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In The Kitchen

In The KItchen

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!!

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linda@theuptightsuburbanite.com

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