Beef and Sweet Potato Stew

A very hardy stew that is great for a cold day.

Source: http://joythebaker.com/2011/11/beef-and-sweet-potato-stew/ (Entered by Jay Sleichter)
Servings: 8 plus
Ingredient keywords: buffalo, Onion, carrots, Garlic, Sweet
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Hearty Butternut Soup

Hearty Butternut Soup

Thank you to Linda for this post!

With a few hundred pounds of squash in our basement, we have tried many variations of butternut soup, many of which got poured down the drain. The taste just wasn’t there or the texture was icky, to use the girls’ words. Today, I finally found a variation we all liked.

Source: Courtesy of Linda Sleichter (Entered by Jay Sleichter)
Servings: Serves 4-6
Ingredient keywords: Butternut, onions, Carrots
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Roasted Butternut Squash and Bacon Pasta

Whip up this outstanding pasta and squash casserole for an easy family meal. Mini penne pasta works well in this dish since it’s about the same size as the squash. You can also use elbow macaroni, shell pasta, or orecchiette.

Source: Cooking Light (Entered by Jay Sleichter)
Servings: Feeds our Family of 6
Ingredient keywords: Butternut, Bacon, Onions, Pasta, Cheese, Cheese
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Roasted Garlic Potato Soup

Combined ideas from several potato soup recipes to come up with this one. So delicious — & heart healthy, unlike many potato soups.

Source: Angie (Entered by Angie Fryer)
Servings: 6
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Tokyo Bekana Salad, Asian Greens Salad

RECIPE: Asian Greens Salad

Serves 4-6. Or two, if you are talking and me and my husband.

Salad ingredients

1 head of Bok Choy OR 1 Bag of Tokyo Bekana OR 1 head of Napa Cabbage
Cilantro
Green Onions

Prepare the Greens:

Cut the very end of the stem off all the bok choy/pac choi and Tokyo Bekana leaves. Coarsely chop the remaining leaves and stems into ½ inch pieces. If you are using scallions, cilantro or another vegetable, chop it up and add it to the choi. Wash the greens and get ready to toss them with the dressing.

Sesame dressing ingredients

2 Tablespoons red wine vinegar
1 Tablespoon rice vinegar
1 Tablespoon soy sauce
½ teaspoon sesame oil
2 Tablespoons canola oil
1 ½ teaspoons agave syrup (or honey in a pinch)

Add all dressing ingredients to a bottle and shake, shake, shake.

The “Crunchies”

1 teaspoon canola or mild-tasting oil
1 bag of ramen noodles (organic or otherwise – use only the noodles, not the flavor packet)
1/3 cup slivered almonds

Prepare the Crunchies:

Lay an unopened bag of ramen noodles on the counter or floor and whack them with a meat tenderizer until they are fully crushed. Careful, the bag might pop if you get too excited while you do this! Heat a skillet over medium-low heat and add the oil. When it is warm, pour in the crushed noodles, discarding the flavor packet. Add the almonds. Stir occasionally and cook until the noodles are just golden brown.

Combine everything in a salad bowl, toss and enjoy!

Vegetarian!
Source: http://fromscratchclub.com/2012/03/06/recipe-asian-greens-salad/ (Entered by Jay Sleichter)
Servings: Serves 4-6
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