Slow Cooker Hamburger Soup

1 pound extra-lean ground beef 

1 envelope dry onion soup mix

1/2 teaspoon black pepper

1/2 teaspoon dried oregano

3 cups hot water

1 cup (8 ounces) tomato sauce or spaghetti sauce

3 tablespoons tomato paste

1 tablespoon soy sauce

1 cup carrots, sliced

1 cup celery, sliced

1 cup dry small elbow macaroni, cooked

1 15-ounce can red kidney beans

hot sauce to taste

Balsamic glaze to taste

1/2 cup grated Parmesan cheese

Combine all ingredients except macaroni, beans, hot sauce, Balsamic glaze, and cheese in the slow cooker. Cook on low for 6 to 8 hours. Turn on high, add macaroni, and beans. Cook for an additional 15-20 minutes. Place in individual serving bowls, add hot sauce, Balsamic glaze to taste, and top with cheese.

Serves 6.

Submitted by Cathy Burleson. Blessed Trinity Catholic Community adapted from Phyllis Pellman Good's Fix-It and Forget-It Big Cookbook

Coconut Curry Collard Greens, Butternut Squash and Tofu Bowl

2 bunches collard greens, stemmed, cut into 1-inch strips, and rinsed clean with water

2 tablespoons olive oil

1 medium yellow onion, chopped

4 garlic cloves, chopped

1 tablespoon grated fresh ginger

1 small butternut squash, peeled and diced into 1/2-inch pieces.

1/2 cup of unsweetened coconut milk

1 teaspoon salt

1 teaspoon freshly ground pepper 

2 teaspoons ground turmeric or yellow curry powder

1/4 teaspoon cayenne pepper

4 cups vegetable broth

1 14-ounce block of extra firm tofu diced into bite-sized pieces

juice of 1 lemon

warm cooked rice

3 scallions, thinly sliced for serving

1/4 cup chopped fresh cilantro, for serving

Bring a large pot of water to boil over high heat. Add the collard greens, reduce the heat to medium-low, and simmer partially covered, until very soft and tender, about 1 hour. Drain well and set aside. 

In a large pot heat the oil over medium heat. Add the onion and cook until fragrant and soft, about 2 minutes. Add the garlic and ginger, and cook, stirring with a wooden spoon, until fragrant. Add the butternut squash, coconut milk, salt, pepper, turmeric or yellow curry powder if using, and cayenne. Stir until evenly mixed, add broth, and bring to a simmer reduce heat to low and cook for 10 minutes or until squash can be easily pierced with a fork. Add cooked collard greens, tofu, and lemon juice. Adjust salt and pepper to taste.

To create the bowl, place about a cup of cooked rice in an individual serving bowl, top with the squash stew, and top with some scallions, and cilantro, and serve. Tip: extra coconut milk can be stored in ice trays. One cube is approximately one tablespoon.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Pierre Thiam, Simply West African

 

Slow Cooker Pot Roast and Potatoes

1 boneless beef chuck roast

salt and freshly ground black pepper

1 tablespoon fresh thyme leaves

3 tablespoons butter, cut into three pieces a tablespoon each

1 cup beef stock

3 potatoes

1. Season the roast: Place the roast in a nonreactive baking dish. Sprinkle salt and pepper over all sides of the roast patting them into the meat with your fingers. Sprinkle all surfaces with the thyme, pressing it into the meat. Cover and store in the refrigerator overnight.

2. Cook the meat. In the morning, place the roast into the slow cooker, put the three tablespoons of butter on top of the roast, and add the beef stock slowly along the inside of the slow cooker. Place the lid on the slow cooker put it on low and cook for 6 hours. After six hours place the meat on a cutting board or sheet pan, cover, and let cool.

3. Cook the potatoes. Slice the potatoes into quarter-inch slices. Put in the slow cooker to cook for a couple of hours.

When the potatoes are done. Slice the roast into half-inch slices, return to the slow cooker, and put on warm for about 15 minutes. In a bowl or plate put the meat and potatoes with some sauce over the top and serve.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Linda Carucci's Cooking School Secrets

Turkey Chili

1 tablespoon olive oil

1 pound ground turkey

1 medium onion, chopped

1 tablespoon chopped garlic

2 celery stalks, chopped

1 tablespoon dried oregano

2 bay leaves

1 tablespoon chili powder

1 tablespoon cumin

1 14-ounce can tomato puree

1 cup red salsa

2 cups chicken broth

salt and black pepper

1 15-ounce can red kidney beans, drained

shredded cheddar cheese (optional)

sour cream (optional)

sliced lime wedges for garnish (optional)

Heat oil over medium in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, breaking up any lumps with a wooden spoon.

Add the onions, garlic, celery, oregano, bay leaves, chili powder, and cumin. Stir to blend well. Cook for 5 minutes.

Add tomato puree, red salsa, chicken broth, salt, and pepper to taste. Bring to a boil, reduce heat to a simmer, stirring occasionally for 15 minutes.

Add the drained beans and cook, stirring occasionally for 10 minutes longer. Serve in bowls with cheddar cheese, sour cream, and lime wedges, if desired.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Pierre Franey, New York Times

Delicata Squash Soup

1 medium Delicata Squash

1 tablespoon vegetable oil

1 large onion peeled and diced

grated zest of 1 orange

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 1/2 quarts chicken or vegetable broth or a mixture

1/2 a small cabbage, cut into 1/2-inch dice

salt and ground black pepper to taste

Cut the squash in half lengthwise, remove the seeds, and discard or save for toasting. Cut squash into 1/2-inch dice, no need to peel. Add oil to a large saucepan or Dutch oven and heat over medium-low heat, cook onion until soft about 10 minutes. Add the squash, orange zest, cinnamon, and nutmeg; cook for 2 minutes. Add broth and cook until squash is tender when pierced with a knife, about 25 minutes. Let cool a little bit and working in batches puree the squash in a blender or all at once in the saucepan with an immersion blender. Return the squash puree to the pan if using a blender, reheat on medium-low, add the cabbage, and cook until soft about 10 to 15 minutes add salt and pepper to taste. Serve hot.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Martha Stewart Living Cookbook

Apricot Lentil Soup

1 cup dried apricots, chopped

1 onion, chopped

4 garlic cloves, minced

3 tablespoons olive oil,

1 tablespoon tomato paste,

2 Thai chili peppers, minced

8 cups chicken broth

2 cups dried lentils

3 Roma tomatoes, chopped

2 teaspoons ground cumin

3 sprigs of fresh thyme, or 1 tsp ground

1 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons fresh lemon juice

In a large pot or Dutch oven sauté apricots, onion, and garlic in olive oil for about 5 minutes. add tomato paste and chili peppers and sauté a little longer until the tomato paste has caramelized a little.

Add chicken stock and lentils and bring to a boil, reduce heat and simmer for 30 minutes.

Stir in tomatoes and season with cumin, thyme, salt and pepper to taste. Simmer for 10 minutes.

Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve. 

Submitted by Cathy Burleson, Blessed Trinity Catholic Community Church, adapted from allrecipes.

 

Carrot and Ginger Curry Soup

1 to 1 1/2 lb. large carrots (not baby), peeled and chopped into 1/4-inch thick discs

1 tablespoon olive oil or coconut oil

4 cups broth

1/2 cup unsweetened desiccated coconut

2 inches chopped fresh ginger, or 2 tablespoons chopped pickled ginger

2 teaspoons curry powder

2 Thai chilies or 1/4 teaspoon cayenne or to taste

1 tablespoon honey

1 tablespoon apple cider vinegar

1/2 cup cream

salt to taste

protein source, can of cooked white beans or tofu (optional)

raw pumpkin seeds for garnish

In a Dutch oven put in the olive or coconut oil and heat on medium-low. Once the oil is shimmering or hot add the carrots and cook for 5 to 10 minutes until softened a little. Add the broth, desiccated coconut, ginger, curry powder, and chilies. Set the burner on medium and bring to a boil. Boil for 15 minutes or until carrots are soft when tested with a knife tip. Take off the heat and mash the carrots in the pot with a potato masher or immersion blender. The soup will be thick at this point. Add honey, vinegar, cream, and salt to taste. Add cooked beans or tofu if you like. Heat the soup more if needed. Serve soup in bowls, garnish with pumpkin seeds, and enjoy.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired by my cookbooks, the internet, and soup served at the University of Montana - Missoula.