Cholent

Cholent is a Jewish beef stew that's typically served on Sabbath. It is great because it is loaded with fresh vegetables and it has a really different flavor than you would taste elsewhere. It is also a good way to use some strips of TVP is you happen to have a large bag of them. I will own that the ingredients are a little harder to come by, but it is worth it. From the Veganomicon.
2 tablespoons olive oil
1 large onion, cut into medium-size dice
3 cloves garlic, minced
½ teaspoon tarragon
1 teaspoon caraway seeds
1 teaspoon salt
Several pinches of freshly ground black pepper
½ cup red cooking wine, water, or vegetable broth
2 bay leaves
½ cup French lentils, rinsed (Whole Foods has them in the bulk section)
1 cup peeled, sliced carrorts (about ½ inch thick)
4 medium-sized potatoes (about 1 ¼ pounds), peeled and cut into ¾ inch chunks)
1 (15 ounce can) tomato sauce
3 cups water
1 cup TVP chunks ( not granules or crumbles, if you use Mom’s TVP chunks, you may want to cut them a little)
1 cup frozen or canned and drained lima beans or green peas
1 (15 ounce) can kidney beans, drained and rinsed

Preheat a large soup pot over medium heat. Sauté the onions in the oil until translucent, 5 to 7 minutes. Add the garlic, tarragon, caraway seeds, salt, and pepper. Sauté until the garlic is fragrant, about a minute more.
Deglaze the pot with the red wine. Add the bay leaves, lentil, carrots, potatoes, tomato sauce, water, and TVP chunks. Mix together. Cover and simmer for about 30 minutes, until the potatoes and carrot are tender.
Add the lima and kidney beans and cook until heated through.

Quinoa Radish Salad

Until they showed up in our produce box for the first time, I really thought radishes were one of those gross things that Mom and Dad grew in the garden (because they will grow in Idaho clay) but no one actually ever intended to eat.

Then I found this salad recipe. This is seriously one of my favorite salads that I have eaten ever. It has an incredible mix of flavors and is healthy and filling. I don't really know where the recipe came from anymore, but trust me - it's worth eating!

½ cup uncooked quinoa
1 cup water
3 tablespoons butter (but that's a lot of butter, so I usually only add 2 tablespoons)
1 ½ cups spinach chiffonade (I usually do this in about 1/2 inch strips)
½ cup thinly sliced French breakfast radishes
2 tablespoons fresh basil chiffonade
1 tsp lemon zest
1 tsp lemon juice
¼ tsp flaky sea salt, (Not table salt)

Rinse quinoa thoroughly with cold water and drain.

Place quinoa in small saucepan with water and butter. Bring to a boil, cover, and simmer on low heat for about 15 minutes, until liquid is absorbed.

Remove from heat and let stand for 5 minutes. Fluff with fork and let cool completely.

Toss all ingredients together. Taste and add more salt if desired.

Serve by itself or on a bed of lettuce. (At least that's what the recipe says - if you want more greens, I recommend just adding more spinach and upping the lemon juice and salt a little bit.)

Crock Pot Mashed Potatoes

Adapted from Pillsbury.com

These are the delicious potatoes we ate at our Christmas Barbecue!

5 lb baking potatoes, peeled, cut into 1-inch chunks
1 ½ cups chicken broth
¼ cup butter or margarine, cut into chunks
1 cup onion dip
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
1/2 cup or more milk, warmed, added until you reach desired consistency - I have never needed it.

1. In 4- to 5-quart slow cooker, place potatoes, chicken broth and butter.
2. Cover; cook on High heat setting 4 hours to 4 hours 30 minutes or until potatoes are tender.
3. Add remaining ingredients except milk. Mash potatoes with a potato smasher in crock pot (although they usually mash with just stirring). Stir in enough milk for desired creamy consistency. Cover and keep warm on Low or Warm heat setting until serving time, up to 2 hours. Stir before serving.

*You can make more traditional mashed potatoes (to go with gravy) by using sour cream instead of onion dip (and maybe leaving out the garlic powder and onion powder, depending on the flavor you want.)

Creamy White Chili

Creamy White Chili
serves 7

1 1/2 lbs boneless skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 tsp garlic powder
1 TBSP vegetable oil
2 cans (15 1/2 oz each) great northern beans, drained and rinsed
1 can (14 1/2 oz ) chicken broth
2 cans (4 oz each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, sauté chicken, onion, and garlic powder in oil until
chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to
boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat; stir in
sour cream and cream. Serve immediately.

Potato and Kale Soup

So we keep getting kale in our produce delivery box.  Kale is one of those trendy leafy-green superfoods. The only downside is it tastes like dirt.  We've tried a lot of recipes to eat kale, and this is the first one that was actually edible--and surprisingly delicious.

*Adapted from the America's Test Kitchen Healthy Family Cookbook - we liked this version, but you can change what you want.  The original called for chorizo, not kielbasa, and chickpeas instead of white beans.

1 T canola oil
14 oz. turkey kielbasa, halved & sliced 1/4 inch thick
1 onion, minced
4 garlic cloves, minced
1 tsp ground cumin
Pinch red pepper flakes
6 cups low-sodium chicken broth
1 1/2 lbs red potatoes, scrubbed and cut into 3/4 inch chunks
1 (15 oz) can great northern white beans
12 ounces kale, stemmed and leaves sliced 1/4 inch thick
1/4 tsp dried oregano

Heat the oil in a large pot.  Add onion and cook until softened, about 5 minutes.  Stir in garlic, cumin, and red pepper flakes and cook until fragrant (30 seconds).

Stir in the broth and potatoes, and bring to a simmer.  Cover, reduce heat, and cook until potatoes are almost tender (10 to15 min)

Stir in the kielbasa, kale, and oregano, and simmer until the kale is tender (10 to 15 min).  Take it from Daniel- there is nothing worse than under-cooked kale.


Mash some of the potatoes against the side of the pot with a spoon to thicken the soup slightly. Serve and enjoy.

Slow Cooker Cabbage Rolls

12 leaves cabbage

1 cup cooked white rice

1 egg, beaten

1/4 cup milk

1/4 cup minced onion

1 pound extra-lean ground beef (we use 99% fat free ground turkey)

1 1/4 teaspoons salt

1 1/4 tsp ground black pepper

1 (8 ounce) can tomato sauce

1 tablespoon brown sugar

1 tablespoon lemon juice

1 tsp Worcestershire sauce

1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.

2. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper.

3. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.

4. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.

5. Cover, and cook on Low 8 to 9 hours. 

*The extra sauce is also good over some extra rice.

Grilled Pineapple

1/2 cup fresh lime juice
1/2 cup light brown sugar, packed
1 pineapple, trimmed and cut into 1.2-inch thick slices

In a ziplock bag, combine lime juice and brown sugar. Mix well. Add pineapple, stir to coat; cover and marinate 30 minutes or more.

Brush grill with oil. Place fruit on grill rack, and grill 2 to 3 minutes per side.