slow-cooker caribbean fall beef stew

This exotic stew is full of the taste and color of fall. Adapted from the Food Network magazine

makes 4-6 servings

Ingredients:

1 ½-2 lb cubed beef
2 tsp. curry powder
½ tsp. allspice
salt and pepper to taste
2 large yams, peeled and cut into 2-inch pieces
1 large red bell pepper, cut into bite-size pieces
1 can coconut milk
2 Tbsp. grated fresh ginger
1 lime juiced, plus wedges for serving if desired
for serving:
scallions or cilantro, chopped
cooked quinoa

directions:

1. Season beef with mix of curry, allspice, salt and pepper. I like to brown my meat on all sides in a pan of hot oil. I think this locks in the juiciness of the meat but it isn't totally necessary. Place in slow cooker.
2. Add pepper and yam on top.
3. Whisk coconut milk and ginger. I added a some more curry, allspice, salt and pepper as well. Pour on top of meat.
4. Cook on low for 4-7 hours. Yes, I know that is a huge range of time but you know your own slow cooker better than me. Mine is a semi-slow cooker and I know anything I put in there will be cooked to a dry unpleasantness if I follow the time for most slow cooker recipes. 4 hours was perfect for mine :)
5. Stir in lime juice and top with scallions or cilantro. Serve over quinoa for a satisfying meal.

hearty chicken and squash stew with quinoa

I found this recipe on pinterest and made some adjustments

Ingredients:

1 1/2 lb. squash (I used delicata* although the recipe called for butternut), peeled, seeded and chopped into 1/2-in. pieces

3 1/2 cups chicken broth

1 1/2 lb. boneless, skinless chicken thighs

1 tbsp. olive oil

1 medium yellow or sweet onion, finely chopped

4 cloves garlic, minced

1 1/2 tsp dried oregano (if you have fresh use 1 Tbsp and add in step 5

1 can (14 oz) diced tomatoes

2/3 cup uncooked quinoa

1/2-3/4 cup pitted and quartered kalamata olives (optional, but they do add a delicious saltiness)

freshly ground black pepper and salt

garem masala (about 1/2 tsp or to taste)

1/4 cup minced fresh parsley

1. Steam squash until barely tender, about 10 minutes. Remove half and set aside. Steam remaining squash until very tender, an additional 4-6 minutes. Mash with fork and set aside.

2. In large saucepan over med-high heat, bring the chicken broth to a simmer. Add chicken thighs,  cover and cook until chicken is cooked through, about 15 minutes. Transfer to a plate and allow to cool. Pour broth into a bowl.

3. Return saucepan to stove and heat olive oil over medium. Add onion and cook, stirring occasionally until it is starting to turn brown, about 8 minutes. Add minced garlic and oregano. Cook, stirring, for an additional minute.

4. Add tomatoes and all squash and stir. Add reserved broth and quinoa. Bring to a simmer and cook until the quinoa turns translucent, about 15 minutes.

5. Shred chicken and add to stew along with olives. Season with salt and pepper to taste. Stir in garem masala. Heat about 5 minutes. Stir in parsley and serve.

makes 6 servings

*I always thought that I loved butternut, but when my husband brought home delicata I discovered that I really love delicata. It has a richer flavor and creamier texture. You also don't need to peel it (except for this soup).

Simple chicken and leek stew

2 Tbsp. olive oil
2 medium leeks, white and tender green parts only, thinly sliced
1/2 pound cremini mushrooms, thinly sliced
salt and pepper
1 pound skinless, boneless chicken breasts, cut into 2 inch (or smaller) pices
all-purpose flour, for dusting (about 2 Tbsp.)
1 1/2 cups chicken stock
1 Tbsp. thyme
2 Tbsp sour cream
2 tsp. Dijon mustard
steamed rice for serving

1. in a skillet, heat 1 Tbsp of the oil. Add the leeks and cook over moderate heat, stirring, until softened, about 5-7 minutes. Add the mushrooms and season with salt and pepper. Cover and cook, stirring, until the mushrooms are tender, about 4 minutes. Pour into bowl and set aside.
2. Season chicken with salt and pepper and lightly dust with flour, shaking off any excess (or place chicken and flour in ziplock bag and shake until coated. Heat remaining 1 Tbsp. oil in the skillet. Add the chicken and cook over moderate heat until golden brown, about 2 minutes per side. Add chicken stock and simmer until chicken is just cooked through, about 1 minute. Using a slotted spoon, transfer the chicken to a plate with the vegetables.
3. Simmer stock over med-high heat until reduced by half, about 2 minutes. Return chicken, leeks and mushrooms to the skillet and simmer over low until warmed through, about 1 minute.
4. In a small bowl, blend the sour cream with the mustard and stir into the stew. Remove from heat, season with salt and pepper and serve. The stew tastes great over rice.

makes 4 servings