African Peanut Stew

I made this about a week ago and even though the ingredient list is quite long, I really enjoyed it and being able to cook it in the crockpot is always a plus! Jared actually told me it is the best soup I have ever made. WOW! It is very flavorful so I strongly suggest serving it with some kind of rice. We used jasmine rice and really enjoyed it.

Recipe from : Simply Love Food
3 – 4 garlic cloves
1 cup loosely packed fresh cilantro leaves and stems
1 can of diced tomatoes (14.5 oz size)
2 inch or so chunk of fresh ginger, peeled
2 heaping tablespoons peanut butter (creamy or chunky-I used creamy)
1 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper (cayenne)
1 tbsp of curry powder
¼ cup dark brown sugar (light brown is just fine too)
3/4 teaspoon salt
Fresh ground pepper
1 can of Lite Coconut milk (reg sized can 14.5 or so and don’t worry  some brands varry)
2 good sized sweet potatoes, peeled and chopped into bite sized pieces
1 large sweet onion, chopped
1 large red bell pepper, or 2 small ones, chopped
1 can (15-19 ounces) garbanzo beans/chick peas, rinsed and drained
In a blender or food processor add garlic cloves, cilantro, ginger, canned tomatoes, peanut butter, cumin, cinnamon, ground red pepper and curry powder. Blend until everything is nicely pureed. It will look very thick and pasty.
In the slow cooker, add the garbanzo beans, chopped onions, red bell peppers, and sweet potatoes. Add the peanut sauce mixture, brown sugar and the coconut milk and gently stir to incorporate all of the ingredients.
Turn the slow cooker on low and cook for 6-8 hours. If you are able to, stir the stew on occasion. And always taste it when the end is near so you can adjust the seasonings if you feel it needs more.

Shaved Asapragus Pizza

This pizza was so yummy! The only thing I didn't like about it was that it was kind of a pain in the bum to shave the asparagus (mine kept breaking). But I loved how it tasted, and can't wait to make it again soon!

Shaved Asparagus Pizza

Recipe from: www.tastykitchen.com

1 whole Batch Of Pizza Dough - Enough For 1 12-16 Inch Pizza
Extra Virgin Olive Oil, For Drizzling The Dough
8 ounces, weight Fresh Mozzarella (or you can use pre-shredded. That's what I had)
1 bunch Asparagus
Herb and Garlic cheese spread (I used onion and chive whipped cream cheese)
Fresh Cracked Black Pepper

Cut the tough ends off of your asparagus and disgard. Cut the tips of asparagus and save for the pizza. Take a vegetable peeler and shave thin ribbons from you asparagus stalk. You will need a lot because they shrink a lot while cooking. Set shaved asparagus aside. Roll or shape pizza dough and put on your pizza stone or pan. Drizzle dough with olive oil and brush to coat. Spread Mozarella slices, or shredded mozarella over the dough. Evenly distribute your asparagus shavings and tips over your pizza. Put teaspoon sized dallops of herb cheese all over the pizza. Top with cracked black pepper. Bake on 450 for about 15 minutes.

Spicy Corn Chowder

This soup is so, so good! I had it at a party and had to get the recipe. I made a few adaptations to make it veg, but it is still excellent. Don't be intimidated by the fact that it says "Spicy" in the title. It has some heat, but not too much. My kids were totally able to eat it. Served it with some yummy bread sticks or rolls!

Spicy Corn Chowder
Recipe Source: Emily at www.atspofsugar.blogspot.com

4-6 slices of veggie bacon crumbled
4 Tbs. butter
1 medium onion finely chopped
1 medium bell pepper, chopped
salt and pepper
1 small jalapeño chopped and seeds removed
3 cloves garlic finely chopped
1/4 c flour
4 cups vegetable or chicken broth
2 large red potatoes well scrubbed and diced
1 cup heavy cream
16 oz corn (I used frozen cause I don't love canned)
1/4 tsp cayenne pepper

In a large soup pot melt 4 Tbs. butter, add the onions and pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blond color, about 1 minutes. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, and cayenne pepper. Simmer for 15 more minutes. Garnish with chopped bacon bits.

Braided Spaghetti Bread

If you are one of those people who like to put their spaghetti on their garlic bread, and then it eat it, this recipe is for you! I am one of those people so I loved this recipe combining garlic bread and spaghetti. This recipe was on the Rhodes Bread website (since it uses their frozen bread dough) and the blogger who did the recipe submitted great step by step pictures, so click here to go to the website if you want to see the step by step pictures. I will include the recipe below and vouch that it was yummy :)

1 loaf Rhodes Bread dough thawed to room temp. You can do this a few hours in advance, or spray each side then microwave for 30 seconds on each side, and let it sit for a little bit.

6oz. cooked spaghetti

1 cup spaghetti sauce

8 oz. mozzarella cheese cut into small cubes (you could probably use shredded too)

4 Tbs. melted butter

Parmesan cheese

Garlic Powder

Italian Seasoning.

Put dough on parchment paper, or a floured surface and roll out bread dough into a long rectangle, about 12x16. Combine spaghetti and sauce then ladle spaghetti mix down the center of your rectangle. Top with mozzarella cheese, then using a pizza cutter, cut strips about 1 1/2 inches apart up both sides of your rectangle. Start braiding strips starting the bottom and alternating right over left, left over right. Brush with melted butter then sprinkle with parmesan, garlic powder, and italian seasoning. Bake for 30-35 min. on 350 or until crust is golden.

Vegetable Soup

This soup was cheap and easy to make and I LOVED it! It's also very healty too since no cheese, milk, or cream is used. This was also the first time I have used leeks in my cooking, and I have decided I am a fan :)

Recipe from: http://www.yarnharlot.com/
2 Tablespoons butter
1 Tablespoon olive oil
2 leeks (the white parts only, sliced very thin)
2 large potatoes, peeled, quartered and sliced thin.
2 large carrots, sliced in half lengthwise, then chopped pretty fine.
2 cloves garlic, minced.
4 cups vegetable stock
1 can chick peas. (Rinsed)
Parsley, dry or fresh

Put the olive oil, butter and leeks into a heavy bottomed pot, stir until the butter melts, put the flame on medium low, and put a lid on it. Go wash and slice the carrots and potatoes. Stir the leeks after 5 minutes. At the 10 minute mark, add the potatoes and carrots, and maybe turn the heat up a little. Stir, cooking until they're almost tender, then add in the garlic, and stir for about 2 more minutes. Add the chick peas, and cook, stirring for a minute or two. Add the stock and parsley (if you're using it) and bring the soup to a simmer. Simmer until the potatoes and carrots are fully soft (this will be less than 15 minutes) then puree 1-2 cups of the soup and add it back. This makes the soup texture more creamy, without actually having to use cream. Also, this made it more kid friendly to my 3 little ones.

Crunch Wrap Supreme

I saw this recipe on Pinterest, which then directed me to http://www.hungry-girl.com/ and I am so glad that I checked it out! I have never tried one of these from Taco Bell, but I loved this vegetarian version. It's kind of like eating a taco sandwhich, or taco salad in sandwhich form. Either way, the family loved it and will be having it again in the near future!

Crunch Wrap Supreme
Large or extra large whole wheat, or flour tortillas
Tortilla chips
Morning Star Crumbles
1 Cup Shredded Cheddar Cheese
Diced Tomato
Shredded Lettuce
Half pkg. Taco Seasoning
Sour Cream

Put crumbles, taco seasoning, and cheese in a large microwave safe bowl and microwave for 3 minutes, stirring after each minute. Spray a pan with non stick spray and set to medium high heat. Put tortilla in microwave for about 10 seconds to make it easier to work with. Spread crumble mixture on tortilla staying about 2 inches away from the edges. Next put a layer of tortilla chips on top of crumbles, then top evenly with sour cream, tomatoes, and lettuce. FOLDING INSTRUCTIONS: Starting at the bottom of the tortilla, fold edge up to the center of the tortilla. Then going around the edge of the tortilla, repeatedly fold overlapping sections to meet the center, for a total of about 6 folds (until filling is completely enclosed). In a pan sprayed with nonstick spray, over medium heat, carefully place the folded tortilla in the center of the pan (folded side down). Heat for 3 - 4 minutes. Carefully flip the wrap with a spatula and heat for another 30 seconds. Makes 4-5 crunch wraps

Roasted Sweet Potato Burritos

1 large sweet potatoe, peeled and cubed
1 red pepper, cubed
1 red onion cubed
2 jalapenos, diced (if you want less heat sub another red pepper)
1tsp cumin
1tsp chili powder
salt and pepper
2 tsp olive oil
can black beans, rinsed
handful chopped cilantro
squeeze of lime
shredded cheddar
whole wheat tortillas

In a bowl, toss veggies in olive oil and season with spices. Place in large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway in between. Let cool.

Add to a bowl of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use. Warm wraps in microwave according to directions on package. Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides and continue to roll. Place on baking dish, seam side down and spray with nonstick spray or olive oil spray. Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.
Makes about 6 burritos.