Soup
- 2 large eggplants
- 3 Tbsp olive oil, divided
- 1 large onions, thinly sliced
- 6 oz. mushrooms, diced
- 6 cloves garlic, minced
- 2 tsp dried oregano, crumbled
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp pepper
- 1 bay leaf
- 2 cups vegetable broth
- 1 can chickpeas
- 1 28-oz can diced tomatoes
- 1/4 cup finely chopped fresh parsley
- Meanwhile, peel eggplants and cut in half lengthwise. Brush the cut sides liberally with 2 tablespoons oil. Place on a rimmed baking sheet, cut-side down, and roast until tender, about 25 minutes. Let stand until cool enough to handle. Cut into 1-inch cubes and place in slow cooker.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add onions and mushrooms and cook, stirring frequently, until softened, 3 to 6 minutes. Add garlic, oregano, cinnamon stick, salt, pepper, and bay leaf; cook, stirring, for 1 minute. Add broth and chickpeas. Bring to a boil and cook, stirring occasionally, for 5 minutes. Transfer to the slow cooker and stir to combine with the eggplant.
- Cover and cook until the chickpeas are very tender, about 4 hours on High 8 hours on Low.
- Remove bay leaf. Stir in tomatoes and parsley.
Published: Tuesday, October 22nd, 2013
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This is a delicious fall stew!
- 1 tsp butter
- 1/2 onion, sliced
- 1 bottle pumpkin beer
- 2 cups vegetable broth
- 1/2 small head cabbage, diced
- 4 small potatoes, peeled and diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 Tbsp apple cider vinegar
- 1 Tbsp parley
- salt and pepper to taste
- heat butter in pan and saute onions until golden brown (about 5 minutes).
- Combine onions, beer, broth, cabbage, potatoes, garlic, and carrots into a crock pot and cook on low for 6-8 hours.
- Add vinegar and spices just before serving.
Published: Monday, October 7th, 2013
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- 1 lb. ground beef
- 1 Tbsp oil
- 1 small onion, diced
- 2 cups cabbage, diced
- 2 cloves garlic, crushed
- 1/2 cup brown rice
- 2 cups tomato broth
- 4 cups beef broth
- 28 oz. canned diced tomatoes
- 2 cups sauerkraut
- 1 tsp smoked paprika
- 1 tsp paprika
- 2 bay leaves
- Brown the ground beef, drain the grease and place in slow cooker.
- Heat the oil in the pan and add onions and cabbage and saute until tender, about 5-7 minutes.
- Add the garlic and saute until fragrant, about a minute and place mixture in slow cooker.
- Add the rice and toast for a few minutes.
- Add 1 cup broth and deglaze the pan.
- Combine all ingredients in crockpot and cook on low for 6-8 hours.
Published: Monday, September 30th, 2013
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- 1 (2-3 lb) butternut squash, peeled and seeded
- 2 Tbsp butter
- 1 medium onion, chopped
- 6 cups chicken broth
- 1 tsp nutmeg
- Salt and pepper to taste
- Cut squash into 1-inch chunks.
- In large pot melt butter. Add onion and cook until translucent, about 8 minutes.
- Add squash and chicken broth.
- Bring to a boil.
- Reduce heat to a simmer and cook until squash is tender, about 20 minutes.
- Using an immersion blender, blend until soup is smooth.
- Season with nutmeg, salt, and pepper.
Published: Thursday, November 22nd, 2012
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