Dina said:
Lee,
My co-workers do Ramen soup and microwavable frozen foods. I would just like to make them something homemade that fits the theme of the month. Perhaps some dessert would be easier. We do have a shared lunch every Friday and that's when the 5th grade teacher (my daughter's teachers) began asking when I would bring them a treat. I sort of feel compelled.
I'd appreciate any suggestions Lee. Thanks.
Okay, I got it - thanks for the clarification, Dina.
Well, I love the crockpot idea - easy and keeps the stuff warm without using a microwave.
How about these ideas?
Oddly enough, the first recipe suggests using a microwave to make it, but I would brown the meat, then toss everything in the crock.
Pumpkin Chili Mexicana
1 pound ground beef or turkey
¾ cup chopped onion
½ cup diced, each: red and green bell peppers
1 garlic clove, minced
2 (14.5-ounce) cans diced tomatoes, including liquid
1 (15-ounce) can each: pumpkin, tomato sauce and kidney beans, drained
1 (4-ounce) can diced green chilies
½ cup frozen or fresh corn kernels
1 tablespoon chili powder
1 teaspoon each: ground cumin and salt
½ teaspoon freshly ground black pepper
Crumble ground beef in a dishwasher-safe hard-plastic colander suspended over a 3- to 4-quart casserole. Sprinkle onion, red and green bell peppers and garlic over meat. Stirring midway through cooking, microwave on high 7 minutes. Discard grease and place meat mixture in same casserole.
Add tomatoes, pumpkin, tomato sauce, kidney beans, chilies, corn, chili powder, cumin, salt and pepper; stir to blend. Cover with lid or vented plastic wrap and microwave on high 8 minutes.
Stir, cover and microwave on medium (50 percent) 12 minutes.
Makes 10 servings, each: 216 calories. Serving Suggestion: Accompany with grated Cheddar cheese, diced green onion and sour cream.
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This one is TNT - one of my all-time favorite fall/winter stews!
Sausage and Squash Stew
2 T olive oil
2 onions, cut into 1/2 inch pieces
some garlic, chopped
1 pound of Italian sausage links, pricked all over
2 cups chicken broth
4 portobello mushroom caps, cut into half inch pieces
1 package peeled butternut squash, cut into half inch pieces
1 bag fresh spinach
1 T fresh thyme (or 1 teas dried)
Parm cheese for sprinkling
In a large pot, heat the oil and cook the onions, garlic, salt and pepper for 5 minutes. Add the sausages and cook to brown them. Add 1/2 cup of chicken stock to the pan, then add the mushrooms. Cook 5 minuters.
Stir in the squash and the thyme. Pour the remaining 1 1/2 cups stock and bring mixture to a boil. Lower the heat and cover the pan, simmer the stew for 20 minutes or until squash is tender.
Remove about 5 pieces of squash and mash them, then return to the stew. Slice the sausages down the middle and cut into bite-sized chunks, then return them to the stew. Add the spinach and cook for a few minutes until it's tender but still bright green.
Sprinkle with parm. cheese to serve.
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Someone recently posted a recipe for Pumpkin and Roasted Vegetable Soup which I am dying to try. I would add some Barilla tortellini to that one, though.
Good luck, Dina - let us know what you treat the teachers with!
Lee
