Shortcut Turkey Cholent

1 tsp EVO oil
9 oz sausage, cut into 1/2-inch slices
1 1/2c onion, chopped
1/2c celery, sliced
1/2c carrot, thinly sliced
1 c broth
2 tbsp tomato paste
1/2tsp dried thyme
1/2tsp dried Italian seasoning
1/4tsp black pepper
1 can tomatoes, diced, juices included, (14.5-ounce)
2 can Great Northern beans, drained and divided (15.8-ounce)
2 c dark meat turkey, coarsely chopped, cooked

Heat the oil in a large saucepan over medium heat until hot. Add sausages, and cook 3 minutes or until browned. Remove from pan; keep warm. Add onion, celery, and carrot to pan; saute 5 minutes. Return sausages to pan; stir in broth and next 5 ingredients (broth through tomatoes); bring to a boil. Reduce heat; simmer 30 minutes. Remove from heat. Stir the beans into sausage mixture. Place in slow cooker along with the dark turkey meat, stir, add water if you wish. Cover with lid, and cook on LOW 6-8 hours.

Turkey Thighs with Olives, Dried Cherries, and Chiles slow cooked

1 c leek, thinly sliced (about 1 large)
1 c sweet red wine
3/4 c dried cherries
3/4 c pitted Kalamata olives
1/3 c fresh orange juice (about 1 orange)
1 tsp paprika
1 tsp crushed red pepper
4 fresh thyme sprigs
1 (3-inch) cinnamon stick
1 1/2 tsp kosher salt, divided
3 1/2 lb turkey thighs, skinned
1 tbsp ground cumin

Combine the first 9 ingredients in an electric slow cooker, stirring to combine. Stir in 1/2 teaspoon salt. Rinse turkey with cold water; pat dry. Sprinkle with remaining 1 teaspoon salt and cumin. Place in slow cooker. Cover with lid, and cook on LOW 6 hours. Discard cinnamon stick.

White Bean Vegetarian Cholent

1 tbsp EVO
1 1/2c onion, chopped
1 1/2c carrot, slices diagonally cut
1 c parsnip, slices diagonally cut
2 cloves garlic, minced
3 c Great Northern beans, cooked
3/4c vegetable broth
1/2c dried thyme
1/4tsp kosher salt
1/4tsp black pepper
1 can diced tomatoes, use juices (28-ounce)
1 bay leaf
1/4c dry breadcrumbs
2 tbsp EVO oil
2 links meatless Italian sausage, thawed and chopped
2 tbsp parsley, chopped fresh

Heat oil in a large nonstick skillet over medium heat. Add onion, carrot, parsnip, and garlic; cover and cook 5 minutes or until tender. Place in a 5-quart electric slow cooker. Add beans and next 6 ingredients (through bay leaf). Cover and cook on low 8 hours or until vegetables are tender. Combine breadcrumbs, and olive oil in a small bowl; toss with a fork until moist. Stir breadcrumb mixture and sausage into bean mixture; sprinkle with parsley.

Thai Style Veal Stew

Stew:
2 lb veal shoulder roast, cut into 4 pieces
2 c red bell pepper, julienne-cut
1/4c teriyaki sauce
2 tbsp rice wine vinegar
1 tsp red pepper, crushed
2 cloves garlic, minced
1/4c peanut butter, creamy

Remaining ingredients:
6 c brown rice, hot cooked
1/2c green onions, chopped
2 tbsp peanuts, chopped, dry-roasted
8 wedges lime

Place veal and next 5 ingredients (veal through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. Remove veal from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in veal. Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.

Red Onion-Garlic Preserve

2 lb red onion, vertically sliced
1/4c red wine vinegar
1 tbsp EVO oil
1 c dry red wine
1 tbsp dried herbes de Provence or thyme
2 tbsp brown sugar
1/2tsp kosher salt
1/4tsp black pepper
8 cloves garlic, halved

Combine onion and vinegar in a large bowl, and toss well. Heat oil in a large pot over medium-high heat, then add onion mixture. Cook 5 minutes, and stir occasionally. Stir in wine and remaining ingredients, then bring to a boil. Reduce heat. Simmer until liquid almost evaporates, stirring occasionally (about 1 1/2 hours). Increase heat to high. Cook 3 minutes stirring constantly.

Veal and Bell Pepper Stew

1 1/2 lb boneless veal chuck or shoulder, cut into 1/2-inch cubes
3/4 tsp kosher salt, divided
3/4 tsp freshly ground black pepper, divided
1 tbsp olive oil, divided
Cooking spray
1 c red onion, diced
1 red bell pepper, cut into 1/2-inch pieces
1 yellow bell pepper, cut into 1/2-inch pieces
1 orange bell pepper, cut into 1/2-inch pieces
3/4 c dry white wine
1 c broth, chicken or veal
1 tsp fresh thyme, chopped
2 baking potatoes, cut into 1/2-inch cubes (about 1 pound)
1 can diced tomatoes, undrained (14.5-ounce)
1 bay leaf
2 tsp flat-leaf parsley, chopped fresh

Sprinkle veal with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add half of veal to pan; cook 3 minutes or until lightly browned. Remove from pan with a slotted spoon. Add remaining 1 1/2 teaspoons oil to pan. Add remaining veal to pan; cook 3 minutes or until lightly browned. Remove from pan with a slotted spoon; keep warm. Coat pan with cooking spray; add onion and bell peppers. Add wine, scraping pan to loosen browned bits. Return veal to pan. Add broth and next 4 ingredients (through bay leaf). Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until veal is tender. Uncover and simmer 30 minutes or until sauce thickens. Discard bay leaf. Stir in remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Sprinkle with parsley.

GRILLED SALMON WITH LIME BUTTER SAUCE

6 (6-oz) salmon fillet skinless
1 1/2tsp lime zest, finely grated fresh
6 tbsp lime sauce


LIME SAUCE:

1 clove garlic, chopped
1/4c lime juice
1 tsp kosher salt
1/2tsp black pepper
1/2 c EVO oil

Purée garlic with lime juice, salt, and pepper in a blender until smooth. Season salmon all over with salt and pepper, then grill, salmon can be cooked in a hot lightly oiled well-seasoned large (2-burner- George Foreman) ridged grill pan over moderately high heat. Sprinkle fillets with zest and top each with 1 tablespoon lime sauce. Just a sprinkle of zest and a dab of lime sauce beautifully highlight the flavor of grilled salmon.

Pineapple Sweet-and-Sour Dipping Sauce

1 cup Pineapple, mashed
3 tbsp dark brown sugar
3 tbsp Dijon mustard
2 tbsp red wine vinegar
1 tbsp EVO oil
1 tsp hot sauce

Combine all ingredients; stir well, and chill.

Marinara Sauce 3

1 tbsp EVO oil
1 1/2tbsp garlic, minced
1 can tomatoes, whole, 28 oz retain liquids and chopped
1 can tomatoes, diced, 28 oz retain liquids and chopped Or, instead of last 2 items:
6 lb Roma tomatoes, coarsely chopped peeled
3/4tsp kosher salt
1/2tsp black pepper, freshly ground
1/4c basil, chopped fresh
1/4c parsley, chopped fresh


Heat oil in a large saucepan over medium heat. Add garlic, and cook 2 minutes, stirring frequently. Add tomato, salt, and pepper, then bring to a boil. Reduce heat, and simmer 25 minutes, stirring occasionally. Stir in basil and parsley, and cook 1 minute. Serve over pasta.

Walnut-Crusted Potato and Feta Cheese Cakes

2 lb red potatoes, halved
1 clove garlic, peeled
1/3c Feta cheese, crumbled
1/4c milk, low-fat
1 tbsp parsley, chopped fresh
3/4tsp kosher salt
1/4tsp black pepper, freshly ground
3 tbsp walnuts, chopped
2 slices sourdough bread, (1 1/2-ounce each)
1 tbsp EVO oil, divided

Place potato halves and garlic clove in a large saucepan; cover with water. Bring to a boil, reduce heat, and simmer 20 minutes or until tender, then drain. Return potato halves and garlic clove to pan. Add Feta cheese and next set of ingredients through black pepper, then mash with a potato masher to desired consistency. Cool slightly. Shape the potato mixture into 12(1/2-inch-thick) cakes, and set aside. Place walnuts and bread in a food processor, then pulse 10 times or until coarse crumbs form. Place in a shallow bowl or pie plate. Dredge potato cakes in breadcrumb mixture. Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium heat. Add 6 potato cakes, and cook 2 minutes on each side or until browned. Remove cakes from pan, cover and keep warm. Repeat procedure with the remaining 1 1/2 teaspoons olive oil and 6 potato cakes.