In The Kitchen

This month we turn to our trusty Slow Cooker to warm up our bodies during winter’s cold. You’ll see we suggest using kale… that tough, and sometimes not-too-appealing vegetable. Don’t worry! This recipe softens this healthy green and turns it into something delicious. And be sure to check out our Tacos-in-a-Bag. P.S. They might do well with company if you’re entertaining a football crew on Super Bowl. Try it! You might like it…. Bon Appetit!!

GREEN BEANS & PETITE REDS WITH TUNA

1 lb. fresh green beans, trimmed
1 lb. tiny new red-skin potatoes, quartered
1 C. chopped onions
¼ C. water
¼ tsp. salt
¼ tsp. black pepper
¼ C. mayonnaise
¼ C. sour cream
1-2 Tbsp. milk
1 Tbsp. Dijon-style mustard
1 Tbsp lemon juice
½ tsp. dried tarragon, crushed
¼ tsp. salt
2 5-oz. cans water packed tuna, drained and flaked
2 C. fresh spinach

1. Lightly coat a 31/2 or 4-qt. slow cooker with nonstick cooking spray. Combine the next six ingredients in cooker. Cover and cook on low for 4 hours or on high for 2 hours.

2. For sauce, in a small bowl combine the next seven ingredients. Cover and chill.

3. Using slotted spoon, transfer vegetable mixture to a large bowl. Pour sauce over veggies. Add tuna and spinach, toss. Sprinkle with additional black pepper.

WARM EGGPLANT & KALE PANZANELLA

4 C. chopped eggplant
1-14.5 oz. can fire roasted tomatoes with garlic undrained
¾ C. coarsely chopped yellow sweet pepper
1 medium red onion, halved cut into thin wedges
4 C. coarsely chopped kale leaves
3 Tbsp. red wine vinegar
2 Tbsp. olive oil
1tsp. Dijon mustard
½ tsp. black pepper
1 clove garlic minced
½ C. fresh basil leaves, cut into strips
4 C. cubed whole wheat or multigrain baguette-style
French bread, toasted
½ C. finely shredded Parmesan cheese

1. In a 31/2 or 4 quart slow cooker, combine the first four ingredients. Cover and cook on low for 4 hours, or on high for 2 hours.

2. Stir in kale and turn on high, cover and cook
15 minutes more.

3. For dressing, whisk next five ingredients in a small bowl.

4. Using slotted spoon, transfer vegetable mixture to a large bowl. Add dressing and basil, and toss gently. Add toasted bread crumbs gently. Sprinkle with cheese.

MARINATED MUSHROOMS

2 lb. assorted mushrooms
1 8-9oz. frozen artichoke hearts
1 14.5 oz. can lower sodium vegetable broth
1 C. dry red wine
2 Tbsp. butter, cut up
1 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
2 garlic cloves, minced
1 tsp. dried dill

In a 5-6 quart slow cooker combine mushrooms and artichokes. Add remaining ingredients. Cover and cook on low for 8 hours or high for 4-5 hours. Serve warm or cold.

EASY BEEF CHILI

1 lb. ground beef
1 C. chopped onion
2 15 oz. cans chili beans in chili gravy
1 14.5 oz. can diced tomatoes and green chilies, undrained
1 11.5 oz. can hot-style vegetable juice

Sliced green onions, sour cream, and/or shredded
cheddar cheese

In a large skillet cook ground beef and onion over medium heat until meat is browned. Drain off fat.

In a 31/4 or 4-quart slow cooker combine meat mixture and the next three ingredients (through vegetable). Cover and cook on low for 4-6 hours or on 2 to 3 hours. If desired, top with green onions, sour cream, and/or cheese.

WALKING TACO: YUM!!
Gently crush corn or tortilla chips in the individual bag. (Single serving.) Top with chili, lettuce, tomatoes, shredded cheese and select chili toppers. What fun!!