Carolyn's Birthday Tomato Beef Stew

4 T flour
4 t. salt
1/2 t. pepper
4 lbs cubed beef
4 T. shortening
6 C. water
2 C. tomato soup
2 small chopped onion
6 small sliced carrots (Carolyn grated)
6 chopped potatoes (Carolyn cubed small)
2 ribs celery

Brown meat in shortening and add flour, salt and pepper.  Add water, cover and simmer for 1 1/2 hours (You can freeze at this point).  Add the rest of the ingredients.  Cook about 30 minutes until tender.

Vanessa's Bean and Butternut Tacos with Green Salsa

From Eating Well

• Salsa
• 8 ounces tomatillos
• 2 cloves garlic, unpeeled
• 1 jalapeño pepper
• ¼ cup sliced white onion
• 
  
• ½ ripe avocado, diced
• 3 tablespoons chopped fresh cilantro
• ¼ teaspoon salt
• Freshly ground pepper to taste
• Tacos
• 4 cups diced ( ½-inch) peeled butternut squash
• 3-4 small dried red chiles
• 2 cloves garlic, unpeeled, smashed and left whole
• 1 tablespoon extra-virgin olive oil
• ¾ teaspoon dried oregano, preferably Mexican, divided
• ½ teaspoon salt, divided
• ¼ teaspoon cumin seeds, plus ½ teaspoon ground toasted cumin seeds (see Tip), divided
• 2 cups cooked pinto beans, drained (see Tip)
• ½ teaspoon chili powder
• Freshly ground pepper to taste
• 8 6-inch corn tortillas
• ½ cup fresh cilantro leaves
• ½ cup finely shredded and chopped red or green cabbage
• 8 teaspoons crumbled queso fresco (see Note), or feta cheese

1. To prepare salsa: Bring a pot of water to a boil. Remove husks from tomatillos and rinse well. Cook the tomatillos in the boiling water until soft, 5 to 8 minutes. Drain and set aside.
2. Toast garlic cloves, jalapeno and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and soft, 5 to 7 minutes.
3. When cool enough to handle, peel the garlic. Remove the jalapeno stem and remove seeds if desired. Combine the tomatillos, garlic, jalapeno, onion and avocado in a blender or food processor. Process until smooth. Stir in cilantro, salt and pepper. Set aside for topping the tacos.
4. To prepare tacos: Preheat oven to 400°F.
5. Put squash in a medium bowl and, using kitchen shears, finely snip chiles to taste into small pieces (seeds and all) into the bowl. Add garlic, oil, ½ teaspoon oregano, ¼ teaspoon salt and whole cumin seeds; toss to coat. Arrange on a baking sheet in a single layer. Bake until soft and beginning to brown, 20 to 25 minutes. Peel and finely chop the garlic when cool enough to handle; stir into the squash.
6. Meanwhile, combine beans in a small saucepan with the remaining ¼ teaspoon oregano and ¼ teaspoon salt, ground cumin, chili powder and pepper. Heat over medium-low heat for about 10 minutes.
7. Warm tortillas one at a time in a dry large cast-iron (or similar heavy) skillet over medium heat until soft and pliable. Wrap in a clean towel to keep warm as you go. Spoon ¼ cup of the warm beans into each tortilla; divide the roasted squash evenly among the tacos and top each with cilantro, cabbage, ½ cup of the salsa and cheese. (Refrigerate the remaining ½ cup salsa for up to 2 days.)

• Make Ahead Tip: The salsa can be prepared ahead (Step 1-3). Cover and refrigerate for up to 2 days.
• Tip: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until very fragrant, 2 to 5 minutes. Let cool. Grind into a powder in a spice mill or blender.
• Ingredient Note: Queso fresco, also known as queso blanco, is a soft, slightly salty fresh Mexican cheese. You can find it in Latin markets and many supermarkets.
• Tip: ?How to Cook a Pot of Beans
• 1. Pick over 1 pound dry beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water and soak for 4 to 24 hours. 2. When you're ready to cook the beans, heat 3 tablespoons extra-virgin olive oil in a large saucepan over medium heat. Add 1 small chopped onion, 2 to 3 chopped garlic cloves and 1 chopped celery stalk (optional). Cook, stirring, until the vegetables are beginning to soften, 3 to 4 minutes. Drain the beans and add to the pan. Add enough cold water to cover the beans by 1 inch. Bring to a boil and boil for 5 minutes. Lower the heat to a bare simmer, partially cover and cook, stirring occasionally, until tender, 20 minutes to 3 hours, depending on the freshness of the beans. If at any time the liquid level drops below the beans, add 1 cup hot water. When the beans are nearly soft, stir in 1 to 1½ teaspoons salt. (Do not drain: beans are best stored in their cooking liquid and the li
• Makes about 6 cups.
• Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Vanessa's Quinoa Protein Bowls

Kale
Quinoa
Black Beans
Avacado
Tomato
Peppers (sweet, small ones)
Cilantro

Dressing:
2 cloves garlic
1/2 t. oregano
2 chipotle peppers in adobo (1 for kids)
1/4 C honey
1/2 t pepper
1 1/2 t salt
6 T red wine vinegar
3/4 C oil (any kind)