Recipe: Morroccan Stew

I whipped this up tonight for dinner – it was delicious and it made a LOT of food – could have easily fed 4-6 adults. I’ll be making this one again for sure!

Ingredients:

  • 8 cups chicken broth
  • 3-4 cups diced tomato (I used a 1L jar of home-canned)
  • 1/2 onion, diced
  • 2 cups chickpeas, cooked
  • 1 cup cooked chicken, cut into little pieces
  • 1 cup rice, uncooked
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 1 red pepper, diced
  • 1/2 cup raisins
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp chili powder
  • 1/2 tsp coriander
  • salt & pepper to taste

Directions:

  1. Throw everything in a large pot or crockpot.
  2. Simmer for a few hours.
  3. Eat it. It’s yummy!

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Sweet Potato & Bean Burritos

This is one of our favourite vegetarian (and easily vegan) dinners based on this recipe – and one Gwen gobbles up faster than I can! I love that these burritos (or nachos) are filled with vegetables and legumes … often the one meal out of many offers in which Gwen will consume the veggies. This recipe is a little on the spicy side, so you may want to take out some filling for burritos for the little kids before adding all the spices – the last time I made these, they were too hot for Gwen, but I don’t generally measure the spices …

Sweet Potato and Bean Burritos

Ingredients:

  • 6 sweet potatoes, peeled and cubed
  • one can (or one cup) of any beans, drained and pureed – we use pinto beans most often
  • 3 tbsp milk
  • 2 cloves garlic, minced
  • 1 tbsp each cumin, turmeric, and chili powder
  • 1 package tortillas
  • salsa
  • grated cheddar cheese
  • sour cream or unsweetened yogurt

Directions:

  1. Boil sweet potatoes until fork tender, drain
  2. Add milk, garlic to sweet potatoes and mash
  3. Combine pureed beans, spices, and sweet potatoes, stirring well
  4. Add big globs of filling to wraps and place seam down on a cookie sheet
  5. Smother burritos with salsa and grated cheese
  6. Broil burritos until cheese is melted

Serve with big dollops of sour cream or yogurt. Can also be made as nachos – just place the filling, salsa, and cheese on tortilla chips and broil until melted.

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Yummy Pancakes!

I’ve made this recipe twice now and the results are delicious, hearty pancakes! Below is my version.

Whole Wheat Oatmeal Pancakes

Ingredients:

  • 1/2 cup spelt flour
  • 1/2 cup oats
  • 1/2 cup all purpose flour
  • 1 tsp sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1 1/4 cups milk
  • 2 tbsp oil

Directions:

  1. If desired, mix flour, oats, milk and 1 tbsp yogurt together and let soak for 8+ hours in a loosely covered bowl at room temperature to aid in digestion – for example, mix this up before going to bed and make pancakes in the morning, or mix it up late morning to use for dinner.
  2. Combine dry ingredients in a large mixing bowl.
  3. Add wet ingredients and mix to combine.
  4. Add 1/4 cup batter per pancake to preheated, greased cast-iron or stainless steel pan on med-low heat.
  5. Flip once bubbles have begun to form in centre of pancakes, cooking on opposite side until lightly browned.
  6. Serve with jam, yogurt, maple syrup, and fruit. Enjoy!

I’d like to figure out a gluten free alternative for these pancakes. Any ideas?

Comments (3)

Yummy Peanut Butter Cookies!

I adapted an internet recipe I found and they are YUMMY!! This recipe makes 30-36 cookies (mine made 33). I might try this next time with a non-nut butter (such as sunflower butter) to make cookies that we can take to the park!

Ingredients:

  • 2 cups natural peanut butter (no sugar added)
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 tbsp baking soda
  • 2 eggs

Directions:

  1. Preheat oven to 350F and grease cookie sheets.
  2. Mix peanut butter, sugar, and baking soda until smooth.
  3. Beat in eggs.
  4. Roll into 1 inch balls and place 2 inches apart on cookie sheet. Flatten cookies with a fork, in a criss-cross manner.
  5. Bake for 8-10 minutes or until just browning on the bottom – you want these chewy :)
  6. Let cool on cookie sheet for 5 minutes then remove to a cooling rack.
  7. TRY NOT TO EAT THEM ALL!

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Crockpot Green Thai Curry

I’ve been experimenting to make a friend’s curry recipe in the crockpot – here’s what I’ve come up with!

Crockpot Green Thai Curry

Ingredients:

  • 1 can coconut milk
  • choice of veggies (I’ve used kale, mushrooms & asparagus, cherry tomatoes, etc.)
  • 2 tbsp + green curry paste
  • 1 clove garlic, minced
  • 1 onion, chopped
  • chicken/turkey pieces – I don’t use too much … more like as a flavouring

Instructions:

  1. Add coconut milk, veggies, and meat to crockpot.
  2. In pan, stir-fry onion, garlic, and curry paste for 2 minutes. Add to crockpot and stir well.
  3. Let simmer on low for 6 hours or until veggies are tender.
  4. Serve over brown rice.

This recipe is very simple to double – just twice as much veggies and meat and pop the leftovers in the freezer for a ready-made meal!

You can also make this the conventional way by stir-frying the garlic, onion, and veggies in a large pan, putting them to the side, then stir-frying the curry paste separately. Then, add the veggies back to the pan with the coconut milk and meat, simmering for 5-10 minutes. It’s really a quick dinner to make regardless (as long as the meat is already cooked), but I love the convenience of not having to make it *at* dinnertime. Also, the original called for 1 tbsp fish sauce, but I’ve found you don’t really need it.

Comments (1)

MMMm … risotto.

If you’re like me and love risotto but think that cooking it is ridiculous, I’ve solved your problem.

Crockpot.

Check out the crockpot risotto recipe HERE. It was ridiculously yummy and I added a bunch of chopped swiss chard to add a veggie. My goodness. I’ll definitely be making it again.

Comments (1)

No-Nut Cereal Bars

It was my turn to bring a snack to my La Leche League meeting on Thursday morning, and I’d just found a great recipe from my local health food store – Goodness Me – so I thought I’d try it out. These were a big hit and SUPER easy to make – kinda like making rice krispie squares but easier. They’re nut-free and gluten free!

No-Nut Cereal Bars

No-Nut Cereal Bars

No-Nut Cereal Bars

1 cup sunflower butter
1 cup agave nectar or honey
5 cups crispy brown rice
1/2 cup dried cranberries
1/2 cup dark chocolate chips
1/2 cup chopped dried apricots
1/2 cup pumpkin seeds
1/4 cup flaxseed

In saucepan, bring sunflower butter and agave nectar to a boil. Remove from heat and stir in remaining ingredients. Pour mixture into a buttered 9 x 13 pan. Let sit a coupl eof hours in the refrigerator before cutting into pieces.

I didn’t have any apricot OR cranberry, so I chopped up dried mango and pineapple. Still very delicious!

Comments (2)

Lentil Loaf – it’s like a meatloaf without the meat …

The second new dish I made last week I made for our weekly potluck – Lentil Loaf. I baked it for just under an hour and it was perfect. Instead of French style green beans, I chopped up 2/3 cup of green wax beans, covered them with water in a glass dish, and microwaved them for 2 minutes. This was a yummy, yummy dish! I served it with gravy. Who doesn’t like gravy?

Ingredients

Directions

  1. Grease a loaf pan with butter and generously coat with breadcrumbs.
  2. Put the lentils, water and bay leaf into a medium saucepan, cover tightly and simmer until water is absorbed and the lentils are tender.
  3. Remove from heat and discard the bay leaf.
  4. Preheat oven to 375°F.
  5. Add the cheese, onion, green beans, breadcrumbs, lemon juice and egg to the lentils; mix well.
  6. Season to taste with salt and pepper.
  7. Spoon mixture into loaf pan and smooth the top.
  8. Bake, uncovered for 1-1 1/2 hours until firm and nicely browned on top.

Comments (3)

Mmmm … Chickpea Curry!

Last week, I tried two new recipes for vegetarian dinners.

First, I made chickpea curry.

It was yummy! I can’t remember where I got it, but here’s the recipe.

Ingredients:

  • 1 can chick peas
  • 2 onions
  • 1/2 green pepper
  • 3 stalks celery
  • 2 carrots
  • 1 tbsp chili powder
  • ginger
  • 3 garlic cloves
  • 1/2 tsp mustard powder or 1 tsp mustard
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/4 tsp cinnamon
  • 2 tomatoes
  • salt to taste

Instructions:

  • Peel and cut onion. Cut ginger into small pieces. Cut green pepper, celery, and carrots into small pieces. Saute over medium heat in a frying pan with olive oil with cumin.
  • Add tomato, cook 5 minutes.
  • Add chickpeas, 2 tbsp water, cinnamon, and turmeric. Stir and cook for 5 minutes.
  • Serve over rice or potatoes.

It was very good! I actually used half the cumin and turmeric because I was afraid of them, but it definitely needs the full amounts to have the right taste! I also totally forgot the chili powder, so it wasn’t nearly spicy enough!

Comments (2)

Mmmm … muffins!

I baked again yesterday! From scratch!

I feel so accomplished :)


They were some seriously yummy carrot cupcakes muffins. I modified this recipe to look more like this:

Carrot Muffins

  • 1 cup spelt flour
  • 1 cup whole wheat pastry flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 4 eggs
  • 3/4 cup brown sugar
  • 1/2 cup applesauce
  • 1/2 cup canola oil
  • 2 cups grated carrot
  • 1 1/2 cups grated apple
  • some raisins (most recipes say 1 cup)

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 24 muffin cups.In a separate bowl whisk together the flour, baking soda, salt, and ground cinnamon. In another large bowl whisk the eggs, sugar, and oil until slightly thickened. Fold in the flour mixture until incorporated. With a large rubber spatula stir in the grated carrots, grated apple, and raisins. Evenly divide the batter between the 24 muffin cups and bake about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean (mine took 18 minutes).

Remove from the oven and let cool completely on a wire rack. Sprinkle icing sugar and cinnamon on the tops of the muffins. Serve!

This recipe was super easy … the part that took the longest was grating the carrots! These received a big thumbs up from Brad and Gwen also really enjoyed eating some pieces … and because they’re so healthy, I think I’ll be making more of them without raisins and letting Gwen have them … I’m hoping to buy a mini muffin tin shortly so I can just give her a couple of those … unsugared of course! Next time I’m going to try substituting plain yogurt for the rest of the oil to see how they turn out …

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