Creamy Potato Stew with Pulled Pork

Something about Fall weather always makes my family crave soup/stew, thank goodness my tiny humans love any and all I make.  I had potatoes that needed to be used, so I figured why not make a great warm meal with them.  This recipe is simply amazing and since its a crockpot meal, its super easy as well.

 

Ingredients:

2 T Butter

1 medium Sweet Onion, diced

2 T Balsamic Vinegar

3 Cloves Garlic, chopped

1 large Parsnip, peeled, diced

3 1/2 -4 C Potatoes, peeled, diced

2 Leeks, sliced thin

2 Bay Leaves

3/4 tsp. Dried Thyme

1/2 tsp. Ground Sage

1/2 tsp. Cumin

1/2 tsp. Dried Dill

Salt and Pepper to taste

4 C Cooked Pulled Pork-no flavor-

5 C Pork Broth (can use chicken)

1/2 C Heavy Cream

1/4 C Milk+2 T Cornstarch

Directions:

-In pan over medium heat melt butter, add in onion, cook 5 minutes.  Reduce heat and cook until onions start to caramelize and turn golden brown.  Add in vinegar and cook 5-7 minutes or until liquid is almost evaporated.

-Place onions and all other ingredients expect cream and milk/cornstarch into crockpot cook low for 6 hours.

-Mix milk and cornstarch together to create slurry.  Add slurry and cream to crockpot, cook 20 more minutes.  Enjoy!

 

Vegan Miso Ramen Soup with Butternut Squash Noodles

Okay when I think of ramen I think of soup, I know that not all ramen is served in soup form, but this is the way I enjoy it.  I decided to switch up my classic recipe and make it not only vegetarian but also vegan, and to also use vegetable noodles instead of the classic rice noodles.  I was honestly surprised with just how amazing this turned out.  This recipe is also gluten free, so be sure to add this to your favorite recipes.

 

Ingredients:

Broth:

8 C Vegetable Broth

5 T soy sauce (I used dark), used GF if needed

 4 T Miso Paste (i used red and white)

1 tsp. Minced ginger

2 garlic cloves minced

red pepper flake and Chinese 5 spice to taste. .

1 T olive oil and sesame oil

2 large carrots, match sticked (can dice)

2 Celery Stalks, sliced thin

1 medium parsnip, grated

10 oz. Butternut Squash Noodles (I used pre packed ones)

6-8 Mushrooms, sliced thin (any will work)

Green Onions sliced thin, sesame seeds, diced Cilantro for serving

Directions:

Broth:

Bring  all ingredients to boil, cover and simmer 20 minutes, strain (just want liquid), set aside.

Soup:

-Heat oil over medium high heat, add in veggies, season with onion and garlic powder, cook about 5 minutes or until they start to tenderize. Add in broth and bring to boil, reduce to hard simmer, cover cook 10 minutes, slice 6-10 mushrooms (any will work), add into broth and cook 2 minutes.

–Serve over butternut squash noodles (noodles will cook if broth is hot enough, but can sauté before hand)can add diced cilantro, green onions, sesame seeds, hot sauce for serving. Enjoy!