Slow Cooker Stew

I have to post this because I don't want to forget what I did this morning. LOL

I have a small slow cooker so:

1 Potato
1 Carrot
1 Celery Stalk
1/2 Onion
3 Garlic Cloves
2 Brussel Sprouts
1/4 Cup Quinoa
2 Tbs Bulgar
Pepper
Dill 
Parsley
Salt
Water

served with peppery Tibetan flat bread.

Rosemary Garlic Potatoes

The "in-laws" were visiting from Nova Scotia when I first made this recipe. They may not be in my life anymore but potatoes last forever!




3 tbs olive oil
10 small red pototoes, quartered
1 tbs Rosemary, fresh and chopped
1/2 tsp salt
1/4 ground pepper
1/2 tsp garlic, finely chopped

In a 10 inch skillet heat oil; stir in all remaining ingredients. Cook over medium heat, stirring constantly, until crisply tender (30-35 minutes)

Chermoula

Yum Yum!

Chermoula

Ingredients

1 bunch fresh cilantro
4 cloves garlic
1 teaspoon salt, preferably coarse sea salt
2-3 teaspoons ground cumin
1 tablespoons paprika
1 teaspoon cayenne (ground red pepper)
½ roasted red pepper (or about ¼ cup pimento)
Juice of half a lemon or lime
3 tablespoons olive oil

Method of Preparation

Trim the stems from the bunch of cilantro. Wash and dry thoroughly. Place in to the food processor and pulse until finely chopped.

Remove the skin from the four garlic cloves and place them on a cutting board. Smash the cloves under the blade of a knife or use a garlic press.Work the salt into the garlic with the flat edge of the knife. The grains of salt will help to break down the garlic.Add the garlic to the cilantro in the food processor, along with the spices and roasted pepper. Pulse to blend. The sauce should not be completely smooth but should have a little texture.

Remove mixture to a bowl and stir in lemon or lime juice and olive oil.

Farfalle Salad

Every bite is a new adventure. It has become a summer favorite.

1 lb farfalle pasta (butterfly pasta)
2 spring onions, finely chopped
2 oz sundried tomatoes, finely chopped
1 lb spinach, no stalks, leaves shredded
4 tablespoons toasted pine nuts
1 tablespoon chopped fresh oregano

Dressing

1/4 cup olive oil
1 teaspoon chopped fresh chilli
1 clove garlic, crushed
salt and pepper

1. Cook pasta and drain well.

2. Add onions, tomatoes, spinach, pine nuts and oregano.

3. Combine dressing ingredients then pour over salad

4. Toss well and serve immediately

Tabouli

Wonderful on a hot, hot day. A delicious minty salad that is both nutritious and filling.




You will need the following:

3/4 cup burghul
3/4 cup water
5 oz fresh, flat parsley
1 oz fresh chives
2 1/2 cups fresh basil leaves
1/2 cup fresh mint leaves (I will sometimes substitute 2 tablespoons of jarred mint, not jelly)
4 spring onions, finely chopped
3 medium tomatoes, chopped
1/3 cup lemon juice
1/4 cup olive oil

1. Combine the burghul and water in a meduim bowl. Allow to stand for 15 minutes or unitl all the water has been absorbed.

2. Remove large stalks from the parsley and discard them. Wash and dry the other herbs thoroughly. Chop will with a large, sharp knife or in a food processor. Do not over process.

3. Combine all ingredients and toss well. Refrigerate until needed.