Mexican-Style Slow Cooker Beef Stew

I love my slow cooker and the freedom it affords me to create healthy homemade meals for my family without slaving over a stove for hours!  There's nothing like coming home at the end of a long day to smell the delicious scent of dinner fully cooked and ready to serve.  This is a variation on a traditional beef stew that yielded yummy results.  I served cornbread alongside this dish to sop up the flavourful gravy!!!!

MEXICAN-STYLE SLOW COOKER BEEF STEW

Ingredients:

4 carrots, cubed (or 1 small bag of baby carrots)

4 potatoes, peeled and cubed

1 onion, peeled and quartered

1 1/2 lbs stewing beef, cut into 1" dice

8oz can of tomato sauce

1 pkg dry taco seasoning mix (I used low sodium)

2 cups water

1 1/2 tbsp cornstarch

2 tsp salt

1/4 tsp black pepper

• In the bottom of the slow cooker pot, layer carrots, potatoes, onion, and stewing beef.  Pour the tomato sauce over top.
• In a large 2 cup measuring cup, pour 1/2 cup water into the cup and stir in the cornstarch.  Stir in the package of taco seasoning, and then add the rest of the water (stirring to ensure it is smooth and combined evenly).  Pour the taco mixture over the ingredients in your slow cooker.
• Cover and cook on low heat for 7 to 8 hours.
• Uncover and stir, season with salt and pepper after tasting.
• Serve either on its own, over rice or with a side of cornbread.  ENJOY!

Turkish Red Lentil & Vegetable Stew

I found this recipe in a magazine and was intrigued not only because of its simplicity, but the fact that the recipe has endeavored to make the lentils a complete protein source by combining them with a grain - bulgur!  I happened to have all the ingredients on hand and I was so happy that I took the time to create this meal because it was delicious!!

TURKISH RED LENTIL & VEGETABLE STEW

Ingredients

Half of a large eggplant, cut into 1" cubes

1/2 tsp salt

2 tbsp EVOO (extra virgin olive oil)

I large onion, roughly chopped

2 carrots, cut into 1" chunks

1 zucchini, cut into 1" chunks

1 each sweet red and yellow pepper, cut into 1" chunks

1 tbsp sweet paprika

1/4 tsp cayenne

1 cup red lentils

1/2 cup bulgur

4 cups low sodium beef or vegetable broth

2 tbsp tomato paste

Juice of 1 lemon

1 tbsp dried mint, crumbled

• Sprinkle eggplant all over with the salt and let stand until beads of moisture appear (approximately 1/2 hr).  Blot dry with a towel.
• In a Dutch oven or large saucepan, heat EVOO over medium-high heat.  Fry onions until lightly golden (approx 4 mins).  Add eggplant, carrots, zucchini, peppers, paprika and cayenne.  Saute until eggplant is almost tender (approx. 10 mins)
• Add lentils and bulgur and cook, stirring for 2 minutes.  Add broth, 3 cups water and the tomato paste.  Bring to a boil.  Reduce heat; simmer, covered until lentils are almost dissolved (approx. 1 hr).  Make sure you stir periodically otherwise the lentils tend to stick to the bottom of the pot!
• Stir lemon juice and dried mint into the stew.  Ladle into bowls and ENJOY!

Citrus Salad with Fennel

This was an easy and delicious salad that doesn't wilt easily so it's perfect for leftovers!!!

CITRUS SALAD WITH FENNEL

Ingredients:

1 small fennel bulb, thinly sliced (remove top and root ends)

2 carrots, finely julienned

2 small pickling (Lebanese) cucumbers, thinly sliced

4 navel oranges

Zest of half a lemon

2 tbsp of chopped capers

4 tbsp olive oil

Salt and pepper, to taste

• Divide the oranges into segments, taking care to retain as much of the juice as possible.  Set aside.
• Place all sliced vegetables and the orange segments in a bowl.
• In another small bowl, mix orange juice with capers, lemon zest and olive oil.  Whisk all.
• Add dressing to salad and mix well.
• ENJOY!!

Eggplant with Lamb, Rice & Currants

I am ashamed to admit that I had two beautiful eggplants from my summer CSA box sitting in my fridge for a couple of weeks - and were needing to be used QUICKLY!  So I searched through my recipes and discovered this one from Martha Stewart Living magazine.  It was delicious and surprisingly, something that all members of the family enjoyed!!!

EGGPLANT WITH LAMB, RICE & CURRANTS

Ingredients:

1 1/2 tbsp of olive oil

1 medium onion, chopped

3oz ground lamb

Coarse salt and freshly ground black pepper, to taste

1 2/3 cups of chicken stock

1 cup short-grain brown rice

3 tbsp dried currants

4 small eggplants (or 2 large in my case!)

1 cup fresh flat-leaf parsley, chopped

1/4 cup fresh mint, chopped

Finely grated lemon zest of 1 lemon

• Preheat oven to 400F.  Heat 2 teaspoons of EVOO in an ovenproof pot over medium heat.  Cook the onion, stirring often to prevent sticking, until soft and slightly caramelized (approx. 10 to 12 minutes).  Add the ground lamb, breaking it up with a wooden spoon.  Season with 1 tsp salt and 1/4 tsp pepper.  Cook until lamb is cooked through and no longer pink (3 to 4 minutes).  
• Add stock, rice, and currants.  Bring to a simmer.  Cover and transfer to the oven on the lowest rack.  Cook for 1 hr. and 20 minutes.
• Meanwhile, slice eggplants in half lengthwise, brush each cut side with 1/4 tsp oil.  Roast, cut side up, on a rimmed baking sheet on top oven rack until centres are soft and tops are browned (about 40 mins).  Let cool.
• Gently scrape eggplant flesh into a large bowl, reserving skins*.  Stir in lamb-rice mixture, chopped herbs, and lemon zest.  Divide stuffing among eggplant skins.  Garnish with more herbs and lemon zest.
• Enjoy with some toasted flat breads!!

*As I didn't tell my children there was eggplant in this recipe until they finished, I threw the skins away and opted to mix everything together and serve in bowls!  

Peaches, Basil & Red Onion Salad

There is nothing like peaches from the Niagara region at this time of year!  As I was flicking through Martha Stewart's "Living" magazine, I came upon this recipe.  Since Greg is allergic to the fungicides that are sprayed on fruit, he hasn't eaten a fresh peach in about 14 years.  The acids in the salad dressing were enough to break down the fungicide so he could enjoy them!

PEACHES, BASIL & RED ONION SALAD

Ingredients:

3 peaches, sliced 1/2" thick

1/4 of a red onion, sliced very thinly

1/3 cup freshly torn basil

Juice of 1/2 a lemon

1/2 tsp coarse salt

Freshly ground black pepper

1 tbsp extra-virgin olive oil (EVOO)

• Toss the peaches with the onion and fresh basil.  
• Whisk together the lemon juice, salt and pepper, with the EVOO.
• Drizzle over top the peaches and toss gently to coat.
• Goes well with grilled fish or chicken!