Slow Cooker Sweet Potato and Apple Soup

I didn't like the sage leaves, leave them off. The soup was the best soup recipe I've made yet. Thought it might be too sweet but it wasn't. From "100 Days of Real Food" blog.


Ingredients

• ½ large onion, cut into large dice
• 1 lb white potatoes (2 small or 1 large), scrubbed clean and cut into 1 inch pieces with the skin left on
• 1½ lbs sweet potatoes (3 small or 2 large), scrubbed clean and cut into 1 inch pieces with the skin left on
• 2 apples, cut into 1 inch pieces with the skin left on
• 3 cloves garlic, crushed
• ½ teaspoon salt
• 4 cups chicken broth/stock (homemade recommended, can sub with vegetable broth/stock)
• 4 tablespoons butter, divided
• ¾ cup fresh sage leaves, cut into strips (using culinary scissors or a knife)
• Special equipment needed: Slow cooker and blender (countertop or hand immersion)

Directions

1. In the bottom of a slow cooker put in the onion, potatoes, apples, garlic, and salt. Pour the chicken broth/stock (or vegetable broth/stock) over top.
2. Turn the slow cooker onto high and cook for 5 hours.
3. Puree the hot soup either in batches in a countertop blender or by just sticking a hand immersion blender right into your slow cooker (recommended).
4. Stir in 2 tablespoons of the butter.
5. In a medium sized pan over medium heat melt the other 2 tablespoons of butter. Add the sage leaves and cook while stirring until butter browns and leaves are crisp, about 1-2 minutes. Top soup with brown buttered sage and serve immediately.
   Tip: Freeze leftover soup in individual servings for an easy lunch.

Slow Cooker Soy Braised Chicken

Best crock pot recipe yet. From Real Simple.

Serves 4| Hands-On Time: 10m| Total Time: 8hr 00m

Ingredients

• 2 medium onions, sliced
• 4 garlic cloves, smashed
• 1/3 cup apple cider vinegar
• 1/3 cup soy sauce
• 1 tablespoon brown sugar
• 1 bay leaf
• black pepper
• 8 skinless, bone-in chicken thighs (about 1 3⁄4 pounds)
• 1 teaspoon paprika
• 1 cup long-grain white rice
• 1 large head bok choy, cut into 1-inch strips
• 2 scallions, thinly sliced

Directions

1. In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and ¼ teaspoon pepper. Place the chicken on top and sprinkle with the paprika.
2. Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.

Spicy Fish Tacos with Pineapple Slaw

from Runners World, Aug 2013

Ingredients
1/4 to 1/2 of a 7-ounce can of chipotle peppers in adobo sauce
1/2 cup sour cream
3/4 cup chopped cilantro
1 tablespoon olive oil, plus more for the grill
1 pound skinless firm-fleshed fish, such as mahimahi, tilapia, or salmon
4 cups thinly shaved green cabbage
1/2 small red onion, thinly sliced
1/2 jalapeno, seeded and minced
1/2 cup small-diced pineapple
Juice of one lime
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 avocado, pitted and sliced
8 (6") flour or corn tortillas, toasted

Instructions
Chop the peppers. In a bowl, combine the peppers with sour cream, 1/2 cup cilantro, and olive oil. Stir to combine. Season with salt. Reserve 1/4 cup of the mixture. In a dish, spread the remaining mixture over both sides of the fish. Let it sit for at least 30 minutes. In a bowl, combine cabbage, onion, jalapeño, pineapple, lime juice, remaining cilantro, cumin, and oregano. Toss and season with salt. Heat a grill over medium heat. Brush it with oil. Place the fish on the grill and cook until nicely charred, turning once, 6 to 8 minutes total. Remove to a cutting board and coarsely chop. Lay out the tortillas and divide fish among them. Top with slaw and avocado. Spoon reserved sour cream mixture on top. Serves 4.

Easter Brunch

*Sausage and Egg Fondue

*Roasted Red Potatoes with Paprika Butter and Parsley
3 lbs red new potatoes
1 Tbl extra virgin olive oil
1/4 cup (1/2 stick) butter
2 teaspoons sweet paprika
1/4 cup parsley leaves, chopped (a couple handfuls)
salt and pepper

Preheat oven to 450.  Cut potatoes in 2 inch pieces.  Place in roasting pan and coat very lightly with a drizzle of oil.  Roast 20 to 25 minutes, until just tender.  Melt butter in a small pan with paprika.  Transfer potatoes from oven to a bowl.  Pour melted paprika butter over potatoes.  Sprinkle with parsley and salt and pepper.  Toss to coat evenly.  

*Cranberry-Orange-Chocolate Scones

*Banana Bread

*Fruit

Eggplant and Tofu Stir-Fry

1  cup  long-grain white rice

• 1/2  cup  hoisin sauce
• 3  tablespoons  rice vinegar
• 1  teaspoon  cornstarch
• 4  tablespoons  canola oil
• 1  pound  firm tofu—drained, patted dry, and cut into 1-inch cubes
• 1  small eggplant (about 1 3/4 pounds), cut into 1/2-inch pieces
• 4  scallions, sliced, white and green parts separated
• 2  cloves garlic, chopped
• 1  red serrano or jalapeño chili, sliced
• kosher salt
• 1/4  cup  fresh basil leaves, torn

1. Cook the rice according to the package directions. In a small bowl, whisk together the hoisin, vinegar, and cornstarch.
2. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tofu; cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a plate.
3. Add the remaining 3 tablespoons of oil to the skillet. Add the eggplant, scallion whites, garlic, chili, and ¼ teaspoon salt. Cook, tossing frequently, until the eggplant is tender, 8 to 10 minutes. Add the hoisin mixture, tofu, and scallion greens and cook, tossing gently, until the sauce is thickened, 1 to 2 minutes. Serve with the rice and sprinkle with the basil.

Breakfast Burrito from runners world

1 red onion, cut into small dice
1 small jalapeño, cut into small dice
1 tablespoon olive oil
1/2 teaspoon ground cumin
1 15-ounce can black beans, drained and rinsed
4 eggs mixed with a fork
Salt to taste
1/4 cup low-fat Greek yogurt
Juice of one lime
4 10-inch whole-wheat tortillas
1/2 cup shredded Monterey Jack or cheddar
1 avocado, cut into slices
1 cup salsa or pico de gallo

Sauté onion and jalapeño in olive oil. When onion is soft, add cumin. Add beans and stir. When beans are hot, add eggs and cook until fluffy. Season with salt. Mix the yogurt with lime juice and set aside. Toast tortillas over an open flame on the burner, or place under the broiler until they puff up. Lay out the tortillas and divide the egg-and-bean mixture evenly among the four tortillas. Top the eggs with an even amount of cheese, avocado, and yogurt. Roll and top with salsa or pico de gallo. Serves four.

Chicken Stir-Fry from runners world

Ingredients
2 tablespoons canola oil, divided
1 pound ground chicken breast
1 small onion, thinly sliced
3 garlic cloves, minced
1 tablespoon grated fresh ginger
3 cups green beans cut in half
3 cups broccoli cut into 1/2-inch pieces
3 cups thinly sliced cabbage
1 1/4 cups thinly sliced shiitake mushrooms
3 tablespoons soy sauce
2 tablespoons sriracha (a hot chile sauce)
1 tablespoon rice wine vinegar or lime juice
3 scallions (green and white parts), sliced
1 bunch cilantro (about 3 cups chopped)
1/8 teaspoon salt, optional
1/4 cup chopped peanuts

Instructions
Heat a sauté pan over medium-high. Add one tablespoon oil, then add chicken. Cook until no longer pink. Remove from pan and set aside. In the same pan add remaining oil and onion. Cook till translucent (3 minutes). Add garlic and ginger. Cook 1 minute. Add green beans, broccoli, cabbage, and mushrooms. Cook till slightly tender (5 minutes). Add soy sauce, sriracha, and vinegar. Cook to reduce slightly (3 minutes). Return chicken to pan. Add scallions and cilantro. Turn off heat. Season with salt. Top with peanuts. Serves 4.

Beef and Bean Enchiladas With Sautéed Zucchini

Ingredients

• 2  tablespoons  canola oil
• 1  medium onion, chopped
• 1/2  pound  ground beef
• 1  15.5-ounce can pinto beans, rinsed
• 2  cups  grated Cheddar (about 8 ounces)
• 2  cups  enchilada sauce
• 8  6-inch corn tortillas
• 2  medium zucchini (about 1 pound total), thinly sliced
• kosher salt
• sour cream, salsa, and cilantro, for serving

Directions

1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, 3 to 5 minutes. Add the beef and cook, breaking it up with a spoon, until browned, 2 to 3 minutes. Mix in the beans and 1 cup of the Cheddar.
2. Spread 1 cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Roll up the beef mixture in the tortillas and place the rolls seam-side down in the dish. Top with the remaining cup of enchilada sauce and cup of Cheddar. Bake until the Cheddar is brown in spots, 10 to 15 minutes.
3. Meanwhile, wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. Add the zucchini and ¼ teaspoon salt and cook, tossing occasionally, until tender and golden, 8 to 10 minutes. Top the enchiladas with the sour cream, salsa, and cilantro and serve with the zucchini.

Garlic Shrimp with White Beans and Tomatoes

1 pound medium peeled and deveined shrimp
4 tablespoons olive oil, divided
1 teaspoon pimenton (smoked paprika)
3 garlic cloves, minced and divided
1/2 teaspoon hot red pepper flakes
1 bay leaf, broken into pieces
1 14.5-ounce can petite-diced tomatoes, drained
1 tablespoon tomato paste
2 15-ounce cans white beans, drained
1 cup chicken broth
2 tablespoons chopped fresh parsley

Heat a large skillet over medium-high. Toss shrimp with 1 tablespoon oil and pimenton. Add shrimp to skillet; sauté 1 to 2 minutes; add half the garlic the last few seconds of cooking. Spoon shrimp into a bowl and set aside. Return skillet to heat; add 2 tablespoons oil, pepper flakes, bay leaf, and remaining garlic. Cook till garlic is golden, a few seconds. Add tomatoes; cook till most of the liquid evaporates, 2 minutes. Add tomato paste; cook till tomato mixture darkens. Add beans and broth; simmer till it's a thick stew, 5 minutes. Stir in shrimp and parsley; cook till heated through. Drizzle with remaining oil. Serves 4.