I seriously have food on the brain…

but have not been in the mood to cook when I get home from work. *sigh*

I am realizing how much I miss my freezer. We need to figure out how to get it over to the apartment. I can’t bulk cook when I am in the mood because the little freezer on the fridge is already packed with meat from our last big shopping trip.

Life has been uneventful. Which is good right now.

Rob is home, plugging away on the job hunt. Today he’s getting the apartment back in order. Then he starts in earnest packing up the house. He’ll have the mini-van this week, which means I have the car and it’s quirkiness (and better gas mileage). I just hope I can clutch start it in the office parking lot. Really need to get it checked as to why the battery doesn’t seem to “work” after a long rest. I guess if you are a 17 year old car you are allowed your quirks. Doesn’t seem to be the alternator, maybe the battery connection is looser than I thought.

Crockpot Moroccan Lentil Stew

Lentils, potatoes, and squash simmer in your crockpot for a delicious meatless stew.

INGREDIENTS:
1 cup dried lentils, sorted and rinsed
1 lb. butternut squash, peeled and cubed
10 small new red potatoes, cubed
1 onion, chopped
4 cloves garlic, minced
2 (14 oz.) cans diced tomatoes, undrained
1 Tbsp. curry powder
1/2 tsp. salt
1/2 tsp. each white pepper, crushed red pepper, ginger, cardamom, cinnamon, allspice &/or cumin (stick to 2 or 3 spices)

2 cups water

PREPARATION:
Combine all ingredients in a 3-4 quart slow cooker. Cover and cook on low for 8-10 hours until lentils, squash, and potatoes are tender when tested with knife.

Need to double (big crockpot). Add carrots? Ham or Sasauge? Leeks?

***

Lamb Stew

INGREDIENTS:

1 1/2 pounds boneless, lean lamb stew meat, cut in 1 in. cubes
1 tsp. salt
1/2 tsp. pepper
1/4 cup all purpose flour
2 tbsp. vegetable oil
1 lg. (1 cup) onion, sliced thin
2 cups water
1 cup baby carrots
2 cups diced rutabaga or turnips
1 cup frozen peas, thawed

PREPARATION:
Sprinkle lamb with 1/2 teaspoon salt and the pepper. Coat with flour. Heat oil in a 2 to 3 quart Dutch oven over medium-high heat. Brown lamb a few pieces at a time in the hot oil. Remove to Crock Pot with slotted spoon.

Reduce heat to medium. Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned. Stir in the water, scraping up browned bits on bottom of pot. Transfer onion mixture to the Crock Pot; add carrots and rutabaga. Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.
Serves 4.

Additional spices – bay leaf, rosemary, thyme. Potatoes (3 or 4 cubed)?

***

Two Sheep’s Butternut Squash and Leek Soup
http://www.twosheep.com/blog

1 head garlic
3 leeks, white parts only, diced
1 T butter
1 large butternut squash, peeled, seeded, cut in 1-in cubes
1 box chicken broth (~4 c)
salt and pepper to taste

Remove papery coating from garlic, wrap in foil, and bake for 1 hr at 350 F. Squeeze to extract garlic and discard skins. Saute garlic and leeks in butter for 5 minutes. Add squash and broth (add more water if necessary). Cook on medium-high until squash is tender. Remove from heat and add salt to taste. Using a stick blender, puree the soup until smooth. Sprinkle with fresh-cracked black pepper.

The soup is quite thick, the consistency of heavy sauce. I was dipping my cheese sandwich in it – yum.

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2 Responses

  1. If the battery isn’t retaining a charge, it’s probably the battery itself. They only last 4 or 5 years, typically.

    • New battery, less than 6 months old. Haven’t taken the time to get the alternator tested mostly because it’s not acting like past alernator issues and because we can’t afford repairs right now.
      As long as we can clutch start it, it runs fine.
      On the to do list.

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