Roasted Root Vegetable Salad

This is all approximate and you can change is up as you desire.

2 packages brussel sprouts - cut in half if large
3 large beets - peeled and cut into 1/4-1/2 inch cubes
3 medium sweet potatoes - peeled and cut into 1/2 inch cubes
3 small to medium parsnips - peeled and cut into 1/2 inch cubes

Turn oven to 425.  Mix veggies SEPARATELY with olive oil and place on baking sheets.  Don't mix them together as they will all good at different speeds.  The brussel sprouts will cook in 10-15 minutes depending on size, the potatoes and parsnips in 15 -20 min and the beets will take a good bit longer, maybe like 25-30 minutes depending on size.

Dressing - I have no idea on the amounts.  I just combine it all until it tastes about right.
Balsamic vinegar
a little bit of honey
a little bit of creamy mustard
nutmeg
taragon
salt
pepper

Combine veggies and mix with dressing.  The beets will turn it all rather pinkish, so I might wait until you serve it to stir it all together if presentation matters.  Otherwise, just mix it all up.  I love this dish, warm, at room temp and cold out of the fridge.  It's a win all the way around.

Butter Chicken

This was easy to put together, and very tasty!  Especially considering there is no butter in this recipe :)  I actually doubled this.  *I also have the All-Clad slow cooker, which cooks "hotter" than most slow cookers.  Check your dish, as it can be done in as little as 3 1/2 hours.*  Also, to make it more "saucy", I took the chicken out and used my immersion blender to puree the sauce.  It was a nice touch!  Hope you enjoy.  -Denise

Ingredients:

1 tablespoon olive oil
4 cloves garlic cloves, crushed
1 onion, diced
1 14 ounce light coconut milk
6 ounces tomato paste
2 tablespoons flour
2 teaspoons garam masala
1 teaspoon curry powder
1/2 teaspoon chili powder
1/2 teaspoon ginger powder
kosher salt, to taste
fresh ground pepper, to taste
3 lbs. BL/SL chicken breast, cut in 2" pieces
2 tablespoons cilantro leaves, chopped, fresh

Directions:

1. Heat olive oil in saucepan Add garlic and onion.  Cook and stir frequently, until onions are translucent, about 2-3 minutes.

2. Add in coconut milk, tomato paste, flour, garam masala, curry powder, and ginger powder.  Stir until well combined and slightly thickened in about 1-2 minutes.  Season with salt and pepper to taste.

3. Place chicken in slow cooker Add sauce mixture and toss to combine.

4. Cover and cook on low heat for 5 hours.

5. Serve immediately.  Garnish with cilantro, if desired.