Chickpea and Cauliflower Stew

cauliflower and chickpea stewIt’s another cold snowy day here and I was ready for an easy to make hot meal. I came up with this delicious vegetarian stew, packed full of veggies and flavor. I did serve it with some amaranth, but quinoa or another grain will work just as well.

chickpeastew3Ingredients:
1/2 head of cauliflower, cut into bite sized pieces
1 medium onion, diced
2 tablespoons olive oil
15 oz chickpeas, rinsed and drained
3 cups diced tomatoes (appx 28 oz)
4-5 cups fresh kale
2 teaspoons cumin
1 teaspoon salt
2 teaspoons turmeric
1 teaspoon black pepper

*1 serving amaranth – or grain of choice

chickpeastew2Start with your amaranth following package directions, it will take the longest to simmer. In a large skillet place the oil and onions over medium heat. Cook for 5 minutes and add the turmeric, salt, pepper, and cumin. Mix together well, cooking for a couple of minutes. Add in the diced tomatoes, chickpeas, kale, and cauliflower. Stirring occasionally cook for 20 minutes. Serve on top the amaranth. Serves 4-6.

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Sweet Potato Turnip Gratin

sweet potato turnip gratinIngredients:
3 medium sweet potatoes peeled and thinly sliced
4-5 medium turnips peeled and thinly sliced
1 teaspoon paprika
1 teaspoon ground pepper
1 teaspoon sea salt
3 cups gruyere cheese (swiss or fontana can be substituted)
1/2 cup milk or heavy cream

sweetpotatoturnip1Preheat the oven to 350F. In a medium sized baking dish start with a layer of the sweet potatoes, covering the bottom of the pan and then a layer of the turnips. Sprinkle half the salt, pepper, and paprika on top. Cover with half the cheese and half the milk. Start another layer of the sweet potatoes, turnips and spices. Cover with the milk and cheese. Place into the oven and cook for 1 hour.

sweetpotatogratin3Serves 6-8.

Navratan Korma

navratankormaThis is a vegetarian Indian dish with a tomato cream sauce and packed full of vegetables. The curry is delicious, but doesn’t outshine the vegetables which are the star of this dish. Navratan means “9 jewels” so there’s basically 9 vegetables + nuts in the dish. This is also my mom’s favorite curry dish that she orders when we go out, and I like to make it at home once in awhile!

kormaIngredients:
3 tablespoons grapeseed oil
1/2 an onion, diced
1 green bell pepper, chopped
1 medium potato, peeled and chopped
1 cup of carrots, chopped
1 cup cashews, chopped
1/2 cup golden raisins
1/2 cup fresh green beans, chopped
1 cup peas
1 cup tomato sauce
2 tablespoons fresh ginger, grated
1 teaspoon ground cardamom
2 teaspoons turmeric
1 tablespoon garam masala
1 teaspoon coriander
1 teaspoon sea salt
1 cup heavy cream
*you may want to add some water if you find it to be too thick*

korma2In a large skillet over medium heat, add the oil, onions, salt, coriander, turmeric, garam masala, cardamom and fresh ginger. Cook for 5-7 minutes. Add in all the vegetables, cashews and raisins and mix well with the onions and spices.Add in the tomato sauce and heavy cream. Stir together well. Cook for 15-20 minutes over medium low heat, until the vegetables are soft – the potatoes will take the longest.

korma4

Serve with rice, gluten free naan bread, or other grain of choice. Serves 4-6.

*cardamom is fairly expensive spice wise and you can skip it. It really adds some great taste but you can skip it and add a bit more garam masala and ginger.

*Can also substitute in zucchini or cauliflower for some of the veggies.

Chili

chiliI love chili. I make it several ways – and I chose a more classic version of it to make on this cold and snowy day. It’s loaded full of veggies, a bit of beef and is a thick hearty chili.

chili2
Ingredients:
1 pound lean ground beef
30 oz diced tomatoes
15 oz tomato sauce
15 oz black beans, rinsed
15 oz pinto beans, rinsed
1/2 cup water
15 oz corn
2 celery stalks, diced
1/2 an onion, diced
1 pepper, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
salt and pepper, to taste

chili3Put the tomato sauce and diced tomatoes in a large pot over medium heat. Add in the cumin, chili powder, diced pepper, beans, corn, and celery. Depending on how thick you like your chili add a bit of water, I used 1/2 cup.

in a large skillet, place the diced onion and garlic. Cook for 5 minutes then add in the beef and salt and pepper. Cook until browned and add to the large pot. Cook everything together over low heat for 20 minutes. Serves 6. Also works well in a crock pot. Top with sour cream, cheese, or toppings of choice.

Autumn Kale Salad

autumn kale saladI realized today I haven’t made a good salad in awhile. Most of them lately are with a bit of diced up veggies I have left over from other recipes with some assortment of greens. I served this at dinner tonight after I’d let the dressing sit in it for a few hours, which made it taste even better.

kalesalad1Ingredients:
1 can black beans, drained
1 can garbanzo beans, drained
3 cups kale, coarsely chopped
1 apple, cored and thinly diced
3 tablespoons olive oil
1 tablespoon balsamic vinaigrette
1/2 teaspoon lemon juice
1/4 teaspoon sea salt

kalesalad4Chop up the kale and place it into a large bowl. Add in the drained beans, if they’re still pretty wet you can place them on a paper towel to dry them a bit better. Add the diced apple into the bowl.

In a small bowl, whisk together the olive oil, balsamic, sea salt, and lemon juice. Drizzle it on top of the salad and combine well. I recommend letting it sit for a couple hours before eating to let the dressing settle into the kale and beans. Serves 4-6 as a side dish.

kalesalad5

 

Spicy Honey Mustard Chicken

honey mustard chickenI’ve been eating lots of Thanksgiving leftovers the past few days and with the turkey nearly gone, I wanted to make something tasty to go with the remaining side dishes. This chicken is very easy to put together and has really good taste. I’ve also been craving something a bit hot after eating so much mild food.

honeymustardchicken2Ingredients:
16 oz chicken, fresh or thawed (can use strips or breasts)
1 cup honey
1/4 cup dijon mustard
1/4 teaspoon cayenne
1/2 teaspoon paprika
salt and pepper, to taste

honeymustardchicken3Preheat oven to 375F. Place the chicken on a large baking pan (I used parchment under mine for easier clean up) and sprinkle with salt and pepper. In a small bowl, whisk together the honey, mustard, paprika and cayenne. Cover the chicken with the honey mustard mixture and cook in the oven for 20 minutes.

honeymustardchicken4Feeds 4. I served with some leftover green bean and leeks. I used fresh honey so I had to microwave it for about 20 seconds to liquify it. You can double the paprika and leave out the cayenne if you don’t want the heat, and still keep the flavor.