Recipes

It's been a while since I posted any recipes. Honestly, I haven't tried much new and exciting lately, but have rather been sticking with my old standbys. When I get really busy (which I have been lately) I don't have much time to search out new meals, and I also don't have much time to spend in the kitchen making new things. Instead, I make what is familiar and healthy. It's good to have an arsenal of healthy recipes on hand, but I admit that I get bored easily by eating the same old food. I'm not a person who embraces change, except when it comes to our menu! Hopefully the chaos will settle down somewhat soon (maybe), and I can do some more searching. Until then, here's what I'm making right now. Sorry for the lack of pictures - it really shows how busy we are when I don't have photos!!!


First up, Sweet Potato and Chickpea Curry

Cooked brown rice
2 tbsp olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
thumb sized piece of fresh ginger, peeled and minced (I used dried ground ginger - about 1/2 tsp)
1 jalapeno pepper, seeded and chopped
1 tbsp curry powder
1 large sweet potato, cut into 1/2 inch slices
15 oz can of chickpeas
15 oz can of coconut milk (shake before adding)
1/2 cup frozen peas
15 oz can diced tomatoes
1 cup water

In heavy sauce pan, heat the oil over high heat. Add onions, garlic and jalapeno. Cook 5 minutes, or until everything is softened. Add the curry powder and stir for 30 seconds. Add salt and pepper (you can add this later, to taste, if you want. I found that this dish needed a good deal of salt).

Add sweet potato, chickpeas, coconut milk, and water. Increase the heat and bring to a boil. As soon as it starts boiling, reduce the heat and simmer until the sweet potato is tender (about 15-30 minutes, depending on the size of your chunks). Add peas and tomatoes, stir until they are heated through. Serve over rice.

Updated Green Smoothie

2 cups water
1 cup spinach (or more, I use tons)
3 stalks celery, chopped
1 banana
1 apple
juice from 1/2 lemon
4 tbsp ground flax seed

You can substitute any fruit for the apple. I have used pears and raspberries as well. I think strawberries would be good too. If you like a thinner drink, add more water. The flax gives you some healthy fat and extra fiber, as well as some Omega 3's, which we all need more of. This recipe makes about 2 12-15 ounce servings. I make a batch, drink one glass, and stick the rest in the fridge for a day. This has been my breakfast of choice lately, because it's fast, easy and portable!

No Cream, Cream of Broccoli Soup

This is a very old favorite of mine. I came across this recipe in our local newspaper shortly after Greg and I got married. I can't remember if I already shared this recipe or not, so if it's a duplicate, well, just ignore it! If not, then I highly recommend making it!

1 cup chopped carrots (I always use a little more of the veggies than called for)
1 cup chopped celery
3/4 cup chopped onion (I just use one whole onion)
3 tbsp oil
32 oz chicken broth
1/2 tsp pepper
4 1/2 cups broccoli florets (I use two giant heads of broccoli, chopped. I have no idea how much I actually put in, but I'm sure it's way more than 4 cups -probably closer to 6)
1/2 cup cooked brown rice
2 cups milk
1/4 cup Parmesan cheese (I use closer to 1/2 cup)

Cook carrots, celery and onions in hot oil in large pot for 5 minutes. Add broth and pepper, bring to a boil.

Stir in broccoli and rice. Reduce heat and simmer for 10-15 minutes or until veggies are tender.

Using a immersion blender, blend until reaching your desired consistency (I like it mostly smooth, with a few veggie chunks). You can also use a blender and puree the soup in batches, if you don't have an immersion blender.

Add milk and cheese and cook until heated through.

That's all I've got for you right now, but rest assured, I will post more good eats as I come upon them! Bon Appetit!