I've been on a bit of a roll with soup lately. My old crock pot unfortunately died, and we picked up a new one...so of course, I've been inspired to use it!
Overnight I made a delicious crock pot soup, and I'm happy to share the recipe here! It's gluten-free, and dairy-free. It's got a subtle hint of cinnamon and is absolutely belly and heartwarming.
Butternut Squash Soup
4 cups chicken broth
1 butternut squash: peeled, seeded, and diced (pieces don't have to be of equal size)
2 carrots, diced
1 large yam, peeled, and diced
1 yellow onion, diced
2 tablespoons coconut oil
1 tablespoon cinnamon
salt and pepper, to taste
Simple ingredients! Just dump them all in a Crock Pot, stir, and cook on low for 8-10 hours. Once finished, blend up with a hand blender.
Enjoy!
Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts
Thursday, May 1, 2014
Thursday, September 19, 2013
Creamy Curried Potatoes and Swiss Chard
I am all about the Thai curry. It makes me feel all warm and fuzzy inside, like I'm tucked underneath the covers with a burning fireplace in the background. I have no idea why this image comes to mind...it's totally not what I'm sure most people think of when they eat Thai food. It's just...comforting!
Tonight I made a wonderful and SUPER EASY side dish that takes very little preparation.
Read what Super Foods Magazine had to say about Swiss Chard!
Ingredients:
Approx 20 baby red potatoes, sliced
2 leaves (and stems!) of swiss chard, roughly chopped
1/2 small yellow onion, chopped
1 cup coconut milk
1 1/2 tablespoon green curry paste
1 tablespoon coconut oil
Add the coconut oil to a large pan, and heat for a minute or two on medium heat.
Add the potatoes and onion and stir occasionally for the next 10 minutes.
Add the coconut milk, and continue to stir occasionally for 5-10 minutes, or until most of the coconut milk has been absorbed.
Add the curry paste, and swiss chard. Cover.
Once the swiss chard is tender (about 5 minutes), you'll be done! Season with S&P!
Tonight I made a wonderful and SUPER EASY side dish that takes very little preparation.
Read what Super Foods Magazine had to say about Swiss Chard!
Ingredients:
Approx 20 baby red potatoes, sliced
2 leaves (and stems!) of swiss chard, roughly chopped
1/2 small yellow onion, chopped
1 cup coconut milk
1 1/2 tablespoon green curry paste
1 tablespoon coconut oil
Add the coconut oil to a large pan, and heat for a minute or two on medium heat.
Add the potatoes and onion and stir occasionally for the next 10 minutes.
Add the coconut milk, and continue to stir occasionally for 5-10 minutes, or until most of the coconut milk has been absorbed.
Add the curry paste, and swiss chard. Cover.
Once the swiss chard is tender (about 5 minutes), you'll be done! Season with S&P!
Sunday, April 21, 2013
Spicy Turkey Lettuce Wraps
Here's a dinner idea that is not only delicious, but healthy! They're also low-carb- no grains here!
Spicy Turkey Lettuce Wraps
You will need:
lean ground turkey
1 head iceberg lettuce
2 organic carrots, shredded
3/4 cup chopped fresh cilantro
1/2 cucumber, diced
1/2 yellow onion, diced
1 tbsp (or more!) diced fresh ginger
1/2 red pepper, diced
sriracha sauce to taste
pepper to taste
1 tbsp gluten-free tamari sauce
Fry turkey, onion, and ginger over medium heat until the turkey is no longer pink.
Add tamari, red pepper, pepper, and sriracha and continue to fry for 3-4 minutes.
In a large bowl, combine fried mix, carrots, cilantro, and cucumber.
Wrap with iceberg lettuce leaf.
Add more sriracha sauce, if desired!
Spicy Turkey Lettuce Wraps
You will need:
lean ground turkey
1 head iceberg lettuce
2 organic carrots, shredded
3/4 cup chopped fresh cilantro
1/2 cucumber, diced
1/2 yellow onion, diced
1 tbsp (or more!) diced fresh ginger
1/2 red pepper, diced
sriracha sauce to taste
pepper to taste
1 tbsp gluten-free tamari sauce
Fry turkey, onion, and ginger over medium heat until the turkey is no longer pink.
Add tamari, red pepper, pepper, and sriracha and continue to fry for 3-4 minutes.
In a large bowl, combine fried mix, carrots, cilantro, and cucumber.
Wrap with iceberg lettuce leaf.
Add more sriracha sauce, if desired!
Sunday, June 10, 2012
West End Farmer's Market
Farmer's Market season has arrived! Vancouver offers a variety of Farmer's Markets, and there is sure to be one in your area!
My local area- the West End- is lucky to have a great Farmer's Market on Saturdays. It has been open for the past 2 Saturdays, but I finally got to go pay a visit yesterday!
I was surprised to see a bunch of familiar vendors from the Kitsilano Market- Paul's Produce, bluecometseafoods (mmm sashimi tuna loin!), Flippers Organic Acres, and many others!
Today's Farmer's Market purchases included:
Beets and tops
Cherry Tomatoes (absolutely unreal!)
Strawberry Spinach
Long English Cucumbers (some nice and solid ones this weekend!)
Radishes
New Potatoes (the teeny weeniest you've ever seen! so cute!)
Red Kale
Zucchini
Beautiful produce!
The West End Farmer's Market is located between Bute and Thurlow on Comox St.
It's open Saturdays, from 9am- 2pm
Get there early to pick out the best stuff! Lots of vendors sell out of some of their goodies!
Go grab breakfast- there is always a food truck and coffee vendors for you to eat while you shop.
Also- don't forget cash, or if you do- you can get Market Money through your debit. It's a $2 charge per transaction.
Next week I'm looking forward to seeing a whole bunch of new vendors.
Check out the Interactive Market Map to see who will be there each weekend!
My local area- the West End- is lucky to have a great Farmer's Market on Saturdays. It has been open for the past 2 Saturdays, but I finally got to go pay a visit yesterday!
I was surprised to see a bunch of familiar vendors from the Kitsilano Market- Paul's Produce, bluecometseafoods (mmm sashimi tuna loin!), Flippers Organic Acres, and many others!
Today's Farmer's Market purchases included:
Beets and tops
Cherry Tomatoes (absolutely unreal!)
Strawberry Spinach
Long English Cucumbers (some nice and solid ones this weekend!)
Radishes
New Potatoes (the teeny weeniest you've ever seen! so cute!)
Red Kale
Zucchini
Beautiful produce!
The West End Farmer's Market is located between Bute and Thurlow on Comox St.
It's open Saturdays, from 9am- 2pm
Get there early to pick out the best stuff! Lots of vendors sell out of some of their goodies!
Go grab breakfast- there is always a food truck and coffee vendors for you to eat while you shop.
Also- don't forget cash, or if you do- you can get Market Money through your debit. It's a $2 charge per transaction.
Next week I'm looking forward to seeing a whole bunch of new vendors.
Check out the Interactive Market Map to see who will be there each weekend!
Monday, April 16, 2012
Curried Cauliflower
YUMYUM!
I bought a cauliflower this past week knowing that I wanted to experiment with it. Cauliflower is a great vegetable- especially cooked. It's so neutral that it can be made with anything. If you haven't done mashed cauliflower as a heathy replacement for mashed potato, you absolutely should. It's divine. And you feel especially healthy eating it.
Tonight's recipe I call:
Curried Cauliflower and Chickpeas over Jasmine Rice
1 medium yellow onion
2 tsp yellow curry paste (I used Thai Kitchen- found at Whole Foods)
1 1/4 cup chicken broth (replace with veggie broth if you're a vegetarian!)
1/2 cup coconut milk
Olive Oil
1/2 jar Dalla Terra Roasted Pepper Antipasto (found at Whole Foods)
15 baby yellow potatoes
1 head of cauliflower, chopped into medium-large bite size chunks.
1 medium tomato
1 can chickpeas
3 cups cooked jasmine rice (I prepared with 1 cup jasmine to 2 cups water)
Over medium-high heat, heat up a small amount of olive oil in a large wok or pan.
Cut all baby potatoes in half, and add to pan. Cook 5 minutes.
Add chopped onion. Cook 3 minutes.
Add cauliflower. Cook 3 minutes.
Add to pan, chicken broth, curry paste, coconut milk, and antipasto. Cook 5-7 minutes.
Add chickpeas.
Once all veggies are tender, add fresh tomato.
Serve over rice!
Since the antipasto and curry paste have so much flavour to them...I found the final dish needed no extra seasoning!
Fantastic!
I bought a cauliflower this past week knowing that I wanted to experiment with it. Cauliflower is a great vegetable- especially cooked. It's so neutral that it can be made with anything. If you haven't done mashed cauliflower as a heathy replacement for mashed potato, you absolutely should. It's divine. And you feel especially healthy eating it.
Tonight's recipe I call:
Curried Cauliflower and Chickpeas over Jasmine Rice
1 medium yellow onion
2 tsp yellow curry paste (I used Thai Kitchen- found at Whole Foods)
1 1/4 cup chicken broth (replace with veggie broth if you're a vegetarian!)
1/2 cup coconut milk
Olive Oil
1/2 jar Dalla Terra Roasted Pepper Antipasto (found at Whole Foods)
15 baby yellow potatoes
1 head of cauliflower, chopped into medium-large bite size chunks.
1 medium tomato
1 can chickpeas
3 cups cooked jasmine rice (I prepared with 1 cup jasmine to 2 cups water)
Over medium-high heat, heat up a small amount of olive oil in a large wok or pan.
Cut all baby potatoes in half, and add to pan. Cook 5 minutes.
Add chopped onion. Cook 3 minutes.
Add cauliflower. Cook 3 minutes.
Add to pan, chicken broth, curry paste, coconut milk, and antipasto. Cook 5-7 minutes.
Add chickpeas.
Once all veggies are tender, add fresh tomato.
Serve over rice!
Since the antipasto and curry paste have so much flavour to them...I found the final dish needed no extra seasoning!
Fantastic!
Saturday, April 14, 2012
Dinner Idea: Baked Chicken Kebabs!
Tonights dinner: Baked Chicken Kebabs.
The great thing about this recipe is that it can be entirely customized with your favourite veggies, meats, or marinate some tofu and make it vegetarian!
The vegetables I chose:
White Mushrooms
Red Onion
Red Pepper
Yellow Pepper
Orange Pepper
Zucchini
Cauliflower
and for protein:
Chicken Breast
So simple...cut everything into bite size chunks...and skewer. I lightly olive oiled my veggies and chicken before I skewered them, and once skewered seasoned with salt and pepper! You can choose to make a marinade if you'd like, but I wanted the veggies to shine on their own!
Bake in the oven on the lowest shelf possible at 425.
After 10 minutes, flip!
Bake for 10 more minutes and you're done!
Serve over some jasmine rice, and with a delicious salad with balsamic and olive oil! I served the kebabs with some hot sauce, for dipping!
The vegetables I chose:
White Mushrooms
Red Onion
Red Pepper
Yellow Pepper
Orange Pepper
Zucchini
Cauliflower
and for protein:
Chicken Breast
So simple...cut everything into bite size chunks...and skewer. I lightly olive oiled my veggies and chicken before I skewered them, and once skewered seasoned with salt and pepper! You can choose to make a marinade if you'd like, but I wanted the veggies to shine on their own!
Bake in the oven on the lowest shelf possible at 425.
After 10 minutes, flip!
Bake for 10 more minutes and you're done!
Serve over some jasmine rice, and with a delicious salad with balsamic and olive oil! I served the kebabs with some hot sauce, for dipping!
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