Germ Bustin', Slow Cookin' Goodness

There has been a plague upon us.

1 three-year old + 1 one-year old x 3 playdates/weekÖ 4 months of winter

= snot.

Lots of it. Back and forth, from one child to another, from November until May.

Add in a bout or two of the pukes, and that right there is a recipe for a good time.

No, that is not my cry for help column for the week, and that is not my recipe, though it is a hearty one. But, after yet another weekend filled with snot and vomit, I decided that the whole family needed a little immune boost added to the diet. So, in the interest of our white blood cells and our drugstore bill, I am doing away with added sugar, special treats and excessive dairy, and am upping our vitamin C, vitamin A and iron stores. It may not make the snow melt any faster, but if my kids are sporting red noses and rosy cheeks, I want them to be from having fun in the winter air, not from trying to keep the colds at bay.

Imuno-Boostin’ Slow Cookin’ Moroccan Stew

(I made mine with some extra-firm tofu for added protein value, but it’s just as hearty without it)

1 medium butternut squash, cut in chunks

2 carrots, cut in chunks

1 apple, cut in thin wedges

½ cup chopped dried apricots

1 small onion, diced

2 tsp grated orange zest

1 tbsp tumeric

1 clove garlic, crushed

1 tbsp grated ginger

good helping of salt and pepper

1 cup veggie or chicken broth

½ cup orange juice

cooked quinoa or couscous

• In a medium sauté pan, cook onion until tender, about 3 minutes.
• Add orange zest, tumeric, garlic, ginger, salt and pepper. Cook, stirring, about 1 minute.
• Add broth and orange juice; bring to a boil. Transfer to slow cooker stone.
• Add veggies and fruit to slow cooker; cook on low 5-6 hours, or high 3 hours. Serve over quinoa or couscous.

*SoundBITE*

The butternut squash in this recipe alone will give you more than 25 % of your daily recommended flu-busting vitamin C intake, and more than 75% of the recommended infection-fighting vitamin A. That should help dry up a few noses.

***

Comments

[Mamalooper]

Sounds yummy - on "deck" for this week's dinners...

[No Mother Earth]

Sounds interesting. Could I add chicken instead of tofu, or would that ruin the taste?

[kgirl]

No Mo - I don't think it would ruin the taste at all. Improv is key w/cooking, right?

[Mac & Cheese]

This looks pretty good, although I don't own a slow cooker. Do you think a stovetop version is feasible? I love a one-pot dinner.

[kgirl]

Of course! A good slow cooker/stove top conversion rule is, 1 hr. on the stovetop for every 8 in the crockpot.
45min - 1 hr is more than ample for just about any veggie-based stew, on med. low heat.

[Nadine AKA Scarbiedoll]

OMG I need this right now. Dying over here. Tonight was supposed to be Date Night. Cancelled for lung infection. (And now I have my next blog post...)

[Karen MEG]

Oh that looks so good...we've had revolving sickies here (including moi)...