Lentils Bolognese

4 c. halved fresh cremini mushrooms

2 c. chopped onions

2 c. chopped tomatoes

1-1/2 c. dried brown lentils, rinsed and drained

1-1/2 c. sliced carrots

1/4 c. tomato paste

3 cloves garlic, minced

2 t. dried Italian seasoning, crushed

1-1/2 t. salt

1/2 t. black pepper

1 4" x 1" Parmesan cheese rind (optional)

2-1/2 c. vegetable broth

1/2 c. dry red wine

1/4 c. heavy cream

1-1/2 t. chopped fresh rosemary

Hot cooked spaghetti

Shaved Parmesan cheese

In a 5 or 6-quart slow cooker, combine mushrooms, onions, tomatoes, lentils, carrots, tomato paste, garlic, Italian seasoning, salt, pepper, Parmesan rind, vegetable broth, and red wine. Cover and cook on low for 9-10 hours.

If Parmesan rind hasn't dissolved, remove and chop rind, then return it to the cooker. Stir in cream and rosemary. 

Serve lentils over spaghetti and top with Parmesan cheese.

*To prep ahead: Place mushrooms, onions, tomatoes, lentils, carrots, tomato paste, garlic, Italian seasoning, salt, pepper, and Parmesan rind in a plastic bag or storage container and refrigerate up to 3 days.

Serves 6.

Adapted from Slow Cooker: Bring on the Cozy BH&G magazine, p. 29.

Beef & Vegetable Stew

1 2-1/2 to 3-lb. boneless beef chuck roast, trimmed and cut into 2-3" pieces

2 carrots, cut into 1" pieces

2 stalks celery, cut into 1" pieces

1 c. thin onion wedges

12 oz. whole tiny new potatoes

1/4 c. fresh lemon juice

2 T. Dijon mustard

2 cloves garlic, minced

1 t. salt

1/2 t. black pepper

1/2 c. beef broth 

In a 4 or 6-quart slow cooker, combine all ingredients.* Cover and cook on low for 8-10 hours. 

Remove meat and coarsely shred into chunks using two forks. If desired, coarsely mash potatoes. Stir shredded meat into vegetables.

*To prep ahead: Place roast, carrots, celery, onions, potatoes, lemon juice, mustard, garlic, salt, and pepper om a resealable plastic bag or storage container and store in refrigerator for up to 3 days. 

Serves 6.

Adapted from Slow Cooker: Bring on the Cozy BH&G magazine, p. 27.

Sauces for Chicken Wings

Buffalo Ranch Sauce:

1/2 c. sour cream

1/3 c. buttermilk

1/4 c. hot pepper sauce

2 T. chopped fresh chives

4 t. chopped fresh dill

3 cloves garlic, minced 

Honey-Mustard Sauce:

1/2 c. coarsely ground mustard

1/2 c. honey

Smoky Barbecue Sauce:

1/2 c. ketchip

1/4 c. mango chutney

2 T. packed brown sugar

2 T. Worcestershire sauce

4 t. white vinegar

1 canned chipotle pepper, finely chopped

Apricot-Lime Sauce:

3/4 c. apricot preserves

2 T. cider vinegar

4 t. reduced-sodium soy sauce

2 t. lime zest

Mix together sauce ingredients and toss with cooked chicken wings.

Makes enough for 12 wings.

Adapted from Slow Cooker: Bring on the Cozy BH&G magazine, p. 6.

Mustard & Tarragon Baked Eggs

1/3 c. cream

Dijon mustard

Butter

8-10 eggs

Salt and pepper

1 T. fresh tarragon, minced, or 1 t. dried tarragon

1/2 c. grated Parmesan, Romano, or asiago cheese

Preheat oven to 350 degrees.

Measure out the cream and add Dijon mustard to taste. 

Butter the bottom of a casserole and pour in the cream mixture.

Crack the eggs on top of the cream, being careful not to break the yolks.

Lightly salt and pepper. If using dried tarragon, sprinkle it on now. Spread the grated cheese over the eggs. 

Bake for 20-25 minutes until the eggs are set. Check after 15 minutes and turn the casserole to achieve even baking, if necessary.

If using fresh tarragon, sprinkle it on during the last few minutes of baking, or use it as a garnish.

Serves 4.

Adapted from The Tassajara Recipe Book: Favorites of the Guest Season, p. 27. 

Peach Coffee Cake

1 c. (2 sticks) unsalted butter, at room temperature

6 peaches, pitted and cut into 8 slices each*

Juice of 1/2 lemon

1 t. ground cinnamon

2 c. all-purpose flour

2 t. baking powder

1-1/3 c. plus 1 T. firmly packed brown sugar

1/8 t. salt

1 t. vanilla extract

2 large eggs

Preheat oven to 350 degrees.

Lightly grease an 8 x 11" glass baking dish or 9" springform pan. Any shape will do as long as it's large enough. Cake will double in size as it bakes.

Mix the peach slices, lemon juice, and cinnamon in a large bowl, making sure the peaches are well-coated with cinnamon.

Stir together the flour and baking powder in a medium bowl, getting rid of any lumps.

Beat the butter, 1-1/3 c. brown sugar, and salt in another large bowl. Stop when mixture is fluffy and has slightly lightened in color, about 5 minutes. Add the vanilla, then the eggs one at a time, fully mixing in the first before adding the second.

Add the flour mixture to the butter mixture, gently incorporating it until it's smooth. The batter will be quite thick.

Spread half the batter over the bottom of the buttered baking dish. Evenly distribute 24 of the peach slices over the top (There should be 48 slices in total.) Spread the other half of the batter over the peaches, then top with the rest of the peaches. Sprinkle with remaining 1 T. brown sugar.

Bake until a knife inserted into the center comes out clean, about 1 hour. 

*Can also use plums, apples, or berries. Avoid citrus and melons. Also good with frozen fruit if the fresh fruit you want isn't in season.

Serves 12.

Adapted from Good and Cheap, p.180.