Slow-Cooker Beef Vegetable Stew
2 tablespoons uncooked granulated tapioca
1 tablespoon sugar
1 tablespoon garlic powder
2 teaspoons salt
15 ounces tomato juice (approx.)
4 cups chopped onion
3 cups chopped celery
2 1/2 cups (1/4 inch thick) sliced carrots
2 (8 ounce) packages pre-sliced mushrooms
2 pounds beef stew meat

Place first 5 ingredients in a blender and process until smooth.
Combine onion, celery, carrots, mushrooms and beef in an electric slow cooker, add juice mixture. Cover and cook on high 5 hours or low 8 to 10 hours until beef is tender.

Slow Cooker Beef Vegetable Stew

I think my husband started the habit of eating rice with soup, a habit my kids have embraced with exuberance.  We also had some Korean pear slices making the meal very well-rounded.  The soup would also be a nice side dish for fried rice or some stir-fry chicken and veggies.

Tofu Egg Drop Soup with Spinach

• 2 cups organic chicken stock
• 2 cups water
• ¼ – ½ cup soy sauce (you can always add more at the table)
• ½ cup apple juice (weird, I know, you have to trust me)
• 1/8 teaspoon pepper
• 1/8 teaspoon garlic powder
• ½ teaspoon minced onion
• ½ teaspoon rice vinegar (optional)
• 14 oz package firm tofu, drained and diced
• 2 eggs, beaten
• 1 tablespoon cornstarch
• ½ teaspoon sesame oil
• big handful of fresh baby spinach (2 cups)

In a large sauce pan bring the stock, water, soy sauce, and apple juice to a simmer.  Add the pepper, garlic powder, minced onion, and vinegar.  Add the tofu and simmer for about 5 minutes.  Dissolve the cornstarch in a cold water and add to the simmering soup.  Stir constantly until slightly thickened, about 2 minutes.  Pour in egg in a slow steady stream while stirring.  Stir for about 1 more minute.  Turn off heat and add spinach and sesame oil.  Makes about 5 –  1 cup servings.

Gingerbread Pancakes

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 3 tablespoons molasses (not robust or blackstrap)
• 1 large egg
• ½ cup sour cream
• ½ cup milk
• 2 tablespoons melted butter

In a medium bowl stir together flour, baking powder, baking soda, salt, and spices.  In a small bowl whisk together molasses, egg, sour cream,  milk, and melted butter; add to the flour mixture and stir until just combined.  Let the batter sit for about 10 minutes.

Heat a griddle or large skillet over medium to medium high heat until a drop of water scatters on surface.  Either spray with cooking spray or brush with butter.  Drop ¼ cup of batter per pancake on griddle and cook until bubbles appear on surface and edges look dry, 1 to 2 minutes.  Flip and cook an additional 1 to 2 minutes.  Makes 10 – 12 4-inch pancakes.

Mary Anne Pasta

• 1 – 13 oz package spaghetti, thin spaghetti, or angel hair pasta (I used whole grain, but the flavor is better with regular pasta)
• 1/4 cup extra virgin olive oil
• 3 tablespoons minced garlic
• 3 tablespoons dried basil or about 1/2 cup fresh chopped basil
• 1/8 teaspoon dried red pepper flakes, or a dash if serving kiddies
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• Grated parmesan cheese

Cook pasta according to package directions, don’t forget to add salt to the cooking water.  While pasta is cooking, in a glass measuring cup, combine the olive oil, garlic, basil, pepper flakes, and salt and pepper.  When the pasta is almost done microwave the olive oil mixture for 30 to 45 seconds.  Watch it closely, it needs to bubble and sizzle for a few seconds, but no longer because it will scorch.  You should be able to smell the garlic before you open the door.  Drain the pasta when done and return to empty cooking pot.  Pour the olive oil mixture over the pasta and toss well.  Add the cheese and toss until combined.  Serve warm or at room temperature.

For sautéed shrimp:  Peel and devein shrimp (about 1 lb).  Toss clean shrimp in a bowl with 1 tablespoon lemon juice and 1 to 1 ½ teaspoon Old Bay Seasoning.  In a non-stick pan over medium to medium high heat melt 2 tablespoons butter.  Add the shrimp and saute for about 2 – 3 minutes per side until opaque.  Be careful not  to over cook the shrimp or they will get tough.  Serve with pasta.

Simple and Delicious Chocolate Cupcakes

• 2 cups white sugar
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1  teaspoon salt
• ½ cup unsweetened cocoa powder
• 2 cups water
• 1 cup olive oil (or canola or vegetable oil work too)
• 2 tablespoons distilled white vinegar
• 1 teaspoon vanilla extract

Preheat oven to 350°F.  Place cupcake papers in two standard muffin pans.  Spray the surface of the pan with cooking spray so that the cupcake tops do not stick to pan.  In a large bowl stir together dry ingredients, sugar, flour, baking soda, salt and cocoa.  Add water, olive oil, vinegar and vanilla.  Beat by hand with a fork until combined.  Batter should have a uniform appearance with no lumps.  Fill each cupcake paper 3/4 full.  Bake in middle rack of oven for 20 – 22 minutes or until a toothpick comes out clean. Dust with powdered sugar if desired.  Makes 24 cupcakes.

Raspberry Buttermilk Cake

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 stick unsalted butter
• 2/3 cup plus 1 1/2 tablespoons sugar, divided
• 1/2 teaspoon pure vanilla extract
• 1 large egg
• 1/2 cup well-shaken buttermilk
• 1 cup fresh raspberries

Preheat oven to 400°F with rack in middle.  Butter a 9-inch round cake pan.  Or spray it really well with cooking spray.

Whisk together flour, baking powder, baking soda and salt in a medium bowl.

In a separate large bowl beat butter and 2/3 cup sugar with electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla.  Add egg and beat well.

At low-speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.

Spoon batter into cake pan, smoothing top.  Scatter raspberries evenly over top and sprinkle with remaining 1 1/2  tablespoons sugar.

Bake until cake is golden and toothpick comes out clean, 25 to 30 minutes.  Cool in pan 10  minutes before removing to serving dish.  Do not cover until completely cooled.

Classic Cranberry Sauce

• 1 1/2 cups sugar
• 3/4 cup fresh orange juice (about 3 oranges)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Dash of ground cloves
• 1 (12-ounce) package fresh cranberries
• 1 tablespoon grated orange zest

Combine first 6 ingredients in a medium saucepan; bring to a boil over medium-high heat.  Reduce heat to medium-low/medium and cook about 12 minutes until the cranberries pop.  Remove from heat and stir in zest.  Cool completely.  Serve chilled or at room temperature.  Makes about 3 cups.

Lentils and Curried Brown Rice

• 1 cup lentils picked over and rinsed
• 2 tablespoons olive oil
• 1 cup brown rice
• 1 teaspoon salt
• 1 tablespoon curry powder
• 1/8 teaspoon cayenne
• 2 cups water
• 1/2 cup loosely packed fresh flat-leaf parsley leaves

Combine lentils with cold well-salted water to cover by 2-inches in a saucepan.  Bring to a boil.  Reduce heat and cook lentils at a bare simmer until just tender, about 15 minutes.  Drain in a sieve and gently rinse under cold water.

Meanwhile, heat 2 tablespoons olive oil in a 2-quart saucepan over medium-high heat.  Add rice and cook for 1 minute, stirring constantly.  Add curry and cayenne and cook, stirring, for 1 minute.  Add 1 teaspoon salt and 2 cups water, bring to a boil, stirring occasionally.  Reduce heat to medium and continue to cook uncovered for about 12 minutes.  Reduce heat to low and cover and cook for 10 to 15 minutes more.  All the liquid should be absorbed.  Remove from heat and let stand covered for 5 minutes.

Transfer rice to a bowl and fluff with a fork.  Add lentils and parsley and toss well.  Serve warm or at room temperature.  Serves 6 as a side dish.

Sweet Potato and Parsnip Soup

• 2 tablespoons olive oil
• 3 leeks, including light green parts, finely chopped
• 3 – 4 parsnips peeled and sliced
• 2 large sweet potatoes, about 1 pound total weight, peeled and chopped into 1 inch cubes
• 1 ½ tablespoons tomato paste
• 6 cups vegetable or chicken stock
• 1 can chickpeas (garbanzo beans), drained and rinsed (optional)
• salt and freshly ground pepper
• 3 tablespoons finely chopped fresh flat-leaf parsley (for garnish)

In a large saucepan over medium heat, warm the oil.  Add the leeks and saute until softened, about 5 minutes.  Add the parsnips, and potatoes and saute about 3 more minutes.

Add the tomato paste and stock.  Partially cover the pan and simmer until the vegetables are tender, 25 – 30 minutes.  Add the chickpeas if using and heat 3 minutes longer.  Add salt and pepper to taste and remove from heat.

Puree soup in a blender or food processor or process with a handheld blender until smooth.  Return soup to pan and reheat gently.  Stir in 2 tablespoons of the parsley.

Ladle into bowls and sprinkle with remaning parsley.  Makes 4-6 servings.