Today's Tip: November Recipe #3 - Full Meal Deal in the Crock Pot!

Sometimes you just need an "all-in-one" recipe and here's one for you to try that uses ginger, which gives it an awesome flavor. If ginger isn't something you aren't familiar with, you'll find it in the produce section of your grocery store.  Just peel with a vegetable peeler or a knife and grate or finely chop.  You can buy powdered ginger, but you won't get the same flavor and experience as you will with the fresh.  A few stores may have bottled fresh grated ginger so you can also look for that.  Ginger will keep in the fridge for awhile, and you can purchase it in small amounts. Give it a try! 

 

Gingered Beef and Vegetables

Makes: 6 servings

Ingredients
1 1/2 pounds boneless beef round steak, cut into 1-inch cubes
4 medium carrots, cut into 1/2-inch-thick slices
1/2 cup sliced scallions
2 garlic cloves, minced
1 1/2 cups water
2 tablespoons reduced-sodium soy sauce
2 teaspoons grated fresh ginger
1 1/2 teaspoons instant beef-bouillon granules
1/4 teaspoon crushed red pepper
3 tablespoons cornstarch
3 tablespoons cold water
1/2 cup chopped red bell pepper
2 cups loose-pack frozen sugar snap peas, thawed
Cooked rice, quinoa or couscous - optional

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, scallions, and garlic. In a medium bowl, combine the 1 1/2 cups water, soy sauce, ginger, bouillon, and crushed red pepper; pour over mixture in cooker. 

2. Cover; cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours. 

3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the 3 tablespoons cold water; stir into meat mixture along with bell pepper. Cover; cook 20 to 30 minutes more, or until thickened, stirring once. Stir in sugar snap peas. Serve with rice, quinoa or couscous, if desired.

Nutrition facts per serving: 350 calories, 29g protein, 35g carbohydrate, 10g fat (4g saturated), 3g fiber

Today's Tip: November Recipe #2 - Roasted Cabbage!

I know some of you may be thinking..."roasted cabbage?!"  But seriously, before you turn your nose up at it, give it a try!  I made this side dish this summer and one of the 15-year old boys who was at the house visiting went back twice for more!  It's easy and it is a good one.

ROASTED CABBAGE WEDGES

YIELD: 8 ROASTED CABBAGE WEDGES

You will love this flavorful and healthy Roasted Cabbage Wedges recipe.

PREP: 10 MINS COOK: 25 MINS TOTAL: 35 MINS

INGREDIENTS:

1 head green cabbage
2 Tbsp. olive oil
kosher salt and freshly-ground black pepper
(see additional ingredient options below)

DIRECTIONS:

Preheat oven to 450 degrees F. Line a large baking sheet with aluminum foil.

Cut the head of cabbage into 8 equally-sized wedges, cutting through the core and stem end. If desired, use a knife to carefully trim off the stem on each wedge. Arrange the wedges in a single layer on the prepared baking sheet.

Use a pastry brush or oil mister to brush/mist the top sides of each cabbage wedge with the olive oil, then season generously with salt and freshly-ground black pepper. Turn cabbage wedges carefully, then repeat on second side.

Roast cabbage for about 10 minutes, or until edges of the cabbage and the bottom of the wedges are nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve immediately, and garnish with lemon if desired.

Slightly adapted from Kalyn's Kitchen.

DIFFICULTY: EASY INGREDIENTS: GREEN CABBAGE, OLIVE OIL, PEPPER, SALT

November Recipe #1!

November is here which means Thanksgiving is just around the corner.  This month I'll be posting recipes every day to give you some new fall dish ideas.  And for those of you who plan ahead, look for my Thanksgiving meal recipes...I'll be putting a healthy twist on some of your favorites!

If there are certain recipes you are looking for, please don't hesitate to post your request.  Or if there is a certain ingredient or food item you want to use but aren't sure how to, be sure to let me know that too.  Lastly, if you have a favorite recipe to share, go for it!  

Today's Recipe: Crock Pot Pumpkin Oatmeal

I have posted this one before but had two people request it again!  So here you go - it's super-good and incredibly easy.  And great leftover!

Crock Pot Pumpkin Pie Steel Cut Oats*

Ingredients

·         1 cup steel cut oats (you can use regular oats, but the oatmeal turns out a bit mushy)

·         3 cups water

·         1 cup canned pumpkin puree

·         1 teaspoon vanilla extract

·         1/4 teaspoon salt

·         2 teaspoons pumpkin pie spice

·         1 tsp cinnamon

optional: 1/4 cup honey or 1 tablespoon Truvia**

*You can find steel cut oats at any grocery store near the regular oatmeal. Sometimes it comes in a resealable bag, or in a round container that is a little smaller than the regular oatmeal ones.

** Sweetener can be added during cooking or cook it without and each person can add their own sweetener of choice on top after cooking.

Directions (here's the really hard part...)

Spray your slow cooker or crock pot with cooking spray.  Combine all ingredients in your slow cooker and cook on low for 8 hours. You will need to stir it before serving!  Enjoy :)

This turned out soooo good!  I cooked it with the 1 T Truvia and set then out bowls of brown sugar, honey, raisins, craisins and additional Truvia.