Thai Fire Pot Soup
This warming coconut-based soup contains tofu and shrimp, which you can replace with cooked, chopped chicken breast if you prefer!

Serves 4

3/4 lb. raw shrimp, deveined, tails on or off
8 oz. extra firm tofu, cut into small cubes
3 tbsp. Thai curry paste (available at large supermarkets and Asian markets)
1 tbsp. canola oil
6 Thai basil leaves, torn (available at Asian markets)
1 tbsp. fish sauce
2 tsp. brown sugar
1/2 tsp. salt
1 14-oz. can coconut milk
2 cups chicken broth
1 6-inch stalk lemongrass
1/2 lime, juiced
2 red or green Thai chilies, pierced with a knife
1/2 cup dry jasmine rice
cilantro for serving

1. Cook the rice in a cup and a half of water until tender (about thirty minutes). Fluff and set aside.

2. Heat a teaspoon of oil in a large nonstick skillet on high. Add the shrimp and saute about thirty seconds, until pink and curled. Remove shrimp and place on a plate with the cubed tofu. Set aside.

3. Heat the remaining oil in the skillet and bring back to medium high heat. Add the curry paste and “mash” together with the oil until both are combined. Stir while cooking for another two minutes and then slowly whisk in the coconut milk and broth.

4. Add the fish sauce, brown sugar, salt, torn Thai basil, lime juice, lemongrass stalk and chilies, and simmer for ten minutes. Chop the cooked shrimp and add it to the skillet, along with the tofu, and heat through.

5. Add cooked rice to individual bowls and top with soup and sprinkle with chopped cilantro. Don’t forget to discard the lemongrass and chilies—you don’t want to eat those!

Crock Pot Chickpea, Butternut Squash and Red Lentil Stew
This stew is healthy and delicious—I like to make a big batch of this and freeze the leftovers!

Serves 6

1 yellow onion, chopped
1 tbsp. olive or canola oil
1 large carrot, chopped
3 cloves garlic, minced
1 jalapeno, seeded and minced
2 tsp. garam masala
1 butternut squash (average size about 3 lbs.), peeled and chopped
1 28-oz. can diced tomatoes in tomato juice
1 quart vegetable broth
1 cup red lentils
2 15-oz. cans chickpeas, drained and rinsed
1-2 tsp. sea salt (to taste)

1. Heat the oil in a large skillet over medium high heat. Add the onion, carrot and, jalapeno and saute for about six minutes. Add the minced garlic and saute for 30 more seconds. Then add the garam masala, stirring well to coat. Take skillet of the heat.

2. Place the chickpeas, butternut squash, tomatoes, red lentils, vegetable broth, and onion mixture in your slow cooker. Turn the heat on low and cook for 8-10 hours. (The longer you cook, the thicker your stew will be.) If it looks like it’s getting too thick near the end, add a little more broth to the slow cooker and continue on low.

3. Season with sea salt to taste and serve. This stew freezes extremely well and will keep in the fridge for up to five days.