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Tuesday, October 28, 2008

Italian Stew with Focaccia Bread

Just a quick fly-through blog post! I wanted to share with you the nice warm crockpot stew and bread machine focaccia I made last week. It features local butternut squash. I'm trying desperately to find ways to use this darn vegetable! Oh and for a good tip on how to cut through this tough vegetable, check out the video directions at GreenLiteBites. I hope you enjoy these recipes too!

Crockpot Italian Lentil & Vegetable Stew
1 1/2 cups dried lentils
1 1/4-lb butternut squash, cut in 1-in. chunks (about 3 cups)
2 cups bottled marinara sauce
8 oz green beans, ends trimmed and beans cut in half (2 cups)
1 medium red bell pepper, cut in 1-in. pieces
1 large all-purpose potato, peeled an
d cut in 1-in. chunks
3/4 cup chopped onion1 tsp minced garlic
1 Tbsp olive oil, preferably extra-virgin
Serve with: grated Parmesan cheese

1. Mix lentils and 3 cups water in a 3-qt or larger slow-cooker. In a large bowl, mix remaining ingredients except olive oil; place on lentils.
2. Cover and cook on low 8 to 10 hours until the vegetables and lentils are tender. Stir in the oil.
Serve in soup plates or bowls. Pass Parmesan cheese at the table.

Rosemary Garlic Focaccia
1 cup lukewarm water
2 tablespoons olive oil
1/2 teaspoon salt
2 teaspoons chopped garlic
1 tablespoon chopped fresh rosemary
3 cups bread flour
1 1/2 teaspoons active dry yeast

2 tablespoons olive oil
1 1/2 teaspoons chopped fresh rosemary

1. Place water, 2 tablespoons olive oil, salt, garlic, 1 tablespoon rosemary, bread flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
2. Remove dough from bread machine when cycle is complete. Pat dough into either a 9x13 inch baking pan or 12 inch pizza pan. Use your fingers to dimple the dough every inch or so. Brush with remaining olive oil and sprinkle with remaining rosemary.
3. Preheat oven to 400 degrees F (200 degrees C). Cover foccacia with plastic wrap while oven preheats.
4. Bake in preheated oven for 20 to 25 minutes, or until golden brown. let cool for 5 minutes before serving.


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