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.

Slow Cooker Beef with Red Wine Sauce

3 lb. boneless beef chuck roast, cut into 1" pieces

1 medium onion, sliced

1 lb. fresh mushrooms, halved

1 1.6-oz. package brown gravy mix

1 10-oz. can beef broth

1 c. red wine

2 T. tomato paste

1 bay leaf

Hot cooked egg noodles or rice

Chopped fresh parsley for garnish

Place beef, onion, and mushrooms in a 6-qt. slow cooker. Whisk together gravy mix, beef broth, red wine, and tomato paste. Pour mixture evenly over beef and vegetables. Add bay leaf. Cover and cook on HIGH for 6 hours. Remove and discard bay leaf. Serve over noodles or rice. Garnish with parsley, if desired. 

Serves 6.

Adapted from Southern Living Dinner in a Dish, p. 217.

Chicken Cassoulet

1 lb. dried Great Northern beans

3 bay leaves

3-1/2 T. extra-virgin olive oil, divided

1 lb. boneless, skinless chicken thighs, cut into bit-sized pieces

12 oz. fully cooked Italian chicken sausage, sliced

 2 c. chopped white onion

1-1/4 c. chopped carrots

1 c. chopped celery

2 T. chopped fresh thyme

2 T. unsalted tomato paste

6 garlic cloves, minced

2/3 c. dry white wine

1 14-oz. can unsalted diced tomatoes, undrained

1 c. unsalted chicken stock

3/4 t. kosher salt

3/4 t. black pepper

2 oz. multigrain baguette, torn into small pieces

2 oz. Parmesan cheese, grated (about 1/2 c.)

2 T. chopped fresh flat-leaf parsley

Place beans and bay leaves in a 6-qt. slow cooker.

Heat 1-1/2 t. olive oil in a skillet over medium-high heat. Add chicken and brown, stirring occasionally, about 8 minutes. Add sausage and brown, stirring occasionally, about 5 minutes. Remove chicken and sausage and set aside.

Add onion, carrots, and celery to skillet; saute 5 minutes. Add thyme, tomato paste, and garlic, and saute 2 minutes. Add wine and cook 1 minute, scraping the bottom of the pan to loosen browned bits.

Add chicken mixture and vegetable mixture to slow cooker. Add tomatoes, stock, salt, pepper, and 1-2/3 c. water. Cover and cook on LOW until beans are tender, 7-8 hours.

Place baguette in a food processor; process until coarse crumbs form. Add cheese, parsley, and remaining 2 T. olive oil. Pulse to combine. Toast in a skillet over medium-high heat about 5 minutes. Sprinkle breadcrumbs over cassoulet.

Serves 6-8.

 Adapted from a Southern Living magazine recipe.

Caramelized Onions for Soup (or Sandwiches)

2-1/2 lbs. red onions
1/3 c. avocado oil or olive oil
1/2 t. kosher salt
2 peeled garlic cloves (optional)
4 c. low-sodium vegetable broth
2 bouillon cubes
1/3 c. full-bodied red wine (optional)
Salt and black pepper to taste

If making soup:
Croutons or crusty bread, for topping
Melty cheese, for topping

Grease the interior of a 6-qt. slow cooker with nonstick cooking spray.

Cut the onions in half, then place them flat side down and cut into 1/4" slices. Place the onions in the crock. Don't worry if they come almost to the top; they will shrink with cooking.

Pour the oil over the onions and sprinkle over the salt. Add the garlic, if using. Stir and cover. Cook on HIGH for 6 hours.

For French Onion Soup: After 6 hours, stir in the broth, bouillon, and wine, if using. Cover and cook on HIGH 1-2 more hours, or until the onions are tender. Remove the lid and continue cooking on HIGH for 15 more minutes. Season with salt and pepper. Serve in bowls, with a slice of bread and some cheese floated on top. The heat of the soup will melt the cheese.

For sandwiches: After 6 hours, season with salt and pepper, then use in sandwiches or omelets.

Will keep refrigerated for 3 days or can be frozen to use later.

Serves 4.

Adapted from Stock the Crock, p. 26.

Pasta with Mushroom Medley

1/4 oz. dried porcini mushrooms
1/2 c. boiling water
1 T. olive oil, divided
3 shallots, chopped
1/2 lb. button mushrooms, sliced
1/2 c. Marsala wine (or other red or white wine)
1 garlic clove, finely chopped
1 lb. mixed fresh mushrooms (shiitake, oyster, cremini, chanterelle, or other wild mushrooms, sliced or halved)
2 large tomatoes, skinned, seeded, and sliced
2 t. fresh thyme or 1 t. dried thyme
2 T. chopped fresh parsley
Salt and pepper to taste
1 lb. tagliatelle or other pasta

Put the dried porcini mushrooms in a bowl and cover with the boiling water. Set aside to soak for 15 minutes. Drain, reserving the soaking liquid, and slice, discarding any tough stalks.

Heat 1/2 T. olive oil in a saucepan and saute the shallots until they are tender and golden, about 3 minutes. Add the button mushrooms and cook until all the juice from them has evaporated, 8-10 minutes.

Add the Marsala and the soaking liquid from the porcini. Simmer until reduced in half, about 10 minutes.

Meanwhile, cook the taglitelle in boiling water for 10-12 minutes, or per package directions, until al dente.

About 5 minutes before the pasta is done, heat the remaining 1/2 T. oil in a large skillet. Add the garlic and the mixed mushrooms. Cook over moderate heat, shaking the pan often, until the mushrooms are lightly cooked, 3-5 minutes.

Stir the tomatoes, thyme, and parsley into the mushroom sauce and heat through for 1-2 minutes. Add the mixed mushrooms, season to taste, and remove from heat.

Drain the pasta and divide it among 4 serving dishes. Spoon the mushroom sauce on top and serve immediately.

Serves 4.

Adapted from Eat to Beat High Blood Pressure, p. 150.    

Sunny Risotto with Carrots

2 t. olive oil
1 small onion, finely chopped
2 large carrots, cut into ¼” dice
1 c. arborio rice
1/2 c. dry white wine
1 can (14 oz.) reduced-salt vegetable broth
1 c. carrot juice
1/2 c. water
Salt to taste
1/4 c. grated Parmesan cheese
1/4 t. pepper

In medium nonstick saucepan, heat oil over moderate heat. Add onion and saute until tender, about 5 minutes. Add carrots and saute until crisp-tender, about 4 minutes. Add rice, stirring to coat.

Add wine and cook, stirring occasionally, until evaporated by half, about 2 minutes.

In medium bowl, combine broth, carrot juice, 1/2 c. water, and salt. Add broth mixture, 1/2 c. at a time, to rice; cook, stirring, until absorbed, before adding the next 1/2 c. broth mixture. (Total time will be about 20 minutes.) Remove from heat. Stir in Parmesan cheese and pepper.

Serves 6.

Adapted from Eat to Beat High Blood Pressure, p. 124.

Tempeh Bourgignon

3 T. olive oil
1-1/2 c. chopped onions
4 garlic cloves, minced or pressed
2 bay leaves
1/2 t. salt
1/2 c. chopped celery
1 c. chopped carrots
1 c. chopped fennel bulb
4 c. coarsely chopped mushrooms
8 oz. tempeh, cut into 1/2" cubes
1/2 c. dry red wine
1 15-oz. can diced tomatoes
1 T. Dijon mustard (optional)
2 T. minced fresh thyme
1/4 t. ground black pepper
1 T. soy sauce
Chopped fennel fronds or fresh parsley (optional)

In a soup pot on medium heat, warm the olive oil and cook the onions, garlic, bay leaves, and salt for about 5 minutes. Add the celery, carrots, fennel, and mushrooms, and cook, stirring frequently, until the mushrooms begin to release juice, about 10 minutes.

Stir in the tempeh, red wine, and tomatoes, and bring to a boil. Reduce heat and simmer, covered, about 15 minutes, stirring occasionally.

Stir in the mustard (if using), thyme, pepper, and soy sauce, and simmer, covered, about 5 minutes. When stew is done, stir in fennel fronds or parsley, if desired.

Serves 4-6.

 Adapted from Moosewood Restaurant Cooking for Health, p. 250.