Slow Cooker Pot Roast

INGREDIENTS:

1 tablespoon olive oil

coarse salt and ground pepper

1 can whole tomatoes in puree (28 ounces)

1 large onion, cut into 8 wedges

1 tablespoon fresh rosemary, chopped

(or 1 teaspoon dried and crumbled)

3 pounds beef chuck roast, trimmed and

halved crosswise

4 garlic cloves, halved lengthwise

1 1/4 pounds small white potatoes,

scrubbed

DIRECTIONS:

1. With a sharp paring knife, cut 4 slits in beef roast; stuff

slits with half the garlic. Generously season beef with 1 1/2

teaspoons salt and 1 teaspoon pepper. In a large skillet,

heat oil over high heat, swirling to coat bottom of pan.

Cook beef until browned on all sides, about 5 minutes.

2. In a 5-quart slow cooker, combine beef, onion, potatoes,

tomatoes (with puree), rosemary, and remaining garlic.

Cover; cook on high setting until meat is fork-tender, about

6 hours (do not uncover while cooking).

3. Transfer meat to a cutting board; thinly slice, and

discard any gristle. Skim fat from top of sauce. To serve,

divide beef and vegetables among bowls; generously

spoon sauce over top.

... another ripped off Martha. Thanks Martha.

Lentil Shepherd's Pie

4 - 6 cups vegetables cut into bite size pieces (onions, cauliflower, mushroom, peppers, carrots, sweet potato) - saute in oil 5 - 10 minutes.

Add 2 tsp - 2 Tbsp (depending on your heat tolerance) thai curry paste, red or green - saute 5 minutes

Add 1 small can tomato paste, 2 c stock or water, simmer 5 minutes

Add 1/2 c - 3/4 c red lentils, simmer 20 minutes.

Preheat oven to 350.

Transfer lentil mixture to a casserole dish. Slice two potatoes thinly, layer on top of lentil mixture, top with 1 cup grated cheese. Bake 45 minutes at 350.

(This actually came from Robin a million years ago!)

Three Bean Tacos

1 tsp. olive oil
1 cup diced onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 Tbsp. chili powder
2 tsp. dried oregano
1 tsp. ground cumin
1 garlic clove — minced
1 cup canned chickpeas (garbanzo beans), rinsed and drained
1/2 cup canned black beans, rinsed and drained
1/2 cup canned pinto beans, rinsed and drained
OR 1 can of 5 bean mixture, rinsed and drained instead of all the other beans
1 (8-ounce) can no salt added tomato sauce
12 taco shells or tortillas
shredded lettuce, diced tomato, grated cheese, salsa

Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and next 6 ingredients (onion through garlic), and sauté 2 minutes. Add chickpeas, beans, and tomato sauce. Bring to a boil; reduce heat, and simmer 20 minutes or until thick. Prepare taco shells according to package directions. Spoon 1/4 cup bean mixture into each taco shell. Top each with lettuce, tablespoon tomato, cheese, and salsa.

Roasted Cauliflower

3 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
1 tsp sea salt
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cumin seeds
1/2 tsp hot red pepper flakes
Fresh cauliflower florets (about 1 medium head)
1 large yellow bell peppper , chopped
1 large red bell pepper , chopped

1 Preheat oven to 450 degrees F.2 Whisk together lemon juice, oil, salt, cumin, coriander, cumin, and red pepper. Toss dressing with cauliflower and bell peppers.3 Arrange vegetables in one layer on a baking sheet. Roast 25 minutes or until golden; mix after 15 minutes.
(You can begin marinating the night before and then dump on a foil lined pan to bake).

Trout with Mediterean topping

Trout

cherry tomatoes

black olives

capers

olive oil

oregano

lemons

-lay trout onto aluminum foil on baking tray

-sprinkle olive oil over top and oregano

-cut up tomatoes and olives and mash together with capers and a bit more olive oil and lemon juice with a mortar and pestle 

-pour mixture over top of trout 

-place used lemons on top of fish (all their juices will cook up nicely, and you discard them when fish is done)

cook for about 20 minutes (depending on how big the fish is) at 350.

btw - any fish would work with this topping

Tomato & Mozzarella Pasta

Ingredients:

6 ounces fresh mozzarella, cut into 1/2 inch pieces

course salt and ground pepper

12 ounces penne rigate

1 Tbsp olive oil*

1 pint of cherry or grape tomatoes

1/2 cup sun-dried tomatoes, sliced

2 garlic cloves, sliced

1/4 cup snipped chives

1. Place cheese in freezer (this makes cutting it easier). Cook pasta and reserve 1/2 cup of pasta water; drain pasta and set aside.

2. In pasta pot, heat oil over med-high heat. Add cherry tomatoes, sun-dried tomatoes, garlic, and pasta water. Cook until cherry tomatoes soften, 2 - 4 minutes.

3. Add pasta, chilled cheese, and chives to pot, season with S&P, toss to combine.

* I use the sun-dried tomatoes in oil, so I just use a little of that oil and skip the EVOO.

I've also added a cooked, chopped chicken breast to this meal .... tasty!

And finally, I ripped this recipe off Martha. Thanks Martha.

Spagetti and Sausage

(sorry Robin, you can omit the meat)

1 package of mild sausage (italian, pork, turkey etc)
1/2 a red pepper
1/2 an orange pepper
1 head of brocolli
1/2 cup of broth or white wine
1 onion
Garlic
Salt/pepper

Cut sausage into 1" pieces
Steam brocolli
Fry onion and garlic until onions are glassy
Add peppers and sausage and saute until sausage is brown
Add 1/2 cup of broth or wine and cover
Let simmer until sausage is cooked.
Remove lid and allow the liquid to reduce
Cook spagetti
Add spagetti to the sausage mixture and drizzle with olive oil.
Serve

Barbeque Pizza

Take store bought pitas and smear with pesto.

Add sundried tomato, diced peppers, grilled zuchinni (or any other combo of veggies).
Cover with feta cheese or cheddar.

Grill on low heat until cheese is melted.

Crunchies

Crunchy Oat Squares

2 cups of oats
1 cup of sugar (I use 2/3 cup of brown sugar instead)
1 cup of coconut
3/4 cup of flour
185g of butter

Mix oats, coconut and flour together.
Melt butter and add to at oats mixture.
Mix well (you may need to use your hands to squish it all together).

Press into a 7 x 11 baking pan.

Bake 35 - 40 minutes in 350C oven.

Cut into squares before it cools.