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.