Crockpot Lentil Soup

A great weeknight soup

I’ve been making this soup all winter to go along with no-knead bread. Found at Pinch of Yum.

A simple soup made with onions, garlic, carrots, olive oil, squash, and LENTILS! Super healthy and easy to make.

Ingredients

For the crockpot

  • 2 cups butternut squash (peeled and cubed)
  • 2 cups carrots (peeled and sliced)
  • 2 cups potatoes (chopped)
  • 2 cups celery (chopped)
  • 1 cup green lentils
  • 3⁄4 cup yellow split peas (or just use more lentils)
  • 1 onion (chopped)
  • 5 cloves garlic (minced)
  • 8-10 cups vegetable or chicken broth
  • 2 teaspoons herbs de provence
  • 1 teaspoon salt (more to taste)

Add at the end

  • 2-3 cups kale (stems removed & chopped)
  • 1 cup parsley (chopped)
  • 1⁄2 cup olive oil (rosemary olive oil or other herb-infused oil is delicious)
  • 1 swish sherry, red wine vinegar, or lemon juice (to add a nice tangy bite)
  • 10 slices Parmesan cheese (a few thin slices on top of each bowl)

Instructions

  1. Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.
  2. Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine.
  3. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time and so does the texture, IMO!
  4. Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and to really go next level, serve with crusty wheat bread and a little Parmesan cheese. It’s called Detox Balance.

Green bean casserole

A Thanksgiving crock-pot classic. Laugh at the onion rings all you want, this dish will disappear.

Ingredients

  • 2 lbs fresh green beans (washed and cut up; if using frozen, use 4 packages and reduce cooking time — high 4-5 hours or low 8-10 hours)
  • 1 (10.5 oz) can cream of mushroom soup
  • 1 can French fried onion rings
  • 1 cup grated Cheddar cheese
  • 1 can water chestnuts (thinly sliced)
  • slivered almonds (optional)
  • salt and pepper to taste
  • 1⁄2 cup water

Instructions

  1. Spread in layers as listed above, making about three layers.
  2. Save enough French-fried onion rings to crumble and sprinkle over top about 20 minutes before serving.
  3. Add 1⁄2 cup water and cook on high for 7 to 10 hours, or low 12 to 18 hours.

Simple Salmon Glaze

This glaze is perfect when it’s 7pm, no meal plan and my fridge is out of fresh ingredients. I crack the freezer and grab a few frozen fillets, toss them in warm water and get started with prep. I then throw some frozen veggies and rice in my rice cooker and I have a healthy meal, quick as pizza delivery.

Not fancy, just simple. You probably have all the ingredients already.

Ingredients

  • olive oil (a few glugs)
  • mustard (any kind, equal parts honey)
  • honey (equal parts mustard)
  • 3 cloves garlic
  • tiny bit balsamic vinegar (about 1⁄3 of olive oil used)
  • salt & pepper to taste

Instructions

Defrost salmon

  1. If salmon is frozen, put it in some warm water to defrost it quickly. It’s safe so long as it’s small enough to defrost in less than 10 minutes.

Glaze

  1. Mix equal parts mustard & honey in a bowl. Add a few cloves of chopped garlic. Add a few glugs of olive oil. Add a bit of balsamic vinegar, about 1⁄3 of olive oil used. Season with salt & pepper, and mix.

Bake salmon

  1. Line baking pan in enough foil to wrap around fish. Lay salmon in the foil and cover in glaze. Wrap salmon and bake at 375 for ~20-25 minutes; you may need more or less time depending on thickness. It’s done when it flakes with a fork.

Jackfruit Fajitas

Amelia & I tried a meal service for a week and this was our favorite recipe. It was too expensive and wasteful in regards to packaging, so we cancelled after the discount. Here’s the recipe worth keeping:

Ingredients

  • 1 onion
  • 1 orange bell pepper
  • 2 cloves garlic
  • 3 oz red cabbage
  • 15 oz can jackfruit
  • 2 tsp chili powder
  • 1 tbsp vegan sour cream
  • fresh cilantro
  • 1 lime
  • 6 corn tortillas
  • 1 tsp olive oil
  • salt and pepper

Instructions

  1. Prep the produce. Preheat your oven to 425°F. Rinse and dry produce. Peel and slice the onion. Deseed and slice the red pepper. Mince garlic and set aside.
  3. Ready the vegetables. Place the onion, red pepper, and jackfruit on a foil-lined baking sheet. Toss with chili powder, 1 tsp oil, and a pinch each of salt and pepper.
  5. Roast the jackfruit and vegetables. Spread evenly and place in the oven. Roast until golden brown and beginning to char, about 15 minutes. Remove baking sheet from oven.
  7. Warm the tortillas. While the vegetables roast, wrap your tortillas in tin foil. When the vegetables are done roasting, you can put them in the turned-off oven to gently warm until you’re ready to eat.
  9. Make the sauce. Rinse and halve the lime. In a small bowl, combine juice from half of the lime, minced garlic, vegan sour cream and a pinch of salt and stir to combine. Rinse and dry the cilantro, then pick the leaves and tender stems.
  11. Assemble fajita. Remove the vegetables, jackfruit, and tortillas from the oven. On a large plate, evenly divide the tortillas. Top them with the roasted vegetables and jackfruit, the red cabbage, cilantro, and drizzle with your lime crema. Enjoy!

Baby Bok Choy and Beef Noodle Soup with Warm Spices

Best soup for when you think you might be coming down with a cold.

Borrowed, tested, and adapted — this nutritious soup is both low fat and satisfying. Original from Williams Sonoma.

Servings: 3 people

Ingredients

  • 1 4-inch piece fresh ginger
  • 2 tsp olive oil
  • 1 onion
  • 1 cinnamon stick
  • 1 star anise
  • 2 tbsp chopped garlic
  • 3-4 tsp Asian chili garlic sauce
  • 4 cups low-sodium chicken broth
  • 1⁄2 cup low-sodium soy sauce
  • 1 pound beef tenderloin (cheaper cuts need to stew, extending cook time)
  • 5 baby bok choy
  • green onions
  • 3 servings udon or buckwheat noodles

Instructions

  1. Peel and grate or finely chop ginger.
  2. Warm oil in a soup pot over medium heat. Add sliced onion and saute until softened. (If sticking, add a little water rather than oil to keep this a low-fat recipe.)
  3. Add cinnamon stick and star anise and allow to hydrate, about 2 minutes. Add ginger and garlic. Stir about 1 minute. Add the chicken broth and soy sauce. Cover and bring to a boil, then medium-low and simmer.
  4. Trim the ends of the bok choy and cut lengthwise into long quarters. Add to the pot to simmer. Add more water if necessary to cover. Cook bok choy 4-7 minutes.
  5. Meanwhile, cut and trim beef and saute in a separate pan. Cook to desired doneness then set aside.
  6. Add chili sauce to the soup gradually, to taste. Adjust salt to taste. Add the meat juices to the soup.
  7. Prepare noodles separately and divide into soup bowls.
  8. Divide meat into soup bowls.
  9. Ladle soup into soup bowls. Hot soup should warm the noodles and meat. Garnish with chopped green onion.

Notes

  • Also good with thinly-sliced fresh jalapeno, cilantro, mushrooms, or Thai basil.

Lemon Mousse Trifle

This is my absolute #1 favorite dessert to serve and to eat, but it takes a lot of work and makes a lot of dirty dishes. However, it also makes plenty of scraps for the chef to snack on along the way!

* This dessert contains raw eggs, so if that’s not appealing, just stop here. Otherwise, be sure to get fresh high quality eggs and consume within 24 hours of preparation.

Fresh, light textured, creamy, sweet and sour, delightful. This dessert incites intrigue and wonder. How can this be so good? Please don’t let me ever find the bottom of the dish kind of delicious.

Servings: 8 people

Ingredients

  • 1 sheet pan cooled flat jelly roll lemon cake
  • 2 envelopes unflavored gelatin
  • 4-6 tablespoons cold water
  • 3 large lemons, zest and juice (Meyer lemons turn out good too)
  • 4 separated eggs
  • 4 tablespoons sugar (for mousse)
  • 2 2⁄3 cups whipping cream (for mousse)
  • about 1 extra cup whipping cream (for the top)
  • simple syrup with lemon juice (for assembly)
  • candied lemon zest (for the top)

Instructions

  1. Bake a lemon cake in a parchment-lined jelly roll sheet pan; allow to cool while you prepare the other items. (Once cool, you will cut out shapes to fit neatly into your trifle container.)
  2. Zest 1 lemon and combine with 1-2 tablespoons of sugar in order to candy the zest. Rest in freezer until ready to garnish.
  3. Juice the zested lemon and prepare a simple lemon syrup by warming juice, water and sugar on the stove. Reserve for assembly.
  4. Whip approximately 4 cups of whipping cream. Allow to rest in refrigerator while you prepare the mousse. Don’t add sugar yet.

Prepare the lemon mousse

  1. Dissolve gelatin in cold water in a small pot that can later go on the stove. Let stand for at least 5 minutes.
  2. Beat the 4 egg yolks and 4 tablespoons of sugar until light and fluffy. Carefully blend in juice and zest of 2 remaining lemons.
  3. Melt dissolved gelatin over low heat. Add to the egg mixture, stirring well. (Once you add the gelatin you must be ready with the whipped cream and egg whites quickly or you will have lumpy mousse.)
  4. Take about 3⁄4 of the whipped cream from the refrigerator and fold into the egg mixture.
  5. Beat the egg whites until stiff peaks form. Fold into egg mixture.
  6. If desired, add any powdered sugar to remaining whipped cream to taste.
  7. Assemble trifles: layer cake, brush with simple syrup (prevents cake from being too dry), mousse, cake, syrup, mousse, etc. until containers are full. Try to end with mousse. Add a large dollop of sweetened whipped cream to the top. Finish with candied lemon zest.
  8. Chill for 2-20 hours prior to serving.

Notes

  • This recipe uses gelatin and is therefore not vegetarian. You might be able to substitute with agar agar powder, but I have not experimented with this yet.

Cream Cheese Pastries

From an old Betty Crocker desserts cookbook, arises this irresistible family holiday classic mini cookie. The image was borrowed from the web since these disappear faster than a camera shutter in our house.

Servings: 6 desserters

Ingredients

  • 1 cup butter
  • 1 8 oz package cream cheese
  • 1⁄2 cup powdered sugar
  • 2 cups flour
  • 1⁄4 tsp salt
  • 1⁄2 cup jelly

Instructions

  1. Cream butter and cheese together. Mix in sugar.
  2. Combine flour and salt. Cover and chill dough in the refrigerator at least 4 hours or overnight.
  3. Divide dough into rough thirds. Roll flat on flour-dusted surface. Cut into 2 1⁄2″ square shapes.
  4. Move pieces to cookie sheet with parchment. Place dot of jelly in center of each square and bring up set of diagonal corners and pinch to seal.
  5. Bake in 375°F oven about 10-13 minutes.

Notes

  • Using parchment will spare your cookie sheet from boiling jelly spill-over which is very hard if not impossible to get off.
  • Sometimes the dough is dry from rolling; to get a better seal when closing use a drop of water.

Impossible Salmon Pie/ otherwise known as Salmon Surprise

This was another Sunday morning Hateley kid favorite. Serves ~4

Ingredients

  • 1 can salmon (drained, 15.5 oz)
  • 1⁄2 cup chopped onion
  • 1⁄2 cup chopped bell pepper
  • 1 cup shredded Swiss cheese
  • 1 1⁄2 cup milk
  • 3⁄4 cup Bisquick
  • 3 eggs
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. In a greased pie plate, sprinkle salmon, onion, bell pepper, and half of the cheese.
  3. Beat together milk, Bisquick, eggs, salt and pepper.
  4. Pour into pie plate. (Can refrigerate at this point if you want to make it for breakfast the next morning.)
  5. Sprinkle on remaining cheese. Bake for 35 to 40 minutes or until knife comes out clean.

Refrigerator Rolls—easy but good

Refrigerator Rolls from the 1940s — the rolls the Hateley kids grew up on. Very good.

Servings: 2 loaves

Ingredients

  • 1 cube butter
  • 1 cup boiling water
  • 1 cup cold water
  • 1⁄2 cup sugar
  • 1 1⁄2 tsp salt
  • 2 eggs (beaten)
  • 7 cups flour
  • 2 yeast packages dissolved in 1⁄2 cup lukewarm water (a yeast package is about 2 1⁄2 teaspoons)

Instructions

  1. Pour boiling water over cube of butter; stir until melted. Add 1 cup cold water, then sugar, salt, eggs and flour. Beat well.
  2. Turn into greased bowl, cover and place in ice box for minimum of two hours and up to 24 hours.
  3. When ready to use remove from ice box and shape into rolls. Shape into rolls. Let rise until light, about 45 minutes to an hour.
  4. Grease pan with butter; bake at 375 degrees until brown, about 15 to 18 minutes.

Notes

  • Can also make this into 2 loaves of bread and 1 small pan of rolls. Bake loaves at 350 degrees for 45 minutes.

Slow Cooker Rosemary Garlic Beef Stew

This is the best beef stew I’ve ever made. Adapted from Budget Bytes.

Prep about 45 minutes. Cook 4 hours. Makes about 10 cups. Serve with a great bread.

Ingredients

  • 1⁄2 lb carrots (4 medium)
  • 1⁄2 sleeve celery (3 or 4 stalks)
  • 1 medium onion
  • 2 lb red potatoes
  • 2 tbsp olive oil
  • 4 cloves garlic (minced)
  • 1.5 lb beef stew meat
  • salt and pepper
  • 1⁄4 cup all-purpose flour
  • 2 cups beef broth
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1⁄2 tbsp brown sugar
  • 1⁄2 tbsp dried rosemary
  • 1⁄2 tsp thyme

Instructions

  1. Dice the onion and slice the carrots and celery. Wash the potatoes well and cut them into one-inch cubes. Place the onion, carrots, celery, and potatoes into a large slow cooker.
  2. Place the stew meat in a large bowl and season liberally with salt and pepper. Add the flour and toss the meat until it is coated. Set the floured meat aside.
  3. Heat the olive oil in a large heavy skillet over medium heat. Saute the garlic in the hot oil for about one minute, or until soft and fragrant. Add the floured meat and all the flour from the bottom of the bowl to the skillet. Let the beef cook without stirring for a few minutes to allow it to brown on one side. Stir and repeat until most or all sides of the beef pieces are browned. Add the browned beef to the slow cooker and stir to combine with the vegetables.
  4. Return the skillet to the burner and turn the heat down to low. Add the beef broth, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet. Stir to combine the ingredients and dissolve the browned bits from the bottom of the skillet. Once everything is dissolved off the bottom of the skillet, pour the sauce over the ingredients in the slow cooker. The sauce will not cover the contents of the slow cooker, but it’s okay — more moisture will be released as it cooks.
  5. Place the lid on the slow cooker and cook on high for four hours.
  6. After four hours, remove the lid and stir the stew, breaking the beef into smaller pieces as you stir. Taste the stew and adjust the salt if needed. Serve hot as is, or over a bowl of rice or pasta.