Sweet Potato Stew with Red Beans

The great thing about this recipe is its a cook ahead dish.  I cooked this about a month ago and we divided it up and froze it for those days that I had too much going to on to cook.  Last night was suppose to be one of those nights.  So on Sunday I pulled out one of the containers I had froze the stew in and put it in the fridge, by Tuesday night all I had to do was heat the stew up.  I was a little nervous on how this meal would tasted but it turned out delicious!  The flavors reminded me of chili.  The sweet potatoes were just barely tender.  I fixed up some garlic bread to dip in and MAN it turned out perfect!

Sweet Potato Stew with Kidney Beans

2 teaspoons olive oil
1 1/2 cups chopped onion
1 garlic clove, minced
4 cups cubed peeled sweet potato
1 1/2 cups cooked kidney beans
1 1/2 cups vegetable broth
1 cup chopped bell pepper
1/2 cup water
1 teaspoon grated, peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
2 chopped tomatoes
1 can chopped green chiles, drained

Directions:

1. Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender

2. Place onion mixture in a 5 quart slow cooker. Add sweet potato and next 10 ingredients (ending with chiles).  Cover and cook on low 8 hours or until vegetables are tender.

Garlic Bread

Sara Lee 45 calorie wheat bread
1 teaspoon butter (or alternate butter spread) per piece of bread
Garlic Salt
Onion Powder

Preheat Broiler. Put garlic bread into oven and cook until crispy!

PUMPKIN PUMPKIN and more PUMPKIN

I don't know about anyone else but growing up I loved getting those pumpkins to carve because it meant we made pumpkin seeds!!!!!!!!  YUM my favorite.  So this fall I bought a pumpkin, I didn't carve it because I wanted to try and cook the pumpkin for dinner.  But first I made Pumpkin seeds! They were delish I might add

Pumpkin Seeds

1. Place pumpkin seeds and strings in a colander and run under water to rinse and separate the seeds from everything else.

2. Measure pumpkin seeds in a cup. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you'd like saltier seeds.

3.  Bring saucepan to a boil and let simmer for 10 minutes. Remove from heat and drain.

4. Preheat oven to 400 degrees. Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a tablespoon. Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them with the oil on the pan. Bake on the top rack until the seeds begin to brown 5- 20 minutes, depending on the size of the seeds.  Keep an eye on the pumpkin seeds so they don't get over toasted.  When lightly browned, removed the pan from the pan from the oven and let cool on a rack.

 

Sweet Pumpkin over Nutmeg Quinoa

 

 

1 cup Quinoa, cooked

Nutmeg, to taste

2 cups chopped pumpkin

1 tablespoon butter

1 1/2 teaspoon ground coriander

1 1/2 teaspoon ground cardamom

 

 

Directions

 

1.  Cook quinoa according to box (I use chicken stock instead of water, but that is optional). Once quinoa is cooked add in just a dash of nutmeg so you can taste just a hint of it.

 

2. While quinoa is cooking add a tablespoon of pumpkin into a medium frying pan. Add chopped pumpkin sauté until carmelized then add ground coriander and ground cardamom.

 

 

 

Herbed Sauted Pumpkin over Wild Rice

 

1 cup Wild Rice

1 tablespoon olive oil

2 cups Pumpkin

1 1/2 teaspoon Rosemary

1 1/2 teaspoon Thyme

 

1.  Cook wild rice according to directions, (I used chicken stock and lemon juice).

 

2.  Add 1 tablespoon olive oil into a medium frying pan. Add chopped pumpkin and sauté until caramelized.  Add Rosemary and Thyme to the pumpkin and cook until just fragrant.

 

 



Browned Butter Gnocchi with Pumpkin

 

1 16 oz package prepared gnocchi (on pasta aisle)

3 cups chopped pumpkin

2 tablespoons unsalted butter

1 tablespoons olive oil

1/4 teaspoon ground black pepper

3 tablespoons soy nuts

1.5 oz Parmesan Cheese

 

1.  Cook gnocchi in a large Dutch oven according to package directions.  Add pumpkin during the last minute or two of cooking.  Drain

 

2.  Heat a large skillet over medium-heat.  Add butter and oil; cook 7 minutes or until butter browns. Add gnocchi mixture and pepper to pan; toss to coat. 

 

3. Spoon about 1 1/2 gnocchi mixture into each bowl. Sprinkle each serving with soy nuts and 2 teaspoons of cheese.

 

 

 

 

 





Falafel, Creamy white bean yogurt sauce, and Couscous tabouli

Things have been busy at our house hence why I haven't blogged in a while.  Don't worry you'll be getting some blogs today highlighting my favorite recipes I have tried! 

Now this recipe I got from Food Network Star Melissa D'Arabian.  My husband had been wanting to try Falafel so when I was watching "Ten Dollar Dinners" and this meal was on. That settled things for me I had to try to make it.

Falafel

2 1/4 cups cooked chickpeas (I bought the dried chickpeas cooked them all up and froze the remainder of the chickpeas)
3 scallions, coarse chopped
1 large clove garlic, coarsely chopped
1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground coriander
3/4 teaspoon cayenne pepper
Generous 1/4 cup coarsely chopped parsley
Generous 1/4 cup coarsely chopped cilantro
1 egg
1 lemon, juiced
Salt
1 1/2 teaspoon baking powder
1/3 cup flour, plus 1/4 cup flour for shaping patties
Vegetable oil, for frying

Directions:

1. In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice.  Plus to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.

2.  Add in the baking powder and 1/ cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.

3. Remove the chickpea mixture from the refrigerator.  Add enough oil to a large sauté pan so it reaches 1/2 inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F.

4.  Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour.  Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.

Creamy White Bean Yogurt Sauce

3/4 cooked white beans (I used canned navy beans)
1 small garlic clove, coarsely chopped
1/4 cup greek yogurt
1/2 lemon juiced
2 tablespoons olive oil
Salt and freshly ground black pepper

Directions

1. Puree the white beans, garlic, yogurt, lemon juice, and olive oil in a food processor until very smooth. Taste and season with salt and pepper.  Serve with falafel or as a salad dressing

Couscous Tabouli

This dish is adapted based on what I had in my pantry already

1 cup Couscous
1 3/4 cup beef stock
Salt and ground black pepper
1 lemon, zested and juiced
3 tablespoons olive oil
1 cup finely chopped cilantro
3 scallions, chopped
1 cup frozen stir fry veggies, thawed and heated up

Directions

1. Bring a medium-sized sauce pan of beef stock to a boil over medium heat.  Add the couscous and cook until done. 

2.  Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette.  Season with salt and pepper to taste.

3. In a large serving bowl, mix together the couscous, parsley, cilantro, veggie stir fry mix, and season to taste.  Allow it to sit for a least half hour so the flavors can marry.

Skillet Eggs with Shredded Squash and Zucchini

So the other day I promised myself I would be better at blogging and I failed! But none the less I will continue to try! From our CSA box this past week we received a dozen eggs and a ton of squash and zucchini! So I went on the hunt for a recipe to use as many eggs and squash and zucchini possible.

This dish turned out to be soooo flavorful and filling! I wasn't sure when I was fixing it how much I would really like it, But I'll definitely make this again....and SOON

Skillet Eggs with Shredded Zucchini and Squash

3 medium sized squash
3 medium sized zucchini
1/4 cup chopped cherry tomatoes
Salt
Pepper
2 tablespoons olive oil
3 tablespoons chopped fresh parsley
1 tsp. cinnamon
5 Eggs
1/2 cup mozzarella cheese
2 1/2 tsp butter

1. Grate Squash and Zucchini into a colander. Toss with 1 tbs. salt then let drain for 30 - 40 minutes. Squeeze Squash and Zucchini to remove any liquid as possible.

2. Preheat oven to 375. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add shredded zucchini, squash and chopped tomatoes and cook, stirring occasionally, until tender about 7 minutes.  Stir in the parsley, cinnamon, and pepper to taste. Cook until the mixture is slightly dry. Remove from heat and let cool 5 minutes.

3. Spread Squash and Zucchini mixture evenly in the skillet. Make 5 indentions with the back of a spoon. put 1/2 tsp. butter into each indention. One at a time crack the 5 eggs into the different indentions. Season with Salt and Pepper

 

 

4. Sprinkle Cheese  over the mixture. Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness. 10 - 12 minutes

Vegetarian Curry Stir Fry and Coconut Rice

Today as always I was super pumped to get our CSA box.  I love not only knowing I am supporting our local farmers but also getting to know them at Jack-o-latern! I highly suggest if you live in this area check it out.  If your not from our area, check out your local farmers market.  Knowing it was coming I held off on making the curry so I could through any vegetables into this dish!  Which is exactly what I did! 

We had a ear of corn, and about a cup of Cream Crowder Peas left from last weeks CSA box.  I also had 1 medium zucchini, and 3 small squash! It was delicious


Vegetarian Curry Stir Fry

3 Tablespoons Coconut Oil
1 medium Zucchini, julienned
3 small Summer Squash, julienned
1 ear of corn, removed from ear
1 onion, chopped
3 Tablespoons Vegan Stir Fry Sauce
1 can lite Cooking coconut milk
2 heaping tablespoons curry paste

1. In a skillet add coconut oil and heat over high heat.  Add chopped veggies  Let veggies cook for 2 minutes.

2. Add Stir Fry Sauce, Stir and cook for about 4 minutes.

3. Add Coconut milk, Curry Paste, and stir.  Turn on low heat and simmer until ready to serve

Coconut Rice

1 boil in bag jasmine rice
3 cups Coconut Milk
1 Cup Water
1 tsp salt

1. Add milk, water, salt, and rice to a medium saucepan.  Bring to a boil and let boil uncovered for 10 minutes...

 

Have you ever made Flavored rice???  Check back Tuesday to see Tamale Tuesday!

From Mash to Hash

This dish is the perfect meal when you have some veggies leftover to use! I highly recommend giving this a try! It also can be prepped ahead and heated up when its dinner time. I think next time I make this I'll be frying up some eggs and putting the egg over top it.  I think I might also attempt to make it into more of a potato pancake.

Mash to Hash

8 to 10 red potatoes, boiled
1 onion, diced
1/2 cup corn, cooked
1/4 cup peas, cooked
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
1/2 tsp salt
1 tsp hot chili powder

1. Assuming you have already boiled the potatoes. Place the potatoes in a bowl and mash them using a spoon or a fork. Add onion powder, garlic powder, black pepper, salt, chili powder and stir.  Set aside.

2. In a hot nonstick skillet add the diced onion and let cook. Once cooked add to potato mixture.  Add cooked corn and peas to the potato mixture and mix well.

3. Once everything is mixed well add the potato mixture back to the hot nonstick skillet. Cook until browned.

I suggest serving this with some Red Hot Sauce.

 

 

 

 

YUMMY YUMMY

Couscous Lettuce Wraps

 I loved this dish for various reasons, one of the main ones is I kinda had fun with it being a asain dish and themed our table selection off the theme. I had been wanting to do a fun themed night so this was the perfect opportunity.

 

This dish turned out very hearty while tasting fresh! It was a fun dish!  The great thing about this dish I was able to use the leftover couscous mixture for a side the next night.  Yes I am behind on updating this blog I'm almost there.

Couscous Lettuce Wraps

1 head lettuce
1 cup uncooked couscous
1 can black beans (drained and rinsed)
1 ear corn
1 cup fresh peas (I used Cream Crowder Peas)
2 green onions
2 shallets, diced
8 oz water chestnuts, roughly chopped
1/2 cup soy sauce
2 tbsp. sesame oil
2 cloves garlic minced,
2 tsp minced ginger
2 tbsp apple cider vinegar
2 tbsp agave nectar

1. Cook Couscous as directed on the box, I replace the water with vegetable broth.  While this was cooking I decided to sauté the shallots, and boil the peas and corn.

2. Place the couscous, black beans, corn, peas, onions, shallots and water chesnuts in a medium size bowl and mix well.

 

 

3.  Place the last 6 ingredients in a separate bowl and combine well.  Once combined pour sauce over couscous mixture and stir well.

 

 

 

4. Carefully remove the lettuce leaves from the head.  Fill lettuce cups with couscous mixture, as full as you'd like. 

 

 

 

 

 

 

Meatless Monday -- A little twist to twice baked potatoes!

I have been on vacation hence why I haven't posted any meals! But I'm back and will start back eating. I think I've mentioned we are participating CSA program!  I personally think it is fun and makes you cook with food you might not have picked yourself.  We are receiving a ton of vegetables so don't be surprised if you see more vegetarian recipes coming from this blog!

On to today's dish!  I love twice baked potatoes, so trying to use all of the veggies we received Saturday I threw a couple of those items together! This dish turned out very hearty and flavorful! We tasted the sweetness of corn, the hint of garlic, and basil and finally the spice of cayenne pepper! I also get a little worried when cooking a vegetarian dish that we will still be hungry but tonight I am certain we will remain full :) I also made a Simple salad with just spinach, tomato and lemon juice and some garlic Cibatta bread! Another cool bit of info about this dish is it is a vegan dish and most everything was locally grown or made.

Twice Cooked Red Potatoes

1 lb red potatoes
1 medium red onion, peeled and chopped
8 cloves garlic, peeled
1/2 cup Vegetable Broth, unsalted
1/2 cup coconut milk, unsweetened
3 tablespoons butter spread
black pepper
cayenne pepper (If you like the heat)
1 cup corn kernels, fresh or frozen
1/4 cup green onions, chopped
1/4 cup basil, chopped

1. Preheat oven to 450 degrees.

2. Rinse 1 lb red potatoes. Bring a large pot of water to a boil and boil potatoes for about 10 minutes, or cook until tender but still firm.

3. Put chopped onion and peeled garlic in oven to brown (about 10 minutes). Combine onion and garlic into food processor. Turn oven down to 350.

 

 

4. Once potatoes are ready mash them up and add broth, milk, and butter. Continue mixing and add onion and garlic mixture.


5. Once everything is mixed together add black pepper, cayenne pepper, corn kernels, green onions, and basil and fold into potato mixture.

6. Spread into small casserole dish and put in oven to bake at 350 for 30 minutes.

 

Finished Item

 

 

 

 

YUM!!!!!

 

Have you attempted to incorporate a Meatless Monday? Or what about supporting local farmers?

 

Check back Wednesday to see how I'll be combining eggplant and zuchinni to make another flavorful, hearty dish!