Crockpot Irish Stew

• 1 T. olive oil
• 1 small yellow onion, chopped
• 1 ½ c. baby carrots, halves lengthwise
• 6 very small white potatoes, halved
• 2 garlic cloves
• 1 15.5 oz. can cannellini beans
• 2 c. vegetable stock
• ¼ c. dry white wine
• 2 T. tamari
• 1 t. dried thyme
• Salt and pepper to taste
• 3 large kale leaves or other greens, chopped, cooked in simmering water until tender

1. Heat the oil in a large skillet over medium heat. Add the onion, cover and cook until softened, about five minutes.
2. Put onions in a four to six quart crockpot. Add the remainder of the ingredients, except the kale. Cover and cook on low for six to eight hours.
3. About 10 minutes before serving, stir in the cooked kale. Serve hot.

Crockpot Stuffing

• 3/4 c. butter
• 2 c. of chopped onions
• 2 c. chopped celery
• 1 1/2 t. sage
• 1/4 c. of parsley
• 1 1/2 t. salt
• 1 t. thyme
• 1 t. poultry seasoning
• 2 bags unseasoned bread cubes
• 2 cans drained mushrooms
• 2 beaten eggs
• 3 - 14 oz. cans chicken broth

1. Sauté the onions and celery in the butter until soft. Toss together all the ingredients lightly and pack in crock pot.
2. Cook on low for 5 hours.

Crockpot Apples

• 4-6 firm cooking apples
• Juice of 1 lemon
• ¼ c. packed light brown sugar or other natural sweetener
• 1 t. cinnamon
• 2 T. butter
• ½ c. apple juice

1. Peel, slice and core apples, rub exposed surface in lemon juice to prevent discoloration.
2. Place apples in 3 ½ to 6 quart crockpot.
3. Sprinkle with the brown sugar and cinnamon and dot with the butter.
4. Pour in the apple juice.
5. Cover and cook on low for three to four hours, until tender.
6. Apples can be served hot, chilled or at room temperature.