Saturday, January 4, 2014

Incredible Red Lentil Dahl

My friends gave this to me so I do not know the source but it is one of my favorite comfort foods and so healthy you can't find a fault with it! Dahl is basically a yummy, creamy, lentil dish with lots of great spices, originating from the Indian culture. This goes great with fresh or sautéed veggies and some healthy rice or grains!

3 T butter or olive oil
2 t cumin
1/8 t cayenne
1/2 t ginger
1 1/2 t coriander
1 t mustard seeds
2 t curry powder
1 1/2 t salt
8 c water
2 c red lentils, dry
1/3 c + 2 T lemon juice
2 t honey

In a large saucepan, heat the butter and add all the spices including the salt. Allow it to simmer briefly. Add the water and bring the mixture to a boil. Meanwhile, wash the lentils and add to boiling water along with the lemon juice and honey. Cook over a low flame for one hour, stirring frequently. Makes 6 cups.

Monday, December 2, 2013

Roasted Brussel Sprouts with Raisins & Pecans

20 good sized brussel sprouts, cut in half lengthwise
olive oil, salt, and pepper
1 c chopped pecans
2/3 c chopped raisins
1/4 cup butter

Mix raisins and brussel sprouts and toss with olive oil to coat them. Sprinkle with salt and pepper and roast on a cookie tray lined with foil (edges turned up to prevent leaks) or in a roasting pan at 450 degree oven for 20-25 minutes. They will start to smell strongly and turn just a tiny bit brown when done. You can always taste test!!

When the brussel sprouts are finished dump into a bowl. Next heat the butter over medium high in a pan on the stove and toss the pecans in it just for a few minutes till they begin to toast. Watch them and do not burn them. When done, dump the pecan/butter mixture into the brussel sprouts mixture. That's it! They're good right now and can be refrigerated and reheated and are still yummy.

Wednesday, November 20, 2013

Sugar Free Pumpkin Pie Smoothie

I'm temporarily off sugar but not to be denied my holiday pleasures, came up with this yummy and just sweet enough holiday smoothie!

1 ripe banana
1 cup mashed pumpkin (fresh or canned)
1/2 t ground cinnamon
1/2 t ground nutmeg
1/4 t ground allspice
3 cups coconut milk (almond or regular would works too)
15-20 ice cubes

Blend until smooth then sip and savor the holiday flavor!

If you want to sweeten it up you could add a few dates, or a dash of honey, of whatever sweetener you like!

Saturday, September 28, 2013

Yummy Freezable Chicken Tortilla Soup

This makes a HUGE batch of freezable chicken tortilla soup loaded with good for you veggies and flavors!

3-4 chicken breasts, cooked, and cubed, or 4 c cooked chicken
(If you like, you can cut up a store bought rotisserie chicken instead)
1 large sweet onion, chopped fine
4 cloves garlic, minced
2 jalapenos - discard ribs and sees & chop fine
3 carrots, peeled and chopped
1/4 lb green beans, cut into small bite sized pieces
2 28 oz cans of chopped tomatoes, plus one 14 1/2 oz can
2 14 1/2 oz cans black beans
4 cups broth, any kind
olive oil
coriander, cumin, salt, and pepper (at least 5 T cumin, 2 t coriander)
1 bunch fresh cilantro chopped fine, or 3 T dried (fresh is better)
4 cups corn, fresh or fozen works fine
olive oil

Optional Garnishes:
crushed tortilla chips
avocado slices
sour cream

Use a large soup pot for this. Heat olive oil on bottom of pot ove rmedium high. Dump in onions, garlic, carrots, and jalapeno. Add 1 T cumin and 1 t coriander. Stir for about 5-6 minutes till the veggies are tender. While this is going on, dump the two cans of black beans, liquid and all in a blender and puree. You don't have to do this, but it will make your soup creamier.

Add green beans, tomatoes, chicken, corn, broth, pureed black beans, 3-4 T cumin, 1 t coriander, and 1-2 t salt. Heat to boiling, then reduce heat and simmer for at least 30 minutes. Best if reheated after it has time to sit awhile. Easy to freeze. To thaw, just put the frozen soup in the fridge till liquidy and reheat.

Awesome if served with some crushed tortilla chip, a few slices of avocaodo, and a dallop of sour cream.

Saturday, September 14, 2013

Spicy Honey Turmeric Vegetables

2 c broccoli
1/2 sweet onion
1 portobello mushroom
2 zucchini
2 cloves garlic
olive oil or sesame oil

3 T honey
1 1/2 T turmeric
1 t cardomom powder
1/8 t cayenne
1 c milk or any kind. Coconut milk is really good!

Pour a little oil in a hot pan. Stir fry all veggies together at once till crisp tender. Mix all sauce ingredients then dump in the pan. Heat through. Weird but good!

Saturday, August 31, 2013

Barley and Roasted Veggie Salad

1 cup of barley, cooked according to directions
2 cups broccoli florets, cut into bite sized pieces
2 large portobello mushrooms or 2 cups other mushrooms
cloves from 1/2 head of garlic, peeled
olive oil
2 T dried oregano
1 t salt
1 1/2 c mixed nuts and seeds - I used 1/2 c each of sunflower seeds, sliced almonds, and chopped hazelnuts

Preheat oven to 500 degrees. Mix broccoli, mushrooms, and garlic cloves and toss with olive oil to coat. Add oregano, salt, and pepper and toss some more to mix well. Spread in a shallow baking tray or roasting pan. Roast for twenty minutes or until broccoli is tender and just starting to brown. Place nuts/seeds on a baking sheet and toast in the oven for three minutes. Watch them carefully or they will burn :) Trust me!

Chop up the roasted garlic cloves. Mix the cooked barley, roasted veggies and garlic, and nuts/seeds all together.

For dressing, mix:
2 T soy sauce
2 T balsamic vinegar or 1 T balsamic and 1 T sherry
1/4 c olive oil

Whisk well and mix in with salad.

Saturday, July 20, 2013

Moroccan Inspired Quinoa

1 cup Quinoa
2 cups water

2 T olive oil
1 c matchstick or grated carrots
1 c onion, chopped fine
3 cloves garlic minced
1 t curry
1/8 t cinnamon

1 c raisins
3/4 c slivered or toasted almonds
2 T good yellow curry powder **
1 t cinnamon

2 cups coconut milk

Cook 1 c quinoa in 2 c water according to package directions, typically by bringing it to a boil and then slowing to a simmer for 20 minutes till done.

In a shallow pan, heat olive oil over medium high heat. Saute carrots, onions, and garlic with 1 t curry powder and 1/8 t cinnamon till tender. Set aside in a big bowl. Add raisins and almonds. When quinoa is done, mix this in too. Next add the remaining 2 T curry powder, and 1 t cinnamon, then 2 cups of coconut milk. Mix well.

It is good if served immediately but even better when it has a chance to sit overnight!

** Any yellow curry powder will do but the Maharajah style curry from The Spice House is insanely good!