Stuffed Aubergines {Baby Eggplant} in Coconut Curry Sauce

This sauce is so thick and creamy and slightly sweet you'll want to slurp up every last drop and then lick the bowl clean. I'm not ashamed.....  

No one is questioning whether or not this is a busy time of year, least of all me. While there are countless different traditions, faiths and even circumstances across the globe the Holidays are a unique and special time of year for most of us. I think it's safe to say that the people of the United States, while multi cultured are known for their spending and splurging habits. Myself included.


While I like to pride myself on being fairly modest and non self indulgent when it comes to material things, I find myself getting wrapped up {no pun intended} in the American way of Christmas most every year. More, more, more, more. And then the guilt sets in. It's not enough, it's too much, I need to volunteer/donate, why do I only do that once a year....... and so forth.

I made a small change this year. Very small yet extremely significant to how I feel about the Holidays and about myself.  This year, I refocused. 

I still bought the children several small gifts and one large one which was most definitely NOT on the initial plan, an Xbox One. Mind you I have major reservations about video games due to the tantrums, lack of the children's priorities and overall hassle involved. I still somehow got talked into (yeah, my arm was twisted) into buying one for the BIG family gift this year.  Again, too much???

Nevertheless, I made a small change within this year. I have spent more time volunteering, giving and truly focusing on the immaterial parts of Christmas, which really, are what Christmas is all about.


While I have a lot of self reflection to do on this subject, I noticeably feel a warmth in my heart. The funny thing is, it's been one of the most hectic Holidays ever and yet I'm more at Peace than I have been in quite a while.




Of course being in my kitchen making stuffed eggplant in a rich and creamy spiced curry helps with the whole being at peace thing for me! Perfect for a cold night, I love how curries warm your tummy and soul and are my idea of the perfect comfort food.




This sauce is so thick and creamy and slightly sweet you'll want to slurp up every last drop and then lick the bowl clean. I'm not ashamed.....

TIME      40 MINUTES               SERVES      6

7-8 baby eggplants (Indian eggplants), cut off end parts & make a cross cut (like Brussels sprouts, only cut halfway down the eggplant)

For the CURRY: 

1 c yogurt
 2 c water
 1/4 c chickpea flour (besan)
 1 t salt
 1/2 t turmeric
1/4 t red chili powder

Blend w/whisk. Let stand at least ~15 min. (overnight is best)


Remaining Ingredients:

1/4 cup raw peanuts
1/4 cup sesame seeds (not toasted)
1/4 cup unsweetened coconut flakes
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon black pepper
2-4  tablespoons coconut oil {divided}
1/4 teaspoon fenugreek seeds
1/2 teaspoon cumin seeds
2 inch piece of ginger root, peeled and finely chopped
3/4 cup diced red onion





To a hot dry pan {cast iron or a ceramic Dutch oven is best}, add  peanuts, sesame seeds and coconut flakes.

Stir and dry roast over medium-high heat. 

Add salt, garam masala, & black pepper. 


Once they are nice and brown, put in a blender & add 1/4 c water. Blend to a smooth paste. This is the stuffing. With a spoon,  fill the eggplants as much as you can.



Heat a pan and add 1-2 T oil.  Place eggplants in pan and roll in the oil; fry til they are nice and brown on all sides and about 80% done.



In another pan, prepare the curry using the ingredients above.  To the hot pan, add 2 T oil and heat. 



Add  fenugreek seeds, cumin seeds,  ginger root  chopped red onion. Sauté for a few minutes so that onions are no longer raw. Add any leftover stuffing or any masala. 



Add curry base (yogurt+water, spices and chickpea flour) and keep stirring until it comes to a gentle boil and thickens. Add eggplants that are mostly done and let them simmer in the curry sauce for a few minutes.



Serve w/rice or flatbread.

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Seasonal Stuffed Acorn Squash with Cranberries and Pecans

I love the holidays as much as the next person but I learned early on that while the Winter holidays can be a time for fun and family they can easily turn into a time of stress and chaos. I choose fun!
In fact, I've actually put my foot down on all of the over-spending, over-indulging and over-eating madness. It's easy to get caught up in all the holiday rush and fluff what with every single store that you go into decked out in holiday propaganda starting the day after Halloween! * Boooo!  I've found that the more you think you need, the more unhappy and stressed you are.

So, I decided to do what I can, when I have time and only if it is something we love doing. I happen to love cooking, more specifically I love cooking foods that are good for you that are still delicious. Fall foods happen to be one of the most flavorful with the least amount of effort and additions IMO.  Rather than cooking one BIG, unnecessary holiday meal this year with four attention-hogging, albeit beautiful children running amuck,  I decided to cook all of our favorite Thanksgiving dishes separately and as complete meals over the couple of weeks before T-Day. 

Squashes, potatoes, yams, cranberries, leafy greens and oh-yes... Turkey.  Taking the time to actually ENJOY each one rather than stuffing ourselves into a food induced coma. Tonight was squash night, and oh what a night it was! A complete  meal that was so so so simple, beautiful and flavourful my whole family Oooo'd and Awwww'd at the goodness of it. Goodness is too a word, look it up ;).

TIME   30-45 MINUTES       SERVES 4-6  You Will Need:
2 acorn squash
1 cup cooked wild rice ( I use leftover rice)
1/4 teaspoon sea salt
1 TBSP olive oil
1/2 Vidallia onion, chopped
3/4 cup diced celery
1/2 cup pecans, coarsely chopped
1/2 cup cranberries
1/2 teaspoon sea salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon fresh thyme, chopped

Optional additions:
1/2 cup dried apricots, diced  OR 1/2 cup diced fresh apples
Ground Turkey, cooked
*Calorie Saver:  Skip the cheese and bread, these are so seasonally delicious and savory with fresh ingredients you really don't want to cover it up with cheese!


Putting it all together:
Cut the acorn squash in half  to make a bowl. Scoop out seeds and membranes with a spoon, discard. I microwaved them in a large, deep plate for 15 minutes. You can bake them if you'd rather at 400F for 15 minutes.
Meanwhile, in a cast iron skillet oil over medium-high heat, add onion and celery, saute 4-5 minutes. Transfer to a large bowl. Add cooked rice, nuts, fruits and spices. Stir to combine. Scoop filling into partially cooked acorn bowls. Place on a foil lined baking sheet and bake at 400F for 20 minutes.

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Simple Chilled Gazpacho! "Give a Kid a Straw!"

This is part of a 'new' series I've been thinking about ever since I wrote the post about "Bok Choy Stir Fry with Asian Marinated Tofu" and got my kids to eat it by giving them cute hand painted chop sticks ~

" Give a Kid Some Chop Sticks"

All I have to do is give my kids a straw and they will drink anything! If your kids are new to veggie juices/monster smoothies etc. try putting it in a solid color cup with a straw. Maybe even a Starbucks cup or something they think is cool!

This is another habit I've gotten from my health nut mom. One of those things I wrinkled my nose at initially, but now can't live without.  I've never been a big breakfast eater, which I'm sure you've all heard is not good for you. So I used to drag around here in the morning for a couple of hours before I really woke up and felt like I had any energy. Four cups of coffee later I would start to wake up but still felt blah! Now, I wake up, have a glass of cold water which kicks your metabolism into gear and yes,  I still have a cup of coffee while I get the kids fed and ready for the day but then I whip up a glass of gazpacho for my breakfast! Chilled gazpacho in the morning gets ya movin and groovin!

This is a powerhouse of vitamins and protein! So many good things for you in this zesty little glass of juice. Some of you may still be thinking, 'Gazpacho for breakfast, I don't think so.' and that's o.k. I was stubborn too once, you'll come around if you know what's good for you! I started having this for an early lunch then once I realized how yummy it was and how good it made me feel I started drinking it for breakfast, not first thing but after my coffee... first things first.

Why in the morning you ask?  After sleeping all night your metabolism and GI system are in sleeping mode and you are essentially starting fresh. The worst thing you can do is wake up and have something that is going to raise your glycimic index quickly. Most cereal's are culprits as are muffins, breakfast sandwiches, juices and some fruits. It's best to eat something Raw before every single meal do help with digestion and stabilize the glycimic index, which really helps with weight loss.

Really, you could throw any veggies you like into this. The base should be a Low-Sodium, preferably organic veggie juice. I love R.W. Knudsen brand, 'Very Veggie'  It has wonderful ingredients and no additives!

      
MAKES  6 CUPS (48 OZ. )   ABOUT 4 SERVINGS

At the very least, this is what I throw into the blender:

2 tablespoons Hemp Seeds ( put in first to keep them from flying all over the blender and sticking to sides)

1/2 small head of cabbage, cut into chunks

celery

1 clove garlic, smashed and cut into small pieces

2 cups ( 16 oz.) Veggie Juice ~ low-sodium! preferably organic and in a glass jar ( not plastic or a can)

* other ideas: purple onion ( this is when my 5 year old won't drink it, but I like it)
spinach, kale etc. carrots or beets to make it sweeter, flax seeds etc.

Shelled Hemp seeds are an excellent source of protein at 11 grams per serving,

Omega 3's, and all 10 essential Amino Acids!

Did you know garlic lowers blood pressure and bad cholesterol, has cardiovascular and respiratory benefits? Garlic also aids in digestion, is an antioxidant, anti-viral and anti-bacterial super hero?

I Love my new Ninja blender! Blends up the smoothest gazpacho I've ever had! *booo Cuisinart...

I didn't think you'd believe me so here's the proof,  my kids really L.O.V.E Gazpacho!
This is also part of a new series I've been thinking about " Give a kid some [chopsticks] ". Basically, tips, tricks and games to get your kids excited about eating new and healthy foods.
So this would be, " Give a Kid a Straw"  and they'll even drink gazpacho!

 Going, going.....

Gone! 

 Seriously, she didn't even take her mouth off of the straw and sucked down the whole glass!

Nolan gives his thumbs up of approval!

Jack (not pictured) who is 5 years old and my 'picky eater' is hit or miss with gazpacho. Some days he'll drink it, other days he won't.

I am submitting this to Kahakai Kitchen for her 'Souper Sunday's event! Stop by for the love of soup!

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Gobi Chana Beans Subzi ~ Cauliflower, ChickPea and Bean Stir Fry

My love for Indian spices started with my introduction to real  Indian food 9 years ago at a friends Sikh and Hindu wedding, which lasted for 5 days and consisted of lots of dancing and tons of food. 

Thank You Swathi from Zesty South Indian Kitchen for coming up with a title for this dish as I had no idea what to call it!

If you like Indian food but don't think that making it yourself is an easy task, THINK AGAIN!

Really, most Indian food is created by using common spices that can be used in other cuisines as well.Cumin, Coriander, Turmeric, Mustard seed, Cardamom, Chili powder and Curry just to name a few.

 

 

 

 

 

 

You Will Need:

3 cups cauliflower florets (1 medium cauliflower)
1 cup fresh green beans
1 cup dry chick peas/garbanzo beans
2 teaspoons black mustard seeds ( did I mention all I had was mustard powder, it worked)
1/2 teaspoon fenugreek seeds ( use em if you got em )
1 teaspoon ground cumin
1/2 teaspoon turmeric

1/2 teaspoon ground chili
1/2 teaspoon salt
3 tablespoons peanut oil

3 garlic cloves, minced
2 tomatoes, chopped

1 cup chopped fresh cilantro leaves (divided)
1 tablespoon lemon juice, or to taste  ( I used lime )


Serves 2-4     *** I set aside some cauliflower, green beans and chick peas without spices for the littlest kids. I didn't want the drama of " It's to spiceeeeeee!"
 Mamma wanted Indian food and mamma gets what she wants!
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Cook garbanzo beans according to directions. I used my pressure cooker and it took 12 minutes. If you boil them I think it takes about 40 minutes. Fresh garbanzo beans taste so much better and honestly more authentic tasting than canned, not to mention wayyy cheaper!
Combine mustard seeds and fenugreek seeds in a small bowl. Set aside.
In another small bowl, combine cumin, turmeric, chili and salt. Keep all spices near the stove.

Heat oil in a deep pan until very hot. Add all seeds. When mustard seeds turn grey, reduce heat to medium and stir in ground spices. Cook for a few seconds, then stir in minced garlic and chopped tomatoes. Cook for about 2-3 minutes. Stir occasionally.

Add cauliflower florets and stir so it becomes coated with the spices mix. Cook for 3 minutes. Add 1/4 cup of water, green beans, cooked chick peas and 1/2 cup of chopped cilantro leaves. Cover pan with a lid and simmer until cauliflower is tender, about 5 minutes. Add more water, if needed.

Add lemon or lime juice and season with salt to taste. Garnish with remaining cilantro. Serve immediately.

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Twice Baked Sweet Potatoes with Maple Syrup and Sliced Almonds

These last few weeks I have come very close to throwing in the towel in regards to making dinner. It seems like every single one of us has has been sick with a cold that just won't quit. And just when I thought it was going to get better, it started back up again with Jack today. This never ending rotation of the yuckies has really  worn on my nerves as well as my body and mind. I am tired and cranky and forgetful, my already limited patience is running out and if I have to wipe one more runny nose or listen to crying for one more second I think I might go crazy.

Trying to get everyone healthy means extra time and care in regards to what goes into our bodies. I really try not to take antibiotics unless I have a very good reason to. I took Mona to the doctor a few days ago and after a few standard test and no answer to the cause of her high fever the doctor recommended antibiotics. I feel like sometimes this is a last resort or a grasping at straws for doctors. Maybe it's because so many people demand antibiotics as soon as the sniffles arrive in hopes of feeling better within the hour. Antibiotics take a couple of days to start working and by this time, most viruses will be fought off naturally by the body. So many people think that it is the antibiotics that cured them when actually, it was there bodies natural defenses.




So when my family gets sick I take the normal precautions and go to the doctor if needed but I really try to use common sense and remember that sometimes, just sometimes, antibiotics are (over) prescribed as a means of desperate measure, prophylacticly or just to give to demanding patients what they want. In this case, I just wasn't so sure that it was antibiotics that my child needed. Even the doctor said she probably just had a cold.  So this means finding natural ways to fight off colds and infections that really work and aren't hard to find. 

Extra garlic and fruit, NO dairy or processed foods, and drinking coconut water are a few of my  trusted battle weapons when I arm up against viruses and germs. 

Eating whole foods loaded with vitamins and nutrients is also very important for your body to fight off infections. 

Sounds easy enough right? Umm, yeah, not with 4 sick and cranky kids who are wanting and needing my attention constantly and me fighting off the crud as well. Thank goodness my mom bought me a Shark steam cleaner a few weeks ago so I can sanitize this huge snot bucket we call a home. Trying to make home made soups and healthy foods is a battle right now and having everyone push their plates away while crying is not very much motivation to keep trying. How much easier would it be to just serve a boxed or a frozen dinner every night?!  Of course then I would be up all night long feeling guilty about all of the crap that is loaded in pre-made foods and the complete lack of real vitamins.

I decided that instead of serving convenient yet nutritionally void foods to my family that I would compromise and make really simple meals that were loaded with as much vitamins as possible.

This dish can't be any easier or a bigger hit with my entire family. I love that I hardly have any prep work whatsoever and that my kids fight over who gets the biggest potato. The maple syrup and sliced almonds make this seem more of a treat than a healthy dinner. Sweet Potatoes are a Super Food, one of the very healthiest vegetables you can eat. They're loaded with carotenoids, vitamin C, potassium, and fiber.




You Will Need:

4 medium sized Sweet Potatoes, scrubbed well
1/2 cup Pure Maple Syrup (not the sugary kind)
1/2 cup sliced almonds
1 teaspoon cinnamon
1/8 teaspoon salt


Pre-heat oven to 350F. Scrub potatoes under cool water, pat dry. Pierce several times with a fork so the steam can be released while cooking. Bake for about 40 minutes until fork pierces through easily.

Carefully remove from oven and let cool for a bit. Using a towel, carefully slice open the middle of the potato being careful not to go through the bottom. Using a spoon, scrape out as much of the flesh as you can while leaving a thin layer on the inside so the skin does not collapse. Reserve skins! 

Put the scooped out sweet potato into a medium sized bowl. Drizzle with Pure maple syrup and stir in cinnamon and salt. Combine well. 

Gently scoop the mixture back into the potato skins and sprinkle with almonds. Place back into oven and cook another 12-15 minutes until the almonds are golden brown.


Serve with a big salad or other green veggie.

What is your favorite way to stay healthy or get well?

Do you believe that natural remedies can work as well or better than medication?

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Cuban Style Sweet Potatoes, Yams and Black Beans with Pineapple Salsa

Some of the best things happen by accident. Or, if you rather, "Necessity is the Mother of Invention."

Last minute dinners as a result of poor planning can be the invention of a new family favorite if you stock your pantry with healthy ingredients. I always have a variety of brown and wild rice (bulk/bag, not boxed w flavor packets) and cans of  low-sodium beans for when I'm super lazy.  I also always keep on hand, a variety of flavored vinegars and oils, sun dried tomatoes, peppers in oil, Tamari, spices, ginger, garlic, onions, broth and crushed tomatoes. 

These are my Kitchen Staples ie. things I always have in my pantry and fridge.  My feeling is, if you keep healthy foods and ingredients stocked in your kitchen and NOT junk, you will be forced to make healthy foods instead of grabbing for unhealthy ones.

I always think of  my husband's favorite movie " Field of Dreams" when I reach for one of my trusty ingredients. In the movie the mysterious voice/dream Kevin Costner keeps hearing says "If you build it, they will come".  So the voice in my head says " If you buy healthy foods, healthy recipes will come to you."  Or, "If you keep it on hand, they will eat it".  What? No, no I'm not crazy. Alright maybe a little. The point is, some of our favorite dishes have been not from fancy recipe books or sites, but from common kitchen ingredients I keep on hand and my master mommy mind!

What are some of your Kitchen Staples

and what do you commonly do with them?

Last minute pineapple salsa. I was going to toss the pineapple in with the potatoes the last few minutes of baking but found these sweet peppers hanging out in my pantry that wanted to join the party.

If you've never tried these little peppers, you should. They are sweet and delicious. We commonly use them as dippers for hummus, but they were perfect for fruit salsa. I added a jalapeno too for a kick!

If you have young children, set aside some pineapple minus the jalapeno, onion and cilantro for them.

I used crushed pineapple, sweet mini peppers, jalapeno, minced white onion and cilantro.

I sprinkled about a tablespoon of Jamaican Allspice, a bit of salt and cracked pepper onto the yams and potatoes and tossed with oil. The contrast of the savory, sweet allspice with the cumin in the beans was excellent!

Peel and cube  sweet potatoes into 1 1/2 inch pieces.  Put in large bowl and drizzle with just a little extra virgin olive oil, add spices, toss to combine. Too much oil and they will be mushy. Pour into a large casserole dish and bake at 400F for 30-45 minutes, depending on how many you use and how small you cut them. As soon as they are easily pierced with a fork, remove from oven. you don't want mashed potatoes, you want them slightly firm.

Meanwhile, in a sauce pot, add Ranch Style black beans, drained. 1/2 cup chicken broth or water, chopped cilantro, cumin and salt. Cook covered over medium heat to combine flavors.

Serve over brown rice to make a "complete protein" dinner.



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Golden Beet Ragout ~ Italian Inspired Comfort Food

Beets. The infamously dreaded root vegetable. I must admit that I pass them by at the grocer and the farmers market more often than not. Mostly, I think, it's that I'm not sure what to do with the little guys other than pickle them and put them in my salad. 

Thanks to a little contest sponsored by McCormick Gourmet asking that we come up with a recipe using 4 ingredients, one of which is beets I decided to dive in and come up with something different, pleasing to the eye and palatable even for beet haters from way back.

Go me.

Like I mentioned, pickling beets is my favorite way to enjoy this shunned veggie but I decided to try roasting them this time and then throwing them into my ragout at the last minute.

Success.

*post note to self.   Do not cut red beets on your wood cutting board next time. They bleed like a stuck pig and stain like crazy.

In the end, I decided to go with these pretty golden beets for this Ragout. Not only would they not 'bleed' into the rest of the ingredients, which wasn't really a big deal since I was using tomatoes but I could ease the kids into trying them since they looked more like sweet potatoes or squash which they like. 

So as I racked my ever increasingly boggled mind as what to make for this contest, I decided upon a humble ragout. 'Ratatouille' is one of my favorite movies you know. Not only is the little rat cute and can think on his toes but he made this poor man's dish a fashionable meal. 

The contest was to come up with a dish that used 4 ingredients: Beets, Arborio rice {which I can't pronounce to save my life}, balsamic vinegar (yum) and dried rosemary. Then incorporate other ingredients if you so please.

No problemo. 

If you have time, I'd much appreciate if you'd stop by and quickly Pin and/or 'like' my submission. 

Means the world to this simple girl.

SERVES    6       TIME    90 MINUTES      
Ingredients

1 cup dried (or 1 can) of Great Northern Beans (AKA Navy beans)
3 small beets *see notes
1 28 oz. can crushed tomatoes
1 small yellow onion, chopped
3-4 cloves garlic
2 teaspoons dried rosemary
1 teaspoon salt (I use Pink Himalayan)
cracked black pepper to taste1 tablespoon extra virgin olive oil
1/4 cup balsamic vinegar
2 cups vegetable broth (preferably organic or home made)
*optional fresh rosemary for garnish

2 cups cooked Arborio rice *see notes 



Putting it all together

Pre-heat oven to 450F. Scrub beets with warm water. Trim the roots and stems off. cover each loosely with foil and place in a baking dish. Bake for 60-90 minutes depending on how big your beets are.
Cook rice according to package directions. See notes for helpful hints on cooking arborio rice.

In a dutch oven or large pot, heat olive oil over medium-high heat. Add chopped onion and sauté for 3-5 minutes till browned. Add garlic, cook 1 more minute reducing heat if necessary. Slowly pour in broth while scraping the bottom of the pot with a wooden spoon to release browned bits (don't be afraid of browning on your pot, it really adds flavor).

Remove beets from oven and let cool. The skins should come off very easily using a blunt knife or spoon. Discard skins. Chop beets into small, bite size pieces.

Add beets, tomatoes, cooked beans, salt, pepper and rosemary. Stir in balsamic vinegar. 

Serve with hot rice.

notes.

Choose beets that are smaller that the size of your fist. The larger they are, the more bitter and "earthy".

Arborio rice is different to prepare than any other rice but it's worth it. Packaged rice should give you instructions but I buy bulk.  If you do as well, bring 1 1/2 cups water & 1 cup rice to a boil while stirring! (I suggest using a wooden spoon as it is non-conductive and less abrasive). Cover and recuce heat to medium. You will need to check the rice about every 3-5 minutes and stir carefully. When the water is not quite all the way absorbed (be careful, you don't want it to completely absorb as you will have sticky, gooey rice) you will slowly add 1 cup more of water and gently stir. Cook over medium heat while continuing to stir every 3-5 minutes, covered, and adding 1 more cup just before the liquid is completley absorbed. Do this 3 times for a total of 3 extra cups of liquid.

You can do this. Yes, it is worth it. Arborio rice is much loved in making risotto and goes marvelously with this ragout.

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Quinoa with Black Bean and Mango Salsa

So sweet, tangy and delicious, you'll forget it's good for you!
The vibrant colors of this salad—orange, red, black and green—signal that it's loaded with phytochemicals, vitamins and minerals. And since it features both quinoa—a “complete” protein with all the essential amino acids—and black beans, it's a vegetarian protein powerhouse.

NutritionPer serving: 422 calories; 9 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 74 g carbohydrates; 0 g added sugars; 15 g protein; 19 g fiber; 258 mg sodium; 642 mg potassium.

Nutrition Bonus: Vitamin C (210% daily value), Vitamin A (50% dv), Magnesium (22% dv), Vitamin E (20% dv).

Other blogs/sites with similar recipe
Eclectic Recipes
Eating Well

TIME  30 MINUTES    SERVES 6

Ingredients


1 cup quinoa, (see Note)


2 cups water


1/4 cup orange juice


1/4 cup chopped fresh cilantro (don't like cilantro? use parsley instead)


2 tablespoons rice vinegar or white wine vinegar


1 tablespoon toasted sesame oil


1 teaspoon minced fresh ginger ( excellent for digestive health and immunity)


1/8 teaspoon salt


Pinch of cayenne pepper


1 small mango, diced (see Tip)


1 small red bell pepper, diced


1 cup dry black beans


3 scallions, thinly sliced (the bottom third of green onions)










Preparation


1. Boil quinoa in 2 cups water for 12 minutes. Remove from heat, let stand covered for 15 minutes.  Some quinoa comes pre-rinsed, if not make sure to rinse well in a seive to remove naturally occuring bitter saponins, a "soapy" coating on quinoa.
2.Meanwhile, whisk orange juice, cilantro, vinegar, oil, ginger, salt and cayenne in a medium bowl. Add mango, bell pepper, beans and scallions; toss to coat.


3.When the quinoa is finished cooking, add to the mango mixture and toss to combine.




Tip:  I use dry beans instead of canned (cheaper, less sodium) and I usually make twice as much and reserve half so we can have burritos or tostados the following day!


Note: Quinoa, a delicately flavored grain, was a staple in the ancient Incas' diet. Toasting it before cooking enhances its flavor, and rinsing removes any residue of saponin, quinoa's natural, bitter protective covering.

This post is linked to Make it with....... Monday's featured ingredient, Quinoa.

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Mushroom and Eggplant Stroganoff #RecipeRedux #NationalPastaMonth

I sort of feel like a vegetarian version of Beef Stroganoff is some sort of unforgivable sin in some ways. However, I just so happen to much prefer this vegetarian version to the beef one, again, sinful. I have to tell you though, sinful or not this mushroom and eggplant stroganoff is incredibly delicious and so stinking easy that you just might not miss the beef. 

I cross my heart!

“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”

It just so happens to be National Pasta Month and with so many pasta options out there I know I could relish in all of the possibilities for 31 days easily. Would you believe that aside from my husband, not me nor any of my 4 children are big spaghetti and meatball fans? Crazy huh? I sort of gave up on the whole traditional aspect of it and have moved on to bigger and better things in the pasta world.

This Italian campanile pasta was perfect for a hearty stroganoff. It's 'flower' shape adds to the visual aspect as well as soaking up the rich, thick sauce.  Which is dairy free, healthy and delicious I might add. I'm all for classic comfort foods gone guiltless. 

Pasta Fits into a busy lifestyle, a healthy diet, and a tight budget making it the best choice for busy families. Pasta is the perfect foundation for a healthy meal – it boasts energy, satisfies hunger, and pairs with vegetables and lean proteins to create delicious meals. 

This mushroom stroganoff is perfect after a long, busy day. It takes under 20 minutes to make and the cashew cream sauce comes together in a blender while the pasta cooks. The whole family loves this classic pasta dish and I love that it provides everything we need to keep us healthy and going strong. My boys especially love their pasta dinners to keep their busy bodies strong. After a long day at school, activities and sports a big bowl of pasta filled with healthy ingredients is just what they're craving. {The no complaining about what's for dinner part helps too.}

Instead of calorie heavy cheese, I like to use Nutritional Yeast in my "creamy" pasta dishes. It's not a baking or brewers yeast but a deactivated yeast from a single-celled organism, Saccharomyces Cerevisiae, which is grown on molasses and then harvested, washed, and dried with heat to kill or “deactivate” it. Nutritional yeast has a nutty, cheesy flavor and is very high in B12 vitamins which most people are deficient in causing a variety of ailments from weakness/fatigue to digestive issues.  It's also very high in iron and best yet, it's a complete protein!

Ingredients

1 package of campanile (or similar shaped) pasta, cooked according to package directions
2 cups mushrooms, sliced; button, cremini, portobello or other
1 Japanese (or small) eggplant, peeled and cubed
1 yellow onion, chopped
2-3 cloves garlic, peeled and minced
2 tablespoons extra virgin olive oil + 1 tablespoon real butter
1 teaspoon dried marjoram
1/2 teaspoon dried tarragon

1 cup raw, unsalted cashews {*soaked for at least 3 hours or overnight}
2-3 tablespoons *nutritional yeast
1 cup vegetable broth or water
1 teaspoon dried tarragon (optional, adds nutritional value and flavor)
pinch of salt
freshly ground black pepper to taste
parsley for garnish



Cook pasta according to package directions.
Meanwhile, In a large sauté pan, heat oil and butter over medium-high heat. Add onions, garlic, chopped eggplant and mushrooms. Sprinkle with salt and saute for 5-7 minutes until soft and onions are browned.
In a blender add cashews and broth. Blend on high for 2 minutes or until smooth. Pour the sauce into the sauté pan with the veggies. Add nutritional yeast, spices and salt and pepper to taste.
Drain the pasta, spoon into bowls and top with the sauce. Garnish with chopped, curly parsley. 

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Carmelized Brussels with Peppers, Onions and Beans

Another inspiration from Weekly Vegan Menu, one of my favorite go to blogs for my weekly menu planning. I cooked this dish my way but used most of the same ingredients that she did.  I haven't tried brussel sprouts in such a long time. I've only had them steamed to smithereens and thought them bitter little balls of mush. I'm so glad that I came across Vegan Aids recipe because when I popped one of these caramelized brussels into my mouth, I literally dropped my jaw in surprise! Wow, brussels are actually delicious! Who knew? You Will Need: 2 lbs. Baby Brussel Sprouts
1 tablespoon extra virgin olive oil 2 teaspoons sea salt 1 tablespoon lemon juice 1/2 cup yellow onion, chopped 1 cup yellow bell pepper, chopped 2 cloves garlic, chopped 1 can pinto beans, drained and rinsed 1 tablespoon Mediterranean spice blend (or spice mix of choice) 1 cup whole grain wild rice mix ( don't use the boxed stuff with the packet of sodium flavouring) 2 1/2 cups Organic, low sodium Vegetable broth

~ smash and chop garlic, set aside for at least 10 minutes to release anicin. Cook rice in veggie broth according to package directions, usually 45 min. I use my pressure cooker and it takes 20 minutes and locks in flavor, no spices necessary. Vegetable broth is so full of flavor and good for you!
Also, whole grain rice, when served with beans or sweet potatoes is a complete protein ie: no meat necessary. I like "Rice Select, Royal Blend Rice" It's a combination of brown and wild rice with soft wheat and rye.

1. Trim sprouts by slicing off a bit of the end and removing dark outer leaves. Place them in a steamer basket over boiling water, add lemon juice to water, cook 8 minutes or until sprouts are just tender.
2. Meanwhile, heat oil in large skillet. Add onion and peppers, saute 4 minutes till golden brown, add seasonings. Add garlic, cook 1 more minute. Add beans, turn down heat, cover and keep warm.
3. Remove sprouts from the steamer basket and cut in half lengthwise.  Coat the bottom of a skillet with a bit more oil if needed and nestle the sprouts, cut side down on bottom. Cook over medium heat. Allow the sprouts to cook for about 5 minutes. Do not turn them over! This is carmelization. Make sure the bottoms are evenly browned and crisped. Then, turn them all over and cook for another 2-3 minutes.
4. Remove sprouts from pan and sprinkle with the salt and squeeze more lemon over top if needed.
5. Serve brussels over mixed veggies and beans alongside of the rice.

Caramelizing the brussels brings out such a wonderful taste!

 This is coming from someone who used to be a brussel hater. Try, try again!

* Tip: For the younger kids, I also cooked some cubed sweet potatoes that I coated with a bit of evoo, honey and lemon juice, baked at 400F for 13 minutes. I haven't mad brussel sprouts before so I knew it might be a bit of a challenge to get them to eat them. I was right..... they tried a couple of nibbles and that's it. Keep introducing new veggies to kids over and over. Mine will eat peppers and spinach and more because I serve them often and they are used to them. Don't get frustrated or expect to much when your kids turn their noses up at some new foods. Most importantly, don't give up and serve other unhealthy options like processed foods in place of veggies.

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