Curried Squash with Winter Greens

This soup smells amazing when it cooks and is packed with nutrition. My whole family loves it! A great way to use up the last of the harvest from the garden.

1 T. canola oil

1 large yellow onion, diced

2 stalks celery, diced

2 large tomatoes, diced

3-4 cloves garlic, minced

2 tsp. minced fresh ginger root

1 T. curry powder

2 tsp. ground cumin

1 tsp. ground coriander

1 tsp. salt

1/2 tsp. black pepper

4 c. peeled, diced butternut squash (I didn't measure, just used a whole one.)

5 c. water (You could use veg or chick broth for more flavor.)

2-3 c. coarsely chopped spinach, chard, or kale (I didn't measure this either, just used 1 bunch of kale.)

2 carrots, shredded (optional-this was my addition for more nutrition and a little sweetness.)

In a large saucepan (I used my cast iron dutch oven), heat the oil over medium heat. Add the onion and celery and cook, stirring, for 5 minutes. Add the tomatoes, garlic, and ginger and cook, stirring, for 3-4 minutes. Stir in the curry powder, cumin, coriander, salt, and pepper and cook for 1 minute over low heat. Add the squash and water and bring to a simmer over medium-high heat. (While simmering, I shredded the carrots directly into the pot.)

Reduce the heat to medium-low and cook until the squash is tender, about 25 minutes, stirring occasionally. Stir in the greens and cook for 10 minutes.

Transfer to a food processor fitted with a steel blade (or to a blender) and process until smooth, about 10 seconds. (I used my immersion blender.)

Ladle the soup into bowls and serve at once.

Lentil-Tomato Stew

I have this cooking now and it smells amazing! I put it together in 5 minutes or so when I first got up. Looks like it will make a lot of yummy, healthy food. (One serving has 16 g. of fiber!) It also happens to be vegan. I'm thinking I'll make cornbread to go with it.

3 c. water

28-oz can low-sodium peeled Italian tomatoes, undrained (I couldn't find these so used 2-14 1/2-oz cans of Italian diced tomatoes.)

6-oz. can low-sodium tomato paste

1/2 c. dry red wine

3/4 tsp. dried basil

3/4 tsp. dried thyme

1/2 tsp. crushed red pepper

1 lb. dried lentils, rinsed and drained with any stones removed

1 large onion, chopped

4 carrots, cut in 1/2" rounds

4 celery ribs, cut into 1/2" slices

3 garlic cloves, minced

1 tsp. salt (I used less)

fresh basil or parsley, chopped, for garnish

1. Combine water, tomatoes with juice, tomato paste, red wine, basil, thyme, and crushed red pepper in slow cooker.

2. (If using whole canned tomatoes) Break-up tomatoes with a wooden spoon and stir to blend them and the paste into the mixture.

3. Add lentils, onion, carrots, celery, and garlic.

4. Cover. Cook on low 10-12 hours or on high 4-5 hours.

5. Stir in the salt. (Oops! I put this in this morning!)

6. Serve in bowls, sprinkled with chopped basil or parsley.

German Pot Roast

We had this Sunday and it quickly became Ava's favorite food! I've never seen her eat like that before! The tender meat and small chunks of potatoes make it very baby-friendly. This is from "Fix-It and Forget It Lightly", which I've been relying on a lot lately. This makes a hearty, satisfying meal that's also pretty healthy. 

Makes 12 servings/Ideal slow-cooker size: 5 quart

2 lbs boneless, lean pork roast (I used a smaller one)

1 tsp. garlic salt

1/2 tsp. black pepper

4 large sweet potatoes, peeled and diced

2 medium-sized onions, sliced

1/2 tsp. dried oregano

14 1/2-oz. can low-sodium tomatoes

1. Place pork roast in slow cooker. (I did not trim the fat off mine. It made the meat juicier and more flavorful. Some larger pieces of fat came off during cooking and I discarded them.)

2. Sprinkle with garlic salt and pepper.

3. Add remaining ingredients.

4. Cover. Cook on high 4-5 hours or on low 7-8 hours.

Slow-cooker Minestrone

I haven't made this yet, but it looks yummy! It says prep time is only 20 minutes and it serves 6-8. The quantities are a little strange, surely you could fudge it with what you have, if you don't have a kitchen scale. (Nerd that I am, I do have one!)

1 sweet onion, thinly sliced

2 cloves garlic, minced

2 slices bacon, finely diced bacon (discard rinds)

2 ribs celery, diced

1 medium carrot, diced

1/4 c. olive oil

8 c. chicken broth

1 c. canned chopped tomatoes

2 T. tomato paste

5 oz. cabbage

4 oz. green beans

2 oz. macaroni

salt and pepper

10 oz. canned kidney beans, drained

1. Heat oil in large frying pan over medium heat. Add the onion, garlic, bacon, carrot, and celery and cook, stirring frequently, until softened, about 5 minutes.

2. Transfer to a slow cooker and add the broth. Stir in the chopped tomatoes and tomato paste. Put on the lid and cook on the Low setting for 4-5 hours. About 2 and 1/2 hours before the soup is done, thinly shred the cabbage and cut the green beans into 1-inch pieces, and add along with the macaroni.

3. Season the soup to taste with salt and pepper. Stir in the kidney beans and cook a few more minutes until they are heated through. Ladle into bowls. Garnish with shredded basil leaves and grated Parmesan.

Turkey Tortilla Soup

This is a great way to get a second meal out of a roasted chicken or turkey. We have this every year the day after Thanksgiving, and many, many other times throughout the year, too. I rarely have as much meat as they call for, and it turns out fine. I find soup to be very adaptable. Very quick and easy but satisfying meal. Easy to make with "mommy-brain"-you hardly even have to measure anything!

1 T. vegetable oil

1 small onion, chopped

2 cloves garlic, minced

3-4 cups diced cooked turkey or chicken

1 box (32 oz) chicken broth

2 c. frozen corn kernels (you can use leftover cooked corn, just throw it in at the last second)

1 can diced tomatoes and green chiles

1 can black beans, rinsed and drained

1 tsp ground cumin (or more to taste)

Possible Garnishes:

tortilla chips, shredded cheese, diced avacado, sour cream, lime wedges, chopped cilantro

In large saucepan, cook onion and garlic in oil over medium-high heat until tender, about 3 minutes. Add remaining ingredients except tortilla chips and garnishes; bring to a boil. Reduce heat and simmer for 10-15 minutes. Ladle into bowls. Top with broken tortilla chips and garnish as desired.

This is a Dierbergs recipe.