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Garden Enchilada Bake  Makes 6 servings ~ Adapted from Peas and Thank You by Sarah Matheny 1 c. quinoa, rinsed and drained 1 1/2 c. vegetable broth (or chicken broth) 1 15 oz. can tomato sauce, divided 2 1/2 t. chili powder, divided (consider using less, depending on how flavorful your chili powder is) 1/2 t. dried oregano 1 zucchini, shredded and squeezed to release all excess moisture* 1/3 c. cream cheese (Could be non-dairy, i.e. Tofutti. I think you could also use Greek yogurt here.) 1 clove of garlic, minced 1/2 t. cumin salt and pepper to taste 1 c. cheese, shredded (Optional, could be non-dairy. We like using Monterey Jack or Pepper Jack.) 1 3 oz. can sliced olives, drained (or other olives) 1 avocado, sliced cilantro for garnish (optional) *Try adding whatever additional fresh veggies you have on hand, including shredded carrots, corn kernels off the cob and/or torn dark, leafy greens Preheat oven to 375 degrees. In a medium stockpot, combine...

This is a really easy slow cooker pot roast that doesn't take much time to prepare, and is easy to get going when you leave to work. The most labor intensive part is skinning the onions, but our local grocery store often has them pre-skinned. Ingredients 2-3 pound beef roast (we like London broil a lot) 1-1.5 pound small mushrooms (our store sells them bulk, so its easy to pick out the small ones) 1 pound pearl onions, tops bottoms and skins removed 1/2 bottle brown ale (preferably malty, low bitterness) 1/2 c. water or broth 1 tsp dried thyme 1/2 tsp (or less) dried rosemary S and P If time allows, brown meat, them combine remaining ingredients in slow cooker, and cook until you get home from work. Serve with mashed, baked or roasted potatoes, or add potatoes directly to the pot for a one dish meal. The juice is pretty flavorful, but if you like you can reduce it. I recommend drinking one of the beer's brethren alongside the meal. I prepare this the night befo...

ROOT VEGETABLE STEW This is a hearty, colorful stew, with a variety of textures. I invented it in my head before I went to the store, so I selected the ingredients intentionally. Of course, it is a great way to combine root veggies that have accumulated in the fridge, and it doesn't matter if they are a bit wrinkly. I do, however, suggest that you peel the vegetables for a smoother and more savory taste without too many unwanted earthy tones. Refrain from adding leafy veggies, at least the first time you make it. Ingredients: (these quantities will make a large batch, at least enough for 4-6 servings) 1 large onion 2-3 each: (cut into small/medium sized cubes) Potatoes Sweet potatoes Parsnips Beets (any color) Turnips Rutabaga 1 cup quinoa 1-1.5 quarts of broth or water Oil Salt, pepper, Tabasco or other peppy additive Sour cream or yogurt for topping Assembly: Chop onion in big chunks and saute in oil. A Dutch oven is perfect, or ...

I adapted this from a recipe found in the winter issue of Progressive Farmer, a magazine to which we subscribe and is full of interesting tidbits and arcane information. It caught my eye, as it was the strangest combination of ingredients I've ever seen and couldn't imagine how it would taste. Always looking for more ways to camouflage winter squash for my hubby, I decided to give it a try. The original recipe called for beef stew meat and ground beef, but I used chicken thighs and ground chicken breast. It is one of the most delicious concoctions I have ever made! 1 lb. ground chicken (or beef) 1 lb. cubed skinless, boneless chicken thighs (or beef stew meat) 1 onion, chopped 1 bell pepper 1 butternut squash, peeled, seeded and cubed (I used kabocha because it is my favorite and I had one) 2 cups hot salsa 1 small can peppers (3.5 oz - Anaheim or chipotle) 1 (12 oz) beer 1 cup water 1 (15 oz) can pumpkin puree In skillet, brown chicken and onions (if using chicken...

This recipe is really simple and easy to make, but shockingly delicious - the first time I made it I was trying for something that wasn't too much like American Chinese food but still had elements of sweet and savory. I was surprised how balanced it turned out. It's not overly sweet, nor is it overwhelmingly soy-sauce flavored. It's as easy to eat as it is to prepare. Ingredients Pork or Beef Roast (I used a 3 pound pork blade roast most recently - whatever is cheap) 1/2 c. soy sauce 1/2 c. water 1.5 Tbsp cider vinegar 2-3 Tbsp brown sugar (more if you want it sweeter) 1 Tbsp yellow mustard powder 1 tsp ground pepper 1 2" cube of ginger, cut into slices 2 medium cloves garlic, cut in half 1-2 dried red chilis (to taste) Combine sauce ingredients. Taste for balance. Place roast in crockpot, pour sauce over roast, let cook until it's dinner time. If you're feeling fancy, you can add some veggies to the crockpot at the very end. Make sure it ...

 WHITE BEAN MINESTRONE Adapted from recipe by Martha Rose Shulman (perhaps my favorite chef...She also has a version with squash that I'll have to try some day.) Serves 4-6 2 Tb. olive oil 1 large onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 2 Tb. chopped fresh flat-leaf parsley 4 garlic cloves, put through garlic press, divided in halves 1 can (14 oz.) crushed tomatoes (If necessary, use diced, and then mince them.) 1 1/2 lb. (or one small head) green cabbage, cored and chopped fine 1/2 lb. (1 heaped cup) dried white beans, picked over, rinsed, soaked in water for 6 hours or overnight OR 1 can cannelini beans 8 cups water (Optional: Substitute some broth for water, especially if you’re not adding meat) 1 Parmesan rind (No parmesan rind is fine. But then be sure to serve with Parmesan on top if possible. It adds great flavor!) 1 Bay Leaf Salt and freshly ground pepper 1/2 cup elbow macaroni other small pasta ...

My goal in making this recipe was to explore Asian recipes that would translate well into American holidays. I think this would be a great recipe for Thanksgiving or Christmas, as it has a rich, special-occasion quality to it, as well as spices such as cinnamon which are traditional at the holidays. It turned out great, and really wasn't that difficult. Maybe not an everyday meal, but certainly worth making a few times a year. The pork becomes glazed with a sweet, flavorful sauce, and the meat is fall apart tender, with the fat completely melting in your mouth. There are many versions online, and mine is primarily based on this video . You can add puffed tofu or hard boiled eggs at the end for more variety in texture. Finished product, with stir fried Chinese broccoli and scallion pancake. Towards the end of the cooking time, before you add the sugar and cook down to create the final glaze. The assembled ingredients. The pork has already been blanched and is ready fo...