodles in a casserole pan.  Put leftover meat over top and sprinkle with cheese.

Bake at 375 degrees for 30 minutes.  Sprinkle with fresh parsley to garnish 

 

 

 

Roasted Cauliflower(+ 3 ways Italian,Mexican, Indian)

 roasted cauliflower

• 1 large head of cauliflower
• 2 to 3 tablespoons extra-virgin olive oil, as needed
• 1/4 teaspoon fine sea salt
• Freshly ground black pepper, to taste

For the Italian version, you’ll also need:

• 3/4 cup (about 1 1/2 ounces) finely grated Parmesan
• 1 teaspoon finely chopped fresh Italian parsley, for garnish
• Finely grated lemon zest, for garnish
• Red pepper flakes (omit if sensitive to spice), for garnish

For the Mexican version, you’ll also need:

• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 cup raw pepitas (hulled pumpkin seeds)
• 1 teaspoon finely chopped fresh cilantro, for garnish
• Finely grated lime zest, for garnish

For the Indian version, you’ll also need:

• 1/2 teaspoon curry powder
• 1 teaspoon finely chopped fresh cilantro, for garnish
• Red pepper flakes (omit if sensitive to spice), for garnish

Instructions

1. Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. To prepare the cauliflower, use a chef’s knife to slice off the nubby base, then quarter it into four even wedges. Slice off just the inner core areas, leaving the rest intact (see photo). Cut across each piece to make 1/2″ wide slices, then use your fingers to break apart any florets that are stuck together.
3. Place the cauliflower on the prepared baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with the salt and some pepper. Toss until the ingredients are evenly distributed and the cauliflower is lightly coated in oil, adding another drizzle of oil only if necessary.
4. If you’re making basic roasted cauliflower, arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway, about 25 to 35 minutes.
5. If you’re making the Italian version, arrange the cauliflower in an even layer and bake for 15 minutes. Remove from the oven, toss, and then sprinkle the Parmesan over the cauliflower (try to concentrate the cheese on the actual florets, more than on the pan). Return to the oven and bake until the cauliflower is deeply golden on the edges, about 10 to 20 more minutes. Sprinkle the cauliflower with parsley, lemon zest, and red pepper flakes (if using).
6. If you’re making the Mexican version, sprinkle the cauliflower with cumin and chili powder and toss until well blended. Arrange the cauliflower in an even layer and bake for 15 minutes. Remove from the oven, toss, and sprinkle the pepitas over the center area of the pan (if you sprinkle them too close to the edges, they might burn). Return to the oven and bake until the cauliflower is deeply golden on the edges, about 10 to 15 more minutes. Sprinkle the cauliflower with cilantro and lemon zest.
7. If you’re making the Indian version, sprinkle the cauliflower with curry powder and toss until well blended. Arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway, about 25 to 35 minutes. Sprinkle the cauliflower with cilantro and red pepper flakes (if using).

 

Healthy Apple Crisp

 2 lb apples (about 5-6 medium apples), thinly sliced

2 Tbsp maple syrup or honey

1 Tbsp lemon juice or 1/2 lemon, juiced

 

For the crisp Topping:

1 cup rolled oats

1/2 cup almond meal or flour

1/4 cup coconut sugar or brown sugar

1 tsp cinnamon

1/4 cup vegan butter, melted

1.  Preheat oven to 350 degrees and spray a 9-inch pie plate with a natural cooking spray.

2.  Combine all filling ingredients in a medium bowl and transfer to pie plate.  Apple slices will almost be overflowing out of pie plate.

3.  Combine all crisp topping ingredients in a medium bowl.  I like to use a fork to get them fuly combined.

4.  Evenly sprinkle crisp mixture over the top of the apples.

5.  Bake for about 40 minutes and until apples are of desired softness.  If after 40 minutes, crumble topping is browning , but apples are not soft enough-place tin foil over the crumble and bake another 5-10 minutes.

6.  Allow to cool slightly before spooning out.

7.  Serve warm and with vanilla ice cream, whipped topping or coconut cream, if desired.

Notes: You can peel, if you'd like, but I don't.  Honey is not vegan.  I used a sugar free, calorie free pancake syrup.  I used a brown sugar/splenda blend.  Any butter or even coconut oil will work.

Vegetable Quiche

 1 cup egg beaters

1/2 cup low moisture part skim 2% mozzarella cheese

1/2 cup tomato, chopped

1/2 cup fresh broccoli, chopped

1/2 cup zucchini, chopped

2 Light Swiss laughing Cow Cheese Wedge

1/4 tsp salt

1/4 tsp pepper

1/4 tsp onion powder

 

Preheat oven to 375 degrees.  Spray a baking dish with cooking spray.  Mix ingredients all together in a bowl.  Pour mixture into prepared pan.  Bake 35 minutes.

Smashed Cucumber

 1 English cucumber

1 tsp salt

1 Tbsp honey

2 Tbsp soy sauce

1 tsp lemon juice

2 tsp minced garlic

2 Tbsp sesame oil

sesame seed, toasted for garnish

green onions, sliced for garnish

Using a rolling pin whack the cucumber a few times until it splits open. (Doing this draws the water out) Get it into rough chunks or slices and place in a colander with a sprinkle of salt, mix. Place the colander in a bowl and put in the refrigerator for 10 minutes. ( This will draw out more water from the cucumber) Drain.

In a small bowl add the honey, soy sauce, lemon juice, garlic and sesame oil. Mix together. Pour over the cucumber slices and mix to cover completely. Sprinkle with sesame seeds and green onions for a garnish on top.

Oma's Cucumber Salad

 2-3 cucumber, grated (use the largest size)

oil

white vinegar

salt and pepper

Grate the cucumbers into a bowl.  Sprinkle a bit of salt and top and let sit for a few minutes.  The salt will bring out the water in the cucumbers.  Drain the water.  To the cucumbers add a splash of oil and vinegar. Sprinkle with salt and pepper.

Eggplant with carrots

 1 eggplant, cut into slices

1 1/2 cups water

1 Tbsp salt

1 large carrot or 2 med carrots, finely grated

2 eggs

2 Tbsp flour, divided

1 Tbsp grated Parmesan cheese

1/4 cup fresh parsley, chopped

mozzarella cheese

oregano

Place slices of eggplant in a bowl with water and sprinkle with salt. Put a lid or plate on top and leave for 30 minutes.  Rinse the eggplant and with a knife or spoon hallow out each slice separating the rings from the inside flesh.  Cut the eggplant flesh into small pieces.  In a bowl add grated carrots, eggplant flesh, 2 eggs, 1 Tbsp flour and 1 Tbsp Parmesan cheese. Mix together. Add parsley and 1 more Tbsp of flour. Mix.

In a pan add 2 Tbsp of olive oil. Place the rings in the pan with oil. Spoon into the rings the carrot mixture.  Don't crowd the pan.  Cook unto bottoms are golden brown. Flip to other side. Sprinkle a bit of mozzarella cheese and oregano.  The cheese will begin to melt and it will be golden brown on both sides. Move to a plate with paper towels.