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Directwest Cookbook Series

September 3, 2024

We’ve cracked open the Directwest cookbook to share some of our favourite fall recipes. Every week a new recipe will be added!

Slow Cooker Beef Stew

Total prep and cook time: 8 hours, 30 minutes

Servings: 6

Ingredients:

  • 2 cups beef broth
  • 3 1/2 tablespoons flour
  • 3 tablespoons tomato paste
  • Salt and black pepper
  • 2 1/2 pounds boneless chuck roast, trimmed and cut into 1 inch cubes
  • 1 1/2 cups potatoes, peeled and diced into 1 inch pieces
  • 1 1/2 cups carrots, sliced
  • 1 cup chopped celery
  • 1 medium onion, cut into pieces
  • 2 cloves garlic, minced
  • 4 ounces white button mushrooms, quartered
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1/2 cup frozen peas, thawed

Instructions:

  • Combine broth, flour, tomato paste, 1 1/4 teaspoons salt and 1/4 teaspoon black pepper in a blender and blend until smooth.
  • Heat a large skillet oven over high heat, spray with oil and brown the beef on all sides in batches. Transfer the beef to the slow cooker, then spray the skillet again.
  • Add the carrots, celery, onions and garlic and brown, stirring for about 5 minutes. Transfer to the slow cooker and add the potatoes, mushrooms, thyme and bay leaves and pour the broth mixture on top.
  • Cover and cook on low for 8 hours, until the meat and vegetables are tender.
  • Discard the thyme and bay leaves, stir in the peas and let them sit 1 minute until heated through.

Nutritional Information:

Serving: 1 1/3 cups: 356 calories, 22.5g carbohydrates, 44g protein, 10.5g fat, 410 sodium, 3.5g fiber, 7g sugar.

Carrot, Zucchini & Date Muffins

Prep Time: 10 minutes

Cooking Time: 18 minutes

Servings: 12

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup wheat bran
  • 1/2 cup whole wheat flour
  • 1/2 cup lightly packed brown sugar
  • 1 tbsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup milk
  • 1 egg
  • 1/4 cup butter melted and cooled
  • 2 tbsp fancy molasses
  • 1 1/2 cups coarsely grated carrots or zucchini or a combination of both
  • 1/2 cups pitted and chopped Medjool dates

Instructions:

Preheat oven to 400°F (200°C). Butter a muffin pan or line with paper liners.

In a large bowl, whisk all-purpose flour with bran, whole wheat flour, brown sugar, baking powder, cinnamon and salt.

In a medium bowl, whisk milk with egg, butter and molasses. Stir milk mixture into flour mixture until barely combined. Stir in carrots and/or zucchini and dates just until mixed.

Spoon batter into prepared pan. Bake 18 to 22 min or until a tester inserted in center of muffins comes out clean. Cool muffins in pan for 10 min. Transfer to a rack to cool completely.

Nutritional Information:

184 calories/serving, 4g protein, 34g carbohydrates, 5g fat, 3.9g fiber, 110mg sodium

Vegetarian Chili

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 4

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1 red bell pepper, seeded, and diced
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder, optional
  • 1 teaspoon ground cumin, optional
  • 1 (14-ounce) can diced fire-roasted tomatoes
  • 1 (14-ounce) can kidney beans, drained and rinsed
  • 1 (14-ounce) can pinto beans, drained and rinsed
  • 1 cup water or vegetable broth
  • 3 chipotle peppers from a can of chipotles in adobo, diced
  • 3 tablespoons adobo sauce
  • 1 cup corn kernels, fresh or frozen
  • ½ teaspoon sea salt, plus more to taste
  • Freshly ground black pepper
  • 1 tablespoon fresh lime juice

Instructions:

Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and stir. Cook the onion for 5 minutes, then add the red pepper. Stir and cook until soft, 5 minutes.

Add the garlic, chili powder, and cumin, if using, and stir for 30 seconds, until fragrant.

Add the tomatoes, beans, water, chipotles, adobo sauce, corn, salt, and several grinds of pepper.

Cover, reduce the heat to low, and simmer for 30 minutes, stirring occasionally, or until the chili has thickened.

Stir in the lime juice and season to taste.

Nutritional Information:

480 calories/serving, 16g fat, 69g carbohydrates, 20g fiber, 10g sugar, 20g protein, 60mg sodium

“Little Monster” Pancakes

Total time: 35 minutes

Servings: 6 large or 20 small pancakes

Ingredients

  • 1 cup self-raising flour
  • 2 teaspoons baking powder
  • 1tablespoon sugar
  • 2 eggs
  • 2 tablespoon melted butter, plus extra for frying
  • ¾ cup milk
  • 1/3 cup baby spinach leaves, chopped
  • bananas, kiwi, blueberries and maple syrup, to serve

Instructions

Put the flour, baking powder, sugar, eggs, butter, milk and spinach in a blender and whizz until smooth and bright green.

Melt butter in a non-stick frying pan over a medium heat and spoon in small dollops of batter. Cook for 2 mins until the edges are set and bubbles rise to the surface, then flip and cook for 1-2 mins more. Keep warm in a low oven while you cook the remaining pancakes.

Decorate the pancakes with googly fruit eyes (slices of banana and kiwi with blueberry pupils work well) and pointy banana teeth to serve. Serve with maple syrup, if you like.

Nutritional Information

367 calories/serving, 13g fat, 50g carbohydrates, 2g fiber, 7g sugar, 11g protein, 1.4g sodium

Photo courtesy healthecooks.com

Dill Pasta Salad

Prep time: 20 minutes

Cook time: 15 minutes

Refrigeration time: 2 hours

Makes 12 servings

Ingredients:

  • Pasta of choice, cooked – 1 large box
  • 1 cup mayonnaise
  • ½ cup sour cream
  • ¼ cup dill seasoning package
  • 1 tbsp yellow mustard
  • 2 cloves garlic, minced
  • 1 ½ cup kernel corn
  • 1 cup peas
  • ¼ tsp cayenne
  • Salt and pepper to taste

Instructions:

Cook pasta and let cool. Once the pasta is cool mix all ingredients together and chill in the fridge for 2 hours before serving.

Nutritional Information for 1 serving:

226 calories, 8.3g fat, 492.6mg sodium, 34.6g carbohydrates, 6g fiber, 4.5g sugar, 7g protein

Ham and Rice Casserole

Prep time: 30 minutes

Cook time: 30 minutes

Servings: 12

Ingredients:

  • 2 cups long grain rice
  • 1 large bunch broccoli
  • 2 cups diced ham
  • 2 cans mushroom soup
  • 2 cups grated cheddar cheese (set ½ cup aside to springle on top)
  • 1 tsp seasoning salt

Instructions:

Cook the rice and set aside.

Divide the broccoli into bite-sized pieces and place in a microwavable bowl. Cover the broccoli with water and microwave for 5 minutes.

In a separate bowl, mix together the mushroom soup, grated cheese and seasoning salt.

In a large casserole dish, layer the rice, broccoli and ham. Repeat this process until all the ingredients are used up. Spread the soup mixture on top and sprinkle with the remainder of the cheddar cheese.

Bake at 350 degrees for 30 minutes

Nutritional Information:

216 calories/serving, 10.3 g fat, 782 mg sodium, 20.6 total carbohydrates, 2.9g fiber, 1.5g sugar, 11g protein.

Chicken Lettuce Wraps

These easy chicken lettuce wraps are a great way to use up the last of your summer garden lettuce! With ground chicken, fresh veggies, and a sweet-savory sauce, they are healthy and delicious.

Prep: 20 minutes

Cook: 2 hours 10 minutes

Servings: 8 cups

Ingredients:  

  • ½ cup hoisin sauce
  • ¼ cup reduced-sodium soy sauce plus 1 tablespoon
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon extra-virgin olive oil
  • 2 pounds ground chicken breast
  • 1 small bunch green onions thinly sliced, white/light green and dark green parts divided
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic minced
  • 8 ounces baby bella cremini mushrooms finely chopped
  • 1 ½ cup grated carrots from about 3 large carrots
  • ½ teaspoon red pepper flakes reduce to 1/4 teaspoon or omit if sensitive to spice
  • 2 (8-ounce) cans water chestnuts drained and finely chopped
  • 2 heads butter lettuce or any flatleaf lettuce you have in your garden

Instructions: 

Lightly coat a 5-quart or larger slow cooker with nonstick spray. In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.

Heat the olive oil in a large skillet over medium high. Add the chicken and brown the meat, breaking it into small pieces. Continue cooking until no longer pink, about 4 to 6 minutes. Stir in the white and light green parts of the green onions, ginger, and garlic. Cook 30 additional seconds.

Transfer the meat mixture to the slow cooker. Stir in the chopped mushrooms, carrots, red pepper flakes, and sauce. Cover and cook on LOW for 2 to 3 hours until the mixture is thickened and the chicken is ultra tender. Stir in the water chestnuts and green parts of the green onions.

To serve, separate the butter lettuce leaves and fill with the chicken mixture. Enjoy hot.

Nutrition:

Serving: 1(of 8), about 1 cup filling Calories: 247cal Carbohydrates: 21g Protein: 28g Fat: 5g Saturated Fat: 1g Cholesterol: 60mg Fiber: 2g Sugar: 10g

Mississippi Pot Roast

This Mississippi Pot Roast is delicious! Made with just five simple ingredients and slow cooked in a crockpot, you are going to fall in love with this!

Prep Time: 5 minutes

Cook Time: 8-9 hours

Servings: 8 servings

Ingredients:

1 (3-4 pounds) chuck roast

1 packet ranch dressing mix

1 packet au jus gravy mix

1/4 cup butter

4-5 pepperoncini peppers

Instructions:

Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes and add the butter.

Cook over low heat for 8-9 hours. Serve with noodles, rice or mashed potatoes.

Nutrition:

Calories: 470kcal | Carbohydrates: 2g | Protein: 43g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 171mg | Sodium: 501mg |Potassium: 765mg | Vitamin A: 225IU | Vitamin C: 4.1mg | Calcium: 40mg | Iron: 4.7mg