Peppery Turkey Stew

Adapted from The Healthy Slow Cooker by Judith Finlayson.

This was my first experience with quinoa, and it was pretty much delicious. A side note, I used peppers I froze from over the summer and did not have roasted reds, and this came out excellent, even with the omission.

Its not necessary to cook the onions and everything up before making this, but it seems to make the onions more flavorful.

1 tbsp olive oil
2 onions, chopped
9 cloves garlic (or less to taste)
2 tsp dried oregano leaves
1/2 tsp cracked black peppercorns
3 cups chicken or turkey stock
1 can (28 oz) diced tomatoes
salt to taste (I find this isn't necessary if you use canned stock)
1 lb turkey breast, cubed
2 tsp paprika
1 jalapeno, chopped
2 green bell peppers (I used a combo of red and yellow 'cause that's what I had)
1 roasted red bell pepper, optional
3 c water
1 1/2 c quinoa

In a skillet heat oil. Add onions and saute until soft, about three minutes.

Add garlic, peppercorns (I crushed my own with the side of a knife to make them 'cracked') and oregano and cook another minute.

Add the stock and the tomatoes (with juice). Cook until boiling and transfer to slow cooker.

At this point, you can put this in the fridge, if you are prepping the night before.

Add the turkey to the crockpot and stir well. Cover and cook on low for 6 hours or high for 3, until turkey is cooked through and tender.

Dissolve the paprika in 2 tbsp cold water. Add to the crock along with the bell peppers, jalapeno peppers and roasted reds (if using). Cover and cook on high for 30 minutes, or until peppers are tender (this took me about 45 mins).

While this is cooking, put the water on to boil. Add the quinoa in a steady stream (to prevent clumping) and return to a boil. Boil about 15 minutes, or until liquid is dissolved.

When the peppers are tender, add quinoa to the crockpot and stir well. Serve immediately.

This recipe made about 12 1 cup servings and freezes well.

Simple Crockpot Applesauce

I called this one simple for a reason. It has one ingriedient and many variations. Bonus points because you get to pick apples (or do like me- it was raining so we just got fresh apples at the farm that someone else picked!) and you get to have fresh mulled cider and cider donuts before you come home.

main ingredient
20 apples

optional
6 tbsp honey
cinnamon to taste
vanilla extract

Peel and core apples.

Chop apples into 1/2 inch chunks.

Put in crock pot for 6-8 hours on low. Enjoy the smell as the apples heat up.

After the sauce is done, you can puree it with a immersion blender, or you can just eat it how it is. It really depends on how picky the eaters in your house are.

I made this with vanilla, honey and cinnamon and it was awesome. I also made a lighter version of this, with just apples and cinnamon and it was equally good.

I used the cinnamon, vanilla and honey in the first batch I made because I have a free neverending supply of the first two items from my uncle, who imports both. Singing Dog Vanilla is by far the BEST extract I have ever used in my life. It makes a difference in everything I've used it in. Red Ape Cinnamon has an awesome flavor. I use it in my oatmeal every day. A shout out to grandmom too, whose bees produced the DELICIOUS honey I used. Sugar would work fine in this recipe, but if you have honey, I highly recommend using that. It gives it a much better flavor.

I got my apples from Highland Orchards in West Chester, PA. I used the Jonomac. Apples from the orchard are fresher and taste better than those waxy ones in the market and by buying them you are supporting your local economy. If you can't shop local, apples you get at the market are fine too.

The Pot Roast That Wanted to Be a Stew

So tonight's recipe was supposed to be a pot roast. But I added too much liquid and it decided on its own in the crock that it would be a stew. Imagine that!

Just like always, measures are approximate. You know me :) Upon a friend's urging, I busted out my new crock pot, despite the fact that I have NO ROOM in the kitchen to store it. Guess I'll just have to use it every night. My husband and I have been biking a few nights a week, so the crock pot will likely become an integral part of weekday meals. Thanks, Carolyn, for reminding me!!

Also, I have the crock pot that sautes on the stove and then goes into the base. If you don't have one, I highly recommend it!! Its awesome.

1 2.5 lb pot roast
1 packet onion soup mix
5 potatoes, cut into pieces
3 stalks celery, chopped
8 carrots, chopped into 1/2in coins
2 onions, coarsely chopped
4 garlic cloves, coarsely chopped
beef broth
olive oil

In a skillet, heat a small bit of olive oil (did you get a MISTO yet??).

Brown the pot roast on all sides. Remove from heat.

In the crock pot layer potatoes, carrots, celery onions and sprinkle some of the packet of onion soup over top. Pour in about a cup of beef broth.

Lay roast over veggies.

Sprinkle some more of the onion soup over the roast and veggies.

Pour another cup of broth over the meat and the veggies.

Sprinkle the sliced garlic over the meat and veggies. Sprinkle with more soup mix. Pour over more broth. (a cup)

Cook on high for 4-6 hours. Adjust time for low. As you see it getting thick and stew-y, freak out and add broth liberally. ;)

Serve in bowls and be amazed at how happy this makes your husband.