Tuesday, September 27, 2011

Trying out the new style


1 tbsp vegetable oil

1 onion, diced

2 cloves garlic, minced

1 tbsp minced gingerroot

3 tbsp mild curry paste

2 cups cubed peeled butternut squash

2 cups diced peeled potato

1 can (19 oz/540 ml) chickpeas, drained and rinsed

1 can light coconut milk

1 cup vegetable broth

¼ cup natural cashew butter or peanut butter

¼ tsp salt

2 cups packed shredded Swiss chard

1 cup frozen peas

2 tbsp chopped fresh coriander or 1 tsp dried coriander

In Dutch oven, heat oil over medium heat; fry onion, garlic and ginger, stirring occasionally, until softened, about 7 minutes.  Add curry paste; cook, stirring, until fragrant, about 1 minute.

Add squash, potato ad chickpeas; stir to coat.  Add coconut milk, broth, cashew butter and salt; bring to boil.  Cover and simmer, stirring occasionally, until vegetables are tender, about 30 minutes. 

Gently stir in Swiss chard and peas; cook, stirring, until Swiss chard is wilted, about 5 minutes.  Sprinkle with coriander.

Makes 6 to 8 servings.

PER EACH SERVING:  about 217 cal, 6 g pro, 8 g total fat (3 g sat. fat), 32 g carb, 5 g fiber, o mg chol, 543 mg sodium, 4% calcium, 11% iron, 50% vit A, 23% vit C, 25% folate.

Slow Cooker Method:  In slow cooker, combine squash, potato and chickpeas.  In large skillet, heat oil over medium heat; fry onion, garlic and ginger, stirring occasionally, until onion is golden, about 7 minutes.  Add curry paste; cook, stirring, until fragrant, about 1 minute.  Add to slow cooker.  Add coconut mild and broth to slow cooker; stir in cashew butter and salt.  Cover and cook on low until vegetables are tender, about 4 hours.  Stir in Swiss chard and peas. Cover and cook on high until Swiss chard is wilted, about 15 minutes.  Sprinkle with coriander.

Thursday, September 1, 2011

What's Cooking?


2 tbsp olive oil
1 onion, diced
3 cloves garlic, chopped
1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano
2 cans (14.5 ounces each) reduced-sodium chicken broth
8 ounces (about 2 cups) small pasta shells
1 tsp Italian seasoning
1 bunch fresh kale, tough stems discarded, cut into 1-inch pieces and washed
2 cans small white beans, drained and rinsed
1 tbsp tomato paste
½ tsp salt
¼ tsp pepper
Grated Parmesan, for serving
Heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic; cook 1 minute. Stir in tomatoes, broth and 3 cups water. Bring to a simmer over high heat. Add pasta and Italian seasoning. Cook, stirring, 5 minutes. Stir in kale; cook 5 minutes more. Reduce heat to medium and stir in beans, tomato paste, salt and pepper. Heat through. Ladle in to bowls; garnish with Parmesan.
Per Serving: 260 Calories; 5g fat (1g salt); 13g protein; 48g carbohydrate; 8g fiber; 791mg sodium; 0mg cholesterol
Makes 8 servings Prep 15 minutes Cook 16 minutes
From: Family Circle


2 tbsp olive oil (can use up to ¼ cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups chicken or vegetable stock
1 heaping tablespoon tomato paste or 1 cup diced fresh or cooked tomatoes, strained
Pinch of oregano
1 tsp salt
In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened. Ina separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.
Serves 4 to 6.
From: Simply Recipes


3 cups cubed fresh pineapple
1 medium red bell pepper, cubed (1 ½ cups)
1 medium red onion, cut into thin wedges (1 ½ cups)
1 tbsp toasted sesame oil
1 tbsp vegetable oil
1 tbsp dark or light brown sugar
1 tbsp sweetened coconut flakes, optional
1 tbsp lime juice
Preheat oven to 400 degrees. Arrange pineapple cubes, red bell pepper cubes, and red onion wedges on ungreased rimmed baking sheet. Drizzle with toasted sesame oil and vegetable oil, sprinkle with brown sugar, and season with salt and pepper, if desired. Toss to coat.
Roast pineapple mixture on center oven rack 30 minutes, or until lightly browned, turning once. Remove from oven and sprinkle with sweetened coconut flakes, if using, then drizzle with lime juice. Remove to serving bowl and toss well to combine. Serve hot or at room temperature.
Per 1 cup serving: 108 calories; &1g protein; 5g total fat (1 g saturated fat): 17g crab; 0mg cholesterol; 3mg sodium; 2g fiber; 12g sugars
From: Vegetarian Times

Just a few recipes I have tried lately.  The Spanish Rice one is so good.  I usually put it in the rice cooker and skip the last part of the directions.  Enjoy.