Slow Cooker Moroccan Tomato Soup

Not  feeling the greatest; fighting the flu and don't have much of an appetite.  Thought I would give this a try; as next to no work to prepare.  Has a bit of a bite and surprise ingredient (peanut butter) not only adds protein but makes it super creamy.  Added a sprinkle of peanuts as a garnish.  Certainly fit the bill in my world!  My only question; how well will it freeze?

Ingredients

1 large Spanish onion, chopped

3 cloves of garlic, chopped

2 T packed brown sugar

2 t chili powder

1 t cumin

1/2 t pepper

1/4 t salt

pinch of cinnamon

1 can of diced tomatoes (796ml)

1/4 c tomato paste

1 T red wine vinegar

3/4 c smooth organic peanut butter

Directions:
In a slow cooker combine onion add all the ingredients above except the peanut butter.
Add 2 cups of water and stir well to combine.
cover and cook on low setting for 5 - 8 hours
Turn off heat, add peanut butter.
Using immersion blender or pour into blender, puree until smooth.

Adapted from/Courtesy of:
Cdn Living; Sunday Suppers

Walnut Pumpkin Jelly Roll Dessert

Saw this recipe while waiting in the grocery check out line and thought I would make as a thanksgiving dinner dessert.   Easy enough but I found it very sweet.  I was ready to write it off; but went out for thanksgiving hike with my nieces next day and packed them up some before they headed on their merry way.  Well, they texted me to say it was seriously good!  Gave me the confidence to bring to thanksgiving gathering at the Ks.  Well I am very glad I did.  It was a hit.  Good friend nudged me to post 3 times over the course of the night so here it is :)

Ingredients
3 large eggs

1 c sugar

2/3 c canned pumpkin

1 t lemon juice

3/4 c all purpose flour

2 t cinnamon

1 t baking powder

1 t ground ginger

1/2 tsp salt

1/2 t ground nutmeg

1 t pumpkin pie spice

1 c chopped walnuts

Filling:

6 oz cream cheese, softened

1 c sugar

1/4 c butter, softened

1/2 t vanilla extract

Directions:

Line a greased 15x10 in baking sheet with wax paper, spray with non stick cooking spray

In a bowl, beat eggs for 3 mins.  Gradually add in sugar and continue beating for 2 mins until mixture becomes thick and lemon coloured.  Stir in pumpkin and lemon juice.  Combine dry ingredients and fold into pumpkin mixture.  Spread batter evenly in prepared pan.  Sprinkle with walnuts*

Bake at 375 for 12- 14 mins.
Cool for 5 minutes
Turn cake out of pan onto a clean kitchen towel dusted with sugar.
Gently peel off waxed paper and roll up cake in towel jelly roll style. 
Cool completely on wire rack.

combine filling ingredients in a bowl; beat until smooth.
Unroll cake and spread filling evenly to within 1/2 inch of edges.
(*this is where I chose to sprinkle walnuts;  found it broke up the sweetness & added texture to the filling)
Roll up cake again without the towel and refrigerate at least 1 hour before cutting into slices.

Balsamic Pork Tenderloin - Crockpot Recipe

Days are getting shorter and I start craving comfort foods; so I am going thru the freezer and pulling out the crock pot.  Pulled out 1 lb. pork tenderloin (paid $4.97)  and placed in fridge to thaw overnight.  Found this recipe online, sounded good and I have all the ingredients on hand!  Posting (adapted as shown) as I will definitely be making this again!  The gravy was the best ever and required no work on my part! Assembled in the morning; turn cooker on and ready when I got home!  Served with turmeric roasted veg as I always have broccoli and/or a carrot or 2 in the fridge.

Ingredients

1 - 1 pound pork tenderloin

1/2 c vegetable stock

1 T balsamic vinegar

1 t Worcestershire sauce

1 t soy sauce

1 t honey

pinch of red pepper flakes

2 small or 1 large garlic clove, minced.

Simply place pork tenderloin in crockpot.

Mix remaining ingredients and then pour over the meat.

Place lid on slow cooker and cook on low for 4-5 hours or on high for 2.5 hours

cut or use 2 forks and shred the meat.

Pour about 1/4 c of gravy over the meat and pour remaining into gravy boat.

Serve with hot rolls/buns


Adapted/Courtesy of:  
https://addapinch.com/balsamic-pork-tenderloin-recipe/

Chinese Chicken Salad (Crock Pot Dish)

Perfect for a night like tonight; the days are getting shorter; pitch black at 7pm and for some reason really feeling it today.  This dish I made and froze for a rainy day; which was today.  Got home and warmed up; compiled salad ingredients and dinner was done.   A hit on all counts! One of those meals where it doesn't hit you at how full you really are until after the fact.  Hubby enjoyed & felt the cashews really complimented the flavours in the dressing.  And there were next to no  dinner dishes!  Got to love that!  At only 191 calories per serving; can't be wrong.

Ingredients:

2 lbs of chicken thighs (I used skinless, boneless)

1 c chopped celery (2 stalks)

1/2 c chopped onion (1 medium)

2 cloves of minced garlic

1/2 c hoisin sauce

3 T soy sauce

2 T grated fresh ginger

1 T dry sherry

2 t Asian Chili sauce

1 t sesame oil

1/4 c rice vinegar

8 c shredded romaine lettuce

1  c shredded carrots

1/2 c unsalted dry roasted cashews, broken

Directions:
Sprinkle chicken with pepper.  Place chicken, celery, onion and garlic in slow cooker.
In a small bowl, combine hoisin sauce, soy sauce, ginger, sherry, chili sauce and sesame oil; pour over chicken mixture and stir to combine.
Cover and cook on low for 5-6 hours or on high for 2.5 - 3 hours

If want to freeze, at this point cool and store and store in freezer for future use.
As I was able to remove fat from broth/gravy when it was thawing; believe calorie count lower than shown.

Remove chicken from cooker, reserving 1/2 c of the broth/cooking liquid.  When chicken is cool enough to handle, remove chicken from bones (I did not have to do this as used skinless, boneless).  Using 2 forks or your fingers, pull chicken apart into shreds.

For the dressing:
Combine 1/2 c of the broth/cooking liquid with 1/4 c rice vinegar (6 servings)
3 servings = 1/4 c of the broth and 2 T rice vinegar
1 serving = 1 T of the broth and 1.5 t of vinegar

To assemble:
Arrange romaine lettuce, chicken, carrots and cashews (if desired) on dinner plate
Shake dressing and drizzle over salad.

191 calories per serving

Dish serves 6;   2 - 1.5 servings tonight; 1 serving for lunch tomorrow and remaining 2 back in the freezer and will make over the weekend.

Grilled Tuna over argula with Lemon Vinaigrette

Perfect week night summer evening dish!  Especially when working in the extreme hot temperatures we have been experiencing of late.   So refreshing; flavours totally complimented the fish.  Hubby just lathered it up.  Used frozen tuna; so must remember to thaw in fridge night before.

2 - 5 oz frozen tuna

1 t extra virgin olive oil

1 t fresh lemon juice

2 c baby argula

1 t capers

salt & pepper to taste

Season tuna with salt & pepper
Place 1 cup of arugula on each dinner plate (2)
Combine oil & lemon juice, salt and pepper; set aside

Heat grill or grill pan to high heat; spray with cooking oil and then place tuna on grill.
cook for 1 minute; turn over and cook for additional 1-2 mins (depending on thickness of tuna);
remove from heat.

slice tuna diagonally and place on top of arugula
top with lemon vinaigrette and enjoy immediately.

Serves 2 / 300 calories per serving!

Courtesy of:  
http://www.skinnytaste.com/grilled-tuna-over-arugula-with-lemon/