Slow Cooker Pepper Steak

Frozen Directions:

Thaw overnight in fridge.

Place meat mixture into slow cooker.

Cook for half the time recommended cooking time (see above).

Slice pepper and onion (provided), add to slow cooker and cook for remaining half of cooking time.

If sauce isn't thick enough, combine extra cornstarch (provided) to 4 tbsps of water. Mix well and pour into slow cooker. Continue to heat until sauce thickens.

Serve over white rice (provided).

Chocolate Mousse Pie

Chocolate Mousse Pie
Bon Appétit November 1992
Pie Swap 2008 – submitted by Joanna Johnson

Ingredients
Crust or Pre-made Oreo Crust
21 chocolate sandwich cookies (such as Oreos)
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature

Mousse
12 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
Pinch of salt
3 3/4 cups chilled whipping cream
1/4 cup sugar
Chocolate shavings (optional)

Preparation

For Crust: Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.

For Mousse: Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in heavy small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)
Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings.

Scheherazade Casserole from Moosewood Cookbook

1 cup raw bulgur
1 cup boiling water
1 Tbs. oil
2 cups minced onion
3 large cloves garlic, minced
½ tsp salt
2 tsp cumin
1½ tsp basil
1 large bell pepper, diced
¾ cup dry soybeans, soaked at least 4 hours
1 14.5oz can diced tomatoes
3 Tbs. tomato paste
½ cup minced parsley
1.5 – 2 cups crumbled feta

Preheat oven to 375’ and lightly oil a 9x 13 pan
Cover bulgur with boiling water and let stand at least 15 mins.
Sauté onions, garlic and seasonings in oil over medium heat until onions are soft.
Add peppers and cook about 5 more mins.
Drain soybeans and puree in a food processor with 1 cup fresh water.

Add the bulgur, veggies and soybeans to a large bowl. Add in tomatoes, parsley and 1 cup of feta. Mix really well.

Spread in pan and top with remaining feta. Bake about 30 mins or until feta is lightly browned.

- This can be frozen before or after cooking. If frozen, defrost completely and bake at 375’ at least 45 minutes.

Serve with warm pita bread and a spinach salad.

Cheese Ravioli with Pumpkin Sage Alfredo Sauce

Alfredo sauce, luscious pumpkin and four-cheese ravioli make a festive and savory dish seasoned with white wine, shallots and fresh sage.

Estimated Time(s):Preparation: 10 min Cooking: 15 min

1/2 cup dry white wine (I used Mescato white wine)
1/4 cup chopped shallots
10 ounces BUITONI® Refrigerated Alfredo Sauce or subsitute homemade alfredo sauce
1/2 cup LIBBY'S® 100% Pure Pumpkin
1 tablespoon chopped fresh sage or 1 teaspoon ground sage
18 oz. cheese ravioli
2 tablespoons chopped green onion (optional)

Homemade Alfredo Sauce
1/2 cup butter
1/2 cup whipping (heavy) cream
3/4 parmesan, grated
1/2 teaspoon salt
Dash of pepper

Heat butter and cream in 10" skillet over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low, simmer 6 minutes, stirring frequently, until slightly thickened. Remove from heat; stir in cheese, salt and pepper.

Directions for Pumpkin Sage Sauce

COOK wine and shallots in medium saucepan over medium heat, stirring occasionally, until reduced to about 1 tablespoon. Stir in alfredo sauce, pumpkin and sage. Cook, stirring occasionally, until heated through.

PREPARE pasta according to package directions; drain, reserving ¼ cup cooking water. Stir reserved water into sauce; toss with pasta. Sprinkle with green onion. Season with ground black pepper.

Serving Size: 4

Roasted Butternut Squash Soup, from Yankee Magazine October 2008

3 cups butternut squash (1-2 squash or two cans of squash)
2 tablespoons unsalted butter
1 onion, diced
1 small carrot, diced
1 rib celery, diced
1 garlic clove, minced
4 cups chicken stock
pinch of cinnamon
sea salt and freshly ground pepper to taste
milk to thin soup as needed
brown sugar as needed if canned squash was used

Heat oven to 375. Line a sheet pan with aluminum foil. Cut squash in half lengthwise; scoop out seeds and discard. Set squash halves cut side down on pan and roast until tender, about 45 minutes. Scoop flesh (about 2 cups worth) into a bowl and set aside.

In a medium-size pot over medium heat, melt 1 tablespoon butter. Add onion, carrot, and celery and saute 5 minutes. Add garlic and cook 1 minute more. Add squash, chicken stock, cinnamon, salt and pepper to taste, and bring to a boil. Simmer until vegetables are soft, 20 to 25 minutes. Pour soup into a blender, no more than halfway. Puree until smooth, set aside in a bowl while you puree the rest of the soup. Clean the pot, add pureed soup and reheat. Thin with milk or water as necessary.

I found that when I used canned squash, the final recipe needed brown sugar and more cinnamon, and a touch of salt, but you can season as you feel fit.

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If someone from the club wants to view our blog- what's the correct link? I just have it saved on my computer. I want to throw the address in the upcoming newsletter.

Chicken Cacciatore for the slow cooker

Chicken Cacciatore- A savory Crock-Pot Recipe

from- "Don't Panic-Dinner's in the Freezer"

2 medium onions, sliced thin
2 cloves of garlic, minced
1-15 oz can diced tomatoes
1-8 oz can tomato sauce
1 t. salt
1/4 t. pepper
2 t. oregano
1/2 t. basil
12 t. celery seed
1 bay leaf
1/4 dry white wine (I used a bit more)
6 boned chicken breasts (I used boneless)


for serving day- pasta


Cooking day instructions- Mix together onions, garlic, tomatoes, tomato sauce, salt, pepper, herbs, and wine, Place this mixture together with chicken breasts in a freezer bag. Freeze, using freezer bag method.

Serving Day instructions- Place in Crock Pot and cook on low 6-8 hours or on high 2 1/2-4 hours. Serve over pasta

NOTE- I used boneless chicken breasts so it need less cook time- It seemed to be done in about 4 hrs on high- but then I put it on low to keep it warm until dinner time.

Artichoke and Cannellini Bean Pasta

INGREDIENTS
1 tablespoon olive oil
2 cloves of garlic, minced
7-8 artichoke hearts, quartered
1½ cup cannellini beans
1 cup diced tomatoes
16 oz package of pasta
1 tablespoon Oregano
1 teaspoon salt
1 teaspoon pepper
¾ cup mozzarella cheese, shredded

DIRECTIONS
Boil pasta.
Sauté garlic in olive oil.
Add beans, artichoke hearts, tomatoes, oregano, salt, and pepper to the garlic and simmer for approximately 20 minutes.
Stir pasta into bean/artichoke mixture.
Stir in cheese.
If freezing, place in pan sprayed with cooking spray. Wrap, label, freeze. Reheat, 350 degrees, 20-25 minutes.

Black Bean Soup

From The Joy of Cooking with several changes and additions.

1 lb dried black beans
3 tbs olive oil
1 cup chopped celery, including leaves
1/2 cup chopped onion
1/2 cup sliced carrots
2 cloves chopped garlic
4 medium bell peppers, seeded, chopped and roasted
4 ears corn, roasted, kernels removed from cobs
1 14 oz can diced tomatoes
1/2 tsp dried cilantro
1/2 tsp cumin
1/4 tsp dried thyme
pinch Cayenne pepper
1 bay leaf
1 tbs salt


Soak 1 lb dried black beans, according to package instructions, usually overnight, in 8 cups water. Drain and reserve soaking liquid. Add water to soaking liquid to get 8 1/2 cups total liquid.

Heat oil in large soup pot, add celery, carrot, onion and garlic. Saute until onion is translucent. Add spices and stir, about 1 minute. Add beans and all liquid. Bring to a boil, reduce heat, simmer covered about 2 1/2 hrs or until beans are tender. Add tomatoes, corn and peppers. Simmer 20 min more. Puree 1/2 of the soup in a food processor or blender and stir back in the pot.

Makes 7 cups. Serve over rice.