Category: Recipe

African Groundnut Stew

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African Groundnut Stew

Serve over quinoa for a nice meal.

Course Main Course

Ingredients

  • 6 boneless skinless chicken thighs about 1 lb
  • 3 boneless skinless chicken breasts about 3/4 lb
  • 1 medium onion chopped (1 cup)
  • ¾ cup peanut butter
  • 1 can diced tomatoes
  • 1 ¾ cups chicken broth
  • 2 tablespoons grated gingerroot
  • 2 tablespoons tomato paste
  • 2 teaspoons curry powder
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon salt
  • 1 ½ lb sweet potatoes 3 medium, peeled, cubed (about 4 cups)
  • 1 lb small red potatoes about 12, cut into eighths (about 2 1/2 cups)
  • Cashews
  • Kale

Instructions

  1. 1 Spray 5- to 6-quart slow cooker with cooking spray. In cooker, layer all ingredients, spooning peanut butter in dollops.
  2. 2 Cover; cook on Low heat setting 8 to 10 hours. Break up chicken before serving.

Pasta Primavera

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Pasta Primavera

Good use of garden vegetables.

Course Main Course, Side Dish

Ingredients

  • Kosher salt
  • 12 ounces fusilli or other corkscrew pasta
  • 1/2 pound sugar snap peas halved lengthwise, or broccoli florets (or a combination)
  • 2 carrots shredded
  • 1 yellow bell pepper cut into thin strips
  • 1/4 cup extra-virgin olive oil plus more for drizzling
  • 4 cloves garlic thinly sliced
  • 1 pint cherry tomatoes halved
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/2 cup roughly chopped fresh mint
  • 1/2 cup grated parmesan cheese
  • 4 ounces goat cheese crumbled

Instructions

  1. Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
  3. Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.

Garlic Kale Quinoa

 

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Garlic Kale Quinoa

Good way to use up extra kale.

Course Side Dish

Ingredients

  • 2/3 cup water
  • 1/3 cup quinoa
  • 1 Tbsp olive oil
  • 1 cup chopped kale
  • 1 clove garlic, minced
  • 1/4 tbsp sesame oil
  • 1 pinch salt/pepper

Instructions

  1. Bring 2/3 cup water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.

  2. Heat olive oil in a skillet over medium heat; saute kale and garlic in the hot oil until kale is wilted, about 5 minutes. Season with salt and pepper.

  3. Stir quinoa into kale mixture and add sesame oil; cook until flavors blend, about 5 more minutes. Add 1 tablespoon water to mixture to keep from sticking.

Simple, fast, delicious. Looking for an easy quinoa recipe for a side dish this will fit the bill.

Thai Coconut Corn Chowder

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Thai Coconut Corn Chowder

Thai Curry Flavor!

Course Main Course

Ingredients

  • 7 cups corn
  • 4 Tbsp olive oil
  • 2 md onions
  • 8 cloves garlic
  • 4 Tbsp minced ginger
  • 3 Tbsp lemongrass paste (found by fresh produce)
  • 2-4 japalenos
  • 2 cans curry paste
  • 4 cans coconut milk
  • 4 cans chicken broth
  • 4 large yukon gold potatoes
  • 4 cups shredded chicken
  • 2 stalks celery, minced
  • 4 carrots, diced
  • 2 cans straw mushrooms
  • salt and pepper
  • 1 bunch green onions for garnish

Instructions

  1. Saute onion, celery, and carrot for five minutes, then add in garlic, ginger, lemongrass, jalapenos, and curry paste. saute for additional minute. Add chicken broth, coconut milk, potatoes, corn, salt and pepper - bring to a light boil then reduce heat to simmer for 20 minutes or until potatoes are tender.

    Make sure to stir occasionally. Ladle out 5 cups and blend until smooth. Return blended mix to remainder of soup. Add chicken, continue simmering until chicken is warm. Garnish bowls of soup with green onion.

Bee’s Beefy Stew

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Bee's Beefy Stew

Slow Cooker Special!

Course Main Course

Ingredients

  • 1 cab Tomato Paste
  • 1 pkt Onion Gravy Mix
  • 1 dash Worcestershire Sauce
  • 1 tbsp Hoisin Sauce
  • 1 dash Balsamic Vinegar
  • 1 dash Red Wine
  • 1 pkt Slow Cooker Beef Stew
  • 1 tbsp Franks Sweet Chili Sauce
  • 2 cups Beef/Mushroom Bouillon
  • 1.5 lbs Potatos
  • 3 Carriots
  • 1.5 lbs Beef

Instructions

  1. Cut beef and roll in flour. Fry beef till brown.

    Mix all ingredients in slow cooker and put on low till done.

Pumpkin Pie

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Pumpkin Pie

Course Dessert

Ingredients

  • 3/4 cup sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 can 15 oz pumpkin
  • 1 1/4 cups evaporated milk
  • 2 eggs
  • 1 Pillsbury frozen deep-dish pie crust

Instructions

  1. Heat oven to 425°F. In large bowl, mix filling ingredients. Pour into pie crust.
  2. Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool 2 hours. Serve or refrigerate until serving time. Store in refrigerator.

Sauteed Green Beans and Mushrooms

 

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Sauteed Green Beans and Mushrooms

This is a great side dish and a great replacement for green bean casserole.

Course Side Dish
Servings 6

Ingredients

  • 2 lbs Green Beans
  • 1 lbs Mushrooms
  • 3 tbsp Olive Oil
  • 2 cups French-Fried Onions
  • 2 tbsp Honey
  • 1 tbsp Red Pepper Flakes

Instructions

  1. Blanch green beans in boiling water until just cooked. Meanwhile, saute sliced mushrooms in oil over medium-high heat until golden, then toss with the drained, blanched beans and some salt and pepper. Top with French-fried onions, honey and red pepper.

Vegetable Soup

 

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Vegetable Soup

Vegetable soup made with vegetables from the garden as well as what ever is laying around.

Course Main Course
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Servings 8

Ingredients

  • 2 onions
  • 2 to 3 carriots
  • bunch kale
  • 2 small zucchini
  • 1/2 cup peas
  • 1 cup corn
  • 1 can chick peas
  • few tomatos
  • 2 small potatos
  • 1 stick celery
  • 1 bunch parsley
  • few cloves garlic
  • 6 cups V8 juice
  • 6 cups vegetable broth
  • 3 Tbsp Italian spices

Instructions

  1. Cut and fry carrots and onions in olive oil. Add all other ingredients and mix together. Add broth and juice and cook till all ingredients are done and serve.