Zen Retreat 2-4-12 I had Pound Cake this was served over.

6 Cups Apples, Peeled And Chopped	1/8 Stsp Nutmeg
1/2 Cup Brown Sugar, Packed	1/8 Tsp Salt
1/4 Cup Apple Juice	1 Tablespoon Tapioca
1 Tsp Cinnamon

Combine all ingredients in a large, heavy saucepan. Cover and cook over medium-low heat 45 minutes or until apple is tender, stirring occasionally. Let stand 5 minutes, serve over Pound Cake, Ice Cream or just plain, you can also pour a little cream over it.

Made for the Zen Retreat 2-4-12.

1/4 Tsp. Salt	1 Cups Cherry Juice Blend
1/2 Cups Brown Sugar, Packed	1 1/2 Cups Quick-Cooking Rolled
1 Cups Flour	-Oats
1/2 Cup Butter, Cold, Cubed	1/2 Cup Brown Sugar, Packed
1 Cups Sugar	1/4 Cups Flour
1/4 Cups Cornstarch	5 Tablespoon Butter, Melted

1. Pastry: In a bowl combine salt, sugar, and flour; cut in butter. Press into a greased 11x 7 (four 6 serving) or 16 x 9" (for 12) baking dish. Bake @ 350 degrees for 15 minutes.

2. Filling: Combine sugar and cornstarch in a saucepan. Stir in juice. Cook over medium heat until thick, stirring constantly. Fold in cherries. Pour over baked crust.

3. Combine all topping ingredients: sprinkle over filling.

Bake for 20-25 minutes or until golden brown and bubbly around the edges.

2-4-12 Zen retreat, great reviews.

2 Tablespoon Olive Oil	3/4 Cups Vegetable Stock
3 Clove Garlic, Thinly Sliced	1/2 Tsp Red-Pepper Flakes
3-4 Bunches Broccoli, Trimmed

In a large skillet with a tight-fitting lid, heat 2 T extra-virgin olive oil over medium-high. Add 3 large garlic cloves, thinly sliced, and cook until fragrant, 30 seconds. Add 3-4 bunches Broccolini (2 pounds), trimmed, and 3/4 cup low-sodium broth; season with coarse salt and 1/2 tsp. red-pepper flakes. Bring to a boil over high and cover. Reduce heat and simmer until Broccolini is tender but still bright green, about 15 minutes. Transfer Broccolini to a platter. Increase heat to medium-high and simmer broth until reduced by half; pour over Broccolini.

2-4-12 Great review from the Zen Retreat

2 - 28 Oz. Cans Of Diced Tomatoes,	1 6 Oz Can Tomato Paste
-Undrained	2 Tablespoon Chili Powder
2 - 16 Oz Cans Of Dark Red Kidney	8 Cloves Garlic, Minced
-Beans, Rinsed And Drained	1 Tablespoon Worcestershire Sauce
2 Cups Onions (2 Onions), Chopped	1 Tsp Cumin, Ground
1 25 Oz. Can Whole Kernel Corn,	1tsp Hot Pepper Sauce
-Drained	1/4 Tsp Cayenne Pepper
1 1/2 Cups Green Sweet Peppers,	Sour Cream (optional)
-Chopped	2 16 Oz Cans Pinto Or Black Beans,
1 Cups Celery (2 Stalks), Chopped	-Drained
1 Cups Water	1 Tsp Oregano, Crushed

1. In a 6-7 quart slow cooker stir together tomatoes, kidney beans, pinto/black beans, onions, corn, sweet peppers, celery, the water, tomato paste, chili powder, garlic, Worcestershire sauce, cumin, oregano, hot pepper sauce, and, if desired, cayenne pepper.

2. Cover and cook on low-heat setting for 9-10 hours or on high-heat setting for 41/2 - 5 hours

3. If desired, serve chili with sour cream

2-4-12 Zen retreat, well liked.

2 Cups Mushrooms, Quartered	4 Cloves Garlic, Minced
1 1/2 Cups Onions (3 Medium),	1 Tsp Basil, Crushed
-Chopped	1/2 Tsp Thyme, Crushed
1 Cups Wild Rice, Rinsed And	1/2 Tsp Rosemary, Crushed
-Drained	1/4 Tsp Black Pepper, Ground
1 Cups Brown Rice, Rinsed And	2 14.5 Oz Vegetable Broth
-Drained	1 14.5 Oz Tomatoes Canned,
1 Cups Carrots (2 Medium), Sliced	-Diced And Drained
1 Tablespoon Butter

In a 31/2 or 4 quart slow cooker combine mushrooms, onions, uncooked wild rice, uncooked brown rice, carrots, butter, garlic, basil, thyme, rosemary, and pepper. Stir in broth and tomatoes.

2. Cover; cook on low-heat setting 6-7 hours or on high-heat setting 3-31/2 hours. Stir before serving

2-4-12 Zen retreat, well liked

1/4 Cups Fine Bulgur	1 Small Cucumber, Finely Chopped
3 Tbs. Lemon Juice	1 Medium Tomato, Finely Chopped
1/4 Tsp Honey	4 Green Onions, Finely Chopped
1 1/3 Cups Pistachios, Chopped	1/3 Cups Fresh Mint, Finely Chopped
1 Cups Curly Parsley, Chopped	3 Tbs. Olive Oil

1. Place bulgur in large bowl and add 1/3 cup (for 6 servings) boiling water. Let stand 5 minutes. Stir in lemon juice and honey, and let stand 5 minutes more, or until all liquid is absorbed. Fluff bulgur with fork, and stir in remaining ingredients. Season with salt and pepper.

Created for Zen Retreat 2-4-12.

1 1/2 Cups Sweet Potatoes, Peeled	1/8 Tsp. Cayenne Pepper
-And Cut Into 1/2 Inch Pieces	2 Cups Baby Spinach Leaves
5 Cups Assorted Vegetable	1 Cups Unsweetened Light Coconut
-Cauliflower, Onions, Sweet	-Milk
-Peppers, Chopped In 1" Pieces	1/4 Cup Golden Raisins
1 Cups Garbanzo Beans (no Sodium),	2.3 Cups Whole Couscous Uncooked
-Canned And Rinsed	1/8 Tsp Salt
1 1/4 Cups Vegetable Broth	3/4 Cups Boiling Water
2 Tsp Curry Powder	1/2 Tsp. Olive Oil
2 Tsp Ginger, Grated	1/4 Cups Yogurt
1 Clove Garlic, Minced	1/4 Cups Cilantro, Snipped
1/2 Tsp Salt

1. In a 4-5 quart slow cooker combine sweet potatoes, vegetables, and beans. In a medium bowl stir together broth, curry powder, ginger, garlic, the 1/2 tsp. salt, and the cayenne pepper. Pour over mixture in cooker.

2. Cover and cook on low-heat setting for 6-7 hours or on high-heat setting for 3-3 1/2 hours. Stir spinach, coconut milk, and raisins into cooker. Cover and cook for 5-10 minutes more or until spinach is wilted.

3. In a small bowl combine couscous and the 1/8 tsp. salt; pour the boiling water and oil over mixture. Let stand for 5 minutes.

4. Serve vegetable mixture over couscous. top each serving with yogurt and Cilantro.

2 Cups Low-Sodium Vegetable Broth	1 Pinch Nutmeg
2 Carrots, Chopped	2 Tablespoons Pecans, Roasted And
2 Cups Spaghetti Squash, Cooked	-Chopped
3 Scallions Or Spring Onions,	1 Sweet Potato Or Acorn Squash,
-Chopped	-Backed And Chopped
1/2 Inch piece Ginger Root, Grated	Salt & Pepper To Taste
1/4 Tsp Allspice	1/4 To 1/2 Tsp. Cinnamon

Add some carrots in a sauce pan and leave it over a medium flame for about 5 minutes. Then add the spaghetti squash, scallions, sweet potato or squash, cinnamon, ginger, nutmeg and allspice to the sauce pan and toss it for sometime. Add you vegetable broth and simmer it for about 10 minutes on medium flame. Let the soup thicken, then puree the soup in a blender to make it smooth and without chunks. Pour the soup back to the sauce pan and bring it to a boil. Add some salt and pepper to taste. Garnish it with some fresh green chopped scallions or coriander. You can serve it hot with some pecans as well.

I would call it spoon bread, just leave it in the slow cooker unplugged and let people scoop out what they want.

3/4 Cups Pumpkin, Canned	1/4 Cups Butter (cold), Cubed
1/2 Cups Half And Half	3/4 Cups Blueberries
2 Tablespoon Brown Sugar, Packed	1 Tablespoon Flour
2 Cups Flour (all Purpose)	1/2 Cup Maple Syrup
2 Tsp Baking Powder	2 Tablespoon Butter, Melted
1 1/2 Teaspoons Pumpkin Pie Spice	1/2 Cups Pecans, Chopped And
1/2 Tsp Salt	-Toasted

1. Coat a 4 quart oval slow cooker with cooking spray. In a medium bowl stir together pumpkin, half and half, and brown sugar, set aside.

2. In a large bowl stir together the 2 cups flour, baking powder, pumpkin pie spice, and salt. Using a pastry blender, cut in the 1/4 cup cold butter until pieces are pea size. Add pumpkin mixture all at once to flour mixture. Stir just until combined. In a small bowl combine blueberries and the 1 tablespoon flour; toss until berries are coated. Fold berries into batter.

3. Spoon batter into prepared slow cooker. Pour maple syrup and the 2 tablespoons melted butter over mixture in slow cooker; sprinkle with pecans.

4. Cover and cook on high-heat setting for 2 to 2 1/2 hours. Turn off cooker. Carefully remove lid so condensation does not drip onto bread. Cover opening of slow cooker completely with paper towels; place lid on top. Cool for 30-45 minutes. Run a knife around edges of slow cooker; remove bread from cooker. Cool completely on wire rack. The next time I make this it will be spoon bread, I found it did not come out of the crock in one loaf. Next time I will leave it in the crock and let people spoon it out.

1 Cups Wheat Berries, Cooked	1 Stalk Celery, Chopped
2 Tablespoon Dijon Mustard	1/4 Cups Raisins
1 Tsp Honey	1/3 Cups Yogurt
1 Sweet Apple, Chopped	1/2 Cups Walnuts

Cook the wheat berries (1/2 cup of dry WB with 1.5 cups of water). Cool the wheat berries, add the remaining ingredients and enjoy.