Name: Sourdough Crackers
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 48
Cuisine: American
Ingredients: 1 cup (113g) flour or gluten-free flour; 1/2 teaspoon sea salt; 1 cup (248g) sourdough starter, unfed (discard); 1/4 cup (57g) coconut oil (or butter), room temperature; 2 tablespoons Italian seasoning; oil, for brushing (optional); coarse salt for sprinkling on top

Sourdough Crackers

January 22, 2020 By Kristi

Sourdough crackers are an answer to a serious need in my house. I make a lot of sourdough stuff, but sometimes I have SO MUCH STARTER that I need to make something with my sourdough starter discard that lasts a bit longer.

Crackers for the win! Not to mention, uh, they're delicious. And, as it turns out, they didn't last long at all because they were so delicious! But hey, they could've lasted longer than bread if we'd needed them to last. 😉

Everyone in the family loved these. What's in the photo was all that was left by the time I went to snap a photo. I was a little intimidated by crackers, but these were crazy easy to make.

Give it a try, it's not nearly as tough as it seems. These sourdough crackers can be made into vegan sourdough crackers or gluten-free sourdough crackers. I've tried it both ways (and together) and it works great!

We love to have these crackers with a bit of brie and pepper jelly for me and mixed berry jam for the kiddos. Mr. Meaty loves a bit of salami with his crackers. If I'm feeling lazy, I just have regular sliced cheese and spicy mustard.

Any way you have them, these crackers are absolutely fabulous and crispy and simple.

Sourdough Crackers

Ingredients

1 cup (110g) flour or gluten-free flour

1/2 teaspoon sea salt

1 cup (250g) sourdough starter discard

1/4 cup (60g) coconut oil (or butter), room temperature

2 tablespoons Italian seasoning

oil, for brushing (optional)

coarse salt for sprinkling on top

Method

Mix together the flour, salt, sourdough starter, butter, and Italian seasoning to make a smooth dough.

Halve the dough and shape each half into a small rectangle.

Cover with bee's wrap or a floured tea towel, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.

Preheat the oven to 350 degrees Fahrenheit.

Lightly flour a silpat, your rolling pin, and the top of the dough.

Roll each dough rectangle to about 1/16" thick.

Transfer the dough and silpat onto a baking sheet.

Lightly brush with oil and then sprinkle the salt over the top of the crackers.

Cut the dough into squares about 1-inch across with a pizza wheel.

Prick each square with a fork.

Bake the crackers for 20 to 25 minutes, or until they start to brown around the edges. Reverse and turn around your baking sheets halfway through bake time.

Remove the crackers from the oven.

Transfer to a cooling rack.

Store airtight for up to a week; freeze for up to 6 months.

Yield: 48

Sourdough Crackers

Sourdough crackers are an answer to a serious need in my house. I make a lot of sourdough stuff, but sometimes I need to make something that lasts a while.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

1 cup (113g) flour or gluten-free flour
1/2 teaspoon sea salt
1 cup (248g) sourdough starter, unfed (discard)
1/4 cup (57g) coconut oil (or butter), room temperature
2 tablespoons Italian seasoning
oil, for brushing (optional)
coarse salt for sprinkling on top

Instructions

Mix together the flour, salt, sourdough starter, butter, and Italian seasoning to make a smooth dough.
Halve the dough and shape each half into a small rectangle.
Cover with bee's wrap or a floured tea towel, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
Preheat the oven to 350 degrees Fahrenheit.
Lightly flour a silpat, your rolling pin, and the top of the dough.
Roll each dough rectangle to about 1/16" thick.
Transfer the dough and silpat onto a baking sheet.
Lightly brush with oil and then sprinkle the salt over the top of the crackers.
Cut the dough into squares about 1-inch across with a pizza wheel.
Prick each square with a fork.
Bake the crackers for 20 to 25 minutes, or until they start to brown around the edges. Reverse and turn around your baking sheets halfway through bake time.
Remove the crackers from the oven.
Transfer to a cooling rack. Store airtight at room temperature for up to a week; freeze for up to 6 months.

30 Meatless Instant Pot Freezer Meals

January 9, 2020 By Kristi

Check out these 30 meatless instant pot freezer meals to start the year out right, especially if you just got a new instant pot for the holidays!

They're all vegetarian, and if they're not already vegan, I've included vegan options. Most of the recipes are gluten-free so your family can enjoy these meals with multiple restrictions. I'll also let you know a few of my tips and tricks for using your instant pot if you haven't used one before or you just want to learn a bit more about this mystery machine.

Can I still use my slow cooker?

Yes! All of the recipes include the OG slow cooker method or, in some cases, even stove-top cooking method. Oh my! As a rule of thumb, if you want to convert your own slow cooker recipes, here's how I roll:

8 hours on low, slow cooker: 30 minutes on high pressure, instant pot
4 hours on low, slow cooker: 15 minutes on high pressure, instant pot

Generally, that works out pretty well, and I allow the pressure to naturally release on those times.

How do I freeze and reheat these recipes?

For freezing, I highly recommend using these super cool reusable silicone freezer bags and making sure they lie flat when you first freeze them to save space so you can stack them up in your freezer.

But you can also use freezer-friendly canning jars and these reusable lids. The handy thing about the jar method is that this way freezes the meals into cylinders, which means once you defrost it enough to slide it out of the jar, you can just plop that dinner popsicle right into your instant pot to reheat! Win!

So, reheating. You can reheat however you like, really. Stove top, oven, toaster oven. I don't own a microwave, so I don't use that. But, if you want to use your instant pot, here's what to do in most cases.

Leave your freezer bag in the refrigerator overnight to thaw. Use your SAUTE MODE to warm the meal through. It usually takes about 5 to 10 minutes. If necessary, complete the dairy portion of the meal. This will be necessary if there was dairy involved and you froze the meal prior to the dairy step. I really recommend this because adding the dairy isn't a big step and you have to warm up the meal anyway, so Win-Win.

In case you're wondering why you don't pressurize the dairy, it splits under pressure and sorta curdles, it's super gross looking. Ask me how I know! I totally thought a little cream would be fine. I worked it out and reheated it and made it less gross, but still, don't do it!

TL;DR

So, to sum up, cook the pressurized portion of the instant pot meal, freeze (pro tip: write the dairy instructions on a card taped to the bag). Thaw it in the fridge overnight. Reheat and add your dairy on the saute function of your instant pot. Make rice or pasta if necessary to serve.

Why is this thing so scary?

I know, right? It's like, pressurized and you can't peek at your food and internet horror stories and such. I'll admit it, when I first got it, I made Mr. Meaty run it for me for a while. I was scared of it. I let it own me.

But you know, I got over it. Just like I eventually got over the same fear of my pressure canner. I did this, you can do this. I am a naturally (VERY) clumsy person. I am not dead. So, it will not kill you either. You should totally not do dumb things like open it while it's running or let little kids open it and such. Use sound judgement. And check out these safety tips.

But, it works and it's safe and it's totally worth it. It's amazing at beans and rice and boiled eggs for one thing. Seriously amazing. For those three staples alone all vegetarians should consider owning one. I now own two after taking literally years to be talked into one because I genuinely thought they were primarily for cooking meat.

So, don't be stubborn like I was, embrace this puppy and be happy cooking your dry beans in an hour. It's awesome.

30 Meatless Instant Pot Freezer Meals

SOUPS, STEWS & CHOWDERS

Vegetable Chowder — **VEGETABLE CHOWDER**
Vegetable chowder is one of our all-time favorite meals. And now we're doing it Paleo-style, so it's gluten-free and grain-free Paleo vegetable chowder. I've given you vegan alternatives if you need them as well as freezer instructions.

CURRIES & SAUCES

DESSERTS

**HOMEMADE APPLESAUCE**
Homemade applesauce is stupid easy. I mean, seriously. I know, I know. You hear that a lot on the internet. But this is easy for real!

GET RECIPE

Cranberry Sauce IP — **CRANBERRY SAUCE**
Canned cranberry sauce is chock full of high fructose corn syrup and other nasty stuff. So make your own delicious homemade sauce in your instant pot!

GET RECIPE

Love it? Pin it!

7 New Year good luck recipes

December 31, 2019 By Kristi

Minestrone

Ring in the new year in style with these 7 New Year good luck recipes that will bring you abundance. And, they'll be tasty, too! While the southern tradition is to have black-eyed peas and collard greens, New Year's traditions from around the world vary from 12 grapes at midnight (Spain) to tasty tamales (Mexico), so expand your New Year's day menu to include a few of these tasty treats.

Check out these 7 New Year good luck recipes

1. Black-Eyed Pea Minestrone

Trade out some of the beans for black-eyed peas in this masterpiece, which can be made with all sorts of leftovers. It's a great crisper-cleaner-outer in my experience. So use it for all of your new year's needs, throw those collards in, too! Why not!

Tamales

2. Tamales

Hello! I love these corn and black bean tamales and they'd be a great way to celebrate the Mexican New Year tradition. And, if you wanted to get super into it, you could combine two traditions and replace part of the black beans with black-eyed peas! Bonus.

Black Bean Soup

3. Black-Eyed Black Bean Soup

Swap out about one-fourth of your black beans for black-eyed peas in this delicious black bean soup for a black-eyed pea dish that, you know, still tastes delicious. Win.

Vegan Chili

4. Vegan Chili with Black-Eyed Peas

Third verse same as the first. Just mix in some black-eyed peas instead of using all black beans in this delicious vegan slow cooker chili and you'll be all set for the new year. I've chosen my top three favorite black bean recipes, but you can really pick any black bean recipe to swap in black-eyed peas! I think it'd be great in a 7-layer dip, too.

Dal Makhani | @VeggieConverter #slowcooker

5. Dal Makhani

OK, this might be a stretch. But, Italians celebrate with a lentil stew called cotechino con lenticchie, and well, Dal Makhani is one of my favorite lentil dishes. So good and it's kind of a stew. I skip the sausage that the Italians serve alongside the lentil stew, but you do you. The lentils represent money and good fortune. You can also find a yummy red lentil soup in my Super Easy Vegetarian Slow Cooker Cookbook. It's a delicious, light Mediterranean-inspired soup.

Paleo Chicken Noodle Soup Recipe | @VeggieConverter

6. Chicken Soba Noodle Soup

Sub in some buckwheat soba noodles for the rice noodles and have yourself a merry little new year with this delicious chicken noodle soup (use chickpeas for a vegan version). The Japanese tradition of eating soba noodles at midnight on New Year's Eve dates back to the 17th century, and the long noodles symbolize longevity and prosperity.

7. Hoppin John Sliders

My traditional favorite meal is a burger that incorporates slow cooker hoppin' john, made of creamy black-eyed peas, with collard greens mixed in. You mix them with gluten-free breadcrumbs and mold the hoppin' john into sliders or nuggets for a tasty, easy-to-eat good luck meal.

Note: Soak and Cook Dry Beans

If you're starting out with dry black-eyed peas, here's how to cook them in your slow cooker.

And don't forget to follow the Spanish tradition on New Year's Eve and eat your 12 grapes at midnight! Enjoy!

Instant Pot Cream of Mushroom Soup

December 11, 2019 By Kristi

Cream of mushroom soup is one of those cans that's in every slow cooker recipe known to man. OK, I exaggerate...a tad. But, you don't have to use the canned stuff to enjoy the slow cooker recipes you've come to know and love! You can make preservative-free versions of your favorite cream of whatever soups at home right in your instant pot in no time!

Don't have an instant pot? No worries. Use the slow cooker method.

And the best part? If you want to make it vegan or gluten-free or keto or whatever dietary concerns you have, you can adjust the recipe accordingly. To change the cream of mushroom to cream of chickpea (chicken) or celery or broccoli, just swap in an equal amount of that ingredient.

Instant Pot Cream of Mushroom Soup

Ingredients

24 ounces baby portabella mushrooms, sliced

1 onion, sliced

1/4 cup butter (or coconut oil if vegan)

1 tablespoon

1/4 cup gluten-free flour

5 cups vegetable broth

2 teaspoons thyme

1 tablespoon minced garlic

1 tablespoon salt

1 cup heavy cream (or coconut cream if vegan)

Instant Pot Method

Use the instant pot saute mode on high to melt butter.

Add mushrooms and stir to coat.

Cook for 5 minutes.

Add vinegar.

Cook for 5 more minutes.

Reserve about a cup of mushrooms, set aside.

Add onions and cook for about 5 minutes.

Add flour and coat mushrooms and onions.

Add broth, thyme, and garlic.

Stir and switch to high pressure for 5 minutes.

Quick-release when finished.

Use an immersion blender to blend the soup.

Add reserved mushrooms back in and stir well.

Serve or use in recipes as directed.

Slow Cooker Method

On your stovetop, saute mushrooms in butter and stir to coat.

Cook for 5 minutes.

Add vinegar.

Cook for 5 more minutes.

Reserve about a cup of mushrooms, set aside.

Add onions and cook for about 5 minutes.

Add flour and coat mushrooms and onions.

Add broth, thyme, and garlic.

Stir and place all but reserved mushrooms in a 4-quart slow cooker.

Cook on low for 4 hours

Use an immersion blender to blend the soup.

Add reserved mushrooms back in and stir well.

Serve or use in recipes as directed.

Use your homemade cream of mushroom soup in...

Green Bean Casserole

Chickpea Broccoli Rice Casserole

Slow Cooker Potato Soup

Yield: 12

Cream of Mushroom Soup

Instant pot cream of mushroom soup: You can make preservative-free versions of your favorite cream of whatever soups at home in no time!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

24 ounces baby portabella mushrooms, sliced
1 onion, sliced
1/4 cup butter
1 tablespoon apple cider vinegar
1/4 cup gluten-free flour
5 cups vegetable broth
2 teaspoons thyme
1 tablespoon minced garlic
1 tablespoon salt
1 cup heavy cream

Instructions

Use the saute mode on high to melt butter.

Add mushrooms and stir to coat.

Cook for 5 minutes.

Add vinegar.

Cook for 5 more minutes.

Reserve about a cup of mushrooms, set aside.

Add onions and cook for about 5 minutes.

Add flour and coat mushrooms and onions.

Add broth, thyme, and garlic.

Stir and switch to high pressure for 5 minutes.

Quick-release when finished.

Use an immersion blender to blend the soup.

Add reserved mushrooms back in and stir well.

Serve or use in recipes as directed.

Tikka Masala Mash Pie

November 30, 2019 By Kristi

Tikka Masala Mash Pie is a dream creation of sorts. I was having a conversation with Mr. Meaty on our way to Costco and I dreamed up a dish...Tikka Masala Pot Pie or Shepherd's Pie. My first thought was to put it all inside a samosa shell. But I decided that, while delicious, was a little much on the carbtastic side for a weeknight for me. Maybe for Sunday dinner later.

So, I went with Shepherd's pie style instead.

I'm offering this baby in several versions. My personal favorite is paneer tikka with Bombay potato mash. But if you're keto, you'll want to try the chicken tikka a la Two Sleevers with cauliflower mash. It's fantastic, too, but, of course, not vegetarian. 🙂 Whatever meal plan you follow, enjoy, and eat heartily!

You can also use the fabulous butter chickpeas recipe from my new cookbook. Or, if you have leftover turkey from thanksgiving, use it up instead of chicken by making Turkey Tikka Masala with Urvashi's Tikka Masala recipe.

If you have leftover mashed potatoes, use those, too. It's a great way to use leftovers without getting tired of the same old flavors. And if you're looking for more uses for leftovers, check out this Thanksgiving leftovers post!

So, the end result of my dream is a Tikka Masala Mash Pie, which is a Shepherd's pie style pie, a tikka topped with Bombay potato mash. It has turkey, chicken, paneer and chickpea options.

Check Out My New Cookbook...

You can find more recipes like Butter Chickpeas in my new cookbook. Whether you are a dedicated vegan, a moderate vegetarian, or just a weekend herbivore, The Super Easy Vegetarian Slow Cooker Cookbook is your simple source for recipes that fit into your busy life. With 115 delicious, hands-off recipes, it proves you can spend minutes in the kitchen and still have a delicious end result.

The Super Easy Vegetarian Slow Cooker Cookbook is filled with simple dishes that involve no pre-cooking and that rarely exceed 10 minutes of prep time. Simply load your slow cooker (or Instant Pot) with raw ingredients, go about your day, and return to a ready-to-serve meal.

Tikka Masala Mash Pie

Serves 8

Ingredients

Tikka

Chicken Tikka Masala OR

Butter Chickpeas OR

*Turkey Tikka Masala use turkey in place of chicken OR

Paneer Tikka use 6 ounces Paneer in place of chicken in the Tikka Masala

Bombay Mash

4 Yukon gold potatoes, cubed OR 1 Cauliflower

1/2 tablespoon lemon juice

1/2 tablespoon garam masala

1/2 tablespoon coriander

1 tablespoon cumin

1/4 teaspoon cayenne

1/4 teaspoon turmeric

1/4 teaspoon garlic powder

1/2 tablespoon dried fenugreek

1/2 tablespoon ginger paste

1/4 teaspoon amchur (dried mango powder, optional)

1/4 teaspoon chaat masala (optional)

1/2 teaspoon salt

1 teaspoon sesame oil

2 small carrots, diced small

1/2 green pepper, diced small

1/2 cup peas

1/2 cup heavy cream

Fresh cilantro and naan for serving.

Sunday samosa pot pie option

2 cups maida flour (or gluten-free flour)

2 tablespoons oil

1/4 teaspoon salt

1/2 cup water

Method

Bake potato or cauliflower for 1 hour at 350 degrees Fahrenheit with remaining ingredients except for carrots, pepper, peas, and cream.

Mash.

Add cream.

Parboil carrots and bell pepper for 5 minutes.

Stir carrots, bell pepper, and peas into the mash.

Layer tikka in serving dish.

Top with mash.

Broil on high in the oven for about 5 minutes.

Garnish with cilantro if desired and serve with naan.

For Sunday pot pie, mix flour with oil until it looks like breadcrumbs. Add water and knead into a firm dough. Add a bit more water if needed. Roll out dough to the size of your pot or pie dish.

For bubbly samosa crust, fry in hot oil until golden brown and bubbly. Then place the fried crust on top of your pie. Alternatively, you can place the raw dough on top and bake the whole pie at 400 degrees Fahrenheit for 20 to 25 minutes. It won't be bubbly, but there is less risk of breakage.

Instant Pot Method

Cook Indian butter chickpeas or tikka masala or paneer via instant pot method.

Add your potatoes and the spices and lemon juice to your instant pot along with 1/2 cup of water.

Cook on high pressure for 4 minutes.

Allow pressure to release naturally for 10 minutes.

Add cream and switch to saute mode.

Mash and add peas, peppers and carrots.

Place tikka in a cast iron or other oven-safe dish. Top with bombay potatoes. Broil for about 5 minutes until potatoes are golden brown.

*For leftover turkey and mashed potatoes method. Prepare masala sauce in blender. Mix turkey with masala sauce in your dish (I use a cast iron pot), skip marinade and add about 1/2 to a cup of cream or yogurt to the sauce instead.

Add the previously cooked mash on top with the carrots and all. Bake at 350 degrees Fahrenheit for 30 minutes. Switch to broil for 5 minutes to brown the top of the potatoes.

Serve.

The Super Easy Vegetarian Slow Cooker Cookbook

Want more vegetarian and vegan recipes you'll love? Check out my first cookbook! I'm so excited about it and I hope you'll love it. You can find more information about it right HERE.

Indian Butter Chickpeas, an option in this Tikka Mash Pie, is updated and featured as just one of 115+ yummy vegetarian recipes in the cookbook!

Recipe card

Yield: 8

Tikka Masala Mash Pie

Tikka Masala Mash Pie is a dream creation of Shepherd's pie style tikka topped with bombay potato mash. It has turkey, chicken, paneer & chickpea options!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

TIKKA:
Chicken Tikka Masala OR
Butter Chickpeas recipe from Super Easy Vegetarian Slow Cooker (recipe card below) OR
*Turkey Tikka Masala use turkey in place of chicken OR
Paneer Tikka use 6 ounces Paneer in place of chicken in the Tikka Masala
BOMBAY MASH:
4 Yukon gold potatoes, cubed OR 1 Cauliflower
1/2 tablespoon lemon juice
1/2 tablespoon garam masala
1/2 tablespoon coriander
1 tablespoon cumin
1/4 teaspoon cayenne
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/2 tablespoon dried fenugreek
1/2 tablespoon ginger paste
1/4 teaspoon amchur (dried mango powder, optional)
1/4 teaspoon chaat masala (optional)
1/2 teaspoon salt
1 teaspoon sesame oil
2 small carrots, diced small
1/2 green pepper, diced small
1/2 cup peas
1/2 cup heavy cream
Fresh cilantro and naan for serving.
SUNDAY SAMOSA PIE CRUST (OPTIONAL INGREDIENTS)
2 cups maida flour (or gluten-free flour)
2 tablespoons oil
1/4 teaspoon salt
1/2 cup water

Instructions

Instant Pot Method

Cook Indian butter chickpeas or tikka masala or paneer via instant pot method.

Add your potatoes and the spices and lemon juice to your instant pot along with 1/2 cup of water.

Cook on high pressure for 4 minutes.

Allow pressure to release naturally for 10 minutes.

Add cream and switch to saute mode.

Mash and add peas, peppers and carrots.

Place tikka in a cast iron or other oven-safe dish. Top with bombay potatoes. Broil for about 5 minutes until potatoes are golden brown.

Cozy fall flavor recipes

October 31, 2019 By Kristi

Fall flavors are one of the best parts of the season. Who loves fall? I do and I love fall flavors. Fall is definitely my favorite season and its flavors are probably my favorite. Pumpkin, carrots, cauliflower, Brussels sprouts, sweet potatoes, apples and broccoli are in season.

Yum! If you love fall flavors as I do, you may enjoy a few of these fall recipes. You can also enjoy seasonal tomatoes and beets this season just to name a few of the fall's bountiful delicious fall fruits and veggies.

Whether savory or sweet, these tasty fall treats are sure to be a hit in your house this season and, since the ingredients are readily available, it'll be great for your wallet, too.

Here are a few of my FALL favorites...

Turnips and Carrots

Chickpea Root Vegetable Stew

Carrots

Carrot Cake

Carrot Pancakes

Carrot Spice Muffins

Guinness Beef Stew with Carrots

Carrot Fries (20 Veggie Fries Recipes)

Cauliflower

Curry Roasted Cauliflower Soup

Moroccan Roasted Cauliflower

Cheesy Roasted Cauliflower Quinoa

Sneaky Veggie-Filled Mac and Cheese

Vegan Aloo Gobi

Fathead Pizza

Loaded Baked Potato Soup

Brussels Sprouts

Candy Brussels Sprouts

Pumpkin

Pumpkin Spice Syrup (for making Pumpkin Spice Lattes)

Pumpkin Alfredo

Pumpkin Custard

Vegan Pumpkin Pie Quinoa

Chewy Vegan Pumpkin Cranberry Granola Bars

Pumpkin Baking Portions

Whole Wheat Pumpkin Waffles

Pumpkin Pie Push Pops

Pumpkin Cream Cheese Pie

Pumpkin Cheesecake

Pumpkin Biscuits

Pumpkin Walnut Bread

Pumpkin Cream Cheese Muffins

Sweet Potatoes

Pumpkin Sweet Potato Cupcakes

"Turkey" Sweet Potato Quesadillas

Squash & Sweet Potato Lasagna

Vegan Sweet Potato Mac & Cheese

Thanksgiving Salad

Vegan Fried Sweet Potato Skins

Sweet Potato Crisp

Sweet Potato Chips

Apples

Homemade Applesauce

Apple Pie Oatmeal

Apple Chips

Broccoli

Paleo Broccoli Beef

Chickpea Broccoli Rice Casserole

Thai-Style Broccoli Salad

What are your favorite fall flavor recipes? Please share your family's recipes in the comments.

Halloween Party Snacks

October 29, 2019 By Kristi

We love Halloween. We often host a kids' party on Halloween weekend complete with fun snacks and games. This year is no different. As I'm planning my Halloween party snacks, I thought to myself, I should share these with you guys.

Spiderweb Seven-Layer Dip

Seven-layer dip is one of my go-to party foods. It's pretty simple, really. Refried (or just mashed) beans mixed with taco seasoning, guacamole, sour cream or yogurt, cheese, olives, salsa, and green onions. In this version, you'll want to put the sour cream on top in rings and then drag a knife through it every inch or so to make it into a spider web. You can make spiders out of black olives. Or, buy some little spiders from a party shop if you like.

Bloody Hot Dog Fingers

Make these with either veggie dogs or hot dogs. Cut the dogs in half and slice out fingernails and knuckle lines. Then add a bit of ketchup for bloodiness. Delish. Don't do dogs? Do the same technique with baby carrots!

Clementine Jack-O-Lanterns

Those cute little clementines (tiny oranges as my kids call them) that the kids like? Take a sharpie and draw jack-o-lantern faces on them and pile them up on a platter or in a bowl for the kids to peel and eat at the party.

Deviled Eyeballs

Just make deviled eggs mostly as usual, but add a bit of guacamole to the mixture. Then use either thinly sliced pimento or paprika and a bit of mayo to make bloodshot squiggles. Slice olives and place them atop the center of the eggs to complete the eyeball look.

Apple Cider

Once all the snacks are ready I just throw some apple juice with sliced oranges and cinnamon sticks in the slow cooker so the kids stay nice and warm. Once the kids go home, Mr. Meaty and I add vodka to our mugs and call it a night!

Halloween Lunch Boxes

Don't forget to keep it spooky in your kiddos lunch boxes on Halloween (or if you're feeling frisky the whole week). I like to do ghostly cheese sticks and guacamole (I used blueberries for the eyes and mouth) and carrot stick witches fingers. I've seen some great lunchboxes on Instagram with bat and mummy wrapping sandwiches. Have fun with it.

Try a few of these ideas from other bloggers, too.

Baby Carrot Jack-o-Lantern

Tombstone Taco Dip

Veggie Skeleton

Witch Brooms

Chickpea Root Vegetable Stew

October 17, 2019 By Kristi

Chickpea root vegetable stew is a beautiful creation I stumbled upon by accident when the kids were home with the sniffles. They needed something warm, soothing and nutritious. So, I rummaged through our pantry and crisper. Chickpea root vegetable stew is the result. And wow, it is fantastic. We'll be enjoying this again.

This stew is the perfect stick-to-your-ribs sooth your sickies meal. It's also a great amalgamation of fall flavors. I love using root vegetables in a stew, it's a great way to experiment with the different varieties.

The kiddos didn't remember having parsnips previously, so they asked about the "white carrots." One out of two kids enjoyed them. I'm not sure why the other kid didn't like the parsnips since they took on the taste of the broth, which she loved. *shrug* Kids are funny sometimes.

I intended to add rice noodles in at the end, but the stew looked so lovely and nourishing when finished that I forgot. However, I don't think the noodles were necessary. If you want noodles or rice, toss in whichever starch you like already cooked. Or, add the raw version and cook it on saute mode for another 15 to 30 minutes until the starch is tender.

Chickpea Root Vegetable Stew

Ingredients

1 1/2 cups chickpeas, dried

1 quart vegetable broth

1 quart water

2 parsnips, sliced into coins

2 carrots, sliced into coins

4 potatoes, cubed (peels on)

1/4 cup Italian seasoning

2 tablespoons coconut aminos (or soy sauce)

2 tablespoons apple cider vinegar

2 prunes, diced small

chives, for serving

Instant Pot Method

Place all ingredients, except chives, in the pot.

Cook on high pressure for 22 minutes and allow pressure to release naturally.

Serve topped with chives.

Slow Cooker Method

Place all ingredients, except chives, in the crock.

Cook on low for 6 hours.

Serve topped with chives.

Looking for another sick day soup? Try our Paleo chicken noodle soup.

Yield: 8

Chickpea Root Vegetable Stew

Chickpea root vegetable stew is a beautiful creation I stumbled upon a bit by accident when the kids were home with sniffles. It's soothing and nutritious!

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

1 1/2 cups chickpeas, dried
1 quart vegetable broth
1 quart water
2 parsnips, sliced into coins
2 carrots, sliced into coins
4 potatoes, cubed (peels on)
1/4 cup Italian seasoning
2 tablespoons coconut aminos (or soy sauce)
2 tablespoons apple cider vinegar
2 prunes, diced small
chives, for serving

Instructions

Instant Pot Method

Place all ingredients, except chives, in the pot.

Cook on high pressure for 22 minutes and allow pressure to release naturally.

Serve topped with chives.

Slow Cooker Method

Place all ingredients, except chives, in the crock.

Cook on low for 6 hours.

Serve topped with chives.

Leaky Cauldron Guinness Beef Stew

February 9, 2018 By Kristi

We took an amazing family trip to Universal and Disney during the fall and something unexpected happened in Diagon Alley. I fell in love with a bowl of beef stew, Guinness Beef Stew. The Leaky Cauldron was my favorite restaurant that we visited on that trip. And we visited some great ones!

At the other Universal restaurant---The Three Broomsticks in Hogsmeade---the food and ambiance was awesome, but with two kids and sore feet, I didn't like how they won't let you sit down until you have your food. So, the girls and I just had to stand and wait for Mr. Meaty to come through the line instead of getting a few extra minutes to relax.

At Disney, I loved the look and the princesses at Akershus, but the food was not great. Lunch at the Beast's Castle, Be Our Guest, was amazing and the food was good so that was a definite winner.

The best Disney restaurants we experienced were at Animal Kingdom. Tusker House was our character experience and it was super fun and the food was great. It was a great mix of African-inspired foods and the buffet presentation made it easy for everyone to get something they liked. We got to try a ton of new-to-us dishes. And we met Mickey, Minnie, Donald, Daisy and Goofy. Win!

Our other character experience buffet was also fun. We got to see Alice in Wonderland characters, including an amazing Mad Hatter as well as Winnie the Pooh. And the breakfast buffet was pretty darn good at 1900 Park Fare at the Grand Floridian.

Satu'li Canteen was one of the few places that we just stumbled into. We went to Disney in September, when they do the free Disney Dining Plan. So we had most of our meals planned six months in advance. Crazy, right? But, after going through the super awesome Avatar rides, we were hungry for brunch and saw the Satu'li Canteen had some great vegetarian options for me. So, we popped in and split two meals among the five of us (my mom joined us on this trip). We got a tofu bowl and a beef bowl and both were tasty.

The one restaurant we were disappointed in was Ohana. We stayed at the Polynesian and were excited about the Hawaiian dinner at the hotel's restaurant, but the Brazilian-steakhouse style food (they bring various meats around and ask if you're ready for refills, but it's just beef, chicken and shrimp) was dull. And the service wasn't particularly friendly or exciting. The veggies and the much-lauded bread pudding were the only items I enjoyed and those weren't spectacular. I'd skip this one unless you're heading to the morning character experience with Lilo and Stitch.

Another pop in restaurant we went to was the Jungle Navigation Co. Ltd. Skipper Canteen. We shared a few things among the five of us here, too. For some reason this restaurant wasn't busy at all. But the atmosphere was fun and the food was great!

But, back to the point. We had a great trip and, overall, loved the restaurants that we experienced. Of those, The Leaky Cauldron was the best, in my opinion. Sure, it didn't have Daisy Duck. But it had that great Harry Potter English pub feel, amazing food and great service. I had the Guinness Beef Stew, the girls and Mom and loved their fish and chips. Mr. Meaty got the Cottage Pie.

And, we went for breakfast another day and had full English breakfasts, which were amazing, too. But the Guinness Beef Stew was so tasty that I've been dreaming of making it myself ever since. And, as luck would have it, Mom got us a great Harry Potter Cookbook for Christmas and there's a Guinness Beef Stew recipe inside! So, finally, here it is. And my, oh my, does it live up to my memory.

Both kids went in for seconds or even thirds. I declared it the best beef stew we'd ever made. Tall Fry declared it the best STEW we'd ever made, no beef qualifier required. The broth is rich and somehow creamy and the vegetables come out perfectly cooked: tender, but not mushy. This is the best beef stew ever. Enjoy.

Guinness Beef Stew

Adapted from Harry Potter Cookbook

Ingredients

2 tablespoons olive oil, plus more as necessary
1 pound chuck steak, trimmed and cut into 1/2-inch cubes (or portabella mushroom strips)
1 onion, diced
2 tablespoons flour
14 ounces broth (plus more to adjust consistency, if desired)
1/2 cup Guinness (or substitute Mexican Coke, if desired)
2 tablespoons tomato paste
1/4 cup chopped prunes
1 teaspoon ground sage
Juice of 1 lemon
Salt and pepper, to taste
6 Yukon Gold potatoes, cut into 1/2-inch cubes
3 carrots, peeled and chopped
8 ounces mushrooms, quartered
1/4 cup chopped parsley (or 1 tablespoon dry)

Dutch Oven Method

Heat the oil in a Dutch oven. Add the meat in batch and sear on both sides over high heat for 4-5 minutes until crusty brown. Transfer each batch of meat to a plate.

Once the meat is done, add more oil to the pot if necessary.

Add onion and cook over medium-low heat until softened. Scrape up the browned bits, fond, from the bottom of the pot as you cook.

Add flour and stir until combined.

Pour in broth and Guinness (or Coke) and cook over medium-high heat until thickened and bubbling.

Add the meat and any juices back to the pot.

Add tomato paste, chopped prunes, sage, lemon juice, salt and pepper.

Bring the mixture to a simmer.

Simmer for 1 1/2 hours.

Add potatoes, carrots, mushrooms and parsley.

Simmer for another hour, stirring occasionally. Add more chicken broth or water as necessary to keep the Guinness beef stew from drying or burning. (We added about another cup of broth.)

Enjoy!

Instant Pot Method

Turn the saute function on medium in your instant pot. When the screen reads HOT, add the oil. Sear the meat on all sides.

Set meat aside. Add onions, adding more oil if needed. Saute onions until softened.

Return meat to instant pot.

Add remaining ingredients.

Cook on high pressure for 15 minutes and let pressure naturally release.

Guinness Beef Stew: Our Universal and Disney Dining Experience

Ingredients

2 tablespoons olive oil, plus more as necessary
1 pound chuck steak, trimmed and cut into 1/2-inch cubes
1 onion, diced
2 tablespoons flour
14 ounces chicken broth (plus more to adjust consistency, if desired)
1/2 cup Guinness (or substitute Mexican Coke, if desired)
2 tablespoons tomato paste
1/4 cup chopped prunes
1 teaspoon ground sage
Juice of 1 lemon
Salt and pepper, to taste
6 Yukon Gold potatoes, cut into 1/2-inch cubes
3 carrots, peeled and chopped
8 ounces mushrooms, quartered
1/4 cup chopped parsley (or 1 tablespoon dry)

Instructions

Heat the oil in a Dutch oven. Add the meat in batch and sear on both sides over high heat for 4-5 minutes until crusty brown. Transfer each batch of meat to a plate.
Once meat is done, add more oil to the pot if necessary.
Add onion and cook over medium-low heat until softened. Scrape up the browned bits, fond, from the bottom of the pot as you cook.
Add flour and stir until combined.
Pour in broth and Guinness (or Coke) and cook over medium-high heat until thickened and bubbling.
Add the meat and any juices back to the pot.
Add tomato paste, chopped prunes, sage, lemon juice, salt and pepper.
Bring the mixture to a simmer.
Simmer for 1 1/2 hours.
Add potatoes, carrots, mushrooms and parsley.
Simmer for another hour, stirring occasionally. Add more chicken broth or water as necessary to keep the stew from drying or burning. (We added about another cup of broth.)

Leaky Cauldron Guinness Beef Stew Recipe

Cuban Black Bean Soup

November 9, 2017 By Kristi

The girls and I love our Cuban black bean soup. One of our favorite local restaurants is the Cuban Diner and they have an amazing black bean soup. They also have fantastic picadillo, empanadas and plantains. Mom's a big fan of their cuba libres, too. They're tasty. Can't be helped.

We make a pretty good slow cooker black bean soup already. But we decided to try a slightly different version.

This one is full of cumin and tomatoes and is absolutely fantastic. Tall Fry had thirds!! It's so easy to make. It's a simple dump the ingredients into the crockpot and walk away kind of recipe, so it's perfect for a chilly school night meal. We love this one.

And, bonus points, it worked out really well in the girls' lunchboxes in our awesome lunchbots thermoses. I love these thermoses. They keep soups and stews nice and hot and they're just the right size for the kids. We also use smaller ones for yogurt. They're super.

It's gotten pretty chilly lately for Georgia in fall, so we're glad to have some warm, tasty meals to warm us up. It's a great change up from our traditional veggie chili. And, it's similarly super frugal! Dry beans and some pantry staples are about all this soup takes. Winner!

What's your favorite chilly day crockpot meal?

Cuban Black Bean Soup Recipe

Ingredients

16 ounces dry black beans, soaked for 24 hours
6 cups organic vegetable broth
1 can organic tomato paste
1 can green chiles
1 onion, finely chopped
3 cloves garlic, minced
2 tablespoons cumin
1 tablespoon red wine vinegar

Method

Place all ingredients in slow cooker.

Cook on LOW for 8 hours.

Carefully blend to desired consistency either with a stick blender or in a high-speed blender.

Serve.

Cuban Black Bean Soup

Ingredients

16 ounces dry black beans, soaked for 24 hours
6 cups organic vegetable broth
1 can organic tomato paste
1 can green chiles
1 onion, finely chopped
3 cloves garlic, minced
2 tablespoons cumin
1 tablespoon red wine vinegar

Instructions

Place all ingredients in slow cooker.
Cook on LOW for 8 hours.
Carefully blend to desired consistency either with a stick blender or in a high-speed blender.
Serve.

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