Wednesday, October 12, 2011
I love my crockpots! I only have two now - Mama Bear and Baby Bear, as I call them. I gave the enormous Papa Bear one away to someone in need. But the ones I have left are perfect for making dinner and for keeping dips warm, respectively.
It takes almost no effort to put together the ingredients when using a crockpot, and then to let your dinner simmer away - without the need for monitoring - so that it can be ready for your return home after a long day.
This stew is a perfect way to eat something warm and nutritious on a chilly Fall day while also celebrating the bounty of the harvest; it's a stellar example of seasonal cuisine, featuring pumpkin, sweet potato and apple cider.
This hearty dish is vegan - yes, vegan! - if you use the soy chorizo noted in the recipe; carnivores are welcome to substitute a spicier treyf ([TRAYF] = not kosher) pork variety of the sausage, though.
Either way, it's a great meal to come home to. The house smells amazing, and your dinner will warm your soul.
2 tablespoons oil
1 12-ounce package Trader Joe's soy chorizo
1 large yellow onion, chopped
3 large garlic cloves, minced
1/4 teaspoon red pepper flakes
1 tablespoon kosher salt
1 teaspoon seasoned salt
1 cup corn
1 15-ounce can pureed pumpkin
1 sweet potato, peeled, cut into 3/4" dice
1 15-ounce hot chili beans, undrained
1 teaspoon chili powder
2 teaspoons coriander
1 tablespoon cumin seed
1 cup Uncle Ben's Whole Grain Brown and Wild Rice Medley
1 32-ounce container Imagine creamy sweet potato soup
1/2 cup apple cider
generous splashes of cayenne pepper sauce
Heat the oil in a medium skillet over medium heat; add the chorizo and saute for 5 minutes; place in a 6-8 quart crockpot.
In the same skillet, saute the onion, garlic, red pepper flakes, salt and seasoned salt until the vegetables are softened; add to the crockpot.
Add the corn to the same skillet and cook for 2-3 minutes, stirring occasionally, until it is lightly toasted and some of the kernels are golden; add to the crockpot.
Add the remaining ingredients to the crockpot. Cook on "low" for at least 8-10 hours, and serve hot.
Makes 10-12 servings.
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- The Grub Crawl
- Frugal Floozie Friday -- The Ugly Mug
- Greek Spinach Dip for the Michigan-Michigan State ...
- Harvest Stew
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- Parmesan Puffs
- Frugal Floozie Friday -- Chicago Reds
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