Romano Beans with Pecans, Parmesan and Garlic

This recipe is adapted from Ina Garten's Green Beans Gremolata Recipe: 

http://www.oprah.com/food/Green-Beans-Gremolata-Recipe-Barefoot-Contessa-Ina-Garten 

1 pound Romano or other green beans, trimmed and cut in half

¼ cup toasted pecans

2 tsp. minced garlic (2 cloves)

3 Tbsp. freshly grated Parmesan cheese

Bring a large pot of water to a boil. Add green beans and cook 2 to 3 minutes, until tender but still crisp. Drain beans in a colander.

Combine pecans, garlic and Parmesan. Toss with beans and serve. 

Unstuffed Peppers Casserole

2 white bell peppers (I used these because I had them in my CSA box, you could use whatever you have or like)
2 cups brown rice
¾ cup enchilada sauce (I had homemade on hand, but store bought would do)
½ cup salsa
1 link chorizo (I used Klement's Cured Chorizo because I saw it in a race Miller Park J)
½ cup cheese (I used a mix of queso fresco and cheddar, since that's what I had on hand)

Brown the chorizo, combine all other ingredients, add chorizo. Cook at 375 for 30 minutes, covered. Add cheese and cook uncovered for 5 minutes more. 

Peanut Sauce

4 tbsp creamy, natural peanut butter
8 tbsp warm tap water
3 tbsp soy sauce
1 tsp garlic chile paste
2 tsp (or to taste) Thai red curry paste (if you don't want to buy this, you could use more garlic chile paste, but this really gives it a distinctive taste)

Combine all

Crockpot Moussaka

1 pound ground beef

2 large tomatoes diced

1 onion chopped

4 cloves garlic

1 teaspoon ground cinnamon

1 1/2 bell peppers chopped

3 tablespoons tomato paste

3 small Japanese globe eggplants, peeled and sliced thin

Brown beef, add rest of ingredients except eggplant. Cook until combined. Onion and pepper do not need to be sautéed completely as they will cook in the crockpot. Place half of eggplant on the bottom of the crockpot. Place half the meat mixture on top. Layer rest of eggplant on top of meat. Cover with remaining meat. Cook for 6 -8 hours on low.

Adapted from this original recipe: http://www.food.com/recipe/moussaka-for-the-crock-pot-69153

Crockpot Spiced Eggplant and Lentils

2 small Japanese globe eggplants, diced and peeled

1 small red onion, chopped

1 ripe tomato, chopped

½ cup lentils

1 cup water

2 garlic cloves, minced

½ tsp ground cumin

½ tsp garam masala

¼ tsp cayenne pepper

½ tsp chopped ginger

Combine all ingredients in crockpot and cook on low for 6-8 hours. 

Beet and Potato Soup

I updated this recipe and cooked it in the crock pot. The original recipe is here.

Two cups of red potatoes washed and chopped.
Two cups beets peeled and chopped
1 bunch green onions thinly sliced
1 garlic scape thinly sliced
4 cups chicken broth
1 1/2 cups skim milk
1 tablespoon lemon juice
Salt and black pepper to taste

Combine all ingredients except milk, lemon juice and salt and pepper in crock pot. Cook on low for 8 hours. Use blender or immersion blender to puree soup. Add milk, lemon juice and salt and pepper to taste.

Butternut Squash Ravioli/Black Bean and Squash Quesadillas

Adapted from Squash ravioli with sage cream sauce

Squash Puree:
1 medium butternut squash (or favorite winter squash)
3 tablespoons olive oil, divided
1 teaspoon kosher salt
¼ teaspoon black pepper
Pinch red pepper flakes
¼ cup low-fat ricotta cheese
¼ cup freshly grated Parmesan cheese, plus 2 tablespoons for garnish
Pinch freshly grated nutmeg
4 fresh sage leaves, coarsely chopped

Preheat oven to 375 degrees. Peel the squash, cut in half and remove the seeds. Place the squash pieces on a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with kosher salt, black pepper and red pepper flakes. Bake for 30-40 minutes or until squash is tender. Place in a mixing bowl. Add the ricotta and Parmesan cheeses, nutmeg, chopped sage and remaining 1 tablespoon olive oil. Mash ingredients together with a potato masher. Set aside.

If you are making ravioli:

1 package egg roll or wonton wrappers
1 egg beaten with 2 teaspoons water

When using egg-roll wrappers or wonton wrappers, work with one sheet at a time, placing it on a work surface. Keep unused wrappers covered so they don't dry out. Use 1 sheet of the wrapper to make two raviolis. I used one wonton wrapper for each ravioli, folding it diagonally.

Scoop about one heaping tablespoon of the squash mixture for each ravioli onto the bottom half of the wrapper. Brush with egg wash around the filling and on the wrapper. Fold top half of the egg roll wrapper over the squash mixture. You can leave it square or crimp the edge; repeat with remaining filling. Press edges all around the filling to seal.

To cook ravioli: Bring a large pot of salted water to a boil. Working in batches, add the ravioli to the boiling water and cook for 3 to 5 minutes or until they float to the surface and the pasta is tender. Remove carefully with a slotted spoon.

For Quesadillas:
Use squash puree from above. Spread on tortillas, top with beans and Mexican cheese, such as quesadilla or queso blanco. Top with another tortilla and pan fry.