Beef and Barley Stew

It has been SOOOOOOO cold here in Minnesota and that makes me want to eat hot soup!  This is one of my favorite cold weather recipes for the crock pot.

1 lb. lean beef stew meat
1 T. veg. oil
1 pkg. (32 oz.) reduced sodium beef broth
2 cups baby carrots
1/2 pkg (16 oz) frozen small whole onions (1 3/4 cups)
2 stalks celery, sliced
1 c. water
3/4 c. pearl barley
1/2 t. pumpkin pie spice
1/4 t. black pepper
1/4 c. chopped parsley

Brown the stew meat in hot oil over medium-high heat.  Transfer to the slow cooker.  Stir in all ingredients except parsley.  Cover and cook on low (9-10 hours) or high (4 1/2- 5 hours).  Spoon stew into bowls and sprinkle with parsley.

Date and Nut Bars

I got this recipe for homemade date and nut bars from a friend.  Give it a try!

1 cup unsalted cashews
1 cup dates (or figs)
1/2 T. warm water

Put the cashews in the food processor until small crumbs form. Put in a bowl.  Put the dates in the processor and pulse until chopped in to small pieces. Add the cashews to the dates and blend well.  Form into bars, put in air tight container.  Store in the refrigerator. (Add a little more water if needed to form the bars.)

I have a recipe that is very similar to this one that includes sunflower seeds (a few Tbs), 1 T. of cocoa powder, 1 scoop chocolate whey protein powder, and walnuts instead of cashews.  Experiment with it and see what you like best.

Cottage Cheese Spinach Quiche

MMMMM, breakfast!  I like this recipe because there is no crust, but it still tastes so good!  You can add any sort of meat or veggies to it.  Quiche is another great "dump in your leftovers" sort of recipe. Enjoy!

1 cup cottage cheese
10 oz. frozen chopped spinach, well drained (I use fresh instead)
3 eggs, beaten
1 scant tsp. Lawry's seasoning salt
sprinkling of nugmeg
1/2 cup parmesan cheese
paprika

Mix all ingredients, except the paprika.  Pour into greased 9 inch pie plate.  Sprinkle with paprika.  Bake at 350 degrees for 30 minutes or until center is cooked through.  Serves 6.