Slow-Cooker Curried Vegetable and Chickpea Stew

This recipe is delicious. If you have a smaller family size you could make it now and freeze the leftovers for later. Serves 8-10.

Ingredients:

1 teaspoon olive oil
1 large onion, diced
2 all-purpose potatoes, diced
1 tablespoon salt
1 tablespoon curry powder
1 tablespoon brown sugar
1-inch piece ginger, peeled and grated (about 1 tablespoon)
3 garlic cloves, minced
1/8 teaspoon cayenne pepper
2 cups vegetable broth (or chicken broth)
2 (16-ounce) cans chickpeas, drained and rinsed
1 green bell pepper, diced
1 red bell pepper, diced
1 medium head of cauliflower, cut into bite-sized florets
1 (28-ounce) can diced tomatoes with their juices
1/4 teaspoon black pepper
10-ounces baby spinach
1 cup coconut milk

(Don’t forget your rice! Goes great over rice :D)

Directions:

For detailed directions, click here.

Serve over cooked rice

Co-Op Friendly Curried Sweet Potato Pure

Ingredients:

  • 2 onion, chopped
  • 4 garlic cloves, minced
  • 4-5 Sweet Potatoes, peeled and chopped into chunks
  • Chicken stock (4 cups) + water to cover
  • 1-2 tbsp curry powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • optional: 1 tbsp Turmeric (for even more flavor)

Directions:

  1. Coat deep dutch oven/soup pan with EVOO and brown onions, seasoning with salt and pepper, until onions are translucent. Add garlic and cook until fragrant (about a minute longer).
  2. Add chopped sweet potatoes and add curry powder, turmeric, cinnamon, and ginger. Cook for 2 minutes until spices are fragrant and have coated/toasted sweet potatoes.
  3. Add Chicken stock – enough to cover sweet potatoes.
  4. Bring to a boil and then simmer until sweet potatoes are cooked through.
  5. Blend the soup in batches in your blender. (A trick for blending hot soups – if your blender’s lid has a little insert that you can take out, take it out, and cover the hole with a dish towel. Hold the dish towel tightly over the hole as you turn the blender on. Hot liquids tend to have an explosion effect in the blender if there’s no room for the heat to escape. The dish towel gives the heat room to escape and the soup won’t be all over your kitchen :D)
  6. Pour soup into a serving bowl.
  7. Garnish with Greek Yogurt, Sour Cream, White Beans, Candied sliced almonds, anything! Good with dipping bread.

This freezes well and tastes even better the next day when the flavors get more of a chance to mingle.

Co-Op Friendly Veggie-Squash Soup

This is a soup I make often in different varieties. You can’t go wrong… the ingredient sizes below are only a reference, feel free to use more or less of anything!

Ingredients:

  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 butternut squash, peeled and chopped into bite-sized pieces (always available at the co-op!)
  • 1 can beans (black, great northern, whatever you have).
  • 1 can diced tomatoes
  • half a cabbage, chopped
  • chicken stock (4 cups) + however much water needed to cover ingredients.
  • salt/pepper
  • 1 tsp thyme
  • 1 tsp oregano

Directions:

  1. Brown onion in EVOO in medium-hot skillet until translucent. Season with salt and pepper. Add garlic when onion is almost done and cook until fragrant.
  2. Add a little more EVOO. Add chopped squash, beans, tomatoes, and cabbage. Stir, add thyme and oregano to coat everything. Let flavors mingle for about 30 seconds.
  3. Add chicken stock (or water) to cover ingredients and bring to a boil.
  4. Once boiling, turn down to low heat and simmer until squash is cooked through.
  5. Serve with buttered bread or freeze to thaw for another time. Leftovers freeze well.

Enchiladas Verde

Ingredients:

  • 1 lb cooked and shredded chicken (or you could use pork)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 can great northern beans (drained and rinsed)
  • 2 cups shredded cheddar cheese
  • 1 small package (8-10 count) tortillas (corn or flour, depending on your preference)
  • 2 cans “Mild Green Chile Enchilada Sauce” (found at the co-op!)

Directions:

  1. Preheat oven to 400 and grease a 9×13 pan.
  2. Heat skillet to medium-high. Oil pan with Extra Virgin Olive Oil (EVOO). Cut up chicken into smaller pieces and cook throughly. Place chicken aside in it’s own bowl.
  3. Return pan to heat, add 2 tbsp more oil, and cook onions until translucent (season with salt and pepper). When onions are almost done, add garlic and cook until fragrant (about 1 minute more). Turn off the heat.
  4. On a clean surface, spoon enchilada fillings into tortillas: chicken, onion/garlic mixture, great northern beans, and a little bit of cheese (just a little bit, save the bulk of it for the top). Roll tortilla and place seam-side down on baking dish. Repeat until baking dish is full.
  5. Pour the enchilada sauce all over the rolled tortillas.
  6. Top with the rest of the cheese!
  7. Bake for 15-20 minutes until cheese is melted.

If freezing:

  1. Do steps 2-6, cover with aluminum foil (spray the underside of the aluminum foil with Pam so the cheese doesn’t stick to it), and place in freezer.
  2. To cook: either thaw and cook as directed (uncovered) or
  3. To cook while frozen: keep the aluminum foil on, cook at 350 until thawed, (I’m not sure how long this will take… maybe 30-45 minutes?).

Zucchini Chocolate Chip Cookies

By: Steph Traphagan

From: Animal, Vegetable, Miracle

The year after I graduated from college, I spent almost five months living with a family in North Dakota, and working at their church. I lived with them while their first baby was born and for the first month of his life. During that time, it seemed like Elissa, the wife, was always making up some sort of delicious treats in the kitchen. We were always eating apple crisp or cookies or some such thing, and I have many fond memories from her kitchen and around her table. I remembered these cookies out of the blue about a month ago and absolutely had to have them. We found zucchini at Aldi and I whipped these up one evening–they are SO GOOD. My husband is generally skeptical of green vegetables but he loved them, and when I brought them to the catechesis class at church, the 5th and 6th grade students (and their parents!) loved them too.

Combine in a large bowl:

– 1 egg (beaten)

– 1/2 cup butter (softened)
– 1/2 cup brown sugar
– 1/3 cup honey
– 1 tbsp vanilla extract
Combine in separate, small bowl, and add to liquid mixture above:
– 1 cup white flour
– 1 cup whole wheat flour
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/4 tsp cinnamon
– 1/4 tsp nutmeg
Stir in:
– 1 cup finely shredded zucchini
– 12 oz chocolate chips
Drop by spoonful onto greased baking sheet and flatten with back of spoon. Bake at 350 for 10-15 minutes.

 

Country Ham and Corn Casserole

By: Steph Traphagan

From: Pillsbury

(Finished Casserole featured next to her Co-Op plates!)

Ingredients:
– 2 cups Ham-Steak (cubed)
– 1/2 cup green onions (chopped)
– 1/2 cup butter (melted)
– 3 eggs (beaten)
– 1(14.75oz) can Cream-Style Corn
– 1 (11oz) can whole kernel corn with red and green peppers (drained)
– 1( 7-8.5oz) pkg. corn muffin mix (ex. Jiffy Brand)
– 1 cup cheddar cheese (shredded)

(All ready to go in the oven!)

For directions, click here.

BBQ Pork Ribs

By: Erin Zellers

Ingredients:
4 lbs pork ribs
1 medium onion, peeled and thinly sliced
1 c ketchup
1/2 cup Worcestershire sauce
1 tsp chili powder
1 tsp salt
1 tsp pepper
1/4 c brown sugar
2 T lemon juice
1/2 tsp mustard

Directions:
Season ribs with salt and pepper; Boil for one hour.

Place ribs in 9×13 pan; cover with onions. Mix remaining ingredients and pour over ribs. Cover with aluminum foil (or your onions get dry!) and bake at 350° for 60-90 minutes. YUM!

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