Slow-Cooker Mayan Harvest Bake

This recipe is adapted somewhat liberally from Hungry Girl's take on the Kashi Mayan Harvest Bake frozen meal. Even though I added some ingredients back to this, it's still a very healthy dish, and definitely perfectly suited for the cooler fall and winter months ahead. Plus, it makes a ton, so you'll have lots of leftovers as a reward for all of your veggie-chopping efforts.

Ingredients:
2 cups cubed butternut squash (about half a squash)
1 medium sweet potato, cubed
1 large eggplant, stem removed, and cubed
1/2 head of cabbage, cored and cut in chunks
1 zucchini, sliced into 1/4-inch coins
1 large onion, chopped
1 cup chopped carrots
1 15-oz can of black beans
One 15-oz. can pure pumpkin
One 6-oz. can tomato paste
2 tbsp. brown sugar
2 tsp. chopped garlic
1/2 tsp. cinnamon
1/2 tsp. salt, or more to taste
1/2 tsp. cayenne pepper, or more to taste
1/2 tsp. ground ginger, or more to taste
1/2 tsp. ground cumin, or more to taste
1/2 tsp. chili powder, or more to taste
1/2 cup plantain chips
1/4 cup roasted, salted pumpkin seeds

10-12 1/2-inch thick slices of polenta

Directions:
Place all cut veggies in an extra-large bowl and set aside.

In a medium bowl, combine all other ingredients and thoroughly mix. Spoon this mixture over the veggies and stir to coat.

Transfer mixture to a crock pot with a capacity of four quarts or more. If needed, pack it in tightly. (It will cook down*)

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until veggies are very tender.

With about 1 hour left before serving, layer polenta slices on top of veggies and sprinkle with salt and pepper (could also eat this without polenta, or perhaps on top of some cornbread instead)

*While the veggie juices will squeeze out while cooking, if after a few hours, you feel like there is not enough liquid or that things are drying out, try adding a little more water, more pumpkin, or even a little unsweetened applesauce to keep things juicy.

Stir well and serve, topping with additional pumpkin seeds if desired.

MAKES 10 SERVINGS

Coconut and Cashew Quinoa

This is one of those recipes that isn't really...that is, I knew what I wanted to serve with our caribbean-seasoned halibut but couldn't find an exact recipe for it anywhere, so I threw this together. Therefore, I have no idea what actual amounts of spices, etc, were used so just do it to taste and make it what you want it to be. The overall combo of flavors was delicious, so hopefully I can re-create it the same way next time!

1 cup dry whole wheat quinoa + 1 1/4 cups water, cooked according to directions

1/4 yellow onion, cut into thin slices
1 - 1/2 cups cubed butternut squash
garlic
sea salt
red pepper flakes
cumin
cinnamon (just a dash)
chili powder (just a dash)

~1/4 cup shredded coconut, lightly toasted
~1/4-1/2 cup roasted, salted cashews

1. Make quinoa according to package instructions
2. Saute squash, onion, and spices over medium heat, adding water/pam/oil to keep from sticking if necessary. Cook til onions are translucent. (Can add some bits of spinach to wilt at the end too, if desired).
3. Toast coconut and cashews in the oven for a few minutes.
4. Top quinoa with squash mixture, then top both with the coconut and cashews

Quinoa with Butternut Squash and Carmelized Onion

Super-easy and healthy side dish that I threw together for Sunday night's dinner:

Quinoa, cooked and fluffed per container instructions
Butternut squash, cubed (I used frozen to save even more time, although the trick is finding it in stores)
1/2 onion, cut as desired
Asiago/parmesan cheese blend

Saute squash and onion over medium heat until onions are caramelized. Season as desired (I used garlic salt and red pepper flakes).
Sprinkle cheese onto cooked quinoa, top with squash and onions.
Sprinkle more cheese on top if desired.

Squash/Sweet Potato Coffee Cake

I made this (modified a bit from Baking Bites) for my family visitors during their Thanksgiving week stay. We actually haven't tried it yet but it smells and looks delicious! [Update: it was delicious!!]

Winter Squash/Sweet Potato Coffee Cake with Dried Cranberries

Streusel
1/4 cup butter, room temperature
1/4 cup all-purpose flour
1/4 cup sugar1/3 tsp ground cinnamon
1/3 tsp ground ginger
1/3 tsp ground cardamom
1/4 teaspoon vanilla

Cake
2 cups all-purpose flour (I used 1 cup white flour, 1 cup whole wheat pastry flour, plus an extra Tbsp for altitude)
1 teaspoons baking powder (very slightly reduced for altitude)
1/2 teaspoon baking soda (very slightly reduced for altitude)
1/2 teaspoon salt
1/4 cup butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 1/3 cup pureed cooked squash or sweet potatoes (cooked, unseasoned; fresh or canned - I used thawed frozen)
1/2 cup dried cranberries

Preheat oven to 350F (I did 325 for altitude) and lightly grease a 9-in square pan.
In a medium bowl, mix together all topping ingredients on low speed - or stir very well by hand - until moist, sandy crumbs are formed. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together sugar and butter until light. Beat the eggs, adding them one at a time until mixture is smooth, then blend in the vanilla extract. Mix in the pureed squash/sweet potatoes.
Gradually stir flour mixture into the squash/sweet potato mixture, stirring only until everything is incorporated and no streaks of flour remain visible. Stir in dried cranberries and scrape batter into prepared pan.
Top batter with streusel mixture, generously sprinkling it into as even a layer as possible.
Bake for 30-35 minutes (a bit longer with lower-altitude decreased temp), or until toothpick inserted into the center comes out clean.
Cool on a wire rack before slicing.

Serves 12.

Bacon and Thyme Sweet Potatoes

This side dish is from "How stuff works" and it turned out so well...I more or less halved the potatoes and onions and kept the other ingredients the same, so I think going heavy on the bacon and spices is advisable :-)
Oh and I also drizzled a bit of melted butter over this before serving...for a healthier twist, you can omit the butter, don't use the bacon grease, and use butternut squash. I did this this next night and it also turned out great...

Ingredients:
3 thick slices applewood-smoked or peppered bacon, diced
2 pounds sweet potatoes, peeled and cut into 2-inch chunks
2 medium onions, cut into 8 wedges
1 teaspoon salt
1 teaspoon dried thyme
1/4teaspoon black pepper

Preparation:
1. Preheat oven to 375°F. Cook bacon in large, deep skillet until crisp. Remove from heat. Transfer bacon to paper towels; set aside. Add potatoes and onions to drippings in skillet; toss until coated. Stir in salt, thyme and pepper.
2. Spread mixture in single layer in ungreased 15X10-inch jelly-roll pan or shallow roasting pan. Bake 40 to 50 minutes or until golden brown and tender. Transfer to serving bowl; sprinkle with bacon.